Low Carb Cookbook

Welcome to your Low Carb ecookbook! Please note, all recipes posted are calculated at “net carbs” and with a total of 10g or less per serving. 

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Ancho and Cilantro Pork Chops

Yields: 4 servings per recipe - 1 chop per serving

  • 4 pork chops
  • 1 T. ancho chili powder
  • 1/2 T. garlic powder
  • 1/2 t. salt
  • 1/4 t. cumin
  • 1/2 T. cilantro flakes
  • 2 T. olive oil
  1. Combine all the spices into a rub, and rub over the pork chops.
  2. Refrigerate the pork chops a minimum of 5 hours.
  3. Heat a skillet to medium heat and add olive oil.
  4. Fry the pork chops for roughly 3 minutes on each side, depending upon the thickness.

Nutrition

  • Calories: 166
  • Fat: 12 grams
  • Carbs: 1 grams
  • Protein: 14 grams

 

Asparagus and Cheddar Stuffed Chicken

Yields: 4 servings per recipe - 1 chicken breast per serving

  • 4 thin cut chicken breasts
  • ½ T. garlic powder
  • 1 t. salt
  • 1 ½ - 2 T. Italian seasoning
  • 1 bunch of asparagus (at least 12 spears)
  • 4 slices sharp cheddar cheese
  • Extra virgin olive oil
  1. Pre-heat oven to 400 degrees.
  2. In a small bowl, combine the garlic powder, salt, and Italian seasoning.
  3. Coat both sides of the chicken with the seasoning mixture.
  4. Place the cheddar slice on top of the chicken, and the asparagus spears on top of the chicken (3-4 spears per chicken breast).
  5. Form a roll with the chicken and use toothpicks to hold together or tie with butcher’s twine.
  6. Place the chicken roll, seam side down, in a baking dish and drizzle with olive oil.
  7. Bake approximately 30 minutes or until done.

Nutrition

  • Calories: 268
  • Fat: 14 grams
  • Carbs: 2 grams
  • Protein: 36 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

 

Bacon Wrapped Jalapenos

Yields: 6 jalapeños - 6 servings per recipe

  • 6 jalapenos
  • ¼ c. ricotta cheese
  • ¼ c. plain greek yogurt, 2%
  • ½ c. sharp cheddar cheese
  • ⅛ t. paprika
  • ¼ t. garlic powder
  • 6 slices of bacon cut in half
  1. Heat oven to 400 degrees.
  2. Cut jalapenos in half lengthwise and remove the stems and seeds.
  3. In a bowl combine the ricotta, greek yogurt, sharp cheddar, paprika and garlic powder. Mix well.
  4. Stuff the mixture into the cavities of the jalapenos.
  5. Bake for 30 minutes, and then switch your oven to broil, allowing the bacon to crisp up and become brown.
  6. TIP: These can be made as far as a day in advance and I love to refrigerate them at least an hour before cooking, so that all the ingredients come together.

Nutrition

  • Calories: 188
  • Fat: 11 grams
  • Carbs: 2 grams
  • Protein: 12 grams

 

Bacon Wrapped Chicken

Tiny Little Chef Bacon Wrapped Chicken

Yields: 4 pieces of chicken

  • 4 chicken breasts
  • 8 slices of bacon
  • 1 T. garlic
  • 1 T. cumin
  • 1 t. paprika
  1. Preheat oven to 425.
  2. Pound out chicken breasts to an even layer.
  3. Combine spices in a bowl.
  4. Rub the spices on the chicken.
  5. Wrap each chicken breast with 2 slices of bacon.
  6. Place chicken seam side down in a foil lined baking dish.
  7. Bake approximately 40 minute.
  8. Broil each side at the end of cooking time for crispy bacon.

Nutrition

  • Calories: 254
  • Fat: 10 grams
  • Carbs: 2 grams
  • Protein: 37 grams

 

Baked Fontina Dip

Yields: 7 oz. - 1 oz per serving -7 servings per recipe

  • 7 oz fontina cheese
  • 3 T. olive oil
  • 2 T. lemon juice
  • 3 sprigs of thyme, chopped finely
  • 1 sprig of rosemary, chopped finely
  • ½ t. salt
  • 1/8 t. pepper
  1. Heat oven to broil and place the rack 4-6 inches from the heat.
  2. In an oven safe dish or skillet, evenly distribute the fontina cheese and drizzle with olive oil.
  3. Combine the thyme and rosemary and sprinkle over the cheese and olive oil.
  4. Broil for approximately 5 minutes or until cheese is brown and bubbly.
  5. Remove from oven.
  6. Sprinkle with salt, pepper, and lemon juice.
  7. Serve warm with your favorite bread.

