Tuesday, June 21, 2005

Low Carb Recipe & Snack Ideas: Main Meals


2 eggs
2 Tbsp water
3 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 on to half the omelette. Fold over other half. Serve.


4 skinless, boneless chicken breasts (halved)
Parmesan cheese (for sprinkling to taste)
1 ½ cups chopped mushrooms
1 cup chicken broth
2 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.

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