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EASY- High Protein-Low carb recipes

vixenbabe

vixenbabe

Classy Skank
Snappy and yummy stuff!

50 Cloves of GARLIC and 1 lil ole chicken:
*Makes 4 servings: 56 grams of protein- trace of carbs*

1 3 lb. chicken-cut into pcs.
3 T. Pure- Extra Virgin Olive Oil
50 peeled garlic cloves
2 T. Fresh lemon juice
1 t. dried Thyme
1/2 t. fresh ground black pepper
1/2 Cup chicken stock- OR low sodium canned stock

Preheat oven to 375. Rinse chicken under cold water and pat dry with paper towels. In a large pan, heat oil over med. -high heat. When oil is hot, add chicken pcs. and garlic - sautee, turning occasionally, 5-10 minutes.

Using a spoon, skim excess fat from pan. Add lemon juice, thyme,blacl pepper and chicken stock. Cover tightly and bake 35-45 minutes, or until chicken is tender.

The above recipe will keep any vampire within 100 miles- AWAY!

Mustard Chicken:

*makes 4 servings; 59 grams protein, 8 grams carbs*

2 lbs. chicken breasts- boneless
1 1/2 Cups fresh or dried whole grain bread crumbs
1/2 Cup grated Parmesan cheese
2 minced garlic cloves
2 T. Minced herbs-( rosemary, oregano,thyme,parsley)
1 t. black pepper to taste
3 T. Dijon mustard
1 T. lime juice

Preheat oven to 375. Rinse chicken under cold water and pat dry. In a shallow baking dish, combine bread crumbs, Parmesan cheese, garlic and fresh herbs, black pepper. Set aside.

Combine mustard, lime juice and spread on both sides of chicken. Coat chicken with the bread crumb , cheese and herb mixture. Arrange the coated chicken on a well-greased baking pan. Bake until tender, about 30-45 minutes.

Pesto Chicken:

*Makes 6 servings; 62 grams of protein- 2 grams carbs*

3 lbs. chicken pieces
3 T. fresh lemon juice
freshly ground black pepper
3/4 Cup Basil Pesto( see recipe below)

Preheat oven to 375. Rinse chicken and pat dry.

In a large shllow baking dish, pour lemon juice over chicken pcs. Season to taste w/ black pepper. Set aside for 15 minutes.

Drain chicken pcs. and arrange in a greased baking dish. Spread pesto over top of chicken. Bake 30-45 minutes til tender.

****PESTO****for above recipe
(6 Grams protein and 2 grams carbs)

2 Cups fresh basil leaves
2 chopped garlic cloves
3 T. walnuts
1/2 Cup Parmesan Cheese
2/3 Cup Extra Virgin Olive Oil
Black pepper to taste
Dash of Cayenne pepper.

In a blender , puree all ingredients. Taste, and adjust seasonings. Cover and store in fridge.

ENJOY!

:)
 
Coconut Curry Sauce:

* Makes about 1 1/2 cups- each 1/4 cup serving: 2 grams protein- trace of carbs*

SERVE THIS WITH GRILLED OR BAKED FISH, SHRIMP, CHICKEN OR RICE!

1 T. Unsalted butter
1 1/2 Curry powder
2 minced garlic cloves
2 t. FRESH minced ginger
1/4 t. ground cardamon
1 t. mustard seeds
3/4 Cup all dairy-heavy cream
1/2 Cup coconut milk
1 T. Shredded unsweetned coconut
1 T. fresh cilantro
2 T. minced fresh mint
Ground black pepper to taste

In a med. saucepan, melt butter over med-high heat. When butter is hot and bubbly, add curry, garlic,ginger,cardamom and mustard seeds. Reduce heat to low and sautee 2-3 minutes, until mustard seeds begin to pop.

Add cream, coconut milk, cilantro, mint and black pepper. Mix well with a spoon. Simmer gently for 5 minutes, stirring until thick and well mixed.
 
Stuffed Roasted Bell Peppers w/ Shrimp, Feta Cheese and Olives:

*Makes 6 servings- 18 grams protein- 3 grams carbs*

1/2 lb. crumbles feta cheese
2 T. Lemon juice
2 T. Extra Virgin Olive Oil
2 T. Finely chopped red onion
1 clove minced garlic
1 t. Dried oregano
1/4 Cup Olives ( Kalamata are the best IF you can find 'em)
1 Cup cooked baby shrimp, diced
dash of Cayenne pepper
1 each- red pepper, green bell pepper, gold pepper

In a med bowl, using fork, combine all ingresd. except bell peppers. Mix well.

Roast peppers DIRECTLY over a gas flame or under a preheated broiler. Using tongs, turn peppers OFTEN untl blistered. Place peppers in bowl with plate ontop. Let steam for 15 minutes to loosen skins. Peel off all charred skin.

Slice roasted flesh into 2-inch wide strips. Spoon 1-2 T. filling at end of each strip and roll up til mixture is used up.

ENJOY!
 
California Burgers

* Makes 4 servings- 61 grams protein- trace carbs)

2 lbs. ground or chopped sirloin, or ground turkey.
1/2 Cup diced onion sauteed in 2 T. unsalted butter.
Black pepper to taste.
4 T. goat or feta cheese

In a large bowl, using your hands or wooden spoon, combine ground beef, sauteed onion and black pepper. Form into 4 patties. Stuff 1 T. goat or feta cheese into center of each patty and mold beef around it. Grill or pan fry until cooked to your liking.
 
Nonstarchy Veggie Side Dishes:

Broiled Eggplant:

* Makes 4 side dishes each: 7grams of protein- 3 grams carbs*

1LARGE eggplant-peeled if desired.
1/4 Cup Pure Extra Virgin Olive Oil
1 1/2 Cups Basil Pesto( from recipe above)
1 t. dried orgeano
1 t dried basil
ground black pepper to taste
1/2 Cup Parmesan cheese fro topping.

Preheat brolier. Slice eggplant into 1/2-inch thick rounds. Lightly oil a baking sheet.

Using pastry brush, brush one side of eggplant with olive oil. Arrange in a single layer, olive oil side up, on baking sheet. Broil 10 minutes, about 4 inches from the heat. Turn slices and spread pesto on top of eggplant. Sprinkle w/ oregano, basil and black pepper. Broil 10 more minutes untol; eggplant is tender. Sprinkle with Parmesan cheese and serve hot!

Enjoy!
 
Crustless Zucchini Quiche

*Makes 8 side dish servings- 13 grams protein- trace of carbs*

2 T. Pure Virgin Olive Oil
1/2 Cup minced red onion
1 clove minced garlic
2 Lbs. zucchini, sliced into thin rounds.
4 Eggs
1 Cup all-dairy heavy cream
1/4 Cup chopped fresh parsley
2 t. dried oregano
4 ounces diced chilies
2Cups grated Monterey Jack Cheese
black pepper to taste

Preheat oven to 350. Un a large non-stick skillet, heat oil over med. high heat. When oil is hot add onion and garlic and sautee until soft. Add sliced zucchini and sautee for 5 minutes until barely tender.

In alarge bowl, using a fork, WHISK eggs and cream until well blended. Stir in zucchini and onion mixture, parsley, oregano, chilies, Mont. Jack cheese and black pepper. Mix well. Spoon in a greased oven -proof casserole or a 9-inch pie pan and bake about 40 minutes or until egg custard is set in center. A knife inserted into the center of the quiche should come out clean. Let sit for 10 minutes before serving.

ENJOY!
 
Vix, you warm me like old armagnac in front of a crackling fire....
 
Last edited:
vixenbabe said:
Coconut Curry Sauce:

* Makes about 1 1/2 cups- each 1/4 cup serving: 2 grams protein- trace of carbs*

SERVE THIS WITH GRILLED OR BAKED FISH, SHRIMP, CHICKEN OR RICE!

1 T. Unsalted butter
1 1/2 Curry powder
2 minced garlic cloves
2 t. FRESH minced ginger
1/4 t. ground cardamon
1 t. mustard seeds
3/4 Cup all dairy-heavy cream
1/2 Cup coconut milk
1 T. Shredded unsweetned coconut
1 T. fresh cilantro
2 T. minced fresh mint
Ground black pepper to taste

In a med. saucepan, melt butter over med-high heat. When butter is hot and bubbly, add curry, garlic,ginger,cardamom and mustard seeds. Reduce heat to low and sautee 2-3 minutes, until mustard seeds begin to pop.

Add cream, coconut milk, cilantro, mint and black pepper. Mix well with a spoon. Simmer gently for 5 minutes, stirring until thick and well mixed.
Click to expand...


GOD BLESS YOU DARLING! i am going to hit you with K every time i see you post! hahaha. I have been looking how to make this forever now. I had this on a seafood dish when I was in Guatemala. It was one of the best meals I have ever had in my life. Except I thought that it had lime in it? Coconut curry lime or something. Maybe I will add some in.

Thank you so much!
Mavy
 
Cheesy Eggs

Makes 2 servings: 25 grams protein- 3 grams carbs

4 Eggs
3 oz. cream cheese-cut into 1/2 cubes
1/4 cup grated Parmesan cheese
2 TBS. unsalted butter
1 minced garlic clove
Ground pepper to taste

In a small bowl, beat eggs with cream cheese cubes,Parmesan cheese and black pepper. Set aside.

