Light and Easy Creamy Dessert
1 package sugar-free jello (any flavor, four serving size box)
1 cup boiling water
6 ice cubes
1 cup low-fat plain yogurt
–Mix boiling water and gelatin dessert until gelatin is disolved completely. Add ice cubes, stir until ice is melted.
Whisk in yogurt until smooth. Refrigerate until set.

Cool N’ Easy Pie
1 (1/3 ounce) box sugar-free jello (4 serving size -any flavor)
1 (8 ounce) container thawed Cool Whip Free
1 reduced fat graham cracker crust (Keebler makes one)
water
ice cubes
–Boil 2/3 c water.
In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved. In a measuring cup, combine ice cubes and water to measure 1 cup. Stir into Jello mixture til ice is melted. Add Cool Whip and whisk until smooth. Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken. Spoon filling into crust. Refrigerate overnight.

Poached Salmon
1 salmon fillet
1 lemon, sliced
4-5 sprigs fresh dill
6-8 slices pickled ginger (optional)
1 cup white wine
–Place lemon slices, dill and ginger in a foil pan that has been sprayed with cooking spray.
Place salmon on top. Add wine and then fill pan with water until the fish is completely covered. Cover with foil and poke knife holes all over the foil to allow steam to escape. Put in oven at 350 for approximately 25 minutes (cooking time depends on thickness of filet- if the fish flakes easily with a fork, then it’s ready).

Chicken Breasts Dijon– http://www.recipezaar.com/92717

Enjoy!
References :

http://www.diabetic.betterrecipes.com

great low carb
http://www.lowcarbfriends.com