Low Carb Recipes
Low Carb Recipes that are going to wet your whistle and make you completely forget you are eating food from a low carb recipe.
2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
16 ounces fresh mushrooms, sliced
15 ounces canned pumpkin *
14 ounce can beef broth or 2 cups homemade beef broth
2 cups chicken broth
1 teaspoon beef bouillon granules
1/2 cup heavy cream
1/2 cup dry white wine or water
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper
In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.
Makes about 8 cups or eight 1-cup servings
Can be frozen but the mushrooms may get a little rubbery
* It seems to make a difference what brand of pumpkin you use. The second time I made this, I used a store brand of pumpkin and the soup didn’t turn out nearly as thick. I stirred in about 1/2 teaspoon of xanthan gum to get the right consistency. I suspect that the cheaper brand of pumpkin had more water in it than Libby’s.
Per Cup: 302 Calories; 19g Fat; 23g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs\
OVEN-BAKED CHICKEN PATTIES
10 ounce can chicken, drained well *
1/4 cup celery, chopped fine, 1 ounce
4 green onions, chopped fine, 1/2 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning, optional
Mix all of the ingredients and spoon into 6 well-greased muffin top pans. With your fingers, spread and pat the chicken mixture to fill the cups evenly. Bake at 350º for 20 minutes until set and lightly browned around the edges.
Makes 6 servings
Can be frozen
* Yield: 6 1/8 ounces drained.
Per Serving: 114 Calories; 6g Fat; 13g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
ALL-AMERICAN TURKEY BURGERS
1 pound ground turkey
1 1/2 ounces onion, chopped fine, about 1/3 cup
1 stalk celery, chopped fine
1 tablespoon low carb barbecue sauce
1 teaspoon hot sauce
2 teaspoons Worcestershire sauce
Mix all of the ingredients well; shape in 3 patties and grill on and indoor or outdoor grill.
Makes 3 servings
Can be frozen
Per Serving: 240 Calories; 13g Fat; 27g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
3 ounces almond flour (3/4 cup )
1/8 teaspoon salt
2-3 tablespoons granular Splenda or equivalent liquid Splenda *
2 tablespoons butter, softened
1/4 teaspoon vanilla
1 egg white
Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Freeze about 15-20 minutes to firm up the dough. Drop the dough by teaspoons onto a parchment or silicone lined 12×17″ baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Cover the balls with plastic wrap and take a baking powder can, that has about an 1/8″ rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and discard. Prick the cookies with a fork.
Bake at 325º for 15-20 minutes, or until golden brown
Per Cookie: 37 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carb
Per 4 Cookies: 147 Calories; 13g Fat; 5g Protein; 4.5g Carbohydrate; 2g Dietary Fiber; 2.5g Net Carbs