Slow Cooked Pork, Cabbage and Onions
September 17th, 2008Serves:4-6 easily,7
CarbsPerServing:Per entire recipe: 1453 Calories (kcal); 54g
Total Fat; (32% calories from fat); 174g Protein; 75g
Carbohydrate; 31g fiber; 496mg Cholesterol; 3857mg Sodium
Prep Time:varies
Effort:Easy
Ingredients:
3 pounds lean pork shoulder — cut into bite-sized pieces
1 large head of cabbage — cut into chunks 1 large onion — cut into 1" pieces
1 teaspoon salt 1/2 teaspoon black pepper
3 each whole cloves 1/8 teaspoon nutmeg
6 ounces diet rite or other diet cola 1 teaspoon caraway seeds
6 ounces beef broth
How to Prepare:
Preheat oven to 300f.
In an oven proof pan with a tight fitting lid, saute onion in bacon
grease until slightly translucent. Add pork cubes and saute for 5-6
minutes or until they change colors. Then add the cabbage and
remaining ingredients. Bring to a simmer, cover tightly with lid.
Place in oven and let cook for 3-4 hours.
You can strain the juices out and reduce them and serve with the
dish or just use a slotted spoon and serve as-is.
Serve in a bowl with a dollup of sour cream on top.
Brussel Sprouts w/ Bacon, Shallots & Garlic
September 17th, 2008
Serves:3 portions,9
CarbsPerServing:about 6.2
Prep Time:about 20 min.
Effort:Easy
Ingredients:
Brussel Sprouts 12 each
Olive Oil 1 Tsp
Bacon, chopped 4 slices
Shallots, chopped 1 TbspGarlic, minced 2 cloves
Butter 1 Tbsp
Salt and Pepper to taste
How to Prepare:
1. Fill a medium-sized pot with water and salt and bring to a boil
over high heat.
2. While water comes to a boil, put bacon and olive oil in a medium
saute pan and slowly render until slightly crisp.
3. Meanwhile, remove any loose leaves from sprouts, trim ends, and
score an X on the bottoms. Blanch in boiling water for 2-4 minutes
(depending on size) until they can be pierced with a knife without
much resistance.
5. Prepare a bowl with ice and cold water. Remove blanched sprouts
from boiling water and put in ice bath to stop cooking (1-2 min.).
Drain and cut into quarters. Set aside.
6. Add shallots and garlic to bacon. Continue cooking over low heat
until softened, 4-5 min.
7. Raise the heat to medium and add brussel sprouts and stir well.
Cook for about 5 minutes. Be careful not to overcook.
8. Season with salt & pepper and serve.
Mashed Turnips with Boursin
September 16th, 2008Serves:2 portions
CarbsPerServing:about 3
Prep Time:about 10 min.
Effort:Easy
Ingredients:
Turnip, cubed 1 each
Olive Oil 1 tsp
Salt & Pepper to tasteButter 1 Tbsp
Devon Cream (optional) 1 Tsp
Boursin (garlic spread) 1 Tbsp
How to Prepare:
1. Bring water, olive oil, and salt to a boil. Add turnips and boil
until they can be pierced by a knife.
2. Drain off as much water as possible, put turnips back in pot over
medium heat, and carefully cook to evaporate water.
3. Add butter, cream, and boursin and mash well. You will notice the
turnip is watery, but if you evaporated it well, it shouldn’t be too
much so that it makes the mashed turnips watery.
4. Season with as much salt and pepper as you like and serve. The
better it is seasoned, the better it tastes, so don’t skimp.
Cauliflower and cheese
September 16th, 2008
Serves:6
CarbsPerServing:Per Serving: 288 Calories; 26g Fat (79.0%
calories from fat); 9g Protein; 7g Carbohydrate; 3g Dietary
Fiber; 90mg Cholesterol; 934mg Sodium.
Prep Time:30 minutes
Effort:Easy
Ingredients:
1 large cauliflower, head
1 cup heavy cream
3 ounces cream cheese — diced small
1 cup shredded cheddar cheese
2 teaspoons dijon mustard
1 each salt and pepper — to taste
How to Prepare:
Clean cauliflower and chop into small pieces. Boil in salted water
for 5 minutes or until it starts to soften. Drain very well without
mashing.
Heat cream in a small non-stick saucepan. Once the cream starts to
simmer slightly, whisk in mustard and small diced cream cheese.
Whisk until cheese melts, then whisk in the cheddar, salt and pepper.
Once it’s melted and thickened, toss with the cauliflower, spoon
into a microwave safe casserole and microwave on high, uncovered,
for 3-4 minutes until bubbly and the cauliflower is tender. Serve
immediately.
Something Strawberry
August 5th, 2008Serves:2
CarbsPerServing:Very Low Prep Time:10 minutes
Effort:Easy
Ingredients:
1 Cup 1% milk 1/4 Cup of Splenda6 Strawberries diced
1 Glass of Ice 1 small squirt fat free strawberry syrup
How to Prepare:
Blend in blender until ice is crushed and smooth. ENJOY!
