EASY- High Protein-Low carb recipes

[vixensghost]

Thai Basil Beef

Makes 4 servings- Each svg- 56 grams protein- trace of carbs

2 lbs. beef flank steak
4 tbs. pure pressed extra virgin olive oil
4 minced garlic cloves
2 tsp.minced ginger
2 thinly sliced jalapeno peppers
1 1/2 low sodium soy sauce
1 TBS. dry sherry
1/4 tsp. red pepper flakes
1/2 cup slivered basil
1 tBS. fresh lime juice

Slice beef across grain into thin strips. Set aside
In a wok or large nonstick skillet,heat oil over med high heat.When oil is hot,sdtir in garlic,ginger,jalapeno peppers 1 minute. Add sliced beef and stir fry until meat is just tender. Add soy sauce,sherry,red pepper flakes,basil and lime juice. Stir fry until heated through. Taste, and adjust seasonings.

ENJOY!

 

[vixensghost]

Pick3's thread got me to thinking about Burgers..Sooooo....

Screw the carb count...lol

Country Burgers

1 lbs. Quality Sirlion
1 egg
1/2 chopped onion
2 minced garlic cloves
1/4 cup fresh chopped parsley
2 tbs. breadcrumbs
pepper to taste
3 oz. Hot Pepper Jack Cheese, or Swiss, or ANY cheese you enjoy

Mix all ingredients 2-gether,except the cheese of choice.
Shape meat into patties,placing a slice of cheese in the middle of each patty.
Cook on a preheated BBQ or in a skillet,and finish cooking in the oven at 350 degrees til the cheese melts.- approx 6 minutes.
Serve on your favorite buns with alllll the fixins you enjoy.

YUMMMMMY- Enjoy!

 

[vixensghost]

Yum..I LOVE summertime!

Grilled Portobello Stacks

8 large portobello 'shrooms
1 Tbs. canola oil or EVOO
1 28 OZ. can of baked beans / Or any other bean you like:white,red,etc.
1 diced tomato
1 jalapeno pepper-diced-more if you like it hooooot
8 basil leaves
salt and pepper to taste
Sour Cream

Preheat grill.Brush 'shrooms with oil and season with salt and pepper.Cook on hot grill for 3 minutes on each side.Mix baked beans and tomatoes 2=gether.Spoon mixture evenly over each 'shroom and grill for another 5 minutes.Top w/ a dollop of sour cream,jalapeno and basil.

ENJOY!

 

[vixensghost]

Let's talk about some Dressings for salads or even as a marinade for chicky...

Asian Citrus Dressing

Makes approx. 1 cup- 1 TBS.=Trace of protein- trace of carbs too

1 minced garlic clove
1 tsp. minced ginger - fine grate
2 TBS. minced scallions
2 TBS. fresh lime jiuce
2 TBS. fresh orange juice
1 TBS. Rice wine vinegar
2 TBS. low sodium soy sauce
1/4 cup extra virgin olive oil
1/4 cup pure pressed peanut oil
dash of cayenne pepper

In a blender or food process. , combine all ingred. and blend til smooth. Place mixture in a jar w/ tight fitting lid. Shake vigorously before using. Store in fridge until ready to use as a dressing or a marinade- IF you use as a marinade---double the recipe!


ENJOY!

 

[vixensghost]

Kind of a guilty pleasure.

Cherries w/ Ricotta & Toasted Almonds

3/4 cup pitted frozen or fresh cherries
2 Tbs. part skim ricotta cheese
1 Tbs. toasted slivered natty almonds.

Heat cherries in the microwave. Top the cherries with the cheese and almonds.

6 grams protein- 16 grams carbs. Makes one serving @ 150 calories.

ENJOY!

