Low Carb Recipes

Welcome low carbers, I hope you enjoy these recipes. All the nutrition info can be found at the bottom of each recipe.

NOTE: all recipes are net carb calculated.

To order any of the Handcrafted Seasoning Blends used in these recipes, just CLICK HERE. 

ENJOY!

Mediterranean Beef Tips

Yields: 2 pounds

  • 2 lbs. beef tips
  • 4 T. extra virgin olive oil, separated in half
  • 1 T. TLC Mediterranean Seasoning
  • 1t. sea salt
  1. In a bowl combine 2 T. of olive oil, salt and mediterranean seasoning.
  2. Mix well and rub onto the steaks.
  3. Marinate a minimum of 4 hours.
  4. Remove from fridge and let rest 30 minutes.
  5. Heat saute pan to a medium heat and add the additional 2 T. olive oil.
  6. Saute on each side until a golden brown crust appears.
  7. Remove from pan and let rest a minimum of 10 minutes.
  8. Serve with freshly cut cucumbers, tomatoes, and feta cheese if desired.

Nutrition

  • Calories: 442
  • Fat: 27 grams
  • Protein: 48 grams

Garlic Balsamic Ribs

Yields: 1 rack of ribs

  • 1 rack pork ribs
  • ¼ c. TLC House seasoning (or a combo of salt, pepper, garlic powder)
  • ⅛ c. balsamic vinaigrette
  • 1 lemon, juiced
  1. Cut the rack of ribs in half and place in a baking dish.
  2. Coat well with the House seasoning.
  3. Cover with foil and allow to marinate a minimum of 4 hours.
  4. OVEN: Preheat oven to 300 degrees, and place the ribs inside (still covered with foil).
  5. After one hour, remove the foil and raise the heat to 350 degrees.
  6. Squeeze the ribs with lemon juice and coat with balsamic vinaigrette.
  7. Bake an additional hour, remove from oven, and enjoy!
  8. GRILL: Heat a gas or charcoal grill to medium heat (350°F to 450°F).
  9. Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with balsamic.
  10. Cover the grill and cook for 10 minutes.
  11. Flip and brush the ribs and cook another 10 minutes.
  12. Once ribs are fully cooked, remove from heat and coat with any additional balsamic and squeeze on the lemon juice.
  13. Transfer the ribs to a cutting boardand let rest 10 minutes before cutting.

Nutrition

  • Calories: 275
  • Fat: 20 grams
  • Carbs: 1 grams

 

Egg Muffins

Tiny Little Chef Egg Muffins

Yields: 12 muffins - 2 muffins per serving

  • 6 eggs
  • 2 T. milk
  • 1 T. shredded cheddar
  • Optional...any of your favorite veggies, meats, etc.
  1. Heat oven to 350.
  2. Using the above recipe as a guideline, create the scrambled egg batter, and pour it into a pitcher.
  3. Use the pitcher to put the batter into lightly greased (Pam) muffin tins (regular or mini).
  4. Add additional topping if desired. Veggies, cooked meats, etc.
  5. Bake for approximately 20-25 minutes.
  6. Freeze any extras and pop in the microwave for 30 seconds whenever you desire!

Nutrition

  • Calories: 127
  • Fat: 10 grams
  • Carbs: 1 grams
  • Protein: 9 grams

Taste of Arizona Yogurt Dip

Yields: 1 1/4 c (1/4 c. per serving) 5 servings per recipe

  • 1 c. plain greek yogurt
  • 1/4 c. mayonnaise
  • 1 T. TLC Taste of Arizona Seasoning (can use more or less)
  • 1 t. lemon juice
  1. Mix all ingredients and refrigerate for a minimum of 30 minutes before serving.

Nutrition

  • Calories: 29
  • Fat: 1 grams
  • Carbs: 3 grams
  • Protein: 4 grams

Havarti and Apple Stuffed Chicken

Yields: 6 servings per recipe - 1 breast per serving

  • 6 chicken breasts
  • 6 slices havarti cheese (meunster and cheddar work well too)
  • 1 gala apple, sliced
  • 2 T. olive oil
  • 2 T. TLC House Seasoning (sea salt, garlic and pepper)
  • Fresh thyme or oregano (3 sprigs)
  1. Preheat oven to 350 degrees.
  2. Pound out chicken breasts to 1/4 inch thickness.
  3. Sprinkle with House seasoning.
  4. Fold Havarti in half and place on the chicken breasts.
  5. Add sliced apples (2 slices per breast) on top of the Havarti.
  6. Top with fresh oregano or thyme.
  7. Roll the chicken and place seam side down in a baking dish.
  8. Repeat until done.
  9. Sprinkle with additional House seasoning and drizzle with a bit of olive oil.
  10. Bake 15-20 minutes, until done and the juices from the chicken run clear.

