Zero-Carb Salami Chips

If you've made the pepperoni chips, this recipe will be old territory for you.  Nevertheless, they are so yummy!  If you like salami, I urge you to try these chips today.  I dip these in my favorite spicy-brown mustard, but any low-carb mustard or dip will do.


Ingredients:

• 5 very thin, hard salami slices (or 1 serving, according to your package of salami)
• Dip: spicy-brown mustard

Directions:

1.  Place 2 layers of paper towels on a large microwave-safe plate.
2.  Cut each salami slice into 4 equal wedges.
3.  Arrange the salami slices in a circle around the outer edge of the plate.
4.  Microwave for 30-90 seconds, or until salami chips are crisp.  The microwave time will vary depending on the salami's thickness.  My salami was sliced very thin (Hillshire Farm - Ultra Thin) and it took about 45 seconds.  Start lower, and increase the time as needed so you don't burn the salami.
4.  Remove from plate and serve with mustard (or store in an airtight container for later).

Yields: 1 serving

*Nutritional Information (chips only, no dip):

*Nutritional information has been calculated using the MyFitnessPal app.

Salt & Vinegar Turnip Chips

Believe it or not, I never ate one turnip growing up.  My mother (who did the majority of the cooking in our house) never used turnips for any recipe.  Potatoes were cheaper, so that's what she used.  It wasn't until I had a child of my own that I tried a turnip.  After being diagnosed with PCOS, I knew that I had to start keeping an eye on my carbs.  Potatoes were certainly not off-limits, but chips were something that I knew I should avoid - especially the processed ones!  I have always loved salt & vinegar chips, so when I found this awesome Salt & Vinegar Seasoning, I knew I just had to make my own chips somehow.  With only 3 ingredients, it seriously doesn't get any easier!  I used non-stick cooking spray with these, but you could use an olive oil mister if you're looking for a "cleaner" option.  This recipe also works with other popcorn/fries seasoning flavors, but you may have to adjust your nutrition facts accordingly.


Ingredients:

• 1 large turnip
• Salt & Vinegar seasoning (for popcorn or fries)
• non-stick cooking spray (or olive oil from an oil mister)

Directions:

1. Wash and dry your turnip.  Slice thinly with a mandoline slicer.  For extra-large chips, cut in half.
2.  Spray a cookie sheet lightly with non-stick spray (or olive oil) and place chips in a single layer on cookie sheet.
3.  Spray a very light layer of non-stick spray (or olive oil) over chips and sprinkle very lightly with salt & vinegar seasoning (using about 1/8 teaspoon).
4.  Bake at 350 degrees for 15 minutes.
5.  Flip chips over and bake another 5 minutes.
6.  Remove any chips that are done, and bake remaining chips for another 5 minutes.  Keep doing this until all chips are done.
7.  When all chips are finally done, sprinkle with more salt & vinegar seasoning (according to taste).

Yields: 1 serving

*Nutritional Information (allows for up to 1/2 tsp seasoning & 1 tsp olive oil):

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Honey Mustard Pickled Eggs

These pickled eggs have a rather deceiving name.  There is actually no honey in this recipe at all, but make no mistake - these eggs have the distinct flavor of honey-mustard!  The hubby was actually surprised that there was no honey at all; it made me feel like quite the sneaky, little chef!  Heehee.  These pickled eggs are on the sweeter side, compared to other pickled eggs I've made.  I'm a serious honey-mustard lover, so of course, this is one of my favorite Egg Fast recipes to date!  If you want to add your "fats" to this one, a couple tablespoons of mayo would easily do the trick - use the mayo to dip the eggs in, or mash it up with the eggs to make a kind of "honey-mustard" egg salad.  YUM!

This recipe makes exactly 2 pickled eggs using the handy little 8-ounce jelly jars I bought. These jars are the perfect size for 2 eggs, but you could easily make a larger batch and throw it in a larger jar.  The food coloring is completely optional, but if you want that "mustard" color, you will need the food coloring.

Ingredients:

• 2 eggs, hard-boiled and peeled
• 1/2 cup white distilled vinegar
• 1/3 cup Splenda Granulated
• 2 teaspoons ground mustard (or 2 tablespoons prepared mustard)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/8 teaspoon salt
• 4 drops yellow food coloring (optional)

Directions:
1.  Place your hard-boiled eggs into an 8-ounce jelly jar.
2.  In a small bowl, combine the vinegar, Splenda, ground mustard, onion powder, garlic powder, salt, and food coloring.
3.  Pour vinegar mixture over eggs, filling jelly jar completely.
4.  Seal jelly jar and place in the fridge.  Let eggs rest for about 5-7 days in the fridge, flipping jar over every day or so (ingredients will settle).

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Red Hot Pickled Eggs

Personally, I'm not a fan of hot or spicy foods.  The hubby on the other hand, can't get enough.  I've never seen him not be able to eat something because it is too hot.  I have a sensitive palate and a little bit of heat goes a long way with me!  So, this recipe is for all you heat-lovers out there!  And I warn you - it is hot!  If you don't like hot sauce and/or pickled eggs, skip this recipe.  I tried a nibble of the hubby's and WHEW!  A nibble was enough for me!  You don't have to use Frank's Red Hot sauce, either.  You can substitute your favorite hot sauce (as long as it contains little-to-no carbs).  

The best news about this recipe is that it is Egg Fast friendly!  YAY!  If you're looking for a way to add fats, these would be excellent mashed with a couple tablespoons of sugar-free mayo for all you Egg-Fasters.  ;)

This recipe makes exactly 2 pickled eggs using the handy little 8-ounce jelly jars I bought. These jars are the perfect size for 2 eggs, but you could easily make a larger batch and throw it in a larger jar.  The food coloring is completely optional, but if you want that "red hot" color, you will need the food coloring.  The hot sauce alone does not color the eggs much.

Ingredients:

• 2 eggs, hard-boiled and peeled
• 1/3 cup white distilled vinegar
• 1 tablespoon Splenda Granulated
• 1/4 cup Frank's Red Hot sauce
• 2 drops red food coloring (optional)
• 4 drops yellow food coloring (optional)

Directions:

1.  Place your hard-boiled eggs into an 8-ounce jelly jar.
2.  In a small bowl, combine the vinegar, Splenda, Frank's Red Hot sauce, and food coloring.
3.  Pour vinegar mixture over eggs, filling jelly jar completely.
4.  Seal jelly jar and place in the fridge.  Let eggs rest for 1-2 weeks in the fridge, shaking gently every couple of days.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.