Melt in Your Mouth Chicken

Melt In Your Mouth Chicken

I had such high hopes for this chicken considering the 4.5 star rating on the Food.com original recipe.  I thought it was ok, my Hubs thought it was ok.  However the kids really like it.  It wasn't bad, it just wasn't special.  Don't take my word for it though as 4.5 stars on Food.com shows that lots of other people thought this was amazing!  Also, in my opinion it was way too salty so I reduced the salt when I wrote it below.  I think it has potential but needed some additional spices.  Play it up with your favorites and let me know what you think!

3 STARS
4 servings
4.25 net carbs per serving

4 boneless skinless chicken breasts

1 cup mayonnaise

1/2 cup freshly grated parmesan cheese

1 tsp seasoning salt

1/2 tsp ground black pepper

1 tsp garlic powder

Preheat oven to 375 degrees.  Mix mayo, cheese and seasonings together.  Place chicken breasts in baking pan and spread mayo mixture over the top of each one.  Bake for 45 minutes.

  

Monterey Chicken

Monterey Chicken

You know this is good just by looking at that picture.  Seriously, anything covered in bacon and cheese is good.  I bet you aren't even reading this.  There's no need, the photo says it all.  From All Things Simple.

Oh, and if you are reading, this is VERY similar to my BBQ Cheddar Bacon Chicken except for the different cheese type and the addition of Rotel.  Try both!

4 STARS
4 servings
3 net carbs per serving


4 boneless, skinless chicken breasts
1/4 cup low carb bar-b-que sauce (I used Kraft Light)
1/4 cup real bacon bits
1 cup colby and jack cheese, shredded (I didn't have so used cheddar)
1 14 oz. can Rotel tomatoes, drained (some store brands are lower carb than Rotel, check labels)
1 sliced green onion
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper (no salt, toppings are salty enough). Grill or pan fry chicken until no long pink and place on baking sheet covered with foil (or casserole dish). Top each chicken breast with one TBSP bar-b-que sauce, 1/4 cup cheese, 1/4 cup tomatoes, one tablespoon of bacon bits, and green onions. Place in oven and bake until cheese is melted (about 5 minutes).

One Minute Bread

One Minute Bread

I'm in love I tell you!  I have tried a couple of bread recipes but none were worthy of being posted until this one!  This is from Ginny's Low Carb Kitchen and utilizes two different flour alternatives along with the toaster to make them more bread-like than many of the others that I've tried.  When I first pulled my bun out of the microwave (I made it round to use as a cheeseburger bun) I thought it looked a bit moist and eggy, which is what I don't like about most low carb bread.  However, after I toasted it, it really turned into typical bread.  It held up to my cheeseburger with plenty of condiments slathered on, without breaking up or getting soggy!  This is a real winner right here!  I'm going to make another one in the morning to use as an egg McMuffin.  I can also see adding some cinnamon and Splenda, or garlic, or rosemary, the list goes on and on of what can be done with this bread!

5 STARS
1 serving
2 net carbs per serving

2 tsp  coconut oil

1 large  egg

1 TBSP  water

1/2 TBSP  parmesan cheese

1 1/2 TBSP almond meal

1 TBSP  flax meal, Golden preferred

1/4 tsp  baking powder

1/4 teaspoon  Splenda (not to sweeten but to bring out flavor)

dash of salt

In a small mixing bowl, melt coconut oil for 15 seconds in microwave.  Add all other ingredients and thoroughly whisk together.  Find a microwave proof dish or tupperware that is the size and shape you want your bread (Glad sandwich tupperware for square, ramekin or cereal bowl for round are possible items).  Crisco spray (Crisco is made with Canola while Pam is made with Soybean) or grease your chosen dish and pour in batter.  Microwave 1 to 1 1/2 minutes until thoroughly cooked.  Remove from microwave and invert dish to remove bread while hot.  Let cool a bit, slice horizontally.  Toast in toaster or toaster oven for a bit longer than you would "normal bread".

Chocolate Raspberry Shake

Chocolate Raspberry Shake

I love shakes to whip up a low carb shake when I'm feeling naughty and think that I NEED ice cream.  It's so thick and creamy while being filling and satisfying.  This is another variation of this BASIC SHAKE (I've also posted a fabulous CHUNKY MONKEY version).  Oh what a nice flavor combination chocolate and raspberry are together.  If you can get your hands on some sugar free raspberry syrup, then definitely try this flavor combo.  If you can't, then you can sub any flavor that you can find but it won't be quite as magical.  I love that you get instant gratification with a shake when you really need that sweet treat.  No waiting for something to bake or freeze.  Just throw in the blender or Magic Bullet or whatever and ta-da!

