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Old 07-13-2006, 02:40 PM   #1
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Kevins Chicken, Beef, Pork & Fish Recpes



I was in the mood for something different for dinner one night and had some ground pork I needed to use so I went in search of a recipe. Since I was looking for a tested recipe I did a search at the food network for ground pork in a recipe. To my suprise 234 results came up but right on the front page was a recipe by my hero Alton Brown for Stuffed Squash. [COLOR=Red]Now although accorn squash is rather high carb[/COLOR], the stuffing was rather low so I decided that this was a good night to stretch my maintenance muscles and try a little higher carb dish that was mainly from veggies. It would also give me a chance to check my blood sugar to see exactly how well it is reacting to these kinds of carbs.

This is the basic recipe:
Alton Brown's Stuffed Squash
but I did make the following subs and additions:
For the rice I used TVP(textured vegetable protein) hydrated with beef stock.
I added about 1/2 lb of salad shrimp to the pork.
And when I was stuffing the squash I added several thin layers of asigo and fontana cheese.

In a word.....Yum!

Following is what it looked like before and after I baked it.

Thanks Alton!!

BTW, the carbs had very little effect on my blood sugar.



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Old 07-14-2006, 01:50 AM   #2
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Biscuit Barbeque Cups

Biscuit Barbeque Cups


6 large muffin tin servings …… 5 carbs including biscuits


1 lb ground beef
1 stalk finely chopped celery
4 green onions ,about 4 inch chopped
1/2 cup LC barbecue sauce , see below
1/4 teaspoon salt
Carbquik biscuits dough, see below
shredded cheddar cheese


1. Preheat oven to 400 degrees.
2. Brown beef, celery, and onion.
3. Drain.
4. Stir in BBQ sauce and salt.
5. Simmer uncovered for 3 minutes.
6. Place biscuit dough into each well of an ungreased large muffin tin.
7. Press dough firmly onto bottoms and up sides of cups.
8. Spoon about 1/4 cup of beef mixture into each biscuit cup.
9. Bake 10 to 13 minutes or until edges of biscuits are golden brown.
10.Place shredded cheese on top and return to oven just until cheese melts.
11.Let stand one minute.

Biscuit Dough
1 cup carbquik
1/4 cup resistant wheat starch
1/4 cup wheat protein isolate 5000
1 1/2 teaspoon DiabetiSweet (or granular erythritol/splenda mix)
2 tablespoons softened butter
3/4 cup heavy cream

In a mixing bowl, combine ingredients until the dough forms a ball. Turn onto a flour dusted surface.(I used WPI) Fold the dough in half and knead a half a dozen times adding enough flour to keep dough from sticking to your hands.

Barbeque Sauce (can add heat...I prefer these sweet barbeque)
1/2 cup heinz 1 carb catsup
1/4 cup balsamic vinegar
1/4 cup water
3 green onion chopped
1 1/2 teaspoon Diabeti Sweet brown sugar substitute
1 1/2 teaspoon prepared mustard
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

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Old 07-14-2006, 08:59 AM   #3
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Broiled Mahi Mahi in a balsamic zucchini tomato spinach marinade.
4 servings 3 carbs

I had some nice Mahi Mahi filets and was looking for a marinade that hinted of sweet and sour so I put this together. It was quite tasty:

6 green onions( 6 inch long) thin sliced
3 roma tomatoes diced
1 small zucchini diced
1 teaspoon corse sea salt
1/4 c. balsimic vinagar
1/4 c heinz 1 carb ketchup
1/4 c. sf Davinci simple syrup
1/4 c. chopped spinach
1 teaspoon vanilla

In a mixing bowl I combined the above ingredients.
I than took four 8 oz. Mahi Mahi filets and put them in a 8 X 8 and topped with marinade then covered and refridgerated for about 3 hours.
It looked like this:


After removing from the refridgerator I baked the fish in marinade for 30 min in a 350 oven.
I than transfer the fish to a greased wire rack in a broiler pan and broiled the filets 5 inches from a high broil for 8 min.

Then plated the filets covered with the marinade and served it with a side of fresh steamed green beans.
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Old 08-19-2006, 09:56 PM   #4
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Kevins Chicken, Beef, Pork & Fish Recpes

I had an lb. of ground pork I didn't know what to do with it so I made this for dinner and everybody raved.

