Scottsdale, AZ (PRWEB) January 10, 2006
For people living a low-carb lifestyle, it’s a good bet they experienced carb creep over the holidays. With the vast array of holiday treats available, it is almost impossible to stay away from high carbohydrate foods when celebrating with friends and family. The Spring 2006 issue of SheKnows LowCarb (formerly known as LowCarb Energy) magazine may helpt low-carbers get back on the diet track after the holidays! The Spring 2006 issue is available January 10.
LowCarb Energy magazine is the only print publication serving those who control carb intake as a way to improve and maintain health and ideal body weight, The Spring issue offers a secret to faster weight loss and over 40 mouth-watering recipes for people following a low-carb lifestyle. Some of the mouth-watering temptations include a Chanterelle Frittata, Mushroom Stuffed Pork Chops, Chinese Cabbage and Daikon Soup with Pork Meatballs, and the Truly Low Carb Three-Cheese Personal Pizza.
This recipe, which appears in the Marvelous Mushrooms article in the Spring 2006 issue, is courtesy of Michelle Thompson, author of The Fitness Kitchen (Taylor, 2004; ISBN 1589791436). A freelance writer and personal chef in Bozeman, Montana, Michelle created the recipe especially for SheKnows LowCarb.
Mushroom Stuffed Pork Chops (Less than 20 grams of carbs)
2 teaspoons butter
4 slices low carb day-old wheat or multigrain bread, torn into tiny pieces
2 tablespoons olive oil, divided
1/4 cup finely chopped celery
1/4 cup finely chopped shallots
1/4 cup finely chopped green apple
2 cups finely chopped cremini mushrooms
1/4 cup beef broth
1 tablespoon apple cider vinegar
1 tablespoon fresh thyme leaves
4 (5-ounce each) thick boneless, center-cut pork chops
Salt to taste
Black pepper to taste
1/2 cup Walden Farms No Carbs apricot spread
Juice of lime (about 1 1/2 tablespoons)
1. Preheat oven to 400 degrees F. In large oven-proof skillet, melt butter over medium-high heat. Add bread and cook, stirring often, until crisp and fragrant. Transfer to large bowl and set aside. In same skillet, heat 1 tablespoon olive oil over medium-high heat and add celery, shallots and green apple. Cook, stirring often, until soft, about four minutes. Add mushrooms and cook, stirring often, until tender, about three minutes. Stir in beef broth, apple cider vinegar, and thyme. Cook, stirring, for two minutes to slightly reduce liquid. Transfer mushroom mixture to bowl with bread crumbs and toss ingredients until liquid is absorbed. Set aside.
2. To make pocket in pork chops, place chops on cutting board. Insert blade of sharp knife into side of each chop and slide knife parallel to cutting board to make an opening, do not cut all way through chop. Season inside and outside of each chop with salt and pepper. Generously stuff each chop with mushroom mixture – reserve leftover mushroom mixture. In large oven-proof skillet, heat 1 tablespoon olive oil over medium-high heat. Add chops and cook for three minutes each side to brown. Add any leftover mushroom mixture and place skillet in oven on middle rack. Roast for seven to eight minutes or until pork is just cooked through. Remove from oven and tent with foil for five minutes.
3. In small microwave-safe bowl stir apricot preserves or orange marmalade with lime juice. Microwave on high for 20 seconds or until warm enough to pour. To serve, transfer chops and any stuffing in skillet to serving platter or individual dinner plates and drizzle with warm fruit sauce.
Serves 4. Per serving: 18.8g carbs, 4.1g fiber, 30g protein, 23g fat, 80mg cholesterol, 431mg sodium, 389 calories
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Our network also extends to three colorful and dynamic magazines — SheKnows Cooking Smart, SheKnows LowCarb Energy and SheKnows Diet & Fitness. These are available in bookstores, newsstands, grocers and drugstores across America. Our magazines provide healthy recipes, information on food trends, fitness and beauty — much of what women need to eat smart and stay healthy!
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