Low carb meals are viewed as diets where dinners comprise of 15 grams or less of carbs per serving. Well known low-carb abstains from food incorporate Atkins, paleo, Whole30 and keto. Whether you’re embracing a low carb diet for weight reduction or a basic condition, it’s essential to comprehend that not all carbs are made equivalent and that a low-carb diet doesn’t mean a zero-carb diet. Carbs come in basic and complex structures. Straightforward carbs are separated rapidly by the body for energy and will more often than not be found in exceptionally handled food varieties like treats and wafers that don’t contain a lot of fiber, nutrients or minerals. Complex carbs take more time to process and are a fundamental piece of a good dieting plan.

Complex carbs will quite often be higher in fiber, nutrients and minerals your body needs. A few instances of complex carbs to add to your low-carb diet are non-dull vegetables like greens, avocado and tomatoes and non-tropical organic products like berries, citrus and stone natural products. Remember to incorporate wellsprings of protein (lean meats, eggs, nuts and seed) and sound fats (plant-based oils, avocado, and low-fat dairy) to balance a solid low-carb eating plan. A decent spot to begin? These chicken “enchiladas” made with zucchini strips rather than tortillas — a straightforward hack that slices the carb build up to only 10 grams for each serving.

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Low carb meals

Low Carb Meals Menu Planning and One-Dish

In the vast majority of the dishes, the biggest source of carbohydrates is vegetables. We can agree that this is the healthiest possible source of carbohydrates, no? Vegetables, however, are more than that— they are the most flavorful source of carbohydrates in our diet, and by cooking our very low-carb proteins with a variety of vegetables, we can create a widely varied, delicious, exciting low-carb cuisine. However, this will sometimes mean that your carbohydrate allowance for a given meal is completely used up by the vegetables in your soup or skillet supper. This, then, becomes a classic one-dish meal, and a beautiful thing it is.

What might be said about Low Carb Meals eating Family?

Low Carb Meals No great explanation not to serve a sugar food as an afterthought, in the event that your family will be deprived without it. Nonetheless, I should say that a large number of the fastest, most straightforward carb side dishes — moment pureed potatoes, speedy cooking rice, whack-em-on-the-counter rolls and rolls — are comparably handled and supplement

Exhausted as they can be and are likewise among the carbs with the most noteworthy, most obliterating glucose influence. Better to serve entire wheat pita bread; corn or entire wheat tortillas; one of the less harming pastas (Jerusalem artichoke pasta, broadly accessible at wellbeing food stores, has a generally humble glucose effect and tastes like “standard” pasta); or potatoes you’ve cut into wedges, sprinkled with olive oil, and broiled in your toaster for around 15 minutes at 400°F (200°C, gas mark 6). On the off chance that your family loves rice, indeed, earthy colored rice is gigantically better than white rice, not to mention Minute Rice, however it’s not what one would consider a low carb meal. Nonetheless, it warms wonderfully in the microwave. You could make a decent size pot of it over the course of the end of the week, stash it in the cooler, and use it later in the week. At the point when you want it, simply spoon out whatever amount of your family will require for the current feast, put it in a covered microwaveable holder with a tablespoon (15 ml) or so of water, and nuke it on 70% power for a couple of moments.

In any case, that’s what the fact is in the event that your family just demands a concentrated starch, serve it as an afterthought. Also, on the grounds that you love them, make it one of the less handled, less harming carbs.

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Appliances for low carb Meals

low carb Meals There are a few kitchen appliances that you’ll use over and over to make the recipes in this book. They’re all quite common, and I feel safe in assuming that the majority of you have most, if not all, of these appliances.

A microwave oven. Surely everybody is clear by now on how quickly these both thaw and cook all sorts of things. We’ll use your microwave over and over again to cook one part of a dish while another part is on the stove—to heat a broth, steam a vegetable, or cook the bacon that we’re going to use as a topping.

It is assumed in these recipes that you have a microwave oven with a turntable; most of them have been made this way for quite a while now. If your microwave doesn’t have a turntable, you’ll have to interrupt whatever else you’re doing and turn your food a few times during its microwaving time to avoid uneven cooking.

Also, be aware that microwaves vary in power, and my suggestions for power settings and times are therefore approximate. You’ll learn pretty quickly whether your microwave is about the same power as mine or stronger or weaker.

One quick note about thawing things in the microwave: If you’re coming home and pulling something right out of the freezer, you’ll probably use the

 Microwave to thaw it, and that’s fine. However, if you can think of what you’d like to eat ahead of time, you can thaw in the fridge or even on the counter. (Wrap things in several layers of old newspaper if you’re going to be gone for many hours and the day is warm. This will help keep things from going beyond thawing to spoiling.)