Cheesy Crusted Pork and Egg Casserole

1/4 cup almond flour
1/4 cup wheat protein isolate 5000
1 eggs
1/8 t. salt
1/2 cup chedder cheese
1/2 cup asigo cheese
1/2 cup fontina cheese

Mix all ingredients till well incorporated.
Turn out dough onto parchment and roll out to approx. 12" X 8" square.
Remove top parchment and flip and place dough in the bottom of a 13 x 9 baking dish
bake in a 350 oven for 15 minutes.
Remove from oven and set aside.


1 lb ground pork
1 clove garlic,minced
4 green onions
4 sprigs fresh Italian parsley
4 sprigs fresh thyme
1 sprig fresh chives
1/2 c. dried LC bread crumbs
1/4 c. Parmesan cheese
1 cup chedder cheese
6 eggs
4 oz sour cream
4 oz heavy cream
salt and pepper to taste

Brown ground pork with garlic and green onions, drain and spread over cheese crust.
Combine parmesan, chedder, breadcrumbs, and herbs then sprinkle evenly over pork.
Mix egg and dairy and season with salt and pepper then pour over casserole.

Bake in a 350 oven for 30 min until gloden brown.

8 servings 3.5 carbs each
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Old 10-03-2006, 03:50 PM   #5
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Kevins Chicken, Beef, Pork & Fish Recpes

Years ago I made a casserole that I found on a box of Hungry Jack Instant Potatoes. I don't even know what the exact name of it was but on my hand written recipe that I found in a recipe box it says "Potato Hamburger Casserole".

For me this was some good old fashion comfort food with several high carb ingredients.

Anyway, today I decided to try and convert it to low carb.

The 2 main items I had to convert was instant mashed potatoes and a can of condensed tomato soup.

The soup was fairly easy using LindaSue's tomato soup recipe as a base. Since her recipe is for a finished creamy soup I did the following to make it condensed:

2 T. butter
6 three inch scallions chopped in a food processor (2 carbs)
2 tablespoons fresh parsley
28 ounce can diced tomatoes (14 carbs)
1 cups chicken broth (1 carb)
Salt and pepper, to taste


In a non stick sauce pan, sauté onion in butter until tender. Add tomatoes, parsley, and broth; bring to boil. Simmer 5 minutes. Puree with stick blender until smooth. Continue to simmer until puree is reduced to a thick sauce.(approx. 1 1/2 c.) Set aside.


For the mashed potatoes I decided to use mashed cauliflower instead.

1 large head cauliflower (16 carbs)
2 T. butter
5 T. heavy cream (1 carb)
1/4 c. fontina cheese (1 carb)
2 T. not/cereal


Cut up a large head of cauliflower and steamed it for 20 min until it was very tender. Then in an electric mixer I mixed the cauliflower, butter, cream, cheese, and not/cereal until it was a smooth creamy texture. Set aside.


2 c. fresh green beans (8 carbs)

Steam beans for 12 mins and set aside.

1 lb. ground beef
2 scallions sliced thin


In a med. high skillet, cook ground beef and scallions until browned. Drain and stir in beans and soup. Salt and pepper to taste. Spoon mixture into a 2 1/2 qt casserole.


2 c. shredded chedder cheese (8 carbs)

Mix 1 c. shredded chedder cheese with mashed cauliflower and top the beef and soup mixture.


Top with 1 c. shredded chedder cheese and bake in a pre-heated 350 oven until casserole is hot and bubbly. 30 to 45 min.


I made up all the parts ahead of time and put them in the fridge, then about an hour before it was time to eat I put the parts together and popped it in the oven.




Total approx carbs for entire casserole.... 50 carbs (which btw is the carb count for just the tomato soup in the original recipe)

It was quite yummy....Hope you enjoy!

Variation #2

I subbed 1 can of Campbell's Cream of Chicken and Mushroom Soup for the tomato soup and instead of the cauliflower I subbed 3 cups sweet dumpling squash.
I also omitted the not/cereal.

The carb count was almost exactly the same.

It was hard for me to decide which of the 2 I liked better.


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Old 10-05-2006, 03:39 PM   #6
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Kevins Chicken, Beef, Pork & Fish Recpes

Smothered Pork Tenderloin

This morning I put a Pork Tenderloin in the crockpot set on low and covered it with a can of Cream of Chicken and Mushroom Soup (7.5 carb for entire can click link for nutrition label) plus a can of water. I also put a 6 or 7 sprig bundle of thyme in the soup. I let it cook for 8 hours.
2 hours before it was done I cut up 2 stalks of celery, 1 delicata squash, 2 scallion and tossed it in the mix.

