Low Carb Recipes

M

mitchelsy

Guest


Aioli



Yield
1 cup (serving size: about 2 1/2 teaspoons)

Ingredients


* 1 teaspoon fresh lemon juice
* 1/2 teaspoon Dijon mustard
* 2 large pasteurized egg yolks
* 3/4 cup canola oil
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced

Preparation


1. Combine lemon juice, mustard, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add oil, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Stir in salt, pepper, and garlic.

Nutritional Information


Calories: 80
Fat: 8.8g (sat 0.8g,mono 5.1g,poly 2.6g)
Protein: 0.3g
Carbohydrate: 0.2g
Fiber: 0.0g
Cholesterol: 20mg
Iron: 0.1mg
Sodium: 31mg
Calcium: 2mg




Arugula and Celery Salad with Lemon-Anchovy Dressing



Yield
4 servings (serving size: 1 cup)

Ingredients

* 6 cups baby arugula leaves
* 1/2 cup diagonally cut celery
* 1/4 cup almonds, toasted and chopped
* 1/4 cup fresh flat-leaf parsley leaves
* 1/8 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
* 1/3 cup Lemon-Anchovy Dressing
* 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation

1. Combine first 6 ingredients in a large bowl. Add 1/3 cup Lemon-Anchovy Dressing; toss gently to coat. Sprinkle with cheese. Serve immediately.

Nutritional Information

Calories: 125
Fat: 10.2g (sat 1.9g,mono 6.2g,poly 1.8g)
Protein: 5.1g
Carbohydrate: 5g
Fiber: 2.2g
Cholesterol: 4mg
Iron: 1.2mg
Sodium: 325mg
Calcium: 155mg




Baked Shrimp with Feta


Yield
4 servings (serving size: 1 cup)

Ingredients

* 1 tablespoon fresh lemon juice
* 1 1/2 pounds large shrimp, peeled and deveined
* Cooking spray
* 1 teaspoon olive oil
* 1/2 cup prechopped onion
* 1 garlic clove, minced
* 2 tablespoons bottled clam juice
* 1 tablespoon white wine
* 1/2 teaspoon dried oregano
* 1/4 teaspoon freshly ground black pepper
* 1 (14.5-ounce) can diced tomatoes, drained
* 1/2 cup (2 ounces) crumbled feta cheese
* 2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 450°.

2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.

Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Nutritional Information

Calories: 253
Fat: 7.1g (sat 2.8g,mono 1.9g,poly 1.4g)
Protein: 37.5g
Carbohydrate: 8.1g
Fiber: 1.6g
Cholesterol: 271mg
Iron: 4.7mg
Sodium: 516mg
Calcium: 182mg
 
G

GiGiGilmore

Guest
I tried your baked cheese with feta receipe - outstanding!!!
 
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