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Your favorite best tasting low carb recipes please...

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i did a questionaire and found out because I crave salt stuff, like meat, cheese, chips etc etc..it means I need to eat a low carb diet. I have never cooked low carb and really don't know what to do. 

I sauteed chicken and mushrooms tonight and served kind of like a lettuce wrap. it was good.  but I need more in my bag of tricks than that. LOL

by on Jan. 16, 2013 at 8:21 PM
Replies (11-20):
michiganmom116
by Rhonda on Jan. 16, 2013 at 8:40 PM
1 mom liked this


From www.food.com

Low Carb Taco Bake

Crust:

  • 4 oz. cream cheese, softened
  • 3 eggs
  • 1/3 c. heavy cream
  • 1/2 tsp. taco seasoning
  • 8 oz. cheddar cheese, shredded (I will just use a handful)

Beat the cream cheese and eggs until smooth.  Add the cream and seasoning.  Grease a 9 x 13 baking dish and sprinkle cheese over the bottom.  Pour the egg mixture as evenly as possible.  Bake at 375 degrees for 25 to 30 minutes.  Let stand 5 minutes before adding topping.

Topping:

  • 1 lb. ground beef
  • 3 tsp. taco seasoning
  • 1/4 c. tomato sauce
  • 4 oz. choped green chilies (I make this optional)
  • 8 oz. cheddar cheese, shredded (I used the rest of the bag after using 1 handful for the crust)
  • Additional toppings:  black olives, salsa, lettuce, diced fresh tomato, sour cream, etc.

Brown the hamburger, drain fat.  Stir in the seasoning, tomato sauce, and chilies.  Spread over the crust.  Top with cheese.  Reduce oven to 350 degrees, bake another 20 minutes or so until bubbly.  Serve with additional toppings of your choice.

michiganmom116
by Rhonda on Jan. 16, 2013 at 8:41 PM
1 mom liked this


These are DELICIOUS!

Garden Burgers

  • 1 lb. ground beef
  • 1/2 c. yellow summer squash, finely chopped
  • 1/2 c. zucchini, finely chopped
  • 1/3 c. fresh broccoli, finely chopped
  • 1/4 c. red onion, finely chopped
  • 1/4 c. packed spinach leaves, finely chopped
  • 1/4 c. finely chopped or grated carrots
  • 6 basil leaves, finely chopped (or 1 tsp. dry basil)
  • 2 Tbsp. parsley, finely chopped
  • 1/2 tsp. sea salt (or regular salt)
  • 1/8 to 1/4 tsp. ground black pepper
  • 1 - 2 Tbsp. coconut oil (or vegetable oil if you prefer)

Heat oil in pan over medium heat.

Add onion, cook for 2 minutes.

Add broccoli, cook for 2 minutes.

Add carrot, cook for 2 minutes.

Add summer squash and zucchini, cook for 2 minutes. 

Add spinach, cook for 1 minutes.

Remove pan from stove, allow veggie mixture to cool slightly.

In large bowl combine ground beef, veggies, herbs, and spices.  Mix well

Grill or fry for about 5 minutes per side.

michiganmom116
by Rhonda on Jan. 16, 2013 at 8:41 PM
2 moms liked this


Meatzza

Ingredients:
2 lbs. Ground Turkey, Beef, or Pork
2 Eggs
1/2 c. Parmesan Cheese
2 Tbsp. Penzey's Italian Sausage Seasoning
1 c. Mozzarella Cheese
Pizza Sauce
Sauteed Veggies

Directions:
Mix ground meat, eggs, parmesan cheese & seasoning (I use my hands). Line a jelly roll pan with aluminum foil and pat mixture in pan. Bake at 450 for 10 minutes. Depending on the fat content of your meat there may be fat that needs to be drained from the pan. You can also blot the top with a paper towel. Top meat base with sauce, veggies and cheese and broil until cheese is nicely browned and bubbly.


Note:  I used 1 lb. ground beef and 1 lb. hot Italian sausage and eliminated the Italian sausage seasoning.

michiganmom116
by Rhonda on Jan. 16, 2013 at 8:42 PM
1 mom liked this


  • Swiss Steak

    • 2 lbs. round steak, cut into serving size pieces
    • 2 Tbsp. flour
    • 1 tsp. salt
    • 1/8 tsp. pepper
    • 2 to 3 Tbsp. vegetable oil
    • 1 16 oz. can diced tomatoes
    • 1 small onion, diced
    • 1 small green pepper, diced
    • 1 stalk celery, sliced thin
    • 1 tsp. worcestershire sauce

