companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at

Sunday, May 22, 2016

Thai Sesame Lime Zoodle Haystack Salad

This was my contribution to my second potluck cookout of the day. Granted, I took the lazy way out and brought cheese to the first. But the second brought out a tad bit more effort today. After the weekend I have had, that is a big deal. Graduation week at school is a whirlwind of activity!

This salad is gorgeous. Put it into a trifle bowl, and you have a showstopper. It is light and flavorful too. And the secret is that I didn't even make the dressing from scratch. Just tried out the Aldi salad dressing. Like all things Aldi, you never know how long it is going to be around...but for now, I really like this. The sesame is not overbearing and the lime is just the right amount of citrus. It really brings out the flavors of the fresh veggies, but it is more interesting than the normal vinaigrette.

The recipe is more of a method. Just go with what you like! This is enough for a crowd, so you may want to half it for a family. This pretty much filled my trifle bowl. The idea of the haystack is the little pile of veggies you make on the plate. Go for a  mound like a haystack and have fun finding the little treasures of pepper, onion and tomatoes inside the zoodle strings.  It is fun to eat. I saw some friends swirling the noodle like spaghetti. I did bring leftovers home, but we had at least half a dozen terrific salads to choose burgers, chips and desserts.

Thai Sesame Lime Zoodle Haystack Salad

3 large zucchini squash
1 red or orange bell pepper
1/2 pint yellow or red cherry tomatoes
1/2 red onion
6 oz Aldi Specially Selected Thai Sesame Lime Dressing

Spiral cut the zucchini. Use kitchen shears to cut some of the strands so the salad will be easier to eat and serve. Dice pepper. Cut tomatoes in halves. Finely dice onion. Toss all vegetables with the dressing and chill for several hours. Stir again before serving.

Serves 12:   100 calories  4 net g carb (7)

If I had time today, I would have added some diced fresh cilantro and a few toasted sesame seeds to the salad. Truth is this morning, I couldn't decide whether to use this dressing or another Aldi offering--Roasted Bell Pepper Dressing. I didn't have time in my schedule to toast the seeds, and I hadn't purchased cilantro. Go ahead and plan to add them if you make this salad. Both dressings were good, so if you don't like tahini, go the pepper dressing route. If you don't have an Aldi nearby, just go with any favorite salad dressing. The veggies will love anything!

I recently ordered these cool bowl and plate toppers on Amazon.
They are so helpful when you want to cover a plate or serving bowl. I hate putting everything in ugly plasticware when I go to social events. These fit the bill. With so many sizes, there will be one to fit every dish, from dessert cups up to dinner plates. I love using them for my salads I take to school. No spills no mess and no plastic wrap coming undone. Order them from this link and I will make a little extra cash.  And if you don't have a spiral slicer, check this one out.

This would be excellent for a Memorial Day get together. No mayo to be worried about. I will have some other great ideas coming out soon too. This June Newsletter is going to be awesome!

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here

Saturday, May 14, 2016

Chorizo Stuffed Mini Bell Peppers

These little jewels make me happy. So very yummy. Fun to eat. Not hard to make.

I have had a whirlwind of a week! Busy every night this week. Prom, plays, and dinners with friends. What a time. This is the last week of the school year, so things may slow down a bit, although I am planning for summer school already. Next year too. I have some things in the works for my diabetic cookbook too. Some healthcare events around my little part of the world. More to come there. Promises to be a good blogger were futile.  I tried a couple of recipes to share here on the blog this week. Ugh. No success. No big smiles when I tried to roast baby zucchini. I had such high hopes. Some weeks go like that.

Now back to these peppers. Again, I used the chorizo from Aldi. It is quite good and lower carb than some that I have found in other stores. I used the mild for the hubby. Great price too. I hope they keep it. I hate when things go away at Aldi.  I did see that coconut oil cooking spray was back after being gone for months. Grr. Just ordered MCT oil for my oil mister. 

