Quick Low Carb Recipes and Food Ideas
For People On The Go

• 1 ½ cups strawberry juice or crushed strawberries
  
• ½ cup orange juice
  
• ¼ cup grapefruit juice
  
• 1 Tablespoon lemon juice
  
• 1½ cups bottled water (or tap)
  
• 1 lb. frozen white grapes (seedless)

Mix all contents together in a large pitcher except the grapes. Use frozen grapes like ice cubes; pour and serve.

• 2 cups tomato or vegetable juice
  
• 2 Tablespoons of lime juice
  
• 1 teaspoon Worcestershire sauce
  
• ½ teaspoon horseradish
  
• Couple drops of our favorite hot sauce
  
• Ice cubes tray filled with water, sprinkled with lemon juice drops n each cube slot

Place the ice cube tray in the freezer to set and make lemon-flavored ice cubes. Combine all other ingredients in a pitcher. Stir and serve over lemon ice cubes.

• 1 package sugar free Jello, your favorite variety
  
• 2/3 cup boiling water
  
• 2 cups ice cubes
  
• 1 container frozen whipped topping, thawed
  
• Favorite nuts to taste

Dissolve Jello in boiling water. Pour into mixing bowl. Add ice cubes and stir until ingredients thicken. Remove any pieces of ice cube remaining.

Mix in whipped cream and stir briskly until smooth texture. Spoon out into serving dishes. Garnish with your favorite nuts on top.

• ½ lb pecans
  
• 1 teaspoon cinnamon
  
• ½ stick margarine, melted
  
• ¼ cup brown sugar

Heat oven to 350 degrees. Roast pecans 10 minutes.

In a mixing bowl, combine: cinnamon, brown sugar and margarine. Pour over roasted pecans. Placed pecans on baking sheet and bake for 10 minutes on each side, turning once.

• 2 eggs
  
• 2 Tbs. water
  
• 3 fresh asparagus stalks, stemmed
  
• ¼ cup sliced white mushrooms
  
• ¼ cup shredded reduced-fat mozzarella cheese

Spray small skillet with nonstick cooking spray and heat over medium heat. Lightly whip (by hand is fine) eggs and water. Pour egg/water mix into skillet.

When top is firm, spoon asparagus, mushrooms and cheese onto half the omelet. Fold over other half. Serve.

• 1 pound broccoli florets
  
• 2 cloves minced garlic
  
• 2 Tbs. extra virgin olive oil
  
• ¼ cup freshly, grated cheese (your favorite type)

Steam broccoli in 2 inches of water for 2 minutes. Drain. Heat olive oil in skillet over medium heat, swirling to coat bottom of skillet. Add garlic and sauté until fragrant (about 1 minute).

Add broccoli and sauté for about 4 minutes, stirring often. Remove skillet from heat. Sprinkle cheese over broccoli. Lightly toss.

• 1 pound green beans
  
• 3 Tbs. butter
  
• ½ cup sliced almonds
  
• salt and pepper to taste

Cook green beans in a little salted water for about 5 minutes. Drain. In skillet, sauté almonds in butter for 2 minutes, stirring frequently. Add green beans and sauté for another 2 minutes, stirring frequently.

• 1 pound cauliflower florets
  
• ¼ cup grated cheese (Parmesan or your favorite)
  
• ¼ cup whipped cream
  
• 1 Tbs. soft butter
  
• ¼ tsp. salt
  
• 1/8 tsp. pepper

Steam cauliflower in 2 inches of water for about 18 minutes or until tender. Add water if necessary during steaming). Drain.

In blender or food processor, puree cauliflower. Add other ingredients. Lightly blend. Place in covered dish and refrigerate. Can be reheated with low heat.

• ½ pound of ground pork
  
• 1 pound ground chicken
  
• 1 small onion, chopped fine
  
• 1 egg
  
• 2 cloves minced garlic
  
• 2 Tbs. chopped dill
  
• 2 Tbs. canola oil
  
• salt and pepper to taste

Preheat oven to 375 degrees. In a bowl, mix all ingredients EXCEPT the oil together well. Make about 12 meatballs from the mixture.

Heat oil in skillet over medium heat and brown meatballs. Transfer skillet (or place meatballs on cookie or baking sheet) and bake in oven for 15 minutes or until completely cooked.

• 1 lb ground beef
  
• 2 Tablespoons chopped onion
  
• salt and pepper to taste
  
• ½ teaspoon of garlic
  
• 1 cup crushed tomatoes
  
• 3 tablespoons brown sugar
  
• 1 teaspoon Worcestershire sauce
  
• low-carb buns (or at least anything but white!) or lettuce leaves

Brown beef and drain. Reduce heat to low. Add the rest of the ingredients. Slowly cook for about 10 minutes and serve on (whole wheat or multi-grain) buns or lettuce leaves.

• 4 skinless, boneless chicken breasts (halved)
  
• Parmesan cheese (for sprinkling to taste)
  
• 1 ½ cups chopped mushrooms
  
• 1 cup chicken broth
  
• 2 tablespoons roaster red sweet pepper, chopped
  
• 1 tablespoon water
  
• 1 clove garlic, minced
  
• ¼ teaspoon dried marjoram, crushed
  
• 1 teaspoon cooking oil

Make stuffing by combining mushrooms, garlic pepper and marjoram in skillet sprayed with nonfat cooking spray. Finish when mushrooms are soft end tender.

Make slit in chicken pieces so that a pocket is created. Stuff with stuffing you just made and sprinkle inside pocket with cheese. (If you like, secure closed with toothpicks).

Brown chicken on both sides in skillet, cooking in oil. Add broth. Cook over medium- to low-heat until chicken is no longer pink inside. Serve with broth poured over chicken.