LOW CARB PORK 'ENCHILADAS' GOULASH
Ok, so it's not exactly enchiladas, and not really goulash. It's just a great lunch recipe for those on Atkin's or another low carb diet. Would go well with some green salsa! One could also substitute chicken for the pork.
Provided by ChipotleChick
Categories Lunch/Snacks
Time 12m
Yield 2 enchiladas, 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler on high.
- Mix pork, parmesan, sour cream, and taco seasoning in a small bowl.
- Spoon half the mixture down the middle of one of the slices of cheese.
- Roll up and place, seam down on a nonstick cookie sheet.
- Repeat with other slice of cheese and remaining pork mixture.
- Place on top rack in oven and cook about 4 minutes.
- Stir, and keep in a pile in the middle of the cookie sheet, and bake another 3-5 minutes, until the cheese is bubbly and browning around the edges.
- Spoon onto a plate and serve immediately!
Nutrition Facts : Calories 467.8, Fat 33.1, SaturatedFat 16.9, Cholesterol 123.4, Sodium 640.6, Carbohydrate 1.9, Sugar 0.4, Protein 39.2
PORK GOULASH (SLOW COOKER)
The original of this recipe (which I've tweaked a bit!) was found in the February 2004 issue of Woman's Day. Not quite like my Mom used to make (served with macaroni) when I was a kid, but definitely in the running! Cooking time is for the lowest number of hours.
Provided by Sydney Mike
Categories Pork
Time 7h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a slow cooker (crock pot) mix pork, tomatoes, onion soup mix, paprika, garlic, and caraway seeds.
- Cover and cook on LOW for 7 to 9 hours or until pork is tender.
- When ready to serve, stir in sour cream (if using) and dill.
Nutrition Facts : Calories 246.9, Fat 15.3, SaturatedFat 5.2, Cholesterol 62.4, Sodium 489.8, Carbohydrate 7.9, Fiber 2.1, Sugar 2.3, Protein 19.2
PORK GOULASH
This is amazing...very addicting and great flavor. You can't beat this for an easy meal anytime. The meat just melts in your mouth. This was in this month's Womans Day. You will not be disappointed with this unique blend of seasonings.
Provided by Cyrene
Categories Pork
Time 7h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the first 6 ingredients in a slow cooker.
- Cover and cook on LOW 7-9 hours until pork is tender.
- Stir in sour cream and dill.
- Serve over egg noodles.
Nutrition Facts : Calories 281.1, Fat 19, SaturatedFat 7.5, Cholesterol 74.2, Sodium 158.5, Carbohydrate 7.9, Fiber 2.3, Sugar 0.3, Protein 20.2
LOW CARB HUNGARIAN GOULASH
This is a great goulash that is free of sugar. We usually serve this over spaghetti squash but have also served over mock rice cauliflower. I make it in the crock pot and will add whatever vegetables I have on hand like mushrooms, string beans, etc
Provided by Chef rmshill
Categories Meat
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Cook onions and garlic in oil until soft, stirring frequently. Remove and set aside. Brown meat.
- In a crock pot, combine the rest of the ingredients and cook on low for 8 hours or high for 4.
LOW CARB CHEESY PORK ENCHILADAS RECIPE - (4.5/5)
Provided by aerin8
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350° F. Spread 1/3rd of the salsa evenly on the bottom of a 13X9 baking pan. On a plate, spread another 1/3rd of the salsa. Carefully dip a crepe into the salsa. This will coat one side of the crepe with salsa. Place a small amount of pork and some of the reserved cheese into the crepe. Roll it tightly. Repeat this process, placing each rolled crepe against one side of the baking pan, above the salsa. Then, place the next crepe alongside the previous crepe, until the pan is full or you've run out of ingredients. When the rolling process is completed, take the remaining salsa and spread it evenly on the top of the enchiladas. Top the enchiladas with the remaining ½ of the grated cheese. Bake until lightly brown and bubbly, roughly 45 minutes. Garnish with sour cream and cilantro leaves. Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 659.13 37.95g 60.45g 13.42g 2.6g 0.25g 10.57g Basic All-Purpose Ricotta Crepes: Ingredients 1/2 cup (124g) ricotta cheese, whole milk 4 large (200g) whole eggs, beaten 2 tbsp (24g) 'Swerve' or other sugar equivalent (optional) pinch of salt 2 tbsp (28g) unsalted butter Totals (of 7 Servings) Method: Add the ricotta, eggs, sugar equivalent and salt into a blender. Blend, until combined and smooth. Set aside. Heat a lightly buttered crepe or Teflon pan over medium-low heat. Depending on the size of the pan, add just short of ¼ cup of batter to the pan, and spread it evenly. If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side. Repeat this processes, placing each completed crepe on a paper towel. Serve hot, or layer between paper towels and refrigerate or freeze for later use. Mexican-ish Shredded Pork: Ingredients 2 tbsp (27g) light olive oil 1 medium (110g) onion, thinly sliced 4 each (12g) garlic cloves, minced 2 each (1135g) pork tenderloins, cut into halves and cleaned (or equivalent pork shoulder, cut into 4 large chunks) 2 tbsp (12g) ancho pepper, powdered 2 tbsp (12g) cumin seed, ground 1 tbsp (6g) coriander seed, ground 2 each (13.33g) fresno chillies (like a red jalapeño), seeds removed and very thinly sliced 1/4 cup (61g) lime juice, freshly squeezed salt and fresh cracked pepper, to taste Totals (of 8 Servings) Method: Place a medium-large soup pot on the stove, over medium heat. Make sure you have a lid. Add 1 tbsp of the olive oil to the pot, then sweat your onions and garlic, until translucent. Adding a little salt and pepper will help this process and give better flavor. Pre-heat a large sauté pan, on the stove. Season the pork with a mixture of ancho powder, cumin, coriander, salt and pepper. In a large sauté pan, add your remaining olive oil and quickly spread it around the bottom of the pan. Add the pork to the sauté pan and sear the outside of the pork. When one side is nice and browned, turn it 90 degrees and sear a new side. When the pork has been nicely browned on all sides, add all the pork to the onions and garlic. Add your fresno peppers and lime juice to the pork, onions and garlic. Stir. Watch the pot. When it begins to simmer, turn the heat down to a low simmer. Allow to simmer for roughly 2 hours, stirring and turning the pork, occasionally. When the pork is soft and tears easily with a fork remove the pork and cut into large bite sized chunks. Season the pork, to taste. Add a little more salt and perhaps a touch more lime juice (I tend to like a lot in mine).
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