Low Carb Recipes

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You can find recipes for most of these if you search online so I won't go into detail unless you have a question on one:

Bread:
* Lettuce wraps. Use green leaf, red leaf, or the outside of iceburg lettuce. Burgers are available this way at Carl's Jr and Red Robin (that I know of)
* Muffin in a minute. These are great especially to boost your fiber and get things...moving. You can make them sweet or savory.
* Oopsie rolls. Bland and take a while to make, but keep well and are great for sandwiches that feel more normal
* 45 cal bread or bagel thins are decent for when you just need some bread

Tortillas:
* Mission carb balance tortillas. Expensive, but very good. Tons of fiber

Pancakes:
* Muffin in a minute with a bit of SF caramel inside and some SF maple syrup on top. Tastes like a whole wheat pancake!
* I've heard of but have not tried 2 ingredient pancakes. They have banana and egg only. Easy on these bc there are carbs in banana, but fruit carbs are paired with good for you vitamins and are nicer in my book

Noodles:
* Zucchini or eggplant noodles are fantastic in lasagna
* Spaghetti squash strings like spaghetti but is a bit crunchier. Great with a nice meaty sauce. Cook it for twice as long as the recipe tells you. Still crunchy but better. I have been unable to overcook it. Leftovers can be fried like hashbrows specially with cheese, tuna, bacon, and an egg, patty style.

Mashed potatoes
* Mashed cauliflower. Boil it a long time! Then mash it with a fork to get "rice" consistancy or blend it for mashed potato consistancy. Its lovely with the normal mix ins. Guests will not know the difference except the kitchen smells differently.
* Mashed turnips. Also good, but not as good as cauliflower. Peel them or they will be bitter!

Potatoes in soup
* Turnips. Hands down. Awesome.

Pizza crust
* Cauliflower crust
* Portobello mushroom instead of a crust. The pizza goes in the mushroom cap! Do not wash the mushroom. Drying in the oven will take longer than the recipe states.

Chicken Cordon Bleu

Ingredients:
4 boneless skinless chicken breasts
8 slices of ham; thin
4 oz Bleu Cheese (or Swiss if you prefer)
1 Tablespoon melted butter
1 Large egg; beaten
3/4 cup Parmesan cheese

Pound chicken breasts to about 1/3" thick. Place ham on breast then 1/2 oz of bleu or swiss cheese. Roll up; securing with a toothpick. Dip each breast-roll into a mixture of the melted butter and beaten egg. Roll in Parmesan cheese and place in buttered baking dish.

Bake at 350°F for 30 to 35 minutes or until browned and tender.

Serves 4. Less than 1 gram per serving.



Eggplant Casserole

Ingredients:
4 cups eggplant, sliced thin
10 ounces provolone cheese, sliced
8 ounces mozzarella cheese, shredded
1 pound lean ground beef
1/2 cup chopped onion
3 cloves garlic, sliced
1 cup mushrooms, sliced
1/2 cup celery, chopped
1 teaspoon Italian seasoning
16 ounces Low Carb Spaghetti sauce

Preheat oven to 350°F.

Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery and Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil and remove. Peel eggplant and slice it very thin.

Grease bottom and sides of a 9x13 glass baking dish with olive oil on bottom and sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. Layer half of the meat mixture, half of the sauce and half of the provolone (lasagne style). Repeat layering with remaining eggplant, meat, sauce and provolone.

Spread mozzarella over the top of the casserole, cover with foil and bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.

Serves 6. 5.8 effective grams of net grams of carbohydrate per serving.

Key Lime Chicken

Ingredients:

1 cup Lime Juice
1 teaspoon Splenda
1 teaspoon molasses
2/3 cup Water
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Thyme
2 Tablespoons Olive Oil
1 Tablespoon Fresh Ginger, peeled and chopped
3 pounds Chicken pieces
In a bowl or blender mix all ingredients (except chicken) until well blended. This will create a marinade.

Pour marinade over chicken pieces. Allow to stand in marinade in the refrigerator overnight. Preheat oven at 350°F. Drain and reserve marinade. Place chicken in baking dish. Bake for 1 hour and 25 minutes, basting with marinade every 20 minutes.

Makes 4 servings. 5 net grams of carbohydrate per serving.


Chicken Marsala

Ingredients:

4 chicken breast halves, skinned/boned
1 large egg, lightly beaten
1/4 cup soy or oat flour
2 Tablespoons butter, melted
2 cups fresh mushrooms, sliced
1 cup Marsala or more to taste
1 cup Heavy Cream
Sliced Mozzerella Cheese
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Dip chicken in egg, and dredge in flour. Brown chicken in butter in a large skillet over medium-high heat. Remove chicken and set aside. Reserve drippings in skillet. Cook mushrooms in drippings in the skillet over medium-high heat, stirring constantly, until tender. Add chicken, Marsala, and remaining ingredients and top chicken pieces with the cheese. Cook until heated through and cheese is melted.

Makes 4 servings. 4 net grams of carbohydrate per serving.

Shrimp Scampi

Ingredients:

1 pound cleaned and deveined shrimp
2 Tablespoons butter
2 Tablespoons olive oil
4 large cloves garlic
Juice of 1/2 lemon
1/2 cup dry white wine
Pinch of dried hot pepper flakes
Salt and pepper to taste

Heat the butter and oil in a skillet over med-hot heat till foam subsides.

Add the garlic, parsley, lemon juice, wine, pepper flakes, salt and pepper. Bring to a boil, lower heat, and simmer for 3 minutes.

Add shrimp and cook, stirring frequently, for 5-6 minutes till shrimp are pink. Remove from heat. Place on serving plate and pour sauce over shrimp from the skillet. Serve immediately.

Makes 2 servings. 1 net gram of carbohydrate per serving.

No Noodle Lasagna

Ingredients:
2 pounds lean ground beef, browned in olive oil
1/2 small onion, diced
1/2 red or green bell pepper, diced
15-16 ounces ricotta cheese
2 eggs, beaten slightly
8 ounces tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine
2 tablespoons italian seasoning
1/2 teaspoon fennel seed
fresh chopped parsley
5 large mushrooms, sliced thin
2 medium zucchini, sliced lengthwise
1 pound spinach, steamed
salt and pepper to taste
1-2 cloves garlic, crushed
8 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded

Brown the meat in about 2 Tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and sauté until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.

Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.

Preheat oven to 325°F.
Spray a 9 x 13 baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325°F until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)

Serves 8. 6 net grams of carbohydrate per serving.

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Search for Primal/Paleo recipes. Most of those are low carb just because they don't have that filler crap (grains) in them.

This Cauliflower Crust Pizza recipe from Eat.Drink.Smile is AMAZING! Helpful tip, if you have a food processor, this will make things much easier. Good luck!
http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html

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These recipes sound so awesome, can't wait to try em. Thanks everyone

just posted this zucchini meat lasagna - only 14 carbs per serving and under 300 cals! http://www.myfitnesspal.com/topics/show/738909-zucchini-meat-lasagna-low-carb

Anyone know a good LC substitution for pasta in a creamy sauce? I'm talking mac and cheese, creamy tuna pasta, or fettuccine Alfredo, or.... I've tried using zucchini noodles. I've even tried half zucchini half noodles, and throwing in tons of protein to balance it out. Just not the same.

My LC lasagna is better than the original.

I did a chicken and mushroom alfredo w the spaghetti squash, it was delicious!!

http://www.ibreatheimhungry.com/