Tag: Low Carb

Salads

Recipe—Bok Choy and Carrot Slaw in a Tangy Sesame Soy Vinaigrette

Diva di Cucina

I really wanted to cook some seared ahi the other night and I was looking for the perfect side dish. Well low and behold! There was bok choy in my produce box that week so I knew exactly what to do.  A light and refreshing Asian inspired slaw. It was perfect for the warm summer night and was exactly what my gorgeous piece of ahi needed. Something not too heavy but loaded with flavors that would complement the simplicity of the fish. The dressing for this slaw is tangy, sweet, has a nice sesame flavor, and just a little bite from the fresh garlic. This is great for any Asian inspired dinner you have planned. I also had it with some chicken teriyaki and it was killer! This super fabulous recipe takes less than five minutes to make and is super low cal. Delicious and nutritious!

Note: Dressing can be made a couple of days ahead of time and stored in the refrigerator. Then just toss the salad and the dressing right before serving.

INGREDIENTS
1 tsp garlic, minced
2 tsp sesame seeds (plus more for garnish if desired)
1 tbsp honey
1 tbsp low sodium soy sauce
3 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp olive oil
2–3 large baby bok choy, thinly sliced (about 4–6 c)
1/2 c shredded carrots

STEPS

  • In a small bowl whisk together the garlic, sesame seeds, honey, soy sauce, rice vinegar, sesame oil, and olive oil until well combined.
  • Pour the vinaigrette over the sliced bok choy and shredded carrots and toss to coat.
  • Garnish with extra sesame seeds if desired.
  • Serve and enjoy!

Recipe adapted from The Cozy Apron.

Side Dishes, Snacks

Recipe—Roasted Fennel Fries

Diva di Cucina

Awhile back I posted a recipe for kale chips. Kale chips are a delicious and healthy snack that my son absolutely loved. I was eager to find more recipes that were just as simple, tasty, and nutritious. I recently used the same seasoning and cooking technique with roasted fennel and had fabulous results. These roasted fennel fries were absolutely addicting. My son and I could not stop eating them! We didn’t even waste time getting out a plate. I kid you not, we were eating the pieces straight off the baking sheet. They were that good! Think french fries, but without the calories and even more flavorful. Roasted fennel fries are not only a great snack but they also make a great side dish for any dinner. Just be sure you make enough because these fries will go fast!

INGREDIENTS

2 large fennel bulbs, fronds removed and sliced into 1/3” thick pieces
1 tbsp olive oil
salt and pepper

STEPS

  • Preheat oven to 375º.
  • Cover a large baking sheet with parchment paper and place the fennel slices in a single layer.
  • Drizzle with olive oil and season with salt and pepper.
  • Place in the oven and cook for 30–45 minutes flipping once halfway through.
  • Bake until the fennel is fork tender and a golden brown.
Dinners

Recipe—Mexican Grilled Salmon with Avocado Salsa

Diva di Cucina

The 110º day in Sacramento a couple of weeks ago was a brutal reminder that the summer heat is in full swing! During the hot days I avoid using the oven whenever I can. I’d much rather send the hubby outside to operate the grill allowing me to enjoy a lazy evening. This is a quick and easy, flavor packed, and super refreshing salmon recipe, perfect for these warm summer nights. The salmon is seasoned with some of my favorite Mexican spices giving it a nice little oomph and the avocado salsa is cool and refreshing making this a perfectly balanced dish. It is light in calories and carbs, perfect for anyone looking for a great tasting and healthy meal.

FISH INGREDIENTS
2 lbs salmon filets
1 tbsp olive oil
1 tsp salt
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp black pepper

AVOCADO SALSA INGREDIENTS
3 tbsp olive oil
2 limes
1 tsp salt
1 avocado, peeled, deseeded, and sliced
1/2 red onion, thinly sliced
1 jalapeño, deseeded, deveined, and chopped
1/4 red bell pepper, deseeded, deveined, and chopped
1/4 yellow bell pepper, deseeded, deveined, and chopped
2 tbsp cilantro, chopped

STEPS

  • Pat the salmon dry and rub the meat side of the fish with the olive oil.
  • In a small bowl, mix together the salt, coriander, cumin, paprika, onion powder, and pepper.
  • Season the meat side of the filet with seasoning mix and refrigerate for at least 30 minutes.
  • While the salmon is chilling make the avocado salsa by whisking together 3 tablespoons of olive oil, juice from 2 limes, and salt in a small bowl
  • Combine the avocado, red onion, peppers, and cilantro in a medium bowl and pour the juice mixture over the salsa and gently stir to combine.
  • Refrigerate avocado salsa until ready to serve.
  • Preheat the grill to 325º.
  • Grill the salmon for about 4–6 minutes per side or until desired doneness.
  • Transfer the salmon to a cutting board and allow it to sit for 5 minutes before serving.
  • Place the salmon steaks on plates and top with the avocado salsa.

