Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Yellow Squash Lunch – 5 Minute Vegetarian Meal September 12, 2013

Filed under: Lunch,Side Dishes — Low Carb Jabberwockey @ 5:49 am
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Yellow Squash Lunch.

So much squash, tomatoes, onions, and basil coming out of the garden.  This is my attempt at making a small dent in our bounty !  To make this meal a little heartier, you could add some pre-cooked chicken or black beans.

Yellow Squash Lunch

1 medium yellow squash, diced
1 medium tomato, diced
1/2 small onion (mine was a Walla Walla Sweet)
2 large basil leaves, sliced thinly
1 Tbsp butter
Kosher salt and cracked black pepper to taste

Melt butter over medium-high heat.  Add onions and sautee until they are translucent and begin to caramelize.

Add squash, salt, and pepper to pan, and cook for 2-3 minutes. I like my squash “al-dente”, so it doesn’t take long. Add the tomatoes and basil at the very end.

Super-delish, Super Easy !

Yellow Squash Lunch

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Low Carb Mini Pizzas ! July 14, 2013

Low Carb Pizza

Fat 12.96 | Carbs 8.60 | Prot 17.45 | KCals 212

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We have an abundance of squash coming from the garden right now, what to do !  I started digging through Pinterest to see if anything looked good (honestly I am not a fan of squash, but my gardening hubby is).

So, I stumbled across a few promising recipes.  This one comes from Kalyn’s Kitchen.

The end product is pretty darned tasty….and for those of you missing pizza while low carbing, this might hit the spot.  I grilled my zucchinis, and had to store in the fridge while I waited for my cheese to defrost (you can buy mozzarella on sale and freeze – it does fairly well).

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Low Carb Mini Pizzas

1 large squash, cut into 1/4″ thick rounds
Pizza Sauce (I used Ragu)
1 oz mushrooms, sliced into thin strips
1.5 oz shredded mozzarella
8 slices turky pepperoni
Kosher salt

Lay the zuke rounds on a baking pan, and sprinkle both sides with Kosher salt.  Let sit for about 30 minutes.  It’s amazing how much moisture you will extract.  Pat dry with a towel.

Light Barbeque, and set to high.  BBQ the zukes until you get nice grill marks, turn, do the same for the other side.  If your BBQ is super hot/dry, you can spritz the zukes with a little olive oil before placing on the grill.

Lay your grilled zukes out on a baking sheet, add the pizza sauce, mushrooms, pepperoni, and cheese to each mini round.  Broil for about 2 minutes – they are done when the cheese is bubbly and slightly brown.

Makes one serving, but can easily be adapted to make two entire sheet pans, AND, you can add YOUR favorite toppings.

Low carb pizza

Low carb pizza

Low carb pizza

Low carb pizza

 

Super Easy Shrimp Salad

Filed under: Dinner,Lunch — Low Carb Jabberwockey @ 7:22 pm
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Low Carb Shrimp Salad

cals: 429kcal | fat: 28.85g | carbs: 14.64g | prot: 30.80g

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I had this lunch three times this week.  It’s very quick (5 minutes to prep/cook), satisfying, and held me from 11:30 am to about 6:30 pm — No need for a mid-afternoon snack to tide me over to dinner with this one…

Super Easy Shrimp Salad

20 medium shrimp (mine were pre cooked/frozen)
1/2 an avocado, sliced
1 medium tomato, diced large
1 Tbsp. butter
Salt, pepper, garlic powder to taste

Defrost the shrimp in the microwave for about 45 seconds.  Meanwhile melt the butter over medium-high heat.

Drain off water from shrimp and sautee for about 3 minutes (adding salt, pepper, garlic powder to taste).

Shrimp are ready once the butter forms a nice crust on them.  Serve over tomato and avocado.

 

Back to Basics: Part 3 June 2, 2013

Filed under: Breakfast,Dinner,Lunch — Low Carb Jabberwockey @ 3:40 am
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Shrimp and Egg Salad

Breakfast

  • Omelet with spinach, sweet red peppers, mushrooms
  • Salsa

Lunch

  • Chicken sauteed with 1 Tbsp. of bottled teriyaki sauce
  • Zucchini “noodles”
  • Sweet red peppers.

Dinner

Chicken Teryaki with Zucchini noodles

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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

 

Jabberwock’s Fajitas with Peach and Avocado Salsa May 19, 2013

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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Two Low Carb Lunches With Hard Boiled Eggs March 17, 2013

Filed under: Lunch — Low Carb Jabberwockey @ 5:12 pm
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Egg Salad Wrap

2 hard boiled eggs, diced
1 Tbsp mayo
1 tomato, sliced
1/2 avocado, sliced
2 large romaine leaves
Kosher salt and cracked paper to taste

Mix egg and mayo together, Arrange on romaine leaves with tomato and avocado, salt and pepper.

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Hard Boiled Egg Salad with Ranch Dressing

2 cups lettuce, diced
2 stalks celery
10 slices cucumber
1 small tomato diced
2 hard boiled eggs
1 Tbsp toasted almond slivers
2 Tbsp Creamy Garlic Ranch Dressing
Cracked black pepper

Arrange veggies on the bed of lettuce, top with cracked pepper and Creamy Garlic Ranch Dressing

 

 
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