Low Carb Recipes

Good Morning America kicked off its "Cut the Carbs, Lose the Weight" series, with a recipe from Marcus Samuelsson, executive chef and owner of Riingo, one of New York's top restaurants.

Turkey Meatloaf

Nutrional Information: This recipe makes four servings, and according to a nutritionist's test each seving containing the following: 467 calories, 24 grams fat, 5 grams saturated fat, 27 grams carbohydrates, 38 grams protein, 6 grams fiber, 0 grams sugar.

• 1/2 cup couscous
1 cup water
1 pound ground turkey
1 egg

Tomato Spinach Sauce

• 1 onion, sliced
3 tablespoons olive oil
1 bell pepper, chopped
4 cloves garlic, minced
1 teaspoon chili powder
8 tomatoes, chopped
4 sprig thyme, leaves removed from stems
2 cups spinach
4 sprig basil
1/2 teaspoon salt
freshly ground black pepper


1. Soak couscous in water, and let it rise for 5-8 minutes.
2. Sauté onion in olive oil for 3 minutes. Stir in bell pepper, garlic and chili powder. Add tomatoes and thyme and let it simmer for 25 minutes.
3. Lift out 1 cup tomato sauce, and spread it on to a baking sheet and let it cool.
4. Let the rest of the tomato sauce continue to simmer on low heat.
5. Once the cup of tomato sauce has cooled down, mix it together with half the couscous. Mix in egg and ground turkey. Season with salt and pepper.
6. Shape it into a loaf and bake it in the oven for 1 hour at 350 degrees.
7. Five minutes before the loaf is ready; Fold in the rest of the couscous, spinach and basil into the tomato sauce. Serve.

Recipe courtesy of Marcus Samuelsson, executive chef and owner of Riingo.

Click here for printable version

Sauteed Halibut

Love pasta but you're on a low-carb diet? Try chef Emeril Lagasse's recipe for Sautéed Halibut with Zucchini 'Pasta,' Tomatoes and Herbs.

There is no actual pasta in the recipe — but you might just be fooled when you look at it.The zucchini is cut to resemble pasta.

Halibut Ingredients

• 2 pounds medium zucchini (about 4), ends trimmed
12 ounces halibut, cut into 1-inch cubes
Emeril's Original Essence (see recipe below)
1 tablespoon olive oil
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
Pinch finely grated lemon zest
2 tablespoons thinly sliced green onions
1 tablespoon dry white wine
3/4 cup shrimp stock
1 cup chopped, peeled and seeded tomatoes
2 tablespoons lightly toasted pine nuts
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup freshly grated Parmigiano-Reggiano, garnish

Emeril's Original Essence

• 5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme


Essence Directions

1. Combine all ingredients in a small mixing bowl and blend well.
2. Store in an airtight container in your spice cabinet for up to 3 months.

Halibut Directions

1. Using a mandolin or a heavy sharp knife, slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices.
2. Season the halibut lightly on both sides with Emeril's Essence.
3. In a large skillet, heat the olive oil over medium-high heat. Add the halibut and cook until just cooked through, 1 1/2 to 2 minutes per side. Remove from the heat.
4. In a large skillet, heat the extra virgin olive oil over high heat. Add the garlic, red pepper flakes, and lemon zest, and cook, stirring, until fragrant, 30 seconds. Add the zucchini and green onions and cook, tossing, until the zucchini is just barley wilted, about 3 minutes. Add the white wine and bring to a boil. Add the stock and bring to a simmer while tossing. Add the tomatoes and remove from heat. Add the herbs and pine nuts and toss again. Season with salt and pepper to taste.
5. Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese. Serve immediately.


Yield: Makes 4 servings
282 calories per serving
11 grams carbs per serving

Click here for printable version

Skirt Steak with Garlic-Roasted Radicchio

Want to plan an elegant low-carb dinner for two? Try Todd English's recipe for Skirt Steak with Garlic-Roasted Radicchio.