What does your low carb meals look like??
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@clawson91 - when I make it, basically I saute the spaghetti squash (already steamed) in butter, add garlic salt, cream, then cheese, and meat, if I'm eating it. SO lazy way of doing it.
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I don't eat meat (I do occasionally eat seafood), so doing LC is more complicated for me. I'm on the Whole30 right now as well so cannot have dairy products. I made these Whole30 compliant fish "tacos" the other night and they are going to be a new staple to get me through this. Large tilapia fillet pan fried in EVOO with Tony Chachere's (I would be nowhere without my Tony's), avocado, salsa and nutritional yeast flakes. The key I've found is good seasoning. Might try the same thing with eggs to make breakfast "tacos" since I try not to eat seafood more than 2-3 times a week.
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Eggroll in a Bowl, from MostlyHomeMadeMom.com. This one had ground chicken. Also good with lean ground beef and I'm sure ground title will be just as good. I would love to try with shrimp! I double the recipe except for the soy sauce...1/2 cup is plenty!
This looks delicious, looking it up now!!
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No pic but for dinner we had chicken breast stuffed with spinach garlic and cream cheese then wrapped in bacon and steamed asparagus drizzled with melted butter on the side.3
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Ok, it's been too long since I have posted here.
Breakfast this morning:
Lunch yesterday at a place called Twisted Bistro. Big Daddy Patty (10 oz) with cheese, mushrooms, and bacon:
Hot Wings from Wingstop:
Grilling out at a friends:
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Ok, it's been too long since I have posted here.
Breakfast this morning:
Lunch yesterday at a place called Twisted Bistro. Big Daddy Patty (10 oz) with cheese, mushrooms, and bacon:
Hot Wings from Wingstop:
Grilling out at a friends:
Holy crap! I have that platter (and a matching serving bowl). Got them 16yrs ago as a wedding present and have never used them for anything except dust collectors, lol0 -
@KnitOrMiss: Love me some Crack Slaw.1
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Steak and chorizo with couple chipotle ranch and hot sauce. I was going to make tacos with lettuce but didn't want to mess the delicious meat up with anything else.
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I made this for a picnic tomorrow! It's a Pizza toppings casserole and it looks and smells amazing!
It was super easy. Here's where I got the recipe:
http://genaw.com/lowcarb/pizza_topping_casserole.html
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I ate it too fast but last night and tonight was flathead pizza made with a taco glove toppings. So yummy. My husband frozen them two together making almost like a pizza sandwich and it was amazing!!!0
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This was AMAZING. Fathead pizza crust with spinach/artichoke dip topping (plus some shrimp that I added because I love them.
And I'm noticing a pizza trend in this thread!
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Pulled Pork topped with melted provolone cheese
Grilled Chicken
Burgers w/ChimiChurri sauce
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I could eat that entire plate of grilled chicken legs...
a few things I've done recently:
Gyoza (potsticker) meatballs, w/ a dipping sauce...I prefer these with shredded, sauted cabbage & green onion.
Blackened tuna with wasabi sauce over a salsa of sorts I made with yellow tomato, onion, avocado, jalapeno, radish, cilantro, lime juice and a small amount of watermelon
and my first stab at oysters...only put the knife halfway through my hand, success!
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@JodehFoster - Do you have a base recipe for the Gyoza?0
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sure! The smell & flavor is incredible. This is the recipe I used (ended up using ground veal, store didn't have plain ground pork):
Gyoza Meatballs from Well Fed 2
Serves 2-4 | Prep 10 min | Chill 20 min | Cook 20 min | Whole30 approved
Meatballs:
1/4 pound shitake mushrooms, stemmed and finely chopped
1/8 head green cabbage, very thinly sliced (about 1 cup)
1 tablespoon coconut aminos or homemade substitute (I use low-sod soy sauce)
1 pound ground pork
1/2 cup water chestnuts, minced
2 scallions, very thinly sliced (about 1/4 cup)
1 tablespoon chopped chives (dried or fresh)
1 teaspoon salt
1 teaspoon powdered ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons warm water
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
NOTE: Why cream of tartar and baking soda? Traditional ground meat recipes are usually tenderized with breadcrumbs. I use a cream of tartar/baking soda combo to keep the meat light and juicy, with a nice, crisp exterior.
Directions:
Preheat oven to 400F. Cover a rimmed baking sheet with parchment paper.
Heat a large, non-stick skillet over medium heat. Add the mushrooms, cabbage, and coconut aminos to the pan; cover and steam until soft, about 5 minutes. Set aside until cool to the touch.
In a large mixing bowl, place the cooled vegetables, pork, water chestnuts, scallions, chives, salt, ginger, crushed red pepper flakes, black pepper, sesame oil, and garlic. In a small bowl or measuring cup, mix the water, cream of tartar, and baking soda with a fork until combined. When it fizzes, add to the meat and mix until all the ingredients are evenly distributed. Place in the fridge to chill for 15 minutes or up to overnight. (Chilling makes the balls easier to roll. If you’re in a hurry, you can skip the chilling step.) Meanwhile…
Moisten your hands and a 1 tablespoon measuring spoon or scoop with cold water and shake to remove excess. Measure out the meat and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart. Slide the Gyoza Meatballs into the oven and bake for 20-25 minutes, until golden brown and cooked through. Serve hot with dipping sauce for dunking on a bed of Oven-Roasted Cauliflower Rice… or drop them into this Gyoza Soup with Pork Broth.
*I actually bought some Oriental Flavor ramen soup to use the flavor packets from for these meatballs, if I felt like broth w/ them...toss the noodles away
I don't have nutritional data on these & never bothered to figure it out for myself...sorry
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Here's a simple dinner tonight. Just a couple fried eggs on top of some cheese, topped with 4 kinds of deli meat, some cheese and mayo. Very good!
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HI Ryan - I used a holder for beer can chicken, but didn't have any beer or a can. I just plopped it on, put a mayo rub on the chicken and cooked it low and slow. It is actually done in a gas grill, not a smoker or charcoal, but it was still excellent!3 -
JodehFoster wrote: »Gyoza (potsticker) meatballs, w/ a dipping sauce...I prefer these with shredded, sauted cabbage & green onion.
OMG those meatballs look AMAZING!
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