Low Carb Recipes

Cauliflower Fried Rice w/ Sirloin Tips

10.4oz cooked Sirloin Tips, trimmed and lean only (sauteed in 1 1/2 tbsp olive oil)
1/4 cup sliced mushrooms
1 tbsp broccoli florets
1/4 cup chopped raw onions
1 tbsp butter
1 cup cauliflower "rice" (cauliflower florets grated in food processor to a fine consistency)
2 1/2 tsp light sodium soy sauce

1. After sauteing the sirloin tips in vegetable oil, remove to a bowl but keep warm.
2. Saute the mushrooms and onions in the same pan. Remove to the bowl with the steak tips.
3. Add butter to the pan, and then fry the cauliflower rice and broccoli florets until golden. Add soy sauce and stir to mix well. Add the bowl of sirloin tips and sauteed veggies back to the pan with the cauliflower fried rice and stir to blend.
4. Makes 3 servings. Each serving has: 230 CALORIES, 3g CARBS, 20g PROTEIN, 15g FAT, 477mg SODIUM, 44mg POTASSIUM, and 26mg CHOLESTEROL.

Cream Cheese Pancakes

2oz cream cheese
2 eggs or 6 tbsp egg whites
1 tsp Stevia
1/8 tsp cinnamon

1. Blend all ingredients together until smooth consistency. Let rest for 2mins. so that the bubbles will settle.
2. Pour 1/2 of the batter onto a hot pan greased with butter or cooking spray.
3. Cook for 2mins until golden. Flip and cook 1min. on the other side.
4. Repeat with the last 1/2 of the batter.
5. Makes 2 servings. Each serving has: 125 CALORIES, 2g CARBS, 7g PROTEIN, 9g FAT, 175mg SODIUM, 106mg POTASSIUM, and 30mg CHOLESTEROL.

Betty's Broccoli Slaw Dressing

1 tbsp Kraft Real Mayo
1/4 tsp Star Italian Kitchens Red Wine Vinegar
1/2 tsp lemon juice
1/2 tsp Stevia

1. Mix all the ingredients thoroughly.
2. Makes 1 serving which has: 91 CALORIES, 0 CARBS, 0 PROTEIN, 10g FAT, 70mg SODIUM, 0 POTASSIUM, and 5mg CHOLESTEROL.

Betty's Cocktail Sauce by the Tbsp

5 tbsp 75% Reduced Sugar Heinz Ketchup
1/2 tbsp horseradish sauce
1/2 tsp lemon juice
1/4 tsp worchestershire sauce
1/8 tsp Louisiana Hot Sauce

1. Mix all ingredients thoroughly.
2. Makes 5 servings. Each tbsp serving has: 10 CALORIES, 1g CARB, 0 PROTEIN, 0 FAT, 211mg SODIUM, 0 POTASSIUM, and 0 CHOLESTEROL.

Cauliflower Fried Rice (Plain)

2 cups cauliflower rice (cauliflower florets grated in food processor to a fine consistency)
1 tbsp olive oil

1. Heat olive oil on medium-high heat. Add cauliflower to pan and fry until crispy and golden.
2. Makes 2 servings. Each cup serving has: 90 CALORIES, 4g CARBS, 1g PROTEIN, 7g FAT, 0 SODIUM, 0 POTASSIUM, and 0 CHOLESTEROL.

you're very welcome, Jazmine I've regularly eaten all of my recipes that I'm posting and they are very delicious to me. Hope you enjoy them, too

Betty's Turkey Rainbow Soup

2lbs (32oz) raw turkey wings (with bone and skin)
1 cup fresh snap green beans
1 cup chopped carrots
1 cup frozen chopped spinach
1 cup broccoli cuts
1/2 cup sliced zucchini
1/2 cup sliced yellow squash
1 cup caulirice (cauliflower florets grated in food processor to a fine consistency)
1/4 cup diced red peppers
1/4 cup diced green peppers
4 bay leaves
2 tsp dried rosemary
1 tsp dried thyme
1 tbsp dried tarragon
5 cups homemade chicken bone broth
15 cups water

1. Make sure you have your homemade chicken bone broth on hand and ready.
2. Put the 15 cups of water in a large pot and bring to a boil. Add the turkey wings and cook for 1 1/2 to 2 hours until meat is falling off the bones. Remove the turkey wings to debone. Set meat aside until later.
3. Add all the veggies and the bay leaves to the pot of turkey broth. Bring to a boil and then reduce heat to medium. Stir often and continue to cook for 30mins.
4. Add in the homemade chicken bone broth and the rest of the spices. Return the turkey meat to the pot with the veggies now.
5. Continue to cook on low to medium heat for another 45mins to an hour. Stir often until ready to eat being sure to remove the 4 bay leaves before serving.
6. Makes 16 servings of 1 cup each. Each serving has: 96 CALORIES, 3g CARBS, 18g PROTEIN, 3g FAT, 238mg SODIUM, 136mg POTASSIUM, and 40mg CHOLESTEROL.

