Marvelous Recipes

Who says eating low-carb has to be boring? These delicious tender pork chops and hearty vegetables are brimming with taste tantalizing Italian flavor!

1/2 head cabbage, cut in wedges
1 medium onion, sliced
6 lean boneless pork chops
1 tablespoon dried Italian seasoning
2 cups no-sugar added spaghetti sauce
Grated Parmesan cheese, optional

1. Put the cabbage and onion in a 5-quart slow cooker; arrange the pork chops on top of the vegetables. Sprinkle Italian seasoning over the chops; pour the spaghetti sauce over all.

2. Cover the slow cooker and cook on Low for 6 hours. Serve with the sauce spooned over the chops and vegetables. Sprinkle with the Parmesan cheese, if desired.

Makes 6 servings each containing approximately 3 net carbs.

Emily

I have been experimenting for the past few weeks trying to come up with a “good tasting” low-carb pancake recipe. This is the best one I have come up with so far. They are not the same as the original high-carb pancakes but I think they taste really good and they are incredibly easy-to-make. I serve them hot off the griddle topped with butter and sugar-free maple syrup with a couple of slices of crisp cooked bacon on the side.

2 eggs
1/3 cup heavy whipping cream
1/4 cup + 2 tablespoons water
1 teaspoon vanilla extract
1/2 cup soy flour*
3 tablespoons Splenda
1 tablespoon oat bran**
1/4 teaspoon baking powder

1. Preheat a greased griddle or skillet over medium heat.

2. Put all the ingredients in a blender or food processor. Pulse for 15 seconds; stop and scrape sides with a rubber spatula. Pulse for an additional 15 seconds or until well blended.

3. Spoon 2-3 tablespoons pancake mixture onto a greased hot griddle or skillet; cook 1 to 2 minutes on each side.This recipe makes about 12 pancakes each containing about 1 carb.

*Watch them carefully since soy flour tends to burn quicker than regular flour. Making the pancakes small enables you to turn them easier.

**If you do not have oat bran on hand simply put some dry oatmeal in your blender or food processor and process a few seconds on pulse setting.

Emily

Put this recipe together in the morning and you’ll have a delicious dinner on the table in a matter of minutes!

6 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 small onion, sliced
2 ribs celery, sliced
1 green bell pepper, cut into strips
1 medium head cabbage, cut into eights
2 cloves garlic, crushed
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 bay leaves, crumbled
1/2 cup chicken broth

1. In a large skillet, over medium-high heat, brown the chicken on both sides in the oil and butter; remove to a plate and set aside.

2. Drain accumulated fat in skillet, reserving 2 tablespoons; add the onion, celery and green pepper. Sauté vegetables until slightly golden in color; transfer to the slow-cooker.

3. Arrange the cabbage over the vegetables; top with the chicken breasts.

4. Combine the garlic, rosemary, thyme, basil, bay leaves and chicken broth in a small bowl; pour over the chicken. Cover the slow cooker and cook on Low for 6 to 7 hours. Makes 6 servings. Each serving contains 36 grams of protein and approximately 4 net grams of carbohydrates.

Yes, you read that right! I felt the same way the first time I found this recipe but I have since learned that this is really good! For all you low-carb dieters who are missing those cheese-flavored snacks, this is the treat for you! But you don’t have to be on a low-carb diet to appreciate this decadent snack!

Nonstick cooking spray
1 to 2 tablespoons olive oil
1/2 to 3/4 cup shredded Cheddar, Jalapeño Jack or Monterey Jack cheese

1. Spray a small, heavy bottomed, nonstick skillet with cooking spray; place over medium-high heat.

2. Add the oil and then the cheese. The cheese will melt, bubble and spread to fill the bottom of the skillet.

3. Let the cheese fry until it is crisp and brown around the edges. Use a thin spatula to lift up an edge; if the cheese is well browned, flip it over and fry the other side until it is also well browned.

4. Remove from the skillet and drain on paper towel; allow it to lie flat to cool. Break it into pieces and it is ready to eat.

This makes 2 servings, each containing 1 gram of carbohydrate, no fiber and 11 grams of protein.

Emily

A delightful combination of steamed cauliflower, creamy Swiss cheese and spicy pork sausage! This makes a great main dish or you can serve it as a side with your favorite meat.

