July 2, 2011

Sunday
Turkey sandwiches with chips

Monday
Holiday…Happy fourth!!!

Tuesday
CAJUN CHICKEN
(http://www.genaw.com/lowcarb/cajun_chicken.html )
3 boneless chicken breasts, sliced in thin strips
2 teaspoons Cajun Seasoning
3 tablespoons butter
1 tablespoon oil
3 medium green and/or red bell peppers, cut in thin strips, 8 ounces
1/2 pound mushrooms, sliced
4 green onions, cut diagonally in 1/2-inch pieces
1/8 teaspoon basil
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/4 teaspoon salt, or to taste
1/4 cup heavy cream
½ lb angel hair pasta

Directions
In a medium bowl, toss the chicken pieces with the Cajun seasoning. Heat the butter and oil in a large, nonstick skillet or wok on medium-high heat. Stir-fry the chicken until it's not quite done. Don't overcook it as it will get further cooking with the remaining ingredients. Add the peppers and mushrooms. Stir-fry until the peppers are crisp-tender. Reduce heat to low and stir in seasonings and then the cream. Cook just until sauce thickens. Add green onions and toss briefly to combine. Season with more salt, if needed; serve at once. Serve over cooked angle hair pasta

Spring salad mix with tomatoes and red grapes

Wednesday
LAREDO BARBECUED POT ROAST
(http://www.genaw.com/lowcarb/laredo_bbq_pot_roast.html )
3 pound boneless chuck roast
1 small onion, coarsely chopped, 2 1/2 ounces
1 clove garlic, chopped
8 ounce can tomato sauce
1/4 cup granular Splenda or equivalent liquid Splenda
2 tablespoons vinegar
1 teaspoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon liquid smoke, optional

Brown the roast in hot oil in a large skillet; place in a slow cooker. Sauté the onion and garlic in the pan drippings; add to the slow cooker. In a small bowl, mix the remaining ingredients; pour over the roast. Cook on LOW 6 hours.

LOW CARB "POTATO" SALAD
(http://www.genaw.com/lowcarb/low_carb_potato_salad.html )
16 ounce package frozen cauliflower
1/2 cup mayonnaise
4 ounce jar diced pimientos, drained well
1/4 cup dill pickle relish, drained well
1 tablespoon chopped onion, optional
1 tablespoon white vinegar
1 tablespoon Splenda or equivalent liquid Splenda
1 tablespoon yellow mustard
1/2 teaspoon pepper
Salt, to taste

Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving.


Thursday
TACO SALAD
(http://www.genaw.com/lowcarb/taco_salad.html )
1 pound ground beef
1 1/2 tablespoons Taco Seasoning
1-2 tablespoons Taco Bell taco sauce, optional
12 ounces iceberg lettuce, chopped
1 small tomato, diced, 3 ounces
3 ounces cheddar cheese, shredded
6 tablespoons sour cream
6 tablespoons salsa (1 tablespoon per serving)
3/4 cup guacamole (2 tablespoons per serving)

Brown the hamburger; drain off the fat. Stir in the seasoning mix, Taco Bell taco sauce and a little water, if desired. Divide all of the ingredients among 6 large plates. Makes 6 servings

Friday
Spinach quiche
(http://allrecipes.com/Recipe/spinach-quiche/detail.aspx )
Ingredients
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3.In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4.Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

EVERYDAY SIDE SALAD
(http://www.genaw.com/lowcarb/everyday_salad.html )
2 ounces leaf lettuce or fresh baby spinach, roughly torn, about 2 cups
1 ounce tomato, chopped, about 1/4 cup
1/2 ounce cucumber, sliced, about 2-3 slices
1 tablespoon dressing of your choice
Freshly ground black pepper
Chives, chopped
1 teaspoon sunflower kernels

Toss all of the vegetables and dressing together and top with the remaining ingredients.

Saturday
CHANDRAN'S CHICKEN CURRY
(http://www.genaw.com/lowcarb/chandrans_chicken_curry.html )
2 tablespoons oil
1 large onion, sliced thin, 5 1/4 ounces
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 medium tomato, diced, 4 1/2 ounces
1/2 cup water
2 pounds boneless chicken thighs, cut in 1" cubes (see my comments below)
1/2 cup coconut milk
2 tablespoons fresh cilantro, chopped

Spice Mixture:
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon salt


Combine the spice mixture in a small bowl; set aside. Have all of the remaining ingredients chopped, measured and ready to add when needed. Heat the oil in a Dutch oven or wok. Cook the onion over medium heat until browned around the edges, about 7 minutes. Add the garlic and ginger; cook 1 minute. Add the spice mixture. Cook and stir 1 minute. Add the tomato and water. Cook over medium-low heat, stirring constantly, until the tomato has softened, about 2 minutes.

Add the chicken and simmer, uncovered, 15 minutes, stirring occasionally. Add the coconut milk and simmer 15 minutes or until the sauce thickens and the chicken is done. Stir in the cilantro. Serve over chopped iceberg lettuce or other vegetables, if desired.
Serve with rice or bread

CUCUMBERS IN SOUR CREAM
(http://www.genaw.com/lowcarb/cukes_in_sourcream.html )
2 cucumbers, peeled, 14 ounces
1/4 cup sour cream
2 green onions, finely chopped
Pinch dill weed, optional

Very thinly slice the cucumbers and put them in a bowl. Stir in 1 teaspoon salt; let stand 2 hours. Squeeze out as much liquid as possible. Mix in the remaining ingredients; chill well before serving.