Baked Tamari-Lemon Pork Chops

Baked Tamari-Lemon Pork Chops

Recipe By     :   Atkins.com
Servings: 4    

Ingredients:
  8              tbsps  tamari soy sauce
  2              tbsps  Worcestershire Sauce
  2               tsps  Garlic
  1              ounce  lemon juice
     1/2           tsp  Black Pepper
  1                tsp  avocado oil
  1 1/2            lbs  pork chops -- Bone-In)

FULL RECIPE AND DIRECTIONS AT ATKINS.COM



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Per Serving (excluding unknown items): 305 Calories; 18g Fat (53.6% calories from fat); 30g Protein; 5g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 2151mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : If you want to serve a dipping sauce with the chops, rather than boiling the marinade, make a fresh batch.

Chicken Bacon Crock Pot Chowder

 Chicken Bacon Crock Pot Chowder


Serving Size  : 8  

Ingredients:
  4             cloves  garlic -- minced
  1                     shallot -- finely chopped
  1              small  leek -- cleaned, trimmed and sliced
  2               ribs  celery -- diced
  6                 oz  mushrooms -- cremini - sliced
  1             medium  sweet onion -- thinly sliced
  4               tbsp  butter -- divided
  2               cups  chicken stock -- divided
  1                 lb  chicken breasts
  8                 oz  light cream cheese
  1                cup  whole milk
     3/4         pound  bacon -- cooked crisp and crumbled
  1                tsp  sea salt
  1                tsp  black pepper
  1                tsp  garlic powder
  1                tsp  dried thyme

RECIPE AT PEACE, LOVE AND LOW CARB

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Per Serving (excluding unknown items): 488 Calories; 37g Fat (69.4% calories from fat); 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 1726mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

Mexican Zucchini and Beef Skillet

 Mexican Zucchini and Beef Skillet


Serving Size  : 6  

Ingredients:
  2             medium  zucchini -- sliced and quartered
  1 1/2         pounds  ground beef
  1         tablespoon  minced garlic
  10            ounces  salsa -- 10 can (or Mexican style diced tomatoes)
  1         tablespoon  chili powder
  1           teaspoon  ground cumin
  1           teaspoon  salt
     1/2      teaspoon  black pepper
     1/2      teaspoon  onion powder
     1/4      teaspoon  crushed red pepper flakes

FULL RECIPE AND DIRECTIONS AT LOW CARB YUM

Low Carb/High Fat - simple, easy, low cost.



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Per Serving (excluding unknown items): 383 Calories; 31g Fat (71.9% calories from fat); 21g Protein; 6g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 653mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.

Sunday Slow Cooker_ Spinach, Artichoke, and Kale Dip

Sunday Slow Cooker_ Spinach, Artichoke, and Kale Dip


Serving Size  : 20  

Ingredients:
  2             cloves  garlic
     1/2                onion -- diced
  28                oz  canned artichoke hearts -- drained
  10                oz  spinach -- chopped
  10                oz  kale -- chopped
  1                cup  Parmesan cheese -- use the good stuff
  1                cup  mozzarella cheese, part skim milk
  1                cup  greek yogurt, Plain
     3/4           cup  sour cream
     1/4           cup  mayonnaise
                        Salt and pepper to taste

FULL RECIPE AND DIRECTIONS HERE


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Per Serving (excluding unknown items): 109 Calories; 7g Fat (56.9% calories from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 246mg Sodium.  Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Sunday Slow Cooker_ Greek Stuffed Chicken Breasts

            Sunday Slow Cooker_ Greek Stuffed Chicken Breasts

Recipe By     :  http://www.slenderkitchen.com/recipe/sunday-slow-cooker-greek-stuffed-chicken-breasts
Serving Size  : 6    

Ingredients:
  2                 lb  chicken breast, no skin, no bone, R-T-C -- about 6
  3               cups  spinach -- finely chopped
     1/2           cup  roasted red peppers -- chopped
     1/4           cup  black olives -- sliced
  1                cup  canned artichoke hearts -- chopped
  4                oz.  feta cheese
  1               tsp.  dried oregano
  1                tsp  garlic powder
  1 1/2           cups  low sodium chicken broth
                        Salt and pepper

