Cooking recipe?!
Answers: I'm looking for low carbs cooking recipes
Rueben Casserole
Ingredients:
1 lb Sliced Deli-Style Corned Beef
6 oz Swiss cheese
1 16 oz jar/can Sauerkraut
4 Tablespoons low-carb Thousand Island Dressing*
4 Tablespoons Mayonnaise
1 Tablespoon dill or Splenda sweetened relish
In a large casserole dish (or in separate ramekins) sprayed with PAM, layer slices of corned beef (the thin sliced — not chipped — works best). Kind of scrunch them up with an "uneven approach" so it's not a slab of corned beef.
Drain saurkraut of 1/2 its juice and lay atop corned beef (if you like the sweeter variety of kraut, thoroughly rinse off canned/jarred juice and replace with a bit of cool water — toss 1/2 tsp Splenda into it before adding to the casserole dish.) Top with swiss cheese layer and bake at 350°F for 15 minutes (10 minutes for ramekins) or until cheese is melty but not liquidy.
While dish is baking, in separate bowl mix Thousand Island Dressing, Mayonnaise, and Relish.
Remove casserole dish from oven, slice in 4 serving-size squares and top with dollops of dressing mixture.
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.
Smothered Pork Chops
Ingredients:
1 Tablespoon arrowroot (or 1/2 Tablespoon not/Starch)
1 can (14 1/2 oz.) Beef Broth
1/8 teaspoon pepper
2 Tablespoons butter
6 Pork Chops, 1/2" thick (center cut or boneless)
1 medium onion, sliced
Mix arrowroot (or not/Starch), broth and pepper. Melt butter in skillet and saute chops, cooking until browned. Remove chops and set aside. Lower skillet heat a bit and add onion (add extra butter if needed) and cook until tender-crisp. Add broth mixture. Cook until mixture boils and thickens, stirring. Return chops to skillet. Cover and cook over low heat 5 minuntes or until done.
Marinated Loin of Pork
Ingredients:
2 or 3 large cloves garlic
2 teaspoons salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
6 Tablespoons extra-virgin olive oil
1 pork double loin boneless roast, rolled and tied
(3 to 3 1/2 pounds)
For marinade, mince in fine pieces and sprinkle with salt. Press with the flat blade of a knife. Continue mincing and pressing until mixture is pureed. Crush rosemary and thyme into a small bowl. Add garlic mixture, allspice, and olive oil; mix well.
Unroll the roast. Brush all over with marinade. Roll and tie with heavy cotton string. Place roast and any remaining marinade in a plastic bag. Close bag and place in a large bowl. Refrigerate overnight, turning occasionally.
Bake uncovered in a 325°F oven for 1 1/2 to 2 hours or until a meat thermometer registers 170°F. Remove from oven. Let stand 10 to 15 minutes before carving.
Lemon Spare Ribs
Ingredients:
3 lbs Pork Spare Ribs
Salt and White Pepper
6 Tablespoons Malt Vinegar
4 packets Splenda
1 1/2 teaspoon Dark Soy Sauce
1/2 teaspoon grated Lemon Zest
1/2 cup pre-made sugarfree Lemonade (KoolAid, Crystal Light, etc.)
2 Eggs, beaten
Soy Flour for dusting
Chop the spare ribs into 3 inch lengths. Season with salt and pepper and rub in well. In a large bowl mix together the vinegar, Splenda, 1/2 teaspoon salt, 1/4 teaspoon pepper, soy sauce, lemon zest and Lemonade. Add the spare ribs and leave to marinate for several hours.
Dip the spare ribs into the beaten egg, then dust with soy or oat flour. Heat the oil to 320°F in a wok or deep-fryer and deep-fry the spare ribs in batches for 2 minutes until the pork is cooked through and a good rich color. Drain in a wire sieve/colandar. Serve hot.
The addition of lemon zest and lemonade gives spareribs a deliciously tangy, different flavor.
Shrimp Scampi
Ingredients:
1 pound cleaned and deveined shrimp
2 Tablespoons butter
2 Tablespoons olive oil
4 large cloves garlic
Juice of 1/2 lemon
1/2 cup dry white wine
Pinch of dried hot pepper flakes
Salt and pepper to taste
Heat the butter and oil in a skillet over med-hot heat till foam subsides.
Add the garlic, parsley, lemon juice, wine, pepper flakes, salt and pepper. Bring to a boil, lower heat, and simmer for 3 minutes.
Add shrimp and cook, stirring frequently, for 5-6 minutes till shrimp are pink. Remove from heat. Place on serving plate and pour sauce over shrimp from the skillet. Serve immediately.
Fillet of Sole in White Wine
Ingredients:
Four 8-ounce fillets of sole
1 1/4 teaspoons salt
1/2 teaspoon white pepper
2 green onions or scallions, chopped
4 Tablespoons (1/2 stick) melted butter
1/2 cup dry white wine
1 Tablespoon chopped parsley
1/2 teaspoon thyme
2 bay leaves, crushed
1 Tablespoon butter
1 1/2 teaspoons flour
2 Tablespoons heavy cream
Preheat oven to 375°F. Wash and dry fillets and season with salt and pepper. Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsley, thyme, and bay leaves. Cover with greased paper facing down, then cover dish, and back 20 minutes. Carefully remove fillets from baking dish. Strain pan juices into a small saucepan, add 1 tablespoon butter, and let melt. Blend in the flour, add the cream, and cook 4 minutes. Pour over fish and serve.
