ROULADEN-FLAVORED POT ROAST
3-4 pound boneless chuck roast
2 tablespoons Dijon mustard
Salt and pepper
2 tablespoons Nancy's Onion Soup Mix (see link below)
1 large onion, thickly sliced in rings
3 slices bacon, coarsely chopped
3/4 cup water
1/4 cup dry white wine
1 teaspoon beef bouillon granules
1 pound carrots, optional *
Line a 9x13" baking pan with heavy duty foil. Place the roast in the pan and rub half of the mustard over the top of the roast. Season with salt, pepper and half of the onion soup mix. Turn the roast over and do the same thing with the other side. Scatter the onion rings over the top then scatter the pieces of bacon over the onions.
In a measuring cup, heat the water until boiling. Add the wine and bouillon; stir until the bouillon has dissolved. Pour this mixuture around the meat. Peel the carrots, if using, and cut them into large chunks. Arrange around the roast and season lightly with salt and pepper.
Cover tightly with foil and roast at 325º for 3-4 hours. Remove the foil and roast another 30-60 minutes to brown the onions and bacon.
Makes about 6 servings
* Not included in the counts.
Per Serving: 515 Calories; 37g Fat; 37g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. You'll find the onion soup mix recipe HERE.
ITALIAN SQUASH PIE
4 tablespoons butter
1 1/2 pounds yellow summer squash, sliced thin *
Small onion, sliced thin or chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 cup fresh parsley, chopped
8 ounces Monterey jack cheese, shredded
2 eggs
1/4 cup heavy cream
2 teaspoons Dijon mustard
Sauté the squash, onion and garlic in the butter in a large skillet until tender and slightly browned. Sprinkle in the seasonings while cooking the squash. Put the squash mixture in a greased 10-inch quiche pan; mix in the cheese and parsley. Whisk the eggs and cream in a small bowl; whisk in the mustard. Pour the egg mixture over the squash and mix in gently. Bake at 375º for 25 minutes. Let stand a few minutes before cutting.
Makes 6-8 servings
* Or zucchini
Per 1/6 Recipe: 297 Calories; 25g Fat; 13g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 223 Calories; 19g Fat; 10g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. It can be served as a side dish or as a meatless main dish. You can use zucchini instead of yellow squash, if you like.
I hope that everyone is well. My husband and I are still staying home to keep him safe from Covid-19 due to his weak immune system. Surprisingly, I don't know anyone among my acquaintances, family or relatives who have had Covid. I only shop for groceries about once every two months to save money and to avoid contact with other people. By shopping for eight or nine week's worth of groceries and supplies at one time, I am able to stick to my weekly budget of between $30-$40 per week. It's amazing how much further the money goes by doing that.
HAMBURGER CABBAGE STIR-FRY
1 pound ground beef
2 cloves garlic, minced
16 ounce bag coleslaw mix *
8 ounces fresh mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
Pinch ginger, optional
Pinch cayenne, optional
Salt and pepper, to taste
2 teaspoons granular Splenda, optional
1 bunch green onions, cut on the bias
In a very large skillet or wok, brown the ground beef with the garlic and a little salt and pepper. Drain the fat, if you like, or just leave it in as I did. Add the cabbage and mushrooms and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.
Makes 6 servings
* You can save a lot of money, like I did, by buying a head of cabbage and shredding it yourself.
Per Serving: 263 Calories; 16g Fat; 22g Protein; 7.5g Carbohydrate; 3g Dietary Fiber; 4.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is my version of a popular dish called Crack Slaw.
CHICKEN PIZZA
1 boneless chicken breast
Dash Italian seasoning
Dash garlic powder
Dash salt
Toppings:
1 tablespoon pizza sauce
1/2 ounce pepperoni (8 thin slices)
1/2 large fresh mushroom, sliced thin
1 ounce Italian sausage, cooked and crumbled
1 ounce mozzarella cheese, shredded
2 tablespoons green pepper, minced
1 tablespoon red onion, minced
Pound the chicken as thin as possible without tearing it. Season both sides of the chicken with the seasonings and place it on a foil-lined baking sheet. Spread the pizza sauce on the top of the chicken. Arrange the remaining topping ingredients in this order: pepperoni, mushrooms, sausage, cheese, peppers and then the onions. Lightly sprinkle with a little more Italian seasoning and garlic powder. Bake at 400º about 10 minutes or until the chicken is thoroughly cooked. Be careful not to overcook it.