4 STARS
1 serving
5.5 net carbs per serving

3 oz full fat cream cheese, softened in microwave
1/2 cup egg substitute, full fat original flavor (EggBeaters)
1/4 cup heavy cream
2 TBSP Sugar Free Raspberry syrup (I used Torani brand)
1 TBSP granular Splenda
2 tsp unsweetened cocoa powder
4 ice cubes

Blend everything but ice together for approximately 30 seconds.  Add ice and blend until it is a shake-like consistency. 

Parmesan Dill Crackers

Parmesan Dill Crackers

So I was standing in the pantry, staring at all of the sugary-carby snacks I have in there for my Hubs and kids.  I think some of them were whispering "Eat me, choose me, I'm so good".  I then remembered these crackers that my Dad told me about last time he came to visit (also a low carber!).  They were easy to make and really hit the spot.  I make crackers alot but they are usually my CHEESE CRACKERS and I was getting bored with them.  These parmesan dill crackers were a nice change of pace and I was impressed with the crisp little snap that these gave, almost like "real crackers".  You could change up the dill for rosemary, garlic powder, or anything that sounds good at the moment.  Tomorrow I think I'm going to make a larger batch to make sure to have some around when snack cravings hit. *INDUCTION FRIENDLY*

4 STARS
1 serving of 10 crackers
1.4 net carbs per serving

1/3 cup shredded parmesan cheese
1/4 tsp dried dill weed
dash of salt (optional as parmesan cheese is salty on it's own)


Mix parmesan, dill and salt together.  Remove the turntable from your microwave and line with parchment paper.  I used a mini cookie cutter to form the crackers.  If you don't have one, just try to find some sort of small circular or square ring.  Lightly press some of the parmesan mixture into the mold, forming the crackers onto the parchment paper.  Put your turntable back into your microwave with the crackers formed on it.  Microwave until crisp but not burnt.  Forty seconds was perfect for my microwave but times will vary according to your specific microwave.

Sausage Stuffed Jalapeno Poppers

Sausage Stuffed Jalapenos

Oh yes I did!  Bacon wrapped jalapeno poppers are SOOOO yesterday.  It's all about the sausage stuffed jalapenos!  Alright, I'm totally kidding because bacon is food from the Gods, like seriously.  However, these sausage jalapenos are amazing and one of the joys of being a low carber!  Sausage and 2 kinds of cheese AND you lose weight?!  Sign me up for that.  Oh wait, I'm already doing that crazy lifestyle.  These are rated 5 stars on allrecipes.com and I have to agree.  5 stars all the way.  Oh and WEAR GLOVES when working with jalapenos!  I made that mistake once years ago and trust me, it is not a mistake you make twice. *INDUCTION FRIENDLY*

5 STARS
6 servings
4 net carbs per serving

1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped

Preheat oven to 425 degrees.  Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.  In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish.  Bake 20 minutes in the preheated oven, until bubbly and lightly browned.


***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapenos, put into a bowl of continuous running water.  This helps soften to bake better and removes some heat.***

Chorizo Chicken

Chorizo Chicken

A big shout out to Living Low Carb...One Day at a Time for this recipe!  I never would have thought of combining chorizo and chicken on my own.  I followed the original recipe as written except I coarsely chopped the spinach to incorporate it into the sauce more.  The flavors work really well together and was a nice change of pace from all the basic chicken or cream sauce recipes that I tend to make.  The mayo sauce that the chicken is baked in is fabulous and then you add the chorizo sauce and it really makes the dish pop.  Very nice!

4 STARS
4 servings
3.3 net carbs per serving


4 boneless, skinless chicken breasts

1/2 cup mayonnaise
Zest of one lemon
1 tsp lemon juice
1.5 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1 shallot, chopped
1 clove of garlic, minced
1/2 lb of chorizo sausage, casing removed
1/4 cup chicken broth
1.5 cups of baby spinach, coarsely chopped

Preheat oven to 425 F.  Mix the mayonnaise, lemon zest, lemon juice, chili powder, cumin, garlic, and salt in a small bowl.  Spread the mixture over all sides of the chicken breast and place in an baking dish.  Bake for 20-25 minutes or until cooked through. 

Meanwhile, heat 1 Tbsp of oil in a medium-large size skillet over medium heat.  Add the shallots and cook for 4-5 minutes or until translucent.  Add the garlic and cook for another 1-2 minutes.  Remove the chorizo from the casing and add it to the pan.  Break up the chorizo into pieces and cook for 5-6 minutes.  Add the chicken broth and let it reduce slightly.  Add the baby spinach and cook until wilted.  Serve the chorizo topping over the cooked chicken breast.  

