This great recipe, from my friend Karen Rysavy (Truly Low Carb), is a favorite in our household. While certainly not something you’d want to eat often, due to a few ingredients that are more suited to maintenance, it’s most certainly the recipe I use for special occasions. As a matter of fact, I make this for myself during birthdays so I won’t be tempted by cake. Karen has been kind enough to allow me to share it with you today.

Behold... the Chocolate Whoopie Pie!

WHOOPIE PIES

1-1/2 cups mayonnaise

1 cup SF syrup (any flavor desired, I use Davinci)

1 tsp. vanilla or other extract/flavorings

and/or 5 Tb. cocoa powder (optional)

and/or 1/4 cup nut butter (optional)

1 cup oat flour

1/2 cup vital wheat gluten

1 cup protein powder (any flavor desired)

2 tsp. baking soda (1-2/3 tsp. @ high altitude)

1/2 tsp. salt

Preheat oven to 350 F. Line two large baking sheets with parchment paper or grease very well and dust with protein powder. Whip mayonnaise, sugar free syrup, and liquid flavorings, if using, until smooth. Sprinkle cocoa powder (if using) over top of mixture,

followed by remaining dry ingredients. Blend until smooth. Divide into 32 small mounds. (I like to use a disposable pastry bag to pipe the batter out, but you can spoon out dollops, too.) Bake 8-10 minutes, until lightly browned. Cool briefly before filling.

FILLING:

8 oz. softened cream cheese

2 Tb. hot water

1 cup granular Splenda™

1-2 tsp. vanilla extract or other flavoring

2 Tb. cream

While batter is baking, beat cream cheese on low until smooth. Slowly add remaining ingredients, then beat on high speed until fluffy, scraping sides as needed.

Spread flat side of one mini-cake with generous amount of filling, then top with an additional cake. Wrap each sandwich individually in plastic wrap and refrigerate. They won’t last long, and do freeze well. You just may find that half of one of these at a time is plenty.

16 servings – per each: 359 cal, 29 g fat (6 g sat), 9 g carb (1 g fiber), 9 g protein

Just some FYI: If you freeze these after assembly, then later only slightly thaw them just before eating, they are a lot like an ice cream sandwich. Or if you want to go that route, you can make the cookie parts and put low-carb vanilla ice cream between them instead of the cream cheese filling.  :) Just remind yourself to eat responsibly!

For more great recipes from Karen, or to purchase one of her great cookbooks, check out her website at www.cookingtlc.net.

This is something we threw together in a hurry one night.  It turned out so good we now fix it on a regular basis. We love this with diced ham.

(Will add a picture next time I make this.)

Parmesan Stir-Fry

Servings: 4

Serving Ideas: This can be made in a variety of ways. Use as is for a side dish, or add your favorite pre-cooked protein and make it a meal!

• 1 pound mixed vegetables, frozen
• 2 Tablespoons butter
• salt and pepper, to taste
• parmesan cheese, to taste

1. Spray a large skillet, or use a small amount of cooking oil, and set on high heat.

2. Add package of frozen vegetables and stir frequently.

3. As vegetables begin to thaw add butter, salt and pepper. Continue to stir-fry until vegetables are done to your likeness. (If adding pre-cooked protein, this would be the time to add it as well.)

4. When serving sprinkle parmesan cheese over top.

Nutritional Information:

I’m not including nutritional information here because it will vary widely depending on what veggies you like to use and if you add protein, as well as how much cheese you like. Just use common sense on this one.

This scrumptious appetizer is acceptable for all four phases of the Atkins plan.

Baked Stuffed Mushrooms

Serves 24

Prep time: 35 minutes

Cook time: 10 minutes

Ingredients

• 24 large fresh white mushrooms, cleaned (1 pound)
• 2 tablespoons vegetable oil, divided
• 1 pound Italian sausage, removed from casing
• 1/2 cup sliced scallions
• 4 cloves garlic, minced (2 teaspoons)
• 1/2 teaspoon Italian seasoning
• 2 1/2 ounces mozzarella cheese, shredded (1/2 cup plus 2 tablespoons), divided
• 2 tablespoons grated Parmesan cheese

Directions

1. Heat oven to 400F. Remove stems from mushrooms, finely chop stems to equal 1/2 cup (reserve the rest for another use). Place mushroom caps in a bowl and toss with 1 tablespoon of oil. Arrange caps, gills up, on a shallow baking pan.

2. Heat remaining 1 tablespoon of oil in a small skillet set over medium heat. Add sausage, scallions, garlic, Italian seasoning, and chopped mushroom stems. Cook, stirring and breaking sausage into smaller pieces until cooked through, about 5 minutes. Remove from heat. Add 1/2 cup of the mozzarella and Parmesan cheese; stir just until cheeses melt.

3. Stuff mushroom caps with sausage mixture. Sprinkle with remaining 2 tablespoons mozzarella. Bake until cheese has melted and mushrooms are tender’ 12 to 15 minutes.

Nutritional Information per serving:

Calories: 90

Fat: 2.5g

Carbs: 1g

Net Carbs: 1g

Fiber: 0g

Protein: 2g

Recipe used with permission from Atkins Nutritionals.