1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (11 page)

3 grams of carbohydrate, a trace of fiber, and a trace of protein.

This is a classic British summer cooler. If you make two, you’ll use up all the beer and all the ginger ale!

6 ounces (180 ml) chilled light beer

6 ounces (180 ml) chilled diet ginger ale

Simply combine the two in a tall beer glass.

Yield:
1 serving

Using the lowest-carb light beer, this will have less than 2 grams of carbohydrate per serving, with no fiber, and a trace of protein.

I bet most of you thought of this on your own, but here’s for those of you who didn’t.

1 shot (1½ ounces, or 42 ml) white rum

Diet cola

Wedge of lime

Put the shot of rum in a tall glass, fill with ice, and pour diet cola to the top. Squeeze in a wedge of lime.

Yield:
1 serving

2 grams of carbohydrate, a trace of fiber, and a trace of protein.

This is a refreshing summer favorite!

1½-liter bottle of dry red wine—burgundy, merlot, or the like (You can use the cheap stuff!)

cup (16 g) Splenda

½ teaspoon orange extract

½ teaspoon lemon extract

1 orange

1 lemon

1 lime

Orange-or lemon-flavored unsweetened sparkling water

Pour the wine into a nonreactive bowl. Stir in the Splenda and the extracts.

Now, you have to decide if you’re going to serve your sangria from a punch bowl or put it into a clean old jug. Me, I put it in an old 1-gallon (3.8 L) vinegar jug, but I was taking my sangria camping.

If you’re going to put your sangria in a punch bowl, simply scrub your fruit and slice it as thin as humanly possible. Put it in the punch bowl with the wine/Splenda mixture and let the whole thing macerate for an hour or so before serving.

If you’re using a jug, you’ll need to cut your fruit into small chunks that will fit through the neck. Force the fruit into the jug and then pour the wine/Splenda mixture over it. Again, let it macerate for at least an hour.

When the time comes to serve your sangria, fill a tall glass with ice, pour in 4 ounces (120 ml) of the wine mixture, and fill to the top with lemon-or orange-flavored sparkling water.

Yield:
12 servings

Each with 6 grams of carbohydrate (assuming you actually eat all the fruit, which you won’t—I’m figuring it’s really between 4 and 5 grams), a trace of fiber, and a trace of protein.

Once you try these, you’ll understand the name— they’re “wicked good”! These are a bit messy and time-consuming to make, but they’re worth every minute. They’ll impress the heck out of your friends too, and you’ll wish you’d made more of them. They also taste great the next day.

4 pounds (1.8 kg) chicken wings

1 cup (100 g) grated Parmesan cheese

2 tablespoons (2.6 g) dried parsley

1 tablespoon (5.4 g) dried oregano

2 teaspoons paprika

1 teaspoon salt

½ teaspoon pepper

½ cup butter

Preheat the oven to 350°F (180°C, or gas mark 4). Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan a week later.)

Cut the wings into “drummettes,” saving the pointy tips. (Not sure what to do with those wing tips? Freeze them for soup—they make great broth.)

Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.

Melt the butter in a shallow bowl or pan.

Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan.

Bake for 1 hour—and then kick yourself for not having made a double recipe!

Yield:
About 50 pieces

Each with only a trace of carbohydrates, a trace of fiber, and 4 grams of protein.

If you love Chinese barbecued spareribs, try making these.

¼ cup (60 ml) soy sauce

3 tablespoons (4.5 g) Splenda

3 tablespoons (48 g) natural peanut butter

2 tablespoons (30 ml) dry sherry

1 tablespoon (15 ml) oil

1 tablespoon (15 ml) apple cider vinegar

2 teaspoons Chinese Five Spice powder

¼ teaspoon red pepper flakes (or more, if you want them hotter)

1 clove garlic, crushed

12 chicken wings or 24 drumettes

Preheat the oven to 325°F (170°C, or gas mark 3).

Put the soy sauce, Splenda, peanut butter, sherry, oil, vinegar, spice powder, pepper flakes, and garlic in a blender or food processor and blend well.

If you have whole chicken wings and want to cut them into “drummettes,” do it now. (This is a matter of preference and is not essential.)

Arrange the wings in a large baking pan, pour the blended sauce over them, and then turn them over to coat on all sides. Let them sit for at least half an hour (an hour is even better).

Bake the wings for an hour, turning every 20 minutes during baking.

