Low Carb broccoli salad

I love that broccoli salad that has the bacon bits and raisins and is kinda sweet…. I just had to find a way to modify it for my low carb diet. So here’s what I did and it turned out quite tasty! No one knew it was sugar free.

Ingredients:

One pound of chopped broccoli crowns

One small chopped red onion

One three oz container bacon bits ( I used Open Nature with no nitrates or other bad stuff)

One eight oz container fresh raspberries

1/2 cup mayonnaise

1/2 cup sour cream

2 T splenda

1/2 tsp salt

Just mix it all together. I would add the raspberries last and just stir them in lightly, otherwise they will fall apart. Best to let this sit for a couple hours before serving. Enjoy 🙂

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Easy Meatball Soup

Tonight I wanted soup and I wanted it easy, with stuff I had on hand. So I sautéed some onions, swiss chard, and added the other easy ingredients. If you don’t have chard you could easily add spinach or kale. I bet you could even just add a package of frozen spinach! Here are the ingredients:

One onion diced

About a pound of swiss Chard, coarsely chopped

Two thinly sliced carrots

One pound bag of pre cooked meatballs, whatever kind you like

A squeeze of garlic from one of those pre done garlic tube things

I pulled a few leaves off my basil, rosemary and marjoram plants… chopped em up..

six cups of water

two tablespoons of caldo de pollo… chicken boullion granules

one 28 oz can crushed tomatoes

1/2 tsp salt

1/2 tsp red pepper flakes

Instructions: sauté onions and Chard in some butter or olive oil…. then add all the other ingredients, and allow to simmer for about an hour on low heat. No need to defrost the meatballs first if they are frozen…Adjust seasonings to taste. Would be great with a grilled cheese sammich!

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Bacon dogs

Sometimes something so simple is just so delicious.
Take your favorite hot dog (I usually like kosher dogs) and wrap it in bacon. (I know that is an irreligious thing to do to a kosher dog, sorry…)

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Then place them on foil on your grill and as you cook them, lightly baste with your favorite BBQ sauce.

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Voila! So easy and amazingly delicious!

Low carb potatoless salad

Now that warmer weather is here, it’s time to enjoy some summer food! I love potato salad , especially the way my grandma made it. However I am on this low carb diet , so potatoes are a no no. So I simply substituted steamed cauliflower florets for the potatoes, and did everything else exactly the same. It turned out great and my mom and son said they like it better than the potato variety.
Ingredients:
One head of cauliflower , cut into small florets
Two stalks of celery, chopped
Four green onions, sliced
Four or five radishes, halved and sliced
Salt and pepper to taste
1/2 cup cider vinegar
1/2 -3/4 cup mayonnaise

Steam the cauliflower till semi firm, drain.
Combine all ingredients except for the mayo. Let it sit and marinate for about 20 minutes, then add the mayonnaise . Chill overnight to allow flavors to combine, then enjoy!

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Insanely good low carb cauliflower rice

Well I have seen this before with other recipe sites but this is my own take on it. And I thought it was wonderful and can imagine all kinds of possibilities… Serve it with your favorite stir fry or curry. Tonight I had it with a wonderful shrimp recipe that my brother Chuckie promises to add soon. My husbands assessment…. “Not terrible” . Lol. I thought it was great!

How to do:
Grate one head of cauliflower with cheese shredder.

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Melt butter or olive oil or coconut oil or whatever you want in medium fry pan. If you like, sauté some garlic and/or onion. Add cauliflower, sauté on low heat for 15 minutes. During that process , add one cup if chicken broth. I bet coconut milk would be ok too, especially if you are going to serve a curry dish.

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It’s up to you what flavors you’d like to add. But it’s a really good substitute for rice for my low carb friends, or even not so low carb friends! The difference is three carbs per cup versus 43 carbs per cup for rice.

Low Carb Tamales- can u believe it?