Chorizo lends a sophisticated flavor--not hot, and nothing like traditional sausage. I still think it is tricky to cook. I tend to just watch ground meats for color and not watch time. That is difficult when the sausage is already the reddish brown color from the spices. Not much color change. You should probably be more careful than I am. I usually try to do too many things at once--cook, sweep, let dogs in and out, talk on the phone, etc. Maybe that is why we like things a little more well done than families with a really devoted cook. Perhaps I have over cooked a few things...but at least I have never given us food poisoning.  I am a creative genius, but certainly not a perfectionist. I could never be a cake decorator. Nor a brain surgeon. For me, messy is just as good. These will make your fingers just a little messy when you eat them. I noticed at lunch that my nails still had a bit of an orange tint. Yes I did use my fingers to stuff the mixture into the peppers. If you want neat fingers, use a spoon.

My sweet mama and wonderful middle son both shared these this morning. Thumbs up from all.

Chorizo Stuffed Mini Bell Peppers

6 oz fresh chorizo (not the cured Spanish style)
2 eggs
2 oz neufchatel cheese
12-18 mini bell peppers

Cut the chorizo from one tube. Reserve the remaining tube for another recipe. Brown in a skillet, crumbling as the meat cooks. While meat is cooking, slice the top third off peppers, creating a boat shape. Finely chop the tops and add them to the chorizo. When sausage is firm, add lightly beaten eggs. When eggs are just set, add neufchatel cheese and stir until melted in. Scoop the meat mixture into the hollow of the peppers. Smooth with the back of a spoon. Bake at 350 degrees for 15 minutes.

Serves 4:   244 calories  6 net g carbs (8 total)

These would be excellent party food too. I do love mini bell peppers for parties! Parties this time of year! I have three next weekend. Is life this busy for you?

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here

Sunday, May 1, 2016

Huevos Rancheros

It is the first of the month and time to share the goodies in another month of the Diner News. I am having such a hard time deciding what yummy recipe to share with you today. The last month, I have been creating skillet recipes for you. Pretty darn good stuff if I do say so myself. You have already seen Chicken Bella and my Skillet Brownie Dessert. Most of my creative energies these days go into the newsletter. The content in there is mostly new and not featured on my blog or Low Carbing Among Friends Facebook pages. Sometimes it is so hard not to share them all. But a girl does need to make some money...and you would not want to buy anything if you could get it all for free, right?

My poor husband is still without a full time job. He has been looking since the station sold last October and he was out of his 27 year employment. He has some odd jobs, and his unemployment just ran out. The next issue of the Diner News may well be on frugal meals. It is a bit of a scary time, but we know our Father understands our needs. I do what I can, and this is one of the things he has blessed me with. I do love recipe development. I love creating the newsletter. I do hate the dishes though. No way around that.

Skillet meals mean fewer dishes. I love the convenience of that. So in deciding which creation to share, I chose one that uses a skillet rather creatively. This one is both a fry pan and casserole dish, but you don't have to wash in between. I used my sons small cast iron skillet to make a single serving, but since I am featuring this here on the blog, I can easily give directions for a larger version as well. That's a winner. So here we go.

Traditionally, Huevos Rancheros are fried eggs with salsa on a corn tortilla. Of course, there are thousands of variations. Now there is a new one. Mine. No corn tortilla. No salsa. No beans. Plenty good though.

Since we low carbers need to replace the corn tortilla, I can offer up several alternatives. To be super low carb, choose to make a tortilla substitute. I would recommend my Indian Fry Bread Taco base, much like a thick tortilla. Made with psyllium, it is really sturdy and yet good for you. Get that recipe here. Not that hard...but...even easier? If you aren't gluten free, which we are not, Joseph's Flax, Oat Bran and Whole Wheat Pita breads are wonderful. They really stand up to the task, and make this a really substantial meal. Just 5 net carbs for the pita. Of course, any low carb tortilla would work.

If you want to make a large skillet version, do one of two things. 1. Use a Joseph's Lavash bread cut to fit the skillet. I promise it will be delish and so easy. 2. Make a larger size flatbread from the recipe link for the frybread. Quadruple the rest of the ingredients. Bake a little longer. That's about it.

I love the flavor of the chorizo in this recipe. That is why I opted not to go with salsa. I didn't want to over power that flavor with too much heat. I found that Aldi now carries chorizo, and it seems to have fewer fillers than the brand I find at Walmart. This is the fresh Mexican style chorizo, not the cured Spanish style. If you don't find a good source, Chorizo can be made simply at home too. Here is my home made recipe that uses chicken instead of pork. Just watch chorizo. With all the paprika, it is tough to tell when it is cooked through. I might have over cooked mine a tad. I am well known for doing that.

