Low Carb Archives - Page 3 of 4

Spinach Artichoke Dip

August 21, 2017/0 Comments/in Appetizers, Dip, Low Carb /by Cherie DeBrule

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Spinach Artichoke Dip

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Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 15

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Ingredients

Scale

1 (10 ounce) package frozen chopped spinach (thawed and well drained)
1 (12 ounce) can artichoke hearts, drained & coarsely chopped
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1/4 cup mayonnaise
1/2 bunch of green onion
8 ounce of italian cheese shredded
1 teaspoon garlic salt
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1/2 teaspoon salt

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Instructions

Put the cream cheese, sour cream and mayonnaise in a large mixing bowl and stir till well combined. Chop up the artichoke hearts and green onions. Then add in the the rest of the ingredients. Refrigerate for an hour before serving. Serve with tortilla chips.

Notes

Do not allow to set out at room temperature for more than 3 hours.

Nutrition

Serving Size: 12
Calories: 209
Sugar: 2
Sodium: 548
Fat: 18
Saturated Fat: 9
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 6
Protein: 7
Cholesterol: 48

Fajita Chicken Kebabs

August 7, 2017/0 Comments/in Dinner, Low Carb, Main dish, Mexican /by Cherie DeBrule

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Fajita Chicken Kebabs

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 25
Total Time: 35

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Ingredients

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1 pound boneless, skinless chicken breasts
1 large red bell pepper
1 large green bell pepper
1 large orange bell pepper
1 poblano pepper
1 yellow onion
1 white onion
1 purple onion
1/2 cup lime juice
2/3 cup water
1/4 cup olive oil
8 cloves garlic (crushed)
2 tablespoons soy sauce
2 teaspoon salt
1 teaspoon liquid smoke flavoring
1 teaspoon cayenne pepper
1 teaspoon black pepper

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Instructions

In a medium size bowl make the marinade. Whisk together the lime juice, water, olive oil, garlic, soy sauce, salt, liquid smoke flavoring, cayenne pepper, black pepper. Set aside. On a cutting board cut up the chicken into bite size pieces. Then put the chicken in a zip-top bag with half of the marinade sauce. Cut up the peppers and onion into bite size pieces and put in a zip-top bag with half of the marinade sauce. Refrigerate for 30 minutes or overnight. Then take the skewers and alternate between the chicken, peppers, and onions. Keep going till the skewer is filled. Grill the Fajita Chicken Kebabs over medium heat for 4 to 5 minutes per side or until chicken is cook through.

Notes

Serve with salsa, sour cream, or guacamole as desired.

Nutrition

Serving Size: 12
Calories: 133
Sugar: 2
Sodium: 576
Fat: 6
Saturated Fat: 1
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 7
Protein: 13
Cholesterol: 32

Cabbage Roll Soup

July 9, 2017/4 Comments/in Low Carb, Soup /by Cherie DeBrule

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Cabbage Roll Soup

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 45
Total Time: 55

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Ingredients

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2 pounds lean ground beef
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
14.5 oz can diced tomatoes
14.5 oz can diced tomatoes with basil, garlic, & oregano
15 oz tomato sauce
32 oz (1 container) beef broth
1 teaspoon ground black pepper
1 teaspoon sea salt

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Instructions

In large skillet add the olive oil and cook the ground beef, onion, and garlic. Transfer the food to large stock pot. Add the rest of the ingredients. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Nutrition

Serving Size: 6
Calories: 401
Sugar: 6
Sodium: 1615
Fat: 21
Saturated Fat: 7
Unsaturated Fat: 11
Trans Fat: 1
Carbohydrates: 20
Protein: 34
Cholesterol: 94

Chicken Teriyaki Lettuce Wraps

July 9, 2017/3 Comments/in Dinner, Low Carb, Main dish /by Cherie DeBrule

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Chicken Teriyaki Lettuce Wraps

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 15
Total Time: 25

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Ingredients

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Chicken tenders boneless skinless 1 pound
3/4 cup Teriyaki marinade
8 ounces (1 can) sliced water chestnuts in water
2 cups shredded carrot
7 small sweet peppers red, yellow, and orange
1/3 cup pine nuts
1/3 cup cashews
10 green onions
6 ounces ( 1 can) french fried onions
1 package romaine lettuce

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Instructions

Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add chicken to mixing bowl. On cutting board chop up the waster chestnuts, peppers, and green onion and then add to mixing bowl. Add the shredded carrots, pine nuts, cashews, french fried onions. Stir everything till combined. Spoon the mixture into the romaine lettuce leaves to serve.

