Archive | lunch RSS feed for this section

Low Carb “Mac” and Cheese

13 Jul

I just made this for lunch and it was surprisingly tasty. It doesn’t make as much food per serving as I expected, but it is filling enough to last you a few hours.

cauliflower Ingredients

5 cups cauliflower florets

1 cup coconut milk

1/2 cup chicken broth

2 tbsp coconut flour

1 egg, beaten

2 cups cheddar cheese

Directions

Preheat the oven to 350F.

Salt the cauliflower and steam until al dente.

Place florets in greased baking dish.

Heat up coconut milk with a pinch of salt and pepper.

Add broth and keep stirring.

Add the coconut flour and let the mixture bubble.

Remove from heat and whisk in the egg.

The sauce should thicken and then poor over cauliflower.

Add the cheese and bake 35-40 minutes.

Turn the oven to broil for 3-5 minutes to get the nice color on top.

Serve!

Original recipe here.

Nutritional information:
Makes 4 servings. The following is for 1 serving:

  • Cal: 612
  • Fat: 44g.
  • Net Carbs: 13g.
  • Prot.: 44g.

DH and I starting Keto today

6 Jul

burger-wrap

And this was our first Keto meal. I have to say it was very delicious! I can hardly believe it was a diet meal at all :).

Ingredients:

4 oz beef patty

lettuce (I used romaine, but iceberg would probably work better for wrapping)

bacon (1 slice)

1 TBSP blue cheese dressing

1/4 avocado / sliced

Directions:

Salt and pepper both sides of the the burger patty before cooking. Grill the patties (I like to grill to avoid extra calories from grease and oil). Prepare bacon how you like it (chewy or crispy). Put avocado, bacon, blue cheese on top of the cooked beef patty and wrap it with lettuce. Enjoy!

Nutritional information for the meal:

353 calories

Fat: 23.76 g

Carbs: 8.74 g

Protein: 26.3 g

The recipe was found here

Chicken Paprikash

6 Jun

 

chicken-paprikash-520-a

  • 2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
  • Salt
  • 2-3 Tbsp unsalted butter
  • 2 pounds yellow onions, (about 2-3 large onions)
  • Black pepper to taste
  • 2 Tbsp sweet paprika, preferably Hungarian
  • 1 teaspoon (or to taste), hot paprika or cayenne
  • 1 cup chicken broth
  • 1/2 cup sour cream

1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).

chicken-paprikash-1a.jpgchicken-paprikash-2a.jpg

2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.

chicken-paprikash-3a.jpgchicken-paprikash-4a.jpg

3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.

chicken-paprikash-5a.jpgchicken-paprikash-6a.jpg

4 Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.

Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)

Read more: http://www.simplyrecipes.com/recipes/chicken_paprikash/#ixzz3cIAMWzIp

 

Kielbasa and Cabbage Skillet

5 Jun
Kielbasa is one of my favorite ingredients to cook with since it is delicious and very simple. I would normally use turkey kielbasa instead of pork though to cut some calories. I will be making this dish some time soon.
Kielbasa-and-Cabbage-Skillet-blog
Ingredients
  • 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 head cabbage, coarsely chopped
  • 1 large sweet onion, cut into large pieces
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons dijon or brown grainy mustard
Directions
  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
  2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
  3. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
  4. Serve immediately on its own or over mashed potatoes.

Original recipe is here

Stuffed Ranchero Sweet Potato

28 May

sweet-potatoes2-forpost

Ingredients:

  • 2 sweet potatoes
  • 1 cup of black beans
  • 1 tomatoes, chopped
  • 1 clove of minced garlic
  • 2 tablespoons of minced onion
  • juice from 1/2 lime
  • 2 tablespoons of chopped cilantro
  • Optional: cumin, chili powder and garlic powder (to taste)

IMG_6728

Directions:

  • Cook sweet potato in microwave for 5-10 minutes, until soft (tip: puncture sweet potato with a fork a few times and cover with a moist paper towel to help it cook quicker.
  • If you are using an oven, cook at 400 degrees for about 45 minutes
  • Chop tomato, onions, cilantro and garlic, mix together
  • Optional: Season black beans with cumin, chili powder and garlic powder to taste
  • Cut sweet potato in half, and gently mash the two halves with a fork
  • Pour black beans over potato, then add salsa type mixture on top
  • Add juice from lime and cilantro
  • Enjoy!

Original recipe here

TOM YUM GOONG (HOT AND SOUR SHRIMP SOUP)

13 May

This sounds delicious: http://www.saveur.com/article/Recipes/Hot-and-Sour-Shrimp-Soup-Tom-Yum-Goong

Spiced Chicken Kebabs

7 May

I made this a couple of weeks ago and it was delightful. Definitely need to remember this recipe! The recipe is from here.

chicken-zucchini-kebabs_300Ingredients

8 boneless, skinless chicken thighs (1 1/2 pounds), cut into 1-inch pieces
1 tablespoon paprika
1 tablespoon cumin
1 bell pepper, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
2 tablespoons olive oil
kosher salt and black pepper
1 10-ounce box couscous (1 1/2 cups)
fresh mint, torn, for serving

Directions

  1. Soak 8 wooden skewers in water for at least 10 minutes. Heat broiler.
  2. Season the chicken with the paprika and cumin. Thread onto the skewers with the bell pepper and zucchini. Drizzle the chicken and vegetables with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. On a rimmed baking sheet, broil the kebabs, turning once, until the chicken is cooked through, 15 to 18 minutes.
  3. Meanwhile, place the couscous in a large bowl and pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes; fluff with a fork. Sprinkle with the mint and serve with the kebabs.
%d bloggers like this: