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Low carb recipes
- Thread starter Raffaz
- Start date
sashakitty00
New member
Contains approximately 4 portions
Preparation time is approximately 80 minutes
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Garlic 1 clove peeled
Ginger 2 teaspoon chopped
Water 0.25 cup
Chilli 1 teaspoon chopped
Coriander 1 tablespoon ground
Sugar (Brown) 1 tablespoon
Cardamon 1 teaspoon ground
Chicken (Thigh Fillets) 750 g
Tumeric 1 teaspoon ground
Fenugreek 1 teaspoon ground
Cumin 2 teaspoon ground
Vinegar (Brown) 0.75 cup
RECIPE STEPS
Cut each thigh fillet into 4 or 5 pieces.
Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and refrigerate for about an hour (or leave overnight).
Drain chicken and brown on a large non-stick pan.
Pour marinade mixture over chicken and simmer for 20 minutes. (Or cover and microwave on MEDIUM for 12 minutes). Serve with steamed rice.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 43 g
Fat 4 g
Carbohydrate 3 g
Dietary Fibre 0 g
Cal Energy (Cals) 230 cals
Preparation time is approximately 80 minutes
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Garlic 1 clove peeled
Ginger 2 teaspoon chopped
Water 0.25 cup
Chilli 1 teaspoon chopped
Coriander 1 tablespoon ground
Sugar (Brown) 1 tablespoon
Cardamon 1 teaspoon ground
Chicken (Thigh Fillets) 750 g
Tumeric 1 teaspoon ground
Fenugreek 1 teaspoon ground
Cumin 2 teaspoon ground
Vinegar (Brown) 0.75 cup
RECIPE STEPS
Cut each thigh fillet into 4 or 5 pieces.
Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and refrigerate for about an hour (or leave overnight).
Drain chicken and brown on a large non-stick pan.
Pour marinade mixture over chicken and simmer for 20 minutes. (Or cover and microwave on MEDIUM for 12 minutes). Serve with steamed rice.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 43 g
Fat 4 g
Carbohydrate 3 g
Dietary Fibre 0 g
Cal Energy (Cals) 230 cals
sashakitty00
New member
here's another
do you care about the fat content??? i got a ton of these things but some vary on fat content .. or the prep time seems a little long for you guys
this ones easy ..
Mustard Kababs
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Lemon Juice 2 tablespoon or lime juice
Sugar (Brown) 2 teaspoon
Chicken (Thigh Fillets) 600 g cut into 2.5cm strips
Grainy Mild Mustard 2 tablespoon
Yoghurt (low fat) 0.5 cup
RECIPE STEPS
Combine all ingredients except chicken. Pour over chicken, turning to coat both sides of chicken. Leave, covered, in refrigerator, for an hour, or longer.
Thread chicken onto 8 bamboo skewers (soaked in water before use to prevent them burning). Grill gently, brushing with marinade, for 8-10 minutes, turning once or twice. Serve with salads or vegetables.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 39 g
Fat 7 g
Carbohydrate 5 g
Dietary Fibre 0 g
Cal Energy (Cals) 245 cals
do you care about the fat content??? i got a ton of these things but some vary on fat content .. or the prep time seems a little long for you guys
this ones easy ..
Mustard Kababs
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Lemon Juice 2 tablespoon or lime juice
Sugar (Brown) 2 teaspoon
Chicken (Thigh Fillets) 600 g cut into 2.5cm strips
Grainy Mild Mustard 2 tablespoon
Yoghurt (low fat) 0.5 cup
RECIPE STEPS
Combine all ingredients except chicken. Pour over chicken, turning to coat both sides of chicken. Leave, covered, in refrigerator, for an hour, or longer.
Thread chicken onto 8 bamboo skewers (soaked in water before use to prevent them burning). Grill gently, brushing with marinade, for 8-10 minutes, turning once or twice. Serve with salads or vegetables.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 39 g
Fat 7 g
Carbohydrate 5 g
Dietary Fibre 0 g
Cal Energy (Cals) 245 cals
sashakitty00
New member
ORANGE & GINGER CHICKEN STIR-FRY
Substitute lemon or lime for the orange if you like.
Contains approximately 4 portions
Preparation time is approximately 20 minutes
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Garlic 1 clove crushed
Ginger 2 slice chopped finely
Oil (Vegetable) 1 tablespoon
Onions 1 each medium - sliced
Mushroom (Cups/Buttons) 2 cup sliced
Orange (Juice) 150 ml
Chicken (Tenderloins) 500 g
Baby Corn 1 can drained
Soy Sauce 2 teaspoon
Cornflour 2 teaspoon
Mung Bean Sprouts 2 cup
RECIPE STEPS
In a wok or large non-stick pan, heat oil and cook chicken and onion for 3-4 minutes, tossing frequently.
Add ginger, garlic and mushrooms and stir-fry for 3-4 minutes. Add sprouts and baby corn; toss to combine.
Combine orange juice, soy sauce and cornflour. Add to wok, heat to boiling, stirring constantly. Serve with steamed rice.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 33 g
Fat 8 g
Carbohydrate 10 g
Dietary Fibre 7 g
Cal Energy (Cals) 245 cals
Substitute lemon or lime for the orange if you like.
