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.
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.