Now straight from the May issue of the Diner News:

 Huevos Rancheros

3 oz mild chorizo ( I like the Aldi brand)
1 Joseph’s reduced carb pita bread
1 oz sharp cheddar cheese, grated
2 tbsp diced red onion
2 tbsp chopped orange bell pepper
2 tbsp diced Roma tomato
2 eggs
1/4 avocado
Optional: 1 tbsp feta cheese (I used Happy Farms Crumbled Feta “Sweet Heat” with peppers. Nicely hot! None for my hubby)

Remove chorizo from casings and add to a hot skillet. Break up meat. When cooked through, transfer chorizo to a plate, leaving the drippings in the skillet. Add the pita to the base of the pan. Top with grated cheddar to cover pita. Add chorizo to skillet. Scatter onion, pepper and tomato on top. Break eggs into skillet. Bake at 400 degrees until egg whites are set and yolks are a bit runny. (My skillet fits inside my toaster oven, making this even easier) Garish with sliced avocado and peppered feta.

Serves 1:  526 calories  9 net g carb (with feta)

Some folk like the egg yolks runnier than I do, so feel free to adjust the time in the oven according to your tastes. I like a little more heat, so I added the hot cheese. A sprinkle of jalapeno salt would do well also--just don't cover up that yummy chorizo. This is a really filling meal that will stay with you for hours!

If you would like to order the smaller sized skillets, I have them in my Amazon store. Every little bit helps keep our power on! 

Now, on to the other great recipes you get in the May '16 issue of the Diner News.
Strawberries 'n' Cream Cobbler

Creamy Roasted Pepper Chicken Skillet

Teriyaki Steak and Peppers

Italian Sausage with Fire Roasted Tomatoes

Skillet Meatloaf

Skillet Brownie Dessert

Pepperoni with Garlic Green Beans

Chicken Bella

Old Bay Shrimp and Sausage Skillet

Porcupine Skillet (deconstructed Porcupine meatballs)

Cruciferous Crunch Stir Fry--A Trader Joe's special

To order the Diner News for just $6 a year, visit our homepage.

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here

Wednesday, April 27, 2016

Skillet Brownie Dessert

I love desserts to share. We almost never order desserts when we dine out. Obviously, as low carbers, that would be a huge diet fail. But I do love the idea of one dessert with two spoons. Romantic with your special someone. Just as fun with a BFF. Mini skillet desserts have been popular for a while now, but I had never tried one. Until now.The upcoming May issue of the Diner News will feature skillet meals. Granted, most of them are quick and delicious main meals, but this one. So special. I had to borrow the little 6 inch skillet from my son and daughter-in-law. Now I am thinking I may need one too. John and I had a great time eating this delightful chocolate treat. We did not go overboard, and made it last two desserts. I have to tell ya, it was soooo much better warm from the oven. Still good cold, but warm, with the whipped cream melting in. Oh yeah. Hubster wanted ice cream. I told him I was not sure I loved him enough to make home made ice cream too. I do, of course, but I can't spoil him that much. It would raise the bar too high. And I do all that I do with the Diner system to not spend all my time in the kitchen. Cream is fine, my little sugarfree honeybun. 

If you don't have a cute little cast iron skillet, borrow one like I did. Or, just bake this up in a pan. It will still be good, I promise. But oh so adorable in a little skillet. This recipe will work in a 5 inch skillet, 6 inch or 6 1/2 inch. You could also use two 3 1/2 inch cuties. See my Amazon store to purchase them. I like the Lodge brand skillets.