Contains approximately 4 portions
Preparation time is approximately 20 minutes
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Garlic 1 clove crushed
Ginger 2 slice chopped finely
Oil (Vegetable) 1 tablespoon
Onions 1 each medium - sliced
Mushroom (Cups/Buttons) 2 cup sliced
Orange (Juice) 150 ml
Chicken (Tenderloins) 500 g
Baby Corn 1 can drained
Soy Sauce 2 teaspoon
Cornflour 2 teaspoon
Mung Bean Sprouts 2 cup
RECIPE STEPS
In a wok or large non-stick pan, heat oil and cook chicken and onion for 3-4 minutes, tossing frequently.
Add ginger, garlic and mushrooms and stir-fry for 3-4 minutes. Add sprouts and baby corn; toss to combine.
Combine orange juice, soy sauce and cornflour. Add to wok, heat to boiling, stirring constantly. Serve with steamed rice.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 33 g
Fat 8 g
Carbohydrate 10 g
Dietary Fibre 7 g
Cal Energy (Cals) 245 cals
sashakitty00
New member
TANDOORI CHICKEN
Ready-mixed tandoori spices are available in your supermarket.
Contains approximately 4 portions
Preparation time is approximately 60 minutes
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Garlic 2 clove crushed
Lemon Juice 1 tablespoon
Yoghurt 200 g
Chicken (Breasts) 4 each whole
Tandoori Spice 2 tablespoon
RECIPE STEPS
Flatten chicken breasts by splitting and giving a good pounding with the heel of your hand or a milk bottle. Remove skin and make several slashes across flesh. Place chicken in baking dish.
Combine remaining ingredients, except lemon juice, and brush both sides of chicken breasts with mixture, working mixture into slashes.
Bake in a moderate oven for 40 minutes, turning once (or microwave, covered, on HIGH for 20-25 minutes).
Sprinkle with lemon juice. Pour juices over chicken when serving. Serve with steamed rice tossed with cumin seeds, and yoghurt mixed with equal quantities of fresh chopped coriander and mint.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 38 g
Fat 4 g
Carbohydrate 3 g
Dietary Fibre 0 g
Cal Energy (Cals) 200 cals
Ready-mixed tandoori spices are available in your supermarket.
Contains approximately 4 portions
Preparation time is approximately 60 minutes
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Garlic 2 clove crushed
Lemon Juice 1 tablespoon
Yoghurt 200 g
Chicken (Breasts) 4 each whole
Tandoori Spice 2 tablespoon
RECIPE STEPS
Flatten chicken breasts by splitting and giving a good pounding with the heel of your hand or a milk bottle. Remove skin and make several slashes across flesh. Place chicken in baking dish.
Combine remaining ingredients, except lemon juice, and brush both sides of chicken breasts with mixture, working mixture into slashes.
Bake in a moderate oven for 40 minutes, turning once (or microwave, covered, on HIGH for 20-25 minutes).
Sprinkle with lemon juice. Pour juices over chicken when serving. Serve with steamed rice tossed with cumin seeds, and yoghurt mixed with equal quantities of fresh chopped coriander and mint.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 38 g
Fat 4 g
Carbohydrate 3 g
Dietary Fibre 0 g
Cal Energy (Cals) 200 cals
sashakitty00
New member
TURKISH CHICKEN
Can refrigerated until needed. The fat content is high but it's all a healthy type of fat.
Contains approximately 6 portions
Preparation time is approximately 30 minutes
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Walnuts 1.5 cup ground
Paprika 1.5 teaspoon
Oil (Olive) 1 teaspoon
Chicken (Size 18) 1 each steamed flesh without skin
Chicken Stock 1.25 cup
Wholemeal Bread 3 slice crust removed
RECIPE STEPS
Cut chicken meat into small pieces. Cover with 1/4 cup chicken stock and chill in refrigerator.
Place remaining stock, bread, walnuts and 1 teaspoon paprika in food processor and blend until smooth. Mix about 1/3 of the sauce into the chicken. Form chicken into a smooth mound and coat with remaining sauce.
Sprinkle with paprika and drizzle olive oil over the top. Serve with salad vegetables.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 52 g
Fat 30 g
Carbohydrate 7 g
Dietary Fibre 3 g
Cal Energy (Cals) 505 cals
Can refrigerated until needed. The fat content is high but it's all a healthy type of fat.
Contains approximately 6 portions
Preparation time is approximately 30 minutes
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Walnuts 1.5 cup ground
Paprika 1.5 teaspoon
Oil (Olive) 1 teaspoon
Chicken (Size 18) 1 each steamed flesh without skin
Chicken Stock 1.25 cup
Wholemeal Bread 3 slice crust removed
RECIPE STEPS
Cut chicken meat into small pieces. Cover with 1/4 cup chicken stock and chill in refrigerator.
Place remaining stock, bread, walnuts and 1 teaspoon paprika in food processor and blend until smooth. Mix about 1/3 of the sauce into the chicken. Form chicken into a smooth mound and coat with remaining sauce.
