Low-Carbohydrate Appetizers
LOWER-CARB MUNCHIES
(All Carb and Fat Values Are Approximate)

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Dr. Gott's No Flour, No Sugar™ Diet by Peter H. Gott, M.D. Anticipated Release Date: January 2008. You may pre-order this title. The Diet Selector by Judith C. Rodriguez, Ph.D., R.D., F.A.D.A. Anticipated Release Date: December 2007. You may pre-order this title. The Carb Cycling Diet : From Low-Carb to Normal-Carb Days, Boost Your Metabolism to Lose Weight and Look Great by Dr. Roman Malkov Anticipated Release Date: October 2007. You may pre-order this title. Enlightened Chocolate : More Than 150 Decadently Light, Easy-to-Make, and Inspired Recipes Using Dark Chocolate and Unsweetened Cocoa Powder by Camilla V. Saulsbury Anticipated Release Date: October 2007. You may pre-order this title. Stop Aging, Start Living : The Revolutionary 2-Week pH Diet that Erases Wrinkles, Beautifies Skin, and Makes You Feel Fantastic by Jeannette Graf, M.D. with Alisa Bowman Anticipated Release Date: September 2007. You may pre-order this title. Ultimate Low-Carb Diet Cookbook : Over 200 Fabulous recipes to Add Variety and Great Taste to Your Low-Carbohydrate Lifestyle by Donna Pliner Rodnitzky Published: September 2001 Low-Carb Smoothies : More Than 135 Recipes to Satisfy Your Sweet Tooth Without Guilt by Donna Pliner Rodnitzky Published: February 2005 Lose Weight the Smart Low-carb Way : 200 High-Flavor Recipes and a 7-Step Plan to Stay Slim Forever by Bettina Newman, R.D. and David Joachim Published: April 2002 Paperback: Published: June 2005 Living Low-Carb : The Complete Guide to Long-Term Low-Carb Dieting by Fran McCullough Published: January 2003 Good Fat Cookbook by Fran McCullough Published: January 2003 Low Carb Italian Cooking : With the Love Chef by Francis Anthony Published: September 2003 Quick & Easy Low-Carb Cooking For People with Diabetes by Nancy Hughes Published: September 2003 The 4-Ingredient Diabetes Cookbook : Simple, Quick, and Delicious Recipes Using Just Four Ingredients or Less! by Nancy Hughes Published: July 2007 5 Square Low-Carb Meals : The 20-Day Makeover Plan with Recipes for Fast, Healthy Weight Loss and High Energy by Monica Lynn Published: May 2005 Goomba's Guide to Life by Steven R. Schirripa Published: October 2002 The Goomba Diet : Living Large and Loving It by Steven R. Schirripa Published: April 2007 Low-Carb Diet Cookbook by Elaine Gardner Published: March 2006 Quick Low-Carb : 60 Recipes For A Healthy Fuss-Free Diet by Elaine Gardner Published: April 2007 Norene's Healthy Kitchen : Eat Your Way to Good Health by Norene Gilletz Published: May 2007 The GI Bikini Diet : 28 Days to a New Body by Charles Clark, M.D. Published: May 2007

by Sharon Wren

Don't forget the veggies! Load up on vegetables and enjoy some of these yummy, low-carb snacks. There's even a version of pizza that's just a tiny bit "naughty" so you can feel like you're going wild. If you're worried about your friends pressuring you to join them for a few beers (full of empty carbs and calories), just announce that you'll be the designated driver -- or bring your own low-carb beer along if you can't resist the offer. Your friends and your body will thank you in the morning!

Hummus

• 1 pound chickpeas, cooked
  
• 1/2 cup tahini paste
  
• 2 teaspoons garlic, chopped
  
• 1/2 teaspoon cumin
  
• 2 tablespoons lemon juice
  
• 1/2 teaspoon salt
  
• 2 teaspoons olive oil
  
• 2 teaspoons fresh parsley, chopped
  
• Cayenne pepper -- to taste

• Combine the chickpeas, tahini, garlic, cumin and lemon juice in a food processor and process until smooth.
  
  
• Season with small amounts of salt and cayenne pepper to taste.
  
  
• Spoon into a serving bowl and drizzle lightly with the olive oil.
  
  
• Refrigerate for three to four hours to blend the flavors and garnish with the parsley before serving.
  
  
• Serve with fresh vegetables.
  
  
• Makes 1 quart.

Per serving: (2-ounce serving excluding vegetables): 222 Calories; 21g Carbohydrates; 6g Dietary Fiber; 13g Fat 8g Protein; 0mg Cholesterol; 157mg Sodium.
(All Values Are Approximate)

Chili

• 1 large can tomato juice (46 ounces)
  
• 1 14-ounce can tomatoes with green chilies, diced
  
• 3 cans chili beans in zesty sauce (14-16 ounces)
  
• 1 medium onion, chopped
  
• * 1 pound ground beef, 95% lean
  
• Chili powder, Tabasco and cayenne pepper to taste

• Cook hamburger in a skillet until meat is no longer pink.
  