Nutrition

  • Calories: 345
  • Fat: 17 grams
  • Carbs: 6 grams
  • Protein: 37 grams

Crockpot Chicken Parmesan

Tiny Little Chef Crockpot Chicken Parmesan

Yields: 4 servings

  • 4 thin cut chicken breasts
  • 2 c. marinara sauce
  • 2 T. TLC Italian Seasoning
  • 1/3 c. chopped basil
  • 1/3 c. mozzarella cheese
  • 1/3 c. parmesan cheese
  1. Pour 1 c. of marinara into Crockpot.
  2. Place chicken over marinara in a single layer.
  3. Sprinkle Italian seasoning directly over the chicken.
  4. Pour remaining marinara over chicken.
  5. Cook on LOW for approximately 4 hours. (Depends greatly on your Crockpot)
  6. During the final hour, sprinkle the mozzarella and parmesan on top of chicken and re-cover.
  7. Serve over veggie or quinoa pasta and top with fresh basil.

Nutrition

  • Calories: 325
  • Fat: 13 grams
  • Carbs: 7 grams
  • Protein: 45 grams

Lemon Basil Steaks

Yields: 2 steaks - 1 serving per recipe

  • 2 sirloin steaks
  • 4 T. lemon juice
  • 1 T. TLC Spicy House Seasoning (combo of sea salt, garlic, pepper and cayenne)
  • 1 ½ t. dried basil
  • 2 t. fresh chopped basil
  • 1 t. lemon zest
  1. In a bowl, mix together the lemon juice, and Spicy House Seasoning.
  2. Add steaks to the lemon juice mixture, and make sure thoroughly coated.
  3. Marinate a minimum of 4-6 hours.
  4. Remove from the refrigerator and let come to room temperature for 30 minutes.
  5. Grill until desired temperature, and top with freshly chopped basil and lemon zest.

Nutrition

  • Calories: 118
  • Fat: 2 grams
  • Carbs: 6 grams
  • Protein: 18 grams

Lemon Garlic Chicken

Yields: 4 pieces of chicken

  • 4 thin cut chicken breasts (this is key)
  • 4 T. lemon juice
  • 4 T. TLC House Seasoning (combo of sea salt, garlic and pepper)
  • 2 T. olive oil
  • 1 T. basil
  1. In a bowl, mix together the lemon juice, house seasoning, olive oil, and basil.
  2. Add chicken breasts and allow to marinate in your fridge a minimum of 4 hours.
  3. Preheat grill to 300-350 degrees.
  4. Cook chicken approximately 4 minutes each side, until completely done (time depends greatly on your grill).
  5. TIP: Do not move chicken while cooking; Only turn once.
  6. Garnish with fresh lemon zest and fresh basil if desired.

Nutrition

  • Calories: 201
  • Fat: 10 grams
  • Carbs: 1 grams
  • Protein: 29 grams

Mozzarella Stuffed Meatballs

Yields: 12 meatballs

  • 1 lb. lean ground beef (may use ground turkey, chicken, or pork)
  • 1 egg
  • ⅔ c. Panko bread crumbs
  • 2 T. TLC Italian Seasoning
  • 1 T. garlic powder
  • 2 pieces of string cheese, cut up (may use fresh mozzarella)
  1. In a bowl, combine all ingredients except for the mozzarella.
  2. Make sure everything is well combined, but do not overmix.
  3. Grab a small handful of the meat mixture and flatten in your hand.
  4. Put a piece of the mozzarella in the center of the meat and pinch up the sides.
  5. Roll the ball around in your hand and place in a muffin tin.
  6. Repeat procedure until entire mixture is finished.
  7. Bake at 350 degrees for approximately 15 minutes.

Nutrition

  • Calories: 329
  • Fat: 20 grams
  • Carbs: 9 grams
  • Protein: 27 grams

Grilled Sesame Pork

Yields: 4 pork chops- 1 pork chop per serving

  • 4 thin cut pork chops
  • 2 T. toasted sesame oil
  • 1 T. low sodium soy sauce
  • 1 T. TLC House Seasoning (combination of sea salt, garlic, and pepper)
  • 1 T. ginger
  1. In a bowl, combine the oil, soy sauce, house seasoning, and ginger. Mix until well incorporated.
  2. Add pork chops to oil and seasoning mixture and let marinate a minimum of 2 hours in refrigerator.
  3. Remove from refrigerator, and let pork come to room temperature for 30 minutes.
  4. Heat grill to 300-350 degrees.
  5. Put on the pork chops once grill is heated thoroughly.
  6. Cook approximately 4-5 minutes on each side, until thoroughly cooked and pork has no bounce back when touched. (Time varies greatly depending upon your grill)
  7. TIP: Do not move meat more than twice during grilling.

Nutrition

  • Calories: 293
  • Fat: 21 grams
  • Carbs: 8 grams
  • Protein: 24 grams

Lime Chile Beef

Yields: 5 lbs

  • 5 lbs. chuck roast
  • 28 oz. green chile enchilada sauce
  • 4 oz. diced green chisel
  • 2 ½ T. garlic
  • 2 T. dried cilantro
  • 1 ½ T. salt
  • 4 limes, juiced
  1. Cut chuck roast into 2 inch pieces and add to crock pot.
  2. Add all remaining ingredients and stir well.
  3. Set crock pot to high and let cook 6-8 hours. (All crock pots are different, so keep an eye on it.)
  4. Meat is done once you can shred easily.
  5. Serve alone, or as tacos or burritos.
  6. Top with sour cream, fresh cilantro, and a squeeze of lime juice.