A good compromise is to thaw things most of the way in the microwave and then let them finish at room temperature. You retain more juices this way, but sometimes there’s just no time for this.

A blender. You’ll use this, or a stick blender, once in a while to puree something. You could probably use a food processor, instead. For that matter, while I use a standard-issue blender with a jar, there’s no reason not to use one of those hand-held blenders.

A food processor. Chopping, grinding, and shredding ingredients by hand just doesn’t fit into our time frame in many cases. If you don’t yet own a food processor, a simple one that has an S-blade, plus a single disc that slices on one side and shreds on the other, shouldn’t set you back more than $50 to $75.

An electric tabletop grill. Made popular by former Heavyweight Champion George Foreman, these appliances are everywhere. Mr. Foreman’s version is quite good, but you can buy a cheaper version for all of 20 bucks. The burger chapter of this book assumes you have one of these appliances, but you can cook your burgers in a skillet instead or in some cases under the broiler. However, since these methods don’t cook from both sides at once, you’ll spend a few more minutes cooking this way than you would with the grill.

A slow cooker. What, I hear you cry, is a slow cooker doing in a book of fast recipes? Answering reader demand, that’s what! I’ve gotten bunches of requests for slow cooker recipes from readers. Obviously, none of the slow cooker recipes will be done in 15 minutes. Instead, they require 15 minutes or less prep time, and that’s including both the time to assemble the ingredients in the pot and the time to finish the dish and get it on the table when you get home.

If you don’t have a slow cooker, consider picking one up. They’re not expensive, and I see perfectly good ones all the time at thrift shops and yard sales for next to nothing. Keep your eyes open.

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Low Carb Meals


There are just a few techniques that will help you get these recipes done in 15 minutes or less.

The Tilted Lid. Many of these recipes are cooked in a skillet. Covering the skillet will speed up cooking, but it also holds in moisture, which is not always

 What we want. Therefore, I sometimes use the “tilted lid” technique: I put the lid on the skillet but tilt it slightly to one side, leaving about a 1/2-inch (1.3 cm) gap. This allows steam to escape, while still holding some heat in the pan. When I refer in a recipe to putting a “tilted lid” on the pan, this is what I mean. This is a good technique to use any time you want to speed up a skillet recipe without holding in moisture.

Pounding Meat. It takes only a half a minute or so to beat a boneless, skinless chicken breast or a piece of pork loin until its 1/2-to 1/4- (13 to 6 mm) inch thick all over, and it cuts a good 5 to 10 minutes off the cooking time—a worthwhile tradeoff. Pounding meat is very easy to do. You just put your chicken breast or piece of pork loin or whatever in a heavy zipper-lock plastic bag, press out the air, and seal it. Then, using any heavy object—a hammer, a dumbbell, or an actual meat-pounding device—you pound the sucker all over with barely controlled ferocity (you want to use a tiny bit of control, or you’ll pound right through it) until it’s a thin sheet of meat. This technique also tenderizes the meat nicely. Once you’ve done this a time or two, you’ll wonder why you haven’t been doing it all along.

Guar or Xanthan Shaker. You’ll find a description of these ingredients a little further on—they’re thickeners, and they’re very useful for replacing flour and cornstarch in gravies and sauces.

In 500 Low-Carb Recipes, I recommended always putting guar or xanthan through your blender with part of the liquid to be thickened, so you could avoid lumps. You may now happily forget that technique. Instead, acquire an extra salt shaker and fill it with guar or xanthan. This will live next to your stove. Whenever you want to thicken a dish, simply sprinkle guar or xanthan over the top of the dish to be thickened, a little at a time, stirring madly all the while (preferably with a whisk). Stop when the dish is just a little less thick than you’d like it to be, as these thickeners will thicken a little more on standing. This works nicely, is worlds easier than transferring stuff into the blender, and doesn’t leave you with a blender to wash!

Ice Cube Preservation. This isn’t a cooking technique, it’s a money-saving technique. A lot of these recipes call for small quantities of things which, in large quantities, would make the dish too high-carb for us—1/2 cup (123 g) of spaghetti sauce, 1/4 cup (60 g) of canned crushed pineapple, 2 tablespoons (32 g) of tomato paste, that sort of thing. I don’t know about you, but I’m not about to let the leftovers of those ingredients grow fur in the back of my fridge, only to be thrown away. So I spoon the remainder of the contents into ice cube trays, freeze the resulting spaghetti sauce cubes or pineapple cubes or whatever, pop ’em out, and store ’em in zipper-lock bags in the freezer. That way, the next time

I want to use that ingredient, I can thaw just the little bit I need.

