My Cookery Page

I was thinking of sharing some health recipes and thought there could be many people with low carb diet and looking for low carb recipes.   Regardless, even if you are not on such diet, these recipes will help to offload some inches off your waist!    I’ve picked up these recipes from my collection of low carb recipes, I have got 300 of them!  I will update from time to time, so please drop by again, in the future.   For those in need of more low carb recipes, please drop me a note.

Here’s to living a healthy life and a life worth living…. 

Heavenly Creamy Chicken Soup

Ingredients:
2 cups chicken stock
1 tbsp butter (optional)
2 tbsp olive oil (optional)
1 cup raw, chopped broccoli
½ cup raw, chopped cauliflower (about 1-inch pieces)
½ cup chopped sweet green pepper
½ cup chopped zucchini
   salt to taste
freshly ground black pepper to taste
1 cup diced, skinless chicken
½ cup heavy cream

Method:
Put stock in a medium saucepan.  Add optional butter and/or olive oil.  Add vegetables.  Add salt and freshly ground pepper.  Simmer until vegetables are tender.  This is a clear soup.  If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup.  Add the diced chicken and heavy cream last.  Reheat if needed.  Adjust seasonings and serve.  Based on a ¼ cup serving, heavy cream adds 1.6 grams of carb per serving.

Italian Egg Drop and Parmesan Cheese Soup

Note: Serves 4, Total Carbohydrates: 2
You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit heartier. This is very good with a thin slice of lemon floating on top.

Ingredients:
4 cups chicken stock or broth
salt and pepper
2 eggs
4 tbsp freshly grated Parmesan cheese
2 tsp chopped fresh parsley

Method: Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper. Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Serve immediately.

Zucchini Beef Bake  

Ingredients:
3/4 lb ground beef
1/4 cup chopped onion
11/2 cups tomato sauce
1 cup shredded cheddar (or other)
1 med. Zucchini, sliced
1/2 cup sliced mushrooms
1 tbsp oil
1/2 tsp each, oregano, basil, salt

Method:  Sauté zucchini, onion and mushrooms in oil until tender. Brown ground beef in pan and add tomato sauce with seasonings. Mix beef with vegetables and put in baking dish. Top with cheese. Bake, uncovered, at 350 for 30 min. This is fairly high in carbs, but includes your vegetable.

Roasted Vegetables with Tuna

Note: serves 4 . Total carbs 40

Ingredients:
4 bell peppers
1 medium onion
1 small green Chile, - jalapeno or Serrano ( seeded and minced)
3 tbsp of olive oil
1½  tbsp of fresh lemon juice.
2 hard cooked eggs, cut into wedges
2 and( 3¼) cans of light tuna packed in oil, drained.
6 anchovy fillets, optional

Method: Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.

Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad. Put the vegetables in a serving bowl and stir in the Chile. Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently. Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna. Sprinkle the top anchovies over the salad and serve.

Chicken Fajita Casserole 

Ingredients:
1 tbsp oil
1 lb chicken breast, cut in strips
2 tsp taco seasoning mix
salt, pepper, garlic powder - totaste
1/2 cup onions, thinly sliced
1 cup red & green pepper strips
1/2 cup salsa
8 oz jack cheese, shredded

Preheat broiler. Brown chicken in oil, and stir in seasonings. When chicken is done, remove from pan. Add onions and peppers and cook few minutes until crisp-tender. Put chicken into casserole dish. Top with onions and peppers. Spread salsa on top and sprinkle with cheese. Put under broiler for few minutes until cheese bubbly and melted. (Serves 3 @ 9 carb (7 NET carbs))