4 oz pre-cooked (aka leftover) steak, sliced on the bias
5 asparagus stalks
1/4 tsp salt
1/8 tsp pepper
Handful of grape tomatoes
1 tsp olive oil
1 1/2 Tbsp low sodium soy sauce
1/2 tsp minced garlic
1/4 tsp minced ginger
1/8 tsp chili sauce
1/8 tsp stevia
1 Bag Shirataki noodles, rinsed and drained well (these can be found in with the tofu aisle)
Heat oil in wok over medium heat. Add asparagus, cook for 2-3 minutes until it begins to get tender. Add garlic, salt and pepper. Continue to heat thru, stirring frequently. Add tomatoes and steak, soy sauce, ginger, chili sauce, and stevia. Stir to coat. Heat through. Chop Shirataki Noodles into bite size pieces. Add noodles to wok. Stir to coat & serve.
6-7 bone in chicken thighs w/ skin
2 TBSP Canola/Vegatable Oil
15oz can crushed tomatoes
2 c chicken broth
¾ c. onion diced very finely, not food processed
½ tsp horseradish
3 Tbsp Balsamic Vinegar
1.5 c Champagne
3 Tbsp Dijon Mustard
4 Cloves Garlic, minced
Preheat the oven to 350 degrees. Heat pan to medium and add oil to coat bottom. Salt and pepper the chicken, then sear it on both sides in the Dutch oven on the stove top to brown. In a separate bowl, mix remaining ingredients. Once chicken is browned, add mixture to the Dutch oven, or any oven safe cooking dish, scraping up all browned bits on the bottom of your pan. Cover and put in the oven at 350 for 2-3 hours.
3 tablespoons butter
10 oz Portobello/shitake mushrooms, food processed chopped
16 oz shitake or button mushroom caps, wiped and stems removed
1 small onion, chopped finely
2-3 Cloves Garlic, chopped
1 cup sour cream
1/2 teaspoon lemon juice (optional)
1 pinch salt and pepper to taste
1 cup Grated Parmesan cheese
Mozzarella Cheese for topping
Parsley for Garnish
Preheat oven to 375 degrees F. Parboil mushroom caps until tender. Melt the butter in a skillet over medium heat. Stir in the chopped mushrooms and onion, and cook until tender. Reduce heat to low, and continue cooking 5 minutes. Mix in sour cream and lemon juice, 1 c. of parmesan cheese and season with salt and pepper. Scoop into whole mushroom caps and top with remaining Mozzarella Cheese. Bake 15 minutes in the preheated oven, until bubbly.
Make this before it gets warm again…because this will warm you through and through!
3 slices of bacon
3 lbs pot roast, cubed
½ c. flour, 1 tsp salt, 1 tsp pepper, ½ tsp cayenne pepper
2 Tbsp olive oil
2 Tbsp butter
1 box beef stock
¾ bottle of decent red wine
2 Tbsp Dijon mustard
1 can tomato paste
1 ½ Tbsp balsamic vinegar
½ Tbsp molassas
3 Tbsp heavy cream
2 sprigs fresh rosemary
3 bay leaves, 1 tsp dried thyme
½ tsp ground cloves
1 Tbsp Lemon zest – about 1 lemon’s worth
1 tsp garlic powder
1 tsp black pepper
2 tsp salt
4 stalks celery – left in large chunks
16 oz baby carrots
10 oz. portebello mushrooms, cut into bite size pieces
½ onion, diced
Cut up bacon into bite size pieces and begin rendering off bacon fat. Cube pot roast into 1.5 inch cubes, cutting off any hard pieces of cartilage. Dredge pot roast cubes in flour mixture. Once bacon is cooked, remove it from the pan, leaving drippings. Add butter and oil and brown dredged pot roast cubes in fat.