Stir Fried Ginger Shrimp
Ingredients:
3/4 pound cleaned and deveined shrimp
1 Tablespoons Canola oil
1 Tablespoons Walnut or Stir Fry oil
2 cloves garlic minced
1 Tablespoons peeled ginger root, chopped
1/2 cup sliced mushrooms
1 Tablespoons toasted sesame oil
1 Tablespoons soy sauce
1/4 teaspoon dried hot pepper flakes, or to taste
Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger root and stir fry 30 seconds. Add the mushrooms, celery, walnut oil, soy sauce, red pepper flakes and shrimp. Stir-fry until shrimp are pink and just cooked through, 3-4 minutes. Serve immediately.
Buffalo Wings
Ingredients:
24 chicken wings
1/2 cup butter
Salt and pepper
1 cup Louisiana Brand hot sauce
Vegetable oil for frying
1 Tablespoon white vinegar
Blue Cheese Dressing
Preheat oven to 350 degrees and preheat oil in deep fryer to 375 degrees. Reserve wing-tips for stock. Fry wings for 8 minutes. Transfer to a tray with paper towels and let drain. Season with salt and pepper. In a saucepan melt butter. Add hot sauce, salt, vinegar and pepper. Toss wings in sauce. Roast 15 to 20 minutes. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with blue cheese dressing.
Kentucky Bourbon Barbeque Chicken
Ingredients:
8 pcs. chicken (breasts, thighs, legs or your favorites)
1/4 cup butter
1/4 cup Kentucky Bourbon whiskey
1/4 cup unsweetened tomato sauce
2 teaspoons molasses
2 packets Splenda
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon onion powder or sprinkling of finely diced onion
Preheat oven to 325°F.
Melt butter in a skillet and brown chicken on all sides. Transfer chicken to baking dish. Add other ingredients to pan/skillet, stirring to loosen browned particles that cling to bottom. Warm completely; then pour over chicken in baking dish. Try to distribute sauce as evenly as possible. Cover and bake chicken at 325°F for 45 minutes. Uncover, baste and cook uncovered an additional 15 minutes.
Chicken Marsala
Ingredients:
4 chicken breast halves, skinned/boned
1 large egg, lightly beaten
1/4 cup soy or oat flour
2 Tablespoons butter, melted
2 cups fresh mushrooms, sliced
1 cup Marsala or more to taste
1 cup Heavy Cream
Sliced Mozzerella Cheese
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Dip chicken in egg, and dredge in flour. Brown chicken in butter in a large skillet over medium-high heat. Remove chicken and set aside. Reserve drippings in skillet. Cook mushrooms in drippings in the skillet over medium-high heat, stirring constantly, until tender. Add chicken, Marsala, and remaining ingredients and top chicken pieces with the cheese. Cook until heated through and cheese is melted.
Southern Fried Chicken
Ingredients:
Chicken pieces (thighs, wings, legs...)
1 cup CarbQuik Bake Mix
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1 teaspoon salt
2 teaspoons onion powder
1/2 teaspoon paprika
1 teaspoon black pepper
1/2 cup heavy cream
1/4 cup water
1 egg, beaten
Mix all dry ingredients together, set aside. Mix cream, water, and beaten egg in bowl. Dip each chicken piece into cream mixture, then coat chicken with dry mix. (Use a plastic shaker bag if you like.)
Fill a skillet about halfway with light olive or grapeseed oil. Heat to medium-high heat (when water "pops" in the oil, it's ready.) Fry chicken without crowding. Use two skillets or do in two batches if necessary. (The oil will bubble up at first, then calm down as it cooks.)
Turn down the heat to medium to allow chicken to cook thoroughly. Turn the chicken periodically to brown evenly.
When golden brown, drain on paper towels and remove to serving plate.
Chicken and Dumplings
Ingredients:
2 cans chicken
Cathy's Creamy Chicken Bake
INGREDIENTS
8 skinless, boneless chicken breasts
8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-seasoned stuffing mix
1/4 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50 minutes.
Go and have a look at the Diabetes UK website some fantastic ideas. I eat low carb as a diabetic and a good trick is to make oven chip sized chunks of vegetables - not parsnip , carrots or Potatoes -as They have a high GI index. And salt and oiul the veg and bake really quickly in a hot oven! Things like slices of pepper, courgette , aubergine. Try not to use salt if you like other seasonings they work well like paprika and garlic granules together!
Vegetables. Vegetables. Vegetables.
Grilled chicken breast and other lean protein. I recommend AGAINST anything that is smothered with cheese and "cream of" products.
This was my father's favorite recipe for roasting a whole chicken. Adapted from a recipe by Jamie Oliver.
One 5 lb. chicken
Salt and freshly ground black pepper
3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
1/4 cup olive oil
1 lemon, halved
4 bay leaves
1 sprig of fresh rosemary
1 Preheat oven and a roasting tray to 400°F. Wash chicken inside and out; pat it as dry with paper towels. Rub the cavity with salt. Carefully grab the skin at the tip of the chicken breast and pull up gently. With your other hand, gently separate the skin from the breast meat. Sprinkle a little salt in the gaps and push in as much of the chopped herbs as you can. Drizzle in a little olive oil. Stuff the chicken with lemon, bay leaf and rosemary and whatever may be left of the fresh herbs. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the little winglets under, and tie up as firmly as possible with kitchen twine.
2 Rub a little olive oil into the skin of the chicken and season generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side, breast side down, on the tray and put back in the oven. Allow to cook for 5 minutes, then turn it over on to the other side, breast side down. Cook for another 5 minutes and then place the chicken on its back. Cook for 1 hour. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.