Chicken Bacon and Guacamole Mushroom Stack

Grilled chicken, crispy bacon, fresh sliced tomato, fresh homemade guacamole and spinach piled high in between two grilled portabella mushroom tops.

This thing is massive and delicious.

This is a recipe I actually did quite a while ago and I'm not sure why I haven't posted it until now. It's a giant sandwich, minus the bread. This thing is so big I made the serving for this as half of the sandwich. I'm sure there are plenty of people who could eat the whole thing, but I sure couldn't.

Chicken Bacon and Guacamole Mushroom Stack:
Makes 1 sandwich

2 portabella mushroom tops
1 TBS butter
1 chicken breast half
1 TBS olive oil
Salt and Pepper to taste
1 piece of bacon, halved and cooked
2 slices tomato
1/2 avocado
1 TBS diced tomato
1 TBS diced red onion
1 TBS chopped cilantro
1 tsp fresh lime juice
dash of salt
1/4 cup fresh spinach

Heat the oil in a small skillet. Season the chicken with salt and pepper and cook 3-5 minutes on each side or until cooked all the way through. Set aside.
Mash the avocado, diced tomato, onion, cilantro and lime juice and dash of salt. Mix well and set aside.
Remove the stem from the portabella mushroom tops and scrape the insides as best as you can. Rinse well. Melt the butter in the skillet and brown the mushrooms on both sides until they are tender and nicely brown. Place on a plate lined with paper towel to cool slightly. Place one top on a plate and begin loading. Start with the tomato, slice the chicken and place on top of the tomato. Add the bacon and then load on the guacamole. Top with the spinach and finish off with the other portabella mushroom top. Cut it in half, or just eat the whole thing.

For 1/2 of the stack: 277 calories, 23g fat, 367mg sodium, 11g carbs, 5g fiber, 8g protein

Sausage Zucchini Ravioli (Low Carb/Low Fat)

My best friend lives next door to me and she loves to try out any recipes I'm working on. So I usually set some aside for her. I like how she gives me constructive criticism, whereas my husband and children just give the thumbs-up or thumbs-down. 

When I made these Sausage Zucchini Raviolis and took a few to her, she said it was by far her favorite of any of the recipes I've had her try.

Of course removing the use of noodles and using strips of zucchini in it's place is going to drastically reduce the amount of carbohydrates for these. But each little one is packed with flavor. Three cheeses, sausage and herbs topped with a homemade marinara sauce. And of course, you have to throw more cheese on there!

Originally I had tried cooking these in a skillet for a quick, easy and crispy outside. But the little suckers just wouldn't hold together, even with a toothpick stuck inside of them, and they looked a mess. But baking them worked wonderfully and kept them looking pretty. And I like my food looking pretty!!

Sausage Zucchini Ravioli:

Makes 15 ravioli

Filling:

4 oz. Italian sausage

1 cup ricotta cheese

1/4 cup shredded mozzarella cheese

2 TBS freshly grated parmesan cheese

1 tsp dried basil

1/2 tsp fresh ground pepper

3 medium zucchini

Sauce:

15 oz. tomato sauce

1 tsp olive oil

2 cloves of garlic, minced

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp marjoram 

1/4 tsp onion powder

Preheat the oven to 350 degrees F.

Start by slicing off the top and bottom parts of the zucchinis. Then using a mandoline or vegetable peeler, thinly slice the zucchini horizontally into strips until you have 30 decent sized slices. Set aside.

Brown the sausage in a skillet. Mix the sausage with the remaining filling ingredients.

To assemble the ravioli, lay one strip of zucchini vertically. Lay a second strip horizontally. Spoon a heaping tablespoon of filling into the center where the zucchini cross. Starting with one of the vertical slices, fold one end into the center, then one of the horizontal ends, the vertical and ending with the last horizontal until you have a nice zucchini package. Lay seam-side-down onto a baking sheet lined with foil and sprayed with olive oil cooking spray. You can insert a toothpick into the center of the ravioli if you feel like they need to be more secure.

