Read Online 300 15-Minute Low-Carb Recipes by Dana Carpender - Free Book Online Page B
Authors: Dana Carpender
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and avocado slices, and top with the rest of the cheese. Place the second tortilla on top. Toast over medium heat, with a tilted lid, for 3 to 4 minutes, or until the cheese is melting. Flip your Quesadilla-from-Hell carefullyâa few bits may escape from the sides because itâs so full of yumminess; just tuck the bits back in. Continue toasting until all the cheese is melted. I find it easiest to use a pizza cutter to cut this in quarters right in the pan (turn the heat off first). The quarters are far easier to transfer to plates than the whole bursting-at-the-seams thing.
Yield: 2 servings, each with 14 grams of carbohydrates and 10 grams of fiber, for a total of 4 grams of usable carbs and 29 grams of protein.
Tip: If you donât have purchased grilled chicken strips in the house, you can, of course, just throw a boneless, skinless chicken breast in your electric tabletop grill for 5 to 6 minutes and then slice it up. This is good without the chicken, too, although lower in protein, of course. (The carb count drops 1 gram for each ounce of chicken.)
Gorgonzola and Pecan Quesadillas
This makes a casually elegant snack or starter for company, but itâs too good not to make it just for yourself.
1/4 cup (28 g) chopped pecans
2 teaspoons butter, divided
1/2 teaspoon Cajun seasoning
3 ounces (85 g) crumbled gorgonzola cheese
2 low carb tortillas, large
Over medium-low heat, sauté the pecans in the butter, stirring often, until they smell toasty. Stir in the Cajun seasoning and remove from the heat before they can scorch!
In a big skillet over medium heat, lay one tortilla flat, spread the crumbled gorgonzola evenly over it, and then layer in the pecans. Top with the second tortilla. Let it cook 4 to 5 minutes and then flip carefully. Give it another 3 to 4 minutes. Cut into quarters to remove from the skillet.
Yield: 2 servings, each with 367 calories, 29 grams fat, 10 grams protein, 24 grams carbohydrate, 17 grams dietary fiber, and 7 grams usable carb.
Vermont Quesadillas
If youâve ever been to Vermont, you know that every store you pass, no matter how small, has a sign advertising two things: Vermont cheddar and maple syrup. I found myself wondering how I could combine these into a single dish and came up with thisâthough, of course, Vermonters would consider the sugar-free pancake syrup heresy. Itâs an unusual and wonderful combination. If you canât get Vermont cheddar, use the best and sharpest cheddar you can get, preferably undyed.
1/4 cup (30 g) chopped walnuts
2 low carb tortillas, large
3 ounces (85 g) extra sharp Vermont cheddar cheese
1 tablespoon (20 g) sugar-free pancake syrup
1/4 teaspoon hot sauce or to taste
Lay your chopped walnuts on a microwaveable plate and give them 90 seconds or so on high.
In the meantime, put your big skillet over medium heat and lay one of the tortillas over it. Using a box grater, shred the cheese right onto the tortilla.
By now the walnuts are toasted. Pull them out of the microwave and sprinkle them evenly over the cheese. Top with the second tortilla and let the whole thing cook a couple of minutes.
Flip carefully and continue cooking until the cheese is melted and the tortilla has a few browned spots.
In the meantime, mix the pancake syrup with the hot sauce. Divide into two small dishes.
When the quesadillaâs done, cut it in quarters right there in the skillet and put the quarters on two plates along with the pancake syrup mixture. To eat, dip the edge of the quesadilla in just a teeny bit of the pancake syrup before each bite.
Yield: 2 servings, each with 350 calories, 26 grams fat, 14 grams protein, 22 grams carbohydrate, 15 grams dietary fiber, and 7 grams usable carb.
Tortilla Pizza
This makes a great snack or light lunch. Keep in mind that the sauce is the highest carb part of this; donât go increasing the quantity.
1 low-carb tortilla
1 1/2 tablespoons (23 g) no-sugar-added pizza sauce
1/2 cup (60 g)
Yield: 2 servings, each with 14 grams of carbohydrates and 10 grams of fiber, for a total of 4 grams of usable carbs and 29 grams of protein.
Tip: If you donât have purchased grilled chicken strips in the house, you can, of course, just throw a boneless, skinless chicken breast in your electric tabletop grill for 5 to 6 minutes and then slice it up. This is good without the chicken, too, although lower in protein, of course. (The carb count drops 1 gram for each ounce of chicken.)
Gorgonzola and Pecan Quesadillas
This makes a casually elegant snack or starter for company, but itâs too good not to make it just for yourself.
1/4 cup (28 g) chopped pecans
2 teaspoons butter, divided
1/2 teaspoon Cajun seasoning
3 ounces (85 g) crumbled gorgonzola cheese
2 low carb tortillas, large
Over medium-low heat, sauté the pecans in the butter, stirring often, until they smell toasty. Stir in the Cajun seasoning and remove from the heat before they can scorch!
In a big skillet over medium heat, lay one tortilla flat, spread the crumbled gorgonzola evenly over it, and then layer in the pecans. Top with the second tortilla. Let it cook 4 to 5 minutes and then flip carefully. Give it another 3 to 4 minutes. Cut into quarters to remove from the skillet.
Yield: 2 servings, each with 367 calories, 29 grams fat, 10 grams protein, 24 grams carbohydrate, 17 grams dietary fiber, and 7 grams usable carb.
Vermont Quesadillas
If youâve ever been to Vermont, you know that every store you pass, no matter how small, has a sign advertising two things: Vermont cheddar and maple syrup. I found myself wondering how I could combine these into a single dish and came up with thisâthough, of course, Vermonters would consider the sugar-free pancake syrup heresy. Itâs an unusual and wonderful combination. If you canât get Vermont cheddar, use the best and sharpest cheddar you can get, preferably undyed.
1/4 cup (30 g) chopped walnuts
2 low carb tortillas, large
3 ounces (85 g) extra sharp Vermont cheddar cheese
1 tablespoon (20 g) sugar-free pancake syrup
1/4 teaspoon hot sauce or to taste
Lay your chopped walnuts on a microwaveable plate and give them 90 seconds or so on high.
In the meantime, put your big skillet over medium heat and lay one of the tortillas over it. Using a box grater, shred the cheese right onto the tortilla.
By now the walnuts are toasted. Pull them out of the microwave and sprinkle them evenly over the cheese. Top with the second tortilla and let the whole thing cook a couple of minutes.
Flip carefully and continue cooking until the cheese is melted and the tortilla has a few browned spots.
In the meantime, mix the pancake syrup with the hot sauce. Divide into two small dishes.
When the quesadillaâs done, cut it in quarters right there in the skillet and put the quarters on two plates along with the pancake syrup mixture. To eat, dip the edge of the quesadilla in just a teeny bit of the pancake syrup before each bite.
Yield: 2 servings, each with 350 calories, 26 grams fat, 14 grams protein, 22 grams carbohydrate, 15 grams dietary fiber, and 7 grams usable carb.
Tortilla Pizza
This makes a great snack or light lunch. Keep in mind that the sauce is the highest carb part of this; donât go increasing the quantity.
1 low-carb tortilla
1 1/2 tablespoons (23 g) no-sugar-added pizza sauce
1/2 cup (60 g)
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