Low- Carb Foods
Turkey burgers are a delicious change of pace. Slap these moist patties on the grill for a special summer treat!
Ingredients:
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and
pepper. Form into 12 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180
degrees F (85 degrees C).
Yogurt, Parmesan cheese and mustard. Unlikely companions you ‘d think, but they produce a quite remarkable dressing. Perfect for spooning on asparagus, tomatoes and sliced green onions.
Ingredients:
1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce
Directions:
1. Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set
aside.
2. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until
well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
This simple pot roast makes its own gravy in the slow cooker.
Ingredients:
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions:
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow
cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce.
Ingredients:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbecue sauce
Directions:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until
meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but
it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet,
and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.
“A Mexican beef stew smothered in a semi-spicy gravy. Simple to make, but tastes wonderful. Serve with mashed potatoes, rice, and/or homemade tortillas. Cooking time may be cut, but the meat will be less tender.”
Ingredients:
2 tablespoons cooking oil
1 pound beef stew meat
1/2 (6 ounce) can tomato paste
1 (10.5 ounce) can beef broth
1/2 cup water
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
salt to taste
2 serrano chile peppers, seeded and chopped
2 teaspoons cornstach
Directions:
1. Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in
tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and
serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
2. Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
