Buttered Roasted Almonds 4g Net Carbs Recipes

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BUTTER ROASTED ALMONDS



butter roasted almonds image

these nuts are a delicious simple snack, , appetizer or salad addition.Source: Unknown

Provided by Lynnda Cloutier

Categories     Other Appetizers

Number Of Ingredients 5

2 tablespoons unsalted butter
2 teaspoons sugar
kosher salt
12 ounces whole raw skin on almonds, about 2 1/4 cup
1 to 2 tablespoons extra virgin olive oil

Steps:

  • 1. position a rack in the center of the oven and heat the oven to 400°. In a small pan over low heat, melt the butter with the sugar and 1 teaspoon salt, stirring. Put the almonds in mixing bowl, scrape the butter mixture into the bowl and toss thoroughly to coat.
  • 2. Scrape the almonds and anything remaining in the bowl onto a large rimmed baking sheet. Spread evenly. Roast until fragrant and darkened to a Rich Brown, 11 to 13 minutes. Any exposed almond meat should be a deep golden color. Be sure not to under cook. Remove from the oven and drizzle with a little of the olive oil and toss with 1 teaspoon salt. Let cool completely. They will get crunchier as they cool. Scrape the almonds and all the contents of the pan, there will be some yummy brown stuff, into an airtight container and store in refrigerator for a week to 10 days. Makes about 2 1/4 cups

HERBED TOP ROUND ROAST - 3 NET CARBS



Herbed Top Round Roast - 3 Net Carbs image

From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 485 calories, 44g protein, 3 net carbs, 30g fat, 145mg cholesterol, 158mg sodium

Provided by mariposa13

Categories     Roast Beef

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup red wine
1/2 cup water
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon black pepper
1 teaspoon kosher salt
2 tablespoons olive oil
3 lbs top round roast
5 garlic cloves, halved
1/2 medium onion, thinly sliced
2 pieces cooked bacon, not crispy

Steps:

  • Pour red wine and water into crockpot; set aside.
  • In small bowl, combine herbs, pepper, salt, and olive oil, stir to combine.
  • Using clean hands, rub the oil and herb mixture all over the meat.
  • Place the roast into the crockpot and sprinkle the garlic and onions around the roast. Lay bacon strips over the roast.
  • Cover and cook on low for 10 hours.
  • Before serving, flip the roast over in the crockpot, then turn the crockpot off for about 15 minutes. Remove roast to a platter and let it drain for a few minute.
  • To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast in the cooking juices before serving or serve with a small cup of the juice on the side.

Nutrition Facts : Calories 458.2, Fat 23.7, SaturatedFat 8.1, Cholesterol 159.4, Sodium 490.9, Carbohydrate 3.1, Fiber 0.6, Sugar 0.5, Protein 51.4

ALMONDS DIABLO - 4G NET CARBS



Almonds Diablo - 4g Net Carbs image

From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 235 calories, 7g protein, 4g net carbs, 21g fat, 8mg cholesterol, 39mg sodium

Provided by mariposa13

Categories     Nuts

Time 2h5m

Yield 16 serving(s)

Number Of Ingredients 4

20 ounces whole raw almonds (about 4 cups)
1/2 cup butter, melted
1 1/2 teaspoons cayenne pepper
1 tablespoon Tabasco sauce

Steps:

  • Add nuts to crockpot.
  • In small bowl, combine remaining ingredients and mix well.
  • Pour the mixture over the almonds and stir to coat.
  • Cover and cook on low for 2 hours.
  • Stir several times during cooking.

Nutrition Facts : Calories 275.4, Fat 25.4, SaturatedFat 5.2, Cholesterol 15.2, Sodium 183.8, Carbohydrate 8.1, Fiber 4.2, Sugar 1.9, Protein 8

ROASTED ALMONDS IN SKINS



Roasted Almonds in Skins image

Almonds are brined without removing the skin, dried in a towel, lightly oiled, slow-roasted and finally fast-roasted to a delicious finish. The compliments that are heard from your guests will be only raves. Make at least six pounds (3 batches) when you decide to try them. This recipe developed over the years in our family. All the kids ask for almonds in packages that are mailed to them. They keep coming back for more,

Provided by Doctor Al

Categories     Fruit

Time 2h

Yield 2 pounds, 25 serving(s)

Number Of Ingredients 4

3 cups salt
6 cups water
2 lbs almonds
1 tablespoon canola oil

Steps:

  • Place salt in a large bowl that will hold 8 cups.
  • Add boiling water to the bowl and stir well.
  • Add almonds to the brine.
  • Let steep for 1/2 hour.
  • Drain the nuts with a colander.
  • Pour nuts onto a large towel and dry with a second towel patting them thoroughly dry.
  • Transfer nuts to a large bowl.
  • Drizzle with canola oil and stir to make all nuts have a shine but not too much oil on any one.
  • Distribute the nuts on 2 large baking pans.
  • Slow roast for ½ hour at 200 degrees F then stir.
  • Slow roast for ½ hour at 200 degrees F then stir.
  • Raise temperature in the oven to 300 degrees F.
  • Roast for 15 minutes and let cool to room temperature.

