Low Carb September 2018
Our September class focuses on quick and easy meals for the carb conscious. We will be preparing 3 meals that can be prepared in 15-20 minutes.
Chicken in a Cream Reduction Sauce
Pork Chops and Green Beans
All of our ingredients were purchased for $53 just down the street at Aldi’s. This cart has enough to feed a family of 4 for three nights. That’s less than what you would pay for fast food.
3 Boneless Chicken Thighs
1 Large Sirloin Steak
Family Pack of Pork Chops
Heavy Whipping Cream
1 bag of Green Peppers
3 boxes of mushrooms
1 bag of yellow squash
1 bunch of green onions
1 garlic clove
1 bag of limes
bottle of dijon mustard
1 bottle of Canola oil
TOTAL $53.44 (purchased at Aldi)
First slice your mushrooms, peppers and green onions. Put mushrooms first for about 7 minutes into a hot pan w/ Canola Oil. Then add peppers and onions.
Thinly slice your sirloin. Cutting your meat into equal sizes will help all meat cook at the same rate. Season your beef w/ chili powder, salt and pepper.
Then when they cook down after about 10-12 minutes add in your garlic, butter, and some lime zest.
In a separate non stick skillet add your sirloin for about 3-5 minutes.
Pork w/ Green Beans
First wash and trim the ends of your green beans. Press and chop your garlic.
Heat up your canola oil and add a little butter. The canola oil will keep the butter from burning. Begin to sauté your green beans (we will add in garlic later).
Take your pork chops and pound them flat and season both sides with salt and pepper.
Preheat second pan, then begin to saute your pork.
Add in the garlic to your green beans (for last 2 minutes).
Chicken w/ Cream Sauce
Slice your green onions, mushrooms, yellow squash.
Heat up canola oil and begin cooking veggies for 10-15 minutes on high heat (this will cook out most of the water).
Split your thighs then pound them flat and thinly slice your chicken. Season both sides.
Heat additional pan and begin to fry your chicken (3 minutes per side).
After veggies has reduced add in your garlic, then your cream. Add 2-3 tablespoons of dijon mustard. Wait a few minutes then add in your basil.
Whisk and let stand a few minutes before serving. If chicken is slightly undercooked you can heat for a few more minutes in the sauce.