Category Archives: Main Dish

Main dish recipes

Low Carb is Most Definitely Not Deprivation

image

Sitting down to dinner with my family and I glance over at the spread before me and am compelled to snap a pic and tell you all about it. So many people make snide comments about low carb (not to me. No one makes snide comments to me). All someone needs to do is take a look at this perfectly balanced low carb meal and realize that this way of eating is perfect in every way. One protein portion, 2 vegetable portions. How could that possibly be unhealthy?
    Crockpot roast beef, steamed asparagus and loaded baked cauliflower. This meal rivals any restaurant fare and takes the figurative cake, by a landslide. So next time someone says a word to you about how unhealthy low carb is… smile and nod. Anyone who argues with an idiot is a fool themselves. I’m preventing diabetes. My mother and grandmother both have it. I am taking the steps needed now, at 40, so I am not facing that diagnosis myself. Rock on with your bad selves and eat low carb!

Love, Tattoos and Resilience ~~Cori

Spicy Bacon & Gorgonzola Turkey Meatballs drizzled with Sriracha Mayo on a bed of Fresh Arugula

image

This was A-Mazing. Do not omit any ingredients… they all work together in such harmony it’s a palate symphony. I will absolutley make this a staple on my dinner table.

Spicy Bacon & Gorgonzola Turkey Meatballs

Ingredients

Directions

  1. Combine everything (except the arugula, bacon & Sriracha Mayo) and shape into 10 meatballs, place into a shallow baking dish lined with foil and parchment (for easy clean up and so the meatballs release easily from pan).
  2. Bake in a 375 degree oven for 30 minutes.
  3. While meatballs are cooking, slice bacon into small pieces and fry into bacon bits until crispy and browned, drain grease.
  4. To serve, make a bed of about 1 1/4 c. arugula and place 2 meatballs on top, drizzle the meatballs with about 1 Tbsp of Sriracha Mayo and top with approx 2 slices worth of bacon bits. This makes 10 meatballs, 2 meatballs per serving with 3.04 Net Carbs per serving with 1.73 coming from veggies.

Eggplant Lasagna Casserole

I wrote this recipe 3 years ago and do not have a photo right now, but I plan on making this again and will photograph it at that time, but until then… here ya go! It’s an awesome dish.

The Ingredients:

3 med. Eggplants, cubed (36 oz)

1/2 lg. Onion, diced (6.7 oz)

3 Tbsp Olive Oil

15 oz Ricotta cheese

2 lg. Eggs

1/2 c. Parmesan, grated

1 tsp Basil, dried

1 tsp Oregano, dried

1 tsp Garlic Powder

16 oz. Mozzarella, shredded, I used the Kraft Mozzarella with a touch of Philly

2 jars Mezzetta Homestyle Marinara sauce

What to do:

After cubing the eggplants, place in a large bowl and cover with salt and water to leech the bitterness from them, set this aside and let soak.

In a high sided saute pan, heat olive oil over med. to med-high heat, add onions, season with a little salt and saute for about 5 minutes until tender. Add the marinara sauce and stir well to combine, set aside.

Combine Ricotta, eggs, Parmesan, basil, oregano, and garlic powder until well combined.

Drain and rinse Eggplant cubes.

In a very large baking dish, place 1/3 of the sauce in the bottom of the dish, top with 1/2 of the eggplant cubes.  Spread the ricotta mixture evenly over eggplant and top with another 1/3 of the sauce. Spread the second half of the eggplant cubes over the sauce and ricotta and then top that with the last of the sauce.

Cover entire dish with mozzarella, spreading evenly and cover with foil.

Bake in a pre-heated 375 degree oven for 45 minutes, uncover and bake for another 15 until cheese is nicely browned.

Makes 14 servings

If you have your own home-made tomato sauce, just adjust the nutrition info provided to reflect the numbers for your sauce. This made more than I could fit into any one casserole dish that I own, so I had to split this into 2 casserole dishes when I made it. This does freeze well.

