Nice Low Carb Recipes photos

April 16, 2012 · Posted in Low Carb Recipes 

A few nice low carb recipes images I found:

October 20 2007 day 8 – Eating healthy
low carb recipes
Image by DeathByBokeh
One way of managing diabetes is to eat foods low in carbohydrate content. Knowing the insulin requirements for a particular recipe makes it easier to bolus for that meal. i regularly make an Eggbeaters omelette with some veggies, mushrooms and herbs for breakfast. It hardly has any carbs, and very little, if not any, fat. The omelette, along with a cup of freshly brewed coffee, gets me started everyday.

There is no cure for diabetes, yet.

Tonight’s dinner featuring stovetop mac and cheese
low carb recipes
Image by She Who Shall Not Be Named
BF and I didn’t feel like eating out again, but we weren’t quite up to cooking a full meal either. Instead we picked up a rotisserie chicken and fresh broccoli from the grocery store, then headed back home to make this stovetop mac and cheese side dish I saw in the May 2007 issue of Cooking Light magazine.

Some differences between the receipe and what I did:

1. Used full fat cheese.
2. Added a few splashes of Tabasco sauce.
3. Omitted the breadcrumbs toasted in butter.

It turned out really well. It’s a basic recipe that cooks up quickly, a little lighter than most recipes, and doesn’t require baking!

Stovetop Mac and Cheese
1 1/4 cups uncooked elbow macaroni (about 6 oz.)
1 cup 1% low-fat milk
2 tablespoons all-purpose flour
1 1/4 cubs (5 oz) shredded reduced-fat sharp cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (1 1/2 oz) slice white bread
1 tablespoon butter, melted

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and peper, stirring with a whisk until smooth. add pasta; toss to coat. Let stand 4 minutes.

3. Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups.

4. Heat a large nonstick skillet over medium heat. Ad breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over past mixture. Yield: 4 servings (serving size: 3/4 cup)

calories: 334 (30% from fat); fat: 11g (sat 6.55, mono 2.8g, poly 0.8g); protein 17.7g; carb 40.3g; fiber 1.7; cholesterol 30mg; iron 2.1mg; sodium 661mg; calcium 417mg.

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