On 2/24/2015 Vamp said: On 2/24/2015 winamac1 said: My low-carb recipes are just to make grilled chicken or fish and steamed veggies. Some may be too bored with that though, LOL.
That's pretty much what I do: lean protein + lots of veggies. Eliminate rice, potatoes, bread, etc.
Instead of sandwiches, try lettuce wraps. You can fill romaine lettuce leaves with anything: taco filling, tuna, lunch meats, cheeseburgers, etc. You can also use sliced cucumbers to make sandwiches instead of bread, either little round mini-sandwiches or cut them lengthwise, scoop out the seeds, and make "boats" filled with tuna or egg salad or lunch meat.
Use spaghetti squash instead of pasta. Just bake it, scoop out the insides, and put your favorite pasta sauce on it.
Also go for soups, just omit the pasta, potatoes, or rice. You can substitute cauliflower for potatoes in things like chowders.
Here's a recipe we like:
CRAB-STUFFED PORTOBELLO MUSHROOMS
Ingredients
4 large Portobello mushrooms
1 can crab meat
3 spring onions, thinly sliced
1 small stick of celery, finely diced
butter
1/8 tsp. thyme
1/8 tsp. oregano
1/8 tsp. Old Bay Seasoning
black pepper
3 + 2 Tbsp grated Parmigiano cheese
4 Tbsp mayonnaise
1 tsp lemon juice
2 Tbsp fresh parsley, finely chopped
paprika
Directions:
Pre-heat the oven to 350F.
Wipe the mushrooms with some damp kitchen towel to remove any dirt. Using a very sharp knife, cut off the mushroom stems and some of the gills to make a hollow in the center of each mushroom. Finely chop the stems and gills and reserve for later.
Heat the butter in a frying pan and add the spring onions and celery. Sautée gently for 3 or 4 minutes, until the celery just begins to soften. Add the chopped mushroom stems and gills and cook for another minute or so, then remove from the heat.
In a separate bowl, shred the lumps of crab meat, then add the thyme, oregano, Old Bay and pepper and mix well. Add the contents of the frying pan, mayonnaise, lemon juice, parsley and 3 Tbsp of Parmigiano and mix well. Spoon a quarter of the crabmeat mixture into each of the Portobello mushrooms. Top with the remaining Parmigiano and sprinkle each mushroom with a little paprika. (If making in advance, you can cover the mushrooms with saran wrap at this point and refrigerate until needed.)
Cover a baking tray with aluminium foil and brush with a little olive oil. Place the mushrooms (topping side up) on the foil and bake for 15 minutes. Turn the grill on for the last few minutes to melt the cheese topping. Serve hot.
Num-Num! That sounds delicious. Thanks for sharing this recipe. I will probably use the smaller mushrooms that they have at Costco to make this dish to make it look like the stuffed mushrooms a local restaurant serves.
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