Recipe adapted from Laylita’s Recipes. 

Dinners

Recipe—The Most Awesome Pork Tenderloin Ever

Diva di Cucina

I know what you are thinking, that is a pretty big name for a pork tenderloin recipe. But this recipe really did result in the best pork tenderloin I have ever had in my life! (And I have eaten pork tenderloins, prepared in many different ways in my lifetime.) The flavors from the marinade are incredible and they seem to seep their way into the meat, it was super moist since you cook the tenderloins right in the sauce, and it was cooked absolutely perfect. My husband and I could not get enough. We each ate over a half pound of pork and chowed down on the cold leftovers for lunch the next day. The flavors are sweet, tangy, and garlicky.  Awesome, awesome, and more awesome. If you are looking to mix things up in the kitchen I highly recommend you give this recipe a try. Your mind will be blown and your palette and belly happy.

INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 c soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil

STEPS

  • Preheat your oven to 350º.
  • Spray an 11” x 17” baking dish with cooking spray.
  • Use a sharp knife to poke 6 holes along the topside of each of the tenderloins going about an inch deep.
  • Push a sliver of garlic into each hole and place the tenderloins in the baking dish.
  • In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.
  • Pour the marinade over the tenderloins.
  • Bake uncovered for 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top.
  • Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
  • Thinly slice the tenderloins and transfer to a serving dish or plates.
  • Drizzle the marinade from the pan over the sliced pork medallions and enjoy!

Recipe adapted from Lick the Bowl Good.

Appetizers

Recipe—Creamy Smoked Salmon Dip

Diva di Cucina

Are you on the hunt for an elegant and absolutely delicious hours devours? If so the hunt can come to an end. This dish takes less than 10 minutes to make and is the perfect snack to serve at the next function you have coming up. Salmon is an incredibly popular fish here on the West Coast and I really enjoy the flavor combination of smoked salmon, cream cheese, and capers. This has all those wonderful flavors plus a nice refreshing zest of lemon and a little bite from the shallot. One of the things that is great about this recipe is that it can be whipped up minutes before your social function or even made ahead a day or two ahead of time. This appetizer truly is perfect for an afternoon or evening social, or even spread on your bagel for breakfast.

Note: You can serve this dip with crackers, toasted bread, sliced cucumber, pretty much anything, but what I love is this dip served with everything crackers or bagel chips. Just something about all those wonderful flavors really takes this already awesome dip to the next level.

INGREDIENTS
4–6 oz smoked salmon
1/3 c extra virgin olive oil
1/2 c mayonnaise
1/2 c cream cheese
1/2 c grated parmesan cheese
2 tsp capers
1 tsp garlic, minced
1 1/2 tbsp shallot, minced
1 tsp lemon juice
1 tbsp white wine
1/2 tsp lemon pepper
1 tbsp chives, minced

STEPS

  • Place all ingredients except for the salmon in a blender or food processer and blend until well incorporated.
  • Add the smoked salmon to the blender and pulse until desired consistency.
  • Transfer the dip to a small bowl and refrigerate until ready to serve.
  • Serve with some toasted crostini or your favorite crackers.
Dinners

Recipe—Summertime Rosemary Lemon Chicken with Veggies

Diva di Cucina

This is one of those fabulous recipes you will want to make all summer long. Here are the reasons why I think you will love this recipe:

  1. It’s an entire dinner done in one skillet (easy cleanup)
  2. It takes under 25 minutes to make
  3. It’s incredibly healthy (low cal and low carb)
  4. It utilizes fresh summer veggies
  5. It tastes and looks fabulous!

Do you really need more reasons than that to give this recipe a try?

