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Low Carb Recipes

Chicken Chili Ingredients 1 tablespoon canola oil

½ cup chopped onion

2 cloves garlic, minced

3 teaspoons chili powder

1 teaspoon cumin

1 15-ounce can navy beans, rinsed and drained

1 14.5-ounce can reduced-sodium chicken broth

2 cups water

¼ cup diced chili peppers

1 ½ cups chopped cooked chicken

1 – 2 tablespoons parsley

¼ cup shredded cheddar cheese

Directions In large saucepan, heat oil over medium heat. Add onion and garlic and cook until tender, about 4 minutes. Add chili powder and cumin. Cook for one additional minute.

Add beans, chicken broth, water, and chili peppers; bring to a boil, then reduce heat and simmer, covered, for 10 minutes.

Stir in chicken and parsley; heat through and top with a sprinkle of cheese.

Servings and Nutrition Information Makes six 1 cup servings

275 calories, 8 g total fat, .5 g saturated fat, 45 mg cholesterol, 395 mg sodium, 19 g carbohydrate, 6 g fiber, 18 g protein


Deviled Roast Beef
Ingredients 2 pound roast, eye of the round

¼ cup Dijon mustard

¼ teaspoon black pepper 2 cups sliced mushrooms

1 cup beef broth

1 small onion, cut into thin wedges

¼ cup water

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

½ cup fat-free milk

3 tablespoons all-purpose flour

Directions Preheat oven to 325 degrees.

Trim fat from beef.

In small bowl, whisk together mustard and pepper; rub onto beef roast.

Place beef on shallow roasting pan; insert meat thermometer and cook beef to 155 degrees. Cover with foil; let stand 15 minutes before carving.

Meanwhile, in medium saucepan, combine mushrooms, broth, onion, water, garlic, and Worcestershire sauce. Bring to a boil; reduce heat; simmer, covered, about 5 minutes or until vegetables are tender. In a small bowl, stir together milk and remaining mustard; gradually stir in flour. Add to mushroom mixture. Cook and stir over medium heat until thickened and bubbly.

Thinly slice beef across the grain. Spoon sauce over beef. Serve.
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