At 8 hours it fell apart with a fork and melted in your mouth....Yum!!

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Old 10-08-2006, 03:08 PM   #7
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Kevins Chicken, Beef, Pork & Fish Recpes

Roast and Broccoli

I was at Sams Club the other day and pick up a very nice chuck roast so this morning I seared all sides and put it in the crock pot and topped it with a can of Campbells Cream of Chicken and Mushroom Soup (7.5 carbs) and a cup of chicken stock(1 carb). I then put it on low and forgot about it for about 10 hours. I steamed some broccoli and thickened the roast drippings with Xanthan gum using the salt shaker method to make a yummy gravy.

Yum, what a great easy LC Sunday dinner!!

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Old 10-10-2006, 08:41 AM   #8
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Kevins Chicken, Beef, Pork & Fish Recpes

Sweet Italian Turkey Sausage and Delicata Squash Pie (8 servings approx 6 carbs each.)
Yum!!
Crust

1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Invert into a 9 inch pie plate and press into place.

Prick crust all over with a fork and set aside


Filling

1 delicata squash (approx 1 1/2 cups)
1 lb sweet italian turkey sausage (remove tubes)
3 eggs
2 T. butter
1/4 cup shredded asigo cheese
12 oz 4 blend shredded italian cheeses.
salt and pepper to taste

Split, remove seeds, peel and cube delicata squash.
In a med-high large non-stick skillet sauté sausage, squash and butter till sausage is browned and squash is fork tender.

Then transfer to a lagre mixing bowl.
Add eggs, asigo cheese, salt, pepper and mix throughly.


Turn into the unbaked pie crust and top with blended cheese.


Bake in a preheated 350 oven for 40 minutes or until crust and cheese are golden brown.




Quote:
Originally Posted by jackieba View Post
For those that are out of delicata squash (like me), this pie is really good with spinach. I made it for dinner with frozen spinach (thawed/squeezed dry) with just a touch of onion and garlic and it was still wonderful. Thanks again Kevin. This is one our favorites.
No, Thank you Jackie for a great variation. I tried it for dinner tonight and used two 6 oz. bags of fresh spinach to replace the squash. YummO!!!









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Old 10-14-2006, 07:22 AM   #9
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Hot Crockpot Chicken Salad

Hot Crockpot Chicken Salad

2 cups diced cooked chicken
1 1/2 cups diced celery
2 green onion (sliced thin)
1 cup LC croutons
1/2 cup slivered toasted almonds
1 T. grated parmesan cheese
4 T. LC Mayo
1 T lemon juice
1/2 t. salt
1/4 t. curry powder (optional)
2 T. bacon bits (optional)
1/2 to 1 cup shredded chedder cheese

In crock, combine chicken, celery, onions, croutons, almonds, and parmesan cheese.
Toss together to mix.
In a small mixing bowl, combine mayo, lemon juice, salt, and curry powder.
Stir until well blended.
Pour over chicken mixture and stir to coat thoroughly.
Cover and cook on low for 2 to 3 hours.
Sprinkle with bacon bits and cheddar cheese.
Turn to high and cook another 20 minutes or until cheese melts.









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Old 10-24-2006, 04:04 PM   #10
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Kevins Chicken, Beef, Pork & Fish Recpes

Comfort Crockpot Vegetable Beef Soup (approx 60 carb for entire batch)

1 1/2 lb stew meat
5 cups beef broth
2 cups water
1 can 14.5 oz diced tomatoes
2 cups delicata squash cubed
1 small red onion chopped
1 cup celery chopped
2 cups fresh green beans
3 small zucchini quartered and cubed
5 spriggs fresh thyme
5 spriggs fresh oragano
5 spriggs fresh rosemary

In a heavy skillet sauté beef and onions until beef is browned.
Transfer to crockpot and add broth, water, tomatoes,squash, celery, green beans, and herb bundle.
Cook on low for 8 hours stirring every couple hours until veggies and beef are tender.
At 4 hours cube and add zucchini.

Enjoy! Yum!