When all of the ravioli are assembled, spray the tops with the olive oil cooking spray and bake them for 25 minutes, or until the zucchinis are tender.

Meanwhile, heat the olive oil in a small sauce pan over medium heat. Saute the garlic until fragrant. Add the tomato sauce and the seasonings and let it heat through.

When the ravioli is done, top with the marinara and sprinkle with fresh parmesan cheese.

For 3 ravioli (1 serving): 175 calories, 9g fat, 422mg sodium, 12g carbs, 2g fiber, 11g protein

Spicy Turkey Meatballs (Low Carb/Low Fat)

I am a big fan of spicy food. And although these are not super spicy, they have just enough kick to them to satisfy me without being too hot for my kids to eat.

It's a very basic and versatile meatball recipe that can be used with any type of sauce that you want. But this is one of my favorite sauces for them. 

The ginger, orange zest and chilies are a delicious combination. 

I love sweet with a little spice in it!!

Spicy Turkey Meatballs:
Makes 24 meatballs/4 servings of 6 meatballs

Meatballs:
1 lb. lean ground turkey
1/4 cup almond meal
1/4 cup finely chopped onion
1/2 tsp garlic powder
1/2 tsp white pepper
1 egg

Sauce:
1/2 cup water
3 TBS white vinegar
2 TBS low sodium soy sauce
1 tsp sesame oil
1/2 tsp xanthan gum
3 TBS stevia in the raw
3 TBS chopped scallions, plus more for garnish
5-6 dried chilies, chopped (most of the seeds removed, adjust to heat desire)
2 tsp freshly grated ginger
1 tsp fresh orange zest
1 clove garlic, minced

Mix turkey, almond meal, onion, garlic powder and white pepper. Add the egg and mix completely.
Shape the meat into 24 meatballs and place on a baking sheet lined with greased foil. Broil for 7-10 minutes or until well browned. Remove from oven and set aside.
Whisk water, vinegar, soy sauce, sesame oil, xanthan gum and stevia in a medium sized sauce pan. Heat over medium heat until it begins to thicken. Add the scallions, chilies, ginger, zest and garlic. Reduce heat to low and let simmer 5 minutes.
Add the meatballs and cover, letting the meatballs finish cooking through. About 8-10 minutes.
Sprinkle with additional scallions in desired and serve over rice or cauli-rice.

For 1 serving (6 meatballs): 221 calories, 14g fat, 580mg sodium, 4g carbs, 1g fiber, 20g protein

Zucchini Lasagna (Low Carb/Low Fat)

I served this to my family, hesitantly. I mean, there aren't any noodles in it! I thought my kids would just look at it and immediately reject it. But I was pleasantly surprised. The kids didn't even notice there weren't noodles at first and began eating it.

But then the older one said, "Mom...this tastes like lasagna, but I don't see where the noodles are."

I sighed. This was it. Once I told them, it would be over. There would be a child-sized riot. Forks would be thrown at me and the dinner table would surely be turned over.

"Well, sweetie, there aren't any noodles in it. I used zucchini instead."

A silence came over the family. The children looked at me a moment, as if contemplating whether or not I deserved to have their dinner thrown at my head.

And then my precious child said to me, "Wow. I couldn't even taste them." And they all went back to eating. I just about had an aneurysm.

 Another healthy recipe gets the stamp of approval from my children! That's a huge accomplishment to me.

But don't take their word for it. Give it a try.

Zucchini Lasagna:

Makes 12 servings

1 lb. lean ground beef

3 cloves garlic, minced

1/2 medium onion, chopped

25 oz. tomato sauce

1 TBS dried basil

1 tsp dried oregano

1/2 tsp marjoram

1/4 tsp fresh ground pepper

3 medium zucchini, sliced 1/8 inch thick

2 cups fat free ricotta cheese

1 egg

1/4 cup freshly grated parmesan cheese

2 cups mozzarella cheese

Start with the zucchini by grilling or baking it until softened. Place on a paper towel to soak up the extra moisture and set aside. 

Preheat the oven to 350 degrees F. 