  
• Drain and discard fat. In a large soup/stock pot, combine tomato juice, tomatoes, chili beans and onion.
  
  
• Heat to boiling, then reduce heat.
  
  
• Add ground beef and spices to taste.
  
  
• Simmer 15 minutes.
  
  
• Serve with fat-free, light or regular sour cream and low-fat or regular cheddar cheese.
  
  
• Serves eight.
  
  
• * If available, substitute ground deer meat for beef. Deer is low in fat and carbohydrates and has a delicious taste.

Per serving: (excluding sour cream and cheese): 193 Calories; 12g Carbohydrates; 3g Dietary Fiber; 1g Fat; 8g Protein; 16mg Cholesterol; 853mg Sodium.
(All Values Are Approximate)

Texas Stuffed Eggs

• 12 eggs
  
• 1/2 cup blue cheese dressing
  
• 1/4 cup mayonnaise
  
• 1 tablespoon fresh parsley, minced
  
• 1/2 teaspoon Tabasco sauce
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/2 teaspoon celery salt

• Place eggs in a large pot of water, sprinkle in a small amount of salt and cook until hard.
  
  
• Remove from heat, carefully pour out water and replace with cold water.
  
  
• When cool, remove shells and slice each egg in half, horizontally.
  
  
• Remove yolks. In a small bowl, mash yolks with a fork and add remaining ingredients.
  
  
• Spoon mixture into a pastry bag fitted with a star tip and pipe filling into eggs.
  
  
• Refrigerate until ready to serve.
  
  
• Makes 24.

Per serving: 58 Calories; trace Carbohydrates; trace Dietary Fiber; 5g Fat; 3g Protein; 96mg Cholesterol; 155mg Sodium.
(All Values Are Approximate)

Mushroom & Pepper Pita Pizza

• 6 pita breads, each 6 inches in diameter
  
• 1 14-ounce can tomato sauce
  
• 1/2 cup mushrooms, sliced
  
• 1/2 cup green peppers, sliced
  
• 1/2 teaspoon dried oregano leaves
  
• 2 cups low-fat mozzarella cheese

• Preheat oven to 400° F.
  
  
• Place pitas on a large baking sheet sprayed lightly with cooking spray.
  
  
• Spread each pita bread with tomato sauce.
  
  
• Top with mushrooms, olives, pepperoni, oregano and cheese.
  
  
• Bake for 10 to 12 minutes or until cheese melts.
  
  
• Serves 12.

Per serving: 178 Calories; 25g Carbohydrate; 4g Dietary Fiber; 5g Fat; 10g Protein; 12mg Cholesterol; 464mg Sodium.
(All Values Are Approximate)

Crab Stuffed Mushrooms

• 1 cup crab, cooked and flaked
  
• 8 ounces cream cheese, softened
  
• 1 teaspoon lemon juice
  
• 2 dashes Worcestershire sauce
  
• 1/4 teaspoon basil
  
• 1/4 teaspoon garlic powder
  
• 2 green onions, minced
  
• 1/8 teaspoon pepper
  
• 24 large mushrooms
  
• 1/2 cup low-fat cheddar cheese, grated
  
• 2 tablespoons parmesan cheese, grated

• Preheat oven to 450 degrees F.
  
  
• Wash mushrooms, remove stems and finely chop about half of them. Discard remainder.
  
  
• Set caps aside.
  
  
• Combine cream cheese, crab, mushroom stems, lemon juice, Worcestershire sauce, basil, garlic powder, green onions, and pepper.
  
  
• Spray a baking dish with cooking spray.
  
  
• Fill mushroom caps with the mixture and place in baking dish.
  
  
• Top with the cheeses and bake for 15-20 minutes.
  
  
• Serve warm.
  
  
• Serves 24.

Per serving: 50 Calories; 1g Carbohydrates; trace Dietary Fiber; 4g Fat; 3g Protein; 16mg Cholesterol; 72mg Sodium.
(All Values Are Approximate)

	About Sharon Wren: Sharon Wren has been a freelance writer for over 5 years. She is the humor columnist at Generation Woman and the editor/publisher of the "Quad Cities Unitarian", the weekly newsletter of the local Unitarian Church. She is also the publisher of the weekly Nag Newsletter, a motivational tool for writers, and assistant editor for Scribe and Quill. She is a former website reviewer for Eye On The Web. She lives on an island on the Mississippi River with her husband, 9 month old son, 2 cats, 5 daschunds and too many ducks, geese and renegade squirrels to count.

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