NY2ATL's LOW CARB RECIPES
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Ingredients:
1 medium head cauliflower, broken into small florets
1/4 cup mayonnaise
2 tablespoons lemon juice
2 packets splenda or truvia
1/2 teaspoon dried mustard (essential!)
3 green onions, chopped
1 very finely chopped jalapeno pepper OR 2 tablespoons chopped green bell pepper
Salt
Pepper
Paprika
Directions:
Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat it dry.
In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard. Add cauliflower, green onion and pepper, if using. Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste.
Sprinkle top lightly with paprika.
Chill at least 60 minutes for flavors to blend.
6 Tbsp sugar free ketchup
4 Tbsp lemon juice
2 Tbsp prepared horseradish
celery salt (optional)
tabasco
Mix everything together, using the celery salt and tabasco to make it as spicy or salty as you wish.
Ingredients:
1 pound boneless pork loin, thinly sliced2 tablespoons vegetable oil, divided
1 cup sliced onion
1/2 teaspoon dried oregano
Salt
Freshly ground pepper
3/4 cup low-carb barbeque sauce (see notes below)
Directions:
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onions and cook 5 minutes or until lightly browned; set aside.Sprinkle pork with oregano, salt and pepper.
In a large saucepan, heat remaining tablespoon of oil over medium-high heat.
Cook pork in batches until lightly browned.
Add onions to saucepan and pour in barbecue sauce; mix well.
Reduce heat to medium low and cook 20 to 25 minutes, or until pork is tender.
Ingredients
1 package finely shredded cabbage or 1 head
1/2 cup mayonnaise
1/3 cup splenda
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons minced onion
Directions
Be sure cabbage is chopped up into very fine pieces (about the size of rice).
Combine the mayonnaise, splenda, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
Add the cabbage and onion, and mix well.
Cover and refrigerate for at least 3 hours before serving.
Ingredients:
4 boneless, skinless chicken breast halves (about 2 pounds)
1/4 cup shallots, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 red bell pepper, seeded and quartered (about 1 1/2 cups)
1 medium zucchini, quartered lengthwise (about 1 1/2 cups)
1 medium yellow squash, quartered lengthwise (about 1 1/2 cups)
1 medium leek, root trimmed (not removed), halved lengthwise
1/4 cup fresh basil chiffonade (shredded )
Directions:
Mix shallots, oil, garlic, salt and pepper in a large re-sealable plastic bag.
Add chicken, peppers, zucchini, squash and leek. Gently shake bag to coat chicken and vegetables, and marinate in refrigerator for 1 to 3 hours, turning occasionally.
Prepare a medium-low grill. Place chicken on grill and coo****il just cooked through, turning once, about 12 minutes. About 2 minutes into cooking process, add peppers and coo****il tender, turning once, about 10 minutes. About 2 minutes after adding peppers, add zucchini, squash and leeks and coo****il tender, turning once, about 8 minutes.
Sprinkle with fresh basil chiffonade before serving.
Cheesecake
4- 8oz. packages cream cheese (I use two original and two 1/3 less fat types)
1 cup splenda
2 Tablespoon flour
4- whole eggs
1 cup light sour cream
1 1/2 Tablespoon Pure Vanilla Extract
Topping
1/4 cup Sugar Free Strawberry Jam or Preserves
6-8 Large Fresh Strawberries, washed and cut in half lengthwise
3 packets Truvia or Splenda
Directions
Preheat oven to 450 degrees
Let Cream Cheese soften at room temperature about 2 hrs.
In a large bowl, using an electric mixer, combine cream cheese, splenda and flour, beat on medium speed until well blended.
Add eggs one at a time mixing well after each addition.
Beat until smooth.
Add sour cream and vanilla extract, and beat well.
Line an 9 inch Springform pan with a sheet of parchment paper cut to fit the bottom of the pan.
Spray the parchment paper lightly with non stick spray.
Mix ingredients as directed and pour into pan.
Place pan on a foil lined cookie sheet on center oven rack..
Bake for 10 minutes, then reduce oven temperature to 250 degrees and bake for 1 hour more.
Let cool for 10 minutes then gently loosen cake from sides of pan with a flat knife.
Chill in refrigerator at least 3-4 hours.
