Low-Carb Recipes | The Daily Dish

BetterRecipes : better recipes - better meals

Low-Carb Recipes

Leftover Turkey Lettuce Wraps

3 Comments | Written on November 21, 2013 at 5:00 am , by

Last week Better Recipes held the “Best Turkey Recipe Ever” contest.  We received everything from ways to cook the whole bird, to creative uses for leftovers.  In the end, the winning dish is a fresh and healthy recipe that is perfect to enjoy in the days after the big Thanksgiving meal.  Congratulations to “jselder551930” for her “Perfectly ‘Peared’ Turkey Lettuce Wraps.”    (You will get the play on words below!)

Keep reading for the winning recipe…

Read more

Best Low-Carb Recipe Ever – Stuffed Mushrooms

No Comments | Written on September 13, 2013 at 5:00 am , by

When it comes to finger food, appetizers and party bites, it’s easy to nibble and snack your way to a carbohydrate overload.  This winning recipe from our “Best Low-Carb Recipe Ever” contest is a delectable way to keep your carb count on track.  With only 3 ingredients, it’s easy to make and even easier to enjoy!

Keep reading for the winning recipe…

Read more

Paleo Breakfast

27 Comments | Written on August 22, 2013 at 5:00 am , by

If you follow a grain-free Paleo diet, or just want to start your day with a protein boost, this recipe is for you!  It is easy, fast, and sure to keep you satisfied until lunch.

Keep reading for the recipe…

Read more

Cumin-Crusted Chilean Sea Bass

6 Comments | Written on April 14, 2011 at 5:00 am , by

In honor of our “Seafood” theme this week, I wanted to share with you one of my favorite fish preparations.  The recipe is very easy, and extremely flavorful.  I love to use Chilean Sea Bass for this recipe, but I have also substituted a black bass and it was also wonderful.  You could even use tilapia if you like.  The key to this recipe is toasting the cumin seeds.  Using the whole seeds, toasting and crushing them releases an aroma and flavor that will knock your socks off!

CUMIN-CRUSTED CHILEAN SEA BASS (click here to view and print recipe)

1 Tablespoon cumin seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 pieces Chilean Sea Bass (6 ounces each, about 1-inch thick)
1/2 teaspoon olive oil
2 Tablespoons chopped fresh parsley
4 lemon wedges

Preheat oven to 375 degrees.  Cook cumin seeds in a large skillet over medium heat for 2 minutes, or until toasted and fragrant.  Place cumin, salt, and pepper in a spice grinder and process until finely ground.  A mortar and pestle could also be used.  Rub cumin mixture over tops and bottom sides of filets.  Heat oil in a heavy oven-proof pan over medium-high heat.  Add filets; cook 2-3 minutes on each side or until browned. Wrap handle of pan with foil if it is not oven-proof. Place pan in oven and bake for 5-8 minutes or until the fish flakes easily when tested with a fork in the thickest area.  To serve, sprinkle fish with parsley and serve with lemon wedges to squeeze over top.

Serves 4.

How to Toast Cumin Seeds

1)  Heat cumin seeds over medium high heat until they become fragrant and turn a golden brown color.  Watch carefully!  The seeds can turn quickly and burn easily.

2)  Use a mortar and pestle as seen here to crush seeds.  If you don’t have a mortar and pestle, allow the seeds to cool, place them in a plastic bag and crush with a rolling pin.

3)  Crush the seeds, add salt and pepper and rub on the fish.  It’s that easy!

Pepperoni Soup

8 Comments | Written on February 18, 2011 at 5:00 am , by

All the flavors of your favorite pizza in a warm and comforting soup.  This easy recipe can be whipped up in minutes and is a hit with kids.  Congratulations to Caren Eri, another one of the winners from our 2010 Annual Contest!  Read all about how she came up with her winning recipe and her plans for the prize money!

P1110619

PEPPERONI SOUP

Ingredients:

  • 1 lb hamburger
  • 1/2 pkg sliced pepperoni
  • 1 medium green bell pepper, diced
  • 1/4 to 1/5 of a white onion, diced
  • 2 cups water
  • 1 14- or 15-oz can pizza sauce
  • 1 4 1/2-oz jar sliced mushrooms, drained
  • 1 14 1/2-oz can beef broth
  • 1 14-oz can diced tomatoes, undrained
  • 1 to 1 1/2 tablespoons dried Italian seasoning
  • Shredded mozzarella cheese, for topping

Directions:

Brown hamburger in a large pot; drain. Return hamburger to pot and add all remaining ingredients except mozzarella cheese. Simmer on medium about 25 minutes. Serve in bowls, topped with mozzarella.