Skillet Brownie

5 tbsp Master Baking Mix  #2 ( #1 will work as well)
3 tbsp cocoa powder
3 tbsp erythritol stevia blend equal to sugar
1 tsp baking powder
1/4 tsp salt
2 tbsp refined coconut oil
1/4 oz unsweetened baking chocolate
1/4 tsp vanilla
1/4 tsp vanilla stevia
1 egg

In a medium bowl, combine baking mix, cocoa, sweetener, baking powder and salt. In a small microwavable bowl or saucepan, melt coconut oil and chocolate. Stir in vanilla and stevia. Add the wet ingredients to the dry bowl. Add egg and stir to combine. Butter or oil a 6 inch cast iron skillet. Spoon batter into the skillet, smoothing the top. Bake 15 minutes at 325 degrees. Top with cream or whipped cream and a drizzle of sugarfree chocolate syrup. Grab two spoons and share with a friend.  4 servings is plenty also!

2 large servings:  (without garnishes)  283 calories   3 net g carb

I did not include the whipped cream or chocolate syrup in the nutrition stats. I used very little syrup, so not too much damage done. It would be great without it, but I thought it made the photo nicer. Be sure not to overbake. I did just a tad. My brain seems totally capable of ignoring the alarm on my stove. Somehow I never hear it go off. Underbaking just a tad with leave a gooey center that is what lots of folk adore. I like things well done generally. My friends make fun of me for that one. All good, just set two alarms from now on. I know I will make this one again.

My sweet daughter in law who loaned me this skillet is in the hospital tonight. Please send up some prayers for her. My son also, who is a very worried husband at this point. It is touching to see what a fine young man he is, and what a protector of his bride he has become. Kristen should be released tomorrow, but the medical mystery is not quite solved. We are praying wisdom for the doctors and peace for all. I will spend the next few days cooking up a storm to get the newsletter out. I would rather be a state away taking care of her. She is such an independent young lady; she doesn't want anyone fussing over her. So here I sit, praying over my kids just as I did when they were babies. Of course, chocolate helps too.

If you don't have my Master Baking Mix recipe, here is the #2 version, a little heartier and less expensive than #1.

Master Baking Mix #2

1 1/2 cup coconut flour
1 1/4 cup oat fiber
3/4 cup almond flour
3/4 cup whey protein powder
1/2 cup flaxmeal
1/4 cup ground psyllium husk (be sure to grind this yourself, don't rely on the flaked as it comes in the can)
2 tbsp glucomannan
2 tbsp beef gelatin

Combine all ingredients in an air tight container.

18   - 1/4 cup servings  116 calories 2 net g carbs

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here

Sunday, April 17, 2016

Chicken Bella

Bella means "beautiful" in Italian. This is so very pretty for a skillet dish! The colors of the spinach, the roasted red tomatoes and the creamy sauce are a feast for the eyes. But not just for the eyes, the flavors in this dish are perfect together.  I have always loved garlic and cream cheese, but the addition of Pancetta, with its salty goodness and the crazy sweetness of the roasted tomatoes--well this is just a beautiful combination. So fitting the name.

You could use sun dried tomatoes, but I promise these are so easy, just try roasting your own. Roasting makes them so sweet and flavorful. Really essential to the success of this dish. They are not pretty, alone, but they add a wonderful pop of color to the skillet. I even saved a few to spinkle on top for extra eye appeal.  Apart
from the roasting, the entire entree is make in one skillet.

This dish is amazing. More than good enough for non-low carbing guests. For them, you may want to serve it atop a small nest of noodles or over rice. We ate it plain, with a plain salad. Italian dressing is a good choice. The tartness contrasts with the creaminess of the sauce.

This is one of the recipes I will be featuring in the upcoming May edition of the Diner News. Skillet meals will be the theme, with lots of great new quick dinners for you. My skillets will be busy the next two weeks, so stay tuned! Each Diner News is packed with 8 pages of recipes and tips. Such a steal at just $6 a year. This April issue is all about "girly" foods for spring events. Salads, desserts and appetizers for showers, Spring Teas, parties and luncheons. Order here.

Chicken Bella

6 oz grape or cherry tomatoes
1 lb boneless skinless chicken thighs (or breast)*
2 oz pancetta or diced bacon
2 cloves of fresh garlic, minced
1 cup chicken broth
8 oz cream cheese
4 cups fresh spinach
1/4 cup shredded mozzarella

Slice tomatoes into halves. Line a cookie sheet with parchment paper and roast the tomatoes at 400 degrees for 25 minutes.

