Free 1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back by Dana Carpender Page A

chilled light beer
6 ounces (180 ml) chilled diet ginger ale
    Simply combine the two in a tall beer glass.
    Yield: 1 serving
    Using the lowest-carb light beer, this will have less than 2 grams of carbohydrate per serving, with no fiber, and a trace of protein.
Cuba Libre
    I bet most of you thought of this on your own, but here’s for those of you who didn’t.
     
1 shot (1½ ounces, or 42 ml) white rum
Diet cola
Wedge of lime
    Put the shot of rum in a tall glass, fill with ice, and pour diet cola to the top. Squeeze in a wedge of lime.
    Yield: 1 serving
    2 grams of carbohydrate, a trace of fiber, and a trace of protein.
Sangria
    This is a refreshing summer favorite!
     
1½-liter bottle of dry red wine—burgundy, merlot, or the like (You can use the cheap stuff!)
cup (16 g) Splenda
½ teaspoon orange extract
½ teaspoon lemon extract
1 orange
1 lemon
1 lime
Orange-or lemon-flavored unsweetened sparkling water
    Pour the wine into a nonreactive bowl. Stir in the Splenda and the extracts.
    Now, you have to decide if you’re going to serve your sangria from a punch bowl or put it into a clean old jug. Me, I put it in an old 1-gallon (3.8 L) vinegar jug, but I was taking my sangria camping.
    If you’re going to put your sangria in a punch bowl, simply scrub your fruit and slice it as thin as humanly possible. Put it in the punch bowl with the wine/Splenda mixture and let the whole thing macerate for an hour or so before serving.
    If you’re using a jug, you’ll need to cut your fruit into small chunks that will fit through the neck. Force the fruit into the jug and then pour the wine/Splenda mixture over it. Again, let it macerate for at least an hour.
    When the time comes to serve your sangria, fill a tall glass with ice, pour in 4 ounces (120 ml) of the wine mixture, and fill to the top with lemon-or orange-flavored sparkling water.
    Yield: 12 servings
    Each with 6 grams of carbohydrate (assuming you actually eat all the fruit, which you won’t—I’m figuring it’s really between 4 and 5 grams), a trace of fiber, and a trace of protein.

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Appetizers and Snacks
     
     

 
Wicked Wings
    Once you try these, you’ll understand the name— they’re “wicked good”! These are a bit messy and time-consuming to make, but they’re worth every minute. They’ll impress the heck out of your friends too, and you’ll wish you’d made more of them. They also taste great the next day.
    4 pounds (1.8 kg) chicken wings
1 cup (100 g) grated Parmesan cheese
2 tablespoons (2.6 g) dried parsley
1 tablespoon (5.4 g) dried oregano
2 teaspoons paprika
1 teaspoon salt
½ teaspoon pepper
½ cup butter
    Preheat the oven to 350°F (180°C, or gas mark 4). Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan a week later.)
    Cut the wings into “drummettes,” saving the pointy tips. (Not sure what to do with those wing tips? Freeze them for soup—they make great broth.)
    Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.
    Melt the butter in a shallow bowl or pan.
    Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan.
    Bake for 1 hour—and then kick yourself for not having made a double recipe!
    Yield: About 50 pieces
    Each with only a trace of carbohydrates, a trace of fiber, and 4 grams of protein.
Chinese Peanut Wings
    If you love Chinese barbecued spareribs, try making these.
     
¼ cup (60 ml) soy sauce
3 tablespoons (4.5 g) Splenda
3 tablespoons (48 g) natural peanut butter
2 tablespoons (30 ml) dry sherry
1 tablespoon (15 ml) oil
1 tablespoon (15 ml) apple cider vinegar
2 teaspoons Chinese Five Spice powder
¼ teaspoon red pepper flakes (or more, if you want them hotter)
1 clove garlic, crushed
12 chicken wings or 24 drumettes
    Preheat the oven to 325°F (170°C, or gas mark 3).
    Put the soy sauce, Splenda, peanut butter, sherry, oil, vinegar, spice powder, pepper flakes, and garlic in a