30 seconds on each side is pretty dang rare. I like my steak rare but that is blue.
We don’t eat a lot of steak, but we’ll grill or smoke about 20 chicken thighs at a time, with different rubs on them, then we’ll eat meals around the various flavors. Carbs can be added for those who want them. The other night we had pulled BBQ-flavored chicken, followed by an Asian-inspired meal with 5-spice rubbed thighs, then a Tex-Mex dinner, etc. Never turn H down when he wants steak though.
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1" Prime steak. Put in an airtight bag and submerge in warm water for 10 minutes. Paper dry. Salt & pepper. Sizzle on a hot pan 30 seconds for each side. Serve.
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That is “moo moo rare”!
what’s the point of submerging in warm water for 10 minutes (bagged)?
So that the steak will be warm throughout even though it is cooked rare.
A few of these appeared here, but a few more to look at.
http://blog.myfitnesspal.com/13-freezable-low-carb-dinners-under-400-calories/?user_id=208518161264621&alt_source=mfp&alt_medium=email&alt_campaign=recipes20160926&utm_source=mfp&utm_medium=email&utm_campaign=recipes20160926&mkt_tok=eyJpIjoiTTJFM01XWTFOR1EwTnpVNSIsInQiOiJOQlhOXC9IanFvNmhTR01Ld21qOFFnUDdlS0F0NXlNd1lPa0pPUFhrUXJtSE94MklrTVRGekt5SkN6MGtBMmpuSEJcL0VKaGZ6alpaVk1weG9BN08xblhZVE02TXBxc295U0pmdXBLbUErQ2pvPSJ9
On a diet for another week, then a quick break and I…can…eat some of the great ideas on this thread.
@lookingforward thank you! However, I have doubts about that Beef Stroganoff recipe. It indicates lowish carbs, BUT it then says to serve over noodles which would really spike the carbs…probably into the 20s-30s.
The other recipes look promising.
Today I took the leftover chicken and frame from a SamsClub rotisserie and made a low-carb soup. I do this a lot, but this time I decided to add in the rest of a quart carton of Half and Half I had that had an approaching expiration.
In a 6qt cast iron Dutch oven…
Sautéed onions, a couple pieces of bacon, and some garlic cloves.
Then added…
Water (about half of the pot…adding the chicken will make the water level go higher)
Chicken on the frame. (The legs and thighs still had all their meat, the breast meat was mostly gone)
Brought it up to nearly a boil, then simmered for about 3 hours.
Pulled the chicken frame out, pulled off the chicken, put the chicken back into the pot
Added…
Some Tones chicken base (about a teaspoon)
Chopped Celery…especially the leaves.
Chopped zucchini
Bunch of baby spinach (half of a large bag). (Kale would probably work as well)
Chopped portobello mushrooms
Some rosemary, thyme, and a few red pepper flakes
Good bit of cracked pepper
Pink Himalayan salt
About a pint of half and half. (Milk has carbs, while half and half and heavy cream do not)
Brought up to nearly a boil again, then let simmer for about 2 hours.
Before serving…taste to see if more S&P are needed…then added some fresh basil leaves.
I forgot to top off the soup with Parmesan cheese which would have been a nice touch.
H loved it!
Very low carb, high protein, high fiber!
I think the half and half made it more filling.
Low Carb Meatloaf… (made this tonight and it’s surprisingly good even though it doesn’t have any bread or breadcrumbs…writing it down here so I don’t forget what I did…lol!)
1 lb ground been (I used chuck…not the extra lean…I think it was about 85%)
1 lb mild Italian sausage NOT in casings (it was sold looking like ground beef)
1/4 cup chopped onion
3 garlic cloves smashed with knife then finely chopped
Black pepper -cracked
Pink Himalayan salt
Chopped zucchini - 1 large
About 1/4 of a bell pepper finely chopped no seeds. (This one was green, but it was turning red)
A small stalk of celery finely chopped
1/4 cup of shredded Parmesan cheese
Few red pepper flakes (maybe 10-15)
Some thyme
Some basil
Some Rosemary
2 eggs
4 strips of bacon (those pre-cooked ones from Costco)
Some bruschetta
Preheat oven 350
(used a square ceramic baking dish)
In a Pam-sprayed square baking dish, mixed the onion, garlic, pepper, salt, zucchini, bell pepper, celery, cheese, red pepper flakes, thyme, basil, Rosemary, and eggs…
Once the above was well mixed, added the meats and thoroughly mixed.
Flattened the meat mixture into the square pan.
Topped it with more cracked pepper
Laid the bacon strips on top.