    Mix flour, salt and pepper. Coat steak pieces with flour mixture and brown on both sides in hot oil. Place pieces in crock pot. Mix rest of ingredients and pour over steak. Cover and cook on low for 6 to 8 hours.

michiganmom116
by Rhonda on Jan. 16, 2013 at 8:42 PM
1 mom liked this


GEORGE STELLA'S EASY CHEESY CHILI CHICKEN
2 tablespoons olive oil
2 tablespoons cilantro
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons salt
1 clove garlic, chopped
1/2 teaspoon pepper
1/8 teaspoon cayenne
4-5 boneless chicken breasts
1/4 cup green pepper, julienned
2 tablespoons red onion, diced
1/4 cup Roma tomato, diced (about 1/2 small)
4 ounces colby-jack cheese, shredded

Stir together the first 8 ingredients in a medium bowl. It will be a thick paste. Add the chicken and rub the seasoning mixture all over the meat until coated evenly. Place the chicken on a foil-lined baking sheet. Arrange the vegetables over the chicken. Bake at 400º 20 minutes or until the chicken is just done. Do not overcook. Top with the cheese and return to oven until melted, about 5 minutes.

Makes 4-5 servings
Do not freeze

Per 1/4 Recipe: 321 Calories; 18g Fat; 35g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/5 Recipe: 283 Calories; 15g Fat; 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

michiganmom116
by Rhonda on Jan. 16, 2013 at 8:42 PM
1 mom liked this


Grilled Chicken Legs

  • 4 chicken leg quarters, divided into drumsticks and thighs if desired
  • 1 tsp. sugar
  • 1 tsp. seasoning salt
  • 1 tsp. paprika
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 Tbsp. olive oil
  • 2 to 3 Tbsp. water

Combine all ingredients in a ziplock bag. Add chicken and chill for up to 4 hours. Grill over low heat until browned on all sides, turning once, about 30 to 40 minutes a side, until meat is all cooked and juices run clear when poked with a fork or tip of a knife.

michiganmom116
by Rhonda on Jan. 16, 2013 at 8:43 PM
1 mom liked this

Serve over salad greens for low-carb:


This is a new recipe for us and we really enjoyed it.  I found it to be very versatile, since it can be eaten as is, with rice, on a tortilla, or over salad greens.

Spanish Chicken

  • 1 1/2 to 2 lb. boneless skinless chicken breasts
  • 2 tsp. paprika
  • 1 tsp. dry minced garlic
  • 1 tsp. thyme
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • 1 large green or red bell pepper, cut into strips
  • 1 large onion, cut into 1/2 inch thick wedges
  • 15 oz. can diced tomatoes, undrained
  • 1/4 to 1/2 tsp. crushed red pepper flakes


Cut chicken into 6 to 8 pieces or into 1/4 inch thick strips.  Mix paprika, dry minced garlic, thyme, and black pepper, and stir about 1/3 of the mixture into the chicken.
Heat olive oil in a skillet.  Add seasoned chicken and brown.  Add pepper strips and onion wedges and cover; cook until vegetables are tender, stirring occasionally.   Add tomatoes and as much of the red pepper flakes as desired.  Stir until heated through and serve.

Thelmama
by on Jan. 16, 2013 at 8:43 PM

Thanks so much everyone.

michiganmom116
by Rhonda on Jan. 16, 2013 at 8:43 PM
1 mom liked this


We've had this a couple of times and we all like it!  It's another versatile meal that can be served atop salad greens or served with fresh Italian bread.

Greek-style Chicken

Serves 4

  • 4 boneless, skinless chicken breasts
  • extra virgin olive oil
  • 1/4 c. lemon juice
  • 1/4 to 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 6 cloves garlic, minced (1 Tbsp. minced)
  • 1 large onion, chopped
  • 28 oz. can diced tomatoes
  • 18 large black olives, drained, pitted, and chopped (we used a whole can because we love olives)
  • 2 Tbs. parsley
  • 1 tsp. thyme
  • feta cheese

Mix 2 Tbsp. olive oil, lemon juice, salt and pepper.  Marinate chicken in this mixture for 30 to 60 minutes.  In large skillet sautee garlic and onions in 1 Tbsp. olive oil.  Add tomatoes and olives and simmer uncovered for 15 minutes, stirring often.  Add 1 Tbsp. parsley and thyme.  Stir to combine.  Remove chicken from marinade and place in a baking dish.  Cover with vegetable mixture and sprinkle with remaining parsley.  Cover dish with foil and bake at 375° for 40 minutes.  Top with feta before serving.

Hunnybadgerkins
by on Jan. 16, 2013 at 8:43 PM
1 mom liked this
Yum to all of these. I keep it simple. Slap a protein, fats and a veggie or fruit on a plate.. oh yeah.
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