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Category: Vegetables (Page 28 of 39)

No Noodle Lasagna Recipe

Ingredients:
2 pounds lean ground beef, browned in olive oil
1/2 small onion, diced
1/2 red or green bell pepper, diced
15-16 ounces ricotta cheese
Two eggs, beaten slightly
8 ounces tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine
2 tablespoons Italian seasoning
1/2 teaspoon fennel seed
Fresh chopped parsley
Five large mushrooms, sliced thin
Two medium zucchini, sliced lengthwise
1 pound spinach, steamed
Salt and pepper to taste
One or two cloves garlic, crushed
8 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded

Instructions:

Brown the meat in about 2-tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and saute until the onions just begin to soften. Add garlic and continue cooking until onions are transparent.

Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.

Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.

Preheat oven to 325-degrees.

Spray a 9 x 13-inch baking dish with olive oil or butter flavor Pam.

Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zucchini. Spread zucchini with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese.

Bake at 325-degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)

Eight servings, 8 carbs a serving.


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Morrocean Veal Recipe

Ingredients:
2 1/2 lbs veal, cut big chunk
1/2 cup almonds, dry-roasted, browned
1/4 cup chopped onions
2 sprigs coriander leaf, green
2 tablespoons butter
5 hard-boiled egg, peeled and sliced
Salt
Pepper
Saffron

Instructions:

Mix meat chunks, 1/4 cup almonds, dashes each of salt, pepper and safron, onions and green corriander – tied together to make it easier for removing after cooking.

Add 2 tablespoons butter and fry till brown. Add water to cover the mixture. Cover pan and cook over medium heat till meat is tender. Remove the green corriander and let cook on low heat till liquid is absorbed.

Serve meat mixture and decorate face with sliced eggs and almonds.

Serve with green salad.


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Moussaka Recipe

Ingredients:
4 long narrow eggplants
Extra olive oil
1 cup chopped onion
1/8 cup water
1 1/2 tablespoon olive oil
1 1/2 pound very lean ground beef or ground lamb (twice ground)
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 packet Stevia
3 tablespoons butter
15-oz Low carb tomato sauce
1/4 pound Parmesan or Romano cheese, freshly grated
6 large eggs
1/2 cup cream
Pepper, to taste (ground fresh)

Instructions:

Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.

Preheat oven to 350 degrees.

Place eggplant onto well oiled pan. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside.

In a large skillet cook onions in 1/8 cup water, 1 1/2 tablespoons olive oil and 1/8 teaspoon salt until onions are clear. Remove and set aside.

In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg,
cinnamon, Stevia, tomato sauce and 1 tablespoon of butter.

Cook, stirring well. Reduce sauce until almost dry and set aside.

Place a layer of eggplant close together in bottom of pan. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant. Sprinkle the remaining Parmesan cheese.

Beat eggs and cream together well. Spoon entire mixture on top of mousaka wetting cheese. Drizzle top with 2 tablespoons melted butter.

Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.


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Pulled Pork with Peppers Recipe

Ingredients:
1 pork shoulder roast
Grill seasoning (See seasonings)
Juice of 2 limes
2 medium onions, sliced
1 green bell pepper, seeded, coarsely chopped
2 to 3 cups barbecue sauce, or to taste
Put about half of the onions in the slow cooker.

Instructions:

Place the pork roast on the onions and sprinkle generously with grill seasoning.

Top with the remaining onions and peppers and drizzle with the lime juice.

Cover and cook on HIGH for 6 hours.

Remove the roast and vegetables and shred. Discard juices and return the shredded pork to the slow cooker.

Add barbecue sauce, cover, and cook on LOW for about 1 hour. Serve with coleslaw and pickles.

8 to 10 servings.


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Sesame Beef Kabobs Recipe

Ingredients:
12 ounces beef flank streak
2 tbs. soy sauce
2 tablespoons toasted sesame oil
2 green onion, sliced
1/2 pack Stevia blend
1-1/2 teaspoons dry sherry (optional)
2 cloves garlic, minced
1/2 teaspoon sesame seeds
2 small red sweet pepper
4 limes, each cut in half
3/4 cup fresh snap pea pods, trimmed (30)
30 Grape tomatoes

Instructions:

Trim fat from meat. Make diagonal cuts at 1 inch intervals.

In a bowl, combine soy sauce, sesame oil, green onion, stevia, sherry (optional), garlic, sesame seeds and crushed red pepper. Poor over meat and put in plastic bag in a shallow dish. Marinate in refrigerator 4-24 hours. Turning bag occasionally.

Grill steak uncovered for 12 to 14 minutes or until medium done (160 F). Turning once half-way through grilling.

While meat is grilling, add sweet peppers and lime to grill. Grill for 4-5 minutes or until lightly charred, turning once.

In small saucepan, cook pea pods in a small amount of boiling water for 2-4 minutes or until crisp tender, drain.

To serve, thread meat pieces, sweet pepper pieces, snow pods, and tomatoes onto wooden skewers. Sprinkle with additional sesame seeds and serve with the grilled lime wedges.

Carbs per serving: 2. Servings: 30.


