5 low carb Menus

This is a sample of the menus:

5 Low-Carb Dinner Menus
Content provided by Better Homes and Gardens (under Healthy Living, no less!)

Menu 1
Filet Mignon with Portobello Sauce
Just a splash of Madeira or port wine makes this buttery, meltingly tender steak-and-mushroom dish simply marvelous.

Directions
1. Trim fat from steaks. Rub both sides of steaks with oil and pepper. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rare (145 degree F) and 12 to 15 minutes for medium (160 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.)
2. Meanwhile, for sauce, in a large skillet cook and stir mushrooms and onions in hot butter over medium heat about 5 minutes or until vegetables are tender. Stir in broth and Madeira. Bring to boiling. Remove from heat. Thinly slice steaks diagonally and serve with sauce. Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 260, total fat: 13g, saturated fat: 5g, cholesterol: 88mg, sodium: 128mg, carbohydrate: 4g, fiber: 1g, protein: 29g, vitamin A: 8%, vitamin C: 11%, calcium: 1%, iron: 31%

Serve with:
3/4 cup steamed green beans
1/3 cup blueberries
Sparkling water

Ahhh... But look at what the second one starts with:

They don't quite get it yet. But if you use the butter instead of the margarine, it's OK and I think I'll try it -- I love halibut.

Ingredients
• 4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick
• 2 tablespoons margarine or butter
• 2 tablespoons lemon juice
• 1 tablespoon Dijon-style mustard
• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

Directions
1. Thaw fish, if frozen.

2. In small saucepan heat margarine or butter, lemon juice, mustard, and basil over low heat until melted. Brush both sides of steaks with mustard mixture.

3. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture. Makes 4 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture.

Nutritional Information
Nutritional facts per serving
calories: 243, total fat: 10g, saturated fat: 2g, cholesterol: 55mg, sodium: 254mg, carbohydrate: 1g, fiber: 0g, protein: 36g, vitamin A: 14%, vitamin C: 5%, calcium: 6%, iron: 9%

BTW: Here're the ingredients for the fillet mignon:

• 4 beef tenderloin steaks, cut 1 inch thick (about 1-1/4 pounds total)
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 2 large portobello mushrooms, halved and sliced
• 8 green onions, cut into 1-inch pieces
• 1 tablespoon butter or margarine
• 1/3 cup reduced-sodium beef broth
• 2 tablespoons Madeira or port wine

Many food makers don't even get it. I've seen 2 TV Dinner makers advertise their foods as low in carbs. I've checked both out [read the label] and found both were udder frauds. The first had a significant amount of carbs, but the amount was semi-reasonable if you could consider one TV Dinner a whole meal [and you aren't in induction.] But, a simple review of the ingredients yielded a half dozen refined sugars, a handfull of trans-fats, and a shitload of artificial chemicals. In fact, most of the Carbs were from these refined sugars.

The second one doesn't even require a review of the ingredients, but I did a cursory scan anyways. It advertises as LC, but the label reveals the true Carb counts run from 21 to 23g Net with very little Fiber. This suprised me since both this one [and the previous one I mentioned] were Chicken & Broccoli. So, I flipped it over and guess what ? Again, loads of sugar. If they'd omitted the sugar [and trans-fats and preferably the artificial chemicals also,] they would've had a truly LC TV Dinner. But, alas they still weren't able to grasp that simple concept.

On this line of thought, I notice at Hannaford that low carb to them means anything with 10g of carbs or less... like corn for example....

I remember when things were listed "85% fat free" which meant that it had 15% fat.

Calling anything low carb will sell it. Then the public will fail on "low carb" and we can go back to low calorie/fat.
danny

Any of ya'll ever go to Golden Corral ??? They now have Pamphlets out that detail which foods are Diet Friendly. Here's a few of their definitions:

Limited Sodium: <500mg per serving. That pretty much includes everything except pure Salt.
Low-Carb: <5g CHO and >10g Protein per serving of Meat and <10g CHO per serving of Veggies. This includes pretty much all their meats [other than Fried] and Vegetables [other than Potatoes.]
Weight Watchers: They Give the Points, so there's no real definition.
Diabetic (Low Sugar): No Sugar Added. But, frequently includes foods high in natural sugars and starches such as Fruits and Cakes.

Low-Fat:

Single Item -- <30% Fat; <1000mg Sodium; Fruit and Grain [or Calcium Rich Food]
Meal -- <30% Fat; <1500mg Sodium; 2 servings of Fruit or Veggies; 1 serving of Grain or Calcium Rich Food.

Here's the kicker, their suggestion for a Low-Fat Meal -- 3 oz. Steak [or Roast Beef,] 1 cup Buttered Noodles, and 1 cup Veggie Trio [or Broccoli,] and a Corn Muffin. I'm sure that would fill you up...HEAVY SARCASM intended. After a meal that small, I'd be horribly hungry. Well, at least they're suggesting Green Veggies over Potatoes. BTW, I wondered why they said Grain or Calcium Rich Food, considering Grains are very low in Calcium.

I like to go there because they have the Buffet to Go for $3.39/lb. Of course, they're probably expecting you to put cheap stuff like Bread and Potatoes in there, so that they make a tidy profit. Instead, I chose Steak and Salmon with Spinach.