Category Archives: Recipes

Low Carb Crockpot Stew

2 lb skinless chicken breasts cut in 1 inch cubes
2 cans fat-free chicken broth
3 cup potatoes; peeled and cubed
1 cup onion; chopped
1 cup celery; sliced
1 cup carrots; sliced thin
1 tsp paprika
1/2 tsp pepper
1/2 tsp rubbed sage
1/2 tsp dried thyme
6 oz no-salt-added tomato paste
—
1/4 cup cold water
3 Tbs cornstarch

In your favorite crockpot, combine the first 11 ingredients; cover and cook on high for 4 hours or low for 8 hours. A half hour before serving, mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more on high or until the vegetables are tender.

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (I may use bean flour )
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

I have not tried this yet but the recipe sounded delicious with a few changes.
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers Maybe fewer can be used…
1/8 teaspoon ground pepper
1/2 cup  milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce: 1 C white sauce made with flour, butter, chicken broth, and milk

2 T sour cream

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
hicken are golden brown and crispy.
Oil a 9 x 13 pan with olive oil and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine flour and butter add chicken broth and milk , cook until thick and add sour cream stir together over medium high heat until the sauce is nice and hot. Serve over the chicken.

Ingredients

Preparation

Serving Suggestions

It’s Ready Already Alfredo

 Print This Page

Whoever Alfredo is, we need to hand it to him. This creamy, rich, traditional Italian sauce has been around for hundreds of years for a good reason: it’s amazing!

Ingredients

Preparation

Notes

Serving Suggestion

6 chicken breast halves, put them on a paper towel to dry off a little..

2 eggs

2 teaspoons bean flour

1 Cup Parmesan- Reggiano cheese,  ground fine

crushed garlic or garlic powder to taste

1/2 teaspoon ground  black pepper

Beat eggs  and bean flour garlic and pepper. I use the Majic Bullet.   Pour into bowl, and dip dried chicken pieces into mixture.  Dip chicken in the cheese and place on a slightly oiled baking pan.  Cover the chicken pieces with remaining cheese, lightly salt if desired and bake for 33 minutes..   I served this with fesh cooked broccoli. I prepared and cooked the broccoli while the chicken was baking.

6 boneless loin pork chops

Extra Virgin Olive oil to cove the bottom of a 12″  pan

1 Cup frozen or fresh chopped peppers — I used frozen

3-5 cloves of garlic chopped

McCormick  Perfect Pinch Garlic and Herb Salt Free Seasoning sprinkle over chops to taste, or seasoning of your choice,

1 -2 T. Home-made Cannellini bean flour

Add Olive oil to 12″ fry pan, add peppers, and chopped garlic, cook for three minutes. Meanwhile sprinkle chops ( moisten them if they are dry) with seasoning, and sprinkle them with Cannellini bean flour, add them to the pan with the vegetables. add seasoning and Cannellini bean flour to second side, cook until browned on the first side. Turn chops , cover and continue to cook until browned on the second side.

chopped onions would add taste — I didn’t have time to cut and cook them this time..  Serve with your favorite vegetables..

To make Cannellini bean flour add Beans to a grinder or Majic Bullet and use instead of wheat flour..  Remember these recipes are for people who are on Low Carbohydrate diets…

To serve 4..

1# ground beef ( or a combo of Beef, pork, and or lamb),

Lots of crushed Garlic

4 potatoes mashed with butter and a little milk

frozen green beans

Cheddar cheese for the topping

Salt and pepper to taste

Cook the ground meat with the garlic and season with salt and/or pepper to taste.  Put in the bottom of a casserole dish, layer the green beans on top, and cover the whole casserole pan with the mashed potatoes.  Liberally sprinkle with Cheddar Cheese..  Bake in the oven at 350 degrees until the cheese is melted and the potatoes have browned a little..  Serve with a side of Broccoli or a salad..

This recipe is for 3 servings… you can easily adjust to fit your family…

1.5  pounds cod fish

a few tablespoons of Cannelloni Bean flour see recipe on this blog..

2 Tablespoons lemon pepper seasoning

Lightly rinse the cod fish fillets then dredge in the flour, and put on a platter, sprinkle one half of the lemon pepper seasoning to the top of the fillets.

Heat 2 T butter in a skillet, when melted and the pan is hot, add fish fillets then sprinkle with the remaining lemon pepper seasoning…

Cook until browned on the first side, now flip and brown second side…  About 3 -6  minutes each side..