Low Carb Recipes
Betty's Protein Lasagna by the 1/3 Cup
14.1oz Publix Ground Turkey 93%lean/7%fat cooked, drained
6.9oz Publix Mild Italian Bulk Sausage cooked, drained
13.5oz Boar's Head Golden Classic Oven Roasted Chicken Breast, Low Sodium, thin sliced
1 large egg
1 3/4 cups Polly-o Ricotta Cheese-original
1 tbsp Great Value Extra Light Olive Oil
1 cup yellow onion chopped
1 cup zucchini chopped
2 tsps. Great Value jar Minced Garlic
3/4 cup mushroom slices
6 cups Publix bag frozen chopped spinach
1 cup Publix Six Cheese Italian Fancy Shredded Cheese
1 cup shredded Parmesan cheese
4 tsps. Italian seasoning
2 cups Classico Tomato and Basil Pasta Sauce
3 cups Gia Russa Low Sodium Marinara Sauce
1. preheat oven 425F while sauteing onions, zucchini, and mushrooms in olive oil with the minced garlic. add in spinach and saute until all veggies are soft and lightly browned. remove from pan and place into a bowl for later.
2. brown the turkey, then drain and remove to a waiting bowl.
3. brown the sausage, then drain and remove to the same bowl with the turkey. add pasta sauces and italian seasoning to this bowl and mix well. set aside.
4. In a 3rd bowl combine the egg and ricotta cheese. Mix well.
5. Apply cooking spray to a 9X13 baking pan.
6. Evenly spread 1/2 of the meat and pasta sauce bowl into the bottom of the baking pan first.
7. Next begin to layer part of the thin chicken breast slices completely across the meat and pasta mixture. This will serve as your "Faux" lasagna noodles in this meal.
8. Spread 1/2 of the Ricotta cheese mix evenly across the tops of the chicken breast slices.
9. Layer 1/2 of the sauteed vegetables bowl next. Spread out as evenly as possible.
10. Sprinkle 1/3 of the Parmesan and then 1/3 of the Six Cheese Italian Shredded Cheese across the vegetables.
11. Repeat the layers a second time.
12. Top with with all remaining cheeses.
13. Mist a large piece of aluminum foil with cooking spray before placing over the baking pan. This will keep the foil from sticking to the top layer of cheeses in this lasagna.
14. Bake 25 mins at 425F . Remove foil and bake another 25 more minutes. Remove from oven and allow 15mins to settle.
15. Makes 32 servings of 1/3 cup each per serving: CALORIES 130 CARBS 4g PROTEIN 11g FAT 8g
14.1oz Publix Ground Turkey 93%lean/7%fat cooked, drained
6.9oz Publix Mild Italian Bulk Sausage cooked, drained
13.5oz Boar's Head Golden Classic Oven Roasted Chicken Breast, Low Sodium, thin sliced
1 large egg
1 3/4 cups Polly-o Ricotta Cheese-original
1 tbsp Great Value Extra Light Olive Oil
1 cup yellow onion chopped
1 cup zucchini chopped
2 tsps. Great Value jar Minced Garlic
3/4 cup mushroom slices
6 cups Publix bag frozen chopped spinach
1 cup Publix Six Cheese Italian Fancy Shredded Cheese
1 cup shredded Parmesan cheese
4 tsps. Italian seasoning
2 cups Classico Tomato and Basil Pasta Sauce
3 cups Gia Russa Low Sodium Marinara Sauce
1. preheat oven 425F while sauteing onions, zucchini, and mushrooms in olive oil with the minced garlic. add in spinach and saute until all veggies are soft and lightly browned. remove from pan and place into a bowl for later.
2. brown the turkey, then drain and remove to a waiting bowl.
3. brown the sausage, then drain and remove to the same bowl with the turkey. add pasta sauces and italian seasoning to this bowl and mix well. set aside.