Homemade Chili Soup by the Cup

12 cups water
1 cup dry pinto beans
10oz ground beef 73%/27%, browned, drained, and rinsed
1 cup homemade stewed tomatoes
1 medium yellow onion, chopped
8 tsp chili powder

1. Make sure that you have homemade stewed tomatoes on hand and ready.
2. Start the 12 cups of water boiling in a large pot.
3. Add the dry pinto beans to the water and cook for 1 to 1 1/2 hours until tender stirring frequently.
4. Add the onion, stewed tomatoes, ground beef, and chili powder to the pot and cook for 30 mins stirring often. Simmer for 20-30 mins until ready to serve.
5. Makes 10 cup servings. Each cup has: 127 CALORIES, 11g CARBS, 8g PROTEIN, 7g FAT, 207mg SODIUM, 215mg POTASSIUM, and 18mg CHOLESTEROL.

Betty's Crockpot Mushroom&Steak Soup by the 1/2 Cup

2 cups beef broth - homemade stock from bones & veggies, defatted, strained
1 tsp Knorr Beef flavor bouillon
12oz. thin cut chuck steak
1 1/4 cups sliced mushrooms
4 tbsp chopped yellow onion
1 tbsp Blue Bonnet stick butter
4 tbsp Great Value Half & Half
4 tbsp Daisy Sour Cream Pure & Natural
2 tbsp Argo Cornstarch

1. Saute the sliced mushrooms in butter.
2. Add mushrooms, onions, broth, and steak into crockpot. Cover and cook on HIGH for approx 3 1/2 hours.
3. Remove the steak from crockpot and keep warm in covered bowl. Keep crockpot set to HIGH with remainder liquid, mushroom, and onions still cooking.
4. In a small bowl, mix the sour cream, half & half, and corn starch together. Then begin to whisk into the crockpot stirring vigorously until bowl is empty.
5. Keep whisking the crockpot mixture until it thickens (approx 5-7mins).
6. Remove the steak from the warming bowl and slice into small bite-size pieces. Add the steak back into the crockpot and stir. Turn off crockpot, serve, and enjoy!!!
7. Makes 6 servings. Each 1/2 cup serving has: 190 Calories, 4g Carbs, 13g Fat, 13g Protein, 194mg Sodium, 20mg Potassium, and 70mg Cholesterol.

thank you these are some of my favorite and routine dishes in my lifestyle, so it feels good to hear that my recipes may appeal to you

mmmmm good choice! I haven't made those in a minute lol now you're making me think about making them again really soon lol enjoy!!!

Betty's CauliPizza

FOR THE CRUST:
2 large eggs
2 cups cauliflower "rice" (cauliflower florets grated in food processor to a "rice" consistency)
1 tsp minced garlic
1/4 cup dried basil spice
2 cups Kraft natural cheese Mozzarella shredded low-moisture part-skim

FOR THE TOPPINGS:
3/4 cup Great Value Pizza All Natural
3/4 cup Kraft natural cheese Pizza Mozzarella Cheddar
20 slices Armour Turkey Pepperoni 70% less Fat

1. Preheat oven 450F
2. Combine all crust ingredients together in large bowl and mix well with hands. Divide into 5 amounts and drop each onto a large cooking spray coated cookie sheet(s). Press each out flat with the palm of your hand to a thin crust for baking.
3. Bake 450F for 12-15mins watching carefully not to burn.
4. When done remove from oven to add toppings (keep oven on at 450F).
5. Spread the pizza sauce and pizza cheese evenly between the 5 pizzas. Chop the 20 slices of turkey pepperoni into even smaller pieces, then also divide evenly over all the pizzas.
6. Place back into the oven at 450F for 2-3mins again watching very carefully for burning.
7. Makes 5 pizzas. Each pizza has: 263 CALORIES, 8g CARBS, 17g FAT, 21g PROTEIN, 660mg SODIUM, 185mg POTASSIUM, and 127mg CHOLESTEROL.