In a med. nonstick skillet, melt butter over med.-high heat. When butter is hot and bubbly, add garlic and saute about 1/2 a minute. Pour egg/cheese mixture into skillet.Stir and fold gently until cream cheese and eggs are cooked to your liking.

ENJOY!
 
Mustard Chicken

59 grams portein 8 grams carbs

2 lBS. Boneless chicky breasts
1 1/2 Cups fresh or dried bread crumbs
1/2 Cup Parmesan cheese
2 minced garlic cloves
2 TBS. fresh herbs( rosemary,thyme,parsley)
Black pepper to taste
3 TBS. Dijon mustard
1 TBS. Fresh lime juice

Preheat oven to 375 degrees. Rinse chicken under cold water and pat dry w/ paper towel. In a shallow dish, combine bread crumbs,Parmesan cheese,garlic,herbs and black pepper. Set aside.

Combine mustard and lime juice and spread on both sides of chicken. Coat chicken with the bread crumbs,cheese and herb mixture. Arrange on a well greased baking pan.Bake until tender, about 30 minutes to 45 minutes.

ENJOY!
 
Simple Lemon Roasted Chicken

Makes 6 servings - ea. SVG. 56 G'S PROTEIN Trace carbs

1 6 lb roasting chicken
2 crushed garlic cloves
jiuce of 1 lemon
1 sliced lemon
6 sprigs fresh rosemary
6 sprigs fresh parsley
black pepper to taste

Heat oven to 450 Rinse chicky under cold water,remove giblets,pat dry. Rub outside of chicken with 1 crushed garlic and lemon juice. Fill cavity with remain. ingred.,lemon slices,roasemary,parsley,and black pepper.

Arrange chicken, brest side up,on a rack in a roasting pan. Bake 1 hour 15 minutes,or til tender. Baste with pan juices.Allow chicken to rest 10-15 minutes.

ENJOY!
 
Makes 4 serving- Each svg. 42 grams of Protein- trace of carbs


Blackened Cajun Fish

4 - 6 oz. fish fillets( catfish,salmon,tuna, etc)
1 TBS. Cajun spice (recipe below)
4 TBS. Unsalted butter
1 TBS. Extra Virgin Olive Oil
1 lemon,cut into wedges,for garnish

Cajun Spice:

1 tsp.garlic powder
1 tsp. dried oregano
1/2 tsp. chili powder
1/4 tsp. white pepper
1/2 tsp. dried thyme
1/4 tsp. black pepper
1/4 tsp. cayenne pepper

Rinse fish under cold water, pat dry. Rub spice mix on both sided of fish fillets.

In aheavy skillet,heat butter and olive oil over high heat. When pan is HOT, add fish and cook 2-3 minutes per side. Spices will be dark and fish will be opaque and flakes easily with a fork. Serve w/ lemon wedges.

ENJOY!
 
Makes 2 servings- each svg. 23 grams protein- trace of carbs

My mom use to make this..I LOVE 'EM

Western Omelets

4 eggs
2 TBS. All dairy heavy cream
Fresh pepper to taste
FILLING:
2TBS. Unsalted butter
3 TBS. Diced Onions
1/2 diced green pepper
1/2 cup diced nitrate free ham

In a med. bowl, using a fork, whisk eggs, cream and blk pepper. Set aside.

In a non stick skillet, melt butter over med. heat. When butter is hot and bubbly,add onion and bell pepper. Cook til soft..Add ham and cook 2 more minutes.

Reduce heat to med., add egg mixture and cook.Continue to cook til eggs are set and the bottom is lighly brown.

ENJOY!
 
GREEK CHICKEN
Makes 6 svgs. - Each svg. 59 grams protein - 1 gram carb

3 Lbs. chicken pcs.
1/4 cup extra viegin olive oil
2 minced garlic cloves
1/4 cup lemon juice-FRESH
1 tsp lemon zest
1 TBS Dijon mustard
1 TBS. Dried oregano
Ground pepper to taste
1/2 lbs. crumbled feta cheese
3/4 cups Olives- Kalamata IF you have a Greek store nearby
Rinse chicky under cold water and pat dry.In a small bowl, combine olive oil,garlic,lemon juice,lemon zest,mustard,oregano and black pepper. Mix well. Arrange chicky in an ungreased 9x13 inch baking dish. Pour marinade over chicky,refriage for 1 hour.
Preheat oven 375. Bake uncovered,basting occasionally until chicky is tender, approx. 30-40 minutes. Crumble feta cheese and sprinkle olives during last 5 minutes of cooking.

ENJOY!
 
Vix - MMMMMMMMMM this all sounds yummy!! After my contest I'll have to try some!!
 
vixensghost said:
Jen, Did you drool? hehehe

I hope you get the chance to try 'em soon. Sucks to be cutting,huh?
Click to expand...

I feel like I've moved beyond cutting to torture!! LOL

Yes, I'm drooling.... :p
 
vixensghost said:
You poor girl...

May I ask? Are you into fitness comps or female BB?
Click to expand...

I'm doing figure for now, but I'd like to switch over to BB (natty)
 
Cilantro Pesto

Makes about 1 cup 3 grams protein---2 grams carbs

You can use this w/ fish, chicken, meats

2 bunches cilantro-coarsly chopped with stems REMOVED
2 TBS. lime juice
1/2 cup roasted pumpkin seeds-chopped
1/2 cup Parmesan cheese
6 minced garlic gloves
1/2 cup pure-pressed olive oil
black pepper to taste ( I've even used crushed red pepper to give it a kick)

In a blender, or food process. puree all ingred. Tste, and adjust seasonings. Store covered in fridge.
 
Creamy Dill Dressing

makes 1 cup- trace protein, trace of carbs

Use on mixed greens, or roasted veggies.

1/2 cup Mayo( made from pure - pressed oil)
1/2 cup whole sour cream
1 tsp. red wine vinegar
1 TBS. fresh lime juice
1 TBS. parsley
1 TBS. scallions- minced
1 TBS. fresh dill- minced
Black pepper to taste

In a med. bowl, using a fork, whisk all ingreds. until smooth. Chill before using.

ENJOY!
 
Fifty Cloves of Garlic and One lil Chicken

(this WILL keep the vampires and most people away) lol

Makes 4 servings- 56 grams of protein- trace of carbs

1 3 lbs. chicken cut into pcs.
3 TBS. pure pressed virgin olive oil
50 peeled garlic cloves
2 TBS. fresh lemon juice
1 tsp. dried thyme
1/2 tsp. black pepper
1/4 cup chicken stock OR LOW sodium canned stock

Preheat oven to 375 Rinse chicken under cold water and pat dry with paper towels. In a large roasting pan, heat oil over med./high heat. When oil is hot, add chicken pcs. and garlic and saute,turning occasionally, 5-10 minutes.

Using spoon, slim excess fat from pot. Add lemon jiuce, thyme,black pepper and chicken stock. Cover tighly and bake 35-45 minutes, until chicken is tender.

ENJOY!
 
Oriental Chicken Salad

Protein: 28 g's- Carbs: 6 Serves 6-8

1 med. onion halved with 4 garlic cloves
2 carrots,peeled and cut into 3 pcs.
1 bay leaf
12 whole peppercorns
6 chicken breasts , halves,bone in
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 LOW sod. soy sauce
1/2 med. red onion finely chopped
2 scallions
2 pickles sliced thin
1/2 cup coriander-chopped
Black pepper to taste

Measure 4 cups of water into a large, heavy pot. Add onion,carrots,bay leaf,parsley,peppercorns. Bring to a boil. Reduce heat,uncovered for 15 minutes.
Add chicken breasts,bring again to a boil,reduce heat and simmer for 20 minutes. Remove from heat and let cool.
Tear chicken into large chunks and put them in bowl with the olive oil. Let stand at room temp for 15 minutes. Add vinegar,soy sauce,red onion,scallions,pickles,and coriander, toss and season with black pepper.

ENJOY!
 
Venison Osso Buco

(You could use beef as well)My hubby is a avid hunter so we eat a lot of wild game!

8 1 inch thick slices of deer hind shank
2 Tbs. olive oil
1 Tbs. butter
1 large onion-chopped
3 carrots finely sliced
3 celery stocks-cubed
3 garlic cloves crushed
1 cup game stock( or low sod. beef stock)
1 can diced Italian 'maters( tomatoes)
1 cup white wine
2 bay leaves
pepper to taste
1 lemon zest
1/4 cup chopped parsley

In a casserole. brown shank slices over HIGH heat in the olive oil and butter. Set aside
In the same casserole,gently cook the veggies for 3-5 minutes,over med. heat without browning them.
Add meat slices and remaining ingred.,except the lemon zest and parsley.
Simmer over low heat until the meat is tender, approx. 45 min- 1 hour.
Season to taste and add lemon zest and parsley
Serve immediately, accompanied with a risotto or brown rice.

ENJOY!
 