1 (16 ounces) package frozen cauliflower
1 (8 ounces) package cream cheese, softened
1/2 pound bulk pork sausage, cooked, drained and crumbled*
Salt & Pepper (to taste)
4 ounces Swiss cheese, thinly sliced
4-5 slices bacon, cooked crisp and crumbled

1. Preheat oven to 350 degrees F. Microwave or steam the cauliflower until tender; mash with a potato masher until smooth. Add the cream cheese, sausage, and salt and pepper to taste.

2. Spread 1/2 the cauliflower mixture into bottom of a 2-quart casserole; top with 1/2 the cheese. Add the remaining cauliflower mixture and top with the remaining cheese; sprinkle top with the crumbled bacon. Bake 30 minutes or until hot and bubbly.

Makes 6 servings, each containing 5 grams of carbohydrates and 2 grams of fiber for a total of 3 grams of usable carbohydrate and 13 grams of protein.

* If your family is not fond of sausage, you may substitute lean ground beef for the sausage.

Emily

A yummy, easy way to dress up everyday chicken. Put it together in the morning in your slow cooker and dinner is on the table in a jiffy!

1-1/2 pounds boneless, skinless chicken breasts*
2 tablespoons olive oil
1/2 cup dry white wine
1 tablespoon lemon juice
1 teaspoon chicken bouillon concentrate
2 teaspoons dried thyme
1 clove garlic, crushed
1/4 teaspoon pepper
1 (13 ounce) can artichoke hearts, drained
1 tablespoon corn starch
3 tablespoons water

1. In a large heavy skillet, brown the chicken in the oil over medium-high heat until golden on both sides. Transfer to a slow cooker.

2. In a small bowl, combine the wine, lemon juice, bouillon, thyme, garlic and pepper; blend well. Pour mixture over chicken; place artichokes on top. Cover and cook on Low for 6 hours.

3. With a slotted spoon, remove the chicken and artichoke hearts. In a small bowl, combine the corn starch and water; stir into liquid in slow cooker; cook until slightly thickened. Return chicken and artichoke hearts to slow cooker and stir into the sauce. Makes 4 servings, each with 7 grams of usable carbohydrates.

* You may use boneless, skinless chicken thighs in place of the chicken breasts, if desired.

You can serve this just as it is or over rice or pasta. Carbohydrate count will be higher if using rice or pasta.

Emily

This recipe is from Dana Carpender’s “500 Low-Carb Recipes” cookbook. This is an extra easy-to-make recipe that delivers tender, tasty chicken that even the carb-eaters in your family are sure to enjoy!

4 tablespoons butter
1/2 cup Splenda
1/4 cup spicy brown mustard
1 teaspoon salt
1 teaspoon curry powder
1 cut-up broiler fryer (I used 4 boneless skinless chicken breasts)

1. Preheat the oven to 375 degrees F.

2. Melt the butter in a shallow roasting pan. Add the Splenda, mustard, salt and curry powder and stir until well combined.

3. Roll the chicken pieces in the butter mixture until coated, then arrange them skin side up (meaty side-up if using chicken breasts) in the pan. Bake for 1 hour.

Yield: 4 servings, each with 5 grams of carbohydrates, a trace of fiber and 44 grams of protein.

Emily

My  hubby said these were some of the best chops he had ever eaten. They are simple and quick-to-fix, so you can have dinner on the table in a hurry!

4 (4 oz each) boneless pork loin chops
1 tablespoon spicy Montreal steak seasoning
2 tablespoons canola oil
1/4 cup water
1-1/2 tablespoons Worcestershire sauce
1-1/2 tablespoons balsamic vinegar
1-1/2 tablespoons soy sauce
1-1/2 teaspoons calorie free sweetener (Splenda)

Sprinkle both sides of pork chops with the steak seasoning. Heat a large skillet over high heat until hot; add oil. Place chops in hot oil, reduce heat to medium-high and cook chops 4 minutes on each side or just until done, (do not over-cook or the meat may be tough). Remove chops from the skillet; set aside and keep warm.

In a small bowl, combine the remaining ingredients; add to the drippings in the skillet. Cook over medium-high heat until mixture is reduced to about 1/4 cup, scraping bottom and sides of skillet to loosen brown bits. Serve over pork chops. Makes 4 servings each containing 1.9 grams carbohydrate.*

* I have included the carbohydrate count for all you low-carb dieters but the carb-eaters in your family will also enjoy these delicious chops.

Emily