Recipes lo-carb
lo-carb
ChefTec Software by Culinary Software Services
Trout Almondine
Tilapia With Tomatoes And Olives
Summer Squash steamed
Scallops with Mango Glaze and Oriental Slaw
Salsa Fresca Gazpacho
Nicoise Wrap lo-carb
Mussles with Beurre Blanc
Low Carb Pasta Salad
Herb and Orange Grilled Chicken
Grilled Yellow Fin Tuna with Balsamic Gazpacho Sauce
Green Beans Spanish Style
Ginger-Mustard Pork Chop
Firecracker Grilled Alaska Salmon
Blue Cheese Tenderloin Steaks
Balsamic Gazpacho
Trout Almondine


Categories Entreés & Main Dishe, Fish, Fish/ Seafood, Fish/Seafood, Lunch Entrees, Main Course, Main Dishes, Seafood, lo-carb
Locations Kitchen
PLU

Yield   1 orders     Prep  
Portion Size   1 orders     Cook  
Num Portions   1     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     orders     trout butterfly 6oz iqf fish
½     tsp     blend 75\25 oil
0         to taste salt and pepper
4     oz     francaise vegetable blend
1     tsp     lemon juice
1     tsp     parsley herb
2     tbl     unsalted butter
1     tbl     almonds sliced nut
1     slice     lemon


Procedure
  • Thaw trout season with oil, salt and pepper
  • Saute on high heat until cooked remove from pan and keep warm
  • steam green beans until warm
  • Place almonds in pan and add butter let brown
  • Add lemon juice and parsley
  • Place vegetables on the plate and top with trout
  • Pour sauce over and garnish with a lemon wheel

    • Trout Almondine.JPG Trout Almondine.JPG

    Prepared by Sysco Atlanta
    Tilapia With Tomatoes And Olives


    Categories Fish/ Seafood, Main Dishes, Tilapia Association, lo-carb
    Locations Kitchen
    PLU

    Yield   6 orders     Prep  
    Portion Size   1 orders     Cook  
    Num Portions   6     Finish  
              Shelf  

    Plate/Store
    Tools

    Quantity     Unit     Ingredient
    6     ea     tilapia filet skls bnls 5-7oz fish
    ¼     cup     extra virgin olive oil
    4     sprig     thyme fresh herb
    4     oz     roma diced fresh tomatoes
    ½     cup     olive queen stuffed 70/80
    ¼     tsp     pepper crushed red spice
    1     tsp     peeled garlic minced
    ½     cup     red onion
    1     tbl     lime juice


    Procedure
    • Preheat the oven to 400º.Oil lightly a shallow baking dish large enough to hold the fillets in one layer.
    • In a bowl stir together the oil, thyme, tomatoes, olives, red pepper flakes, garlic, onion, and lime juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.

    • tilapia olive.JPG tilapia olive.JPG

      Prepared by Rebecca Radnor
      Summer Squash steamed


      Categories Vegetable, Vegetable Recipes, lo-carb
      Locations
      PLU

      Yield   50 orders     Prep  
      Portion Size   1 orders     Cook  
      Num Portions   50     Finish  
                Shelf  

      Plate/Store
      Tools

      Quantity     Unit     Ingredient
      11     lb     yellow squash (11 to 12 lb)
      4     oz     margarine melted
      1     tbl     salt
      1     tsp     pepper ground white spice


      Procedure

      Wash squash and remove ends.

      Do not pare.

      Cut into slices or spears. Steam or simmer until tender Pour margarine over squash and sprinkle with salt and pepper.


      Prepared by # 2004 by Prentice-Hall, Inc.

      Scallops with Mango Glaze and Oriental Slaw


      Categories Fish/ Seafood, Fish/Seafood, Lunch Entrees, Main Course, Main Dishes, Salad, Seafood, lo-carb
      Locations Kitchen
      PLU

      Yield   1 orders     Prep  
      Portion Size   1 orders     Cook  
      Num Portions   1     Finish  
                Shelf  

      Plate/Store
      Tools

      Quantity     Unit     Ingredient
      10     ea     Iqf Domestic 20/30 scallop
      4     oz     slaw mix shred seperate cabbage
      3     fl oz     asian sesame vinaigrette dressing
      2     tbl     mango chutney
      1     fl oz     chablis kitchen (white) wine
      1     tbl     unsalted butter


