During the Christmas holiday, statistic has it that a lot of people eat unconscious of the fact of the health side effect of what the take it. The joy and merriment of the season are mixed with uncalled for attitude of eating anything at anytime of the day. This is common mostly to the young growing chaps.
However, as a parent, you must make sure your kids do not eat just anything the like and especially if they need to take Low Carb Diets. They may be tempted to go over your rules. But you must be there for them to guide them aright.
Another suggestion is to make Low Carb Meals or Snacks for them and when they feel hungry or just want to get something into that mouth, they can go get it from where you put them.
Therefore, today, I will be sharing with you my Top Christmas Low Carb Recipes and I am definitely sure you will like them. IF you are ready, let’s get to work.
Bacon Cheeseburger Salad
CarbsPerServing: 7g total
- 3 ounces lean ground beef crumbled cooked and drained.
- 4 slices bacon – cooked crisp, drained and crumbled
- 1 cup chopped lettuce
- 1/8 cup chopped onion
- 1/2 medium tomato – chopped
- 1 tablespoon mayonnaise
- ¼ cup cheddar cheese – (or 1 once)
How to Prepare:
Stir mayo into lettuce, onion and tomato until evenly coated. Toss in beef, bacon and cheese.
Black & Blue Salad
CarbsPerServing:20 Prep Time:15
- 2 heads of butterhead lettuce
- 6 oz. Of cold leftover steak, thinly sliced
- 8 cherry tomatoes, sliced in half
- 6 oz. Bleu cheese
- 10 tbs heavy cream
- 2 tbs mayonnaise
- 1 tbs vinegar (optional)
How to Prepare:
Beat the heavy cream and mayonnaise together in a small mixing bowl.
Crumble half the bleu cheese into the mixture (reserving the other half for a garnish) and stir a few times. Add a drizzle of the vinegar if it is too thick. Chill for at least two hours. (The longer it chills, the more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you prefer) and place on four salad plates. Pour the bleu cheese dressing over the lettuce. Arrange strips of the cold steak (cold filet is outrageously good in this dish!) and four cherry tomato halves over the lettuce. Sprinkle the reserved bleu cheese on top.
Give each plate a grind of fresh pepper and serve immediately.