Read Low Carb for the Holidays Online

Authors: Sharon Wertz

Tags: #low carb, #sugar free, #holiday recipes, #recipes for diabetics

Low Carb for the Holidays (4 page)

BOOK: Low Carb for the Holidays
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Bake in preheated oven for 20 to 25 minutes, or until
the sauce is bubbling.

 

Makes 4 servings, 6g carbs per serving.

Noodles

 

1/4 cup Carbalose flour

1/4 cup WPI 5000

1 egg

1/4 tsp salt

1 tsp olive oil

 

Combine all ingredients, Turn out on a
floured surface and knead for five minutes until smooth and
elastic. Roll out on a floured surface to 1/4” thickness. Cover
with a damp cloth and let rest 15 minutes.

 

If you have one, use a pasta machine.

 

If you don’t have a pasta machine, cut with a
pizza wheel or knife into 1 inch wide strips about 3 inches long.
Take each strip and roll it as thin as you can, turning over often.
When it is paper thin, use a pizza wheel to cut it into 1/4” wide
strips for fettuccini, or 1/8” wide strips for linguini. Cook
immediately or freeze to cook later.

 

Bring a large pot of salted water to the
boil. Put the strips, all at once, into the boiling salted water.
Cook 2 minutes. Remove the pasta with a slotted spoon and use
immediately, or toss with melted butter or olive oil to keep it
from sticking together until ready to use.

 

Makes 4 servings, 1.5g carbs per serving.

 

Turkey Alfredo with Garlic Basil
Noodles

 

First make the pasta

 

1/4 cup Carbalose flour

1/4 cup Wheat Protein Isolate 5000

1/2 tsp salt

1 tsp dried sweet basil (or 1 tbsp minced fresh sweet
basil)

1/2 tsp garlic powder

1 whole egg

1 tsp olive oil or avocado oil

Mix all dry ingredients in a medium bowl. Add the egg
and oil, and mix until it gathers into a ball. Knead until smooth
and elastic.

 

Roll out to about 1/4 inch thick, cover with a damp
towel and allow to rest for at least 15 minutes.

 

Start a large pot of salted water boiling on the
stove.

 

Cut the dough into strips about an inch wide and 3
inches long. Roll each strip out as thin as you can roll it. Using
a pizza wheel, cut into 1/4 inch wide strips.

 

Then make the Alfredo sauce (or use from a jar)

 

1/4 cup butter

1 cup heavy cream

1 1/2 cups grated Parmesan cheese

 

2 cups diced leftover turkey

5 oz fresh sliced mushrooms sautéed in 2 tbsp butter,
or canned mushrooms

1/2 cup cooked chopped broccoli, asparagus, or
spinach.

 

In a large skillet, mix the butter, cream and cheese
over medium heat. Stir until all the cheese is melted and sauce is
smooth. Add the mushrooms and the diced turkey and cooked veggies.
Stir until well blended.

 

When the water has come to a rolling boil, add the
pasta strips. When the water returns to the boil, start a timer and
cook for 2 minutes. Drain and add to the meat and sauce. Stir well
to coat all the noodles with sauce, and heat through. Serve with a
sprinkle of parmesan cheese.

 

Makes 4 servings, 5g carbs per serving

Turkey Bake

 

This is a variation on one of Dana
Carpender’s recipes.

 

2 cups diced leftover turkey

1 package (10 ounces) frozen chopped
spinach

2 tbsp butter

5 oz mushrooms, sliced or 1 can of sliced
mushrooms, drained

1 tsp chicken bullion

1/2 cup heavy cream

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1 tbsp Poloku mushroom seasoning (or 1/2 tsp
salt)

1 clove garlic, put through a garlic press or
minced fine

2 tbsp diced onion

 

Topping

1 slice low carb bread or 1 small low carb
tortilla broken into pieces

1 tbsp grated parmesan cheese

1 tsp dry chicken bullion

1 tbsp cold butter cut into small chunks.

 

Preheat the oven to 350 degrees.

 

Put all topping ingredients except butter in
the bowl of a food processor and run until fine. Add the butter and
process just long enough to mix. Set aside.

 

Put the spinach in a microwave safe dish and
cook 4 minutes in the microwave.

 

Meanwhile, melt the butter in a heavy skillet
over medium heat and sauté the mushrooms and onions for five
minutes. Add the diced turkey and the garlic to the skillet.