      Procedure
      • Marinate scallops in half of dressing
      • Mix slaw mix with remainder of dressing
      • Pan sear scallops in a non-stick pan
      • Flip scallops and top with chutney
      • Place scallops on plate
      • Deglaze with white wine and reduce
      • Monte au beurre to finish sauce and season to taste
      • Pour sauce over scallops



        • Prepared by Sysco Atlanta
        Salsa Fresca Gazpacho


        Categories Casa Solana, Soup/Stock, Vegetable, Vegetable Recipes, lo-carb
        Locations Garde Manger
        PLU

        Yield   1 gal     Prep  
        Portion Size   6 fl oz     Cook  
        Num Portions   21.33     Finish  
                  Shelf  

        Plate/Store
        Tools

        Quantity     Unit     Ingredient
        1     lb     peeled and 1/4 in diced seedless cucumber
        2     lb     fresca salsa
        2     qt     V-8 juice
        2     fl oz     red wine vinegar
        2     fl oz     extra virgin olive oil
        2     tbl     kosher salt
        1     tbl     chipolte tobasco


        Procedure
        • Mix all ingredients together and serve well chilled

          • Gazpacho.JPG Gazpacho.JPG

          Prepared by Sysco Atlanta
          Nicoise Wrap lo-carb


          Categories Fish, Lunch Entrees, lo-carb
          Locations Garde Manger
          PLU

          Yield   8 ea     Prep  
          Portion Size   1 ea     Cook  
          Num Portions   8     Finish  
                    Shelf  

          Plate/Store
          Tools

          Quantity     Unit     Ingredient
          8     oz     green cut bean
          8     oz     artichoke hearts
          2     ea     Large 3/4" Dice layer fresh tomato
          4     ea     hardboiled and chopped hardboiled whole peeled pillow egg
          ½     cup     kalamata olives
          ½     cup     1/2 diced red onion
          1     oz     chopped parsley herb
          2     oz     spring mix lettuce
          1     lb     canned in water tuna
          1     cup     balsamic vinagrt fat free dressing
          8     ea     flour 6" lo carb tortilla


          Procedure
            1.    In a large bowl, combine the green beans, artichoke hearts, tomatoes, eggs, olives, onion, parsley, and Spring Mix. Add the dressing and toss to evenly coat all the ingredients. Add the tuna last and toss to incorporate. Do not over handle so that the tuna will stay in chunks rather than tiny pieces.
          2.    Divide into 8 equal portions and place each portion down the center of a flour tortilla. Fold sides of tortilla in toward center and roll the sandwich up. Slice in half diagonally, secure with frill picks, and serve with your favorite sides.


          Prepared by Sysco Atlanta

          Mussles with Beurre Blanc


          Categories Fish/ Seafood, Fish/Seafood, Lunch Entrees, Main Course, Main Dishes, Seafood, lo-carb
          Locations
          PLU

          Yield   1 orders     Prep  
          Portion Size   1 orders     Cook  
          Num Portions   1     Finish  
                    Shelf  

          Plate/Store
          Tools

          Quantity     Unit     Ingredient
          1     lb     PEI Frozen mussels
          ½     tsp     chopped in oil garlic
          1     fl oz     chablis kitchen (white) wine
          2     oz     unsalted butter
          1     oz     roma diced fresh tomatoes
          1     tsp     parsley curly herb
          0         tota salt and pepper


          Procedure
          • Saute garlic and add mussles
          • Add white wine and cover to steam
          • Remove mussles and keep warm
          • Reduce liquid and monte au beurre
          • Add tomatoes and parsley and season to taste
          • Place mussels on the plate and pour sauce on top

            • Mussles.JPG Mussles.JPG

            Prepared by Sysco Atlanta
            Low Carb Pasta Salad


            Categories Entreés & Main Dishe, Lunch Entrees, Main Course, Main Dishes, Pasta/Rice/Potatoes, Salad, Vegetable, Vegetable Recipes, lo-carb
            Locations Garde Manger
            PLU

            Yield   2 lb     Prep  
            Portion Size   4 oz     Cook  
            Num Portions   8     Finish  
                      Shelf  

