Sophia - Low Carb Dinner Cookbook: Everyday Low Carb Dinner Recipes to Lose Weight, Feel Great and Look Your Best The Essential Kitchen 55

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Table of Contents Introduction 4 Tenderloin for Two 6 Mushroom Tenderloin 8 Ribs to Relish 10 Sausage, Italian Style 12 Perfect Pizza Squares 13 Suddenly Sea Food 14 Peppy Pork with Savory Salsa 15 Paleo Lasagne 17 Beefed-Up Stew 19 Stir-Fry Style Shrimp 21 Tasty Broiled Salmon 23 Rapid Tangy Tilapia 24 Fun-Guy Burgers 25 Paleo Cheesy Meatloaf 26 Succulent Scallops 28 Tempting Turkey Wraps 30 Paleo Eggplant Pizza 32 Vietnamese Fried Rice Surprise 34 SBLT with Lemon Vinaigrette 36 Paleo Pizza with Cauliflower 38 Cauliflower, Cheese, and Bacon Chowder 40 Paleo Chicken Legs with Brussels Sprouts 42 Paleo Spaghetti Squash with Meatballs 44 Chicken-Stuffed Zucchini Boats 45 Paleo Chicken Tacos 48
Introduction Thank you for purchasing my book, Low-Carb Dinners ! The fact that you have bought this book is already enough to prove that you want to live a healthier lifestyle and begin every day with a deliciously different meal. Read on and learn tips, ideas, methods, and recipes to aid in bringing about a new you. Having chosen my book on Low-Carb Breakfasts, you probably already know that, by reducing your intake of carbs (short for carbohydrates), you are well on your way to a healthier and happier you. We are all aware how important it is to eat a balanced diet, but after eating well throughout the day we are often tempted to cheat a bit at dinner.

But it doesnt always have to be cheating! We all deserve a treat and just because it is good for us does not mean it will not be delicious. In the following pages, you will learn how to cook and enjoy a delicious and different recipe almost every day of the month. Even for those of you who have a busy day ahead, these meals can be prepared with a minimum amount of fuss. In addition, some can be made beforehand, and others eaten on the go! And with twenty-five different dinners to choose from, the variety will be vastly greater than that of the unhealthy options! You are forgiven for ever thinking these meals will cost a fortune. Being healthy does not mean you have to be wealthy. On the contrary, the following recipes are designed to be made from ingredients that are readily available in most homes; therefore, these meals can be produced at a fraction of the cost of any proprietary alternative.

If this is the first time you have tried a low-carb diet, the very word diet is probably troubling you. The problem with most diets is that they leave you hungry, and hungry is not a nice thing to be. The following low-carb recipes, however, will actively reduce your appetite. Furthermore, these recipes will deliver rich flavors to treat your palate, satisfy your every demand for food, and tantalise your taste buds to leave your appetite satisfied. With each recipe you try, you will be anxious to make the next and the next! Even after a hard days work, these recipes will see you anxious to get busy in your kitchens and savor the flavors in an exciting, healthy, and mouth-watering way! (Note that all the temperatures are given in degrees Fahrenheit.)
Tips While a lot of effort is put into buying the right ingredients, make sure you also take care when purchasing your equipment. Several recipes use a large skillet, so ensure you buy one of high quality that will last you several years.

As salt is the ubiquitous seasoning, if you want to reduce your sodium intake make sure you purchase reduced salt ingredients wherever possible. Apply the same principle to low fat ingredients if needed.
Tenderloin for Two A meal served in under an hour, yet one with a professional look and a delicious dining experience that will enhance your culinary reputation. Ingredients pound pork tenderloin 6 tablespoons grated Parmesan cheese 1 small sweet onion, sliced and separated into rings 1 1/2 cups fresh mushrooms, sliced 1 garlic clove, minced 2 teaspoons butter 2 teaspoons olive oil cup beef broth 2 tablespoons port wine 1/8 teaspoon dried thyme 1/8 teaspoon dried basil 1/8 teaspoon dried rosemary Pepper teaspoon corn starch 3 tablespoons water Directions Cut the tenderloin into inch thick slices, coat in Parmesan, and set to one side. In a large skillet over a medium heat, place half the butter and half the olive oil, then cook the mushrooms, onion, and garlic until tender. Set aside and keep warm.

Add the remaining butter and olive oil and cook the coated pork, in batches, for two minutes per side. Set aside and keep warm. Add the beef broth to the pan and stir well, adding any browned bits from the cooked ingredients to add flavor. Stir in the wine and seasonings and bring to a boil. Simmer, uncovered, for five minutes. Combine the corn starch and water to a smooth consistency and add to the pan, returning to the boil and stirring continuously for 2 minutes until thickened.

Arrange the cooked ingredients on two plates and smother in the sauce. Serves 2
Mushroom Tenderloin When it comes to value for money, this flavor-filled dish is unbeatable; it makes no less than ten portions! Ingredients 1 cup soy sauce cup Worcestershire sauce 3 1/2 pounds beef tenderloin 4 garlic cloves, minced 1 tablespoon ground pepper 10 ounces condensed beef broth (available in a can) For the sauce pound fresh mushrooms, sliced cup butter, cubed 2 garlic cloves, minced 4 ounces blue cheese, crumbled 1 tablespoon Worcestershire sauce teaspoon caraway seeds Directions Allow the meat to marinade in a large, sealed plastic bag with the soy sauce and Worcestershire sauce in the refrigerator for at least 2 hours, turning occasionally. Preheat oven to 425 degrees. Remove the meat from the bag and discard the marinade, then rub the beef with garlic and pepper. Place in a roasting tin and add the broth before baking for 50 to 55 minutes. Allow to rest for ten minutes before slicing.

In a small pan, melt the butter and cook the mushrooms until tender. Next, add the garlic and cook for an additional minute. Add the cheese to the pan along with the Worcestershire sauce and caraway seeds and cook over a low heat until the cheese melts, stirring continuously. Now stir in the onions and heat. Serve sauce with the sliced beef. Serves 10
Ribs to Relish A simple recipe which, for those who enjoy their barbecues, freezes well and can be reheated in a microwave without impairing the flavor.

Ingredients 2 1/2 pounds boneless ribs teaspoon salt 1 cup water For the sauce 2/3 cup onion, chopped 1 tablespoon canola oil cup water cup tomato ketchup 1/3 cup lemon juice 3 tablespoons sugar 3 tablespoons Worcestershire sauce 2 tablespoons mustard teaspoon salt teaspoon pepper Directions Preheat oven to 350 degrees Place the ribs in a baking dish and season with salt, then add the water and bake for 1 hour. Meanwhile, heat the oil over a medium setting and cook the onion until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce the heat and allow to simmer for 15 minutes or until the sauce begins to thicken. Drain the ribs and pour over half the prepared sauce, then return to the oven to cook for an additional hour, basting every 15 to 20 minutes. Serve with the remaining sauce.

Serves 8
Sausage, Italian Style Not a true Italian dish, but one that still very much tastes of Italy and makes enough for the whole family and more! Ingredients 3 pounds Italian sausage links, cut into slices of inch thick 4 green bell peppers, cut into thin strips 1 onion, thinly sliced and quartered 1 tablespoon butter 1 tablespoon olive oil 3 tablespoons chicken broth 6 plum tomatoes, roughly chopped 1 tablespoon fresh parsley, finely chopped teaspoon salt teaspoon pepper teaspoon lemon juice Directions In a Dutch oven, cook sausages on a medium setting until no longer pink in colour. Add the remaining ingredients, cover, and cook until the vegetables are tender. Serve using a slotted spoon. Serves 12