How about some Holiday Lo-Carb Recipes?

**Although you could probably add alcohol to any of these recipes, those which specifically include it are in blue.

Last updated: Sunday, May 22, 2005

MMmmmmmm Meatloaf! 3 lbs chopped mixed meats (lamb, veal, beef, pork) 2 Tablespoons chili powder 3 eggs 3 cloves garlic, mashed 3 Tablespoons cilantro or Italian parsley 6 oz sharp cheddar cheese 2 tablespoons Worcestershire sauce salt to taste Preheat oven to 370 degrees. In large bowl, thoroughly mix all ingredients. Place meat into oiled loaf pan and bake for 45 minutes to 1 hour, till done. Serve with a nice side salad - Enjoy! Total carbohydrate Grams- 15 Grams per serving- 2.5

Celebratory Chicken 2 large boneless, skinless chicken breasts3 leeks ½ cup whipping cream 2 oz. Stilton cheese ½ cup champagne sweet butter 1. Cut the bases and green tops off the leeks and discard. Wash the white part well, and chop it coarsely. 2. Saute (OK, fry) the chopped leeks in a tablespoon or two of sweet butter until tender. Remove from frying pan and set aside. 3. Add a bit more butter to what's in the frying pan (if necessary, and fry the chicken breasts. Get them golden brown on both sides. Remove from pan and set aside, covered to keep warm. 4. Deglaze the frying pan with the champagne (this just means to pour in the champagne and stir up all the good bits stuck to the pan. 5. Pour the whipping cream into the champagne, and boil gently until reduced by 1/3. 6. Crumble in the Stilton, mixing until the sauce is creamy smooth. Season with salt and pepper to taste. (you might also add a bit of crushed fresh garlic if you feel like it - not too much though.) 7. Divide the leeks onto two plates. Put the chicken breasts on top of the leeks. Pour the sauce over the chicken breasts. 8. Serve and enjoy. (Men, if you make this for your wife, it's worth 10 husband points, guaranteed! )

Mushroom Soup 1 lb. mushrooms 1/4 cup butter 10 oz. Campbell's double strength beef broth (1 tin) or vegetable broth 1/3 cup red wine ½ cup heavy cream per serving Wash, trim, and thick slice the mushrooms, then simmer (very low) with ½ stick of butter for a half hour or so until the liquid is reduced to about ½ cup. (It is amazing how much water is in a mushroom.) Then add a can of Campbell's double strength beef broth and about 3 glugs (1/3 cup) of a nice dry inexpensive red wine such as Sutter Home Cabernet Sauvignon. The alcohol will leave very quickly. Salt to taste. This is the part that I put into the refrigerator. Then, to serve, I place about a cup of the mushroom soup and about ½ cup heavy cream into a bowl and heat until warm in the microwave. It is thick, creamy, and really very good.

Onion Cheeseburger 1 package Lipton Onion Soup Mix 2 pounds ground beef 4 slices American cheese 8 slices of bacon Place ground beef in bowl. Add in onion soup mix; mix well. divide mixture into four burgers. Fry or grill until juice is no longer pink, or the middle is no longer pink (I don't always trust the juice color). When almost done, place cheese on top and let it melt. Serve with vegetables or fried pork skins Total carbohydrates: 10 4 servings = 2.5g each

Taco Salad 2 pounds ground beef ½ pkg. taco seasoning (any brand) 3/4 cup water 2 cups of chopped lettuce 2 cups shredded cheddar cheese (6 oz) See instructions for other ingredients to add.. Brown ground beef in skillet. Drain. Add taco seasoning and water, mix well, and simmer until water is almost gone (10 - 15 min). Put meat on a bed of lettuce, top with cheese. Carbohydrate count: 15 Other additions: sour cream - 2 Tbsp=2 carbohydrates, picante sauce- 3Tbsp=3 carbohydrates, tomatoes-1/2 cup diced tomato= 4.2 carbohydrates, olives-1/4 cup slices= 3 carbohydrates

Cream Cheese Balls 8 oz. cream cheese 6 pkgs. sweetener 1/4 cup finely chopped pecans 1 oz unsweetened baker's chocolate2 tbsp. butter2 tbsp. heavy cream 1/2 tsp. vanilla6 pkgs. sweetener Instructions: Cream the cream cheese and six packets of sweetener. Add pecans. Chill until cheese will form balls. Melt the chocolate and butter together, slowly. Take off heat and add heavy cream, vanilla and sweetener. When you have rolled the cream cheese into balls, drizzle chocolate mixture over each. Chill until chocolate hardens enough to pick up (about 30 minutes). Enjoy! ( I know I do!) Total Carbohydrates: 35g 1 ball is less than 2 g

Greek Omelet 3 Eggs Chopped Tomatoes Feta Cheese Butter Beat eggs till frothy and pour in butter pan. When set, add chopped tomatoes and Feta cheese. Fold over side of omelet, brown on both sides. Yummy!

