Hello, to all my blog readers and fellow low carbers! I wanted to come in and apologize for not posting in a long time. I have been extremely busy and haven't had a chance to blog. I have been cooking and taking pictures, just haven't had a chance to post them on here.
I hope everyone is doing well in their low carb journey and healthy ways of eating. I'll be posting again soon.
In the mean time, i'm ready for Spring! Beautiful weather, barbeques, pool parties and the Easter bunny, yeah!
Keep it healthy, keep it low carb, and keep it luscious!
Low Carb Hugs & Kisses
- Adriana
Monday, March 14, 2011
Monday, February 28, 2011
Steak Salad
This is another post on how to use up leftovers. It's not a true recipe just an idea for a quick and easy lunch or dinner. I love making salads with leftover chicken or steak and add all my favorites like cheese, bacon, and avocado. Leftovers never have to be boring, as a matter of fact they make getting lunch on the table and in your tummy lightning fast!
This salad was baby spinach topped with leftover grilled steak, fresh cucumbers, sliced tomato, shredded extra sharp cheddar cheese, crumbled thick cut bacon, sliced red onion, and diced avocado. I ate it with some Caesar dressing and it was delish!
This salad was baby spinach topped with leftover grilled steak, fresh cucumbers, sliced tomato, shredded extra sharp cheddar cheese, crumbled thick cut bacon, sliced red onion, and diced avocado. I ate it with some Caesar dressing and it was delish!
Fajita Taco Buffet!
I've recently discovered the joys of using different types of lettuce as taco wraps. A warm spicy filling topped with creamy sour cream and cheese, and wrapped in a crunchy crisp lettuce leaf? Yum! I promise you will NOT miss tortillas when you try this. It makes a wonderful and filling lunch or dinner, and they're perfect for a party! Serve all the ingredients in separate plates on the table and have each family member make they're own tacos.
Ingredients:
1 lb beef fajitas
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
12 large romaine lettuce leaves, separated, washed and dried
1 medium avocado, sliced
1 cup of shredded cheddar, or a mixture of your favorite cheeses
1/2 cup sour cream
1/4 red onion sliced thinly
Optional Spicy Habanero Salsa
Directions:
1. Season the fajitas with salt, pepper, cumin, garlic and chili powder.
2. Grill on stovetop grill or cook in a pan for 5 minutes per side or until well done.
3. Slice meat against the grain. Transfer to plate and cover with foil to keep warm.
4. Take a romaine leaf and add fajitas, cheese, sour cream, avocado, red onion and salsa if using.
This recipe makes 12 tacos each with 1.2 Net carbs. (The salsa is not included in the carb counts but everything else is.)
Servings vary depending on how many tacos you choose to eat. I personally ate 3 tacos as a serving and thought it was just right!
Ingredients:
1 lb beef fajitas
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
12 large romaine lettuce leaves, separated, washed and dried
1 medium avocado, sliced
1 cup of shredded cheddar, or a mixture of your favorite cheeses
1/2 cup sour cream
1/4 red onion sliced thinly
Optional Spicy Habanero Salsa
Directions:
1. Season the fajitas with salt, pepper, cumin, garlic and chili powder.
2. Grill on stovetop grill or cook in a pan for 5 minutes per side or until well done.
3. Slice meat against the grain. Transfer to plate and cover with foil to keep warm.
4. Take a romaine leaf and add fajitas, cheese, sour cream, avocado, red onion and salsa if using.
This recipe makes 12 tacos each with 1.2 Net carbs. (The salsa is not included in the carb counts but everything else is.)
Servings vary depending on how many tacos you choose to eat. I personally ate 3 tacos as a serving and thought it was just right!
Spicy Habanero Salsa
If you know me or follow my blog then you know I LOVE spicy! I can have spicy food for breakfast, lunch, dinner, and snacks! For me the hotter the better, so it's no wonder one of my favorite spicy peppers is the habanero. It's been named by some as the hottest pepper in the world, i'm not sure about that, but I do know I love it's fruity heat that sneaks up on you. This salsa is perfect to serve with fajitas, tacos, taco salad, or with low carb tortillas for chips. Hope you enjoy!
Ingredients:
1 extra large or two medium tomatoes
1/4 onion
1/2 fresh jalapeno pepper
1 habanero pepper
salt to taste
Directions:
1. Add all ingredients to a blender, food processor, or Ninja, and puree until smooth. Serve
Keep salsa covered in the refrigerator for up to 5 days.
Makes about 6 servings each with 1.2 Net carbs
Ingredients:
1 extra large or two medium tomatoes
1/4 onion
1/2 fresh jalapeno pepper
1 habanero pepper
salt to taste
Directions:
1. Add all ingredients to a blender, food processor, or Ninja, and puree until smooth. Serve
Keep salsa covered in the refrigerator for up to 5 days.
Makes about 6 servings each with 1.2 Net carbs
Sunday, February 27, 2011
Chicken Guisado
Chicken guisado is the poultry equivalent of carne guisada. It's delicious in a bowl topped with sour cream and cheese. Or stuffed in a low carb tortilla for a taco or burrito. Or inside some poblanos for chiles rellenos. Or like I did, in Joseph's Lavash wrap as enchiladas. It's great for those Mexican food cravings. Enjoy!