Lemon Cucumber Spa-Water Popsicle

Lemon Cucumber Spa Water Pops

Oh wow, oh wow, oh wow!  Cucumber and lemon together is oh so refreshing.  Put that on a popsicle stick and you have some magic right there.  A big thank you to Family Fresh Cooking for the recipe.  I've made a couple of popsicle recipes lately but they are always heavy cream based.  Not that creamsicles aren't fabulous, but these melon cucumber pops are just so refreshing and relaxing feeling.  I added just a little Splenda, not enough to make these overly sweet but enough to take the edge off the lemon.  If you can't go to the spa, have the spa come to you with one of these refreshing treats! *INDUCTION FRIENDLY*
-UPDATE- My father (also a low carber!) would like to add that these are amazing with a little cayenne thrown in.  Nothing like the cool of cucumber and the kick of cayenne.  Try it if you dare...

5 STARS
4 servings
2.6 net carbs per serving

1/2 cucumber
juice of one lemon
1 TBSP Splenda
1/2 cup water
1 cup ice


First thing first is to de-seed the cucumber.  Cut the cucumber in fourths, length wise.  It should now resemble pickle spears.  Gently cut down the point of each spear, cutting off the seeds.  Coarsely chop the cucumber.  Throw the de-seeded cucumber along with everything else in a blender and gently blend, just enough to break up ice and chop the cucumber, and form a slush (make a slush before putting into mold helps to distribute the cucumber within the popsicle.  Pour into molds.  Freeze for at least 3 hours.

Sage Pork Chops

Sage Pork Chops

This pork chop has a pleasant mellow flavor that would go well with a side dish that has a big personality.  I LOVE sage but didn't taste much of it since it drowns in the juices.  You can change it out for any seasoning of your choice and it would probably still be similar tasting.  While on the topic of seasonings, I suggest that you do not salt this dish as the beef broth is plenty salty already.  I realized after the fact that I went wrong by using big thick boneless pork loin.  This dish would be better with bone-in pork chops to help with the moistness.  If you want to thicken the sauce, you can use Guar or Xantham but I liked it just the way it is.  I made mashed potatoes for my carb-etarians and used this runny sauce as gravy and they all enjoyed it, no one mentioning how thin their "gravy" was. *INDUCTION FRIENDLY*

3 STARS
3 servings
1 net carb per serving

3 bone-in pork chops
2 TBSP butter
1 1/2 tsp dried sage (double if using fresh)
pepper to taste
1/4 onion, chopped
1/2 cup beef broth


Rub both sides of the pork chops with the sage and pepper.  In a large skillet sear the pork chops in butter over high heat for 2-3 minutes each side.  You want to form a bit of a seared crust.  Saute the onions at the same time, making a spot for them in the pan.  Add the beef broth and bring to a boil.  Cover and reduce heat to low to simmer.  Depending on the thickness of the chops, simmer for 15-25 minutes, flipping once.  Plate the pork chops.  If you want to thicken the sauce, use guar or xantham at this point.  Spoon sauce over pork chops and serve.

Chicken in a Caper Cream Sauce

Chicken in a Caper Cream Sauce

This was sooooooo simple to make but doesn't it look beautiful?  The family asked for "regular lasagna" so I complied but knew I'd have to come up with something for myself.  I found this recipe on allrecipes.com and knew it was right up my alley.  I love me some cream sauces!  It's something that still feels sinful after so many years of thinking they were evil on low fat/low calorie diets.  Don't skimp on the seasonings because they are what really makes the flavor of the sauce when you deglaze the pan with heavy cream.  I thought it was just a tiny bit salty so use your own judgement on whether to reduce the amount.  I tend to think quite a few recipes are too salty so I think I'm overly sensitive.  This recipe only takes 3 more minutes than a basic skillet chicken breast so go that extra step and make this fabulous cream sauce! *INDUCTION FRIENDLY*

4 STARS
4 servings
1.5 net carbs per serving


4 boneless skinless chicken breast halves
1 tsp lemon pepper (some brands add sugar so read labels)
1 tsp salt
1 tsp dried dill weed
1 tsp garlic powder
3 TBSP butter
1/2 cup whipping cream
2 TBSP capers, drained and rinsed (I didn't rinse as I like the vinegar)


Season chicken breasts with lemon pepper, salt, dill weed and garlic powder.  Melt butter in a large skillet over medium high heat.  Place breasts in skillet and sear each side until brown, then reduce heat to medium and continue cooking until juices run clear, about 5 additional minutes.  Remove chicken and put on serving platter.  With skillet still on burner on medium high, Whisk in whipping cream, whisking continuously about 3 minutes, until sauce is reduced.  Remove from heat, stir in capers.  Pour sauce over chicken and serve.

Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries

Oh these are SPECIAL.  They are so fabulous tasting, simple to make and beautiful.  To think that we can have something so decadent and still lose weight!  This is the kind of thing that makes me glad to be low carb.  When I saw this recipe on Pinterest from Homestead Survival I knew it was ON!  It only took a bit of tweaking to make it low carb and the results were amazing.  MAKE IT!!!

5 STARS
Approx 16 servings (depending on how many and big your strawberries are)
approx 1.6 net carbs per serving (assuming 16 strawberries)


1 pound large strawberries
8oz cream cheese, softened
4 TBSP granulated Splenda
1 tsp vanilla extract


CRUMB TOPPING:
1 TBSP Almond Meal
1 tsp Splenda
1/2 tsp ground cinnamon


With a mixer, blend the cream cheese, Splenda and vanilla.  Spoon into a sandwich bag and put in the fridge to cool (optional, but cheesecake tastes better cold).  Meanwhile, wash and cut the tops off the strawberries.  With a paring knife, hollow out each strawberry.  Take cream cheese mixture out of fridge and cut one bottom corner off of sandwich bag.  Pipe cream cheese mixture into the hulled strawberries, squeezing out from bag through cut corner.  In a separate bowl, stir all of the crumb topping ingredients together.  Sprinkle mixture over each strawberry.  Serve immediately.  Can be refrigerated if not serving immediately.

Creamy Dijon Mushroom Green Beans

Creamy Dijon Mushroom Green Beans

I just love cooking with Laughing Cow cheeses.  They make such nice cream sauces.  I would have removed the dijon, added some pork rind crumbs and stuck it in the oven to make it a green bean casserole if I'd had french cut green beans.  Gotta be french cut to really remind me of that classic comfort food.  This was so good and creamy with just a hint of dijon to perk it up.  A nice change of pace from the basic steamed green beans that makes it to our plates a little too often.  Of course this would be excellent with onions and bacon thrown in but I feel like I use those a little too much (is it possible to cook with too much bacon??) so I refrained. *INDUCTION FRIENDLY*

4 STARS
5 servings
5 net carbs per serving

1 bag frozen green beans (of course you can use fresh but steam accordingly)
3 wedges of Laughing Cow Garlic and Herb Spread
1/3 cup heavy whipping cream
2 TBSP Dijon Mustard
1 can mushrooms  (of course you can use fresh but cook accordingly)
salt and pepper to taste


Cook/steam green beans using your preferred method.  I like to microwave them with a couple of TBSP of water for 6 minutes, stir then 3 more minutes.  Meanwhile, chop up Laughing Cow and melt in large skillet over medium heat, stirring constantly.  At this point you will look at the mess in your skillet and think that I am crazy.  Just trust me on this.  When the Laughing Cow looks sort of melted, add the whipping cream.  Keep stirring until it develops into a beautiful cream sauce.  Add mushrooms, green beans, dijon, salt and pepper.  Stir together until warmed through.

Mocha Frappuccino Popsicle

Mocha Frappuccino Popsicle

OMG!  Do you miss those sugary, carb laden frappuccinos?  If you do, then I promise that these are a wonderful 3pm snack replacement.  I haven't had a frapp in over a year so I can't swear that they taste exactly the same but they sure are close enough to fool my memory.  I can say that I thoroughly enjoyed, so much that I made more the day after I finished off the original batch.  I rarely make the same thing twice so it says a lot that not only did I make them twice, but as back to back desserts.  They are yummy!

5 STARS
4 servings
2.5 net carbs per serving

1 cup heavy whipping cream
2 TBSP unsweetened cocoa powder
1 tsp instant coffee granules
2 TBSP granular Splenda


Blend on medium until fully mixed together, scraping down the sides as needed.  Pour into 4 popsicle molds (popsicle mold sizes vary but this amount was perfect for mine).  Freeze for at least 3 hours.

Eating Out Friday: Italian Restaurants

Courtesy of: http://www.flickr.com/photos/dessertcomesfirst/68633154/

Welcome to another Eating Out Friday post!  This week is about eating out at Italian restaurants.  It's actually a bit easier than you think once you learn to ignore the Pasta and Pizza sections of the menu.  Get out of the house this weekend and go enjoy some antipasto!