INGREDIENTS
2 large or 4 small, boneless skinless chicken breasts
kosher salt and black pepper
3 tsp garlic, minced
2 tbsp fresh rosemary, chopped and divided
1 tbsp olive oil
2 yellow squash or zucchini, sliced
3 carrots, peeled and sliced
2 c green beans, cut in half
2 lemons
1/4 c white wine

STEPS

  • Preheat a large skillet over medium high heat.
  • In a small bowl combine 1 teaspoon of kosher salt, 1 teaspoon of black pepper, garlic, and 1 tablespoon of the rosemary.
  • Season both sides of the chicken breasts with the seasoning mix.
  • Drizzle the olive oil in the skillet and add the prepared chicken breasts.
  • Cook chicken on both sides until cooked through.
  • Add the squash, carrots, and green beans to the skillet.
  • Squeeze the juice of the two lemons into the skillet and add in the white wine.
  • Season the veggies with the remaining tablespoon of rosemary and some additional salt and pepper.
  • Place the chicken breast on top of the vegetables and bring to a boil.
  • Cover the pan and cook for 5 minutes or until the veggies are cooked to desired doneness.

Recipe adapted from The Slow Roasted Italian.

Dinners

Recipe—Spicy Shrimp

Diva di Cucina

I have been making this shrimp recipe for years! It is definitely one of my favorite ways to enjoy the tasty crustacean. Shrimp are a great low calorie protein, perfect for any diet. This recipe certainly has a little kick to it, but nothing over the top. It’s the perfect balance of spices. This recipe takes less than 10 minutes total, making it a great recipe to enjoy after a long workday. I most recently served these with my mango and bok choy salad and some cilantro lime rice. They went great together! (My husband even went back for thirds!) I also frequently pair this with my mango salsa and grilled avocadoes for a fabulous healthy meal. Something about sweet tropical flavors and these spicy shrimp go so perfectly together. Give these a try, you won’t be disappointed.

Note: Colossal shrimp are exactly that, just extremely large shrimp. I like using them for this recipe but you can certainly use any size shrimp.

INGREDIENTS
4 tbsp olive oil
1 tbsp garlic, minced
2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp salt
1 1/2 lbs colossal shrimp, deveined and peeled

STEPS

  • Heat the olive oil in a large skillet over medium heat.
  • Add the garlic, paprika, cumin, ginger, pepper, and salt.
  • Cook for 1–2 minutes stirring until it becomes a thick sauce.
  • Add the shrimp and cook for 4–6 minutes or until no longer transparent.
Dinners

Recipe—Herb Roasted Chicken

Diva di Cucina

I would say 95% of the time when I am cooking chicken I am working solely with the breast. Boneless skinless breasts seem to be the quickest and easiest to work with, but you pay a little bit more for the convenience factor. However, there isn’t really anything special or fancy about a plain chicken breast. On occasion I really do enjoy cooking a whole chicken. It just seems much more impressive to roast the whole thing. While the ingredients are incredibly simple in this recipe, it is the most fabulous and flavorful chicken you will ever have. I’m not one to typically sit there and eat the skin off a chicken but when I am carving up this chicken I can’t stop eating it once I start. The skin has just the perfect amount of crispiness and more flavor than you can imagine. You are lucky if there is any skin left on your piece of chicken by the time it makes it to the table. It is that good! Once you make this recipe you will understand. I guarantee this will be the best roasted chicken you will ever have.

Note: The most complicated part of this recipe is brining the chicken, which really isn’t complicated at all, people just think it is. If you aren’t familiar with brining I will bring you up to speed. Brining a chicken is when you soak it in salt water for a good amount of time. Giving it this “salt bath” ensures your chicken will be moist and juicy and it also allows the salt to soak into the meat, which really enhances the chicken’s natural flavors. I personally feel it makes a huge difference in the taste. In my opinion, brining is the difference between a good chicken, and a great chicken.