Meatloaf Low Carb Meat Loaf
August 5th, 2008Serves:4 CarbsPerServing:7
Prep Time:30-min Effort:Average
Ingredients:
1-loaf pan 1-lb ground beef (or turkey or chicken)
1-med onion (chopped finely)
12-mushrooms (or around that; chopped finely, like onion/NOT sliced))
3-5 cloves of garlic (or less, if you’re a wimp! crushed/chopped finely )
2-3 TBS chopped parlsey1-egg
1/2 cup chicken broth (or water)
1-cup bread crumbs (or substitute; I use Keto Crumbs but you could
also just use less broth and more mushrooms/onion)
1/2-cup olive oil (you can use more if you’d like)
1-tsp salt (or 1-TBS soy sauce)
1/2-tsp black pepper
How to Prepare:
I make a wonderful meatloaf that can pass for a meatball-flavored
meal. You can slice it up and serve it with brown gravy and
vegetables or top with melted mozzarella and marinara sauce or break
it up into pieces and make into a beef stroganoff or however else
you feel like being creative…It’s a great thing to have around for
lunches or dinners. You can even freeze slices and have whenever you
feel like it. BTW-I think this is the best meatloaf I’ve ever had,
not like the traditional at all.
First, pre-heat oven for 375-degrees. Next, saute all the mushrooms,
onion, garlic, and parsley in a pan with the olive oil. Don’t let it
burn (garlic tastes yucky when burnt). When the onions are soft,
remove from heat to let cool down. In a large bowl, add meat, egg,
bread crumbs (or substitute), chicken broth (or water), salt (or soy
sauce), and pepper. When the sauteed mixture has cooled enough, add
it to the bowl and mix all ingredients (with very clean hands or
proper mixer) until everything is well-combined. Now, put mixture
into loaf pan (NO need to oil/grease pan as there is plenty of fat
already in the mixture from the olive oil). Put into the oven and
bake for 45-minutes. Voila! Now, you have a delicious, low-carb
meatloaf (that tastes sort of like a meatball) that you can serve up
all sorts of ways. Slice loaf into ten slices. There are about 3-gm
of carbs per each slice (or 30-gm carbs/loaf). Enjoy!
Lombardi Chicken
August 4th, 2008Serves:4
CarbsPerServing:6
Effort:Easy
Ingredients:
1 lb. (4-6)skinless, boneless chicken breast
3 to 4 Tablespoons All purpose flour
3 Tablespoons Butter
1 cup sliced fresh Mushrooms
1/2 cup dry Marsala Wine (cooking kind, usually found in the supermarket with the vinegars)
1/3 cup chicken broth
1/3 cup shredded mozzarella
1/2 cup grated Parmesan
1/4 cup thinly sliced green onions
How to Prepare:
Place each piece of chicken breast between two pieces of clear
plastic wrap; pound with flat side of meat mallet until 1/8 inch
thick. Remove plastic wrap (don’t forget to remove! Yech!)
Coat chicken lightly with flour.
In a 12 inch skillet, melt 1 tablespoon of the butter over medium
heat; add half of the chicken pieces. Cook for 2 min. on each side.
Transfer to a 2 quart rectangular baking dish. Repeat with another 1
tablespoon of the butter and remaining chicken pieces; transfer to
the dish.
Melt remaining butter in the skillet. Add mushrooms.Cook and stir
until tender; add wine, broth, and dash of salt and pepper. Bring to
boiling; boil gently until mixture is reduced to 1/2 cup including
mushrooms (about 5 min.) Pour over the chicken.
Combine mozzarella and Parmesan cheeses and green onion; sprinkle
over the chicken. Bake, uncovered, in 375 oven for 20 min.
Fajita Burger
August 4th, 2008Serves:1 CarbsPerServing:5.2 per serving less .6 fiber
Prep Time:less than 30 mins. Effort:Easy
Ingredients:
1/2 lb. lean ground beef 2 tsp. fajita seasoning mix
1/2 c. shredded cheddar cheese2 tbsp. sour cream 2 tbsp. salsa
How to Prepare:
Mix ground beef with dry fajita seasoning mix. Form ground beef into
patty. Pan broil burger to desired doneness. Top with shredded
cheese, sour cream and salsa.
Tasty Tuna Burgers
August 4th, 2008Serves:4
CarbsPerServing:3.5
Prep Time:10
Effort:Easy
Ingredients:
1- 7 oz. cana tuna, drained
1/2 cup wheat bran
1/2 cup diced celery
2 tbsp minced onion
1/3 cup mayo
2 tbsp low carb ketchup
1 tsp lemon juice
How to Prepare:
Mix all ingredients and form into 4 patties. Spray frying pan with
pam and cook like a hamburger until browned on both sides.
Per burger: 153 calories 3 g fat 6.5 carb
3 g fiber 3.5 net carb 9 protien
Seafood Chowder
August 4th, 2008(NO CARBS) Serves:4-5
CarbsPerServing:0
Prep Time:1/2 HOUR
Effort:Easy
Ingredients:
2 quarts heavy cream
butter/salt/pepper/haddock/clams/scallops with all juices.
you can add any kind of seafood you like, Most has 0 carbs.
How to Prepare:
sauté all seafood in pan with butter until done, add heavy cream,
enjoy!!!!!
TIP- the longer it sets the better it tastes.
add salt & pepper as you like.
