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Low Carb Diet Recipes

With low carb diets becoming more popular these days, it makes it harder for people to find things to eat. As a result, many people are looking for low carb diet recipes. Here are some easy recipes to try.

Breakfast – Cereal Crunch

1/4 cup dry roasted unsalted peanuts

1/3 cup raisins

1 1/2 cups crispix cereal

1 1/2 cups cheerios

1 cup unsalted pretzels

Mix all ingredients together in a large bowl. Alternatively, put it in a jar as a snack mix.

Lunch – Potatoes

1 tablespoon fresh chopped parsley

2 tablespoons of whole wheat flour

2 tablespoons green pepper, finely chopped

2 tablespoons celery, finely chopped

2 tablespoons of onion, finely chopped

3 large potatoes, peeled or unpeeled

Grate the potatoes using a grater or a food processor. Mix with the other ingredients and form four patties. Cook on a non-stick baking sheet until browned all over – approximately 10 minutes.

Dinner – Stir Fry: Sweet Pepper & Chicken

1 spoon of corn starch

1/4 cup chicken stock

8 oz bamboo cans, drained

1 tablespoon of grated ginger root

1 tablespoon of cooking oil

1 1/2 cups sliced ​​fresh mushrooms

2 red green/sweet peppers

1 spring onion, cut into pieces

1 tablespoon dry sherry

3 spoons of soy sauce

18 oz bone-in chicken breast halves

Cut the skinless chicken into half-inch pieces. Place in a bowl; mix with soy sauce and sherry. Let it stand for 30 minutes. Spray a large skillet or cold wok with cooking oil; preheat oven to medium-high heat. Add the onion and fry for 2 minutes. Add the peppers and fry for another minute. Add the mushrooms and saute for 1 minute more or until the vegetables are soft. Remove the vegetables from the wok and put them to one side.

Drain the chicken and reserve the marinade. Add oil to the wok. Add the ginger root and fry for about 15 seconds. Add half the chicken and fry for about 3-4 minutes until no longer pink. Remove. Fry the second half of the chicken for about 3-4 minutes until it is no longer pink. Throw all the chicken shoots, vegetables and bamboo into the wok and push them from the center of the wok.

Mix the broth, cornstarch and quarter pepper into the marinade you reserved earlier, then add to the wok. Cook and stir until slightly thickened, then gently toss to coat the chicken stock.

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