Feta, Banana Peppers and Chives Scrambler

Madras Turkey Salad

The secret is out - low carbohydrate is in.

With more than 37 million Americans saying no to white bread, pasta and crackers in favor of meats, cheeses and eggs, American mealtime is undergoing a dramatic change. But when you avoid cereals, bagels, rice and potatoes, how do you keep mealtimes interesting?

Look no further than your local supermarket deli counter to find a selection of delicious choices that are packed with taste but not carbs.

And remember, you don't have to give up carbohydrates entirely. Instead, choose carbs with a low glycemic load, such as vegetables, certain fruits, beans, nuts and whole grains.

½ teaspoon butter½ cup portobello mushrooms, sliced½ cup jicama, peeled and julienned1 cup fresh spinach, stemmed and choppedteaspoon kosher saltteaspoon freshly ground black pepper3 ounces low sodium cap-off top round, sliced; or sliced roast beef½ cup alfalfa sprouts, rinsedSalsa Fresca (see recipe)Heat butter in nonstick sauté pan over medium-high heat. Sauté mushrooms and jicama for 2 minutes. Add spinach and sauté 30 seconds. Season with salt and pepper.Arrange roast beef slices in overlapping layers; form two round tortilla-like shapes. Distribute sautéed mushroom mixture on each beef arrangement. Spread alfalfa sprouts evenly over the vegetables.Roll up roast beef layers into burrito shapes. Place on a plate and spoon Salsa Fresca over each top, if desired.Serves two.Nutrition per 10.2-ounce serving: 15 grams carbohydrates, 9 grams net carbs (6 grams dietary fiber, 4 grams sugar), 200 calories, 27 grams protein, 5 grams fat

½ cup red vine ripened tomatoes, small dice½ teaspoon fresh garlic, chopped2 teaspoons fresh shallots, chopped¾ teaspoon fresh cilantro, chopped½ teaspoon green jalapeño peppers, seeded and chopped¼ teaspoon kosher salt2 teaspoons apple cider vinegarMix all ingredients and let sit in refrigerator 20 minutes before consuming.Serves two.

3 ounces roast breast of turkeycup yellow onion, small dicecup celery, small dice1 whole hard-boiled egg, choppedcup mayonnaise¼ teaspoon kosher salt¼ teaspoon low carbohydrate sweetener½ teaspoon Madras curry paste*2 tablespoons toasted walnut piecesAssorted lettuce leaves, if desiredCut turkey into small cubes. Mix onion, celery, egg, mayonnaise, salt, sweetener and curry paste. Add turkey to dressing. Sprinkle with walnuts or walnut pieces before serving. Serve on bed of lettuce, if desired.*Curry paste may be substituted with ¼ teaspoon of good curry powder.Serves one.Nutrition per 7.58-ounce serving: 6 grams carbohydrates, 4 grams net carbs (2 grams dietary fiber, 3 grams sugar), 480 calories, 28 grams protein, 39 grams fat

2 ounces green bell pepper, cut into 1-inch strips2 ounces red bell pepper, cut into 1-inch strips2 ounces yellow onion, cut into 1-inch strips½ teaspoon ground cuminGazpacho Vinaigrette (see recipe)6 ounces blazing buffalo chicken, sliced thick½ tablespoon lime juiceToss peppers, onion, cumin and gazpacho vinaigrette together.Cook vegetables on hot grill until desired tenderness. Arrange chicken slices in overlapping layers; form two round tortilla-like shapes.Distribute grilled vegetables on top of each chicken arrangement, and drizzle with lime juice.Roll the 2 chicken layers into burrito shapes. Fajitas can be served warm or chilled.Serves two.Nutrition per 10.3-ounce serving: 6 grams carbohydrates, 5 grams net carbs (1 grams dietary fiber, 3 grams sugar), 140 calories, 21 grams protein, 4.5 grams fat

¼ teaspoon Dijon mustard½ cup safflower oilteaspoon kosher saltteaspoon freshly ground black pepperSalsa Fresca (see recipe)Place all ingredients in food processor. Turn machine on and pulse 3 times at 1-second intervals.Serves 2.

½ teaspoon unsalted butter3 whole large eggs, beaten¼ ounce banana pepper, sliced1 tablespoon fresh chives, choppedteaspoon kosher saltteaspoon freshly ground black pepper1 ounce crumbled feta cheeseHeat butter in nonstick sauté pan over medium heat.Add eggs, banana peppers and chives. Season with salt and pepper.Scramble egg mixture and cook to desired level.Fold in cheese and serve while hot.Serves one.Nutrition per 6.4-ounce serving: 4 grams carbohydrates, 4 grams net carbs (0 grams dietary fiber, 2 grams sugar), 300 calories, 24 grams protein, 20 grams fat