About 2 cups cubed pork (pork roast, ribs, chops)
1/4 cup oil
1 clove garlic
2 TBSP Soy Sauce
2 TBSP White cooking wine
Saute the cubed pork in above until nicely browned, turn heat to low.
Meanwhile, cube the following: (smaller cubes than pork)
2 Turnips cubed to 1 cup
2 Rutabegas cubed to 1 cup
All at once, add the cubed turnips & rutabegas to pork. Let them brown nicely - just watch for tenderness. You don't want the T & R to get "mushy". Stir if needed.
While T & R are browning, put together in a bowl:
Snap 1 cup of Snow Peas
Slice mushrooms to 1 cup
Slice 1 small Zuchinni to 1/2 cup (yellow squash or green)
While the Turnips & Rutabegas are still somewhat hard, dump contents above right on top of pork/turnip/rutabegas. Snow peas first, they take a bit longer to cook, if squash is directly on top, they get mushy.
Pour 1/4 cup EACH of Olive or Regular Oil AND Soy Sauce on top of all vegetables.
Cover pan with lid and cook for about 10 minutes.
It's pretty good, too - Serves about 3 or 4! (plus leftovers!)
CARB COUNTS:
Pork: 0
Oil: 0
Soy Sauce: 0
Turnips: 1 Cup: 5
Rutabagas: 1 cup: 12
Snow Peas: 1 cup: 7
Mushrooms: 1 cup: 4
Zucchini: 1/2 cup: 1.5
TOTAL CARB COUNT: 30
PER SERVING CARB COUNT: 7.25 - 8.0 if divided for 4 people
CHICKEN IN CREAM SAUCE
Cut chicken breast into 1" chunks. Heat some butter in a skillet on high heat till the butter begins to turn brown. Add the chicken and sautee on high till it starts to turn a bit brown on the edges but it not quite cooked through. About 5 minutes or less. Pour on enough water to almost cover the meat. Stir in 3 packets of chicken bouillion and continue to boil and stir for 2 minutes more. Most of the water should have evaporated. Add 5 tbsp of heavy cream, return heat and simmer on medium for another 3 minutes or so. This is heavenly. So decadent and tasty. Serve with Revolution Rolls to soak up the juices. (recipe under Miscellaneous)
BEEF STROGANOFF
All you need is 1 pound ground beef, or thinly sliced beef (tough cuts are ok), half a very small onion, 1 tsp tomato paste, 1 clove crushed garlic, 1 cube beef bouillion, and about 1/2 cup sour cream. Fry the meat in as much oil as you need, on high heat. Remove from the skillet and sautee onions and garlic till onions are tender. Add tomato paste, then the meat. Pour enough water on to almost cover the meat. Crumble in the bouillion. Simmer on low till meat is tender, about 1 1/2 hour... and about 30 minutes for ground beef. Most of the water should have evaported. Taste and add salt and pepper to taste. Add in the sour cream and heat through.
TOTAL CARBS for the whole recipe = 12 grams. This makes about 4 good servings, so 3 gr per serving.
Serve with rev rolls or cabbage noodles (recipe follows)
BRAISED BEEF
1 large peice of round steak, or any less tender cut of beef steak
1/4 cup oil
salt and pepper
water
2 cubes or 2 tsp powdered beef bouillion
Sprinkle the meat with salt and pepper, generously. Fry in oil on medium high heat. Turn and brown on the other side. Add water enough to almost cover the meat. Stir in the beef bouillion. Cover the pan and simmer the meat for about 2 hours, or till the meat is very tender. Keep checking and turning the meat every 30 minutes or so and add water so the level remains about the same.
Once the meat is tender, remove lid, increase the heat to medium high and cook, turning often till most of the liquid has evaporated.
Cut into serving sized pieces and serve with the juice poured over top.
CARBS = 2 grams for the whole thing.
BREADED CHICKEN
1 bag of regular flavor pork rinds (found in your local grocery store)
1 whole chicken, cut up (or just breasts or what ever piece you like)
salt
2 eggs beaten with a few drops of water.
oil for frying
Crush the pork rinds in a food processor, or what ever way you can, till a reasonably fine powder. There will be chunks no matter what you do.
Sprinkle salt over chicken pieces, then dip in egg, then into the crushed pork rinds. Press the crust on the meat with the palms of both hands. Dip into the crumbs again if you think it needs it. Set aside till ready to fry.
Fry in about 1/2 inch of oil til golden on both sides. TIP: Cover while frying on the first side, and leave cover off while frying the other side. This is the secret to chicken moist inside and crunchy on the outside.
I dare you to taste that these are not regular breaded chicken pieces. They taste even better actually.
CARBS = 0
TIPS: If you want to make it fancy and can spare the carbs, you can make cranberry sauce to dip them in. Just take some frozen cranberries and
make them according to the direction on the package substituting splenda for sugar. Absolutely incredible!
CARBS = about 8 grams for 1/2 cup cooked (with splenda), but you need little to add some pizzazz to dinner.
