Low Carb – Beef & Turnip Hash

Here is a great hash recipe for those of you that are watching your carbs. We will occasionally add low carb recipes on this site, but if you are on a low carb diet and looking for more recipes than we recommend checking out the low carb recipes on Low Carb Go.



1 slice of bacon, chopped (use two if thinner slices)
10 oz. of leftover beef roast or maybe corned beef
3 small turnips peeled and cubed
Small onion, chopped
½ bouillon cube (dissolve in a 1/2 cup of water).
Pinch of coarse black pepper

Chop the left over beef, the 3 turnips and the small onion. Set aside for now. Place chopped bacon strips in non-stick pan or cast iron skillet and begin to fry on high heat.  Add about half of the bouillon when the bacon is half cooked.  Then toss in the turnips and stir until they begin to brown.  Add diced beef and onion last and saute until it gets brown and crispy. When hash is nearly done, drop the heat to about medium and add the other half of the bouillon. Simmer stirring often until most of the bouillon juice is gone. Make sure everything is cooked and warm. Then sprinkle with coarse black pepper and serve at once. I also like to add over easy eggs on top  of my hash!

Nutritional Info:   Makes 4 servings, each contains:

288 calories
22 g fat
3.45 grams of net carbs
19 grams of protein
130 mg sodium (more if using corned beef)

Country Fried Steak


Meat preparation
2 pounds top round steak
¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper

3 large eggs
2 tablespoons milk or heavy cream

2 cups seasoned breadcrumbs


In a small bowl, mix flour, salt and pepper. With a meat tenderizer, pound mixture into meat on both sides. Cut into serving pieces.
Set up three shallow pans for dipping and coating.
(1) Place leftover flour mixture in first pan.
(2) Place egg/liquid mixture in second pan.
(3) Place breadcrumbs in third pan.
Proceed with preparation of meat! Heat oil in a heavy skillet over medium-high heat. Add meat to hot oil and brown quickly on both sides. Cover and reduce heat to medium and cook for 15 to 20 minutes, turning occasionally. County-fried steak should be well done, but not dry. Remove steaks from pan and drain onto paper towels. Keep warm!

2 cups milk
4 tablespoons meat drippings
4 tablespoons all-purpose flour
Salt and fresh ground pepper to taste

Using a wire whisk, stir flour into meat drippings to make a roux, smooth paste. Add milk and heat to boiling, whisking constantly. Reduce heat to medium and whisk until thickened. Serve over meat!

Yield: 2 cups.

Pecan Chicken


4 boneless chicken breasts, cut in half

Dipping mixture
2 large eggs, beaten
1 cup half-and-half

Coating mixture
1 cup finely chopped pecans
1 cup seasoned dry breadcrumbs
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
½ teaspoon fresh ground pepper


Preheat oven to 350-degrees. Rinse chicken under cold running water. Pat dry with paper towels. Cut each breast in half and set aside. Mix dipping ingredients and place in a shallow pan. Mix coating ingredients and place in another shallow pan. Dip each breast half in the dipping mixture then in the coating mixture. Coat a
13 x 9 x 2-inch baking pan with cooking spray. Lay coated breast halves in a single layer. Bake for 50 to 55 minutes or until juices run clear.

Yield: 8 servings.



¾ cup butter, softened
1 cup granulated sugar
1 large egg
¼ cup molasses
2 cups all-purpose flour
1 teaspoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
¼ teaspoon salt


Preheat oven to 350-degrees. Beat butter and sugar until creamy. Beat in egg and molasses. In another bowl stir together all dry ingredients. Add dry ingredients to creamed ingredients and mix well. Place small hand rolled cookies onto a cookie sheet coated with cooking spray. Sprinkle sugar over and flatten with bottom of water glass. Bake in a preheated 350-degree oven for about 12-15 minutes or until light brown.

Yield: 2 dozen cookies.

