Category: Low Carb Dish

Chicken · Dinner · Low Carb Dish · Lunch

Chicken Mushroom & Asparagus

mamasheenasLeave a comment

You’ll need:

4 chicken breast

(I salt and pepper then brown in cast iron pan and then bake until cooked through)

2 cups chicken stock

1/2 cup heavy cream

1/2 cup Mexican mozzarella cheese (or mozzarella if fine also)

1/2 onion chopped

3 minced garlic cloves

1/2 red pepper diced

1 pack sliced mushrooms browned in butter

1 package asparagus steamed

In pan you cooked chicken in, add onions, garlic and sauté. Then add stock and heavy cream, bring to a boil. Slice chicken and set aside. In pot quick steam the asparagus and then drain and set aside. (About 3 minutes) in sauté pan slice mushrooms, then brown mushrooms in olive oil and butter.

Let sauce boil until it begans to reduce. Then add in sliced chicken, mushrooms, peppers and let simmer for 5 minutes. Then add in cheese and mix until melted. You can serve over pasta or rice or eat just as it is. Top with fresh parsley for garnishing. Enjoy!

Appetizers · Breakfast · Dinner · Low Carb Dish · Lunch · Side Dishes

Veggie & cheese loaded Quiche with bacon

mamasheenasLeave a comment

You’ll need:

7 eggs

1/4 cup of milk

6-8 button mushrooms sliced

1 yellow onion diced

3 cups fresh spinach

1 1/2 cup cubed cheese (I used sharp cheddar & white cheddar)

Salt/ pepper

In bowl crack eggs and add milk beat until eggs are frothy. In sauté pan drizzle with olive oil and add mushrooms and onions and sauté. Once veggies start to soften add spinach and cover until spinach is wilted. Add salt and paper a few pinch’s. In pie pan butter bottom of pan and evenly Spears out veggies into pan, add cheese evenly and then pour egg mixture over top. Place into oven at 350 and bake for 30 minutes until eggs are cooked through and start to brown on top. Sprinkle bacon bites over the top and place back into oven for 5 minutes. Remove and let cook 5 minutes cut and serve! Enjoy 😊

Olive oil

Salt

Dinner · InstaPot · Low Carb Dish · Meat

Quick roast beef and radishes

mamasheenasLeave a comment

You’ll need:

Beef roast 8 pounds or so (can use chuck roast, top round or I used sirloin roast)

1 yellow onion diced into chunks

Carrots as many as you want to have cooked for side dish

8-10 garlic cloves

1 bad small potatoes (mini gold)

1 bag radishes (if you want you can just use radishes it potatoes)

4 sprigs fresh rosemary

6-8 sprigs fresh thyme

1 and half cup red cooking wine

2 cups beef broth (I use beef base and water)

1 package button mushrooms

Salt and pepper to taste

In a roasting pan add all ingredients cover tight with tin foil and bake at 250 for 3-4 hours.

For gravy mix 2 tablespoons flour with 1/4 cup cold water, in saucepan slowly add in 2 cups drippings from pan. Bring to a boil and let thicken. Steam asparagus in pan for 4 minutes add butter if you would like. Place everything into a serving player and enjoy!!!

Chicken · Dinner · Dressings & Marinades · Low Carb Dish · Meat

Turkey brine

mamasheenasLeave a comment

2 gallons water

3 cups apple cider vinegar

3-4 oranges peeled

2 lemons sliced and squeezed

1 1/2 cup brown sugar

1 To 1 1/2cup kosher salt

5 tbsp peppercorns

8-10 garlic cloves

6-8 bay leaves

3 sprigs fresh rosemary

Bring everything to a boil. Then pour Over turkey 24-36 hours then remove rinse and soak in cold fresh water for 20 minutes to remove extra salt. Then season pat dry and cook!

Enjoy 😊

Appetizers · Dinner · Low Carb Dish · Lunch · Salads & Blossom Bowls · SeaFood · Side Dishes

Ahi tuna tacos

mamasheenasLeave a comment

You’ll need:

4-6 Ahi tuna steaks

Marinade

4 garlic cloves chopped

1/4 cup soy sauce

1/2 cup olive oil

Ginger slices and 2 tsp ginger juice

4 tbsp lemon juice

4 tbsp orange juice

Mix and put tuna in for 20 mins or longer

For slaw:

2 cup Red cabbage sliced into ribbons

1/3 cup Carrots sliced long way

3 tbsp red wine vinegar jalapeños infused

2 tbsp sriracha

1/3 cup mayo

Mix well

For tuna:

Drizzle cast iron pan with olive oil

And drop tuna into pan and sear each side

When ready to flip pour a little of the marinade on top of tuna and then flip and sear other side. Remove and slice thin.

To assemble

Heat flour tortilla then place slaw, place 3 sliced tuna and sprinkle sesame seeds if you would like. Then On side add sprouts, ginger and feta cheese. Enjoy!!! Seriously mind blowing!

