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Low Carb Cooking Show The Low Carb Cooking Show page is a resource to help everyone find great recipes and resource information of the benefits of this way of eating.
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22/12/2017

When you just have to have Prime Rib!! This one is a winner!

01/12/2017

Wow, got to make this for Christmas!

21/06/2017

Mmmmm when you miss those loaded potatoes, well miss them no more :) Enjoy these zucchini alternatives!

08/06/2017

This was soooo delicious and simple... Bon Appetit

08/06/2017

When your looking for the perfect butter dip :)

27/05/2017

This we love :-)

25/05/2017

I know Cinco de Mayo past, but this recipe brings us back to that fiesta :)

23/05/2017

A starry night, walking along the cobblestone road in Spain, we came across a Bistro beautifully lit with large bulbs streaming across the courtyard. With a perfect visual the music of a lone guitarist playing a soulful aria set the mood for the start of a flavorful adventure. This was the first time we tasted the magic of Paella. We recreated this dish with cauliflower rice so we can reminisce about that experience and still stay lean ;)

19/05/2017

Our favorite Italian rice recipe now low carb'd with Cauliflower rice :)

17/05/2017

A fun breakfast idea :)

17/05/2017

2nd of our Cauliflower rice series, the savory taste of Louisiana's favorite dish, Jambalaya!

16/05/2017

Our favorite Thai Comfort food. When your craving some green curry Thai fried rice, just use cauliflower rice as your base

16/05/2017

A perfect mid-day snack :)

16/05/2017

Wow a chicken stuffed Lasagna, I'm drooling already!

11/05/2017

When you miss sandwiches go with the cloud bread and stay lean :)

11/05/2017

Egg tortillas are our favorite!

02/05/2017

Awww Yeah!!! BBQ season is right around the corner! Yummm!

01/05/2017

When your craving Sushi and need a fix, here you go :) We tried spicy tuna and salmon and it was delicious!

27/04/2017

OOEY GOOEY CHEESY GOODNESS!!!!

24/04/2017

Deeeelicious!

20/04/2017

These are our favorite game day snacks, you don't even miss the chips :)

17/04/2017

Best Breakfast sandwich ever!!

15/04/2017

These Enchiladas took us back to our time in Cancun, Mexico! But these will keep us in summer shape :-)

13/04/2017

This was a great cure for our BLT craving last night :)

This must have been a creation of a mad genius!  We added some Cayenne for some kick, Soooo Good!
12/04/2017

This must have been a creation of a mad genius! We added some Cayenne for some kick, Soooo Good!

This chicken is POPPIN' OFF!

11/04/2017

When you miss Cheesy Potato casserole, here is the perfect replacement! Love this recipe!

27/01/2017

Perfect for cold winter nights, this is sooooo delicious!

INGREDIENTS:

1 lb 85% lean ground beef
1 1/2 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
3 medium (8 ounces each) zucchini, sliced 1/8" thick
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz (4 cups) shredded part-skim mozzarella cheese
DIRECTIONS:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
Preheat oven to 375°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
Let stand about 5 - 10 minutes before serving.

Read more at http://www.skinnytaste.com/zucchini-lasagna/ .99

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