fast and easy

The secret to the best bunless burgers is the seasoning. Make your own juicy steakhouse burgers at home with a few simple ingredients and a burger press..

The Best Bunless Burger Recipe For Low Carb Burgers

beef

Worcestershire sauce

Mc Cormicks Montreal Steak Seasoning ((See note in recipe!))

salt and pepper

bacon

(nutritional

The Best Bunless Burger Recipe for Low Carb Burgers

Prep: Preheat grill and clean the grate.

Method: Break up the ground beef and evenly distribute the Worcestershire sauce and steak seasoning and olive oil if using).

Mix gently with your hands to distribute the seasoning and form into three balls. Gently press/pat into patties or use a burger press like I have pictured. If you make a slight depression in the center of your burger, it will help prevent it from puffing up in the middle.

Cook: Oil the grate. Season the outside of the burger patties with a light sprinkling of salt and pepper (both sides). Grill to your desired level of doneness. I like mine a little pink in the middle. Serve with your favorite extras but don't forget to count the carbs.

Optional: For the caramelized onions... Slice the onions. Heat 1 tablespoon of oil in a pan over medium-low heat. When hot, add the onions and saute until softened. Add 1/2 teaspoon of erythritol and cook until beginning to brown or caramelize. This step can take up to 10 minutes.

NOTE: Some brands of Montreal Seasoning are saltier than others and people's taste buds are different. You may want to start with half of the amount of seasoning to see how you like it.&nbsp;

This easy pan seared lamb chop recipe flavors the lamb chops with a dry marinade of garlic and rosemary then finishes them with a silky, creamy, mustard pan sauce.

Easy Pan Seared Lamb Chops with Mustard Cream Sauce (Ready In 30 Minutes) -

lamb chops, (trimmed of excess fat, 6 chops)

garlic, (minced)

rosemary, (minced)

olive oil

shallot, (minced)

beef broth, unsalted

Brandy (I like V.S.O.P.)

heavy cream

mustard

lemon juice

erythritol

rosemary and sprig of thyme

butter

Lamb Chop Prep: The day before - Place the minced rosemary and garlic in a small bowl with 1 tablespoon of olive oil. Trim off any excess fat (or stray bones) from the lamb chops, leaving a thin layer of fat about 1/8 of an inch.&nbsp;Place the lamb chops in a single layer in a shallow baking dish and season all sides with salt and pepper. Smear the garlic-rosemary-oil on both sides of each lamb chop. Cover with plastic wrap and refrigerate over-night.

Prep: The day of - Bring the lamb to room temperature for 30 minutes. Mince the shallot and juice the lemon. Have the sprigs of rosemary and thyme ready. Put the other ingredients near the stove or have them measured and waiting.

Cooking: Heat a large frying pan (non-stick or stainless) over medium high heat. When hot, add 1 tablespoon of oil, swirling to coat the pan. Add the lamb chops in one layer and turn heat down to medium. Let the lamb chops cook undisturbed for 6-7 minutes. Turn and cook again for another 6-7 minutes depending on how rare you like your lamb chops. Remove the lamb to a plate and cover loosely with foil.

Mustard Cream Pan Sauce: Turn the heat down to medium-low and add the shallots, sauteing until softened. Add the beef broth and brandy and bring the heat back up to medium. Simmer for 1 minute and add the mustard, Worcestershire sauce and erythritol. Stir or whisk to combine.

Whisk in the cream and add the sprig of rosemary and thyme. Let simmer for 7- 8 minutes or until almost your desired consistency - it will thicken as it cools. Add the lemon juice and butter, stir. Simmer until the sauce is glossy and thick. Check the seasoning.&nbsp;

Remove the sprigs of rosemary and thyme before saucing the lamb chops and serving.

Easy caprese chicken mozzarella - Just a few simple wholesome ingredients and a skillet make for a quick low carb and gluten-free entree. No oven, means your house stays cool!

Easy Caprese Chicken Mozzarella (Low Carb Recipe)

chicken breasts ((about 6 oz each))

Garlic Herb Seasoning Blend

salt

commercially prepared marinara sauce (warmed)

mozzarella cheese (sliced)

basil

Heat a skillet over medium high heat.

Rub the olive oil over the chicken breasts and season them with salt. Sprinkle the Garlic Herb Seasoning Blend over each breast, patting it in.

Pour enough oil in the skillet to saute the chicken. Place the chicken in the pan and cook for 5 minutes (8 minutes if they are huge), then flip and cook another 5-8 minutes. NOTE: If the chicken was cold, straight from the fridge, it may take a minute or two longer than the time I have indicated.

