Low carb diet

Any combination of meat, eggs, cheese, butter and cream. Cook in butter, oil, crisco, coconut oil....

shepherds pie, using cauliflower instead of potato. i barely got any! my kids loved it

pinterest or ibreatheimhungry.com... Keto and low carb is the way to go! Cheeseburger pie, crack slaw, taco meat without the taco... mmmmmm...

CHERI'S CREAMY SOUTHWESTERN TACO SOUP
1 pound ground beef
2 3/4 ounces onion, chopped, 1/2 cup
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
8 ounces cream cheese, softened
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies)
2 cans beef broth
1/2 cup heavy cream
2 teaspoons salt, or to taste

In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.

I made this the other day and it was delicious. A big switch up from the bland LC choices.

I also make BLT's frequently. Preheat your oven to 400 degrees and put parchment paper on a baking sheet (you don't have to, but it cleans up easier). Cut a package of bacon in half and weave 5 pieces together. Place how ever many weaves you make on the baking sheet and bake until the done-ness you prefer (about 15-20 min for my oven). I spread mayo on the bacon and add a slice of tomato then wrap with lettuce leaves. I tried using bacon as the bread, but it was way too messy. Haha.

This recipe for Talapia is amazing as well.

http://allrecipes.com/recipe/50644/broiled-tilapia-parmesan/

If you would like more recipes just let me know

http://community.myfitnesspal.com/en/group/394-low-carber-daily-forum-the-lcd-group

I have a group on here Keto Recipes and Support.

cwolfman13 wrote: »

countrysweet1127 wrote: »

Mostly stuff you prepare not things you can stick in the microwave.. meat,eggs,veggies.. i like trying different omelets

This doesn't even make sense...

I think she meant nothing like a frozen dinner or pizza already made etc.

I love spaghetti squash or zucchini noodles with meat sauce. Low in carbs and calories yet delicious and filling

misscutie090 wrote: »

Anyone have some low carb recipes or things they prepared easily, but still low carb?

Just type anything that sounds good to you into google with the word low carb or keto after it and you will get a butt load of recipes. Parmesan crusted pork with brussel sprouts was a good one. Tuna patties, salmon patties, low carb waffles, chia seed pudding, cloud bread etc etc etc. There are a lot of recipes online.

jennkholland wrote: »

I love spaghetti squash or zucchini noodles with meat sauce. Low in carbs and calories yet delicious and filling

I made "Zoodles" for the first time this week with Chicken Parm (not breaded). Came out great and was delicious

I’ve been making Thai curries at home, and they are low carb and yum.

INGREDIENTS

1 tablespoon coconut oil or olive oil
1 small white onion, diced
Pinch of salt, more to taste
1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
2 cloves garlic, pressed or minced
1 red bell pepper, sliced into thin 2-inch long strips
1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (to yield about 1 cup sliced carrots)
2 tablespoons Thai red curry paste*
1 can (14 ounces) regular coconut milk**
½ cup water
1½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
1½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
1 tablespoon tamari or soy sauce***
2 teaspoons rice vinegar
Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

INSTRUCTIONS

To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.

Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Recipe credit: http://cookieandkate.com/2015/thai-red-curry-recipe/