Nutrition

  • Calories: 163
  • Fat: 15 grams
  • Carbs: 1 grams
  • Protein: 7 grams

 

BLT Salad

Yields: 8 servings per recipe

  • 1 lb. of bacon (can use turkey bacon)
  • ¾ c. light mayonnaise
  • 1 T. garlic powder
  • salt and pepper to taste
  • 1 bag spring mix
  • 2 large tomatoes
  • 2 c. seasoned croutons
  • ¼ c. milk
  1. Cook bacon over medium-high heat until crispy. Drain on paper towel. Crumble, and set aside.
  2. In a blender, combine mayo, milk, garlic powder, salt and pepper. Blend until smooth.
  3. Combine lettuce, tomato, bacon and croutons in large salad bowl.
  4. Toss with dressing and serve immediately.
  5. TIP: Cut the amount of bacon in half and freeze the rest. You will not even know its missing.

Nutrition

  • Calories: 467
  • Fat: 37 grams
  • Carbs: 9 grams
  • Protein: 20 grams

 

Caprese Chicken

Yields: 4 chicken breasts

  • 4 thin cut chicken breasts
  • 1 T. olive oil
  • 1 T. Tiny Little Chef House seasoning (or salt, pepper, and garlic powder to taste)
  • 2 roma tomatoes, thinly sliced
  • 12 fresh basil leaves
  • ¾ c. shredded mozzarella or Italian cheese
  1. Coat chicken with olive oil and seasoning and place in a baking dish.
  2. Place the tomato slices on the chicken, followed by the basil, and finally the cheese.
  3. Cover with foil and refrigerate a minimum of 2 hours.
  4. Heat oven to 350 degrees.
  5. Drizzle the cheese with a tiny bit of olive oil.
  6. Bake approximately 25-30 minutes, until done.
  7. Uncover and broil until the cheese is golden and bubbly.

Nutrition

  • Calories: 247
  • Fat: 7 grams
  • Carbs: 7 grams
  • Protein: 36 grams

Chicken Stuffed Bell Peppers

Yields: 3 servings per recipe - 1/2 bell pepper per serving

  • 3 bell peppers (I use the prepackaged set of 3: red, yellow and green)
  • 2 breasts of rotisserie chicken, shredded
  • 1 small bag spinach
  • 1 c. red enchilada sauce
  • 1 t. cumin
  • 2 cloves of garlic, minced
  • ½ t. salt
  • 1 T. olive oil
  • 1 c. shredded 4 cheese blend
  1. Preheat oven to 375°F
  2. Slice off the top of the bell peppers, and hollow out the insides.
  3. In a medium pot, combine the enchilada sauce, cumin, garlic, and salt. Let simmer for 10 minutes.
  4. In a skillet, heat to medium and add olive oil and a bag of spinach. Sautee until wilted down.
  5. In a large bowl, combine the spinach, chicken, and sauce mixtures. Mix well.
  6. Stuff the bell peppers with chicken mixture and sprinkle the tops with cheese.
  7. Bake in a shallow baking dish, at 375°F for approximately 45 minutes, until cheese is golden brown and bubbly.

Nutrition

  • Calories: 524
  • Fat: 22 grams
  • Carbs: 6 grams
  • Protein: 65 grams

Chile Pineapple Pork

Yields: 4 pork chops

  • 4 pork chops
  • ½ c. pineapple juice
  • 1 T. TLC House Seasoning
  • 1 T. garlic chile paste
  1. Mix together the pineapple juice, House Seasoning, and chile paste, and add pork.
  2. Let marinate overnight if possible.
  3. Grill or bake until pork is cooked all the way through (for grilling: grill at 350 degrees approximately 4 minutes each side).

Nutrition

  • Calories: 141
  • Fat: 7 grams
  • Carbs: 4 grams
  • Protein: 14 grams

 

Christy's Famous Chicken

Yields: 2 lbs. - 4 (1/2 lb) servings per recipe

  • 2 lbs. of chicken, breasts or tenderloin
  • 2 T. dried parsley
  • 1 T. dried oregano
  • 1 T. paprika
  • 1 T. garlic powder
  • 1 t. salt
  • ½ t. pepper
  • 2 saltine crackers, crushed finely
  • 2 T. parmesan, grated
  • ½ c. butter
  1. Heat oven to 350 degrees.
  2. In a microwave safe dish melt the butter until liquid.
  3. In a bowl, combine dry spices in addition to the saltines and Parmesan.
  4. Once you’ve removed butter from microwave, coat both sides of the chicken thoroughly with the melted butter and place into a baking dish.
  5. Firmly pat the dried seasoning blend into both sides of the chicken.
  6. With any remaining butter, drizzle over the chicken breasts, and let stay in the bottom of the baking dish.
  7. Bake for approximately 30 minutes, or until there is no bounce back or give when the chicken is touched.
  8. Remove chicken from the baking dish, plate, and drizzle any butter sauce from the pan over the chicken.
  9. Serve and eat immediately.

