Authors: Jamie E. Walker
Tags: #Cookbooks; Food & Wine, #Special Diet, #Low Carbohydrate, #Health; Fitness & Dieting, #Diets & Weight Loss, #Other Diets, #90 Minutes (44-64 Pages), #Low Carb, #Diets
Top 30 Most Wanted and Most Recommended Low Carb One Dish Recipes for Healthy and Perfect Dieting
Top 30 Most Wanted And Most Recommended Low Carb One Dish Recipes
For Healthy And Perfect Dieting
Jamie E. Walker
Copyright © 2013 Jamie E. Walker
All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder.
Disclaimer and Terms of Use: The Author and Publisher has strived to be as accurate and complete as possible in the creation of this book, notwithstanding the fact that he does not warrant or represent at any time that the contents within are accurate due to the rapidly changing nature of the Internet. While all attempts have been made to verify information provided in this publication, the Author and Publisher assumes no responsibility for errors, omissions, or contrary interpretation of the subject matter herein. Any perceived slights of specific persons, peoples, or organizations are unintentional. In practical advice books, like anything else in life, there are no guarantees of income made. This book is not intended for use as a source of legal, business, accounting or financial advice. All readers are advised to seek services of competent professionals in legal, business, accounting, and finance field.
Printed in the United States of America
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Table of contents
Mexican Pork Chops With Veggies
Chicken, Rice, Broccoli & Cheese Casserole
Cheesy Hamburger & Potato Casserole
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Ingredients
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
2 garlic cloves ( chopped or minced)
1 (28 ounce) cans diced tomatoes, undrained
2 cups turkey sausage or 2 cups smoked sausage, chopped
3/4 lb prawns (cooked or uncooked) or 3/4 lb shrimp, peeled, deveined ( cooked or uncooked)
1/8-1/4 teaspoon hot sauce
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon dried parsley
Directions
First of all, take all of the items besides, shrimp and add them and blend well.
Then cook on high temperature setting for approximately THREE TO FOUR hrs or till cooked and ready.
Then after this, add this to crock pot for the final FIFTEEN min of cooking time.
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Ingredients
16 ounces boneless pork cutlets or 16 ounces pork chops
1 green bell pepper, chopped
1 onion, chopped
1 (14 1/2 ounce) cans diced tomatoes and green chilies
2 cups corn
1/2 cup salsa
1 1/2 teaspoons oregano
1/2 teaspoon ground cumin
Directions
First of all, heat the oven to THREE HUNDRED and FIFTY (35o) degrees Fahrenheit.
Cook the pork chops in heated frying pan that has been cooking spray till brown in color. Then shift to pork to casserole dish.
Use cooking spray for coating the same frying pan. Take the onions, peppers and add them and cook till become soft.
Take the rest of items and add them and cook, mixing from time to time, for approximately FIVE min or till heated through.
Take the corn/tomato mixture from frying pan and pour this over the pork chops.
Use foil for covering and bake for approximately FIFTY min or till pork is done.
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Ingredients
2 zucchini, chopped
1 onion, chopped
2 tablespoons fresh parsley
1 teaspoon dried basil
3 tablespoons butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 (14 ounce) cans diced tomatoes
1 (12 ounce) cans evaporated milk
1 cup frozen corn
1/4 cup parmesan cheese
2 cups cheddar cheese (optional)
1 pinch sugar
additional chopped parsley
Directions
First of all, take the basil, parsley, zucchini, onion and fry them in butter in kettle over moderate temperature setting till become soft.
Blend in flour.
Blend in salt as well as pepper.
Blend in water.
Take lemon juice, bouillon and add them and blend them.
Heat to boiling and cook and mix for two min.
Take corn, milk, tomatoes and add them and heat to boiling.
Lower the temperature, allow to simmer, covered, for approximately FIVE min or till corn become soft.
Blend in cheese till melted.
Final step is to add the sugar and use parsley as garnish.
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Ingredients
1/2 lb fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut oil or 4 tablespoons vegetable oil, divided
1 tablespoon brown sugar
2 boneless skinless chicken breast halves, cut into thin 1-inch strips
hot cooked rice
Directions
Chop the asparagus, remove the tough bottoms of spears.
Take the brown sugar, hoisin sauce and blend them together and keep aside in a bowl.
Heat frying pan over moderately high temperature setting.
Take two tablespoons of oil and add this.
Mix fry the asparagus for round about TWO min.
Take out of frying pan and keep aside.
Heat the frying pan on high temperature setting.
Take the rest of two tablespoons of oil and add them along with chicken pieces, mix fry till pink color is gone from chicken.
Take the preserved asparagus, hoisin/sugar sauce and add them, mix-fry till all pieces are properly coated with the sauce.
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Ingredients
1 (8 ounce) cans cheddar cheese soup
1 cup Minute Rice
1/4 cup butter
16 ounces frozen chopped broccoli
1/2 cup milk
3 lbs chicken, cooked and chopped
1 (8 ounce) cans cream of chicken soup
1/2 cup chicken broth
1/2 cup onion, chopped
1 cup cheddar cheese, shredded
salt and pepper
Directions
Blend broth, soups, rice in a bowl and combine this with chopped chicken and broccoli.
Blend in milk.
Blend in onions as well as chopped butter. Then put in casserole dish
. Then right after this, spread layer flat.
Use shredded cheese as sprinkle.
Then bake, covered, for approximately HALF HOUR at THREE HUNDRED and FIFTY (350) degrees Fahrenheit. Remove the cover and bake for next TEN min.
Allow to rest for round about TEN min prior to serving this recipe.
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