In need of low-carb menu ideas for camping

[DeBora4BobbyL]

I will be going on vacation at the end of June and I plan to be on a low-carb diet by then. However, I am need some ideas for what to make, menu wise for camping. We won't be totally roughing it since we will be in my RV. Does anybody have any great low-carb ideas for menus and side dishes that are would taste good with food grilled outdoors?

[ajrsmom]

Scrambled eggs with any type of meat, cheese and veggies, stuffed into a LC tortilla.

You can have hot dogs if you get one that are low in carbs and dont have a lot of nitrates in them--minus the buns, of course. ;)

Grill up some chicken breasts to keep in a container for sandwiches, salads, chicken salad and snacking.

You can have burgers, turkey burgers, grilled veggies.

Make some Sugar-Free Jello for dessert.




I have been making zuchinni hashbrowns a lot lately:

2 baby zuchinni
1 egg
about 1/4 c. shaker parmesan cheese
black pepper

grate zuchinni. Scramble egg and cheese in a bowl. Add zuchinni and a spinkle of black pepper. Mix well.

In a skillet coated with Olive oil, drop the mixture into small pancake size gobs and flatten out. Fry on medium until brown and then flip to cook the other side. Drain on a paper towel. Serve warm either plain or with sour cream.

These are soooo good! You have to eat them right away or they will get soggy and lose their appeal.

[DeBora4BobbyL]

I like these ideas. I will keep these in mind when I start planning my camping menu, which will be soon.

[Yummys_Girl]

DeBora, what kind of cooking resources will you have? That will help me to decide. Since you will be in the RV I assume you will have a stove top if you need to use it? What about a microwave? probably no on that one but I thought I'd ask because I have a good spinach au gratin recipe for the microwave

[DeBora4BobbyL]

Yummy, I will have a stovetop and an oven. Plus, if we crank up the generator, I can use the microwave. I am sure my DH will crank it up to make coffee. lol I will pretty much have all the comforts of home. Your spinach au gratin sound good. I love spinach.

[Yummys_Girl]

Here are some for the grill, for now. Most of mine are chicken but I do have more I just need to sort through. These will get you started:


Chicken:


Grilled Basil-Marinated Chicken

Serving Size: 4


-= Ingredients =-
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon chopped basil leaves ; plus 4 sprigs for garnish
1 tablespoon finely chopped red onion
2 teaspoons kosher salt
1 teaspoon whole black peppercorns
1 clove garlic ; chopped
4 boneless, skinless chicken breast halves ; (about 2 pounds)

-= Instructions =-
Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.

When ready to cook, build a charcoal fire or preheat gas grill.
Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

carbs: .5 per serving



Amber’s Grilled Monterey Chicken


Serving Size: 2


-= Ingredients =-
4 slices turkey bacon
2 boneless skinless chicken breast halves
2 Monterey Jack cheese slices
1/2 cup low fat sharp cheddar cheese ; shredded
1 large tomato ; diced

-= Instructions =-
Pre-heat outdoor grill, george foreman or oven broiler. In a
skillet, cook turkey bacon; cool, crumble and set aside. Chop
tomatoes and set aside. Cook chicken breasts on grill, turning to
brown on both sides. As soon as chicken comes off the grill and
while it is piping hot, top with a slice of Monterey Jack cheese,
then crumbled bacon and tomato; finally sprinkle with cheddar
cheese. The heat from the chicken will melt the cheeses and make
this nice and gooey. If you don't get the cheese on the chicken in
time to melt it, you can put it under the oven broiler for a few
moments.

4 carbs per serving



Grilled Lemon-Lime Chicken Breasts


Serving Size: 8


-= Ingredients =-
8 boneless chicken breast ; skinless
1/2 cup light olive or macadamia oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 teaspoon grated lemon peel
1 teaspoon grated lime peel
garlic ; to tast
2 Tablespoons cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

-= Instructions =-
Rinse the chicken breasts under cold water, and pat dry with paper towels. Place chicken in a non-reactive container (either plastic, glass, ceramic, or other non-metallic material). You may use a plastic zip lock bag also.