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Old 10-31-2006, 04:54 PM   #11
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Old 12-07-2006, 03:14 AM   #12
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Kevins Chicken, Beef, Pork & Fish Recpes

Baked Cod Loins

8 fresh or frozen cod loins
1 stick melted butter
1/4 c. EVOO
1 cup dried LC bread crumbs (made from carbquik easy white bread)
1 cup Kraft Parmesan cheese
4 green onions
4 sprigs fresh Italian parsley
4 sprigs fresh thyme
Salt & pepper to taste



Grind bread crumbs, parmesan cheese, green onions, Italian parsley, and thyme in a food processor to a fine mill.
Then transfer to a dish and salt and pepper to taste.
Mix melted butter and evoo in a separate dish.

Dip cod loins in melted butter and evoo to soak and then coat with the bread crumb mixture.

Place loins in a 9 x 13 baking dish and drizzle excess butter and breading over evenly.
Bake for 30 minutes in a preheated 400 degree oven loosely covered with foil. Remove foil and let bake uncovered for 10 more minutes.

These count out to less than 1.5 carbs each.



















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Old 01-15-2007, 03:09 PM   #13
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Kevins Chicken, Beef, Pork & Fish Recpes

I made this version an old BC classic for dinner tonight.

Stuffed Meat Loaf Roll (4 generous servings @ 4 carbs each)

1 lb ground beef
1 egg
1 slice lc bread(crumbled into soft bread crumbs)
2 T. lc catsup
2 T. calorie countdown milk
1/4 t salt
1/4 cup grated parmesan cheese
8 black olives (chopped)
1 small stalk celery (chopped)
1 green onion (chopped)

6 slices cooked bacon (chopped)
1 t. salt
1/2 package (5 ounces) frozen veggies
1/4 cup shredded chedder cheese
4 slices american cheese

Rinse frozen veggies under cold water and set aside to drain.



Mix first 10 ingredients in a large bowl until they are well incorporated.



On a piece of aluminum foil, pat the ground beef mixture into a 10 x 12 rectangle.



Arrange the veggie on the rectangle within 1/2 inch of the edge.



Sprinkle on the chedder cheese and bacon.



Roll up the rectangle carefully using the foil to lift.



Press edges and ends to seal the roll.
Place on a rack in a shallow roasting pan.



Cook uncovered in a 350 degree oven for 50 to 60 minutes.
For the last minute, place overlapping cheese slices on top of roll and return to oven

until melted..(about 1 min)





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Old 02-19-2007, 11:10 PM   #14
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Kevins Chicken, Beef, Pork & Fish Recpes

Ground pork and beans

1 lb ground pork
6 slices turkey bacon cooked and cut into small pieces
4 scallions sliced thin
1 rib celery sliced thin
1 small zucchini sliced thin
1 clove garlic minced
1/8 cup balsamic vinegar
1 t. dijon mustard
1/4 cup low carb ketchup
1 T. worchestershire sauce
2 T DiabetiSweet brown
1 t. fresh thyme
1 14.5 oz can DelMonte Petite cut diced tomatoes with zesty jalapenos
1 15 oz can Eden Black soy beans rinsed completely
1/2 t. not/Starch
salt and pepper to taste

In a nonstick skillet brown ground pork.
Add scallions, celery, zucchini and saute until pork is cooked and vegetables are limp.
Stir in tomatoes, vinegar, garlic, mustard, ketchup, worchestershire, thyme, DiabetiSweet, salt and pepper to taste.
Simmer together for at least 5 minutes.
Taste test and sweeten or add heat to taste.
Add not/starch using shaker method and continue to simmer until sauce starts to thicken.

Stir in beans and bacon then transfer to a 2 quart casserole dish.

Bake in a preheated 325 oven for at least 1 to 1 1/2 hour.

Serve as a side or entrée

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Old 03-27-2007, 09:58 AM   #15
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Another variation:

Italian Beef Broccoli Cauliflower Pie

Crust

same as before

Filling

1 lb lean ground beef
1 T. dry italian dressing mix
32 oz. frozen broccoli/cauliflower mix
2 T butter
3 eggs
1/2 cup asigo cheese shredded
12 oz 4 cheese mexican mix(monterey jack, chedder, queso quesadilla, asadero)

Brown ground beef and season with italian dressing. (then set aside)
Stir fry broccoli/cauliflower in butter until fork tender. (then set aside)
Prepare unbaked pie crust.
In a lagre mixing bowl combine beef, veggies, eggs, asigo cheese, salt and pepper to taste.
Turn mixture into unbaked pie crust.
Top with mexican cheese mix.

Bake in a 350 degree preheated oven for 40 mins or until golden brown.





