Low Carb Recipe

When its time for a party there is nothing that goes faster than the cheese ball. So here is a low fat cheese ball recipe that cut down on the carbs.

• 8 oz of softened low fat cream cheese.
• 12 oz of blue cheese crumbled
• 1 lb of sharp low fat cheddar cheese, shredded
• 1 tbs of worcestershire sauce
• 3 tbs of finely minced shallots
• 1 cup of toasted pecans chips
• Salt and Pepper to taste

In a food processor or a bowl using a strong spoonmix everything but the pecans in till the mixture is smooth. Devide it in have and roll into balls or logs. Roll them in the pecan chips till they are covered with them. Wrap them up in a plastic wrap and stick them in the frig to chill till its party time. These cheese balls can be frozen if you wrap them good for up to 4 weeks.

This is sure to be a game day party favorite. Deviled eggs all good protein and will make great snacks as long as you watch what you add to them. So with this recipe we will add some good flavors with out adding a bunch of calories or carbohydrates. These eggs are true to the south beach recipes style.

10 large eggs
1/4 cup mayonnaise
1/4 cup finely chopped roasted red peppers (from a jar)
2 tablespoons reduced-fat sour cream
2 tablespoons finely chopped fresh chives
2 teaspoons Dijon mustard
1/8 teaspoon salt
Freshly ground black pepper
Paprika

To boil the eggs, place them in pan with cold water to cover. Bring the water to a full boil and then reduce the heat to low and simmer the eggs for 5 minutes. Drain eggs in a colander and then place the eggs in ice water till the eggs are cold. This makes them easer to peel. When the eggs are cool, remove the shell and cut the eggs in half lengthwise. Remove yolks from eggs and place in a bowl and add the mayonnaise, red peppers, sour cream, chives, mustard, salt, and black pepper to taste; mash with a fork until well combined. Spoon 1 tablespoon of the yolk mixture into each egg white half. Sprinkle with paprika and serve.

Nutrition at a Glance

Per half: 60 calories, 4.5 g fat, 1 g saturated fat, 3 g protein, 1 g carbohydrate, 0 g fiber, 110 mg sodium

• 8 ounces sushi-grade tuna
• 1 tbs olive oil
• Dash of white pepper
• 3 ounces goat cheese
• 1/2 tbs soy sauce
• 1/2 tbs mirin rice wine
• 1/2 small garlic clove, minced
• 1/2 tsp minced gingerroot
• Dash of cayenne pepper
• Salt to taste
• 1 tbs minced chives
• 1 cup lightly packed small arugula leaves

1. In a shollow glass baking dish, drizzle the olive oil over the tuna and season with the white pepper. Cover with plastic wrap and refrigerate untio chilled, or for up to 2 hours.
2. In a bowl, mash the goat cheese with the soy sauce, mirin, garlic, ginger and cayenne and season with salt. Gently toss the marinated tuna with the goat cheese and the chives untio well coated. Mound the tuna tartare on plates, garnish with the arugula and serve.

Per serving: 167 calories, 1 g carbohydrates, 21 g protein, 8 g fat

• 8 (6-inch) flour tortillas
• 4 ounces foat cheese, softened
• 4 small scallions, thinly sliced
• freshly ground pepper to taste
• 2 Tablespoons vegetable oil
• kosher salt
• Tomato-Olive Salsa for serving

1. Cut the tortillas into 4-inch rounds, using a small saucer as a template. Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper: sandwich to make 4 quesdillas.
2. In a large skillet, heat the vegetable oil. Add the quesadillas and cook over medium-high heat until golden and crisp, about 1 minute per side. Transfer the quesadillas to a cutting board and cut each one into 4 wedges. Sprinkle with salt and top each wedge with 1 tablespoon of the salsa.

Per Serving 62 calories, 6 g carbohydrates, 2 g protein, 3g fat