Low Carb Fajitas

Before you ask, yes, there is  in this recipe (I consider it the "secret ingredient") I got the idea years ago when I asked the cook in a Mexican restaurant about his great fajitas, so I feel I'm on safe ground. Skirt steak is traditional, but you can really use whatever beef you like, or boneless skinless chicken breast. I usually use green onions for grilling (you can get more for the same carbs, and more fiber) but regular onions if I'm making them in a skillet.

soy sauce

See Also

Super-Easy Guacamole

Low-Carb in Mexican Restaurants

Low-Carb Refried Beans

INGREDIENTS

• 1.5-2 lbs skirt steak or other beef or chicken easily cut into strips
• 1 medium onion, sliced, or 15 medium scallions (green onions) - same amount of carb!
• 2 large Bell peppers, sliced - two different colors is nice
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 1 teaspoon chili powder
• 2 Tablespoons oil
ADD TO SHOPPING LIST


SAVE RECIPE
View list
 - 

Saved recipes
Powered by 

• Prep Time: 20 minutes
• Cook Time: 10 minutes

• Total Time: 30 minutes
• Yield: 5 servings

PREPARATION

1. Combine soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of Tablespoons aside to toss with the vegetables.

2. Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it - you want to create a lot of short fibers, not a few long ones.) How to Cut Meat Against the Grain

3.

If cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

4. If grilling, remove from marinade and grill.

5. For cooking in a skillet (preferably regular, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to skillet to heat through.

6. Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.

Serves 5

Nutritional Information: Meat and vegetables, with 1.5 pound skirt steak and green onions, make 5 servings, each with 4.5 grams of effective carbohydrate and 2 grams of fiber (6.5 grams total carbohydrate), 28 grams of protein, and 307 calories per serving.

The marinade could add as much as 1 gram of carb (the whole recipe has 5 grams), but obviously most of it doesn't make it to the table.

Low Carb rustless Mushroom Quiche

Crustless Mushroom Quiche

Prep Time: 10 minutes

Total Time: 45 minutes

Serves: 6

Ingredients

• 2 cups mushrooms, sliced
• 1 onion, white, chopped
• 16 ounces spinach, chopped, frozen
• 1/2 cup bread crumbs, plain
• 2 cups milk, fat-free
• 1/2 cup egg whites
• 1/2 cup Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon Mrs. Dash^® Italian seasoning

Preparation:

• Preheat oven to 350°F.
• Lightly spray a large, nonstick skillet with cooking spray and heat over medium-high heat. Sauté mushrooms and onion until golden, about 3 minutes.
• Add spinach and cook about 4 minutes. Add bread crumbs, stir, and place into deep-dish quiche pan.
• Combine remaining ingredients in medium bowl and pour over vegetables in quiche pan.
• Bake for 35-45 minutes or until firm in center. Allow to stand for 5 minutes before cutting and serving.

French Toast Surprise

French Toast Surprise

Prep Time: 15 minutes

Total Time: 25 minutes

Serves: 4

Ingredients

• 8 slices bread, whole-wheat
• 1/4 cup cream cheese, fat-free
• 8 teaspoons fruit preserves, favorite flavor
• 2 eggs, large
• 2 fluid ounces milk, fat-free
• 1 tablespoon sugar
• 8 teaspoons almonds, slivered
• 4 strawberries, whole, fresh

Preparation:

• Spread one side of 4 slices of bread with 1 tablespoon of cream cheese.
• Spread one side of the remaining 4 slices of bread with 2 teaspoons of fruit preserves.
• Place bread with cream cheese and bread with preserves together in pairs.
• Beat eggs, milk, and sugar with a wire whisk until smooth; pour into a shallow bowl.
• Spray a griddle or a nonstick skillet with cooking spray; heat over medium heat.
• Dip each side of sandwich into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown.
• Place each sandwich on a serving plate. Sprinkle each with 2 teaspoons of almonds.
• Garnish each plate with a large strawberry, washed and sliced vertically almost to the stem, with the slices fanned out away from the stem.

Rib Rub Memphis Style

Ingredients

2 slabs pork loin baby back ribs, about 2 1/4 pounds each
Rib Rub #99 as needed (recipe follows)
Rib Rub #99:
3/4 cup Sugar In The Raw
1/2 cup salt
1/4 cup paprika
2 tablespoons finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
ADD CHECKED ITEMS TO GROCERY LIST
Directions

At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.

Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.

Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest.

Rib Rub #99:
Combine all ingredients, mix well, and store in an airtight container.

Makes about 1 1/2 cups

Baileys Tim Tam Cheesecake Balls - Conventional Method

Baileys Tim Tam Cheesecake Balls - Conventional Method

 

Prep time

15 mins

Total time

15 mins

 

Rich, creamy and oh-so-delicious! These 4 ingredient, no-bake Baileys Tim Tam Cheesecake Balls are the perfect gift for family or friends... or the yummiest little sneaky late night treat!

Author: Bake Play Smile

Serves: 20

Ingredients

• 2 X 165g packets white chocolate Tim Tam biscuits (or any white chocolate coated cookie)
• 225g cream cheese, softened
• 60ml Baileys Irish Cream liqueur
• 300g white chocolate, for dipping
• 50g melted milk chocolate for drizzling (optional)

Instructions

1. Crush white chocolate Tim Tams until they resemble fine crumbs.
2. Mix Tim Tam crumbs with the cream cheese and shot of Baileys Irish Cream liqueur.
3. Place into the fridge for 20 minutes to harden.
4. Roll into 1 inch sized balls and place on a tray lined with baking paper back into the fridge for a further 20 minutes.
5. Place white chocolate in microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
6. Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons to roll the balls around until they are completely coated.
7. Remove balls with the teaspoons and allow any excess chocolate to drip off.
8. Place back onto the baking paper lined tray.
9. Place into the fridge to set for 1 hour.
10. Drizzle with melted milk chocolate if desired.

