Low Carb Main Dish Recipe
"A baked zucchini fry with crushed almonds replacing bread crumbs makes a very light, tasty dish. Zucchini are prepped first to get rid of extra liquid so they do not become soggy in the oven. Like having fried food without the oil."
"VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner."
Low Calorie Main Dish Recipe
"This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate."
Tangy Grilled Pork Tenderloin
Chicken Garlic, Basil, & Parsley
Low Carb Zucchini Fries
Low Fat Main Dish Recipe
Ingredients
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2 pounds pork tenderloin
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2/3 cup honey
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1/2 cup Dijon mustard
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1/4 teaspoon chili powder
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1/4 teaspoon salt
Directions
Preparation: 15 m
Cook: 25 m
Ready In: 4 h 40 m
1. Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
2. Prepare the grill for indirect heat.
3. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Weight-Loss Recipes
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Ingredients
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1 tablespoon dried parsley, divided
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1 tablespoon dried basil, divided
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4 skinless, boneless chicken breast halves
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4 cloves garlic, thinly sliced
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1/2 teaspoon salt
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1/2 teaspoon crushed red pepper flakes
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2 tomatoes, sliced
Directions
Preparation: 10 m
Cook: 40 m
Ready In: 50 m
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Ingredients
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2 zucchini
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1 tablespoon salt
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2 eggs
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1/2 cup ground almonds
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1/2 cup grated Parmesan cheese
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1/2 teaspoon dried Italian herb seasoning, or to taste
Directions
Preparation: 30 m
Cook: 25 m
Ready In: 1 h 55 m
1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
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Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.