Several Recipes in One Post – All Low Carb

Round Steak

– 0 carbs

Round steak


1 Egg

Dredge steak in egg and then place in greased dish.  Season both sides.  Cover and bake at 350 for 30 minutes. (Trim fat first)

Mushroom Sauce

– 2 carbs per serving

1/2 pound fresh mushrooms (can use canned)

1/4 c. butter (always real butter)

3/4 c. heavy cream

1 tsp. soy

1 T. dijon


Parsley (makes it pretty)

Place all in a saucepan and stir.  I bring it to a good boil and then I turn it down until the steaks are done.  Once the steaks are done, I pull them out, place the mushroom sauce on top and then return to a warm oven.


Sauteed Collard Greens

– 2 carbs per serving

16 oz. collard greens (I take the stems out if they are too big), chopped

2 T. oil (coconut or olive oil is best)

2 cloves garlic

1 small onion, chopped

4 c. water

4 beef bouillon cubes



Saute onions and garlic in pan.  Add collard greens and twirl around.  Let mellow for about 10 minutes.  In a saucepan, boil water to dissolve cubes.  Add to pan and season, according to taste.

Serve with Parmesan


Loaded Baked Cauliflower

– 2 Carbs per serving

12 oz. cauliflower (fresh or frozen), zapped in the microwave for about 10 minutes

4 oz. cream cheese

Bacon bits (I used a half a bag)

1 c. sour cream

2 c. cheddar

3 T. butter


All of this went into my food processor.  I did this because last time, I tried to make mashed cauliflower and it sucked.

It S.U.C.K.E.D.

I blended the Sam Hill out of this.  Once combined, I placed it in an 11×9 greased dish.  I sprinkled more cheddar on top.

Bake for 30 minutes at 350.

Holy Moly it was good.  It has the consistency of grits.


Parmesan Crusted Eggplant

– 5 Carbs per serving…which is 2 disks

2 eggplants, peeled and cut in 1/3 inch chunks

1 egg (with a splash of water)

1 c. almond flour (I took raw unsalted almonds and blended them into a flour consistency)

1 c. parmesan



In one dish, have your egg wash.  In the second dish, place your almond flour, parmesan, and seasoning.

I cut my peeled eggplant and I laid it out on cookie sheets.  I sprinkled a bit of salt and let it sit for 30 minutes.  Go back and dab up the moisture (cause the salt brings out the water in it).

Get pan hot with oil.

Once dried, dredge in egg and then in the almond/parm mixture.


Be prepared for your spouse to kiss you and want it all.

Self-control, people.  Self.  Control.

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