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 The Low Carb Luxury Online Magazine  
 
    August 2006    Page 5       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10      

 


Feature Articles
 Low Carb Kung Pau
 Finding a Doctor
 Hoodia 101
 Low Carb Baking
 The Low Carb Kitchen
 Understanding Antioxidants
 Letting Go of Stress
 Best of The Low Carb Blogs
 How Pets Help People
 15 Tips for Kissable Lips


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Low Carb Kitchen

Taco Skillet

    Taco Skillet
  • 2 pounds lean ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons Taco Seasoning
  • 14.5 ounce can diced tomatoes, undrained
  • 16 ounces coleslaw mix or shredded cabbage
  • Salt, to taste
  • 4 ounces sharp cheddar cheese, shredded
  • 6 tablespoons sour cream, optional
  • Cilantro, optional


Brown the meat with the onion and garlic in a large skillet; drain the grease. Add the seasoning and tomatoes.

Simmer, uncovered, 5 minutes. Add the cabbage and cook, uncovered, 5 minutes, stirring occasionally.

Add salt to taste, if needed. Sprinkle the cheese over the top, cover and cook 2 minutes until the cheese melts. Stir in the cheese. Top each serving with 1 tablespoon sour cream and a pinch of cilantro if desired.

Makes 6 servings

APPROXIMATE NUTRITION INFORMATION PER SERVING:
383 Calories; 24g Fat; 32g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs.



Zucchini and Cheese Bake

    Zucchini and Cheese Bake
  • 4 tablespoons butter, divided
  • 1 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 1/4 lbs zucchini, 1/8" slices
    (about 4 medium zucchini)
  • 1 cup Monterey Jack cheese, shredded
  • 1 egg
  • 1/2 cup sour cream
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper
  • 1 ounce freshly grated parmesan cheese

Butter or spray a 6x8" baking dish or a 6-cup casserole dish. Melt 1 tablespoon of the butter in a large skillet over medium-low heat. Add the onion and garlic; sauté until the onion is soft and translucent. Transfer to a small bowl.

Melt the remaining butter over medium-low heat in the same skillet. Add the zucchini and cook, stirring frequently until the zucchini is tender. Turn the heat to high very briefly; cook and stir constantly until most of the liquid has evaporated.

Transfer to a food processor and pulse until smooth. Add all the remaining ingredients except the onions and parmesan cheese and pulse to combine. Add the onions and pulse just to combine. Pour into the baking dish. Sprinkle the parmesan cheese over the top. Bake at 350°F for 30 minutes or until golden brown on top and set in the middle.

Makes 4 servings.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
319 Calories; 28g Fat; 12g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs.



Fried Eggplant

    Fried Eggplant
  • 1 eggplant, about 1 1/4 pounds before trimming
  • Oil, for frying
Breading mixture:
  • 3/4 cup almond flour
  • 3/4 cup grated parmesan cheese, 3 ounces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 2 eggs

Combine all the dry ingredients in a pie pan. Break the eggs into another pie pan and beat well with a fork. Start with 2 eggs and add the third one if needed.

Heat the oil in a large skillet over medium heat. Cut the eggplant into twelve 1/4-inch slices. Dip each piece of eggplant in egg to coat, then lightly coat them with parmesan-almond mixture. Fry until golden brown on both sides. Drain them on a paper towel-lined plate.

Makes 6 servings.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
250 Calories; 20g Fat; 12g Protein; 8g Carbohydrate; 4.5g Dietary Fiber; 3.5g Net Carbs



Copyright © August 2006  Linda Genaw and Low Carb Luxury




       

 

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