Original Link: About.com
When most people think of Italian food, their minds immediately leap to dishes which are overwhelmingly carbohydrate –- pasta, pizza, and bread. But lots of Italian dishes are great choices for people who must watch their carbs. Finding them is easier if you start to “think like an Italian” when eating at Italian restaurants. 

There is a stereotype in the United States that Italians eat pasta all day. Surprise -- this is a myth. Kyle Phillips, About.com’s Guide to Italian Cuisine, tells us that an Italian meal is quite balanced, and includes perhaps a cup of pasta cooked “al dente” at a typical dinner. Cooking pasta this way (much firmer than is common in the United States) lowers the glycemic index of the pasta, and perhaps even the amount of carbohydrate available to for digestion (see resistant starch). This approach can be consistent with a moderately low-carbohydrate diet such as the Zone diet. However, in the United States, you’d be hard-pressed to find a restaurant that serves a cup of al dente pasta.

Low-Carb Italian Eating – Dos and Don’ts

Dos:

• Let your eyes skip past the pizza and pasta sections of the menu. You may be surprised to find how much low-carb gold is hiding in plain sight under other headings.
• Italians are known for shopping daily for the freshest and choicest produce, seafood, and meats, often with a fairly simple preparation so as not to hide the wonderful fresh flavors. So think like an Italian, and order items with lots of healthy fresh ingredients.
• Italian food often has olive oil drizzled over it, and sometimes there is olive oil on the table for this purpose. Take advantage of it. The type of fat as well as the antioxidants in olive oil are part of the reason for the healthfulness of the “Mediterranean Diet.”
• Eat slowly and enjoy. Italians don’t “wolf” their food. They eat their main meal slowly over several small courses, ideally with much conversation and laughter.

Don’ts:

• Avoid or minimize the following which are high in carbs: pasta, bread, risotto, polenta, bruschetta, crostini.
• If you are in a low-carb phase, such as Atkins Induction, avoid meatballs, which usually have bread crumbs in them.
• Be aware that fried items, such as a calamari appetizer, will usually be breaded. Ditto eggplant parmesan, and some meat dishes.

Now let's go through a typical Italian menu:

Appetizers (Antipasti)

In Italian, “pasto” means “meal,” and “antipasti” or “antipasto” is “before the meal.” A lot of antipasti are made with meats, seafood, and vegetables, so we’re in luck. For example:

• An “antipasto platter” typically contains an assortment of meats such as salami, cheeses, and marinated vegetables such as artichokes and peppers.
• Carpaccio is aged, raw, thinly sliced beef or raw fish, usually served with an olive oil dressing and a few vegetables.
• Gamberoni (shrimp) is a common antipasto dish, either cold or hot, often sautéed with garlic and wine.
• Look for grilled, roasted, or marinated vegetables.
• Steamed clams or mussels are common antipasti.

Soups

Italians love soup, and in Italy, soups are often served instead of pasta. Many Italian soups are low in carbs, although some have bread in them. Even the soups with beans or pasta in them often only have small amounts of these in a portion. Since there are so many different soups, the exact carb count depends on the cook, but generally you’ll want to go with thinner soups. Seafood soups are often thin. Stracciatelle is a sort of Italian eggdrop soup. Also, look for soups with lots of vegetables.

Salads (Insulata)

Salads abound in Italy, and are almost always a good bet, if you avoid croutons or other bread. An Italian salad could contain any fresh vegetables –- and, of course, olive oil. The classic caprese salad has mozzarella, tomatoes, and basil.

Dealing With Pasta

Find your eye drifting towards those tempting pasta dishes on the menu? Feel free to ask for the pasta “toppings” on a bed of vegetables, or even all on their own as a side dish. Pesto on chicken and vegetables is delicious.

Meats and Seafood – often labeled Secondi

This is the main part of the meal for someone eating low carb. Most of the meats and seafood on an Italian menu have little starch or sugar. If you avoid breaded meats (such as chicken or veal parmesan or milanese), you’re in great shape. True Italian tomato sauces have little or no sugar, although many pasta sauces in the United States are loaded with added sugars. If your local restaurant uses these, you’d want to avoid red sauces, or go for tomato sauces labeled “fresh.”

Desserts

In Italy, meals are often ended with fresh fruit, which is perfect for us. Needless to say, the richer desserts are well-endowed with carbohydrates, so best to stay away, or have one bite of a fellow-diner’s dessert.

Buon Appetito!