EASY- High Protein-Low carb recipes

[vixensghost]

Corn Chicken Chowder

Makes 4 servings- each svg- 36 grams protein- 13 grams carbs

2 tbs. butter
1 cup finely chopped shallots
2 minced garlic cloves
1 red bell pepper diced into 1/4 inch cubes
1 finely diced jalapeno pepper
2 red potatoes,diced into 1/2 inh thich cubes. Leave the damn skins on too!
1 bay leaf
4 cups chicken stock. IF you must-canned is allowed but use the low sodium stuff.
2 cups raw,diced chicken
1 cup fresh corn kernels- I use frozen outta season.
1 cup all-dairy heavy cream
1 tbs. finely chopped cilantro
Black pepper to taste
Dash of cayenne pepper

In a large heavy-bottomed soup pot,melt butter over med-high heat.When butter is hot and bubbly, add shallots,garlic,bell pepper, jalapeno and saute until softened-about 3-5 minutes. Add 'taters,bay leaf,chicky stock and the chicken. Bring to a boil,reduce heat to low and simmer,uncovered,til taters and chicky are tender-about 10 minutes. Add corn,cream,cilantro,black pepper and cayeebe pepper. Cook over LOW heat until well blended and heated thru- DO NOT BOIL!!!

ENJOY!

 

[vixensghost]

Loin of Deer( or any other red meat loin) with a Cider and Honey Glaze

2 apples,sliced and diced fine
1 tbs. butter
2 shallots
1/3 cup cidear vinegar
1/4 cup honey
1 tsp. rosemary
Black pepper-to taste
1 lbs deer loin - or beef loin
1 cup beef stock or game stock
2 tsp. cornstarch

In a sausepan, lightly brown the apples in butter.
Add shallots and cook for 2 minutes
Deglaze the pan with the cider
Add honey and rosemary,bring to a boil, and simmer for several minutes.
Season the reduction.Baste the loin with mixture before and during cooking.
Place on a very HOT grill to dear the loin,them loswer the heat to medium and continue cooking for 10-15 minutes.
Add game stock to the remaining reduction jucies and bring to a boil.
Whisk in cornstarch to thicken sauce. Adjust black pepper seasonings to liking.

ENJOY.

Hubby left for South Dakota today..I expect a mule deer to be shipped overnight via FED EX in a few days to our home.

 

[vixensghost]

Done deal. 190lb mule deer (after field dressed) is on it's way...


Roast Deer Fillet w/ Nutmeg,Cinnamon and Ginger Glaze ( Once again, beef roast can be used in place of mule deer)


1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ginger
1 vanilla bean,cut in 2 and scraped
1 Tbs. olive oil
Sauce:

1/3 cup white wine
2/3 cup whipping cream or heavy cream
black pepper-dash of salt

Preheat oven to 375.
On a plate, mix the spices 2-gether and roll the roast in the mixture to cover.
Brown the meat in the olice oil and transfer to ovenproof dish.Cook in the center of oven for approx. 10minutes.
Meanwhile, return the saucepan to the heat. Deglaxe w/ white wine and reduce by a third.

Add cream and simmer to desired constency.
Season with salt and pepper to your likings.

ENJOY! I knw we will enjoy the mule deer til next season!

 

[vixensghost]

I've been on a Chipolte kick as of late. You can use this sauce with your chicken or beef to spice it up.

1/2 cup nonfat plain yogurt
2 Tbs. chopped green onions
1-2 Tbs. chopped,seeded and drained chipolte chilies in adobe sauce
2 Tbs. creamy peanut butter
dash of salt IF you must!

Place all ingred. in blender-cover and blend on meduim speed,stopping to scrape down sides. Blend aprox. 20 seconds.Heat sauce over low heat,stirring occasionally.

Yummy with chicken, turkey and even beef.

ENJOY!

 

[vixensghost]

Great recipe for people who will be attending parties and want to be able to eat without much guilt!

Dilled Cucumer and Shrimp Spread:

1 cup cottage cheese- You can use low fat if you wish
1/2 package Cream cheese-softened. Yes, if you must-fat free can be used.
1/4 cup nonfat yougurt-plain.
1 Tbs. snipped fresh dill weed or dried dill from the store
1 tsp. lemon juice
ground pepper to taste
1 cup well drained shredded and seeded cukes- about 1 med. cuke will work
4 1/2 ozs. small shrimp-cooked

Place all the ingreds(except black pepper,cukes and sxhrimp in a food processir. Cover and process until smooth, about 30 seconds. Spread mixture in shallow 9 inch serving plate, sprinkle with black pepper. Top with cukes and shrimp. Cover and put in fridge for at least 2 hours. Serve with cut up veggies or baked pita chips.