Remove sides of Springform pan and place the cake on a serving platter.
After slicing strawberries in half lengthwise, sprinkle with the truvia or splenda, cover, and place in refrigerator.
After cake is thoroughly chilled, spread the SF Strawberry jam evenly over the top of the cake.
Arrange the halved fresh strawberries on top of the jam covering the entire top of the cake.
Serves 12-14.
2 # fresh green beans (with tips snapped off)
1 medium yellow onion, (very thinly sliced)
1/2 cup diced ham or diced smoked turkey
black pepper
salt to taste
Pam the bottom of a large stock pot..add a T of canola or another light vegetable oil..add the thinly sliced onion. When the onions are about halfway done, add the diced ham/turkey and a good amount of black pepper..when the onions are softened and the ham or turkey slightly browned lower heat and deglaze the pot with a little water..( scrape the bottom of the pot thoroughly and make sure nothing is stuck..add the fresh green beans..fill the pot with enough water to completely cover the beans with about 2 inches over water over the top..stir well and heat on high till they come to a boil..then reduce heat and cover..let them cook til the beans are tender, stirring occasionally..when beans are cooked as desired drain some of the excess water out of the pot, add salt to taste..
The traditional recipe calls for more bread crumbs being low carb I reduced the 3/4 cup to 1/4 cup and added more pecorino romano cheese..the bread crumb carbs are negligible in this amount.
Braciole
1/4 cup dried Italian-style bread crumb1 garlic clove, minced
2/3 cup grated Pecorino Romano Cheese
1/3 cup grated provolone cheese
2 tablespoons chopped italian parsley leaves (fresh)
4 tablespoons olive oil
salt and freshly ground black pepper
1 (1 1/2-pound) flank steak (pounded to 1/3 inch thick)
1 cup dry white wine
3 1/4 cups Tomato Sauce (recipe below)
Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak like a jelly roll to enclose the filling completely. Using twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over medium heat.
Add the braciole and coo****il browned on all sides, about 8 minutes.
Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes or so.
After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.
The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce.
Cut the braciole crosswise into 1/2-inch-thick slices.
Spoon sauce over braciole.
Tomato Sauce
1/4 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
salt and freshly ground black pepper
Add onion and garlic and saute until soft and translucent, about 2 minutes. Do not allow garlic to burn!
Add salt and pepper.
Add tomatoes, basil, and bay leaves and reduce the heat to low.
Cover the pot and simmer for 1 hour or until thickened.
Remove bay leaves and taste for seasoning.
If sauce tastes too acidic, add a little unsalted butter to level out the taste.
Preheat oven to 325 degrees.
2- 8oz. packages cream cheese (I use one original and one 1/3 less fat types)
1/2 cup splenda
1 Tablespoon flour **
2- whole eggs
1/2 cup light sour cream
1 Tablespoon Vanilla extract (for plain cheesecake) or 1/2 Tablespoon Vanilla and 1/2 Tablespoon Almond Extract (for almond cheesecake)
Let Cream Cheese soften at room temperature about 2 hrs.
In a large bowl, using an electric mixer, combine cream cheese, splenda and flour, until well blended.
Add eggs and beat well until smooth and fluffy.
Add sour cream and extract, and beat well.
Using a cupcake pan and paper or foil baking cups: spoon batter into cups (fill about 3/4 full) Makes 18 individual cakes.
Bake 25 minutes (cheesecakes will be soft, let cool about 10 minutes then place in refrigerator to chill thoroughly.
After cakes are chilled top with sugar free preserves if desired.
** Note: 1 T of flour, used as a thickening agent does not contribute impactable carbs to this recipe.
Ingredients:
4-5 slices crisp bacon, crumbled3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 small head Boston or Bibb lettuce, torn into bite sized pieces
1 head radicchio (about 1/2 pound), thinly sliced
1/2 cup crumbled bleu or gorgonzola cheese (about 2 ounces)
2 tablespoons Italian (flat leaf) parsley leaves
Directions:
Cook bacon between paper towels in microwave until crisp. Crumble bacon; set aside. In a large bowl whisk together olive oil, lemon juice, and salt and pepper to taste. Add Boston lettuce, radicchio, cheese and parsley. Toss gently to coat. Transfer to plates; sprinkle with crisp bacon.
