Boneless Pork Ribs
From: AtkinPrincess
I have a recipe for boneless pork ribs that should be good on
Induction.
Take a bunch of boneless pork ribs and put on a GF grill until brown.
Serve with a mixture of horseradish and mayonnaise.
Pepperoni Chips
From: ChandraMH
15-20 slices pepperoni (turkey pepperoni works best but regular will
also do the trick)
one paper plate
Arrange pepperoni slices in a single layer on paper plate.
Microwave until crisp. They will get crisper as they cool down, and
They make a GREAT crunchy snack!
When I make pepperoni chips, I make several platefuls at a time
and store them in a Ziploc bag.
Hubby eats them up before I get to them. LOL
Fried Cabbage
From: MomBook
I use a lot of fried cabbage as a side dish.
Fry cabbge in bacon and add salt and pepper - very easy and good.
Hubby never liked cooked cabbage, but he loves this.
I always have cabbage in the fridge. Use this in place of potatoes.
And I always save the bacon grease
Comment From: JANAPWS:
I might add some onions to it, too.
LC BBQ Sauce
From: Rescomfy
Simmer on stovetop till well blended:
1/2 stick butter
1/4 cup vinegar
2 Tbsp. tomato sauce
1 tsp. cilantro
1 Tbsp honey mustard
3 cloves garlic pressed
4 pkts Splenda
1 Tbsp Worcestshire sauce
Dash salt
1 Tbsp. lemon juice
1 tsp. Liquid Smoke
Dash red pepper
Dash Brown Sugar Twin
few thinly sliced finely chopped onions
Simmer....then add to whatever meat you like....simmer altogether on
stovetop.
The vinegar makes it very tender
Note: I looked for the lowest (honey mustard) when i bought it....
I bought Hellmans Brand 1 tsp = 1 carb
I'm sure regular mustard would be fine.
Faux Root Beer Float
From: Rescomfy
What I like when I'm really craving something is diet root beer with
heavy cream....tastes just like a root beer float!
Curried Turkey Patties
From: Rani Merens
Shared By: Rescomfy
2 pounds ground turkey (Can find on sale for as low as 69-79¢ a lb!)
1 onion, chopped fine
1 tablespoon curry powder or cumin
butter or oil for frying
1 cup chicken stock or bouillion
1 tablespoon parsley flakes
Mix together the chopped turkey, onions, and 2 teaspoons of the curry
powder.
Form mixture into patties.
Fry the patties in the oil or butter. When done, remove the patties
from the oil and keep warm.
Stir into the oiil the remaining 1 teaspoon of curry powder and the
parsley flakes. Cook for several minutes. Add in the bouillion, and
cook down until slightly thickened.
Pour sauce over patties and serve.
Cheeseburger Quiche
Shared By: Rani Merens
3/4 lb. lean ground beef
1/3 cup chopped onion
2 beaten eggs
1/2 cup mayonnaise
1/4 cup water
1/4 cup heavy cream
6 oz grated cheddar
4 oz mushrooms
Salt & pepper
Spray a pie pan or quiche dish with nonstick spray.
Brown ground beef & onion, drain grease. Add mushrooms & cook
through. Place mixture into a quiche or pie pan.
Mix eggs, mayonnaise, cream, water, cheese, salt, pepper, and pour
over ground beef in the pie pan.
Bake on 350 for 40-45 minutes.
Let stand 10 minutes.
Rani's Chicken Francaise
From: Rani Merens
1 egg for every two servings
grated Parmesan cheese
butter
lemon juice
boneless skinless chicken breasts, pounded thin
cream (optional)
Melt the butter in a nonstick pan.
Beat the egg(s) in a bowl and add the Parmesan cheese until it is the
consistency of a thick batter - like cornmeal muffin mix. (Remember
that stuff?)
Add a splash of lemon juice to the batter.
Thickly coat the chicken breasts with the batter and drop them into
sizzling hot melted butter. Cook until barely lightly browned, flip
overm and cook the other side, adding more butter to the pan if
needed. Cook until the juices run clear, which will depend on hw thin
you pounded the chicken.Put chicken breasts on a plate and keep warm.
Now if that isn't rich enough for you, add a tablespoon or two of
heavy cream or chicken broth or even a little more lemon juice (if
you wish to add a smidge of carbs to it) and deglaze the pan. This
will make a very rich sauce; you won't need much.
I serve with streamed broccoli and Cauli-Rice (brown rice for the
guiests who eat carbs.) Believe me, this is a keeper.
Stuffed Peppers
From: Rani Merens
4 large or 6 smaller green peppers, seeded, stems removed
a head of cauliflower OR a lb of frozen, chopped fine
1/2 chopped onion
1 lb bulk sausage
1 egg
4 oz grated cheese (I used cheddar) - OPTIONAL
1/4 - 1/2 cup lowest-carb tomato sauce you can find
olive oil or bacon drippings
1 packet artificial sweetener
1 tsp. vinegar (I used balsamic, though cider is lower-carb and also
good)
1 clove garlic, crushed, or equivalent in garlic powder
2 tsp herbs of your choice (I used parsley)
salt and pepper and any seasonings you like, to taste (I like Tony
Crachere's creole seasoning in it)
Cook the onion and garlic in olive oil or bacon drippings. Cook and
crumble the sausage in the same pan. Add the cauliflower, cook
briefly. Season to taste.
Mix in 2 tbsp of the tomato sauce, most of the cheese (opt), and the
egg.
While the filling is cooking, trim the tops off the peppers and
remove the seeds and any gunk inside.
Fill the peppers with the mixture.
Mix the remaining tomato sauce with the artificial sweetener,
vinegar, and if you wish, some allspice or herbs or creole
seasoning.
Put them into the baking dish and spoon the sauce over the tops.
