I have a few saved let me post them:

Cauliflower Rice
•1 head cauliflower (or however much you want)
Preparation:
To make this dish the most easily and to have it come out the best, three pieces of equipment are very helpful:

- A food processor
- A microwave
- A covered (or fairly tightly coverable) microwave-safe dish

Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.

Microwave it in a covered dish. DO NOT ADD WATER. Cauliflower absorbs water like crazy, and the "granules" will become gummy. To keep it fluffy, just let the moisture in the cauliflower do its work.

Cauliflower Pizza Crust
1 cup cooked, riced cauliflower* (I use raw cabbage run through the food processor instead)
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley

**tomato paste (add Italian seasonings) toppings (make sure meats are cooked)
mozzarella cheese
Preheat oven to 450 degrees F
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley. Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.

Deep Dish
4oz cream cheese
4 eggs
1/4 cup parmesan cheese
1/3 c. heavy cream
1/2 t oregano
2 c. shredded Italian cheese (mozzarella, romano, parm mix - or your choice)
1/2 t wet garlic or 1/4 t powder
1/4 c. tomato sauce
1 c shredded mozzerella cheese
pepperoni, onion, mushrooms (any toppings)

Beat cream & eggs til smooth. Add cream, parmesan and spice. Spray 9" galss baking dish with Pam. Put 2 cups pizza cheese in dish and pour egg mixture over. "Squish" around to mix. Bake at 375 for 30 min. Spread on pizza sauce, sprinkle on mozzarelly and layer with toppings. Bake 10 more minutes until bubbly and brown.

Dressing
I crumble blue cheese, then I put most of it in a bowl (reserve some to add after mixing) then I put sour cream and some softened cream cheese in the bowl, grind some pepper in there, and mix it with a mixer until it's all mixed well. If it's too stiff I add either half and half, cream or sour cream. If it's its to runny I add cream cheese. When it's the consistancy I like, I stir the remaining crumbled blue cheese in. It's best when it's put in the fridg for at least a couple of hours, over night is better.


CLEOCHATRA’S BEST EVER REVOL-OOPSIE ROLLS
3 large eggs
1 packet of Splenda
A dash of salt
A pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture).

Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake for about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.

Storage and freezing:

I store them in a Ziplock bag with the bag open partially (this way they breathe and don’t get too moist) and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more “dry” and less sticky.

As for freezing, I tried freezing and they do freeze. This time you want to close the Ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they’re close to room temperature, set them outside of the bag so that they can “dry” out slightly for use.

Makes 6 “Oopsie Rolls”
Calories 85 each
Carbs Less than 1g each (WOWee!!!)

1-minute Muffin Recipe!
1/4 cup flax meal or almond flour
1/2 teaspoon Baking Powder
1 packet Splenda
1 teaspoon Cinamon
1 Egg
1-2 teaspoons Butter

Mix the dry ingredients in a large coffe cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. Muffin pops right out.
You can make your own almond flour by grinding some almonds in a small coffee grinder

I took 2 different recipes I found on here and combined them. Tastes great, won't set up. I need advice! :)
Here's what I did:
3 TBLS butter
3 TBLS heavy whipping cream
(Instead of 6 TBLS butter OR whipping cream)
6 TBLS xylitol
3 TBLS cocoa
a TINY bit ( like 1/8 tsp ) vanilla

I doubled it on purpose because my kids steal all my food. I make some AWESOME fudge at Christmas time and to get rid of the gritty, I put it on the oven for a bit to dissolve the sugar and cocoa. I didn't get it to boiling, just warmed it on low while everything dissolved together. I also only used 3 TBLS cocoa instead of doubling it to 6 because I wanted it to be a little more mild.

Cocoa Crack = Equal parts Coconut oil/Butter and Cocoa, melt in pan stirring until smooth - pour on parchment and freeze. Therefore Crack.

Cocoa Mousse = which I made this weekend. 2 parts heavy cream, 1 part cocoa, sweetner to taste, mix until just over the thickness of whipping cream. It's to die for, gets rid of the chocolate craving really fast. Don't get carried away with the cocoa, you can always add more cream if its to rich.


Alfredo Sauce (Serve over your chicken and maybe some broccoli, no pasta necessary!)
Ingredients
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions
1.Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Basil Cream Chicken (Again serve it along side one of your fav green veggies)
Ingredients
1/4 cup milk
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
Directions
1. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
2.Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.


Spaghetti Squash
Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3.Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4.Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.


Humis
150 grams cauliflower - riced (I used raw)(about 1/3 head)
90 - 100 grams tahini
3 - 4 T lemon juice
3 cloves garlic
1/2 tsp salt (or to taste)
1 tsp cumin
1/8 tsp cayenne (again more or less to taste)
You can add olive oil if you like about 2 T and would be more traditional, I'm not a huge fan so I didnt

Blend in a blender, sprinkle with paprika and voila, humus



Guess you can say I am prepared! LOL

Your very welcome!

treebear-thanks for all the recipes. sound great. copied lots of them. excited to try them especially since I've been using almond flour for a long time for baking.