Low Carb Recipes

[bruteforce]

Pizza in a Bowl

The addition of cheese makes this not 100% Paleo, but I like Mozzarella and Parmesan.

2 pounds hot Italian sausage
1 cup pepperoni
1 onion
1 bell pepper
1 cup sliced mushrooms
3 cups low carb pasta sauce (or make your own)
2 cups Mozzarella cheese
Any other toppings you happen to like

Cook sausage in a skillet until cooked through.
Add in onion and continue cooking until it begins to turn translucent.
Add other veggies and toppings and cook another few minutes
Add sauce, let it heat through until bubbling
Mix in cheese until melted

Serve in a large bowl. Not sure how many servings this should be, but I usually eat half of it the first night.

[bruteforce]

Parmesan Chicken

2 Cut up Broiler Fryers, skin on
3 eggs
1 cup Parmesan Cheese
2 TBSP Oregano
1 TBSP Basil
Salt
Pepper

Cut up the chicken, wash and pat dry.
Crack open the eggs into a bowl and beat them.
Coat each piece of chicken in egg, then place on an oiled baking sheet
Mix other ingredients in a bowl and generously coat chicken with it

Bake @ 375ish for around an hour. If you're an experience chicken baker, feel free to update with better timing, but this worked out great the past few times.

Speed it up by using boneless/skinless breasts if you're short on time.

[bruteforce]

Not a main dish, but this low carb BBQ sauce beats any other sugar free sauce I've tried

2 tbsp butter
2 cloves garlic
1/4 chopped onion
1 tbsp lemon juice
1 cup sugar free ketchup
1/3 cup splenda
1 tbsp black strap molasses
2 tbsp Worcestershire sauce
1 tbsp chili powder
1 tbsp while vinegar
1 tsp pepper
1/4 tsp salt
1/2 tsp galic, onion, and cayanne powder

melt butter in a sauce pan, add onion and let cook for a couple minutes. Add the rest of the ingredients and let simmer for 5 minutes.

[bruteforce]

With the weather turned cold, my mind turns to one thing.

CHILI!

NOTE - this is one of the few times I will say lean, but I mean it. If its too high fat, you lose a lot of volume to the run off, and without corn starch to thicken it, its a little nasty with too much liquid fat floating about. Alternatively, drain the fat, but not in the sink. No one likes a clogged sink.

5-7 pounds lean ground beef
1 large cooking onion, diced
10-15 roasted green chilis (you may use 10-12 oz canned chili if you must)
1-1.5 pounds diced tomatoes
1 tbsp minced garlic
1 pound kidney beans (I skip these if I am trying to lower carbs)

3 tbsp cayenne pepper - i like it hot. try it with less if store-bought salsa's make an impact on your mouth.
1.5 tbsp dark chili powder
1.5 tbsp cumin
1 tsp black pepper
salt

Cook meat in a large dutch oven. When mostly cooked through, drain fat if excessive. Add everything else, stir, and let simmer on low heat for several hours, stirring occasionally. Serve with sour cream, shredded cheese, and jalepeno slices.

[BendtheBar]

I've started using this spinach salad and it is very satisfying.

--Huge handful of spinach leaves
--Black olives
--Mushrooms
--Cherry tomatoes
--Plenty of Parmesan cheese
--Bacon and/or natural pepperoni
--Diced sausage of choice

Add a healthy drizzle of olive oil, and aggressively coat with red wine vinegar. Salt and pepper to taste.

[BendtheBar]

BTB's Manloaf

Place 3-4 pounds of hamburger in a mixing bowl. Add:

--Salt and pepper to taste.
--1/3rd stick butter.
--Fresh garlic to taste.
--2 eggs
--1 cup cheddar cheese.
--1 cup parmesan cheese.

Smush together in the bowl with hands. Do a happy man dance.

Cut 1/2 package of bacon into small 1/2 inch pieces. Place in frying pan with a drizzle of olive oil, and when nearly done, add in:

--A large onion, diced.
--A handful of fresh spinach, chopped.

Cook until the onions are tender. Drain the extra fat from the frying pan, and add contents into your mixing bowl. (You may save the bacon fat for later...cooking a side veggie dish, or for tomorrow's meal.)

Smush together in the bowl with hands. Do a happy man dance.

Place contents into a 9x13 or 9x9 pan. Bake at 350 degrees until done.

You may also add mushrooms, diced peppers, or any other veggie of choice to the manloaf.

Serve, and eat.

I top it with fresh salsa.

[bruteforce]

Made a low(er) carb clam chowder tonight. Best chowder I've had in years.

8 strips of bacon
2 cans clams
1/2 cup onion - finely chopped
1/2 cup celery - diced
1 medium rutabaga - cut into small cubes
1 cup chicken stock
1 cup heavy cream
1/2 tsp pepper
1/2 tsp dried sage

Cook bacon in heavy skillet ( i used a cast iron dutch oven, saves on dishes later) and remove once crisp. Crumble the bacon Save the fat for next step

Add onion and celery to hot fat and cook under tender. Remove veggies, add chicken stock, clam juice, rutabaga, pepper, and sage. Cook for about 20 minutes or until rutabaga is tender.