In a large skillet, cook the beef, garlic and onion over medium-high heat until the meat is browned and the onions are tender. Add the tomato sauce and the seasonings. Reduce the heat to low and cover to let simmer until heated through. 

In a medium bowl, mix the ricotta, egg and parmesan cheese. Set aside.

To put the lasagna together, spoon just enough of the sauce into the bottom of a 9x13 dish to coat the bottom so the lasagna won't stick. Begin layering, starting with the zucchini, laying slightly overlapping them until the pan is covered. Next spread 1/3 of the ricotta mixture evenly over the zucchini, spooning dollops all around and then gently spreading it around to coat. Sprinkle with 1/3 of the mozzarella cheese. Repeat, using 1/2 of the remaining sauce, 1/2 of the remaining zucchini, 1/2 of the remaining ricotta mixture and 1/2 of the remaining mozzarella. Repeat one more time, ending with the mozzarella cheese. 

Cover with foil and bake for 35 minutes. Remove the foil and bake an additional 10-15 minutes or until the cheese on top is bubbly and lightly browned. Let set about 5 minutes before serving.

For 1/12 of the lasagna: 231 calories, 11g fat, 406mg sodium, 9g carbs, 1g fiber, 21g protein

Parmesan Crusted Butternut Squash (Low Carb/Low Fat)

I used to be one of those people that used to only like their squash swimming with butter and brown sugar. But once I ventured into eating squash in it's more savory form, I fell in love. Now it's my preferred choice. Especially when it comes to this recipe.

 The squash is seasoned and tossed with some healthy collard greens.

 It's topped with chopped nuts and delicious parmesan cheese.

And it's baked to warm perfection.

Parmesan Crusted Butternut Squash:

Makes about 15 servings

2 medium butternut squash

4 cloves garlic, minced

1/4 cup chopped fresh parsley

4 TBS olive oil, divided

1 1/2 tsp kosher salt, divided

1 1/2 cups chopped collard greens

1/2 cup pecan halves

1/4 cup sliced almonds

1/4 cup freshly grated parmesan cheese

Preheat the oven to 350 degrees F. Lightly oil a 9x13 baking dish.

Peel squash, clean out seeds, and dice into 1 inch squares. Mix squash with garlic, parsley, 3 TBS olive oil, 1 tsp of salt and pour into baking dish. Cover with foil and bake for 1 hour or until squash is tender when pierced with a fork.

Meanwhile, in a food processor, add nuts, 1/2 tsp salt, 1 TBS olive oil and parmesan cheese. Pulse a few times until it is mixed but not too finely chopped. Set aside.

When squash is done, toss in the collard greens and sprinkle the nut topping over the whole thing. Bake uncovered 5-7 more minutes, keeping an eye on it to make sure it doesn't burn, until the nuts are lightly toasted. Remove from the oven and serve.

For 1/15 the recipe: 96 calories, 7g total fat, 1g saturated fat, 217mg sodium, 8g carbohydrates,

2g fiber, 2g protein

Sauteed Brussel Sprouts (Low Carb/Low Fat)

Looking for another healthy and delicious side dish for Thanksgiving? How about some brussel sprouts? I absolutely despised these as a child, but I am in love with them now.

Sometimes it's good to have something healthy on the holiday table. Cooked with garlic and shallots and topped with parmesan and bacon, they still taste good enough to place among the other stars of Thanksgiving.

Sauteed Brussel Sprouts:
Makes 8 Servings

2 lbs. brussel sprouts, trimmed
2 TBS olive oil
3 TBS minced shallots
2 cloves garlic, minced
2 TBS white cooking wine
1/2 cup low sodium chicken broth
1/4 tsp kosher salt
1/2 tsp fresh ground pepper
2 slices turkey bacon, cooked and chopped or crumbled
3 TBS fresh shaved parmesan

Heat olive oil in a pan over medium heat. Saute shallots and garlic until shallots are transparent, about 1/2 minutes. Add brussel sprouts and saute 2 minutes, stirring frequently. Add cooking wine and broth and scrape the bottom of the pan. When liquid begins to boil, reduce heat to low. Season with salt and pepper and cover. Let simmer 8-10 minutes, stirring frequently to prevent burning.
When brussel sprouts are tender, transfer to a serving dish. Top with turkey bacon and Parmesan shavings.

