Shrimp skewers on the grill is a perfect summertime lunch. Heres what you’ll need. 1 bag frozen jumbo shrimp (25-30 count) thawed Desired amount cubed tomatoes, onions and multi colored peppers Whole brown mushroom caps. olive oil Smokey pap 6 long wooden skewers Soak wooden skewers in water for atRead More →

Chop desired amounts of: Roasted chicken breasts Green onions Crimini mushrooms Sweet peppers Green tomatoes Red potatoes (skin on) Cover with water and cook on medium high heat until vegetables are tender. Add kernels from one corncob. Add desired amount of chicken broth and heavy cream. Season with sea salt,Read More →

No measuring here. Use as many as few vegetables as you like. Make sure to chop all of the vegetables into small cubes. Here is what I used. Ripe tomatoes Fresh Mushrooms Green onions Red cabbage Raw baby carrots Fresh Spinach Pickled Beets Sprouts Mix together in a large bowlRead More →

Pork schnitzel is a wonderful, flavorful way to prepare pork loin. Adding sautéed apple chunks as a side enhances the flavor. Here’s what you need. 4 medium boneless pork loins Sea salt and coarse black pepper 1/2 cup reduced carb flour 1/2 cup plain bread crunbs 2 lightly whipped eggsRead More →

This is a simple way to get the flavors of crab stuffed shrimp. Here’s what you’ll need. 15-20 medium shrimp 1 1/2 cup shredded crab or imitation crab 1 green onion chopped 1/2 cup bread crumbs 1 egg beaten 1/3 cup heavy cream 1 teaspoon lime juice olive oil spicyRead More →

Tender, delicious and a little bit of a kick . Here’s what you’ll need . 4 small tenderized round steak 3 sweet peppers 3/4 cup reduced carb flour Fresh ground sea salt, coarse black pepper, smokey paprika to taste Olive oil I ran the round steak through the tenderizer 3Read More →

This is a simple recipe that you’ll want to make often. One key thing you’ll need is a meat tenderizer. You can use an automatic one that connects to your mixer or you can also get a handheld one. Here is what you need. 4 large boneless, skinless chicken breastsRead More →

I have started using instant potatoes because they are more carb friendly than real potatoes. Making a couple of changes to the instructions greatly improves the taste. One simple trick is to replace the milk with heavy whipping. It makes a difference. As a variation I also added wasabi pasteRead More →

This is a great way to use leftover corned beef and cabbage. Heres what you’ll need. Leftover cooked corned beef Leftover cabbage cooked with corned beef 1/4 thinly sliced red onion 1 tablespoon butter Caraway Rye Flatbread (recipe below) Shredded cheddar jack cheese Thousand Island Dressing Melt butter in aRead More →

This kicked up version of a grilled burger is a step up from ordinary grilled burgers. Tasty! Heres what you’ll need. 2 lbs lean ground beef 2 small multicolor peppers chopped 1/4 cup chopped leeks 3 brown mushrooms chopped 1 tablespoon Worcestershire sauce Fresh ground sea salt and coarse blackRead More →