 

When the meat is heated through and the
onions are translucent, add the bouillon to it. Stir in the heavy
cream, sour cream, and Parmesan and just heat it through (don't let
it boil). Remove the spinach from the microwave and drain it well
by putting it in a strainer and pressing it with a paper towel to
make sure all the liquid is removed.

 

Spray a 1 1/2 qt casserole dish with nonstick
cooking spray and spread half of the spinach in the bottom of it.
Put half of the meat and sauce mixture over that. Repeat the layers
with the rest of the spinach and the rest of the sauce. Top with
the breadcrumb mix. Bake for 45 minutes.

 

Yield: 4 servings 5g carbs each.

 

 

 

 

Turkey Pot Pie

 

Gravy:

1 can unsalted chicken or turkey broth

2 tsp dry chicken stock concentrate or
bouillon

4 tbsp Carbquik

 

5 oz package sliced mushrooms or I can sliced
mushrooms

2 tbsp butter

12 large radishes, cut in quarters or one
large turnip, cubed

2 oz baby carrots diced

1/2 cup diced celery

2 cups diced leftover turkey

 

Crust:

1/2 cup Carbquik

1 egg

1/4 cup cream

 

In a small skillet, cook the mushrooms in the
butter. Put half the can of chicken broth in a jar and add the
Carbquik and shake it well.

 

Put the rest of the broth in the skillet and
add the chicken broth concentrate. Over medium heat, stir in the
flour mix and stir until thickened. If it isn’t quite thick enough
to suit you, shake a little konjac powder in and stir. (Don’t use
too much! A tiny bit is all it takes.)

Put the veggies in the microwave for about 3
minutes, and then add to the gravy. Stir in the meat, and put it
all in a 1 1/2 quart casserole dish.

 

Mix together the crust ingredients and pour
over the top. Bake in a preheated 375 degree oven for 25 to 30
minutes, or until the crust is brown and done all the way
through.

 

Serves 4 at 4.5g carbs per serving

 

Curried Turkey Salad

 

2 cups diced leftover turkey

1/2 cup diced cucumber

1/2 cup diced bell pepper

1/2 cup diced celery

1 hard boiled egg, cut into wedges

1 romaine heart, cut up (or other salad greens)

 

Dressing:

1 carton Kroger CarbMaster yogurt (any fruit
flavor)

1 tbsp mild curry powder

 

Combine all salad ingredients except romaine and egg,
and toss to mix well.

 

Mix the curry powder into the yogurt and beat with a
whisk until creamy. Add the dressing to the meat and veggies and
stir until well coated. Put the romaine into four salad bowls and
top with the turkey salad. Garnish with hard boiled egg wedges and
one or more of the following: pine nuts, unsweetened coconut, or
toasted sesame seeds.

 

4 servings, 4.5g carbs each.

 

 

 

 
Chinese Turkey Salad

 

1 romaine heart, cut up (or other salad greens)

1/2 cup diced cucumber

1/2 cup celery, diced

1/2 cup diced bell pepper (green or red)

2 cups diced leftover turkey

1 tbsp toasted sesame seed or sliced almonds

 

Chinese salad dressing (I use Walden Farms 0 carb
Sesame Ginger or Asian)

 

Toss together the greens, cucumber, celery, and bell
pepper in a large bowl. Top each serving with the turkey and
dressing. Sprinkle with the sesame seeds or almonds.

 

Makes 4 salads, 3.5g carbs each.

Turkey Salad with Pecans and
Honey Mustard Dressing

 

4 cups cut up salad greens (I use romaine and
spring greens)

2 cups diced leftover turkey

4 slices thick-sliced bacon, cooked and cut
into bite-sized chunks

1 small avocado, diced

1 medium tomato, diced

1/2 cup diced cucumber

1/2 cup coarsely chopped pecans

 

Combine all ingredients in a large salad bowl
and toss thoroughly.

4 salads at 3.5g carbs not including
dressing.

 

Serve with Waldon Farms 0 carb Honey Mustard
dressing, or try this home made recipe

 

Honey Dijon Salad Dressing

1/2 cup Dijon mustard

4 Tbsp sugar free honey

1/4 cup olive oil

1 tsp lemon juice

1/2 tsp garlic powder

1/4 tsp pepper

1/4 cup vinegar

 

Put everything in a jar or shaker, stir
lightly with a fork, and then shake until smooth. Store in the
refrigerator.

 

Makes 8 servings, 1g carbs per 2
tbsp serving

 

BOOK: Low Carb for the Holidays
8.49Mb size Format: txt, pdf, ePub
ads

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