Protein Rich Recipes

[Islay]

Hi all any good protein rich, low carb, low sugar, low fat recipes you would like to share with me please.

[EcclesCake]

I have a tasty recipe for chicken tagine. Doesn't necessarily need to be served with cous cous but is gently flavoursome. I can dig it out if you wish.

I found smoked salmon and smoked mackerel pate a good lunch dish or snack when I was in need of high protein dishes.

[Islay]

Thanks Eccles would love your recipe, I currently live off smoked mackerel and smoked salmon. I am trying sashimi that I prepped myself tonight as its really expensive to buy it from Yo Sushi all the time!!

[EcclesCake]

OK, need tall person home to get recipe files out the cupboard. At 5' 8" I'm a short ass when it comes to the upper shelves.

When I had digestive issues fish was a soft protein that I found easy to tolerate.

Sea bass baked en paupiette, with roasted Mediterranean veg was another meal that I could tolerate and enjoy.

[maggiebee]

Not sure if this is any help, but found it on Google.
http://skinnyms.com/15-high-protein-low-carb-dinner-recipes/

[Islay]

Aye Maggie but I was kinda hoping for tried and trusted recipes.

I can tolerate a little steak Eccles and chicken but fish I now seem to eat a lot of.
I have to eat protein first then veg or salad then finally carbs so more often or not I can't get *** the protein.

[FrillyPancake]

I eat a lot of omellettes i also like scrambled egg with smoked salmon. I find chicken breast and rice quite easy to eat lots of. I do like to eat eggs all different ways though and fine it very effective for me.

[FrillyPancake]

Crepes filled with various fillings too act as a wrap for different things. Can also be sweet or savoury?

[Islay]

Thanks Frilly but I can't eat rice and pancakes as they are high in carbs.
But thank you

[DTCwordfan]

here's one I enjoyed....

8 Portobello or flat chestnut mushrooms, about 500g
1 garlic clove, finely chopped
a little olive oil
4 lean smoked back bacon rashers
6 large free-range eggs
1 tbsp chopped chives, plus extra to garnish
1 tbsp wholegrain mustard
knob of butter
4 large slices of sourdough bread
salt and freshly ground black pepper


Preheat the oven to 180C/160C Fan/Gas 4.
Put the mushrooms on a foil-lined baking sheet and scatter over the garlic. Sprinkle with a little oil and season with salt and freshly ground black pepper. Bake in the oven for 18-20 minutes or until softened. Leave until cool enough to handle.

Meanwhile, preheat the grill to medium-hot. Lay the bacon rashers on a foil-lined grill pan and cook for 5-6 minutes, or until slightly crispy.

Cool slightly, then slice thickly.

Leave the grill on for the frittata.
Put the eggs, chives and mustard in a bowl, beat together lightly and season with freshly ground black pepper.

Heat a large, nonstick frying pan with an ovenproof handle over a medium heat. Add the butter, when the butter is foaming pour in the egg mixture and cook for 1-2 minutes, then add the bacon and whole mushrooms, stalk side up.

Cook for a further 2-3 minutes or until almost set. Place the pan under the grill and cook the frittata for 2-3 minutes, or until set. Allow to cool slightly.

Toast the bread (if you want/are allowed this)and arrange on serving plates.

Cut the frittata into wedges and serve on the toasted sourdough. Garnish with chives and serve.