Notes

Tim Tams are an Australian cookie made by Arnott's. If you are unable to buy them, you can substitute them with any other white chocolate coated cookie.
For something a little different, you could use Oreos in place of the Tim Tams (this will give you a beautifully dense chocolatey flavour).

Recipe by Bake Play Smile at http://www.bakeplaysmile.com/baileys-tim-tam-cheesecake-balls/

Zuppa Toscana

Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream, kale, and bacon to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste

Stuffed Cabbage

Stuffed Cabbage Rolls

 

Save Print

Prep time

30 mins

Cook time

60 mins

Total time

1 hour 30 mins

 

Author: Namiko Chen

Serves: 4 (12 cabbage rolls)

Ingredients

• ½ large onion
• 2 Tbsp. olive oil, divided
• 1 large head of cabbage (will need 12 cabbage leaves)
• 2 ½ tsp. kosher salt, divided
• 1 lb. (453 g) ground meat (preferably ¼ lb. pork and ¾ lb. beef)
• 1 Tbsp. all-purpose flour
• ½ Tbsp. butter
• Parsley for garnish

Seasoning for Stuffing

• 1 egg
• ⅓ cup (20 g) panko
• 2 Tbsp. milk
• ½ tsp. nutmeg
• Freshly ground black pepper

For Sauce

• 2 bay leaves
• 1 large garlic clove, minced
• 1 (14.5-oz, 411 g) can of diced tomatoes
• 1 Tbsp. white wine
• 1 cup (240 ml) chicken/vegetable stock

Equipment you will need

• 6 ¾ QT. oval Dutch oven or equivalent size pot
• 12 toothpicks
• Otoshibuta (drop lid)
  

Instructions

1. Mince the onion. With the knife tip pointing toward the root, thinly slice the onion within ½ inch off the base. Then slice the onion horizontally.
2. Then cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion.
3. In a frying pan, heat 1 Tbsp. olive oil on medium heat and sauté onion until softened, about 4 to 6 minutes.
4. Start boiling 2 QT (2L) water and add 1 tsp. salt when boiling. Remove the center core of the cabbage with a knife.
5. Completely submerge the whole cabbage and cook the cabbage until the leaves are pliable and started to peel off, about 5 minutes. Using kitchen tongs or a fork, peel off and take out loosen outer cabbage leaves from the pot.
6. Soak the cabbage leaves in iced water to stop the cooking process. Remove excess water from them with a salad spinner or pat dry with paper towel. Trim the tough, thick center vein at the base of each leaf (upside-down V shape). Alternatively, you can shave down this thick part. For a beginner cook, I recommend simply cutting it off.
7. Chop the thick veins into small pieces, which will be added to the stuffing.
8. In a large bowl, mix the meat, sautéed onion, and the chopped vein parts of the cabbage with your clean hands or a rubber spatula.
9. Add 1 egg, ⅓ cup panko, 2 Tbsp. milk, ½ tsp. nutmeg, 1 tsp. salt, and pepper.
10. Mix well until the mixture is sticky and combined. Cover with plastic wrap and keep in the refrigerator for 15-30 minutes (this step is optional; however, it helps to solidify fat, keep the meat juicy and prevent from drying out, and enhance and trap the umami flavor.).
11. Try to divide the mixture into 12 equal parts (I roughly divided into 8 first and adjusted the amounts later).
12. Put 1 Tbsp. of the flour into a fine sieve for dusting. Working with 1 leaf at a time, overlap the bottom of cabbage leaf where you see the upside down V-shape. Lightly dust the flour over the cabbage leaf. The flour helps the stuffing stick to the cabbage and acts as biding agent. Add the stuffing in the center of the bottom part of the cabbage leaf.
13. Starting with the stem end, roll the cabbage up tightly, tucking in the sides of the leaf as you roll.
14. Use one hand to pull the edge of the leaf and roll the fillings tightly toward the edge.
15. Insert a toothpick to seal and secure the edge so the roll doesn’t fall apart while cooking. Repeat with the remaining leaves and stuffing.
    
16. What if the cabbage leaf is broken? You can still use it. Use a smaller cabbage leaf to “patch” up and roll the fillings the same way.
17. In a large pot (I use 6 ¾ QT. oval Dutch oven), heat 1 Tbsp. of the olive oil on medium heat and cook 2 bay leaves and minced garlic until fragrant. Then stir in the diced tomatoes.
18. Reduce the heat to medium low. Add 1 Tbsp. white wine, ½ tsp. salt, and freshly ground black pepper, and bring it to simmer on medium heat.
19. Place the cabbage rolls side by side in rows, seam side down, in the pot. If there are open spaces, stuff the leftover cabbage in the opening so the cabbage rolls won’t move around while cooking. Pour 1 cup of chicken/vegetable broth.
20. Place Otoshibuta (drop lid) on top of the cabbage rolls. If you don’t have a drop lid or your pot is not round, you can make it with aluminum foil (see how to make it here). Cover to cook on medium heat. After boiling, lower the heat to medium low heat and simmer for 30 minutes. Add ½ Tbsp. butter to give it a little shine and more flavor.
21. When you are ready to serve, carefully pick up the stuffed cabbage roll with kitchen tongs and put in a serving dish. Remove the toothpick and pour the sauce on top. Garnish with parsley and serve.