Crab and Artichoke Crustless Quiche

Makes 6 svgs.- each svg- 17 gram sprotein- 6 grams carbs

2 tbs. butter(un-salted)
1/2 cup chopped shallots
1 diced red bell pepper
15 oz. artichoke hearts-canned in water,drained and chopped
6 oz. canned crabmeat,drained,chopped
2 tbs. grated lemon zest
2 tbs. parsley-minced
3 eggs
1 1/4 cups all dairy heavy cream
3/4 cup Monterey Jack-grated, or feta cheese
1 tbs. Parmesan cheese -grated
black pepper to taste
dash cayenne pepper

Preheat oven to 350 degrees. In a large nonstick skillet, melt butter over med-high heat. When butter is bubbly, add shallots and bell pepper and saute.-stirring often- approz. 5 minutes. Mix in chopped artichokes,crab meat,lemon zest and parsley. Cook and stir 5 minutes. Remove from heat-set aside.
In a large bowl,using fork,whisk eggs,cream,grated cheese black pepper and cayenne pepper. Gently stir in artichoke and crab mixture. Pour filling into a buttered 8 inch square baking dish. Sprinkle w/ parmesan cheese and bake until golden brown and puffed up-approx. 25-30 minutes. Let stand 10 minutes before diving in!

ENJOY!
 
Love Curry?

Pineapple Curry with Shrimp

1 pint coconut milk
2 TBS. red curry paste
2 TBS/ Fish sauce
1 tsp. sugar
8 oz. shrimp-shelled and deveined
6 oz. pineapple-crushed or chopped
2 red chillies-chopped

In a pan bring 1/2 the coconut milk to a boil.Add red curry paste and simmer on low for 10 minutes.Add fish sauce and sugar.Stir in rest of coconut milk and bring back to boil.Add shrimp and pineapple. Reheat til boiling and simmer for addt'l 5 minutes, until shrimp is cooked. Add chillies to top as garnish.

The delicate sweet and sour flavor of this curry comes from the pineapple. The mix of the shrimp give it a delish flavor.

ENJOY!
 
Curried Devil Eggs-Dear God I love these babies! Yum Yum

8 hard boiled eggs
1/4 cup mayo
1 TBS. Sweet pickle juice
1 tsp. clasic yellow mustard
1/4 tsp. salt( I've omitted salt and they still taste good) I just add extra pepper!
pepper to taste

Peels eggs,halve them lenghtwise,remove yolks and place the yolks in a food processor. Transfer egg whites to plate. Process yolks until smooth. Add all other ingred. and process until smooth again. Stuff the egg whites and place onto a plate.Store in air tight cont. in fridge.

Per serving: 1 gram carb, 6 gram protein.

ENJOY!
 
Broiled Eggplant

makes 4 side dishes- Each serving- 7 grams protein- 4 gram carbs

I large egplant(peeled)
1/4 cup pure pressed virgin olive oil
1 1/2 cups Basic Tomato sauce Or Basil Pesto Sauce
1 tsp. dried oregano
1 tsp. dried basil
black pepper to taste
1/2 cup grated Parmesan chesse

Preheat broiler. Slic eggplant into 1/2 inch thick rounds. Lightly oil a baking sheet.

Using a pastry brush, or a spoon if you have too, brush one side of eggplant rounds with olive oil. Arrange in a single layer,loive oil side UP, onto baking sheet. Broil 10 minutes,about 4 inches from heat. Turn slices and spread tomato sauce on top side of eggplant. Sprinkle w/ oregano,basil and black pepper. Broil 5 - 10 minutes until eggplant is tender. Sprinkle w/ Parmesan cheese and serve hot.

ENJOY!
 
vixensghost said:
Curried Devil Eggs-Dear God I love these babies! Yum Yum

8 hard boiled eggs
1/4 cup mayo
1 TBS. Sweet pickle juice
1 tsp. clasic yellow mustard
1/4 tsp. salt( I've omitted salt and they still taste good) I just add extra pepper!
pepper to taste

Peels eggs,halve them lenghtwise,remove yolks and place the yolks in a food processor. Transfer egg whites to plate. Process yolks until smooth. Add all other ingred. and process until smooth again. Stuff the egg whites and place onto a plate.Store in air tight cont. in fridge.

Per serving: 1 gram carb, 6 gram protein.

ENJOY!
Click to expand...

Oh wow! I could eat the whole batch!! :p
 
For Jen after her dieting.....

Hummus- God, one of my favorite type foods!

2 cans (30 oz) garbanzo beans-drained and rinsed.
2 miced garlic cloves
4-6 TBS. fresh lemon juice
1/2 cup sesame tahini
1/4 cup pure-pressed x-tra virgin olive oil
1/4 to 1/2 cup water-as needed to thin
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
dash of paprika

In a food process. combine drained beans with garlic,lemon juice,sesame tahini,oil,water,cumin,cayeene pepper until well blended. Tste, and adjust seasonings,adding more leomin juice if desired.

To serve, mound dip in a med. bowl.Sprinkle with paprika and surround with cut up raw veggies or Peta bread.(I love Peta bread from Lebanon) I make a spcial trip up to Dearborn, Mi. to get the Peta bread. REAAAL TREAT FOOD FOR ME!

makes 2 1/2 cups. Each servings 7 grams protein-16 grams carbs.
 
Turkey Stuffed Mushrooms

Makes 6 servings: each serving 9 grams protein- 1 gram carb

I bunch spinach equal to about 1 cup cooked spinach, well drained, or 8 oz package frozen soinach,well drained!
12 large stuffing mushrooms
2 TBS. pure pressed virgin olive oil
1/2 lb turkey-(yes, you can use any ground meat you desire)
2 TBS. unsalted butter
1/2 cup chopped red onion
2 minced garlic cloves
1/4 cup minced celery
1/2 chopped raw pecans or almons if you wish
1/2 tsp. dried oregano
1/4 dried thyme
black pepper to taste
2 TBS. grated Parmesan cheese
Preheat oven to 375. Was spinach well, removing stems. With water still clinging to leaves,place in a heavy saucepan with a tight fitting lid. Turn heat to med.-high heat and steam til leaves are wilted,approx. 2-3 minutes. Drain in colander,pressing out allll liquid. Chop fine and set aside.
Wipe mushrooms clean. Remove stems and chop stems fine and set aside. Using your fingers,rub tops of musgrooms with olive oil.
Crumble turkey into hot frying pan and brown over low heat. Transfer browned meat into bowl.
In a clean skillet,melt butter over med-high het. When butter is hot and bubbly,add onion,garlic,celery. Saute until soft and light brown.-approx 5 minutes. Add peacans or almonds,thyme,oregano,black pepper,chopped spinach and mushroom stems. Mix well and saute for 3 minutes. Remove from heat and let micture cool a bit. Combine with turkey in a med bowl.
Mound a round TBS. of turkey mixture into each mushroom cavity. Arrange filled 'shrooms on a lightly greased cookie sheet,sprinkle w/ Parmesan cheese and bake for 15 minutes. Serve hot.

ENJOY!
 
vixensghost said:
Thanks TC2!

I'm always looking for new ideas. Thanks again,doll!
Click to expand...

No problem...take it from a bachelor who hates cooking this is a lifesaver.
 
Damn girl you know your stuff......I was drooling through reading this entire post! I am going to try a lot of these.....I am trying to add mucsle and protien is the way to go.....>Thanks

P.S. Keep them comin!!!!!!!
 
These are so easy it's a sin! Side dish, but quick!

(makes 4 servings)

Balsamic 'Shrooms

1/4 cup extra virgin olive oil
12 ozs white mushrooms, halved
3 tbs. balsamic vinegar
1 tsp coarse salt( I love using sea salt)
1/4 tsp. red pepper flakes
fresh ground pepper
Heat oil in skillet over med-high heat. Add 'shrooms, and cook until golden brown-approx. 5 minutes.Stir in vinegar,salt,red pepper flakes and season w/ black pepper.Cook 1 minute more. Transfer to a bowl and serve. These taste fab warm or hot, and even at room temp.

Enjoy!
 
Sesame Chicken
*Makes 4 svgs. Each svg. 61 gram protein- 5 gram carbs*

2 tbs. raw sesame seeds, for garnish
1/2 cup smooth organic paenut butter(NO HONEY OR SUGAR ADDED)
1 INCH CHUNK PEELED AND FINELY MINCED GINGER
3 minced garlic cloves
1/2 cup chicken stock
1 tbs. LOW SODIUM tamari soy sauce
2 tbs Sake or sry sherry
1 tbs. rice wine vinegar
1 tbs. fresh lime jiuce
2 tbs. pure pressed sesame oil
1/2 tsp. red-pepper flakes
2 lbs. chicken-skinless bonless breasts
1/3 cup chopped scallions for garnish

Put sesame seeds in ungreased skillet over med heat. Stir in seeds or shake pan alomst constantly,until seeds are toasted and begin to pop-approx. 5 minutes. Remove from heat and set aside.
In med. bowl,combine peanut butter.garlic,ginger.chicken stock, soy,sake or sherry,vinegar,lime juice,sesame oil,red pepper flakes and black pepper until well blended.
Preheat oven to 375 degrees.
Rinse chicky under cold water and pat dry. Arrange chicky breats in one layer in a 9x13-inch lightly oiled baking dish.Pour peanut mixture over chicky,turning to coat well.
Marinate for 30 minutes,refrig,turning occasionally.
Bake chicky until tender,apporx. 35-40 minutes.Tranfer to serving platter and granish with toasted sesame seeds and chopped scallions.

