mjlibbey's CORN CHIPS (level 1 carb)

3 cups amaranth flour
3 cups buckwheat flour
3 cups quinoa flour
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon baking powder
3 cups of water or vegetable broth

Mix dry ingredients together, then add water or broth. Mix well until combined. Wrap dough in plastic wrap and refrigerate.
When ready to make chips, preheat oven to 350*. Roll out as much dough as you want, very thin, on a lightly floured surface. Cut into triangles with a knife or pizza cutter. Place on baking sheets that are covered with parchment paper. Bake for 7 to 10 minutes. Watch these closely. They can burn easily. Dip into salsa.

NOTE: To add some zip, add hot sauce to the water or broth before mixing with dry ingredients.

*i haven't tried these

Grid's New England Chowder (level 1 pro/fat)

1/2 lb bacon, cut into 1 inch pieces
1 small onion, finely chopped
2 medium turnips, peeled and diced to 1/2 inch
2 cups bottled clam juice
1 1/2 cup cream with 1/2 cup water added (volume 2 cups)
2 lbs firm-fleshed seafood steaks,(cod, snapper or haddock,) cut into 2 inch chunks

In a large saucepan cook bacon until crisp. Drain bacon on paper towels, remove all but 2 tbsp. of grease from the pan. Cook onions in the grease over medium heat for 3 minutes. Add turnips, clam juice and cream mixture. Raise heat to bring mixture to a rolling boil, then reduce heat to medium. Add fish, cook for 12 minutes or until fish is opaque and turnips are tender. Season with salt and pepper. Garnish with bacon, serves 4.

* i haven't tried, but i will soon

Karma's Shrimp and Spinach 'Pasta' (level 1 pro/fat)

1 spaghetti squash, cooked and shredded
1 16 oz pkg frozen spinach
2-3 heads of garlic or 1 head of elephant garlic
1 Tbsp red pepper flakes, or more for your taste
salt and pepper
olive oil or butter
powdered parmesan cheese and shredded parmesan cheese from your grocers deli isle
1/2 lb shrimp, deveined and peeled

peel garlic and coarsely chop them about the size of garbanzo beans. heat pan, add olive oil or butter (i used a combo of both). when oil is heated, add garlic and cook til light brown and very soft and tender. add frozen spinach; sprinkle red pepper flakes and salt and pepper to your liking; stir. place hot spaghetti squash in large bowl; add garlic/spinach mixture and mix well. meanwhile, heat butter and some minced onion (i used jarred), about 1 tsp. add shrimp and sprinkle a little cayenne and salt on it; cook til done.

place some of the squash mixture on serving plate; top with shrimp. sprinkle powdered parmesan cheese, then some shredded parmesan cheese on top.

* i haven't tried this but it sounds pretty good.

Crustless Pumpkin Pie (level 1 pro/fat)

2/3 cup splenda
2 tbsp pumpkin pie spice
2 eggs
3 1/2 cups pureed spaghetti squash
1 1/4 cups cream

Directions

Preheat oven to 425 F.
Combine splenda and pumpkin pie spice in small bowl. Beat eggs
lightly in large bowl. Stir in pureed squash and splenda-spice mixture.
Gradually stir in cream. Pour into buttered pie pan.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or
until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.

* this is awesome!!!

Sing4Joy's Broccoli Salad (level 1 pro/fat)

1 head broccoli, cut into florets
1 red onion, chopped
1/2 cup cheddar cheese, shredded
1/2 lb bacon, cooked and crumbled
1/2 mayo
1/2 cup splenda
6 tbsp red wine vinegar

Mix mayo, splenda and red wine vinegar to make dressing. Add to broccoli, onion, cheese and bacon. Mix all together for a delicious salad.

*THIS SALAD IS AWESOME!!!!

Whole Wheat Bread for Bread Maker (level 1 carb)

3 1/2 cups whole wheat bread flour
1 1/2 tsp salt
1 1/3 cups water
1/2 cup skim milk powder
1/3 cup plain, nonfat yogurt
2 tsp active dry yeast

Put in bread maker on whole wheat setting.

*i have not tried this recipe. I also can't remember where I got this recipe, or who was the original poster.

Jalapeno Poppers (level 1 pro/fat)

jalapeno peppers, fresh
cream cheese
bacon

cut peppers in half (lengthwise) and scoop our seeds. fill halves with cream cheese and wrap with bacon. cook in oven at 400 for 30 - 40 minutes or until bacon is cooked.

*these are awesome, one of my absolute favorites.

Chicken Cordon Bleu (level 1 pro/fat)

6 chicken breasts, boneless and skinless
6 slices ham
6 slices swiss cheese
1 cup sour cream
1 cup mayo
1/8 cup chopped parsley

Rinse chicken, pat dry. Place in greased baking dish, coat with melted butter or oil and cover with foil. (or you can grill or pan fry) Bake at 350 for 45 - 50 minutes. Remove from oven, remove foil and top each breast with one slice of ham and one slice of cheese. Bake a few more minutes just until cheese is soft. Meanwhile, in saucepan, combine sour cream, mayo and parsley. Heat only until warm or sauce will curdle. Ladle sauce over chicken right before serving.

*I haven't tried this yet.

Not sure who's recipe this was originally.

Starlite's Blondies (level 1 pro/fat)

8 oz cream cheese
5 whole eggs
2 tsp vanilla extract
1/2 cup heavy cream
1/4 tsp baking soda
1/3 cup splenda (or to taste)

Soften cream cheese in micro wave, for 10-15 seconds. Stir to eliminate hot spots.
Add other ingredients and blend well with wire whisk.
Pour into buttered 8 inch square pan.
With a bowl of hot water below, bake at 325 degrees for 1/2 hour, or until firm.