Ingredients:
3 chicken breasts or thighs, precooked (boiled or roasted) and chopped
1 medium tomato, chopped
1/2 medium onion, chopped
1 garlic clove, minced
1/2 tsp ground cumin
1 tbsp oil
1/4 cup water
salt and black pepper to taste
optional, chopped cilantro to sprinkle on top
Directions:
1. In a medium pan add oil. Add onion and garlic and fry for a few minutes, when it's soft add tomato, salt, pepper, and cumin. Cook for 5 minutes.
2. Add the precooked chicken to the pan, combine with vegetables and add water.
3. Let the mixture simmer for 5 minutes. Taste and adjust salt if necessary.
4. Sprinkle with cilantro and serve in a bowl topped with sour cream or cheese or wrapped in a low carb tortilla.
Recipe yields three servings, each with 3.1 Net carbs (carb counts do not include optional garnishes like cheese or sour cream)
Here's something fun I did with this chicken guisado. I took one serving of Joseph's lavash wraps.
I heated it lightly in a griddle. Cut it in half. Stuff each half with 2 tbsp of grated cheese (muenster) and 1/4 cup of chicken guisado. Roll them up and top with 1/4 cup of enchilada sauce. (I like Hatch 5 pepper enchilada sauce because it's very low in carbs and it has no added sugars.)
And 1/4 cup of muenster cheese. Nuke in the microwave for a few seconds until cheese is melted and filling is hot.
Ingredients:
3 chicken breasts or thighs, precooked (boiled or roasted) and chopped
1 medium tomato, chopped
1/2 medium onion, chopped
1 garlic clove, minced
1/2 tsp ground cumin
1 tbsp oil
1/4 cup water
salt and black pepper to taste
optional, chopped cilantro to sprinkle on top
Directions:
1. In a medium pan add oil. Add onion and garlic and fry for a few minutes, when it's soft add tomato, salt, pepper, and cumin. Cook for 5 minutes.
2. Add the precooked chicken to the pan, combine with vegetables and add water.
3. Let the mixture simmer for 5 minutes. Taste and adjust salt if necessary.
4. Sprinkle with cilantro and serve in a bowl topped with sour cream or cheese or wrapped in a low carb tortilla.
Recipe yields three servings, each with 3.1 Net carbs (carb counts do not include optional garnishes like cheese or sour cream)
Here's something fun I did with this chicken guisado. I took one serving of Joseph's lavash wraps.
I heated it lightly in a griddle. Cut it in half. Stuff each half with 2 tbsp of grated cheese (muenster) and 1/4 cup of chicken guisado. Roll them up and top with 1/4 cup of enchilada sauce. (I like Hatch 5 pepper enchilada sauce because it's very low in carbs and it has no added sugars.)
And 1/4 cup of muenster cheese. Nuke in the microwave for a few seconds until cheese is melted and filling is hot.
Ginger Prawns
I had been wanting to try this recipe for quite a while, but I never had all the ingredients on hand at the same time. I finally got around to it and of course it was delicious! Thank you Cerise for a great recipe.
The recipe is on Cerise's blog here.
I did a few changes to it:
I used one fresh clove of garlic instead of the garlic powder.
I used black pepper because I didn't have any white pepper.
I used half a tbsp of sesame oil instead of one tbsp.
And I didn't have any red chili's so I used 1 tsp of chili oil.
It was amazingly good!
The recipe is on Cerise's blog here.
I did a few changes to it:
I used one fresh clove of garlic instead of the garlic powder.
I used black pepper because I didn't have any white pepper.
I used half a tbsp of sesame oil instead of one tbsp.
And I didn't have any red chili's so I used 1 tsp of chili oil.
It was amazingly good!
Thursday, February 17, 2011
Roasted Lemon Butter Chicken Thighs
I love roasted chicken. It comes out so juicy and the skin gets so crispy! This recipe can also be made with a whole chicken or chicken breasts. Serve with a nice tossed salad, some steamed veggies, or my delicious Cheesy bacon potato bake!
Ingredients:
6 skin on, bone in, chicken thighs
4 tbsp (1/4 cup) of cold butter cut into small cubes
1/4 cup chopped fresh parsley
1 large lemon
sea salt and black pepper
Directions:
1. Preheat the oven to 400 F
2. Season the thighs with salt and pepper to taste. Make sure you season over and under the skin as well.
3. Take half of the butter cubes and stuff them under the chicken skin.
4. Squeeze the juice of the lemon over all of the thighs. Top with remaining butter cubes. Sprinkle with parsley.
5. Place the chicken on a roasting or baking pan. Let the chicken sit for 15 minutes at room temperature.
6. Place the chicken in the preheated oven and bake for 35 minutes. Please resist the temptation to open the oven door. Leaving the door closed will help the chicken turn this beauiful golden color and the skin to be irresistibly crispy!
This recipe yields 3 servings of two thighs each. Each serving has 1.3 Net carbs.
Ingredients:
6 skin on, bone in, chicken thighs
4 tbsp (1/4 cup) of cold butter cut into small cubes
1/4 cup chopped fresh parsley
1 large lemon
sea salt and black pepper
Directions:
1. Preheat the oven to 400 F
2. Season the thighs with salt and pepper to taste. Make sure you season over and under the skin as well.
3. Take half of the butter cubes and stuff them under the chicken skin.
4. Squeeze the juice of the lemon over all of the thighs. Top with remaining butter cubes. Sprinkle with parsley.
5. Place the chicken on a roasting or baking pan. Let the chicken sit for 15 minutes at room temperature.
6. Place the chicken in the preheated oven and bake for 35 minutes. Please resist the temptation to open the oven door. Leaving the door closed will help the chicken turn this beauiful golden color and the skin to be irresistibly crispy!