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Old 03-28-2007, 09:56 AM   #16
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in case anybody was interested in what a slice looked like.

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Old 03-30-2007, 03:15 PM   #17
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Very nice recipe Tooter. I tweaked it a tad but just small ones....lol.

Steak and Chicken Manicotti

*4 half chicken breasts (pounded thin)
*8 thin cut sirloin tip steaks
*Ricotti Cheese (15 oz Container)
*1 egg
*2 cups of 6 cheese blend.
*1/3 cup of Parmensan grated cheese
*1 med. zucchini (shredded and squeezed dry)
*small pinch of Salt and pepper
*1 Jar of 4 cheese spaghetti sauce

I put the filling together subbing zucchini for parsley.
fried the steaks and breasts.
rolled filling up the steaks.
put the excess filling between 2 chicken breasts and covered with sauce.

Baked 40 minutes covered.

Yum Yum!!

Steak Manicotti



Chicken Manicotti

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Old 04-02-2007, 06:41 PM   #18
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Tooter, your post made me hungry for stir fry so I pulled out a recipe that my DW I used to eat alot when we were first married. It went like this.

Stir Fry Beef and Vegetables with Pasta.

5 T. EVOO
1 1/2 lb. sirloin tip steak (cut into very thin strips)
2 oz. dreamsfield paste(spaghetti)
5 T. soy sauce
5 T. sherry (I use Drysack Medium)
1 T. not/Sugar or not/Starch
1/8 t. pepper
3 scallions (sliced thin)
3 med. carrots (sliced thin)
2 stalks celery (sliced thin)
1 cup broccoli spears (frozen or raw)
1 can bamboo shoots
1 can water chestnuts
chineese mushrooms(optional)

Prepare pasta per directions breaking spaghetti in thirds and set aside.
In mixing bowl combine 3 T. soy sauce, 3 T. sherry, onions, not/Sugar, and sliced beef and let marinate until veggies are done.
In wok or skillet stir fry all veggies in 2 T. EVOO, 2 T. soy sauce, 2 T. sherry until tender then set aside.
Then in 2 T. EVOO stir fry the marinated beef until tender.
Add in the veggies and pasta and heat through while stir frying and then serve.



I made the stir fry recipe above last night with stir fried chicken breasts. I didn't have any broccoli spears so I left them out and added 1 more large carrot. I also cooked the dreamsfield in chicken broth which really gave it a super taste.

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Old 04-13-2007, 10:41 PM   #19
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Kevins Chicken, Beef, Pork & Fish Recpes

I used to make a macaroni chicken salad that had chopped apples in it but I thought I'd try it with zucchini instead. It was very good!

Cold Dreamsfield Macaroni Zucchini Chicken Salad

4 oz. Dreamsfield macaroni (10carbs)
2 c. diced cooked chicken
2 c. chopped zucchini (6 carbs)
1 c. diced celery (1 carb)
1/2 c. chopped pecans (2 carbs)
1/2 c. diced sf sweet pickles (6 carbs)
1 4 inch scallion chopped (1 carb)
1/2 c. lc mayonnaise (4 carbs)
1 T. Dijon mustard (1 carb)
2 t. lemon juice
1 t. salt
1/8 t. pepper


Cook Dreamsfield per directions and drain.
In a large mixing bowl combine chicken, zucchini, celery, pecans, pickles and scallion. Mix mayonnaise, mustard, lemon juice, salt and pepper. Combine chicken mixture, macaroni and dressing mixture. Chill well several hours to marinate.
Serves 6. approx 5 carbs per serving.



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Old 04-14-2007, 09:12 AM   #20
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Kevins Chicken, Beef, Pork & Fish Recpes

Paula Deen's Hurry Up Chicken Pot Pie (the carbquik way)

Paula made me hungry with her Hurry Up Chicken Pot Pie yesterday on her show so I thought I'd give it a whirl. tweaked of course.

6 servings approx 7 carbs each

2 cups chopped cooked chicken breast
3 hard-boiled eggs, sliced (1.5 carbs)
1 (16 ounce) bag of frozen stir fry veggies (10 carbs)
1 (10 3/4-ounce) can cream of chicken and mushroom soup (7.5 carbs)
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups carbquik (18 carbs)
1 cup hood calorie countdown milk (3 carbs)
1 stick softened butter

Stir fry veggies until fork tender and set aside.
In a greased 2-quart casserole, layer the chicken, eggs, veggies. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the carbquik, milk, butter and pour this over the casserole.
Bake until the topping is golden brown, 40 to 50 minutes.















