Low Carb Reicpes

[Semigourmet]

I know some of you are or know someone that is diabetic. So lets share some low carb recipes here so that we can have a variety.

I get tired of the same old recipes. I have a few that I realy like but others are not so tasty. Do you have any low carb recipes that are tried and true tasty dishes?
Please post here.

I will share mine too.

Thanks in advance

[Semigourmet]

Spinach, Cheese and Prosciutto Stuffed Chicken breasts

This Serves 4 and has only 7 carbs

Ingredients

4 boneless, skinless chicken breasts
Salt & pepper
4 slices (1/2 oz. each) prosciutto ham
4 slices (1/2 oz. each) smoked provolone
1 cup spinach leaves, chopped
4 tablespoons flour, divided
1 tablespoon olive oil
1 tablespoon butter
1 cup chicken broth
1 tablespoon heavy cream



Directions

1. Preheat oven to 350 F.

2. Slice chicken breasts horizontally, stopping about ½ inch from long side of each breast. Open breasts like books; sprinkle lightly with salt and pepper. Lay 1 slice prosciutto, 1 slice provolone and ¼ cup spinach in each chicken breast. Fold closed.

3. Spread 3 tablespoons flour on a plate. Holding chicken breast closed, dredge both sides in flour; shake off excess. Sprinkle dredged chicken with salt and pepper. Repeat with remaining breasts.

4. Heat oil and butters in large skillet over medium heat. Place chicken in skillet; cook about 4 minutes per side or until browned.

5. Remove chicken to shallow baking dish. Cook in prepared oven 10 minutes or until done.

6. Meanwhile, combine chicken broth and cream in small bowl. Whisk in remaining tablespoon flour. Pour broth mixture into skillet; cook, stirring, until sauce thickens (about 3 minutes). Spoon sauce onto serving plate; top with chicken breasts.

[Semigourmet]

Thai Chicken Broccoli Salad (this is one of my girlfriends favorites)

This Serves 4 and has 29 Carbs

Ingredients

4 ounces uncooked linguine
Nonstick cooking spray
½ pound boneless skinless chicken breasts, cut into 2-inch strips
2 cups broccoli florets
2/3 cup chopped red bell pepper
6 green onions, sliced diagonally into 1-inch pieces
¼ cup reduced fat creamy peanut butter
2 tablespoons low sodium soy sauce
2 teaspoons dark sesame oil
½ teaspoons red pepper flakes
1/8 teaspoon garlic powder
¼ cup unsalted peanuts, chopped



Directions

1. Cook pasta according to package directions, omitting salt. Drain.

2. Spray large nonstick skillet with cooking spray; heat over medium high heat until hot. Add chicken; stir fry 5 minutes or until chicken is no longer pink. Remove chicken form skillet.

3. Add broccoli and 2 tablespoons cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crisp tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.

4. Combine peanut butter, 2 tablespoons hot water, soy sauce, oil, red pepper flakes and garlic powder in small bowl until well blended. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

[Semigourmet]

Black Bean Garnachas (this is one of my favorites) Very filling and Very easy

Serves 4 and has 46 carbs with flour tortilla

Ingredients

1 can diced tomatoes with garlic and onion
1 can black beans or pinto beans, drained
2 cloves garlic, minced
1 to 2 teaspoons minced jalapenos (optional)
½ teaspoon ground cumin
1 cup cubed grilled chicken
4 flour tortillas (to cut more carbs use whole wheat tortillas)
½ cup shredded sharp cheddar cheese



Directions

1. Combine undrained tomatoes, beans, garlic, jalapeno peppers and cumin in large skillet. Cook over medium high heat 5 to 7 minutes or until thickened, stirring occasionally. Stir in chicken. Season with salt and pepper, if desired.

2. Arrange tortillas in single layer on grill over medium heat. Spread about ¾ cup chicken mixture over each tortilla. Top with cheese.

3. Cook about 3 minutes or until bottoms of tortillas are browned and cheese is melted. Top with shredded lettuce, diced avocado and sliced jalapeno peppers, if desired. Or fresh diced tomatoes.