In a small mixing bowl, combine oil, lemon and lime juices, lemon and lime peels, garlic, cilantro, salt, and pepper. Pour lemon-lime mixture into bowl or plastic bag. Cover or seal and place in a refrigerator. Marinade in refrigerator between 2 to 6 hours (the longer the better), turning the chicken breasts occasionally.

Prepare a medium-hot grill fire and well oiled.

Remove chicken from marinade and discard all remaining marinade. Place chicken breasts on the grill and cook 5 to 6 minutes on each side. Only turn them once! Total cooking time is 10 minutes. Test for doneness by cutting into the breast.

carbs per serving: 2.1



Pork:



Southwestern Grilled Pork Tenderloin

Serving Size: 6


-= Ingredients =-
2 whole pork tenderloins ; (1-1/2 pounds total)
5 teaspoons chili powder
1 -1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves ; crushed
1 tablespoon vegetable oil

-= Instructions =-
In small bowl, mix all ingredients except pork well. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours. Grill over medium-hot fire, turning occasionally, for 15-20 minutes. Slice to serve.

3 carbs per serving





Vegetables:


Grilled Green And Yellow Squash With Basil

Serving Size: 6


-= Ingredients =-
2 medium zucchini ; trimmed, and
cut diagonally into 1/4" slices
1 medium yellow squash ; trimmed, and
cut diagonally into 1/4" slices
2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 tablespoon thinly-sliced basil leaves
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon rind
1/2 packet sugar substitute

-= Instructions =-
Prepare a medium grill or heat broiler. In a large bowl, combine zucchini, yellow squash, oil, salt and pepper. Toss to coat.
Grill squash (in batches, if necessary) 2 to 3 minutes per side until lightly charred and just tender. Transfer to a large bowl and toss with basil, parsley, lemon juice, lemon rind and sugar substitute.

This recipe yields 6 servings.

Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 1 grams
Fat: 4.5 grams
Calories: 53



Balsamic Grilled Vegetables

Serving Size: 10


-= Ingredients =-
1 medium yellow squash ; sliced on bias
1 medium zucchini ; sliced on bias
1 medium eggplant ; sliced into 1/2-inch thick circles
1 red onion ; sliced in 1/2-inch thick circles
2 Roma tomatoes ; sliced in 1/2 lengthwise
1 red bell pepper ; stemmed, seeded, and quartered
1 yellow bell pepper ; stemmed, seeded, and quartered
2 portobello mushroom caps ; gilled and peeled
3 green onions
Kosher ; salt
Freshly ; ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

-= Instructions =-
Preheat grill to high.

Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.

Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.

6 net carbs per serving

[DeBora4BobbyL]

Yummy, thanks! Those look delicious! I can't wait to try them. I love balsamic vinegar so I will have to try the veggies for sure.

[Yummys_Girl]

Here are more:

Spinach Au Gratin

2/3 cup grated cheddar
1 tsp garlic powder
1/8 tsp salt
3 cups frozen spinach (thawed and squeezed dry)
3 oz cream cheese
1 tbsp cream
1/8 tsp pepper

Mix all ingredients, except spinach, into microwave safe bowl. Microwave 5 min, pour mixture over spinach, stir and serve. *You can do this on the stove, instead, if you prefer*



Dottie's Green Bean Casserole

2 14oz cans french cut green beans, rinsed and drained
1 small onion cut into rings
2 stalks celery, finely chopped
1/4 tsp salt
1/8 tsp garlic powder
1 4oz can of mushrooms, drained
2 tbsp butter
1/4 cup mayo
1/2 tsp pepper
8oz shredded cheddar
Saute' onions, celery, and mushrooms in butter till soft and slightely browned-About 20 mins. Combine all ingredients in a 1 1/2 qt casserole or 8x8 bakign pan. Bake @ 350 degrees uncovered 30 mins till browned and bubbly.