Well tonight I made tamales for the first time. And I am trying the low carb diet so was shocked to find out how few carbs are in baby corn! These turned out a little mooshier than expected but very delicious and I am estimating about four carbs per tamale.
Ingredients:
Pork filling:
Boneless pork roast 1 Lb
Salt and pepper to taste
I used a bit of Krogers brand jarred enchilada sauce
Put in in the slow cooker on high for a few hours

Masa:
This is where it gets weird:
Two or three cans baby corn, smashed in a food processor
3/4 cup almond meal or flour
One tbs cumin
One tsp garlic salt
One tsp chile powder ( I used chipotle)
Three tbs coconut oil

Corn husks softened in very hot water for 15 minutes

Whatever condiments you want. I served sliced avocado, salsa, and sour cream.

Instructions:
Place pork roast in slow cooker rubbed with whatever spices you want… I used oregano garlic salt black pepper and a little jarred enchilada sauce. Set on high for four hours.

Masa: put three cans of drained baby corn thru food processor. Really mash it up. Add 3/4 cup almond flour. Add cumin, chili powder, salt and pepper to taste . Add the coconut oil and stir it all up.

Meanwhile be soaking corn husks in hot (boiling) water for 15 minutes.

Take out a husk, spread some masa over 2/3 of it, place a line of pork over that, and roll it up. I did left, bottom, right , leaving the top open.

Steam your tamales till semi firm. I had no steamer so I used a colander inside a really big pot. It took like 30 minutes per six tamales.

Serve with whatever condiments you want ( avocado, salsa, sour cream). Enjoy!

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Low Carb Cole Slaw

Ok .am gonna try this low carb diet again…a few pounds have snuck their way to my vicinity over the past year so I have to do something about it… and the low carb thing just seems to work for me. Tomorrow my sons family is coming over and we are having brats (the meat not the ill behaved children)…so cole slaw goes well with that. Here’s what I did:

Ingredients:

One bag of pre shredded cole slaw mix

Four sliced green onions

One thinly sliced stalk of celery

1/2 cup of diet mayo (I used Kraft)

1/4 cup sour cream

two tablespoons ranch dressing

1/4 tsp celery salt

1/4 tsp black pepper

2 tbsp. granulated splenda

1/8 cup lemon juice

 

Mix all together the night before to allow the flavors to blend, then serve the next day. If you do not care about carbs, you can use sugar instead of splenda and you can add all kinds of other crazy stuff like crushed pineapple..which is really good in cole slaw btw. Enjoy!

 

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The Hat

When I recently had a chance to visit Southern California, I was strongly encouraged to try this restaurant. It’s a local phenomenon with several restaurants in the Southern California area, having first started in Alhambra, CA in the early fifties.  Its called The Hat.  They specialize in thinly sliced pastrami sandwiches, and huge servings of gravy fries. I highly recommend that you stop by If you find yourself down there!

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You will never be able to eat this alone Bring a friend to share!

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Delicious thinly sliced pastrami, with a little mustard and pickle, dipped in juice

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This is the original Hat, in Alhambra, CA

Homemade Giardiniera

I don’t really have much of a sweet tooth but I often find myself craving salty/ sour things. I have discovered that I adore giardiniera, which is pretty popular here in Chicago, and you will see it served as an appetizer in Italian restaurants, or. else you can pile it on top of your Italian beef or sausage, or even put some on your pizza. The stuff you buy in the store pre made in jars is good enough… but the home made stuff is good on steroids! I started with this recipe. I added some of my favorite veggies… zucchini and yellow squash, green beans and mushrooms. I cut back on the celery cuz I am not much of a fan… and I added extra garlic. I found the liquid ingredients to be not quite enough… so I ended up adding another cup of vinegar and water. Also I added some crushed red pepper flakes, because I add them to almost everything I make. One is not supposed to eat this for two or three days after sitting in the fridge, but I just had to try after a few hours… and it was the best I’ve ever had at any time, anywhere. If you like a non fat, healthy, tangy snack or condiment…. here ya go!

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