Tuesday, January 7, 2014

Tasty Tuesday: Back On The Low Carb Bandwagon

I am trying desperately to get back on the Low Carb bandwagon.  Hubby and I kind of fell off somewhere around Thanksgiving and hopped back on only intermittently.   The budget has been really tight and the weather has been horrible lately.  I absolutely hate winter driving and that means shopping locally. We live in a village with one very small grocery store, prices are kind of high and there aren't a lot of choices when it comes to low carb so it's kind of tough.

Anyway, I went blog surfing to find a new meat dish to try tonight.  I was getting really bored of the same old thing.   I decided on a favorite veggie dish that I make and a recipe that arrived in my email today. It sounded like exactly what I was looking for - something full of flavor and it was! 

Here's the recipe I found at This West Coast Mommy:

Indian Style Onion And Garlic Chicken 

Just take a look!  It was Yummo!  I followed the recipe pretty much exact except I halved it because I was only cooking for two and  I did not have any coconut oil left so I used EVO.   There was enough of the marinade left that I was able to use some and mix in with the veggie recipe below.


Pan Stewed Brussels Sprouts, Zucchini & Tomatoes

2 cups Brussels Sprouts (fresh or thawed from frozen)
2 cloves garlic, minced
2 small zucchini, cubed
1 can diced tomatoes (796 ml or 28 oz)
2 tablespoons Extra Virgin Olive Oil
Juice from 1 lime
1 teaspoon cumin
2 teaspoon smoked paprika
1/4 teaspoon Tabasco sauce
salt & pepper to taste

  1. Heat olive oil in large skillet.  Add Brussels sprouts and saute until slightly charred. 
  2. Toss in cubed zucchini and cook about 2 minutes.  
  3. Add garlic and spices and saute a couple more minutes until you can smell the spice aroma.
  4. Pour in diced tomatoes and lime juice.  Reduce heat and simmer until liquid has reduced and thickened.

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