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Old 04-23-2007, 03:42 AM   #21
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Kevins Chicken, Beef, Pork & Fish Recpes

I have been experimenting with some chinese dishs and came up with a fairly LC Hoisin Sauce (approx 1 carb per T.).
makes 1/4 cup.
Very tasty.



1 T. sf peanut butter
2 T. soy sauce
1 t. DiabetiSweet brown
1 t. balsamic vinegar
1 t. sesame oil
10 drops franks red hot
pinch garlic powder
pinch black pepper

Combine all ingredients in a jar and shake until completely incorporated.
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Old 04-23-2007, 07:08 PM   #22
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I served the following with stir fried broccoli and cauliflower spears tonight.

Chinese CrockPot Chicken
servers 8 @ approx 3 carbs each

3.5 lbs chicken (I used 2 lbs thighs and 1.5 lbs breasts)
1/4 cup hoisin sauce
1/4 cup Jok n Al Blackberry & Apple Fruit Spread
1/4 cup low sodium soy sauce
2 T. sherry (I used medium Dry Sack)
2 T. sf Blackbery syrup
1 t. fresh grated ginger root
3 T. not/Sugar

Mix all ingredients except the chicken in a large mixing bowl.
Add the chicken pieces and coat well then cover and let marinate in fridge.
After marinating, place everything, including the marinade, in crockpot and cover with a tight fitting lid.
Cook 5 to 6 hours on low.

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Old 05-03-2007, 05:19 AM   #23
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1 T. sf peanut butter
2 T. soy sauce
1 t. DiabetiSweet brown
1 t. balsamic vinegar
1 t. sesame oil
10 drops franks red hot
pinch garlic powder
pinch black pepper

Combine all ingredients in a jar and shake until completely incorporated.
I had about 2 1/2 lbs of boneless skinless chicken thighs so I made a triple batch of this sauce and vacuum sealed it and the chicken and let it marinate in the fridge overnight.

This morning I emptied the chicken and marinade into a glass baking dish covered with foil and bake it in a 350 degree oven for 1 hr turning the chicken half way through.

Then under a high broil I cooked the chicken an additional 20 minutes basting every 5 minutes with the excess marinade.

Barbecue Chinese Hoisin Chicken





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Old 05-06-2007, 05:49 PM   #24
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Kevins Chicken, Beef, Pork & Fish Recpes

Baked Breaded Chicken, Cauliflower, and Broccoli

2 lb chicken breasts skinless boneless.
5 cups cauliflower and broccoli florets
1 stick butter melted
2 Tbs extra virginolive oil
1/4 cup wheat protein isolate 5000
1 cup Carbquik bread crumbs
1 cup Grated Parmesan cheese
4 medium green onions
4 sprigs fresh Italian parsley
4 sprigs fresh thyme
1 sprig fresh chives
2 large eggs
1 pinch Salt
1 pinch Pepper



1. Preheat oven to 350 degrees.
2. Grind bread crumbs, parmesan cheese, green onions, Italian parsley, thyme, and chives in a food processor to a fine mill salt and pepper to taste.
3. Then transfer to a large ziplock bag.
4. Put wheat protein isolate 5000 in another large ziplock bag.
5. Mix melted butter, olive oil, and eggs in a medium mixing bowl.
6. Cut breast in approx 1/3 lb pieces.
7. Drop each chicken piece into bag with WPI 5000 and toss to coat.
8. Then dip chicken in butter mixture to soak.
9. Then drop in bag and toss to coat with the bread crumb mixture.
10. Arrange chicken in a 13 x 9 baking dish.
11. After all chicken is coated put frozen cauliflower and broccoli in the mixing bowl with the butter mixture and toss to cover.
12. Dump vegetables and butter mixture in bag with bread crumb mixture and toss to coat then empty into a 7 x 11 baking dish.
13. Place baking dishes in oven loosely covered with foil and bake 50 minutes.
14. Remove foil and bake 10 more minutes until golden brown.