When the wings are done, put them on a serving platter and scrape the sauce from the pan back into the blender or food processor.
Blend again for just a moment to make it smooth and serve with the wings.

Yield:
24 pieces

Each with 1 gram of carbohydrates, a trace of fiber, and 5 grams of protein.

1 tablespoon (7 g) paprika

1 teaspoon chili powder

1 teaspoon dried oregano, crumbled

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon garlic powder

1½ pounds (680 g) chicken wings

3 tablespoons (45 ml) olive oil

1 lime, cut in wedges

Preheat oven to 375°F (190°C, or gas mark 5).

In a small bowl, combine the paprika and the next 5 ingredients (through garlic powder).

If you like individual “drummettes,” cut your wings up (or you can buy them that way!). Arrange them in a pan and brush them with the olive oil. Now sprinkle the paprika mixture evenly over your wings.

Roast for at least 45 minutes, and an hour isn’t likely to hurt. You want them crispy! If you have a rotisserie with a basket, that’s a great way to cook these as well.

Serve hot, with wedges of lime to squeeze over the wings.

Yield:
About 14 pieces

Each with 5 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

Mmmmm—everyone loves Chinese chicken wings.

3 pounds (1.4 kg) chicken wings

¼ cup (60 ml) dry sherry

¼ cup (60 ml) soy sauce

¼ cup (60 ml) sugar-free imitation honey

1 tablespoon (6 g) grated ginger root

1 clove garlic

½ teaspoon chili garlic paste

Cut your wings into “drummettes” if they are whole. Put your wings in a big resealable plastic bag.

Mix together everything else, reserving some marinade for basting, and pour the rest into the bag. Seal the bag, pressing out the air as you go. Turn the bag a few times to coat the wings and throw it in the fridge for a few hours (a whole day is brilliant).

Preheat oven to 375°F (190°C, or gas mark 5). Pull out the bag, pour off the marinade, and arrange the wings in a shallow baking pan. Give them a good hour in the oven, basting every 15 minutes with the reserved marinade. Use a clean utensil each time you baste.

Serve with plenty of napkins!

Yield:
About 28 pieces

Each with 5 g protein; trace carbohydrate; trace dietary fiber; 0 usable carb. Carb count does not include polyols in the sugar-free imitation honey.

These are Chinese-y too, just in a different sort of a way.

8 whole chicken wings

3 cloves garlic

1 tablespoon (6 g) grated ginger root

2 tablespoons (30 ml) lemon juice

3 tablespoons (45 ml) soy sauce

1 tablespoon (15 ml) sugar-free imitation honey

1 tablespoon (1.5 g) Splenda

½ teaspoon chili powder

If you like your wings cut into “drummettes,” do that first. This keeps being repeated. Put wings in a resealable plastic bag.

Combine everything else. Reserve some liquid for basting and pour the rest over the wings. Seal the bag, pressing out the air as you go, and turn it a few times to coat. Let wings marinate for at least an hour, and all day won’t hurt a bit.

Preheat oven to 375°F (190°C, or gas mark 5). While the oven’s heating, drain the marinade off of the wings. Arrange wings in a shallow baking pan and roast for 1 hour, basting two or three times with the reserved marinade and using a clean utensil each time.

Yield:
16 pieces

Each with 5 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb. Carb count does not include polyol in sugar-free honey.

10 chicken wings

3 tablespoons (45 ml) brown mustard

2 tablespoons (3 g) Splenda

2 tablespoons (30 ml) lemon juice

½ teaspoon chili paste

¼ teaspoon salt or Vege-Sal

Preheat your oven to 400°F (200°C, or gas mark 6). Cut wings into drummettes. Arrange the wings in a baking pan.

Mix together everything else. Brush half of the mixture over the wings and bake for 20 to 25 minutes. Turn the wings, brush with the rest of the mustard mixture using a clean utensil, and bake for another 20 to 25 minutes. Serve.

Yield:
20 pieces

Each with 5 g protein; trace carbohydrate; trace dietary fiber; no usable carb.

Don’t save these recipes for parties: If you’re a low-carb eater, a refrigerator full of stuffed eggs is a beautiful thing. Here are six varieties. Feel free to double or triple any of these recipes—you know they’ll disappear.

These spicy eggs were a huge hit at the party I took them to!

6 hard-boiled eggs

2 tablespoons (28 g) mayonnaise

1 tablespoon (15 g) plain yogurt

1 tablespoon (10 g) minced onion