Makes 6-8 servings

1/6 of recipe: 7 carbs 3 fiber 4 net carbs
1/8 of recipe 5 carbs 2 fiber 3 net carbs


These are delicious, by the way:

Sour Cream Pork Chops

2 tbsp Butter
1/2 tsp salt
1 onion, sliced into rings
1/4 cup basil
5 large mushrooms, sliced (or you may use canned or jarred
4 tsp sour cream
4 thick cut pork chops
1/2 tsp pepper
2 cloved garlic, finely chopped
1/2 cup Hood Calorie Countdown Milk, or you may use half cream half water to equal 1/2 cup
1 can cream of chicken and mushroom soup ***You may use cream of chicken but the Campbells Cream of chicken and Mushroom is lower in carbs***

Melt butter in a 4qt pan over medium heat. Sprinkle shops with pepper on both sides and place in pan. Stir in onion and garlic. Cook 3 minutues, turn chops over and cook 3 more minutes. Stir in basil, mushrooms, milk, and soup. Reduce heat to low, cover and simmer 30 minutes. After 30 minutes, turn chops, stir sauce and simmer another 30 minutes.

Serve with sauce poured over chops and a teaspoon of sour cream on top of each chop

Italian Beef Patties with Balsamic Cream Sauce

1 lb ground round
1 cup freshly grated parmesan cheese
2 egg yolks
Salt & fresh ground pepper
2 tablespoons butter
1/4 onion, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1/2 cup heavy cream
1 tablespoon balsamic vinegar

In a medium bowl, mix together beef, cheese, egg yolks, salt and pepper and form into 6 patties.

Heat 2 tbls butter in a heavy skillet over medium high heat, brown patties on both sides, reduce heat to medium and cook until juices are pink.

Remove patties and cover with foil.

Add oil, 1 tbls butter and onion to the pan and cook over medium heat until onion is golden brown.

Add cream and vinegar and cook on low 2 minutes.

Pour sauce over patties and serve.

4 servings



Italian Baked Chicken

-= Ingredients =-
1 cup grated Parmesan cheese
2 tablespoons Parsley
1 teaspoon minced garlic
2 teaspoons oregano
2 teaspoons basil
1/2 teaspoon crushed red pepper
1 teaspoon ground black papper
3 chickem breasts
6 tablespoons butter melted

-= Instructions =-
Preheat oven to 375
Combine Parmesan, parsley, garlic, oregano, basil, red pepper, and black pepper in a shallow dish. Dip chicken into melted butter and then dip them into cheese mixture. Place into a shallow baking pan. Drizzle remaining butter over chicken, and sprinkle with any remaining cheese mixture.

Bake for 25 minutes or until tender.

2.3 carbs per serving



CHEESY CHICKEN BROCCOLI CASSEROLE

-= Ingredients =-
2 cups diced cooked chicken
12 ounces frozen or fresh broccoli cuts or florets ; cooked and drained well
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon chicken bouillon granules dissolved in 1/8 cup ho
1 teaspoon garlic powder
4 ounces cheddar cheese ; shredded, 1 cup
4 pieces bacon ; chopped and fried until crisp
Salt ; and pepper

-= Instructions =-
Put the chicken in a greased 1 1/2 quart casserole; sprinkle with a little salt and pepper. Top with the broccoli; season with salt and pepper. In a small bowl, whisk together the sour cream, mayonnaise, bouillon mixture and garlic powder; pour over broccoli. Top with cheese and sprinkle with bacon. Bake at 350º 25 minutes until hot and bubbly.



Chicken Dijon Quiche

1 cup sliced fresh mushrooms
1/4 cup chopped yellow onions (about 1/2 medium)
1 large garlic clove, minced
2 tablespoons butter
4 oz cubed, cooked chicken breast
1 teaspoon Italian seasoning
1/4 cup white wine
1 oz Parmesan cheese, grated
2 oz Gruyere, Swiss, or a mix of Provolone and Monterrey Jack cheeses
1 cup whipping cream
3 eggs
1 T Dijon mustard

Use a 9" pie pan or and 8X8 square pan, greased lightly (Pam will do). Sauté mushrooms and onion in butter until almost tender, add garlic, and continue to sauté a bit more. Stir in chicken, Italian seasoning, and wine. Continue cooking over medium heat until liquid evaporates, stirring occasionally. Spread slightly cooled chicken mixture over bottom of crust or pan, and sprinkle with the cheeses. Beat together cream, eggs, and mustard, and pour over the chicken and cheese. Bake 20-28 minutes until puffed and until knife inserted comes out clean. Total carbs for entire recipe: approx. 24