This recipe yields 3 servings of two thighs each. Each serving has 1.3 Net carbs.
Cheesy Bacon "Potato" Bake
This bake is the most luscious, cheesy, flavorful way i've ever eaten cauliflower! I have always liked cauliflower prepared in any way, but this dish blew me away. A good friend who HATES cauliflower stopped by and had two big servings! It is a great side dish to chicken or steak and it's good enough for company. Enjoy!
Ingredients:
1/2 medium head of cauliflower, cleaned and separated into florets
5 slices of thick cut bacon cooked and crumbled
3 green onions including green tops, sliced finely
4 oz cream cheese (I used Philadelphia)
1/4 cup sour cream (I used Daisy)
1 cup extra sharp cheddar cheese, grated
salt and pepper to taste
paprika to sprinkle on top, optional but adds a pretty color
Directions:
1. Preheat oven to 350 F
2. In a large pot with half a cup of water, steam cauliflower until tender (about 15 minutes) Turn off the heat.
3. This is a very important step please don't skip it! Drain the cauliflower and add back to the hot pot. There will still be residual heat on the pot and that heat will help dry the excess moisture from the cauliflower. Mash the cauliflower roughly. It's better if it's not completely smooth.
4. Add the cream cheese to the cauliflower and stir until completely combined. Add the sour cream, green onion, bacon, and extra sharp cheddar. Mix until completely combined. Season with salt and pepper to taste.
5. Add the mashed cauliflower to an oven safe pan. And top with paprika.
6. Bake in the oven for 20 minutes until it is hot and bubbly. Serve.
This recipe yields 6 servings each with 3.1 Net carbs.
I used fresh cauliflower for this recipe because I prefer the taste and texture. But you could use frozen if you wish.
This bake would be fantastic with chopped ham instead of bacon.
I think the extra sharp cheddar makes a huge difference to the quality and flavor of this recipe.
This dish would also be great as a main dish!
Ingredients:
1/2 medium head of cauliflower, cleaned and separated into florets
5 slices of thick cut bacon cooked and crumbled
3 green onions including green tops, sliced finely
4 oz cream cheese (I used Philadelphia)
1/4 cup sour cream (I used Daisy)
1 cup extra sharp cheddar cheese, grated
salt and pepper to taste
paprika to sprinkle on top, optional but adds a pretty color
Directions:
1. Preheat oven to 350 F
2. In a large pot with half a cup of water, steam cauliflower until tender (about 15 minutes) Turn off the heat.
3. This is a very important step please don't skip it! Drain the cauliflower and add back to the hot pot. There will still be residual heat on the pot and that heat will help dry the excess moisture from the cauliflower. Mash the cauliflower roughly. It's better if it's not completely smooth.
4. Add the cream cheese to the cauliflower and stir until completely combined. Add the sour cream, green onion, bacon, and extra sharp cheddar. Mix until completely combined. Season with salt and pepper to taste.
5. Add the mashed cauliflower to an oven safe pan. And top with paprika.
6. Bake in the oven for 20 minutes until it is hot and bubbly. Serve.
This recipe yields 6 servings each with 3.1 Net carbs.
I used fresh cauliflower for this recipe because I prefer the taste and texture. But you could use frozen if you wish.
This bake would be fantastic with chopped ham instead of bacon.
I think the extra sharp cheddar makes a huge difference to the quality and flavor of this recipe.
This dish would also be great as a main dish!
Wednesday, February 16, 2011
Sweet Teriyaki Short Ribs
I love short ribs. I love the taste and the tenderness. I always make them steamed and fried with a Mexican salsa. But today I had a great idea. Teriyaki ribs! I used a low carb Teriyaki sauce by Seal Sama. It has 1 carb per tablespoon and it is sweetened with Splenda. It tastes amazing! Doesn't taste diet at all. I got mine at Netrition.com for $4.99. I highly recommend ordering some next time you place an order there. It would also be good as a marinade, or with chicken!
Ingredients:
2 lbs beef short ribs, cleaned and cut into sections
1 tsp garlic powder
salt and pepper
1/2 cup Seal Sama Sugar Free Teriyaki sauce
green tops from 1 green onion sliced at an angle
Directions:
1. Season the ribs with salt and pepper and garlic powder
2. Follow the directions for my steamed and fried short ribs
3. Place the Teriyaki sauce in a large bowl.
4. When the ribs are done, add to bowl with sauce and toss to coat.
5. Sprinkle with green onion tops and serve!
This recipe yields 3 servings, each with 3.34 Net carbs
I served this with Chinese green beans.
This is what the Teriyaki sauce looks like:
Ingredients:
2 lbs beef short ribs, cleaned and cut into sections
1 tsp garlic powder
salt and pepper
1/2 cup Seal Sama Sugar Free Teriyaki sauce
green tops from 1 green onion sliced at an angle
Directions:
1. Season the ribs with salt and pepper and garlic powder
2. Follow the directions for my steamed and fried short ribs
3. Place the Teriyaki sauce in a large bowl.
4. When the ribs are done, add to bowl with sauce and toss to coat.
5. Sprinkle with green onion tops and serve!
This recipe yields 3 servings, each with 3.34 Net carbs
I served this with Chinese green beans.