FULL RECIPE AND DIRECTIONS AT SLENDER KITCHEN


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Per Serving (excluding unknown items): 270 Calories; 9g Fat (29.5% calories from fat); 41g Protein; 6g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 581mg Sodium.  Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Tex-Mex Spaghetti Squash

                         TEX MEX SPAGHETTI SQUASH

Serving Size  : 4    

Ingredients:

                        For the Squash

  1             medium  spaghetti squash

                        extra virgin olive oil -- to taste

                       Taco Seasoning (1 Tablespoon or to taste)

                        salt & pepper -- to taste

                        For the filling

  2                     avocados -- pitted and chopped

    3/4 cup         diced onion

  1/2 cup         mild salsa

  1                can  black soy Beans, Eden -- (15-ounce) drained and rinsed (buy them on Amazon)

     1/4           cup  fresh cilantro -- chopped

                        salt and pepper -- to tastes

                        crushed red pepper flakes -- to taste

Directions:

Preheat oven to 375 degrees F. Slice off the stem of the squash. Starting at the top of the squash, slice the squash lengthwise, to create two long halves. Remove the seeds and guts. Brush some olive oil onto the squash and sprinkle with salt and pepper. Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. Check on it around 25 minutes of baking time--it's ready when it is tender and easy to scrape the strands with a fork.

When the squash is done, mix the beans, onion, salsa and taco seasoning.  Divide evenly into squash halves.  Top with avocados, cilantro, and add with salt, pepper, and red pepper flakes to taste.

Diced, cooked chicken breasts can be added to the bean combination, and the whole thing can be sprinkled with shredded cheese, if desired.

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Per Serving (excluding unknown items): 186 Calories; 16g Fat (69.1% calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 18mg Sodium.  Exchanges: 1 Vegetable; 1/2 Fruit; 3 Fat.

NOTE:  Since the size of the squash varies, you can lower the carb count by using a smaller squash.  There is NO way I could eat an entire quarter of a spaghetti squash, so the carb count is likely lower.

Broccoli and Bacon Salad Recipe

                     Broccoli and Bacon Salad Recipe


Serving Size  : 5     Preparation Time :0:00


Ingredients:

  4               cups  broccoli -- finely chopped
  1 1/4           cups  jicama -- chopped into small, bite sized pieces
  1              small  red onion -- finely chopped
  6             slices  bacon -- finely chopped
     1/4           cup  mayonnaise
     1/2           cup  greek yogurt, Plain
  3                     garlic cloves -- minced
  1               tbsp  cider vinegar
  1                tsp  brown sugar
  3               tbsp  dried cranberries
  1                tsp  salt
     1/2           tsp  black pepper

COMPLETE RECIPE AND DIRECTIONS AT LAA LOOSH


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Per Serving (excluding unknown items): 188 Calories; 15g Fat (65.6% calories from fat); 6g Protein; 11g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 639mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Cabbage Casserole

                            Cabbage Casserole


Serving Size  : 10  

Ingredients:
  2                lbs  cabbage -- green
  1                     yellow onion
  2                     garlic cloves
  3 1/4         ounces  butter
  1 1/4           cups  heavy whipping cream
  17       tablespoons  sour cream
     1/3            lb  cream cheese
  1         tablespoon  ranch-style dressing mix
                        ½ teaspoon ground black pepper
  1           teaspoon  salt
  5             ounces  shredded cheddar cheese

FULL RECIPE AND DIRECTIONS AT DIET DOCTOR



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Per Serving (excluding unknown items): 363 Calories; 34g Fat (81.8% calories from fat); 8g Protein; 9g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 570mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.

NOTES :  
Tip!

These rich flavors pair beautifully with grilled – or fried – meat and fish. Whip up a double batch, and freeze the extra in small containers for a quick side dish any night of the week. Save even more time by using pre-shredded coleslaw – just avoid mixes with carrots if you can.

