NY2ATL's LOW CARB RECIPES
Recent Posts
Topic: Quick Garlic Shrimp
Garlic Shrimp
1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
Ingredients:
1 pound small shrimp, shelled1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
Directions:
Pat shrimp dry with paper towels. Heat oil in a large nonstick skillet over medium heat. Add garlic and red pepper flakes; sauté one minute. Increase heat to high. Add shrimp and paprika.Cook, stirring briskly, for 2 minutes. Add lemon juice; cook one minute more, just until shrimp are pink and cooked through (do not overcook shrimp, it toughens them). Transfer to a platter with a slotted spoon. Add salt and pepper to taste. Sprinkle with parsley; serve immediately.
Topic: Fresh Green Bean Salad
Fresh Green Bean Salad
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon finely minced fresh marjoram or oregano
3/4 teaspoon salt
1 small onion, very thinly sliced
2 tablespoons low sodium chicken broth
Lemon wedges, optional
Ingredients:
2 pounds fresh green beans, trimmed1 1/2 tablespoons extra-virgin olive oil
1 teaspoon finely minced fresh marjoram or oregano
3/4 teaspoon salt
1 small onion, very thinly sliced
2 tablespoons low sodium chicken broth
Lemon wedges, optional
Directions:
Fill a large saucepan two-thirds full with water and bring to a boil.
Add beans and cook 6 to 8 minutes, until just tender and still bright green.
Transfer to a colander and rinse under cold water to cool.
Drain well.
In a large bowl, toss beans with remaining ingredients except lemon wedges.
Store refrigerated in an airtight container.
Bag lemon wedges, if desired, to serve with salad.
Topic: MEDITERANEAN GRILLED CHICKEN SALAD
Mediterranean Grilled Chicken Salad
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon water
2 teaspoons dried oregano
1 clove garlic, finely minced
1/4 teaspoon salt
Pepper
Pinch of splenda or truvia (optional)
6 cups torn romaine leaves
2 medium tomatoes, cored and cut into wedges or chunks
1 medium cucumber, peeled, seeded and cut into chunks
1/2 cup thinly sliced red onion
1 cup feta cheese, crumbled (4 ounces)
12 kalamata olives, pitted and quartered
Adjust to taste.
Season chicken with salt and pepper.
Preheat a stovetop grill pan over medium heat (or prepare a medium outdoor grill).
Brush the grill pan with oil and add the chicken.
Cook for 12 minutes, turning once, until the chicken is no longer pink in the center.
Set aside, covered, for 10 minutes.
In a large salad bowl combine the romaine, tomatoes, cucumber and red onion.
Gently toss with half of the dressing.
After plating the salad,top with feta and the chicken breasts.
Drizzle with the remaining dressing and garnish with olives.
Serves 6-8
Ingredients:
4 (5-ounce) chicken breasts, pounded flat1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon water
2 teaspoons dried oregano
1 clove garlic, finely minced
1/4 teaspoon salt
Pepper
Pinch of splenda or truvia (optional)
6 cups torn romaine leaves
2 medium tomatoes, cored and cut into wedges or chunks
1 medium cucumber, peeled, seeded and cut into chunks
1/2 cup thinly sliced red onion
1 cup feta cheese, crumbled (4 ounces)
12 kalamata olives, pitted and quartered
Directions:
In a small bowl whisk together the oil, vinegar, water, oregano, garlic, salt, pepper and sugar substitute.Adjust to taste.
Season chicken with salt and pepper.
Preheat a stovetop grill pan over medium heat (or prepare a medium outdoor grill).
Brush the grill pan with oil and add the chicken.
Cook for 12 minutes, turning once, until the chicken is no longer pink in the center.
Set aside, covered, for 10 minutes.
In a large salad bowl combine the romaine, tomatoes, cucumber and red onion.
Gently toss with half of the dressing.
After plating the salad,top with feta and the chicken breasts.
Drizzle with the remaining dressing and garnish with olives.