Number of Servings: 4

73123_450013544562_500349562_5435178_2525032_n

How did you come up with your recipe?

“I’m a huge pizza fan, and one day after having my first son (and trying to loose all that baby weight) I thought it would be so great to have pizza with out all that bread.  I wanted something that would be hearty and just as good as left over pizza too.  Instead of making a soup based on water, I thought beef broth would enhance the flavor in the hamburger, then I tried pizza sauce and tomatoes to add some density to the soup.  Also, I added pepperoni cause to me, no pizza is complete with out pepperoni.  Next it just happened to fall together, my favorite pizza is a supreme and I thought of all the ingredients that come on a supreme like the peppers, onions, and mushrooms.  After making this soup for a few years it has become a meal that I have to cook every month.  My kids even love it!”

What made you decide to enter the Better Recipes annual recipe contest?

“I made it for a group of friends and they told me that it was one of their favorites soups they have ever had, and asked if they could have it for a local fundraiser cookbook for the disabled.  I thought well if they think its good, then I’m sure there are other people out there would hopefully think the same thing.  This was the first time Ive ever entered in a contest for a recipe, and honestly didn’t think much of it when I did.  I just really wanted to share the recipe with everyone, and thought this would be a great way to do so.”

What will you do with the prize money?

“Well, I just found out that my husband (who is in Afghanistan) was moved to a extremely small base and him and his guys are sleeping on the ground and/or 2×4’s.  So my mother-in-law and I were trying to come up with ways to raise money to send them air mattresses.  This truly was perfect timing!”

My Big Fat Greek Appetizer

5 Comments | Written on September 1, 2010 at 5:00 am , by

021_21

The Parthenon, Democracy, toga parties…  The Greeks created many great things, but my favorite has to be tzatsiki sauce!  I fell in love with this cucumber, yogurt and garlic sauce when I visited the country several years back.  It is rich and creamy yet healthy!  In this recipe you dip Greek meatball kebabs in a homemade tzatsiki sauce for a fresh twist.

P1000374

GREEK-STYLE MEATBALL KEBABS

1 (18 oz.) package frozen fully cooked beef meatballs, defrosted

1 red bell pepper, cut into ¾-inch pieces

1 green bell pepper, cut into ¾-inch pieces

1 ½ teaspoon Greek Seasoning or oregano

Tzatziki Yogurt Sauce:

1 cup plain Greek-style yogurt

½ teaspoon grated lemon rind

½ cup diced cucumber

1 large clove garlic, minced

¼ teaspoon salt – or to taste

1/8 teaspoon pepper

Garnish:

additional cucumber slices or lemon wedges

Heat oven to 350 degrees.  Soak 18 (6 inch) bamboo skewers in water 10 minutes; drain.  Alternately thread meatballs and bell pepper pieces onto skewers.  Place kabobs in single layer in shallow baking pan.  Sprinkle skewers evenly with Greek Seasoning or oregano.  Bake at 350 degrees for 20 minutes.  Meanwhile combine sauce ingredients in small bowl.  Serve with meatball skewers.  Makes about 18 appetizers.

Tip:  To defrost meatballs quickly, place meatballs on paper towel-lined microwave-safe plate.  Microwave on 30% power for 3 to 4 minutes.

058_58

Yep, that’s me on a donkey!  Best way to get down the mountains to the shore in Santorini.  It’s a little scary, but I think those donkeys know what they are doing!