Once all sides are well browned, remove meat. Add beef stock and scrape brown bits off the bottom of the pan. Add wine, mustard, tomato paste, balsamic, molassas, and heavy cream. Add spices and lemon zest. Stir well and bring to a simmer before re-adding bacon and meat to the pot. Turn heat down and simmer meat on low for approximately 3 hours.
Add veggies and allow to simmer for at least another 2 hours, better to let it go for 3 hours. Remove the celery and run it through the food processor before re-adding it to the sauce. Remove meat and shred with a fork. Re-add it to the pot. Stir well to combine, add salt and pepper to taste. Serves well with low carb pasta, rice, or just plain as a very thick stew.
(Not super low carb…but by no means high carb. You can lessen the carb count by leaving out or adding less LC pasta. This is loaded with veggie antioxidents and it makes a great Lenten Friday meal, as the eggplant gives it a slightly meaty texture.)
½ c. red wine
2 Tbsp tomato paste
1 eggplant, diced
2 c. celery, diced
1 large onion
1 can tomatoes, slightly drained
3 Tbsp fresh garlic
3 c. chicken broth
1 Tbsp parley
½ Tbsp thyme
1 tsp chili powder
½ tsp cayenne
Salt, pepper, Olive Oil
Saute veggies in 2 Tbsp olive oil with 1 tsp salt, ½ tsp pepper and garlic. Add tomatoes. Remove from heat and blend to puree. Return to pot. Sauté just the veggies for approximately 5 more minutes. Add red wine, tomato paste, chicken broth and spices.
-If you want to make soup, add an additional 3 c. chicken broth
-If you are making pasta sauce, leave as is.
Allow to simmer for 10 minutes.
-If you are making soup, add 1 c. uncooked low carb pasta to the pot.
-If you are making pasta sauce, add 1.5 c. uncooked low carb pasta to the pot.
Cover and allow to simmer until the pasta is al dente – approximately 10 minutes, check the package. Serve topped with parmesan cheese and sour cream if desired.
1 medium white onion
2 Tbsp garlic
3 Tbsp Olive Oil
½ Green Pepper – chopped
2 tsp salt
1 tsp black pepper
1 lb ground turkey
1 box frozen spinach
1 can diced tomatoes, drained
2 pickled jalepenos, diced finely
¼ tsp crushed red pepper (can omit if you don’t want the heat)
6-10 drops hot sauce (optional)
½ tsp oregano
¼ tsp thyme
½ tsp chili powder
1/3 c. dry white wine (I used Pinot Grigio)
4 oz. Feta Cheese
¼ c. Parmesan Cheese
½ c. Mozarella Cheese
4 Low Carb Tortillas
Heat Oven to 375. Saute onions, pepper, and garlic in olive oil in a large (deep) frying pan at a medium high heat. Once onion is translucent, add 1 tsp of salt and ½ tsp pepper. Add ground turkey and break up, stirring frequently. Defrost and squeeze excess moisture out of spinach. Once ground turkey is cooked through, add spinach, tomatoes and jalepenos, crushed red pepper, remaining salt and pepper, oregano, thyme, chili powder and hot sauce and wine. Allow wine to reduce by half and then add the feta. Turn heat down and stir frequently, allowing feta to distribute its flavor throughout the mixture (About 5-8 minutes)
Prepare round corning ware dish by spraying with cooking spray. Begin to layer by starting with a small amount (approx 1/3 cup) of meat mixture on the bottom, then a tortilla, then 1 c. of meat mixture (or approximately 1/4 of what is left), then tortilla – and so on, until you use your final tortilla. You should end with the meat mixture. Top with parmesan cheese, then mozzarella. Cook covered for 10 minutes in the oven, then remove lid/foil and cook for an additional 15-20 minutes until cheese in golden brown and bubbly. Serve with salsa, sour cream, or anything else you would usually have with a Mexican dish.
(It’s pretty spicy as made by the recipe…if you’re not feeling the “kick” don’t use the hot sauce or the crushed red pepper)