Makes 1 serving
Per Serving: 438 Calories; 23g Fat; 51g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Obviously you can make this for more than one person. I posted this as a single serving to give you an idea of how much of each ingredient I used per chicken breast.
CAULIFLOWER & HAM SALAD
1 medium cauliflower, cut into bite-size pieces (about 20 ounces)
1 cup mayonnaise
3 tablespoons sugar free sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
3/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon granular Splenda or equivalent liquid Splenda
1 cup grape tomatoes, halved (about 5 ounces)
1/2 small red onion, minced (about 3 ounces)
8 ounces ham, cubed
4 hard boiled eggs, chopped in large pieces
Place the cauliflower in a large bowl or casserole. Cover and microwave on HIGH for 6-8 minutes, stirring after 3 minutes. Cook until the cauliflower is slightly tender but not mushy; drain off any excess water. Let cool to room temperature before adding the remaining ingredients.
Meanwhile, whisk together the mayonnaise, relish, mustard, parsley, salt, pepper and sweetener. When the cauliflower has cooled, add the dressing and gently toss to coat. Stir in the tomatoes, onion, ham and eggs. Cover and chill at least 3 hours.
Makes about 8 servings
Per Serving: 314 Calories; 28g Fat; 10g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This salad is a nice way to use leftover hard boiled eggs from Easter and also Easter ham, if you have some.
MAGIC PEANUT BUTTER PUDDING
1 tablespoon natural peanut butter
2 teaspoons granular Splenda or equivalent liquid Splenda
2 tablespoons heavy cream
Put everything in a little custard dish. Mix briskly with a spoon until thick and fluffy. At first it will look like the ingredients will never blend together but they will eventually and you'll end up with a fluffy mousse-like pudding with a light peanut butter flavor. It will transform right before your eyes like magic!
Makes 1 serving
With granular Splenda:
Per Serving: 202 Calories; 19g Fat; 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 198 Calories; 19g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This seems like an appropriate kind of recipe for the current time since it takes very few ingredients and it can help satisfy a craving.
UPDATE: I don't have the nutritional counts or a photo but I just tried a chocolate variation. To the basic recipe above, add an extra tablespoon of heavy cream, 1 teaspoon of cocoa powder, a tiny splash of vanilla and a touch more sweetener to taste. The mixture will get fluffy a little more quickly because of the cocoa but it might not look quite as smooth.
ENCHILADA BAKE - VARIATION
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.
* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe. You can omit them and it won't affect the outcome very much. I think they give this a nice flavor for almost no extra carbs per serving.
Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded
Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.
Makes 8 servings
Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is one of my favorites and I just made some a few days ago. I like that it makes so many servings. I top mine with a little salsa as well as a little Herdez green guacamole salsa. Sour cream is also nice but I don't have any on hand.
I thought it would be a good idea to post recipes that call for simple ingredients that are likely to be available in the stores during this time. However, it's difficult to predict what will be available around the country. Relatives in San Antonio told us that there is almost no meat to be found in the stores there. Here in Houston there seems to be a good supply of meat and other goods. No toilet paper though, of course.
Because my husband is in his 70's, and he has been on anti-rejection meds for the past ten years since his liver transplant, I did a huge shopping yesterday to buy enough food and supplies so that we won't have to leave the house again at least through the end of May. I filled the trunk of the car twice by going to four different stores. Thankfully I was able to buy lots of eggs, ground beef, ground turkey, chicken, cheese, a big bag of frozen tilapia, sausage and I even bought a small pot roast. As long as our stash of TP holds out, I shouldn't have to go out to the store again for at least two months!
