Top 30 Most Wanted and Most Recommended Low Carb One Dish Recipes for Healthy and Perfect Dieting (2 page)

Ingredients

12 slices of square cooked deli ham

4 tablespoons prepared mustard

36 fresh asparagus spears

3 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

3/4 teaspoon salt

1/4 teaspoon black pepper

1 1/4 cups grated medium cheddar

1/4 cup thinly sliced green onion

Directions

First of all, boil the asparagus till become crunchy and soft.

Use mustard for spreading on each side of ham.

Take three asparagus spears and lay them on every slice.

Then roll them up and put in casserole dish while the seam side down.

Take the butter and melt this in saucepan.

Blend in flour.

Then blend in milk.

Blend and cook till boiling.

Take salt, pepper and add them.

Blend in cheese, then after this, add the slices of green onion.

Blend and then pour this all over the meat rolls.

Then bake for approximately THIRTY min at THREE HUNDRED and FIFTY (350) degrees Fahrenheit till bubbly.

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Ingredients

1/2 cup water

1/4 cup quinoa, rinsed

1/2 medium onion, chopped

1 teaspoon olive oil

1 (14 1/2 ounce) cans fat-free vegetable broth

1 (10 ounce) packages frozen peas

1/4 teaspoon salt

1/4 teaspoon pepper

2 teaspoons plain fat-free yogurt (optional) or 2 teaspoons nonfat sour cream, to garnish (optional)

Directions

Heat the quinoa and water to boiling in a saucepan. Lower the temperature.

Allow to simmer, covered, for round about TWELVE min or till water is vaporized.

Take the onion and fry this in oil in saucepan till become soft.

Blend in broth. Then blend in peas. Heat to boiling.

Lower the temperature, allow to simmer, uncovered, for round about FIVE min or till peas become soft.

Then puree the soup.

Bring all back to the pan. Blend in salt. Then blend in pepper. Then blend in quinoa, heated through.

Use one teaspoon of yogurt as garnish for each serving.

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Ingredients

2 lbs round steaks

1/2 cup flour, to roll meat in

1 medium onion, chopped

1 (14 1/2 ounce) cans Tomatoes, pureed

1/2 teaspoon oregano

1/4 teaspoon basil

1 teaspoon Worcestershire sauce

3/4 cup beer

1 tablespoon vegetable oil

salt and pepper

Directions

First things first, flour the steak and cook in oil in frying pan till become brown in color.

Take meat and put this in casserole dish.

Then sauté the onion in the frying pan till become brown in color.

Blend in tomatoes.

Blend in oregano.

Blend in basil.

Blend in Worcestershire sauce.

Blend in beer.

Blend in salt as well as pepper.

Heat to boiling for sixty seconds.

Take the sauce and pour this over the meat in the casserole dish.

Then after this, bake for 90 min at THREE HUNDRED and FIFTY (350) degrees Fahrenheit.

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Ingredients

4 boneless pork chops

3 potatoes, peeled and cut into chunks

1 large white onion, cut up

1 (10 1/2 ounce) cans cheddar cheese soup

milk ( enough to fill up can)

olive oil ( enough to brown pork chops in)

salt and pepper

Directions

First of all, cook the pork chops in olive oil in skillet till brown in color.

Take out of pan.

Reduce the temperature.

Take can of cheese soup and add this, then use milk for filling the can and add this inches.

Blend well.

Take the onion, potatoes, pork chops and add them.

Heat to simmer.

Allow to simmer for approximately THIRTY min, covered, mixing from time to time.

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Ingredients

1 1/2 lbs pork, cubed

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons vegetable oil

1 tablespoon butter

1 large fresh onions, minced or diced or 1/2 cup dried onion flakes

4 cloves garlic, minced

1 (16 ounce) jars la victoria salsa verde

1/2 cup water or 1
/2 cup chicken broth or 1/2 cup Mexican beer

Directions

First of all, chop the pork into cubes.

Use salt as well as pepper for seasoning the cubes.

Then after this, brown the cubes in the oil and melted butter in the large size pan.

Take the garlic, onion and add them and fry for approximately FIVE min, then right after this, drain fat from pan.

Take the rest of items and add them.

Allow to simmer, covered, for approximately 1.5 hrs, mixing from time to time.

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Ingredients

1 lb shrimp, peeled, deveined, and tails removed

1 tablespoon olive oil

1 large green bell pepper, julienned

1 medium orange bell pepper, julienned

1 medium onion, cut into strips

1/2 lb fresh green beans, ends removed and cut into 2 pieces

2 garlic cloves, minced

2 roma tomatoes, coarsely chopped

1/2 cup white wine

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt

1 teaspoon cracked black pepper

1/2 cup parmesan cheese, shredded

Directions

Chop all of the veggies.

Take oil and heat this in frying pan.

Take the minced garlic, onion and add them, mix till translucent.

Take both bell peppers, green beans and add them, blend till almost ready and done, let them crunchy and soft.

Take the seasonings, wine, shrimp and add them, mix till shrimp become pink in color and wine reduces.

Blend in tomatoes, cook for sixty seconds.

Then right after this, spoon either over the pasta or rice.

Use grated parmesan as sprinkle.

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Ingredients

1 lb bulk pork sausage, cooked crumbled and drained or 1 medium kielbasa, sliced

3 cups sauerkraut, rinsed and drained well

mashed potatoes

2 cups grated cheddar cheese or 2 cups smoked cheese, of choice

1/2 teaspoon black pepper

Directions

First of all, heat the oven to THREE HUNDRED and FIFTY (350) degrees Fahrenheit.

Butter the pan.

Take half of mashed potatoes and spread them on the bottom, then after this, half of the sauerkraut.

Take the rest of potatoes and spread them over the sauerkraut, then the rest of sauerkraut.

Take the pork sausage or kielbasa and distribute it equally.

Use pepper as sprinkle.

Use cheese for topping.

Then bake for approximately FORTY min.

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