EASY- High Protein-Low carb recipes

[vixensghost]

Pasta and Salmon Salad

1/4 Cup yogurt ( IF you must- low fat can be used)
1 1/2 Tbs. Mayo
1 Tbs. Lemon Juice
1 tsp. chopped basil or 1/2 tsp. dried
Dash of oregano leaves
Dash of Black pepper
1 Cup cooked whole wheat small shell macaroni
4 Oz. can of canned salmon-flaked. YOU can use lobster too. ( Oh my- I can't wait for Lobster season)
1/2 cup sliced celery diced
1/2 cup red bell pepper diced
1/2 cup red onion diced

* feel free to double this recipe*

Cook pasta as directed on box. In a med. bowl mix yogurt,mayo,lemon juice,basil,oregano,black pepper and combine all 2-gether. Add remaining ingreds. and toss to coat. Serve immediately or cover and store in fridge. Toss again before serving.

Makes 2 servings: 17 g's protein - carbs will be different if using whole wheat pasta- 25 g's carbs. for "white" pasta shells.

ENJOY!

 

[vixensghost]

These are a favorite in my house when someone gets a "sweet tooth".

1 Tbs. PLUS 1 1/2 tsp. whipped cream cheese ( IF you must, fat free can be used)
1/4 oz. almonds- ground up. I've used Pistachios before too.
2 Large fresh figs

In a small bowl, combine cream cheese and nuts; stir to blend and set aside. Starting at stem end, cut figs lenghtwise into quarters, being careful not to cut thru base of fig. Open figs up and place on serving plate. Spoon 1/2 the nut.cream cheese mixture into center of figs.

***You can double this recipe too****

Makes 2 servings: each svg. 2 grams protein- 13 grams carbs.


ENJOY!

 

[vixensghost]

Huge venison lover's in our household. More people should eat lean venison IMO!

Since it's been cold here in Ohio stilllll-------I'm still makin soups! Burrrr.

Barley and Venison Soup:

1 Tbs. oil. ( since venison is sooo lean- you should not use extra vigrin olive oil since the meat needs some "fat" in it)
1 celery stalk- chopped fine
1 chopped onion
1/2 lbs. venison
6 cups game stock ( deer stock... beef stock will work too)
1/2 cup barley
1 bay leaf
1 pinch dried thyme, black pepper and sea salt( or table salt)

In a casserole, heat oil and saute the veggies.
Add meat and sear it.
Moisten with the stock and bring to a boil.
Add barley, bay leaf, thyme, salt and pepper. Cook until barley is tender.

ENJOY!

 

[vixensghost]

It's gettin to be grillin season.

A wicked good marinade for just about ANYTHING!

1 Cup orange juice( freshly squeezed or store bought)
2 limes-juiced
1/4 Cup White wine Vinegar
1/4 Cup extra-virgin olive oil
1 Tbs. sliced garlic
1/4 Cup dark rum

How darn simple can it get ? This marinade gives meat, chicken, or even a mild fish a fantastic flavor!

ENJOY!

 

[vixensghost]

Grilled Chicken with a "Tweak"

1 Cup yogurt-plain of course
1/4 Cup extra virgin olive oil
2 garlic cloves-chopped
1 tsp. dried basil
1 tsp. dried oregano
1 lemon zest
2 tsp. sea salt ( reg.table salt works too)
2 tsp. HOT sauce
6 ( 6 oz.) boneless,skinless chicky breasts

Mix yogurt , olive oil, basil, oregano,lemon zest,salt, hot sauce 2-gether in a lrg. bowl. Add chicken and toss to coat. Throw in the fridge for an hour or more.

Preheat grill( or a grill pan on stove for 4-5 minutes) Place chicky on the grill and cook for 4 minutes per side, or until the chicken is cooked thru and firm to the touch.

Here's the "Tweak" part----

Pineapple and Red Pepper Salsa:

1 ( 20 oz) can crushed pineapple, drained.
1 jarred roasted red peppers, cut and diced. YOU can roast your own peppers on grill too.
2 Tbs. parsley leaves
1 Tbs. HOT sauce
Dash of sea salt ( or reg. table salt)

Place all the above ingreds. in a small mixing bowl and mix well. Place atop of the cooked chicken.

