Low Carb Cooking 101: Lesson #60: Low Carb Easter Dinner Recipes

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Low Carb Cooking 101

I have promised myself that this Easter I am not going to go overboard. I am going to have a special meal, but a simple one. And I’ve decided this year to feature ‘spring’ foods in our Easter dinner to celebrate not just the holiday but the season: lamb, asparagus, fresh spinach, strawberries.

Here’s this Easter’s menu:

  • Apple-Herbed Leg of Lamb
  • Mandarin Spinach Salad
  • Asparagus in Lemon Butter
  • Vanilla Ice Cream with Simply Strawberry Sauce

Here’s the shopping list for the meal. You may very well already have some of these things on hand:

Here’s the game plan:

The night before you plan to serve the meal, prepare the lamb and marinade according to the recipe instructions below. Put the lamb in the refrigerator until it’s time to begin cooking it.

Prepare the Simply Strawberries according to the recipe directions. Place them in a covered dish or in a Zip Lock bag in the refrigerator until the next morning.

In the morning, thicken the syrup from the Simply Strawberries according to the recipe for Ice Cream With Strawberry Sauce. Pour the syrup pack over the strawberries and return them to the refrigerator.

About an hour and fifteen minutes before you want to serve the meal, preheat the grill. Start grilling the lamb as soon as the grill is ready.

While the lamb is grilling, set the table. After turning the lamb the first time, put the Mandarin Spinach Salads together, but do not put the salad dressing on. Put the salads in the refrigerator until after the lamb is done.

Begin cooking the asparagus after you take the lamb off the grill and it is resting before slicing. About the time the asparagus is done, the lamb will be ready to slice. Slice the lamb and place it on a serving platter or on the dinner plates. Serve the asparagus in the same manner. Put the salad dressing on the salads and put the salads on the table along with the rest of the food.

Sit down to a well-deserved, relaxing meal.

Serve the Ice Cream with Simply Strawberry Sauce after everybody is done with their meal, or save it for later when everyone isn’t quite so full.

And, finally, here’s the recipes:

Apple-Herbed Leg Of Lamb

  • ½ cup sparkling water
  • 1 packet sugar free apple cider drink mix
  • ½ teaspoon finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 1 teaspoon glucomannon powder
  • 1 teaspoon dried rosemary
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 2⅓ – 4 pound leg of lamb, sirloin half, boned and butterflied

For the marinade, stir together the Apple Cider Burst, apple cider drink mix, lemon peel, lemon juice, Not/Starch, rosemary, garlic, salt, and pepper. Set aside.

Place the lamb, boned side up, between two pieces of clear plastic wrap. Working from the center outward to the edges, pound lightly was a meat mallet until the lamb is approximately 1 inch thick.

Place the lamb in a shallow dish. Pour the marinade over the lamb. Turn the lamb to coat it entirely, then return it to the bone up position in the dish. Cover the lamb and marinade with plastic wrap and place it in the refrigerator for at least 4 hours or overnight.

Drain the lamb, reserving the marinade. Grill the lamb on an uncovered grill directly over medium coals for 15 minutes. Brush often with the reserved marinade. Turn the lamb and continue grilling until it reaches the desired doneness. (I recommend using a meat thermometer.) Continue basting with the reserved marinade, and allow 15 to 25 minutes more for medium doneness.

Let the roast rest 10 minutes before slicing and serving.

Serves 8, each 415 calories, 31 grams fat, 32 grams protein, and 1 gram carbohydrate.

**Note this may be grilled ahead of time and kept warm or reheated.

Mandarin Spinach Salad

Place 2 cups of spinach greens in each salad bowl. Distribute the orange segments, onion slices, and sunflower seeds evenly among the salad.

Drizzle the raspberry vinaigrette salad dressing over the salads and serve immediately.

Serves 4 to 6.

Asparagus In Lemon Butter

  • 1 pound fresh asparagus, tough stems remover or 2 packages frozen asparagus spears
  • 4 tablespoons butter, melted
  • ½ teaspoon grated lemon peel
  • 2 tablespoons fresh lemon juice

Cut asparagus into pieces about 1½ inches long. Simmer asparagus in water, just enough to cover, for about 6 minutes or until crisp-tender. Drain. In saucepan combine all ingredients. Cook over medium heat for 2 minutes, stirring to blend. Serve warm.

Serves 4 to 6.

For 4 servings: 118 calories, 12 grams fat, 2 grams protein, and 3 grams carbohydrates w/ 1 gram fiber.

***Note: The recipe is easily doubled and then will serve 8 to 10 people. Leftover reheat well, and are delicious folded into an omelet.

Ice Cream with Simply Strawberry Sauce

  • 1½ quart CarbSmart Vanilla Ice Cream
  • 1 recipe Simply Strawberries (see below)
  • 1 teaspoon glucomannon powder

Drain the liquid from the Simply Strawberries into a small bowl. Add the glucomannon powder by slowly sifting it over the liquid and stir until the liquid is thickened. Pour the thickened syrup back over the strawberries. Toss to thoroughly coat all the strawberries.

Spoon the ice cream of your choice into dessert dishes. Spoon the strawberries and some of the syrup over each serving.

Serve immediately.

Simply Strawberries Sauce

Rinse the strawberries and drain them thoroughly. Slice off the tops and any hard tips, then halve the smaller berries and quarter the larger ones. Place all the berries in a plastic bowl with a right-fitting lid.

Pour the sugar free raspberry syrup over the strawberries, tightly cover the bowl with the lid, and gently shake it to coat all the berries with syrup.

Store in the refrigerator until it’s time to serve the berries, shaking and turning occasionally to keep the strawberries moist and marinating.

Serves 4 – 6.

Here’s the rest of Easter’s menu:

More Low Carb Easter Ideas

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