4. In a 3rd bowl combine the egg and ricotta cheese. Mix well.
5. Apply cooking spray to a 9X13 baking pan.
6. Evenly spread 1/2 of the meat and pasta sauce bowl into the bottom of the baking pan first.
7. Next begin to layer part of the thin chicken breast slices completely across the meat and pasta mixture. This will serve as your "Faux" lasagna noodles in this meal.
8. Spread 1/2 of the Ricotta cheese mix evenly across the tops of the chicken breast slices.
9. Layer 1/2 of the sauteed vegetables bowl next. Spread out as evenly as possible.
10. Sprinkle 1/3 of the Parmesan and then 1/3 of the Six Cheese Italian Shredded Cheese across the vegetables.
11. Repeat the layers a second time.
12. Top with with all remaining cheeses.
13. Mist a large piece of aluminum foil with cooking spray before placing over the baking pan. This will keep the foil from sticking to the top layer of cheeses in this lasagna.
14. Bake 25 mins at 425F . Remove foil and bake another 25 more minutes. Remove from oven and allow 15mins to settle.
15. Makes 32 servings of 1/3 cup each per serving: CALORIES 130 CARBS 4g PROTEIN 11g FAT 8g
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Replies
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Betty's Mini Asian Porker Cabbage Wraps
5.9oz ground pork, raw
3 parboiled green cabbage leaves
1/4 cup chopped fresh cabbage
1 tbsp chopped onion
1/4 tsp ground ginger seasoning
1 tbsp Kikkoman low sodium soy sauce
1/4 tsp plain sesame seeds
1 tsp vegetable oil
1. mix ground pork, chopped cabbage, chopped onions, ground ginger, and soy sauce together by hand. Form 15 thin finger shapes and set aside.
2. bring pot of water to boil. After cutting down each cabbage leaf into 5 pieces ending in a total of 15 cabbage wraps, place these into the boiling water and let parboil for just a few minutes before taking out to drain.
3. heat 1 tsp vegetable oil on med heat. add the 1/4 tsp sesame seeds to the hot oil and stir continuously until light golden brown.
4. spread the oil and sesame seeds out within the pan and begin to add the mini asian pork fingers. turn over frequently and be very careful not to burn. remove from pan as soon as pork is done so as not to overcook.
5. place cabbage wrap on plate and add a pork finger, then roll up and ENJOY!! If you have enough calories and carbs to spare, feel free to spritz with more soy sauce on the outside.
6. Makes 15 wraps servings. Each serving has 36 CALORIES, 1g CARBS, 2g PROTEIN, 3g FAT, 46g SODIUM, 53mg POTASSIUM, and 8mg CHOLESTEROL0 -
Ricotta Muffins
2 cups Polly-O Ricotta Cheese
4 large eggs
1/2 cup Stevia powder
1/2 tsp vanilla pure extract
1. preheat over 400F
2. apply cooking spray to medium sized muffins pan.
3. combine and blend all ingredients with mixer.
4. bake 25-30 minutes watching carefully for burning.
5. makes 16 muffins. Each muffin has 73 CALORIES, 2g CARBS, 5g PROTEIN, and 5g FAT.0 -
Cheesy Bacon Cauliflower Bites
2 cups of cauliflower florets ground up in food processor to rice consistency with a pinch of salt
3 whisked eggs
1 cup of cheese (cheddar, parmesan, or mozzarella)
1 tbsp Bob's Red Mill Coconut Flour
1/2 tsp salt
1/2 tsp garlic powder
4 strips cooked and crumbled bacon
1. Set oven to 400. Coat mini muffin pans with spray Pam.
2. Put the 2 cups of cauliflower rice into pot with 5tbsp water and a lid on med heat to steam for 8-10 mins til soft. stir and check often. uncover and cool.
3. In big bowl mix eggs, cheese, coconut flour, salt, and garlic. add cooled cauliflower rice. mix well. fold in crumbled bacon.
