Archive for the ‘Recipes’ category

« Older Entries

Low Carb Chili

February 9th, 2012

Low Carb Chili

Earlier this week it was cold and rainy and just seemed like a perfect time to make low carb chili. I’ve made this recipe a few times and it just comes out tasting super delicious every time I make it. Give it a try and see what you think.

Low Carb Chili
Adapted from: Chill on Food.com

  • 1 quart water
  • 2 lbs ground beef
  • 1/2 tsp cinnamon
  • 2 tsp cumin
  • 1 onion, chopped
  • 1 tsp Worcestershire sauce
  • 2 cloves garlic, mashed
  • 2 tsp salt
  • 2 tbsp chili powder
  • 1 tsp black pepper
  • 1/2 tsp allspice
  • 1 (6 ounce) can tomato paste
  • 3 bay leaves
  • 6-8 oz Mushrooms, chopped
  • 3/4 cup green bell pepper, chopped
  1. Brown meat, drain off fat.
  2. Chop onion and green pepper and sauté.
  3. Chop mushrooms (or buy pre-chopped package) and sauté.
  4. Add sautéed onion, green pepper, mushrooms and all remaining ingredients to the beef.
  5. Bring to a boil, then simmer 2 hours.
  6. Serve with sour cream, shredded cheese and chopped green onions on top.

Makes 6 servings.

Carb Count:
1 serving = 8.5 net carbs per serving

No comments »

Posted in Main Dish, Recipes

Tags:

Chinese Chicken Salad

July 12th, 2011

Chinese Chicken Salad

This Chinese Chicken Salad is so easy to make and is quite delicious. I’m not exactly sure where the recipe originated from, but I got this one from my sister and changed it up a bit to make it low carb. I hope you enjoy it as much as I do.

Chinese Chicken Salad

  • 2 boneless chicken breasts, chopped
  • 10 oz shredded cabbage (pre-shredded bag found at grocery store in produce)
  • 4 green onions, chopped including most of the green top part
  • 2 tbsp sesame seeds, toasted
  • 1 cup slivered almonds, toasted

Salad Dressing

  • 2 tbsp splenda
  • 3 tbsp vinegar
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 chicken flavoring packet from a package of Top Ramen (or you could use 1 tsp chicken bouillon granules)
  1. Grill the chicken breasts with minimal seasoning. Just a little salt and pepper.
  2. Heat oven to 350 degrees. Arrange the slivered almonds and sesame seeds on a cookie sheet in a single layer and bake for only a few minutes. Keep an eye on them as they will toast fairly quickly and you don’t want them to burn. Remove from the oven when the almonds are a nice golden brown.
  3. In a big mixing bowl, combine all of the Salad ingredients and toss together.
  4. For the Salad Dressing, combine all of the dressing ingredients and mix well. Pour dressing into the mixing bowl with the Salad ingredients and toss until coated.
    Note: You may want to pour the dressing in a little at a time, as you might find that you don’t need to use it all.

Makes 6 servings.

Carb Count:
1 serving = 4.5 net carbs per serving

Recipe Tip: If you aren’t worried about the carb count, the original recipe calls for adding 1 package of uncooked Top Ramen noodles crushed and tossed into the salad. If using the uncooked noodles, only use 1/2 cup of toasted slivered almonds. In the low carb version, I increase the almonds to 1 cup to add the additional crunch.

5 comments »

Posted in Main Dish, Recipes, Side Dish, Uncategorized

Tags:

Grilled Moroccan Chicken

May 2nd, 2011

moroccan-chicken

The BBQ is clean, propane is filled and it’s perfect weather to grill! I’m looking forward to using the grill for many delicious dinners, but tonight’s main dish was Grilled Moroccan Chicken. This is a very simple recipe, but incredibly flavorful. Enjoy!

Grilled Moroccan Chicken

  • 6 boneless chicken breasts
  • 4 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 1 tbsp paprika
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp turmeric
  • 3 tbsp olive oil
  1. Combine the garlic, cumin, paprika, salt, turmeric and olive oil in a glass mixing bowl and stir until blended.
  2. Add the boneless chicken breasts and toss until all are coated.
  3. Cover, marinate and chill for 30 minutes to 1 hour.
  4. Grill until done.

