300 15-Minute Low-Carb Recipes: Hundreds of Delicious Meals That Let You Live Your Low-Carb Lifestyle and Never Look Back
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A wide variety of fast and flavorful recipes at your fingertips!
Eat well, stay fit, and maintain your low-carb diet with these 300 delicious and easy recipes that can be made in 15 minutes or less from start to finish. Simple and speedy cooking methods will lead you to a fabulous finished product every time.
Studies show that low-carbohydrate dieting works to take weight off and improve cholesterol. But 300 15-Minute Low-Carb Recipes proves that low-carb doesn't mean you have to sacrifice flavor and taste. All of these low-carb recipes by bestselling author Dana Carpender will provide you and your family with delicious, nutritious, and filling meals that will keep you feeling healthy and leave your stomach stuffed.
- Rosemary-ginger ribs with apricot glaze
- Cranberry burgers
- Chipotle-bacon breakfast burrito
- Chicken chili verde
- Beef and bacon "rice" with pine nuts
- Aladdin salad
- Strawberry ice cream
- Mexican chocolate smoothie
- And many more
these vegetables, this is a meal in itself. It’s exotic and fabulous. 1 tablespoon (15 ml) olive oil 1/4 cup (40 g) chopped onion 1/2 teaspoon minced garlic or 1 clove garlic, crushed 1 tablespoon (8 g) tapenade 1/4 cup (45 g) canned diced tomatoes 3 eggs 1/2 teaspoon ground cumin 2 tablespoons (2 g) chopped fresh cilantro Salt and pepper In a skillet, heat the olive oil over high heat and start sautéing the onion and garlic. When the onion is translucent, add the tapenade and tomatoes
out of the microwave, drain it, and toss it in with everything else. Obviously, if you don’t like a warm salad, you’ll have to chill this—but that takes more than 15 minutes! And it sure tastes good warm. If you really want it cooled quickly, you could put the cauliflower “rice” in a strainer and run cold water over it for a minute. Yield: 3 servings, each with 12 grams of carbohydrates and 1 gram of fiber, for a total of 11 grams of usable carbs and 16 grams of protein. San Diego Tuna
tablespoons (2 g) chopped fresh cilantro If you’re starting with raw chicken breasts, you’ll want to start cooking them first. I do mine for about 6 minutes in my electric tabletop grill, but you could sauté them, if you prefer. If you’re sautéing them, you may want to take a minute to pound them thin so they cook through within our 15-minute time limit. If you’re really in a hurry, feel free to use precooked chicken breast slices instead, although you’ll pay a premium for them. Put the bagged
chunks, and run it through the shredding blade of your food processor. Put the resulting cauli-rice into a microwaveable casserole with a lid, add a couple of tablespoons (28 ml) of water, and nuke on high for six minutes. In the meantime, cube your turkey—I used deli turkey and had the guys at the deli slice it a full half-inch (1.3 cm) thick, which made for nice cubes. Throw it in a big salad bowl. Shred your romaine, dice your tomatoes, and throw them in too. Somewhere in here your microwave
some corn tortillas for them. 1 quart (950 ml) beef broth 1 can (14 ounces, or 410 g) diced tomatoes with green chilies 1 pound (455 g) ground round or other very lean ground beef 1 tablespoon (15 ml) oil 1/2 cup (80 g) chopped onion 1 teaspoon minced garlic or 2 cloves garlic, crushed 1 teaspoon ground cumin 2 teaspoons oregano 2 cups (180 g) bagged coleslaw mix In a large, microwaveable container combine the beef broth and canned tomatoes. Microwave on High for 8 to 10 minutes. While