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".

Low Carb Chinese Green Beans

Here is a totally different twist on low carb green beans, Chinese low carb greeen beans!

Ingredients:


1 pkg frozen green beans -- (16 ounce) 500g
1 pkt chicken broth -- dry crytals
1 bunch scallion
2 lg garlic bulb
1/2 tsp ground ginger
1 tsp splenda
1 tbsp peanut butter -- creamy
1/8 tsp sesame oil -- chinese

Directions:

In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile, slice white bulbs of scallion into rings and mine garlic. In small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately.


Per Serving (excluding unknown items):


52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.


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

Low Carb Green Beans with Bacon and Almonds

Coming up with main courses for a low carb diet is not too difficult; just stay away from the high carb ingredients with what ever meat you are cooking. Side dishes are a little different, you are basically limited to green vegetables because green veggies are naturally low carb (sweet peas are high in sugar and do not count). Now because I do not eat broccoli, I eat a lot of green beans and salads and that can get old quick. I have about 15 different low carb recipes for green beans and I thought I would share one today!



Low Carb Green Beans with Bacon and Almonds
4 slices bacon, chopped into small pieces
½ cup chopped onion
1 clove garlic, minced
2 ½ cups green beans, drained
¼ cup chopped red bell pepper
¼ tsp. kosher salt
¼ tsp. thyme leaves
¼ tsp. ground black pepper
½ cup slivered toasted almonds

In a medium skillet cook bacon piece until crisp. Using slotted spoon, remove bacon from skillet, reserving drippings. Drain bacon on paper towel. Cook onion and bell pepper in hot bacon drippings until tender. Add green beans, salt, thyme and black pepper. Cook over low heat about 10 minutes or until heated thoroughly. Stir in almonds and bacon than serve.