Bulletproof Fat Bombs

                          Bulletproof Fat Bombs

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : fat bomb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  mascarpone cheese -- or full fat cream cheese
     1/4           cup  butter -- grass-fed or extra virgin coconut oil (56 g / 2 oz)
  2               tbsp  coconut oil
  2               tbsp  cocoa powder -- unsweetened
     1/4           cup  Erythritol or Swerve -- powdered, or other healthy low-carb sweetener from this list (40 g / 1.4 oz)
  10             drops  liquid Stevia extract -- (10 to 15)
  2          teaspoons  instant coffee granules
                        optionally: 1 tsp rum extract



FULL RECIPE AND DIRECTIONS HERE
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Per Serving (excluding unknown items): 99 Calories; 11g Fat (93.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 45mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat.

Bacon & Cheese Flavored Butter

                   
* Exported from MasterCook *

                     Bacon & Cheese Flavored Butter

Serving Size  : 12

Ingredients:
     1/2           cup  unsalted butter -- preferably grass-fed (113 g/ 4 oz) - softened
     1/4           tsp  salt -- Pink Himalanian
     1/4           tsp  ground black pepper
  2       large slices  bacon -- crisp and crumbled
     1/2           cup  grated cheddar cheese
  1               tbsp  fresh chives -- chopped

FULL RECIPE AND INGREDIENTS HERE


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Per Serving (excluding unknown items): 93 Calories; 10g Fat (92.8% calories from fat); 2g Protein; trace Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 92mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat.

Asian Meatballs

                   
* Exported from MasterCook *

                             Asian Meatballs


Serving Size  : 6
Categories    : brown bag lunch                 gluten free
                paleo
Ingredients:

  8             medium  shiitake mushrooms -- minced (fresh or 8 dried shiitake mushrooms, rehydrated)
  1             medium  shallot -- minced
     3/4           cup  sweet potato -- minced
  2        tablespoons  minced cilantro
  2             pounds  lean ground beef
  1 1/2    tablespoons  fish sauce -- paleo friendly and gluten free
  2        tablespoons  tomato paste
                        Kosher salt
                        Freshly-ground black pepper

FULL RECIPE AT NOM NOM PALEO

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Per Serving (excluding unknown items): 446 Calories; 32g Fat (65.6% calories from fat); 28g Protein; 10g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 151mg Sodium.  Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

Angel's Chunky Chicken Salad

                   
* Exported from MasterCook *

                      Angel's Chunky Chicken Salad


Serving Size  : 2  
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  chicken breast, no skin, no bone, R-T-C -- chopped
  2             stalks  celery -- chopped
  3        tablespoons  mayonnaise
     1/2           cup  onion -- finely diced
  2                     dill pickles -- chopped
     1/4      teaspoon  garlic powder
                        salt and pepper to taste

FULL RECIPE HERE


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Per Serving (excluding unknown items): 316 Calories; 21g Fat (57.5% calories from fat); 27g Protein; 8g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 1047mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

3 Ingredient Sugar-Free Peanut Butter Fudge

                   
* Exported from MasterCook *

               3 Ingredient Sugar-Free Peanut Butter Fudge


Serving Size  : 12


Ingredients
--------  ------------  --------------------------------
  1                cup  peanut butter -- unsweetened
  1                cup  coconut oil
     1/4           cup  Almond Milk, unsweetened -- vanilla flavored
                        optional: pinch salt (only if your peanut butter is unsalted)
                        optional: 2 teaspoons vanilla liquid stevia or desired sweetener to taste
                        Optional Topping Chocolate Sauce
     1/4           cup  unsweetened cocoa powder
  2        tablespoons  coconut oil -- melted
  2        tablespoons  Swerve or sweetener of choice

GET THE FULL RECIPE HERE



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Per Serving (excluding unknown items): 308 Calories; 32g Fat (86.7% calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 103mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 6 Fat.

Almond Goat Cheese Spread

                     
* Exported from MasterCook *

                        Almond Goat Cheese Spread


Serving Size  : 6  

ingredients:
     3/4           cup  nonfat plain yogurt -- (without starch or gelatin added)
     1/4           cup  roasted almonds -- chopped
  3             ounces  soft goat cheese -- 1 small package
  1              pinch  cayenne pepper -- or to taste
  2        tablespoons  fresh dill -- chopped (and/or chives and/or parsley)

Directions:

        Preheat oven at 350ºF.

