November 16th, 2009 § 0
Fifteen minutes after I turned on the oven and the stove, I was sitting down and enjoying my dinner. This really is the epitome of a quick weeknight meal, and it’s just perfect for those nights that you’re exhausted and hungry.
Check the label on the bottled pasta sauce, but there are a number of decent sauces available that don’t have added sugar. Of course, homemade works great, too.
November 13th, 2009 § 0
I’ve never been a fan of traditional Mexican food – beans have never been my thing, but give me some fajita or taco meat, and I’m a happy girl. Luckily for me, these are some of the easiest Mexican dishes to de-carb. Both are great served over a bed of lettuce for a salad, rolled up in low carb tortillas, or even covering a couple tortilla chips. Yes, you read that right. I told you I was a bit of a low carb rebel.
I discovered an easy cast iron recipe in Martha Stewart Living, just perfect for making outside on the grill. (You can make these inside, but get your kitchen fan ready…) Now really, why didn’t I think of that? It’s a simple 3 step process with few dishes to clean:
1. Prepare garlic chili oil and heat while working on Step 2.
2. Light gas grill, place cast iron pan on grate (if using a charcoal grill, you’ll switch steps 1 and 2). Chop vegetables and chicken, grate cheese, prepare guacamole and salsa, if desired.
3. Cook the fajitas.
November 8th, 2009 § 0
When I’m tired of eating meat and eggs all of the time, I turn to stuff mushrooms. Portobellos are so versatile and make a wonderful base to serve gobs of melted cheese. You can forgo the spinach-ricotta mixture and simply top with tomato sauce and cheese, if you like, for a pseudo-pizza, but these are so delicious I’d try them at least once.
Even better, you can always stuff just two of the caps with the ricotta mixture, and make “pizzas” out of the others. Save the remaining ricotta and use it as a filling for omelets the next day – it’s spectacular.
November 7th, 2009 § 0
Though I’m not a big fan of eggs in the morning, I’m always on the lookout for interesting, and easy, ways to make them as a main course for dinner. This particular recipe really fit the bill in that it adds a bunch of vegetables and cheese, two of my favorite things to eat.
Because it’s so rich, this quiche doesn’t seem all that much like special diet food. Granted, the crust is missing, but how many times does the quiche’s crust end up soggy anyway? You won’t even miss it.
November 4th, 2009 § 0
This salad proves that you can cook a quick, delicious meal while watching your sugar and starch intake. I used a bottled teriyaki sauce because it tastes great and only has 5 grams of sugar in a tablespoon. Because I use the sauce as a condiment, adding just a little to my salad or stir-fry, I can get away with using it.
Don’t get me wrong – I have made plenty of sugar-free teriyaki sauce in the past, but frankly, I wasn’t all that crazy about it. When I realized what a carb bargain the right sauce could be, I was sold. Incidentally, the sauce I use (available at most grocery stores, I would imagine) doesn’t contain HFCS, which is a big plus for me.