While the tomatoes are roasting, heat a cast iron or stainless steel skillet. If using full breast of chicken, pound it  to an even thickness. Trim any fat from chicken. Slice if desired. Add chicken and pancetta to the pan. Brown until nearly cooked through. Add garlic and sauté another 5 minutes. Remove chicken to a plate. Pour chicken broth into the skillet, using a spatula to loosen any browned bits from the base. Over medium heat, stir in cream cheese until melted. When the sauce is smooth, add in the spinach. Stir until wilted. Add the chicken and roasted tomatoes, stirring gently.  When up to temperature again, sprinkle with mozzarella. Serve alongside a tasty alongside a green salad with Italian dressing.

*You may choose to use whole breasts or thighs for a more formal presentation. I like the sliced thighs for faster cooking and easier eating. The choice is yours.

Serves 4:  400 calories   6 net g carb    (salad not included)

I named this beautiful dish after one of my students. Just like this dish, Miss Bella is beautiful and wonderful too. She makes everyone around her happy. She is a little bit saucy at times, and has such wonderful bursts of sweetness (just like the tomatoes). Though she is not Italian, I think she can appreciate the similarities. Classes are winding down, and we are full on with the final push to graduation! It is a busy time. Not sure what this summer is going to look like. I hope I will find things to occupy my ever wandering mind. I am hoping to have more time for creativity in the kitchen. What are your plans?

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here

Sunday, April 10, 2016

The Chicken Cook-Up

I like chicken. Unlike many who sing the praises of chicken thighs, I actually prefer white meat.

I like to buy a large package of breasts at cheap prices at the warehouse club and save some bucks. Then on prep day--you all do know what that is, right? On the day I prep foods for the week, I have a plan. This morning I prepped the entire package in almost no time. Today, I will share the new flavoring combinations I came up with following my Saturday shopping spree.  Large batch cooking is not a new concept in the Diner kitchen. It is the kind of thing that keeps us eating healthy food when life gets crazier during the week. One mess to clean up, a little time invested, and loads of easy to fix meals later on. Not only low carb, but low calorie too.

21 Seasoning Salute
Hubby happened to offer to grill burgers today, so I prepped two breasts for the grill. Those were easy with my latest spice purchase. Trader Joe's "21 Seasoning Salute" blend. I am ashamed to be writing about this since this simple technique is such a no brainer. Just sprinkle and grill. But then simple doesn't describe this blend. No salt--but a terrific combination of onion, black pepper, celery seed, cayenne, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato granules, lemon juice powder, oil of lemon and citric acid. I would not want to pull all of these ingredients out of my pantry! Thankfully Joe did it for us. The whole jar was under $2 also. Bargain! I especially love the brightness of the lemon.

I made a batch of ground chicken patties with this spice blend as well. They taste very much like a mild sausage. These patties would go with just about any side dishes. To make the patties, I grind 2-3 breasts in my Ninja Master Prep. To that, I add 1 1/2 - 2 tsp of the seasoning blend and a good sprinkle of salt. These patties, I chose to bake in the oven. I don't mess with trying to hand form patties. I just spoon the chicken onto parchment paper lined cookie sheets and smooth them out with a silicon spatula. Then, bake about 20 minutes at 400 degrees. These are the patties in the center of the plate.

With those in the oven, I am ready for the second flavor. I don't bother washing the blender. Any little bits of seasoning will work fine for the next batch. This is also a Trader Joe's special. To two breasts, I added 3 tbsp of their Green Dragon Hot Sauce. This is a dandy addition to the patties. Just a slight heat infused into the meat to make it interesting. That is why I love adding flavors to ground chicken. The whole entree has that ramped up flavor, not just a sauce on the outside. Green Dragon is much like Sriracha, with that bit of sweetness. Not too much to worry about the carbs, at least for me. This sauce is made with jalapenos and tomatillos, habanero, cilantro and lime. So good!  These made 4 nice patties which I fried in a non-stick skillet. I like a little more heat, so I may add a bit more sauce on top. Hubby can do them plain, but I am betting these will be lunch salads for me at school. In the photo, these are the browned patties at the bottom of the plate.

