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Marinated Lemon Chicken
Lemon Rosemary Marinated Grilled Halibut
Lemon Pot Roast
Supreme of Chicken with Lemon Sauce
Pickled Salmon
Lemon and Roasted Garlic Burgers

 

* Exported from MasterCook *


 

Recipe By : Shared by Sue - author unknown
Serving Size : 4 Preparation Time :0:00
Categories : Main Low Carb

Ingredients:

3/4 cup water
1/4 cup lemon juice
2 tablespoons dried onion minced
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
2 cloves garlic -- minced
1 teaspoon dill seed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon pepper
1 3 pound chicken

In a large, resealable plastic bag or shallow dish, combine the first 10 ingredients. Add chicken and turn to coat. Cover and refrigerate 4-6 hours or overnight. Drain and discard marinade. Grill chicken, covered, over low heat for 50-60 minutes or until juices run clear, turning several times.

Per Serving (excluding unknown items): 549 Calories; 39g Fat (64.4% calories from fat); 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 224mg Cholesterol; 479mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *


 

Recipe By : Bobby Flay shared by Sonya
Serving Size : 4 Preparation Time :0:00
Categories : Main Low Carb

Ingredients:

3 tablespoons dry white wine
3 tablespoons lemon juice fresh
3 tablespoons olive oil
1 tablespoon rosemary chopped
4 6 ounces Halibut steaks
salt and pepper

Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for one hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

Per Serving (excluding unknown items): 290 Calories; 14g Fat (46.2% calories from fat); 35g Protein; 2g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Fruit; 2 Fat.


* Exported from MasterCook *


 

Recipe By : Shared by Sonya
Serving Size : 4 Preparation Time :0:00
Categories : Main Low Carb

Ingredients:

2 1/2 pounds chuck roast
1 1/2 cups water
1/2 cup lemon juice
1 onion -- chopped
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon onion salt
1/4 teaspoon black pepper
1/4 teaspoon marjoram -- ground
1 clove garlic -- crushed
3 slices lemon

Put roast in a shallow pan or marinating container. In a medium bowl, combine remaining ingredients. Pour over roast. Cover and refrigerate for four hours minimum or up to 24 hours. Remove roast from marinade and place in roasting pan. Cover and bake at 325 degrees 1 1/2 to 2 hours, or until tender when pierced with fork.

Source:
"from recipes.alastra.com"

Per Serving (excluding unknown items): 621 Calories; 45g Fat (64.1% calories from fat); 46g Protein; 10g Carbohydrate; 1g Dietary Fiber; 164mg Cholesterol; 1476mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *


 

Recipe By : Shared by Jean author unknown
Serving Size : 4 Preparation Time :0:00
Categories : Main Low Carb

Ingredients:

1 cup chicken stock
1 stock celery -- sliced thinly
1 onion -- sliced thinly
4 chicken breasts
1 egg yolk
1 tablespoon lemon juice
1/4 cup heavy cream

Bring stock to a boil in a skillet. Add celery and onion to boiling stock. Cover and cook over low heat until veggies are crisp-tender, about 5 minutes. Add chicken breasts. Poach, covered, over low heat for 25 minutes or until cooked through and tender. Transfer chicken and vegetables to a warm platter. Strain stock. Pour strained stock into a saucepan and heat. Mix egg yolk with lemon juice. Remove stock from heat. Beat in egg yolk/lemon juice mixture until creamy. Stir in cream. Add salt and pepper to taste. Pour over chicken and vegetables. Serve immediately

Per Serving (excluding unknown items): 583 Calories; 34g Fat (53.5% calories from fat); 62g Protein; 4g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 736mg Sodium. Exchanges: 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.


* Exported from MasterCook *


 

Recipe By : Leslie in Atlanta
Serving Size : 4 Preparation Time :0:00
Categories : Main Low Carb

Ingredients:

1 pound Salmon
1 teaspoon salt
1 1/2 cups water
1/2 cup white vinegar
1/4 cup Splenda
2 inch cinnamon stick
1 bay leaf
1 slice ginger -- crushed
1/2 Lemon -- sliced
1 medium onion -- thinly sliced

Rub fish with salt, cover and refrigerate for one hour. Rinse fish with cold water and set aside. In a 2 qt. saucepan, combine water, vinegar, sugar, bay leaf, cinnamon stick, ginger and lemon. Bring to a boil, reduce heat and simmer for 5 minutes. Add fish and simmer, uncovered, for another 5 minutes. Place onions in a large jar or glass casserole with lid. Place fish on top and cover with hot vinegar mixture. Cool, cover, and refrigerate at least four hours and preferably overnight. Yield: "4 ounces"

Per Serving (excluding unknown items): 170 Calories; 4g Fat (21.7% calories from fat); 23g Protein; 11g Carbohydrate; 4g Dietary Fiber; 59mg Cholesterol; 615mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *


 

Recipe By : Shared by Jean
Serving Size : 4 Preparation Time :0:00
Categories : Main Low Carb

Ingredients:

1 head garlic
2 tablespoons olive oil -- (or less)
1 1/2 pounds ground chuck
1 tablespoon lemon zest -- grated
3 tablespoons lemon juice -- fresh
salt and pepper

Heat oven to 350 degrees. Cut off top (pointed end) of garlic head, exposing cloves. Place garlic head on square of aluminum foil, drizzle with olive oil, then crimp foil loosely around garlic head. Place in oven and roast until cloves are soft - about 45 minutes to 1 hour. Heat grill or broiler. In large bowl, combine ground meat, lemon zest and juices. Squeeze out pulp from 4 garlic cloves and add to bowl. Sprinkle with salt and pepper to taste, then mix lightly with wet hands. Form into 4 patties, each about 3/4 inch thick. Grill or broil burgers about 10 minutes for medium rare, turning once. To serve, top each with pulp from 2 or 3 garlic cloves. Source: "From "Comfort Food: Burgers" by Charles Pierce (Andrews & McMeel $14.95)"

Per Serving (excluding unknown items): 514 Calories; 42g Fat (74.9% calories from fat); 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 128mg Cholesterol; 118mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat.

NOTES : These burgers have a bright flavor, but make sure you mix the lemon juice in thoroughly so the ground meat doesn't cook in the acid.

 

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