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vixensghost
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Blue....Check it out!
Enjoy! ;-)
Enjoy! ;-)
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EASY- High Protein-Low carb recipes
- Thread starter vixenbabe
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TC2
New member
http://www.amazon.com/Six-Ingredien...7672002?ie=UTF8&s=books&qid=1180882067&sr=1-4
Check out this book..low carb and REALLY eazy stuff to make and good too. I've tried alot of low carb cook books and this is by leaps and bounds the best one.
Check out this book..low carb and REALLY eazy stuff to make and good too. I've tried alot of low carb cook books and this is by leaps and bounds the best one.
vixensghost
New member
Thanks TC2!
I'm always looking for new ideas. Thanks again,doll!
I'm always looking for new ideas. Thanks again,doll!
vixensghost
New member
These are so easy it's a sin! Side dish, but quick!
(makes 4 servings)
Balsamic 'Shrooms
1/4 cup extra virgin olive oil
12 ozs white mushrooms, halved
3 tbs. balsamic vinegar
1 tsp coarse salt( I love using sea salt)
1/4 tsp. red pepper flakes
fresh ground pepper
Heat oil in skillet over med-high heat. Add 'shrooms, and cook until golden brown-approx. 5 minutes.Stir in vinegar,salt,red pepper flakes and season w/ black pepper.Cook 1 minute more. Transfer to a bowl and serve. These taste fab warm or hot, and even at room temp.
Enjoy!
(makes 4 servings)
Balsamic 'Shrooms
1/4 cup extra virgin olive oil
12 ozs white mushrooms, halved
3 tbs. balsamic vinegar
1 tsp coarse salt( I love using sea salt)
1/4 tsp. red pepper flakes
fresh ground pepper
Heat oil in skillet over med-high heat. Add 'shrooms, and cook until golden brown-approx. 5 minutes.Stir in vinegar,salt,red pepper flakes and season w/ black pepper.Cook 1 minute more. Transfer to a bowl and serve. These taste fab warm or hot, and even at room temp.
Enjoy!
vixensghost
New member
Sesame Chicken
*Makes 4 svgs. Each svg. 61 gram protein- 5 gram carbs*
2 tbs. raw sesame seeds, for garnish
1/2 cup smooth organic paenut butter(NO HONEY OR SUGAR ADDED)
1 INCH CHUNK PEELED AND FINELY MINCED GINGER
3 minced garlic cloves
1/2 cup chicken stock
1 tbs. LOW SODIUM tamari soy sauce
2 tbs Sake or sry sherry
1 tbs. rice wine vinegar
1 tbs. fresh lime jiuce
2 tbs. pure pressed sesame oil
1/2 tsp. red-pepper flakes
2 lbs. chicken-skinless bonless breasts
1/3 cup chopped scallions for garnish
Put sesame seeds in ungreased skillet over med heat. Stir in seeds or shake pan alomst constantly,until seeds are toasted and begin to pop-approx. 5 minutes. Remove from heat and set aside.
In med. bowl,combine peanut butter.garlic,ginger.chicken stock, soy,sake or sherry,vinegar,lime juice,sesame oil,red pepper flakes and black pepper until well blended.
Preheat oven to 375 degrees.
Rinse chicky under cold water and pat dry. Arrange chicky breats in one layer in a 9x13-inch lightly oiled baking dish.Pour peanut mixture over chicky,turning to coat well.
Marinate for 30 minutes,refrig,turning occasionally.
Bake chicky until tender,apporx. 35-40 minutes.Tranfer to serving platter and granish with toasted sesame seeds and chopped scallions.
ENJOY!
*Makes 4 svgs. Each svg. 61 gram protein- 5 gram carbs*
2 tbs. raw sesame seeds, for garnish
1/2 cup smooth organic paenut butter(NO HONEY OR SUGAR ADDED)
1 INCH CHUNK PEELED AND FINELY MINCED GINGER
3 minced garlic cloves
1/2 cup chicken stock
1 tbs. LOW SODIUM tamari soy sauce
2 tbs Sake or sry sherry
1 tbs. rice wine vinegar
1 tbs. fresh lime jiuce
2 tbs. pure pressed sesame oil
1/2 tsp. red-pepper flakes
2 lbs. chicken-skinless bonless breasts
1/3 cup chopped scallions for garnish
Put sesame seeds in ungreased skillet over med heat. Stir in seeds or shake pan alomst constantly,until seeds are toasted and begin to pop-approx. 5 minutes. Remove from heat and set aside.
In med. bowl,combine peanut butter.garlic,ginger.chicken stock, soy,sake or sherry,vinegar,lime juice,sesame oil,red pepper flakes and black pepper until well blended.
Preheat oven to 375 degrees.
Rinse chicky under cold water and pat dry. Arrange chicky breats in one layer in a 9x13-inch lightly oiled baking dish.Pour peanut mixture over chicky,turning to coat well.
Marinate for 30 minutes,refrig,turning occasionally.
