Low Carb Recipes

Our Permanent Collection of CC Member's Favorite Recipes....
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tattulip
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Low Carb Recipes

Post by tattulip » Fri Jan 26, 2007 5:33 pm

Betty’s Burgers

1 ½ lbs. Ground beef
6 thin slices cheddar cheese
1 green pepper julienned
1 medium onion thinly sliced
1 medium tomato thinly sliced
6 thin slices swiss cheese
salt and pepper to taste

Shape meat into 12 thin patties. Top six w/ cheddar cheese green pepper strips, slice of onion, tomato and swiss cheese. Top each with another patty and seal edges. Grill or fry burgers


Chicken Dijon

Vegetable cooking spray
4 breast halves
1 can condensed cream of celery soup
2/3 cup water
1 Tbsp Dijon style mustard
1/8 tsp. Pepper

Brown chicken in vegetable spry. Set chicken aside. Add soup, water, mustard and pepper. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 mins.

Crab Egg Salad

1 package imitation chunk crab
4 hard cooked eggs chopped
½ cup chopped carrots
6 Tbsp. Mayo
2 tsp lemon juice
½ tsp. Onion powder
½ tsp. Salt
½ tsp. Lemon pepper

Combine and mix well.

Cottage Cheese crab salad

½ cup cottage cheese
¼ cup sour cream
1 tsp. Dijon mustard
1/8 tsp. Garlic powder
1/8 tsp. Pepper
1 (8 oz.) package crab meat
¼ cup celery chopped
¼ cup green onion chopped

Mix together and serve. 2 servings

Cucumber Tuna Boats

3 medium cucumbers
1 can tuna
2 hard cooked eggs
½ cup shredded cheddar
½ cup diced celery
¼ cup mayo
2 Tbsp. Sweet pickle relish
1 Tbsp. Finely chopped onion
1 tsp. Lemon juice
½ tsp. Salt

Cut cucumbers in half lengthwise and spoon out. In a bowl, combine remaining ingredients. Spoon into cucumbers.

Herbed Turkey Breast

1 8 ½ pound turkey
3 Tbsp. Lemon juice divided
2 Tbsp. Olive oil divided
2 garlic cloves minced
1 ¼ tsps. Salt
1 tsp. Lemon peel
1 tsp. Thyme
¾ tsp. Pepper
½ tsp. Sage

Loosen skin w/ fingers, leaving attached along bottom edges. In small bowl combine 1 Tbsp. Lemon juice, 1 Tbsp. Oil garlic and seasonings. Spread under turkey skin. Combine remaining garlic and oil, set aside. Place turkey on rack in shallow roasting pan. Bake uncovered at 350 degrees for 2 ½ to 3 hours or until meat thermometer reads 170 degrees basting every 15-20 minutes w/ lemon mixture. Let stand 10 minutes. Discard skin before carving.

Provolone pepper burgers

1/3 cup finely cubed provolone cheese
¼ cup diced roasted red peppers
¼ cup finely chopped onion
salt and pepper to taste
1 lb. Ground beef

In a bowl combine cheese, red peppers, onion, salt and pepper. Add beef and mix well. Shape into 4 patties. Grill uncovered 4-5 minutes on each side.

Slow cooked lemon chicken

6 breast halves
1 tsp. Oregano
½ tsp. Seasoned salt
¼ tsp. Pepper
2 Tbsp. Butter
¼ cup water
3 Tbsp. Lemon juice
2 minced garlic cloves
1 tsp. Chicken bouillon
2 tsp. Minced parsley

Pat chicken dry w/ paper towels. Combine oregano, seasoned salt and pepper. Rub over chicken. Brown chicken in skillet w/ butter. Transfer chicken to crock pot. Add water, lemon juice, garlic and bouillon to skillet. Bring to a boil, stirring to loosen browned bits. Pour over chicken. Cover and cook 3-4 hours. Baste chicken and add parsley.

Sweet and Sour Meatballs

1 20 oz. Can pineapple chunks
1 egg
1 cup soft bread crumbs
1 garlic clove minced
1 tsp. Salt
¼ tsp. Pepper
1 ½ lbs. Beef
2 tsp. Canola oil
2 large green peppers
1 cup chicken broth
½ cup cider vinegar
3 Tbsp. Soy sauce

Drain pineapple reserving ½ cup. In a separate bowl combine the egg, bread crumbs, garlic, salt and pepper. Crumble the beef over mixture and mix well. Shape into 40 meatballs. Brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer uncovered for 5-7 minutes. Meanwhile combine cornstarch, vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Monterey green beans

½ cup chopped green onions
3 Tbsp. Butter
1 bag of fresh green beans, prepared
1 4 oz. Can mushroom stems and pieces drained
½ tsp. Lemon pepper
¼ tsp. Salt
½ cup shredded cheese, I prefer sharp cheddar

Saute onions in butter until tender. Add beans, mushrooms, lemon pepper and salt. Cover and cook for 5 minutes until tender. Sprinkle with cheese, cover and let stand 1 minute until cheese is melted, if preferred.

