All right DU'ers - post your low carb recipes.

[Willy Wonka]

Spill your guts - haele - my mom said the recipe that you gave me on the other thread looked good enough to make.

We'll see. :-)

-WW

[autorank]

1. Can't go wrong with this one!

[Fridays Child]

2. Right now, I'm eating...

Crustless Pizza

Make a large patty out of Italian sausage and fry it up. Top it with your favorite pizza toppings--I use sweet onions and fresh tomatoes--a smidge of spaghetti sauce for flavor, and shredded Mozzarella cheese, to taste. Bake or broil until cheese is golden and bubbly.

[kdmorris]

3. Cheesecake

Topping: Preheat Oven to 350 degrees.
2 c. Low-fat Sour Cream
1 t. Vanilla
1 T. Splenda

Filling:
3 pkg (8 oz) Low-fat Cream Cheese
1 c. Splenda
4 eggs
1 t. Vanilla

Crust: (Crust only goes on bottom)
1/2 c. graham cracker crumbs
melted margarine (enough to make it pattable, app. 2T)
3 T. Splenda

Mix sour cream, vanilla and Splenda together for topping. Cover and refrigerate. Beat cream cheese and 1c Splenda until fluffy. Add eggs, one at a time, blending well after each addition. Blend in 1t. vanilla. Pour in pan and bake at 350 degrees for 50 minutes or until a knife inserted halfway between center and crust is clean. Spread topping on and bake an additional 5 minutes.

(If you are not concerned about your fat, you can use regular cream cheese and regular sour cream. I have to use fat-free, but figured lowfat would work, too. But take it from a diabetic that can't eat much except rabbit food, this recipe is GREAT! It gets me through those times when I'm trying not to miss all the sweets.)

[Blue Diadem]

4. Mushroom sausage stuffing

4 onions thinly sliced
2-4 tbs olive oil
4 cups chopped mushrooms/shitake/oyster or button mushrooms
salt and freshly ground pepper
1/2 C. dry white wine
2TB butter
2 lbs spicy sausage meat (recipe calls for turkey sausage but I use sage pork sausage.
tarrogon leaves

Saute Onion in oil until carmelized/about 30 minutes. Add mushrooms, turn to med. high and saute until shrooms are crisp on edges.(10-15 minutes) Add wine, turn heat to high. Cook off wine for a couple of minutes, lower heat and simmer for another 10. Stir in butter, 1 TB at a time. Remove from heat and set aside.

Brown sausage in large skillet. Add to mushroom mixture along with tarrogon and combine thoroughly.

This recipe comes from Susan Somers Eat Great Lose weight book and is classified as a protein/fat/veggie level one. It's a really good side dish with pork chops or chicken or even alone. It also can be put right in the chicken to roast.