Low Carb Recipes- Main Course & Desserts
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Main Courses Low carb recipes
You don't have to go to a world-class spa to enjoy healthy food prepared by a five-star chef! Here are some delicious and easy-to-prepare recipes that are
perfect complements to both the Thermojetics® Shape -up (Green) Weight-Management Program and the Thermojetics® Gold HPLC program. Not only do these recipes taste great,
they'll help you stay on track with your weight loss!
Bon appetite!
| Curried Turkey Meatballs (serves 4) |
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For sauce: |
| 1 tbs. vegetable oil |
| 1 c. chopped onion |
| 1 tbs. fresh minced ginger |
| 2 minced garlic cloves |
| 2 tbs. curry powder |
| 1/2 tsp. cumin |
| 1/4 tsp. cayenne pepper |
| 3 1/2 c. low-fat chicken broth |
| 3 tbs. cornstarch |
| For meatballs: |
| 1 lb. ground turkey |
| 1 large egg |
| 1/4 c. dried bread crumbs |
| 1 tsp. coriander |
| 1 tsp. salt |
| 1/3 c. minced onion |
Directions:
In a saucepan, saute the onion, ginger and garlic in oil until the onion is soft. Add the curry, cumin and cayenne and stir for one minute. Add
three cups of chicken broth and bring to a boil.
Combine all meatball ingredients in a bowl and roll into golf ball-sized meatballs. Drop into the boiling broth, cover and simmer on low for 7 to 10
minutes until done. Remove with a slotted spoon and set aside.
In a separate bowl, whisk the cornstarch into remaining 1/2 c. of broth. Pour this mixture into simmering broth in saucepan and bring it to a boil.
Add salt to taste.
Serving suggestions: Cover each plate with spinach leaves and place meatballs on top. Spoon curry sauce over meatballs and serve plain nonfat yogurt
as a garnish. |
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| Peppered Salmon with Tomato Mint Salsa (Serves 4) |
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4 (6 oz.) salmon filets |
| 1 tsp. coarsely ground black pepper |
| 3 tsp. Dijon mustard |
| cooking spray |
| For the salsa: |
| 4 c. chopped tomato |
| 1/4 c. diced red onion |
| 1 tbs. chopped fresh basil |
| 1 tbs. lemon juice |
| 2 tbs. chopped fresh mint |
| 1 tbs. chopped jalapeno pepper |
Directions:
Combine salsa ingredients in a bowl and set aside to let flavors develop.
Place salmon on a baking pan coated with cooking spray. Spread mustard on filets and sprinkle with pepper. Broil 10 to 12 minutes until salmon is
done.
Top each filet with salsa, garnish with fresh mint. |
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| Pork Tenderloin with Rosemary and Thyme (serves 4) |
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2 tbs. Dijon mustard |
| 1/2 tsp. black pepper |
| 2 tsp. chopped fresh rosemary |
| 1 tsp. chopped fresh thyme |
| 1 (1 lb.) boneless pork tenderloin |
| Preheat oven to 350 degrees. Place tenderloin in shallow baking pan coated with cooking spray. Combine all ingredients and
brush over tenderloin. Bake for 50 minutes or until meat thermometer registers an internal temperature of 160 degrees. Garnish with fresh herbs. |
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| Sun-Dried Tomatoes and Shrimp (serves 4) |
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20 dehydrated sun-dried tomatoes (not packed in oil) |
| 1/2 c. boiling water |
| Cooking spray |
| 1 lb. medium shrimp (peeled and deveined) |
| 1/2 c. chopped green onion |
| 3 tbs. fresh lemon juice |
| 1 tbs. olive oil |
| 3/4 tsp. dried Italian seasoning |
| 1/4 tsp. black pepper |
| 16 small pitted black olives |
| 1 minced garlic clove |
| 1/2 c. shredded parmesan cheese |
| Combine sun-dried tomatoes and boiling water in a bowl. Cover and let stand 30 minutes to rehydrate, then drain. Slice thinly
and set aside. Place a nonstick cooking pan over high heat, spray with cooking spray, add shrimp and green onions and saute for five minutes. Add
sun-dried tomatoes and all other ingredients except the parmesan cheese. Cook 1 to 2 minutes until heated through, sprinkle with cheese and serve
hot. |
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| Turkey Bacon Frittata: |
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4 slices cooked turkey bacon (chopped) |
| 1 pinch black pepper |
| 1 1/2 c. thinly sliced sweet onion |
| 1 pinch ground nutmeg |
| 6 large egg whites and 1 yolk lightly beaten |
| 4 c. shredded spinach |
| 1 oz. shredded low fat mozzarella |
| Preheat oven to 450 degrees. Combine eggs, bacon, pepper and nutmeg in bowl and set aside. Add onion to skillet coated with
cooking spray, saute until lightly browned. Add spinach, cover and cook 2 minutes. Add egg mixture, cook over medium-low heat until eggs are almost
set. Cover handle of pan with foil (to avoid melting) and bake in oven for 5 minutes. Remove, sprinkle with cheese and return to oven until cheese
melts. |
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| Morrocan Grilled Chicken: |
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For marinade: |
| 3/4 c. lemon juice |
| 1 tsp. tumeric |
| 1/2 tsp. cumin |
| 1/2 tsp. allspice |
| 1 1/2 tsp. olive oil |
| 1 pinch of pepper |
| 1 pinch cardamom |
| 1 pinch salt |
| 3 minced garlic cloves |
| 6 boneless, skinless chicken breasts |
| For sauce: |
| 1 1/2 c. diced cucumber |
| 1 c. chopped onion |
| 2 tbs. minced fresh mint |
| 8 oz. plain lowfat yogurt |
| Prepare marinade. Place chicken breasts in a large resealable plastic bag and cover with marinade. Seal bag and place in
refrigerator for at least eight hours. Combine sauce ingredients in a small bowl, stir well, cover and refrigerate. Grill or broil chicken until
cooked through. Thinly slice cooked chicken breasts diagonally into strips. Serve chicken with sauce on the side and garnish with shredded cabbage
and chopped tomato. |
Desserts Low carb recipes
| Thermo-Pie |
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1 c.
Thermojetics® Formula 1 Protein Drink Mix (Chocolate or
Vanilla) |
| 2 c. 1% or non-fat milk |
| 1 box of sugar-free/fat-free pudding mix (any flavor) |
| Mix pudding with Formula 1 Protein Drink Mix and milk. Pour into a pre-molded, low-fat graham cracker crust and chill for six
hours. Top with fat-free, non-dairy whipped topping. Enjoy a slice of Thermo-Pie as part of your weight-management program. |
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Low Carb Recipes
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