Quick Homemade Applesauce-No Sugar Added

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.

INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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).
  4. MASH with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature (also good cold).

Enjoy.

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Southern Green Beans

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.

INGREDIENTS:

  • 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)

DIRECTIONS:

  1. ADD bacon to a medium pot over medium high heat.
  2. SAUTE bacon until nearly crisp.  Add onion and continuing sauteing until bacon is crisp and onion is translucent.
  3. ADD all remaining ingredients to the pot and stir.
  4. BRING up to a boil.  Reduce heat to low and cover.
  5. LET simmer for 1 hour, stirring every 20 minutes.  Beans should be extremely tender.
  6. SEASON with salt to taste before serving.

Loaded Squash Skins

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.

INGREDIENTS:

  • 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

DIRECTIONS:

  1. Preheat oven to 350 degrees and spray a baking sheet with nonstick cooking spray.
  2. 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.
  3. Sprinkle squash liberally with salt, pepper and onion powder.  Next, top each with an even amount of the Cheddar cheese and crumbled bacon.
  4. 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.

Yum!  ♥

Buffalo Ranch Stuffed Peppers

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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!

INGREDIENTS:

  • 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

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Mix your dried spices together.
  3. Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
  4. Sprinkle the entire pan with dried slices.  Salt and pepper, to taste.
  5. Place a small pat of butter over each chicken breast.
  6. Bake for 25-30 minutes or until chicken is cooked through.
  7. 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.
  8. Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
  9. Combine chicken with the hot sauce mixture.
  10. Spoon chicken mixture evenly in all 4 peppers.
  11. Place stuffed peppers in a baking pan.
  12. Bake for 35-40 minutes or until peppers are softened to your liking.

Optional:  Serve with guacamole.

Cole Slaw

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.