Nutritional Information:

Sodium: 716 mg     Fat: 20.68 g     Total Carbs: 11.52 g     Fiber: 3.5 g                        Net Carbs: 8.02 g     Veggie Net Carbs: 6.01 g     Protein: 14.63g     Calories: 302

Ratios:     Carbs: 15%     Fat: 62%     Protein: 23%

Nopales Con Pollo (Chicken with Cactus)

Image

This is one of my oldest daughters favorite dish at the Mexican restaurant we go to and she asked me to make it at home for her and this is what I came up with. She absolutely loves it!

Ingredients:

1 lb. Chicken Thighs, sliced into strips

15 oz. jar of Napolitos (cactus) drained and rinsed

1/2 Onion, sliced or chopped

2 Tbsp. Oil

1 tsp. ground Cumin

1 tsp. Chili Powder

1/2 tsp Sea Salt

1/4 tsp. Black Pepper

10 oz. can of Rotel or diced tomatoes with green chilies, pureed

Heat oil in a large skillet over medium-high heat

Combine spices in a small bowl, set aside

Place chicken in skillet, stir well to coat with oil and cook for about 5 minutes stirring often, drain off about 1/2 of liquid in pan.

Add onions, nopales and spices, stir well and cook about 5 minutes stirring often.

Add pureed tomatoes to pan and stir well, simmer about 2 minutes until slightly thickened.

Garnish with sour cream and avocado slices, makes 4 servings.

Tuna Casserole

The Ingredients:

4 – 5 oz cans Tuna, packed in water, drained

6 oz. Fresh Green Beans, cut in 3rds

12 oz Cauliflower, cooked and chopped, about 2 cups

3 oz. Onions, diced

3 stalks Celery, chopped, 4 oz.

4 1/2 oz. Mushrooms, sliced

4 Tbsp Butter

8 oz. Marscapone or Cream Cheese

1/2 c. Heavy Cream

8 oz. Cheddar Cheese, shredded

2 tsp. Salt

What to Do:

Pre-heat oven to 375*

Cover green beans with water, boil for 10 minutes and drain.

Melt butter in a large saucepan over med-high heat. Add mushrooms, onions, celery and saute for about 5 minutes. Stir in marscapone or cream cheese, heavy cream, salt, green beans and cauliflower. Stir well and heat through, add tuna and mix thoroughly.

Pour into a 9×13″ casserole dish and spread evenly. Top with shredded cheese and bake uncovered for 25-30 minutes until cheese is golden and bubbly.

Makes 8 servings.

I served this over spaghetti squash as shown above in the photo.

Nutritional Information:

Sodium: 1028 mg     Fat: 36.44 g     Total carbs: 6.21 g     Fiber: 1.8 g          NetCarbs: 4.41 g     VeggieNetCarbs: 2.75 g     Protein: 21.88 g     Calories: 437

Beef Stew

The Ingredients:

1 1/2 lbs Beef steak or Stew meat, cut into cubes  (I had 27.5 oz)

10 oz. Green Bans, fresh, cut in thirds

5 Green Onions/Scallions (2.8 oz)

1 small Onion, chopped (5.1 oz)

5 stalks Celery, chopped (6.8 oz)

6 small Turnips, peeled and chopped into large pieces (22.7 oz)

4 c. Beef Broth

2 tsp. Salt

1 tsp. black Pepper

1 tsp. Oregano, dried leaves

1/2 tsp. Thyme, dried

1 Bay leaf

3 c. Cauliflower, cook it and mash it

What to Do:

Put everything except cauliflower into a large crock pot, cover and cook on low for 10 hours.

After cooking is done, stir in the mashed cauliflower and serve.

Makes 10 servings.