Malibu Chicken (adapted from Sizzlers Restaurant) One chicken breast portion, cooked One slice sandwich style ham One slice Swiss cheese Malibu Sauce: Combine: 1 tablespoon mayo 1 tablespoon fancy mustard (like Frenches Deli mustard) place ham and Swiss on top of chicken breast in a pan on medium heat. Cover 3-4 minutes to melt Swiss and warm up chicken and ham. Serve with Malibu Sauce Total carbohydrates with sauce 3 or less, depending on mayo and mustard used.

Chef salad roll ups 4 large lettuce leaves 2 slices Swiss cheese, cut in half 4 slices ham 4 slices roast beef Italian dressing Layer each leaf with cheese, ham and beef. Roll up and dip in the Italian dressing

Recipe for Crepes: 4 eggs 1/4 cup soy flour 1/4 tsp baking powder ½ cup half&half Mix it up, cover with sugar-free syrup (careful, some brands have lots of carbohydrates) or Nifty 50 brand jelly.

Chicken Roulades Serves: 4 Work Time: 30 minutes Total Time: 50 minutes 1 bunch basil 4 medium skinless, boneless chicken-breast halves (1 pound) ½ 7-ounce jar roasted red peppers, drained and sliced 2 ounces herb-and-garlic goat cheese, crumbled 1 tablespoon olive oil 1. Measure ½ cup loosely packed basil leaves. Reserve remaining basil for garnish. 2. Holding knife parallel to work surface and starting from a long side, cut each chicken-breast half almost in half, making sure not to cut all the way through. Spread chicken-breast halves open. With meat mallet or rolling pin, pound chicken to an even 1/4-inch thickness. 3. Place one-fourth of red-pepper slices, goat cheese, and basil leaves on each breast half. Starting from a long side, roll each breast half jelly-roll fashion; secure with toothpicks. 4. Sprinkle chicken Roulades with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Heat olive oil in nonstick 12-inch skillet over medium-high heat. Add chicken Roulades and cook until chicken is browned on all sides. Reduce heat to medium; cover and cook until chicken loses its pink color throughout, 12 to 15 minutes longer. Discard toothpicks. Slice Roulades crosswise into diagonal slices to serve. Garnish with basil. Each serving: About 205 calories, 29 g protein, 1 g carbohydrate, 9 g total fat (3 g saturated), 85 mg cholesterol, 315 mg sodium.

Chive & Goat Cheese Frittata Serves: 4 Work Time: 10 minutes Total Time: 20 minutes 8 large eggs ½ cup milk ½ teaspoon salt 1/8 teaspoon coarsely ground black pepper 1 medium tomato, diced 2 tablespoons chopped fresh chives 2 teaspoons margarine or butter ½ (5 1/4-ounce) package goat cheese or 3 ounces shredded Fontina cheese 1. Preheat oven to 375 degrees F. In medium bowl, with wire whisk or fork, mix eggs, milk, salt, and pepper. Stir in diced tomato and chopped chives. 2. In nonstick 10-inch skillet with oven-safe handle (or wrap handle with heavy-duty foil), melt margarine or butter over medium heat. Pour in egg mixture; drop spoonfuls of goat cheese on top of egg mixture. Cook 3 to 4 minutes until frittata begins to set around the edge. 3. Place skillet in oven. Bake 9 to 10 minutes or until frittata begins to set and knife inserted in center comes out clean. Each serving: About 240 calories, 17 g protein, 4 g carbohydrate, 17 g total fat (7 g saturated), 440 mg cholesterol, 505 mg sodium.

