Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Back to Basics: Part 2 May 30, 2013

Filed under: Dinner,Lunch — Low Carb Jabberwockey @ 1:47 am
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Herbed Cod with Broccoli and Cauliflower

Lunch

  • 3 oz Turkey breast cutlet pan fried with a spritz of olive oil, diced red sweet peppers, and a Tbsp. of white wine. (salt and cracked black pepper added as seasoning)
  • Spinach Salad, tomato, diced sweet red peppers and Jabberwock’s Garlic Ranch dressing

Snack

  • 2 cups steamed broccoli with 1/4 cup mushrooms sauteed in a spritz of olive oil.  Topped with 1/2 Tbsp. butter
  • 1 cup cubed cantaloupe

Dinner

  • Herbed baked Cod (recipe adapted from Herbed baked Tilapia)
  • 1 cup steamed broccoli and cauliflower florets, with 1/2 Tbsp butter

Broccoli with Mushrooms and Cantaloupe

Turkey Cutlet with Spinach Salad

 

Back to Basics ! Lunch and Dinner May 29, 2013

Filed under: Dinner,Lunch — Low Carb Jabberwockey @ 3:24 pm
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Chicken and Broccoli.

The Jabberwock needs to drop a few pounds, so its back to basics !

Lunch

  • 3.5 oz Turkey cutlet pan fried with a 3 second spritz of extra virgin olive oil, salt, pepper, and garlic powder.
  • Zucchini “noodles” with salt, pepper and basil.
  • 1/4 sweet red pepper with 1 tsp. Jabberwock’s garlic ranch dressing

Dinner

  • 4 oz chicken breast panfried with a 3 second spritz of olive oil, seasoned with salt, pepper and garlic powder
  • 2 Cups broccoli (steamed) with 1/4 cup sauteed mushrooms, and 1/2 Tbsp. butter, salt and pepper
  • 1 medium tomato with a spray of olive oil, salt and pepper (wish I had some fresh basil !)

Turkey Cutlet with Zuchinni

 

Low Carb Stuffed Squash Boats May 19, 2013

Filed under: Dinner,Sauces — Low Carb Jabberwockey @ 7:22 pm
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Low Carb Stuffed Squash Boats.

These are fairly quick and easy, if you happen to have some leftover meat sauce in your fridge.  Paired up with roasted sweet potato and asparagus, this is a GREAT weeknight meal for you working parents.  It can also be prepped in advance and frozen, also the leftovers keep well.

Stuffed Squash Boats

4 squash (zucchini or yellow)
1/2 recipe of Jabberwock’s Meat Sauce
3/4 cup shredded mozzarella cheese
1/2 tsp. Italian seasoning

Cut the squash in half lengthwise.  Place cut side down in covered glass baking dish with 1 Tbsp. water and microwave for 3-4 minutes.

Scoop out the innards/seeds and arrange in 9″x13″ pan.  Fill the boats with Jabberwock’s Meat Sauce.  Top with mozzarella and Italian seasoning. Cover with aluminum foil.

Bake at 350 F for 30 minutes, remove foil and bake for another 10-15 minutes. Let sit for 5-10 minutes before serving.

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Low Carb Stuffed Squash

 

Easy Low Carb Appetizer

Filed under: Appetizers — Low Carb Jabberwockey @ 5:42 pm
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Low Carb AppetizersEASY Low carb appetizer

Kids love assembling this one, so I recommend arriving at the party with your supplies and getting a few helpers engaged !

1 can large olives
1 container grape tomatoes
1 container fresh mozarella cheese balls (15 oz.)
Dried Basil (fresh would be a great addition)
Extra Virgin olive oil
Toothpicks

Assemble the appetizer, making sure the cheese ball is in the center and arrange on plate.  Drizzle with olive oil, and sprinkle lightly with dried basil.

These can be made a day in advance, just drizzle a little more olive oil to freshen them up before serving.

 

Jabberwock’s Fajitas with Peach and Avocado Salsa

Filed under: Condiments,Dinner,Lunch — Low Carb Jabberwockey @ 5:53 am
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Marinade:
1/4 Cup olive oil
2 1/2 Tbsp Lime juice
1 tsp. cumin
3 tsp. chili powder
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 tsp. coarsely ground black pepper
2 cloves garlic minced
1/4 cup chopped cilantro

Fajitas:
2 lb steak (I used chuck)
2 red bell peppers, sliced
2 medium onions, sliced
1/4 cup chopped cilantro
1 Tbsp olive oil
Flour tortillas (for the family)
Salad Greens for the low carbers
Peach and Avocado Salsa

Prepare marinade in bowl and whisk. Add meat, and refridgerate for at least 30 minutes, but preferably a couple of hours if possible. Flip the steak a couple of times so both sides are coated with the marinade.

Fire up the BBQ to Med/High.

In a large nonstick frying pan, sautee the onions and red peppers in the olive oil.

While onions and peppers are cooking toss the steak on the BBQ until cooked to desired done-ness – bring it in to rest a bit. Add the leftover marinade to onion/peppers and turn to med/high heat and make sure it bubbles up for several minutes to cook out any meat juices.

Slice steak, add to onions/peppers. Add the last 1/4 cup of cilantro.

Serve with Peach and Avocado Salsa over salad greens for the low carbers, and with flour tortillas for the rest of the family.

By the way, these are VERY excellent leftovers !

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Jabberwock’s Peach and Avacado Salsa

Filed under: Condiments — Low Carb Jabberwockey @ 12:10 am
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4 tomatoes, diced
1 avacado, diced
1 peach, diced (I used canned peach halves)
1/4 cup red onion, diced finely
1 jalepeno, diced (can be omitted)
1/2 Cup cilantro
1 clove garlic, finely minced
1 tsp. kosher salt
2 Tbsp. lime juice
2 Tbsp. olive oil
Cracked black pepper to taste

Combine all ingredients, and refridgerate for 30 minutes before serving.  If you happen to have a mango on hand they do very nicely instead of the peach.

 

The Jabberwock is back ! May 15, 2013

Filed under: Activity,Fun Stuff — Low Carb Jabberwockey @ 5:53 am
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Are you wondering what the Jabberwock has been up to lately ?

1. Went to my first fencing competition in about 25 years !

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2. Currently attending a college class that is work related.  Unfortunately this class has absorbed the free time that I usually use to update my blog.

3. Went on a business trip to Charlotte

Even with all this going on, I have some GREAT new recipes.  A few are PERFECT for summer.

 

 
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