Brunch Enchiladas

2 cups cubed cooked ham
½ cup chopped green onion
10 (8 inch) tortillas, corn is less carbs
2 cups shredded cheddar cheese, divided
1 Tbsp. All purpose flour
2 cups half and half or milk
6 eggs beaten
¼ tsp. Salt

Combine ham and onions, place about 1/3 cup down the center of each tortilla. Top w/ 2 Tbsp cheese. Roll up and plac eseam side down in greased 13 x 9 baking dish. In a bowl, combine flowr, cream, eggs, and salt if desired unitl smooth. Pour over tortillas. Cover and refrigerate 8 hours or overnight. Remove from fridge 30 mins. Before baking. Cover and bake at 350 degrees for 35 mins. Uncover, bake for 15 mins. Sprinkle w/ remaining cheese, bake 3 mins. Longer or until cheese is melted. Let stand 10 mins. Before serving.

Cheese cake

2 pkgs. Cream cheese
15 packets of Splenda
2 eggs
2 tsp. Vanilla
Crushed nuts(your choice) for crust
Topping (berries preferable)

Put crushed nuts in the bottom of the cupcake foils, just barely covering the bottom. Beat ingredients. Put in cupcake foils. Bake 15 mins. At 375 degrees. They will fall and not look very nice, but they taste good.

Chive Egg Dip

2 packages (3 oz.) cream cheese softened
¼ cup milk
2 Tbsp. Mayonnaise
1 tsp. Prepared mustard
1 tsp. Worcestershire sauce
¼ tsp. Salt
dash pepper
2 hard cooked eggs, chopped
¼ cup minced chives
Sweet pepper pieces

In a small mixing bowl, beat the cream cheese until sooth. Gradually beat in milk and mayo until blended. Add the mustard, worcestershire suace, salt and pepper. Stir in eggs and chives; mix well. Serve with peppers to dip. Refrigerate leftovers.

Chicken with chive sauce

6 boneless skinless chicken breast halves
4 Tbsp. Olive or vegetable oil, divided
1 cup sliced mushrooms
¾ cup minced chives
2 Tbsp. Flour
¼ cup chicken broth
2 cups half and half cream
pinch ground nutmeg
salt and pepper to taste

Cold Chicken-Cheese Kabobs

1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. pepper
1/2 lb. chicken breast, cubed
1/2 cup red wine vinegar
2 tsps. olive oil
1 block mozzarella cheese, cubed
18 cherry or grape tomatoes

Cobine the salt, chili powder and pepper; rub into chicken cubes. Place in a bowl, add vinegar. Cover and refrigerate for 1-8 hours. In a skillet, cook chicken in oil uhtil juices r clear. Cool slightly. Alternately thread chicken, cheese and tomatoes onto wooden skewers (not necessarily needed). Serve cold. 8 servings. Great for lunches.

Marinated Mushrooms

2 lbs. fresh mushrooms
1 envelope Italian salad dressing mix
1 cup water
1/2 cup olive oil
1/3 cup cider vinegar
2 Tbsp. lemon juice
1 Tbsp. minced parsley
1 Tbsp. soy sauce
3 garlic cloves minced
1/2 tsp. salt
1/8 tsp. peper

Remove mushroom stems. Discard or save for another use. Place caps in a large saucepan and cover with water. Brin to a boil. REduce heat; cook for 3 minutes, stirring occasionally. Drain and cool. In a jar with a tight-fitting lid, combine the salad dressing mix, water, oil, vinegar, lemon juice, and seasonings. Shake well. Place mushrooms in a bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.

Sausage Mushroom Appetizers

48 large fresh mushrooms, mixture also good stuffed in green peppers
2 eggs, slightly beaten
1 lb. bulk sausage, cooked and crumbled
1 cup shredded swiss cheese
1/4 cup mayonnaise ( do not use miracle whip or low-fat)
3 Tbsp. butter, melted
2 Tbsp. chopped onion (I just used dried onion when frying up the sausage)
2 tsp. spicy brown mustard (I did not use, still tasted good)
1 tsp. garlic salt
1 tsp. cajun seasoning
1 tsp. Worcestershire sauce

Remove mushroom stems, discard. set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13 X 9 baking dishes. Bake, uncovered at 350 degrees for 16-20 minutes until heated through.

