RECIPES & REVIEWS

[MotherJude]

Hello everyone.
Let me introduce myself. I first started low carbing back in November of 1999 By June of 2000 I had lost 32 lbs and kept it off for a few years. I went off this woe little by little and of course the pounds crept back on until this March I found myself just 7 lbs. away from my highest weight. In between I went on different diets but I know low carbing works for me so finally decided that I needed to get back to this woe. I started induction on March 1, 2008 at 190 and my goal for now is 160. I found I looked good at 160.
The first time ever low carbing I was in my 40's now I am looking at 55 next birthday and so don't expect to get the same results I did 8 years ago and that is ok. I will take it as it comes. I am happy to be posting, this will give me the encouragement I need and support.
I was also looking at some of the recipes here and so much has changed for the better since I really did this woe so many years ago.
So thanks for having me.

[jezzie]

Orange Rosemary Roasted Organic Butternut Squash

Ingredients:

1 organic butternut squash, peeled, cut up into similar sized pieces.
1/4 cup extra virgin olive oil
1 bunch rosemary
zest of one orange
salt and pepper taste

Directions: 1-Place peeled and cut up squash (or sweet potatoes!) in a oven proof dish.

2-Drizzle some of the scented oil over squash, mix it to combine.

3-Place herbs from the oil pot (see below) on top.

4-Season with salt and pepper, roast at 375 for 35-40 minutes.

MAKE INFUSED OIL

Place oil, orange zest and rosemary bunch together in a small sauce pot. Bring the oil to a "sizzle" then turn off heat and let it infuse the flavors. Use this mixture to drizzle on the squash. Can be used for pasta or even in mashed potatoes or mashed butternut squash.

[gramabear45]

Jezzie ?? Where do you get all those recipes LOL
They all sound good

[jezzie]

Crockpot Stuffed Zucchini

Ingredients:

2 large zucchini, ends trimmed, halved lengthwise
2 Tbs. olive oil
2 large cloves of garlic minced
2 shallots minced
1 large ripe tomato chopped
1 15 oz. can of white beans, drained and rinsed
1/2 cup pine nuts toasted
2 Tbs. minced fresh parsley
2 Tbs. minced fresh basil

Scoop out zucchini leaving 1/4 " of flesh. Chop pulp.

Cook shallots, garlic, chopped zucchini in 1 Tbs. olive oil for 10 min. on med. heat.
Stir in tomato, beans, pine nuts, seasonings and stir well.

Fill zucchini shells with mix and place in slightly oiled slow cooker. Drizzle the remaining
olive oil on top.

Cover and cook on low 3.5 hours.

[jezzie]

Pulled Chicken

Ingredients

* 1 8-ounce can reduced-sodium tomato sauce
* 1 4-ounce can chopped green chiles, drained
* 3 tablespoons cider vinegar
* 2 tablespoons honey (Davincis?)
* 1 tablespoon sweet or smoked paprika
* 1 tablespoon tomato paste
* 1 tablespoon Worcestershire sauce
* 2 teaspoons dry mustard
* 1 teaspoon chili powder
* 1/4 teaspoon salt
* 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
* 1 small onion, finely chopped
* 2 cloves garlic, minced

Directions
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low 5 - 6 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well.

[Pcola Girl]

"Baked Fish"
4 Red Snapper Fillets (any fish will do)
1 small Green Bell Peper sliced thinly
4 Tbls. Olive Oil
Spray Pam
Salt & Pepper to taste
1 Medium Jar of Low carb Spagetti sauce
Medium Baking Pan about two inches deep (sheet cake pan will do)
Tin Foil


Spray a baking pan with the Pam Spray so fish will not stick to pan.
Lay Fish fillets skin side down on the baking pan and put 1 Tbls. oil on top of each slice of fish.
Then salt & pepper the fish fillets to your taste,.
Then add the green Bell peppers to top of the fillets.
Top with spagetti sauce cover the fillets completely.
Cover the pan with Tin Foil and seal edges good to the pan to hold in the steam.

Bake for about 30-35 minutes in a preheated hot oven (450 Deg.)
Let set for about 10 minutes after removing from oven.
Remove Tin Foil and serve.
Serves 4

[jezzie]

Lemon-Rosemary Chicken Brochettes
This recipe serves: 4

Ingredients

1/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon chopped fresh rosemary leaves
3 cloves garlic, minced
freshly ground black pepper
4 boneless, skinless chicken breasts, cut into 2-inch pieces
8 pearl onions, unpeeled
2 small yellow summer squash, cut into 1-inch pieces
2 small zucchini, cut into 1-inch pieces
8 cherry tomatoes
12 bamboo (soaked in water) or metal skewers

Cooking Instructions

1. To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, salt and pepper in a small bowl.

2. Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight.

3. Bring a saucepan of water to a boil, add the onions and cook for 5 minutes. Drain the onions, rinse them under cold water and peel.

4. Add the onions, summer squash and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight.
(This can be done in advance and refrigerated for up to 2 days.)

5. Preheat the grill to medium-high.

6. Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill the brochettes on each side until the chicken is cooked through and the vegetables are tender, about 4 to 6 minutes per side.

Serving Size: 2 brochettes

[jezzie]

Crock Pot Chicken Creole

Ingredients

* 4 skinless, boneless chicken breast halves
* pepper to taste
* Creole-style seasoning to taste
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 4 cloves garlic, minced
* 1 onion, diced
* 2 (4 ounce) cans sliced mushrooms, drained
* 2 fresh jalapeno pepper, seeded and chopped

DIRECTIONS

1. Place chicken breasts in crock pot. Season with pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, garlic, onion, mushrooms, and jalapeno peppers.

2. Cook on Low for 10 hours, or on High for 5 to 6 hours