Spoon 1/4 cup sauce over each of the pieces of chicken and place 1 ounce of the sliced Fresh Mozzarella cheese on top. Cover the pan with a piece of foil or a lid and cook for 1-2 minutes on low until the cheese melts. Serve, or place under the broiler for a few minutes to brown the cheese.

Garnish and serve.

A low carb spinach manicotti recipe featuring crepes filled with spinach &amp; ricotta cheese, topped with red marinara sauce. A true Italian-American classic.

Low Carb Spinach Manicotti with Ricotta Cheese and Red Sauce

Low Carb No-fail Crepes (use my No-Fail Crepe Recipe

spinach

low fat ricotta cheese

bag 5 cheese

pepper

nutmeg

Rao's Marinara Sauce (282 gram,

water

mozzarella cheese (2 oz/ g)

parsley

Make the crepes. They take about 20 minutes and can be made up to a week in advance.

Prep: Measure the marinara sauce and water into a blender and blend into smooth. Butter a small rectangular or square baking dish (10x7 inch or 8x8 inch). Pour about 1/3 of the sauce into the dish and tip the dish around to distribute the sauce evenly around the bottom.

Stack all of the crepes on top of each other and cut about 1/2-3/4 of an inch off of each opposite side, resulting in two curved sides and two straight sides. See picture.

Mix and Fill: In a large bowl combine all of the ingredients for the manicotti filling. Taste to adjust the seasonings per your liking. Smooth the top, making it flat and even. With a knife, score the top into 8 equal wedges.

Lay a crepe on the work surface in front of you with the straight sides to the right and the left. With a large spoon, spoon out about 1/8th of the spinach ricotta filling and place it towards the front of the crepe. Gently roll the mixture into a log that reaches from straight side to side of the crepe. Roll-up the crepe and place seam-side-down in the baking dish. Repeat the process for all of the crepes and filling. Pour the remaining marinara sauce over the crepes and top with the cheese.

Cook: Cover with plastic wrap and cook in the microwave for 5 minutes (more or less depending on your microwave). Place under the broiler to brown the cheese if you would like. Garnish with chopped parsley or basil.

Note: Can be made the day before and refrigerated until needed. Let it warm up on the counter for 30 minutes before cooking.

Mouthwatering, cheesy portobello mushroom burgers stuffed with ground beef, spinach &amp; cheese require 5 ingredients, are super easy &amp; full of flavor! keto low carb

Cheesy Portobello Mushroom Burgers

portobello mushrooms

cheddar cheese

spinach (finely chopped)

Parmesan Cheese

Prep: Preheat the oven to 375F degrees. Remove the stems from the portobellos, chop finely and add to the ground beef. With a spoon, scrape out the gills on the underside of the mushrooms and discard. Chop the spinach and grate the cheese.

Assembly: Season the mushrooms with a sprinkling of salt and pepper. Mix the cheddar cheese and spinach into the ground beef. (I used my hands. I also added 1/2 teaspoon of salt and 1/2 teaspoon of pepper.) Form two patties and press them onto the portobello mushrooms.

Cook: Place the stuffed mushrooms on a small sheetpan or baking dish and cook for 20 minutes. Add the Parmesan cheese to the top of each and pop back into the oven to melt the cheese or under the broiler to brown it.

Mango Coconut Curry Soup

shallot, finely chopped

garlic clove, finely chopped

ginger, finely chopped

curry powder

turmeric

full fat coconut milk

chicken stock

fish sauce

soy sauce

brown sugar

russet potatoes, cubed

carrots

chicken breast

mangos, cubed

cilantro

onions

serrano peppers

The next time you attend a potluck, consider making this modern spin on a retro favorite: pasta salad. Portable, easy to make in large batches, not terribly

Feed a Crowd With Sun-Dried-Tomato Pasta Salad

sun-dried tomatoes

red wine vinegar

garlic clove,

capers, drained

Kosher salt,

black pepper

orecchiette

cherry tomatoes, halved

mozzarella, medium-diced

black olives,

freshly grated parmesan

basil leaves, julienned

Sun-Dried Tomato Pasta Salad | POPSUGAR Food

Add half the sun-dried tomatoes, all the vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.

Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.

Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.

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Low Carb Spinach Manicotti with Ric...

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Mango Coconut Curry Soup

Feed a Crowd With Sun-Dried-Tomato ...

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