Nutrition

Serving Size: 4
Calories: 790
Sugar: 33
Sodium: 3113
Fat: 34
Saturated Fat: 5
Unsaturated Fat: 25
Trans Fat: 0
Carbohydrates: 96
Protein: 37
Cholesterol: 51

Blue Cheese Dip

July 7, 2017/1 Comment/in Dip, Low Carb /by Cherie DeBrule

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Blue Cheese Dip

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Author: Bryon | Taste And Review
Prep Time: 15
Total Time: 15

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Ingredients

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1/2 cup of sour cream
1/2 cup of crumbled blue cheese
1/2 cup of mayo
1 tablespoon of wine vinegar or white wine vinegar
One clove of garlic minced

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Instructions

In a medium bowl, mix sour cream, mayo, wine vinegar until smooth. Add the crumbled blue cheese and garlic minced. Stir and cover it. Place in the refrigerator and chill until ready to serve.

Notes

This Blue Cheese Dip is perfect for dipping buffalo chicken wings, or cut vegetables.

Low Carb Breakfast Egg Cups

May 23, 2017/2 Comments/in Breakfast, Low Carb /by Cherie DeBrule

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Low Carb Breakfast Egg Cups

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Author: Cherie | Taste And Review
Cook Time: 20
Total Time: 25

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Ingredients

Scale

12 eggs
2 ounce (1 package ) Sliced deli ham
1 red sweet pepper
1 cup raw baby spinach
1/2 package of bacon bits (2.5 ounces)
1 cup of shredded marble jack cheese
3 green onions
1/2 teaspoon salt
1/2 teaspoon pepper

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Instructions

Preheat oven to 350º and spray a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham. Crack an egg in each ham cup and use a fork to beat it. If you want it more like a eggs benedict don’t beat it. Chop up the red sweet pepper, baby spinach, and green onions on a cutting board. Then divide the vegetables among all the cups. Next sprinkle the bacon bits, and marble jack cheese, on to the egg cups. Sprinkle salt and pepper on the top. Bake in the oven for 15-20 minutes. Garnish with parsley and serve.

Notes

You can make these ahead of time and freeze them for breakfast on the go!

Nutrition

Serving Size: 12
Calories: 119
Sugar: 1
Sodium: 284
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 2
Protein: 10
Cholesterol: 197

Broccoli & Sausage Egg Bake

May 18, 2017/0 Comments/in Breakfast, Low Carb /by Cherie DeBrule

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Broccoli & Sausage Egg Bake

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Author: Cherie | Taste And Review
Total Time: 45

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Ingredients

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7 eggs
4 sausage patties
1 package (12 ounces) frozen broccoli florets
1 cup of cream of broccoli soup
1/2 cup of skim milk
2 cups of finely shreded colby jack cheese
1/3 cup of green onion
1/2 teaspoon salt
1/2 teaspoon pepper

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Instructions

Preheat the oven to 400º F. Take out a mixing bowl and crack the eggs into a bowl and whisk together. Then add the cream of broccoli, skim milk, salt, and pepper. Whisk till all are combined and pour into 9 x 13 baking pan coated with cooking spray.
Cook the sausage in a sauce pan drain the grease and then cut up the sausage and put into the egg mixture pan. Cut up the green onion and add to mixture. Cook the broccoli in a small pan on the stove with water. Cook on high for 5 minutes. Drain the cooked broccoli into a colander. After it cools cut the broccoli up to smaller pieces then add to egg mixture. Stir in the shredded cheese. Sprinkle parsley on top. Bake in the oven for 30 to 35 min or until the center is set.