Nutrition

  • Calories: 454
  • Fat: 43 grams
  • Carbs: 3 grams
  • Protein: 64 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

Coconut Lime Chicken

Yields: 4 pieces of chicken - 1 piece per serving

  • 4 large chicken breasts
  • 14 oz. can coconut milk
  • 2-3 large limes, juiced
  • lime zest
  • ½ T. TLC House Seasoning (combo of sea salt, garlic, and pepper)
  • ½ T. ground coriander
  • 1 T. cilantro, chopped
  1. Add all ingredients except cilantro into the crock pot, and cook on high 4 hours (time may depend greatly on each individual crock pot).
  2. Garnish with fresh chopped cilantro and lime zest
  3. TO MAKE COCONUT LIME RICE
  4. Remove 2 cups of cooking liquid from the crock pot, and put through a fine mesh strainer to remove any lumps and bumps.
  5. To the crock pot liquid, add 2 cups of rice and cook like normal.
  6. Garnish with fresh chopped cilantro and lime zest.

Nutrition

  • Calories: 317
  • Fat: 9 grams
  • Carbs: 6 grams
  • Protein: 52 grams

 

Crockpot Carnitas

Yields: 5 lbs - 10 (8 oz.) servings per recipe

  • 5 lbs. pork shoulder or roast (boneless), cut in to cubes
  • 1 T. oregano
  • ¾ T. cumin
  • 3 shallots, peeled and rough chop
  • 4 oranges, juiced or 2 c. chicken stock and 4 T. orange juice concentrate
  • 1 Jalapeño, seeded and rough chopped
  • 3 T. olive oil
  1. Rinse and dry the pork. Season well with salt and pepper.
  2. Heat a skillet to medium high heat, and brown the pork cubes on all sides.
  3. In the crockpot, put the orange juice, pork, cumin, and oregano
  4. Cook on low for 8 hours.
  5. Remove from pot and shred pork, discarding of any fatty pieces. Keep liquid, and strain if necessary. Add the shredded pork and liquid back in to the crock pot and let cook another 20 minutes.
  6. If desired, heat a small amount of olive oil and a skillet and fry the carnitas until just crispy, before serving. Enjoy!
  7. TIP: I like to serve in a bowl with a bit of cheese, fresh jalapeños and sour cream, and with a healthy tortilla.

Nutrition

  • Calories: 291
  • Fat: 11 grams
  • Carbs: 9 grams
  • Protein: 38 grams

 

Crockpot Asian Pork Chops

Yields: 4 servings per recipe - 1 chop per serving

  • 4 pork chops
  • 1 c. low sodium chicken stock
  • 3 T. ground ginger
  • 1 t. rice wine vinegar
  • 2 t. ground garlic
  • 2 T. hoisin
  • 1 T. chili garlic paste
  • 1 t. salt
  • 1 T. low sodium soy sauce
  • 2 T. chopped cilantro
  • 1 T. sesame seeds
  1. Combine all ingredients, except for the pork and cilantro, and mix well.
  2. Pour mixture into the bottom of the crock pot.
  3. Add pork chops. Flip the chops once during the cooking process.
  4. Cook on low for 6 hours.
  5. Garnish with chopped cilantro and sesame seeds.

Nutrition

  • Calories: 168
  • Fat: 7 grams
  • Carbs: 9 grams
  • Protein: 16 grams

To order any of the Handcrafted Seasoning Blends used in many of these recipes, CLICK HERE and use code THANKS for 20% off!

 

Cumin and Coriander Steaks

Yields: 4 servings per recipe - 1 steak per serving

  • 4 sirloin steaks
  • 4 T. extra virgin olive oil
  • 2 garlic cloves
  • 1 T. dried cumin
  • 1 T. coriander seeds
  • salt and pepper
  1. Place steaks in a one gallon ziploc bag. Add olive oil.
  2. Grind coriander seeds in coffee grinder. Add cumin and blend together. Add mixture to bag with steaks.
  3. Mince garlic, or use a garlic press, and add to bag with steaks.
  4. Add salt and pepper to bag with steaks.
  5. Close ziploc bag and manipulate to ensure the steaks are fully coated. Let marinade in the refrigerator at least 6 hours.
  6. Remove from refrigerator and let come to room temperature (approximately 30 minutes) before cooking.

