1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (120 page)

2½ tablespoons (17.3 g) paprika

2 tablespoons (36 g) salt

2 tablespoons (16 g) garlic powder

1 tablespoon (6.3 g) black pepper

1 tablespoon (7.2 g) onion powder

1 tablespoon (5.4 g) cayenne pepper

1 tablespoon (3.4 g) dried oregano

1 tablespoon (4.2 g) dried thyme

Combine all the ingredients thoroughly and keep in an air-tight container.

Yield:
Makes
cup (70 g)

In this whole recipe there are 37 grams of carbohydrates and 9 grams of fiber, for a total of 28 grams of usable carbs and no protein. Considering how spicy this is, you’re unlikely to use more than a teaspoon or two at a time. One teaspoon has 1 gram of carbohydrates, a trace of fiber, and no protein.

Sprinkle this over chicken, pork chops, or fish before cooking for an instant hit of hot, sweet, spicy flavor.

1 tablespoon (5 g) onion flakes

2 teaspoons ground thyme

1 teaspoon ground allspice

¼ teaspoon ground cinnamon

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 tablespoon (7.2 g) onion powder

2 teaspoons salt

¼ teaspoon ground nutmeg

2 tablespoons (3 g) Splenda

Combine all the ingredients and store in an air-tight container.

Yield:
Makes about
cup (30 g)

If you use 1 teaspoon, it will have 1 gram of carbohydrates, a trace of fiber, and no protein.

Adobo is a popular seasoning in Latin America and the Caribbean. It’s available at many grocery stores in the spice aisle or the international aisle, but if you can’t find it, it sure is easy to make.

10 teaspoons (28 g) garlic powder

5 teaspoons dried oregano

5 teaspoons pepper

2½ teaspoons paprika

5 teaspoons (30 g) salt

Simply measure everything into a bowl, stir, and store in a lidded shaker jar.

Yield:
A little over ½ cup (70 g), or about 48 servings of ½ teaspoon

Each with trace protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

Creole seasoning is great when you want to add a hit of spicy-hot flavor to pork, chicken, seafood—or just about anything, actually. You can buy it premade, but you know how food manufacturers are—you have to keep an eye out for added sugar. It’s easy to stir some up on your own.

2 tablespoons (35 g) salt

3 teaspoons garlic powder

3 teaspoons onion powder

3 teaspoons paprika

3 teaspoons dried thyme

2 teaspoons cayenne pepper

1½ teaspoons pepper

1½ teaspoons dried oregano

2 bay leaves

½ teaspoon chili powder

Put everything in a food processor or blender, crumbling the bay leaf as you put it in. Run until the bay leaf is pulverized and everything is evenly mixed. Pour into a lidded shaker jar for storage.

Yield:
½ cup (70 g) or 48 servings of ½ teaspoon

Trace protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

This adds real zing to a steak without covering up the flavor. Make this up, keep it in a shaker, and you’ll be ready to cook a really special steak at a moment’s notice.

1 tablespoon (9 g) onion powder

3 tablespoons (27 g) garlic powder

3 tablespoons (21 g) paprika

1 tablespoon (3 g) oregano

1½ tablespoons (9 g) pepper

2 teaspoons lemon pepper

1 teaspoon cayenne—or more if you like it really hot!

Simply combine everything well and put it in a shaker. Sprinkle liberally over both sides of a steak before broiling or grilling.

Yield:
This is enough to season 12 to 15 steaks

Assuming 15 steaks, each will have 3 grams of carbohydrates and 1 gram of fiber, or for a total of 2 grams of carbs to a whole steak—and that steak is likely to be 2 or more servings, so figure 1 gram per serving—and no fiber or protein.

This is hot and spicy New Orleans seasoning! It’s good on chicken, steak, pork, seafood—heck, anything but ice cream.

2½ tablespoons (15.8 g) paprika

1 tablespoon (18 g) salt

2 tablespoons (16.8 g) garlic powder

1 tablespoon (6.3 g) pepper

1 tablespoon (7.2 g) onion powder

1 tablespoon (5.4 g) cayenne

1 tablespoon (5.4 g) dried oregano

1 tablespoon (4.2 g) dried thyme

1½ teaspoons dried basil

1½ teaspoons celery seed

Combine the ingredients in a food processor with the S-blade attachment and run for thirty seconds.

Yield:
54 servings of 1 teaspoon

Each with trace protein; 1g carbohydrate; trace dietary fiber; 1 g usable carb.

Use this the way you would packaged Italian seasoned crumbs—to “fill” meatballs or “bread” chicken or chops. To get pork rind crumbs, just run a bag of pork rinds through your food processor.

1 cup (80 g) pork rind crumbs

½ teaspoon dried parsley

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon Splenda

Yield:
Makes 1 cup (85 g), or 8 servings of 2 tablespoons (10 g)

Each with 7 g protein; trace carbohydrate; trace dietary fiber; so call it 0 usable carb.

As the name suggests, this is the rub that cries “classic barbecue!” It makes a great combo with the Kansas City Barbecue Sauce (page 467), but use it with any sauce—and on any meat!

¼ cup (6 g) Splenda

1 tablespoon (12 g) seasoned salt

1 tablespoon (8.4 g) garlic powder

1 tablespoon (12 g) celery salt

1 tablespoon (7.2 g) onion powder

2 tablespoons (12.6 g) paprika

1 tablespoon (7.8 g) chili powder

2 teaspoons pepper

1 teaspoon (2 g) lemon pepper

1 teaspoon sage

1 teaspoon mustard

½ teaspoon dried thyme

½ teaspoon cayenne

Combine everything, stir well, and store in a shaker. Sprinkle heavily over just about anything, but especially over pork ribs and chicken.

Yield:
Makes just over
cup (100 g), or roughly 12 tablespoons

3 g carbohydrate, with 1 g fiber, for a usable carb count of 2 g; 1 g protein.

This rub has the herbs we traditionally associate with poultry—sage, thyme, and the like. Consider seasoning a chicken with this rub and the matching mop and then using one of the fruity barbecue sauces—the Cranberry Barbecue Sauce (page 468) or the Apricot White Wine Sauce (page 476), perhaps.

1½ teaspoons poultry seasoning

1½ teaspoons garlic salt

1 teaspoon dry mustard

1 teaspoon ground ginger

1 teaspoon Splenda

Just measure everything into a small dish and stir it together.

Yield:
Enough rub for 1 good-sized chicken

The whole batch has just 1 gram of carbohydrate, with a trace of fiber.

This mop is for use with the Herb Chicken Rub, of course!

1 teaspoon Herb Chicken Rub (page 486)

¼ cup (60 ml) olive oil

¼ cup (60 ml) chicken broth

Just combine everything and use to baste chicken during indirect cooking.

Yield:
Makes about ½ cup (120 ml)

The whole batch has only a trace of carbohydrate, and you won’t use it all up mopping your chicken. Call this one free.

3 tablespoons (18 g) paprika