Chili-Lime Drumsticks

Serves: 8 servings
Preparation + Cooking time: minuets
Meal Type: / Low Carb High Fat
Source: www.myrecipes.com

Ingredients:

• 16 chicken drumsticks
• Salt and pepper
• 4 tablespoons unsalted butter, melted and cooled
• 1/4 cup fresh lime juice
• 1 tablespoon chili powder
• 1 clove garlic, chopped
• 1 teaspoon sugar

Instructions:

• Preheat oven to 400°F. Rinse drumsticks, pat dry and season with salt and pepper. Place in a flat layer in 2 large baking pans.
• Mix remaining ingredients. Pour over drumsticks; turn them to coat. Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, 35 minutes, basting often with pan juices. Let rest for 10 minutes, then serve hot; or let cool, cover and refrigerate to serve cold.

Roasted Leg of Lamb

Serves: 10 servings
Preparation + Cooking time: 40 minuets
Meal Type: / Low Carb High Fat
Source: www.myrecipes.com

Ingredients:

• 1 boned leg of lamb, about 5 lb., rolled and tied
• 2 cloves garlic, thinly sliced lengthwise
• 3 sprigs fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper
• 1 cup low-sodium chicken broth

Instructions:
• Bring lamb to room temperature. Preheat oven to 450°F. Using the point of a sharp knife, make 1-inch deep incisions over surface of lamb. Fill each incision with a piece of sliced garlic and a few rosemary leaves, pushing them completely into the meat. Rub lamb all over with olive oil and lemon juice. Season generously with salt and pepper.
• Place lamb on a rack set inside a large roasting pan. Roast lamb, uncovered, for 15 minutes. Reduce oven temperature to 350°F. Continue roasting lamb until a meat thermometer inserted into center reaches 135°F for medium, about 18 minutes per pound (about 90 minutes for a 5-lb. roast).
• Transfer lamb to a carving board and cover loosely with foil; let rest for 15 to 20 minutes. Skim excess fat from roasting pan and place pan over 2 burners on stovetop. Pour in broth and bring to a boil over medium-high heat, scraping up any browned bits on bottom of pan. Cook until liquid has reduced and slightly thickened, about 5 minutes. Taste; season with salt and pepper, if desired. Thinly slice lamb and serve with pan juices.

Cornmeal-Crusted Fish Fillets

Serves: 8 servings
Preparation + Cooking time: 40 minuets
Meal Type: / Low Carb High Fat
Source: www.myrecipes.com

Ingredients:

• 1/3 cup mayonnaise
• 2 tablespoons pickle relish or finely chopped dill pickle
• 1 teaspoon grainy mustard
• 4 5- to 6-oz. thin white fish fillets, such as flounder
• Salt
• 2 large eggs, lightly beaten
• 1/2 cup yellow cornmeal
• 2 teaspoons paprika
• 7 tablespoons olive oil

Instructions:

• Combine mayonnaise, relish and mustard in a small bowl.
• Sprinkle fish with salt. Place flour in a shallow bowl. Place eggs in another bowl. Combine cornmeal and paprika in a third bowl. Dip fillets in flour, then egg, then cornmeal, shaking off excess.
• Warm half of oil in a large nonstick skillet over medium-high heat. Cook fish, working in batches and adding more oil if necessary, turning once, until golden and firm, 2 to 3 minutes per side, depending on thickness. (Wipe out skillet between batches.) Serve with sauce.

Easy Broiled Drumsticks

Serves: 4 servings
Preparation + Cooking time: 1 hr minuets
Meal Type: / Low Carb High Fat
Source: www.myrecipes.com

Ingredients:

• 8 chicken drumsticks
• 2 tablespoons unsalted butter
• 1 clove garlic, chopped
• 2 tablespoons lemon juice
• Salt and pepper

Instructions:

• Position oven rack about 8 inches from heat source. Preheat broiler; line a broiling pan with foil. Pat drumsticks dry and trim off fat. Arrange in a single layer on prepared pan.
• Melt butter with garlic and lemon juice over medium-low heat. Season drumsticks with salt and pepper. Brush each lightly with lemon butter.
• Broil, turning often and brushing with lemon butter, until chicken is browned and crisp and has no traces of pink juices when pierced, about 30 minutes. Cool slightly. Serve drumsticks with dipping sauces.

Grilled Chicken Skewers

Serves: 8 servings
Preparation + Cooking time: 1 hr minuets
Meal Type: / Low Carb High Fat
Source: www.myrecipes.com

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
• 1/4 cup olive oil
• Salt and pepper

Instructions:

• Soak a package of bamboo skewers in warm water for 20 to 30 minutes; drain. Preheat grill to medium-high.
• Thread 3 pieces of chicken on each skewer. Brush chicken with olive oil and sprinkle with salt and pepper. Douse a paper towel with vegetable oil and, holding it with tongs, carefully oil grill grate (or, away from heat, mist grill grate generously with nonstick cooking spray). Arrange chicken skewers on grill so that they are not touching. Cover grill. Grill chicken until cooked through, 6 to 8 minutes, turning once. Serve hot or at room temperature. Or let them cool, cover with plastic wrap and refrigerate to serve later.

