Low Carb Snack Ideas

Low Carb Pizza - Atkins

1/2 Cheddar 1/2 Mozzarella baking mix 1/3 cup butter, melted 1 egg white whisked

Atkins Mock Danish

Low Carb Pound Cake (Lemon)

Grilled Turkey Burger

 by Bill Deegan  (Medi Weightloss Clinics)

• 1 lb Ground turkey meat 99% fat free
• 1/4 cup Egg beaters
• 1/2 tsp Black pepper
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tbsp Worcestershire sauce
• 2 tbsp Grated parmesan cheese
• 1 tbsp Pimento cheese
• 1 yellow onion

• In a mixing bowl combined turkey meat, egg beaters, black pepper, onion powder, garlic powder, Worcestershire sauce and Parmesan cheese. Mix well with hands and portion in to 4 equal parts.
• Form 4 patties and sprinkle with light salt & pepper.
• On a pre-heated grill which should be sprayed with cooking spray. Grill temperature should be 350-375 degrees. Cook 3-4 minutes per side or till temperature reaches 160 degrees. Let burgers rest for a few minutes to retain juices.
• Top turkey burger with 1 tbsp of pimento cheese spread and caramelized onions.

Parmesan Crusted Pork Chops - Low Carb

 by Holley Wade (Medi Weightloss Clinics)

Ingredients
• 4- Lean Pork Chops 2oz size
• ½ oz crushed pork rinds
• ¼ cup Egg Beater
• 2 tsp. Parmesan Cheese
• 1 tsp Tony Chaceres Seasoning

Directions
• Combine all dry ingredients in bowl except for cheese. Dip the pork chop in the egg and roll pork chop in dry ingredients and place on cookie sheet.
• Bake on 350 degrees for about 20 minutes and remove from oven sprinkle the top with the cheese and place back in oven for additional 15-20 until golden brown.

2oz. Pork Chop 110 cal 0 carb 6 fat. ½ oz crushed pork rinds 80 cal 0 carb 5 fat. ¼ cup Egg Beater 35 cal 1 carb 0 fat. 2 tsp Parmesan Cheese 20 cal 0 carb 1.5 fat. 1 tsp Tony Chaceres Season. 0 cal 0 carb 0 fat.

The ingredients are enough to make 4- 2oz. Pork Chops, so I add everything together and divided by 4. 1 – Pork Chop is 143.75 Cal <1 Carb. 8 Fat

Basil Vinaigrette Grilled Chicken - Low Carb

by AnnMarie Pastor Perkins - from the Medi Weightloss Clinic

• 2 Tbsp. Dijon mustard
• 2 tsp. lightly cracked coriander seeds
• 2 Tbsp. light extra- virgin olive oil
• 4 boneless, skinless chicken breast halves
• Kosher salt
• Freshly ground black pepper
• 4 tsp. fresh lemon juice
• 3 Tbsp. roughly chopped fresh basil

Directions
• Prepare a medium-hot grill fire.
• In a small bowl, whisk the mustard and coriander seeds.
• Whisk in 1 Tbs olive oil.
• Season the breasts with salt and pepper and rub them all over with mustard mixture.
• When grill is ready, grill chicken until one side is nicely browned and grill marks appear, 2 to 3 minutes.
• Turn grilling the other side the same, continue until meat is done.
• Transfer to clean cutting board, cover loosely with foil and let rest for about 5 min.
• Meanwhile whisk the remaining olive oil with the lemon juice, basil, 1/4 tsp. salt and a few grinds of pepper.
• Slice Chicken on an angle and serve drizzled with the vinaigrette.