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Recipes!! Help. I need some!!

Posted by on Jul. 30, 2013 at 2:14 PM
  • 40 Replies

Place to get some? You ladies have any to share?

Of course I am looking for some low carb recipes. Wanting to spice up the menu a little bit and not sure which way to go. LOL!confused

by on Jul. 30, 2013 at 2:14 PM
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Replies (1-10):
michiganmom116
by Rhonda on Jul. 30, 2013 at 2:27 PM
1 mom liked this

genaw.com has great recipes that I've used for my low-carb meals...and they're GOOD!


michiganmom116
by Rhonda on Jul. 30, 2013 at 2:29 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 Jul. 30, 2013 at 2:30 PM


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 Jul. 30, 2013 at 2:31 PM


my family RAVES over this!

Not Your Mama's Meatloaf - Low Carb & Beefed Up

By Ducky on August 02, 2005

Photo

Photo by GaylaJ

  • timer
  • Prep Time: 30 mins
  • Total Time: 1 hrs 45 mins
  • Servings: 8

About This Recipe

"I saw this made on Foodtv. I'm not big on meatloaf but DH is so I thought I'd give it a try. It is quite tasty and DH really enjoyed it. I think this could be easily altered for different flavors or cuisines. It is supposed to be a healthier version of the one your mother made. I made this without the prosciutto."

Ingredients

    Tomato Sauce Topping

    • 1 (8 ounce) cans tomato sauce
    • 1 (6 ounce) cans tomato paste
    • 1/4 cup sugar substitute ( such as Splenda)
    • 2 teaspoons white vinegar or 2 teaspoons water

    Meatloaf

    • 2 lbs ground beef
    • 2 eggs
    • 1/2 cup grated parmesan cheese
    • 1/4 cup diced onions
    • 1/4 cup red bell peppers, diced ( roasted or fresh)
    • 2 tablespoons chopped fresh parsley leaves
    • 2 garlic cloves, minced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 1/4 lb prosciutto, thinly sliced (optional)
    • 1/2 lb provolone cheese, sliced

Directions

  1. Preheat oven to 350°F.
  2. In small bowl, combine tomato sauce topping ingredients and set aside.
  3. Add water to sauce to thin, as needed.
  4. In large bowl, combine beef, eggs, cheese, vegetables, herbs & seasonings.
  5. Place meat mixture on a wax paper-lined jellyroll pan or counter.

Directions

  1. Form meat into a 10x8-inch flat rectangle.
  2. Place prosciutto slices on the meatloaf mixture.
  3. Place the provolone slices on top.
  4. Starting with the short side, roll the meatloaf up (may need to use the wax paper to help).
  5. Seal ends and place, seam side down, into a loaf pan.
  6. Spread tomato sauce topping on the meatloaf, completely covering the top.
  7. Bake for 75 minutes (1 hour 15 minutes).
  8. Drain fat and let rest 10 minutes before serving.
michiganmom116
by Rhonda on Jul. 30, 2013 at 2:31 PM


Zucchini Lasagna (Lasagne) - Low Carb

By Marg (CaymanDesigns) on September 14, 1999

Photo

Photo by Marg (CaymanDesigns)

  • timer
  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4

About This Recipe

"Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family."

Ingredients

    • 2 1/2 cups zucchini, sliced 1/4 inch thick ( about 2 medium)
    • 1/2 lb lean ground beef ( I use 1 lb.)
    • 1/4 cup onions, chopped
    • 2 small tomatoes, cut up
    • 1 (6 ounce) cans tomato paste
    • 1 garlic cloves, minced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon dried thyme
    • 1/4 cup water
    • 1/8 teaspoon pepper
    • 1 eggs
    • 3/4 cup low fat cottage cheese ( or low fat or fat free ricotta)
    • 1/2 cup mozzarella cheese, shredded ( I use 8 oz. divided)
    • 1 teaspoon flour

Directions

  1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
  2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
  3. In small bowl slightly beat egg.
  4. Add cottage cheese, half of shredded cheese and flour.
  5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

Directions

  1. Bake uncovered at 375 degrees F for 30 minutes.
  2. Sprinkle with remaining cheese. Bake 10 minutes longer.
  3. Let stand 10 minutes before serving.
michiganmom116
by Rhonda on Jul. 30, 2013 at 2:32 PM


Steak Pizzaiola


1 1/ 4 pound boneless sirloin steak about 1 inch thick, excess fat trimmed 

salt 

2 Tablespoons olive oil

4 cloves of garlic, smashed 

1 large onion sliced 1/4 inch thick

2 bell peppers, 1 red 1 yellow sliced 1/4 inch thick

4 jarred pepperoncinis, drained and thinly sliced

1 15 oz. can crushed tomatoes

1/2 teaspoons parsley

pinch of red pepper flakes

2 Talespoons fresh parsley chopped 

Sprinkle the steak all over with salt, heat the olive oil in a large skillet over medium high heat. add the steak and sear until browned transfer to a plate. 