For 1/8 the recipe: 100 calories, 4g fat, 1g saturated fat, 192mg sodium, 11g carbohydrates,

4g fiber, 5g protein

Fresh Cranberry Salad (Low Carb/Low Fat)

This recipe is a tradition at my Thanksgiving table. It's a recipe my great grandmother used to make every Thanksgiving, and the tradition passed on to my family. And now it's an absolute must!

I've altered the recipe to be more Diabetic friendly, but it tastes just like the original recipe. And is still just as loved by me. Seriously, I could eat the whole pan for dessert, that's how much I love it.

The thing that may seem strange in this recipe is the fact that there is celery in it. Don't let that scare you away. The celery with the pineapple and fresh cranberries is so refreshing and delicious. The flavor is absolutely amazing. Give it a try!

Fresh Cranberry Salad:
Makes 9 Servings

1 large package sugar free raspberry jello
2 cups boiling water
1 cup cold water
1 cup fresh whole cranberries
1/2 cup pecan pieces
1/2 cup canned crushed pineapple in 100% pineapple juice, undrained
1/3 cup chopped celery
1 tsp light sugar (sugar/stevia blend)
1 cup plus 1 TBS light whipped topping

Dissolve gelatin in boiling water. When dissolved, add the cold water. Pour in a 8x8 baking dish and place in refrigerator to start setting.
In a food processor, blend the cranberries, pecans, celery and sugar into small chunks. Measure out 1/2 cup of the pineapple with juice and mix together with the cranberry mixture.
When jello is slightly set, stir in the cranberry mixture and refrigerate until firm, 4-6 hours.
When ready to serve, cut into 9 squares and top each with 2 TBS light whipped topping.

For 1/9 the recipe: 85 calories, 5g fat, 0g saturated fat, 56mg sodium, 6g carbohydrates, 

1g fiber, 1g protein

Green Bean Casserole (Low Carb/Low Fat)

Continuing with the low carb Thanksgiving recipes, here is an alternative to the traditional Campbell's green bean casserole. Much lower in carbs and in fat. I was very excited about how delicious this turned out. As sad as it was to omit the fried onions on top, it was fantastic with the caramelized onions!

Green Bean Casserole:
Makes 8 Servings

1 1/2 lbs. fresh green beans, trimmed and cut into bite sized pieces
1/2 cup reduced sodium cream of mushroom soup
1/2 cup nonfat plain Greek yogurt
1/4 cup half & half
1/2 tsp fresh ground pepper
1/2 cup sliced mushrooms
1/2 medium white onion, sliced
2 TBS olive oil, divided
Mrs. Dash seasoning to taste

Preheat the oven to 350 degrees F. Grease a small casserole dish and set aside.
Boil the green beans in lightly salted water and boil until bright green softened.
Meanwhile, mix the soup, yogurt, half & half and pepper in a medium bowl.
When green beans are done, drain and add to the yogurt mixture.
Heat 1 TBS olive oil in a small skillet and cook the mushrooms until browned. Remove from heat and add to the green beans. In the same skillet, heat the remaining TBS of olive oil and cook the onions over low heat until caramelized.  Remove from heat and set aside.
Pour the green beans into the casserole dish and top with the cooked onions. Cover with foil and bake for 30 minutes. Remove foil and cook another 10 minutes.
Remove from oven and top with desired amount of Mrs. Dash seasoning.

For 1/8 the recipe: 84 calories, 4g fat, 1g saturated fat, 89mg sodium, 9g carbohydrates,

4g fiber, 3g protein

Cranberry Pecan Stuffing (Low Carb/Low Fat)

The other Thanksgiving weakness of mine: Stuffing.

Oh, delicious stuffing...