Nutritional Information:

Sodium: 720 mg     Fat: 15.41 g     Total Carbs: 10.69 g     Fiber: 3.7 g     NetCarbs: 6.99 g     Veggie Net Carbs: 6.5 g     Protein: 17.16 g     Calories: 247

Broccoli & Chicken Alfredo Bake

The Ingredients:

4 crowns Broccoli, chopped (18.4 oz)

14 oz. Chicken, cooked and chopped

1 Leek, sliced, rinsed, drained (4 oz)

8 oz. White Mushrooms, stems cut, quartered (6.7 oz after stems removed)

4 links Johnsonville Polish Kielbasa, fully cooked, sliced

1 jar Cheesy Ragu Classic Alfredo

4 Tbsp Butter

3/4 c. Heavy Whipping Cream

1 Tbsp Garlic Salt

1/2 c. Parmesan, grated

7 oz. Provolone (7 deli slices)

What to Do:

Melt butter over med-high in large skillet, add leeks and polish sausages and saute for 5 minutes stirring frequently. Reduce heat to medium, add garlic salt, cream, parmesan, alfredo sauce, and chicken and stir well to thoroughly combine, remove from heat.

In a large bowl, mix broccoli and mushrooms and pour sauce over raw veggies and stir very well to combine.

In a 9X13 casserole dish, pour mixture as evenly into dish as possible and pat down to smooth out surface as much as possible.

Top with the provolone and cover with foil. Bake in a pre-heated 375 degree oven for 30 minutes, uncover and bake for another 15 minutes until cheese is slightly browned.

Makes 8-10 servings

Nutritional Information:

For 8 servings:     Sodium: 1353 mg     Fat: 43.82 g     Total Carbs: 11.90 g       Fiber: 2.2 g     Net Carbs: 9.7 g     Veggie Net Carbs: 4.93 g     Protein: 27.44 g     Calories: 555

For 10 servings:     Sodium: 1083 mg     Fat: 35.06g     Total Carbs: 9.52 g         Fiber: 1.8 g     Net Carbs: 7.72 g     Veggie net carbs: 3.94 g      Protein: 21.95 g     Calories: 444

Ratios:     Carbs: 9%     Fat: 71%     Protein: 20%   (does not change whether you choose 8 or 10 servings)

Crab Benedict

This little number was a fabulous meal, very decadent and so so easy.
It consists of fresh Dungeness crab meat on the bottom, topped with 3 poached eggs and hollandaise sauce. I did not have any made, but some spaghetti squash would have been a perfect bed to lay all this on.
.
If you are afraid of poaching eggs, don’t be! It’s easier than you think. Simply bring some water to boil with a little white vinegar added to it, turn heat off, crack your egg into a little bowl then carefully pour egg into hot water using a spoon to help the white stay near the yolk, the vinegar aides this as well and is the reason you need the vinegar in the water.Now, just cover the pot and let it poach for about 2-3 minutes, less if you like the whites a little runny, more if you don’t care for the runny yolks. Then simply remove egg from water with a slotted spoon, you can dab the egg a little with a paper towel to remove the excess moisture if you want.
.
Here is a fabulous recipe that I got from my friend Barb for Hollandaise sauce.
Blender Hollandaise Sauce: 4 egg yolks, 2 Tbsp lemon juice, 1/4 tsp salt, pinch white pepper, 1/2 cup hot melted butter. Blend …yolks, lemon juice, salt and pepper at high-speed for about a half a minute, then start adding the butter drop by drop until it starts thickening, then in a slow steady stream. When about half the butter is in, you can speed things up a bit. Continue blending till thick and satiny. If desired you may add a drop or two of hot sauce. Be patient when starting to add the butter, if added too quickly you could cook the yolks, go slowly to temper them and get a perfect sauce.
.
Now there is no excuse for not eating well. This dish, as does MANY others, proves that low carb is not about what you can’t have, it’s what you CAN have. Eat well and enjoy your food, there are too many options out there to say that you are bored with food choices while eating low carb.