If you would like extra sauce maid mayo with sriracha to taste and top!

Appetizers · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Meat · Salads & Blossom Bowls · Side Dishes

Mediterranean turkey meatball

mamasheenasLeave a comment

You’ll need:

2 pounds ground turkey

1 medium zucchini shredded

1/4 Chopped black olives

1/4 cup Diced red onion

1 4 oz container Crumbled feta cheese

1 tbsp Oregano

1 tbsp basil

1/2 tsp garlic salt (sub garlic powder if cutting salt)

Chopped Fresh parsley(3-4 tbsp)

3 minced garlic cloves

For sauce:

1/2 cup plain Greek yogurt

1/2 lemon squeezed

1 grated garlic clove

1 tbsp dill weed

Salt/pepper to taste

Let sit at least 10 minutes before topping meatball with sauce.

In bowl mix all ingredients together except minced garlic leave that aside. When well combined roll mixture into 1 inch balls and place into a dish. Layer pan but don’t over crowd. Sprinkle garlic over top of meatballs and place into oven at 400 degrees for 15 minutes. Drain out liquid that has accumulated in pan. Put oven onto broil, high setting. Broil meatball until top is golden brown about 3-5 minutes. Remove and cool. Top with tetrazzini sauce and enjoy.

I like to eat on top of salad so greens, chickpeas, cucumber, tomatoes, black olives and feta cheese. Add a balsamic vinaigrette and you have yourself one amazing healthy dinner or lunch!

Hint: these are great for freezing and using for those crazy nights you need dinner fast!

Appetizers · Dinner · Low Carb Dish · Lunch · Meat

Stuffed burgers

mamasheenasLeave a comment

You’ll need:

2 pounds 80/20 burger

3 tablespoons crushed peppers

3 tablespoons course ground pepper

3 tablespoons onion powder

5 splashes Worcestershire sauce

1 pack Mushrooms sliced

1 yellow onion sliced

4 jalapeños sliced

Pepper jack cheese

Mozzarella cheese

First mix seasoning into meat and mix well. Then make into thin patties about 1/2 inch thick. Place shredded pepper jack cheese on patty along with sliced jalapeños then fold Berger in half and close up burger. Do until all 6-8 burgers. In pan drizzle with olive oil add rosemary, sliced mushrooms and onions and sauté. Once browned sprinkle with garlic salt. Grill burgers on grill and then top with mozzarella cheese and melt. To serve top burger with onions and mushrooms. Top with your choice of condiments. Enjoy!

Appetizers · Dressings & Marinades · Low Carb Dish · Low Carb treats · Lunch · Salads & Blossom Bowls

Refrigerator dill pickles

mamasheenasLeave a comment

You’ll need:

3 Mason jars

4-5 Cucumbers cut into Spears

12 sprigs Fresh dill

1 tsp Red pepper flakes

3 garlic cloves

1 tbsp peppercorns

1 cup white vinegar

2 cups water

1 tbsp Pickling salt

Make sure to wash jars if they are new. In a kettle bring vinegar, water and salt to a boil and mix until salt is dissolved. In each mason jar add 3-4 sprigs dill, 1 tsp hot pepper flakes, 1 clove garlic smashed and 1 tsp peppercorns. Next fill jars with speared cucumbers until packed tightly. Then pour liquid mixture over top until fill to brim. Place lids on tight and place into refrigerator. They are ready to eat in 24 hours! They are crispy, full of yummy flavor and will be gone in no time! Enjoy!

Appetizers · Chicken · Dinner · Low Carb Dish · Lunch

Jalapeño cheesy chicken

mamasheenasLeave a comment

You’ll need:

3 chicken breast

2 cups Mexican mozzarella shredded

1/2 cup Heavy cream

1/2 cup chicken broth

2 tbsp flour

Olive oil

Salt/ pepper

4 jalapeños sliced

3 cloves garlic minced

Cherry tomatoes

Sour dough bread

Basil and oregano dried

Garlic salt

First slice chicken into thin pieces and salt and pepper. Drizzle olive oil into hot cast iron skillet and add sliced chicken. Brown chicken about 5 mins. Move chicken to side of pan and add minced garlic sliced jalapeños and tomatoes let cook in juices for 2 minute or until garlic is translucent and jalapeños start to soften. Remove chicken and veggies from pan and set aside. In same skillet add a little more olive oil and flour and make into a rue. Then add in chicken broth and heavy cream. Bring to a boil add salt and pepper to taste them drop in the cheese and mix until melted. Pour chicken and veggies back into pan and mix well. Next tKe a sheet pan and turn oven on to 425. Place sour dough bread on and drizzle with olive oil and sprinkle basil, oregano and a little garlic salt on top of bread. Place into oven until golden brown. To serve place toast on plate and add chicken to top. Top with fresh cilantro, cherry tomatoes and sliced jalapeños. Enjoy!