Low-Carb Main Dish Recipes

A juicy, baked chicken recipe that INFUSES the chicken with the deep and complementary flavors of rosemary, garlic and lemon."

PREP TIME 20 Min
COOK TIME 50 Min
READY IN 1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 5 servings
US METRIC

About scaling and conversions

INGREDIENTS
1 (3 pound) whole chicken
1 cup unsalted butter, softened
1 lemon
3 tablesthingys minced garlic
5 cloves garlic
1/4 cup chopped fresh rosemary
5 sprigs fresh rosemary
salt to taste
ground black pepper to taste
1 teasthingy paprika

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.
Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.

"A festive, colorful salad with the fresh flavors of summer fruits and sliced BBQ pork dressed with a spicy honey balsamic vinaigrette. A tasty one-dish meal for summer!"

SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC

About scaling and conversions

INGREDIENTS
4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12-wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablesthingy salad oil
2 tablesthingys slivered, toasted almonds
salt and black pepper

Honey Balsamic Vinaigrette:
2 tablesthingys balsamic vinegar
2 tablesthingys honey
1/2 tablesthingy Dijon mustard
2 tablesthingys mayonnaise
1 teasthingy chili powder
1 teasthingy salt
1/2 teasthingy black pepper
3/8 cup salad oil

DIRECTIONS
For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
For each serving, toss 2 cups greens with 2 tablesthingys dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

Hummus is a pureed garbanzo bean dip with Middle Eastern origins. Serve with pita and an assortment of fresh vegetables. This is the secret combination straight from a Boston restaurant. Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores."

PREP TIME 10 Min
READY IN 10 Min
SERVINGS & SCALING
Original recipe yield: 2 cups
US METRIC

About scaling and conversions

INGREDIENTS
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teasthingy salt
2 cloves garlic, halved
1 tablesthingy olive oil
1 pinch paprika
1 teasthingy minced fresh parsley


DIRECTIONS
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Today's Simple Salmon Pasta Salad tastes great made with our flash-frozen fillet portions, or with our canned Wild Red™ Sockeye Salmon, which makes it even easier.



This light seasonal recipe couldn't be simpler or more healthful.



From a reductionist perspective - which is inherently presumptious given the state of nutrition science, but can help us plan a rounded, healthful diet - every ingredient in it offers beneficial nutrients and food factors.



Wild Salmon is a superior source of omega-3s, protein, and vitamin D (calcium, too, if you use our Traditional Wild Red canned Sockeye).
Wild Salmon, colorful vegetables, and spices all feature ample amounts of potent antioxidants.
Vegetables are rich in vitamins, minerals, and fibers, plus a variety of anti-cancer phytochemicals.
Pasta, which too often gets a bad rap, provides protein and brain-fueling carbs. And, if it is rinsed and chilled immediately after cooking, substantial amounts of its carbs convert to resistant starch, which stabilizes blood sugar.

Simple Salmon Pasta Salad

Makes 4 servings



1/2 lb rotini pasta

One (6 oz) wild Salmon portion (Sockeye, King, or Silver) OR one can (7.5 oz) Wild Red™ Sockeye Salmon (traditional, skinless-boneless, or no-salt-added)

1/4 cup ripe olives, sliced

1/8 large red, orange, or yellow bell pepper, thinly sliced

2 green onions, chopped

1 cup celery, thinly sliced

1 cup carrots, thinly sliced

2-4 tablesthingys organic extra virgin olive oil

2 tablesthingys red wine vinegar

1/4 teasthingy crushed organic oregano leaves

1/4 teasthingy sea salt (or to taste)

1/8 teasthingy organic black pepper or organic Lemon Pepper Seasoning



Broil or pan-cook thawed Salmon portion for 7-8 minutes. Or, scoop Salmon from can.
Break cooked or canned Salmon into 1-inch chunks.
Cook the pasta al dente, according to the instructions on the box, rinse with cool water, then set, covered, in the refrigerator to chill.
In large bowl, mix the pasta, Salmon, olives, bell pepper, carrots, celery and onion.
In a smaller bowl, combine the vinegar, oil, oregano, salt and pepper; mix well, then pour this dressing over the Salmon mixture, tossing gently.
Serve immediately (or cover, chill and serve later).

