Low Carb Recipes for the Low Carb Lifestyle

Wednesday, February 29, 2012

Bacon Roasted Chicken

Ahhh...bacon is one of those items that makes life better.  Luckily it is also something you can eat quite a bit of while enjoying a low carb lifestyle.  You see that bird pictured up there?  That is an extremely juicy chicken with a great flavor.  The entire family (who are all carb-eaters) love this recipe.  How can they not when it has BACON!?!?  I mean, it's a chicken with a bacon blanket!!  How can you not love that?  Ok, so on to the recipe. *INDUCTION FRIENDLY*


2-3 TBSP salted butter (always use real butter, no margarine when low-carbing)
1 whole cleaned chicken (approx 4 pounds)
salt & pepper
1 TBSP poultry seasoning
1 TBSP chicken rub
1 onion, cut into 4ths
1 can chicken broth
5 slices of bacon (FYI that most bacon is cured with sugar, which is a no-no when low carbing.  It's supposed to be a trace amount so go ahead and use if it's all you can find.  I have found that Kroger low sodium and Kirkland Costco low sodium bacon are both sugar free.)

Preheat oven to 450 degrees.  Soften butter in microwave or by sitting on counter, then rub over the entire chicken.  Season with salt, pepper, poultry seasoning and chicken rub (or spices of your choice).  Place onion inside the chicken.  Pour chicken broth around the chicken (do not pour over the bacon!)  Roast at 450 for 15 minutes to help seal the juices in.  Reduce oven to 350 degrees and baste with the chicken broth. Continue to baste every 20 minutes or so, roasting for 75-90 minutes, or until the temperature at the thickest part of the thigh reaches 180 degrees.  Remove the bacon and roast another 15 minutes to brown up the skin that was covered with the bacon.  Remove the chicken from the oven and let it rest for 15 minutes to re-absorb the liquid.  You can just eat the bacon or you can crumble it up to add to green beans or any other low-carb vegetable side dish you wish.  Discard the onion.

The basting might sound like a lot of work but it really only takes a few seconds and it really makes the chicken juicy.  Use the leftovers in a casserole the next day.

Monday, February 27, 2012

Hot Wings / Buffalo Wings

One of the best things about low carbing is the Buffalo Wings!!  We have these about once a week and the hubs is never late getting home from work on wings night. :)  This is a basic recipe using the tried and true Frank's Red Hot but I will post other sauce recipes in the future.  So many flavors to toss your wings in!  I follow the basic recipe on the back of the Frank's bottle because it's never steered me wrong.  No sense in changing perfection.


2 1/2 pounds of chicken wing pieces (I buy the frozen Kroger bag where they wings and drumetts are already separated and ready to go)
3/4 cup Franks RedHot Buffalo Wing Sauce

Bake wings in a preheated oven at 425 degrees for 1 hour.  I put them on a foil lined cookie sheet that I spray with butter flavored Pam.  They should be fully cooked and the skin crispy when done.  Toss in Franks RedHot and serve with blue cheese dressing if desired.
*You can also deep fry them for 12 minutes at 400 degrees but we actually prefer the oven method.

Now I'm not going to say you can gorge but I will say that you can eat TONS of wings and it's only trace carbs.  ENJOY!

Sunday, February 26, 2012

Cheese Crackers

Crackers, yes I said it, CRACKERS while low-carbing!!  I am seriously addicted to these and tend to make large batches to munch on when the mood strikes.  They really are the angel on your shoulder when the devil in the kids snack drawer starts calling your name.  I like mine plain as I think they have a great flavor on their own but I've heard plenty of people adding a dash of seasoned salt, onion powder, garlic powder, etc prior to cooking.  As you can see, they aren't the most beautiful crackers but they are delish! My kids and hubs like them too so you know it's good if the carb-lovers will snack on them. *INDUCTION FRIENDLY*

1/2 carb for 16 crackers (I slice of Deluxe American cheese)

Ready for the long list of ingredients?? :)
1 slice of Deluxe American cheese (MUST be DELUXE American, other sliced cheeses don't quite cook up correctly)
Parchment paper

That's it!
Cut the piece of cheese into 16 squares then put on a piece of parchment paper, lining up around the edges of the paper.  Do not put any in the center.  Stick in the microwave for 35-60 seconds (they come out perfect in my microwave at 38 seconds but they are all different.  Peel off each chip and ta-da, cheese crackers!!

