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What does your low carb meals look like??
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Glad I'm having breakfast right now! That ribeye made me hungry! Looks awesome!!0
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Cross post from the eggs thread, but screw it:
6 eggs, 0.75 tsp salt, 4 oz Mexican Chorizo, 2 oz Sharp Cheddar.
944 kcal, 4g carbs, 77g fat, 64g protein.
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Beef Liver pan fried in Butter with salad and Mayo2
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Low Carb Pancakes, Egg..over easy
and bacon....3 net carbs!!
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Sunny_Bunny_ wrote: »ettaterrell wrote: »Sunny_Bunny_ wrote: »Mmmmmm. Everything looks so good!
I made these mozzarella stuffed meatballs tonight. Put mine on a bed of zoodles while the fam had their whole wheat pasta.
Deeeeee-lish-ous!
Amazing!
I seriously got the recipe from this video on Facebook. Hopefully the link is good.
https://www.facebook.com/GazaFM/videos/998258456883528/
I used pork rinds instead of bread crumbs and added some Italian seasoning. I also didn't use hot sausage, just regular.
I clicked on link and it said no longer available. I searched on FB and saw a recipe that was cooked in crockpot. Is that how you cooked yours?0 -
Breakfast this morning was leftover Chicken Bacon Ranch Casserole and Bon Apetit's fry-baked eggs (fully-set whites, creamy yolks, no brown spots)
CBR casserole recipe here: http://joyfilledeats.com/bacon-ranch-chicken-casserole-thm-s/1 -
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Sunny_Bunny_ wrote: »ettaterrell wrote: »Sunny_Bunny_ wrote: »Mmmmmm. Everything looks so good!
I made these mozzarella stuffed meatballs tonight. Put mine on a bed of zoodles while the fam had their whole wheat pasta.
Deeeeee-lish-ous!
Amazing!
I seriously got the recipe from this video on Facebook. Hopefully the link is good.
https://www.facebook.com/GazaFM/videos/998258456883528/
I used pork rinds instead of bread crumbs and added some Italian seasoning. I also didn't use hot sausage, just regular.
I clicked on link and it said no longer available. I searched on FB and saw a recipe that was cooked in crockpot. Is that how you cooked yours?
Yes. It was in a crock pot.
I think the original may have had bread crumbs. I low carb-I-fied it of course. 1 -
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I have no idea what I just made but it turned out really good
Tomatoe sauce
Half Avocado
2 strips of bacon
2 eggs
Topped with mozzarella cheese
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Hmmm, if I were to use Rao's marinara sauce, I could probably make that work.1
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Bacon Wrapped Pork Loin
Loaded Faux Tatoes (cauliflower)
Crispy Roasted broccoli (no matter how much I make - it's never enough)
(((Corn muffins for my family)))4 -
CommandaPanda wrote: »Sous Vide Ribeye cooked @ 129°F for 60 minutes and then finished on a cast iron skillet in butter with a side of baked/seasoned broccoli (baked @ 400°F for 20 minutes with olive oil drizzled over; side note - I wish I would have left it in a tad longer. Maybe another 10 minutes to give it more crispiness)
Food porn.
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Love all the pictures:)0
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Two organic all-beef hot dogs, Kosciusko mustard, sliced cucumbers, ranch dressing, and a huge bottle of water. Not the healthiest, but it's fast, easy, and takes up very little room in the work fridge. What's disappointing is that I didn't realize how high in carbs cucumbers are. Unpeeled are 10 grams, and peeled are 6? Who knew!?!
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Bacon Cheeseburger Casserole! Yum!
Sometimes we learn the carb amounts too late! Wish we could learn from things the easy way, instead of it always being the hard way!6 -
5 egg omelette, with bacon, feta, and goat cheese.
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Just had my first ZC pizza was delicious1
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kathrout1973 wrote: »
did you do this in the oven or microwave? I tried this once in the oven and it totally stuck to the pan even though I sprayed it first! I probably did something else wrong, but wondered if it was just as easy in the microwave lol0 -
JodehFoster wrote: »I kinda throw my recipes together. Shirred eggs are just baked eggs, usually in cream/butter or a sauce like the creamed peas...just bake until eggs are set. I reduce heavy cream on the stove until it thickens to my liking, (reduce by half) & season w/ fresh nutmeg, white pepper, thyme (fresh & ground), salt. That's the base for my creamed peas, spinach or even better, kale. Just stir in leaves that have been wilted & drained. I also saute shallots & add to that as well. I cook for two of us & only make enough for each meal, I don't really have measurements.
Yeah, gruyere is a type of hard swiss, awesome melted on ham too!
Chiles Rellenos:
4-6 Large Poblano Peppers
Monterey Jack Cheese – shredded
Chicken or Pork – cooked, pulled, diced, leftovers, whatevs (meat is optional, usually made with cheese only)
Cilantro, Green Onion, Jalapeno – chopped
Roast peppers over a flame, either stovetop or grill until completely charred, place in bag & allow to steam for 10-15 minutes. Peel/clean the skins from the peppers, taking care not to tear them. I will run them under water to help rinse off the char. These can also be stuffed w/o charring/peeling if the skin does not bother you, will take a little longer in oven.
Mix equal parts cheese and meat, add cilantro/onion/peno to taste. Carefully make a cut down side of pepper & stuff with meat/cheese mixture.
Pour sauce below (or salsa seasoned with a pinch of cinnamon) into an iron skillet or baking dish, 1-2 cups, enough to cover bottom of pan. Place stuffed peppers in pan on top of sauce, cut-side up. Sprinkle more shredded cheese over top. Bake in pre-heated 400f oven for 10-15 min or until bubbly.
Mexican Tomato Sauce for the Chiles Rellenos (super easy to make if you have a blender):
• 2 pounds ripe tomatoes, cored and roughly chopped (or canned whole peeled tomatoes, drained)
• 1/4 medium yellow onion
• 6 cloves garlic
• 5 sprigs fresh cilantro
• 1 jalapeno (with seeds)
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cinnamon (preferably Mexican)
In a blender, combine all the ingredients and puree until smooth.
Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
This sauce is incredible if you have the time to make it. I make it in large amounts and can it in pint jars, perfect amount per meal.
Yield: about 3 cups
Who said low carb eating had to be boring and lacking a wide taste pallet? This sounds awesome, I love rellenos.
Thanks for posting this awesomeness.1 -
@thelowcarblady use parchment paper, no oil needed, the cheese won't stick.1
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Today saw me munch my way through two bun-less kangaroo burgers with avocado, tomato and middle bacon. Also strawberries and double cream for dessert. Can't complain about this "diet".
Haven't had kangaroo since I left AU too many years ago. It is lovely meat. Are you in AU or a metro city where you can find anything if you look hard enough? This dish would be good with bison, I use it instead of beef all the time.
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Roo you can get in any decent supermarket now.0
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