Low Carb Recipes

BAKED SALMON Ingredient:
  • 2 garlic cloves, minced
  • 6 tablespoons light olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 2 (6 ounce) salmon fillets

Baked Salmon

Dinner , Lunch , Supper , Very Low Carbs , Fish Course

Author: Ngibsonn

Make And Share This Baked Salmon Recipe From Food.com.

Time: 1h

Yield: 2 serving(s)

Number Of Ingredients: 8

  • In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
  • Place salmon fillets in a medium glass baking dish, and cover with the marinade.
  • Marinate in the refrigerator about 1 hour, turning occasionally.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place fillets in aluminum foil, cover with marinade, and seal.
  • Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Nutrition Facts:

  • 20 jalapenos
  • 1 (8 ounce) package cream cheese
  • 1 lb bacon

Easy Bacon Wrapped Stuffed Jalapenos

Very Low Carbs

Author: Hogheaven

My Brother Taught Me How To Make These Very Easy Appetizers. They Are So Good And Everyone That Eats Them Loves Them! Great Finger Food!

Time: 1h

Yield: 40 Jalapenos halves, 6-8 serving(s)

Number Of Ingredients: 3

  • Wash Jalapenos then cut off top.
  • Cut the Jalapenos length wise in half and take out seeds until hollow.
  • Take room temp cream cheese and fill the Jalapenos.
  • Cut Bacon in half.
  • Wrap bacon around Jalapenos.
  • Lay bacon wrapped Jalapenos on sprayed baking sheet.
  • Bake for 45 minutes on 375.
  • Drain on paper towel and ENJOY!
  • Note: Make sure when wrapping the bacon around that you end with bacon on bottom, if not they will unwrap.
Nutrition Facts:

  • 1 2-to 2 1/4-pound whole red snapper, cleaned
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon seafood seasoning
  • 2 tablespoons (1/4 stick) chilled butter, cut into pieces
  • 6 fresh thyme sprigs
  • 6 thin lemon slices

Baked Whole Red Snapper With Garlic

Bake , Wheat/Gluten-Free , Bon Appétit , Garlic , Quick & Easy , Healthy , Fish , Low Carb , Snapper , Thyme

Here's An Easy But Impressive Dish From The Admiral's Inn In St. John's Antigua. When Ordering The Whole Snapper From The Fish Market, Have Them Clean And Scale It. If You Cannot Find Whole Red Snapper, Use Fillets And Bake Them About 25 Minutes.

Yield: Serves 4

Number Of Ingredients: 7

  • Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.
Nutrition Facts:

  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 2 1/2-pound boneless pork loin roast, well trimmed
  • Fresh rosemary sprigs (optional)

Roast Pork Loin With Garlic And Rosemary

Bon Appétit , Pork , Low Fat , Garlic , Summer , Roast , Healthy , Low Cal , Low Carb , Rosemary

Any Leftovers Are Great Added To The Tuscan Rice Salad Or For Sandwiches.

Yield: Serves 8

Number Of Ingredients: 6

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
Nutrition Facts:

  • 1/2 cup white wine
  • 1 teaspoon minced garlic (or 1 clove garlic put through the press)
  • 1 teaspoon dried rosemary
  • 1/4 cup vegetable oil (I prefer olive oil)

Fast And Easy Garlic-rosemary Marinade For Steak Or Chicken

Very Low Carbs

Author: 3killerbs

Some Mornings You're Looking At A Package Of Round Steaks Or Some Other Tough Cut That Needs A Marinade. And You've Got 5 Minutes Before You Have To Walk Out The Door So There Isn't Time To Measure Out A Lot Of Ingredients For Something Complexly Seasoned. This Marinade Will Make The Cut Because Its Almost As Easy As The Bottled Kind. But You Won't Feel Shortchanged At Dinner Time Because It Tastes Like More Work Than It Really Is. Also Good On Chicken.