ROSEBUD'S TUNA AND SPINACH BAKE

Makes 4 servings

2 Tbsp unsalted butter
½ cup finely chopped onion
2 10-oz bags ready-to-use spinach
2 6-oz cans chunk light tuna, drained and flaked
3 large eggs
¾ cup whipping cream
½ tsp sea salt
4 oz aged cheddar cheese, shredded
Preheat the oven to 350° (175°C).
Melt the butter in a large frying pan over medium heat. Add the onion and stir for about 2 minutes, or until the onion is soft. Add the spinach and cook until wilted.

Spread the spinach mixture in an 8 x 8-inch (20 x 20-cm) baking dish. Top with the tuna.

In a small bowl, lightly beat the eggs with a fork. Beat in the cream and salt. Pour over the tuna. Sprinkle evenly with the cheese.
Bake for 40 minutes, or until set and the top is lightly browned.

Per serving. Effective carbohydrates: 4.6 g; Carbohydrates: 8.7 g; Fiber: 4.1 g; Protein: 38.7 g; Fat: 36.9 g; Calories: 515

[Yummys_Girl]

You're welcome DeBora! Have you ever had grilled salad? It is yummy and you can taste the fresh grilled taste in the lettuce. It's really good and easy to make

I wasn't sure how much baking you'd want to do when it is hot so I am trying to post a mixture of recipes for you

[Yummys_Girl]

SEVEN-EGG VEGGIE LASAGNA

Makes 6 servings

This is a yummy lasagna variation! If you like things with more intense seasonings, add 1/2 tablespoon Italian seasonings and an additional 1/2 teaspoon garlic salt to the filling.

Filling:
3/4 cup cream cheese, softened, or ricotta cheese
2 tablespoons Romano cheese (or Parmesan)
1/2 tablespoon parsley flakes
1/2 teaspoon garlic salt
4 eggs
Other ingredients:
1 medium zucchini
1 bunch spinach, washed and trimmed
6 ounces minced ham, chicken, or pork
3 hard-cooked eggs, sliced
½ cup Monterey jack cheese, shredded
¼ teaspoon basil, dried
1/4 teaspoon seasoning salt

1. Place the filling ingredients into a mixing bowl and mix well with a wire whisk. Set the filling mixture aside.
2. Prepare the zucchini "noodles": Using a vegetable peeler, peel long strips of zucchini. Continue peeling the zucchini until it is down to the pithy core. Discard the core if it is mushy. Reserve the noodles for use as layers in the lasagna.
3. Begin layering the lasagna: Use half of the spinach as the first layer. Place half of the zucchini noodles over the spinach. Add half of the cheese filling, spreading it evenly over the spinach layer. Sprinkle half of the meat over the cheese filling.
4. For the second layer, again begin with spinach, zucchini noodles, then the cheese filling. Sprinkle the remaining meat over the cheese filling, then place the sliced hard-cooked eggs over the meat.
5. For the top: Sprinkle first the shredded cheese over the eggs, then the basil and seasoning salt.

6. Bake the lasagna at 350°F for about 35 minutes, or until the top is golden. Remove it from the oven and allow it to rest about 5 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING: Carbohydrates: 4 grams. Effective Carb Count: 3 grams Protein: 17 grams. Fat: 22 grams. Calories: 278


CHICKEN 'N' VERMICELLI, LOW-CARBED

Serves 8

1/2 medium head cabbage
1/4 pound fresh mushrooms, sliced, or
7 cup spinach, chopped
2 tablespoons butter
2 cups sour cream
4 eggs
½ teaspoon seasoning salt
1/8 teaspoon pepper {optional}
1 ½ pounds chicken, cooked and cut into bite-sized pieces
Cooking oil spray
Topping ingredients:
1 cup pecan pieces, chopped
2 tablespoons butter, melted
1/2 teaspoon seasoning salt
1/2 cup Parmesan cheese, freshly grated

