Pork Tenderloin with Roasted Garlic Mayonnaise

Ingredients
1 12 oz. Pork Tenderlointlets
5 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
¼ cup romano or parmesan cheese
1 cup parsley
1 Whole Garlic, Medium Head
½ cup mayonnaise

Instructions

1. Preheat oven to 325°. In long mixing dish or pan combine parsley, salt, pepper and cheese. Coat pork tenderloin with oil on all sides and cover with the parsley mixture.
2. Place in baking dish with 4 tbsp. of oil and bake uncovered for about 45 minutes to an hour. Also, take the first layer of skin off the garlic bulb and cut off the pointed top. Place in
   small baking dish with 2 tsp. of olive oil and bake for 45 minutes.
3. After 45 minutes let garlic cool and squeeze out the garlic like toothpaste. With the fork tines, press the garlic down. Mix with the mayonnaise well.
4. Remove pork from oven and let cool for 10 minutes. Cut into slices and serve two to each plate with a teaspoon of garlic mayonnaise on the side or on top of them. Garnish with some parsley.

Scallops Provencal

Ingredients
2 teaspoons olive oil
1 pound sea scallops
1/2 cup thinly sliced onion, separated into rings
1 garlic clove, minced
1 cup diced regular or plum tomatoes
1/4 cup chopped ripe olives
1 tablespoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Instructions

1. Heat olive oil in a large nonstick skillet over medium to high heat.
2. Add scallops, and saute 4 minutes or until done.
3. Remove scallops from skillet with a slotted spoon; set aside, and keep warm.
4. Add onion rings and garlic to skillet, and saute for 1 1/2 minutes.
5. Add tomato and remaining ingredients and saute 2 minutes or until tender. Spoon sauce over scallops.

Chicken With Crunchy Vegetables

Ingredients (4 carb per serving, serves 4)
3/4 pound skinned, boned chicken breast, cut into 1-inch pieces
1/4 cup low-sodium teriyaki sauce, divided
1 teaspoon dark sesame oil
1 cup diagonally sliced celery
3/4 cup thinly sliced carrot
1 clove garlic, crushed
1 cup coarsely shredded red cabbage
1 (8-ounce) can sliced water chestnuts, drained

Instructions

1. Combine chicken and 1 tablespoon teriyaki sauce in a bowl; stir well. Let stand 10 minutes.
2. Heat oil in a nonstick skillet over medium-high heat.
3. Add celery, carrot, and garlic; stir-fry 1 minute. Stir in cabbage and water chestnuts; remove from skillet.
4. Add chicken; stir-fry 3 minutes. Add remaining teriyaki sauce; stir-fry 1 minute.
5. Return cabbage mixture to skillet; stir-fry 1 minute or until done.

A Low Carb Recipe For Chicken Soup: Chicken soup can be a fabulous meal on cold days. Most carb counting individuals steer away from soup because they can be high in carbs. Noodles are extremely excessive in carbs. However, a person can make a filling, thick soup without worry of large amounts of carbs as well as low fat content. The recipe is simple to make and can last in the refrigerator or freeze for months. Watching carb intake can be bothersome as well as difficult. There are several store bought brands that could be low in carbs, however the taste may be lacking. These products can also be fairly expensive. Creating a soup that will last in the freezer is helpful to the pocketbook.

Ingredients

7 Boneless, Skinless Chicken Breasts
1 Green Cabbage
1 1/2 Large Onions
7 Celery Sticks
10 Bullion Chicken Cubes
Pinch of Garlic
Pinch of Pepper

Instructions

The carb count for the ingredients is as follows; Chicken: 0 Carbs, Cabbage: 28 carbs, Onions: 12 Carbs, Celery: 20 Carbs, Bullion Chicken Cubs: 10 Carbs.

An individual can use whole or with skin chickens. Nevertheless, they will need to be de-boned as well as skinned. If a person leaves the skin on, the soup will taste oily.

Dice the chicken in cubes.

In a large soup pot, fill half with water. Add the chicken. Let boil for an hour, stirring occasionally.

Finely dice the cabbage, onions and celery sticks. Set aside.

Unless the bullion cubes are purchased without their paper casing, peel them at this point.

After the chicken has cooked, drain the water. This will remove the excess oils that may be present.

Refill the pot half way with fresh water, return to the stove. The heat should be on a medium temperature. Before re-adding the chicken, mix the bullion cubes in to the water. They should be completely dissolved in a few minutes.

Add the ingredients in this order, stirring after each one:

1. Chicken
2. Green Cabbage
3. Celery
4. Onions

Add the pinch of garlic and pepper. Avoid salt, because with the bullions, it will be overpowering. Bring the soup to a rapid boil, stirring frequently. After 5 minutes of extreme boiling, reduce the heat to low. Cover the pan and let simmer for 1 and 1/2 hours. The soup needs to be mixed every 15 to 20 minutes.

This recipe is perfect for lunch time or a small snack. The carb count is fairly low per serving and a healthy alternative to other snack foods. The soup can be kept in the freezer for 8 months in a tight sealed container. In the refrigerator, the life is only a couple of weeks. This chicken soup is flexible as well. A person can add different vegetables to their liking. Remember, to track the carb count carefully when adding ingredients.