Spanish 'Rice'

Carbs Per Serving: 39 total recipe
Effort: Easy

Ingredients:
1 head cauliflower -- freshly ground
1 bell pepper -- diced rough
1/2 cup onion -- diced rough
olive oil
14 1/2 ounces whole tomatoes -- canned
1 tablespoon balsamic vinegar
1 teaspoon worcestershire sauce -- 1 to 2
1 teaspoon splenda -- 1 to 2
salt and pepper -- to taste
2 scallions - optional -- green only, chopped
garlic powder/salt - optional

How to Prepare:
1) In a small saucepan, add tomatoes, vinegar, worcestershire sauce, splenda, salt and pepper, and garlic, if using. Break up tomatoes with a wooden spoon. Simmer on medium low, covered for at least 30 minutes.

Be careful not to let it cook down too much.

2) Chop up peppers and onion and saute in olive oil in a large skillet over medium high heat, until the pepper and onion start to get a little charred.

3) While peppers and onions are cooking, remove outer leaves of cauliflower, and cut away at the base until you are left with a stalk stem to hold onto and all the green cut away. Use the stalk as a handle and grate the entire head of cauliflower on the largest hole. It should be in small, grainy rice like pieces.

4) Add a little more olive oil to the skillet, and the cauliflower. Stir, to make sure the cauliflower is coated and continue to cook until it's soft like rice, but not mushy. (You may want to cover skillet with a lid and steam it a bit if you're in a hurry)

5) Serve topped with tomato sauce and little chopped scallion (optional).

Best Ever Low Carb Taco Salad

Serves: 4 – nutritional information is per serving based on 4 servings per recipe.

Carbs Per Serving: 618 Calories (kcal); 47g Total
Fat; (68% calories from fat); 36g Protein; 13g Carbohydrate;
4g fiber; 149mg Cholesterol; 520mg Sodium
Prep Time: 30 minutes
Effort: Easy

Ingredients:
1 pound lean ground beef
½ pound chorizo
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon ground cumin
½ cup water
6 cups shredded lettuce
½ cup diced onion
½ cup diced tomato
½ cup diced avocado
1 cup shredded brick cheese – or pepper jack
4 tablespoons sour cream
4 tablespoons salsa
2 tablespoons heavy cream

How to Prepare:
Combine salsa, sour cream and heavy cream and refrigferate.
Saute ground beef, chorizo, chili powder, garlic powder, oregano and cumin until browned. Add water, reduce heat, cover and simmer for 10-15 minutes, stiring occasionally. Remove lid and continue to simmer until water is almost all gone. Taste for seasoning and add salt and pepper if needed.

Place lettuce in a gallon sized zipper bag and pour sour cream mixture over it. Seal and shake to coat lettuce with dressing.

Divide lettuce among 4 plates and then divide remaining ingredients(including cooked mixture) evenly.

Low Carb Salmon Patties for People Who Don't Like Fish

Serves: 4
Carbs Per Serving: 3.0 Prep Time: 30 mins. Effort: Average

Ingredients:
2 cans red salmon
1-1/2 c. finely crushed pork rinds (divided)
1 clove garlic, minced
2 large eggs
4 tbsp. Parmesan cheese
1/2 c. heavy whipping cream
1 tsp. Worcestershire sauce
2 tbsp. unsalted butter
2 tbsp. canola oil

How to Prepare:
Carefully flake the salmon into a bowl, discarding any small bones, cartilage and skin. Set aside.

In another bowl, combine the garlic, eggs, cheese, cream and Worcestershire sauce. Fold these ingredients into the salmon with a rubber spatula.

Fold in 1/2 cup of the crushed pork rinds. Place the remaining cup of pork rinds on a dinner plate.

Form the salmon mixture into 8 patties. Carefully coat them with the pork rinds. Refrigerate, loosely covered, for 1 hour.

Melt the butter with the oil in a 10-inch nonstick skillet over medium heat. Cook the salmon patties, four at a time, for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and add more butter or oil to the skillet if necessary.

Remove to paper towels to drain.

Serve with a mixture of mayonnaise and Dijon mustard for dipping.


Enjoy

Low Carb Pot Roast Extraordinaire

Carbs Per Serving: 13g carbs total
Effort: Easy

Ingredients:
2 1/2 lb pot roast -- (2 1/2 to 3 lbs.)
1/8 teaspoon garlic powder
1/8 teaspoon ginger
1/8 teaspoon cilantro leaves, whole
1/8 teaspoon rosemary sprigs
8 twists ground pepper
1/4 teaspoon salt
3 allspice berries
3/4 cup water

How to Prepare:
Mix together all dry ingredients EXCEPT allspice berries in a small bowl. Pour water into bottom of shallow baking pan (I use a shallow glass baking dish), place roast in pan. With your fingers, sprinkle the herb mix all over the top and sides of the roast, pressing into meat
slightly. Use ALL the herb mix.
Drop the berries into the water. Cover roast with lid, place in oven and bake for approximately one hour and 15 minutes. Serve with salad or vegetables. This makes the most moist and tasty pot roast that I've ever eaten.
NOTES : Counts for ground pepper not included in totals. Pepper is 4.1 carbs per tablespoon.

Enjoy...............