1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (105 page)

1 teaspoon chicken bouillon concentrate

1 teaspoon caraway seeds

¼ teaspoon pepper

Combine the pork, turnips, carrots, onion, and celery in a slow cooker.

In a bowl, stir together the vinegar, Splenda, broth, and bouillon. Pour the mixture over the pork and vegetables. Add the caraway seeds and pepper and stir everything. Cover the slow cooker, set it to low, and let it cook for 8 hours.

Yield:
6 servings

Each with 34 g protein, 10 g carbohydrate, 2 g dietary fiber, 8 g usable carbs.

Our tester gave this a “10”—and so did her family!

2 pounds (910 g) boneless pork loin, cut into 1-inch (2.5-cm) cubes

1 medium onion, chopped

3 cloves garlic, crushed

2 teaspoons ground cumin

1 tablespoon (5.4 g) dried oregano

½ teaspoon salt

1 can (15 ounces, or 425 g) black soybeans

1 can (14½ ounces, or 410 g) tomatoes with green chiles

1 cup (240 ml) chicken broth

1 teaspoon chicken bouillon concentrate

Put the onion and garlic in a slow cooker and place the pork on top.

In a bowl, stir together the cumin, oregano, salt, soybeans, tomatoes, broth, and bouillon. Pour the mixture over the pork and vegetables. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.

Yield:
6 servings

Each with 34 g protein, 6 g carbohydrate, 1 g dietary fiber, 5 g usable

This Mexican-style pork stew is simply marvelous. Do use bony cuts of meat because they’re more flavorful—and cheaper, too.

3 pounds (1.4 kg) bony cuts of pork (Meaty pork neck bones are ideal.)

2 tablespoons (30 ml) olive oil

1 clove garlic, crushed

1 large onion, sliced

1 large green pepper, diced

2 medium zucchini, cut into chunks

1 can (14½ ounces, or 410 g) diced tomatoes

2 teaspoons cumin

2 teaspoons dried oregano

½ teaspoon red pepper flakes (optional)

In a heavy skillet over medium-high heat, sear the pork bones in the oil until they’re brown all over.

Turn the heat to low and add the garlic, onion, pepper, zucchini, tomatoes, cumin, oregano, and pepper flakes. Cover the skillet and let it simmer for 1 hour.

Yield:
About 6 servings, depending on how meaty your bones are

Each with 13 grams of carbohydrates and 4 grams of fiber, for a total of 9 grams of usable carbs and about 35 grams of protein.

The pumpkin seed meal used to thicken this chili is an authentically Mexican touch.

1½ pounds (680 g) boneless pork loin, cut in ½-inch (1.3-cm) cubes

¾ cup (120 g) chopped onion

4 cloves garlic, crushed 2 tablespoons (30 ml) olive oil

2½ teaspoons chili powder

1 teaspoon ground cumin

1 green pepper, chopped

1 cup (240 ml) chicken broth

¼ cup (60 g) picante sauce

3 chipotle chiles canned in adobo, minced

2 teaspoons adobo sauce from the chili can

¼ cup (60 g) pumpkin seed meal (Grind raw shelled pumpkin seeds in a food processor.)

Salt to taste

In a big heavy skillet or Dutch oven, sauté the onion and garlic in the olive oil until the onions are translucent.

Add everything else except the ground pumpkin seeds and the salt, turn the heat to low, cover the pan, and let the whole thing simmer for 45 minutes to an hour.

Now stir in the pumpkin seed meal and let it simmer another 10 to 15 minutes. Season with salt to taste and serve.

Yield:
3 to 4 servings

Assuming 4, each will have 34 g protein; 11 g carbohydrate; 3 g dietary fiber; 8 g usable

Try this when you want to have people over after the kids’ soccer game!

2½ pounds (1.1 kg) boneless pork loin, cut into 1-inch (2.5-cm) cubes

1 tablespoon (15 ml) olive oil

1 can (14½ ounces, or 410 g) tomatoes with green chiles

¼ cup (40 g) chopped onion

¼ cup (30 g) diced green bell pepper

1 clove garlic, crushed

1 tablespoon (7.8 g) chili powder

In a big, heavy skillet, heat the oil and brown the pork all over. Transfer the pork to a slow cooker. Stir in the tomatoes, onion, pepper, garlic, and chili powder. Cover the slow cooker, set it to low, and let it cook for 6 to 8 hours.

Serve this with sour cream and shredded Monterey Jack cheese, if you like, but it’s darned good as-is.

Yield:
8 servings

Each with 25 g protein, 3 g carbohydrate, 1 g dietary fiber, 2 g usable carbs.

What can I say? I think apples and pork are a terrific combination.