Saturday, February 25, 2012

Starbucks Caramel Macchiato low carb copycat

In full disclosure, I have not had a real Starbucks Caramel Macchiato in quite a long time so this probably does not taste exact but it is certainly fabulous.  However, I have had one of the yummy drinks pictures above at least once a day (usually a hot one in the morning and an iced one as my 3pm pick-me-up).  It is a creamy, sweet and caramely (is that even a word?) coffee and always makes me smile after that first sip.  Of course you can vary this to any way that suites your taste but this is the one I make most often.  I buy my sugar free syrups at Albertsons if in a pinch but I find them cheaper and lots more choices on Amazon.  I've seen sugar free Vanilla at Target, Walmart and most other major stores but never any other flavors.
You can use decaf or regular, depending on which version of Atkins you are following.  Dr. Atkins said no caffeine however the newer version states that not only can you have caffeine but they think it actually assists with fat loss.  I drink WAY too much caffeine and had no problems with losing weight but do whatever you are comfortable with.


16 oz whatever coffee you prefer, made a little stronger than normal (I'm fancy like that and use plain ole Folgers)
2 TBSP heavy whipping cream (you can use half and half if you want to reduce your fat a bit but it has more carbs)
2 TBSP Torani sugar free caramel syrup (or any other brand)
1 TBSP Torani sugar free chocolate syrup (or any other brand)

Pour over ice if you prefer the iced version.  I try to brew 30 minutes ahead of time and then stick in the fridge to cool down beforehand.  If you don't have time for all of that, then just brew your coffee strong, then pour over a full cup of ice.

You can make it with just caramel or just chocolate (or hazelnut or whatever you want) for that matter but something about the two together tastes like magic to me.

Monday, February 13, 2012


*INDUCTION RECIPE* These flax pancakes are a wonderful variation if you are stuck in the eggs-and-bacon breakfast routine.  They also have tons of fiber, which is always a great thing to, um.....get your plumbing going.  Dr. Atkins recommends 2 Tbsp of flax every day so this is an easy way to meet that suggestion.  These pancakes are a variation of Sugar Free Sheila's Delicious Low-Carb Pancakes in the sense that it's basically her recipe but with the flax added.  Without the flax I thought these tasted a little eggy but the flax makes them taste more like grain pancakes.  She doesn't explain whether to use the sugar free syrup on top as pancake syrup or in the batter.  I've tried both and I think I like a bit in the batter AND some on top! Hey, I have a major sweet tooth! :)  *Flaxmeal can be found at most major retailers.  I've found the most easily accessible is Bob's Mill and I get it at Ralphs or Albertsons in the baking isle.  P.S.  My 2 year old thinks these are pretty good too.  She certainly prefers "real" pancakes but she will try to steal a few bites of mine. *INDUCTION FRIENDLY*

This recipe serves 1 (I make 2 large pancakes with it) for a total of 6 carbs.

3 oz regular cream cheese (softened in microwave)
2 eggs
1 tsp ground cinnamon
1 Tbsp sugar free vanilla syrup (or experiment with other flavors)
2 Tbsp ground flaxmeal
a bit of butter to melt on top!

Beat together thoroughly (NO LUMPS so make sure that cream cheese is very soft).  Pour on a cooking-sprayed skillet that has been pre-heated on medium.  Cook for about 4 minutes, or until underside is browned, then flip for another 1-2 minutes.

Friday, February 10, 2012

Peanut Butter Fudge

This is one of my favorite dessert recipes, Atkins or otherwise.  I pulled this recipe from Low Carb Linda who said she pulled it from Low Carb Friends.  This recipe emphasized using unsalted butter but I personally like the salty/sweet combo that comes from using salted butter.  *Please remember that real butter is preferred over margarine on a low carb lifestyle.  Always use natural peanut butter for everything you cook.  Natural peanut butter should have nothing but peanuts and salt on the ingredient list and should have oil on the top.  Natural peanut butter is readily available at most major retailers.

This recipe makes 20 pieces at 2.5 net carbs each.

1/2 cup unsalted butter (see my comments above)
1/2 cup natural peanut butter
2 ounces regular full fat cream cheese, softened
1 cup granular Splenda
2/3 cup whey protein powder, vanilla flavor, which is 2 scoops 

Melt the butter and peanut butter together in the microwave on HIGH for 1-2 minutes; whisk well. Whisk in the cream cheese until well blended and smooth. Whisk in the Splenda then the whey protein powder and blend well. Line a 7 x 5" baking dish with wax paper or nonstick foil. Spread the fudge mixture in the pan and chill or freeze until set. Cut into 20 squares. Store in the refrigerator or freeze.