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Taste of Home - Low Carb Recipes
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Pork Medallions in Green Peppercorn Sauce
For birthdays and special occasions, my family requests tender medallions of pork in a flavorful peppercorn sauce. I serve rice pilaf and steamed broccoli on the side.—Karen Hubbs, Mahomet, Illinois
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Italian Frittata
This recipe has been a longtime family favorite. We love its savory, sweet, subtle Italian flavor. It's colorful, fluffy and a healthy way to start the day.
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Buttermilk Vegetable Dip
Used as a dip for vegetables or a dressing for salad, this ranch seasoning is versatile and tangy.
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Decadent Broccoli Souffle
I combine fresh broccoli with cheddar cheese for a stunning side dish that appeals to everyone...even kids!—Elaine Luther, Homosassa, Florida
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Bacon Caesar Salad
Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon lends a slightly smoky flavor and makes it unique.—Sharon Tipton, Orlando, Florida
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Mexican Grilled Salmon
Lime juice adds a little spark to a pesto-like mixture that coats salmon fillets. I prepare this recipe all year long.—Rosalind Pope, Greensboro, North Carolina
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Fennel au Gratin
Here's a lovely variation on traditional potatoes au gratin. Rich and buttery, this baked side dish has just the right amount of fennel flavor.—Sue Kauffman, Columbia City, Indiana
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Cashew Crunch
Folks can't stop eating buttery, brittle-like candy. Try using almonds or your favorite nut in place of the cashews as an equally tasty alternative.—Kim Croft, San Diego, California
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Citrus Fennel Salad
My family really enjoys crunchy fennel, which pairs well with citrus vinaigrette. The salad makes a nice addition to any meal.—Denise Elder, Hanover, Ontario
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Christmas Cauliflower Casserole
This creamy casserole is filled with tender cauliflower and topped with a sprinkling of stuffing mixture. This classic-style bake will appeal to kids and adults.—Carol Rex, Ocala, Florida
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Portobello Pizzas
Portobello mushroom caps are the creative "crust" in this upscale spin on pizza. I also cut the caps into wedges and serve them as an appetizer.—Lisa Scheevel, LeRoy, Minnesota
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Onion-Stuffed Portobellos
These stuffed mushrooms make a pretty visual with burgundy-colored onions and deep green spinach. To serve as appetizers, use small baby Portobello mushrooms and serve over shredded lettuce.—Marie Rizzio, Interlochen, Michigan
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Spectacular Dirty Martini Salad
I like to dress up simple greens with a unique olive dressing. Serving the salad in martini glasses and the dressing in a shot glass makes for a fun presentation.—Pamela Clark, Bonaire, Georgia
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T-Bones with Sun-Dried Tomato Butter
I like to take T-bone steaks to a new level by topping individual servings with a dollop of savory butter seasoned with sun-dried tomato pesto.—Agnes Ward, Stratford, Ontario
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Lavender Chicken
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Cooking Resources 
