July 12th, 2011
4 comments »
This Chinese Chicken Salad is so easy to make and is quite delicious. I’m not exactly sure where the recipe originated from, but I got this one from my sister and changed it up a bit to make it low carb. I hope you enjoy it as much as I do.
Chinese Chicken Salad
- 2 boneless chicken breasts, chopped
- 10 oz shredded cabbage (pre-shredded bag found at grocery store in produce)
- 4 green onions, chopped including most of the green top part
- 2 tbsp sesame seeds, toasted
- 1 cup slivered almonds, toasted
Salad Dressing
- 2 tbsp splenda
- 3 tbsp vinegar
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 chicken flavoring packet from a package of Top Ramen (or you could use 1 tsp chicken bouillon granules)
- Grill the chicken breasts with minimal seasoning. Just a little salt and pepper.
- Heat oven to 350 degrees. Arrange the slivered almonds and sesame seeds on a cookie sheet in a single layer and bake for only a few minutes. Keep an eye on them as they will toast fairly quickly and you don’t want them to burn. Remove from the oven when the almonds are a nice golden brown.
- In a big mixing bowl, combine all of the Salad ingredients and toss together.
- For the Salad Dressing, combine all of the dressing ingredients and mix well. Pour dressing into the mixing bowl with the Salad ingredients and toss until coated.
Note: You may want to pour the dressing in a little at a time, as you might find that you don’t need to use it all.
Makes 6 servings.
Carb Count:
1 serving = 4.5 net carbs per serving
Recipe Tip: If you aren’t worried about the carb count, the original recipe calls for adding 1 package of uncooked Top Ramen noodles crushed and tossed into the salad. If using the uncooked noodles, only use 1/2 cup of toasted slivered almonds. In the low carb version, I increase the almonds to 1 cup to add the additional crunch.
May 8th, 2011
2 comments »
Who doesn’t love pizza? I know I do! I came across this low carb pizza and just had to try it out. This was the second time making this recipe and it turns out so delicious. This is not a lower fat recipe, but it is low carb, so it’s more of a splurge than an everyday recipe I would choose to make. This pizza is just as good as the real thing. Try it out and you’ll see what I mean.
Low Carb Deep Dish Pizza
Source: Linda’s Low Carb Menus & Recipes
- 4 oz cream cheese, softened
- 2 eggs
- 1/4 cup parmesan cheese (the kind in the can)
- 1/4 tsp oregano or Italian seasoning
- 1/4 tsp garlic powder
- 8 oz Italian cheese blend or mozzarella cheese, shredded
- 1/4 cup pizza sauce
- 4 oz mozzarella cheese, shredded
- Assorted toppings: I used pepperoni, salami and mushrooms
- In a medium bowl, whisk the softened cream cheese until smooth and creamy.
- Whisk in the eggs until the mixture is well-blended and smooth.
- Add the parmesan and seasonings, then stir in 8 oz of Italian cheese blend or mozzarella until completely moistened.
- Lightly grease a 9 x 13″ glass baking dish and line with parchment paper. The parchment paper will make it easy to remove the pizza without having it stick.
- Spread the cheese mixture evenly into the prepared 9 x 13″ glass baking dish.
- Bake at 375 degrees for 20-25 minutes or until evenly browned, but not too dark.
- Let cool completely. When nearly cooled, take a spatula and carefully pry up the edges to loosen from pan. Keep the crust in the pan, this just loosens it to make it easier to remove when finished.
- Refrigerate, uncovered, until shortly before serving time. You could chill overnight and use the next day.
- Spread the chilled crust with the pizza sauce, then 4 oz of mozzarella cheese and toppings of your choice.
- Bake at 375 degrees about 15-20 minutes or until toppings are bubbly.
- Let stand a few minutes before cutting.
Makes 8 servings.
Carb Count:
1 serving = 3 net carbs per serving
Note: carb count could be less, or more, depending on what pizza sauce and toppings you choose. If choosing raw meat toppings (italian sausage, ground beef) – I suggest pre-cooking them before adding onto pizza to ensure they are cooked properly.
May 2nd, 2011
1 comment »
The BBQ is clean, propane is filled and it’s perfect weather to grill! I’m looking forward to using the grill for many delicious dinners, but tonight’s main dish was Grilled Moroccan Chicken. This is a very simple recipe, but incredibly flavorful. Enjoy!
Grilled Moroccan Chicken
- 6 boneless chicken breasts
- 4 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1 tbsp paprika
- 1 1/2 tsp sea salt
- 1 1/2 tsp turmeric
- 3 tbsp olive oil
- Combine the garlic, cumin, paprika, salt, turmeric and olive oil in a glass mixing bowl and stir until blended.
- Add the boneless chicken breasts and toss until all are coated.
- Cover, marinate and chill for 30 minutes to 1 hour.
- Grill until done.
Makes 6 servings.
Side Dish Tip: Get creative, add assorted grilled veggies or cauliflower mash or any other low carb favorite.
Carb Count:
1 serving = 1.9 net carbs per serving
February 22nd, 2011
7 comments »
I seriously love using my CrockPot. There are so many great recipes that are incredibly easy to make. This has to be one of my favorites. You just throw it all in, set it and forget it. 9-10 hours later, voila! Deliciousness to be enjoyed by all.
Chicken Chili Verde
Source: 15-Minute Low Carb Recipes by Dana Carpender
- 1 1/2 lb boneless chicken breasts
- 1 1/2 cup bottled salsa verde (I always use Herdez Salsa Verde)
- 1/2 medium onion, chopped
- 1 bay leaf
- 1/2 tsp black pepper
- 1 tsp ground cumin (I really like cumin, so i use a bit more than recipe calls for)
- 1 tsp minced garlic or 2 cloves, crushed
- 1 to 2 tbsp jarred, sliced jalapenos (less or more, depending on how spicy you like it)
- 2 tsp chicken bouillon granules (low sodium is best)
- Place the chicken breasts into your slow cooker.
- Add the onion, bay leaf, pepper, cumin, garlic, jalapenos, chicken bouillon (use low sodium) and salsa verde on top.
- Cover, set it to low and let cook for 9 – 10 hours.
- When time is up, take a fork and shred the chicken right in the slow cooker.
- Serve with sour cream, shredded cheese and chopped cilantro on top.
Makes 5 servings.
Carb Count:
1 serving = 7 net carbs per serving
Note: carb count could be less, or more, depending on brand of salsa being used. They vary in carb count. Herdez is only 14 carbs for the entire 16 oz bottle.
February 1st, 2011
3 comments »
In an attempt to get myself prepared for the week ahead, I decided to whip up some low carb breakfast egg muffins. These are simple, easy and make such a huge difference in prep for the week to be able to just “grab and go” with an easy breakfast option.
Breakfast Egg Muffins
- 1 cup chopped spinach (frozen)
- 6 turkey sausage links (pre-cooked)
- 1 cup 2% cottage cheese
- 4 whole eggs
- 4 egg whites
- Season to taste. I used Jane’s Krazy Mixed-Up Salt (my fave seasoning!)
- Pre-heat oven to 350 degrees.
- Heat up frozen spinach per microwave directions.
- Heat up frozen turkey sausage links per microwave directions and chop.
- Add spinach, sausage, cottage cheese and eggs and mix thoroughly.
- Spray muffin pan with non-stick cooking spray.
- Fill muffin tins with egg mixture.
- Bake for 25-30 minutes until toothpick inserted comes out clean.
Makes 12 servings.
Carb Count:
1 Breakfast Egg Muffin = 1.2 net carbs per serving
Tip: Add a small bit of shredded cheese on the top 5 minutes before done for extra flavor.