            Plate/Store
            Tools

            Quantity     Unit     Ingredient
            6     oz     dry weight rotini carb 19 pasta cooked
            1     oz     3/4 in diced red bell pepper
            1     oz     3/4 in diced yellow bell pepper
            1     oz     3/4 in diced red onion
            2     oz     quartered artichoke hearts
            2     oz     blanched asparagus
            1     tbl     chopped parsley curly herb
            2     oz     roma diced fresh tomatoes
            4     fl oz     balsamic roasted garlic dressing


            Procedure
            • Cook and shock pasta
            • Mix the remainder of the ingredients
            • Toss with dressing and serve

              • pasta sa.JPG pasta sa.JPG

              Prepared by Sysco Atlanta
              Herb and Orange Grilled Chicken


              Categories Entreés & Main Dishe, Grilled Chicken, Main Course, Main Dishes, Poultry, lo-carb
              Locations
              PLU

              Yield   4 orders     Prep  
              Portion Size   1 orders     Cook  
              Num Portions   4     Finish  
                        Shelf  

              Plate/Store
              Tools

              Quantity     Unit     Ingredient
              1     ea     free range whole chicken
              2     clove     garlic minced
              1     tsp     orange zest
              1     tsp     salt
              ½     tsp     thyme fresh herb
              ½     tsp     rosemary fresh herb
              ½     tsp     pepper ground black spice
              ½     cup     orange juice
              2     tsp     champagne vinegar
              1     tbl     worcestershire sauce


              Procedure

              In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between skin and flesh of chicken, leaving skin attached. Spread 1/4 of herb mixture under skin of each chicken quarter, pulling skin back over spices. Mix together orange juice, vinegar and Worcestershire sauce. Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with orange juice mixture every 5 minutes, about 40 minutes or until fork can be inserted in chicken with ease.


              orange chicken.JPG orange chicken.JPG

              chix breast.JPG chix breast.JPG

              Prepared by

              Grilled Yellow Fin Tuna with Balsamic Gazpacho Sauce


              Categories Entreés & Main Dishe, Fish, Fish/ Seafood, Fish/Seafood, Main Course, Main Dishes, Seafood, lo-carb
              Locations Kitchen
              PLU

              Yield   1 orders     Prep  
              Portion Size   1 orders     Cook  
              Num Portions   1     Finish  
                        Shelf  

              Plate/Store
              Tools

              Quantity     Unit     Ingredient
              1     orders     tuna yellowfin frz 8oz fish
              0.15     fl oz     blend 75\25 oil
              0         To Taste salt and pepper
              3     oz     spring mix lettuce
              3     fl oz     Balsamic Gazpacho
              1     fl oz     italian greggorio dressing


              Procedure
              • Thaw tuna
              • Season with oil salt and pepper
              • Grill on High to internal temp of 145'
              • Toss Greens with Dressing and place on a pool of Balsamic Gazpacho

                • Tuna with Gazpacho.JPG Tuna with Gazpacho.JPG

                Prepared by Sysco Atlanta
                Green Beans Spanish Style


                Categories Vegetable, Vegetable Recipes, lo-carb
                Locations
                PLU

                Yield   50 orders     Prep  
                Portion Size   1 orders     Cook  
                Num Portions   50     Finish  
                          Shelf  

                Plate/Store
                Tools

                Quantity     Unit     Ingredient
                8     oz     bacon diced
                6     oz     diced 1/4" onion chopped
                4     oz     green bell 5# pepper chopped
                4     oz     all purpose flour
                2     qt     layer fresh tomato canned
                1     tbl     salt
                3     qt     green cut bean drained


                Procedure

                Sauté bacon, onion, and green pepper until lightly browned.Add flour and stir until smooth.Chop tomatoes and heat. Add salt. Add gradually to bacon-vegetable mixture. Stir and cook until thickened.Gently stir tomato sauce into the green beans. Simmer 15-20 minutes or until beans are heated to 160°F.


                Prepared by # 2004 by Prentice-Hall, Inc.