Spicy Cocktail Sauce 2 cups beef stock (I used Swanson beef broth) 4 teaspoons tomato sauce ½ teaspoon onion juice or grated onion ½ teaspoon Worcestershire sauce 2 drops (or more) Tabasco sauce Combine all ingredients. Mix well, serve hot or cold. Nancy in FL 260/188/135 Total grams 4.1 Grams per serving 2.1 This came from Dr Atkin's cook book. I like to make these meatballs, then freeze them for snack time or meal time. To freeze, place on a plate with waxed paper. After they are frozen, then place in a baggie. They can be micro waved for 30 seconds per meatball to reheat.

Swedish Meatballs 1/4 cup heavy cream 1/4 cup water 1/4 cup fried pork rinds crushed 1/4 pound beef 1/4 pound pork 1/4 pound veal 1 large onion 3 tablespoons butter 2 teaspoons seasoned salt (I used Lawry's season salt) Mix heavy cream and water together in a small bowl. Add crushed pork rinds and allow to soak until softened, about 10 minutes. Combine ground meat. Mix cream mixture, meats, and onion together. Add seasoned salt. Shape into small balls, and brown in butter in a medium skillet over medium heat. (The only thing I did differently is use half ground pork and half ground beef. I did not use veal.) (The recipe suggests a cream sauce that I have not tried……..) 1/4 pound sweet butter 3 egg yokes 1/4 cup water 1/4 cup heavy cream dash of nutmeg Place butter in top of double boiler over hot (not boiling) water. Add egg yolks one at a time. Beat constantly with rotary or hand electric beater. Add water and heavy cream. Continue to beat until sauce thickens, about 7 to 10 minutes. Add nutmeg as a garnish.

Asparagus Salad - Quick, Easy, and Delicious! 1lb Asparagus 4 oz medium sized mushrooms 1 tbsp fresh lemon juice ½ tsp Dijon mustard 3 tbsp Extra Virgin Olive Oil 1/8 tsp black pepper (I prefer fresh ground) ½ cup loosely packed fresh Italian parsley leaves 1 oz Parmesan cheese Trim the asparagus, and thinly slice the mushrooms. Simmer the asparagus in ½ of water with a pinch of salt until it is tender but still crisp (about 7-10 minutes) While the asparagus is simmering, whisk the lemon juice and Dijon mustard together. Gradually add the olive oil and then the pepper. Once you have drained and cooled the asparagus, gently coat it with the dressing, leaving most of it in the bowl. Toss the remaining dressing with the parsley and the mushrooms, and sprinkle on the asparagus. Serve with shaved Parmesan cheese. Makes 4 servings which are great for lunch or a first course/salad appetizer. Nutritional information, per serving: About 150 calories 6 grams protein 4 grams carbohydrates 13 grams fat (3 grams saturated) 6 mg cholesterol This recipe is adapted from Good Housekeeping magazine, April 1997.

Cottage Cheese Salad 1 small box orange sugar-free Jell-O (any flavor)2 cups cottage cheese Prepare Jell-o according to directions, then stir in cottage cheese and chill until set. Deviation: You can also blend it all together until smooth.

Cheese Steaks 1 Tbsp. fat 2 Tbsp. grated onion 4 cubed beef steaks 1 cup tomato sauce 1 teaspoon sugar substitute 1/4 teaspoon basil 1 teaspoon salt 1/4 cup grated Parmesan cheese Instructions: Melt fat in a skillet. Add onions and cook over medium heat until tender but not brown. Brown steaks on both sides. Put steaks and onions in a 1-quart covered casserole. Combine soup, sugar, basil, and salt. Stir until well blended. Pour soup mixture over steaks. Cover tightly and bake at 350 degrees 1 hour or until steaks are tender. Sprinkle with cheese before serving. (you can also do this with chicken - yummy) Total Carbohydrates: 18g 4 servings at 4.5g each

Deviled Egg Delight 4 eggs - hard boiled 3 pieces of bacon, cooked and crumbled 2 oz cheese, shredded 1 Tbsp. mayonnaise pepper salt paprika Instructions: Split eggs evenly down the middle, lengthwise. Take out the yolk and place it in a small bowl. Put whites to the side. Mix yolk, mayonnaise, bacon and cheese together. Salt and pepper to taste. Take mixture and fill the egg whites. Sprinkle paprika on top. Total carbohydrates: 8g 4 servings at 2g per serving

Cheesy Meatballs 1 pound ground beef 1/4 tsp. garlic salt 1/4 tsp. ground red pepper 1/4 cup finely chopped onion 1 cup shredded cheddar cheese 1 cup shredded Monterey jack cheese Instructions: Mix ground beef, onions, garlic salt, and red pepper. Form into balls and brown on all sides until no longer pink in the middle. Serve on a plate with both kinds of shredded cheese sprinkled on top. Yummy!

