Crock Pot Beef Burgundy
A great beef and noodles dish, so easy to prepare in your crockpot. The
beef gets very tender from the long cooking process.
4 slices Beef or Turkey Bacon
2 lb beef stew meat
2 carrots,cut into chunks
1 onion,sliced
1/2 c all-purpose flour(I’m going try this with whole wheat flour)
1/2 tsp Marjoram
1/4 tsp garlic powder
1/4 tsp pepper
1 c Low Sodium Beef Broth
1/2 c Burgundy wine
1 Tbsp Worcestershire sauce
3 c Mushroom,Sliced
16 oz Egg Noodles,uncooked (I’m going to try organic whole wheat)
2 Tbsp Fresh Parsley
Cook bacon until crisp; drain, and crumble. Place beef, bacon, carrots, and onions in the bottom of the crock pot. Whisk together flour,
marjoram, garlic, and pepper with broth, wine and Worcestershire sauce.
Pour mixture into crockpot. Cook on high for 1 hour. Reduce to low and
cook for 5-6 hours. Add mushrooms to crock pot. Cook on high for 30
minutes or until mushrooms are tender While mushrooms are cooking,
prepare noodles according to package directions. Serve beef over noodles
garnished with parsley, if desired.
Yield: 8 Servings
Nutrition Facts Serving Size 1 Helping, Servings Per Recipe 8 Amount Per
Serving
Calories 474, Total Fat 22 gr, Saturated Fat 8 gr, Polyunsaturated Fat 1 gr,
Monounsaturated Fat 9 gr, Cholesterol 135 mg, Sodium 129 mg, Potassium
560 mg
Carbohydrates 25 gr, Dietary Fiber 1.5gr, Protein 40 gr
Asian Broccoli Stir Fry with Ginger, Garlic, and Almonds
This broccoli goes with almost any meal.
INGREDIENTS:
- 1 bunch broccoli - cut into florets, stem peeled and chopped
- 1 T oil (see tip)
- 2 cloves garlic, minced, grated, or pressed
- 2 teaspoons grated fresh ginger (see tip)
- 2 Tablespoons soy sauce
- 1 Tablespoon dry sherry
- 2 teaspoons sesame oil
- 1 teaspoon equivalent artificial sweetener
- 3 Tablespoons toasted slivered almonds
PREPARATION:
-
Lightly steam broccoli, or microwave in a covered container in small
amount of water for 3 minutes. -
While that is happening, if the almonds aren’t toasted, you can do that
in the skillet you’re going to use for the broccoli - either in a dry pan or a
small amount of oil. -
Combine soy sauce, sesame oil, sherry, and sweetener.
-
Heat the oil in a wok or large skillet.
What kind of oil should I use?
(http://lowcarbdiets .about.com/ od/tips/qt/ highheatoil. htm)
-
Stir-fry the broccoli in hot oil for 1-2 minutes, until almost tender.
Push to the edges of the pan. -
Put ginger and garlic in the center of the pan (add a little more oil if
need be), and saute 30-60 seconds, until fragrant.
Tips for using fresh ginger
(http://lowcarbdiets .about.com/ od/tips/qt/ freshginger. htm) -
Put sauce in the pan, and toss all ingredients together. Top with
almonds.
Nutritional Information: Each of 6 servings has 4 grams effective
carbohydrate (http://lowcarbdiets .about.com/ od/glossary/ g/glosstermecc. htm) plus 3
grams fiber, 3 grams protein, and 86 calories.
Asian Broccoli Stir Fry with Ginger, Garlic, and Almonds
(http://lowcarbdiets .about.com/ od/lowcarbsidedi shes/r/asianbroc coli.htm)
Berry Custard Cake
This dessert separates into a sponge cake layer on top and a custard layer
underneath with a warm berry center. Fabulous!
1 cup of fresh strawberries or mixed raspberries, blueberries, and
strawberries (or use frozen berries, thawed and drained)
2 tablespoons of softened butter
1/2 cup granular Splenda
2 eggs, separated
1/3 cup of buttermilk
1/4 cup of heavy cream
1/4 cup of water
1 tablespoon of lc flour sub, sifted
Sugar-free Whipped Cream for topping, optional
Preheat oven to 350F. Have ready four 6-ounce ramekins, a roasting pan big
enough to hold them, which has been lined with a folded
cup towel, and a kettle of boiling water.
Put a few berries into each of the four 6-oz ramekins or bowls, reserving
some for garnish. Set the ramekins aside.
In a mixing bowl, cream the butter with a rubber spatula until smooth. Add
the Splenda and cream the mixture until very light and well mixed. Add the egg
yolks, one at a time, and beat well with a whisk or an electric mixer. Beat
in the buttermilk, cream, water, and the sifted flour. In a second bowl,
using clean beaters, beat the egg whites to stiff-peak stage. Fold 1/2 cup of the
beaten whites into the
batter to lighten. With a spatula, carefully fold in the rest of the whites
until smooth. Line the baking pan with a folded cloth cup-towel so the
bottoms of the dishes are not in direct contact with the pan. Place the ramekins in
the baking pan and divide the batter equally among them. Carefully add
boiling water to fill the pan halfway up the sides of the ramekins. Bake until the
cakes are puffed and
golden brown, about 18 to 20 minutes. Serve warm or cold garnished with the
reserved berries and whipped cream.
Servings: 4
Per Serving:
Total Carb: 8.7g, Fiber: 1.1g, Net Carb: 7.6g
_http://www.carbwars cookbook. com/recipes. html