1 can Tuna Fish in water

1 Avocado, sliced
1 Carrot, small finely chopped
½ Red Pepper, chopped
½ Yellow Pepper, chopped
1 ½ tablespoon Lemon Juice
Salt and Pepper

Peel and cut avocado into wedges. Chop red and yellow peppers

Drain tuna from water well. In a medium bowl, mix tuna, carrots and colored peppers. Season with lemon juice, salt and pepper.

Add avocado wedges on top. Serve immediately.

½ bunch Romaine lettuce
2 teaspoons dried and ground Basil
½ bunch fresh, chopped Coriander
2 tsp Olive Oil
Salt and Pepper
4 tbsp Vinegar
½ head Lettuce

Cut lettuces into bite sized pieces
In a large bowl mix lettuces and coriander.
Mix vinegar, basil, oil, salt and pepper to taste. Add to salad and  mix well.

CRUST

3 Tablespoons of butter
½ cup ground almonds
2 Tablespoons Splenda

FILLING

I cup boiling water
1 small box lime sugar free gelatin
½ pint heavy cream
8oz Cream Cheese
3 Tablespoons Key Lime Juice
1 cup Splenda

For the crust, melt butter and mix with the almonds and Splenda.  Take the mixture and press around a 9″ pie dish.  Let chill in the refrigerator.  At least 4 hours to set.

For the filling, mix the water with gelatin and let set partially set in the refrigerator.  (Note, the box will say to add 1 cup boiling water and 1 cup cold water.  ONLY and the 1 cup of boiling water.)  While this is setting, take heavy cream and beat in a bowl to make whipped cream.  Set aside and take the cream cheese, Splenda, and key lime juice and blend until smooth.  Then add the partially set gelatin and gently fold in the whipped cream.  Pour into pie shell.  Let sit in the refrigerator for at least 4 hours.  Serve and enjoy.

About 5 carbs per serving (when cut into 8 pieces.)

• 1/2  teaspoon  fennel seeds
• 1 1/2  teaspoons  caraway seeds
• 1  teaspoon  coarse kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 4  bone-in center-cut pork chops, each about 1 in. thick (about 2 1/4 lbs. total)
• 1/4  pound  thick-cut bacon, cut crosswise into 1/4-in. slices
• 2  cups  shredded green cabbage
• 2  cups  shredded red cabbage
• 1  tablespoon  sherry vinegar or cider vinegar

1. Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside.

2. In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

3. Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm.

4. Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes. Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes.

5. Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.

Notes: If you don’t have a mortar and pestle, you can crush your spices by whirling them in a spice grinder or a clean coffee grinder.

SERVES 6

• 6 boneless skinless chicken breast halves
• 1 (8 ounce) carton chive & onion cream cheese
• 1 tablespoons butter
• salt to taste
• pepper to taste
• 6 slices bacon

1. Flatten chicken to 1/2″ thickness.
2. Spread 3 tablespoons cream cheese over each chicken piece.
3. Dot with butter and sprinkle with salt; roll up.
4. Wrap each with a bacon strip.
5. Place, seam side down, in a greased pan.
6. Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
7. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
8. If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
9. To cook from frozen state, thaw before cooking and follow directions above.