Kimkins Stuffed Zucchini

A nutrient packed main course for the Kimkins Veggie Lover vegetarian option. Substitute fresh vegetables in season and try different cheeses (bleu cheese?)

Ingredients (serves 1 as main course)

• 1 small zucchini (courgettes)
• 1 oz crumbled soy “burger”
• 1 tablespoon chopped red bell pepper
• 2 tablespoons chopped mushrooms
• 1 small green onion, minced
• 4 small olives minced
• 2 tablespoons salsa
• 1 oz shredded mozzarella cheese
• ½ teaspoon each garlic powder, onion powder, pepper
  

Preheat oven to 325 degrees. Treat baking dish with cooking spray. Slice zucchini in half lengthwise and scoop out soft flesh with a spoon. In a small bowl mix 1 tablespoon of flesh, bell pepper, onion, mushroom, olives, half of the salsa and half of the cheese. Mix well and stuff into generous mounds in the zucchini shells. Top with remaining salsa.

Arrange in baking dish and cover with aluminum foil. Bake for 15 minutes, remove foil and sprinkle remaining cheese over the top. Bake for an addition 10-15 minutes until cheese is melted and bubbling. Serve!

Nutritional Info:
Calories: 192
Protein: 15 grams
Carbs: 14 grams (probably lower because pulp is removed)
Fat: 9 grams

Kimkins Egg Drop Soup

Ingredients (serves 1)

• 1 egg, beaten
• 1 11-oz can chicken broth
• 1 teaspoon lite soy sauce
• 1 teaspoon minced green onion
• 1 tablespoon minced veggies (optional)
• Dash garlic powder, pepper & salt

Heat chicken broth & veggies in a small saucepan. Let simmer 2 minutes. Stir broth in a circle and slowly add beaten egg (see threads form!) Add spices to taste and garnish with green onion. Serve!

Note: This low carb version is thinner than restaurant recipes because we omit high carb cornstarch.

Nutritional Info:
Calories: 89
Protein: 10 grams
Carbs: 2 grams
Fat: 5 grams

Easy Huevos Rancheros

Ingredients (serves 1)

• 2 medium eggs
• ¼ cup salsa
• 1 teaspoon minced green onion
• Salt & pepper to taste
  

Heat a small 6” nonstick skillet over medium flame and add salsa. Carefully add eggs and spoon salsa over the top while eggs cook. Cover for 1-2 minutes until eggs are desired doneness, garnish with green onion & serve! That's it!

For Kimkins K/E diet option cook eggs separately and top with 1 teaspoon of salsa.

Nutritional Info:
Calories: 161
Protein: 13 grams
Carbs: 7 grams
Fat: 9 grams

Kimkins Egg Muffins

Make up a batch of delicious low carb muffins and you'll always have a quick breakfast snack to grab on the go! These freeze and reheat beautifully! Warm for 15 second in microwave.

Ingredients (makes 12)

• 12 medium eggs (or 4 eggs & 8 egg whites for less fat)
• 1 cup shredded lowfat cheddar cheese (don't pack it down)
• 1 green onion
• 1 cup bell pepper, zucchini or mushrooms
• 4 oz Canadian bacon, lean ham or cooked turkey sausage
• 1 tsp each salt & pepper
  

Preheat oven to 350 F. Use a 12 cup silicone muffin pan for best results. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

Chop veggies very fine. Beat eggs, cheese and spices together in a large mixing bowl with a whisk. Pour into muffin pan until 2/3 full. Mix meat & veggies together and add by small spoonfuls on top of each muffin and gently push down into the egg mixture. Bake 15-20 minutes until muffins have risen and are slightly browned and set.

Nutritional Info (per muffin with Canadian bacon & mushrooms)

• Calories: 92
• Carbs: 1 gram
• Protein: 10 grams
• Fat: 5 grams