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    You are in: Home / Cookbooks / Low Carb Recipe of the Week
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    174 recipes in

    Low Carb Recipe of the Week

    The recipes in this cookbook have been picked for the "Featured Recipes of the week" post in the Low Carb Forum
    « Previous 1 2 3 4 . . . 7 8 9 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This yummy ice cream requires Hood Calorie Countdown (aka Carb Countdown) Skim milk would work too but it wont be as low in calories.

    Recipe #189858

    This is a tasty, easy way to serve chicken when you are on the South Beach Diet...and even when you're not on the diet! It's on the spicy side, but amounts of spices can be adjusted according to taste. Cook time is an estimation.

    Recipe #275525

    Many Cajun shrimp dishes have loads of butter. This is a very tasty version that is much lower in fat. You won't miss it. Serve with French bread and a salad. Fabulous dinner on the table in less than 15 minutes.

    Recipe #41701

    Great recipe but be very careful just how much fresh ginger you use.

    Recipe #240716

    4 Reviews |  By Rita~

    No breading just yummy veggies and sausage giving the filling crispness and the mushroom retain a soft juicy texture. No added fat or salt needed for the sausage and cheese supply enough..

    Recipe #247683

    I know this sounds a little different, I thought so too when my friend had me over for breakfast. You won't be disappointed...my DH even loves them! I have also used egg beaters for a lighter touch. This is now my favorite way to eat eggs!

    Recipe #392260

    Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!

    Recipe #8782

    This is inspired from a recipe posted on turnersouth.com. I wasn't sure about it, but DH really wanted to try it. It is the best piece of pork I've ever eaten and am putting it here so that I never ever lose the recipe! It's so simple that even the most tender chef can't make a mistake on this one. P.S. It may seem like a lot of pepper, but when it's cracked instead of ground the flavor is completely different. I actually HATE pepper on my meat, so trust me, it's not too much. *RECIPE UPDATE AUGUST 2006* In a March 2006 "Cook's Illustrated" magazine gave a great way to reduce the "heat" when using peppercorns. I haven't tried it, but put the method here for safe-keeping and future use in this recipe. I've made a few tiny changes. ***REDUCING HEAT IN PEPPERCORN RECIPES*** To do this take equal amounts of peppercorns and olive oil, (they used 5T each) PLUS 1.5 Tsp additional olive oil and 2 teaspoons kosher salt. Then heat peppercorns and oil in small saucepan over very low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. If you prefer an even lower heat, milder pepper flavor, drain the cooled peppercorns in a fine-mesh strainer and then toss them with 5 tablespoons of fresh olive oil.

    Recipe #123859

    My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking! If you like really rare bake for 15 mins. at 500. If you like your roast beef cooked med-rare, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. ***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.) The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)

    Recipe #238069

    2 Reviews |  By BBCFan

    Ok, on Low Carb diets we use cauliflower as a substitute for potatoes. This particular recipe is a re-write of my Garlic mashed potato recipe. I just removed the exact same amount of potato and replaced it with the same exact amount of frozen cauliflower. Not only did I find THIS recipe much easier than using real potatoes, it tastes 10 times better and is LOADED with Vitamins! I'm forever giving this recipe out. I WILL be posting a recipe for "Low Carb, Low Fat Shepherd's Pie" soon, and I always use THIS recipe for the "Mash" potatoes you cover the Shepherd's pie with. I ask that you all please make THIS recipe for mashed potato when making my Low-carb recipe for Shepard's Pie for maximum benefits. This makes 12 SMALL servings or 6 larger ones (or 1 gluttony) Thank you!

    Recipe #372556

    When I made this my Husband kept saying Dam this is good. This is my own recipe for green salsa chicken. I used Recipe #36084 that I make, But, you can use any green salsa.

    Recipe #43057

    57 Reviews |  By Mercy

    Serve with additional toppings like shredded lettuce, jalapenos, guacamole, ripe olives, sour cream or salsa.

    Recipe #119732

    This is used to make burritos, tacos, or even a Mexican style pot roast. Although it makes a lot, it freezes well; and the broth makes a nice base for posole soup. Quantities are inexact but strict adherence to the recipe is not that crucial; I make this in restaurants and just "go by eye". Props to GaylaJ for shaming me into posting my first recipe here!

    Recipe #172900

    A very tasty and different way to make chicken.

    Recipe #61277

    7 Reviews |  By Sue Lau

    I like this recipe because it doesn't have rice in it. It is very easy to make and if you like the overall flavor of somelike like gyros with tzatziki, I think you will like this as well.

    Recipe #118994

    You can make this the night before and it will be ready to put in the oven in the morning. It's a nice light, fluffy omelet.

    Recipe #21881

    I was in the mood for an omelet (love omelets!) and also wanted to use up some ingredients that I had on hand. I came up with this yummy omelet that has the delicious flavors of eggs, tomatoes, basil and feta cheese. Measurements are an approximation...you can use more or less to your liking.

    Recipe #281901

    I have been poaching eggs in the microwave for many years. For me this is the best way to prepare poached eggs for 2. It is quick, easy and almost foolproof. Please make sure you use a toothpick to pierce the yolk before cooking or it will explode!

    Recipe #118761

    These delicious chicken breasts are stuffed with basil, garlic and parmesan cheese. Then they're grilled to perfection while basting with a lemon butter sauce. One of my favorite grilled chicken recipes. From Better Homes and Gardens.

    Recipe #223692

    2 Reviews |  By blucoat

    I got this light recipe (perfect for a spring-time brunch) from Health Magazine, March 2007.

    Recipe #303236

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