EASY- High Protein-Low carb recipes

[vixensghost]

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!

 

[vixensghost]

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!

 

[needtogetaas]

o ok I get who you are now...

btw I cook better then you.

 

[vixensghost]

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!

 

[vixensghost]

o ok I get who you are now...

btw I cook better then you.

You callin me out? You callin MEEEE out? I'll out cook your ass into next week buddy. lol

 

[vixensghost]

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

 

[vixensghost]

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!

 

[vixensghost]

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.

 

[vixensghost]

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!

 

[vixensghost]

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!