Turkey Barbecue

1 turkey breast (about 12 pounds)
1/2 cup butter, melted
2 Tbsp. Worcestershire
2 Tbsp. steak sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. lemon pepper
1 Tbsp. pepper
1/4 tsp. salt
1 cup chicken broth

Place turkey in a roasting pan. Combine the buter, Worcestershire sauce steak sauce and seasonings; but 3 Tbsp. over turkey. Cover and refrigerate remaining butter mixture. Bake turkey, uncovered at 325 degrees for 3 to 3 1/2 hours basting occasionally with pan drippings. Remove turkey, pour drippings into a sauce pan. When turkey is cool enough to handle, shred turkey and return to the roasting pan. Add broth and remaining butter mixture to the drippings; bring to a rolling boil. Pour over shredded turkey. Cover and bake at 325 for 25-30 minutes or until heated through. 12 servings.

Italian turkey burgers

1/4 canned crushed tomatoes
2 Tbsp. grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1 lb. ground turkey

In a bowl, combine the first six ingredients. Crumble turkey over mixture and mix well. Shape into four patties. Coat grill with nonstick spray. Grill patties, uncovered, over medium heat for 6 to 8 minuteson each side or until meat is no longer pink.

Cheesy Zucchini Medley

4 medium zucchini, 1/4 inch sliced
1 large sweet onion, thinly sliced and separated into rings.
1 medium sweet yellow pepper, julienned
1 medium green pepper, julienned
2 garlic cloves, minced
2 Tbsp. vegetable oil
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese
1/4 cup shredded mozarella

In a large skillet, saute the zucchini, onion, peppers and garlic in oil until crisp-tender. Sprinkle with salt and pepper; mix well. Sprinkle with cheeses. Remove from heat. Let stand for 2-3 minutes or until cheese begins to melt.

Crispy Onion Chicken

1/2 cup butter melted
1 Tbsp. Worcestershire
1 tsp. ground mustard
1/2 tsp. garlic salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves
1 can 6oz. french fried onions, crushed

In a shallow bowl, combine the butter, worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9 inch square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350 degrees for 30 to 35 minutes.

Spinach Salad Supreme

1/4 cup vegetable oil
2 Tbsp. red wine vinegar
1 tsp. finely chopped onion
1 tsp. finely chopped green pepper
1 tsp. ketchup
1/4 tsp. salt
1/4 tsp. ground mustard
1/4 tsp. paprika
2 cups torn fresh spinach
1 hard cooked egg, sliced
3 bacon strips, cooked and crumbled

in a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Divide spinach between two serving bowls or plates; top with egg or bacon. Drizzle with dressing, serve immediately. Serves two.

Lemony Brussel Sprouts

1 1/2 lb. fresh brussel sprouts, trimmed
1 tsp. lemon juice
2 garlic cloves, minced
1/8 tsp. salt
1/8 tsp. pepper
1/3 cub butter

Cut an X in the core of each brussels sprout. Place in a saucepan; add 1 inch of water. Brind to a boil. Reduce heat; cover and simmer for 10 to 12 minutes, or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, garlic, salt and pepper in butter for 2-3 minutes or until flavors are blended. ( I would just use frozen brussel sprouts and cook in the microwave first).

Garlic Green Beans

1/2 cup water
1/2 tsp, chicken bouillon granules
1 16oz. package frozen green beans
2 garlic cloves minced
1 Tbsp. butter
1/4 tsp. seasoned salt

In a saucepan, bring water and bouillon to a boil. Add the beans. Reduce heat; cover and simmer for 10 to 12 minutes or until the beans are tender. In a large skillet, saute the garlic in butter for 1 minute. Drain the beans; add to the skillet. Sprinkle with seasoned salt and toss to coat. 4 servings

Jarhead

Post by Jarhead » Fri Jan 26, 2007 7:09 pm

:rofl: :rofl: :rofl:
*ahem*
;)

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Carl
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Post by Carl » Fri Jan 26, 2007 10:14 pm

Where is the burnt cow muscle with fungus and plant sex organs?

:mrgreen:

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9outof10
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Post by 9outof10 » Sun Jan 28, 2007 10:08 am

I make my chicken almost exactly like your lemon chicken. I just add lots of garlic, fresh basil and instead of using water to deglaze the frying pan, I use wine. Usually a nice Merlot.

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Johnny 99
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Post by Johnny 99 » Sun Jan 28, 2007 10:58 am

iamlookingup wrote:I thought brussel sprouts were a high carb vegetable. :ohwell:
I think Brussels Sprouts are a LOW-TASTE vegetable, and I NEVER eat them.

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9outof10
Posts: 6292
Joined: Sun Oct 29, 2006 7:16 pm
Location: Cursed Chicken Slaughterer.

Post by 9outof10 » Sun Jan 28, 2007 4:07 pm

iamlookingup wrote:
annishot wrote:I make my chicken almost exactly like your lemon chicken. I just add lots of garlic, fresh basil and instead of using water to deglaze the frying pan, I use wine. Usually a nice Merlot.
I'm sure that tastes great, but I doubt it's low-carb. :cry:

BTW...you seem to use a LOT of alcohol in your cooking. Is there something we need to know? 8)

:lol:
Alcohol. It's whats for dinner! :mrgreen:

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