Bobbi's Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles was adapted slightly from a recipe I got from my step-sister Bobbi, and the addition of cottage cheese makes this especially hig (Low Carb Dinner Casserole)
Shrimp Remoulade Pasta Salad - a classic New Orleans Remoulade dressing and lots of baby shrimp mixed in. Chopped celery and red bell pepper give the pasta salad a little crunch and horseradish and Tabasco sauce give it some bite.
If you have extra hot peppers, pepper vinegar is a great condiment for meat or greens. Just boil a pint of vinegar, add a tsp. of salt, and pour it over your peppers. It will be ready to eat after a week and lasts indefinitely.