I have to make dinner...?!
Answers: It doesn't matter ingredients because I have to go to the store. My fiance doesn't want anything with a cream sauce and tends not to eat too many carbs but I do. Complete meal please.... I really want something different tonight but not terribly exotic
all right you have to go shopping anyway so why don't you pick up a roast of beef, some root veggies, and gingerale.
set oven at 475*, rub roast with olive oil or whatever oil you use, then pat with a mix of coarse salt and pepper. put in oven for 15-20 minutes uncovered, then turn down to 350* for an hour. add your root veggies.
while cooking baste with mix of water/wine/gingerale and once its done use the drippings and balance of basting liquid for your gravy! enjoy!
Well, what happened to your question listing all your wedding food? Something from there would be good.
Otherwise start with a nice veggie salad and then have some grilled chicken breast with steamed broccoli and baked potatoes.
Additional
Yeah, you wedding food sounds awesome! Lots of great stuff for your lucky guest!
LOW CARB FRIED CHICKEN TENDERS
6 chicken tenders
1 cup soy flour
1 tbsp. Cajun seasoning
1 tbsp Lawry's garlic salt (coarse w/ parsley)
3 cups of peanut or vegetable oil
Put all ingredients in a gallon baggie except the chicken . Shake up to mix. Then add the chicken, Shake to coat and use tongs to get chicken out of bag, shaking off excess breading.
Add to hot oil and fry 10-15 minutes. Use ranch, Texas Pete, or mix mayo and mustard together for dipping to keep it low carb.
12 net carbs total in the breading mix. But, you won't use it all, so I estimated for all 56 chicken tenders the total net carbs would be 6.
chicken over rice peas
A roast pork and some applesauce, potatoes, and a salad would be nice.
Of course, you could have just had that last night, so it is a bit hard to tell you about something "different", not knowing what you are used to eating.
This sounds good! Serve with a veggie, salad, and crusty bread.
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 6 slices Swiss cheese
* 6 slices ham
* 3 tablespoons all-purpose flour
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon granules
* 1 tablespoon cornstarch
* 1 cup heavy whipping cream
DIRECTIONS
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Low Carb Beefed-Up Meat Loaf
Tomato Topping:
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons white vinegar or water
2 pounds ground chuck (may use meat loaf mix with ground pork)
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced
Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
Steaks with Balsamic Sauce and Goat Cheese
Season the steak with salt and pepper.
Heat the skillet to medium high. Add a tablespoon of butter to the skillet (if it burns, the skillet is obviously too hot).
Add the steak to the skillet. Turn only once while cooking. Cook until desired doneness.
*(You can feel when it done by pressing gently on the steak and comparing the tenderness to the feeling of the palm of yound hand. The area below your thumb is rare, the middle of your hand is medium, and the area is under your fingers is well done.)
Take 1 cup balsamic vinegar and 2 Tablespoons sugar. Boil in a small heavy saucepan over medium high heat, stirring occasionally, until the sauce is reduced and thick.
Meanwhile, preheat the boiler. Transfer the cooked steaks to a baking sheet. Crumble soft goat cheese on top of the steaks (use as much as you prefer). Broil just until the cheese melts, about a minute. Sprinkle with salt and pepper. Transfer to plates. Drizzle with sauce and serve.
Serve with french country bread.
Here is a great salad:
Mixed Green Salad with Sherry Vinaigrette (serves 4-6)
1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled
Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
You can also try a side of potatoes.
Herbed New Potatoes (serves 2)
1 tablespoons unsalted butter
1 pound small white or Yukon gold potatoes, scrubbed but not peeled
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
If you don't feel like steaks, try this halibut recipe (serves 4, so cut recipe in half for 2 people)
1/2 cup balsamic vinegar
2 to 3 tablespoons honey, depending how sweet you want it
3 tablespoons olive oil
2 garlic cloves, minced
4 (6-ounce) halibut fillets
Nonstick cooking spray
Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.
Delicious Ham and Potato Soup
Prep Time: 20m
Cook Time: 25m
Ready in: 45m
Yield: 8 servings
Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 199 cal Total Fat: 10.3 g Cholesterol: 34 mg
Sodium: 292 mg Carbohydrates: 19.8 g Fiber: 2 g
Protein: 7 g
Well then how about a good old fashioned "welcome home, dear" meal...pot roast (3 hours cooking time). Just get about a 3 pound shoulder roast or chuck roast, season it with garlic salt/black pepper, dredge in flour ( I use a produce bag and put the roast in there to cover it with the flour; not so messy).
Mean while be heating 3 Tbs exrta light olive oil or butter in your cast iron skillet (or any) on medium heat. Brown the roast on ALL sides (this take about 15 or 20 minutes) to seal in juices. Place browned roast into your roasting pan (I like to use 11x14 glass). Add water to just under half way up the roast. Add 2 or 3 Tbs of beef base (the gooy stuff) or beef bouillon (3 cubes). You can stir that later when ya add the veggies. Now put foil tightly around it and put in 325 oven. Walk away and go do anything you want for 1 1/2 hours. After an hour and a half:
add clean/unpeeled Idaho, white, or red potatoes. Leave small red whole, but 1/4 brown or white or large red potatoes.
Add carrots (I use the whole bag). Scrub clean carrots, cut off ends and cook whole, or halved long ways.
Quarter a large whole onion.
Now, pull roast out and uncover (careful of steam). Add the carrots first because they take the longest to cook. Get them under the juice. Add potatoes (get juice all over them and try to get them down in there a little, too). Now add the onion. Cover back up real tight and put back into oven. Now walk away and go do anything you want. I make a nice green salad now with tomato, cucumber,red radishz and use package Italian garlic herb dressing.
We also eat homemade garlic bread with ours. Just put in oven last 15 minutes.
Take the roast out and look at it, cover loosley, and let set awhile, while ya get everything ready to serve; eat/enjoy. Don't forget to add that wonderful juice over your food. mmmmm.
In case you want gravy...see that skillet over there with the drippings from browning your roast? Heat that and when its hot add 2 Tbs. flour and stir until golden. Remove from heat! and add (a little at a time) liquid from roast, stiring constantly until gravy forms (about 2 cups). Put back on heat and keep stirring until thickened. Salt/ pepper may not be needed because it is already sooooo good. Taste it.
Grilled Mozzarella Chicken Sandwiches
1/2 C. sliced onions
1/2 C. green pepper strips
1 tbsp. oil
4 small chicken breasts (or however many people there are)
1/3 C. BBQ Sauce
4 slices mozzarella cheese (I acutally didn't use the cheese)
4 Ciabatta rolls (I got mine from a bread store)
Preheat grill to medium-high heat. (I used my George Foreman grill) Cook and stir onions and peppers in hot oil in large skillet on medium heat 5 min. or until tender; cover. Set aside, keep warm.
Grill chicken 8 minutes; turn over. Brush with BBQ sauce. Grill an additional 7-9 minutes or until chicken is cooked through, turning occasionally and brushing with the remaining BBQ sauce. (On the Foreman, I cooked them till done...flipped them at the end and then put the bbq on and closed the lid for a few more minutes - but not too long as to not burn the bbq sauce)
Fill rolls with chicken; top with cheese slices, onions and peppers. (I toasted my rolls in the pan that I made my onions and green peppers in)
I served this with simple Granny Smith Apple slices. It was soo good and not terribly filling! I would say it took my like 25 minutes in all to make this!
How about a really big cobb salad, with turkey, roast beef, swiss cheese, eggs, tomatoes, peppers and dressing on the side. And for you, home made biscuits.