SueShoppah
09-13-2005, 03:10 PM
Osso Buco
(http://forums.lclmag.com/vanguard/adclick.php?n=a0127bc3) You can substitute vegetable or chicken broth for the white wine in this recipe.
4 (10-ounce) veal shanks (11/2 inches thick)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 large onion, diced
1 cup diced carrots
1 cup chopped celery
2 cloves garlic, minced
1 cup dry white wine
1 (141/2-ounce) can diced tomatoes, undrained
1 (101/2-ounce) can beef broth
1/4 cup chopped fresh parsley
Season veal with salt and pepper. Heat olive oil on medium-high heat in heavy skillet and sear veal shanks 2 minutes on each side or until browned. Remove veal from skillet and place in a lightly greased ovenproof dish. Reduce heat and add onion and next 3 ingredients to skillet; cook, stirring often 5 minutes. Add wine and next 2 ingredients and bring to a boil and simmer for 5 minutes. Pour over veal.
Bake, covered, at 350°F for 1 hour 30 minutes or until veal is tender. Sprinkle with fresh parsley and serve with broth mixture.
Serves 6
Per serving: 320 calories, 13 g net carbs (15 g carbs less 2 g fiber), 30 g protein, 10 g fat (2 g saturated), 140 mg cholesterol
http://www.lclmag.com/christmas_divider.gif Pan-Seared Filet Mignon with Caper Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
3 (4-ounce) filet mignon steaks
4 tablespoons margarine, divided
1/4 cup chopped shallots
2 cloves garlic, minced
2/3 cup red wine such as Cabernet Sauvignon or beef broth
2 tablespoons coarse-grain mustard
2 tablespoons capers
Sprinkle salt and pepper over steaks. Melt 2 tablespoons margarine in a large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired degree of doneness. Remove from skillet; keep warm.
Melt remaining margarine in a skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine and remaining ingredients; simmer until slightly thickened about 5 minutes. Spoon over steaks.
Serves 4
Per serving: 345 calories, 3 g net carbs (3 g carbs less 0 g fiber), 24 g protein, 20 g fat (6 g saturated), 71 mg cholesterol
http://www.lclmag.com/christmas_divider2.gifOysters Rockefeller Dip
This recipe can easily be doubled.
1 pint shucked oysters, drained and chopped
2 tablespoons margarine
3 green onions, finely chopped
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground pepper
Dash hot sauce
1 1/4 cups freshly grated Parmesan cheese, divided
Fresh vegetables, whole wheat crackers or toasted low-carb tortillas
Sauté oysters in margarine in a large skillet over medium heat 3 to 5 minutes. Remove and set aside.
Add green onions and garlic skillet and sauté over medium heat until tender. Stir in spinach and cook about 2 minutes or until heated. Add parsley, pepper, hot sauce, 1 cup Parmesan cheese and reserved oysters; stir well. Transfer mixture to lightly greased 1-quart baking dish. Top with remaining 1/4 cup Parmesan cheese.
Bake at 350°F for 15 minutes or until heated through. Serve with fresh vegetables, crackers or toasted low-carb tortilla.
Serves 8
Per serving: 209 calories, 5 g net carbs (6 g carbs less 1 g fiber), 17 g protein, 12g fat (6 g saturated), 50 mg cholesterol
(http://forums.lclmag.com/vanguard/adclick.php?n=a0127bc3) You can substitute vegetable or chicken broth for the white wine in this recipe.
4 (10-ounce) veal shanks (11/2 inches thick)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 large onion, diced
1 cup diced carrots
1 cup chopped celery
2 cloves garlic, minced
1 cup dry white wine
1 (141/2-ounce) can diced tomatoes, undrained
1 (101/2-ounce) can beef broth
1/4 cup chopped fresh parsley
Season veal with salt and pepper. Heat olive oil on medium-high heat in heavy skillet and sear veal shanks 2 minutes on each side or until browned. Remove veal from skillet and place in a lightly greased ovenproof dish. Reduce heat and add onion and next 3 ingredients to skillet; cook, stirring often 5 minutes. Add wine and next 2 ingredients and bring to a boil and simmer for 5 minutes. Pour over veal.
Bake, covered, at 350°F for 1 hour 30 minutes or until veal is tender. Sprinkle with fresh parsley and serve with broth mixture.
Serves 6
Per serving: 320 calories, 13 g net carbs (15 g carbs less 2 g fiber), 30 g protein, 10 g fat (2 g saturated), 140 mg cholesterol
http://www.lclmag.com/christmas_divider.gif Pan-Seared Filet Mignon with Caper Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
3 (4-ounce) filet mignon steaks
4 tablespoons margarine, divided
1/4 cup chopped shallots
2 cloves garlic, minced
2/3 cup red wine such as Cabernet Sauvignon or beef broth
2 tablespoons coarse-grain mustard
2 tablespoons capers
Sprinkle salt and pepper over steaks. Melt 2 tablespoons margarine in a large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired degree of doneness. Remove from skillet; keep warm.
Melt remaining margarine in a skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine and remaining ingredients; simmer until slightly thickened about 5 minutes. Spoon over steaks.
Serves 4
Per serving: 345 calories, 3 g net carbs (3 g carbs less 0 g fiber), 24 g protein, 20 g fat (6 g saturated), 71 mg cholesterol
http://www.lclmag.com/christmas_divider2.gifOysters Rockefeller Dip
This recipe can easily be doubled.
1 pint shucked oysters, drained and chopped
2 tablespoons margarine
3 green onions, finely chopped
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground pepper
Dash hot sauce
1 1/4 cups freshly grated Parmesan cheese, divided
Fresh vegetables, whole wheat crackers or toasted low-carb tortillas
Sauté oysters in margarine in a large skillet over medium heat 3 to 5 minutes. Remove and set aside.
Add green onions and garlic skillet and sauté over medium heat until tender. Stir in spinach and cook about 2 minutes or until heated. Add parsley, pepper, hot sauce, 1 cup Parmesan cheese and reserved oysters; stir well. Transfer mixture to lightly greased 1-quart baking dish. Top with remaining 1/4 cup Parmesan cheese.
Bake at 350°F for 15 minutes or until heated through. Serve with fresh vegetables, crackers or toasted low-carb tortilla.
Serves 8
Per serving: 209 calories, 5 g net carbs (6 g carbs less 1 g fiber), 17 g protein, 12g fat (6 g saturated), 50 mg cholesterol