ENJOY!
 
Apple Turkey Burgers

1 lb. Ground Turkey
1 Granny Smith Apple- peeled,cored and grated
1/2 tsp. ground coriander
1/2 tsp salt
Burger Buns- 100% cracked whole wheat are the best IMO
Preheat grill for direct-heat cooking.
In med. bowl combine turkey, apple,coriander,salt,pepper. Mix gently. Divide and shapw turkey into patties.
Grill turkey 5-6 minutes per side or until 165 degrees is reached inside burger.
In small bowl combine cranberry sauce, dry mustard,cinnamon and nutmeg.
To serve, place burger on bottom 1/2 of bun and spoon sauce over burgers.

I'm not a huge fan of ground turkey, but this recipe is yummy!

ENJOY!
 
A lil somthing different---

Chilled Garden Pea and Avocado Soup w/ Citrus

2 lbs. frozen peas
1/2 small yellow onion-chopped
1 clove garlic-chopped
2 quarts veggie stock
3 ripe peeled -avocados-halved
2 cups sweet basil leaves
juice from 1/2 lemon
1 tbs. chipotle puree
1 cup buttermilk
pepper to taste
4 orange slices-segmented

Saute onion and garlic.Puree equal parts stock and frozen peas with onion and garlic and then strain saving the liquid.Throw out the pulp.Puree pea stock with avocados and basil(this will thicken).Stir in buttermilk,chipotle,ans lemon juice.Season with pepper.Chill 1 hour.Top w/orange segments. Makes 2 qts.

Makes a refreshing summertime soup!
 
Ceviche

2 lbs. VERY FRESH raw fish(any combo of halibut,red snapper,scallops,flounder,sea bass)
2 cups FRESH lime juice
1/3 cup pure pressed xtra virgin olive oil
1/2 cup chopped red onion
2 small,diced fresh red or green hot chilli peppers.
2 minced garlic cloves
3 tbs. cilantro
black pepper to taste

Remove the skin and bones from fish and cut into SMALL 1/2 inch pcs. In a med bowl,combine lime juice,olive oil,red onion,chillis,garlic,cilantro,black pepper. Pour over fisdh and mix well. BE SURE that fish is 100% covered in marinade. The juice "cooks" the fish. Cover and refridgerate 4-5 hours.
Drain almost all the marinade from ceviche. Taste, and adjust seasonings.

Might not be something for eveyone, but it's really good stuff!

**MAKES 6 svgs- each serving- 37 grams protein- trace of carbs****

ENJOY!
 
Thai Basil Beef

Makes 4 servings- Each svg- 56 grams protein- trace of carbs

2 lbs. beef flank steak
4 tbs. pure pressed extra virgin olive oil
4 minced garlic cloves
2 tsp.minced ginger
2 thinly sliced jalapeno peppers
1 1/2 low sodium soy sauce
1 TBS. dry sherry
1/4 tsp. red pepper flakes
1/2 cup slivered basil
1 tBS. fresh lime juice

Slice beef across grain into thin strips. Set aside
In a wok or large nonstick skillet,heat oil over med high heat.When oil is hot,sdtir in garlic,ginger,jalapeno peppers 1 minute. Add sliced beef and stir fry until meat is just tender. Add soy sauce,sherry,red pepper flakes,basil and lime juice. Stir fry until heated through. Taste, and adjust seasonings.

ENJOY!
 
Pick3's thread got me to thinking about Burgers..Sooooo....

Screw the carb count...lol

Country Burgers

1 lbs. Quality Sirlion
1 egg
1/2 chopped onion
2 minced garlic cloves
1/4 cup fresh chopped parsley
2 tbs. breadcrumbs
pepper to taste
3 oz. Hot Pepper Jack Cheese, or Swiss, or ANY cheese you enjoy

Mix all ingredients 2-gether,except the cheese of choice.
Shape meat into patties,placing a slice of cheese in the middle of each patty.
Cook on a preheated BBQ or in a skillet,and finish cooking in the oven at 350 degrees til the cheese melts.- approx 6 minutes.
Serve on your favorite buns with alllll the fixins you enjoy.

YUMMMMMY- Enjoy!
 
Yum..I LOVE summertime!

Grilled Portobello Stacks

8 large portobello 'shrooms
1 Tbs. canola oil or EVOO
1 28 OZ. can of baked beans / Or any other bean you like:white,red,etc.
1 diced tomato
1 jalapeno pepper-diced-more if you like it hooooot
8 basil leaves
salt and pepper to taste
Sour Cream

Preheat grill.Brush 'shrooms with oil and season with salt and pepper.Cook on hot grill for 3 minutes on each side.Mix baked beans and tomatoes 2=gether.Spoon mixture evenly over each 'shroom and grill for another 5 minutes.Top w/ a dollop of sour cream,jalapeno and basil.

ENJOY!
 
Let's talk about some Dressings for salads or even as a marinade for chicky...

Asian Citrus Dressing

Makes approx. 1 cup- 1 TBS.=Trace of protein- trace of carbs too

1 minced garlic clove
1 tsp. minced ginger - fine grate
2 TBS. minced scallions
2 TBS. fresh lime jiuce
2 TBS. fresh orange juice
1 TBS. Rice wine vinegar
2 TBS. low sodium soy sauce
1/4 cup extra virgin olive oil
1/4 cup pure pressed peanut oil
dash of cayenne pepper

In a blender or food process. , combine all ingred. and blend til smooth. Place mixture in a jar w/ tight fitting lid. Shake vigorously before using. Store in fridge until ready to use as a dressing or a marinade- IF you use as a marinade---double the recipe!


ENJOY!
 
Kind of a guilty pleasure.

Cherries w/ Ricotta & Toasted Almonds

3/4 cup pitted frozen or fresh cherries
2 Tbs. part skim ricotta cheese
1 Tbs. toasted slivered natty almonds.

Heat cherries in the microwave. Top the cherries with the cheese and almonds.

6 grams protein- 16 grams carbs. Makes one serving @ 150 calories.

ENJOY!
 
Cornish Hens w/ Lemon Dill Sauce

Makes 2 svgs:34 grams protein- 5 grams carbs

1 Cornish Game Hen ( 1 1/4 lb) Cut in 1/2
1/2 cup Homemade Chicken Broth- OR low Sodium brand
1 Tbs.EACH of all purpose flour, fresh squeezed lemon juice and sour cream
1 tsp. chopped fresh dillweed
1/8 tsp. white pepper and a dash of salt
On micro wave baking sheet arrange hen 1/2's skin side down, cover with vented plastic wrap and nuke on HIGH for 10 minutes,until cooked through,rotating baking sheet 1/2 turn hallway through cooking. Set aside and keep warm.
In small microwavable bowl combine broth and flour and stir to dissolve flour;nuke on HIGH for 2 minutes,stirring 1/2 way thru cooking. Stir in remaining ingreds.
To serve,remove skin from hen. Arrange hen 1/2's on serving platter and top with sauce.

ENJOY!
 
Asian Citrus Marniade

Makes 2 cups- Low carbs and a trace of protein. Great for chicken/beef or fish.

2 minced garlic cloves
2 tsp. peeled and finely grated fresh ginger
4 tbs. minced scallions
4 tbs. fresh lime juice
4 tbs. fresh orange juice
2 tbs. rice wine vinegar
4 tbs. low soduim tamari soy sauce
1/2 cup pure pressed sesame oil
1/2 cup extra virgin olive oil
cayenne pepper - as little or as much as you like.

Store in fridge in an air tight container.


ENJOY!
 
I love spreading this stuff over my London Broil flank steaks...Yummmmy!

Aioli (Garlic Mayo Sauce)

Makes about 1 1/4 cups- Each 1 TBS. serving: trace of carbs-trace of protein

1 egg yolk
3 minced garlic cloves
fresh ground pepper to taste
1/2 cup pure pressed canola oil
1/2 cup extra virgin olive oil
3 tsp. fresh lemon juice.

In a blender,blend egg yolk,garlic,and black pepper until smooth. With motor running,gradually drizzle the oils until creamy and thick. Add lemon juice and blend well. Store in fridge in an air tight container.



ENJOY!
 
Greek Rice
makes 6 cups- each 1/2 cup svg.= 4 grams of protein- 15 grams of carbs(Hey, it could be worse, right?)

2 tbs, pure pressed extra virgin olive oil
1 diced yellow onion
1 minced garlic clove
1 1/2 cups long grain brown rice-rinsed and drained.
3 cups chicken broth-IF you MUST- Use canned LOW sodium style!
3 tbs. lemon juice
2 tsp. dried oregano
1/3 cup Kalamata olives
1/3 cup fresh parsley
black pepper to taste
1/2 cup fetta cheese

In a med. saucepan with a tight fitting lid, heat oil over med-high heat. When oil is hot, add onion and garlic and saute til soft.-about 5 minutes. Add rice and saute 2 minutes,stirring occasionally. Add chicken stock. Bring to a boil.Cover and reduce to low heat. Simmer 35-40 minutes.Remove from heat and let sit,covered and undisturbed for 10 minutes. Remove lid and fluff rice with fork. Add lemon juice, oregano,Olives,parsley and black pepper. Stir in feta cheese and mix well.