Louisiana Supreme Original Chicken Wing Sauce, 17-oz. BottlesLastly, I ground the remaining 3 breasts of chicken with about 1/4 cup of Buffalo Chicken Sauce. You can use Frank's brand, but I admittedly use the brand from the Dollar Tree. Zero carbs and I love it. Louisiana Supreme Chicken Wing Sauce. A dollar well spent. Again, I don't bother to wash the blender pitcher. This mixture is a little bit wetter. It spoons really easily onto the cookie sheet. I would never try my ground chicken on the outdoor grill, as it would certainly fall through the grates. But an oven bake or pan fry is excellent. Less browning in the oven, but easy peasy on the cook. These take a little longer in the oven-- go for 25 -30 minutes for 6. Add a drizzle of blue cheese dressing when you reheat, and you have great flavor! In the photos, the Buffalo patties are the highest stack with the orange tint.

So there you have it. From nearly 6 pounds of raw chicken, I got 18 servings. All cooked and ready to eat or reheat. Four completely different meals to rotate. And just about an hour in the kitchen. It pays to invest some time on prep day. I find it pays to grind my own chicken as well. This was $1.79 per pound. Hard to beat! If you would like more chicken patty recipes, check these out!  Thai Spiced Chicken Patties, Chicken and Green Chili Volcanoes, Chicken Rollatini, Smoked Paprika Chicken Burgers, Coconut Curry Chicken Nuggets, Chicken Pizzoli, Mesquite Chicken Burgers, Homemade Chicken Chorizo

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here

Friday, April 1, 2016

Going All Girly -- Pretty Foods for Parties and More Salad Sundaes

 Life is full of so many events that are even more special with beautiful, tasty food. So many of our special occasions have food in the center. It seems like spring is an especially important time for events that are decidedly feminine. Mother's Day, showers, ladies' luncheons, holiday brunches, graduation receptions, bridal parties, etc. This April issue of the Diner News is devoted to pretty foods that delight the ladies. Not to be sexist, I have already done an issue dedicated to manly favorites--love that one too. That one featured lots of bacon and beer. This one is definitely more salads and scrumptious desserts.

I have brought back an old favorite--the Salad Sundae. The idea is to make a variety of scoopable salads, and allow guest to build their own salad, choosing three different favorites. My original featured a Blueberry Chicken Salad, a Minted Cottage Cheese and a pretty Egg Salad. Those are still great choices. If you plan on serving guests, offering 5 or 6 different salads enables you to please every palate. In this month's Diner News, I have recipes for four new scoopables. Enticingly different, the Sundae above features Spring Radish Salad, Tarragon Chicken Salad and Thai Tuna Salad. I also have a Guacamole Chicken Salad that is delicious. What a salad buffet all of these would make! Just be sure to get the really fun banana split dishes. I see them at the thrift store quite often.

Luncheons are perfect for interesting salads. I also have a couple of gorgeous salads that feature berries. Men may like them, but the girls will love the asparagus, spinach, fennel, cucumber and avocado. At my house, this is definite girl food.

We all know that we girls love our desserts. Earlier in the month, I introduced the Lemony Lime Cheesecake on the blog. Add to that another showstopper dessert--a chocolate and peanut butter pie. So decadent and rich! Drops and swirls of chocolate sauce make it special.  I replicated a popular French pastry called "Financiers" which are sheer perfection with toasted almond and browned butter.  I blogged about them yesterday. And don't forget the cute factor with Tiny Tea Cakes. Pretty happens with a blackberry coconut cupcake.

Showers are perfect for finger foods. I have ideas for canapes, tea sandwiches and more. Check out all the reasons you want to order this month's Diner News. Remember an entire year of newsletters is just $6.

Cucumber Frills
Fennel and Avocado Salad with Strawberries
Thai Tuna Salad
Finger Sandwiches
Tulip Salad
Asparagus Salad with Feta and Berries
Peanut Butter Pie
Guacamole Chicken Salad
Spring Radish Salad
Tarragon Chicken Salad
Tiny Tea Cakes
Salad Sundae
Blackerry Coconut Cupcakes
Tiny Tea Cakes
Lemony Lime Cheesecake

Cucumber Flowers Canapes
Lemon Blueberry Cake
See how much good stiff is in there? I love being creative in the kitchen, and these dishes are pretty and tasty too.

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.