Here's a list of snacks.
The asterisk means there's a recipe for that item down below

- hard-boiled eggs
- pork rinds
- bacon
- olives, all kinds (esp good stuffed w/ garlic slivers, almonds or cream cheese)
- celery sticks
- dill pickles
- deviled eggs*
- pepperoni chips*
- cheese crispies*
- zippy tuna*
- flavored pumpkin seeds*
- flavored nuts*
- flavored pork rinds*
- stuffed celery*
- roll-ups*
- beef jerky*
- Sugar-Free & Aspartame Free Jello*
- Wasa 'pizza' (spread small amount of tomato paste w/Italian seasoning added to taste - onto cracker &
top with mozzarella cheese, pepperoni, olives; nuke it for a few seconds)
- Jalapenos stuffed w/cheese and wrapped w/bacon & baked
- string cheese
- cheese cubes or slices
- sliced pepperoni
- slim jims
- nuts (best ones: macadamias, pecans, brazils, almonds)
- sunflower seeds
- canned sardines, mackerel, kippers, tuna, crab, shrimp
- Wasa crackers (with butter, PB or cream cheese on top)
- Low carb crackers, muffins, or cookies


BASIC DEVILED EGGS
- 3 ea Large Hard Cooked Eggs
- 2 Tbl Mayo
- 1/2 tsp Prepared Mustard
- 1 ea Dash Of Pepper

Cut eggs lengthwise into halves.
Slip out yolks and mash with a fork.
Mix in remaining ingredients.
Fill whites with yolk mixture, heaping it up lightly.


LISA'S PERFECT DEVILED EGGS
by Lisa Lepsy

- 12 eggs
- 1/2 cup salad dressing or mayonnaise
- 2 Tablespoons onion -- finely chopped
- 1 teaspoon fresh chives -- snipped or dried
- 1 teaspoon parsley -- snipped or dried
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder

For perfect eggs with no green center(caused by over cooking), place 12 eggs in a large pan and cover with 3" water. (any amount of eggs, same directions) Do not use hot water. Place on burner over medium high heat and
immediately start timing for exactly 20 minutes. When eggs begin to boil hard turn heat to medium.

Cracking eggs while still hot makes the shells easily slip off.
Slice in half and scrape out yolks into a mixing bowl. Blend remaining ingredients well and fill egg halves. Sprinkle with additional paprika, chill well.


ROQUEFORT DEVILED EGGS

- 24 hard boiled eggs
- 1 c mayonnaise
- 1 t fresh lemon juice
- 1 t dry mustard
- 1 t worcestershire sauce
- 6 oz roquefort cheese
- 1/8 t salt
- 1/8 t white pepper
- 1/8 t cayenne
- parsley
- sliced black olives
- pimiento-stuffed green olive
- fresh dill weed
- chili powder
- caviar (optional)

Halve the eggs lengthwise and remove the yolks
Sieve or mash the yolks & blend in lemon juice, dry mustard, and worcestershire sauce.
Mix mashed cheese into yolk mixture & season to taste with salt, white pepper, and cayenne.
Spoon into a pastry bag, fitted with a star tip & pipe into egg whites.
Garnish as desired. (w/ a bit of pimiento, slice of olive, capers, tiny sprig of dill or parsley)


MEXICAN DEVILED EGGS

- 12 Hard Boiled Eggs
- 1/2 ts Salt
- 1/4 c Mayonnaise or Salad Dressing
- 1 Jalapeno Pepper, seeded & finely chopped
- 1 Tbl Cumin
- 1 Tbl Ground Red Chiles
- 1 Tbl Capers
- 1 Tbl Finely Chopped Cilantro
- 1 Tbl prepared mustard

Halve the eggs, slip out yolks & mash w/ a fork.
Mix into the mashed yolks: mayonnaise, cumin, capers, mustard, salt and jalapeno.
Fill the egg whites with the egg yolk mixture, heaping
lightly.
Sprinkle with ground red chiles and garnish with the cilantro.


BUFFALO DEVILED EGGS
from lowcarbliving.com

- 12 Fresh Eggs
- 1/2 cup blue cheese, crumbled
- 1/4 cup mayonnaise
- 1 tablespoon parsley, minced
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon celery salt
- 2 ribs celery, finely diced

Hard cook eggs.
Cool, remove eggshell, then cut in half to make 24 ?lls?ash yellows and mix well all other Ingredients except diced celery.
Spoon yellow mixture back into shells. Garnish with diced celery.


BEEF JERKY
by Kaycee

- 4 Tablespoons soy sauce
- 4 tablespoons worcestershire sauce
- 1 tablespoon tomato sauce
- 1 tablespoon grated ginger root
- 1/4 teaspoon black pepper (more for more heat)
- 1-2 cloves garlic
- 1/2 teaspoon salt
- thinly sliced beef

Mix all ingredients (except meat)thoroughly.
Add meat & marinate for 4-6 hours in fridge then drain and dehydrate.


