NY2ATL's LOW CARB RECIPES
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Ingredients:
4 whole chicken legs (seperated)2 tablespoons vegetable oil
Salt and pepper
1/4 cup almond slivers
1/2 cup dry white wine ( or chicken broth)
1/4 cup water
3 cloves garlic, pushed through a press
2 tablespoons butter
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
Directions:
Heat oven to warm setting.
Heat oil in a large nonstick skillet over high heat.
Sprinkle chicken legs with salt and pepper.
Brown chicken 3 to 4 minutes on each side.
Reduce heat to low, cover and cook 30 minutes, until chicken is cooked through.
Transfer to a platter and place in oven.
Add almonds to skillet; cook 2 to 3 minutes, until golden.
Transfer to a plate with a slotted spoon.
Pour off fat from skillet.
Add wine, water and garlic to skillet.
Increase heat to high and cook, stirring occasionally, until mixture is reduced by half.
Remove from heat and stir in almonds, butter, parsley and lemon juice.
Spoon sauce over chicken.
Serves 8.
Ingredients:
2 pounds lean ground beef chuck1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese
1/4 cup light mayonnaise
1 chipotle en adobo, finely chopped (canned)
Pickle slices, cherry tomatoes and mini peppers (optional))
Directions:
Preheat a grill or broiler.
In a large bowl, combine ground chuck, steak sauce and salt.
Form into eight 4-inch patties.
Grill patties, or broil 6-inches from heat source, 5 minutes per side for medium-rare doneness.
Two minutes before the burgers are done, top with cheese.
Meanwhile, combine mayonnaise and chipotle in a small bowl.
Serve burgers with chipotle mayo, along with pickle slices, tomato and peppers, if desired.
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
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, and pepper.
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 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. Divide the salad among serving plates.
Top with feta and the chicken breasts.
Drizzle with the remaining dressing and garnish with olives.
Ingredients
1 1/4 pounds thinly sliced pork or chicken cutlets or 1 1/2 pounds ground pork or chicken
1/2 cup dry-roasted peanuts
2 tablespoons vegetable or peanut oil
Ground Pepper
1/4 pound baby white or shiitake mushrooms, chopped or thinly sliced
1 bunch scallions, chopped or thinly sliced
4 cloves garlic, chopped
One 1 1/2-inch fresh ginger, cut into thin matchsticks or very finely chopped
2 tablespoons SF peanut butter
1/2 cup low sodium chicken stock
1/4 cup tamari sauce
Hot sauce, to taste
1 head iceberg lettuce, core removed, quartered
Directions
Using a food processor, finely chop the peanuts. In a large skillet, heat the oil, 2 turns of the pan, over high heat. Add the chicken or pork and brown, about 5 minutes; season with pepper.
Add the mushrooms, scallions, garlic and ginger; toss for 2 minutes.
Push the ingredients to the side of the pan and add the peanut butter to the center to melt.
Whisk in the broth, tamari and hot sauce.
Stir in the peanuts. Spoon the satay into a serving bowl or individual bowls. Serve the lettuce wedges alongside. Scoop the satay mixture into lettuce leaves to wrap up as you eat.
Ingredients:
3 pounds of chicken wings, seperated at joint, tips removed
1/2 stick of butter
3 garlic cloves, smashed
1 tablespoon of dried parsley
1 teaspoon of garlic powder
1 teaspoon Cajun seasoning, or to taste
pinch of salt
Fresh ground black pepper
1/2 cup of shredded Parmesan cheese
Directions:
Preheat the oven to 375 degrees.
Melt the butter with the garlic and cook over low to allow the garlic to infuse the butter for about 10 minutes.
In a separate small bowl, mix together the parsley, garlic powder, Cajun seasoning, salt and pepper.
Line a baking pan with non-stick aluminum foil, or brush regular foil and spray with a light coat of non-stick cooking spray.
Place the wings on the foil, brush them with some of the melted butter, and sprinkle with some of the seasoning mix and Parmesan cheese.
Bake on the lower rack of the oven for 20 minutes.
Turn over, brush and season the other side, and return to the oven for 10 minutes longer.
Remove wings, turn the oven up to 425 degrees.
Continue baking on the middle rack of the oven, for another 30 to 40 minutes, brushing, seasoning and turning the wings, until browned and cooked through.
In the last few minutes of cooking, sprinkle with any remaining seasoning and Parmesan cheese and return to the oven.