4. Fill mini muffin pan holes (approx 20) or fewer if using larger muffin pan. bake 20mins til golden brown.
5. Makes 20 mini muffins at 5 servings of 4 each. Each serving of 4 would has: 175 CALORIES, 4g CARBS, 11g PROTEIN, and 12g FAT.0 -
Betty's Taco Seasoning Mix by the TBSP
2tbsp + 1/2 tsp chili powder
1tbsp + 1/2 tsp ground cumin
2 tsp onion powder
1/2 tsp ground black pepper
2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp ground oregano
optional: red pepper flakes
makes 5 servings of 1 tbsp each. Per tbsp serving: 7 CALORIES, 1g CARBS, 0 PROTEIN, 0 FAT.0 -
Mozza Stix
5 Kraft Polly-O-o Low-moisture Part-skim Mozzarella Cheese Sticks
3 tbsp All Whites liquid egg whites
1 oz plain flavored pork rinds
1 1/2 tsp italian seasoning
8 tsp canned grated parmesan cheese
1. Cut the 5 cheese sticks in half making 10. Place in freezer for an hour or more to freeze completely before preparing this dish.
2. Set oven to 400F. Apply cooking spray to baking pan.
3. Grind pork rinds in food processor to make a fine crumb mix.
4. Place egg whites in one bowl and all well blended dry ingredients in another bowl.
5. Take frozen cheese sticks out of freezer.
6. Roll each cheese stick in crumbs, then dip in egg, then back into crumb mix again...repeat once more if necessary.
7. Place on baking sheet. Repeat for all cheese sticks.
8. Bake 400F for 4 mins average but watch carefully.
9. Makes 10 servings. Each Mozza Stix has 67 CALORIES, 0 CARBS, 7g PROTEIN, 5g FAT, and 165g SODIUM.0 -
Skinny Chicken Meatballs
16oz ground chicken
1/4 cup grated parmesan cheese
1 tsp garlic powder
3 tsp italian seasoning
1. Set oven to 400F. Apply cooking spray to baking pan.
2. Mix all ingredients thoroughly.
3. Form into 12 equal sized meatballs.
4. Place on baking pan and bake on 400F for 20mins.
5. Broil for 1-2 mins to brown the tops.
6. Makes 3 servings of 4 meatballs. Each serving has 250 CALORIES, 0 CARBS, 27g PROTEIN, 13g FAT, and 870g SODIUM.0 -
Betty's BLT Chicken Salad by the 1/2 Cup
8.8oz homemade shredded baked boneless skinless chicken breast
4 slices bacon, cooked and crumbled
1/8 cup finely chopped celery
1/3 cup finely chopped red onion
5 tbsp Kraft Real Mayo
1 tsp lemon juice
1/2 tsp Worcestershire Extra Tenderizing Sauce
2/3 tbsp Parsley Flakes
1. Mix all ingredients together thoroughly.
2. Refrigerate.
3. Makes 4 servings of 1/2 cup each. Each serving has 238 CALORIES, 2g CARBS, 21g PROTEIN, 16g FAT, and 222g SODIUM.0 -
CauliFAUX "Tato" Salad
1 1/3 cup boiled, drained cauliflower
1 large hard boiled egg, chopped
1 tbsp finely chopped onion
1 oz pickle slices, chopped
2 tbsp Kraft Real Mayo
1. Mix all ingredients together thoroughly.
2. Refrigerate.
3. Makes 4 servings. Each serving has 76 CALORIES, 2g CARBS, 2g PROTEIN, 8g FAT, and 89g SODIUM.0 -
yummo0
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Thanks, Betty Jo. Gonna' try to make some of these.
