I did some research on fair use as it applies to cookbooks. It seems that I can reprint recipes here as long as I do not provide a substantial part of the cookbook and give the proper credit due.

For most of these recipes, I do not remember where I got them. However, I will try to indicate what I do remember.

First, I want to recommend one cookbook: 500 Low-Carb Recipes by Dana Carpender. It has been the first book I've found that I've actually enjoyed every recipe that I have tried out of it. A few of my favorite ones are listed below. I glanced through it, and it appears that 80% of the recipes are gluten-free. The sections on breads and desserts are the ones to look out for, of course. However, if you are allergic to dairy, this book is probably not for you. The author uses cheeses and cream in many of her recipes.

Now without further ado, here are some tried and true recipes.

Spiced Pecans

Jicama Fries
Mock Mashed Potatoes
Spaghetti Squash
Mushroom Sauce

Almond Torte
Apple Cobbler
Tea Cookies

Spiced Pecans

1/2 cup of Splenda
3 Tbsp. water
1/2 teas. cayenne pepper
2 1/2 cups of pecans

Preheat oven to 350. Combine first four ingredients and stir until Splenda dissolves. Boil 2 minutes and add pecans; stir until well coated. Spread on lightly oiled baking sheet and bake about 12 minutes (stirring a couple of times) and transfer to waxed paper. Break apart when cooled.

Apple-Glazed Pork Chops
(from 500 Low-Carb Recipes by Dana Carpender)

2 Tbsp. olive oil
2 pork chops, 1 inch thick (about 8 oz. each)
1/4 cup cider vinegar
1 1/2 Tbsp. Splenda
1/2 teas. soy sauce*
1 small onion, thinly sliced

Put the oil in a heavy skillet, and brown the pork chops in the oil.

When both sides are brown, stir together the vinegar, Splenda, and the soy sauce, and pour the mixture over the chops. Scatter the onion on top.

Cover, and turn the burner to low. Let the chops simmer, turning at least once, for 45 minutes or until the pan is almost dry. Serve the chops with the onions, and scrape all the nice syrupy pan liquid over them.

*I use Wheat-Free Tamari Sauce here.

Chicken with Creamy Basil Sauce
(adapted by Angela Taylor)

1 Tbsp. butter
2 whole chicken breasts, halved
1 cup cream
1 Tbsp. French's Bold & Spicy Brown Mustard
6 large fresh basil leaves (or approx. 1 teas. dried basil)
salt and pepper to taste

Heat the butter in a large, deep skillet over medium high heat until the foam subsides. Add the chicken and sauté about 3 minutes on each side, until lightly browned. Add the cream to the skillet. Bring to a gentle boil, lower the heat, and simmer for 6 minutes turning the chicken several times. (Be sure to stir the cream occasionally so that it does not burn.) Stir in mustard, basil, salt, and pepper making sure to coat the chicken, and cook over medium heat for 3 minutes. Remove from heat and serve immediately.

Fried Chicken
(adapted by Angela Taylor from 500 Low-Carb Recipes by Dana Carpender)

1 package of chicken tenders
1 cup grated Parmesan cheese
2 Tbsp. dried parsley
1 Tbsp. dried oregano
2 teas. paprika
1 teas. salt
1/2 teas. coarse black pepper
2 eggs

In a large bowl mix dry ingredients together. Coat chicken tenders in egg and then in the seasoning mixture. Pan fry chicken in about 1/2 of vegetable oil until done.

When first fried, this yields a nice crispy coating. Upon reheating, you get a yummy, cheesy coating. Both are very good.

Mongolian Chicken
(adapted by Angela Taylor from Top Secret Recipes version of P. F. Chang's Mongolian Beef by Todd Wilbur)

Marinade:
2 teas. vegetable oil
1/2 teas. minced ginger
1 Tbsp. chopped garlic
1/2 cup soy sauce*
1/2 cup water
3/4 cup Splenda

Marinate chicken breasts over night. Grill chicken until golden brown.

*I use Wheat-Free Tamari Sauce here.

Pizza

Sauce*:
3 red bell peppers
1 pinch garlic salt
1 teas. oregano
1 teas. thyme
pepper to taste

Puree peppers in blender. In saucepan, heat peppers and seasoning until the sauce is visibly darker.

*I am allergic to citric acid (found in tomatoes). If you have a tomato based sauce that you like, feel free to use it instead.

Pizza:
4 oz. cream cheese (softened in microwave)
3 eggs
1/3 cup heavy cream
1/4 cup grated parmesan cheese
1/2 teas. oregano
1/4 teas. garlic powder
2 cups mixed shredded Italian cheeses (such as Romano, etc.)
1 cup shredded mozzarella cheese

Preheat oven to 375. Beat together softened cream cheese and eggs until smooth. Add cream, parmesan cheese and spices and mix again. Spray oblong casserole dish with olive oil. Sprinkle the Italian cheese mix into dish and pour egg mixture over it. Bake for 16 minutes. Let stand for 5 minutes. Add toppings of choice*. Sprinkle with mozzarella and additional parmesan cheese. Bake for 20 minutes or until bubbly and browning around the edges. Allow to stand 10 minutes before cutting.

