Stuffed mexican pie

Ingredients:
2 lbs. ground meat, cooked & drained
(use ground sirloin, lean ground pork, or
ground white meat turkey or a combination of any two.)
1/2 cup chopped onions
1/4 cup chopped green pepper
2 teaspoons chili powder
8 oz. shredded cheddar cheese
8 oz. can tomato sauce
1/2 teaspoon garlic powder
1/2 cup + 1 Tablespoon sour cream
1 egg white, beaten stiff

Place meat, onion, pepper, sauce, garlic & chili powder in skillet. Simmer 8 to 10 minutes. Spray 8x8 pan with Pam (or grease). Put meat mixture in pan. Beat together cheese, sour cream and egg white and put on top of meat mixture. Bake at 375°F for 25-30 minutes.

Serves 6. 5 net grams of carbohydrate per serving.


Creamy Chicken Cabernet

Ingredients:
1 pkg 4 boneless skinless chicken breasts
1/2 stick butter plus additional 2 Tablespoons
2 Tbsp low carb Ketchup
1/2 cup Cabernet Sauvignon
1 Pint Heavy Cream
1 packet Splenda
Paprika

Trim chicken breasts of any "waste." Rinse under cold water; and cut diagonally into thirds. Pound each breast with meat mallet — just a few quick smacks on the shiny side of the chicken piece to tenderize, but don't over-do it and make mush of them. Set aside on paper plate.

Melt 1/2 stick butter in a skillet. Add chicken pieces gently to fill skillet and brown each breast turning once to brown other side. (Usually about 3-4 minutes per side.) Remove chicken from skillet on new plate and set aside.

Add extra 2 Tbsp butter to skillet and pour entire pint of heavy cream into skillet. Lower heat just a bit and stir often, scraping sides as it reduces and begins to thicken a bit.

Meanwhile, in a small bowl combine wine with ketchup and Splenda and mix well. When skillet cream sauce is bubbly and volume is reduced by 1/3 or so, add your sauce to the skillet and mix well. Let sauce return to a bubbly boil and thicken (not till gummy — just a gravy consistency.) Then carefully add sauteacute;ed chicken pieces back into skillet; nestling them down into the sauce. Allow them to drink in the bubbly sauce over very low heat for about 2 minutes and remove to platter taking about 1/3 of the sauce with it. Skake paprika over chicken breasts on platter for a beautiful look. Pour remainder of skillet sauce into individual cups for dipping or pouring tableside.

Serves 2-3 and feels so extravagant. This dish will not need salt, but pepper is optional. Goes well with salad or asparagus tips.



Japanese Chicken Kabobs

Ingredients:
1 teaspoon finely shredded orange peel
1 teaspoon orange extract
1/2 cup seltzer water or club soda
1/3 cup dry sherry
1/4 cup soy sauce
1/4 cup Splenda
1 clove garlic, minced
1/2 teaspoon grated ginger root
12 oz boneless skinless chicken breast halves
8 green onions

Soak twelve 6-inch wooden skewers in water for 30 minutes. In a small mixing bowl combine the orange peel, extract, club soda, sherry, soy sauce, Splenda, garlic, and ginger root. Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs.

Cut chicken breast halves into 1-inch pieces. Cut green onions into 1 1/2 inch lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden skewer, alternating chicken and onions. Place kabobs in a shallow dish and pour marinade over kabobs. Marinate at room temperature for 30 minutes, turning kabobs once. Remove kabobs from marinade, reserving marinade.

Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 8-10 minutes, or till chicken is tender and no pink remains, turning and brushing with reserved marinade once.

Makes 12 skewers. 3.2 carbs each.


Maryland Style Crab Cakes

Ingredients:
1 lb. cooked/cleaned crab meat
3 oz. pork rind crumbs
1/2 cup minced scallions
1/4 cup cream
2 Tablespoons + 2 teaspoons mayonnaise
1 Tablespoon + 1 teaspoon butter
2 Tablespoons fresh minced parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 teaspoons Soy Flour
2 1/2 cups mixed green lettuce leaves

In large bowl, combine crab meat, pork rind crumbs, scallions, cream, mayonnaise, parsley, salt and pepper. With moistened hands, form into 8 small round cakes; refrigerate 1 hour. On sheet of wax paper, spread Soy Flour; lightly dust each cake on both sides. In large skillet, melt butter, cook crab cakes 4-5 minutes on each sides, until golden-brown and crispy. Line serving platter with greens; arrange crab cakes on top.

Makes 8 crab cakes. 3.5 carbs per crab cake.

Those sound great but I'm vegetarian. Are there many low carb vegetarian recipes?

Make shepards pie, but used a can kidney beans mashed instead of meat

That's super high carb, assuming you make yours with potatoes (though it is extremely delicious).

Here are some low-carb vegetarian recipes. I'm doing South Beach right now, which focuses on "good" carbs, esp. during the first two weeks. I didn't measure much while making this, but it turned out really yummy:

Greek Cole Slaw

Coleslaw ingredients:
1/4 head of purple cabbage
1/4 head of green cabbage
kalamata olives
feta cheese (reduced fat is even better for you)
cherry or grape tomatoes

Dressing for coleslaw:

red wine vinegar
olive oil
salt, pepper, dill, and a dash of oregano (you can also use garlic powder or fresh garlic too)
lemon juice
*mix all ingredients and add in coleslaw, making sure to distribute evenly in dressing.


Super easy (and tasty) tomato and fresh mozzerella salad:
Chopped fresh mozzerella, sliced
tomatoes, sliced
*mix these ingredients with olive oil, garlic, fresh (or dried) basil. That's it! So good.


Asian Tofu Stir-Fry
For best results: press your tofu by placing it on a cutting board with a paper towel on it, and placing a 2 pound weight of some sort (I use a giant french/english dictionary ) and keeping the weight on there for about an hour. Cut into cubes and sauté in a big pan with fresh chopped onion, garlic, sesame oil, and low-sodium soy sauce until lightly browned. Add a dash of pepper. Mix in mushrooms, red bell pepper, broccoli, and green beans (or any permissible veggie you like) and distribute the sauce evenly. Sauté in pan until everything is cooked to your desired consistency (15 mins maybe?) Eat in a big bowl with chopsticks. It's fun that way.

I'll add more when I think of more!

Bon appétit!