Looking for T&T low(er) carb recipes.

dawn_mo

dawn_mo

Well-known member
I am getting Kalyn's Kitchen blog in my Reader, so I don't really want sites so much as I would like recipes or combinations of foods that you have liked. I am trying to stay below 30 carbs a day so I can have my legumes, pasta or rice once in awhile. I especially have problems with breakfast, all I can ever think of is eggs. Thanks all!

 
Have I got recipes for you!!

Are you still a member of my GRS Low-Carb site at yahoogroups? I don't update it often, but when I do, I get on a roll (heheh - no pun intended).

Breakfasts:

cottage/ricotta cheese with cinnamon (hey, I got this from you!) ;o)

peanut butter on a whole grain E muffin (yeah, I know, but the fiber offsets the carbs, maybe?)

2-bean salad (green and wax) made from scratch with oil, vinegar, and spices - kidney and garbanzo beans if you want good carbs, but carbs

ham salad with a couple of eggs

ham salad without the eggs ;o) (or turkey, chicken, pork salad) in lettuce roll-ups

cheese with a little fruit and/or nuts

celery stuffed with peanut butter or cream cheese

oatmeal (whole) with walnuts, dried cranberries

deviled eggs (yeah, I know, eggs, but if you make them the day or two before, there they are and they don't seem like "breakfast" eggs)

leftover dinner food - fish patties, cold slices of meat (kind of boring, but in a pinch...)

Lunch and dinner aren't too much of a problem for me (meat, lots of vegetables, a couple of good carb foods), except when I fall off.

 
No, but maybe I was. Can you give me the site again?

I will take a look at it. Between blogs and other sites I belong to, I can't keep them straight. Thanks D!

 
My husband does lower carbs & after the Portland trip is back on the kick now

Our greatest friend is frico - cheese crackers. I know the originals are made from parmesan and typically made in a dry frying pan but I place all sorts of cheeses on a silpat lined pan and put in a hot (+/- 440 degrees) oven. His favorite is Tillamook slices - you cook them just until starting to brown. The good thing is that it does cook some of the fat off. I also used all sorts of grated and sliced cheeses. I also mix in spices and chopped nuts and peppers. They can be stored but need to be brought back to at least room temp or can be slightly warmed.

I've shaped them into taco shells as well as 'bowls' and used them for tacos, and other containers.

 
Another favorite

Actually, a lot of the recipes in the TFactor books are good. And I found them in Google books so I didn't have to go dig this out of the attic.

Simple Fish in Foil

We discovered this recipe from the TFactor Diet and the recipes in there are actually pretty good.

1 pound frozen fish fillets (4 pieces) such as flounder, sole, haddock, grouper, or orange roughy
1/4 teaspoon dried dill
2 tablespoons lemon juice
4 slices onion
2 medium potatoes, cut into 1/4" strips
2 medium carrots, cut into 1/8" slices
1 cup frozen Italian green beans

1. Place each piece of fish in the middle of a piece of tin foil 12x18 inches.

2. Combine dill and lemon juice and pour over fish.

3. Top with onion slices. Place potatoes and carrots on the sides of the fish and then top with green beans.

4. Seal foil tightly and place on baking sheet.

5. Bake in 325° oven for about 30 minutes until fork tender.

Servings: 4

Source
Author: Dr. Martin Katahn
Source: TFactor Diet

 
1/2 cup cottage cheese + 2 tbl. almonds = 7.5 carbs

tomato, halved and sprinkled with parmesan/romano then broiled = 5 carbs (or with 1 oz. of chevre = 6 carbs)

1 serving homemade minestrone = 11 carbs

1 slice turkey, slice American cheese, wrapped in a lettuce leaf = 1.5 carbs

lo-carb tortilla + 1/4 cup cheddar = 18.5 carbs

Salad: 2 cups romaine, 1 tsp. sunflower seeds, 1 slice deli turkey, 2 cherry tomatoes, 1 oz. chevre cheese = 7.8 carbs

1/2 cup Hi-Lo cereal with 1/4 cup milk = 17 carbs


1/4 cup lentil soup with 4 oz. grilled salmon = 5 carbs

chicken breast grilled and topped with 1/2 cup homemade pasta sauce and 3 tsp. parmesan/romano cheese = 6 carbs (or 1 oz. mozzarella for 1 more carb)

1 cup broccoli florettes tossed with olive oil and garlic salt, roasted 10 min. = 10 carbs

no carbs in meat - pot roast, chicken, hamburger... wrap in a lettuce leaf with a little salsa for
 
looks like you'll be ok if you stick to eggs, fat, butter, meat, ghee, alcohol, vinegar and gelatin

 
REC: Cauliflower "Mac" and Cheese Casserole

When you need comfort food! I guess you could use low-fat cheese. When I was on low-carb I used full-fat.


Cauliflower "Mac" and Cheese Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

Kosher salt -- as needed
1/2 teaspoon kosher salt
1 large head cauliflower -- cut into small florets
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese -- cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray.

Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 327 Calories; 31g Fat (82.9% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 104mg Cholesterol; 455mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

 
REC: Eggplant Rolatini Casserole

We also loved this one.
Eggplant Rolatini Casserole

Recipe By :George Stella
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

Eggplant:
3 eggs
2 tablespoons Parmesan cheese -- grated
1 tablespoon water
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
2 medium eggplants
Tomato Sauce:
1 tablespoon olive oil
2 tablespoons diced red onion
2 cloves garlic -- chopped
1 can no-sugar-added diced tomatoes -- (14-ounce)
1 can no-sugar-added tomato sauce -- (8-ounce)
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cheese Filling
1 package whole-milk ricotta cheese -- 15 ounces
8 ounces mozzarella cheese -- shredded
1/2 cup Parmesan cheese -- grated
1/4 cup roasted red peppers -- diced
1 tablespoon italian parsley -- chopped
1 tablespoon fresh oregano -- chopped
1 clove garlic -- minced
1/4 teaspoon black pepper
1 large egg
Topping
4 ounces mozzarella cheese -- shredded
1 tablespoon olive oil
1/2 teaspoon dried oregano
Garnish
1 bunch fresh basil -- torn into pieces

Preheat oven to 400 degrees F.
Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.

Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.

Turn oven down to 350 degrees F.


Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
Make the Cheese Filling: Mix all of the ingredients together in a bowl.

To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 335 Calories; 23g Fat (59.4% calories from fat); 20g Protein; 14g Carbohydrate; 4g Dietary Fiber; 164mg Cholesterol; 768mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 3 Fat.

 
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