Low-Carb recipes......

[Pony]

I found a interesting Low-Carb cookbook and thought I would share some of them more interesting recipes from it. Then you all can try them, I will too, and let others know how they are. I will be posting one maybe every other day or so. So check in here to see what new cooking idea you might have for the day!!

Here is the first:

MOJO PORK CHOPS WITH BLACK MAGIC CITRUS SALSA

Makes 6 servings * net carbs: 10g


6 boneless pork chops, 3/4 inch thick (about 1 1/2 pounds)
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons orange juice
2 teaspoons bottled minced garlic
1/2 teaspoon salt, divided
2 small seedless oranges, peeled, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
2 tablespoons diced, seeded red bell pepper
2 tablespoons chopped onion
2 tablespoons chopped fresh cilantro


1. Place pork in large resealable plastic storage bag. Add oil, juices, garlic, 1/4 teaspoon salt and pepper. Seal bag and shake to evenly distribute marinade; refrigerate up to 24 hrs.

2. to make salsa, combine oranges, cucmber, red bell pepper, onion and cilantro in small bowl; toss lightly. Cover and refrigerate 1 hr. or overnight. Add remaining 1/4 teaspoon salt just before serving.

3. To complete recipe, remove pork from marinade; discard marinade. Grill or broil pork 6 to 8 minutes on each side or until pork is no longer pink in center. Serve with salsa.


ENJOY!

[Ann]

Sounds yummy, Pony!!! I'm going to try it and will let you know how it turns out.

I love new low-carb recipes, so keep 'em coming. I'll see if I can find some of mine to add a bit later.

Hugs
Ann

[Pony]

BUFFALO CHICKEN TENDERS

Makes 5 (4-piece) servings * net carbs: 10 g


3 tablespoons Louisiana-style hot sauce
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 pound chicken tenders
1/2 cup fat-free bluscheese dressing
1/4 cup reduced-fat sour cream
2 tablespoons crumbled blue cheese
1 medium bell pepper, cut into 1/2-inch slices

1. Preheat oven to 375*F. combiine hot sauce, paprika and ground red pepper in small bowl; brush on all surfaces of chicken. Place chicken in greased 11x7-inch baking dish. Cover; marinate in refrigerator 30 mins.

2. Bake, uncovered, about 15 mins. or until chicken is no longer pink in the center.

3. Combine blue cheese dressing, sour cream and blue cheese in small bowl. Garnish as desired. Serve with chicken and bell pepper for dipping.

[Pony]

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