What is your - Favorite Low Carb Recipe?

[Timewise]

Ok, those of you that eat.....give us your best recipe!  Mine is below....

Cheese Cake-Low Carb                            
Ingredients:
•   24 ounces cream cheese, softened
•   1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
•   1/2 cup sour cream
•   1 1/2 cups sugar substitute (recommended: Splenda)
•   1/3 cup heavy cream
•   1 tablespoon no sugar added vanilla extract
•   1 tablespoon fresh lemon juice
•   2 eggs
•   3 egg yolks
•   Special Equipment: 1 (8-inch) spring-form cake pan

Directions:

Preheat oven to 400 degrees F.
Spray the spring-form pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
Pour batter into the greased spring-form pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.
Total Time: 10 hr 15 min
Prep: 30 min, Inactive: 8 hr
Cook: 1 hr 45 min
________________________________________
Yield: 12 servings
Nutritional Analysis:
Per Serving-slice
Calories 299, Fat 28 grams, Saturated Fat 18 grams, Carbohydrates 7 grams

[Shanny]

Mine remains eggs benedict, and I'll be back in jif with the recipe. 

http://recipecircus.com/recipes/DiabeticPub/ENTREES/Eggs_Benedict.html

[walkerwally1]

Mine is Crack Slaw for a couple of reasons.  1.  It is very kind to my blood sugar and I can eat as much as I want without any adverse results.  2.  Everyone  likes it so it's a good recipe to feed people that don't want to eat low carb, it's just good.  Here's the recipe :
http://www.food.com/recipe/crack-slaw-low-carb-434863

[bigskygal]

Oh yeah!!  Mine too Wally! To add to your list it is very versatile too.  You can make it with just about any meat or seafood. Love it with shrimp.

[Shanny]

Silvertiger brought us that wonderful recipe, and she's here with us as Thalarctos, so I hope she comes in soon for a chat! ♥ ♥ ♥

[bigskygal]

Cool, maybe we can get her to post it here too.

[Rhiannon]

My favorite is also the crack slaw.  My version uses Italian sausage, slightly spicy.  I make this recipe every week and sometimes twice a week because not only do I really like it, it's fairly inexpensive and helps my food budget.

My second favorite is probably bacon and eggs for breakfast, with sliced avocado.

Timewise, your cheesecake recipe sounds yummy but has more ingredients and steps than I normally like lol.  But I may try it out one of these days!

[ami]

well cooked minced mutton (goat meat) cooked in Indian herbs ,spices ,dry it on a fry pan and 3 eggs fry on the top with lots of butter ,,,,,,,,,,,,,,,,,,after eating this i don't  feel hungry for at-least 12 to 14 hours.mostly i have that at 7 0r 8 in the evening and the next day i feel hungry by noon .