Although this stuffing doesn't contain any bread, it tastes like the same delicious stuffing! The only real difference is the texture, but only slightly. The almond meal soaks up the moisture, but doesn't get as soggy as bread or breadcrumbs. Which is fine by me.

Cranberry Pecan Stuffing:
Makes 12 Servings

2 TBS olive oil
1/2 large onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
2 cups almond meal
1 cup pecan pieces
1 cup craisins
1/4 cup chopped fresh parsley
1 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp pepper
1 egg
1 TBS lemon juice
1 cup low sodium chicken broth

Preheat the oven to 350 degrees F. Grease a 8x8 casserole dish and set aside.
Heat olive oil in a medium skillet. Saute onion, celery and garlic until the onion becomes tender and transparent.
In a large bowl, mix the onion mixture, almond meal, pecans, craisins and parsley. Add the seasonings and mix well.
In a small bowl, beat the egg and add to the stuffing mixture, along with the lemon juice and broth. Pour into the prepared casserole dish and spread evenly.
Cover with foil and bake 40 minutes. Remove foil and cook additional 5-7 minutes or until slightly golden.

For 1/12 the recipe: 233 calories, 18g fat, 1g saturated fat, 103mg sodium, 14g carbohydrates, 

3g fiber, 6g protein

Sweet Potato Casserole (Low Carb/Low Fat)

One of my weaknesses at Thanksgiving is the candied yams.

I. LOVE. CANDIED. YAMS.

My mom makes this particular recipe each year with some orange juice and pineapple in it, with the broiled marshmallows on top. 

Heavenly.

But I will fight against that desire this year for the sake of trying to stick to what needs to be done in order to stay healthy. But when I made these, they may not have been the sweet, delicious memory of my childhood, but they turned out delicious. And I can't wait to make them again.

 I added orange juice zest to this recipe because I always loved how the citrus flavor complimented the yams. They bring out a whole other range of yummy.

And the pecans to top it off gives it some texture. Plus, I just love pecans.

Sweet Potato Casserole:

Makes approximately 18 (1/2 cup) servings

8 medium yams, peeled and cubed

1/3 cup orange juice

1/4 cup half & half

1 egg white

3 TBS coconut oil

2 TBS Splenda brown sugar

1 1/4 tsp vanilla extract

3/4 tsp cinnamon

3/4 tsp nutmeg

1/4 tsp salt

1/4 cup chopped pecans

zest of 1 orange

Boil the potatoes in salted water until tender.

Preheat the oven to 350 degrees F. Grease a medium sized casserole dish and set aside.

When the potatoes are done, strain them and pour them into a large bowl. Add the orange juice and half & half and blend with a hand mixer. Add the egg white, coconut oil and sugar and mix well. Add the vanilla, cinnamon, nutmeg and salt and blend one last time.

Pour into prepared casserole dish and top with pecans and orange zest. Cover and bake 30 minutes.

Remove cover and bake an additional 15 minutes.

For about 1/2 cup: 95 calories, 4g Fat, 0g Saturated Fat, 55mg sodium, 14g Carbohydrates, 2g Fiber, 1g Protein

Cheesy Cauli Mash (Low Fat/Low Carb)

Another staple in the Thanksgiving menu--and for many other dinner menus--would be mashed potatoes.

I've seen cauliflower mash floating around the web claiming to taste just like mashed potatoes. I've tried many varieties, and have not yet found one that tastes just like mashed potatoes.

This one doesn't taste just like mashed potatoes either. But it still tastes delicious, and is a great substitute to cut down on those carbs during those holiday meals.

Cheesy Cauli Mash:

Makes 8 servings

2 heads of cauliflower

1/4 cup half & half

2 TBS butter

1/2 cup medium white cheddar

1/2 tsp kosher salt

1/4 tsp fresh ground black pepper

Cut the cauliflower away from the core and then cut into 1 inch pieces. Place in a large microwave-safe bowl. Add the half & half and butter. Microwave uncovered on high for 5 minutes, then toss to coat the cauliflower with the liquid.

