New post for LOW CARB recipes……

So many people are watching their carbs I thought it would be nice if we started a new thread of recipes that would be easy to find? Please post yours so we can all share our
favorites and new recipes along with our old favorites!


This is my favorite recipe and it’s all legal *grin*

Pork Chops with Blue Cheese Gravy
Posted by: lindachicken__Oklahoma

This recipe makes the most delicious creamy gravy to serve over porkchops.
It tastes like something from a fancy restaurant. Serve with sautéed
onions and mushrooms.


2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled


Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.

Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops top with sautéed onions and mushrooms!

A FAMILY FAVORITE


~~LindaChicken

Blue Cheese Burgers


If you like blue cheese, you'll never forget these burgers. Next time I would double the recipe and put the extras in the freezer. This is the most awesome burger I have ever had.

I did cook 2 slices of pepper bacon for my son in law to put on top of his (he "thought" he didn't like blue cheese *G*) He ask me to fix this again tonight!


3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives (can use green onions)
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground
black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 hamburger buns



In a large bowl, mix the ground beef, blue cheese,chives, hot pepper sauce, Worcestershire sauce, black pepper,salt and mustard. Cover, and refrigerate for 2 hours.

Preheat grill for high heat. Gently form the burger mixture into about 12 patties.

Oil the grill grate. Grill patties 5 minutes per side,or until well done. Serve on rolls.

NOTE:
I did double the hot sauce; personal preference. Will try the Chipotle Tabasco next time!

AWESOME!!

~~LindaChicken

Tangy Pork Loin Roast

This roast is moist and tender herb-rubbed. Flavored with grapefruit, the gravy is surprisingly light and tangy. A lovely complement to the meat

Pauline Curtis
Armstrong, =British Columbia

7 Grams…

1½ teaspoons each garlic powder; ground mustard and dried marjoram
1 teaspoon salt
1 bone-in pork loin roast (5 pounds)
½cup unsweetened grapefruit juice
1 tablespoon grated grapefruit juice
2 tablespoons brown sugar
1 tablespoon grated grapefruit peel
1/8 teaspoon ground mace

Gravy

3 tablespoon all purpose flour
½ teaspoon salt
Dash of pepper
1 medium grapefruit, peeled, sectioned and chopped

Combine garlic powder, mustard, marjoram and salt; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 ° for 1 ½ hours. remove from oven; drain.

Combine grapefruit juice, brown sugar grapefruit peel and mace; pour HALF over roast. Bake 30 minutes longer or until a meat thermometer reads 160° basting occasional with remaining juice mixture. Remove roast to a serving platter; keep warm. Stir drippings in a pan to loosen brown bits; pour into a measuring cup. Skim off fat; reserve 2 tablespoons drippings. Add enough water to remaining drippings to measure 2 cups; set aside.

Place flour in a saucepan; stir in reserved drippings until blended. Gradually stir in reserved liquid until smooth. Add salt and pepper. Bring to a boil; cook and stir for 2 minute or until thickened. Reduce heat; add grapefruit. Serve with roast.

12 servings

CRISPY CHICKEN WITH "HONEY" MUSTARD

16 oz boneless skinless chicken breasts
1/3 c sour cream
2 T heavy cream
2 T brown mustard
2 eggs
crushed pork rinds

Cut each breast into 4 slices. Mix sour cream, cream, mustard and eggs with a little water (to pancake batter thickness) and dip chicken in batter. Roll in pork rinds until covered and place in glass baking dish sprayed with PAM. Spray tops of chicken breasts with PAM. Bake at 350 for 25 min. (Serves 3 @ 3 carbs, 0 fiber, 360 cal, 18 fat, 46 protein)

"HONEY MUSTARD" SAUCE

1/2 c mayo
1 T brown mustard
1 package sweetener

Mix and use as dipping sauce. Totals: 1 carb, 0 fibersthis is wonderful…You can use the hot pork rinds and powered ranch dressing for more flavors.DH loves this!

~~LindaChicken

Ranch Burgers

I pound hamburger
1 package ranch dressing (dry)
1 cup of your favorite shredded cheese

Season w/ garlic salt, Tony Chachere’s, (that is a Cajun seasoning) Worcestershire, Tabasco mix and grill

~~LindaChicken

I fixed this for us and it's good!

"mess" of southern style green beans

3lbs fresh green beans (I like Kentucky Wonders -they're string less, easy to clean and have a slightly sweet taste)
1 large yellow onion, chopped small
1/2 lb bacon, chopped (raw)
1 clove garlic, smashed
1 dried red chili pepper
3T olive oil
2T bacon fat (optional)
Salt and pepper to taste
1 package of Aus Jus dry mix stirred into the water (don’t boil this)

Clean beans (snap off ends; string if needed) and rinse in cold water. Put in a pot and cover with water. Bring to a boil for 2 minutes then drain.

In same large pot, sauté bacon, onion and olive oil until bacon starts to crisp up a bit. Add the green beans, garlic and chili pepper and sauté for 2-3 minutes, stirring constantly.

Cover with fresh water and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. Drain, remove pepper and garlic clove. Stir in salt and pepper to taste along with the bacon fat if using. Serve hot!

NOTE: You can leave some of the cooking liquid on the beans if you like.

~~LindaChicken

OMG...is this ever good!!

