Crepes

4 eggs
1/4 c CarbQuik (if on maintenance you can use complete pancake mix)
1/3 c water

Blend Carbquik with water, blend in eggs.

Pour a small amount into a preheated 8 inch skillet coated with non-stick spray. Swirl to coat bottom of pan.

Flip when edges start to curl.
Makes 16 crepes.

Ideas for crepes:

* Fill with chicken/cream cheese/green chiles, roll in a casserole pan & top with green chile enchilada sauce & jack cheese

* Fill with cheddar cheese & ham, microwave until warm

* Fill with berries and whipped cream for dessert

* Fill with mixture of ground pork/beef/veal, top with LC Alfredo sauce - canneloni

* Saute shrimp in bernaise sauce. With slotted spoon put shrimp in crepes, top with bernaise.

* kids also love these in place of pancakes with s/f raspberry syrup & butter on them

MOCK-A-RONI AND CHEESE

16 oz. firm tofu (450 gm)
1 head of cauliflower, about 3 cups (720 ml)
4 cups of grated extra sharp cheddar (1 liter)
4 eggs
1/2 cup heavy whipping cream (120 ml)
1 tsp. salt (5 ml)
1 Tb. freshly ground pepper (15 ml)
1 tsp. garlic powder (5 ml)
1 Tb. parsley (15 ml)
1/2 cup crushed pork rinds (120 ml)
1/4 cup Parmesan cheese (60 ml)

Grease one large or two small casserole dishes, and preheat oven to 350degrees F (180 C).

Press and drain any excess water from the tofu in a paper-towel lined colander.

Chop drained tofu and scatter in the casserole dish. Top with cooked bite size pieces of cauliflower, and grated cheese.

Beat eggs and cream with seasonings and pour over contents of casserole dish. Sprinkle parmesan cheese and crushed pork rind crumbs over the top.

Bake 45-60 minutes, until top is well browned. If necessary or desired,place under broiler briefly to crisp top.

Cauliflower "Potato" Salad

Atkins Kitchen

For variety, add sliced hardboiled eggs.

1 medium head cauliflower, broken into small florets
1/4 cup mayonnaise
2 tablespoons lemon juice
2 packets sugar substitute
1/2 teaspoon dried mustard
3 green onions, chopped
1 very finely chopped jalapeno pepper or 2 tablespoons chopped green bell pepper
Salt Pepper

1.Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat dry.

2.In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard. Add cauliflower, green onion and pepper, if using. Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste.

Chill 30 minutes for flavors to blend.

Mock Loaded Baked Potato Soup

1 med head cauliflower
drizzle olive oil
2 TBS onion finely chopped
salt and pepper to taste
32 oz chicken or veggie stock
2 slices crisp bacon chopped
3 tbls fresh chopped chives
3 oz shredded cheddar ( I used at least 6 oz!)
1/2 cup or HH or cream
2 tbls butter

Chop cauliflower into 1" pieces and steam until just tender. Drain and place in a baking dish drizzled with olive oil, salt and pepper and broil until golden brown.

In 4qt sauce pan heat 1 Tbls olive oil and add 2 Tbls chopped onions. Stir until soft but not brown. Add cauliflower, broth and simmer until very tender then puree half the mixture in blender or in pot with a hand blender. Recombine and add cheese, bacon, H&H or cream and chives and stir until cheese is melted.

Add the butter and stir then serve. Great with dollop of sour cream on top.

Homemade Mayonnaise

1 egg (or equivilent in eggbeater)
1 tsp dry mustard
1 tsp salt
Shake of tabasco
1 1/2 TBS vinegar
1 1/2 TBS lemon juice
1/2 to 2/3 c olive oil

put egg, mustard, salt tabasco vinegar and lemon juice into your blender, keeping your olive oil nearby.

turn on the blender. with the blender running pour your oil in a thin 'stream' (dana says no thicker than a pencil lead) the mayonnaise will start to thicken. when it gets thick enough that the 'whirlpool' disappears and oil starts to collect on top, stop adding oil and turn the blender off.

store mayonnaise in a tightly covered jar in the refrigerator. this makes just over one cup.

credit to Dana Carpenter (500 low-carb recipes)

Super Artichoke Dip

1 13 3/4 oz. can of artichoke hearts in brine (not oil), drained
1 cup of Homemade Mayonnaise
1 cup of shredded (not grated) Parmesan cheese
paprika

Preheat the oven to 375 degrees.

Dice the artichokes until the pieces are about 1/4 inch square.

In a large bowl, mix together the mayonnaise, diced artichokes, and Parmesan cheese until well blended.

In a shallow 8 or 9 inch baking dish or pie plate, spread the mixture until it is of even depth.
Sprinkle the top lightly with paprika.

Bake for approximately 20 minutes or until the top is golden brown and the mixture is bubbly

notes from original author: This is a very simple dish but people go wrong if they don’t dice the artichokes finely enough, use a low-fat mayonnaise, or use grated instead of shredded cheese. Any of these things can cause the texture of the dip to be sub-optimal

Ensalada de Escalibada

1 small aubergine
1 green pepper
1 red pepper
1 medium onion
3 artichoke hearts *
½lb tomatoes
5 Tbsp olive oil
3 Tbsp lemon juice
1 clove garlic, crushed
1 Tbsp minced parley
1 tsp capers
Salt & pepper
2 hard-boiled eggs

Put the aubergine, peppers and whole peeled onion in a roasting pan in the oven (180°C, 350°F, mark 4) for about 30 minutes, turning once or twice. When cool enough to handle, peel the peppers and cut into strips, cut aubergine into chunks, coarsely chop onions – they should still be slightly crunchy. Put in a serving bowl with the sliced artichokes and tomatoes.

Whisk together the oil, lemon juice, garlic, parsley, capers and seasoning, then pour over the vegetables and mix gently. Chill, and serve decorated with slices of egg.

Notes: the best thing to do here is to buy fresh globe artichokes, remove the outer leaves by folding down and snapping them off, when you get to the small tender leaves use a sharp stainless knife to cut across the top of the heart to remove the choke, cut off the stem and carefully pare around the base, put into a bowl of water acidulated with some lemon juice. Bring a pan of salted water to the boil, put in the artichoke hearts and cook for 5-10 minutes until just tender – drain and leave to cool.

However, the easier thing is to buy a jar of artichoke hearts in oil or brine, drain and use (jars tend to be better than tins; if in brine, leave to drain for quite a long time, turning and squeezing regularly – you really don’t want to include the brine in the dressing.)

recipe from here