chicken meatballs

These chicken meatballs are delicious all by themselves, but the sweet-spicy glaze enhances them even more. Serve them over brown rice, cauliflower rice or mashed cauliflower.
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scalloped potatoes

These delicious baked potato slices are browned and crispy on the outside and tender on the inside. It’s my version of scalloped potatoes – and since I bake the potato slices in a single layer and use just a little cream, they become crispy all over, not just on the top.
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lamb shanks

These flavorful, tender, fall-off-the-bone lamb shanks are browned in olive oil, then slowly cooked in a slow cooker with broth and aromatics until very tender. To quickly thicken the sauce, allow it to boil and then sprinkle a tablespoon of flour and keep whisking until it thickens. If you prefer to avoid flour, keep the cooked lamb shanks warm and reduce the sauce by boiling, as outlined below.

These lamb shanks are wonderful over mashed cauliflower.
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low carb microwave bread

Just so we’re clear, this low-carb microwave bread is a compromise. It’s not true bread, of course – it’s soft and a little eggy. But if you’re trying to control your carbs, or need to avoid gluten, this microwave bread adds a nice variety to breakfast and lunch. It’s ready in less than five minutes, and has a spongy texture that readily soaks up butter, honey or jam. It’s also good topped with cream cheese and smoked salmon, or with mustard and ham.
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Stuffed Poblano Peppers

A fiesta of flavors and colors, these stuffed poblano peppers are incredibly flavorful. They are pretty too: serve them as an appetizer, or as I did tonight, two per person as the main course with a side of a simple tossed salad.
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Zucchini Lasagna

Zucchini slices replace the noodles in this low-carb, gluten-free zucchini lasagna. Of course, zucchini slices don’t work as well as noodles in terms of keeping the lasagna’s shape, so this zucchini lasagna is flimsier than traditional lasagna, but in terms of flavor, it’s another victory to low carb and another proof that the starches in many recipes merely absorb other flavors. This lasagna tastes amazing, so good in fact that I don’t plan on making it too often, since I found myself having THREE, yes three slices instead of the one I was planning to have – yes, it is that good.

Zucchini is very watery, so do go through the (admittedly annoying) extra step of grilling the zucchini slices before assembling the lasagna. Grilling will help dry them off and remove some of the water. Otherwise, they will release their water into the lasagna as it bakes – not good.

Needless to say, the flavor of your lasagna will greatly depend on the marinara sauce you use. I always use sugar-free spaghetti sauce, and my favorite is Rao’s – it has a clean list of ingredients and the spicy Arrabbiata sauce is especially amazing – this is the one I used in this recipe. Rao’s used to only be available at Whole Foods, but lately I’ve been seeing it in my supermarket too. Of course, just like everything else on earth, it’s also available on Amazon.
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roasted artichoke

I love food that must be eaten slowly, deliberately. I love lobsters, whole fish, and artichokes. I dislike food that you tend to gobble up fast, like fast-food burgers and most sandwiches. But I like artichokes not just because it takes 20 minutes or so to eat one – I also love their intense, unique flavor and the way you slowly build your way from the outer, tougher leaves, through the inner, delicate, tasty leaves, all the way to the yummy heart. Plus, artichokes are good for you – they’re high in fiber, potassium, vitamin C and magnesium.

This simple recipe for roasted artichokes takes some time, but in every other respect, it’s very easy. And the result is a tender, tasty artichoke, flavored with olive oil, lemon and garlic – a true delicacy.
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