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Low- Carb Foods

Turkey BurgersTurkey burgers are a delicious change of pace. Slap these moist patties on the grill for a special summer treat!


3 pounds ground turkey1/4 cup seasoned bread crumbs1/4 cup finely diced onion2 egg whites, lightly beaten1/4 cup chopped fresh parsley1 clove garlic, peeled and minced1 teaspoon salt1/4 teaspoon ground black pepper

Directions:1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, andpepper. Form into 12 patties.2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180degrees F (85 degrees C).

Asparagus and Tomato Salad with Yogurt-Cheese DressingYogurt, 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, thawed1 tomato, chopped2 tablespoons thinly sliced green onion3 tablespoons nonfat plain yogurt1 tablespoon grated Parmesan cheese1 teaspoon prepared mustard10 leaves lettuceDirections:

1. Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and setaside.2. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss untilwell coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.Slow Cooker Pot RoastThis simple pot roast makes its own gravy in the slow cooker.

Ingredients:2 (10.75 ounce) cans condensed cream of mushroom soup1 (1 ounce) package dry onion soup mix1 1/4 cups water5 1/2 pounds pot roastDirections:1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slowcooker and coat with soup mixture.2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.BBQ Pork for Sandwiches Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce.

Ingredients:1 (14 ounce) can beef broth3 pounds boneless pork ribs1 (18 ounce) bottle barbecue sauceDirections:1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or untilmeat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, butit 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.Carne Guisada II “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 oil1 pound beef stew meat1/2 (6 ounce) can tomato paste1 (10.5 ounce) can beef broth1/2 cup water2 cloves garlic, crushed1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon black peppersalt to taste2 serrano chile peppers, seeded and chopped2 teaspoons cornstach

Directions:1. Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir intomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt andserrano 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.

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