Spaghetti Squash (cooked) 1 lb.Ground Chuck onion garlic Spaghetti Sauce(9 per1/2 cup) Mozzarella Cheese(1 carb) Parmesan Cheese (1 carb) Cottage Cheese(5 per 1/2 cup)

Brown hamburger with onion and garlic. Add spaghetti sauce and simmer for at least 30 min. Layer in small casserole dish: Meat sauce, spaghetti squash, meat sauce, cottage cheese, mozz. cheese, parm. cheese, spaghetti squash, meat sauce, repeat cheeses. Bake at 350 until cheese has melted.

Mix all together and pour over meat in crock pot. Cook on low 6 8 hours

You have to estimate the amt of filling for the leaves because of the varying sizes. DO NOT overstuff the leaves. Layer and tightly lay the wrapped grape leaves in your pot. Lemon juice and tomato in pot and THEN add just enough water to cover the grape leaves. You want then to make sure that you have a plate or something heavy to keep the grape leaves from floating around. If they float at all then they will unwrap and you wont have Lamb in Grape Leaves. SIMMER ! NOT BOIL Takes about 1 1/2 - 2 hours. Just test for the leaves to be cooked. Carb count per leave minus the dietary fiber is .6 carbs. Pine nuts are only 4 carbs per 1/2 cup. So they are not even measureable unless you eat the whole pot LOL.

Mix ground beef with dry fajita seasoning mix. Form ground beef into patty. Pan broil burger to desired doneness. Top with shredded cheese, sour cream and salsa.

I make a wonderful meatloaf that can pass for a meatball-flavored meal. You can slice it up and serve it with brown gravy and vegetables or top with melted mozzarella and marinara sauce or break it up into pieces and make into a beef stroganoff or however else you feel like being creative...It's a great thing to have around for lunches or dinners. You can even freeze slices and have whenever you feel like it. BTW-I think this is the best meatloaf I've ever had, not like the traditional at all. First, pre-heat oven for 375-degrees. Next, saute all the mushrooms, onion, garlic, and parsley in a pan with the olive oil. Don't let it burn (garlic tastes yucky when burnt). When the onions are soft, remove from heat to let cool down. In a large bowl, add meat, egg, bread crumbs (or substitute), chicken broth (or water), salt (or soy sauce), and pepper. When the sauteed mixture has cooled enough, add it to the bowl and mix all ingredients (with very clean hands or proper mixer) until everything is well-combined. Now, put mixture into loaf pan (NO need to oil/grease pan as there is plenty of fat already in the mixture from the olive oil). Put into the oven and bake for 45-minutes. Voila! Now, you have a delicious, low-carb meatloaf (that tastes sort of like a meatball) that you can serve up all sorts of ways. Slice loaf into ten slices. There are about 3-gm of carbs per each slice (or 30-gm carbs/loaf). Enjoy!

Fry the steak until it's cooked as much as you want (I prefer well done) then remove from pan, spread a thin layer of pate over the cooked steak and top with cheese. Place under the grill until cheese bubbles. Yum. You can also fry some onion with the steak and put it between the pate and the cheese.

***FIRST!! Don't panic about the number of carbs! MOST of them will remain in the crockpot in the sauce. Get out your crock pot and heat it. Prepare the tomato paste by mixing well with a small amount of water to tomato sauce consistency. In a large skillet, heat the oil or lard, brown the meat. Place the meat, onion, bell pepper, tomato paste and seasonings in the crockpot. Cook until the meat is fork tender (usually about 4-5 hours). Remove from sauce w/a slotted spoon, making sure to let as much of the sauce as possible drain. Place in a bowl or on a plate and pull to shreds with the back of a fork. Serve on a locarb tortilla or on a bed of lettuce. Side with pico di gallo, sour cream, if you wish. TOTAL RECIPE CARB COUNTS: 76g--remember, most is left in the crock pot! You may choose to use tomato SAUCE instead of paste for a carb count of 8.8g/HALF cup

Bring broth to a boil and add meat. (If you've used canned meat you may not need extra broth, there may be enough in the can)Add salt, chile powder,and garlic powder and cook for a couple of minutes. Add the ketato flakes and stir until thickened. Remove from heat and put 1/8 of mixture at the edge of a spring roll wrapper. Fold in sides and roll up like you would a tortilla. When you have 8 burritos, heat the oil in a small skillet and fry the burros, turning til browned on all sides. Drain on a paper towel covered plate and enjoy! 4 carbs per burro, with salad and sour cream you have a great 10 carb dinner!

Brown the ground beef in a frying pan, then salt it and put the italian seasoning on, depending on your tastes you may have to repeat this a couple times. Put in as much mushrooms as you like, keep in mind to check the can for carb listings. Wait until the meat and mushrooms have a "crisp" look, the sprinkle grated mozzarella over the top, let melt and you're done! Sometimes I make a couple small cheese chips too.

Mix meats and egg together. Saute all veggies (celery, pepper, onion, garlic, carrots) in a saucepan with 1 tbls of butter until softened. Cool mixture for about 10 minutes and then add to the meat. With clean hands, mix well until veggies are evenly distributed amongst the meat. Add all the rest of the incredients except the shredded cheese. Make sure the mixture is well combined. In a loaf pan or in a regular roasting pan, shape meat to make a loaf. Add the shredded cheese to the top. Put aside to "rest". Preheat oven to 375 F. Put meatloaf into oven and cook for about 45 minutes - I use a termometer to check - 170 F internal temp.

Mix cheese cooked chicken and green chilies together in 9x13 inch baking dish pour eggs over and bake at 350 for 45 minutes