Sprinkle with paprika and drizzle olive oil over the top. Serve with salad vegetables.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 52 g
Fat 30 g
Carbohydrate 7 g
Dietary Fibre 3 g
Cal Energy (Cals) 505 cals
sashakitty00
New member
seafood slices
makes 12; <1 g fibre/<1 g fat per slice
ingredients
220g/7oz canned crab meat
2 tsp lemon juice
1/2 tsp crushed garlic
1 tbsp chopped fresh parsley
1 tbsp sweet chilli sauce
1/2 cup/100g/31/2 oz low fat natural yoghurt
freshly ground black pepper
French breadstick or sour dough bread, cut into thick slices
Place crab meat, lemon juice, garlic, parsley, chilli sauce, yoghurt and black pepper to taste in a bowl and mix to combine.
Place bread under a preheated hot grill and grill until golden on one side. Top untoasted side of bread with crab mixture and grill for 2-4 minutes or until heated through.
serving suggestion: For a light meal garnish with a lemon wedge or chopped fresh parsley and accompany with a tossed green salad.
makes 12; <1 g fibre/<1 g fat per slice
ingredients
220g/7oz canned crab meat
2 tsp lemon juice
1/2 tsp crushed garlic
1 tbsp chopped fresh parsley
1 tbsp sweet chilli sauce
1/2 cup/100g/31/2 oz low fat natural yoghurt
freshly ground black pepper
French breadstick or sour dough bread, cut into thick slices
Place crab meat, lemon juice, garlic, parsley, chilli sauce, yoghurt and black pepper to taste in a bowl and mix to combine.
Place bread under a preheated hot grill and grill until golden on one side. Top untoasted side of bread with crab mixture and grill for 2-4 minutes or until heated through.
serving suggestion: For a light meal garnish with a lemon wedge or chopped fresh parsley and accompany with a tossed green salad.
sashakitty00
New member
TUNA LASAGNE
Contains approximately 6 portions
Preparation time is approximately 50 minutes
RECIPE INGREDIENTSIngredient Recipe Quantity
Garlic 1 clove crushed
Pepper 1 pinch freshly ground
Egg 2 each beaten
Cheese (Low Fat Cheddar) 0.5 cup grated
Paprika 0.5 teaspoon
Parmensan Cheese 2 tablespoon grated
Shallots 0.5 cup sliced
Tomato 2 cup fresh or canned - chopped
Parsley 2 tablespoon chopped
Flour (White Plain) 2 tablespoon
Nutmeg 1 pinch
Milk (Skim) 2 cup
Tomato Paste 1 tablespoon
Lasagne Sheets (instant) 180 g 12 sheets
Tuna (in brine) 425 g flaked
RECIPE STEPS1. Combine shallots, garlic, tomatoes, tomato paste, parsley and pepper to taste. Gently mix in tuna. 2. Blend milk and flour and cook over a low heat until thick or microwave, stirring often, on High for 3-4 minutes, until thick. Stir in beaten eggs and nutmeg. 3. Grease a casserole dish, dip lasagne noodles in hot water and spread 4 sheets over base of casserole. 4. Top with half the tuna mixture. Repeat these layers and top with remaining lasagne noodles. Pour sauce over top. Sprinkle with combined cheeses and paprika and bake at 180 C for 30 minutes.
RECIPE NUTRITION PER PORTIONNutrient Quantity
Protein 30 g
Fat 6 g
Carbohydrate 31 g
Dietary Fibre 3 g
Cal Energy (Cals) 295 cals
Contains approximately 6 portions
Preparation time is approximately 50 minutes
RECIPE INGREDIENTSIngredient Recipe Quantity
Garlic 1 clove crushed
Pepper 1 pinch freshly ground
Egg 2 each beaten
Cheese (Low Fat Cheddar) 0.5 cup grated
Paprika 0.5 teaspoon
Parmensan Cheese 2 tablespoon grated
Shallots 0.5 cup sliced
Tomato 2 cup fresh or canned - chopped
Parsley 2 tablespoon chopped
Flour (White Plain) 2 tablespoon
Nutmeg 1 pinch
Milk (Skim) 2 cup
Tomato Paste 1 tablespoon
Lasagne Sheets (instant) 180 g 12 sheets
Tuna (in brine) 425 g flaked
RECIPE STEPS1. Combine shallots, garlic, tomatoes, tomato paste, parsley and pepper to taste. Gently mix in tuna. 2. Blend milk and flour and cook over a low heat until thick or microwave, stirring often, on High for 3-4 minutes, until thick. Stir in beaten eggs and nutmeg. 3. Grease a casserole dish, dip lasagne noodles in hot water and spread 4 sheets over base of casserole. 4. Top with half the tuna mixture. Repeat these layers and top with remaining lasagne noodles. Pour sauce over top. Sprinkle with combined cheeses and paprika and bake at 180 C for 30 minutes.
RECIPE NUTRITION PER PORTIONNutrient Quantity
Protein 30 g
Fat 6 g
Carbohydrate 31 g
Dietary Fibre 3 g
Cal Energy (Cals) 295 cals
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