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Roast Pork with Romesco Sauce Recipe

Ingredients:
1 Tbs. dried Italian seasoning, crushed
1/2 teaspoon black pepper
1/4 teaspoon salt
1 2-pound boneless pork top loin roast (single loin) trimmed of fat

Sauce:

1 large red sweet pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon hot olive oil
1 14.5-once can fire roasted diced tomatoes, drained
1/2 cup slivered almonds (toasted)
1/4 cup red wine vinegar
2 tablespoons flaxseed meal
1 tablespoon snipped fresh Italian (flat-leaf)parsley
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Instructions:

Preheat oven to 325 F.

In a small bowl combine Italian seasoning, black pepper, and salt. Sprinkle over pork loin and rub in with your fingers. Place roast on a rack in a shallow roasting pain. Insert met thermometer.

Roast for 1-1/4 to 1-1/2 hours or until thermometer registers 150 F. Remove from oven

Cover meat with foil, let stand for 15 minutes (temp of meat after standing should be 160 F.

Prepare Romesco Sauce. Transfer sauce to a serving bowl. To serve, slick pork and serve with sauce.

Romesco Sauce:
In a large skillet cook 1 large red sweet pepper, chopped; 1 medium onion, chopped, and 4 cloves garlic, minced in one tablespoon hot olive oil over medium heat for 10 to 15 minutes or until onion lightly browned and vegetables are very tender, stirring occasionally.

Transfer mixture to a food processor or blender. Add fire-roasted tomatoes, almonds, red wine vinegar, flaxseed, parsley, salt and cayenne pepper to onion mixture. Cover and process or blend until nearly smooth, scarping side of bowl as needed.

Carb per serving: 7 g. Servings: 8 3 ounce servings.


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Spicy Baked Beef Casserole Recipe

Ingredients:
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, finely minced
1 pound lean ground beef
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3 tablespoons fresh minced parsley
1 can (14.5 ounces) diced tomatoes
1/4 cup chopped pimiento-stuffed olives
1/2 teaspoon salt
1/8 teaspoon black pepper

Instructions:

Heat oil in a large heavy skillet over medium heat. Add onion and garlic and sauté for about 5 minutes, until onion is tender and just begins to turn golden. Remove onion and garlic from the skillet; set aside.

Add beef to the skillet. Cook, stirring, until no longer pink, about 10 minutes. Pour off excess fat. Add remaining ingredients along with the onion and garlic. Mix well.

Transfer to an ungreased 1-quart baking dish. Bake in a 375° oven, uncovered, for 20 minutes.

Carb Count: 4.7 grams per serving. Serves 4.


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Beef Tenderloin Steak with Balsamic Sauce Recipe

Ingredients:
4 beef tenderloin steaks (6-ounce)
2 tablespoons coarse-grain sea salt
1 tablespoon coarsely ground pepper
2 tablespoons olive oil

Balsamic sauce:
1/4 cup dry red wine
1/4 cup dry sherry
3 tablespoons balsamic vinegar
1 shallot, chopped
2 garlic cloves, chopped
2 egg yolks
1/3 cup unsalted butter, melted

Instructions:

Rub tenderloin steaks evenly with salt and pepper.

Cook steaks in hot oil in a large ovenproof skillet over high heat 2 to 3 minutes on each side.

Bake at 350 degrees for 8 to 15 minutes or to desired degree of doneness. Serve with Balsamic Sauce.

Balsamic Sauce:

Bring first 5 ingredients to a boil in a small saucepan. Cook 2 minutes. Cool mixture.

Whisk egg yolks into wine mixture and cook over low heat, whisking constantly, until thickened. Slowly whisk in butter until blended.

Serve immediately. Makes 1/2 cup.


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Mexican Veal Sausage Recipe

Ingredients:
1-1/2 pounds ground veal
2 green onions finely chopped
2 tablespoon chopped fresh cilantro
2 tablespoon salsa
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 tablespoon olive oil

Instructions:

In a large bowl, mix veal, onion, cilantro, salsa, cumin, salt and pepper gently. Shape into 4 compact sausage shapes.

Heat oil in a large nonstick skillet over medium heat until very hot. Cook sausages 8 to 10 minutes, turning occasionally for even browning, until cooked through.

Serves 4.


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Beef and Cabbage Casserole Recipe

Ingredients:
1 to 1 1/2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
14 oz. diced tomatoes
1 teaspoon salt
1 teaspoon garlic powder
1 head cabbage, about 1 1/2 to 2 pounds
3/4 cup shredded mild Cheddar cheese

Instructions:

In large skillet, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink; drain off fat.

Stir in tomatoes, salt, and garlic powder. Simmer, uncovered, for 10 minutes, stirring frequently.

Cut cabbage into 6 wedges. Cook cabbage in a small amount of boiling salted water, covered, for about 10 minutes and drain well.

Arrange cabbage wedges in a lightly buttered 9-inch square baking dish. Pour ground beef mixture over and around the cabbage wedges.

Bake cabbage casserole, uncovered, at 350° for 20 to 25 minutes. Sprinkle cheese over cabbage casserole and bake about 5 minutes longer.

Serves 6


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