Beef meatballs served with cauliflower

Burgul wheat, salanova, cherry tomatoes, dried cranberries with grilled sliced chicken tossed with balsamic vinaigrette

Ginger beef ribs stir-fry

Chicken with mozzarella served with salanova, orange and onion salad with balsamic vinaigrette

Ingredients:
2 tbs olive oil
2 tbs butter
2 cloves garlic, minced
600g chicken breast (boneless & skinless)
14 oz homemade chicken stock or can chicken broth
1/4 cup white wine
8 oz shredded mozzarella cheese (part-skim)

Directions:
1) In large non-stick pan over medium heat, heat the olive oil and butter..
2) When the oil is hot, brown the chicken on both sides,  10 minutes per side.
3) Lower the heat and add the garlic the add the broth and wine.
4) Sprinkle the chicken with mozzarella and heat until melted. Serve immediately.

* Serve with served with salanova, orange and onion salad with balsamic vinaigrette

Fish with sauce(Sarciadong Isda) served with cauliflower "rice"

Creamy Shrimp Chowder

This chowder is chock-full of shrimp and vegetables, so it satisfies hearty appetites. This tastes even better the next day. Happy dieting!

Ingredients:

2 stalk celery, finely chopped1 medium onion, finely chopped
1 medium green bell pepper, chopped
2 tablespoon chopped fresh dill
2(14 1/2 oz) cans diced tomatoes with herb/s
8 ounces peeled and cooked small shrimp
1 cup homemade chicken stock or vegetable broth
1 Tablespoon olive oil
1/2 cup light cream
salt and pepper

Directions:
1) In a large saucepan over medium heat, heat the olive oil until hot.  Add the celery, onion and green bell pepper. Cook until tender, about 7 minutes.
2) Stir in the tomatoes and cook until warmed through, about 5 minutes.
3)  Add the shrimp, cream, broth and dill. Cook over medium heat for 5-7 minutes. Season with salt and pepper.

Baked salmon served with burgul wheat and salsa

Home-made Beef patty served with guacamole

We’ve been missing burger and their patties in Carl’s Junior, Burger King and McDonalds.  L  So I decided to make low-carb patties without the burger bun. I served them with guacamole as an additional treat. Happy Dieting!

Ingredients:
350g minced beef
150g minced pork
1 onion, finely chopped
1 stem celery, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup carrots, finely chopped
2 egg, beaten
1 tsp basil
1 tsp oregano
1/4 cup flour
1 tablespoons brown sugar
1 tablespoons Dijon mustard
1 tablespoons A1 Sauce
2 tablespoons Worcestershire sauce
2 tablespoons  ketchup
salt and pepper to taste
canola oil
bread crumbs (if needed)


Directions:
1) Mix well all the ingredients except the oil. If it is too wet add bread crumbs.
2) Shape into hamburger patties and cook over medium heat non-stock fry pan with oit.
3) Drain on paper towers before placing to you bun or plate.

If you want to serve with Guacamole

Beautiful Sunny side-up and bacon

Scrambled egg with green bell pepper and ham served with grilled tomato and toast half multi-grain bread

Meat Loaf

This recipe is a low –carb meal. In my listed ingredients you may omit the bread crumbs if you’re in a low-carb diet. It may be a little bit tougher compared to a meatloaf with bread crumbs. I served a slice of meatloaf with steamed broccoli and cauliflower. Happy dieting!

Ingredients:
300g minced beef
300g minced pork
1 onion, chopped
2 stem celery, chopped
1/2 cup green bell pepper, chopped
1/4 cup low fat milk
1 egg
1/2 cup bread crumbs (You may remove this ingredient if you're in a low-carb diet)
4 tablespoons brown sugar
4 tablespoons Dijon mustard
4 tablespoons A1 Sauce
4 tablespoons Worcestershire sauce
1/3 cup ketchup
salt and pepper to taste


Directions
1) Preheat oven to 350 degrees F (175 degrees C).
2) In a  small bowl, combine the brown sugar, mustard, hp sauce, Worcestershire and ketchup. Mixed well and divide into two.
3) In a separate large bowl, combine the beef, egg, onion, milk, half of the sauce mixture and bread crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan.
4) Pour the remaining mixture of sauce over the meatloaf.
5) Bake at 175 degrees C for 1 hour.