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Betty's Protein Lasagna by the 1/3 Cup
14.1oz Publix Ground Turkey 93%lean/7%fat cooked, drained
6.9oz Publix Mild Italian Bulk Sausage cooked, drained
13.5oz Boar's Head Golden Classic Oven Roasted Chicken Breast, Low Sodium, thin sliced
1 large egg
1 3/4 cups Polly-o Ricotta Cheese-original
1 tbsp Great Value Extra Light Olive Oil
1 cup yellow onion chopped
1 cup zucchini chopped
2 tsps. Great Value jar Minced Garlic
3/4 cup mushroom slices
6 cups Publix bag frozen chopped spinach
1 cup Publix Six Cheese Italian Fancy Shredded Cheese
1 cup shredded Parmesan cheese
4 tsps. Italian seasoning
2 cups Classico Tomato and Basil Pasta Sauce
3 cups Gia Russa Low Sodium Marinara Sauce
1. preheat oven 425F while sauteing onions, zucchini, and mushrooms in olive oil with the minced garlic. add in spinach and saute until all veggies are soft and lightly browned. remove from pan and place into a bowl for later.
2. brown the turkey, then drain and remove to a waiting bowl.
3. brown the sausage, then drain and remove to the same bowl with the turkey. add pasta sauces and italian seasoning to this bowl and mix well. set aside.
4. In a 3rd bowl combine the egg and ricotta cheese. Mix well.
5. Apply cooking spray to a 9X13 baking pan.
6. Evenly spread 1/2 of the meat and pasta sauce bowl into the bottom of the baking pan first.
7. Next begin to layer part of the thin chicken breast slices completely across the meat and pasta mixture. This will serve as your "Faux" lasagna noodles in this meal.
8. Spread 1/2 of the Ricotta cheese mix evenly across the tops of the chicken breast slices.
9. Layer 1/2 of the sauteed vegetables bowl next. Spread out as evenly as possible.
10. Sprinkle 1/3 of the Parmesan and then 1/3 of the Six Cheese Italian Shredded Cheese across the vegetables.
11. Repeat the layers a second time.
12. Top with with all remaining cheeses.
13. Mist a large piece of aluminum foil with cooking spray before placing over the baking pan. This will keep the foil from sticking to the top layer of cheeses in this lasagna.
14. Bake 25 mins at 425F . Remove foil and bake another 25 more minutes. Remove from oven and allow 15mins to settle.
15. Makes 32 servings of 1/3 cup each per serving: CALORIES 130 CARBS 4g PROTEIN 11g FAT 8g
ummm I am italian and that is NOT lasagna…sorry...-3 -
friend, you may have stumbled onto the wrong message board here. this is actually for low carb recipes only which means no pastas. that being said, this is a low carb version of a protein lasagna as the name clearly says. it is in no way meant to be a full blown version of a high carb and high calorie italian lasagna that I'm sure you are speaking of. please refrain from depositing uninformed comments here because this is for low carb recipes only. thank you very much and have a nice day
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Betty's Buttery Garlic Shrimp (36 count)
11.4oz - 36 Fisherman's Wharf Raw Shrimp Peeled & Deveined, Tail Off
1 1/2 tbsp Great Value Extra Light Tasting Olive Oil
1 tsp minced garlic
1/4 tsp Old Bay with Garlic & Herb Seasoning
1 Tbsp Blue Bonnet Butter
1 Tbsp Land O Lakes Garlic & Herb Butter
1. Preheat oven 350F. Apply cooking spray to baking sheet.
2. Place drained and towel blotted dry shrimp into a large bowl. Add olive oil and minced garlic. Using hands toss the shrimp until well coated.
3. Spread shrimp on baking sheet and bake for 6-8mins, until pink or opaque and cooked through.
4. Once done, remove from oven. Put both tbsps of butter into a serving bowl with lid. Add the shrimp on top and replace lid. Gently shake the bowl to allow the warm shrimp to melt the butter and mix well.
5. Makes 6 servings of 6 shrimp each. Each serving has 68 CALORIES, 0 CARBS, 4g PROTEIN, 6g FAT, 224mg SODIUM, 0 POTASSIUM, and 35mg CHOLESTEROL.0 -
Looks very good. Especially the garlic shrimp! (over some roasted zucchini). Thanks for posting.