Nutrition Facts : Calories 222.3, Fat 19.8, SaturatedFat 1.5, Sodium 13705.3, Carbohydrate 7, Fiber 4.3, Sugar 1.8, Protein 8

SUMMER SQUASH SAUTE - 5G NET CARBS



Summer Squash Saute - 5g Net Carbs image

From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 108 calories, 4g protein, 5g net carbs, 7g fat, 10mg cholesterol, 170mg sodium

Provided by mariposa13

Categories     Vegetable

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

2 lbs summer squash (about 4 small) or 2 lbs zucchini (about 4 small)
2 tablespoons olive oil
1 tablespoon butter
1/2 medium onion, thinly sliced
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce
1/4 cup grated parmesan cheese

Steps:

  • Wash and cut squahs into half-moon slices, about 1/4-inch thick; set aside.
  • In large skillet, warm olive oil; add butter and stir to melt.
  • Add onions, garlic, salt, and pepper to the skillet and cook for 3-4 min, or until softened and fragrant.
  • Add squash and tabasco to the skillet and cook, stirring, about 8-10 min, or until squash is softened.
  • Stir in parmesan cheese and serve hot.

Nutrition Facts : Calories 125.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 10.5, Sodium 277, Carbohydrate 7.8, Fiber 2.3, Sugar 4.5, Protein 4.4

BEEF BOURGUIGNON - 9 NET CARBS



Beef Bourguignon - 9 Net Carbs image

From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 585 calories, 43g protein, 9 net carbs, 37g fat, 140mg cholesterol, 1431mg sodium

Provided by mariposa13

Categories     Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 15

8 pieces cooked bacon, chopped
1 1/2 cups red wine
1 1/2 cups beef broth
1 bay leaf
1 1/2 teaspoons thyme
1/4 cup tomato paste
1 teaspoon Dijon mustard
2 tablespoons minced garlic
1 teaspoon black pepper
1 tablespoon quick-cooking tapioca
2 tablespoons olive oil, divided
2 (10 ounce) packages mushrooms, quartered
1 1/2 teaspoons celery salt
2 lbs beef stew meat, fat trimmed
1 (1 lb) bag frozen pearl onions, thawed

Steps:

  • Add first 10 ingredients (bacon through tapioca) to crockpot; stir well to combine.
  • In medium skillet, over med heat, warm 1 tbsp oil; add mushrooms and celery salt to the pan.
  • Increase heat to med-high and cook mushrooms until they are browned and have given off their liquid (about 5 min).
  • Drain mushrooms and add them to the crockpot.
  • Return skillet to heat, add remaining olive oil and brown the beef in the oil.
  • Add the beef and onions to the crockpot, then stir all ingredients well.
  • Cover and cook on low for 7 hours.
  • Stir stew well and cook 1 hr more. Remove bay leaf before serving.

Nutrition Facts : Calories 418.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 108.5, Sodium 715.9, Carbohydrate 17.6, Fiber 2.9, Sugar 8.4, Protein 41.9

BUTTERED ROASTED ALMONDS - 4G NET CARBS



Buttered Roasted Almonds - 4g Net Carbs image

From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 248 calories, 8g protein, 4g net carbs, 23g fat, 8mg cholesterol, 213mg sodim

Provided by mariposa13

Categories     Nuts

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 3

3 tablespoons butter
1 lb whole raw almonds (or pecans)
1 1/2 tablespoons kosher salt

Steps:

  • Turn slow cooker to high and place butter in crock; allow butter to melt.
  • Once melted, turn slow cooker to low.
  • Add the nuts and stir to coat with the butter.
  • Cover and cook on low for 2 hrs, stirring several times while cooking.
  • When done cooking, add the salt and toss to coat.
  • Let nuts cool, uncovered, then store in tightly sealed container.

Nutrition Facts : Calories 251.5, Fat 22.6, SaturatedFat 3.4, Cholesterol 7.6, Sodium 1026.2, Carbohydrate 8.1, Fiber 4.1, Sugar 1.9, Protein 8

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