                Ginger-Mustard Pork Chop


                Categories Main Dishes, Pork, Swift & Company, lo-carb
                Locations
                PLU

                Yield   4 orders     Prep  
                Portion Size   1 orders     Cook  
                Num Portions   4     Finish  
                          Shelf  

                Plate/Store
                Tools

                Quantity     Unit     Ingredient
                4     ea     chop center cut pork 3/4 inch thick
                2     tsp     all purpose flour
                1     tsp     unsalted butter
                ¾     cup     Chicken Stock
                2     tsp     fresh ginger
                2     tsp     Dijon mustard
                2     tsp     Dijon whl grain mustard
                4         green onion minced
                0         salt and pepper to taste


                Procedure

                Dust chops lightly with flour.

                Melt butter in nonstick skillet and sauté chops over medium heat until brown on both sides, about 2-3 minutes per side.

                Remove chops and keep warm.

                Pour broth into skillet, increase heat and deglaze skillet by boiling and scraping loose browned bits on bottom of pan.

                Add ginger and cook, stirring frequently, for 2 minutes. Stir in mustards and green onions. Season with salt and pepper. Spoon sauce over chops.


                bnls pork.JPG bnls pork.JPG

                Prepared by

                Firecracker Grilled Alaska Salmon


                Categories Entreés & Main Dishe, Fish, Fish/ Seafood, Fish/Seafood, Main Course, Main Dishes, Seafood, lo-carb
                Locations Kitchen
                PLU

                Yield   4 orders     Prep  
                Portion Size   1 orders     Cook  
                Num Portions   4     Finish  
                          Shelf  

                Plate/Store
                Tools

                Quantity     Unit     Ingredient
                4     4-ounce     salmon 3-5 skin/off fish
                ¼     cup     blend 75\25 oil
                2     tsp     soy sauce
                2     tsp     balsamic vinegar
                2     tsp     green onion
                1½     tsp     brown sugar
                1     clove     garlic minced
                ¾     tsp     fresh ginger
                ½     tsp     pepper crushed red spice or to taste
                ½     tsp     sesame oil
                0.13     tsp     salt


                Procedure

                Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4 to 6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.


                oriental salmon.JPG oriental salmon.JPG

                Prepared by

                Blue Cheese Tenderloin Steaks


                Categories Beef, Dept of Agriculture, Entreés & Main Dishe, lo-carb
                Locations Kitchen
                PLU

                Yield   4 orders     Prep  
                Portion Size   1 orders     Cook  
                Num Portions   4     Finish  
                          Shelf  

                Plate/Store
                Tools

                Quantity     Unit     Ingredient
                8     4-ounce     BCH ANG 5up Psmo beef tenderloin
                1     clove     chopped garlic
                2     tsp     parsley herb
                2     oz     cream cheese
                4     oz     blue crumble small cheese
                4     oz     plain fat free yogurt
                1     oz     diced 1/4" onion
                0         to taste salt and pepper


                Procedure

                CHEESE TOPPING cream cheese -- softened, crumbled blue cheese, plain yogurt, minced onion,Dash white pepperIn small bowl, combine topping ingredients; reserve.Rub each side of beef steaks with garlic. Place steaks on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 5 to 6 minutes. Season with 1/4 teaspoon salt. Turn and broil 5 to 6 minutes. Season with an additional 1/4 teaspoon salt. Top each steak with an equal amount of reserved cheese topping. Broil an additional 1 to 2 minutes. Garnish with parsley.


                beef blue.JPG beef blue.JPG

                Prepared by

                Balsamic Gazpacho


                Categories Sauce, Soup/Stock, lo-carb
                Locations Garde Manger
                PLU

                Yield   1 gal     Prep  
                Portion Size   6 fl oz     Cook  
                Num Portions   21.33     Finish  
                          Shelf  

                Plate/Store
                Tools

                Quantity     Unit     Ingredient
                1     pt     1/4 in diced roma diced fresh tomatoes
                1     pt     1/4 in diced seedless cucumber
                1     cup     1/4 in diced yellow bell pepper
                1     qt     V-8 juice
                4     fl oz     extra virgin olive oil
                4     fl oz     balsamic vinegar
                1     tbl     chopped cilantro fresh herb
                0     No Unit     to taste salt
                0     No Unit     to taste pepper ground white spice


                Procedure
                • Dice tomatoes
                • Dice cucumbers
                • Dice peppers
                • Combine all ingredients and season to taste
                • Serve well chilled

                  • Prepared by Sysco Atlanta
                  ChefTec Software by Culinary Software Services