LOW CARBOHYDRATE RECIPES
For Low Carbohydrate Diets
LOW-CARB DAILY MENU PLAN TWO
All Fat & Carb Values Are Approximate
Swiss Scrambled Eggs
Melt 1 tablespoon butter in non-stick skillet.
Break 2 eggs into pan, stir to blend slightly.
Season to taste with salt and pepper.
Immediately stir in 1 ounce shredded Swiss cheese.
Stir and cook until desired doneness.
1 serving fruit of choice
Makes 1 serving
Per Serving: 357 Calories; 29g Fat; 21g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
2 cups cooked chicken, cut in bite-sized pieces
2 stalks celery, chopped
1/2 cup mayonnaise
Salt, to taste
1/8 teaspoon pepper
Chopped chives, optional
1/4 cup sugar free bread and butter pickles, chopped, optional
Mix all ingredients. Chill well.
Makes about 4-6 servings
Per 1/4 recipe: 337 Calories; 27g Fat; 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/6 recipe: 224 Calories; 18g Fat; 14g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
This is one of my favorite, simple recipes. I usually make it according to the basic recipe, but I found it's also good with chopped sugar free sweet pickles and a little Emeril's Essence.
Optional additions (count additional carbs):
Chopped hard boiled eggs
A little lemon juice
Diced green or red peppers
Chopped dill pickles
Chopped green onions
Chopped pickled jalapeno peppers
Cashews or other nuts
Fish & Vegetables in Foil
1 piece heavy duty foil, 12 x 18"
1 frozen fish fillet (no need to thaw, if thin)
2/3 cup frozen or fresh vegetables, your choice (cauliflower, broccoli, zucchini, yellow squash, bell peppers, etc.)
Salt and pepper
Herbs and spices, as desired
Place foil on a baking sheet. Spray with non-stick spray. Place fish in center of foil; season. Place frozen vegetables around fish; season. Dot all with butter. Fold up foil, sealing well, but leaving room for air to circulate. Bake at 450º for 30 minutes. Open foil carefully to avoid getting burned by the steam.
Makes 1 serving
Per Serving: 222 Calories; 13g Fat; 23g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
(A mixture of cauliflower and yellow squash is very good!)
Small Chef Salad
2 cups iceberg or leaf lettuce, 2 ounces
4 small bits of tomato
1 slice smoked turkey, diced
1 ounce Swiss cheese, diced
1 hard-boiled egg, sliced
1 tablespoon salad dressing (I use nonfat Ranch)
Toss all ingredients.
Makes 1 serving
Per Serving: 283 Calories; 21g Fat; 18g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Recipe from: Delicious Living! magazine - June 2001
2 cups tomatoes, peeled, seeded, and chopped
1 large clove garlic
1 jalapeno, halved and seeded
2 tablespoons olive oil
3 tablespoons white wine vinegar
8 tablespoons fresh lime juice
2 cups tomato or vegetable juice
1/4 cup each finely chopped red pepper, green pepper, celery, and cucumber
1 tablespoon flat-leaf parsley, chopped
1/2 teaspoon paprika
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
Place tomatoes, garlic and jalapeno in food processor and blend. Add oil, vinegar and lime juice. Puree until smooth.
In a large bowl, combine tomato mixture with remaining ingredients.
Cover and refrigerate overnight. Add additional salt & pepper to taste.
For optional garnish: Chopped Avocado / Chopped Scallions / Peeled Shrimp / Tabasco Sauce
Serve in short glasses as an appetrizer or in bowls as a first course. Place condiments in small serving dishes on the table, so guests can garnish as they desire.
Makes 6 Servings
Calories: 82; Carbs: 11g; Protein: 2g; Fiber: ?; Fat: 5g
Low-Carb Recipe Navigation
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· Low-Carb Main Courses
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· Good Carbs Vs. Bad Carbs
· Low-Carb Cookbooks at Jessica's Biscuit®
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