Brie Chips

0.6 Carbs per serving
Cook Time: 5 m Easy
2 Servings

Ingredients
1 Brie Cheese Wheel (President Brand recommended)
Season Salt

Instructions
1. Cut off the rind and slice cheese into small cubes.
2. Place a few cubes on a microwavable plate at time 1 inch a part.
3. Microwave for 1-2 min and season to taste.

Inspired by Doctor Diet' Recipes (dietdoctor.com)

Tip: Feel free to try different seasonings. Also, let the cheese get crispy for a more chip-like crunch!


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Bacon, Eggs & Avocado

2g per serving
Cook Time: 15 min Easy
1 serving

Ingredients
2 slices of bacon
1/2 Avocado
2 eggs
Salt
Pepper

Instructions
1. Slice bacon in half and cook all four pieces in a small pan until crispy.
2. Remove bacon and crack two eggs in the bacon grease in medium to high heat
3. Let the eggs fry until all of the egg whites are no longer clear. You may have to turn the heat down to keep the bottom of the egg from burning. Keep an eye on them!
4. Once the eggs are finished. Slice the avocado and season everything with salt and pepper and enjoy!

Tip: If you do not like sunny side up eggs, you can always flip the egg for a harder fry. Or you can scramble your eggs and add cheese. Try cooking your eggs different each morning to add a little variety to your breakfast. Enjoy with a cup of coffee or tea.

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Fajita Salad

 9g  per serving

Cook Time:10 + 25 m Easy

4 servings 

Ingredients 

10 oz. Romaine lettuce 

5 oz. cherry tomatoes 

1 avocado

1 yellow onion 

1 green bell pepper 

1 lb boneless chicken thighs or 16 oz of canned chicken

4 oz. butter 

salt and pepper 

2 tbsp Tex-Mex seasoning

   (see below for recipe) 

5 oz. Mexican cheese or cheddar cheese, shredded 

1 cup sour cream (optional) 

1 cup of salsa (0 carbs)

Instructions 

1.Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados. Set aside. 

2 Slice onion and pepper fairly thin. On a separate cutting board, cut the chicken into thin strips. 

3 Fry the chicken in 2 of butter in a large skillet over medium high heat. Salt and pepper to taste and 1 tbsp of Tex-Mex seasoning. 

4. When the chicken is cooked through, place to the side. 

5. Add onion, pepper to a pan with butter and the rest of the Tex Mex seasoning. 

4 Lower the heat and continue to fry while stirring for a couple of minutes. Once the peppers and onions are tender add the chicken back to the pan, stir and let them simmer for 2 min . 

5 Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, salsa and a dollop of sour cream.

Chicken, pepper, and onion mixed

 

Tex-Mex Seasoning: Makes 1/2 cup

Ingredients:
2 Tbsp Cumin
3 Tbsp Chili powder
1 Tbsp Garlic powder
1 1/2 Tsp Cayenne Pepper or ground red pepper
1 Tbsp Salt
1 Tbsp Pepper

Tip: Feel free to substitute guacamole for the avocado in this fajita salad.

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Bacon Cheese Burger Casserole

8 g Carbs per Serving
Cook Time:10 + 30 m Medium
6 servings

Ingredients 
8 oz. bacon
1½ lbs ground beef
2 dill pickles, finely chopped
10 oz canned tomatoes with green chilies or 1 tomato
1 Tbsp of  minced garlic
3 eggs
3 Tbsp tomato paste
1½ cups heavy whipping cream
10 oz. shredded cheddar cheese
Salt
Pepper

Instructions 
1.Preheat the oven to 400°F (200°C).
2.Dice the bacon into smaller pieces and fry in a pan medium heat.
3. Once full cooked and crispy, remove bacon from the pan and put to the side.
4. Add ground beef to the pan and increase the heat slightly. Stir until the ground beef is cooked through.
5.Chop dill pickles and tomatoes and add to the pan along with minced garlic, seasonings and ⅔ of the cheese.
6. Add the bacon back to the ground beef mixture.
7.Grease a baking dish and add ground beef mixture.
8. Mix eggs, heavy cream and tomato paste in a small bowl. Season to taste.
9. Pour the egg mixture over the ground beef and add the rest of the cheese on top.
10.Bake for 15-20 minutes or until the casserole turns golden brown.

Inspired by Diet Doctor's Recipes: www.dietdoctor.com

Tips: Serve with lettuce. You can add medium onion and mushrooms to the ground beef mixture. Be sure to chop them finely and add it to the ground beef mixture. It will make your cheeseburger casserole even tastier. Note: adding a onion will increase the carbohydrate count to a total of 9g.

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Chicken and Cabbage Soup

known as a Chicken NO-Noodle Soup

4 Carbs per serving

Cook Time: 20+ 20 m

8 Servings

Ingredients
4 oz. butter
2 celery stalks
6 oz. sliced mushrooms
2 minced garlic cloves or 1 Tbsp of minced garlic
2 Tbsp dried minced onion
2 tsp dried parsley
1 tsp salt
¼ tsp ground black pepper

1 pinch dried thyme

1 pinch of dried basil
8 cups (64 oz)  chicken broth
1½ shredded rotisserie chickens
2 cups green cabbage sliced into strips


Instructions
1. Melt the butter in a large pot.
2. Slice the celery stalks and mushrooms into smaller pieces.
3. Add dried onion, celery, mushrooms and garlic into the pot and cook for three to four minutes.
4. Add broth, parsley, salt, pepper, thyme and basil. Simmer until vegetables are tender.
5. Add cooked chicken and cabbage. Simmer for an additional 8 to 12 minutes until the cabbage “noodles” are tender.

Inspired by Diet Doctor (dietdoctor.com)

Tips: Most chicken noodle soups have carrots. Feel free to add 1 chopped medium carrot when you add the broth and seasonings.

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