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vixensghost
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Jon79...If you ever make it here..You better post up that you did. 
EASY- High Protein-Low carb recipes
- Thread starter vixenbabe
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vixensghost
New member
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!
*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!
vixensghost
New member
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
r 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!
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
r 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!
vixensghost
New member
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!
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!
vixensghost
New member
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.
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.
vixensghost
New member
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!
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!
chris69
Banned
Sounds great, but screw the vampires, my wife wont let me into bed,lolvixenbabe 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!
vixensghost
New member
Chris, you know there is enough garlic when every pore sweats out the scent!
vixensghost
New member
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!
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!
vixensghost
New member
"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!
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!
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