Faux Twice Baked Potato

1-head of Cauliflower (Approx 2lb)
½ cup sour cream
4 ounces cream cheese
¼ cup minced green onions
½ stick of soft butter
2 fresh mushrooms diced
salt and pepper to taste
¼ cup of Romano cheese
6-slices of cooked and crumbled bacon
2 tablespoons bacon grease
Topping
Shredded Cheddar
2-slices of cooked and crumbled bacon on top


Boil cauliflower approx. 20 to 30 (or steam in Microwave) minutes until tender, drain well. Fry bacon until crisp and then crumble it. Save the grease. In a large bowl, combine the cauliflower, cream cheese, 4 tablespoons of the butter, salt, pepper, Romano cheese, sour cream, minced green onions, mushrooms, bacon grease and the bacon bits. Mash it all together. Salt and pepper to taste. Or use electric mixer.

Put it in a buttered 8 X 8 casserole dish. Cover with the cheddar cheese. Top it off with the bacon pieces. And cut up small pieces of remaining butter and scatter it on top lightly.

Place in a preheated 350° oven and bake until all the cheese has melted. Approximately 20 minutes. Garnish with chives if desired.

Servings 9

~~LindaChicken

Cheesy Cauliflower Crispies

1 head cauliflower
1/4 cup pork rind crumbs
1/4 cup grated parmesan cheese
2 teaspoons snipped chives
1 teaspoon paprika
4 tablespoons butter


Heat the oven to 300 degrees.

Wash the cauliflower and pat it dry. Separate it into bite-sized florets.

Combine the pork rind crumbs, cheese, chives and paprika in a plastic bag. Dip the cauliflower florets into the melted butter, a few at a time and drop them into the crumb mixture. Shake the bag gently until the cauliflower florets are evenly coated. Repeat with the remaining florets.

Spread the florets on a baking sheet and heat for 8 to 10 minutes until hot.

~~LindaChicken

Parmesan Cheese Puffs


2 each large egg whites
1 cup Parmesan grated
1 pinch cayenne


Put whites in a large bowl and let stand at room temperature 15 minutes.

With an electric mixer beat whites until they hold stiff peaks with a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls.

In a 3-quart heavy kettle heat 1 inch oil to 375°F. Working in batches, fry balls, turning them until golden - about 2 minutes. Transfer to paper towels to drain.

Makes 20 Puffs at 0.5 carbs per serving.

~~LindaChicken

A little different, but wonderful!!

Low Carb Mock Mashed Potatoes~twice baked potatoes

1 head cauliflower - steamed until almost mush
1/4 stick butter softened
4 oz cream cheese softened
4 oz cheddar cheese grated
1/2 lb bacon cooked and crumbled
1/8 C sour cream (or 2 scallions; see ***)

Preheat oven to 350°F
Let steamed cauliflower dry out and drain for an hour or so in a mesh colander. Press out water. Don't worry about the cauliflower mashing. Keep pressing out water and continue to blot with paper towels. Put cauliflower and all other ingredients in food processor and pulse until fully blended. Butter an 8x8" baking dish and spread mixture evenly in dish. Bake for 40 or so minutes until top are orange brown.

Recipe can be doubled and made in 9x13" dish

Makes 4 large servings.

~~LindaChicken

Green Beans

Recipe by my Daughter

8 ounces Velveeta Cheese
1 Cup of Cilantro Pace Picante hot or mild sauce

Melt cheese and pace and stir

Cook 2 cans of drained green beans until warm with a pat of butter, stir in cheese and pace picante sauce and serve hot.

~~LindaChicken

Bacon Cheeseburger Casserole


1 pound ground beef
1 egg
4 ounces shredded cheddar cheese
4 ounces shredded Mexican cheese
3 to 5 slices of bacon (cooked and crumbled)
garlic powder to taste
black pepper to taste
chili powder to taste

Preheat oven to 350 degrees.
Lightly brown beef and drain well.
Mix all ingredients together except the Mexican cheese.

Press mixture into small casserole dish and top with the Mexican cheese.
Bake in the oven for 25 to 30 minutes.Cheese should be melted and lightly browned.



This is one of our favorites

~~LindaChicken

Roasted Garlic Cauliflower


2 tablespoons garlic minced
3 tablespoons olive oil
1 head cauliflower large sized separated into florets
1/3 cup Parmesan cheese grated
1 dash salt or to taste
1 dash black pepper or to taste
1 bunch fresh parsley chopped


Preheat the oven to 450 degrees. Grease a large casserole dish. Place the olive oil and garlic in a large reseal able bag. Add cauliflower, and shake to mix.

Pour into the prepared casserole dish. Bake for 25 minutes, stirring after 12 minutes and continue baking. Top with Parmesan cheese and parsley. Broil for 3 to 5 minutes, until golden brown.


~~LindaChicken

Garlic Mock Mashed Potatoes

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
1 clove of roasted garlic (optional)
If you have fresh rosemary, very good in this (a new twist)



Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces.
Cook cauliflower in boiling water for about 6 minutes or until well done.

Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter

~~LindaChicken

Garlic Dill Meatballs



A combination of ground chicken and pork makes these meatballs very tender. Great as an appetizer, they also work as an entrée accompanied by almost any vegetable side dish.

1 pound ground chicken
1/2 pound ground pork
1 small onion, finely chopped
1/2 cup ground pork rinds (optional)
1 egg
2 garlic cloves, pushed through a press
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
metric



Heat oven to 375°F. Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well. Divide mixture into 18 1 1/2" meatballs.

Heat oil in a large ovenproof skillet over medium-high heat until hot very hot. Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.

Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.

1.5 grams

~~LindaChicken