Pepper Steak 1 pound round steak cut ½ inch thick 2 Tbsp. oil 1 medium onion, sliced 1 medium green pepper, sliced 2 Tbsp. soy sauce dash garlic salt 1/4 cup water 2 cups shredded carrots (about 4 medium carrots) Instructions: Cut meat in half lengthwise with a sharp knife, then crosswise into thin slices. Brown meat in hot oil, then add onion and pepper; cook 1 to 2 minutes. Stir in soy sauce, water, and sprinkle on garlic salt, and cook about 5 minutes, stirring constantly. Serve on a bed of shredded carrots. Total Carbohydrates:34 4 servings=6.5g per serving

Shish Kebabs 2 pounds cubed beef 1 pound mushrooms 1 cup cherry tomatoes 1 cup baby onions 2 green peppers, quartered ½ cup salad oil 1 clove garlic 1/4 cup vinegar ½ tsp Dales Steak Sauce ½ tsp. basil 1 tbsp. lemon juice Instructions: Marinate beef in oil, vinegar, steak sauce, garlic, lemon juice, basil, salt and pepper to taste for about 4 hours. Place on skewer alternating with mushrooms, onions, green peppers, and tomatoes. Roast or grill basting

Grilled Picante Chicken 4 boneless, skinless chicken breasts 1 cup picante sauce 4 tsp. Dijon mustard Instructions: Mix picante sauce and mustard. Marinate chicken in mixture for about 5 hours in the refrigerator (or longer if desired). Place on grill when hot enough. Brush marinade on chicken, turn after five minutes and brush marinade on other side. Do not use the marinade after the first few minutes, because the marinade could contain raw chicken juices. Chicken takes about 15 minutes to cook, until no longer pink inside. Total Carbohydrates: 16g: 4 servings at 4 grams each

Taco Salad 2 pounds ground beef ½ pkg. Old El Paso taco seasoning 3/4 cup water 2 cups of chopped lettuce 2 cups shredded cheddar cheese (6 oz) See instructions for other ingredients to add.. Brown ground beef in skillet. Drain. Add taco seasoning and water, mix well, and simmer until water is almost gone (10 - 15 min). Put meat on a bed of lettuce, top with cheese. Carbohydrate count: 15 Other additions: sour cream - 2 Tbsp=2 carbohydrates, picante sauce- 3Tbsp=3 carbohydrates, tomatoes-1/2 cup diced tomato= 4.2 carbohydrates, olives-1/4 cup slices= 3 carbohydrates

Noodle less Goulash 2 pounds ground beef 2 cups shredded cheddar cheese (6 oz.) 1 cup of Contadina Italian herbs tomato sauce ½ cup water 1 tsp. ground red pepper salt Instructions: Brown ground beef in skillet. Drain. Add tomato sauce and water. Mix well and let simmer about 15 minutes (until most of the water has gone). Put some meat on your plate, top with cheese, and eat! It's great! Total Carbohydrates: 19 4 servings at 5g each

Broccoli and Chicken Casserole 4 cooked chicken breasts 1 can cream of chicken soup 1 pkg. frozen broccoli, cooked until just tender 1 tsp. lemon juice 2 cups grated cheese 1 Tbsp. butter 1/4 tsp. salt 1/8 tsp. pepper 8 pieces of bacon, cooked crisp and crumbled Instructions: Mix together soup, salt, pepper, lemon juice, 1 cup grated cheese and butter. Debone chicken and cut into bite size pieces. Layer chicken and broccoli in baking dish. Add sauce. Top with bacon crumbles and bake at 350 degrees for 30 minutes. Add remaining cheese and bake until cheese melts. Carbohydrate count: 30.5 4 servings = 7.6g each

Diet Revolution Rolls 3 eggs, separated 1/4 teaspoon cream of tartar 3 tablespoons cottage cheese Non-stick spray 1 package sweet and low (optional) Preheat oven to 300. Spray cookie sheet with non-stick spray. Separate eggs very carefully (make sure none of the yolk gets into the white). beat the egg whites with the cream of tartar until they are very stiff, but not dry. Gently fold in yolks and cottage cheese(sweet and low, too, if used). Very carefully, place one tablespoon on top of another until you have 6 piles about 2" high. They should resemble delicatessen rolls. Bake 1 hour. Without the sweet and low they are very good. You can use as a dinner roll with butter or slice in half and have a sausage sandwich for breakfast, cheeseburger or chicken salad, etc. for lunch. This recipe came from the first Dr. Atkins diet book published.

