This is not a low-carb recipe, but it is Paleo and healthy. It is from http://www.food.com. This recipe serves 8 and I would estimate the net carbs to be 16.6 g because of the natural sugar from the apples.
- 3 lbs. baking apples (I used honeycrisp)
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1-1/2 cups water
- 2 thin lemon slices
- 1/4 teaspoon salt
- PEEL and core apples (you can leave the skin on a couple of them if you like the taste and texture). Cut apples into approximately 1 inch cubes.
- ADD all ingredients to the pot and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
- STIR frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices (if you can find them).
- MASH with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature (also good cold).
This is a great recipe from George Stella’s Low-Carb Essentials cookbook. It has 145 Calories, 9.5 g Fat, 6 g Protein, 5.5 g Net Carbs. Serves: 4. It is one my favorite green bean recipes.
- 4 strips bacon, chopped
- 1/4 cup diced onion
- 1-1/2 pounds green beans, ends snapped
- 3 cups chicken broth
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt (or salt substitute)
- ADD bacon to a medium pot over medium high heat.
- SAUTE bacon until nearly crisp. Add onion and continuing sauteing until bacon is crisp and onion is translucent.
- ADD all remaining ingredients to the pot and stir.
- BRING up to a boil. Reduce heat to low and cover.
- LET simmer for 1 hour, stirring every 20 minutes. Beans should be extremely tender.
- SEASON with salt to taste before serving.
Another great recipe from my favorite chef, George Stella. This is from his Real Food, Real Easy cookbook. I made this recently for Super Bowl. The recipe yields 12 skins and serves 6. They have 3.5 net carbs per serving.
- Nonstick cooking spray
- 6 small to medium yellow squash
- salt and pepper
- onion powder
- 3/4 cup shredded Cheddar cheese
- 4 strips bacon, cooked and crumbled
- 1/3 cup light sour cream
- 1 green onion, thinly sliced
- Preheat oven to 350 degrees and spray a baking sheet with nonstick cooking spray.
- Cut ends off yellow squash, then cut each in half lengthwise. Scoop out some of the squash’s center. Place the halves cut side up on baking sheet.
- Sprinkle squash liberally with salt, pepper and onion powder. Next, top each with an even amount of the Cheddar cheese and crumbled bacon.
- Bake 12-14 minutes, or until cheese is bubbly and squash has a little bit of give to the touch. Serve garnished with a dollop of sour cream and a sprinkling of sliced green onion.
This is a fun low-carb recipe that tastes great. I do not know the carb count but it is obviously a low-carb, gluten-free, healthy dish from http://www.primallyinspired.com. If you are cutting Halloween faces in the peppers, do so before they go in the oven!
- 4 chicken breasts
- 1 medium onion, sliced
- 1/2 teaspoon each: dried parsley, dried dill, dried chives, garlic powder, onion powder
- sea salt and pepper, to taste
- extra butter for greasing and baking
- 4 peppers, tops cut off and seeds cleaned out
- 1/2 cup hot sauce
- 1/4 cup butter
- Preheat oven to 350 degrees.
- Mix your dried spices together.
- Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
- Sprinkle the entire pan with dried slices. Salt and pepper, to taste.
- Place a small pat of butter over each chicken breast.
- Bake for 25-30 minutes or until chicken is cooked through.
- While chicken is cooking, melt 1/4 cup butter in a pot over medium low heat. Once melted, add in hot sauce and stir. Set aside.
- Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
- Combine chicken with the hot sauce mixture.
- Spoon chicken mixture evenly in all 4 peppers.
- Place stuffed peppers in a baking pan.
- Bake for 35-40 minutes or until peppers are softened to your liking.
Optional: Serve with guacamole.
Here is a great dish I adapted from George Stella:
- 3/4 cup mayonnaise
- 1/3 cup sugar substitute (more or less depending on your taste)
- 1 tablespoon red wine vinegar (George adds 2 tbsp. but I think it is a little too much)
- 1 tablespoon apple cider vinegar (George adds 2 tbsp. but again a little much for me)
- 12 ounces shredded green cabbage
- 4 ounces shredded red cabbage
- 1/3 cup shredded carrots
- 1 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
1. Mix all ingredients, in a large bowl, tossing to combine. Chill for 2 hours before serving. This makes 10 servings and has 3 net carbs per serving. I have also tripled this recipe but have learned not to triple the mayo and vinegars. Try just doubling those — otherwise there is too much liquid.