Bake chicky until tender,apporx. 35-40 minutes.Tranfer to serving platter and granish with toasted sesame seeds and chopped scallions.
ENJOY!
vixensghost
New member
Apple Turkey Burgers
1 lb. Ground Turkey
1 Granny Smith Apple- peeled,cored and grated
1/2 tsp. ground coriander
1/2 tsp salt
Burger Buns- 100% cracked whole wheat are the best IMO
Preheat grill for direct-heat cooking.
In med. bowl combine turkey, apple,coriander,salt,pepper. Mix gently. Divide and shapw turkey into patties.
Grill turkey 5-6 minutes per side or until 165 degrees is reached inside burger.
In small bowl combine cranberry sauce, dry mustard,cinnamon and nutmeg.
To serve, place burger on bottom 1/2 of bun and spoon sauce over burgers.
I'm not a huge fan of ground turkey, but this recipe is yummy!
ENJOY!
1 lb. Ground Turkey
1 Granny Smith Apple- peeled,cored and grated
1/2 tsp. ground coriander
1/2 tsp salt
Burger Buns- 100% cracked whole wheat are the best IMO
Preheat grill for direct-heat cooking.
In med. bowl combine turkey, apple,coriander,salt,pepper. Mix gently. Divide and shapw turkey into patties.
Grill turkey 5-6 minutes per side or until 165 degrees is reached inside burger.
In small bowl combine cranberry sauce, dry mustard,cinnamon and nutmeg.
To serve, place burger on bottom 1/2 of bun and spoon sauce over burgers.
I'm not a huge fan of ground turkey, but this recipe is yummy!
ENJOY!
vixensghost
New member
A lil somthing different---
Chilled Garden Pea and Avocado Soup w/ Citrus
2 lbs. frozen peas
1/2 small yellow onion-chopped
1 clove garlic-chopped
2 quarts veggie stock
3 ripe peeled -avocados-halved
2 cups sweet basil leaves
juice from 1/2 lemon
1 tbs. chipotle puree
1 cup buttermilk
pepper to taste
4 orange slices-segmented
Saute onion and garlic.Puree equal parts stock and frozen peas with onion and garlic and then strain saving the liquid.Throw out the pulp.Puree pea stock with avocados and basil(this will thicken).Stir in buttermilk,chipotle,ans lemon juice.Season with pepper.Chill 1 hour.Top w/orange segments. Makes 2 qts.
Makes a refreshing summertime soup!
Chilled Garden Pea and Avocado Soup w/ Citrus
2 lbs. frozen peas
1/2 small yellow onion-chopped
1 clove garlic-chopped
2 quarts veggie stock
3 ripe peeled -avocados-halved
2 cups sweet basil leaves
juice from 1/2 lemon
1 tbs. chipotle puree
1 cup buttermilk
pepper to taste
4 orange slices-segmented
Saute onion and garlic.Puree equal parts stock and frozen peas with onion and garlic and then strain saving the liquid.Throw out the pulp.Puree pea stock with avocados and basil(this will thicken).Stir in buttermilk,chipotle,ans lemon juice.Season with pepper.Chill 1 hour.Top w/orange segments. Makes 2 qts.
Makes a refreshing summertime soup!
vixensghost
New member
Ceviche
2 lbs. VERY FRESH raw fish(any combo of halibut,red snapper,scallops,flounder,sea bass)
2 cups FRESH lime juice
1/3 cup pure pressed xtra virgin olive oil
1/2 cup chopped red onion
2 small,diced fresh red or green hot chilli peppers.
2 minced garlic cloves
3 tbs. cilantro
black pepper to taste
Remove the skin and bones from fish and cut into SMALL 1/2 inch pcs. In a med bowl,combine lime juice,olive oil,red onion,chillis,garlic,cilantro,black pepper. Pour over fisdh and mix well. BE SURE that fish is 100% covered in marinade. The juice "cooks" the fish. Cover and refridgerate 4-5 hours.
Drain almost all the marinade from ceviche. Taste, and adjust seasonings.
Might not be something for eveyone, but it's really good stuff!
**MAKES 6 svgs- each serving- 37 grams protein- trace of carbs****
ENJOY!
2 lbs. VERY FRESH raw fish(any combo of halibut,red snapper,scallops,flounder,sea bass)
2 cups FRESH lime juice
1/3 cup pure pressed xtra virgin olive oil
1/2 cup chopped red onion
2 small,diced fresh red or green hot chilli peppers.
2 minced garlic cloves
3 tbs. cilantro
black pepper to taste
Remove the skin and bones from fish and cut into SMALL 1/2 inch pcs. In a med bowl,combine lime juice,olive oil,red onion,chillis,garlic,cilantro,black pepper. Pour over fisdh and mix well. BE SURE that fish is 100% covered in marinade. The juice "cooks" the fish. Cover and refridgerate 4-5 hours.
Drain almost all the marinade from ceviche. Taste, and adjust seasonings.
Might not be something for eveyone, but it's really good stuff!
**MAKES 6 svgs- each serving- 37 grams protein- trace of carbs****
ENJOY!
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