Serves 6-8
Topic: Creamy Crab Dip
Creamy Crab Dip
1/4 cup sour cream (light or reg)
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1 can (6 ounces) white crab meat, drained and picked over
2 green onions, finely chopped
2 tablespoons chopped red bell pepper
Salt
Freshly ground pepper
Ingredients:
1/4 cup mayonnaise (light or reg.)1/4 cup sour cream (light or reg)
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1 can (6 ounces) white crab meat, drained and picked over
2 green onions, finely chopped
2 tablespoons chopped red bell pepper
Salt
Freshly ground pepper
Directions:
In a medium bowl, mix mayonnaise, sour cream, seasoning and lemon juice until smooth. Add crab, green onions and pepper; stir until ingredients are well combined.
Season to taste with salt and pepper.
Topic: RE: Jamaican Jerked Style Chicken
Banded on 8/13/09!
Would a blender work instead of a food processor to form the paste?
Banded on 8/13/09!
Topic: Asian Chicken Salad
Asian Chicken Salad
4 green onions, chopped
3 garlic cloves, pushed through a press
1/4 cup low sodium soy sauce
2 tablespoons rice wine vinegar(at Whole Foods and Trader Joes)
2 teaspoons sesame oil
1 teaspoon sugar substitute
1/2 teaspoon curry powder
1/4 teaspoon dried ginger
Salad Ingredients:
1 1/2 pounds boneless chicken (light or dark meat), cut into 1/8 strips
2 tablespoons canola oil
6 cups mixed salad greens
1 red bell pepper, thinly sliced
4 oz. canned sliced water chestnuts, drained) (optional)
Pour half into a resealable plastic bag; add chicken and let marinate overnight.
To remaining soy sauce mixture, add curry powder and ginger.
Heat canola oil in a large skillet over high heat until very hot.
Drain chicken and discard marinade; quickly stir-fry 2 to 3 minutes in hot oil until cooked through. Transfer to a large mixing bowl.
Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat.
Serves 8.
Ingredients:
Marinade and Dressing Base:4 green onions, chopped
3 garlic cloves, pushed through a press
1/4 cup low sodium soy sauce
2 tablespoons rice wine vinegar(at Whole Foods and Trader Joes)
2 teaspoons sesame oil
1 teaspoon sugar substitute
1/2 teaspoon curry powder
1/4 teaspoon dried ginger
Salad Ingredients:
1 1/2 pounds boneless chicken (light or dark meat), cut into 1/8 strips
2 tablespoons canola oil
6 cups mixed salad greens
1 red bell pepper, thinly sliced
4 oz. canned sliced water chestnuts, drained) (optional)
Directions:
Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl.Pour half into a resealable plastic bag; add chicken and let marinate overnight.
To remaining soy sauce mixture, add curry powder and ginger.
Heat canola oil in a large skillet over high heat until very hot.
Drain chicken and discard marinade; quickly stir-fry 2 to 3 minutes in hot oil until cooked through. Transfer to a large mixing bowl.
Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat.
Serves 8.
Topic: Shrimp with Avocado Dip
Shrimp with Avocado Dip
Ingredients:
24 peeled and deveined jumbo shrimp
2 medium ripe avocados, pitted and peeled
3 tablespoons jalapeno hot sauce
1/2 teaspoon salt
1 tablespoon olive oil
1 large garlic clove, pushed through a press
Pinch cayenne pepper
Heat grill to medium-high heat.
In a bowl, rub shrimp with oil, garlic and cayenne. Thread 4 shrimp onto each of 6 skewers, leaving small spaces between shrimp. (If using wooden skewers, soak in water for 1 hour before using so they wont burn.) Grill or broil shrimp covered, about 2 1/2 minutes per side, until golden and just cooked through. Serve with avocado dip.
Makes 6 servings.
