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Featured Cookbook
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Low-Carb Shake-and-Bake Chicken
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Low-Carb Italian Wedding Soup
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Low-Carb Beef Stroganoff
Book Description
Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing today’s busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every season–providing easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.
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Saving Dinner the Low-Carb Way: Healthy Menus, Recipes, and the Shopping Lists That Will Keep the Whole Family at the Dinner Table
Authors: Leanne Ely
Date: December 2004
ISBN: 0345478061
Publisher: Ballantine Books
Paperback
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Servings: 4
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1 tablespoon olive oil
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1 onion, chopped
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1 1/2 cups mushrooms, sliced
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1 pound top sirloin, sliced thinly
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Salt and pepper to taste
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2 tablespoons whole-wheat flour
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1 cup beef broth
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1/2 teaspoon thyme
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1/2 cup sour cream
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4 cups fresh spinach
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1 teaspoon paprika
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In a skillet over medium-high heat, heat the olive oil and saute the onions for about 3 minutes.
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Add the mushrooms and keep cooking till the mushrooms begin to lose their liquid. Remove and keep warm.
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Add the beef and cook till completely browned; season with salt and pepper to taste as you go.
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Drain the fat, if any, and sprinkle the flour over the top of the beef. Add the broth and cook until slightly thickened. Add back the mushroom mixture and mix well. Season again with salt and pepper and add the thyme.
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Once hot, turn down the heat and add the sour cream. Don’t let it boil, or the sour cream will turn into nasty little curds like cottage cheese; you don’t want that.
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Place 1 cup of raw spinach on each plate and top with the stroganoff. The heat from the stroganoff will wilt it nicely. You can saute the spinach first if you like, but it’s good this way. Sprinkle the top with paprika.
PER SERVING
370 Calories; 26g Fat (64.4% calories from fat); 26g Protein; 7g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 420mg Sodium. Exchanges: 0 Grain (Starch); 31/2 Lean Meat; 1/2 Vegetable; 31/2 Fat.
LC SERVING SUGGESTION: Just add a big salad.
SERVING SUGGESTION: Instead of serving on spinach, serve traditionally on wide noodles.
More From This Book:
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Low-Carb Shake-and-Bake Chicken
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Low-Carb Italian Wedding Soup
-
Low-Carb Beef Stroganoff
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