Slow carb recipes

These are some of my new recipes that I have been working with for my slow carb journey. I'm still tweaking the details of many of these recipes and trying to make them my own.  I will continue to update these as well as upload more. ENJOY!

Egg fu young

6 eggs beaten, 1 cup flinely sliced celery, 1 onion finely chopped, 1 cup bean sprouts, ½ cup diced mushroom, 2 carrots finely chopped, 2 green onions sliced, 1/2 cup chopped cooked chicken breast, 1 tsp salt and pepper

Sauce: 1 tsp chicken bouillon, 1 ½ cups hot water, 2 Tbs soy sauce, 6BS cold water 1 ½ Tbs corn starch

Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.

Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.

To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

Chicken Tortilla Soup

INGREDIENTS: 1 cup dried pinto beans, 1/2 cup dried white beans, 1/2 dried red beans, 2 large chicken breasts, 1 can diced tomatoes, 2 green peppers (pasilla or Anaheim) chopped, 1 large red pepper chopped, 1 onion chopped, 2 Tbs chicken bouillon, 1 Tbs cumin, 1 tsp chili powder, 1 tsp salt, 3 cloves garlic minced- Combine all ingredients in a slow cooker, cover completely with water and cook on low for 8 hours. Shred chicken breast. Add 1 can of corn, drained and rinsed.  Chop one summer squash and add to soup, these will act as your "tortilla strips." Taste soup, you may need to add salt and pepper if needed. Garnish with diced avocado, chopped cilantro and sliced green onion.

Taco roll ups

INGREDIENTS: 3 lbs ground turkey 2 packets of taco seasoning 2 cans of black beans (pinto, refried, or whatever beans you like) 1-2 cans of whole kernel corn (yellow or white) Several lettuce leafs Guacamole, salsa (optional)

DIRECTIONS: 1. Brown ground turkey, add taco seasoning, and stir for a few minutes. 2. Add black beans (drained) and corn (drained). 3. Mix it all together. 4. Roll it up in a lettuce leaf and eat like a taco, or eat it on top of the lettuce like a salad.

White chicken chili

INGREDIENTS: 1 Tbsp olive oil 2 med onions (chopped) 4 cloves garlic (minced) 2 4-oz cans chopped green chilies or 6 grilled green chilis (if you have time and you value flavor) 4 cups cooked chicken (chopped up) 2 tsp ground cumin 1.5 tsp dried oregano (crumbled) ¼ tsp cayenne or crushed red pepper 3 16-oz cans, Great Northern beans (drained and rinsed) 6 cups chicken broth Salt, pepper

DIRECTIONS: 1. Heat oil in large heavy pot to medium/high. 2. Add onions. Sauté until translucent (about 10 minutes). 3. Add garlic, chilies, chicken, cumin, oregano, and hot pepper. Sauté for 2 minutes. 4. Add beans and chicken broth. 5. Bring to a boil, reduce heat, and simmer for 2 hours or longer. 6. Add salt and pepper to taste.

Sheppard’s pie

INGREDIENTS: 1 head cauliflower 4 Tbsp butter 1–3 Tbsp cream (optional) Salt & pepper taste 3 Tbsp olive oil 1 medium onion, chopped 1 cup frozen organic peas & carrots, thawed ¾ cup frozen organic green beans, thawed 1 lb ground grass-fed beef or bison 1 Tbsp coconut flour or almond flour ¾ cup beef stock or broth 1 Tbsp chopped fresh thyme or 1 tsp dried 1 Tbsp chopped fresh rosemary or 1 tsp dried

Preheat oven to 400°F. Break the cauliflower into chunky pieces and steam until just tender. Put in the food processor with 2 Tbsp butter and process until smooth. Add salt & pepper. Optional: Add cream 1 Tbsp at a time until smooth but still fairly thick. Set aside. Heat oil in a skillet over medium-low heat. Add onion and sauté several minutes until soft. Add beef and cook for about 5 minutes, stirring to break up the meat so it browns evenly. Add peas, carrots and green beans and cook another five minutes. Stir in the coconut flour. Add broth and herbs and reduce the heat to low and simmer, stirring occasionally, for about 5 minutes. Remove from skillet and put into a 9-inch pie pan. Spread the cauliflower over the top. 4. Scatter 2 Tbsp of butter cut into small pieces on top of the cauliflower. Bake 30–35 minutes.

Stuffed peppers

INGREDIENTS: 2 lbs ground meat (or a combination of whatever you would like) 4 large green peppers 1 large onion 2 carrots 4 cloves of garlic ½ head of cauliflower 6 ounce can of tomato paste 1 Tbsp dry oregano 1 Tbsp dry or fresh tarragon Salt and pepper to taste

Cut the tops of the peppers and clean the seeds out. Arrange peppers in the CrockPot standing up and make sure they fit securely. Finely chop onion, carrots, garlic and cauliflower in the food processor or by hand. In a big bowl, combine ground meat(s), chopped vegetables, seasonings, and tomato paste. Add salt and pepper. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover, and cook on low for 8–10 hours. If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1–2 hours.

Pot roast

INGREDIENTS: 1 chuck or rump roast 1 can beef broth 1 can French onion soup 1 can beef consommé. Put roast in Crockpot, and turn heat to low. Pour the three cans over the roast. Cook on low for about 8 hours. Remove roast and let rest 20 minutes before slicing. Reserve dripping for gravy.

Greek Lasagna

INGREDIENTS: 1 lb ground beef, 2 cans crushed tomatoes, 1 onion, garlic, oregano, Italian seasoning, salt and pepper (sauce)

2 zucchini sliced length wise, 1 eggplant sliced, 2 summer squash cut lengthwise.  Grilled with a little oil, garlic salt and pepper.

Directions: layer all ingredients in a baking pan and bake at 375 for 30 minutes