 

[vixensghost]

Cornish Hens w/ Lemon Dill Sauce

Makes 2 svgs:34 grams protein- 5 grams carbs

1 Cornish Game Hen ( 1 1/4 lb) Cut in 1/2
1/2 cup Homemade Chicken Broth- OR low Sodium brand
1 Tbs.EACH of all purpose flour, fresh squeezed lemon juice and sour cream
1 tsp. chopped fresh dillweed
1/8 tsp. white pepper and a dash of salt
On micro wave baking sheet arrange hen 1/2's skin side down, cover with vented plastic wrap and nuke on HIGH for 10 minutes,until cooked through,rotating baking sheet 1/2 turn hallway through cooking. Set aside and keep warm.
In small microwavable bowl combine broth and flour and stir to dissolve flour;nuke on HIGH for 2 minutes,stirring 1/2 way thru cooking. Stir in remaining ingreds.
To serve,remove skin from hen. Arrange hen 1/2's on serving platter and top with sauce.

ENJOY!

 

[vixensghost]

Asian Citrus Marniade

Makes 2 cups- Low carbs and a trace of protein. Great for chicken/beef or fish.

2 minced garlic cloves
2 tsp. peeled and finely grated fresh ginger
4 tbs. minced scallions
4 tbs. fresh lime juice
4 tbs. fresh orange juice
2 tbs. rice wine vinegar
4 tbs. low soduim tamari soy sauce
1/2 cup pure pressed sesame oil
1/2 cup extra virgin olive oil
cayenne pepper - as little or as much as you like.

Store in fridge in an air tight container.


ENJOY!

 

[vixensghost]

I love spreading this stuff over my London Broil flank steaks...Yummmmy!

Aioli (Garlic Mayo Sauce)

Makes about 1 1/4 cups- Each 1 TBS. serving: trace of carbs-trace of protein

1 egg yolk
3 minced garlic cloves
fresh ground pepper to taste
1/2 cup pure pressed canola oil
1/2 cup extra virgin olive oil
3 tsp. fresh lemon juice.

In a blender,blend egg yolk,garlic,and black pepper until smooth. With motor running,gradually drizzle the oils until creamy and thick. Add lemon juice and blend well. Store in fridge in an air tight container.



ENJOY!

 

[vixensghost]

Greek Rice
makes 6 cups- each 1/2 cup svg.= 4 grams of protein- 15 grams of carbs(Hey, it could be worse, right?)

2 tbs, pure pressed extra virgin olive oil
1 diced yellow onion
1 minced garlic clove
1 1/2 cups long grain brown rice-rinsed and drained.
3 cups chicken broth-IF you MUST- Use canned LOW sodium style!
3 tbs. lemon juice
2 tsp. dried oregano
1/3 cup Kalamata olives
1/3 cup fresh parsley
black pepper to taste
1/2 cup fetta cheese

In a med. saucepan with a tight fitting lid, heat oil over med-high heat. When oil is hot, add onion and garlic and saute til soft.-about 5 minutes. Add rice and saute 2 minutes,stirring occasionally. Add chicken stock. Bring to a boil.Cover and reduce to low heat. Simmer 35-40 minutes.Remove from heat and let sit,covered and undisturbed for 10 minutes. Remove lid and fluff rice with fork. Add lemon juice, oregano,Olives,parsley and black pepper. Stir in feta cheese and mix well.

ENJOY!

 

[vixensghost]

Jnevin inspired....

Hummus

2 cans garbanzo beans drained and rinsed
2 minced garlic cloves
4 to 6 tbs. fresh lemon juice
1/2 cup sesame tahini
1/4 cup pure pressed extra virgin olive oil
1/4 to 1/2 cup water, as needed to thin
1/2 tsp. ground cumin
cayenne pepper to taste

In a food processor, combine drained beans with garlic,lemon juice and sesame tahini,oliveoil,water cumin and cayenne pepper until well blended. Taste and adjust sesonings,adding more lemon juice if needed.

To serve, use baked pita chips or cut up veggies.

Makes approx 2 cups* Each 1/4 cup svg.* 7 grams protein-16 grams carbs.


ENJOY!