Makes 2 1/4 Cups of Spread.

ENJOY!

 

[vixensghost]

Grilled Lime Chicken

1/2 cup lime juice
1 Tbs. peanut oil
1 1/2 tsp. soy sauce
1 garlic clove, minced
1 bay leaf
4 Skinned Chicky breasts

Combine first 5 ingreds. in a shallow dish or zip lock bag, add chicky.Cover or seal and chill one hour.

Remove chicky and throw away the marinade.

Grill, covered with grill lid, over med-high heat(350-400 degrees) 4-6 minutes each side or until well done.

It can't get any easier than that!

ENJOY!

 

[vixensghost]

Fake Guacamole ( You'd swear it was the real stuff)

1 can (14 ozs) asparagus cuts,drained well.
1 cup finely chopped seeded tomato- I large 'mater will do.
1/3 cup chopped onion
2 Tbs. fresh cilantro
2 Tbs. mayo- reduced calorie if you wish
1 Tbs. lime juice
6 drops hot pepper sauce
1 garlic clove-finely chopped
Dash of black or white pepper

Place asparagus in workbowl or food process. Cover and process until smooooooth. Mix asparagus and remaining ingreds;cover and put in fridge at least one hour. Sserve with baked pita chips.

Makes about 2 cups of Dip.

ENJOY!

 

[vixensghost]

Whole Wheat Crisp Tortilla Chips

Look for the thinest whole wheat torts you can find.I'm so lucky, I have the sweetest lady in town make these special for me!

Heat oven to 400. Brush tortillas lightly witha bit of butter;cut torts into bite-sized pieces. Arrange on a cookie sheet(ungreased cookie sheet). Bake uncovered until crisp and golden-about 8-10 minutes. Chips WILL become crisper when cooled.

I love these to take to Holiday parties. I feel as if I'm NOT missing out on anything if I have these to snack on with my homemade dips!

ENJOY!

 

[vixensghost]

Brown Rice and Cheese " Casserole "

2 cups water
1 cup uncooked brown rice
1/2 tsp. salt ( if you must)
1/2 tsp. dry mustard
1/4 tsp. red pepper sauce
1/4 tsp. black or white pepper
1/2 cup chopped onion
1 cup chopped green bell pepper( about 1 med. sized pepper will work) Yellow, or red peppers will work too.
2 eggs
2 egg whites
2 cups milk
1 cup mozzarella cheese - 4 ozs.
2 Tbs. grated fresh Parmesan cheese

Heat water, rice, dash of salt,pepper sauce and blk.white pepper to boiling,stirring once or twice;reduce heat. Cover and simmer 14 minutes. DO NOT LIFT COVER. Remove from heat.Fluff rice with fork;cover and let steam 5-10 minutes. Stir in onion and bell pepper.

Heat oven to 325 degrees. Pour rice mixture into a baking dish, sprayed with non-stick cooking spray. Mix eggs,egg whites and milk;pour over rice mixture.Sprinkle with cheeses. Bake uncovered until golden bown and set, aprrox 40-45 minutes. Let stand for 10 minutes.

ENJOY!

Makes 8 servings: 10 g's protein- 6 g's carbs.

 

[vixensghost]

Cold Poached Chicken w/ Avocado Sauce

4 dmall chicken breats(about 2 lbs.) Skinned and boned
1/4 Cup water
1 Tbs. lemon juice
1/4 tsp. salt (if yu must)


Remove excess fat from chicken.Place chicky, water, lemon juice and salt in 10-inch non-stick skillet. Heat to a boiling, reduce heat. Cover and simmer until chicken is done, about 10 minutes. Refrigerate until cold-2 hours.

Avocado Sauce:

1/3 cup plain yogurt ( you may use non-fat IF you wish)
1 Tbs. Sour Cream
1 tsp. lemon juice
1/2 avocado

Place all ingred. in blender.Cover and blend on HIGH speed,scraping sides of blender,blend until smoooooth.

Pour sauce over chicken.

Makes 4 svg;s : 35 grams protein- 8 g's carbs

ENJOY!