        Oil a large baking sheet with vegetable oil spray. Roast the almonds 5 to 8 minutes or until golden brown. Almonds will darken and become fragrant. Set aside to cool.

        Mix the goat cheese and yogurt  with a fork or electric mixer. Set aside a few of the almonds to scatter over the top and stir the rest and the cayenne pepper into the cheese. Use a mixture of any one or two of the fresh herbs. (Graham especially likes dill.) Save a little as garnish for the top and stir the rest into the cheese.

        Spoon into a mound on a plate and scatter the remaining almonds and fresh herbs over the top. Spread on fat free whole-wheat crackers or baby bok choy.


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Per Serving (excluding unknown items): 94 Calories; 7g Fat (63.1% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 75mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Almond Flour Pancakes

                   Almond Flour Pancakes - Gluten Free_Recipe By     :Serving Size  : 6     Preparation Time :0:00Categories    : breakfast  Amount  Measure      

Description:  "A nice fluffy gluten free pancake made from almond meal. These low carb pancakes are perfect served with butter and sugar free pancake syrup." 

Ingredients

2               cups  almond meal  
4                     eggs     
1/2           cup  water -- (for puffier pancakes you can use sparkling water)     
1/4           cup  oil  
1           teaspoon  baking soda     
1/2      teaspoon  salt  
3            packets  stevia -- (3 to 4)

FULL RECIPE AND DIRECTIONS HERE


                                    - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 21g Fat (56.6% calories from fat); 22g Protein; 14g Carbohydrate; 0g Dietary Fiber; 141mg Cholesterol; 228mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 1/2 Fat.

I'm going to try these subbing pumpkin puree for part of the liquid/eggs and adding some pumpkin pie spice, and topping with pumpkin flavored butter

REVIEW:  

I liked them, Husband: "Meh."  He likes his Kodiak Cakes.  I served mine with Triple Zero Yogurt, not syrup.

Low-Carb Tex-Mex Casserole

                       Low-Carb Tex-Mex Casserole

8 SERVINGS (or 6 generous - nutrition is for 8)

This recipe is a keeper.  I don't do "hot" so I left out the jalapenos and added homemade taco seasoning, and put out hot sauce on the side.  I also sprinkled with black olives.


  1 1/2            lbs  ground beef
  7                oz.  crushed tomatoes
  2                oz.  pickled jalapeños
  7                oz.  shredded cheddar cheese -- for example Monterey Jack
  1                cup  sour cream
  1                     scallion -- finely chopped
  2                oz.  butter
                        guacamole (optional)

FULL RECIPE AND DIRECTIONS HERE


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Per Serving (excluding unknown items): 489 Calories; 43g Fat (79.2% calories from fat); 22g Protein; 4g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 425mg Sodium.  Exchanges: 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 7 Fat.

Tzatziki Sauce

                     


                             Tzatziki Sauce_


Serving Size  : 8     Preparation Time :0:00
Categories    : appetizers                      dips and sauces
                LCHF                            Mediterranean

Ingredients:

  16            ounces  greek yogurt, Plain -- (8 ounce)
  2                     cucumber -- peeled, seeded and diced
  2        tablespoons  olive oil
     1/2                lemon -- juiced
                        salt and pepper to taste
  1         tablespoon  fresh dill -- chopped
  3             cloves  garlic -- peeled


Directions:

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.



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Per Serving (excluding unknown items): 91 Calories; 7g Fat (60.6% calories from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 28mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Hearty Fish Chowder

                   


              HEARTY FISH CHOWDER – LOW CARB AND GLUTEN-FREE

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             slices  bacon -- chopped
  1             medium  onion -- chopped
  3               cups  daikon -- (radish) chopped
  2 1/2           cups  chicken stock
     1/2           tsp  dried thyme
                        Salt and pepper to taste
  2               cups  heavy cream
  1                 lb  cod -- or other white fish, such as tilapia or pollock
                        OR 2 can chopped clams
  1               tbsp  butter


Get the full directions here.

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Per Serving (excluding unknown items): 401 Calories; 34g Fat (76.6% calories from fat); 17g Protein; 6g Carbohydrate; 1g Dietary Fiber; 150mg Cholesterol; 1062mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.

* Exported from MasterCook *