add the garlic to the skillet once it sizzles, add the onion and bell peppers, cook stirring occasionally, until they soften slightly, Add the pepperoncinis, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the the sauce and simmer turn once until medium rare about 7 minutes or cook longer for your degree of doneness. Transfer the steak to a cutting board and let rest 5 minutes . Thinly slice the steak against the grain and divided among plates, top with sauce and parsley ,

michiganmom116
by Rhonda on Jul. 30, 2013 at 2:32 PM


Low Carb Beef & Cheese Spaghetti Squash Bake

1 Tbsp. olive oil

1 onion, chopped

2 garlic cloves, minced

1 carrot, peeled and shredded

2 stalks celery, chopped

1 lb. ground beef

28 to 32 oz. spaghetti sauce (I made my own from tomato sauce and herbs)

1 tsp. oregano

1 large spaghetti squash, cleaned and baked and strands scooped out into a large bowl

2 c. shredded cheddar cheese

1/4 c. grated Parmesan cheese

Preheat oven to 350°.

Heat olive oil in large pan; cook onion, garlic, carrot, and celery, stirring often until onion and celery are clear (not necessarily tender).  Add ground beef and cook until no pink remains.  Add sauce and oregano and simmer for about 15 minutes (I skipped the simmering step.)

Add beef & sauce mixture to spaghetti squash.  Stir to mix well.  Pour into baking dish (I used a 9 x 13 pan) and top with cheddar cheese.  Bake uncovered for 15 minutes, top with parmesan cheese, and bake another 5 to 10 minutes.  Serve.

michiganmom116
by Rhonda on Jul. 30, 2013 at 2:32 PM


Low Carb Beef & Cheese Spaghetti Squash Bake

1 Tbsp. olive oil

1 onion, chopped

2 garlic cloves, minced

1 carrot, peeled and shredded

2 stalks celery, chopped

1 lb. ground beef

28 to 32 oz. spaghetti sauce (I made my own from tomato sauce and herbs)

1 tsp. oregano

1 large spaghetti squash, cleaned and baked and strands scooped out into a large bowl

2 c. shredded cheddar cheese

1/4 c. grated Parmesan cheese

Preheat oven to 350°.

Heat olive oil in large pan; cook onion, garlic, carrot, and celery, stirring often until onion and celery are clear (not necessarily tender).  Add ground beef and cook until no pink remains.  Add sauce and oregano and simmer for about 15 minutes (I skipped the simmering step.)

Add beef & sauce mixture to spaghetti squash.  Stir to mix well.  Pour into baking dish (I used a 9 x 13 pan) and top with cheddar cheese.  Bake uncovered for 15 minutes, top with parmesan cheese, and bake another 5 to 10 minutes.  Serve.

michiganmom116
by Rhonda on Jul. 30, 2013 at 2:33 PM


Paprika Pork Roast

Combine garlic salt, ginger, pepper and paprika; rub over the entire roast.  Place roast with fat side side up on a greased rack in a roasting pan.  Top with onion.  Pour water into pan.  Bake uncovered at 325° for 2 - 2 1/2 hours until a meat thermometer reads 160° - 170°.  Let stand for 10 - 15 minutes before slicing.

You can also put this in the crock pot but reduce water to 1/4 cup.  Cover and cook on low for 7 to 9 hours.

michiganmom116
by Rhonda on Jul. 30, 2013 at 2:34 PM


Pork Chops with veggie sauce

4 to 6 pork chops

2 medium onions, chopped

2 celery ribs, choped

1 large green pepper, chopped

1 15 oz. can stewed or diced tomatoes

1/2 c. ketchup

2 Tbsp. vinegar

2 Tbsp. brown sugar

2 Tbsp. worcestershire sauce

1 Tbsp. lemon juice

1 beef bouillon cube

2 Tbsp. cornstarch

2 Tbsp. water

Add all ingredients except water and cornstarch to the crock pot.  Cook on low for 5 1/2 hours.  Mix cornstarch and water together and stir into crock pot.  Cook 30 minutes more.  Usually served over rice (or eat plain for low-carb)

OR

Brown chops in skillet.  Add rest of ingredients except water and cornstarch.  Reduce heat, cover and simmer for 20 minutes.  Mix cornstarch and water together and add to skillet, stirring gently to mix.  Simmer until sauce thickens. 

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