August 21st, 2010
1 comment »
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
- Cut the chicken breasts into big chunks.
- Cut the peppers in half and remove the seeds, rinse and then cut into good size pieces.
- 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.
- Brush each skewer with olive oil and season with salt, pepper and italian seasonings.
- Place skewers on a hot grill. About every five minutes, turn skewers to grill on all sides.
- When chicken is cooked through, remove from grill, let rest for a few minutes – then enjoy!
Carb Count:
1 skewer = 4 net carbs
August 14th, 2010
No comments »
I love artichokes! I think they are absolutely delicious and such a treat. After having a grilled artichoke at Bella Bru, I decided that they can’t be that difficult to make, so I gave it a shot and they turned out delicious, so I had to share.
Grilled Artichokes
- Prepare the artichokes by cutting off the top and trimming the pointed parts of the leaves.
- Fill a pot with water and add a little lemon juice.
- Add the artichokes and bring to a boil.
- After 45 minutes, the artichokes should be pretty tender. Pull the artichokes out and set aside to cool.
- Once the artichokes are cool, cut each artichoke in half and scoop out the choke (the inedible fuzzy-like center).
- Brush each side of the artichoke with olive oil and season with salt and pepper.
- Place the artichokes on a hot grill face down. After about 5 minutes, flip the artichokes and grill for another 5 minutes. Pull off the grill and enjoy!
Curious about the proper way to eat an artichoke? The Etiquette Scholar gives us the answer.
Carb Count:
1 medium artichoke = 4 net carbs
August 9th, 2010
4 comments »
I found this recipe and I just had to try it. This was absolutely delicious and will be made quite often. This tastes incredible and definitely fills the craving for a loaded baked potato.
Just Like Loaded Baked Potatoes
Source: Helping Hands on RecipeZaar
- 1 head of cauliflower
- 1 1/2 cups sour cream
- 1 cup shredded cheddar cheese
- 4 green onions
- 6 slices of bacon (or turkey bacon)
- salt and pepper
- Steam cauliflower until soft and chop into very small pieces. You can also mash it too for a smoother consistency.
- Mix the sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon. Add salt and pepper to taste.
- Stir in the chopped or mashed cauliflower.
- Place in a baking dish and sprinkle the remaining cheese and bacon on top.
- Pre-heat oven to 350 and bake for 20 minutes.
- Sprinkle the remaining green onions on top just before serving.
This is one of those recipes that you can experiment with. Add more cheese, more bacon, other toppings… be creative and enjoy!
Makes 4 good sized servings.
Carb Count:
1 serving = 4.45 net carbs
July 31st, 2010
1 comment »
I was a little reluctant about baking boneless chicken breasts as they seem to come out a little on the dry side. I found this incredibly easy recipe for Low Carb Mexi Baked Chicken, and after reading the numerous reviews, I decided to give it a shot. So glad that I did, because this chicken was incredible! I also made some Mexican “Rice” made from cauliflower which turned out to be the perfect side dish.
Low Carb Mexi Baked Chicken
Source: TheDancingCook on RecipeZaar
- 2 boneless chicken breasts
- 2 teaspoons taco seasoning
- 1/2 cup salsa (any degree, I used mild)
- 1/2 cup shredded cheddar cheese (I used the pre-packaged mexi-blend)
- Preheat oven to 375 degrees
- Spray a shallow, small baking dish with non-stick spray
- Coat chicken lightly with taco seasoning, on both sides and spoon about 1/4 cup salsa over each chicken breast
- Bake uncovered for about 45 minutes
- Sprinkle cheese evenly on chicken breasts and bake for another 5 minutes or until cheese is melted through
- Top with a little sour cream, a few jalapenos (if you like a little kick) and it’s done!
Of course, you can double or triple the recipe if you are cooking more than 2 chicken breasts, which I did.
Mexican “Rice”
Source: Linda’s Low Carb Menus & Recipes
- 10 ounces of fresh cauliflower, grated (1/2 medium)
- 1 small onion, slivered or chopped
- 2-3 tablespoons butter or oil (or a combination of both)
- 1/2 cup salsa (any degree, I used a medium salsa verde)
- 1/8 teaspoon garlic powder
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon pepper
- 1/8 teaspoon granular Splenda
- In a very large skillet with a lid, sauté the onion in butter and/or oil until tender
- Stir in the grated cauliflower
- Stir in remaining ingredients and mix well
- Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally
Makes 6 servings, can be frozen
Carb Count:
Chicken Breast = 3.6 net carbs per serving
Mexican “Rice” = 3 net carbs per serving