However, your thread would have been better in the Recipes forum.0 -
friend, you may have stumbled onto the wrong message board here. this is actually for low carb recipes only which means no pastas. that being said, this is a low carb version of a protein lasagna as the name clearly says. it is in no way meant to be a full blown version of a high carb and high calorie italian lasagna that I'm sure you are speaking of. please refrain from depositing uninformed comments here because this is for low carb recipes only. thank you very much and have a nice day
The recipe sounds awesome; and is the guy who is Italian NOT Italian or is it that isn't traditional lasagna?!? I confused.
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Betty's Parmesan Chicken
20.7oz boneless skinless raw chicken breasts
3 tbsp Kraft Mayonnaise with Olive Oil
1/2 cup Piggly Wiggly finely shredded parmesan cheese
1/8 tsp salt
1/8 tsp ground black pepper
1. Preheat oven 350F. Apply cooking spray to baking pan.
2. Season chicken breasts with salt and pepper.
3. Place chicken in a big bowl and coat evenly with the mayonnaise.
4. Move chicken to the baking pan and sprinkle tops evenly with the parmesan cheese.
5. Bake 350F for 45mins until crispy and golden.
6. Makes 4 servings. Each serving has 247 CALORIES, 1g CARBS, 35g PROTEIN, 12g FAT, 399mg SODIUM, 0 POTASSIUM, 98mg CHOLESTEROL.0 -
Betty's Mini Asian Porker Cabbage Wraps
5.9oz ground pork, raw
3 parboiled green cabbage leaves
1/4 cup chopped fresh cabbage
1 tbsp chopped onion
1/4 tsp ground ginger seasoning
1 tbsp Kikkoman low sodium soy sauce
1/4 tsp plain sesame seeds
1 tsp vegetable oil
1. mix ground pork, chopped cabbage, chopped onions, ground ginger, and soy sauce together by hand. Form 15 thin finger shapes and set aside.
2. bring pot of water to boil. After cutting down each cabbage leaf into 5 pieces ending in a total of 15 cabbage wraps, place these into the boiling water and let parboil for just a few minutes before taking out to drain.
3. heat 1 tsp vegetable oil on med heat. add the 1/4 tsp sesame seeds to the hot oil and stir continuously until light golden brown.
4. spread the oil and sesame seeds out within the pan and begin to add the mini asian pork fingers. turn over frequently and be very careful not to burn. remove from pan as soon as pork is done so as not to overcook.
5. place cabbage wrap on plate and add a pork finger, then roll up and ENJOY!! If you have enough calories and carbs to spare, feel free to spritz with more soy sauce on the outside.
6. Makes 15 wraps servings. Each serving has 36 CALORIES, 1g CARBS, 2g PROTEIN, 3g FAT, 46g SODIUM, 53mg POTASSIUM, and 8mg CHOLESTEROL
YUMMO! I love Asian food and this looks like a good substitute
Will try this soon!
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Here's one I love!
PHILLY CHEESESTEAK STUFFED PEPPERS
INGREDIENTS
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms – Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
DIRECTIONS
Slice peppers in half lengthwise, remove ribs and seeds.
In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes.
Preheat oven to 400°
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Prep Time – 15 Minutes
Cook Time – 50 Minutes
Makes Servings: 4
Per Serving:
Calories – 458
Protein – 27 g
Carbs – 8.5 net g
Fat – 36 g0 -
And if you want some more really yummy low carb recipes, try the site: peaceloveandlowcarb.com They have some awesome and creative ideas
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Betty's MexiCauli Casserole
13.7oz cooked, Perdue Ground Turkey 85/15
6 tbsp Mission Chunky Salsa Medium
3oz Great Value Cream Cheese
1 cup Great Value Fiesta Blend Finely Shredded Cheese
2 tbsp Piggly Wiggly Picante Sauce Medium
1 1/2 cups Homemade "CauliRice"
1/4 cup Water
1 tbsp Betty's Taco Seasoning Mix by the TBSP
1. Preheat oven 350F. Apply cooking spray to casserole dish.
2. Brown turkey. Drain. Put back into pan. Add cream cheese, salsa, and water. Cook on med-low heat. Stir frequently until cream cheese is melted. Add the taco seasoning and stir to blend. Add 1/3 cup of the Fiesta Blend cheese. Stir until cheese melts. Remove from burner. Set pan aside for now.
