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Lemon-Sweet Cucumbers
Lemon-Pepper Broccoli
Lemon Zucchini-Squash Sauté
Asparagus with lemon caper sauce

* Exported from MasterCook *


 

Recipe By : Shared by Leslie in Atlanta
Serving Size : 6 Preparation Time :0:00
Categories : Sides Low Carb

Ingredients:

2 cups cucumber -- thinly sliced
1/4 cup Splenda
1/4 teaspoon salt
1 tablespoon dill -- fresh
1/2 teaspoon lemon zest
1 teaspoon lemon juice -- fresh
1/2 teaspoon cider vinegar

Place the cucumber slices in a bowl of ice water and let them crisp for 30 minutes. Drain them well in a colander for 10 minutes. Whisk together the Splenda, salt, dill, lemon zest, lemon juice and vinegar in a large non-reactive bowl. Add cucumber slices and stir to coat. Cover and refrigerate for at least 4 hours. Source: ""Prairie Home Cooking" by Judith M. Fertig (Harvard Common Press, $16.95)"

Per Serving (excluding unknown items): 6 Calories; trace Fat (8.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *


 

Recipe By :"Clipping-Cooking and/or Bakery-Shoppe e-mail list"
Serving Size : 2 Preparation Time :0:00
Categories : Side Low Carb

Ingredients:

1 pound broccoli -- fresh
3/4 cup mayonnaise
5 1/2 tablespoons heavy cream
5 1/2 tablespoons water
1/2 teaspoon lemon rind -- grated
2 tablespoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt -- or to taste

Trim large leaves and tough ends from broccoli and separate into spears. Steam for 8-10 minutes or until cooked to desired level of tenderness and transfer to serving platter. Alternately, wash and trim any other veggie you might prefer or a mixture of veggies. While broccoli is steaming, make sauce by combining mayonnaise, heavy cream, water, salt and pepper in a small saucepan. Cook over medium heat until thoroughly heated but do not boil. Remove from heat and immediately add lemon juice and zest. Sauce will thicken. Mix well and spoon over steamed broccoli. Refrigerate leftover sauce in sealed container; reheat either on stove or gently in microwave. Source: "Posted by lowery"

Per Serving (excluding unknown items): 777 Calories; 86g Fat (92.3% calories from fat); 6g Protein; 10g Carbohydrate; 4g Dietary Fiber; 85mg Cholesterol; 1056mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 9 Fat.

NOTES : Can use other vegetable instead of broccoli.


* Exported from MasterCook *


 

Recipe By : Shared by Karen
Serving Size : 6 Preparation Time :0:00
Categories : Side Low Carb

Ingredients:

1 tablespoon olive oil
2medium zucchini -- cut lengthwise into quarters then
into 1 1/2 inch pieces - about 2 cups
2 yellow squash -- cut diagonally into 1/4 inch
slices - about 2 cups
1 clove garlic -- minced
1/2 teaspoon oregano -- dried
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon lemon zest -- grated

In large nonstick skillet heat oil over medium-high heat. Add next 6 ingredients and cook about 6 minutes or until tender, stirring occasionally. Stir in juice and zest, remove from heat. Source: "thedailyrecipe.com"

Per Serving (excluding unknown items): 40 Calories; 2g Fat (50.1% calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 92mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.


* Exported from MasterCook *


 

Recipe By : Shared by Sharon, author unknown
Serving Size : 10 Preparation Time :0:00
Categories : Side Low Carb

Ingredients:

1/2 pound butter
2 pounds asparagus
2 teaspoons salt
1 lemon -- juiced
2 tablespoons capers -- drained

Slice butter into 8 or 12 pieces Cut the tough ends off the asparagus. Put about 2 inches of water in a wide (12 inch) skillet or pot, and add 1 teaspoon salt. Bring the water to a boil and add the asparagus (the water should just cover the asparagus; add some if necessary). Boil, uncovered, until the asparagus is bright green and barely tender - about 5 minutes. Squeeze lemon juice into another skillet or saucepan with non-reactive surface (stainless steel, enameled or glass). Add capers and remaining salt. Put over high heat and when the juice gets hot, add a slice of the butter. Remove from heat and stir or whisk rapidly until butter melts. Put back on heat, add 2 more pieces of butter, remove from heat and stir or whisk rapidly until butter melts. Add the rest of the butter, a piece or two at a time, until it is all whisked in and melted. It should be sort of thick and a little opaque. Pour it over asparagus and serve.

Per Serving (excluding unknown items): 175 Calories; 19g Fat (91.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 630mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

 

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