1 pound (455 g) boneless pork loin, cut into 1½-inch (4 cm) cubes

½ Granny Smith or other crisp, tart apple, cut into a few chunks (no need to peel it)

¼ medium onion, peeled and cut into a couple of chunks

2 tablespoons (13 g) oat bran

1 egg

½ teaspoon salt or Vege-Sal

2 teaspoons prepared horseradish

2 ounces (56 g) cheddar cheese, shredded

Preheat an electric tabletop grill.

Put the apple, onion, pork, oat bran, egg, salt, and horseradish in a food processor and pulse until the meat is ground and everything is well blended. Add the cheese and pulse just long enough to blend it in—you’re trying to keep some actual shreds of cheese in the mixture.

Form into 4 burgers and slap them on the grill. Cook for 7 minutes or until the juices run clear.

Yield:
4 servings

Each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 25 grams of protein.

These are sort of plain and simple, but my husband loves them. This is a good recipe to help you use up leftover ham, should you have any on hand—but of course, you can also buy a chunk of precooked ham at the grocery

¾ pound (340 g) boneless pork loin, cut into chunks

½ pound (225 g) cooked ham, cut into chunks

2 tablespoons (13 g) oat bran

2 tablespoons (30 ml) heavy cream

1 egg

½ teaspoon pepper

Preheat an electric tabletop grill.

Plunk the ham, pork loin, oat bran, cream, egg, and pepper in a food processor with the S-blade in place and pulse until the meat is finely ground. Form into 4 burgers and put them in the grill. Cook for 6 to 7 minutes and serve.

Yield:
4 servings

Each with no more than 5 grams of carbohydrates (less, if you use really low-carb ham) and 1 gram of fiber, for a total of no more than 4 grams of usable carbs and 28 grams of protein.

Boy, are these good! If you can’t find fish sauce, you can substitute soy sauce, and this will still taste fine.

1½ pounds (680 g) boneless pork loin, cut into chunks

1½ teaspoons lemon juice

1 tablespoon (16.5 ml) chili garlic paste

1 clove garlic or ½ teaspoon minced garlic

4 scallions, with the roots and the tops cut off (Leave the crisp part of the green!)

1 can (4 ounces, or 115 g) mushrooms, drained

1 tablespoon (15 ml) fish sauce

2 tablespoons (8 g) fresh cilantro

3 tablespoons (45 ml) lime juice

½ cup (115 g) mayonnaise

Preheat an electric tabletop grill.

Put the pork loin, lemon juice, chili garlic paste, garlic, scallions, mushrooms, fish sauce, and cilantro in a food processor with the S-blade in place. Pulse until the meat is finely ground and everything is well combined. Form the mixture into 6 burgers and put them on the grill. Cook for 6 to 7 minutes.

While the burgers are cooking, stir the lime juice (bottled works fine) into the mayonnaise. When the burgers are done, top each one with a dollop of the lime mayonnaise and serve.

Yield:
6 servings

Each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 24 grams of protein.

Again, all those ingredients make this look intimidating, but it’s really just a matter of assembling everything in the food processor and chopping it together.

1 pound (455 g) boneless pork loin

¼ medium onion, cut into chunks

½ green pepper, cut into chunks

1½ teaspoons grated ginger

½ teaspoon minced garlic or 1 clove garlic, crushed

1 tablespoon (15 ml) soy sauce

1 egg

¼ cup (20 g) crushed pork rinds, plain or barbeque flavor

½ teaspoon pepper

½ teaspoon salt

¼ cup (50 g) canned crushed pineapple in unsweetened juice

1 tablespoon (15 ml) tomato sauce

½ teaspoon blackstrap molasses

½ teaspoon Splenda

½ teaspoon spicy brown mustard

Preheat an electric tabletop grill.

Place the pork, onion, pepper, ginger, garlic, soy sauce, egg, pork rinds, pepper, and salt in a food processor with the S-blade in place. (You’ll need a full-size food processor; this overwhelmed my little one!) Pulse until the meat is finely ground. Add the pineapple and pulse to mix.

Form into 5 burgers—the mixture will be quite soft—and slap them on the grill. Set a timer for 6 minutes.

While the burgers are cooking, mix together the tomato sauce, molasses, Splenda, and mustard. When the 6 minutes are up, open the grill, spread the tomato sauce mixture evenly over the burgers and then close the grill and cook for 1 more minute. Serve.

Yield:
5 servings

Each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 22 grams of protein.

These are low-calorie, too! They have just 178 calories per serving.

I didn’t know whether to put these tasty Mexican meatballs in the pork chapter or the beef chapter! They’re great by themselves, or you can serve them over Cauliflower Rice (page 212).

1 pound (455 g) ground pork

1 pound (455 g) ground beef

1 cup (120 g) shredded zucchini

¼ cup (40 g) finely minced onion

2 eggs

½ teaspoon oregano