Servings: 6

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 399.96
Calories From Fat (37%) 148.19
Calories From Protein (53%) 210.13
Calories From Carbs (10%) 41.64
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 16.64g 26%
Saturated Fat 5.99g 30%
Monounsaturated Fat 6.35g
Polyunsaturated Fat 1.57g
Cholesterol 191.32mg 64%
Sodium 559.99mg 23%
Potassium 683.75mg 20%
Carbohydrates 10.52g 4%
Dietary Fiber 6.45g 26%
Sugar 2.22g
Net Carbohydrates 4.07g
Protein 53.09g 106%





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Old 05-17-2007, 03:36 PM   #25
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Kevins Chicken, Beef, Pork & Fish Recpes

Quote:
Originally Posted by rexsreine View Post
Most everybody like Italian. How about a chicken breast Parmigiano? Pounded chicken cutlets, dredged in egg and Kraft Parmesan seasoned with onion and garlic powder and Italian seasoning, then sauteed lightly in olive oil. Top with a good Marinara sauce, Mozzarella and real (not Kraft) Parmigiano cheese and bake till heated. You can do everything but the final heating ahead (just be sure to undercook the chicken when doing the initial browning) so your kitchen is neat when your guy arrives. Serve with a mixed green salad and a roasted vegetable. I frequently buy one of those bags of frozen cauliflower, broccoli, carrots, and squash and put on a cooky sheet with some olive oil and roast at 400 till a little brown on the edges. Green beans are really good done like that, too. Very easy as well and not heavy. I'd go for a light fruit dessert, like mixed berries sweetened with Splenda (or whatever you use) and topped with a little sweetened sour cream or whipped cream and garnished with mint. He'll be impressed!Ginny
Inspired by Ginny's suggestion I made a batch of Alton Browns baked pasta sauce.

I then took a mixing bowl and combined:

1/2 cup kraft parmesan grated cheese
1/2 cup lc bread crumbs made from carbquik buns
1/2 t. garlic salt
1 t. italian seasoning

In a second bowl:

4 large eggs beaten

In a third bowl:

1/2 cup wheat protein isolate 5000

In a 4th bowl:

1/2 cup hood cc milk

Then dip each breast in the following order; milk, wheat protein isolate (shake off excess), eggs, and bread crumbs mixture (press down firmly while coating with bread crumbs).

Then saute lightly in olive oil until breading is crispy and light brown.

Arrange breasts in 9 X 13 baking dish, cover with sauce and top each breast with italian cheese.
Bake in a 300 preheated oven until bubbly hot (approx 20 min).

I served mine with steamed veggies.

Thanks Ginny for the idea!





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Old 08-03-2007, 09:26 AM   #26
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Kevins Chicken, Beef, Pork & Fish Recpes

Amazing Oven Buffalo Wings

1 lb. chicken wings, tip removed, skins on (approx 15)
32 oz. chicken stock
1 T. cayenne pepper
2 t. red pepper flakes
1 t. sea salt

1/2 to 3/4 cup Franks Redhot Sauce(or whatever kind you use)
2 T. butter

In a large sauce pan combine the first 5 ingredients.
Bring to mixture to a boil and let boil for 15 minutes.
Drain the stock retaining as much of the pepper flakes as you can.(you don't want to loose any of the heat)
Then tranfer wings to a coated broiler pan and broil on high for 15 minutes on each side.
While wings are broiling, mix hot sauce and butter and microwave until butter is melted. Set aside.
When wings are done and cooled slightly, combine with the hot sauce and butter mixture in a ziplock or foodsaver bag and seal.
Marinate the wing in the sauce for 1 to 5 hours. The longer you marinate them the more heat you will have.
When done marinating, return the wing to the broiler pan and broil both sides to heat through basting with the excess hot sauce.
Serve with your favorite blue cheese dressing, celery, and the leftover hot sauce.

You gonna like these!! And carbs so small you need a microscope.









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Old 08-10-2007, 12:46 PM   #27
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Kevins Chicken, Beef, Pork & Fish Recpes

I have company coming over for dinner tonight and wanted to make something a little different than normal.
I am going to serve these scones topped with creamed chicken breast and a side of garden fresh steamed seasoned zucchini.

Apple Cheddar Chicken Scones

1 1/2 cups cake and cookie flour mix
1/4 cup chilled butter
1 teaspoon Baking powder
8 ounces (2 cups) shredded Cheddar
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup shredded cooked chicken breast
1/2 cup unswetened Apple Sauce


Preheat oven and iron skillet to 400F. In electric mixing bowl, combine flour, baking powder, baking soda and salt. Using paddle attachment, cut in butter until mixture is crumbly. Mix in cheese and chicken. Add apple sauce; mix just until moistened. On floured surface, form into 8-inch circle, about 1 inch thick. Transfer to iron skillet. Bake at 400F for 12 to 16 minutes or until lightly browned. Cut into wedges. 8 to 12 servings.
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Old 10-04-2007, 08:05 PM   #28
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Kevins Chicken, Beef, Pork & Fish Recpes

Chicken Burger Pie 8 servings @ 2.5 carbs each.