Grilled ginger salmon with mango-pineapple salsa
By Denise paz

Overall Rating


Description
savory sweet salmon dish

Ingredients
SALMON
4 salmon fillets
2 tbs fresh ginger
1 1/2 cups terriaki sauce
1/2 cup pineapple juice
2 tbs olive oil
2 tbs sesame seeds

MANGO-PINEAPPLE SALSA
2 mangoes diced
1 red bell pepper diced
1 cup pineapple diced
1/2 cup cilantro diced
2 tbs red onion diced

Directions
put salmon, ginger, terriaki sauce, pineapple juice, olive oil and sesame seeds in plastic sealed bag or container and marinate for 15 minutes. meanwhile combine mangoes, peppers, pineapple, cilantro and onion, set aside. drain salmon from marinade. grill salmon over medium heat for about 5 minutes per side of fillet depending on thickness. remove from grill and put on plate. sthingy salsa over salmon fillets. serve.

Prep Time: 20 Min
Cook Time: 15 Min
Total Time: 35 Min
Servings: 4

Orange Basil Shrimp Skewers
By Micah and Dina Bradley

Description
Grilled or baked shrimp skewers marinated and basted with an orange basil sauce.

Ingredients
1 pound medium shrimp, peeled and deveined
1 can frozen orange juice concentrate, thawed
3 TBSP papaya juice or pineapple juice
2 tsp cornstarch
1 bunch basil chopped
1 pound applewood smoked bacon

Directions
Preheat oven to 350F. Arrange bacon in a single layer on sheet pan lined with parchment paper. Bake for 5 minutes, set aside. In a medium sauce pan combine the orange juice concentrate, chopped basil, and the juice. Place the shrimp in a shallow baking dish and pour 1/2 of the orange juice mixture over the shrimp. Cover and put in the refrigerator to marinate, turning occasionally. Heat the other half of the orange juice mixture over low heat. Stir the cornstarch into a small amount of water to dissolve; add to orange juice mixture. Cook until thickened and keep warm until ready to serve. If the sauce thickens too much, add a little juice to thin to desired consistency. Wrap the shrimp with bacon (reserve the marinade) and put them onto skewers. Grill for 3-4 minutes on each side on medium heat until shrimp are pink, basting with the reserved marinade. Serve with the orange basil sauce. This dish can also be baked, just place skewers on baking sheet lined with parchment paper and cook at 350F for 4-5 minutes until shrimp are pink, turning once and baste with the reserved marinade.

Prep Time: 20 Min
Cook Time: 4 Min
Total Time: 24 Min
Servings: 4

Spicy Squash with Cheese and Tomatoes and Onions
By Betty Muela

Overall Rating


Description
A lovely blend of squash, cheese, tomatoes, jalapenos and onions in a creamy cheese sauce.

Ingredients
2 squash (any variety) diced
1/2 onion (yellow) diced
1 - 2 tomatoes sliced and diced
2 jalapenos sliced and diced
Monterey Jack Cheese - enough to cover the top of your sauce pan
1 tablesthingy of Butter
corn tortillas

Directions
Start by melting your butter first. Next, add your onions, tomatoes and jalapenos, and saute until onions are clear in color. Then add your squash and mix for a moment. Lastly, add your cheese and cover to let simmer until squash is cooked. When your spicy squash is cooked, you’re done. Heat some tortillas, add and serve

Prep Time: 5 Min
Cook Time: 20 Min
Total Time: 25 Min
Servings: 4

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Christine.....
P.S.. Love the new forum...