INGREDIENTS
3–4 lb chicken
1/2 c kosher salt
2 tbsp butter, melted
2 tsp garlic, minced
1 tsp dried basil
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper

STEPS

  • Remove the neck and giblets from the chicken and place it in a large pot.
  • Pour the kosher salt over the chicken and fill the pot with water until it is submerged.
  • Cover the pot with the lid and place in the fridge for 4–8 hours.
  • Remove the chicken from the pot, rinse with cold water, and pat dry.
  • Place the chicken on a rack in a shallow roasting pan breast side down. (If you do not have a rack just place it in a large baking dish.)
  • Preheat the oven to 375º.
  • Combine the melted butter and garlic in a small bowl.
  • Combine the basil, sage, thyme, salt, and pepper in a second small bowl.
  • Use a basting brush or your hands to lather the chicken in half of the garlic butter.
  • Sprinkle half of the herb mixture over the chicken.
  • Flip the chicken over so that it is now breast side up.
  • Repeat with remaining butter and herb mixture.
  • Roast the chicken uncovered for 1.5–1.75 hours or until cooked through. (I like to baste mine every 20–30 minutes.)
  • Allow the chicken to sit for 5–10 minutes and then transfer to a cutting board to be carved.
Dinners

Recipe—Chicken Parmesan Meatloaf

Diva di Cucina

Chicken parmesan has got to be one of my favorite Italian dishes. I don’t make it very often because of the amount of work that it requires but I love the stuff! I also love meatloaf, the hubby not so much. Well I saw a recipe the other day for an Italian chicken meatloaf and I thought to myself, why not give it more of a kick and incorporate my favorite chicken parm qualities, flavorful marinara and melted mozzarella…and this gorgeous chicken parmesan meatloaf was made. I expected the loaf to be much dryer, but with the sauce and eggs, it was the moistest meatloaf I have ever made, hands down. The parsley and basil give the meat a nice Italian flavor but really took it over the top was the homemade sauce and fresh mozzarella smothering the top. Delish! I love that this recipe is not only tasted fantastic but it is light on carbs and low in calories. I was able to whip this recipe up in less than 15 minutes so the hardest part was waiting for it to bake. And best of all, the hubby liked it.

Note: I used panko instead of breadcrumbs to keep the carbs down but I imagine some Italian seasoned breadcrumbs would be wonderful!

INGREDIENTS
2 lb ground chicken meat
2 tsp garlic, minced
1/2 yellow onion, chopped
2 eggs
1–1 1/2 c panko
2 c marinara sauce, divided
1/2 c parmesan cheese, grated
1/2 c fresh basil, chopped, divided
1/4 c fresh Italian parsley, chopped
salt and pepper
8 oz fresh mozzarella ball, sliced

STEPS

  • Preheat oven to 375º.
  • In a large bowl combine the meat, garlic, onion, eggs, panko, a 1/2 cup of the marinara, parmesan cheese, a 1/4 cup of the chopped basil, Italian parsley, salt and pepper. (I start with a cup of the panko crumbs and add more as needed to help absorb some of the moisture.)
  • Mix until well combined.
  • Shape the meat mixture into a loaf shape and place in a large greased baking dish.
  • Bake for 40 minutes.
  • Remove loaf from oven and pour remaining marinara sauce over the top.
  • Layer the sliced mozzarella over the top and continue baking for an additional 20 minutes.
  • Turn on the broiler for 3–4 minutes to brown the cheese.
  • Remove the loaf from the oven and allow it to sit for 10 minutes.
  • Garnish the meatloaf with the remaining 1/4 cup of chopped basil and slice to serve.
Dinners

Recipe—Honey Spice Glazed Pork Chops

Diva di Cucina

There is just something ultra tasty about a nice cut of tender pork in a savory sweet sauce. This recipe is so incredibly quick and easy that it is the perfect dinner on a work night and yet still classy enough for a dinner party. All the spices give the sauce a nice little pop. This dinner is perfect for everyone in the family. Even the pickiest of eaters will love the sweet flavor of the sauce. My three year old ate almost an entire pork chop. This sauce is also great with a ham steak or chicken breast, heck it would be good on a piece of leather! Try this honey glazed pork chop tonight, the whole family will be begging for more.

INGREDIENTS
1/2 c honey
4 tbsp Dijon mustard
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
3 tbsp olive oil
4 boneless thick cut pork chops (or 6–8 think cut)
salt and pepper

STEPS
Note: If using thin cut pork chops, cooking time will need to be adjusted since they will cook much quicker.

  • In a bowl mix together the honey, mustard, ginger, cinnamon, and cloves.
  • Season the pork chops with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the pork chops and cook for 3 minutes per side.
  • Pour the honey mustard sauce over the pork chops and cook for an additional 10–12 minutes or until cooked through flipping the chops halfway through.
  • Transfer the pork chops to a plate and spoon the sauce over the chops.