25 Low-Carbohydrate Recipes - Part 2 ebook

25 Low-Carbohydrate Recipes - Part 2

From soups and chicken dishes to salads and fish meals - measurements in grams

Shrimp Mini Slider with Tropical Sauce

Ingredients:

1x – 360 g Package of Coconut Shrimp

75 g of Mayonnaise

5 Slices of Muenster Cheese – Cut in half and then fold it over

Green Leaf Lettuce – Tear into 10 pieces

10 Party Sized Potato Rolls – Split

Directions:

Cook the coconut shrimp using the package directions. Remove the tails.

Combine 2 Tbsp. of mayonnaise with the dipping sauce included in the coconut shrimp package.

Evenly spread the rolls with the mixture.

Add a piece of lettuce to the rolls, then the shrimp and cheese.

Push a toothpick through the top and garnish with a cube of mango, pineapple, or papaya.

Nutritional Information:

Calories: 200

Total Fat: 10g

Saturated Fat: 1g

Carbohydrates: 35g

Protein: 4g

Chicken Soup

Ingredients:

750 ml of Chicken Stock

1 Thumb Sized Piece of Ginger – Sliced

250 ml of Coconut Milk

1 Tbsp. of Fish Sauce

180 g of Chicken

75 g of Mushrooms – Drained, Rinsed

1 Carrot – Medium, Julienned

2 Tbsp. of Lime Juice

15 g of Cilantro/Coriander – Minced

Directions:

In a large pot, add the chicken stock and the ginger. Bring it to a boil and allow it to simmer for 5 minutes.

Stir in the coconut milk, agave, fish sauce, carrot, and mushrooms.

Add in the lime juice and cilantro before you serve it.

Nutritional Information:

Calories: 290

Total Fat: 18g

Saturated Fat: 13g

Carbohydrates: 9g

Protein: 17g

Sweet and Sour Coconut Pork Sliders

Ingredients:

Slaw

150 g of Green Cabbage – Finely Sliced

150 g of Red cabbage – Finely Sliced

2 Tbsp. of Seasoned Rice Vinegar

1 tsp. of Sesame Oil

¼ tsp. of Salt

¼ tsp. of Black Pepper

4 Green Onions – Thinly Sliced

Pork

120 ml of Orange Juice

130 g of Soy Sauce

50 g of Brown Sugar

2 ½ Tbsp. of Seasoned Rice Vinegar

2 Tbsp. of Sesame Oil

½ tsp. of Black Pepper

2 Cloves of Garlic – Minced

1x 1 Inch Piece/2 cm of Ginger – Peeled, Minced

Zest of 1 Orange – Large

750 g Pounds of Pork Tenderloin – Trimmed

2 tsp. of Arrowroot

10-12 Mini Hawaiian Sweet Rolls – Halved, Horizontally

80 g of Coconut Flakes

Directions:

For the slaw: Toss the red and green cabbage, oil, vinegar, pepper, salt, and green onions in a large mixing bowl. Mix it together and place it in the refrigerator while the pork is prepared.

For the pork: In a large mixing bowl, whisk the orange juice, brown sugar, soy sauce, vinegar, sesame oil, garlic, pepper, ginger, and the orange zest together.

Add the tenderloin and coat it thoroughly. Refrigerate it for 1 hour.