CHEESE CRISPIES
the BostonKitty way

- Put freshly grated parmesan (or pecorino or romano) in small 'piles' on a cookie sheet.
- Spread the cheese out into 4" circles (the finished product will look lacey)
- Bake at 425 for around 5 minutes (?); the amount of time required depends so much on how thin the layer of grated cheese is and your particular oven. The first time you make these, just watch them pretty carefully.
- When they cool a bit, but not completely, *carefully* remove them with a spatula. I use parchment paper cuz it's easier to remove them that way

Use these for dips or salsa like nachos; in a taco salad, as a taco base.
They're fairly fragile, but crispy-crunchy and way yummy.
ktnnyc does these in the microwave, I believe


PEPPERONI CHIPS

These can be done in the microwave or the oven.
Cooking time depends on how thinly sliced the pepperoni is.
Oven method:
Spread thinly sliced (I get the wafer thin from the deli when it's on sale) pepperoni on a baking sheet or pizza stone.
Bake in 425 oven for 10 minutes.
Remove with spatula to paper towels.


FLAVORED PUMPKIN SEEDS

Spread them out on a jelly roll pan (size of a cookie sheet, but with low 'sides'), spray lightly with oil, then throw in bag with spices of your choice, shake up, dump back onto baking pan & 'toast' in oven.
You can go spicy with cayenne, chili powder.
You can even shake them up in a plastic bag with a little low-carb BBQ sauce =-)
Or, you can do a cinnamon/Splenda combo.


FLAVORED NUTS

Follow instructions for flavored pumpkin seeds above.


FLAVORED PORK RINDS

Follow instructions for flavored pumpkin seeds above.
However, for the sweetened pork rinds, you might want to put melted butter, cinnamon and artificial sweetener in a bag & shake --- rather than just spraying the rinds with oil.


STUFFED CELERY

Try stuffing celery with any of the following:

- peanut butter (the all-natural kind)
- pimiento cheese (buy it ready made or make your own*)
- cream cheese/salmon/dill mixture
- cream cheese/tuna/minced onion
- cream cheese/grated cheddar/bacon
- fake boursin cheese*
- cream cheese/grated cheddar/chopped olives/dill pickle


DELI ROLL-UPS

Roll-ups: meat &/or cheese combos of choice; just slap a slice of cheese on a slice of meat, roll up & munch away.
To enhance / add variety:
- add a leaf of lettuce in roll-up too
- smear with a little cream cheese & chives
- or add a cucumber or dill spear or asparagus spear
- add a bit of sugar-free horseradish or mustard or mayonnaise


WASA PIZZA

Spread small amount of tomato paste (w/Italian seasoning added to taste) onto cracker & top with mozzarella cheese, pepperoni, olives; nuke it for a few seconds.


ZIPPY TUNA
by locarbman ;-)

Open a can of tuna, shake on tabasco to taste & chow down!


SUGAR-FREE & ASPARTAME FREE JELLO
By locarbman

- 2 packets Knox Gelatine (0 carbs)
- 1 packet Kool-Aid, (many great flavors) (0 carbs)
- 1/4 tsp. Stevia extract (I use Now Brand white powder) (0 carbs)

Mix above ingredients thoroughly in 1 cup hot water.
Add 3cups cold water, refrigerate & enjoy ;-)


DIPS

The most popular dips for pork rinds and veggies are: sour cream, salsa, peppercorn ranch salad dressing, parmesan salad dressing. Some other options that require a bit of preparation follow.


'BOURSIN' DIP
from BostonKitty

- 2 cups sour cream
- 2 cups mayonnaise
- 3 tsp dill weed
- 3 tsp beaumond seasoning
- 3 Tbl parsley flakes
- 3 Tbl dried, minced onion
- 1-2 cloves garlic, pressed or finely minced

'BOURSIN' CHEESE SPREAD
from BostonKitty

- 8 oz cream cheese
- 1-2 Tbl heavy cream or sour cream (depends on the consistency of your particular brand of cream cheese)
- 3 tsp dill weed
- 3 tsp beaumond seasoning
- 3 Tbl parsley flakes
- 3 Tbl dried, minced onion
- 1-2 cloves garlic, pressed or finely minced

NOTE: both are best if made the night before, so the flavors can 'meld'


CHEDDAR/BACON DIP
by TNLeigh

Mix together some sour cream and mayo (equal amounts of each, depending on how much dip you want) add some ranch dressing or Good Seasons ranch mix, then crumble freshly cooked bacon into all that (I usually do about 4-5 slices per 2 cups of dip) and then add grated cheddar cheese...depending on how much cheese and sour cream you use, a serving of this dip only has about 3-4 carbs...I use it to dip broccoli, cauliflower, or cucumbers when I'm not in the mood for a salad...also good on pork rinds!


CLAM DIP
from BostonKitty

- 8oz sour cream
- 1 Tbl tomato paste
- ??l horseradish
- 1 tsp minced onion (dried)
- 1 tsp parsley, minced
- 1 can minced clams, drained

Mix all ingredients well.
NOTE: you can use this same recipe, but with cream cheese, for a spread on low carb toast or crackers. If you have really thinly sliced bread, quarter it , put some of the spread on & broil briefly.