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Low Carb Recipe

On a diet or simply trying a lifestyle adjustment? Low-carb is the way to go! We've collected some delicious recipes that really bring the wonders of the low-carb movement to the spotlight!

About Low Carb Recipe

Low-carb to no-carb, we've got it covered here in the ChaCha Culinary Dept! We've gathered some great recipes that highlight the wonders of low-carb meals!

** MARINATED GRILLED SHRIMP **

Ingredients

* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers

Directions

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

** BBQ RIBS **

Ingredients

* 2 1/2 pounds country style pork ribs
* 1 tablespoon garlic powder
* 1 teaspoon ground black pepper
* 2 tablespoons salt
* 1 cup barbecue sauce

Directions

1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
2. Preheat oven to 325 degrees F.
3. Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbecue sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F.

** ROSEMARY ROASTED TURKEY **

Ingredients

* 3/4 cup olive oil
* 3 tablespoons minced garlic
* 2 tablespoons chopped fresh rosemary
* 1 tablespoon chopped fresh basil
* 1 tablespoon Italian seasoning
* 1 teaspoon ground black pepper
* salt to taste
* 1 (12 pound) whole turkey

Directions

1. Preheat oven to 325 degrees F.
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F.

** GUACAMOLE **

Ingredients

* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

** WALNUT CRUSTED SALMON **

Ingredients

* 3 cups California walnuts
* 6 tablespoons dry bread crumbs
* 6 tablespoons lemon rind, finely grated
* 3 tablespoons extra virgin olive oil
* 3 tablespoons fresh dill, chopped
* Salt and pepper
* 12 (3 ounce) salmon filets, skin on
* Dijon mustard
* 1/4 cup fresh lemon juice

Directions

1. Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside.
2. Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
3. Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
4. Bake at 350 degrees F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.

** FETA GARLIC SALAD WITH MUSHROOMS **

Ingredients

* 2 tablespoons Caesar salad dressing
* 1 teaspoon ranch salad dressing
* 1 teaspoon olive oil
* 1 teaspoon canola oil
* 2 teaspoons lemon juice
* 2 teaspoons dried basil
* 1/2 teaspoon white sugar
*
* 1 1/2 cups garlic stuffed olives
* 1 head romaine lettuce, torn into bite sized pieces
* 4 white mushrooms, sliced
* 1 cup crumbled feta cheese
* sea salt and freshly ground black pepper to taste
* 1 cup grated Parmesan cheese

Directions

1. Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
2. Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

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Low Carb Recipe