One of the challenges of low carb diets is that it is often difficult to find appetizing and economical snack options.
This is especially true if you are on a tight budget and cannot afford special prepackaged foods.
Another obstacle to low carb snacking and meal preparation is finding ingredients that are appetizing and will not leave you bored after a few days.
Low carb dieters need to be creative in their food choices. It is easy to focus on what foods are not allowed. Too often which foods are not allowed seems to be our main focus.
However, there are many quick meal and snack possibilities right in front of our eyes if we just think about them creatively.
Certain foods are suitable for snacking and also as the basis for a hearty meal. For instance take chicken. Chicken breast can be grilled and eaten with various low-starch, high-fiber vegetables for a nutritious dinner. Sliced cold chicken breast can also make an appetizing snack on the run.
Here are some ideas for quick meals and snacks on the go.Make sure that your selections are compatible with the low carb plan of your choice and that they are allowed at your stage in the plan.
Enjoy these foods alone as snacks or as part of a main course:
1 ½ cups strawberry juice or crushed strawberries
½ cup orange juice
¼ cup grapefruit juice
1 Tablespoon lemon juice
1½ cups bottled water (or tap)
lb. frozen white grapes (seedless)
Mix all contents together in a large pitcher except the grapes. Use frozen grapes like ice cubes; pour and serve.
TASTY TOMATO TREAT
cups tomato or vegetable juice 2 Tablespoons of lime juice
1 teaspoon Worcestershire sauce
½ teaspoon horseradish
Couple drops of our favorite hot sauce
Ice cubes tray filled with water, sprinkled with lemon juice drops n each cube slot
Place the ice cube tray in the freezer to set and make lemon-flavored ice cubes. Combine all other ingredients in a pitcher. Stir and serve over lemon ice cubes.
… … Discover More Topics In “Life Is Beautiful” Online Community,
Being Your Higher Self With The Worldwide Highest Level Professionals and Thinkers.
WHIPPED JELLO TREAT
package sugar free Jello, your favorite variety 2/3 cup boiling water
cups ice cubes
1 container frozen whipped topping, thawed Favorite nuts to taste
Dissolve Jello in boiling water. Pour into mixing bowl. Add ice cubes and stir until ingredients thicken. Remove any pieces of ice cube remaining.
Mix in whipped cream and stir briskly until smooth texture. Spoon out into serving dishes. Garnish with your favorite nuts on top.
½ lb pecans
½ stick margarine, melted
¼ cup brown sugar
Heat oven to 350 degrees. Roast pecans 10 minutes.
In a mixing bowl, combine: cinnamon, brown sugar and margarine. Pour over roasted pecans. Placed pecans on baking sheet and bake for 10 minutes on each side, turning once.
EASY MUSHROOM AND ASPARAGUS OMLETTE
fresh asparagus stalks, stemmed
¼ cup sliced white mushrooms
¼ cup shredded reduced-fat mozzarella cheese
Spray small skillet with nonstick cooking spray and heat over medium heat. Lightly whip (by hand is fine) eggs and water. Pour egg/water mix into skillet.
When top is firm, spoon asparagus, mushrooms and cheese onto half the omlette. Fold over other half. Serve.
4 skinless, boneless chicken breasts (halved) Parmesan cheese (for sprinkling to taste)
½ cups chopped mushrooms 1 cup chicken broth
tablespoons roaster red sweet pepper, chopped 1 tablespoon water
1 clove garlic, minced
¼ teaspoon dried marjoram, crushed 1 teaspoon cooking oil
Make stuffing by combining mushrooms, garlic pepper and marjoram in skillet sprayed with nonfat cooking spray. Finish when mushrooms are soft end tender.
Make slit in chicken pieces so that a pocket is created. Stuff with stuffing you just made and sprinkle inside pocket with cheese. (If you like, secure closed with toothpicks).
Brown chicken on both sides in skillet, cooking in oil. Add broth. Cook over medium- to low-heat until chicken is no longer pink inside. Serve with broth poured over chicken.
BROCCOLI WITH CHEESE AND GARLIC
pound broccoli florets 2 cloves minced garlic
Tbsp extra virgin olive oil
¼ cup freshly, grated cheese (your favorite type)
Steam broccoli in 2 inches of water for 2 minutes. Drain. Heat olive oil in skillet over medium heat, swirling to coat bottom of skillet. Add garlic and sauté until fragrant (about 1 minute).
Add broccoli and sauté for about 4 minutes, stirring often. Remove skillet from heat. Sprinkle cheese over broccoli. Lightly toss.
BUTTERED ALMONDS AND GREEN BEANS
1 pound green beans 3 Tbsp butter
½ cup sliced almonds salt and pepper to taste
Cook green beans in a little salted water for about 5 minutes. Drain. In skillet, sauté almonds in butter for 2 minutes, stirring frequently. Add green beans and sauté for another 2 minutes, stirring frequently.
1 pound cauliflower florets
¼ cup grated cheese (Parmesan or your favorite)
¼ cup whipped cream 1 Tbsp soft butter
¼ tsp salt
1/8 tsp pepper
Steam cauliflower in 2 inches of water for about 18 minutes or until tender. Add water if necessary during steaming). Drain.
In blender or food processor, puree cauliflower. Add other ingredients. Lightly blend. Place in covered dish and refrigerate. Can be reheated with low heat.
½ pound of ground pork 1 pound ground chicken
small onion, chopped fine 1 egg
cloves minced garlic 2 Tbsp chopped dill
2 Tbsp canola oil
salt and pepper to taste
Preheat oven to 375 degrees. In a bowl, mix all ingredients EXCEPT the oil
together well. Make about 12 meatballs from the mixture.
Heat oil in skillet over medium heat and brown meatballs. Transfer skillet (or place meatballs on cookie or baking sheet) and bake in oven for 15 minutes or until completely cooked.
lb ground beef
Tablespoons chopped onion salt and pepper to taste
½ teaspoon of garlic
1 cup crushed tomatoes
3 tablespoons brown sugar
1 teaspoon Worcestershire sauce
low-carb buns (or at least anything but white!) or lettuce leaves
Brown beef and drain. Reduce heat to low. Add the rest of the ingredients. Slowly cook for about 10 minutes and serve on (whole wheat or multi-grain) buns or lettuce leaves.