Low Carb Teriyaki Beef Tips

 

Teriyaki Beef Tips

This teriyaki recipe is great as a sauce or a marinade and for just about any type of meat.  I was very pleased with how it turned out.  You can use soy sauce instead of the Bragg Liquid Aminos but I choose the Bragg's because it has a lot less sodium and has all natural ingredients. Also, you can omit the xanthan gum without losing any flavor.  However, the sauce will not be thick.  Omitting the Xanthan gum would be great for using this recipe as a marinade.  Let your meat marinate in the fridge over night before cooking..  ENJOY!!

INGREDIENTS

1 lb. Steak - You can use any cut you like.  Tastes best with a nice tender cut of meat

1/2 Cup Water  - Divided

1/4 Cup Bragg's Liquid Aminos - You can get it here - Bragg Liquid Aminos

1 Tbs. Rice Vinegar

1 Tbs. Brown Sugar Splenda - You can get it here - Splenda Brown Sugar Blend

2 Splenda Packets

1 Tbs. Garlic - Minced

1 tsp. Fresh Ginger - Grated

1 tsp. Xanthan Gum

(2 Tbs. Peace and Love)

***Optional garnish - toasted sesame seeds***

DIRECTIONS

Cut your steak into bite size pieces.  

In a non-stick pan, brown your meat slightly on both sides and remove from heat.  (You will finish cooking it later)

In a sauce pan, mix together 1/4 cup water, Bragg Liquid Aminos (or soy sauce), garlic, ginger, rice wine, brown sugar splenda, splenda packets - Stir and heat over medium-high heat.  

In a glass mix 1/4 cup water and Xanthan gum.  It will not dissolve.  It will look like white clumps swirling in the water.  

Pour the Xanthan gum slurry into the sauce.  Whisk constantly until you can no longer see any of the xanthan gum and the sauce has begun to thicken.

Reduce heat to low and allow to continue to thicken.  

Drain any excess juice from the meat pan so you do not dilute the sauce when you mix it in.

Mix meat and sauce and allow to cook on low 5-10 minutes more or until meat has reached desired temperature (rare, med-rare, etc.)

SERVE AND ENJOY!!

Makes 4 servings:

Per Serving:

Calories - 174

Protein -  26 g

Carbs -  3.2 net g 

Fat - 9  g

***Nutritional info can vary greatly by brand.  Please be sure to check the labels of all of the ingredients you use***

Peace, Love, and Teriyaki

Turkey Taco Burgers

Turkey Taco Burgers

INGREDIENTS

1 lb Lean Ground Turkey

1 Avocado

3 Mini Bell Peppers - I used one orange, yellow and red - Diced

1/2 Small Onion

1 Roma Tomato - Chopped

1/2 Cup Salsa

1/2 Cup Sour Cream

8 Black Olives - Sliced

4 oz. Sharp White Cheddar Cheese - Shredded - Divided

2 Tbs. Chili Powder

1 Tbs. Cumin

1 Tbs. Garlic Powder

1 Tbs. Onion Powder

1 tsp. Kosher Salt

1 tsp. Crushed Red Pepper Flakes

1/2 tsp. Cayenne Pepper

(2 Tbs. Peace and Love)

DIRECTIONS

In a large mixing bowl combine ground turkey, seasonings, salsa, 2 oz. cheese, salsa, and diced peppers.  Use a microplane to grate the onion into the mixture.  Mix until all ingredients are well combined.  Score the mixture into 4 even portion and form into 4 patties.

Spray a grill pan with cooking spray and cook the patties over medium-high heat until they are cooked all the way through.  

Top each patty with cheese, avocado, tomato, sour cream and olives.

SERVE AND ENJOY!!

Makes 4 servings:

Per Serving:

Calories - 423

Protein -  30 g

Carbs -  7.5 net g 

Fat - 25.5  g

***Nutritional info can vary greatly by brand.  Please be sure to check the labels of all of the ingredients you use***

Peace, Love, and Taco Tuesdays!

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Asian Lettuce Wraps

Asian Lettuce Wraps

These turned out really great.  I would have liked a little more hoisin sauce in the dish but hoison is relatively high in carbs and I wanted to keep the carb count per serving as low as possible.  When I make these again, I will cook the turkey and set it aside while the vegetables cook in a separate pan.  That way the turkey will retain its moisture

INGREDIENTS

1 lb. Lean Ground Turkey

6 Iceberg Lettuce Leaves

1 Can Water Chestnuts

1 Large Rib Celery

1/2 Medium Sweet Onion

1 Clove Garlic - Minced

3.5 oz.  Baby Portobello Mushrooms

2 Tbs. Soy Sauce

2 Tbs. Hoisin Sauce

1 tsp. Chinese Five Spice

(2 Tbs. Peace and Love)
***Optional Garnish - Green Onion***

DIRECTIONS

Chop up vegetables

In a large non-stick pan over medium-high heat, brown the turkey.

Mix in hoisin, soy sauce and chinese five spice.  Reduce heat to medium and cook 5 minutes.