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Convenience Foods

In this book, I have made more liberal use of convenience foods than I normally do. As to the availability of these ingredients, I figured if I could get it in Bloomington, Indiana—a southern Indiana town of 65,000 people—it would be available to a majority of my readers, at least in the United States. You will find that these recipes call for all of the following.

Bagged salad. Where in 500 Low Carb Meals Recipes I would have told you to shred half a head of cabbage, in this book I tell you to use bagged coleslaw mix. Instead of washing fresh spinach (which can often take three or four washings), I’ve used bagged baby or triple-washed spinach. Mixed greens, European blends

All kinds of bagged salads

Bottled salad dressings. I’ve used bottled vinaigrette, ranch, and Italian, blue cheese, and Caesar dressings in these recipes. These varieties of salad dressings are pretty reliably Low Carb Meals, but read the labels to find the brand with the lowest carb count. And this may be just my bias, but I think Paul Newman’s salad dressings are excellent.

Chili garlic paste. This is actually a traditional Asian ingredient, consisting mostly, as the name strongly implies, of hot chilies and garlic. This seasoning saves lots of time when we want a recipe to be both hotly spicy and garlicky. Chili garlic paste comes in jars and keeps for months in the refrigerator. It’s worth seeking out at Asian markets or particularly comprehensive grocery stores.

Crushed pork rinds. You can make crushed pork rinds very easily: Simply pour a bag of pork rinds into your food processor with the S-blade in place and run it until you have something the consistency of bread crumbs. Store in a tightly closed container in the refrigerator. I like to have both plain and barbecue-flavor crushed pork rinds on hand.

Frozen vegetables. Because they’re already prepped and ready to go, frozen vegetables save a great deal of time in some of these recipes—for instance, trimming and cutting up green beans would take up most of our 15-minute time limit, while you can pour a bag of frozen green beans into a microwaveable container and start them cooking in less than a minute.

Jarred Alfredo sauce. This is a nice ingredient for making simple meat and vegetables into a skillet supper, and it’s usually lower carb than tomato-based

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 Spaghetti sauce.

Jarred, grated gingerroot. Grated gingerroot is an extraordinary spice. Dried, ground ginger is no substitute, and for this reason I have long kept a gingerroot in a zipper-lock bag in my freezer, ever-ready for grating or mincing. However, this does take at least a few precious minutes. Fortunately, grated gingerroot in oil, put up in jars, is now widely available. I have used this prepared grated gingerroot in testing these recipes and like it so much that I may keep on using it now that this book is done!

If you can’t find grated gingerroot in jars, I see no reason not to buy a fresh gingerroot, peel it, run it through the shredding blade of your food processor, are then chop the resulting shreds still further with your S-blade. (Don’t grate up more gingerroot than you can use in a few weeks, though; its best when it’s fresh.) Spoon the resulting paste into a jar with a tight lid, add enough canola, peanut, or sunflower oil to cover, and store in the fridge. This will give you grated gingerroot at your fingertips.

Jarred minced garlic. Truth to tell, I greatly prefer fresh garlic, freshly crushed, over any possible substitute. But jarred, minced garlic in oil is very popular and widely available—and it is, no doubt, quicker than crushing fresh garlic, by at least a minute or two. Therefore, I have used jarred, minced garlic in these recipes. I have, however, always given the equivalent measure of fresh garlic, should you, like me, prefer it enough to be willing to take the extra few seconds.

Low-carbohydrate tortillas. La Tortilla Factory makes these, and they’re becoming easier and easier to find—I know of at least a few stores here in Bloomington that carry them. (For you locals, they include Blooming foods, Marsh, and Kroger.) If you can’t find these locally, you could ask your local health food store to special-order them for you. There are also a reasonable number of “retailers”—online retailers—who offer these.

Low-sugar or no-sugar barbecue sauce and ketchup. There are a number of these on the market; look around or check the retailers. However, I have also included recipes for both of these in the Condiments, Sauces,. They’re very useful to have on hand.

Low-sugar preserves. In particular, I find low-sugar apricot preserves to be a wonderfully versatile ingredient. I buy Smucker’s brand, and I like it very much. This is lower in sugar by far than “all fruit” preserves, which replace sugar with concentrated fruit juice. Folks, sugar from fruit juice is still sugar.