Nutrition

  • Calories: 185
  • Fat: 17 grams
  • Protein: 6 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

 

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

 

Grilled Chicken Nuggets

Yields: 4 servings per recipe -1/2 chicken breast per serving

  • 2 large chicken breasts, cut into chunks
  • 1 1/2 T. olive oil
  • 1/2 T. white wine vinegar
  • 2 T. TLC House Seasoning (combo of sea salt garlic and pepper)
  • 1 t. TLC Italian Seasoning
  1. Cut chicken into large chunks.
  2. In a bowl, mix together the oil, vinegar, and seasonings.
  3. Combine chicken with marinade, put in an airtight container, and let marinate 4-6 hours. (Overnight or all day is great for this!
  4. Remove chicken from the fridge and let come to room temp a minimum of 30 minutes.
  5. Heat grill to 325-350 degrees.
  6. Grill the nuggets approximately 4 minutes each side, depending o the size.

Nutrition

  • Calories: 153
  • Fat: 7 grams
  • Carbs: 5 grams
  • Protein: 15 grams

 

Pulled Pork

Yields: 4 pounds

  • 4 lbs. pork shoulder
  • 2 shallots, sliced thin
  • 1 c. low sodium chicken broth
  • 1 T. garlic powder
  • 1 T. chili powder
  • 1 T. salt
  • ½ t. cumin
  • ½ t. cinnamon
  1. Cut the pork shoulder into large chunks and put into crock pot.
  2. Add all remaining ingredients, cover, and cook on high 8-10 hours until shreds easily.
  3. Remove from crock pot, shred, and add back into the crock pot so the juice may incorporate.
  4. Let warm through 10-20 minutes.

Nutrition

  • Calories: 289
  • Fat: 16 grams
  • Carbs: 1 grams
  • Protein: 27 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

 

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

 

Sausage and Peppers

Yields: 4 servings per recipe

  • 4 sausage links (either Italian or Andouille)
  • 1 c. marinara sauce
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 T. olive oil
  • salt and pepper to taste
  1. Slice the bell peppers into thin strips and set aside.
  2. Slice the sausages into bite size pieces and set aside.
  3. In a skillet over medium heat, add the sausage and let cook until crispy.
  4. To the sausages, add the marinara sauce.
  5. In a separate pan, heat the olive oil to medium and saute the bell peppers until just slightly tender.
  6. Add salt and pepper to taste.
  7. Combine all ingredients into your largest skillet and let heat through.
  8. Enjoy!

Nutrition

  • Calories: 215
  • Fat: 14 grams
  • Carbs: 5 grams
  • Protein: 14 grams

 

Southwestern Omelet Bake

Yields: 12 pieces

  • 1 dozen large eggs
  • 4 oz. diced green chiles
  • 1 lb. pork chorizo
  • ½ c. sharp cheddar cheese
  • ¼ c. goat cheese
  1. In a bowl, beat eggs until well mixed.
  2. Put chorizo in a frying pan and fry, no additional oil, until well done and crispy.
  3. In a greased baking dish, pour the chorizo on the bottom in an even layer and cover with the eggs.
  4. On top of the eggs, add the green chiles, sharp cheddar, and goat cheese.
  5. Bake at 350 degrees for 30-45 minutes until done.
  6. Serve with cilantro, avocado, jalapeno, and plain Greek yogurt as desired.

Nutrition

  • Calories: 267
  • Fat: 21 grams
  • Carbs: 2 grams
  • Protein: 17 grams

 

Tuna Stuffed Avocado

Yields: 2 servings per recipe

  • 2 ripe avocados
  • 10 oz. chunk light tuna in water
  • 1 ½ T. olive oil
  • ¼ t. ground black pepper
  • ½ t. sea salt
  • ½ jalapeño, seeded and diced
  • 1 T. cilantro
  • 1 Roma tomato, diced
  • ¼ t. garlic powder
  1. Cut avocado in half, lengthwise, and remove the pit.
  2. In a bowl, add all other ingredients to the drained tuna, leaving some tomato and cilantro for garnish.
  3. Mix well.
  4. Add tuna to the holes where the pit used to be in the avocado. TIP: I squeeze the avocado a bit to create more room and to loosen the avocado from the skin.
  5. Garnish with remaining tomato and cilantro.
  6. Grab and spoon and enjoy!

Nutrition

  • Calories: 520
  • Fat: 32 grams
  • Carbs: 2 grams
  • Protein: 50 grams

To order any of the Handcrafted Seasoning Blends used in many of these recipes  CLICK HERE and use code THANKS for 20% off.