Free 300 15-Minute Low-Carb Recipes by Dana Carpender

shredded mozzarella cheese
    Place the tortilla on the baking tray of the toaster oven. Spread the pizza sauce over it and then top with the cheese. Bake in the toaster oven at 450°F (230°C, or gas mark 8) until the cheese is bubbly and starting to brown (about 5 minutes). Cut into wedges and devour, watching out for pizza burns!
    If you don’t have a toaster oven, you have a couple of options: You can make the pizza in a conventional oven, but it will take a while to get up to 450°F (230°C, gas mark 8). You can cook it in a dry skillet, like an open-faced quesadilla—but you won’t flip it, of course! This will melt the cheese, especially if you cover the pan with a tilted lid, but the cheese won’t brown. If I were doing it this way, I’d cook it until the cheese was just melting and then put the whole skillet under the broiler for a minute to brown the cheese. (Make sure your skillet has an ovenproof handle, if you decide to do this.) Or you could just put the pizza sauce and cheese on half of the tortilla and fold it over like a quesadilla.
    Yield: 1 serving, with 16 grams of carbohydrates and 9 grams of fiber, for a total of 7 grams of usable carbs (you can drop it a little lower by using really low-carb pizza sauce) and 18 grams of protein.
    Note: Ragu makes a good pizza sauce with no added sugar that’s widely available. However, they also make one with sugar (corn syrup, actually), so read the label!
Not~Just~for~Breakfast Burrito
    I know most people won’t do this much cooking when they’re trying to get out of the house in the morning. However, this makes a killer lunch or supper or even a hefty snack—and if you do want a really solid, incredibly yummy breakfast, be aware that I had this not only made but eaten well inside the 15-minute mark!
    1 low-carb tortilla
    2 ounces (55 g) shredded Monterey Jack cheese
    2 scallions
    1/4 ripe avocado
    2 eggs
    2 tablespoons (33 g) salsa
    1 tablespoon (15 g) sour cream
    1 tablespoon (1 g) chopped cilantro (optional, but mighty tasty)
    Place the tortilla on a plate and spread the cheese over it. Place the plate in your microwave. Don’t nuke it yet, though.
    Slice the scallions and peel and slice the avocado.
    Spray a medium-size skillet with nonstick cooking spray and put it over medium-high heat. Now take a second to go set your microwave for 60 seconds at 50 percent power. Start the microwave, come back, beat the eggs, pour them into the skillet, and scramble them until they’re set. Turn off the heat under the pan.
    Pull the tortilla with its melted cheese out of the microwave. Arrange the scrambled eggs down the middle and then top with the scallions, avocado, salsa, sour cream, and cilantro if you have some in the house. Fold as best you can—the burrito will be full to bursting!—and eat with the help of several napkins. Unbelievable!
    Yield: 1 serving, with 22 grams of carbohydrates and 13 grams of fiber, for a total of 9 grams of usable carbs and 33 grams of protein.
    This burrito also packs 680 milligrams of potassium and 582 milligrams of calcium!

chapter three
15-Minute Burgers
    When we first discussed this project, my editor, Holly, and I discussed recipes that simply wouldn’t work for the 15-minute framework. Holly brought up meat loaves. “Hah!” I said. “I’ll just make them as burgers.”
    And that’s what I’ve done. Here, for your quick-cooking, low-carbing pleasure, is an astonishing variety of interesting burger recipes, not a few of which originated as high-carb meat loaf recipes.
    All of these recipes assume that you have an electric tabletop grill—you know, the George Foreman kind of thing. Since these grills cook from both sides, they cook very rapidly. If you don’t have one, no worries—there’s no reason you can’t cook these burgers in a skillet or even broil them—it’ll just take an extra 5 minutes or so, and you’ll have