3. Grate cauliflower florets until you have 1 1/2 cups of the "CauliRice".
4. Move the turkey mixture into the casserole dish. Spread out evenly.
5. Next spread 1/2 of the "CauliRice" over the top of the meat mixture.
6. Sprinkly 1/3 cup of the Fiesta Blend Cheese over the "CauliRice".
7. Spread a last layer of the "CauliRice" over the cheese.
8. Sprinkle that last 1/3 cup of the Fiesta Blend Cheese on the top.
9. Tamp the toppings down slightly with the palm of your hand.
10. Spread the picante sauce across the top of the casserole.
11. Bake 350F for 30-35 minutes until topping is crispy and brown.
12. Makes 9 servings. Each serving has 153 CALORIES, 3g CARBS, 10g PROTEIN, 11g FAT, 201mg SODIUM, 18mg POTASSIUM, and 56mg CHOLESTEROL.0 -
my taco seasoning mix recipe is listed above on this site, too.0
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These all sound great, will be trying some, thanks so much for posting!!0
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hope you like them as much as I have :-P
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Yum! I look forward to trying some of these.
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These sound good, thanks!!0
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Thank you BettJo64 for some awesome low carb recipes. Many new ones for me to use to maintain my blood sugar levels.0 -
aw...you're so very welcome!! It's my pleasure to share the recipes that I've enjoyed myself. Hope you all find them as yummy as I do
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bump
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Spicy Pork Rind Chicken Fingers
8oz boneless skinless chicken breast
1 large egg
.75oz Hot N Spicy Bake-Ets Fried Porkskins
2 tsp Olive Oil
1. Preheat oven 375F. Line a cookie sheet with aluminum foil. Using a cooking brush, spread the olive oil evenly across the foil.
2. Crush the porkskins in a food processor until the consistency of fine crumbs. Put the crumbs in a bowl and set aside.
3. Scramble the egg in a separate bowl and set aside, too.
4. Cut the chicken into an even number of strips (fingers).
5. Dip each strip into the egg and then the porkskin crumbs. Place on the cookie sheet.
6. Bake at 375F for 10mins. Flip and then bake for 10 more mins. until crispy.
7. Makes 2 servings. Each serving has: 256 CALORIES, 0 CARBS, 33g PROTEIN, 12g FAT, 467mg SODIUM, 321mg POTASSIUM, and 173mg CHOLESTEROL.0 -
Betty's Chicken and Zucchini Sketti with sauce
4.3oz cooked boneless skinless chicken breast (cubed and sauteed in 2tbsp olive oil)
2 cups zucchini "noodles"
1/2 cup raw sliced mushrooms
1/3 cup yellow onion, chopped
2 tsp garlic powder
1 tsp ground oregano
1/4 cup Classico Tomato and Basil Spaghetti sauce
1 tbsp Kraft 100% grated parmesan
1. After sauteing the chicken breast cubes in the olive oil, remove from pan and set aside.
2. Using a veggie spiralizer, create 2 cups of zucchini "noodles" or slice very thin zucchini strips by hand.
3. Saute the mushrooms and onions in the same pan where the chicken was cooked. Remove and set aside with the chicken cubes.
4. Pour spaghetti sauce into small pot and heat on low.
5. Add zucchini "noodles" to the same pan. Add garlic powder and oregano as you saute the "noodles" until done. Be careful not to cook too long. We want limp noodle consistency...not brown and crispy.
6. Remove to a serving plate. Place the sauteed mushrooms, onions, and chicken cubes on top of the zucchini "noodles". Add the spaghetti sauce and top with the parmesan.
7. Makes 3 servings. Each serving has: 183 CALORIES, 6g CARBS, 15g PROTEIN, 12g FAT, 123mg SODIUM, 374mg POTASSIUM, and 35mg CHOLESTEROL.
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