20 - 24 oz. canned (NOT fresh or frozen)spinach, well drained(10.2)

3 eggs (3)

1/2 Cup LC bread crumbs(varies)

1/2 C. Parmesan cheese(1.5)

8 ounces ricotta cheese(7.5)

3 cloves finely chopped garlic(3)

Olive oil

Salt and pepper to taste

Mix all ingredients, except oil, well. Drop by the tablespoon into enough preheated olive oil to sauté/pan fry. Spinach "ball" is somewhat of a misnomer, as they need to be flattened somewhat with a fork into more of a patty shape to properly cook. Let cook over low to medium heat until brown and crisp on one side. Turn over and cook other side. Drain on paper towels. Makes about 2 dozen. Can be halved, using one extra large egg, or 2 medium ones.

About 1 carb per 'ball' depending on the 'breading' you use.

1 1/2 T. butter(0)

1/4 Cup fine LC breadcrumbs(varies)

1/4 C. Cheddar cheese, finely grated(0)

6 oz. ham, thinly sliced(0)

1 1/2 lb. cream cheese (at room temperature)(12)

3/4 lb. sharp Cheddar cheese, grated(2)

1 C. cottage cheese(6)

3/4 C. chopped scallions(2)

4 eggs(4)

3 T. jalapeño pepper, minced(2.5)

2 T. cream(1)

1 clove garlic, halves(1)

Preheat oven to 325ºF. Butter a 9-inch springform pan.

Mix breadcrumbs and the 1/4 cup Cheddar cheese. Sprinkle mixture into pan, turning to coat. Refrigerate.

Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours.

Turn oven off and cool cheesecake about 1 hour with door ajar.

Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving. Serves 12

30.5 total carbs or 2.5 per serving

Chicken Deviled Eggs

12 Servings

6 Egg,Hard Boiled

1/2 c Chicken Breasts,Cooked And Chopped Fine

3 T Mayonnaise

1 T Onion,Grated

1 t Dijon Mustard

1/2 t Dry Mustard

1/4 t Hot Pepper Sauce

1 T Parsley,Minced

For Garnish

Cut eggs lengthwise in half. Remove yolks and place in a small

bowl.

Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon

mustard, dry mustard, hot sauce, and parsley. Blend well. Stuff egg

whites with yolk mixture. Sprinkle tops with paprika to garnish.

Cover and refrigerate until serving time.

Per Serving: 81 Cal (72% from Fat, 25% from Protein, 3% from Carb); 5 g

Protein; 6 g Tot Fat; 1 g Carb; 0 g Fiber; 15 mg Calcium; 0 mg Iron;111 mg Sodium; 113 mg Cholesterol