Cajun Gumbo

This recipe is a time consumer. Takes all in all about 2 hours start to finish, but anything really wonderful takes time to slow cook, it’s worth the time and effort. Makes a very large pot of gumbo that freezes really well. Take a Sunday and get to cooking, you will lots of leftovers for a quick easy meal later. 🙂

The Ingredients:

1/2 c. Butter

2 lbs. Johnsonville Hot Italian Sausage

1 lb Hillshire Farms Smoked Sausage link, sliced in half lengthwise & chopped

1 lb Farmland Cubed Ham

1 lb Chicken, cooked and chopped

12 c. Chicken Stock

24 oz. Okra (I use frozen chopped Okra)

3 Green Bell Peppers, seeded and chopped (I got 33 oz)

2 sm-med Onions, chopped (12 oz)

5 Green Onions/Scallions, sliced (2.3 oz)

8 stalks Celery, sliced (12 oz)

2 tsp Minced Garlic

7 oz can Diced Green Chiles

6 oz can Tomato Paste

10.75 oz can Tomato Puree

28 oz can Diced Tomatoes, do not drain

1/2 tsp Thyme

1/2 tsp Tarragon

3/4 tsp Oregano

1/2 tsp Basil, dried

1 Tbsp Cumin, ground

1 Tbsp Salt

1 tsp Black Pepper

What to Do:

Melt butter over med-high heat in large stockpot, add ground sausage and cook until until browned and crumbly.

Add smoked sausage and ham and stir well, cook for a few minutes just to heat through.

Add everything EXCEPT Okra and cooked chicken to the stockpot and stir well to combine, increase heat to high and bring to boil.

Cover, reduce heat to med-low and cook for an hour stirring occasionally.

Remove lid, add Okra and cooked chicken to the pot, stir well to combine, increase heat to med-high and bring to a simmer, cover and cook for about 20 minutes, stirring occasionally.

Remove from heat, stir and serve.

If you like spicy, add red pepper flakes and/or your favorite hot sauce. This recipe can easily be changed to a seafood gumbo but omitting any of the proteins and adding crab, shrimp, oysters, etc. Or simply add them to this recipe also.  Seafood, however, would need to be added at the end of the cooking time along with the Okra.

Makes 34 – 8 oz bowls or 17 – 16 oz bowls, nutritional info below reflects the 8 oz bowl.

Nutritional Info:     Sodium: 1024 mg     Fat: 11.94 g     Total Carbs: 9.74 g     Fiber: 2.7 g     Net Carbs: 7.04 g     Veggie Net Carbs: 4.78 g     Protein: 11.85 g     Calories: 192

Ratios:     Carbs: 20%     Fat: 56%     Protein: 24%

Thai Red Curry

The Ingredients:

2 cans Unsweetened Coconut Milk

2 c. Chicken Stock

4 sm. cans Straw Mushrooms, drained

5 oz drained weight of canned Bamboo Shoots

8 oz can Water Chestnuts, 5 oz drained weight

14 oz can Bean Sprouts, drained

5 Tbsp Thai Kitchen Red Curry Paste

3 Tbsp Fish Sauce

1 Tbsp Basil, dried

4 packets of Splenda

What to Do:

In a decent sized pan or pot, pour in coconut milk and stock, add basil, fish sauce, splenda and curry paste ans whisk well to combine. Bring to a boil over med-high heat and cook for about 5 minutes stirring often.

Add veggies and return to boil, cook for another 5 minutes stirring often, remove from heat and serve.

Makes 8 servings

I made this recipe vegetarian so you may add whatever protein you like to each bowl for variety. I add things like shrimp, scallops, crab or chicken to different bowls for different flavors. Also, you may add additional veggies as I have done in the past such as: zucchini, sugar snap peas, broccoli, bok choy, etc.

I have it pictured here with cooked shrimp on top.

Nutritional Info for curry without the protein added is:

Sodium: 1052 mg     Fat: 14.15 g     Total Carbs: 10.74 g     Fiber: 2.1 g                   Net Carbs: 8.64 g     Veggie Net Carbs: 3.06 g     Protein: 4.98 g     Calories: 198

Ratios:    Carbs: 22%     Fat: 64%     Protein: 14%