TGIF: Ratatouille On-A-Skewer

1 Comment | Written on August 20, 2010 at 5:00 am , by

Oh-La-La… Fire up the grill, because this weekend we will take a classic French dish and turn it on it’s head!  The eggplant, zucchini, peppers, onions, and tomatoes are put on a skewer, basted with French dressing and coated with a bit of Parmesan cheese and bread crumbs.  In just a few minutes you have a healthy and delicious side dish!  Bon Appetit!

ratatouille

Ratatouille On-A-Skewer

1 small eggplant, peeled and cut into 1-inch chunks

2 medium zucchini, cut into 1-inch chunks

2 green and/or yellow bell peppers, seeded and cut into 1-inch pieces

2 small onions, peeled and quartered

Salt and pepper to taste

1/2 cup bottled French salad dressing

1/4 cup grated Parmesan cheese

1/4 cup fine dry bread crumbs

16 cherry tomatoes

1.  Alternately thread eggplant, zucchini, peppers, and onions onto 8 skewers.  Sprinkle lightly with salt and pepper to taste.  Brush with salad dressing.

2.  Combine Parmesan cheese and bread crumbs; place on a piece of waxed paper.  Roll kabobs in crumb mixture to coat evenly.

3.  Grill directly over medium coals for 10-12 minutes or until zucchini is crisp-tender, turning frequently.  Place tomatoes on the end of the skewers during the last 2 minutes of grilling.  Makes 8 side-dish servings.

Nutrition information per serving:  127 cal.; 8 g total fat (2 g saturated); 4 mg chol.; 301 mg sodium; 13 g carbo.; 3 g fiber; 3 g protein

Have you been following the TGIF series this summer?  Check out past grilling articles:

Around The World Burgers

Grilled Potatoes with Onion Butter

Hot and Smokin’ Grilled Nut Munch

Grilled Banana Splits

Grilled Flatbread Pizza

T-Bone Steak

Portobello Mushroom Fajitas

Martini Steaks with a Twist

Grilled Corn

Beer Can Chicken

TGIF: Grilled Nuts!

17 Comments | Written on July 30, 2010 at 5:00 am , by

Of all the things we can prepare on the grill, this one is just NUTS!  Literally…These grilled nuts are irresistible with a cold summer drink!  Be sure and use very low heat so they won’t burn.  You can use a mixture of your favorite nuts, but I found large pecan halves to be the very best!  They are extra good if you use mesquite or hickory briquettes.  A smoker is ideal, but any outdoor grill works well, too.

nuts on grill

I don’t have a smoker, so I used my gas grill and a disposable 9 x 13 pan.  (It gets really hot under that lid and you wouldn’t want to ruin your nice pans.)  Just remember to keep your eyes on the grill and stir frequently.  Get ready, because the aroma is fantastic!  They are hands down the best spiced nuts I have ever made!

grilled nuts

Hot and Smokin’ Grilled Nut Munch

1 Tablespoon butter (no substitutes!), melted

2 Tablespoons Worcestershire sauce

4 teaspoons red chile powder (New Mexico style or ground Ancho chiles)

4 teaspoons soy sauce

2-3 teaspoons bottled hot pepper sauce

2 cloves garlic, minced

1 Tablespoon brown sugar

1/4 teaspoon ground cinnamon

3 cups pecan halves (or assorted whole nuts)

1.  Combine the melted butter, Worcestershire sauce, chile powder, soy sauce, hot pepper sauce, garlic, brown sugar, and cinnamon in a large bowl.  Add nuts; toss to coat evenly.  Transfer to a 13-by-9-inch disposable foil pan.

2.  Arrange mesquite or hickory chips over charcoal or place them in a small foil tray and set on gas coals.

3.  Grill nuts over indirect, very low heat for about 25 minutes or until nuts are dry and crisp, stirring every 10 minutes.  Watch carefully the last 1 0 minutes of grilling because the nuts will burn easily.

4.  Remove from heat; cool.  Store in an airtight container at room temperature for up to 3 days.  Makes 3 cups nuts.

app_full_proxy

Don’t forget to find out “What Kind Of Nut Are You?”  From Fisher Nuts!  Check out their fun quiz on Facebook! After this devouring this delicious recipe, I am a Pecan!

Have you been following the TGIF series this summer?  Check out past grilling articles:

Grilled Banana Splits

Grilled Flatbread Pizza

T-Bone Steak

Portobello Mushroom Fajitas

Martini Steaks with a Twist

Grilled Corn

Beer Can Chicken

Bikini Week – Day Five: TGIF!