ENJOY!
 
Jnevin inspired....

Hummus

2 cans garbanzo beans drained and rinsed
2 minced garlic cloves
4 to 6 tbs. fresh lemon juice
1/2 cup sesame tahini
1/4 cup pure pressed extra virgin olive oil
1/4 to 1/2 cup water, as needed to thin
1/2 tsp. ground cumin
cayenne pepper to taste

In a food processor, combine drained beans with garlic,lemon juice and sesame tahini,oliveoil,water cumin and cayenne pepper until well blended. Taste and adjust sesonings,adding more lemon juice if needed.

To serve, use baked pita chips or cut up veggies.

Makes approx 2 cups* Each 1/4 cup svg.* 7 grams protein-16 grams carbs.


ENJOY!
 
Pork Tenderlion w/ Concord Grape Sauce

Each svg-*23 grams protein- 8 grams carbs* Makes 4 servings

1 (1 lb. pork tenderlion cut in the bias into 1/2 inch thick medallions. About 12
Pepper-to taste
1 clove minced garlic
1 tbs. butter
1 tbs. Extra Virgin Olive Oil
2 tbs. Minced shallots
1 cup halved and seeded Concord grapes
1 cup red wine
1 tbs. cold butter-cut into 1/4 inch pcs.

Use paper towels,pat moisture from the surface of the porkmedallons.Season the pork with the pepper.
In a heavy 10 inch skillet,heat the butter and olice oil over high heat.Add pork medallions to the skillet and sear until nicely browned-2 minutes. The meat should release easily from the pan when turning. Brown the other side for 30 seconds to 1 minute so meat is still slightly underdone. Remove the pork from pan to a plate, cover and keep warm.
Reduce heat to low. Add shallots to pan and quickly saute for 1 minute, then add garlic and saute 30 seconds. Add grapes and saute,stiring up any browned bits from the bottom of pan. Saute grapes for 2 minutes until they begin to collapse. Add red wine. Bring to a simmer over med. heat and cook until the wine is reduced by 1/2. Season with 1/4 tsp. salt and a pinch of pepper.
Place medallions back into the pan along with drippings,spooning the sauce over the pork as they warm-1-2 minutes or until just pink in the center. Remove meat from pan(leave the sauce in the pan)and arrange on a plate.
Add butter to pan,tilting the pan and swirling the butter until the sauce is slightly thick. Sppon some of the sauce with the grapes over the pork medallions.


ENJOY!
 
Poached Eggs Au Gratin

Makes 2 servings- Each svg- 19 grams protein- trace carbs

1 tbs. white vinegar
4 eggs
2 tbs. grated parmesan cheese
2 tsp. chopped parsley

In a deep skillet, bring 2 inches of water and vinegar to a boil over high heat. Reduce to a simmer. Crack an egg into small bowl and tip gently into boiling water. Repeat w/ all eggs. Cover skillet and cook for 3 minutes for soft yolks,5 minutes for firmer yolks. Using a slotted sppon, remove eggs from water and drain. Sprinkle w/ grated paresan cheese and parsley.

ENJOY!
 
Yogurt Smoothie w/ Cottage Cheese and Strawberries

Makes 1 smoothie- 12 grams protein-13 gram carbs

1/2 cup whole plain yogurt
1/4 cup whole cottage cheese
4 Strawberries - sliced
2 crushed ice cubes
Combine all ingreds. into a blender.Blend on high until smooth and creamy.


ENJOY!
 
Apricot and Deer Curry

My hubby is an avid hunter so we eat a lot of wild game 'round here.

1 Chopped onion
3 minced garlic cloves
2 Tbs. extra virgin olive oil
1 Tbs. butter
1 Lb. Mule deer cubes ( or moo moo meat too ;-)
1 greeen pepper-cubed
2 Tbs. Curry paste Hot or mild depending on your likes
2 Tbs. lime juice
1 can 14 oz. coconut milk
1 cup dried apricots cut in 4
1/3 cup dried raisins

Saute onion and garlic in the oil and butter.
Add deer meat or beef of choice and sear over high heat.
Add green pepper and cook for 3 minutes
Add Curry paste and stir well to properly coat the ingredients. Cook for another 2 minutes to increase the flavor of the spices.
Add remaining ingred. and continue to cook for 1 hour over MED. heat. until the meat is tender.
Serve Curry over a bed of brown rice and sprinkle with fresh mint or coriander.

ENJOY
 
OMG...I got all sticky. lol


Elk Whiskey Steak Flambe( You could use any steak you like too)

4 Elk or Moo Moo Steaks approx 5 oz. each
1 Tbs. Oil ( I'd use extra Virgin Olive oil w/ the cow steaks- Game meats tend to need a bit of pure veggie oil due to their dryness level)
2 Tbs. Butter
1/2 cup Whiskey
1/4 cup Whipping cream
Pepper to taste
pinch on salt-GO LIGHT
2 Tbs. chopped parsley

Sear steaks in the oil and butter over high heat to desired doneness.
Add the Whiskey and flambe. Let the flames extinguish themselves.
Add the cream, pepper and PINCH of salt.
Serve steaks accompanied with the sauce from pan. Sprinkle w/ parsley.

ENJOY!
 
Fish Lover's Unite!

Mustard Fish Steaks

20 grams protein- 1 gram carbs ( makes 4 servings)

Try this w/ a variety of mustards. The topping puff and browns with cooking.

4 medium fat fish steaks, 1/2 inch thick-aprox. 1 lbs.
PINCH of salt
1/8 tsp. pepper
2 Tbs. lemon juice
2 egg whites
1-2 Tbs Dijon-style mustard
2 Tbs. chopped green onions

Set oven to broil. Sprinkle fish steaks with the PINCH of salt and the pepper. Place on rack sprayed with nonstick cooking spray in a broiler pan;brush with 1 Tbs. lemon juice.Broil with tops 4 inches from heat until light brown, about 5 minutes.Turn;brush with remianing lemon juice. Broil until fish flakes easily with fork,3-5 minutes. Beat egg whites until stiff but NOT dry;fold into mustard and onions. Spead over fish. Broil until golden brown, about 1 1/2 minutes.

ENJOY.
 
Lil cheat treat? Hey, it could be worse...

Almond Cheesecake

8 grams carbs- 8 grams protein( makes 12 servings)

Whole milk ricotta gives this cake a smooth richness!

1/4 cup chopped-toasted almonds
3 egg whites
1/4 cup splenda
2 cups whole-milk ricotta cheese(16 ozs.)
1 package Neufchatel cheese- or light cream cheese- Softened
3 Tbs. skim milk
1 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk

Heat oven to 275. Spray springform pan, 9x3 inches with non-stick cooking spray;sprinkle bottom with almonds. Beat egg whites in a med. bowl until foamy.Beat in splenda,1 tbs. at a time;continue beating until stiff and glossy. DO NOT UNDERBEAT.
Beat remaining ingreds. in large bowl until fluffy;fold into egg whites. Pour into pan. Bake 1 hour. Turn off oven;leave cheesecake in oven for 30 minutes. Cool 15 minutes. Cover and refrigerate at least 2 hours.

ENJOY!
 
Oriental Veggie Meat Roll

Per svg- 18 grams protein- 9 grams carbs(makes 6 servings 1 1/2 inch thick slice)

1 pound LEAN ground beef
1 cup soft whole wheat bread crumbs
1 egg
1/3 cup coarsley chopped green onions.
2 Tbs. LOW salt soy sauce
1 tsp. ground ginger
1/4 tsp. black or white pepper
1 can (8 ozs) water chestnuts-chopped
1 jar(2.5 ozs.)mushroom stems and pieces-drained.
1 jar(2 ozs.) diced pimientos-drained.
Heat oven to 350. Mix all the ingred. except water chestnuts,'shrooms and pimientos. Shape mixture into a 12x10-inch rectangle on waxed paper. Mic remaining ingreds. Spread OVER beef mixture within 1 inch of edges, press into beeF mixTure. Roll up,beginning at narrow end,using waxed paper to help roll. Pinch edges and ends of roll to seal. Place roll,seam side down,on rack sprayed with nonstick cooking spray in broiler pan. Bake uncovered until done- 1 to 1 1/4 hours. Let stand before slicing.

ENJOY!
 
Coconut- Almond Macaroons

5 grams of Carbs each serving - 0 protein

Holidays are coming up, these lil gems are fantastic for those of us who do not put on the typical " sugar feed bag" like many people do over the holiday season.

3 egg whites
1/4 tsp. cream of tarter
1/8 tps. salt
3/4 cup sugar( I've not tried spenda yet)
1/4 tsp. almond extract
2 cups flaked coconut
12 candied cherries,each cut into fourths.

