Top 30 Most Wanted and Most Recommended Low Carb One Dish Recipes for Healthy and Perfect Dieting (4 page)

Ingredients

1 lb ground venison or 1 lb beef

3 cups potatoes, peeled and thinly sliced

1 (10 3/4 ounce) cans cream of mushroom soup

1/2 cup onion, chopped

3/4 cup milk

2 cups cheddar cheese, shredded

salt and pepper

Directions

First of all, cook the venison or ground beef till brown in color and then drain properly well.

Take the soup, onion, salt, pepper, milk and combine them together in a bowl.

Alternatively layer the potatoes, soup mixture, meat and cheese in the baking dish.

Replicate the layers in the same order, finish with cheese over the top.

Then finally, bake for approximately 60 to 90 min at THREE HUNDRED and FIFTY (350) degrees Fahrenheit till potatoes become soft.

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Ingredients

3/4 cup red lentil

1/4 teaspoon ground turmeric

2 1/2 cups fish stock

2 tablespoons vegetable oil

1 1/2 teaspoons cumin seeds

1 tablespoon grated ginger

1/2 teaspoon cayenne pepper

1 tablespoon lemon juice

2 tablespoons chopped fresh coriander

1 lb cod fish fillet, skinned and cut into large chunks

salt, to taste

lemon wedge ( to garnish)

Directions

Take the lentils and place them in saucepan along with stock and turmeric. Heat to boiling, cover this and allow to simmer for approximately TWENTY FIVE min or till lentils become soft. Take away from heat and then add the salt.

Take the oil and heat this in skillet.

Take the cumin seeds and add them.

Take the cayenne pepper, ginger and add them.

Mix fry the spices. Then right after this, pour onto lentils.

Take the coriander, lemon juice and add them and blend them into mixture.

Take the cod pieces and lay them over the lentils, cover, then cook over low temperature setting for approximately FIFTEEN min or till fish become soft.

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Ingredients

2 lbs stew meat

3 tablespoons olive oil

1 cup onion, chopped

1/2 cup green pepper, chopped

1 garlic clove, minced

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups beef stock

1 (8 ounce) cans crushed tomatoes

1 (4 ounce) cans mushrooms

1/3 cup barbecue sauce

3 tablespoons cornstarch

1/4 cup cold water

Directions

Take the garlic, pepper, onion and fry them in the oil.

Take the bbq sauce, mushrooms, onion, pepper, tomatoes, beef stock, salt, pepper, garlic mixture and combine them together.

Take the stew meat and add this to crock pot and then pour over the rest of items.

Cook on low temperature setting for approximately EIGHT TO TEN hrs.

Blend the water, cornstarch and then add this mixture to the crockpot.

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Ingredients

1/2 cup real butter, no substitutes

1 pint heavy whipping cream

1/2-1 teaspoon garlic powder

salt and pepper, to taste

1 dash cayenne pepper

2/3 cup grated not shredded parmesan cheese or 2/3 cup romano cheese

fettuccine, cooked

1 teaspoon chopped fresh parsley ( to garnish)

8 ounces cream cheese

Directions

Take the butter and melt this in the saucepan and blend in heavy cream.

Take peppers, salt, garlic and add them.

Allow to simmer for approximately TWENTY min on low temperature setting, mixing continuously.

Take away from heat. Blend in cheese.

You can serve this delicious recipe with noodles.

Use parsley as garnish.

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Ingredients

1 (2 -3 lb) salmon fillets

3 -4 tablespoons Dijon mustard

3 -4 tablespoons mayonnaise

2 teaspoons tarragon

1/3 cup panko bread crumbs

Directions

Take the fillet and put this on wire rack while the skin side down.

Then put the rack on baking pan.

Salt the fish slightly.

Take the mustard and spread its layer equally over the fish.

Use tarragon as sprinkle.

Take mayonnaise and spread its layer.

Use panko as topping.

Bake for round about TWENTY min at FOUR HUNDRED (4oo) degrees Fahrenheit over the rack of oven.

Then finally, turn the oven up to broil for final THREE min in order for to brown the crust

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Ingredients

2 large eggs

3/4 cup breadcrumbs, plain

1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

32 ounces sole fillets, lemon may also substitute flounder, red snapper or 32 ounces striped bass

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

Directions

Take the eggs and beat them in a bowl.

Then combine the next 4 items in a separate bowl.

Take the fish pieces and dip them into crumbs and then dip them into egg, then dip them into crumbs once again.

Take crumbs and pat them into fish fillets.

Take three teaspoons of butter, three teaspoons oil and melt them in frying pan.

Take two fish pieces and add them and cook. Then turn the fish when browning on each side, round about SIX min.

Take the rest of butter, oil, and fish and add the. Do the same steps as above for cooking the fillets.

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Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips

0.5 (1 1/4 ounce) package taco seasoning mix

2 tablespoons flour

1 red pepper, cut into 1-inch-wide strips

1 green pepper, cut into 1-inch-wide strips

1 cup frozen corn

1 1/2 cups salsa

1 cup shredded Mexican cheese

Directions

Take the chicken, flour, seasoning and blend them in slow cooker.

Blend in rest of items besides shredded cheese. And cover this.

Then cook on high temperature setting for approximately THREE TO FOUR hrs.

Blend well.

Use shredded cheese for topping.

You can serve this delicious recipe over the rice.

Use green onions and cilantro as garnishes.

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