This is what the Teriyaki sauce looks like:
Chinese Green Beans
If your tired of eating steamed green beans, try them this way next time! They're savory, slightly sweet, and slightly spicy. Delicious on the side of grilled chicken or steak or Chinese chicken wings. These are similar to the green beans served in Chinese buffets. If you can find them you can use those long Chinese green beans cut into 2 inch pieces. My new favorite way to eat green beans!
Ingredients:
6 oz fresh breen beans, cleaned, trimmed, and cut at an angle into 2 inch pieces
1 green onion, including the green tops, sliced at an angle
1 tbsp soy sauce
1/2 tsp Chinese chile paste (I used garlic chile paste)
1 garlic clove, minced
1 tsp fresh ginger minced
1 tsp Splenda
salt and pepper to taste
1/2 tsp sesame oil
3 tbsp oil, (peanut, vegetable, or coconut)
Directions:
1. Heat a wok or medium pan to high heat. Add 2 tbsp of oil.
2. Add the green beans and stir fry for 6-7 minutes until they start to get a brown color but are still tender crisp, remove the green beans to a plate.
3. Add the remaining tbsp of oil to the pan. Add the garlic, ginger, and green onion. Lightly stir fry for a minute. Add the green beans back to the pan. Add the chile paste, soy sauce, Splenda, salt and pepper. Stir fry for 2-3 minutes.
4. Add sesame oil and serve.
This recipe yields 2 servings and can easily be doubled for more servings.
Each serving has 4.7 Net carbs
Ingredients:
6 oz fresh breen beans, cleaned, trimmed, and cut at an angle into 2 inch pieces
1 green onion, including the green tops, sliced at an angle
1 tbsp soy sauce
1/2 tsp Chinese chile paste (I used garlic chile paste)
1 garlic clove, minced
1 tsp fresh ginger minced
1 tsp Splenda
salt and pepper to taste
1/2 tsp sesame oil
3 tbsp oil, (peanut, vegetable, or coconut)
Directions:
1. Heat a wok or medium pan to high heat. Add 2 tbsp of oil.
2. Add the green beans and stir fry for 6-7 minutes until they start to get a brown color but are still tender crisp, remove the green beans to a plate.
3. Add the remaining tbsp of oil to the pan. Add the garlic, ginger, and green onion. Lightly stir fry for a minute. Add the green beans back to the pan. Add the chile paste, soy sauce, Splenda, salt and pepper. Stir fry for 2-3 minutes.
4. Add sesame oil and serve.
This recipe yields 2 servings and can easily be doubled for more servings.
Each serving has 4.7 Net carbs
Deluxe Grilled Chicken Salad
Ok, so this isn't really a recipe, it's more of an idea. It's a great way to get in your veggies and protein. Most people think of salad as some wilted greens with gloopy dressing. But that shouldn't be the case! Use different types of greens, romaine, iceberg, baby spinach, arugula, butter lettuce, the possibilities are endless! Top with your choice of protein, chicken, steak, shrimp, hard boiled egg, etc. And then add fun goodies like crumbled bacon, avocado, cheese, cucumbers, bell peppers, cherry tomatoes, red onion, even some nuts or seeds if you're not on induction.
Obviously the carb count will depend on the ingredients you use. But get creative, use your imagination! This is one of the tastiest salads i've had. It has iceberg lettuce, grilled chicken, hard boiled egg, cucumbers, red onion, cheddar cheese, avocado, crumbled bacon, and cherry tomatoes. I ate it with ranch dressing. Yum!
Adriana's Low Carb French Onion Soup
One of my favorite dishes to have on the side of a nice juicy steak is French onion soup. Once upon a time my favorite French onion soup was from Outback Steakhouse, but i've decided to come up with my own version which is much lower in carb, has no bread, is much more delicious and I can make it whenever I want for a fraction of the cost! Woop!
Ingredients:
1 medium onion, sliced in strips
1 15 oz can of beef broth or stock (standard can size)
1/2 tsp dried ground thyme
3 tbsp butter
4 oz of Provolone, Gruyere, or Swiss cheese
salt and pepper to taste
4 oven safe ramekins
Directions:
1. Preheat the broiler to high.
2. Heat a medium pot to medium high heat, add the butter until melted.
3. Add the onion to the pot and cook for 15 minutes, until deep golden brown. It is important to keep an eye and keep stirring the onions to prevent them from burning. After 15 minutes add the thyme, salt and pepper. (Go easy on the salt because the beef broth is already salted)
4. Add the beef broth or stock and cover.
5. Simmer on low for 10 minutes. Taste and adjust salt if necessary.
6. Turn off heat and divide soup between 4 oven safe ramekins. Top with one ounce of cheese of choice and place under broiler for 2 minutes until the cheese gets golden and bubbly. Please keep a close eye on the broiler as the cheese can burn very quickly. I placed the ramekins on a cookie sheet for ease of putting in and taking out of the oven.
I used smoked provolone. I got the presliced kind at the grocery store and it was the perfect size to cover the ramekins.
This soup makes a wonderful side to a steak!
