Here's a few to get you going
My old lady made this last week....it was really good
Beef and Broccoli Stir Fry
1 tablespoon canola oil (optional
2 cups broccoli -- blanched
1/2 cup thinly sliced carrot
1/2 cup onion -- wedges
6 ounces sirloin steak -- boneless,strips
1 1/2 tablespoons chicken broth -- or broth
1 tablespoon
soy sauce, low sodium
1/2 teaspoon cornstarch
1/4 teaspoon splenda
1/8 teaspoon salt -- optional
-In a 10" skillet or wok heat the oil;add the prepared vegetables.
-Cook, stirring quickly &
amp; frequently until vegies are crisp tender &
amp; onions are browned.
-Stir in the beef strips,cook till desired doneness.
-In a small bowl, combine the remaining ingredients, stirring to dissolve the cornstarch; add to the beef mixture&
amp; cook stirring constantly until sauce is thickened, 2 -3 minutes.
-Carb count per serving :9.4 minus 4 grams fiber=
5.4 carbs &
amp; 19.1 gr.
protein
This one's really good too.....
LEMON-GARLIC-HERB CHICKEN
8 large chicken thighs, skin removed, but bone-in
grated rind and juice of 1 lemon
3 Tbsp extra virgin olive oil
3 large cloves garlic, minced
2 Tbsp fresh mint, chopped, or 2 tsp dried
1 tsp ground cumin
1/2 tsp ground coriander
salt &
amp; pepper to taste
(optional) cayenne pepper, to taste
chopped fresh coriander (cilantro) for garnish
- Arrange the skinned chicken pieces in a baking dish large enough to accomodate in a single layer.
- Whisk together remaining ingredients except fresh coriander. Pour over chicken, turning pieces to coat. - Cover the dish with lid or plastic wrap, and refrigerate for 1 to 4 hours.
- Place uncovered dish in cold oven, then bake at 350 for 45 - 50 minutes, or until tender when pierced with a fork and juices run clear. Baste the chicken with the pan juices a couple of times while baking.
- Serve the chicken hot or cold, garnished with chopped fresh coriander leaves. Yum.
- carb total - 10 for whole recipe, just over 1 gram per piece
this one is real easy....even i can do it.....lol.....and its tastey too..
CHICKEN DIJON RANCH
2 chicken breasts
1/4 c ranch dressing
1 T dijon
2 t butter
splash white wine
Saute chicken in butter til done and remove from pan. Pour wine into skillet; cook over med high heat, scraping up browned bits. Mix dressing and dijon and whisk into wine in pan. Serve over chicken. (2 servings, 2.4 carbs ea.)
Havent tried this one....if you decide to give it a whorl...
let me know if its as easy and good as it sounds.....
THAI TURKEY BUNDLES
1 1/2 lbs ground turkey
1 beaten egg
1/2 cup coarsely chpd water chestnuts
1/3 c fine dry bread crumbs (from low-carb bread)
1 T
soy sauce
1 T lemon juice
1 pkg Equal
1/4 t salt
dash EA. red pepper, ginger
12 lettuce leaves
"Thai Dipping Sauce"
1/4 c lemon juice
3 t fish sauce
1 T cilantro
1 pkt Equal
1 t
soy sauce
pinch crushed red pepper
1/2 t sesame oil
Combine all ingredients. (Use for dipping Thai Turkey Bundles (recipe above)
This was very good, but with an unusual "fishy" flavor. I hadn't had Thai food before, and I don't know if this is representative
Intstructions for turkey bundles:
Combine all ingredients except lettuce and mix well. Shape into twelve 4x 1/1/2 x 3/4" loves. Brown in frying pan. Wrap each loaf in a lettuce leaf and serve with dipping sauce.
(12 bundles, serves 6).
3.2 carb ea w/o sauce; 4.3 carb ea with sauce
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