Ricotta Pancakes 4 lg. eggs, 1 c. ricotta, ½ tsp. vanilla extract, 1/3 c. soy flour, 1Tbsp. veggie oil, pinch of nutmeg, 1 pkt. of Equal or other AS Mix all and cook like silver dollar pancakes. Makes about 30 pancakes. Per serving (about 10 pancakes): 7.6 g carbohydrate, 17.6 g protein. This recipe is from Dr. Atkins first book. Put butter on one at dinner and have a dinner roll or cut in half and have a sausage sandwich for breakfast or ham and cheese for lunch. They aren't bad at all, especially if you're a sandwich person.

Killer Low Carbohydrate Pancakes 1 cup Whole milk ricotta cheese (I use Sorrento brand) ½ cup Soy powder (I use Fearn brand) 1/4 cup Wheat bran (I use Arrowhead Mills brand) ½ tsp Salt ½ tsp Cinnamon 1/8 tsp Baking powder (optional - helps texture a bit) 1/4 cup Heavy cream 4 large Eggs 2 tsp Oil (Canola or any neutral tasting oil is fine) 2 pkt Artificial sweetener OR1/4 tsp Stevia liquid (SEE BELOW) Combine all dry ingredients in a mixing bowl and stir. Add ricotta and liquid ingredients. With an electric mixer, mix on lowest speed for about 10 seconds then at highest speed for about another minute. Heat a non-stick griddle (or coat a griddle with vegetable spray). Pour batter onto hot griddle to about 3 to 3.5 inch circles. Cook until bubbles surface on uncooked side, flip and cook until done (about another minute). Serve hot with melted butter. ENJOY! Total recipe: 32 grams of carbohydrate/ 13 g are fiber. Makes 3 to 4 servings(8 to 11 grams per serving). Assumes 2 grams of carbohydrate per 1/4 cup of cheese. Check the label -it varies between brands. Will keep well in refrigerator for a couple of days. Recipe can also be cut in half (½ of 1/4 cup is 2 tablespoons) Stevia liquid You can make your own Stevia liquid from the pure WHITE Stevia extract. Slightly warm 2 tablespoons of water in the microwave. Add 2 teaspoons of white Stevia powder (I use the Now brand) and stir until dissolved. It will take a minute or two until it completely dissolves. Store in a tightly closed container in the refrigerator. One teaspoon of this liquid is the equivalent of approximately 3/4 cup of sugar or about 9 packets of artificial sweetener.

SPINACH AND CLAM SOUP --makes about 3 cups---32.3 grams for 3 cups(serves 3) 2 strips bacon, cut into 1" pieces 2 oil-packed anchovy fillets ½ small onion chopped 1 small clove garlic minced 2 cups chicken stock half of a 10 ½ ounce pkg. frozen spinach, thawed and squeezed dry 1/4 cup fresh or canned clams 1/4 cup heavy cream salt and pepper to taste Place the bacon, anchovy fillets, onion and garlic in a large saucepan. Cook over medium heat, stirring, for 3 minutes or until bacon begins to brown. Add the stock and bring to a boil. Stir in the spinach, clams, and cream, and return to a boil. Add the salt and pepper, lower the heat and simmer for 4 minutes. Serve immediately.

Luxurious waffle recipe (for a special breakfast) 2 large eggs, separated ½ cup ricotta cheese 1/4 cup soy powder 2 Tb wheat bran 2 Tb heavy cream 1 Tb cooking oil 1/4 tsp salt 1/4 tsp cinnamon 1/8 tsp cream of tartar 1/8 tsp liquid artificial sweetener or 2 teaspoons of powder sweetener(I used sugarine....sodium saccharin liquid) Place egg whites in a bowl with the cream of tartar and beat until stiff but not dry. In a separate bowl, combine remaining ingredients and beat with an electric mixer until smooth. Fold egg whites into mixture until completely blended. Heat waffle iron and pour entire batter onto iron. Cook about 5minutes or according to manufacturers instructions. Makes 4 four-inch waffles. Top with butter, sour cream or a no-cal syrup. Note: Different brands of ricotta can have very different carbohydrate counts. I used one with 2g of carbohydrate per 1/4 cup Carbohydrate Count: Entire recipe - approximately 16 grams (4 grams per waffle).Also, each waffle has approximately 1.5 grams of fiber.