You have to use a knife and fork for this, but it is a really tasty Italian dish.

*I don't add the sauce until after it is baked. It seems to have a nicer texture this way.

Sticky Chicken
(adapted by Angela Taylor)

2 teas. Salt
1 teas. Paprika
1/2 teas. chili powder
1/2 teas. Thyme
1/2 teas. onion powder
1/2 teas. pepper
1/4 teas. Garlic powder
3 lbs. chicken parts

Mix seasonings in a bowl. Coat chicken on all sides. Place in sealable plastic bag and let stand in the refrigerator for at least 12 hours (the longer the better). Grill until done.

Jicama Fries

Slice up one large jicama into wedges, like shoestring french fries (the thinner the better). Boil in salt water for approx. 30 minutes. Spread out fries on a baking sheet and generously spray with olive oil. Bake at 375 for approximately 45 minutes, stirring occasionally. Sprinkle with seasoned salt and serve.

Mock Mashed Potatoes

2 10 oz. packages of frozen cauliflower
1 teas. Chicken bouillon granules
1/4 teas. Pepper
1 teas. Minced onion flakes (optional)
2 Tbsp. Butter
2 Tbsp. heavy cream
2 oz. Philadelphia Cream Cheese (softened)

Preheat oven to 375. Cook cauliflower in microwave or stovetop until VERY done--fall-apart fork tender. Drain well and mix cauliflower with all other ingredients, except cream, in food processor or with a powerful mixer. Add cream slowly and mix again.

Spray an ovenproof dish with cooking spray and put mixture in. Add pats of extra butter on top. Sprinkle paprika over the top as well. Bake 15-20 minutes until hot.

Spaghetti Squash

This is a great replacement for pasta, especially for spaghetti. Poke several holes in the exterior of the squash with a sharp knife. Cook in microwave for 3 minutes. Cut squash in half and remove the seeds. Place squash half, cut-side down, on a plate and cook in the microwave for another 10 minutes (possibly less if your squash is small). Using a fork, scrape out all the stringy "meat" of the squash into a large bowl.

You can top this any way you choose. For the most part, whatever you would put on pasta you can put on spaghetti squash. Below is one of my favorite toppings.

Mushroom Sauce

2 Tbsp. of butter
1/2 teas. minced garlic
6 large button mushrooms, sliced
1 Shitake mushroom, sliced
1 cup water
3/4 teas. salt
1/2 teas. pepper
1/2 teas. wild mushroom stock

Sauté mushrooms and garlic in the butter until the mushrooms are tender. Add 1/2 cup water, salt, pepper and mushroom stock and mix well. Add the remaining 1/2 cup of water and cook until sauce is desired consistency.

You could add a little corn starch if you want it slightly thickened.

Almond Torte

2 cups ground almonds
1 cup Splenda
1/4 teas. salt
6 eggs, separated
1 teas. vanilla extract

Preheat oven to 350. Grease 9" pan with butter. Line bottom of pan with parchment paper, lightly greased.

Grind nuts with Splenda and salt and set aside. Beat egg yolks until lemony, add vanilla extract. Beat egg white until stiff but not dry. Combine egg yolks and nut mixture. Fold in egg whites carefully.

Pour into prepared pan and bake for 30 minutes. Remove from pan while still warm.

Apple Cobbler

3 cups sliced apples
1/2 cup Splenda
1 teas. cinnamon
1/2 teas. nutmeg
1 teas. vanilla extract
3 Tbsp. small tapioca beads
1 cup macadamia nuts, chopped
1/2 cup butter, melted

Preheat oven to 350. Mix apples with next five ingredients. Let sit for about 20 minutes. Mix chopped nuts with melted butter. Spread nut mixture over apples. Bake for 40-50 minutes or until bubbling and golden brown.

Tea Cookies

1/2 teas. vanilla
3/4 stick of butter, softened
1/2 cup Splenda
1/3 cup soy flour
1/4 cup brown rice flour
2 teas. garbonzo bean flour
1/2 teas. baking soda
1/2 teas. xanthum gum
1 teas. tapioca flour
1/8 teas. Salt
2 Tbsp. cocoa
2 Tbsp. Cinnamon
4 Tbsp. Water

Preheat oven to 350. Cream together first three ingredients. In a separate bowl, mix the dry ingredients. Slowly mix water and dry ingredients into butter/Splenda mixture. Drop by small, rounded balls onto cookie sheet. Bake for 8 minutes. Let cool a couple of minutes before eating.