Beat egg whites,cream od tarter and salt in a small bowl until foamy.Beat in sugar, 1tablespoon at a time;continue beating until stiff and glossy.DO NOT UNDERBEAT. Pour mix into med. sized bowl. Fold in almond extract and coconut.

Heat oven to 350. Drop mixture by teaspoon about 1 inch apart onto aluminum foil covered cookie shet. Bake just until edges are light brown-20-25 minutes. Cool 10 minutes then remove from foil.

Makes approx. 4 dozen cookies. *Store covered in air tight container*

ENJOY!
 
It's getting to be soup season here in Ohio.

Mom's Chicken Soup for the Soul

Makes 6 servings- each serving- 45 gams protein- 6 grams carbs

2 pounds cut up chicken parts, breasts and thighs.
2 Quarts chicken stock-or LOW SODIUM canned broth if you can not take the time to make your own homemade stock.
1 bay leaf
1 med. chopped onion
1 well wasked,small finely chopped leek
1 minced garlic clove
3 carrottd 1/4 sliced pcs.
1 parsnip peeled and cut into 1/4 inch pcs.
2 celery stalks with leaves,cut into 1/4 inch pcs.
1/4 cup parsley
black pepper to taste

Rinse chiky under cold water and pat dry with paper towels. In a soup pot, bring chicky stock to a boil over med-high heat. Add chikcy and bay leaf and reduce to low.Cover and poach until cooked though- approx. 10 minutes. Remove chicky from stock and shred meat,discarding the nasty skin and bones. Set meat aside. Add onion,leeks,carrots,parsnip and celery to soup pot. Simmer over low heat,covered,about 20 minutes until veggies are tender. Add shredded chicky,parsley and black pepper. Taste to adjust black pepper seasoning to your likings.

ENJOY!
 
Chicken in a Skillet

Makes 3 servings - 31 grams protein - 6 grams carbs-

This is a perfect recipe if you have leftover chicken or turkey!

2.5 cups of shredded cooked chicken or turkey
3 cups cooked broccoli-chopped
8 oz. mushrooms-sliced
1/4 chopped onion
1/2 cup dry white wine
3/4 cup chicken broth-low salt if you're usimg the canned broth!
1/4 cup heavy cream
1/2 cup soy milk
2 tbs. whole wheat flour
1 tsp. dried thyme
1 tsp. Worcestershire sauce
3/4 cup TOASTED almonds or walnuts
1/2 cup shredded parmesan cheese

Saute onions and mushrooms in a bit of olive oil for 4-5 minutes.Use a large cast iron skillet if you have one available.
Add wine and boil most of the wine away.
Add wheat flour,cook for a minute or so before adding rest of the ingreds.
Add the rest of the liquids and seasonings(except cheese), stiring occasionally, for 2-3 minutes. Sprinkle on the cheese and put the entire skillet under he broiler until cheese is brown.*use a skillet that the handles will not melt*

ENJOY!
 
Here's whats cookin at my house tonight:

Turkey Breast Diane

4 servings- 28 grams protein- 1 gram of carbs

Non-stick cooking spray
1 lb. Turkey Breast Cutlets(pounded to an even thickness)
2 tsp. lemon pepper seasoning
2 Tbs. freshly squeezed lemon juice
1 Tbs. Worcestershire sauce
1 tsp. Dijon mustard


Coat large skillet with cooking spray and heat pan over MED. heat for 30 seconds.
Sprinkle both sides of turkey cutlets with lemon pepper. Place turkey in hot skillet and saute for 3-5 minutes on each side until browned and no longer pink in the center.
Combine remaining ingreds. in a small bowl, mix well. Add to pan and cook until heated thru.


Voila.Quick and easy!

ENJOY!
 
Oat Bran Waffles

3/4 cup oat bran
1/2 cup WHOLE WHEAT flour
1/2 cup all purpose flour
2 tsp. baking powder
1/2 tsp salt ( u can omit)
1 1/2 cups skim milk
3 Tbs. olive oil
1 egg yolk,beaten
2 egg whites

Combine the first 5 ingreds. in a med. bowl.Combine milk, oil,egg yolk,add to dry ingreds,stirring just until moist.Beat egg whites at high speed with an elec. mixer until stiff peaks form,gently fold into batter.
Coat waffle iron with cooking spray,and allow waffle iron to preheat. Spoon 1 1/3 cups batter onto hot waffle iron spreading batter to edges. Bake until light brown.

I like to top them with crushed strawberries with a bit 'o splenda in the berry mixture.


It could be worse, right? My lil girl loves these waffles!They freeze well too!

ENJOY!
 
Tunisian Lamb Burgers

1 lbs. ground lamb
1 small onion -chopped
1 gralic clove-crushed
1/2 tsp. ground cumin
1/2 tsp, coriander
1/2 to 1 tsp oregano and parsley
1 tsp. harissa( Order on line or get at your fav. Greek Deli or market- Lebonese market too)

Mix 2-gether lamb, onion,garlic,cumin,coriander,harissa,oregano,parsley until well blended. Form into four burgers. Heat up broiler or grill and brush Olive Oil on burgers, Cook til your liking. Med. rare 3 minutes - 5minutes for well done.

Make this Tomato Salsa to eat with:

2 large mater's-peeled and seeded
1/4 cucumber-peeled and seeded
1 small red onion
1 clove crushd garlic
Pepper to taste.

Throw above in food processor until finely chopped.

Yummmmm- Greek food rocks!

ENJOY!
 
I'm on Mediterranean kick.. :)

Greek Yogurt Dip

1/2 cucumber
1/2 tsp. salt
2/3 cup plain yogurt
1 garlic clove-crushed
1 Tbs. chopped fresh mint
1 Tbs. chopped cilantro
Grated zest of 1/2 orange
Fresh ground pepper to taste

Peel "cuke", cut lengthwise into quarters and remove seeds.

Cur "cuke" into small dices. Put into a colander,sprinkle with salt and leave for 30 minutes. Pat dry with paper towels.

In a bowl, mix 2-gether cukes,yogurt,garlic,mint,cilantro,orange zest and pepper.

Some people add a bit of honey into this recipe- you can add 1 tsp. if desired.Also, this tastes fantastic with Whole Wheat Pita Chips/bread. I like it on my Lamb Burgers too.

ENJOY!
 
Char-Broiled Artichokes

1/3 cup Olive Oil
1 garlic clove crushed
2 Tbs.chopped parsley
Fresh Ground Black Pepper
6 artichokes

RED PEPPER SAUCE(For Dipping the 'chokes)
1 Tbs.Olive Oil
1 small onion -chopped
2 red bell peppers-diced
1 cup veggie stock(You can buy low sodium veggie stock at a good market or deli)

Mix 2-gether olive oil,garlic,parsley,pepper.Set aside

To make the red pepper dipping sauce,heat oil in a pan. Add onion and cook 5 minutes or til soft. Add red bell peppers and cook over LOW heat 5 minutes. Pour in stock,bring to a boil,reduce heat and simmer 10 minutes. Push micture thru a sieve or puree in a food processor or blender. Season with pepper. Yes, if you must, a bit of salt can be added.

'Chokes:

Trim bases and remove any tough outter leaves. Cut chokes in 1/2 lenghtwise and immediatly brush them with seasoned oil.Preheat a brolier pan.ass chockes and cook over a med heat for 10 minutes. Yu may also do these on a grill outside. Turn the chokes once,until browned on both sides. Reheat red pepper sauce.Drizzle cooked chokes with remaining seasoned oil.

ENJOY!
 
Turkey Parmigiana

1/4 cup olive oil
1 onion-chopped
1 galic clove-chopped
1 can 14 oz. crushed tomatoes
1 tsp. dried oregano
Pepper to taste
9 oz. eggplant-thinly sliced
4 turkey steaks
4 oz. mozarella cheese-sliced THIN
1/4 cup fresh grated Parmesan cheese

Heat 1 tbs. olive oil in a saucepan,add onion and garlic and cook 5 minutes or until soft. Add can of 'maters,oregano,pepper.

Bring to a boil,reduce heat and simmer 1 minute.Pour into a shallow ovenproof dish.Heat oven to 375.Preheat brolier.Brush eggplant with 2 tbs. of olive oil. Broil a few minutes on each side until soft and light bron. Set aside.

Heat remaining oil in a skillet, add turkey steaks and cook 2-3 minutes on each side until brown.Put turkey steaks on top of 'mater sauce. Arrange eggplant and mozzy cheese slices on top,overlapping.Sprinkle with Pamesan cheese and cook in oven 30 minutes or until turkey is cooked thru and topping is brown.

ENJOY!
 
Baked Basque Fish

3 tbs. olive oil
1 small green bell pepper-diced
1 onion, finely chopped
2 tomatoes-peeled and diced
1 garlic clove-crushed
2 tsp. chopped fresh basil
4 Fish fillets-skinned-
Juice of 1/2 lemon
Pepper to taste

Preheat oven to 375. Brush four LARGE squares of alum, foil with a bit of olive oil.

Mic 2-gether bell pepper, onion,'maters,garlic and basil.Pur fish of choice on each piece of alu, foil.Top each fillet with bell pepper micture.