Fish grilled with Tomato, Onion, and Cheese Hash

Serves: 4 servings
Preparation + Cooking time: 25 minuets
Meal Type: / Low Carb High Fat
Source: www.recipehub.com

Ingredients:

• 6 oz fish fillets, ½ inch thick
• 1 tbsp lemon juice
• 2 tsp olive oil
• 1 tsp hot sauce
• 2 medium tomatoes, chopped
• 1 medium onion, finely chopped
• 1 tsp minced fresh jalapeño pepper, seeds discarded
• ½ cup coarsely grated 2% sharp cheddar cheese
• ½ tsp salt
• ½ tsp cracked black pepper

Instructions:

• Preheat oven on “grill” setting
• In a small bowl, stir together lemon juice, olive oil, and hot sauce.
• Brush both sides of fish fillets.
• Place on an oiled baking pan and grill about 4 inches from the heat for 5 minutes.
• In medium bowl, stir together tomato, onion, jalapeño pepper, and cheese.
• Spoon over fish.
• Sprinkle with salt and pepper and broil for an additional 5 minutes.

Easy Slow Cooker Chicken Dinner

Serves: 4 servings
Preparation + Cooking time: 1 hr and 20 minuets
Meal Type: / Low Carb High Fat
Source: www.sparkrecipes.com

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 cups baby carrots
  • 2 pks dry onion soup mix
  • 4-5 cups water

Instructions:

  • Place chicken in bottom of slow cooker. Add the potatoes and carrots.
  • Combine soup mix with water and pour over top. Cook on low about 6 hrs or on high for about 1 1/2 hrs or until the potatoes are tender.

Low Carb Mexi Style Dinner Salad

Serves: 4 servings
Preparation + Cooking time: 1 hr and 20 minuets
Meal Type: / Low Carb High Fat
Source: www.sparkrecipes.com

Ingredients:

  • Avocados, California (Haas), 1 fruit without skin and seeds (remove)
  • *Turkey, Ground turkey, 93% lean, 16 oz (remove)
  • Cheddar Cheese, .5 cup, diced (remove)
  • Red Ripe Tomatoes, 2 Italian tomato (remove)
  • Sour Cream, 3 tbsp (remove)
  • Onions, raw, .25 cup, chopped (remove)
  • Cilantro, raw, 3 tbsp (remove)
  • Romaine Lettuce (salad), 3 cup, shredded (remove)
  • *Old El Paso Taco Seasoning Mix (40% Less Sodium), 2 tsp (remove

Instructions:

  • brown turkey and add taco seasoning mix cook as package states…..while cooking chop up lettuce onions cillantro tomato and avocado…toss in a bowl with grated cheese. When meat is finished cooking add to mixture and top with sour cream. Stir lightly and serve.. My family eats theirs with whole wheat tortillas i eat mine alone. its very tasty and satisfying as a meal . Salt as per taste.

Portobello Steak Dinner

Serves: 4 servings
Preparation + Cooking time: 1 hr and 20 minuets
Meal Type: / Low Carb High Fat
Source: www.sparkrecipes.com

Ingredients:

  • 4 potobello mushroom caps (approx 100 gr each)
  • 1 cup chopped onions
  • 1 cup chopped sweet red peppers
  • 6 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 4 slices of prosciutto (1 oz each)
  • 2 oz soft goats cheese
  • 1 tsp garlic powder
  • 1 tbsp black pepper
  • dash of salt

Instructions:

  • ~Place mushroom caps in a shallow baking dish (cap side down so they appear like little bowls)
  • ~sprinkle each mushrrom cap with garlic powder and black pepper
  • ~drizzle 1 tbsp of balsamic vinegar into the well of each mushroom cap (using 4 tbsp of balsamic vinegar total)
  • ~let marinate in the fridge for 2 hours
  • ~while the mushrooms are marinating…
  • ~use a fry pan with a tiny drop of olive oil to slowly caramalize the onions and red peppers, do not add salt and cook at a low temp (never above medium heat) you want to slowly brown the onions and peppers in order to bring out their natural sugars
  • ~once caramalized, set aside
  • ~preheat oven to 400 degrees F
  • ~after the mushrooms have marinated, remove from fridge
  • ~spoon equal amounts of sauted onions and peppers over the mushroom caps, be very generous so you have heaping piles of onions and peppers in each mushroom cap
  • ~place a 1/2 oz of the goats cheese on each cap
  • ~cover each cap with a slice of prosciutto
  • ~top each cap with remaining goats cheese
  • ~drizzle with olive oil
  • ~dash each cap with salt & pepper
  • ~bake in oven at 400 degrees F for 20-25 mins
  • ENJOY !!!

Veggie Dinner Salad

Serves: 4 servings
Preparation + Cooking time: 1 hr and 20 minuets
Meal Type: / Low Carb High Fat
Source: www.sparkrecipes.com

Ingredients:

  • 1/2 head lettuce
  • 1/4 cucumber with peel on
  • 1/4 yellow bell pepper
  • 1 cup bean sprout
  • 3 green onions (scillions)
  • 1 medium tomatoe
  • 1 cup mushrooms

Instructions:

  • Chop veggy’s place in a bowl and serve with your favorite salad dressing