Undetectably Low Carb
If you are on a low carb diet and your friends aren't, throwing your own dinner party is one of the best ways to eat what you want without sacrificing flavor, satisfaction or your low carb diet. These lavish low carb recipes will keep your guests well-fed and unsuspecting.
low carb dinner party menu
Sesame Chicken KebobsMakes 30 kebobs
15 ounces teriyaki sauce (up to 2 grams of sugar per serving)
6 tablespoons sesame oil
1/4 teaspoon minced garlic
1 lemon, juiced
1 tablespoon sugar substitute
2 pounds boneless, skinless chicken thighs, cut into 1/2-inch thick strips
1 tablespoon sesame seeds, toasted
1. Soak 30 bamboo skewers in water for 1 hour. Meanwhile, combine all marinade ingredients together in a large bowl. Soak chicken strips in marinade; cover and chill for at least 1 hour.
2. Preheat oven to 375 degrees F. Thread 1 chicken strip on each skewer and lay on a sheet pan. Bake in oven for 30 minutes or until fully cooked. Sprinkle chicken kebobs with sesame seeds before serving.
Per serving: Calories 57, Saturated Fat 0 grams, Carbohydrates 0 grams, Fiber 0 grams, Net Carbohydrates 0 grams
Crab Cakes with Mustard Dipping SauceMakes 18 servings
1 pound blue crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon mayonnaise
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1-1/2 teaspoons Maryland-style crab seasoning
2 tablespoons canola oil
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice
1. Combine all crab cake ingredients except oil in a large bowl.
2. Heat oil in a large skillet. Using a tablespoon, spoon small rounds of crabmeat into oil. Cook about 2 minutes per side. Do not overcrowd skillet. Transfer cooked crab cakes to paper towels to drain.
3. Meanwhile, combine all ingredients for mustard sauce and serve with warm crab cakes.
Per serving: Calories 81, Saturated Fat 1 gram, Carbohydrates 0 grams, Fiber 0 grams, Net Carbohydrates 0 grams
Jerk PorkMakes 12 servings
2 tablespoons Jamaican jerk seasoning
1/4 cup canola oil
4 pounds boneless pork loin, excess fat trimmed
1. Preheat oven to 350 degrees F. Combine jerk seasoning and oil in a small bowl. Rub entire pork loin with jerk marinade.
2. Move loin to a baking dish and bake 20 minutes. Lower oven temperature to 300 degrees F. and bake another hour.
3. Take pork out of oven and let rest 10 minutes before slicing. Serve with squash salsa (recipe below).
Per serving: Calories 226, Saturated Fat 2 grams, Carbohydrates 0 grams, Fiber 0 grams, Net Carbohydrates 0 grams
Squash SalsaMakes 24 servings
2 tablespoons canola oil
1 cup zucchini, small diced
1 cup yellow squash, small diced
1/2 cup yellow bell pepper, small diced
1/4 cup red bell pepper, small diced
1/4 cup sugar substitute
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 cup cantaloupe, small diced
1. Heat oil in a large skillet over medium-high heat. Add all ingredients except cantaloupe and cook 2 minutes. Take skillet off of heat and drain.
2. Transfer mixture to a plate and place in the refrigerator to chill. When cooled, mix in cantaloupe and refrigerate for 1 hour before serving. Serve as a garnish with the pork tenderloin or as salsa for low carb chips.
Per serving: Calories 17, Saturated Fat 0 grams, Carbohydrates 1 gram, Fiber 0 grams, Net Carbohydrates 1 gram
Fresh Berry GratinMakes 8 servings
1/2 pint fresh raspberries, washed and dried
1/2 pint fresh blackberries, washed and dried
1/2 pint fresh strawberries, cut into quarters, washed and dried
1/2 pint fresh blueberries, washed and dried
1/4 cup plus 1 tablespoon sugar substitute
1 cup sour cream
1 tablespoon brown sugar substitute
Fresh mint, for garnish
1. Preheat broiler on high. Place all berries in a large skillet. Sprinkle 1 tablespoon of sugar substitute on berries and top with sour cream. Sprinkle with remaining sugar and brown sugar.
2. Arrange the pan under the broiler with the oven door kept ajar. Warm the berries for 2 to 3 minutes or until the sugar is melted and glazed. Keep your eye on berry mixture because it can easily burn. Garnish with mint.
Per serving: Calories 97, Saturated Fat 4 grams, Carbohydrates 10 grams, Fiber 3 grams, Net Carbohydrates 7 grams