Low Carb Recipes

GARLIC PARMESAN POPCORN CHICKEN

4 chicken tenderloins

1 egg

Grated Parmesan cheese (in the bottle)

Garlic salt

Boil chicken until tender, remove from water, and let cool well.  Once it is cooled, cut tenders into bite-sized pieces.  Beat egg in a small bowl.  Roll cut pieces of chicken in egg.  Make sure to coat all sides, but don't let it get drippy with egg.  Toss the coated chicken into a large baggie.  Pour cheese into the baggie, close the top, and shake.  Check to see how covered the chicken pieces are and add more cheese as needed.  Melt 1/2 stick of real butter in a skillet and let it begin to brown.  Pour contents of the baggie into the skillet.  Allow the chicken pieces to cook until they are brown and crispy. Since the chicken is already cooked, you only need to leave it in the pan long enough to brown and crisp.  Remove chicken from skillet and place on a paper towel to remove excess butter. Sprinkle with garlic salt to season.

CHOCOLATE CAKE

1/4 C almond flour

1 tbsp cocoa

1/4 tsp baking powder

1/4 tsp or less Stevia

2 tbsp butter

1 tbsp water

1 egg

In a cereal bowl, mix almond flour, cocoa, baking powder and Stevia.  Melt butter and add to dry ingredients.  Add egg and water.  Mix well.  Cook on high in microwave for 2 minutes.  It will look a little wet on top.  When I could tilt the bowl and it not slide, I knew it was done.

*The recipe calls for 3 tbsp + 1 tsp. splenda.  I used Xylitol, which measures just like sugar and splenda.  My sister made this and used Stevia instead. Stevia does NOT measure like sugar.  It is much sweeter and takes much less.  1/4 tsp of Stevia is about the same as 1 cup of sugar, so this might be a little much. I will have to play around with it and will update if needed.  She said it was very sweet and tasted so good.  I am switching to Stevia, which is why I put it in the recipe. The Xylitol was very good, but it made my stomach a little rumbly....

CABBAGE GOULASH

2 lbs. ground beef

1 large onion chopped

2 tbsp. minced garlic

1 bag shredded slaw mix

salt

pepper

1 large can diced tomatoes (I used crushed so it had the sauce with it)

Brown beef in skillet and drain.  Saute chopped onion, garlic, and cabbage until tender.  Add ground beef, salt, pepper, and tomatoes.  Simmer until completely mixed and hot.  I like mine pretty garlicy, but you can use less or more garlic depending on your taste preference.

CHEESE CRUST PIZZA

7 cups mozzarella cheese  (I will use less next time)

7 eggs

1 tsp oregano

1 tsp basil

Beat eggs and add cheese, oregano, and basil.  Put mixture on a pan and bake at 450 for 15 minutes. (I brush garlic butter over mine before cooking)  Remove from oven, add toppings, and cook for another 10 minutes. *Using this much cheese and eggs made a very thick crust.  I will cut the number of cups of cheese and eggs next time. I will also add garlic powder to the oregano and basil next time instead of adding it with butter.

TOMATO SOUP

(this one freezes well)

5 lbs. tomatoes chopped

1 onion chopped

3 tbsp butter

salt to season

pepper to season

basil to season

Put all ingredients in a pot and simmer for 3 hours.

*I use garlic salt and add real bacon pieces so it adds protein and is not just carbs.

FRIED OKRA

Okra (cut)

1 egg

Grated Parmesan cheese

Cut the okra to whatever size you like.  Roll the cut okra in the egg.  Then, roll the okra in Parmesan cheese.  Heat a skillet with oil. I use olive oil because it is so much better for you than the other oils. Put the okra in the skillet and cook it to your desired tenderness.

SQUASH CASSEROLE

1 lb yellow squash sliced = 2-3 medium

1/2 onion chopped

1 clove garlic

1/2 cup mayonnaise--I use Just Mayo by Hampton Creek

1 C shredded cheese

1 egg

Saute' squash, onions, and garlic in skillet until tender.Use an electric chopper or potato masher to chop sauteed ingredients.

Beat egg in a bowl and add mayo.

Add 1/2 of the cheese to mayo/egg mixture.

Add squash mixture to cheese/mayo/egg mixture.

Grease a casserole dish.

Add mixture to dish and top with the remaining cheese.

Bake at 350 for 40 minutes.

* I doubled the recipe, so I cooked it a little longer.  It will be about custard consistency, so don't overcook.