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Chinese Chicken Salad

July 12th, 2011

Chinese Chicken Salad

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)
  1. Grill the chicken breasts with minimal seasoning. Just a little salt and pepper.
  2. 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.
  3. In a big mixing bowl, combine all of the Salad ingredients and toss together.
  4. 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.

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Deep Dish Pizza

May 8th, 2011

low-carb-pizza

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
  1. In a medium bowl, whisk the softened cream cheese until smooth and creamy.
  2. Whisk in the eggs until the mixture is well-blended and smooth.
  3. Add the parmesan and seasonings, then stir in 8 oz of Italian cheese blend or mozzarella until completely moistened.
  4. 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.
  5. Spread the cheese mixture evenly into the prepared 9 x 13″ glass baking dish.
  6. Bake at 375 degrees for 20-25 minutes or until evenly browned, but not too dark.
  7. 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.
  8. Refrigerate, uncovered, until shortly before serving time. You could chill overnight and use the next day.
  9. Spread the chilled crust with the pizza sauce, then 4 oz of mozzarella cheese and toppings of your choice.
  10. Bake at 375 degrees about 15-20 minutes or until toppings are bubbly.
  11. 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.

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Breakfast Egg Muffins

February 1st, 2011

Breakfast Egg Muffins

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!)
  1. Pre-heat oven to 350 degrees.
  2. Heat up frozen spinach per microwave directions.
  3. Heat up frozen turkey sausage links per microwave directions and chop.
  4. Add spinach, sausage, cottage cheese and eggs and mix thoroughly.
  5. Spray muffin pan with non-stick cooking spray.
  6. Fill muffin tins with egg mixture.
  7. 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.

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Chicken Curry and “Rice”

October 11th, 2010

Chicken Curry

I was in the mood for Indian Curry and found this recipe that sounded pretty amazing. Gave it a shot and I think it turned out great. I doubled the recipe to make extras to pack for lunches.

Low Carb Chicken Curry
Source: Healthy Indulgences

  • 1-3 tbsp oil, butter or ghee
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 bay leaf
  • 1/2 tsp grated fresh ginger root
  • 1/4 tsp sea salt
  • 2 skinless, boneless chicken breasts, cut into bite size pieces
  • 1 tbsp tomato paste
  • 1 cups ricotta cheese (could also substitute plain yogurt or pureed cottage cheese)
  • 3/4 cups coconut milk
  • 1/2 lime, juiced
  • 1/4 tsp cayenne pepper (optional – omit if you don’t like spicy)
  1. Saute onion until browned and fragrant.
  2. Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sweetener and salt – stir around pan for 2 minutes.
  3. Use a food processor to puree ricotta cheese (or cottage cheese) with coconut milk and tomato paste.
  4. Add chicken and coconut milk mixture to pan and bring to boil.
  5. Turn down the heat, squeeze in the lime juice and simmer 20 minutes.
  6. Remove the bay leaf and stir in cayenne pepper (if you are using it).
  7. Finish with more lime juice to taste and serve over riced cauliflower.

Makes 4 servings.

Riced Cauliflower
Source: Healthy Indulgences

  • 4 cups fresh grated cauliflower
  • 1 tbsp unsalted butter
  • 1/2 crumbled chicken bouillon cube
  1. Grate cauliflower with cheese grater.
  2. Add butter to pan over medium heat and stir fry cauliflower for 2 minutes.
  3. Crumble the bouillon cube over the cauliflower during the cooking process.
  4. Cook until just tender and remove from pan.

Makes 4 servings.

Carb Count:
Chicken Curry = 6 net carbs per serving
Riced Cauliflower = 3 net carbs per serving

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