Drizzle with lemon jucie and remaining oil. Season with pepper and fold foil to make four packages. Put fish pack on a baking sheet and cook in oven 20-30 minutes or until fish flakes easily when tested. Unwrap pack and transfer fish, and veggies and cookimg juices to a plate.

ENJOY!
 
Cilantro Lime Sauce

*This is some wonderful sauce to serve with Fish, chicken, or steamed veggies!*

Makes 1 cup- 2 Tbs= trace protein- trace of carbs

1 stick unsalted butter
1/2 cup chopped red onion
2 minced garlic cloves
3 Tbs. fresh lime juice
2 tsp. grated lime zest
dash of hot pepper sauce
2 Tbs. chopped fresh cilantro
black pepper to taste

In a med. nonstick skillet, melt butter over med-high heat. When butter is hot and bubbly, add onion and garlic and cook until softened,about 5 minutes. Add lime huice,zest and hot-pepper sauce,cilantro and black pepper. Simmer for 5 minutes over med-low heat.Transfer to blender or food process. and blend until smooth. You can add more seasoning for desired taste.

Enjoy!
 
Garlic Chicken with Pistachio Veggies

Makes 4 servings- Each svg- 60 grams protein- 4 grams carbs

Spicy Garlic Marinade:

2 Tbs. minced garlic cloves
1 tsp. red pepper flakes
1/4 cup Balsamic vinegar
1 Tbs. Dijon mustard
1 Tvbs. fresh basil
3/4 cup pure pressed extra virgon olive oil
Black pepper to taste

Prepare marinade: In a blender or food process, combine all ingreds. and blend until smooth:or place ingreds. in a jar with a tight fitting lid and shake the hell out of it. :)

2 lbs. -skinless-bonless chikcy breasts.
Spicy Garlic Marinade(above)
2 Tbs. pure pressed extra virgin olive oil
1 med. chopped red onion
1 red or green bell pepper-cut into large chunks
1 large seeded and diced 'mater
1/2 cup coarsely chopped roasted pistachio nuts
2 Tbs. parsley

Rinse chicky under cold water and pat dry with paper towels. Cut chicky into 1 1/2 inch chunks and mix well with 1/23 cup marinade.Allow to marinate 1-3 hours. Prepare BBQ or preheat broiler. Drain chicky and reserve marinade for basting while cooking.
In lrg skillet,heat oil over med.-high heat. When oil of hot,add onion, bell peppers and saute til soft. Add maters,pistachios and remaining marinade not already used on chicken. Cook over med heat until heated thru-about 5 minutes. Allow to simmer over low heat while cooking chicken.

Cook chicken over hot coals on BBQ or broil on a rack with A tin foil lined cookie sheet. Broil 3 inches from heat source. Brush with marinade and cook another 8 minutes until cooked thru.

Remove cooked chicken and toss in pistachio veggies.

ENJOY!
 
Middle Eastern Ground-Beef Burgers(can also be made into meat loaf with 2 eggs and 1/2 cup whole grain bread crumbs)

1 1/2 lbs. ground sirloin
1 cup fresh or dried whole grain bread crumbs
4 mined garlic cloves
1/4 chopped parsley
1 Tbs. minced fresh mint
1/4 cup plain yogurt
2 tsp. curry powder
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
dash cayenne pepper
black pepper to taste
1/4 minced scallions
1 tsp. fresh lime juice

In a large bowl,using your hands or wooden sppon, crumble meat. Mix in remaining ingred. until well blended. Form into 4 large burgers.Grill on BBQ or broil. Cook to your liking. Serve on a whole-grain bun with fixings.

*Makes 4 servings- Each svg. - 63 grams of protein- 34 grams carbs IF served with the bun- 19 grams without*

ENJOY!
 
I gotta have me something with the chicky and fish. I hate bland chicky and fish.


Asian Pesto

Makes about 1 cup- 2Tbs. : 1 gram protein- 1 gram carbs

Like I said, this can be served with chicky or fish...

1 cup of fresh mint(packed cup)
1 cup fresh cilantro
1 cu[ fresh basil
1/4 cup pure pressed extra virgin olive oil
1/4 cup chopped raw walnuts
2 Tbs. fresh lime juice
2 minced garlic cloves
Black pepper to taste

In a blender or food process...puree all ingreds. Cover and store in fridge.
 
Garlic Caper Mayonnasie

Makes 1 1/4 cups - 1 tbs.- trace protein- trace of carbs

Delicious with grilled fish and chicky, or as a dip for artichokes or raw veggies.

1 egg yolk
2 tbs. fresh lemon juice
1 minced garlic clove
1 tbs. drained and rinsed capers
black pepper to taste
dash cayenne pepper
1/3 cup pure pressed etra virgin olive oil
1/2 cup pure pressed canola oil
2 tbs. minced fresh parsley

Belnd in a food process or blender, blebd egg yolk,lemon juice,garlic,capers and cayeene pepper until smooth. With motor running,gradually add oil until creamy and thickened. Stir in aprsley. Store covered in fridge.

ENJOY!
 
vixenbabe said:
Snappy and yummy stuff!

50 Cloves of GARLIC and 1 lil ole chicken:
*Makes 4 servings: 56 grams of protein- trace of carbs*

1 3 lb. chicken-cut into pcs.
3 T. Pure- Extra Virgin Olive Oil
50 peeled garlic cloves
2 T. Fresh lemon juice
1 t. dried Thyme
1/2 t. fresh ground black pepper
1/2 Cup chicken stock- OR low sodium canned stock

Preheat oven to 375. Rinse chicken under cold water and pat dry with paper towels. In a large pan, heat oil over med. -high heat. When oil is hot, add chicken pcs. and garlic - sautee, turning occasionally, 5-10 minutes.

Using a spoon, skim excess fat from pan. Add lemon juice, thyme,blacl pepper and chicken stock. Cover tightly and bake 35-45 minutes, or until chicken is tender.

The above recipe will keep any vampire within 100 miles- AWAY!

Mustard Chicken:

*makes 4 servings; 59 grams protein, 8 grams carbs*

2 lbs. chicken breasts- boneless
1 1/2 Cups fresh or dried whole grain bread crumbs
1/2 Cup grated Parmesan cheese
2 minced garlic cloves
2 T. Minced herbs-( rosemary, oregano,thyme,parsley)
1 t. black pepper to taste
3 T. Dijon mustard
1 T. lime juice

Preheat oven to 375. Rinse chicken under cold water and pat dry. In a shallow baking dish, combine bread crumbs, Parmesan cheese, garlic and fresh herbs, black pepper. Set aside.

Combine mustard, lime juice and spread on both sides of chicken. Coat chicken with the bread crumb , cheese and herb mixture. Arrange the coated chicken on a well-greased baking pan. Bake until tender, about 30-45 minutes.

Pesto Chicken:

*Makes 6 servings; 62 grams of protein- 2 grams carbs*

3 lbs. chicken pieces
3 T. fresh lemon juice
freshly ground black pepper
3/4 Cup Basil Pesto( see recipe below)

Preheat oven to 375. Rinse chicken and pat dry.

In a large shllow baking dish, pour lemon juice over chicken pcs. Season to taste w/ black pepper. Set aside for 15 minutes.

Drain chicken pcs. and arrange in a greased baking dish. Spread pesto over top of chicken. Bake 30-45 minutes til tender.

****PESTO****for above recipe
(6 Grams protein and 2 grams carbs)

2 Cups fresh basil leaves
2 chopped garlic cloves
3 T. walnuts
1/2 Cup Parmesan Cheese
2/3 Cup Extra Virgin Olive Oil
Black pepper to taste
Dash of Cayenne pepper.

In a blender , puree all ingredients. Taste, and adjust seasonings. Cover and store in fridge.

ENJOY!

:)
Click to expand...
Sounds great, but screw the vampires, my wife wont let me into bed,lol
 
Ham and Cheese Squares

1 tsp. olive oil
2 vups grated cheese of your liking( Volby or Mont. Jack)
1 package frozen hash browns thawed***I've also used sweet taters for this recipe***
8 oxs. cream cheese -softened
12 eggs
1/2 tsp black pepper
8 ozs. Nitrate free ham
4-5 green onions sliced
3 plum tomatoes

Preheat oven to 450. Light brush large pan with olive oil. Grate cheese. Crumble hash browns over pan,press gently into even layer. Sprinkle 1/2 the cheese over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

Whisk cream cheese until smooth. Gradually add eggs, black pepper and whisk til smooth. Slice green onions. Place ham and onions in saute pan and cook over med heat 2-3 minutes or until hot. Stir ham mixtures into egg mixture.

Remove pan from oven. Pour egg mixture over crust. Return pan to oven-bake 6-8 minutes or until center is cooked. Slice maters.Remove bars from pan, top with a bit more cheese,maters. Sprinkle with a bit more black pepper.

Makes 12 servings- each svg- 4 grams carbs- 16 gram protein.


ENJOY!
 
