It doesn’t matter if you are keeping track of your carbs or not, these chops are wonderful! At least, my hubby thinks so!
1-1/2 pounds boneless pork loin chops, sliced thin
4 tablespoons butter
1 small onion, sliced
1 clove garlic, crushed
8 ounces sliced mushrooms
1 can quartered artichoke hearts, drained
1/2 cup chicken broth
2 teaspoons Dijon mustard
1. Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat. Brown the meat on both sides, about 4 minutes per side; transfer to a plate and keep warm.
2. Add the remaining butter to the skillet; add the onion, garlic and mushrooms. Sauté until the onion and mushrooms are limp. Add the artichokes, chicken broth and mustard; stir to dislodge the tasty brown bits on the bottom of the skillet. Return the pork chops to the skillet; cover and simmer for about 5 minutes. Serve the chops with the vegetables spooned over the top.
Makes 4 servings each with 6 grams of carbohydrates and 2 grams of fiber for a total of 4 usable carbs and 25 grams of protein.
Some of my family members have recently decided to try the low-carb diet* for weight loss. I am, of course, always trying to come up with new food ideas to help them reach their weight loss goals and also add some extra taste appeal to their diets. This recipe turned out to be a delicious success!
1 (13.5 ounces) can artichoke hearts, drained and chopped
1 cup mayonnaise
1cup grated Parmesan cheese
1 clove garlic, crushed (can use 1 teaspoon jarred, chopped garlic)
1. Preheat the oven to 325 degrees F.
2. Mix first 4 ingredients together in a medium mixing bowl until well blended.
3. Pour the mixture into a small, oven-proof casserole, sprinkle a little paprika over the top. Bake for 45 minutes. Serve hot with pepper strips, cucumber rounds, celery sticks, low-carb fiber crackers or pork rinds.
Makes 4 servings each with 3 grams of carbohydrates and 1 gram of fiber for a total of 2 grams usable carbohydrates and 10 grams of protein. (This analysis does not include vegetables or crackers).
* You don’t have to be eating a low-carb diet to enjoy this wonderful dip! Try it with your favorite dipping vegetables, chips or crackers.
Whether you serve this delicious Betty Crocker French toast recipe for breakfast or for brunch, it is sure to be a winner with family and friends alike!
8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
1 cup milk
2-1/2 cups real maple syrup
1 teaspoon rum extract
6 ripe bananas, cut into 1/2-inch slices
1 cup chopped pecans
1. Spray bottom of 13×9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
2. Heat oven to 350 degrees F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
3. Meanwhile, in medium microwaveable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
4. Sprinkle banana slices and pecans evenly over bread, drizzle with warmed syrup mixture. Serve immediately. Makes 8 servings.
Welcome your family home for dinner with this delicious full-flavored beef stew! You won’t have to heat up the house because it all cooks in your slow cooker! Ummmm!
1-1/2 pounds boneless beef bottom round, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tablespoons cooking oil
1 (10-1/2 ounces) can condensed French onion soup
1 cup dry red wine
2 garlic cloves, minced
1 teaspoon dried Italian seasoning, crushed
3 cups mushrooms, cut in half
3 medium carrots, cut into 2-inch pieces
1 cup frozen small whole white onions
1/4 cup water
1. Sprinkle the beef with the black pepper and coat with 2 tablespoons of the flour. Heat the oil in a large skillet over medium-high heat; add the beef and cook until browned, stirring often. Transfer cooked beef to a 3-1/2-quart slow cooker.
2. Add the soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions. Cover and cook on Low for 10 to 12 hours or on High for 4 to 5 hours or until the meat is fork-tender.
3. In a small bowl, combine the remaining flour and water until smooth; stir into the beef mixture in slow cooker. Turn heat to High; cover and cook for 15 minutes or until slightly thickened. Makes 6 servings.
We enjoy these “light as air” garlic and herb flavored popovers with just about any dinner I serve. The batter will be very thin but that’s the way it is supposed to be!
1-1/2 cups 2% milk
1-1/2 cups all-purpose flour
1 tablespoon melted butter
1/2 teaspoon salt
1 garlic clove, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
Preheat the oven to 450 degrees F. In a medium mixer bowl, combine the milk, flour, butter and salt. Beat at medium-high speed of mixer until blended. Add the eggs 1 at a time, beating after each addition, just until smooth.
Stir in the garlic, thyme and parsley. Fill 12 greased muffin cups 3/4 full. Bake for 15 minutes at 450 degrees F. Reduce the heat to 350 degrees F. and bake an additional 15 to 20 minutes or until golden brown. Makes 12 popovers.
I discovered this recipe in an old church cookbook and decided to try it. I made a few minor modifications that I thought would make it even better than it sounded. This recipe makes a lot, so I divided it into two casseroles and shared one with my son Jason and his wife Christy. I got raving reviews from both of them as well as my husband Ralph. Looks like this one will be a family favorite!
6 ounces wide egg noodles (1/2 of a 12 ounce package)
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell peppers
3/4 cup chopped celery
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1-1/4 cups beef broth (can be made from bouillon)
1 (6 ounce) can tomato paste
1 (15.5 ounce) can black beans, rinsed and drained
2 (2.25 ounce each) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1. Cook the noodles according to the package directions; drain.
2. Meanwhile,in a large skillet over medium-high heat, cook the beef, onion, bell pepper and celery until the meat is browned and the vegetables are tender (about 15 minutes); drain. Stir in the tomatoes and green chilies, beef broth, tomato paste, beans, olives, cooked noodles and 3/4 cup of the cheese.
3. Transfer mixture to a 9 x 13-inch baking dish or two (8 x 8-inch each) baking dishes. Sprinkle the remaining 3/4 cup of the cheese on top of the larger casserole or divided between the two smaller casseroles. Cover with foil and bake at 350 degrees F. for 50 minutes or until hot and bubbly. The 9 x 13-inch casserole makes 8 to 10 servings, each 8 x 8-inch casserole makes 4 to 5 servings.
A delicious alternative to French-fried potatoes! All the flavor you need without all the fat you don’t need! This recipe is perfect for using up left-over boiled or baked potatoes!
1 teaspoon olive oil
2 small all-purpose potatoes, cooked and cubed
1 garlic clove, minced
1 teaspoon grated Parmesan cheese
pepper to taste
1.In a medium skillet, heat the oil. Add the potatoes and garlic; cook, stirring constantly 5 minutes or until the potatoes are lightly browned.
2.Remove from the heat and sprinkle with the cheese, and pepper. Makes 2 servings.
Per Serving: 123 calories, 3 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 21 mg Sodium, 23 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 23 mg Calcium.