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Tag Archives: easy low carb dinner

Bacon Wrapped Scallops

Broiled bacon wrapped sea scallops
Broiled bacon wrapped sea scallops

I love scallops, but they are pricy, and I usually make cioppino or something else where a pound feels filling for 4 servings. But I decided to wrap them in bacon and the serving you see in photo was filling and delicious! The salty, smoky bacon paired beautifully with the slightly sweet scallops. I will be making this again!  (It doesn’t hurt that the bacon I use is the best on the planet–pasture raised from Hemlock Hill Farm!) Pairing the scallops with spinach simply prepared with a bit of butter and half and half also worked well. I’m going to wait until asparagus is in season and use them the next time I make this dish.

Grilled or Broiled Bacon Wrapped Scallops

Serves 4

1 pound sea scallops (about 16)

8 slices pasture raised, nitrate free bacon

Avocado oil

Salt and pepper

Toothpicks

Cook bacon until almost done. Soak toothpicks in water. Let scallops sit in oil, salt and pepper for about 15 minutes. Cut bacon in half and wrap scallops, securing with a toothpick. If broiling, put scallops 4” from heat source. Cook 2-3 minutes per side.

Blackened Pork Tenderloin, Yard Long Beans and Riced Cauliflower

Blackened Pork Tenderloin, Yard Long Beans and Riced Cauliflower

I was called for jury duty earlier this week, and had time to kill at lunch, so I wandered into Chinatown. All the product markets reminded me that I hadn’t had yard long green beans in ages, so I picked up a bunch. They are so much better than regular green beans; more on par with haricot verts, but different. If you have never tried them, give the yard -longs a shot!

I cook the blackened tenderloin in the oven, which saves my stove from becoming a mess and couldn’t be easier!

Blackened Pork Tenderloin

Yard Long Beans

Serves 4

Chinese yard-long beans

1 pound yard long beans, cut into bite-sized pieces

Butter

Slivered raw almonds

Salt and pepper

Cook beans in a bit of water until they are bright green, 2-3 minutes. Drain water. On a medium flame, melt butter and add beans and almonds. Stir until almonds are lightly brown and beans are cooked, about 5 minutes.

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

This recipe is adapted from Mark Bittman’s in his book, How to Cook Everything Fast and is called Cabbage with Crisp Tofu and Peanut-Lime Dressing. The cabbage is raw and he adds a bit of water to the dressing. If you make this as a salad, do the same; with cooked vegetables, there is enough retained water that no extra is needed.

The crispy tofu is amazing! I will be using this recipe in salads and soups and anything else I can think of when I want a vegetarian meal. Chewy and crunchy, the tofu has amazing texture. Add salt and pepper and red hot pepper flakes or go a different direction and add herbs or chili powder or ½ cup parmesan. You will need salt and pepper for flavor.

When using tofu, buy organic because you want non-gmo, pesticide-free soy beans. My favorite tofu is hand-crafted The Bridge. 

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

1 lime

3 tablespoons peanut butter

Hot sauce

½ cup peanuts

1 pound broccoli

½ pound cauliflower

1 large zucchini, spiralized

Mix sauce ingredients.

Steam broccoli and cauliflower until soft and drain. Add zucchini. Stir in dressing. Top with crispy tofu and peanuts.

Crispy tofu

Crispy Tofu

1 pound firm, organic tofu

Salt and pepper

Red pepper flakes or chili powder or rosemary, thyme, sage, oregano or ½ cup grated parmesan

1 tablespoon avocado oil

Turn broiler on high and place oven rack 6” from heat. Dry tofu well. Spread on parchment lined baking sheet. Bake 20-25 minutes, stirring occasionally.

Stuffed Peppers

Stuffed Peppers

My keto buddy posted her stuffed pepper recipe and I had to make it, because it looked fantastic! I was not let down—these are delicious! I added tomatoes, onion and garlic to the mix to beef up the vegetables. I will be making this again!

