Low Carb Recipe: Bunless Burger Casserole
January 26, 2010 by admin · Leave a Comment
Bunless Burger Casserole (LOW CARB)
Ingredients:
2 1/2 lbs Ground chuck or lean ground beef
16 ozs Cheddar or american cheese, shredded
1/2 lb Bacon, cooked crispy
1 Large tomato, chopped
1 Large onion, chopped
2 Large dill pickles, chopped
Instructions:
Brown ground beef and onion in large skillet or dutch oven, drain as usual and return to pan. Layer on half of cheese, stir into mixture to get melting, stir in tomato, then top with rest of cheese and crumbled bacon. Cover and simmer to let cheese melt. Serve with pickles or cucumbers on the side, and a salad. This also goes great with a mock potato salad and is the perfect compliment to your low carb cookout.
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Tuna with Lemon Pepper
January 17, 2010 by admin · Leave a Comment
Tuna with Lemon Pepper (Low Carb)
Ingredients:
4 tuna steaks (3/4 to 1-inch thick, about 6 ounces each)
Zest and juice of one (1) lemon**
2 teaspoons dried thyme leaves
1/2 to 1 teaspoons coarsely ground black pepper
1/4 teaspoon salt
1 to 2 teaspoons extra-virgin olive oil
Extra-virgin olive oil
**1 1/2 teaspoons grated lime zest and 2 tablespoons freshly squeezed lime juice in place of the lemon.**
Instructions:
In a small bowl mix together lemon zest, thyme, pepper and salt to your liking. Lightly rub both sides of the tuna steaks with olive oil and rub the seasoning mix on the tuna steaks. Heat a bit more oil in in skillet and then add tuna steaks. Cook each side of tuna steak for about 1 minute over medium heat. Pour lemon juice over the steaks when ready to serve.
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Blackened Chicken
January 1, 2010 by admin · Leave a Comment
Blackened Chicken (Low Fat)
Ingredients:
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon onion powder
4 skinless, boneless chicken breast halves
vegetable oil
Instructions:
Mix together paprika, salt, cayenne, cumin, thyme, pepper and onion powder. Coat side of chicken with mixture. Heat oil in skillet until very hot. Add chicken seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side, this is the “blackening” step. Place chicken on a lightly greased cookie sheet. Bake at 350 degrees F for 10 minutes or until chicken is no longer pink inside and juices are clear. You can also use this rub mixture on pork, turkey, and other meats. It’s especially great when grilling.
Rosemary Sweet Potatoes
January 1, 2010 by admin · Leave a Comment
Rosemary Sweet Potatoes (Low GI)
Ingredients:
5 cups 1/4-inch thick peeled sweet potato slices
1 teaspoon dried rosemary
1 1/2 teaspoon crushed garlic
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
Instructions:
Sprinkle potato slices with rosemary. Add garlic, salt to your liking, and oil. Toss slices in oil and seasoning. Spread evenly in a baking dish. Cover with lid or foil, and bake at 400 degrees F for 25- 30 minutes. Remove covering and turn potatoes over. Bake another 5 – 10 minutes uncovered or until potatoes are tender. and top is a nice golden brown color.
Raspberry Chicken Skillet
January 1, 2010 by admin · Leave a Comment
Raspberry Chicken Skillet (Low GI)
Ingredients:
4 boneless, skinless chicken breasts
1 teaspoon dried thyme (or substitute 1 tbsp fresh thyme)
1 tablespoon extra virgin olive oil
1 medium red onion, diced
8 oz raspberry fruit spread (no sugar added)
1/3 cup balsamic vinegar
salt and pepper
Instructions:
Season chicken with thyme and salt. Heat oil in skillet. Saute onion. Add chicken to skillet and cook until chicken is no longer pink. Remove chicken and set aside on a plate. Add fruit spread, balsamic vinegar, and pepper to oil and onion in skillet. Cook until spread is melted and sauce thickens. Pour over chicken and serve. Garnish with fresh berries and parsley for added presentation.
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