I need some low-carb recipes

Sugar-Free Maple Cookies SUBMITTED BY: Brenda Wile "Notes Brenda Wile of Winesburg, Ohio, 'Mom made batch after batch of cookies until she came up with this recipe to satisfy my diabetic brother's sweet tooth. We all like these soft cookies.'" INGREDIENTS 1/2 cup reduced fat margarine, softened 1/2 cup sour cream 1 cup peeled, shredded tart apple 2 eggs 1 teaspoon maple flavoring 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1/3 cup brown sugar substitute (e.g., Splenda ®) 1/2 teaspoon baking soda 1/2 teaspoon baking powder DIRECTIONS In a mixing bowl, combine margarine, sour cream, apple, eggs, maple flavoring and vanilla. Combine flour, sweetener, baking soda and baking powder; add to apple mixture and mix well. Drop by heaping tablespoonfuls onto baking sheets coated with nonstick cooking spray. Bake at 375 degrees F for 9-10 minutes or until lightly browned. Cool on wire racks. Store in airtight container. Sugar-Free Raisin Bars SUBMITTED BY: Betty Ruenholl "Syracuse, Nebraska cook Betty Ruenholl remarks, 'My mother is diabetic so I keep these moist, golden bars on hand for dessert. I even serve them during the holidays. They're a nice light snack for everyone.'" INGREDIENTS 1 cup raisins 1/2 cup water 1/4 cup margarine 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup all-purpose flour 1 egg, beaten 3/4 cup unsweetened applesauce Sugar substitute equivalent to 1/2 cup sugar 1 teaspoon baking soda 1/4 teaspoon vanilla extract DIRECTIONS In a saucepan, over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into a 8-in square baking dish that has been sprayed with non stick cooking spray. Bake at 350 degrees F for 25-30 minutes or until lightly browned. No-Yolk Deviled Eggs SUBMITTED BY: Dottie Burton "'This lighter recipe still provides traditional deviled egg flavor and appearance,' conveys Dottie Burton of Cincinnati, Ohio. 'A mashed potato mixture magically replaces the yolk filling.'" INGREDIENTS 10 hard-cooked eggs 3/4 cup mashed potatoes (prepared with skim milk and margarine) 1 tablespoon fat-free mayonnaise 1 teaspoon prepared mustard 2 drops yellow food coloring (optional) Paprika DIRECTIONS Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside. In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Try this one of my favorite low carb snack... Butternut Squash Bun 1 cup of flax seed / ground linseed 1 tsp cinnamon 1/2 tsp ground clove 2 tsp all spice 1/2 tsp baking powder 1/2 tsp baking soda 8 tbsp sugar free syrup 6 tbsp granulated splenda 3 tbsp chopped walnuts 8 tbsp olive oil 2 medium eggs 16 tbsp butternut squash DIRECTION: Mix dry ingredients Mix wet ingredients Add wet ingredients to dry ingredients and mix throughly. Spoon into 15 muffin cups. Bake in oven for about 350 degrees F or 175 degrees C for 30 minutes or until golden brown. Turn ut into rack until cool. If your making it in the baking tray, cut it into 16/24 bars before cooling. You can also frost it with a sweetened cream cheese mixture to make them more festive. Enjoy Eating.

Chayote Scramble 1/2 Chayote squash diced 1 peice of maple smojed bacon diced 1 tsp fresh lemon juice 1 splenda 2 eggs beaten 1 once cheddar cheese diced Directions: toss the chayote with bacon in a skillet, when just cooked, add ther lemon juice and splenda to the pan then the eggs and the cheese before the eggs are set and serve...hope youll like this..

I have a recipe from a Diabetic Cookbook. CHICKEN DOPIAZZA - serves 4 3 onions, thinly sliced 2 tablespoons polyunsaturated vegetable oil 1/4 teaspoon garlic powder 1 tablespoon coriander seeds 1 tablespoon ground cumin 1/2 teaspoon ground turmeric 1 teaspoon ground ginger 1/2-1 teaspoon chilli powder 350g/12oz fresh tomatoes, halved 350g/12oz small new potatoes, washed freshly ground black pepper 750g/1 1/2 to 1 3/4lb chicken meat, cut into 1 inch cubes salt to taste Fry onions in the oil in a large pan until golden brown. Mix the garlic powder with the spices and a little pepper. Add the spice mixture to the pan with the chicken meat. Fry, stirring all the time, for about 1 minute. Pour in sufficient water to cover the chicken and add salt to taste. Bring to the boil. Cover and summer for 45 minutes or until the chicken is nearly cooked. Add water during cooking if necessary, to ensure the mixture does not become dry. Then add the tomatoes and potatoes and continue to simmer until the vegetables are cooked. Per serving: 375kcal/1620kj Carb 19g Fibre 3g Protein 40g