Nutrition

Serving Size: 6
Calories: 361
Sugar: 2
Sodium: 521
Fat: 27
Saturated Fat: 13
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 7
Protein: 24
Cholesterol: 278

Low Carb Cordon Bleu Casserole

May 17, 2017/1 Comment/in Hotdish, Low Carb /by Cherie DeBrule

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Low Carb Cordon Bleu Casserole

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Author: Cherie | Taste And Review
Total Time: 72

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Ingredients

Scale

1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
1 cup Parmesan and Romano grated cheese
1 cup italian style shredded cheese
1 cup colby shredded cheese
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning
8 oz. ( 1 container) cream cheese spread chive and onion
1 cup “Top The Tator” sour cream dip
22 oz (1 bag) pre grilled chicken strips or chunks
1 cup deli sliced ham
12 slices of deli sliced swiss cheese

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Instructions

Preheat oven to 400º F. Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Then add to a saucepan with enough water to cover it. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a few minutes. Add to food processor and pulse until it looks like rice like. Do not over-do pulse or you will puree it.
In a medium mixing bowl, whisk the egg first. Then add the cauliflower, parmesan and romano cheese, italian style cheese, colby cheese, garlic powder, and italian seasoning. Stir and then transfer to the cookie sheet lined with parchment paper. Use a spatula to flatten it and spread evenly on the whole pan. Bake for 35 min or until light brown.
As the crust is in the oven cooking. Cook the pre grilled chicken in a sauce pan on the stove to warm it up. Then take out a small bowl and mix together the cream cheese and sour cream dip till it is well blended. Set the mixture aside. On a cutting board cut up the deli sliced ham so that is diced or in piece.
When the crust has cool for 5 minutes you can assemble the cordon blue. Spread the sour cream and cream cheese mixture first on it. Next add the chicken, and ham on top of it. Place the swiss cheese on top and garnish with parsley flakes. Cook in the oven for 25 min.

Notes

If you don’t have a food processor, you can grate the whole head with a cheese grater. To make the recipe go faster you can grill the chicken the day before or cook the cauliflower the day before as well.

Nutrition

Serving Size: 6
Calories: 838
Sugar: 4
Sodium: 1031
Fat: 43
Saturated Fat: 25
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 36
Protein: 81
Cholesterol: 213

Country Breakfast Sausage

May 9, 2017/1 Comment/in Breakfast, Low Carb /by Cherie DeBrule

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Country Breakfast Sausage

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Author: Bryon Kunze

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Ingredients

Scale

1/2 lb lean ground turkey
1/2 lb lean ground pork
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon sage
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon garlic

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Instructions

Mix all ingredients in a large bowl. Make patties with your hand and place onto a plate. Cook patties in a saucepan on medium heat until browned. About 5 minutes per side. If you have a thermometer cook until it reaches 165ºF.

Notes

Add hot sauce to your liking. If you want it milder replace 1 teaspoon of rosemary instead of sage, red pepper flakes, and black pepper. To make Italian sausage, replace the sage and red pepper flakes with 1 teaspoon of basil and 1/2 teaspoon of fennel.

Nutrition

Serving Size: 6
Calories: 216
Sugar: 1
Sodium: 59
Fat: 14
Saturated Fat: 5
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 2
Protein: 20
Cholesterol: 75

Poblano Poppers

May 9, 2017/3 Comments/in Appetizers, Low Carb /by Cherie DeBrule

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Poblano Poppers

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 12
Total Time: 22

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Ingredients

Scale

6 Poblano Peppers
1 bag ( 3oz) real bacon bits
1 bag (2 cups) cheddar jack shredded cheese
2 containers (8 0z each) chive & onion cream cheese spread

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Instructions

Preheat the oven to 350ºF. Line 2 backing sheets with parchment paper. Remove the tops, seeds and membranes of the poblano peppers. Then cut it into 4 pieces to 8 pieces as desired. Place all the peppers on the baking sheet. Take a butter knife and spread cream cheese onto each pepper. Then sprinkle the bacon bits on top of the cream cheese. Top off the peppers with the shredded cheese. Bake in the oven for 10 to 12 minutes.

Notes

Use latex gloves when cuttting the peppers so the spice of the pepper won’t get on your finger nails and skin.

Nutrition

Serving Size: 30
Calories: 47
Sugar: 1
Sodium: 98
Fat: 3
Saturated Fat: 2
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 2
Protein: 3
Cholesterol: 8

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