NY2ATL's LOW CARB RECIPES
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Grilled Marintaed Chicken Breasts
Ingredients:
1 tablespoon olive oil
1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped fresh parsley
Directions:
Rub chicken with oil, thyme leaves, salt and pepper. Cover with plastic and refrigerate 1 hour. Prepare a medium grill or heat broiler according to manufacturers directions.Grill or broil chicken breasts 2-3 minutes per side, until cooked through. Garnish with parsley.
Ingredients:
3 Italian eggplants (about 4-6 ounces each)3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, pushed through a press
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup cherry tomatoes, halved
Dressing
1/2 cup plus 2 tablespoons light sour cream or plain yogurt
1 garlic clove, pushed through a press
1 tablespoon finely chopped cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 tsp lemon zest
Cilantro sprigs
Directions:
Heat broiler or grill.Cut eggplants lengthwise into 3 or 4 thin slices, leaving eggplants intact at stem end. Fan out slices. In a small bowl, combine oil, lemon juice, garlic, oregano, salt and pepper. Brush eggplants on both sides with half the mixture. Grill or broil 3-4 minutes per side until tender and slightly charred. Place on a serving platter, surround with tomatoes. Drizzle with remaining olive oil mixture. Cool eggplants to room temperature.
Make dressing:
In a small bowl, combine sour cream, garlic, cilantro, cumin, lemon zest and salt; mix well. Spoon dressing over eggplants and tomatoes. Garnish with fresh cilantro sprigs.
Ingredients:
2 medium zucchini, trimmed and cut diagonally into 1/4 slices1 medium yellow squash, trimmed and cut diagonally into 1/4 slices
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons thinly sliced basil leaves
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon rind
1 packet sugar substitute
Directions:
Prepare a medium grill or heat broiler.In a large bowl, combine zucchini, yellow squash, oil, salt and pepper. Toss to coat.
Grill squash (in batches, if necessary) 2 to 3 minutes per side until lightly charred and just tender.
Transfer to a large bowl and toss with basil, parsley, lemon juice, lemon rind and sugar substitute.
Ingredients:
4 chicken breast halves (about 2 pounds)1 tablespoon olive oil
Salt
Pepper
1/2 cup white wine (or low sodium chicken broth if preferred)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 1/2 tablespoons capers, drained and rinsed (essential!)
2 tablespoons chilled butter, cut into small pieces
Directions:
Heat oil in a heavy skillet over medium heat until hot but not smoking. Sprinkle chicken with salt and pepper. Add chicken and coo****il browned and cooked through, 4-5 minutes per side. Remove chicken from skillet; cover and keep warm.Add wine, lemon juice, lemon zest and capers to same skillet. Bring to a boil, lower heat and simmer 2 minutes, scraping up any browned bits from bottom of skillet.
Whisk in butter, 1 piece at a time, and cook over low heat until incorporated.
Pour sauce over chicken and serve immediately.
Ingredients:
5 racks baby back ribs, 4 1/2 to 5 pounds total2 garlic cloves, minced (1 teaspoon)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon olive oil
2 tablespoons minced onion
1 teaspoon minced fresh ginger
2 tablespoons cider vinegar
1/4 cup water
1/4 cup SF Ketchup
1 tablespoon Dijon mustard
1 teaspoon hot sauce
Directions:
Place ribs in a large shallow dish or jelly-roll pan.Make the rub: In a small bowl, combine the garlic, oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight.
Meanwhile, make the glaze: Heat the olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and coo****il golden brown, stirring occasionally, 2 to 3 minutes. Add ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for about 1 minute. Add the water, ketchup, mustard and hot sauce; coo****il reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool.
(Glaze can be made a day ahead and refrigerated in an airtight container.)
Heat grill to medium-high, follow grill instructions for indirect cooking.
Place ribs on grill, cover, and coo****il evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and coo****il glaze is set, about 10 to 15 minutes more.
Ingredients:
2 pounds medium shrimp, cooked, peeled, de-veined
For dressing:
2 green onions, cut in 1-inch pieces
1/2 celery stalk, cut in 1 pieces
2 tablespoons coarsely chopped parsley
2 tablespoons canola oil
1 tablespoon prepared horseradish
2 teaspoons white wine vinegar
1 garlic clove, cut in half
2 teaspoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of hot sauce
Directions:
In a food processor, process all ingredients (except shrimp) til fairly smooth.
Transfer to a large bowl.
Toss shrimp in dressing. Chill at least one hour.
To serve, line plates with shredded romaine lettuce and divide shrimp on top.
Serves 8-10
Stuffed Eggplant Parmesan
1/2 pound lean ground beef 2 tablespoons olive oil2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
1/2 cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 teaspoon chopped fre****alian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese
Preheat oven to 325..
- Brown the ground beef. Drain excess fat.
- Heat olive oil in a large skillet over medium high heat.
- Roughly chop eggplant centers, and add to the pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned.
- Add eggplant mixture to the ground beef and spoon back into eggplant shells, and sprinkle each with Parmesan cheese, and parsley.
- Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
- Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Ingredients
8 links Hot or Sweet Italian Sausage
2 Red Bell Peppers, discard seeds and slice into 3/4 inch strips
4 medium sized Yellow Onions, sliced into circular strips
2 to 3 tablespoons Extra Virgin Olive Oil
1 tablespoon Oregano
2 tablespoons Parsley
Salt and Black Pepper to taste
Directions
Broil or pan fry the sausages slowly until browned and tender. You can split them lengthwise before cooking if desired.
(Although you can broil or pan fry them at home, feast style sausages are always grilled outside in the open air until well browned. SO good!!)
Place sliced peppers and onions into a saucepan over medium heat, top with oregano and parsley, sprinkle with salt and black pepper and then drizzle with your olive oil.
Be sure to stir this mixture every few minutes and continue to cook til the peppers and onions and soft but not mushy. (Approximately 20 minutes)
Ingredients
1 1/2 pound jumbo shrimp, shelled and deveinedsalt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest
Directions
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
- Salsa:
- 1 small tomato, chopped
- 3 green onions, finely chopped
- 1/2 jalapeno pepper, fresh or canned (seeded and finely chopped)
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime or lemon juice
- Salt and pepper
- Omelet:
- 4 eggs
- 2 tablespoons water
- Salt and pepper
- butter flavor non- stick cooking spray
- 3 slices lean bacon, cooked until crisp, crumbled
- 1/2 small avocado, peeled, pitted and sliced
- 1/2 cup grated Monterey Jack cheese
Directions:
For salsa:
In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well.
Season to taste with salt and pepper.
For Eggs:
In medium bowl, whisk eggs with water and season with salt and pepper.
Spray a small nonstick skillet with cooking spray, place over medium heat, when pan is hot poor in the egg mixture.
Tilt pan to coat bottom and cook 1 minute, until almost set.
Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute.
Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.
Repeat with remaining egg mixture, bacon, avocado and cheese. Serve with salsa.
Serves 2 (or more!)
