Low-Carb Recipes

Tofu Bread:

Slice tofu into 14 equal slices
Mix wheat germ, cornstarch, salt, garlic pwd and pepper together in a small bowl
Wet tofu slices in water, both sides. Dredge in wheat germ mixture and deep fry until golden

These are great replacements for bread in a sandwich. They are also great done in smaller cubes and served with a dip for an appetizer
Use firm tofu
Per Serving: 29 Calories; 1g Fat (40.6% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 230mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates

Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany colour, about 10 minutes
Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes
Serve and garnish

Serve the shrimp in their shells, peeling them at the table
Per Serving: 1193 Calories; 96g Fat (71.8% calories from fat); 77g Protein; 8g Carbohydrate; 1g Dietary Fiber; 948mg Cholesterol; 1773mg Sodium. Exchanges: 0 Grain (Starch); 10 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 18 1/2 Fat

Preheat oven to 450°F
Season chicken breasts with salt and pepper
Arrange the chicken in a single layer in a shallow baking dish. Roast until chicken is browned and cooked through, about 30 minutes
While chicken is roasting in a large skillet, combine coconut milk, brown splenda, basil, curry powder, soy sauce and lemon juice. Bring to a boil over high heat, stirring. Reduce heat to medium-low; simmer, stirring, for 10 minutes. Whisk in heavy cream
Transfer chicken breasts to serving plates. Spoon sauce over and sprinkle each serving with some raisins
Serve and garnish

Look for canned unsweetened coconut milk in supermarkets, Asian and Caribbean markets. (Don't use cream of coconut, which is best for desserts.)
To make you own coconut milk, bring 1 cup milk and 1 cup unsweetened coconut to a boil. Allow to steep for 20 minutes; puree and strain. Yield: 1 cup
Serve the coconut curry sauce as a dip for chicken or beef kebabs

Skewer ends of each veal steak together with toothpick to make a round
Roll outside edge of veal rounds in combined herbs
Heat oil in large pan, cook veal, in batches, until browned both sides and just cooked. Remove from pan, discard toothpicks, cover veal to keep warm
Add onion and garlic to same pan; cook, stirring, until onion is soft
Add remaining ingredients; cook, stirring, without boiling, until cheese is melted
Top veal with blue-cheese sauce
Serve and garnish

Preheat oven to moderate 350°F
Heat oil in a frying pan, sear both sides of the cutlets. Remove from heat. Allow to cool
Place remaining ingredients in a blender, process until mixture is a thick paste consistency
Spread tomato pesto over one side of the cutlets, approximately 1/4 inch thick
Place cutlets on a baking tray and bake for approximately 15 minutes, or until cooked
Serve and garnish

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