Recipe yields 4 servings, each with 3.04 Net carbs
Ingredients:
1 medium onion, sliced in strips
1 15 oz can of beef broth or stock (standard can size)
1/2 tsp dried ground thyme
3 tbsp butter
4 oz of Provolone, Gruyere, or Swiss cheese
salt and pepper to taste
4 oven safe ramekins
Directions:
1. Preheat the broiler to high.
2. Heat a medium pot to medium high heat, add the butter until melted.
3. Add the onion to the pot and cook for 15 minutes, until deep golden brown. It is important to keep an eye and keep stirring the onions to prevent them from burning. After 15 minutes add the thyme, salt and pepper. (Go easy on the salt because the beef broth is already salted)
4. Add the beef broth or stock and cover.
5. Simmer on low for 10 minutes. Taste and adjust salt if necessary.
6. Turn off heat and divide soup between 4 oven safe ramekins. Top with one ounce of cheese of choice and place under broiler for 2 minutes until the cheese gets golden and bubbly. Please keep a close eye on the broiler as the cheese can burn very quickly. I placed the ramekins on a cookie sheet for ease of putting in and taking out of the oven.
I used smoked provolone. I got the presliced kind at the grocery store and it was the perfect size to cover the ramekins.
This soup makes a wonderful side to a steak!
Recipe yields 4 servings, each with 3.04 Net carbs
Wednesday, February 9, 2011
Mexican Lettuce Wraps
Who needs tortillas when you can have zesty taco meat, shredded cheese, sour cream and avocado piled high on lettuce wraps! This is an excellent light lunch or dinner and it can even be an appetizer. The flavors go so well together. Throw this simple dish together the next time you're craving tacos!
Ingredients:
1 lb ground beef (you could use turkey if you wanted)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 green onions chopped
10 large iceberg lettuce leaves, whole, washed and dried (you could use romaine, or Bibb lettuce)
1/2 cup cheddar or monterey jack cheese, shredded (I used a mixture of both)
1/2 cup sour cream
1/2 large tomato, chopped
1/2 large avocado, diced
Directions:
1. In a large pan over medium heat add the ground beef. Cook until lightly browned. Drain if there's excess grease.
2. Add the white part of the green onions to the pan and cook for 2 minutes. Add onion powder, garlic powder, cumin, and chili powder, salt and pepper to taste. Cook for 5 minutes more.
3. To assemble the wraps, top a lettuce leaf with taco meat, shredded cheese, avocado, sour cream, and the green tops of the green onions.
You can also place the taco meat on a large plate surrounded by the toppings and assemble the wraps at the table or if you're hosting a party your guests can each assemble their own. This would be excellent for Taco Night maybe with a couple of low carb Margaritas or beer! Fiesta!
This recipe yields 10 wraps each with 1.6 Net carbs
It's up to you how many servings you get, I personally ate 4 wraps as a meal, but if you serve them as appetizers you'll get more servings.
This recipe is induction friendly.
I ate these wraps with Tabasco sauce and it just made the wraps 100 times better! Yum!
Ingredients:
1 lb ground beef (you could use turkey if you wanted)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 green onions chopped
10 large iceberg lettuce leaves, whole, washed and dried (you could use romaine, or Bibb lettuce)
1/2 cup cheddar or monterey jack cheese, shredded (I used a mixture of both)
1/2 cup sour cream
1/2 large tomato, chopped
1/2 large avocado, diced
Directions:
1. In a large pan over medium heat add the ground beef. Cook until lightly browned. Drain if there's excess grease.
2. Add the white part of the green onions to the pan and cook for 2 minutes. Add onion powder, garlic powder, cumin, and chili powder, salt and pepper to taste. Cook for 5 minutes more.
3. To assemble the wraps, top a lettuce leaf with taco meat, shredded cheese, avocado, sour cream, and the green tops of the green onions.
You can also place the taco meat on a large plate surrounded by the toppings and assemble the wraps at the table or if you're hosting a party your guests can each assemble their own. This would be excellent for Taco Night maybe with a couple of low carb Margaritas or beer! Fiesta!
This recipe yields 10 wraps each with 1.6 Net carbs
It's up to you how many servings you get, I personally ate 4 wraps as a meal, but if you serve them as appetizers you'll get more servings.
This recipe is induction friendly.
I ate these wraps with Tabasco sauce and it just made the wraps 100 times better! Yum!
Friday, February 4, 2011
Super Bowl Sunday!
Super Bowl Sunday is only two days away, and while everyone is out buying frozen pizzas and cheetos you can start getting ready by making some of these low carb Game Day recipes.
Of course no Super Bowl Party would be complete without wings!
And for dessert, how about some........
Of course no Super Bowl Party would be complete without wings!
In addition to the wings there are many more low carb options for you!
How about some veggies with low carb ranch?
And for dessert, how about some........
Whether you're hosting a Super Bowl party at your home, or going to a friends house, you don't have to pass up on having fun and eating yummy party food. All of these recipes have been tested and loved by low carb and high carb eaters. You can serve these along with the high carb food or take a couple of these recipes to a party. I guarantee that everyone will want some of the delicious food you'll be eating. And since most of these recipes make enough to share, it's perfect!
Make sure there is something at the party for you to eat and snack on, that way you won't feel tempted by all the high carb junk. Don't forget to have or take something to drink as well.
And most importantly, have fun! Enjoy watching the game with your family and friends, enjoy eating delicious food and not feeling deprived, but most of all feel like a winner because you can stick to your plan and still be on your way to your weight loss goal!
Have fun, be safe and good luck to your team! Hut hut!
Thursday, February 3, 2011
Low Carb Ranch
Ok, so this ranch recipe is semi-homemade because you make it at home (duh, right!?) but you get a little help from this Hidden Valley ranch mix. There are directions on the back for how to make it, but I have my own way and it comes out amazing! Absolutely no comparison to bottled ranch dressing low carb or not. My favorite low carb ranch is Ken's Buttermilk ranch, but since making this recipe it doesn't taste as good as it used to. I made this ranch for my sisters (I test a lot of low carb recipes on them!) And they said the following things: I want to drink this ranch with a straw! I want a swimming pool full of this ranch! This is the best ranch i've ever had!