[Semigourmet]

Blue Cheese Stuffed Burgers

This serves 4 and has 3 carbs

Ingredients

1 ½ pounds ground sirloin
½ cup shredded sharp cheddar cheese
¼ cup finely chopped parsley
2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon Worcestershire sauce
¼ teaspoon salt
2 teaspoons extra virgin olive oil
1 medium red bell pepper, cut into thin strips



Directions

1. Shape sirloin into 8 even patties, about 4 inches in diameter and ¼ inch thick.

2. in small mixing bowl, combine cheddar and blue cheeses, parsley, mustard, garlic, Worcestarshire sauce and salt. Toss gently to blend thoroughly.

3. Mound ¼ of cheese mixture on each of 4 patties (about 3 tablespoons per patty). Top with remaining 4 patties; pinch edges completely. Set aside.

4. Place 12 inch nonstick skillet over medium high heat until hot. Add olive oil; tilt skillet to coat bottom. Add bell peppers and salt to taste; cook 4 minutes or until edges of peppers begin to brown. Remove from skillet and keep warm.

5. Return skillet to medium high heat. Add beef patties; cook 5 minutes, turn, top with peppers. Cook 3 minutes or until desired doneness.

[Semigourmet]

Tomato Beef (this is another of my favorites)

Serves 4 and has 16 carbs

Ingredients

¾ pound lean boneless beef steak (such as top round, flank, or sirloin)
2 teaspoons cornstarch
2 teaspoons soy sauce
1 tablespoon dry sherry
1 tablespoon water
¼ cup salad oil
½ teaspoon minced fresh ginger
1 clove garlic, minced
2 large stalks celery, cut into ¼ inch thick slanting slices
1 medium size onion, cut into wedges, layers separated
1 green bell pepper, seeded and cut into 1 inch squares
3 medium tomatoes, each cut into 6 wedges
Salt
Cooking sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
3 tablespoons catsup
1 teaspoon curry powder
½ cup water



Directions


1. Cut beef with the grain into 1 ½ inch wide strips; then cut each strip across the grain into 1/8 inch thick slanting slices. In a bowl, stir together cornstarch, soy, sherry, and water. Add meat and stir to coat, then stir in 1 ½ teaspoons of the oil and let marinate for 15 minutes.

2. Meanwhile, prepare cooking sauce; stir together all cooking sauce ingredients, and set aside.

3. Place wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil begins to heat, add ginger and garlic and stir once. Add meat mixture and stir fry until meat is browned (1 ½ to 2 minutes); remove from wok and set aside.

4. Pour remaining 1 ½ tablespoons oil into wok. When oil is hot, add celery and onion and stir fry for 1 minute. Add bell pepper and stir fry for 1 minute, adding a few drops of water if wok appears dry. Add tomatoes and stir fry for 1 minute. Return meat to wok. Stir Cooking sauce, pour into wok, and stir until sauce boils and thickens. Season to taste with salt.

[Semigourmet]

Black Bean and Green Chili Tostadas

Serves 4 and has 29 carbs

Ingredients

1 cup black beans, rinsed, drained and mashed
1 small can (4 oz.) chopped mild green chilies
2 teaspoons chili powder
4 (8 inch) corn tortillas
1 cup washed, torn romaine lettuce leaves
1 cup chopped seeded tomato
½ cup chopped green onion
½ cup grated low fat cheddar cheese
¼ cup nonfat sour cream
4 cilantro sprigs



Directions

1. Combine beans, chilies and chili powder in small saucepan. Cook 5 minutes over medium heat or until heated through, stirring occasionally.

2. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20 to 30 seconds or until hot and pliable, turning once.

3. Spread bean mixture evenly over tortillas; layer with lettuce, tomato, onion, cheese and sour cream. Garnish with cilantro sprigs.

[Semigourmet]

Skillet Pesto Tortellini ( I like this one but change it up quite a bit that will be in the notes)

Serves 4 and has 50 carbs

Ingredients

1 ¼ cups water
1 ¼ cups fat free (skim) milk
1 envelope (1.2 oz.) creamy pesto sauce mix (I use pesto sauce)
1 pound frozen vegetable medley (I use canned carrots, and green beans or what ever veggie I want)
12 ounces frozen tortellini
1 dash ground red pepper
1/3 cup shredded mozzarella cheese



Directions

1. Blend water, milk and sauce mix in large deep skillet. Bring to a boil over high heat. Stir in vegetables tortellini and pepper; return to a boil.