Cheese Fry place butter in fry pan and melt. Then put in grated Parmesan cheese, (the one in packages not a shake kind), when it browns turn it over with a spatula like you would a pancake. Brown on other side, then drain on paper towel. It gets crispy & crunchy. A good snack. Remember the Parmesan cheese is the thick grated not the fine grated.

'POTATO' SALAD 1 head of cauliflower 4 hard boiled eggs, diced 4 ribs of celery, sliced 1 sm onion, chopped 1 tsp salt, pepper, celery seed and dill weed 1 tbsp of Dijon mustard ½ pkg sweetener (optional) Hellman's mayonnaise Break apart cauliflower, and steam for 7 to 8 minutes. do not over cook, just fork tender. Drain and let cool, cut into smaller portions and mix all ingredients. Add as much Mayo as needed, chill for 2 hours and serve

Skillet BBQ Pork Chops 6 pork chops 1/2 inch thick 1 Tbsp. salad oil 1/2 cup water 1/4 cup Kikkoman Teriyaki sauce 1/4 cup tomato sauce 4 tsp. brown sugar substitute Instructions: Brown chops slowly in hot oil on both sides, drain. Combine 1/2 cup water with next 3 ingredients; pour over chops. Cover and simmer 30 minutes; turn chops over and cook 30 minutes longer. Total Carbohydrates: 19 6 servings at 3g per serving

Tangy BBQ Sauce 1 stick of butter 1/4 cup vinegar 1 cup tomato sauce 2 Tbsp. Worcestershire 1/2 Tbsp. hot sauce 1/2 Tbsp. salt 1 Tbsp. mustard dash red pepper 2 tsp. lemon juice 1 tsp. hickory liquid smoke 4 tsp. Sugar Twin Instructions: Melt butter, add vinegar and then other ingredients. Stir until well blended. Bring to a boil, lower heat, and let simmer a few minutes. Total Carbohydrates: approx. 15 Less than 1 per TBSP

Cheesy Chili Bake 3 pounds ground beef ½ pkg. Old El Paso chili seasoning mix 1 cup water ½ cup chopped onion 1 cup tomato puree 1/4 cup green chili peppers 3 cups shredded cheddar cheese 1 tsp. ground red pepper Instructions: Brown ground beef with onions. Drain. Add in seasoning mix, ground red pepper, green chili peppers, tomato puree, and water. Let simmer about 15 minutes. Put in casserole dish, sprinkle cheese on top and bake at 400 degrees F. until cheese melts. Total carbohydrates: 40 5 servings

Fried Eggplant 1 medium eggplant salt 1 egg, beaten 1/4 cup milk soy powder Instructions: Wash eggplant and cut in slices about 3/4 inch thick. Peel each slice and cut into strips. Sprinkle strips with salt. Combine 1 beaten egg with milk. Roll strips in soy powder. Dip in egg mixture and roll again in soy powder. Allow coating to dry some before frying. Fry in deep fat at 375 degrees. Drain on absorbent paper. Sprinkle with salt and serve hot. Total Carbohydrate: Approx. 11 g Divide into servings.

Shrimp Cocktail 1 pound shrimp 6 tbsp. chili sauce 2 tbsp. lemon juice ½ tbsp. horseradish 1/4 teaspoon grated onion 1 tsp. Worcestershire sauce salt 1/3 cup finely chopped celery Crisp salad greens (2 cups leaves) lemon wedges Instructions: Cook and clean shrimp. cover and chill. Combine chili sauce, lemon juice, horseradish, onion, and Worcestershire sauce to make cocktail sauce. Stir. Salt to taste. Mix chilled shrimp with celery. Line cocktail cups with salad greens. Spoon in shrimp mixture. Spoon on some sauce. Garnish with lemon wedges. Total Carbohydrates: 16.5 grams 5 servings at 3.3g per serving

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