ENJOY!

 

[vixensghost]

Mojo Rising

1 (2 1/2 to 3 pound whole chicken
2 Tbs. garlic powder
1 Tbs. onion powder
1/4 tsp. cumin
2 Tbs. sea salt ( table salt will work too)
1 Tbs. white pepper
1 tsp. paprika


Remove backbone of chicky with poultry shears;flatten that ole chicky out by slamming firmly on the skin part of chivky so it will sit evenly in pan.**Your butcher can do this for you too)**

Preheat oven to 300 degrees F.

Combine all the DRY ingreds. and rub that bird down with the spice mixture, making sure you get UNDER it's skin. Put the chicky in a plastic bag and throw him in the fridge for 30-60 minutes.

Mojo Marinade:

1 cup orange juice
2 limes juiced
1/4 cup extra virgin olive oil
1 Tbs. chopped garlic
1/4 cup dark molasses

Combine above ingread and place chicky back in fridge for at least 1 hour.

Remove chicky from mainade and shake off excess marinade. In a large saute pan over med heat, add 4 tbs. extra virgin olive oil. When oil is HOT, place chicky skin side down and sear.

When skin is golden brown flip chicky and add 1/2 cup of marinade from pan,place pan in oven and cook chicky for 25 minutes or until chicky has internal temp of 165 degrees F.

Remove chicky from oven and brush with Mojo sauce: 1/2 cup dark rum, 1/2 cup chicken broth, 1 Tbs. brown sugar, 4 Tbs. cold water, 1 Tbs. cronstarch,salt and pepper to taste.

In a med sauce pan mix rum,chicky broth with brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk 2-gether water and cornstarch. When rum mixture is reduced, add cornstarch and slowly simmer liguid and mix for 3 minutes.

Brush glaze over chicky and put under broiler for 5 minutes.

It does seem like a like of steps, however, it reads harder than what is really is. It's easy-REALLY.


ENJOY!

 

[vixensghost]

Lemon "Cream" with Blueberries

4 oz. Neufchatel cheese ( cream cheese) Yes, fat -free can be used IF you must.
3/4 vanilla yogurt ( Yes, fat free can be used IF you must)
1 Tsp. honey
2 Tsp. freshly grated lemon zest
2 Cup blueberries

Using a fork, break up cream cheese in a med. sized bowl. Remove any excess liquid from the yogurt; add yogurt to cream cheese bowl along with honey. Using an electric mixer, beat on high speed until light and creamy. Stir in lemon zest.

In wineglass, or any other dish, layer the lemon cream mixture, then a berry layer atop; keep layering. Cover and throw in fridge for up to 8 hours.

I'm making this yummy yumminess when I hit Cape Cod in July.

ENJOY!

 

[vixensghost]

Artichokes stuffed with Shrimp

4 lrg. 'chokes
1 lemon-juiced
2 Tbs. olive oil
dash of sea salt ( or reg salt)

Sauce:

4 Tbs. mayo
2 Tbs. lemon juice
1 tsp. honey
1 tsp. mustard

1 lbs. boiled shrimp deveined and peeled
1/4 tsp. paprika
Pinch of saffron
1/2 lb. cherry 'maters

Trim the sharp ends on the 'chokes with scissors, place in large pot. Combine the 'chokes with the lemon juice , olive oil, salt and fill pot with enough water to cover the 'chokes. Boil for 40 minutes or til tender. Remove 'chokes and allow to cool.

Once 'chokes have cooled, scoop out the centers and remove choke seed.
To prepare the sauce, combine mayo, lemon juice and add paprika and saffron.
Mix the shrimp w/ 3 tbs. of the sauce. Garnish each 'choke by filling each leaf with the shrimp. Place on large platter and servce with cherry 'maters.

ENJOY!

 

[bigiron01]

definitely found some new recipes

 

[Blane]

You both are VERY welcome!

Enjoy!

Thank you.