NY2ATL's LOW CARB RECIPES
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Spicy Sausage/Beef Stuffed Peppers
Ingredients:
4 oz ground beef
1/2 cup onion; finely diced
1/2 cup cheddar or mozzarella cheese; shredded
3 large eggs; beaten
2 medium (3 oz) red bell peppers
1- 1 1/2 cup Basic Tomato Sauce
Directions:
Ingredients:
2 pounds red snapper fillets1 tablespoon olive oil
1 small onion, chopped
10 Greek olives, pitted and chopped
2 plum tomatoes, chopped
2 tablespoons capers
2 garlic cloves, pushed through a press
1/2 cup dry red wine
Pinch of dried hot red pepper flakes (optional)
2 T Butter (or Butter Flavor cooking Spray)
Directions:
Heat oil in a large skillet over medium heat until very hot. Add onion and olives. Cook, stirring occasionally, 3 minutes, or until onion is transparent. Add tomatoes, capers, garlic, wine, and red pepper flakes, if using. Bring to a boil; reduce heat, and simmer 5 minutes.Meanwhile, melt butter in another large skillet over medium heat. Cook snapper (in batches, if necessary) 2 minutes per side or until lightly browned. Transfer snapper fillets to tomato mixture in the skillet, cover, and cook over medium heat 3 to 4 minutes, just until fish is cooked through. Serve immediately. Serves 4.
(pound the chicken breasts to 1/4 inch thickness before marinating)
Steak and Salad
Ingredients:
Steak:6 rib eye steaks (about 4 to 7 ounce each)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon zest (2 lemons)
1 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Salad:
3 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice (1 lemon)
salt and freshly ground black pepper
5 cups mesclun salad mix
3/4 cup fennel root, thinly sliced (fennel root is delicious! Try it!)
Directions:
In a small bowl, combine oil, zest, garlic, salt and pepper. Rub over steaks and marinate for as long as possible, preferably 12-24 hours. Prepare grill or heat broiler to high. Grill steaks for 8 to 10 minutes for rare, 12 to 14 minutes for medium doneness, turning once.While steaks are cooking, combine mustard and lemon juice in a large bowl. Whisk in oil and season to taste with salt and pepper. Add greens and fennel and toss to coat.
To serve, place greens on plates and top with sliced steak.
Serves 6
Ingredients: 2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup chopped onion
1 large zucchini, sliced
1 teaspoon dried basil
8 ounces Italian sausage, uncooked, crumbled well
8 large eggs
2 tablespoons water
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup Parmesan cheese, grated
Directions:
Heat the olive oil in a large, ovenproof, preferably nonstick skillet over medium heat. Add the garlic and onion and saut for 2 to 3 minutes, or until softened.Add the zucchini and basil and cook for 5 to 6 minutes, stirring occasionally, until soft but not limp. Add the meat and cook for 2 to 3 minutes, stirring occasionally. Heat the broiler. In a large bowl, whisk together the eggs, water, salt and pepper. Pour the eggs into the hot pan over the meat and vegetable mixture. Let cook for a few seconds, undisturbed, then use a spatula to move the eggs toward the center while tilting the pan to let the uncooked eggs run to the sides. Continue cooking and moving the egg mixture for 4 to 5 minutes, or until the eggs are almost set (they will still be moist on the top). Sprinkle with the cheese and place under the broiler until the eggs are cooked on top and the cheese is melted and bubbly, about 2 to 3 minutes. Cut into wedges and serve.
Ingredients:
2 tablespoons olive oil2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 pkg. Splenda or other sugar substitute
1/2 teaspoon dried crumbled rosemary
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 cup small cauliflower florets
1 cup small broccoli florets
1 small red bell pepper, cut in 2 pieces)
Directions:
Heat oven to 400 F. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated.Arrange chicken, skin side up in a jelly roll pan. Place vegetables, in a single layer, around chicken. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.
Ingredients:
1 1/2 lbs lean ground beef3/4 lb of hot italian style turkey sausage
1/2 oz dried porcini mushrooms, re-hydrated and drained
2 large eggs
1/4 cup pine nuts (optional)
1/2 teaspoon of dried italian herbs
2 cups spinach fresh leaf, washed and chopped
1/4 cup marinara sauce
Directions:
- Preheat oven to 350 degrees F
- Spray 8 mini loaf pans with non-stick spray, set aside
- In a large mixing bowl combine all ingredients, except sauce until thoroughly mixed.
- Divide equally and press into loaf pans on a baking sheet.
- Place in oven and bake for 50 minutes.
- Remove from oven and let rest for 10 minutes before serving.
4 boneless center cut porkchops
1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (to taste)
1 tablespoon olive oil
Directions:
Combine paprika, salt, sage, pepper, garlic powder, and cayenne on a plate. Coat chops with seasoning mixture on both sides. Heat oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 8 to 9 minutes, turning once halfway through cooking time.--------------------------------------------------------------------------------------------------------------------
Red and Green Confetti Salad
Ingredients:
Dressing:1/4 cup light mayonnaise
3 tablespoons light sour cream
1 scallion, chopped
1/4 cup fresh basil leaves
2 tablespoons fresh tarragon leaves
2 teaspoons white wine vinegar
Salad:
1 medium head radicchio, leaves torn
2 cups watercress (or romaine hearts)
1/2 medium cucumber, peeled, seeded and thinly sliced
1 cup grape tomatoes, halved
1/2 small red onion, thinly sliced
Directions:
For the dressing: Combine mayonnaise, sour cream, scallion, basil, tarragon and vinegar in a blender. Process until smooth, stopping the blender to scrape down sides, as necessary. For the salad: Combine radicchio, watercress, cucumber, tomatoes and onion in a bowl. Add the dressing and toss well to coat. 8 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.
Ingredients:
1 pound (about 24) large fresh white mushrooms, cleaned2 tablespoons olive oil, divided
6 ounces bulk Italian sausage (or turkey sausage if desired)
3 green onions, sliced (about 1/2 cup)
1 teaspoon chopped garlic
1/2 teaspoon Italian seasoning
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Directions:
Preheat oven to 400F.Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve. Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan and set aside. Heat remaining oil in a medium skillet over high heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Saute, breaking up sausage into smaller pieces, for about 5 minutes, until cooked through and nicely browned. Remove from heat; add both cheeses and stir just until cheese melts. Stuff mushroom caps with sausage mixture and bake 10 to 15 minutes, until mushrooms are tender and cheese is slightly golden. Serves 4.
Ingredients:
Basic Egg Salad:
8 hard boiled eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped celery (optional)
Egg Salad Plus Additions:
1 teaspoon chopped chipotle chilies in adobo
2 tablespoons chopped fresh chives or green onion
2 tablespoons chopped green or black olives
1 tablespoon chopped sun-dried tomatoes
1/2 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1 tablespoon nonpareil capers, drained)
Directions:
Chop eggs roughly, or push them through the large-holed side of a four sided box grater.In a large mixing bowl, mix eggs with mayonnaise, mustard, salt, and pepper into with a wooden spoon.Stir in chopped celery, if using.Add in one or any combination of the additions above.