Stuffed Peppers

Served 4

1 large onion, chopped

4 cloves garlic, minced

Pint grape tomatoes roasted at 400 until soft, about 20 minutes

1 pound sausage, casings removed

4-6 bell or mild poblano peppers, cut lengthwise and seeds removed

½-1 teaspoon Red chili flakes

1 teaspoon oregano

Salt and pepper

6 ounces cream cheese

4 ounces mozzarella, shredded

Coat bell peppers with some oil and roast at 400 for 20 minutes. (Poblano peppers don’t need to be pre-roasted.)

Brown sausage on medium high in a pan and remove. Add onion and garlic on medium and cook until onion is softened. Add red chili flakes, salt, black pepper, and oregano. Turn to low and add cream cheese and tomatoes. When everything is melted and mixed together, fill each pepper with stuffing. Put in oven for 15 min at 425 degrees. Add mozzarella cheese and put back in oven and broil for 4 minutes or until melted.

Roasted Chicken and Tomatoes with Haricot Verts Almondine 

Roasted Chicken and Tomatoes with Haricot Verts Almondine

I make roasted on the bone chicken all the time; it is foolproof and by varying herbs and a couple ingredients and the sides, it

For this meal, I used fresh rosemary and sage, yellow tomatoes, salt and pepper. Then I steamed haricot verts, sautéed raw sliced almonds in butter until brown and put the beans back into the pan with the almonds.

Because I didn’t add any thickener, I put juice in a ramekin so it doesn’t run all over the plate; it’s just runoff from the meat, tomatoes and spices. Delicious dunking the meat into it!

never gets boring. Sometimes I use breasts, sometimes thighs.

 Roasted Chicken Parts Recipe

Chicken parts, rinsed and dried

Lemon juice

Fresh herbs

Fresh cherry or grape tomatoes

Salt and pepper

Line a sheet pan with parchment paper for easier cleanup. Place chicken skin side down and sprinkle with salt and pepper. Cook 30 minutes and flip. If using, add herbs, and tomatoes Add more salt and pepper and cook 30 minutes. Add lemon juice to chicken when you remove it from oven. Sit 10 minutes

Turkey Cheese Burger with Keto bun and Spicy Slaw

Turkey cheeseburger with avocado, avocado mayo and pickled onions on a Keto bun with Spicy slaw.

Last night, I made turkey cheeseburgers with avocado on a cauliflower roll. It was good.

Night two: Turkey cheeseburger with avocado, avocado mayonnaise and pickled onions with keto bread. Both cauliflower and Keto bread make good buns, but Keto bread wins!

Keto Bread

Keto buns

Follow directions to make bread, except use a 4″ bisquit cutter and flatten dough as much as possible to fit within cutter.

Spicy Slaw

Almond Flour Cod & Kale Salad with Bacon

Almond flour Cod and Kale salad with bacon

I was really in the mood for fish with a crunch—like the kind from breadcrumbs, but wanted to keep it low carb, so I used almond flour and it turned out great! The almond flour imparted both crunch and a subtle flavor of almonds. Will definitely make my latest creation again soon!

The raw kale salad with bacon worked very nicely with the fish. You can also use brussels sprouts or coleslaw with the dressing. To make this salad a complete meal, add nuts and cheese.

Almond Flour Coated Cod and Kale Salad with Bacon

4-6 ounces per person Cod

Egg

Almond flour to coat

Salt & pepper

Butter

Avocado oil

Lemon juice and zest

Preheat oven to 424. Coat cod in egg, salt and pepper mix, then dredge in flour. Take a cast iron pan and heat enough oil to coat pan. When hot, add fish. Let cook a few minutes then flip when brown. When both sides are brown, place in oven for 5-10 minutes, depending on thickness of fish. Remove from oven and add a bit of butter to pan, coating the fish. Squeeze lemon juice and zest n fish and serve.