Makes 6 servings.

Side Dish Tip: Get creative, add assorted grilled veggies or cauliflower mash or any other low carb favorite.

Carb Count:
1 serving = 1.9 net carbs per serving

No comments »

Posted in Chicken, Main Dish, Recipes

Tags:

Chicken Chili Verde

February 22nd, 2011

Chicken Chili Verde

I seriously love using my CrockPot. There are so many great recipes that are incredibly easy to make. This has to be one of my favorites. You just throw it all in, set it and forget it. 9-10 hours later, voila! Deliciousness to be enjoyed by all.

Chicken Chili Verde
Source: 15-Minute Low Carb Recipes by Dana Carpender

  • 1 1/2 lb boneless chicken breasts
  • 1 1/2 cup bottled salsa verde (I always use Herdez Salsa Verde)
  • 1/2 medium onion, chopped
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1 tsp ground cumin (I really like cumin, so i use a bit more than recipe calls for)
  • 1 tsp minced garlic or 2 cloves, crushed
  • 1 to 2 tbsp jarred, sliced jalapenos (less or more, depending on how spicy you like it)
  • 2 tsp chicken bouillon granules (low sodium is best)
  1. Place the chicken breasts into your slow cooker.
  2. Add the onion, bay leaf, pepper, cumin, garlic, jalapenos, chicken bouillon (use low sodium) and salsa verde on top.
  3. Cover, set it to low and let cook for 9 – 10 hours.
  4. When time is up, take a fork and shred the chicken right in the slow cooker.
  5. Serve with sour cream, shredded cheese and chopped cilantro on top.

Makes 5 servings.

Carb Count:
1 serving = 7 net carbs per serving
Note: carb count could be less, or more, depending on brand of salsa being used. They vary in carb count. Herdez is only 14 carbs for the entire 16 oz bottle.

4 comments »

Posted in Main Dish, Recipes

Tags:

Beef Enchiladas

September 22nd, 2010

Beef Enchiladas

I love mexican food, it’s one my absolute favorites. Being on a low carb diet doesn’t mean you have to give up mexican food, or any other favorite that you might have, you just have to get creative and find alternative ways to make your favorite dishes. Give this one a whirl, you won’t be disappointed.

Instead of regular tortillas, this recipe uses an egg crepe in place of the tortilla. These can be a little tricky to make, but once you get the hang of it, you’ll use them for everything. If you don’t get the hang of it, you can use low carb tortillas, but the carb count will increase accordingly.

Beef Enchiladas
Egg Crepe “Tortillas”

  • 6 eggs
  • 3 tbsp heavy cream
  • Pinch of salt and pepper
  1. Beat the eggs, cream, salt and pepper until mixed well.
  2. Spray small frying pan with non-stick cooking spray.
  3. Once the pan is hot, add small amount of egg mixture, just enough to cover the bottom of the pan.
  4. These will cook fast, once you can slide a spatula under the crepe, carefully flip over to cook the other side.
  5. Take crepe out of pan, set aside and repeat for the next one.

Enchilada Filling

  • 1 lb ground beef
  • 1/2 yellow onion, diced
  • 4 ounce can diced green chilies
  • 1 tbsp cumin
  • Salt and pepper to taste
  • 1 1/2 cups enchilada sauce (look for lowest carb count – I used Las Palmas)
  • 1 cup cheddar/jack cheese mix.
  1. Saute the onions until tender then add green chilies, seasonings and ground beef and cook thoroughly. Drain excess liquid as needed.
  2. Add 1/2 cup of the enchilada sauce and 1/2 cup of the cheese to the beef, mix well.
  3. Spray a 9 x 13 baking dish with non-stick cooking spray and add in 1/4 cup of the enchilada sauce on the bottom of the dish.
  4. Take each crepe and add beef mixture, roll and place in baking dish. Continue until all are set.
  5. Add the rest of the enchilada sauce and cheese over the top of the enchiladas and bake uncovered at 375 degrees for approx. 20 minutes.
  6. Garnish with sour cream, sliced black olives and green onions and enjoy!

Makes 8 enchiladas.

Carb Count:
1 serving = 3 net carbs

4 comments »

Posted in Main Dish, Recipes

Tags:

Array