Over 300 Free Low Carb Recipes to Help You
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Brussels Sprouts with Cream Cheese, Toasted Almonds and Nutmeg

1 lb. Brussels sprouts, trimmed and cut in half
1/4 cup cream cheese, cut into small pieces
1/4 cup toasted, slivered almonds
sea salt and freshly ground black pepper
freshly grated nutmeg

Cook the sprouts in rapidly boiling, salted water until tender. Drain, return to the pot and stir in the cream cheese, salt, pepper and nutmeg to taste. Transfer to a warmed serving dish and sprinkle with the almonds. 3 Carbs per serving.

Chicken and Coconut Milk Curry

Serves 4 @ 3 carbs per serving.

2 Tbsp. vegetable oil
1 1/2 tsp. whole black peppercorns
3 1-1/2-inch pieces of cinnamon stick
10 whole cloves
8 whole cardamom pods
3 dried red chilies
1 Tbsp. fresh, grated ginger
8 chicken thighs, skinned
1 14-oz. can coconut milk
salt to taste

Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk. Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.

Mushroom and Pepper Topping

2 Tbsp. extra-virgin olive oil
3/4 lb. sliced mushrooms
sea salt and freshly ground black pepper
1 cup thinly sliced bell pepper - red is nice
1 cup tomato sauce
12 oz. full-fat mozzarella cheese, grated
1 tsp. dried oregano, optional

In a large frying pan over high heat, heat the olive oil. Add the mushrooms, season with mushrooms out of the pan into a sieve to drain and add the peppers to the pan. Fry until the peppers are slightly limp. Add to the mushrooms salt and pepper and fry until they are browned and the liquid has evaporated. Scoop the

Preheat the broiler to high. Spread the tomato sauce evenly over the base and scatter with the mushrooms and peppers. Cover evenly with the cheese and sprinkle with the oregano. Broil until bubbly and lightly browned. Cool on a rack for a few minutes before slicing and serving.

Curried Tofu, Mushroom and Pepper Delight

Note: Serves 4 Total carbs 4

2 Tbsp. vegetable oil
1 large red pepper, cut into short, narrow strips
¼ lb. sliced mushrooms
2 blocks firm tofu, 350 grams each well drained and crumbled
3 Tbsp. green onions, thinly sliced
1 tsp. curry powder
salt and black pepper to taste
1/2 cup ripe tomato, finely diced
1 Tbsp. coarsely chopped parsley or cilantro

In a large frying pan, heat the vegetable oil over medium heat. Add the pepper and mushrooms and cook, stirring occasionally until tender. Increase the heat and cook, stirring until any liquid in the pan evaporates. Add the tofu, green onions, curry powder, salt and pepper. Reduce the heat and cook until heated through. Stir in the tomato and parsley or cilantro.
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