Recipes from Cooking Low Carb

Chicken Curry Salad

Serves 4

4 Cups boneless chicken breasts, cubed
1/2 cup slivered almonds
3/4 cup mayonnaise
1 tablespoon curry powder
1 cup celery
3 tbsp chopped green onions
2 tablespoons heavy cream.


Mix together first 4 ingredients. For the dressing, mix together mayonnaise, cream, curry, and add to chicken mixture. Serve with the garnish of your choice.

Elizabeth Tolegian

Per Serving: (1 cup)
Protein: 56.7g
Carbs: 5.2 g
Dietary Fiber: 2.1 g

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Vegetarian Stuffed Mushrooms

12 medium mushrooms
1 tablespoon onion salt
1/2 teaspoon dill weed
1/8 teaspoon creole seasoning
2 tablespoons minced onion
1 tablespoon olive oil
1/4 cup celery, diced
1/4 teaspoon parsley
4 oz. Gruyere cheese, grated

Mince mushroom stems. Heat oil in skillet and saute mushroom stems with onions, and celery over high heat, stirring often. When veggies are tender, lower the heat, add herbs and cook a minute longer. Let mixture cool a bit, then stir in the cheese. Preheat oven to 450 degrees. Grease a baking pan. Heap filling into mushroom caps and place in pan. Bake 10-15 minutes. Serve hot.

Per Serving: (1 mushroom)
Protein: 3.3g
Carbs: 1.2g
Dietary fiber: 0.3g

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Chocolate Fudge
(Serves 8)

2 tbsp unsweetened cocoa powder
2 tablespoons butter
1/2 tsp vanilla
1/2 cup heavy cream
4 oz cream cheese
3 tablespoons Splenda

In small saucepan, over low heat, melt butter. Add heavy cream and cream cheese, and whisk until smotth. Add Splenda, and adjust for taste. Heat until bubbling, stirring constantly, Reduce heat, and stir in cocoa and vanilla. Blend well. Pour into a small buttered dish. Place in the fridge to set for 3 to 4 hours. Cut into 8 pieces.

Per Serving (1 piece):
Protein: 1.3g
Carbs: 2.2g
Dietary Fiber: 0.5g