10 Pionts !?!


Question: the best and lowest in carb receipe!


Answers: the best and lowest in carb receipe!

Grilled chicken breasts, topped with sliced bacon and topped with motzarella cheese. ate that all the time in my low carb diet. Spice it up with jalapenos under the cheese (sshhhhh)

Steak!

Baked fish. Even though steak has more protein, I do believe.

smoothie, something fruity. or just meat like steak.

Crock Pot Italian Beef


Ingredients:
3 to 4 pound rump roast
1 (8 oz.) can tomato sauce (no sugar added variety)
2 1/2 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon parsley flakes
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
Dash Worcestershire sauce
Dash soy sauce
1 package Italian salad dressing mix (Good Seasons)

Put roast in crock pot. Combine remaining ingredients in saucepan and cook over medium-high heat until mixture comes to a full boil. Remove from heat and pour over roast in crock pot. Cook all night on low or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake meat apart and continue cooking.

Serves 6 – 8. Approx. 1 gram per serving.

Water...


Your body needs carbs for the brain to function properly,those low-carb diets,..not so good for you as they claim to be.
If you are looking to shed a few lbs,try adding more vegetables to your diet,along with some cardio.

Crab Cakes with Orange-Dill Sauce

Orange-Dill Sauce (see recipe below)
1 pound cooked fresh crab meat*
4 teaspoons butter, divided
1/4 cup finely chopped celery
1/4 cup minced green onions
1 tablespoon minced fresh chives
1 jalapeno chile pepper, cored, seeded, and minced
1/4 cup light or low-fat mayonnaise
1/4 cup bread crumbs**
1 teaspoon fresh lemon juice
Salt and white pepper to taste
1 large egg, slightly beaten

*If you can't get fresh crab, look for the pasteurized crab usually sold in the refrigerated case of your supermarket or fish store.

**Check out Making Homemade Bread Crumbs.

Prepare Orange-Dill Sauce. Carefully clean the crab meat of any shells or cartilage; set aside.

In a large non-stick frying pan over medium heat, melt 1 teaspoon butter. Add celery, onions, chives, and chile pepper; saute 2 minutes or until vegetables are limp; remove vegetables from heat and place in a large bowl. Add crab meat, mayonnaise, bread crumbs, and lemon juice; gently mix together. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.

Divide crab mixture into eight portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)

In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F. with an instant read cooking thermometer. Remove from heat, transfer onto a serving platter, and serve hot with Orange-Dill Sauce.

Makes 4 servings (8 crab cakes) as a main course and 6 servings (12 crab cakes) as an appetizer or starter course (two each per serving).

Orange-Dill Sauce:
2 tablespoons light or low-fat mayonnaise
1 teaspoon grated orange zest
1 tablespoon fresh orange juice
1 teaspoon minced fresh dillweed

Scampi Style Asparagus Spears:


Ingredients:
1 bunch asparagus
1 tbsp olive oil
1 tsp minced garlic
3 tbsp butter
Juice of 1/2 lemon
1/2 tsp salt
1/8 tsp pepper
Additonal olive oil

Method
Cut asparagus where it naturally breaks when bent. Place spears on cookie sheet in single layer. Lightly dizzle spears with olive oil to lightly coat. Toss to coat and sprinkle with salt and pepper. Roast in 350 degree oven for 20 minutes until tender crisp. Meanwhile in small saute pan, saute garlic in 1 tbsp olive oil for 1 minute. Add butter and lemon juice. Stir to combine butter until it is melted through. Pour over asparagus and serve.





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