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The Low Carb Pages


Just a few low and no carb recipes if you are cutting your intake of carbohydrates for health or weightloss!

Kathys Korner


No Carb Smoothie

Here is a great tasting, full of vitamins Smoothie for anyone who is cutting Carb intake for health or weight loss! My Wife and I developed this to go with a Atkins like diet.

1 pkg FOY-SmoothieMix
2 Individual serving Jello Cups
    any flavor
16 oz Crystal Light Drink
2 cups Ice

   In a blender, mix together the Smoothie Mix, Crystal Light and the Jello. Add Ice and Blend until smooth. Use Sugar Free Jello and Sugar Free Crystal Light and Sugar Free FOY Smoothie Mix. The flavors of each ingredient should compliment each other. Taste great and is Carb Free. If you can't find the Smoothie Mix try the link to the left.Refrigerate immediately,

Crispy Fried Chicken

Because Bread and flour are loaded with carbs it's allmost impossile to havegood crispy chicken, well until now it has been! Now you can have great tasting fried chicken. Here's how we did it,
In a food processor or blender crump enough Pork Skins to bread the amount of chicken you are cooking. In a small bowl pour in about 1/2 cup Eggbeaters. Dredge chicken pieces, one at a time and coat the piece with the crumbs. Fry as you would normally. The result is a crispy and great tasting fried chicken that is almost carb free.

Spaghetti Squash

    1/2 medium spaghetti squash
    4 tablespoons unsalted butter
    1 cup heavy cream
    1 clove garlic, crushed
    1 1/2 cups freshly grated Parmesan
    1/4 cup chopped fresh parsley leaves
    Fresh basil leaves
    Grape or cherry tomatoes, sliced in 1/2
Slice spaghetti squash in half lengthwise.
Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking. Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Cook's Note: If after cooking, the spaghetti squash is a little too al dente, you can cook it more in the hot water just before serving.) Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!


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