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Low-Carb Feast
Flavorful Foods to Fit America's Latest Lifestyle

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Beef and Vegetable Roll-Up
Salsa Fresca
Madras Turkey Salad
Tortilla-Free Buffalo Chicken Fajita
Gazpacho Vinaigrette
Feta, Banana Peppers and Chives Scrambler

(Family Features) - The secret is out - low carbohydrate is in. With more than 37 million Americans saying no to white bread, pasta and crackers in favor of meats, cheeses and eggs, American mealtime is undergoing a dramatic change. But when you avoid cereals, bagels, rice and potatoes, how do you keep mealtimes interesting? Easy. Boar's Head, creator of premium deli meats and cheeses, offers an abundance of products that are key components for those living a low-carb lifestyle. Look no further than your local supermarket to find a selection of delicious choices that are packed with taste but not carbs. And remember, you don't have to give up carbohydrates entirely; instead, choose carbs with a low glycemic load, such as vegetables, certain fruits, beans, nuts and whole grains.

Beef and Vegetable Roll-Up

Ingredients
  • 1/2 teaspoon butter
  • 1/2 cup portobello mushrooms, sliced
  • 1/2 cup jicama, peeled and julienned
  • 1 cup fresh spinach, stemmed and chopped
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 ounces Boar's Head Deluxe Low Sodium Cap-Off Top Round, sliced
  • 1/2 cup alfalfa sprouts, rinsed
  • Salsa Fresca (see recipe)

Preparation
    1. Heat butter in nonstick sauté pan over medium-high heat. Sauté mushrooms and jicama for 2 minutes.
    2. Add spinach and sauté 30 seconds. Season with salt and pepper. Arrange roast beef slices in overlapping layers; form two round tortilla-like shapes.
    3. Distribute sautéed mushroom mixture on each beef arrangement. Spread alfalfa sprouts evenly over the vegetables.
    4. Roll up roast beef layers into burrito shapes. Place on a plate and spoon Salsa Fresca over each top, if desired.

Calories: 200g     Total Fat:
Cholesterol:     Protein: 27g
Carbohydrates: 15g     Sodium:

Serves
Serves 2

Salsa Fresca

Ingredients
  • 1/2 cup red vine ripened tomatoes, small dice
  • 1/2 teaspoon fresh garlic, chopped
  • 2 teaspoons fresh shallots, chopped
  • 3/4 teaspoon fresh cilantro, chopped
  • 1/2 teaspoon green jalape┬┐o peppers, seeded and chopped
  • 1/4 teaspoon kosher salt
  • 2 teaspoons apple cider vinegar

Preparation
    1. Mix all ingredients and let sit in refrigerator 20 minutes before consuming.

Serves
Serves 2

Madras Turkey Salad

Ingredients
  • 3 ounces Boar's Head Skinless Ovengold Roast Breast of Turkey
  • 1/8 cup yellow onion, small dice
  • 1/8 cup celery, small dice
  • 1 whole hard-boiled egg, chopped
  • 1/8 cup mayonnaise
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon low carbohydrate sweetener
  • 1/2 teaspoon Madras curry paste*
  • 2 tablespoons toasted walnut pieces
  • Assorted lettuce leaves, if desired

Preparation
    1. Cut turkey into small cubes. Mix onion, celery, egg, mayonnaise, salt, sweetener and curry paste. Add turkey to dressing. Sprinkle with walnuts or walnut pieces before serving. Serve on bed of lettuce, if desired.

Calories: 480g     Total Fat: 39g
Cholesterol:     Protein: 28g
Carbohydrates: 4g     Sodium:

Serves
Serves 1

Notes, Tips & Suggestions
*Curry paste may be substituted with 1/4 teaspoon of good curry powder.

Tortilla-Free Buffalo Chicken Fajita

Ingredients
  • 2 ounces green bell pepper, cut into 1-inch strips
  • 2 ounces red bell pepper, cut into 1-inch strips
  • 2 ounces yellow onion, cut into 1-inch strips
  • 1/2 teaspoon ground cumin
  • Gazpacho Vinaigrette
  • 6 ounces Boar's Head Blazing Buffalo Chicken, sliced thick
  • 1/2 tablespoon lime juice

Preparation
    1. Toss peppers, onion, cumin and Gazpacho Vinaigrette together. Cook vegetables on hot grill until desired tenderness.
    2. Arrange chicken slices in overlapping layers; form two round tortilla-like shapes. Distribute grilled vegetables on top of each chicken arrangement, and drizzle with lime juice.
    3. Roll the 2 chicken layers into burrito shapes. Fajitas can be served warm or chilled.

Calories: 140g     Total Fat: 5g
Cholesterol:     Protein: 21g
Carbohydrates: 6g     Sodium:

Serves
Serves 2

Gazpacho Vinaigrette

Ingredients
  • 1/4 teaspoon Dijon mustard
  • 1/2 cup safflower oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Salsa Fresca (see recipe)

Preparation
    1. Place all ingredients in food processor. Turn machine on and pulse 3 times at 1-second intervals.

Serves
Serves 2

Feta, Banana Peppers and Chives Scrambler

Ingredients
  • 1/2 teaspoon unsalted butter
  • 3 whole large eggs, beaten
  • 1/4 ounce banana pepper, sliced
  • 1 tablespoon fresh chives, chopped
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 ounce Boar's Head Crumbled
  • Feta Cheese

Preparation
    1. Heat butter in nonstick sauté pan over medium heat. Add eggs, banana peppers and chives. Season with salt and pepper. Scramble egg mixture and cook to desired level. Fold in cheese and serve while hot.

Calories: 300g     Total Fat: 20g
Cholesterol:     Protein: 24g
Carbohydrates: 4g     Sodium:

Serves
Serves 1

SOURCE: Boar's Head



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