Ingredients:
24 peeled and deveined jumbo shrimp
2 medium ripe avocados, pitted and peeled
3 tablespoons jalapeno hot sauce
1/2 teaspoon salt
1 tablespoon olive oil
1 large garlic clove, pushed through a press
Pinch cayenne pepper
Directions:
Cut up avocados and place them directly into a food processor. Puree with hot sauce and salt until smooth.Heat grill to medium-high heat.
In a bowl, rub shrimp with oil, garlic and cayenne. Thread 4 shrimp onto each of 6 skewers, leaving small spaces between shrimp. (If using wooden skewers, soak in water for 1 hour before using so they wont burn.) Grill or broil shrimp covered, about 2 1/2 minutes per side, until golden and just cooked through. Serve with avocado dip.
Makes 6 servings.
Topic: Grilled Steak Cobb Salad
Grilled Steak Cobb Salad
Ingredients
Directions
Bring steaks to room temp and season with salt and pepper.
Heat outdoor grill or indoor grill pan over medium-high heat or broiler.
When you’re about ready to eat, dress meat with a drizzle of oil and cook steaks 4 minutes on each side for medium rare, up to 12 minutes, turning once, for well done.
Let meat rest while you combine chopped parsley or cilantro and zest of 1 lemon or 2 limes.
Slice each steak thinly against the grain and dress sliced steaks with herb, garlic and zest mixture, the juice of 1/2 lemon or 1 lime, another drizzle of oil and a little more salt.
Grate shallot and garlic into a bowl and add mustard, Worcestershire, tomato paste and warm water then whisk to combine.
Add vinegar and pour in olive oil, about 1/2 cup, in a slow stream while you whisk the dressing to emulsify it.
Season the dressing with salt and pepper. Combine the lettuces in a bowl with dressing and blue cheese.
Arrange dressed greens on individual plates and top with arrangement of sliced meat across the center.
Place the tomatoes mixed with scallions along one side and the eggs and avocados along the opposite side.
Dress the avocado with the juice of 1/2 lemon or a lime before arranging on salad to keep it form browning on the plate.
Ingredients
4 small strip steaks
Salt and pepper
Extra Virgin Olive Oil, for drizzling, plus about 1/2 cup
1/2 cup flat-leaf parsley, finely chopped or 1/4 to 1/3 cup cilantro leaves, finely chopped
2 lemons or 3 limes
1 large shallot, peeled
1 clove garlic, grated or minced and pasted
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon tomato paste
1 tablespoon warm water
2 tablespoons red wine vinegar
Salt and pepper
1 heart romaine lettuce, shredded
1/2 head iceberg lettuce, shredded
1 small bundle watercress leaves, trimmed
1/2 cup blue cheese crumbles
2 baby Vidalia onions or 1 small bunch scallions, thinly sliced on an angle
1 pint cherry tomatoes, halved
4 hard boiled eggs, sliced or chopped
2 ripe Haas avocados, peeled, seeded and diced or sliced
Directions
Bring steaks to room temp and season with salt and pepper.
Heat outdoor grill or indoor grill pan over medium-high heat or broiler.
When you’re about ready to eat, dress meat with a drizzle of oil and cook steaks 4 minutes on each side for medium rare, up to 12 minutes, turning once, for well done.
Let meat rest while you combine chopped parsley or cilantro and zest of 1 lemon or 2 limes.
Slice each steak thinly against the grain and dress sliced steaks with herb, garlic and zest mixture, the juice of 1/2 lemon or 1 lime, another drizzle of oil and a little more salt.
Grate shallot and garlic into a bowl and add mustard, Worcestershire, tomato paste and warm water then whisk to combine.
Add vinegar and pour in olive oil, about 1/2 cup, in a slow stream while you whisk the dressing to emulsify it.
Season the dressing with salt and pepper. Combine the lettuces in a bowl with dressing and blue cheese.
Arrange dressed greens on individual plates and top with arrangement of sliced meat across the center.
Place the tomatoes mixed with scallions along one side and the eggs and avocados along the opposite side.
Dress the avocado with the juice of 1/2 lemon or a lime before arranging on salad to keep it form browning on the plate.