Chocolate Banana Soy Shake


2 large bananas, chilled and cut into 1-inch chunks
1 cup soy milk
2 tablespoons cocoa powder
3 tablespoons granulated sugar
1 teaspoon vanilla


In a small bowl, mix together cocoa and sugar. Place all ingredients into a blender jar. Puree until smooth, about 2 minutes. Serve in a chilled beverage glass.

Yield: 2 to 4 servings.

Cheddar Parmesan Potatoes


5 medium baking potatoes (5 cups)
2 cups milk
4 tablespoons flour
4 tablespoons butter
½ teaspoon salt
½ teaspoon fresh ground pepper
1 ½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
¼ cup dry bread crumbs


Preheat oven to 350-degrees. Peel, cook and slice potatoes ¼-inch thick. Layer in a 13 x 9 x 2-inch baking pan coated with cooking spray. In a saucepan, make a roux of the butter and flour. Gradually stir in milk and seasoning. Continue stirring over medium heat until thickened. Remove from heat and stir in cheeses. Pour cheese mixture over potatoes and sprinkle with bread crumbs. Bake uncovered for 25 to 30 minutes or until heated through.

Yield: 6 servings.

Bread and Butter Pickles


4 pounds small pickling cucumbers, sliced
6 small sweet yellow onion, sliced
½ cup canning salt
5 cups granulated sugar
4 cups white vinegar
1 tablespoons mustard seed
1 teaspoon ground turmeric
½ teaspoon ground cloves


In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix. Let stand for 3 hours. Drain, rinse with cold water and drain again.
Combine sugar, vinegar and seasonings and bring to a boil in a large kettle. Add cucumber mixture and return to a boil. Ladle hot mixture into hot jars, leaving ¼ inch headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Remove jars to a wire rack to cool completely.

Yield: 4 pints.

Glazed Chicken


2 boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 small sweet yellow onion, cut into thin rings
1 celery rib, thinly sliced
½ cup chicken broth
½ cup spreadable fruit or apple jelly
1 tablespoon fresh parsley, minced
¼ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper


Brown chicken in oil on all sides; set aside. In pan drippings, sauté onion and celery until tender. Add broth, fruit, parsley and seasoning. Cook and stir over medium heat until fruit/jelly is melted. Return chicken to skillet. Cook uncovered for 30 to 35 minutes or until juices run clear. Place chicken on serving plates and spoon onion mixture over.

Yield: 2 servings.

Chicken Parmesan


4 boneless chicken breasts
Salt and fresh ground pepper
1 cup Italian bread crumbs
2 eggs, beaten
3 tablespoons vegetable oil
2 cups spaghetti sauce
1 cup shredded Mozzarella cheese
½ cup grated Parmesan cheese


Rinse chicken breasts under cold running water and pat dry with paper towels. Pound and flatten between two layers of plastic wrap. Lightly salt and pepper to taste. Dip chicken in beaten eggs and dredge in bread crumbs. Repeat! In a large skillet, heat oil to medium-high. Add chicken, turning and browning for 10 to 15 minutes or until juices run clear. Add spaghetti sauce and cook for 30 minutes over medium-low heat. Uncover and sprinkle cheeses over. Serve with a side of whole wheat spaghetti.

Yield: 4 servings.

Ham & Navy Beans


1 pound package dry navy beans
¾ pound ham steak, cut into cubes
1 large sweet yellow onion, chopped


To a large pot/lid, add 8 cups of hot water to soaked, drained and rinsed beans. Simmer gently with lid tilted until desired tenderness is reached, about 2 hours. ***Never add salt until beans are tender. Salt and pepper to taste. Serve with a slice of skillet cornbread and garnish with chopped onions.

Yield: 6 to 8 servings.

Overnight soak: To a large pot, add 1 pound of beans and 8 cups of cold water. Let stand overnight or at least 8 hours. Drain soak water and rinse beans.

Quick soak: To a large pot/cover, add 1 pound beans and 8 cups hot water. Bring to a rapid boil and continue boiling for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain soak water and rinse beans.