Elements of Fitness – A Mother's Memoir

Low Carb Swedish Meatballs – Another Recipe Made to Fit a Healthy Lifestyle

20090128swedishmeatballswithnutmeggravyWhen you think of getting lean and trim you’re probably not thinking of Swedish Meatballs for dinner.  However, thanks to me you CAN!  🙂   Of course, not every night, but every so often YES!  And if you have followed me on Facebook or Instagram (@FitnessElements4Life) for a while you know that I LOVE food!  I especially hold a special place in my heart for comfort foods.  Although that usually means fatty foods combined with carbs.  However, as I teach my clients, its ok to eat fatty healthy foods… just not at the SAME TIME as carbs.

Carbs, like oats and veggies, ARE our friends!!  The carbs that are NOT our friends are the cupcakes, ice cream and the junk food alike!   The key to eating carbs is the TIMING.  You don’t eat oatmeal before bed, you eat it in the morning when you WANT your blood sugar to ‘wake’ up.  Same thing with lunch and dinner.  Take for example:  Pot Roast or Beef Stew which is usually cooked with cornstarch or flour for a thickening agent and is usually served with potatoes or noodles .   But to make these great recipes high protein/low carb you just exclude those things.  ***Or you can eat dinner early and only serve it with a few red potatoes (skin-on so the fiber content is higher)***.   You don’t ever want to eat carbs with fat because it spikes your blood sugar causing your body to store the fat (in this case the red meat), and burn the carbs (potatoes).

So what I do, is take my favorite recipes like pot roast, beef stew, meatloaf, chili, etc and I exclude the carbs.   I am constantly trying new recipes, tweaking them to accommodate a healthy lifestyle  especially the likes of comfort foods, and making them healthy so that you can enjoy them and still lose weight!  You don’t always have to eat just grilled chicken and steamed vegetables!

You’re welcome.

 

Meatballs:

  • 1 small onion, grated
  • 3 garlic cloves, minced
  • 1 large egg
  • 1/4 cup chopped fresh parsley leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound ground turkey
  • 3 tablespoons olive oil

Add the onion, garlic, egg, parsley, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil and pat dry the meatballs so there’s no unnecessary grease.

Transfer the meatballs to your slow cooker.

Sauce:

  • 1 TBL butter
  • minced garlic
  • diced onion (about 1 1/2 cups)
  • 1 can cream of mushroom soup (or cream of chicken)
  • 1 can beef broth
  • 1/4 cup sour cream
  • dash of nutmeg
  • parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Loganberry or red currant jam (optional)
  • Dreamfields Low Carb Rotini pasta (optional)

In a small skillet, sauté onions in butter and garlic.  Once caramelized, pour over meatballs.   Add the remaining ingredients and stir.  Let simmer in the slow cooker for at least 2 hours.  Serve alone or on top of low carb rotini.

For more of my low carb recipes click here.

 

October 16, 2014 Posted by | Cooking, Diet and Exercise, Dinners Kids Devour, Eating Clean, Eating Low Carb, Exercise, My Low Carb Recipes, Nutrition, Products That Work | , , , , , , , , , , , , , , , , | Leave a comment

Low Carb Fettuccine Alfredo with Chicken

fettuccine alfredoWell, I figured since my tuna noodle casserole is so popular that I would add my low carb fettuccine alfredo recipe.  It is delicious.  After all, the only thing that separates it from traditional fettuccine alfredo is the carbs from the normal pasta.

 

1 box Dreamfields low carb linguini (yes linguini and not the fettuccine)
1 rotisserie chicken (traditionally seasoned) chopped/cubed
1 stick of butter                                     
3/4 pint heavy cream
1 pinch of garlic powder
sea salt and fresh ground pepper to taste
3/4 cup peccorino romano cheese
1/2 cup grated parmesan cheese

Start the pasta as indicated on box.  (As soon as you put the water on high and wait for it to start boiling immediately start alfredo sauce).

Then in a med size sauce pan, combine all remaining ingredients except parmesan cheese and bring to a moderate boil.  Once bubbling turn down to med high.   Once pasta is prepared, drain and serve.  Then top with the parmesan cheese.  (You can top with a little parsley too.  You could also add artichoke hearts, peas, or broccoli).

This is a very simple, fast and easy recipe that the whole family will love.  Each serving yields about 10-15 carbs depending on how ‘big’ your serving spoon is.

The pasta is controlled carb pasta so while it is significantly lower in carbs than traditional pasta you should only eat 1-2 servings because too much will actually convert to sugar in your body thus, being totally counter-productive to a low carb diet.  But, if you don’t eat much that means leftovers! 