"Sweet" Glazed Chicky Thighs

1 cup pineapple juice
2 Tbs. brown sugar
1 Tbs.. LITE soy sauce
1 tsp. cornstarch

3/4 tsp. salt
1/2 tsp. black pepper
2 lbs. skinned and boned chicken thighs
3 Tbs. whole wheat flour

1 Tbs. olive oil

Whish 2-gether first 4 ingreds. until smooth;set aside.

Sprinkle salt and pepper evenly over chicken.Dust chciky with flour.

Heat olive oil in nonstick pan on med-high heat for a minute. Cook chicken 5-6 minutes on each side. Remove chicky from pan,and keep warm. Add pineapple juice mixture to skillet,and cook,whisking constantly, 1 minute or until thick and bubbly. Pour over chicken.

Serve with brown rice.

Per serving: 21.6 grams protein- 9 grams carbs.


ENJOY!
 
Corn Chicken Chowder

Makes 4 servings- each svg- 36 grams protein- 13 grams carbs

2 tbs. butter
1 cup finely chopped shallots
2 minced garlic cloves
1 red bell pepper diced into 1/4 inch cubes
1 finely diced jalapeno pepper
2 red potatoes,diced into 1/2 inh thich cubes. Leave the damn skins on too!
1 bay leaf
4 cups chicken stock. IF you must-canned is allowed but use the low sodium stuff.
2 cups raw,diced chicken
1 cup fresh corn kernels- I use frozen outta season.
1 cup all-dairy heavy cream
1 tbs. finely chopped cilantro
Black pepper to taste
Dash of cayenne pepper

In a large heavy-bottomed soup pot,melt butter over med-high heat.When butter is hot and bubbly, add shallots,garlic,bell pepper, jalapeno and saute until softened-about 3-5 minutes. Add 'taters,bay leaf,chicky stock and the chicken. Bring to a boil,reduce heat to low and simmer,uncovered,til taters and chicky are tender-about 10 minutes. Add corn,cream,cilantro,black pepper and cayeebe pepper. Cook over LOW heat until well blended and heated thru- DO NOT BOIL!!!

ENJOY!
 
Loin of Deer( or any other red meat loin) with a Cider and Honey Glaze

2 apples,sliced and diced fine
1 tbs. butter
2 shallots
1/3 cup cidear vinegar
1/4 cup honey
1 tsp. rosemary
Black pepper-to taste
1 lbs deer loin - or beef loin
1 cup beef stock or game stock
2 tsp. cornstarch

In a sausepan, lightly brown the apples in butter.
Add shallots and cook for 2 minutes
Deglaze the pan with the cider
Add honey and rosemary,bring to a boil, and simmer for several minutes.
Season the reduction.Baste the loin with mixture before and during cooking.
Place on a very HOT grill to dear the loin,them loswer the heat to medium and continue cooking for 10-15 minutes.
Add game stock to the remaining reduction jucies and bring to a boil.
Whisk in cornstarch to thicken sauce. Adjust black pepper seasonings to liking.

ENJOY.

Hubby left for South Dakota today..I expect a mule deer to be shipped overnight via FED EX in a few days to our home. :)
 
Done deal. 190lb mule deer (after field dressed) is on it's way...:)


Roast Deer Fillet w/ Nutmeg,Cinnamon and Ginger Glaze ( Once again, beef roast can be used in place of mule deer)


1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ginger
1 vanilla bean,cut in 2 and scraped
1 Tbs. olive oil
Sauce:

1/3 cup white wine
2/3 cup whipping cream or heavy cream
black pepper-dash of salt

Preheat oven to 375.
On a plate, mix the spices 2-gether and roll the roast in the mixture to cover.
Brown the meat in the olice oil and transfer to ovenproof dish.Cook in the center of oven for approx. 10minutes.
Meanwhile, return the saucepan to the heat. Deglaxe w/ white wine and reduce by a third.

Add cream and simmer to desired constency.
Season with salt and pepper to your likings.

ENJOY! I knw we will enjoy the mule deer til next season!
 
I've been on a Chipolte kick as of late. You can use this sauce with your chicken or beef to spice it up.

1/2 cup nonfat plain yogurt
2 Tbs. chopped green onions
1-2 Tbs. chopped,seeded and drained chipolte chilies in adobe sauce
2 Tbs. creamy peanut butter
dash of salt IF you must!

Place all ingred. in blender-cover and blend on meduim speed,stopping to scrape down sides. Blend aprox. 20 seconds.Heat sauce over low heat,stirring occasionally.

Yummy with chicken, turkey and even beef.

ENJOY!
 
Great recipe for people who will be attending parties and want to be able to eat without much guilt!

Dilled Cucumer and Shrimp Spread:

1 cup cottage cheese- You can use low fat if you wish
1/2 package Cream cheese-softened. Yes, if you must-fat free can be used.
1/4 cup nonfat yougurt-plain.
1 Tbs. snipped fresh dill weed or dried dill from the store
1 tsp. lemon juice
ground pepper to taste
1 cup well drained shredded and seeded cukes- about 1 med. cuke will work
4 1/2 ozs. small shrimp-cooked

Place all the ingreds(except black pepper,cukes and sxhrimp in a food processir. Cover and process until smooth, about 30 seconds. Spread mixture in shallow 9 inch serving plate, sprinkle with black pepper. Top with cukes and shrimp. Cover and put in fridge for at least 2 hours. Serve with cut up veggies or baked pita chips.

Makes 2 1/4 Cups of Spread.

ENJOY!
 
Grilled Lime Chicken

1/2 cup lime juice
1 Tbs. peanut oil
1 1/2 tsp. soy sauce
1 garlic clove, minced
1 bay leaf
4 Skinned Chicky breasts

Combine first 5 ingreds. in a shallow dish or zip lock bag, add chicky.Cover or seal and chill one hour.

Remove chicky and throw away the marinade.

Grill, covered with grill lid, over med-high heat(350-400 degrees) 4-6 minutes each side or until well done.

It can't get any easier than that!

ENJOY!
 
Fake Guacamole ( You'd swear it was the real stuff)

1 can (14 ozs) asparagus cuts,drained well.
1 cup finely chopped seeded tomato- I large 'mater will do.
1/3 cup chopped onion
2 Tbs. fresh cilantro
2 Tbs. mayo- reduced calorie if you wish
1 Tbs. lime juice
6 drops hot pepper sauce
1 garlic clove-finely chopped
Dash of black or white pepper

Place asparagus in workbowl or food process. Cover and process until smooooooth. Mix asparagus and remaining ingreds;cover and put in fridge at least one hour. Sserve with baked pita chips.

Makes about 2 cups of Dip.

ENJOY!
 
Whole Wheat Crisp Tortilla Chips

Look for the thinest whole wheat torts you can find.I'm so lucky, I have the sweetest lady in town make these special for me!

Heat oven to 400. Brush tortillas lightly witha bit of butter;cut torts into bite-sized pieces. Arrange on a cookie sheet(ungreased cookie sheet). Bake uncovered until crisp and golden-about 8-10 minutes. Chips WILL become crisper when cooled.

I love these to take to Holiday parties. I feel as if I'm NOT missing out on anything if I have these to snack on with my homemade dips!

ENJOY!
 
Brown Rice and Cheese " Casserole "

2 cups water
1 cup uncooked brown rice
1/2 tsp. salt ( if you must)
1/2 tsp. dry mustard
1/4 tsp. red pepper sauce
1/4 tsp. black or white pepper
1/2 cup chopped onion
1 cup chopped green bell pepper( about 1 med. sized pepper will work) Yellow, or red peppers will work too.
2 eggs
2 egg whites
2 cups milk
1 cup mozzarella cheese - 4 ozs.
2 Tbs. grated fresh Parmesan cheese

Heat water, rice, dash of salt,pepper sauce and blk.white pepper to boiling,stirring once or twice;reduce heat. Cover and simmer 14 minutes. DO NOT LIFT COVER. Remove from heat.Fluff rice with fork;cover and let steam 5-10 minutes. Stir in onion and bell pepper.

Heat oven to 325 degrees. Pour rice mixture into a baking dish, sprayed with non-stick cooking spray. Mix eggs,egg whites and milk;pour over rice mixture.Sprinkle with cheeses. Bake uncovered until golden bown and set, aprrox 40-45 minutes. Let stand for 10 minutes.

ENJOY!

Makes 8 servings: 10 g's protein- 6 g's carbs.
 
Cold Poached Chicken w/ Avocado Sauce

4 dmall chicken breats(about 2 lbs.) Skinned and boned
1/4 Cup water
1 Tbs. lemon juice
1/4 tsp. salt (if yu must)


Remove excess fat from chicken.Place chicky, water, lemon juice and salt in 10-inch non-stick skillet. Heat to a boiling, reduce heat. Cover and simmer until chicken is done, about 10 minutes. Refrigerate until cold-2 hours.

Avocado Sauce:

1/3 cup plain yogurt ( you may use non-fat IF you wish)
1 Tbs. Sour Cream
1 tsp. lemon juice
1/2 avocado

Place all ingred. in blender.Cover and blend on HIGH speed,scraping sides of blender,blend until smoooooth.

Pour sauce over chicken.

Makes 4 svg;s : 35 grams protein- 8 g's carbs

ENJOY!
 
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