Beef strips, Sauteed Veggies with Quinoa

Ingredients:

1lb beef strips (You can buy individually cut or buy a hunk of beef and slice)
1 zucchini
1 red pepper
1 c quinoa
2 c water
1 tbsp olive oil
Garlic salt
Soy sauce

Pour oil into a pot, and turn on high. Pour in the quinoa. Toast 1 cup quinoa for 2-3 minutes in oil or until you hear it start a slight popping sound. (Toasting will remove any bitter taste from the quinoa). Pour in the water and wait for it to boil. Once it starts to boil, put on low heat for 15 minutes. Once done, let cool for 5 minutes and fluff with a fork.

Saute the beef strips and veggies in olive oil and season with soy and garlic (or any other spice you like).

Low Carb Carnitas

Ingredients:
(1) 4lb pork butt (boneless)
Pork rub or preferred seasoning
3 cups beef broth

Low carb tortillas
Optional sides - salsa, cheese, sour cream

Directions: 
Preheat the oven to 325 degrees. Rub down pork with seasoning of your choice and place in large roasting pan with beef broth. Cook, covered, fat side up for 1 hr per lb until the meat starts to fall apart. Once the meat is tender and falling apart, serve with desired low carb toppings on low carb tortillas.

Your meat should look like this.

Coconut Peanut Butter Mini Brownies with Cream Cheese Icing (low carb)

2 square unsweetened bakers chocolate, melted
3/4 cup granular splenda
2 eggs
1/2 cup natural unsweetened peanut butter
1 cup unsweetened shredded coconut
1/3 cup butter

Icing:
1/2 cup cream cheese
1/2 tsp vanilla
1/4 cup granular splenda

Preheat oven to 350 degrees. Mix all of the first ingredients together and spoon into greased mini muffin pan. Bake for 5-7 minutes. (I baked for 10 and they were really dry). Mix cream cheese, vanilla, and splenda. Spoon into a sandwich bag, and snip off a tiny piece of the corner to squeeze out the icing. Decorate the brownies.

If there is any way of making these more moist. Let me know!

Chicken Bacon Roulades (low carb)

My even lower carb variation of this recipe found on Pinterest

1 shallot, chopped
4 thinly sliced chicken breast halves (comes in 1 pkg)
7 pieces of bacon
Lemon pepper seasoning to taste
Parmesan cheese, aka "sprinkle cheese"

Sauce
1 tbs minced garlic
1/3 cup dry white wine
2 tbs soy flour
1/4 cup chicken broth
1/4 cup heavy cream

Preheat oven to 300 degrees.

Cook the bacon in a large skillet until brown and flexible, not crispy, on medium high heat. Remove bacon from pan and set on paper towels. Mince shallot. Reduce heat to medium low and cook shallots in bacon grease until tender. Remove with a slotted spoon to a small bowl. Reduce heat to low.

Take one thinly sliced chicken breast and place on plastic wrap. Season top of breast with lemon pepper seasoning. Add two strips of bacon and spoonful of shallots. Generously coat in parmesan cheese.

Using the edge of the plastic wrap, tightly roll the chicken and filling. Secure with toothpicks (or in my case, a broken kabob skewer).  Repeat for all chicken. Place roulades on a cookie sheet.

Bake for 30 minutes in the oven.

While the chicken is baking, add garlic, wine, soy flour, chicken broth, and heavy cream to the skillet. Heat to medium and simmer for 15 minutes, stirring occasionally. Reduce to low and let the sauce sit on the stove top until chicken is done. Serve roulades with white wine sauce on top.

Feta, Olive, and Lamb Meatballs (low carb)

1 lb ground lamb
1/2 cup chopped parsley
1 tsp dried oregano
1 tbs chopped onion
1/2 cup feta cheese
1/2 cup pitted Kalimata olives, chopped
2 small eggs

Mix all ingredients together and mix well. Form into 1 inch balls and broil 4 minutes on one side. Then, turn the meatballs, and broil another 4 minutes.
These taste great wrapped in a low carb tortilla with sour cream or taziki sauce.

Toasted Coconut Curry Chicken (low carb)

Chicken
1 lb boneless skinless chicken tenderloin
4 oz unsweetened shredded coconut
1/2 tsp salt
1/2 tsp pepper
2 eggs
3 tbs butter

Curry sauce
1 cup heavy cream
1/2 cup coconut milk
2.5 tbs curry powder
1/4 tsp cumin
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
dash of paprika

Mix shredded coconut, salt, and pepper in a shallow bowl. Beat two eggs in a separate bowl. Coat chicken tenderloins in eggs, then coconut. Melt butter in a large saute pan on medium. Cook chicken until done -- the coconut will brown nicely, but cut a piece to make sure it's not still pink.

Remove chicken and place on a separate plate. Lower heat to medium low. Add cream, coconut milk, curry, cumin, garlic, salt, pepper, and a dash of paprika. Heat just to a low bubble, then remove. Coat chicken and serve.

I enjoyed a large portion of green beans as a side. Test your curry sauce to make sure it's salty enough. I didn't add enough salt to my concoction, so I am unsure of the exact measurement.