So enjoy it for dinner tonight and again for tomorrow’s lunch.

Happy Low Carbing…

Also, to all Atkins or low carb followers out there, Atkins has come back with their bake mix and their own low carb pasta.  I just pre-ordered mine today!  Can’t wait to start baking! 

Look to the right for more of ‘My Low Carb’ recipes.      —————->

July 13, 2009 Posted by | Cooking, Diet and Exercise, Eating Low Carb, My Low Carb Recipes, Nutrition | , , , , , , , , , , , , , , , , , , | 3 Comments

Low Carb Shrimp Fettuccine

I am still amazed that my low carb tuna noodle casserole  recipe is one of my top 5 most visited posts.  So for that reason, I am compelled to share more low carb recipes.

Last week we took the kids to Brio Italian grill.   We all love the food there.  They even give the kids dough balls to play with while you wait for your food.  It is possible to go there and not eat the carb loaded food but Frank and I know how good their dishes are so even our best intentions go out the window as soon as we walk in! 

We both ended up ordering the shrimp and lobster fettuccine.  We had never ordered it before and it was delicious.  But I couldn’t help but realize the same dish could be made without all the carbs!   So here’s my low carb version and, might I add, just as delicious.

1 box Dreamfields fettuccine
extra virgin olive oil                                      
2 TBL butter
2 cloves garlic, or minced
1/4 cup lemon juice
1/4 cup sherry wine
pinch of sea salt
pinch of dry parsley
1 large bag of frozen shrimp (buy organic if you can)
artichoke hearts (if desired)
1 small on the vine tomato (diced)
Pecorino Romano cheese (as much as desired)

Thaw shrimp as directed on bag.  Cut tails off shrimp and set aside.  Prepare pasta as indicated on box but add 1 TBL butter and a splash of EVOO for taste.  In a skillet on med high, coat with EVOO,  butter, lemon juice, sherry, salt, parsley and artichoke hearts.  Saute for about 4-5 minutes until shrimp is golden brown.  Serve your pasta, pour shrimp on top and sprinkle with tomatoes and cheese.

I promise you will love it!   Each serving yields about 10-15 carbs depending on how ‘big’ your serving spoon is.

The pasta is controlled carb pasta so while it is significantly lower in carbs than traditional pasta you should only eat 1-2 servings because too much will actually convert to sugar in your body thus, being totally counter-productive to a low carb diet.  But, if you don’t eat much that means leftovers! 

So enjoy it for dinner tonight and again for tomorrow’s lunch.  And sorry I didn’t include a picture.  I will take a picture the next time I make it and post it.

Happy Low Carbing Everyone…

For some more recipes visit  https://amothersmemoir.wordpress.com/2009/06/08/another-delicious-low-carb-recipe/.

June 12, 2009 Posted by | Cooking, Diet and Exercise, Eating Low Carb, Family Friendly Restaurants, Nutrition, Organic, The Critic | , , , , , , , , , , , , | 1 Comment

A High Protein Low Carb Casserole?

Well today’s the day!  A low carb recipe that you won’t believe is low carb.

One of my very favorite dinners my Mom used to make when I was growing up was tuna noodle casserole.    I loved it and she would either top the casserole with crumbled potato chips, breadcrumbs or cheddar cheese.  So here’s my low carb version and, might I add, just as delicious.

1 box Dreamfields Penne Rigate
1 large can of your favorite tuna
1 small can cream of chicken soup                                       
1/4 cup heavy cream
2 TBL butter
splash of whole milk (if you have it) – if not, use water
salt to taste
small bag of shredded cheddar cheese

Heat oven to 375.  Prepare pasta as indicated on box.  In a med size pot, combine remaining ingredients and bring to a moderate boil.  Once pasta is done, pour into 13×9 glass baking dish.  Then pour remaining ingredients over pasta.  Bake 13 min.  Sprinkle cheese over casserole and put back in oven til cheese is melted.

It’s that easy.  And I promise you will love it and so will the kids!   Each serving yields about 10-15 carbs depending on how ‘big’ your serving spoon is.

The pasta is controlled carb pasta so while it is significantly lower in carbs than traditional pasta you should only eat 1-2 servings because too much will actually convert to sugar in your body thus, being totally counter-productive to a low carb diet.  But, if you don’t eat much that means leftovers! 

So enjoy it for dinner tonight and again for tomorrow’s lunch.

Happy Low Carbing…

For more of my tricks visit A Secret for Weight Loss that Men Don’t Possess

May 13, 2009 Posted by | Diet and Exercise, Eating Low Carb, Nutrition | , , , , , , , , , , | 2 Comments

   

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