Fall has arrived in the Boston area. My little shed has been decorated with Indian corn and kale.The vintage flower cart I found this summer is perfect for mums and pumpkins.After a year of Covid and the pounds creeping back onI began my low carb dieting again and have a few easyrecipes to share with those of you doing the same thing.Buffalo Chicken dip is a favorite for fall football games in front of the TV.The guys have the chips and I have the celery sticks to be compliant with my carb counting.Buffalo Chicken Dip Recipe: 8 oz softened Cream Cheese1/2 cup Blue Cheese Dressing1/3 cup Franks Hot Sauce3/4 cup shredded Mexican cheese1- 2 cups of Shredded Cooked Chicken Carb count is 4 grams per Tbsp serving with celery sticks.Mix all ingredients together and bake for 20 minutes in oven at 350, but may be served cold.This is so yummy you will have to control yourself portion wise.Next recipe is a low carb Eggplant Lasagna.Eggplant slices take the place of noodles.Olive oil and salt and pepper into a 400 degree oven until soft, about 25 minutes.Peel and slice the eggplant longwise. I used one medium size eggplant for a 9x13 dish.Ingredients call for marina sauce with ground beef. I love Raos brand for its flavor and low carb count.This was absolutely delicious! I found the recipe on  Wholesome Yum here. Click here to see the full details.  Lots ofgreat Keto (Low Carb) recipes on this site! Net carbs are only 6 per serving!!The i...