Low Carb Recipes – Sheperd’s Pie
July 21, 2011 by secretslimming · Leave a Comment
Sheperd’s Pie (LOW CARB)
Ingredients:
1 pound ground beef or turkey
1/2 onion, chopped
1 10 ounce package of frozen cauliflower
2 tablespoons heavy cream
4 ounces cheddar cheese, shredded
salt and pepper
Instructions:
Brown ground meat and onion as usual, drain. Spread meat and onion in the bottom of pie dish evenly. Cook cauliflower according to package directions, drain. Whip together cauliflower, 2 tbsp heavy cream, and cream cheese as if whipping mashed potatoes. Season with salt and pepper to your liking (or any other seasonings you might like) Spread whipped cauliflower over the meat layer in the dish. Sprinkle with cheddar cheese across the top.
Bake at 350 degrees F for 15 – 20 minutes until cheese is melted and bubbling.
Low Carb Recipe: Artichoke Stuffed Chicken
August 26, 2010 by secretslimming · Comments Off
Artichoke Stuffed Chicken (LOW CARB)
Ingredients:
8 ounces cream cheese (0 carbs)
1 cup mayonaise (0 carbs)
1 cup sour cream (0 carbs)
1 cup parmesean cheese (0 carbs)
1 8.5 ounce can artichoke hearts sliced into small pieces (6 carbs)
Several pieces of celery, chopped
Instructions:
Mix the above together in a medium bowl. This will be our filling.
You’ll also need 4 to 6 average sized chicken breasts depending on how many people you are serving. Pound chicken breasts flat.
Spread the artichoke filling on top of the flattened chicken. Roll up and secure in place with a toothpick or skewer and put into baking dish. After all rolls are in place, sprinkle with parm cheese. Bake for 375 degrees F for 45 minutes until chicken juices run clear.
You will have likely left over filling, you can add this on top of the chicken or serve on the side at dinner time.
Low Fat Weight Loss Recipe – Veggi Chili
May 21, 2010 by secretslimming · Leave a Comment
Veggie Chili (LOW FAT)
Ingredients:
1 cup onions chopped
1/2 cup bell pepper choppped
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon garlic powder
2 cups tomato juice
16 ounces red kidney beans, cooked, drained, rinsed
15 ounces pinto beans, cooked, drained, rinsed
15 ounces great northern beans, cooked, drained, rinsed
Instructions:
Prepare dry beans the day before or buy canned beans and drain them. Coon onions and peppers in sauce pot until tender. Stir in seasonings. Add tomato juice. Bring everything to a boil then add beans. Reduce heat and allow to simmer on very low heat 20 minutes or until ready to serve.
This recipe also lends well to crock pot cooking, 3 to 4 hours on high, or 6 to 8 on low. To make in the crock pot simply stir together all the ingredients and set crock pot to desired setting. Come home to a warm inviting chili on a cold fall evening.
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