Low Carb Peperoni Pizza Snack Chips

 

Low Carb Pepperoni Pizza Chips

Place 7-8 pepperoni slices on a microwavable safe plate so they do not touch and cover with a slice of cheese. Microwave for one minute on high.

 

After 1 minute, use a fork to flip cheese so pepperoni side is up and microwave for 1 more minute.

 

It will be very hot and will not get crisp until it is completely cool so let it stand for at least one minute before handling. Break pieces up in between the pepperoni slices and enjoy.

 

 

The peperoni slices I use have one carb per 16 slices and the cheese had zero carbs per slice so this batch of low carb peperoni pizza chips is only .5 carbs per serving!

 

Low Carb Dry Rub

Here is a yummy low carb dry rub for a pork tenderloin for the BBQ or oven:

1 tablespoon dried oregano
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
2 tablespoons Spanish paprika
1/2 tablespoon black pepper
2 bay leaves
1 (1 1/2 pound) pork tenderloin

Combine all low carb ingredients (except the tenderloin) and grind in a spice grinder. Apply low carb dry rub directly on pork or coat in a plastic storage bag, making sure pork is dry before applying.

Low Carb Chicken With Broccoli

Low Carb Chicken With Broccoli

Ingredients:


2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta



Directions:

Cook noodles or pasta.
Skin the chicken, cut into pieces.
Wash broccoli and break into small stalks.
Combine salt, browning, and sherry in a bowl, mix well.
Heat oil in wok, add ginger, stir fry 1 minute.
Add chicken, stir fry 1 minute.
Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
Add nuts, serve on noodles or pasta.


Per Serving (excluding unknown items):


277 Calories; 14g Fat (44.1% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.


More delicious Chinese recipes can be found in Nicholas Zhou's Chinese cookbook "Real & Healthy Chinese Cooking".

Low Carb Szechuan Zucchini

More low carb veggie recipes!!

Serving Size: 4
preparation Time: 20 minutes


Ingredients:


1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp white wine -- or rice vinegar
2 scallions -- chopped
2 cl garlic -- minced
1 tsp splenda
1/4 tsp red pepper flakes -- to taste
1 1/2 lb zucchini -- 750gr
1/4 cup butter

Directions:

In a medium bowl, blend the water and peanut butter. Stir in the soy sauce, vinegar, all but 1 tablespoon of scallions, garlic, Splenda and hot pepper flakes. Set aside.

Use a vegetable peeler to slice the zucchini into thin ribbons. Saute the zucchini ribbons in the butter until they are al dente, or crisp-tender. Discard the excess liquid and combine the sauce with the hot zucchini ribbons in a heated serving bowl. Garnish with the 1 tablespoon reserved scallions and serve immediately.


Per Serving (excluding unknown items):


262 Calories; 23g Fat (73.4% calories from fat); 8g Protein; 11g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 396mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 4 Fat.


More delicious low carb Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".