So there you go, fully approved by non-low carbing teenagers! And by low carbers as myself and others as well of course! It's gonna be hard to have portion control with this, trust me you'll really want to drink it with a straw! *wink*
Ingredients:
1 cup of full fat mayonnaise (I used Duke's)
1/4 cup of sour cream (I used Daisy)
1/2 cup of heavy cream
1/4 cup of water
1 packet of Hidden Valley Buttermilk Ranch mix (0.4 oz)
Directions:
1. In a large bowl mix the mayo and the sour cream, add the ranch packet, stir to combine. Add the heavy cream and the water. Mix until everything is combined. I think this is the right consistency I like for ranch, but if by any chance you would like it thinner just add a tablespoon of water at a time until it reaches the consistency you prefer.
3. Cover and refrigerate the ranch for at least 30 minutes before you serve it. It really makes a difference in the flavor.
Keep covered in the refrigerator for up to 5 days. Stir well before using.
This is the seasoning packet I used:
And here is the nutrition information:
This recipe makes 2 cups of dressing. There are 16 servings of 2 tbsp each. Each 2 tbsp serving has 1.34 Net carbs.
So there you go, fully approved by non-low carbing teenagers! And by low carbers as myself and others as well of course! It's gonna be hard to have portion control with this, trust me you'll really want to drink it with a straw! *wink*
Ingredients:
1 cup of full fat mayonnaise (I used Duke's)
1/4 cup of sour cream (I used Daisy)
1/2 cup of heavy cream
1/4 cup of water
1 packet of Hidden Valley Buttermilk Ranch mix (0.4 oz)
Directions:
1. In a large bowl mix the mayo and the sour cream, add the ranch packet, stir to combine. Add the heavy cream and the water. Mix until everything is combined. I think this is the right consistency I like for ranch, but if by any chance you would like it thinner just add a tablespoon of water at a time until it reaches the consistency you prefer.
3. Cover and refrigerate the ranch for at least 30 minutes before you serve it. It really makes a difference in the flavor.
Keep covered in the refrigerator for up to 5 days. Stir well before using.
This is the seasoning packet I used:
And here is the nutrition information:
This recipe makes 2 cups of dressing. There are 16 servings of 2 tbsp each. Each 2 tbsp serving has 1.34 Net carbs.
Low Carb Boneless Wings
Just in time for Super Bowl Sunday- Boneless wings! Oh yes! You can always have wings on low carb as long as they're not breaded, but now you can also have these juicy, crispy, breaded pieces of deliciousness! They're very simple, cheap and fast to make not to mention super tasty. I made these for my sisters (teenagers) and some friends who don't low carb and they loved them! That's how I know if a recipe is really a winner, if people who don't low carb love them, I know it's a keeper!
Ingredients:
1 lb of boneless, skinless chicken breasts (about three large breasts) Cut into chunks
1 recipe for Adriana's Basic Breading
2 eggs, beaten with 1 tbsp of water
1 1/2 tbsp of Mrs. Dash Garlic and Herb
oil for frying
Directions:
1. Prepare the low carb breading and add it to a ziploc bag along with Mrs. Dash. Mix well to combine
2. Add about one inch of oil to a large pan, heat to medium high heat
3. Dip chicken pieces into egg wash, then add them to the bag with the seasoned breading. Shake well to coat. Add about 4-5 pieces of chicken to the bag at a time to ensure even coating. Repeat the process until all the chicken is coated.
4. Add the breaded pieces of chicken to pan. Cook until golden brown, then turn and cook on the other side till golden brown. It will take about 3-4 minutes per side to cook.
If you have any leftover breading take some cheese sticks, dip them into the egg wash and then shake them in the breading. Fry in the pan until golden brown on all sides. Mmmmmm melty, gooey, cheesy mozarella sticks!
These boneless wings are really good hot, room temperature, and even cold from the fridge as leftovers!
You can serve them plain as is, they have great flavor and are great for people who don't like spicy food and also for kids. (trust me they'll love these!) But if you would like them in sauce you can use your favorite hot wing sauce with no added sugar, a favorite of mine is Hooter's Hot wings sauce, very low in carbs and no added sugars. You can also use a mixture of hot sauce and butter. Or sugar free barbecue sauce or whatever way you usually like on boneless wings!
I used this hot wing sauce:
I found it at my regular grocery store for $1.99. It's very low in carbs and has no added sugars. Best of all it has great taste, its got heat but not too much, just perfect. It comes in a close second to my favorite wing sauce, Hooters.
You can serve these wings with my homemade ranch or blue cheese and celery sticks.
There is only trace carbs in this recipe as written. The only carbs you would have to look out for would be the ones of the sauce you use.
This recipe is suitable for induction.
Regular Wings Mmmmm
Or you can also try them with sauce!
Ingredients:
1 lb of boneless, skinless chicken breasts (about three large breasts) Cut into chunks
1 recipe for Adriana's Basic Breading
2 eggs, beaten with 1 tbsp of water
1 1/2 tbsp of Mrs. Dash Garlic and Herb
oil for frying
Directions:
1. Prepare the low carb breading and add it to a ziploc bag along with Mrs. Dash. Mix well to combine
2. Add about one inch of oil to a large pan, heat to medium high heat
3. Dip chicken pieces into egg wash, then add them to the bag with the seasoned breading. Shake well to coat. Add about 4-5 pieces of chicken to the bag at a time to ensure even coating. Repeat the process until all the chicken is coated.