Smucker’s also makes artificially sweetened preserves, but they only have

 About 1 fewer gram of carbohydrates per serving than the low-sugar variety, and many people prefer to avoid aspartame, so I use the low-sugar variety.

Shredded cheese. Virtually every grocery store in America carries shredded cheddar, Monterey Jack, mozzarella, Mexican blend, and the like. When this book calls for shredded cheese, I’m assuming you bought it that way. I’m also assuming that if a recipe calls for crumbled blue cheese, you bought it crumbled. Sliced mushrooms. A couple of years ago I discovered that my local grocery stores had started selling fresh mushrooms already sliced for the same price as unsliced mushrooms. I never looked back! Whenever a recipe calls for sliced

Mushrooms, I’m assuming that you bought them already sliced.

Sprinkle-on seasoning blends. There are some recipes for these in the Condiments, but I’ve also used some store-bought seasoning blends, all of which are widely available

Lemon pepper, Old Bay seasoning, Creole seasoning, barbecue dry-rub seasoning (sometimes called “soul” seasoning), and a wonderful Rosemary- Ginger Rub from Stubb’s, of Austin Texas. (Indeed, everything from Stubb’s is great, and every product of theirs that I’ve tried has been lower in sugar than the run-of-the-mill.)

Tapenade. Tapenade is a wonderful relish or spread made mostly of chopped olives. While it’s traditionally spread on bread, it adds an exciting flavor to several recipes in this book but saves you the work of chopping up olives, onions, and various other things. Look for tapenade in jars in your grocery store

It will usually be with the olives and pickles, but it might be in the International section, instead.

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Low Carb Meals


  Apple, Bacon, and Blue Cheese Omelet

 Here are three of my favorite things—wrapped in eggs, another of my favorite things!

  • 3 slices bacon
  • 1/4 Granny Smith or other crisp, tart apple, thinly sliced 2 teaspoons butter, divided
  • 2 eggs, beaten
  • 1 ounce (28 g) crumbled blue cheese

Start the bacon cooking in the microwave—if you don’t own a microwave bacon rack, a glass pie plate will work just fine. (In my microwave, 3 to 4 minutes on High is about right, but microwave power varies.) While the bacon’s cooking, melt 1 teaspoon of butter in your omelet pan over medium- high heat. Add the apples and fry for 2 to 3 minutes per side or until they’re slightly golden. Remove the apple slices and keep them on hand.

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Melt the remaining butter in the skillet, slosh it about, and make your omelet using nonstick cooking spray if necessary. Arrange the fried apples on half the omelet, top with the blue cheese, cover the pan, and turn the burner to low.

Go check on that bacon! If it needs another minute, do that now, while the cheese is melting. Then drain it and crumble it over the now-melted blue cheese. Fold and serve.

Yield: 1 serving, with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 23 grams of protein.

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  Cheese and Pear Omelets

I never played around with chive cream cheese before working on the new recipes for this book. What a versatile ingredient it is! This omelet is a wonderful, unusual combination of flavors.

  • 1/4 pear
  • 1tablespoon (14 g) butter
  • 2eggs
  • 3tablespoons (38 g) whipped cream cheese with chives

Slice your pear quarter quite thin. Melt the butter in your omelet pan and

 Sauté the pear slices until they’ve soften a little more. Fork them out onto a plate and reserve.

Scramble up your eggs and pour them into the omelet pan. Cook as described in Dana’s Easy Omelet method. When the liquid egg has stopped running, turn the burner to low and spoon in the chive cream cheese in little bits, distributing it over half the egg. Top with the pear slices, cover, and cook until the cheese is melted. Fold, plate, and devour!

Yield: 1 serving, with 362 calories, 31 grams fat, 13 grams protein, 9 grams carbohydrate, 1 gram dietary fiber, and 8 grams usable carb.

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“Clean the Fridge” Omelet

The name is not a joke—I made this omelet up out of whatever I found kicking around in the refrigerator, needing to be used up before it went bad. The results were definitely good enough to make it again.

  • 1/2 red bell pepper, cut into thin strips 1/4 medium onion, thinly sliced
  • 3 tablespoons (45 ml) olive oil
  • 2 eggs, beaten
  • 1ounce (28 g) jalapeño jack cheese, shredded or sliced 1/2 avocado, sliced

In your skillet over medium-high heat, sauté the pepper and onion in the oil until the onion is translucent and the pepper is going limp. Remove from the pan and keep on hand. If your pan isn’t nonstick, give it a shot of nonstick cooking spray before putting it back on the burner and increasing the heat a touch to high. Make your omelet Put the cheese on half the omelet and top with the avocado, then the pepper and onion. Cover, turn the burner to low, and let it cook until the cheese is melted. Fold and serve.

