Mini Breakfast Souffles -
www.lowcarbcafe.com
6eggs, separated
1/2 lb ground sausage
4 oz. cheddar cheese
1/4 C. half & half or cream
salt and pepper to taste
Directions:
Brown sausage, drain and set aside
With a beater, beat egg whites until stiff
In a separate bowl, whip egg yolks and then add the sausage, cheese, cream, salt & pepper (You could also add some veggies, such as, mushrooms, green peppers, and/or onions.)
Ad the egg yolk/sausage mixture to the egg whites and stir until blended.
Spray muffin tin cups liberally with cooking spray.
Fill 6 muffin cups with egg mixture. (I used the large 6 cups muffin tin and the mixture filled all 6. So if you want you could probably fill a small 12 cup tin as well.)
Bake at 350 until eggs are set and tops are golden.
Carbs: 2 each (1 if you use the smaller tin)
Soy Sauce Chicken - Four Ingredient Cookbook pg I-57
4-6 Boneless skinless chicken breasts (You could also use thighs.)
1 C. Sour cream (I used a light sour cream.)
1/4 C. Soy Sauce
1/4 tsp. Pepper
Place chicken in a greased (I sprayed mine with Pam) casserole dish. Mix sour cream, soy sauce, and pepper together. Spread over chicken. Bake covered at 350 for 1 hr.
Carbs: about 3 per chicken
Pork Chops w/ Black Beans - Better Homes and Gardens Cookbook pg 313
4-6 Pork loin rib chops
1/8 tsp. pepper
1 TBSP olive oil
1 15 oz can black beans, rinsed and drained
1 C. salsa
1 TBSP parsley or cilantro
Plain yogurt or sour cream
Rub pepper onto chops. In a skillet cook chops in hot oil over med-high heat about 4 mins or till brown, turning once. Remove from pan and drain off drippings.
In the same skillet combine beans, salsa, and cilantro or parsley.
Add chops. Bring to boiling. Reduce heat. Simmer covered, for 5-6 mins or till no pink remains in porck and juices run clear.
Carbs: 18
I also cooked a brown/white rice mixture and served on the side.
A few new recipes I tried ... 