Starlite's Brownies (almost level 1 pro/fats)

8oz. cream cheese
 5 eggs
 2 t. vanilla extract
 ½ c. of heavy cream
 ½ c. cocoa 
2 T. melted butter
 1/4 t. baking soda
1 c splenda

Soften cream cheese in microwave for about 1 minute. Stir to eliminate hot spots. Add other ingredients and blend well with a wire whisk. Pour into buttered 8 inch square pan. With a bowl of hot water below, bake at 325 degrees for about 30 to 40 minutes or until firm in the center. Cool to room temperature. Refrigerate.

I have made these. They did have excellent flavor and definitely help when you are wanting something chocolate.

Real Tasting Brownies!! (almost level 1 pro/fats)

1/2 cup butter
1 cup splenda
1/2 cup protein powder
2 tsp vanilla extract
2 eggs
1/2 cup cocoa

mix all ingredients in bowl with mixer and pour in a greased 8 x 8 baking pan. bake at 350 degrees for 15 to 20 minutes. enjoy!!

*i have made these and they taste great. I over cooked them (didn't hear the timer go off) so they were a bit dry. But they taste great warm, and I am sure they would be awesome cold with some whipped cream (sweetened with splenda).

Cindi's Brownies (almost level 1 pro/fat)

Ingredients:

-1 stick (1/2 cup) butter, (plus 1 tablespoon more for greasing the pan)
-16 ounces (1 lb) SUGAR FREE milk chocolate-- coarsely chopped (You could use SUGAR FREE Semi-Sweet Chocolate if desired...but increase sweetener to equal 3/4 cup sugar)
-5 large eggs, at room temperature, separated
-1/2 cup splenda
-2 teaspoons pure vanilla extract
-1/2 teaspoon salt

Directions:

1- Preheat oven to 350'
2- Grease an 11" X 7" (2.2 qt) glass pan with the 1 tablespoon of butter.
3- Set metal bowl over simmering water or a double boiler, melt chocolate and stick of butter. Stir occasionally until smooth and creamy. Remove from heat.
4- In another bowl, beat egg yolks, sweetener and vanilla, stopping to scrape sides of bowl once or twice, for about three minutes.
5- In a third bowl, beat egg whites with the salt until stiff.
6- Slowly stir melted chocolate into egg yolk mixture, a little chocolate at a time to “temper” the eggs and keep them from scrambling.
6. Fold in egg whites.
7. Pour batter in buttered pan, bake on center rack for 35 - 40 minutes.
8. When cake is cool, cut into squares.
9. Store brownies in the refrigerator.

I made this using a $4 bar of 72%dark chocolate from walmart and stevia (10 packets) instead of splenda. It turned out really good, and I will definitely make this one again.

GUMMI WORMS (level one)

2 small packages Sugar Free Jell-O
2 envelopes of Knox unflavored gelatin
1 cup boiling water
(if sour gummies are desired, add one packet of unsweetened Kool-Aid in a flavor that goes well with your Jell-O flavor. The Kool-Aid really makes them sour (but good).)

Stir all ingredients until dissolved. Pour the mixture onto a large dinner plate and refrigerate. It will
set in about 20 min. You can either slice it into worms, or roll up the rubbery disk of gelatin and
cut it every 1/4" with a large pair of scissors. You can also use tiny cutters to make little shapes.

Cuznvin's Chocolate 'Cake' (Almost level 1 pro/fats)

1/3 cup Hellman's Mayo
4 Tbsp Splenda
2 eggs
1/2 Cup Cocoa
3 Tbsp egg whites, beaten to stiff peaks
3/4 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
1/2 cup Heavy Cream
1 Tblsp Vanilla
Combine all ingredients and mix well. Bake in a greased 8 x 8 pan at 350 for 16 minutes.
This cake is excellent with whipped cream on top.

(this cake bakes up fluffy in the oven, but flattens when cooled - but tastes great!)

7 or 9 Grain Bread (level 1 carb)

1 1/8 cup water or skim milk
4 tbsp splenda
1/2 tsp salt
3/4 cup 7 or 9 Grain Cereal
2 1/4 cups Whole Wheat Flour
1 1/2 tsp yeast
Place all ingredients in bread maker.
If you want buns set machine to dough setting and then take
out and shape into buns.


The nine grain cereal I used is the one pictured below.

Jello Mousse (level 1 pro/fats)

1 box sugar free jello
1 cup boiling water
4 ounces cream cheese, softened
1 cup whipped cream

Dissolve jello powder in boiling water. Mix cream cheese into hot jello mixture and combine well. Put in fridge and allow to cool but not set. Once cooled, fold whipped cream into jello mixture and then put back into fridge. Allow at least an hour to 'set'.

My favorite flavor of jello powder to use for this is raspberry, but any flavor works great.

Cuznvin's Gingerbread 'Cake' (level 1 pro/fats)

1/3 cup Hellman's Mayo
4 tbsp sugar substitute
2 eggs
3 tbsp egg whites, stiffly beaten
3/4 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
1/2 cup Heavy Cream
1 tbsp Vanilla
1/2 cup Whey Protein Powder
2 tbsp pumpkin pie spice
pinch of salt

Mix all ingredients until well blended and has a cake batter consistency. Bake in a greased 8 x 8 pan at 350 for 16 minutes. This cake will puff up while baking and then flatten when cooled. I top this with whipped cream.