Fried Tofu served with cucumber and turnip

Ingredients:
1 block firm or extra firm tofu (Slice into 1/2 inch cubes)
5 tbsp vegetable oil
1/2 cup shredded cucumbers
1/2 cup shredded Jamaican turnip
1/4 cup roasted cashew nuts


Directions:
1) In a large skillet, heat the oil over medium heat and add the tofu. Cook for 4 to 6 minutes, turning occasionally, until golden brown and lightly crispy.
2) In a serving plate, place the cucumber, the turnip and the crispy tofu.
3) Sprinkle the cashew nuts

Eggplant Lasagna

We started our low-carb diet inspired by Dianne Kress' book entitled "The Metabolism Miracle". I substituted lasagna pasta noodles with eggplant slices as mock noodles. Viola! This recipe is a  low-carb keeper in our home!

 


Ingredients
2 large eggplants, sliced lengthwise 1/4-inch thick
5 tablespoons olive oil, divided plus more for baking dish
2 garlic cloves, minced
300g minced lean beef
1 tablespoon freshly chopped rosemary leaves
1 tablespoon Italian herbs
1 cup grated mozzarella
2 cups own marinara sauce or simply use tomato puree
Coarse salt and freshly ground black pepper

Directions:
1) Preheat oven to 170C.
2) Roast the eggplant until half cook using olive oil. Turn slices halfway through, about 5 minutes.
3) In a medium skillet add the remaining 2 tablespoons of oil and add the minced garlic, onion and chopped Rosemary. Saute for another 2 minutes. Add the beef, Italian herbs, pepper and salt and cook until well browned. Add the marinara sauce or tomato puree. Simmer for 20 minutes in low heat.
4)Brush an 8-inch baking dish with oil.
5) Spread liberally the sauce on the bottom of the prepared baking dish. Lay 4-6 slices of eggplant. Spread sauce liberally again. Lay another 4-6 slices of eggplant and finish with sauce. Top with the mozzarella.
6) Bake until golden brown, at 350 degrees, for 25-30 minutes.

Beef Stew Soup

This recipe is a total comfort food and leftover can stored for many weeks in your refrigerator. There are hundreds of variations of traditional recipe. It’s very healthy. My family loves this comfort food especially during rainy days.

 
Ingredients

1 medium onion, cubes

3 large carrots, sliced

3 ribs celery, chopped

1 clove garlic, peeled & chopped

2 bay leaves

800g beef

2 tablespoons vegetable oil

3 cup beef broth

3 cup water
1 can diced tomatoes

1 tablespoon Worcestershire sauce

1 tablespoon A1 steak sauce

1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme

1/2 teaspoon paprika

Dash ground allspice

Salt and pepper to taste

Directions

1) Brown meat in Dutch oven with oil.

2) Add all ingredients except carrots and celery.

3) Cover and simmer 1 1/2 hours in low heat.

4) Add carrots and celery. Cover and cook in low heat for another 45 minutes.

Angelhair Chicken Pasta

2 tablespoons olive oil, divided

2 cloves garlic, minced

2 skinless, boneless chicken breast halves - cubed

1 carrot, sliced diagonally into 1/4 inch thick slices

300g  angel hair pasta

300g broccoli florets

2/3 cup chicken broth

1 teaspoon dried basil

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Directions

 1) Heat olive oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.

2) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.

3) While pasta is cooking, heat the skillet with oil that used to cook  chicken heat. Stir fry carrots for about 5 minutes, then add broccoli and garlic and stir fry for another 3 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 5 minutes.

4) Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

Applechops

3 tart apples - peeled, cored and sliced

1 tart apples - peeled, cored and chopped

1 teaspoon vegetable oil

2 tablespoons unsalted butter
4 (3/4 inch) thick pork chops

2 tablespoons brown sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

salt and pepper to taste

Directions

1) Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

2) Heat a large skillet over medium heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turn occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

2) In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.

4) Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon the sauce over apples and chops.

Meatloaf

Pork Poulet

Whole Wheat Pandesal

Carrot Cake