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Source: Low Carb Slow Cooker Recipes


Asparagus with Almond Sauce


Ingredients:


1 lb asparagus spears or one 10-oz package frozen asparagus spears
1 tbsp butter or margarine
2 tbsp sliced almonds
1 1/4 tsp cornstarch
1/2 c water
2 tsp lemon juice
1/2 tsp instant chicken bouillion granules
Dash black pepper


Directions:


Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. (Or cook frozen asparagus according to package directions.) Drain; transfer to a serving platter. Meanwhile, for sauce, melt butter in a small saucepan; add almonds. Cook and stir over medium-low heat for 3 to 5 minutes or until golden. Stir in cornstarch. Add water, lemon juice, bouillion granules, and pepper. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over cooked asparagus.


Makes 4 Servings.


Nutrients Per Serving:
73 Calories
6 g Total Fat
2 g Saturated Fat
8 mg Cholesterol
179 mg Sodium
3 g Carbohydrates
1 g Fiber
3 g Protein


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Snow Peas and Tomatoes


Ingredients:


1 large shallot, peeled and sliced
2 tsp peanut oil
1/4 tsp toasted sesame oil
6 c fresh snow peas, strings removed (about 1 lb)
1 tbsp teriyaki sauce
1/2 c grape tomatoes or cherry tomatoes, halved
2 tsp sesame seeds, toasted


Directions:


In a 12-inch skillet cook shallot in hot oils over medium heat until tender. Add snow peas and teriyaki sauce. Cook and stir for 2 to 3 minutes or until peas are crisp-tender. Add tomatoes; cook 1 minute more. Transfer mixture to a serving bowl. Sprinkle with sesame seeds.


Makes 6 Servings.


Nutrients Per Serving:
63 Calories
2 g Total Fat
0 g Saturated Fat
0 mg Cholesterol
120 mg Sodium
8 g Carbohydrates
2 g Fiber
3 g Protein


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Broccoli and Peppers


Ingredients:


1 lb broccoli, cut into florets
1 red or yellow sweet pepper, cut into 1 inch pieces
2 tbsp butter or margarine
1 tsp finely shredded lemon peel
1 tbsp lemon juice
1/4 tsp black pepper


Directions:


Place broccoli and sweet pepper in a steamer-basket over simmering water. Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender. Arrange vegetables on a serving platter. Meanwhile, in a saucepan melt butter. Stir in lemon peel, lemon juice, and black pepper. Drizzle over vegetables.


Makes 6 Servings.


Nutrients Per Serving:
55 Calories
4 g Total Fat
3 g Saturated Fat
11 mg Cholesterol
54 mg Sodium
4 g Carbohydrates
2 g Fiber
2 g Protein


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Wilted Spinach with Walnuts and Blue Cheese


Ingredients:


8 oz fresh spinach or Swiss chard leaves
2 tsp cooking oil
2 tbsp chopped walnuts
1 tbsp crumbled blue cheese such as Gorgonzola, Stilton, French, or Danish blue
1/4 tsp coarse ground black pepper


Directions:


Thoroughly clean spinach. Drain well. Cut into 1-inch strips. In a large skillet heat oil over medium-high heat. Add walnuts. Cook and stir for 2 minutes. Add spinach. Cook and stir, uncovered, for 1 minute or just until wilted. Remove from heat. Divide among 4 bowls. Top each serving with some crumbled blue cheese and sprinkle with pepper.


Makes 4 Servings.


Nutrients Per Serving:
58 Calories
5 g Total Fat
1 g Saturated Fat
 2 mg Cholesterol
97 mg Sodium
1 g Carbohydrates
5 g Fiber
3 g Protein