Add vegetables, reduce heat to low-medium and cook for 15 minutes or until the vegetables are tender.

Divide mixture among the lettuce leaves and pile mixture into the center of the leaves.

SERVE AND ENJOY!!

Makes 6 servings:

Per Serving:

Calories - 148

Protein - 15g

Carbs - 6 net g 

Fat - 6 g 

Peace, Love, and Lettuce Wraps

Sour Cream Smothered Chicken

 

Sour Cream Smothered Chicken

I am always trying to think of new ways to dress up chicken.  What better way to dress it up than smothering it with all my favorite things??  This makes for great leftovers.  Enjoy!

INGREDIENTS

1 1/2 lb. Boneless Skinless Chicken Breast - 4 breasts total

6 Slices Bacon - Cooked crisp and crumbled

8 oz. Mushrooms - Sliced

6 Green Onions - Chopped

1 Medium Sweet Onion - Thinly sliced

1 Cup Chicken Stock

1 Cup Sour Cream

1/3 Cup Mozzarella Cheese - Shredded 

4 Tbs. Butter - Salted

4 Tbs. Olive Oil

Garlic Salt

Pepper

(2 Tbs. Peace and Love)

DIRECTIONS

Prepare all your veggies.  Thinly slice the onions.  Slice the mushrooms.  Chop the green onions.

Chop up bacon and cook until it is nice and crispy.  Drain excess grease and set aside.

In a large saute pan, combine onions, mushrooms, 2 Tbs. butter, 2 Tbs. olive oil, and garlic salt and pepper - to taste.  Saute over medium heat until the mushrooms and onions are nice and caramelized.  About 25-30 minutes.

Once your onions and mushrooms are caramelized, add the chicken stock, and sour cream.  Allow to come to a boil over medium high, reduce heat to low and allow the sauce to simmer and thicken. About 15-20 minutes. Stir often.  While the sauce is reducing and thickening, taste periodically and add garlic salt and pepper until you have reached your desired level of saltiness.

At the same time, in a large skillet,  pan-sear the chicken breasts in 2 Tbs. butter and 2 Tbs. olive oil over medium heat.  Cook until the chicken is cooked all the way through and is a nice golden brown on both sides.

Once the chicken is cooked all the way through, plate it, top with sauce, cheese, bacon and green onions.

SERVE AND ENJOY!

Makes 4 servings:

Per Serving:

Calories -  459

Protein -  16  g

Carbs -    7.25 net g 

Fat -   32  g

***Nutritional info can vary greatly by brand.  Please be sure to check the labels of all of the ingredients you use***

Peace, Love, and Smothered Goodness

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

I can't believe I did not think of this sooner.  I'm not going to lie, as soon as the idea came to me, I felt like a culinary genius. :)  If you can't tell by now, I like finding creative vessels for my dishes.  I have had a lot of fun with avocados with this same concept.  These pepper are great for lunch, dinner or even as an appetizer.  I hope you enjoy them as much as we did!!

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese. 

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown. 

Serve and Enjoy!!

Makes 4 servings -  6 net carbs per serving 

Peace, Love, and Phillys

Portobello Cordon Bleu with Dijon Cream Sauce

Portobello Cordon Bleu with Dijon Cream Sauce

This recipe turned out even better than I anticipated.  My husband loved it and said that it was even better for lunch the next day.  My immediate thought upon tasting this was that if I slapped a poached egg on it, it would be an amazing breakfast dish.  I will definitely be trying that next time.  It may seem like there are a lot of steps to this recipe but I assure you it is easy to follow and the taste is worth it.  Enjoy!!

INGREDIENTS

6 Large Portobello Mushrooms

8 oz. Sliced Ham

6 Slices Swiss Cheese - 6oz.
1/4 Cup Parmesan Cheese - Grated

1 Cup Heavy Cream

1/2 Cup Chicken Stock

2 Tbs. Dijon Mustard

2 Tbs. Garlic - Minced

2 Tbs. Panko

2  Tbs. Fresh Parsley - Chopped

2 Tbs. Butter

Olive Oil

Salt and Pepper

(2 Tbs. Peace and Love)

DIRECTIONS

Preheat oven to 400 *

Remove the stems from mushroom caps and slice a thin layer off of the top of the mushroom cap to allow it to sit flat. (Keep these pieces)

Brush mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.

Chop the mushroom stem and cap pieces that were trimmed in the first step.  Saute over medium heat in butter, and garlic - 5 minutes

Add parsley, chicken stock and heavy cream.  Allow to come to a boil over medium heat and then reduce heat to low.  Add parmesan and dijon to sauce.  Simmer on low, stirring occasionally and allow sauce to thicken.  

Pull mushrooms from oven.  Fill caps with sauce, layer on cheese, ham, cheese, ham.  Top with another dollop of sauce and a thin layer of panko on top of the sauce.

Bake for 7 minutes more on 400* Then broil for 2-3 minutes to allow panko to crisp.  

Serve and Enjoy!

Makes 6 Servings - 5 Net carbs per serving 

Peace, Love, and Portobellos