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Thread: Low Carb Recipes

  1. #1
    mitchelsy Guest

    Low Carb Recipes



    Aioli



    Yield
    1 cup (serving size: about 2 1/2 teaspoons)

    Ingredients


    * 1 teaspoon fresh lemon juice
    * 1/2 teaspoon Dijon mustard
    * 2 large pasteurized egg yolks
    * 3/4 cup canola oil
    * 1/4 teaspoon salt
    * 1/8 teaspoon freshly ground black pepper
    * 1 garlic clove, minced

    Preparation


    1. Combine lemon juice, mustard, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add oil, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Stir in salt, pepper, and garlic.

    Nutritional Information


    Calories: 80
    Fat: 8.8g (sat 0.8g,mono 5.1g,poly 2.6g)
    Protein: 0.3g
    Carbohydrate: 0.2g
    Fiber: 0.0g
    Cholesterol: 20mg
    Iron: 0.1mg
    Sodium: 31mg
    Calcium: 2mg




    Arugula and Celery Salad with Lemon-Anchovy Dressing



    Yield
    4 servings (serving size: 1 cup)

    Ingredients

    * 6 cups baby arugula leaves
    * 1/2 cup diagonally cut celery
    * 1/4 cup almonds, toasted and chopped
    * 1/4 cup fresh flat-leaf parsley leaves
    * 1/8 teaspoon kosher salt
    * 1/8 teaspoon freshly ground black pepper
    * 1/3 cup Lemon-Anchovy Dressing
    * 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

    Preparation

    1. Combine first 6 ingredients in a large bowl. Add 1/3 cup Lemon-Anchovy Dressing; toss gently to coat. Sprinkle with cheese. Serve immediately.

    Nutritional Information

    Calories: 125
    Fat: 10.2g (sat 1.9g,mono 6.2g,poly 1.8g)
    Protein: 5.1g
    Carbohydrate: 5g
    Fiber: 2.2g
    Cholesterol: 4mg
    Iron: 1.2mg
    Sodium: 325mg
    Calcium: 155mg




    Baked Shrimp with Feta


    Yield
    4 servings (serving size: 1 cup)

    Ingredients

    * 1 tablespoon fresh lemon juice
    * 1 1/2 pounds large shrimp, peeled and deveined
    * Cooking spray
    * 1 teaspoon olive oil
    * 1/2 cup prechopped onion
    * 1 garlic clove, minced
    * 2 tablespoons bottled clam juice
    * 1 tablespoon white wine
    * 1/2 teaspoon dried oregano
    * 1/4 teaspoon freshly ground black pepper
    * 1 (14.5-ounce) can diced tomatoes, drained
    * 1/2 cup (2 ounces) crumbled feta cheese
    * 2 tablespoons chopped fresh flat-leaf parsley

    Preparation

    1. Preheat oven to 450°.

    2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.

    Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

    Nutritional Information

    Calories: 253
    Fat: 7.1g (sat 2.8g,mono 1.9g,poly 1.4g)
    Protein: 37.5g
    Carbohydrate: 8.1g
    Fiber: 1.6g
    Cholesterol: 271mg
    Iron: 4.7mg
    Sodium: 516mg
    Calcium: 182mg

  2. #2
    Join Date
    Jan 2003
    Location
    Florida
    Posts
    6,451
    Welcome to B.com mitchelsy !!!!

    Cool recipes.
    Success is Journey... not a Destination

  3. #3
    GiGiGilmore Guest
    I tried your baked cheese with feta receipe - outstanding!!!

  4. #4
    rahdcwb Guest
    Hummm :)

  5. #5
    Join Date
    Aug 2019
    Location
    west viginia
    Posts
    2
    Yumm!

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