I abhor wasting food and I was getting tired of cluttering up the freezer with 1/2 jars of pasta sauce just because I was afraid I wouldn’t use it before it went bad. So I set up a challenge for myself. If I opened a jar of something I had to use it up within a week. The ideas below (I’m not calling them recipes because you barely need to measure a thing) show you how I used up an entire family-sized jar of pasta sauce in five days – serving it up for both lunch and dinner.
Warning – this isn’t a gluten-free, Paleo, vegan, or low-carb recipe. It is a healthy recipe and a delicious way to cut down on gluten and carbs, but it’s not by any stretch of the imagination actually gluten-free or low-carb.
While looking for a low carb bread I first came across a low carb raw onion bread at Mother’s Market in Huntington Beach, California. It was delicious and EXPENSIVE. So the quest began to find a way to make it.
Below is an excerpt from my book, 14 Days ~ 14 Pounds: Low Carb Daily Plan with 140 Quick & Easy Recipes (Low Carb Daily Plan – High Protein: Menus with Recipes). You’ll notice that some items don’t conform to traditional low-carb choices, in the book I share the low-carb hacks for those.
If the thought of spending time in the kitchen making a hot meal on a hot night makes you want to dial for pizza delivery then check out these seven easy summer”recipes” for when it’s too hot too cook. I’ve put recipes in quotes because none of these recipes actually require a measuring device and they’re all endlessly variable. So here goes ..
Okay, this is one of those recipes where I didn’t bother to get out the measuring devices. True confession, I was actually trying to make devilled eggs and got carried away with the yogurt. So here’s how you can whip up an easy salad for a hot summer night.
Serves 4 servings - 4 net carbs per serving
I sometimes double upon on this recipe so I can have them the next day over steak.
The carb count that Meal Planner Pro gives is not the net carb count. Be sure to use the net carb count I give in the serving size section.
- 1 teaspoon cooking oil or extra-virgin olive oil
- 1 medium onion (about 2 ½-inches in diameter), peeled and sliced
- 4 cups sliced mushrooms
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Heat butter or oil over medium-high heat until hot. Add onions and a small pinch of pepper. Cook for 5 minutes, stirring occasionally. Add mushrooms and a small pinch of pepper. Continue cooking without stirring for two minutes. Add vinegar, stir and continue sautéing until vegetables are browned and the vinegar has caramelized, about four to five minutes.
Season to taste with salt and pepper. Don’t add salt while cooking or the vegetables won’t caramelize, they’ll steam as the salt releases their juices. Pile veggies on top of the steak.
Make Ahead: Make extra onions to use in sandwiches, or on top of a burger, a green salad ... Remove the extra onions before adding the mushrooms. Or, just go ahead and double up on the entire recipe as Balsamic Mushrooms are great on sandwiches, burgers, and salads.
I prefer to use pre-cooked frozen shrimp for my salads as it saves time and is less expensive than canned shrimp. If using frozen shrimp #. If using canned shrimp you’ll need 4 (4 ½ ounce) cans extra small shrimp.
- 2 cups (23 ounces) frozen, pre-cooked, extra-small shrimp
- 1 hard-boiled egg, chopped
- 1 (5-inch) stalk celery, chopped
- 1 chopped green onion, both green and white portion
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
Toss all ingredients together. Taste and adjust seasoning, adding more mayo if needed. You can do this in the morning for a packed lunch.
Freebie: Shrimp dressed with oil, salt, and pepper. If you’re doing the Freebie and have flavored oil such as garlic olive oil, do it that way.
Variation: Substitute 2 cups cooked chopped chicken, flaked tuna, flaked salmon, or cooked chopped scallops for the shrimp. Use any fresh herb that you like such as dill, basil, cilantro, or sage.