2 Comments | Written on June 25, 2010 at 5:00 am , by

It’s not only day five of Bikini Week, but it’s also Friday, and you know what that means – TGIF!  This special edition of “Think Grilling It’s Friday” is tailor made for the health conscious angle of Bikini Week.  Grilling doesn’t have to mean high-fat indulgences and an outdoor celebration doesn’t mean you have to blow your summer slimdown.  You can enjoy a fiesta of flavor with these Portobello Mushroom Fajitas and even sip a “Skinny” Margarita made with a bottle of wine instead of the diet-busting hard alcohol.

PORTOBELLO MUSHROOM FAJITAS

3 Tablespoons lime juice

1 Tablespoon olive oil

2 large garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano, crushed

3 Tablespoons water

10 ounces fresh portobello mushrooms

1 medium red, green, or yellow sweet bell pepper, cut into strips

4 green onions, cut into 1-1/2-inch pieces

Six 7-inch flour tortillas

Lime wedges (optional)

1.  Combine the lime juice, oil, garlic, cumin, oregano, and water in a large bowl.  Wipe mushrooms with a clean, damp cloth or rinse lightly and pat dry with paper towels.  Remove stems and discard; slice caps 1/4-inch thick.

2.  Place mushrooms, pepper, and green onions in bowl with lime juice mixture; toss to coat.  Cover and marinate at room temperature for 15-30 minutes.

3.  Grill vegetables on an oiled vegetable grilling tray for 8-10 minutes on a medium-hot grill over direct heat until vegetables are tender and lightly golden, turning once and brushing generously with marinade.  Wrap tortillas in foil and place on grill until warm, about 3 minutes.

4.  To serve, spoon mushroom mixture onto tortillas; roll up.  Serve with lime wedges to squeeze onto mixture.  Lime wedges can also be grilled, if desired.  Serves 6.

Nutrition information per serving:  156 cal.; 5 g total fat (1 g saturated); 0 mg cholesterol; 169 g sodium; 24 g carbo; 1 g fiber; 4 g protein

If desired, serve with salsa, light or fat free sour cream, and/or chopped cilantro, or other favorite condiments.

SKINNY MARGARITAS

Lime wedges

Kosher salt

1 bottle Sutter Home Pinot Grigio

12 ounce can frozen limeade concentrate

Moisten the rim of margarita glasses with a lime wedge and dip in kosher salt.  In a pitcher, mix the Pinot Grigio and limeade concentrate.  Pour into prepared margarita glasses and garnish with lime wedge.

Did you read all five days of Bikini Week?  If not, catch up now!

Monday – Pack a Lunch

Tuesday – Portion Distortion

Wednesday – Snack Time

Thursday – Nice Buns

Looking for more great grilling recipes?  Check out other TGIF blogs!  Don’t forget to come back every Friday all summer long for great grilling recipes!

Beer Can Chicken

Grilled Corn

Martini Steaks with a Twist

Bikini Week – Day Three: Snack Time!

No Comments | Written on June 23, 2010 at 5:00 am , by

It’s day three of Bikini Week, and everyone is doing so well!  If you have started packing a lunch and taking control of your portion sizes, you are well on your way.  But what happens when you hit that afternoon slump and find your stomach growling.  A sugary treat can all too easily tempt your tastebuds, so it is important to keep healthy, satisfying snacks close at hand.  Give this recipe a try – it’s packed with veggies and lean protein, you will slip into a bikini in no time!

turkey snack

SPINACH-TURKEY ROLL-UPS

2 teaspoons honey mustard

Dash of ground nutmeg

3 ounces thinly sliced oven-roasted or smoked turkey breast (8 thin slices)

1 cup fresh baby spinach leaves

1 small red bell pepper, seeded and cut into thin strips

4 reduced-fat string cheese, cut lengthwise into quarters

1.  In a small bowl, stir together honey mustard and nutmeg.  Spread evenly on turkey slices.

2.  Divide spinach among turkey slices, placing along one short edge of each turkey slice and allowing tips of leaves to extend beyond the edge of the turkey.

3.  Top spinach  with pepper strips and cheese.  Starting at the edge with the cheese and vegetables, roll up each turkey slice and serve.  If you want to make ahead, wrap each turkey roll-up in plastic wrap and chill for up to four hours.  Makes 4 servings.

Nutrition information:  80 cal.; 3 g fat (2 g sat.fat); 18 mg chol.; 11 g protein; 3 g carbo.; 0 g fiber; 440 mg sod.; Exchanges:  1.5 lean meat