MEATLOAF
1 pound ground beef
1 pound ground pork
1 pound pork sausage
2 eggs
1/4 cup heavy cream
1 cup cheddar cheese, shredded
Optional: 1 teaspoon chili powder
Mix one pound ground beef, one pound ground pork, one pound pork sausage meat.
Add two eggs, approximately. 1/4 cup cream to moisten, l cup shredded cheese. Mix thoroughly. Put into a large loaf pan.
Optional: Add approximately one or two teaspoons chili powder.
Bake at 350, for about one hour or till done. Slice and eat.
This can also be made into patties and fried or BBQ'd or baked. I've also made it into meatballs. It's moist and tasty and freezes well.
CARBS = 10 grams for the whole recipe.
BACON CHEESEBURGER QUICHE
1 lb. very lean hamburger
1 small chopped onion
4 slices crisp-cooked bacon, chopped in bits
3 eggs
1/2 cup mayonnaise
1/2 cup half-n-half
8 oz. shredded chedder or swiss cheese
garlic powder to taste (optional)
white pepper
Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.
Preheat oven to 350°F.
Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days. (Does not freeze well, though.)
CARBS = approx 13 grams for the whole thing
BACK RIBS WITH SPICY BBQ SAUCE
Great served with low carb coleslaw. At the supermarket, these ribs may be labeled as back ribs or pork ribs.
Spicy Barbecue Sauce (below)
4 1/2 pounds pork loin back ribs
salt
3 cups water
1. Prepare Spicy Barbecue Sauce.
2. Cut ribs into serving pieces. Place ribs in 4-quart Dutch oven; add water and salt. Heat to boiling; reduce heat. Cover and simmer about 1 hour or till ribs are very tender; drain. Save liquid for use in soup later.
3. Heat coals or gas grill for indirect heat. Cover and grill pork 5 to 6 inches from medium coals 5 - 10 minutes, brushing with sauce every 3 minutes, until meat begins to pull away from bones.
Spicy Barbecue Sauce
1/3 cup butter
2 tablespoons white vinegar
2 tablespoons water
2 teaspoon splenda
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Dash of ground red pepper (cayenne)
Heat all ingredients in 1-quart saucepan over medium heat, stirring frequently, until margarine is melted.
CARBS = 4 grams for the whole thing.
HAMBURGER SAUSAGE
3 lbs hamburger, not too lean (I like to use mostly pork)
1/4 tsp garlic powder
1/2 tsp onion salt
dash pepper
2 tbsp liquid smoke
1 tsp mustard seed
3 tbsp Mortins Quick Cure Salt
Mix ingredients well with hands. Form meat into 3 rolls in sheets of foil, roll up and seal ends. Refrigerate 24 hrs. Remove from fridge, punch holes in foil with a fork and put on a high sided cookie sheet to bake at 350 F for 1 1/4 hours. Let cool in foil so juice runs out. Re-wrap and store in fridge or freezer. Makes a great snack with a slice of cheese or dipped into a mayo/mustard sauce.
CARBS = less than 2g carbs per roll (that's estimating high)
ROAST LEG OF LAMB
5 to 7-pound leg of lamb
3 cloves garlic, cut into slivers
3 teaspoons dried dill weed
1 1/2 teaspoons salt
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon pepper
1. Heat oven to 325°. Do not remove fell (paperlike covering) from lamb. Make 10 or 12 small slits in lamb with tip of knife. Insert slivers of garlic into slits. Mix remaining ingredients; rub over lamb.
2. Place lamb, fat side up, in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add water.
3. Roast uncovered to desired degree of doneness: 160° (medium), 25 to 30 minutes per pound; 170° (well), 25 to 30 minutes per pound. Remove from oven when thermometer registers 5° lower than desired doneness.
4. Cover lamb with tent of aluminum foil and let stand 15 to 20 minutes. (Temperature will continue to rise about 5° and lamb will be easier to carve as juices set up.) Remove foil.
CARBS = 7 grams for the whole thing.
CABBAGE NOODLES
Slice cabbage into egg noodle widths. Boil in salted water with some heavy cream added till very soft. Drain and add some butter. Very easy. Cooking it in the cream takes away the cabbage taste and makes you think it's noodles. It's good for you too.
CARBS = 1/2 cup cooked = 3.4 grams
MOCK MASHED POTATOES
1 head of cauliflour
water
salt
butter
Seperate the cauliflower into florettes. Boil in salted water till very tender, almost too tender. Drain the water and allow cauliflower to dry out a bit in a dry pan on low heat. Mash with a potato masher and add butter to taste. Don't like cauliflower? Try it anyway, you'll be surprised how mush it tastes like potatoes.
CARBS = 4 grams per half cup.
You can alter this recipe to make mock potato salad. Cook the same as above, and mash. Add low carb mayo, a tsp or two of green onions and three or four mashed boiled eggs. HEAVEN!!
CARBS = approx 5 grams per half cup
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