Healthy Low Carb Recipes by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:59:45+00:00

Barbecue Pork Tenderloin

Ingredients:

3/4 lb pork tenderloin

SWEET BARBECUE SAUCE:

1 cup tomato sauce

3 T Worcestershire sauce

1 T vinegar

1 t liquid smoke

3 pkts Splenda

Cut the pork into 3/4" slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Sauté pork in oil few minutes until done. Remove from pan. Top with BARBECUE sauce and serve.SAUCE: Combine all ingredients and cook over low heat for 10 min.

Serves 2 (1/2 the pork and 1/4 cup BARBECUE sauce each) @ 4.8 NET carbs Total BARBECUE Sauce (1 cup): 23 carbs (20 NET carbs)

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Pot Roast

Ingredients:

2 lb chuck pot roast

1/2 cup Onion, chopped

2 cans beef broth

3 T minced garlic

1 cup red wine

2 Tbsp Worcestershire sauce

2 tsp oregano

2 tsp basil

84

©2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com black pepper to taste

1 tsp liquid smoke

Brown pot roast in Dutch oven on stovetop, using some oil if needed. Remove from pan and sauté onions in oil until brown. Return beef to pot and add all ingredients. Bring to boil, cover, and simmer 2 1/2 - 4 hours. Check occasionally - may need to add water. Can thicken gravy with xanthan gum.

This tasted really great. Hard to figure carbs, since there was a lot of gravy left that wasn't consumed.

TOTAL GRAVY COUNTS: 33 carbs (29 NET carbs)

TOTAL MEAT COUNTS: 0 carbs

Filet with Mustard Sauce

Ingredients:

1 lb filet (or enough for two)

olive oil

1/4 cup white wine

1/4 cup beef broth

1/4 cup water

1 T coarse-grained mustard

1 t butter

Heat oil in heavy skillet until hot. Season filet with salt & pepper and garlic powder. Cook filets 4 min each side for rare. Remove from pan and let stand on cutting board, tented loosely with foil. Deglaze skillet with white wine over moderate heat. Add broth and water and boil until reduced. Remove from heat and whisk in mustard, butter, and juices from cutting board. Thinly slice filets and arrange on plates. Pour sauce over. Serves 2 @ 1.1 carb

This was wonderful! Filets are expensive so this is an occasional treat for us. Take the meat out of the pan BEFORE it's done the way you like, as it continues to cook while sitting on the cutting board.

Pork & Pepper Stir Fry

Ingredients:

1 lb pork tenderloin

1/4 c soy sauce

2 T lime (or lemon) juice

2 crushed garlic cloves

1 t EA. oregano and thyme

1 t Brown Sugar Twin (or splenda)

2 T olive oil

85

©2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com 1 cup red pepper, cut in thin strips

2 oz. mushrooms

dash hot red pepper

Cut tenderloin into 3" lengths. Cut each piece into 3/8" "sticks". Combine soy, lime, garlic, oregano, thyme and red pepper and marinate pork. Remove pork and drain WELL. Stir sweetener and not/Starch into marinade and reserve. Heat oil in pan and stir fry pork 2-3 min until browned. Remove pork from skillet.

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