Add veggies, cream, bacon, and clams, cook on medium heat for another 5 minutes. Serve hot.

[BendtheBar]

Zucchini Beef Stroganoff

Main ingredients: Sirloin steak and zucchini.

Grade: A+

Wow this tasted awesome. Kids loved it. We ate everything.

Ingredients

* 1.5 pounds London broil or sirloin steak cut into small strips
* Olive Oil or Coconut Oil
* 1/2 TBS Garlic Powder & Onion Powder
* Black Pepper & Salt
* One Cups Beef Broth + 1.5 Cups Sour Cream
* 3-5 Large Zucchini, sliced lengthwise (to mimic noodles)
* 1 Med. Onion, sliced
* 1 C Mushrooms, sliced
* 1/4 to 1/3rd Cup Grey Poupon Dijon Mustard
* 1/2 TBS Fresh Lemon Juice

Place olive oil in pan. Add beef and season with salt, pepper, garlic and onion powder. When beef is half cooked, add in chopped onions. Cook until beef is done.

Place beef broth in pan along with zucchini. Simmer for 5 minutes. Add in Dijon mustard, mushrooms, lemon juice and sour cream. Simmer for 5 more minutes.

Let stand for 5 minutes before serving.

Notes: Easy a potato peeler on the zucchini. The strips will turn out perfect and look like noodles. Don't be afraid to use a lot of zucchini. It "hides" well in the dish and you will probably want a little more rather than a little less.

The zucchini is tasteless, so your kids will think it's noodles. Make sure when peeling the zucchini that you remove ALL green skin and peel down to the white. Any green skin may be bitter upon cooking.

Taste, taste, taste. You may need to add more Dijon and salt at the end. Add a little, taste, rinse and repeat. Seasoned perfectly with enough Dijon and your family will scream for more.

This recipe served 2 adults and 2 children.

[BendtheBar]

Almond crusted chicken fingers and cauliflower mash.

Grade: A

This meal went over very well. We all loved it. My 7 year old destroyed 3 pieces of chicken and my 12 year old said, "wow, this is really good." They even loved the cauliflower mash.

Important notes: The almond crusted chicken must be seasoned properly. Add salt, pepper and other seasonings to your almond flour.

You also want to pan fry the chicken until the crust is a dark brown. It tastes really good when the crust is dark and rich.

It is best to puree the cauliflower, as mashing it will leave lumps. A smooth texture makes this more pleasing.

Almond Crusted Chicken

--Place your almond flour in a bowl and season with salt, pepper and any other seasonings you enjoy.
--In a second bowl, whisk 3 eggs.

Place a 1/4 to 1/8 inch on olive oil in a frying pan. You want this very hot, so the chicken sizzles when it hits the pan.

Coat the chicken fingers in almond flour, then egg, the a second time in the almond flour. Drop in the pan and cook for several minutes on both sides. the point is to achieve a golden brown batter color, and not to cook the chicken completely through.

Have your over preheated to 350. Remove seared chicken and place into a baking pan. Back for about 15 minutes. If you are cooking thicker pieces of chicken you may need to cook it longer.

Pull from the over and allow the chicken to rest for several minutes before cutting.

Cauliflower Mash

Boil 2 bags of frozen cauliflower (or one fresh head) until very soft. Drain excess water. Add a huge dollop of sour cream and 1/4 stick of butter. Also add salt, pepper, garlic and chives to taste. Mash or puree until creamy.

Add 1 cup of your favorite cheese, mix well and serve.

[bruteforce]

Beef Stew -

Note: This is high carb for me, but great for Paleo winter bulking. Around 20g of carbs per Brute sized serving (sometimes known as a mixing bowl)

5-6 pounds cheap beef
2 pounds carrots
2 medium cooking onions
6 stalks celery (by stalks I'm talking the individual pieces from the whole thing)
1 large rutabaga
4 cups water
1 packet onion soup mix (I like the lipton best right now)
Butter
1-2 tsp salt
1 tbsp black pepper

Cut beef into 1/2 inch to 3/4 inch chunks.
Melt butter in a large heavy skillet and brown the beef.

Add 4 cups water and onion soup mix to a LARGE crock pot, stir, then add the browned beef.
Set to high for 4 hours.

In the mean time, peel and chop your carrots celery and rutabaga into stew sized chunks.

Add these in around 3 hours before you plan on eating.

Note on beef. Sure, you can get official stew beef, but if its going to hang out in the crock pot for 7-10 hours, the toughest chunks are still going to be super tender.

As for crockpot size, this filled my 12 quart cooker, so you may have to dial it back a bit to fit yours.