(After baking 30 minutes…I had some Aldi’s bottled bruschetta, so I added a bit of garlic powder to a few Tbsps of the bruschetta and spread it on top of the bacon-topped-meatloaf. Other options could be Italian style canned diced tomatoes or low sugar ketchup)
Return to oven to bake for 30 MORE minutes.
TOTAL baking time : 60 minutes.
After removing from oven, let sit for at least 10 minutes before cutting/serving.
could serve with salad and/or “mock mashed potatoes” (made from cauliflower, butter, green onions, S&P).
My guess is its a little denser than a typical meatloaf, @mom2collegekids?
@doschicos…Maybe a little, but not much. I think the 2nd egg, zucchini, bell pepper, onions, Parma cheese, and celery helped keep it from being as dense as it normally would be.
When I was mixing all the non-meat items together in the pan, it was quite a large mass. So, then incorporating into the meats, they probably acted like breads to keep it from being too dense.
The chicken in #125 sounds good and surely that was also made delicious by the half and half…but a pint?..even though it has little carbs, that’s a good 650 extra calories! Would the lower calories of milk, but some carbs not be better than the high calories and fat grams in the half and half ( I know, I know…low carb, but…)
@abasket this was a big huge of soup, and I’m not exactly sure how much half & half was in the quart container. I just poured it in.
No, I would not use milk instead because that would ruin the whole “low carb” aspect and then all those other calories would come into play. Raising one’s blood sugar is the big “no no,” because that causes you to absorb all those calories. The key is to just let those calories essentially run thru your body…in one end and out the other…lol
Someone asked if H and I are doing this for weight-loss. H actually started before I did because he had gained some “tummy weight.” Low carb quickly took his tummy away and now he’s just in maintenance mode. I have a family wedding in November and I bought a really nice dress that I thought would look a bit better if I lost a few pounds. The pounds are now gone but I don’t want them to reappear before the wedding, so we’re just keeping this going.
I read where one guy who is “maintenance mode,” does Low Carb from Monday to Friday afternoon, and then eats what he wants on weekends. He doesn’t want to lose weight, just maintain. I think I could totally do this!!! Nachos while watching football! Yay!
…so the half & half stays! 
Well you said a pint in your recipe - that’s what I was referring to. And the info I see shows that one cup of milk (1%, 2%, whole - take your pick) has 12g of carbs. One cup of half and half has 10g of carbs. But the milk has a lot less calories! One cup 2% milk has 124 calories. One cup of half and half, 315 calories.
Ahhh. Didn’t know spherically low carb, but found the balance of the diabetes 2 diet very helpful in weight loss at a certain age, especially if one hasn’t watched things for a while.
I made a zucchini casserole kind of thing the other night. I used three zucchini, grated and squeezed the water out of it, added some parmesan cheese ( maybe 1/4 cup ) one beaten egg , salt and pepper, minced garlic and a little fresh, finely chopped rosemary.
Put it in a glass baking pan, topped with a little grated cheddar and baked it until the edges were brown
Turned out pretty good and even better the next day for lunch
@abasket When doing Low Carb, calorie counts don’t matter.
But to correct my recipe…I made the recipe again, and this time I measured the amount that I estimated that I used before. It’s about 1 cup half and half. So, that’s 10 grams of carbs in a 6qt pot of soup that would be probably be maybe 12 servings?? And with all that fiber in the soup, the net carbs would be very low.
I just tried this low carb pumpkin cheesecake mousse. Yum !
I have not indulged in anything pumpkin yet this season , so this was a treat
http://www.sugarfreemom.com/recipes/low-carb-pumpkin-cheesecake-mousse/
Did the cauliflower pizza crust last night. Used a recipe from food network. It was tasty but faaaaar too salty (1 c parm in crust) before usual salty toppings -olives, pepperoni, etc. were added.
I love cauliflower mashed “potatoes” but won’t repeat this. Have pizza less often,
I have been slacking off with the low carb way of life for most of this month and it shows…not in weight gain , but my digestive issues relating to my esophagus are coming back. I also noticed that when I eat anything with flour, my asthma flares up. Two reasons right there to get back on track !
That being said, I made a really yummy kale salad from Ree Drummond with bacon, goat cheese, sautéed onions and mushrooms. It was really yummy and also great leftover since kale is such a tough leaf
My cookbook club had healthy food for its January meeting. One person brought in this cauliflower fried rice. It was delicious. Basically you chop the cauliflower into rice sized pieces. I used whole eggs instead of egg whites. http://www.skinnytaste.com/cauliflower-fried-rice/
Costco and TJ sell riced cauliflower, just an FYI.