Time: 5m

Yield: 3/4 cup, 8 serving(s)

Number Of Ingredients: 4

  • Mix all ingredients in a plastic, zipper bag.
  • Add steaks or chicken pieces and squash around to make sure that all surfaces are coated. Seal bag, removing as much air as possible.
  • Marinate, refrigerated, for 6-8 hours (flip bag halfway through if you have the opportunity.
  • Grill or broil meat according to your usual preference.
  • Note -- I use any sort of white wine that I happen to have on hand. The flavor will vary slightly but it will be good regardless of whether you used white zinfandel, Riesling, Chablis, or ?
Nutrition Facts:

Calories 73.4, Fat 6.8, SaturatedFat 0.9, Sodium 0.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1

  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Roast New York Strip Loin With Garlic-herb Crust

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Food Processor , Bon Appétit , Anniversary , Beef , Winter , Lunch , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Herb , Roast , Paleo , Low Carb , Thyme , Christmas , Christmas Eve , Party , New Year's Eve , Sage

New York Strip Loin, Also Called Top Loin Of Beef, Is A Succulent, Elegant Roast. If You Want A Lot Of Leftovers (they Are Great For Sandwiches), Use A Seven-pound Roast And Multiply The Seasonings By 1 1/2. Either Way, Have Your Butcher Trim Some Of The Fat, Leaving About 1/4 Inch For The Best Flavor. With This As Your Entrée, Uncork A Cabernet Sauvignon.

Yield: Makes 10 servings

Number Of Ingredients: 7

  • With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
Nutrition Facts:

  • 1 tablespoon butter
  • 1/2 cup minced shallots (about 4 ounces)
  • 1 cup dry red wine
  • 3/4 cup ruby Port
  • 1 cup canned beef broth
  • 1 sprig fresh rosemary or 1/2 teaspoon dried
  • 1 tablespoon olive oil
  • 4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)
  • 3 tablespoons chilled and unsalted butter
  • 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

Beef Tenderloin Steaks With Port-rosemary Sauce

Bon Appétit , Beef , Herb , Summer , Low Carb , Christmas , Valentine's Day , Beef Tenderloin , Port , Red Wine , Washington , D.C.

Author: Jason Radlinger

A Quick And Easy Beef Tenderloin Steak Recipe With Port-rosemary Sauce. Can Be Prepared In 45 Minutes Or Less.

Yield: Serves 4

Number Of Ingredients: 12

  • Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
  • Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
  • Spoon sauce over steaks and serve.
Nutrition Facts:

  • 10 garlic cloves, peeled
  • 1/2 cup (packed) fresh mint leaves
  • 1/4 cup (packed) fresh parsley leaves
  • 1/4 cup fresh rosemary leaves (pulled from sprigs)
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons herbes de Provence*
  • 6 tablespoons olive oil
  • 3 1- to 1 1/4-pound well-trimmed racks of lamb (each with 8 bones)

Rack Of Lamb With Fresh Herbs And Garlic

Bon Appétit , Spring , Garlic , Herb , Roast , Lamb , Easter , Low Carb , Rosemary , Marinate , Low/No Sugar , Mint , Rack of Lamb

Author: Colin Cowie

Yield: Makes 6 servings

Number Of Ingredients: 8

  • Combine first 6 ingredients in food processor. Blend until garlic is finely chopped. Add 4 tablespoons oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Cover lamb and reserved herb paste separately and chill. Bring both to room temperature before continuing.)
  • Preheat oven to 450°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Place 1 lamb rack, meat side down, in skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Roast lamb until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer lamb to platter. Let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.
  • *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
Nutrition Facts:

  • Veal
  • 1/2 cup olive oil
  • 6 tablespoons fresh lemon juice
  • 1/3 cup chopped fresh Italian parsley
  • 3 garlic cloves, crushed
  • 1 tablespoon minced fresh rosemary
  • 6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
  • Topping
  • 3 tablespoons chopped fresh Italian parsley
  • 1 tablespoon grated lemon peel
  • 1 1/2 teaspoons minced fresh rosemary
  • 1 teaspoon minced garlic

Grilled Lemon-parsley Veal Chops

Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Wheat/Gluten-Free , Bon Appétit , Beef , Grill/Barbecue , Lemon , Parsley , Sugar Conscious , Dairy Free , No Sugar Added , Herb , Summer , Paleo , Low Carb , Backyard BBQ , Marinate , Veal

Yield: Makes 6 servings

Number Of Ingredients: 12

  • For veal:
  • Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  • For topping:
  • Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
  • Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
Nutrition Facts:

  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup dry red wine
  • 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
  • 2 large garlic cloves, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 8-ounce veal rib chops (3/4 to 1 inch thick)
  • Fresh rosemary sprigs

Grilled Veal Chops With Rosemary

Wheat/Gluten-Free , Bon Appétit , Spring , Low Carb , Rosemary , Broil , Veal

Yield: Makes 8 servings

Number Of Ingredients: 8

  • Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
Nutrition Facts:

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