Serves 6-8.
Ingredients: 2 pounds tuna steaks, cut into about 24 cubes
1/3 cup reduced sodium soy sauce
1/3 cup dry sherry or rice wine
1 tablespoon toasted sesame oil
1 tablespoon fresh ginger, grated
1 tablespoon chopped garlic
2 teaspoons splenda
3 scallions, whites only, cut into about 16 pieces
1 large red pepper cut into 16 squares (about 1/3 pound)
2 Chinese eggplants, cut into 24- 1inch rounds (about 3/4 pounds)*see note*
8 bamboo skewers, soaked in water for 15 minutes
*Chinese eggplants are thinner and longer than american eggplants..they have a milder taste and texture. American eggplant can be substituted if needed, or you can substitute any fresh sliced grillable vegetable of your choice. ex: broccoli.*
Directions:
Preheat grill to high.
Combine soy sauce, sherry, sesame oil, ginger, garlic and splenda in a large bowl.
Add tuna, scallions and red pepper and toss to coat.
Marinate for 15 minutes in the refrigerator.
Remove tuna, scallions and red pepper from marinade and set aside.
Toss eggplant in marinade and let sit for 3 minutes. Remove eggplant and set aside with other ingredients.
Discard marinade.
To assemble skewers: On each skewer, alternate 3 pieces tuna, 2 pieces scallions, 2 pieces red pepper, and 3 pieces eggplant (eggplant should be skewered through both skin sides of the rounds).
Grill for 3-4 minutes per side (tuna will be rare in the center).
Serves 8.
Pork Salsa Verde
Ingredients:
1 cup lightly packed cilantro leaves and stems
1/2 cup flat-leaf parsley leaves and stems
1/4 cup extra-virgin olive oil
1/8 cup yellow onion, roughly chopped (1/4 small onion)
1 1/2 tablespoons lime juice (about 1 lime)
1/2 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
salt and freshly ground black pepper
Directions:
Preheat oven to 400F.
Preheat grill to high.
For salsa verde: Place cilantro, parsley, oil, onion, lime juice, garlic, salt and pepper in a food processor or blender and process, tapping down leaves as necessary, until herbs are finely chopped and sauce looks creamy, about 3 minutes.
Season tenderloins generously with salt and pepper and roast in over for 30 minutes minutes. Remove and place on grill for 5 to 10 minutes, until nicely charred and a meat thermometer gives an internal temperature of 160F.
Let pork rest for 5 minutes before slicing.
Serve with salsa verde.
Serves 8.
Ingredients:
1 pound pork ribs, cut into 1 inch pieces by the butcher2 tablespoons butter, melted
1 tablespoon hot pepper sauce
1/4 cup Cajun seasoning
Directions:
Heat oven to 350 F.
In a small bowl mix butter and hot pepper sauce.
Dip ribs into butter mixture and then sprinkle generously with cajun seasoning.
Arrange on an ungreased baking sheet.
Bake 45 minutes, until golden and cooked through.
These can also be made on a medium outdoor grill.
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 3 shrimp onto each of 8 skewers, leaving small spaces between shrimp. (If using wooden skewers, soak in water for 1 hour before using so they wont burn.)
Grill shrimp covered, about 2 1/2 minutes per side, until golden and just cooked through.
Serve with avocado dip.
Serves 8.
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Tequila Chicken
Ingredients:
8 boneless, skinless chicken breast halves1/4 cup vegetable oil
1/4 cup finely chopped fresh cilantro
1 1/2 ounces tequila
1 1/2 tablespoons ground cumin
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
Directions:
Set a Medium Grill (or preheat broiler)
In a large bowl, combine oil, cilantro, tequila, cumin, garlic, salt, pepper and cayenne.
Add chicken and toss to coat.
Transfer chicken to the grill. Grill 10 to 14 minutes, or until largest piece is cooked through.
Remove from grill and serve.
Serves 8.
Ingredients: 4 boneless, skinless chicken breasts
2 green onions, coarsely chopped
1 small Serrano or jalapeno chiles, seeded and chopped
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon oregano
2 tablespoons cider vinegar
1 tablespoon canola oil
Directions:
In a food processor, combine green onions, chiles, spices, vinegar and oil.
Process until a paste forms, scraping down sides as needed.
Rub chicken on both sides with mixture; refrigerate 1 hour.
Grill or broil chicken, turning once, until thoroughly cooked.