I had a lb of ground chicken I needed to use up so I tried something a little different for dinner tonight.

1 lb ground chicken
6 green onions, chopped
1 medium zucchini (sliced into thin rounds)
1/4 cup grated parmesan cheese
1 cup shredded cheddar cheese
3 large eggs
1 cup sour cream
1/2 cup lc cake and cookie flour mix or whatever lc flour you use.
1/4 cup lc bread crumbs (optional)
salt and pepper to taste

Cook ground chicken and onions in a skillet over medium heat until meat is no longer pink: drain.
Mix with parmesan cheese and tranfer to a 9 or 10 inch pie plate coated with cooking spray and top with 1/3 of cheddar cheese: set aside.
Place the zucchini rounds in skillet and stir fry over medium heat until centers start to become translucent.
Layer the zucchini on top of the cheese.
Top the zucchini with another 1/3 of the cheddar cheese.
In a mixing bowl whisk together eggs, sour cream, and flour until smooth and pour over cheese.
Mix last 1/3 cup of cheddar cheese with bread crumbs and sprinkle over pie or just use the cheese if not using bread crumbs.

Bake in a 375 preheated oven for 20 to 25 minutes until top is set and golden brown.

Everybody here thought it was very good.
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Old 10-12-2007, 06:40 AM   #29
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Kevins Chicken, Beef, Pork & Fish Recpes

I had a package of 6 boneless, skinless chicken thighs and wanted something different to do with them so I tried this:

Baked Coconut Chicken Thighs (6 servings @ 4 carbs each)

Chicken Thighs (1.8 lb. package 6 count)

1/4 cup lc cake and cookie flour mix (or lc flour of choice)
1/8 tsp. salt
1 Tbsp. not/Sugar or not/Starch
1 tsp. ground chicken seasoning (I used McCormicks Grillmaster saltfree chicken seasoning)

2 egg whites
2 Tbsp. Blue Agave Nectar or sf honey
1 Tbsp soy sauce

1 1/2 cup unsweetened medium coconut (approx 5 oz.)

Preheat oven to 375 degrees.
Put coconut in a container large enough for dredging and set aside.
In a container large enough for dredging, combine flour, salt, not/sugar, seasoning and set aside.
In a mixing bowl combine egg white, agave nectar, and soy sauce.

Set up coating assembly line: flour mix, egg mixture and coconut.
First coat chicken with flour mix.
Then dip to coat with egg wash.
Dredge chicken in coconut to cover.
Place covered chicken in an ungreased 9 x 13 glass baking dish.
Bake chicken for 25 to 35 minutes or until instant read themometer read 170 degrees F.
Rotate baking dish every 5 minutes to insure even baking.
If coconut starts to brown too much, loosely cover with foil.

This made excellent chicken with a great taste and was very moist.
I think this would work very well with chicken breast or fingers too.
This will be a regular at my house.













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Old 12-12-2007, 05:31 AM   #30
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Kevins Chicken, Beef, Pork & Fish Recpes

Pork Shoulder Boston Butt Roast



In keeping with sherrys theme I will share a roast and change the meat.

I was at Wal-Mart on Friday and they had pork shoulder boston butt roasts that looked so good that I decided to try one. This was my first atempt at a pork roast so I decided to crock it. I was looking for a sweet pork taste so after I seared the 4 lb roast on all sides in EVOO, I put the browned roast in the crockpot.

Then in a mixing bowl I put:
1 can turkey broth
1 can petete diced tomatoes
1/4 cup soy sauce
1/4 balsamic vinegar
18 to 20 drops sweetzfree....approx 3/4 cup equivalent sweetener
2 heavy teaspoons dry mustard
1 teaspoon sesame seed oil

mixed and poured over the browned roast and set crock to low.

At 8 hours this wonder aroma permeated throughout the house.
The sauce is sweet and a touch salty and the meat is falling off the bone....Yum! [url]

I let it go 1 more hour then thicken the sauce a bit with thickenthin not/starch and served it with fresh steamed cauliflower.
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