1. Prepare the cabbage "noodles": Cut the cabbage away from the core. Slice it into ¼ "-wide strips. You should end up with 8 to 10 cups of cabbage strips. Place them into a 5-quart pot with a lid. Add about 1" water to the bottom of the pot, cover it, and cook the cabbage for about 8 minutes, until it is just getting tender. Drain it and let it rest in the colander while you prepare the rest of the meal.
2. While the cabbage is cooking, cook the mushrooms in the butter in a frying pan over medium heat until they are cooked through, about 5 minutes. Set them aside to cool.
3. In a large mixing bowl, combine the sour cream, eggs, seasoning salt, and pepper until they are well mixed. Add the cooled mushrooms and chicken, stirring well. Set this aside.
4. Place the cooked cabbage into the bottom of a 9" x 13" baking pan that has been sprayed with cooking oil spray. Pour the sauce over the top of the cabbage, stirring just enough to coat it evenly, making sure the chicken and mushrooms are evenly distributed throughout Smooth the top with the back of a spoon.
5. Combine the topping ingredients, except for the cheese, in a small dish. Sprinkle them over the top of the chicken-and-cabbage mixture. Sprinkle the cheese over that. Bake the casserole in a 375°F oven for about 30 minutes, or until the center is set.

NUTRITIONAL INFORMATION PER SERVING: Carbohydrates: 9 grams. Effective Carb Count: 6 grams Protein: 18 grams. Fat: 33 grams. Calories: 396

[DeBora4BobbyL]

These recipes are wonderful! No, I have never had grilled salad. What is it and how do you make it?

[Yummys_Girl]

Also try the boil in a bag omelletes. Those are excellent for camping!

[Yummys_Girl]

These recipes are wonderful! No, I have never had grilled salad. What is it and how do you make it?

Just a sec let me retrieve that yummy recipe for you

[Yummys_Girl]

Here it is!

Grilled Salad

Whole, washed romaine lettuce leaves
Olive oil
Salt & Pepper
Parmesan Cheese
Lemon Juice or vinegar to taste

Mix together olive oil, sea salt and pepper
Pour over lettuce leaves and turn until coated
Over a medium fire on a greased grill, lay down leaves and check and turn regularly until slightly wilted and charred

Take off grill, toss with bit of lemon juice or vinegar and grated parmesan cheese.

chop roughly before serving

It would be really good with grileld chicken or steak strips/chunks

Grilled mushrooms and tomatoes would also be good

You could also use a nice italian dressing on it, or a vinegrette dressing, if you prefer.

[DeBora4BobbyL]

I forgot about the boil in bag omelets. The grandkid will be with us, so they'll enjoy those.

THese are some terrific recipes! Thanks for sharing! In another week or so, I will be writing out my menus for vacation. These are some excellant ideas!

[Yummys_Girl]

happy to help. let us know what you decide to make

[DeBora4BobbyL]

I sure will!

[Bilby]

Wow these look great I hate trying to find inspiration sometimes and who said it had to be just camping LOL

[Yummys_Girl]

Yes, actually any of these recipes would be good for anytime. I absolutely love grilled food all year around but especially in warm weather. At the same time, though, I'd get tired of it it if I ate it ever day for several days in a row, so I thought I'd throw some other ideas in for her, as well, besides grilled food.

[cat lover]

Here's a good breakfast that is low carb

Confetti Scramble


1 to 1 1/2 cups kernel corn,drained
1/4 cup chopped green pepper
2 tbsp chopped sweet red pepper or pimiento
2 tbsp chopped onion
2 tbsp butter
8 eggs
1/2 cup skim milk
1/2 tsp seasoned salt


In 10" skillet over medium heat or hot coals, cook corn, peppers and onion in butter till tender but not brown, about 5 to 7 minutes.In large bowl, beat together eggs and milk with salt till blended. Pour over vegetables. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue till eggs are thickened and no visible liquid egg remains. Do not stir constantly. Serves 4 generously

[Yummys_Girl]

The confetti scramble sounds really good, minus the corn since its fairly high in carbs. I'm going to try this!