Top with remaining grated cheese, if desired.
Cover with plastic wrap and microwave on High for ten minutes or bake
in a 350° oven until the peppers are softened.
Gummi Worms
From: Rani Merens
2 small packages sugar free gelatin
1 envelope unsweetened Kool Aid or other powdered drink mix
3 envelopes unflavored Knox gelatin, divided
1 cup boiling water, divided
Mix 1 cup of the boiling water with the gelatin, unsweetened orange
KoolAid, and 3 packets of the unflavored Knox gelatin. Stir until
completely dissolved.
Pour Jell-O/Kool Aid mixture onto a dinner place and refrigerate
until set - 20minutes or more. When cooled and completely set, peel
the "gel disc"off the plate, roll up jelly roll fashion, and slice
into thin "snakes." (Kitchen shears work great for this.)
***Note: If you don't want them to be "sour" worms, omit the
unsweetened Kool Aid.
***Note: If you make this with sugar free lime gelatin and lemonade
powdered drink mix, they come our an eerie glowing green shade that
my son thinks is cool.
Frankfurter Frittata
From: Click here: Our Little (Low-Carbohydrate) Corner of the
Internet
1/2 cup onion, thinly sliced
1/2 green pepper, finely chopped
6 tablespoons butter
5 frankfurters, cut in shreds
6 eggs, beaten
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon Tabasco
In a large, heavy, ovenproof skillet, cook onion and green pepper in
butter until onions are just tender, but not browned. Add
frankfurters and cook until delicately browned, about 4 to 5 minutes.
Combine eggs, cheese, parsley and seasonings and mix well. Add to the
frankfurters in the skillet and cook until eggs are just set. Place
pan under broiler for several minutes to give top a delicate brown
color. Cut in wedges to serve.
Serves 4 ~490 calories; 4.8 grams carbohydrates; 0.7 grams fiber.
Orange Chicken
From: Diana Bauer, Celebrate Low Carb
4 skinless, boneless chicken breasts
1 cup sugar free orange soda
1/4 cup soy sauce
4 to 6 green onions, finely chopped
Combine soda and soy sauce. Marinate chicken breasts in mixture at
least 8 hours or
overnight in the refrigerator. Place chicken and marinade in large
baking dish. Sprinkle
with onions and bake at 350 degrees for 1 hour. Baste occasionally.
Serves 4 ~ 2.47 carbs per serving.
Garlic Dijon "Dump" Chicken
From: Diana Bauer, Celebrate Low Carb
2 cloves garlic, minced
4 tablespoons Dijon mustard
2 tablespoons lime juice
6 boneless, skinless chicken breasts
For immediate cooking: Preheat oven to 350 degrees Place all
ingredients into a large baking dish, turn chicken to coat. Bake
until chicken juices run clear (45-60 minutes for chicken pieces, or
20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay
flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before,
make sure the baggie is completely closed. Place the Bag on a shelf
furthest from the freezer (It works best if the bag is laying flat,
although this may not be the best option with a side-by-side
fridge/freezer). Preheat the oven to 350 degrees Empty the contents
of the bag into a large baking dish and bake until the juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
Serves 3 ~ 4 grams of carbohydrates per serving.
Fish Florentine
From: Diana Bauer, Celebrate Low Carb
1 to 1 1/2 pounds fish fillets, thawed and patted dry
1 10 ounce package frozen spinach, thawed and with
all the excess water squished out (eeewww!)
1 to 2 cups shredded cheddar cheese
2 teaspoons dried parsley (optional)
1/2 cups crushed pork rinds (optional)
4 - 5 cherry tomatoes, thinly sliced (optional)
lemon juice (optional)
salt and pepper to taste
Spread the spinach over the bottom of a casserole dish. (I find that
an 8" or 9"
casserole works well for 1 pound of fish.) Arrange the fish fillets
over the spinach. Spritz with lemon juice and salt and pepper to
taste. Sprinkle the cheddar cheese over the top of the fish. Sprinkle
with crushed pork rinds, if desired. (Use a light touch.) Arrange
sliced tomatoes over cheese. Shake dried parsley over all.
Bake at 350 degrees for 30 to 40 minutes. Serves 4 if they're not big
eaters. Reheats reasonably well, but best when freshly baked.
Serves 4 ~ 333 calories, 15 grams fat, 43 grams protein, 5 grams
carbohydrate w/
2 grams fiber
Note: Nutritional analysis based on 1 1/2 pounds of fish and without
the pork rinds.
Easy Parmesan Fish Fillets
From: Diana Bauer, Celebrate Low Carb
1 1/2 pounds fish fillets, thawed and patted dry
3 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon black pepper
salt to taste
3 tablespoons cream
1/2 to 1 cup Parmesan cheese
4 - 5 cherry tomatoes, thinly sliced
2 teaspoons dried parsley
Place the fish fillets in the bottom of an 8" or 9" baking fish.
Combine the butter, garlic powder, onion powder, cream, pepper and
salt. Drizzle the spiced butter over the fish. Sprinkle the Parmesan
cheese over all. (Lots of it is good!) Arrange the cherry tomato
slices over the Parmesan cheese; sprinkle the dried parsley over all.
Bake in a 350 degree oven for 30 to 40 minutes. Serves 4. There won't
be any leftovers.
Serves 4 ~ 343 calories, 19 grams of fat, 39 grams of protein, and 3
grams of carbohydrates.
Super Easy Lamb Patties
From: Diana Bauer, Celebrate Low Carb
2 pounds ground lamb
salt and pepper (to taste)
Form the ground lamb into 4 patties or mini-loaves. Place in a baking
dish or casserole. Bake at 350 degrees for 30 to 35 minutes, or until
the lamb is no longer pink in the center.
Serves 4 ~ 0 carbohydrates.