4. Add the breaded pieces of chicken to pan. Cook until golden brown, then turn and cook on the other side till golden brown. It will take about 3-4 minutes per side to cook.
If you have any leftover breading take some cheese sticks, dip them into the egg wash and then shake them in the breading. Fry in the pan until golden brown on all sides. Mmmmmm melty, gooey, cheesy mozarella sticks!
These boneless wings are really good hot, room temperature, and even cold from the fridge as leftovers!
You can serve them plain as is, they have great flavor and are great for people who don't like spicy food and also for kids. (trust me they'll love these!) But if you would like them in sauce you can use your favorite hot wing sauce with no added sugar, a favorite of mine is Hooter's Hot wings sauce, very low in carbs and no added sugars. You can also use a mixture of hot sauce and butter. Or sugar free barbecue sauce or whatever way you usually like on boneless wings!
I used this hot wing sauce:
I found it at my regular grocery store for $1.99. It's very low in carbs and has no added sugars. Best of all it has great taste, its got heat but not too much, just perfect. It comes in a close second to my favorite wing sauce, Hooters.
You can serve these wings with my homemade ranch or blue cheese and celery sticks.
There is only trace carbs in this recipe as written. The only carbs you would have to look out for would be the ones of the sauce you use.
This recipe is suitable for induction.
Tuesday, February 1, 2011
Alice Springs Chicken
When I used to frequent restaurants very often, my favorite dish at Outback Steakhouse was their Alice Springs Chicken. A grilled chicken breast topped with Monterey Jack cheese, bacon, sauteed mushrooms, and a honey mustard sauce. Last night I created my own version and I must say I was rather impressed with myself. I think my version tasted a lot better than theirs and with much less carbs too! Enjoy!
Ingredients:
4 large boneless, skinless chicken breasts, sliced in half for two thin pieces of chicken per breast
4 slices of thick cut bacon, each piece cut into two pieces
4 slices of Monterey Jack cheese OR 1 cup of shredded Monterey Jack Cheese
6 large mushrooms, sliced
salt and pepper to taste
2 tbsp oilve oil
Honey Mustard Sauce:
1/2 cup of Mayo
5 tbsp Dijon mustard
2 tbsp sour cream
4 teaspoons of Splenda (I used liquid for less carbs)
2 tbsp heavy cream
pinch of salt
The sauce makes a little over a cup. You won't use all of it in this recipe, but you can store the rest covered in a plastic container in the fridge for up to a week. The sauce is really good! It would go great as a dip for veggies, low carb chicken tenders, or thinned out with a little extra heavy cream for a delicious salad dressing!
Directions:
1. Preheat oven to 350 F
2. In a large frying pan over medium high heat, add olive oil. Season chicken with salt and pepper to taste and cook until cooked through and golden brown. (I did mine in several batches)
3. In a separate pan cook bacon until crispy. Remove bacon to paper towel lined plate. Add mushrooms to the pan with the bacon grease and sautee until cooked. Remove mushrooms to paper towel lined plate with the bacon
4. To make the sauce: Mix all the ingredients for the sauce in a medium bowl, and set aside
5. In a baking sheet or pan, place the chicken breast, top each piece with one piece of bacon, half a slice of Monterey Jack cheese, mushrooms, and drizzle with the honey mustard sauce.
6. Bake in the oven for 10-12 minutes until cheese is melted and bubbly.
I served mine with Garlic and Herb "rice" Very simple, I just added 3 tbsp of my Garlic and Herb Compound Butter to my Perfect Steamed Cauli Rice and Ta-Da! A super simple super yummy side! You could also steam some veggies, broccoli, zucchini, cauliflower, and top with the compound butter.
This recipe yields 4 servings of two pieces of chicken each.
Each serving has 2.3 Net carbs
Please note the carb count is only for the chicken dish, not any sides. It is also calculated with liquid Splenda.
Ingredients:
4 large boneless, skinless chicken breasts, sliced in half for two thin pieces of chicken per breast
4 slices of thick cut bacon, each piece cut into two pieces
4 slices of Monterey Jack cheese OR 1 cup of shredded Monterey Jack Cheese
6 large mushrooms, sliced
salt and pepper to taste
2 tbsp oilve oil
Honey Mustard Sauce:
1/2 cup of Mayo
5 tbsp Dijon mustard
2 tbsp sour cream
4 teaspoons of Splenda (I used liquid for less carbs)
2 tbsp heavy cream
pinch of salt
The sauce makes a little over a cup. You won't use all of it in this recipe, but you can store the rest covered in a plastic container in the fridge for up to a week. The sauce is really good! It would go great as a dip for veggies, low carb chicken tenders, or thinned out with a little extra heavy cream for a delicious salad dressing!
Directions:
1. Preheat oven to 350 F
2. In a large frying pan over medium high heat, add olive oil. Season chicken with salt and pepper to taste and cook until cooked through and golden brown. (I did mine in several batches)
3. In a separate pan cook bacon until crispy. Remove bacon to paper towel lined plate. Add mushrooms to the pan with the bacon grease and sautee until cooked. Remove mushrooms to paper towel lined plate with the bacon
4. To make the sauce: Mix all the ingredients for the sauce in a medium bowl, and set aside
5. In a baking sheet or pan, place the chicken breast, top each piece with one piece of bacon, half a slice of Monterey Jack cheese, mushrooms, and drizzle with the honey mustard sauce.
