Gaucho Cheesesteak Salad

1/3 cup fresh parsley 1 clove garlic 1/2 jalapeño, seeded and roughly chopped 1/8 teaspoon crushed red pepper flakes 1 1/2 teaspoons lime juice (juice of 1/4 lime) 1 1/2 tablespoons red wine vinegar 1/4 cup olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 small red onion, sliced thin, (2 1/2 ounces) 2 Roma tomatoes, chopped (about 4 ounces) 1 pound skirt steak 3 ounces leaf lettuce, chopped 1/2 cup shredded Monterey Jack cheese Place the first 9 ingredients in a food processor with the chopping blade inserted. Process until everything is well combined; pour into a bowl and stir in the onion and tomatoes. Season the steak with salt and pepper; grill. Slice the steak across the grain and toss with the tomato mixture. Arrange the lettuce on 3 serving plates and top with steak mixture. Sprinkle with cheese. APPROXIMATE NUTRITION INFORMATION PER SERVING: 525 Calories; 40g Fat; 35g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs. Makes 3 servings.

Lemon Poppyseed Muffins

1 cup almond flour 1/2 cup golden flax meal 1 teaspoon baking powder 1/8 teaspoon salt 1 cup Splenda 1 teaspoon pure lemon extract 1 teaspoon vanilla 2 tablespoons heavy cream 2 tablespoons water 2 tablespoons butter, softened 2 eggs 1 teaspoon poppy seeds Lemon Glaze 1/2 cup Powdered Erythritol 3 tsp. lemon juice In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda. Combine everything with the dry ingredients and stir with a wooden spoon until well blended. Spray 6 paper-lined muffin cups with Pam, and then fill with batter, dividing it evenly among them. Bake at 350°F 15 to 20 minutes, until the tops are golden brown. Make Glaze. Mix until smooth and drizzling consistency. When muffins are done, allow to cool 5 minutes on a rack before removing from the pan. Drizzle Lemon Glaze over warm muffins. Serve warm or at room temperature. Store in the refrigerator. APPROXIMATE NUTRITION INFORMATION PER MUFFIN: 253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs.

Cheesy Chicken Cabbage Casserole

8 slices bacon, chopped 1 medium cabbage, chopped (about 36 ounces) 1 small onion, chopped, (2 1/2 ounces) 1 green or red bell pepper, chopped 2 tablespoons butter or bacon grease Salt and pepper, to taste 4 cups diced cooked chicken breast, 18 ounces 1 cup sour cream 8 ounces cheddar cheese, shredded 4 ounces cheddar cheese, shredded Paprika In a very large Dutch oven or wok, fry the bacon until crisp; remove from pan to a paper towel-lined plate and reserve 2 tablespoons of the grease, if desired. Discard any remaining bacon grease. Sauté the cabbage, onions and bell peppers in butter or bacon grease until tender and wilted; season well with salt and pepper. Stir in the chicken, sour cream, bacon and 8 ounces of cheese. Adjust the seasoning as needed. Spread in a greased 9x13" baking pan. Top with 4 ounces of cheese and sprinkle with paprika. Bake at 450°F until golden brown and bubbly, about 20 minutes. Let stand about 10 minutes before serving. Makes 8 servings. APPROXIMATE NUTRITION INFORMATION PER SERVING: 457 Calories; 31g Fat; 34g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs.

Little Dinner Rolls

1/4 cup unsalted butter 1/2 cup water 1 tablespoon Splenda 2 eggs 1/2 cup + 2 1/2 Tbsp Carbalose flour 1 1/2 Tbsp vital wheat gluten In a separate bowl, mix Carbalose flour, vital wheat gluten and Splenda. Set aside. Place the butter and water in a medium pot and bring to a boil. Cook just until the butter is melted. All at once, add the flour mixture. Stir quickly and constantly until the mixture comes together and forms a ball. Remove from the heat and let cool a few minutes before briskly stirring in the eggs one at a time with a wooden spoon until a smooth, elastic dough forms. Drop the dough by 8 large spoonfuls onto an ungreased baking sheet. Bake at 425°F for 10 minutes then reduce the heat to 375°F and bake another 6 to 7 minutes until well browned. Makes 8 small rolls. APPROXIMATE NUTRITION INFORMATION PER ROLL: 100 Calories; 8g Fat; 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs.

Copyright © May 2006  Linda Genaw and Low Carb Luxury