Yield: 1 serving, with 14 grams of carbohydrates and 6 grams of fiber, for a total of 8 grams of usable carbs and 21 grams of protein.

This also contains a whopping 821 milligrams of potassium!

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  Cumin Mushroom Omelet

Exotic and wonderful—and even if you’re making the Cumin Mushrooms from scratch, you’ll come in right around the 15-minute mark.

  • 2eggs, beaten
  • 1ounce (28 g) Monterey Jack cheese, sliced or shredded

warmed Put the cheese on half the omelet and then top with the mushrooms. Cover, turn the burner to low, and let it cook for 2 to 3 minutes or until the cheese is melted. Fold and serve.

 Yield: 1 serving, with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 20 grams of protein.

Variation: A couple of ounces (55 g) of purchased grilled chicken strips make a nice addition to this omelet. If you add the chicken, figure on 1 additional gram of carbohydrate (the chicken strips are marinated before cooking) and 6 additional grams of protein per ounce.

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  Caviar and Sour Cream Omelet

Caviar is one of those things—either you like it or you don’t. If you do, why not eat it in an omelet? It’s sort of an “eggs meet eggs” thing.

  • 2eggs, beaten
  • 1 tablespoon (16 g) caviar
  • 3 tablespoons (45 g) sour cream

Spread the caviar and sour cream over half the omelet. Cover, turn the burner to low, and cook just another minute or so—you don’t want your sour cream to “break.” Fold and serve.

Yield: 1 serving, with 4 grams of carbohydrates, no fiber, and 16 grams of protein.

  Curried Cheese and Olive Omelets

This was originally a spread for English muffins and the like, but it makes a wicked omelet. I know that this combination of ingredients sounds a little odd, but the flavor is magical.

  • 1 cup (115 g) shredded cheddar cheese
  • 5 or 6 scallions, finely sliced, including the crisp part of the green I can (4.25 ounces, or 120 g) chopped ripe olives, drained
  • 3 tablespoons (42 g) mayonnaise 1/2 teaspoon curry powder
  • 6 eggs, beaten

Simply plunk the cheese, scallions, olives, mayonnaise, and curry powder in a mixing bowl and combine well. Now, make omelets according to Dana’s

using the cheese-and-olive mixture as the filling. As the 6 eggs suggests, this makes 3 omelets. If there’s only one of you, however, just use 2 eggs. The cheese mixture will keep well for a couple of days in a closed container in the refrigerator, letting you make fabulous omelets in far less than 15 minutes for a few days running.

Yield: 3 servings, each with 6 grams of carbohydrates and 3 grams of fiber, for a total of 3 grams of usable carbs and 21 grams of protein.

As a bonus, you get 372 milligrams of calcium!

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Tomato-Mozzarella Omelet

  • Sliced tomatoes and mozzarella are a time-honored Italian appetizer—and they make a great omelet filling, too.
  • 2 eggs, beaten
  • 1/3 cup (38 g) shredded mozzarella cheese 1/2 small tomato, sliced
  • 2 tablespoons (6 g) chopped fresh basil

Cover half the omelet with the cheese and then top with the tomato slices. Cover, turn the burner to low, and let it cook for 2 to 3 minutes or until the cheese is melted. Scatter the basil over the filling, fold, and serve.

Yield: 1 serving, with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 20 grams of protein.

You’ll also get 296 milligrams of potassium and 272 milligrams of calcium.

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  Curried Tuna Omelets

These taste really different and really good!

  • 2 eggs, beaten
  • 1/3 batch Curried Tuna Salad) Make your omelet Cover half the omelet with the tuna salad. Cover, turn the burner to low, and cook long

 Enough to warm through. Fold and serve.

Yield: 1 serving, with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 33 grams of protein.

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  Kasseri Tapenade Omelet

This is full of cool Greek flavors! Look for jars of tapenade, an olive relish, in big grocery stores. Kasseri is a Greek cheese; all my local grocery stores carry it, so I’m guessing yours do, too.

  • 2 to 3 teaspoons (10 to 15 ml) olive oil
  • 2 eggs, beaten
  • 1 ounce (28 g) kasseri cheese, sliced or shredded 1 1/2 tablespoons (12 g) tapenade

. Cover half the omelet with the cheese and then top with the tapenade. Cover, turn the burner to low, and let it cook for a couple of minutes until the cheese is melted. Fold and serve.

Yield: 1 serving, with 4 grams of carbohydrates, no fiber, and 18 grams of protein.

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