6. Bake in the oven for 10-12 minutes until cheese is melted and bubbly.
I served mine with Garlic and Herb "rice" Very simple, I just added 3 tbsp of my Garlic and Herb Compound Butter to my Perfect Steamed Cauli Rice and Ta-Da! A super simple super yummy side! You could also steam some veggies, broccoli, zucchini, cauliflower, and top with the compound butter.
This recipe yields 4 servings of two pieces of chicken each.
Each serving has 2.3 Net carbs
Please note the carb count is only for the chicken dish, not any sides. It is also calculated with liquid Splenda.
Thursday, January 27, 2011
Lemon Silk Mini Cheesecakes
These mini cheesecakes are yet another variation of my original cheesecakes. The addition of extra lemon juice gives them a tangy sweet twist. They're so creamy and luscious they'll feel like silk in your mouth. Serve them for dessert tonight if you're looking for something tangy, sweet and refreshing!
Directions:
Use the same recipe and directions for Adriana's Mini Cheesecakes. The only change you will need to make is to increase the lemon juice from 1 tbsp to 3 tbsp.
*Optional* You can add 2-3 drops of yellow food coloring to the batter to make it look a little more bright and yellow.
Bake for 12-15 minutes until set. Let cool and refrigerate overnight before eating. Garnish with slivers of lemon zest if desired.
This recipe is suitable for induction IF you make it WITHOUT the crust.
This recipe yields 12 mini cheesecakes. Each cheesecake has 1.91 Net carbs
You can also make this cheesecake in a pie pan if you'd prefer.
Directions:
Use the same recipe and directions for Adriana's Mini Cheesecakes. The only change you will need to make is to increase the lemon juice from 1 tbsp to 3 tbsp.
*Optional* You can add 2-3 drops of yellow food coloring to the batter to make it look a little more bright and yellow.
Bake for 12-15 minutes until set. Let cool and refrigerate overnight before eating. Garnish with slivers of lemon zest if desired.
This recipe is suitable for induction IF you make it WITHOUT the crust.
This recipe yields 12 mini cheesecakes. Each cheesecake has 1.91 Net carbs
You can also make this cheesecake in a pie pan if you'd prefer.
Bacon Wrapped Hot Dogs
These bacon wrapped hot dogs are a cinch to make and they can be made outside on the grill, stove top grill, or in the oven under the broiler. You can serve these bacon beauties with mustard, ketchup, melted cheese, onion, jalapenos, pico de gallo, relish or anything your little low carb heart desires! They're very tasty, the combination of the crispy, salty bacon and the juicy beef hot dog make for a snack or entree that you'll love and will fill you right up! They're also very portable, you can take them with you to work and reheat, add them to your kids lunchbox or bento box, or even eat them for breakfast on the road. Enjoy!
Ingredients:
6 All beef hot dogs I used Hebrew National 1 carb per hot dog and no added sugars
6 strips of bacon (I used center cut)
Directions:
1. Wrap the bacon around the hot dogs, stretching as you wrap. The more stretched out the bacon is on the dog the better it will stay on and not unroll while you cook it.
2. Grill the hot dogs for 10-12 minutes or until the bacon is cooked and crispy. OR turn the broiler in the oven on high and broil the hot dogs for 4 minutes per side until done.
Simple! Each hot dog comes out to 1 Net carb if you use the Hebrew National brand. If not, then count the carbs that the hot dogs you use have because the bacon has no carbs. Of course try to get the bacon with no added or reduced sugar.
Wednesday, January 26, 2011
Grilled New York Strip Steak
I use this marinade with all the steaks I make: ribeyes, New York Strip steaks, all steaks. It gives the steak a very good flavor and color. I like my steak cooked well done but you can cook it to your preference of course!
Ingredients:
2 New York Strip Steaks
Marinade:
1 tbsp soy sauce
1/2 tbsp worcestershire sauce
2 tbsp fresh parsley, chopped
1 tbsp olive oil
sprinkle of salt
black pepper to taste
Directions:
1. Mix all the ingredients for the marinade and combine with the steaks. Let the steaks marinade for at least an hour.
2. Preheat the grill (I used an indoor stove top grill) to medium high heat
3. Add steaks and cook until it reaches your desired doneness
4. Top with a couple of pats of Garlic and herb compound butter and serve with Deluxe mashed cauliflower and assorted roasted vegetables.
1.5 Net carbs per steak with this marinade.
The marinade can also be doubled or tripled for more steaks.
Ingredients:
2 New York Strip Steaks
Marinade:
1 tbsp soy sauce
1/2 tbsp worcestershire sauce
2 tbsp fresh parsley, chopped
1 tbsp olive oil
sprinkle of salt
black pepper to taste
Directions:
1. Mix all the ingredients for the marinade and combine with the steaks. Let the steaks marinade for at least an hour.
2. Preheat the grill (I used an indoor stove top grill) to medium high heat
3. Add steaks and cook until it reaches your desired doneness
4. Top with a couple of pats of Garlic and herb compound butter and serve with Deluxe mashed cauliflower and assorted roasted vegetables.
1.5 Net carbs per steak with this marinade.
The marinade can also be doubled or tripled for more steaks.