Makes 1 serving

Ingredients:

1 low-carb tortilla
1/4 cup thinly sliced raw onion
1/4 cup low-fat ricotta cheese
1 oz shredded mozzarella cheese
1/2 ripe tomato, sliced
6 Basil leaves
1/4 tsp garlic powder
salt and pepper to taste

Directions:

Thinly slice 1/4 cup onions
Thinly slice 1/2 tomato

Preheat oven to 375 degrees
Spray non-stick coating on baking sheet.
Place tortilla on baking sheet.
Bake in oven for about 5 minutes on each side,
until slightly crispy.  Leave oven on.

In small bowl, mix ricotta cheese, mozzarella cheese, garlic  powder, salt and pepper, set aside.

Spraynonstick coating on small skillet, place on medium heat
Add thinly sliced onions, cook until soft and slightly browned,
Stirring occasionally..about 3 mintues. 
Immediately stir onions into cheese mixture.

Spread cheese-onion mixture evenly on top of tortilla
Place basil leaves on cheese-onion spread.
Top with tomato slices,
and then sprinkle with a dask of salt (optional)

Return pizza to oven and bake for about 5 minutes
or until entire pizza is hot.
Use pizza cutter or sharp knife to cut into 4 slices.

One Serving = 1 pizza

Calories: 166
Net Carbs 10 grams
Protein 14.5 grams

Makes 5 servings

Ingredients:

1  bag of Broccoli Slaw (16 oz)
12 oz roasted skinless chicken, cubed
1 cup chopped green onions
1 can of sliced water Chestnuts, drained and rinsed (8 oz can/ 4.9 oz drained)
1 can of mandarin oranges, drained (8 oz can)
3/4 cup Newman's own low-fat Sesame Ginger salad dressing.


Directions:

Cube roasted chicken
Chop green onions
Drain and rinse water chestnuts (slice if using a can of whole chestnuts)
Drain  manadarin orange segments and slice into small pieces

In a large bowl, toss all ingredients together until well-mixed
Refrigerate for at least 2 hours. Stir well before serving.

One Serving = 1/5 of recipe 

Calories: 239
Net Carbs 20 grams
Protein 23.7 grams

 
Makes 9 servings

Ingredients:

5 slices (1.0 oz slice) whole wheat bread
2  eggs
1 1/2 cups granulated Splenda
1/4 cup unsweetened cocoa powder
2 teaspoons Vanilla extract
1 1/2 cups low-fat evaporated milk (12 oz can)
2 Tablespoons mini, semi-sweet chocolate chips,


Directions:

Preheat oven to 350 degrees
Spray non-stick coating on 8-inch square baking pan

Tear or cut up dry bread, and spread in pan in an even layer.
In mixing bowl, whisk eggs, add evaporated milk,
splenda, cocoa, vanilla, and cinnamon.
Whisk until splenda and cocoa dissolve.

Pour cocoa mixture over the bread pieces.
With a fork, mix in any unsoaked bread pieces.
Sprinkle the chocolate chips over the top and let stand for 10 minutes.

Bake for about 30 minutes (until puffed and set in the center..but not too browned)
Cut into 9 pieces.

One Serving = 1 piece which is 1/9 of the recipe.

Calories: 115
Carbs 14.6 grams
Protein 6.5 grams

 
Makes 8 servings

Ingredients:

5 Tablespoons Vinegar, (preferably balsamaic)
1 Tablespoon Water
1 Tablespoon Mustard (like Djion)
1 teaspoon vegetable oil (like olive oil)
1 clove garlic (peeled)
8 leaves basil (peferably fresh)

Directions:

Whisk liquid ingredients together,
Add garlic clove and basil leaves to marinate in the bottom of the jar.

One Serving = 1 Tablespoon

Calories: 8
Carbs 0.8 grams

 
Makes 1 serving

Ingredients:

1/3 cup Chocolate unsweetened almond milk (Almond Breeze Blue Diamond)
1/8 cup Protein Powder (Designer Whey) chocolate
3 pkg Splenda
1/2 banana (preferably frozen)
1/3 cup crushed ice.

Directions:

Combine amond milk, protein powder, splenda, banana
and ice in Magic Bullet (or a Very Heavy Duty blender)

Bluzz up until the banana and ice become smooth
and the mixture is cold and thick. (about 2 or 3 minutes)

One Serving = entire recipe

Calories: 113
Carbs 15.2 grams
Protein 10.4 grams