Nutrition

  • Calories: 353
  • Fat: 21 grams
  • Carbs: 5 grams
  • Protein: 35 grams

Cajun Chicken Kabobs

Yields: 8 skewers - 4 servings (2 skewers each) per recipe

  • Chicken:
  • 4 chicken breasts, cut into chunks
  • 2 T. olive oil
  • 2 T. TLC Cajun Seasoning
  • ½ t. TLC House Seasoning (combination of sea salt, garlic, and pepper)
  • Veggies:
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 T. olive oil
  • ½ T. TLC House Seasoning (combination of sea salt, garlic, and pepper)
  1. Chicken:
  2. Cut chicken into chunks.
  3. In a bowl, mix together the seasonings and olive oil until you form a paste.
  4. Rub the paste into the chicken and let sit at room temperature a minimum of 30 minutes.
  5. Veggies:
  6. Cut bell peppers and onion into large chunks, and season with olive oil and house seasoning.
  7. In your sink or a large bowl, soak 4-5 wooden skewers (let soak 30 minutes to avoid burning on the grill.)
  8. Heat grill to 300-350 degrees.
  9. Skewer your chicken and veggies, alternating the two, until all skewers are complete.
  10. Grill until thoroughly cooked, approximately on 7-10 minutes (time depends greatly on your grill)
  11. TIP: Do not move skewers too much while cooking. The more you let the heat do it’s work, the less chance you have of overcooking.

Nutrition

  • Calories: 331
  • Fat: 14 grams
  • Carbs: 31 grams
  • Protein: 30 grams

Balsamic Honey Dijon Chicken

Tiny Little Chef Balsamic Honey Dijon Chicken

Yields: 4 servings

  • 2 lbs. Chicken (thighs or breasts work best)
  • 1 T. TLC House Seasoning (combo of sea salt, garlic and pepper)
  • ½ c. Dijon mustard
  • ¼ c. raw honey
  • 2 T. balsamic vinegar
  • 1 T. rosemary
  1. In a bowl, mix together the House Seasoning, Dijon mustard, honey, balsamic vinegar, and rosemary.
  2. Place the chicken in a crock pot and cover with the sauce.
  3. Cook on high approximately 4 hours (depends greatly on your crock pot).

Nutrition

  • Calories: 322
  • Fat: 20 grams
  • Carbs: 25 grams
  • Protein: 62 grams

Cilantro Lime Shrimp

Tiny Little Chef Cilantro Lime Shrimp

Yields: 4 servings - 1/4 lb. serving

  • 1 lb. shrimp, peeled and deveined
  • 2 T. unsalted butter
  • 1 T. olive oil
  • 1 T. TLC House Seasoning (combo of sea salt, garlic and pepper)
  • 2 T. lime juice (save zest)
  • 2 t. brown sugar
  • 2 T. chopped cilantro
  1. Heat a large skillet to medium and melt the butter.
  2. Add shrimp and allow to sauté a few minutes, until pink and cooked.
  3. In a bowl, mix together the olive oil, TLC House Seasoning, lime juice, brown sugar, and half of the cilantro.
  4. Pour the olive oil mixture into the skillet with the shrimp and butter.
  5. Allow to simmer a few minutes, and remove shrimp.
  6. Bring the remaining sauce in the pan to a boil for 1-2 minutes, until it thickens a bit.
  7. Put shrimp on a plate and cover with the pan sauce,
  8. Garnish with remaining cilantro and lime zest and serve warm.

Nutrition

  • Calories: 155
  • Fat: 9 grams
  • Carbs: 2 grams
  • Protein: 28 grams

Avocado Cilantro Dip

Tiny Little Chef Avocado Cilantro Dip

Yields: 8 oz dip

  • 6 oz. plain greek yogurt (add more if dip is too thick)
  • 1 avocado, pitted and skin removed
  • 1 T. real mayonnaise
  • 2 - 3 T. cilantro
  • ¼ t. TLC House seasoning (combo of sea salt, garlic and pepper)
  • 1 T. grated Parmesan
  1. Combine all ingredients in a food processor or blender.
  2. Store in the fridge, overnight if possible.
  3. May add lemon juice if desired.

Nutrition

  • Calories: 52
  • Fat: 4 grams
  • Carbs: 9 grams
  • Protein: 2 grams

Spicy Chipotle Crockpot Chicken

Yields: 4 servings per recipe - 1-2 pieces of chicken

  • 3 lbs. chicken drumsticks
  • 7 oz. can chipotles in adobo (use half a can for less heat)
  • 3 T. lime juice
  • 1 T. TLC House Seasoning (combo of sea salt, garlic, and pepper)
  • ½ c. low sodium chicken broth
  • ¼ c. brown sugar
  1. Add all ingredients to the crock pot, and cook on low approximately 6 hours (time may depend greatly on each individual crock pot).

Nutrition

  • Calories: 234
  • Fat: 7 grams
  • Carbs: 17 grams
  • Protein: 24 grams