Almost Crustless Pizza

I got this idea at Lou Malnati’s in Chicago. I went with the family figuring I would blow my diet for the month with a Lou’s Special but saw this low carb delight on the menu and tried it. Delish! Here’s my take on it for you to try, and enjoy, at...

Italian Sausage and Peppers

Ingredients: 6 oz Italian Sausage (if links remove casing) 1 cup Bell pepper (green, red, yellow or mixed colors) cut in 1” pieces ΒΌ cup Onion cut in 1” pieces 2 cloves garlic, smashed 1 large plum tomato 1 Tbsp Pepperoncini (sliced) Optional Olive oil or butter for...

Zuchizza

I started making these while working at Mrs. Gooch’s Natural Foods Markets as a samples chef shortly before it was acquired by Whole Foods. They are a staple at parties at my place. Ingredients: 2 medium zuchini (6-7”) 4 slices mozzarella cheese 2 oz parmesan...

Portabello Pizza

I have been making these pizzas for many years. Long before I went low-carb. They also make great hors d’oeuvres just substitute smaller mushrooms (1 – 1-1/2 inch) and make 2 or 3 per guest (depending on what else you’re serving.) Ingredients: 2...

Low Carb Garlic Noodles

This simple, comfort food recipe from my youth uses Shirataki Noodles (available in most grocery stores and Amazon). They are made with Tofu (or other vegetables) not wheat, They have less carbs, are gluten free and still taste like a noodle. If used as a side dish...