Super quick and easy “pizza.”

Ingredients

• 2 lc tortillas
• 2 T Pizza Sauce
• 8 sli pepperoni
• 4 oz mozzarella cheese

Instructions

spray griddle pan with pam and heat tortilla. When hot flip and add 1 oz cheese 4 slices pepperoni 1 Tbl pizza sauce and 1 more oz cheese. Fold in half and cooks until slightly browned. Repeat with other tortilla. I topped them with ranch dressing.

Depending on the sauce you use this is about 7 grams of carbs for the whole snack.

Nutritionals
Nutritional information, per serving.

Carbs: 7
Net Carbs: 7

Cottage Cheese & Tuna

Instructions

• 1/2 cup cottage cheese (2.8 carbs)
• 1/2 cup tuna in a can ( 0 carbs )
• salt & pepper

Instructions

1. Scoop your cottage cheese on a plate and put your tuna or the top of the cottage cheese and salt & pepper if desired. Then eat it and serve pork rinds with it ..Yum ! 2.8 carbs Prep time : 5 minutes

Ingredients

• Veveeta Light Salsa Dip
• 1 lb.(16 oz.) Velveeta Light Reduced Fat Pasteurized cheese product

Instructions

cut up 1 cup Taco Bell Home Originals Thick ‘N’ Chunky salsa Mix ingredients in a large microwaveable bowl. Microwave on high 3 minutes and stir ,if it is not melted ,Try 1 or 2 more minutes . If it is then melted ,Serve with Low carbtorrilla chips or cut up vegetables .Special Extra : Garnish with chopped fresh cilantro . This will serve 20 serving and it has 4 grams of carbs per 2 tablespoons each . (Editor’s notes: using real cheese will avoid the trans-fats generally found in processed cheese foods such as velveeta. Read the labels on your salsa, many of them contain added sugar.)

Ingredients and Instructions

Cut pepperoni slices into 1/4s lay on a lightly sprayed cookie sheet. Place a small slice (about the width of a nickle) of string cheese on top of the pepperoni. Sprinkle lightly with garlic powder, cajun seasoning or just about anything and bake at 350 for about 10min. (until dark golden brown). I like them brown and crunchy. Immediately remove from pan. Let cool and enjoy! Remember this is a high sodium snack and may cause water retention, so drink extra water!

Ingredients

• 3 oz jar marinated artichoke hearts
• 24 oz (or three 8 oz packages) cream cheese
• 1 1/4 cup feta cheese, crumbled (When I haven’t had enough feta, I have made up the difference with grated or shredded parmesan cheese)
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder or one clove fresh, minced3 eggs
• 1/4 cup green onions, sliced

Instructions

1. Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes; set aside. 2. Beat cream cheese in large mixing bowl until smooth. Add feta, oregano and garlic powder. Beat well. Add eggs, beat just until blended. Do not over beat. 3. Stir in artichoke hearts, marinade, and green onion. 4. Bake in a greased 9″ pie pan at 325 degrees for 35-40 minutes (sides should be firm when gently shaken). 5. Cool, cover, and chill 2-24 hours.6. When serving you can place sliced olives (calamata or greek olives are good) on top as a garnish.(Note: I often add leftover chicken or canned chicken breast to the cheesecake mixture.)Nutritionals based on 8 servings and do not include chicken, which would increase the protein, or olives which would increase the fat & fiber.

Ingredients

• 2 oz Macadamia nuts crushed
• 2 net carbs
• 8 oz Philadelphia cream cheese
• 8 net carbs Italian seasoning & garlic to taste

Instructions

Soften cream cheese and then mix spices into cheese and chill till firm. When firm mold into uniform shape and cut into 12 equal portions. Form each portion into a ball and roll in crushed nuts. Nuts should all get used up. Re-chill ? eat ? yum 12 servings

Jack Cheese Pie

Ingredients

• serves 6
• 4 Eggs
• 1 C heavy cream
• 3 C jack cheese (shredded)
• 1 C cheddar cheese (shredded)
• 1 1/4″ slice of onion, chopped
• 15 slices cooked bacon, crumbled
• 1 T butter

Instructions

Saute onions in butter until tender. Mix eggs and cream in a bowl. Add onions, cheese, bacon and mix well.Butter a pyrex dish and pour mixture in. Bake at 325 for 40ish minutes until done and top is nicely golden.You can lessen the carbs by skipping the onion but it’s not as good!

Ingredients and Instructions

1 12-oz pkg Monterey Jack Cheese w/ Jalapenos Preheat oven to 350F. Cut the cheese into 1/2-inch cubes. Lightly coat a 16×13 inch baking sheet with pam. Place 6 cubes at a time on the sheet, approx. 6 inches apart. Bake for 3 to 5 minutes, watching very carefully The cheese will melt and bubble up; when the bubbling stops, the wafer is done. Remove immediately with a meat spatula to a rack that has been covered with paper toweling. When cool, pack in a tightly covered container. Makes approx. 48 wafers.

• 3 ozs cream cheese
• 3 oz cheddar cheese grated
• 1 egg
• 3 heaping tablespoons plain protein powder
• 1 teaspoon salt
• paprika

Instructions

Preheat oven to 375. Soften cream cheese and mix in the grated cheese and the egg. Blend in the protein powder and salt. Gather the dough up into a ball and knead lightly until it is the consistency of play-doh.Spray a cookie sheet with pam. Roll dough into marble-sized balls and flatten. Sprinkle with paprika and bake for 15-20 min. or until browned. Let cool on wire racks. Use various spices for different tastes. Nutritional information assumes 36 crackers