Maple Pecan Drop Scone with Buttercream Cheese Frosting! This tasty low carb baked good is healthy and goes great with your morning coffee.
This morning I instead of the normal fair for breakfast – 2 eggs, ½ a plum tomato and 1 oz. of avocado – I quipped up some low carb scones to go with a hot Cup of Joe. It was delicious. The recipe, from George Stella’s The Complete Low Carb Cookbook, takes less than 30 minutes to make. And at 2.5 net carbs per scone, it was a great way to start off this very cold, snowy morning.
Over the weekend I made a batch of Buttercream Cheese Frosting, the recipe coming from the same book. I planned to make the scones today, so I got a jump on it and made the frosting ahead of time. Since my scone recipe only makes 6 and my frosting recipe serves 12, I decided to cut the frosting recipe in half. Read More
My scallop stir-fry came out wonderful. Great taste for something so easy to make.
In my quest to eat more seafood, I found a lovely recipe in George Stella’s The Complete Low-Carb Cookbook – Scallop & Scallion Stir-Fry. I do love scallops, but never tried cooking them myself. For some reason, I thought scallops were hard to cook. Turns out, a few minutes of sautéing is all it takes.
The beauty of this recipe is its simplicity. It’s so quick and easy to make, I see myself adding it to our dinner menu each week.
My first time cooking a lamb roast in a slow cooker. It’s super easy and tastes wonderful!
Settling in for the snow and sleet heading our way, last night I made a healthy lamb roast and a side of asparagus with Dijon vinaigrette. The dish is low carb and great for those on Weight Watchers (10 point dinner).
It’s my first time attempting a lamb in a crock-pot but it turned out lovely. The recipe is easy to make and delicious – my kind of cooking! The directions below call for cooking potatoes in the crock-pot with the lamb. I did this, but if you are low carb like me, just don’t eat them.
Leg of Lamb Roast
Net Carbs: 0
Weight Watchers PointsPlus: 8 (4-oz. serving size; does not include potato)
Leg of lamb roast, boneless (2.5-3 pounds)
4-6 garlic cloves, minced
Sprig of rosemary, woody stems removed
Sea salt and fresh crack pepper
1 potato per person, peeled
½ C beef stock
4 bay leaves
Score the lamb, diamond pattern (see video below)
Combine the minced garlic, rosemary salt and pepper; rub the mix all over the lamb, making sure to press in.
Roll the lamb and use butcher’s twine to tie it together.
Toss the potatoes into the crock-pot
Place your lamb on top of the potatoes.
Add the stock and bay leaves to the crock-pot. The roast should not sit in the liquids.
Cover the crock-pot and cook on high for 4-6 hours. Check on the lamb near the 4 hour mark by inserting a meat thermometer in the center. Medium-rare is 145 F.
When the thermometer reads 135-140 F, turn off the crock-pot, remove the lamb and let it rest for about 15 minutes on a cutting board. I wrapped my lamb in foil. It will continue to cook on the cutting board.*
After 15 minutes, slice lamb into ¼-inch thick slices and place on a serving platter.
Medium-rare (145 F) lamb roast. Cook yours longer for less red meat.
*Note: I cooked my lamb to medium-rare. The lamb is very tender. It’s also, as you see from my photo, red too.
If you don’t like seeing as much red or any red in your meat fear not. Simply cook your longer if you prefer.
For medium, the internal temperature for the lamb roast should be 160 F. And 170 F for well done.
However, you’ll need to check your temperature regularly or you run the risk of drying out the lamb in your crock-pot. I do recommend taking the lamb out of the crock-pot about 5-10 degrees below your desired temperature as the lamb still cooks while its resting on the cutting board.
A very simple and wonderful vinaigrette. Use it on salads or asparagus!
Asparagus with Dijon Vinaigrette
Net Carbs: 3.1
Weight Watchers PointsPlus: 2
1 Pound thin asparagus, tough ends snapped off
1 Tbsp extra virgin olive oil, plus 1 tsp for every six spears of asparagus
1 tsp Dijon mustard
1.5 Tbsp red wine vinegar
2 tsp fresh chopped parsley
Sea salt and black pepper to taste
Preheat oven to 425 F.
Place asparagus on a baking pan.
Drizzle oil over the asparagus, then lightly season with salt and pepper.
Place the asparagus in the oven for 5-10 minutes, until tender.
Meanwhile, in a small bowl whisk together mustard, vinegar, oil and parsley. Season with salt and pepper.
Remove asparagus from serving dish, drizzle with vinaigrette and serve.