Hello Recipe Club,

I received hundreds and hundreds of notes from our members this week, with so many stories why they need to win a copy of this book. I read every one of them and I wish I could give each one of you a copy. There obviously is a need for these recipes and this information. I want to thank Dana Carpender again for hosting this week of our Recipe Club. The winners of her new cookbook, 500 More Low Carb Recipes are Michael Langham and Suzie Chipper. Folks...Amazon has this book on sale at $13.97, I just looked. It is on bookstands all over the country for $19.95. If you have enjoyed Dana's recipes and want more, Click Here.

Today's theme is...Easy and Elegant - Sure to Please Everyone

Spinach-Strawberry Salad

Simply extraordinary! For my money, this is the best salad in this book. If you don't try a single other salad recipe, try this one! It's beautiful, too, and very nutritious.

Makes 4 servings

Ingredients:

1 pound (455 g) bagged, prewashed baby spinach
1 batch Sweet Poppy Seed Vinaigrette (recipe follows)
1 cup (170 g) sliced strawberries
3 tablespoons (25 g) slivered almonds, toasted
1/2 cup (60 g) crumbled feta cheese

Preparation:

Put baby spinach in your big salad bowl. Pour on the dressing and toss well. Top with strawberries, almonds and feta and serve.

Each with: 227 calories; 19 g fat; 8 g protein; 11 g carbohydrate; 5 g dietary fiber; 6 g usable carb.

Sweet Poppy Seed Vinaigrette

Makes roughly 1/2 cup (120 ml), or 4 servings of about 2 tablespoons (30 ml)

Ingredients:

1/2 cup (12 g) Splenda
1/4 cup (60 ml) white wine vinegar
3 tablespoons (45 ml) olive oil
2 teaspoons minced red onion
1 1/2 teaspoons poppy seeds
1 teaspoon paprika
1/4 teaspoon salt

Preparation:

Measure everything into a bowl, whisk it together and it's ready to go!

Each serving with: 100 calories; 11 g fat; trace protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs.

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Pan-Barbecued Sea Bass

This has a lot of flavor for something so quick and easy! Feel free to cook any firm-fleshed fish this way.

Makes 3 servings

Ingredients:

1 pound (455 g) sea bass fillets
1 tablespoon Classic Barbecue Rub (recipe follows, or use purchased barbecue rub)
4 slices bacon
2 tablespoons (30 ml) lemon juice

Preparation:

Cut your sea bass fillets into serving portions. Sprinkle both sides liberally with the barbecue rub.

Spray your big, heavy skillet with nonstick cooking spray and place over medium-low heat. Using a sharp kitchen shears, snip your bacon into small pieces, straight into the skillet. Stir it about for a moment. 

As soon as a little grease starts to cook out of the bacon, clear a couple of spaces for the fish and put the fish in the pan. Cover, and set your oven timer for 4 minutes.

When time is up, flip the fish and stir the bacon around a bit, so it will cook evenly. Re-cover the pan and set the timer for another 3 to 4 minutes. Peek at your fish at least once, you don't want to overcook it!

When the fish is flaky, remove to serving plates, and top with the browned bacon bits. Pour the lemon juice in the skillet, stir it around and pour over the fish. Serve.

Each serving with: 202 calories; 7 g fat; 31 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carb.

Classic Barbecue Rub

As the name suggests, this is the rub that cries "classic barbecue"! A great combo with the Kansas City Barbecue Sauce, but use it with any sauce and on any meat!

Makes just over 2/3 cup (100 g), or roughly 12 tablespoons.

Ingredients:

1/4 cup (6 g) Splenda
1 tablespoon (18 g) seasoned salt
1 tablespoon (9 g) garlic powder
1 tablespoon (18 g) celery salt
1 tablespoon (9 g) onion powder
2 tablespoons (14 g) paprika
1 tablespoon (7 g) chili powder
2 teaspoons pepper
1 teaspoon (7 g) lemon pepper
1 teaspoon sage
1 teaspoon mustard
1/2 teaspoon dried thyme
1/2 teaspoon cayenne

Preparation:

Combine everything, stir well and store in a shaker. Sprinkle heavily over just about anything, but especially over pork ribs and chicken.

Each serving with: 3 g carbohydrate, with 1 g fiber, for a usable carb count of 2 g; 1 g protein.

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Espresso Chocolate Chip Brownies

A friend posted the original version of this recipe—definitely not low carb—online. (Thanks, Robin!) I couldn't resist the challenge. They're wonderful!

Makes 25 smaller brownies or 16 bigger brownies

Ingredients:

1 cup (25 g) Splenda
1/2 cup (60 g) vanilla whey protein powder
1/4 cup (30 g) almond meal
1/2 cup (50 g) unsweetened cocoa powder
1 tablespoon instant coffee crystals (regular or decaf, as you prefer)
1/2 teaspoon salt
1/2 cup (120 g, 1 stick) butter
2 large eggs
1/4 cup (60 ml) water
6 ounces (170 g) sugar-free chocolate chips
OR 6 ounces (170 g) sugar-free dark chocolate bars, chopped to chocolate-chip-size in the food processor

Preparation:

Preheat oven to 350°F (180°C).

Put Splenda, vanilla whey protein, almond meal, cocoa, instant coffee crystals, and salt in a food processor with the S-blade in place. Pulse to combine. Add the butter and pulse until the butter is "cut in"—well combined with the dry ingredients. Turn out into a bowl. 

Mix in the eggs, one at a time, beating well with a whisk after each. Then beat in the water. Finally, stir in the chocolate chips or chopped-up chocolate bars. Spray an 8" × 8" (20 × 20 cm) pan with nonstick cooking spray, and spread batter evenly in the pan. Bake for 15 to 20 minutes—do not overbake! Cool, and cut into squares.

If you do indeed make 25, each brownie will have: 3 g carbohydrate and 1 g fiber, for a usable carb count of 2 g; 3 g protein.

16 bigger brownies will each have: 4 g carb each, and 1 g fiber, for a usable carb count of 3 g, with 4 g protein. Carb count does not include polyol sweetener in the sugar-free chocolate.