Kale Salad with Bacon Dressing

Serves 3- 4

1 large head of kale, stems removed, leaves chopped into bite sized pieces

Avocado oil

Coat kale with avocado oil and let sit for 30 minutes to wilt it a bit. Add dressing and toss in bacon before serving.

Bacon dressing

6 ounces bacon, diced

3 tablespoons cider vinegar

2 teaspoons Dijon

3 tablespoons avocado oil

Pepper

Cook bacon until fat is rendered on medium-low heat, about 10 minutes. Remove bacon. Turn off the heat and add remaining ingredients, using a whisk. Toss bacon into dressed salad last minute.

Low Carb Kale “Pie”

Low Carb Kale “Pie”

Have been making kale “pie” for years and used to follow the recipe and baked it with a pie crust. Even before I went low carb, I omitted the crust, as this dish doesn’t need it. If you are eating them, sweet potatoes go well with the kale pie.

I have also made this with mushrooms, like shitake, instead of the cabbage and tomatoes.

I don’t add salt, as the feta cheese is salty enough for me.

Kale Pie

Preheat oven to 375 degrees.

1 large bunch kale, stems removed, leaves roughly chopped

¼ large red head of cabbage, cored and sliced (optional)

Handful grape or cherry tomatoes, halved

1 medium red onion, diced

2 cloves garlic, diced

Avocado or extra virgin olive oil

1/4 cup milk or heavy cream

6 oz feta cheese, preferably sheep’s, crumbled

6 eggs, beaten

Pepper

Sauté onions and garlic until translucent and add kale and cabbage, if using. Sauté, about 15 minutes or until tender. Allow vegetables to cool a bit.

Mix remaining ingredients and add kale mix and combine. Place mixture in a pie dish or other shallow baking dish, add tomatoes cut side down and bake 45 minutes.

 

Blackened Turkey with Gazpacho & Avocado Chips

Cajun Seasoned Turkey Tenderloin with Gazpacho and Avocado Chips

If you’ve been reading my posts, you saw my bounty of tomatoes from the farmer’s market. I made a salad with fish, gazpacho soup, a pasta dish (cheat day) and this is leftover drained gazpacho over Cajun seasoned turkey tenderloin with avocado chips.

Buy premade spice mixture or make your own. Rose Mountain Herbs had a nice Cajun seasonings, or make your own.

I had turkey tenderloins, but chicken would work just as well.

Turkey Tenderloin

1-2 turkey tenderloins, cut into strips about ¼” thick and 2” long

Cajun or taco spice mix

Avocado or extra virgin olive oil

Heat a cast iron pan on medium high. Heat oil to cover bottom of pan. Shake mix onto turkey and mix it with your hands. Put turkey into pan and cook until done, about 5 minutes.

See my posts on how to make gazpatcho and avocado chips.

 

Baked Tofu, Broccoli Salad and Riced Cauliflower

Baked Tofu, Broccoli Salad and Riced Cauliflower

Low carb and vegetarian can be tricky because beans are high in carbs and cheese has a lot of calories. So, when I want vegetarian, I often use organic tofu, which is low in calories and carbs. My favorite way to prepare it is baked. Use organic tofu; my favorite brand is The Bridge. In this recipe, the tofu stands alone, but usually I toss baked tofu into salads, stir-fries and stews. It’s a nice break from meat and fish and tasty, with a satisfying texture!

The broccoli salad recipe is from The New York Times.

Baked Tofu

1 pound extra firm tofu like The Bridge, rinse and dry

Tamari sauce

Sesame oil

Preheat oven to 350. Cut tofu into bite-sized pieces. Pour a bit of tamari sauce and sesami oil on tofu and use your hands to get the mix on all sides. Bake, 45 minutes, until lightly browned.

Riced Cauliflower

Boil cauliflower in a bit of water and cook a few minutes. Drain well, squeezing out liquid with the back of a cooking spoon. Add oil to a cast iron pan and when hot, add cauliflower. When hot, add scallion, salt and pepper. Turn off heat and add sesame oil.

Copyright © 2020 Norma Lehmeier Hartie
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