A few months ago we tried a special low carb edition and it was so well received I promised myself to do it again soon.

But, I didn't want to do it again until I had some new things to offer you. Now I do, a new low carb recipe resource, and a new ebook to help those of you struggling with your low carb diet.

My favorite recipe source, E-Cookbooks Library, now offers a full line of low carb recipes. I have to tell you I am pretty impressed with all the new recipes they offer for free from the website, and for paying members, their cookbook library is unsurpassed.

My friend Jim Stone, a reknowned human motivation expert, has released a downloadable book. It helps those of you, like himself, who have struggled to make a low carb diet stick. "Stop Cheating On Your Low-Carb Diet!" will help you to make the changes permanent and keep the weight off.

I hope you enjoy this special edition. Let me know if there are any other topics you would like to see in a future edition of The Heat!.

E-Cookbooks Library

I know, I know...you probably get tired of me going on every month about E-Cookbooks Library. But, they are just an invaluable resource to me.

I am constantly looking for the best sources of recipes available to share with you. And, I just keep coming back to the same place. Their website keeps growing and growing, they now offer thousands of recipes for free.

E-Cookbooks Library's member resources include over a hundred cookbooks available for download and the list is continually expanding. I strongly encourage you to look over the list of cookbooks available. I know you will be as impressed as I am.

Now, here are some low carb recipes I picked out for you to try.

"The Complete Beef Cookbook" - America is proudly falling in love again - with beef!

"The Very Best of Emeril" - Kick up your kitchen another notch with over 600 popular recipes!

"Pasta Perfetta" - Celebrate the versatility and ease of pasta cookery!

"The Bread Baker Bible" - A MUST for any baking Enthusiast!

Find out why the E-Cookbooks Library is one of the greatest values on the internet!

E-Cookbooks Library

Low Carb Crock Pot Recipe - Hungarian Goulash

Ingredients:
2 pounds round steaks, cut in 1/2-inch cubes
1 cup onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme, crushed
1 (14 1/2 ounce) can tomatoes
1 cup sour cream

Directions:
Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, stirring occasionally. Add sour cream 30 minutes before serving, and stir in thoroughly.

Yield: 6 servings

Per Serving: 304 Cal (42% from Fat, 49% from Protein, 9% from Carb); 36 g Protein; 14 g Tot Fat; 7g Carb; 1 g Fiber; 59 mg Calcium; 4 mg Iron; 493 mg Sodium; 103 mg Cholesterol

Low Carb El Dorado Casserole

Ingredients:
2 pounds ground beef
1/2 cup onion, chopped
1/2 teaspoon garlic powder
8 ounces tomato paste
8 ounces sour cream
1 cup cottage cheese
16 ounces Monterey jack cheese, shredded
1 can green chiles, chopped
1/2 cup salsa

Directions:
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.

Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly. Pour mixture into a greased 2 1/2 quart casserole. Cover with remaining cheese. Bake at 350F for 30 minutes.

Yield: 8 servings

Per Serving: 609 Cal (62% from Fat, 31% from Protein, 6% from Carb); 48 g Protein; 42 g Tot Fat; 9g Carb; 2 g Fiber; 487 mg Calcium; 4 mg Iron; 695 mg Sodium; 764 mg Potassium; 37 mg Folate; 15 mg Vit C; 156 mg Cholesterol

Pork Medallions Dijon

Ingredients:
1 package pork tenderloins (approx 2 lbs.) cut into 1/2" thick rounds
2 Tablespoons butter or olive oil
1/4 cup sliced shallots
4 Tablespoons heavy cream
1/3 cup chicken broth
3 Tablespoons capers, drained
2 Tablespoons coarse ground Dijon mustard

Directions:
Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2" thickness. Sprinkle w/salt & pepper. Saute in butter or olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to a plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, about 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer to heat through.

Makes 4 servings - 4 carbs per serving.

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