1 lb ground sausage or beef crumbled

1/2 cup heavy whipping cream

1 1/2 cup water

1 tsp gaur gum

In a non stick skillet fry 1 lb ground sausage or beef crumbled into small pieces until browned.

Remove the meat and reserve the oil in the pan. Add milk and water and bring to a boil. Then sprinkle the gaur gum over the liquid in the pan. Use a hand mixer (the kind you make milk shakes with) to stir the gravy and make smooth so the lumps dissappear. After the gravy is smooth return the meat to the pan and reheat just a few minutes.

Serve hot over 2 Atkins rolls! (See recipe below)

2 servings @ 3 carbs per serving.

Seasoned Atkins Rolls

Pre-heat oven to 350 degrees. Don

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Combine ingredients to make crust and press into 10 X 15 pan.

Filling:

4 8-oz Pkg cream cheese

1 cup heavy cream

3/4 cup Maltitol Sweetener

4 eggs

3 tbsp unsweetened cocoa powder

1/2 cup DaVinci Chocolate syrup

1/2 cup DaVinci Kahuli Caffe syrup

Cream cream cheese until fluffy, slowly add the remaining ingredients. Pour into 28 cupcake tin foils. Bake at 350 for 30 minutes or until set. Cool

Topping:

1 cup heavy cream

1/2 cup Maltitol Sweetener

3 egg yolks

1 cup chopped pecans

1 cup unsweetened coconut

1 tsp vanilla

Cook cream and egg yolks over medium heat for 8 to 10 minutes, until thick and bubbly. Stir in coconut, pecans and vanilla. Cool for 10 minutes and stir in sugar, then spread over cooled cheesecake. Refrigerate.

28 Servings @ 4.58 Carbs each Serving

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Flat Roasted Chicken with Prosciutto and Green Olives

Serves 3-4

1 free-range chicken, 3 1/2-4 lbs.

salt and pepper

1/4 lb. prosciutto, in one piece, diced into 1/2-inch cubes

1/3 cup shallots, minced

2 cloves garlic, minced

1/2 cup whole green olives, unpitted

1/2 cup white wine

salt and pepper to taste

Preheat the oven to 350

Ingredients for Pie Shell:

1 cup ground pecans

2 packets Splenda

3 Tablespoons butter – melted

1/2 teaspoon coconut extract

Ingredients for Key Lime Filling:

16-oz cream cheese, softened

1 large package Sugar-Free Lime Jell-O

2 packets Splenda

1/3 cup boiling water

1/3 cup cold water

1/2 cup heavy cream

1/2 teaspoon coconut extract

Prepare pie shell: Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Mix well.Press firmly into bottom and up sides of 8 inch pie plate and refrigerate until firm.

In a small bowl, whip the heavy cream with sweetener until peaks form. Set aside. While it is being whipped, bring water to boil. Mix the jello with 1/3 cup boiling water until all the gelatin has dissolved. Then, add cold water and stir. For the next step you need a big bowl with HIGH sides. Put gelatin in bowl. Slowly add in the cream cheese (add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed. After all cream cheese is added, put in the remaining coconut extract and beat at high speed until smooth. Then, carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle extra ground nuts on top. Refrigerate several hours or overnight to allow Jell-O to set thoroughly.

Makes 8 servings. 4 grams of carbohydrate per serving.

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Liptauer Cheese

Makes 1 3/4 cups

This can be spread on a plate or packed into crocks and served with cucumber slices, celery sticks and radishes. If you can find the Hungarian Lipto cheese, use it in place of the feta and cream cheese.

4 oz. feta cheese, crumbled

4 oz. cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

3 Tbsp. sour cream

2 anchovy fillets, mashed to a paste

1 Tbsp. finely minced green onion

1 Tbsp. Dijon mustard

1 1/2 tsp. paprika

1/2 tsp. caraway seeds smashed or bruised to release flavor

sea salt and freshly ground black pepper to taste

With a wooden spoon or handheld mixer, cream the feta, cream cheese and butter until smooth. Add the remaining ingredients and mix well.

Keeps for 2 weeks, refrigerated.

Total Calories: 1424

Fat: 143 grams

Carbs: 13 grams

Fiber: 2 grams

Protein: 29 grams

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Roasted Asparagus

Serves 4-6

Don

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The sauce is extremely good with other fish such as salmon and halibut. For vegetables, spinach, asparagus and snowpeas are a good match with the sauce and tuna.

Seared Tuna with Soy Wasabi Glaze

Makes 4 Servings

4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick

vegetable oil

sea salt and freshly ground black pepper

8 Tbsp. cold unsalted butter

3 green onions, thinly sliced

1-2 Tbsp. fresh lime or lemon juice

3 Tbsp. soy sauce

1-2 Tbsp. prepared wasabi

Brush tuna steaks on both sides with the oil and season with salt and pepper.

Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.

Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It

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Try serving this over steamed spinach with butter and a bit of lemon and the Cauliflower and Goat

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1 lb Minced pork

1/2 cup Bok Choy cabbage diced fine

1/2 cup Mushrooms diced fine

1/2 cup yellow squash diced fine

1/4 cup crushed pork rinds for dusting

2 tsp Premium Soy Sauce

1/2 tsp Salt

1/2 tsp Sugar Substitute

Combine all ingredient

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Crab Salad

two cans crab meat

chopped celery,about 1/4 cup

onion,just enough to your liking

bell pepper, enough to your liking

mayonase, enough to moisten salad

mix all ingredients together, salt and pepper to taste.

lay a lettuce leaf on a plate and top with crab salad.

you can also add about three black olives and some cheese cubes beside the salad on your plate to dress it up pretty. pickle slice can also be added on plate.

this recipe will serve two people and is very low in carbohydrates, i don

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