2. Cook vegetables and tortellini, uncovered, over medium high heat 8 to 10 minutes or until tortellini is tender and sauce has thickened, stirring occasionally.

3. Sprinkle with cheese just before serving.


Note I make this with fresh cheese filled tortellini, purchased refrigerated pesto and a can of peas and carrots; cook the tortellini according to package directions and then add to already hot skillet with veggies; add pesto to taste and sprinkle with cheese. It does add more calories though.

[Atomizer]

Am trying the tomato beef recipe tomorrow it looks great and i think i can even get my finance to try it.

[Semigourmet]

Am trying the tomato beef recipe tomorrow it looks great and i think i can even get my finance to try it.

How did it turn out, or did you get a chance to try it yet? I love it but haven't made it in quite a while. NUMMY!

[Big Daddy's House]

I can't eat low-carb foods or go on a low-carb diet. I wish that I could though.

I'm a Type 2 diabetic, which means that I need some starch in the body and digestive system to help keep the glucose level evenly balanced so that it doesn't get too low and put me in danger of a hypoglycemic attack.

I've had that many times before, and it's NOT enjoyable by any means!

[Semigourmet]

My husband is also type 2 diabetic too. Carbs are fine but in moderation.

whole wheat pastas are much better for you, but aren't always as comforting as the white pasta. but it is also fine if you balance your diet better. have a small amount not a plate full of the carbonara, and have an equal amount of veggies. Eat the veggies first if you are worried that you will over eat on the pasta. this always helps me. I eat my veggie first and am more full when it comes to the more offending part of the meal and I eat less of the heavier stuff, but still get to enjoy it, and don't feel denied.

as for consuming a lot of carbs, is for athletes that are truly exherting themselves that way they get the quick fuel the need to compete. on a regular basis it is not healthy to overeat on carbs. A serving size is about 1/2 cup of anything, meats are 4-6 ounces.

serving sizes are something to get close to but most don't even come close. LOL

Sorry I kinda went off. LOL

[Big Daddy's House]

Yeah, athletes can usually burn it off because they are very energetic and aigle.

But I mainly always get my veggies in by eating a salad, since it has a lot of nutritional value.

[Semigourmet]

Yes, salads are good! I had one for dinner and a cup of diced pears.

[Big Daddy's House]

I had some mixed veggies, rice and a pork chop at a friend's house this evening.

[Semigourmet]

sounds good BDH!

[Big Daddy's House]

Thank you.

[lovemypa]

BDH's pork chop mentioning made me think of some pork chop foil pack recipes my boyfriend and I tried while camping last summer. Here's the combinations we tried:

pork + onion + apple + pear + raisin + cinnamon
pork + carrot + broccoli (have to cook it pretty long to get the broccoli done)
pork + tomato + onion + mushroom

You wrap 'em in foil (several layers) with some butter and grill (or bake them in the oven) for about 30 minutes, give or take. My boyfriend has amazingly heat resistant fingers, so he would periodically unwrap the foil and check the doneness of the pork/veggies/fruit.

My fave was the tomato/mushroom one. Really great flavor combination!

[lovemypa]

(I'm on South Beach, so forgive me if I'm full of low carb recipes!)

I really like this Italian Style Spaghetti Squash I've made a couple times.

You take a spaghetti squash, cook it in the oven or microwave (there's usually directions on the spaghetti squash for cooking it). While that's going, you fry up some onions, then add in some zucchini when they're starting to get translucent, then add in some tomatoes and Italian seasoning when the zucchini starts to brown. A splash of red wine is optional, but good. I've even tried adding some protein by putting in some browned hamburger in. Then you scoop out the spaghetti squash (it comes out in strings) and layer the tomato mixture on top. Scrumptious!

[Semigourmet]

be careful with too much protien. It is HARD on your kidneys! do your research please. For your own information.

[lovemypa]

be careful with too much protien. It is HARD on your kidneys! do your research please. For your own information.

This is good advice if you have existing kidney disease. If you have healthy kidneys, they should be able to properly handle the protein you eat.