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.

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.

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

1. Combine the garlic, cumin, paprika, salt, turmeric and olive oil in a glass mixing bowl and stir until blended.
2. Add the boneless chicken breasts and toss until all are coated.
3. Cover, marinate and chill for 30 minutes to 1 hour.
4. 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

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)

1. Place the chicken breasts into your slow cooker.
2. Add the onion, bay leaf, pepper, cumin, garlic, jalapenos, chicken bouillon (use low sodium) and salsa verde on top.
3. Cover, set it to low and let cook for 9 – 10 hours.
4. When time is up, take a fork and shred the chicken right in the slow cooker.
5. 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.

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.

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

I love mexican food, it’s one my absolute favorites. Being on a low carb diet doesn’t mean you have to give up mexican food, or any other favorite that you might have, you just have to get creative and find alternative ways to make your favorite dishes. Give this one a whirl, you won’t be disappointed.

Instead of regular tortillas, this recipe uses an egg crepe in place of the tortilla. These can be a little tricky to make, but once you get the hang of it, you’ll use them for everything. If you don’t get the hang of it, you can use low carb tortillas, but the carb count will increase accordingly.

Beef Enchiladas
Egg Crepe “Tortillas”

• 6 eggs
• 3 tbsp heavy cream
• Pinch of salt and pepper

1. Beat the eggs, cream, salt and pepper until mixed well.
2. Spray small frying pan with non-stick cooking spray.
3. Once the pan is hot, add small amount of egg mixture, just enough to cover the bottom of the pan.
4. These will cook fast, once you can slide a spatula under the crepe, carefully flip over to cook the other side.
5. Take crepe out of pan, set aside and repeat for the next one.

Enchilada Filling

• 1 lb ground beef
• 1/2 yellow onion, diced
• 4 ounce can diced green chilies
• 1 tbsp cumin
• Salt and pepper to taste
• 1 1/2 cups enchilada sauce (look for lowest carb count – I used Las Palmas)
• 1 cup cheddar/jack cheese mix.

1. Saute the onions until tender then add green chilies, seasonings and ground beef and cook thoroughly. Drain excess liquid as needed.
2. Add 1/2 cup of the enchilada sauce and 1/2 cup of the cheese to the beef, mix well.
3. Spray a 9 x 13 baking dish with non-stick cooking spray and add in 1/4 cup of the enchilada sauce on the bottom of the dish.
4. Take each crepe and add beef mixture, roll and place in baking dish. Continue until all are set.
5. Add the rest of the enchilada sauce and cheese over the top of the enchiladas and bake uncovered at 375 degrees for approx. 20 minutes.
6. Garnish with sour cream, sliced black olives and green onions and enjoy!

Makes 8 enchiladas.

Carb Count:
1 serving = 3 net carbs

One of the things I really miss on a low carb diet is potato salad. It is especially missed when having the traditional BBQ on a long 3-day weekend. My mom’s potato salad is absolutely delicious, so I decided to experiment and see how it came out using cauliflower instead of potatoes. I was amazed at how delicious this tasted! I’ll be making this again for sure. I’ll have to even try making it for my mom to see what she thinks.

Egg “Potato” Salad

• 1 head of cauliflower, chopped in small chunks
• 6 hard boiled eggs
• 1 cup mayonnaise
• 1 tsp. yellow mustard
• 1/4 cup red onion, finely chopped
• 4 green onions, chopped including most of the green top part
• 2 celery stalks, diced small
• Lawry’s Seasoning Salt, to taste
• Black Pepper, to taste

1. Steam the cauliflower until tender and put in large mixing bowl.
2. Separate the hard-boiled egg whites from the yolks.
3. Add chopped hard-boiled egg whites, red onion, green onion and celery to mixing bowl with cauliflower.
4. Chop up the hard-boiled egg yolks and add the mayonnaise, mustard and seasonings. Mix well.
5. Add mayonnaise mixture to the other ingredients and mix well.

Makes approx. 8 servings

Carb Count:
1 serving = 3 net carbs

My friend K found this great recipe for these tasty little muffins. These are delicious and perfect when you want to have something other than eggs for breakfast. The original recipe called for a 1/4 cup of flour, but that was eliminated to keep it lower in carbs. You could use soy flour if you feel the need, but we found that it really wasn’t needed.

Sun-dried Tomato Cottage Cheese Muffins
Source: 101 Cookbooks

• 1 cup plain cottage cheese
• 3/4 cup parmesan cheese, freshly grated
• 1 cup almonds, very finely ground
• 1 teaspoon baking powder
• 1/4 cup sun-dried tomatoes (in oil), finely chopped
• 1/4 cup basil, finely chopped
• 1/4 cup water
• 4 eggs, lightly beaten
• 1/2 teaspoon salt

1. Preheat the oven to 400 degrees and line a muffin pan with 12 paper baking cups.
2. Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese and mix all together.
3. Spoon the mixture into the muffin cups and sprinkle each with the remaining Parmesan
4. Bake for 30-35 minutes, or until set and golden brown.
5. Serve hot or at room temperature.

Makes 12 muffins.

Carb Count:
1 muffin = 4.5 net carbs

Looking for something quick, easy and delicious? When it’s hot out, the last thing you want to do is heat up the oven, and in turn, heat up your house. Turn on the grill and throw together some chicken kabobs with your favorite low carb veggies and you’ve got something tasty. Be creative and use whatever veggies that you prefer. Here’s how I made the kabobs this time around.

Grilled Chicken Kabobs

• 4 boneless chicken breasts
• Sweet bell peppers (green, yellow, orange or red)
• 1/4 red onion
• Salt, to taste
• Pepper, to taste
• Italian seasonings, to taste

1. Cut the chicken breasts into big chunks.
2. Cut the peppers in half and remove the seeds, rinse and then cut into good size pieces.
3. Alternate the ingredients onto each of the 4 skewers. If you are using wooden skewers, be sure to soak in water for a good period of time to keep the skewers from burning up on the grill.
4. Brush each skewer with olive oil and season with salt, pepper and italian seasonings.
5. Place skewers on a hot grill. About every five minutes, turn skewers to grill on all sides.
6. When chicken is cooked through, remove from grill, let rest for a few minutes – then enjoy!

Carb Count:
1 skewer = 4 net carbs