Gluten Free Kid Friendly Low Calorie Low Carb Paleo Recipes Vegetarian

7 Easy Summer Recipes For When It’s Too Hot to Cook

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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 ..

seven easy summer recipes

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Gluten Free High Protein Low Carb Paleo Recipes Vegetarian

Balsamic Mushrooms

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mushrooms

Serves 4 servings - 4 net carbs per serving

Balsamic Mushrooms

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.

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Ingredients

  • 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

Instructions

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.

Notes

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.

Nutrition

7.8.1.2
10
http://theundiet.info/recipes/balsamic-mushrooms/

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Excuse Our Mess!

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low carb membership

Please ignore the rapidly appearing and disappearing pages in the top navigation menu. All except The UnDiet Books page are experiments in offering the readers of 14 Days a special The Grocery List feature. As of now all links in these pages lead to nowhere interesting but are being left up so that beta-readers can test them to see which ones provide the most seamless experience.

Gluten Free High Protein Low Carb Paleo Recipes

Parsley Shrimp

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Parsley Shrimp

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.

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Ingredients

  • 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

Instructions

Toss all ingredients together. Taste and adjust seasoning, adding more mayo if needed. You can do this in the morning for a packed lunch.

Notes

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.

Nutrition

Calories

80 cal

Fat

5 g

Carbs

1 g

Protein

7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
4
http://theundiet.info/recipes/parsley-shrimp/

Gluten Free High Protein Low Carb Paleo Recipes

Farmers Scramble

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Farmers Scramble

Whenever I’m cooking up bacon for a meal, I like to just cook up the entire package on racks set over a baking sheet in the oven. Since it’s a zero-carb food, it’s great when I need a freebie for a meal or just for a quick snack.

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Ingredients

  • 1 tablespoon butter
  • 4 small mushrooms, sliced
  • ¼ cup crisply cooked and diced bacon
  • 1 large egg
  • ½ cup egg white
  • 1 tablespoon chopped parsley
  • 3 large eggs

Instructions

Melt ½ the butter in a small skillet over medium-high heat. When butter is melted add mushrooms and sauté without stirring until one side is lightly browned. Remove to plate.

Add remaining butter to the pan. When butter is melted, add egg whites. Stir in a small pinch of salt and black pepper. Stir until almost starting to set. Stir in green chili, mushrooms, and bacon.

When eggs are almost set, sprinkle cheddar cheese over top. Cover pan; turn off heat and let sit until cheese is melted.

Set the 3 large eggs in a small pan. Cover eggs with water and bring water to a boil. Turn off heat, leaving the pan on the burner. Cover and let sit for 20 minutes. Remove eggs from water and run under cold water to cool down enough to put them in the fridge. You can use these eggs for today's lunch and snack.

Notes

Make Ahead: Hard boil three eggs and set aside for today’s lunch and snack.

Freebie: Have some extra slices of bacon.

Variation: Use 1 cup fresh spinach or ¼ cup frozen, thawed and squeezed dry in place of the mushrooms. Use 1 tablespoon diced green chilies, roasted red bell pepper, fresh thyme, fresh oregano, or fresh sage in place of the parsley. Use chicken or steak in place of the bacon.

7.8.1.2
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http://theundiet.info/recipes/farmers-scramble/