Share your Low Carb Recipe with us!

MMMmmm Sounds yummy!! Think I will do a little cut and paste of your recipe!!! 

Just an FYI.  if you go to the atkins website,  hit open the promotions box, you can get 3free atkins bars and a few free  books on low carbs etc.   This comes quickly!  

Thanks...didn't know that. Will do!

Forgive me, I don't use recipes and I am not good at writing things down, but this is what I made last night.

Beef Goulash

1 lb Tri tip roast cut up in bite size pieces, you can use more if you want to make it meatier.  Or you can use chuck roast.
1 large onion, chopped
1.5 cups of baby bella mushrooms, sliced
3 Roma tomatoes, chopped
1T butter or olive oil
1 zucchini, chopped, optional
1 Tablespoon of paprika, hot or mild, your choice
1 cup of water
Your favorite all purpose seasoning or adobo to taste.
1/2 cup white, red or sherry wine, I use sherry.
Sour cream or yogurt, optional

I used a pressure cooker, but can be adapted for regular or crock pot cooking.

Heat the oil or butter over medium heat in pressure cooker, add the onions and mushrooms and saute until wilted.  Remove from pot and set aside.

Spray the pressure cooker with cooking spray.  Heat to high, add beef and stir until slightly browned, turn the heat down to med.  Season, add wine, put lid on pressure cooker and cook with top gently rocking for 10 mins.  Let the steam release with the top in place.  Take the topper/rocker off and let the final steam release.  Take the lid off, add the water tomatoes and zucchini, cook for another 3 mins with the pressure cooker or you can cook without the lid until the tomatoes and zucchini breakdown, that should take about 30 mins.  Add the onions and mushrooms, stir and cook for a few more mins.  Add the paprika, cook a few more mins.  Taste it to see if it needs more seasoning or salt and pepper, whatever you are using to season.

If you can resist, serve with wide noodles to the rest of the family.  I top with a blop of sour cream or yogurt just before serving.

I think I remembered it about right, but these ingredients are not written in stone and you can always taste to see if it needs more or less of anything.

The meat should be very tender.  You might need to cook a little longer if it isn't.

eeeeezzzz verry gud...

Here's another one.

 

VIETNAMESE SHRIMP AND PORK LETTUCE WRAPS

 

10 LARGE ROMAIN LETTUCE LEAVES

1 LB MED TO LG RAW PEALED AND DEVEINED SHRIMP

½ LB PORK CUTLETS

10 SPRIGS OF FRESH THAI BASIL

10 SPRIGS OF FRESH MINT

10 SPRIGS OF FRESH CILANTRO

10 GREEN ONIONS

1 CUCUMBER IN JULIENE SLICES

CRUSHED ROASTED PEANUTS, OPTIONAL

3-SLICED JALEPENOS, OPTIONAL

 

VINEGAR DIPPING SAUCE

1 CUP UNSEASONED RICE VINEGAR

2 PKS OF TRUVIA

1 TSP SALT

1 0Z FISH SAUCE, OPTIONAL

1 CHOPPED SMALL HOT PEPPER

 

MIX ALL OF THE INGREDIENTS IN A JAR WITH A LID SEVERAL HRS BEFORE SERVING.  POUR EQUAL AMOUNTS IN SMALL DIPPING BOWLS FOR EACH GUEST.

 

PEANUT DIPPING SAUCE

½ CUP EXTRA CHUNKY PEANUT BUTTER

1 OZ COCONUT MILK

1 T SHIRAKA HOT SAUCE

1 T RICE VINEGAR

 

MIX ALL OF THE INGREDIENTS TOGETHER AND STORE IN A CONTAINER WITH LID.

 

SPOON EAQUAL AMMOUNT IN SMALL DIPPING BOWLS FOR EACH GUEST,

 

 

GRILL THE SHRIMP AND PORK, PREFERABLY OUTSIDE, OR ON A GEORGE FORMAN, OR SAUTED THEM IN A LITTLE COCONUT OIL.

 

ARRANGE ALL OF THE FRESH INGRDIENTS SEPARATLY ON A LARGE PLATTER

SLICE UP THE PORK INTO BITE SIZE PIECES

 

FILL EACH LETTUCE WRAP WITH ONE EACH OF THE FRESH INGREIENTS, SOME SHRIMP AND PORK.  FOLD THE LETTUCE CLOSED DIP IN THE SAUCE OF YOUR CHOICE.  THIS IS USUALLY DONE ONE AT A TIME BY EACH GUEST RIGHT BEFORE EATING.

 

SERVES 3 AS A MAIN COURSE- 5 AS AN APPETIZER OR SIDE.

 

 

 

Stuffed Portabello Mushrooms

Saute chicken italian sausage (crumbled). Set aside and saute fresh chopped spinach with some onion and garlic with a tbsp of olive oil.  Mix with sausage. Add about 1/4 cup tomato sauce, lowfat mozzarella cheese, and part skim ricotta (optional)
Spoon into cleaned out mushrooms and bake at 350 for 35-40minutes?
I am not one to follow exact recipes so I don't have exact measurements.

These are delicious!

Flavorful and super easy for a weeknight.  Easy to scale to however many servings you want.

Tilapia with Basil and Proscuitto

2 tilapia loins
4 thick slices proscuitto
8 leaves basil

Lightly(*) season tilapia with salt & pepper.  Wrap fish with two slices of proscuitto, nesting basil leaves in between proscuitto and fish.  Saute with a little olive oil just until the proscuitto starts to brown and the tilapia is cooked through.

(*) Note: go easy on the salt as the proscuitto usually adds a fair bit of saltiness...but it does need a little, otherwise you end up with a bland layer in the middle.

For the proscuitto, get it sliced at the deli counter rather than the prepackaged stuff, so you can get the slices a little thicker.  The thin slices (even doubled up) brown too quickly.