Repeat 2 more times until the cauliflower is tender.

Immediately pour into a food processor or blender. (Do half at a time if needed) Add cheese salt and pepper and blend until smooth. If the puree is not getting smooth enough or the cheese isn't melting, pour mixture back into the microwave-safe bowl and microwave 2-3 more minutes, and then return to the food processor.

When mixture is smooth, pour into a serving dish and serve.

For 1/8 of the recipe: 82 calories, 8g Fat, 1g Saturated Fat, 184mg sodium, 3g carbohydrates, 1g fiber, 3g protein

Orange Rosemary Turkey

It's November!! Which, of course, is associated with Thanksgiving!

I LOVE Thanksgiving. 

The first Thanksgiving I had after I was diagnosed with Type 1 Diabetes was a dreaded one. I cried because Thanksgiving is my favorite holiday, and I was so upset by the idea that I was going to have to miss out on some of my favorite things about the holiday. First and foremost, the traditional holiday food.

But after I calmed down from my self-pitying tantrum, I gained a determination to make a Thanksgiving meal that was lower carb, but equally delicious.

I succeeded! I was so proud of myself. And while that was an incredible meal, and got me over my original idea that all Thanksgivings were going to be ruined forevermore, this year I came up with some recipes that will bring the carb count down even more and still amazing. And I'd love to share these recipes with you this month!

And I'm starting with the big kahuna. The turkey.

 Moist, flavorful and infused with sweet orange juices.

Orange Rosemary Turkey:
Makes 18+ servings

12 lb. whole turkey
3/4 cup olive oil
3 TBS minced garlic
2 TBS chopped fresh rosemary
2 TBS dried parsley
2 TBS dried thyme
2 tsp fresh ground pepper
1 tsp kosher salt
1 orange, peeled and sliced

Clean the turkey, pat dry, and massage to release the skin.
Mix the olive oil, garlic, rosemary, parsley, thyme, pepper and salt. Rub all over the outside of the turkey and then gently lift the skin, being careful not to tear it, and rub under the skin. Place the orange slices under the skin of the turkey.
Place the turkey in a roasting pan or a turkey roaster and fill the pan with 1/2 inch of water. Cook at 325 degrees F for 3-4 hours, or according to package directions.
Check the turkey every hour. If the skin is becoming to brown, gently cover with foil.
When the turkey is done, remove and let stand for 10 minutes before slicing so the juices can redistribute.
The serving size for the nutritional facts is about 4 oz. of turkey.

For 4 oz. of turkey: 194 calories, 13g fat, 2g saturated fat, 367mg sodium, 2g carbohydrates, 14g protein

Come back to visit to see more Thanksgiving recipes this month!!

Happy Holidays!

Parmesan Roasted Cauliflower (Low Carb/Low Fat)

I personally love cauliflower in all its different forms, although I know that a lot of people don't share that love with me. But this way is by far my favorite. Roasting cauliflower just brings out a whole new taste to it, not to mention adding seasonings and ingredients that compliment it to a new degree. It even had my cauliflower-disliking-husband scraping the bottom of the serving dish.

 And food always tastes better when it looks so pretty.

 And, oh, is it oh so pretty.

Parmesan Roasted Cauliflower: (LOW CARB/LOW FAT)
makes 4 servings

1 head cauliflower, rinsed and trimmed into 1 inch pieces
1/2 large yellow onion, sliced in 1 inch sections
1/4 cup olive oil
4 cloves garlic, minced
1 tsp dried Thyme
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1/3 cup freshly grated parmesan cheese

Preheat your oven to 400 degrees F.
Line a baking sheet with foil, and lay the cauliflower on top.
Mix the olive oil, garlic, thyme, salt and pepper in a small bowl. Pour over the cauliflower and toss until it is well coated. Bake for 30 minutes, stirring every 10 minutes. In the last 5 minutes, sprinkle with parmesan cheese.

For 1/4 the recipe: 182 calories, 15.7 g fat, 6.8 g carbohydrates, 4.6 g protein, 384 mg sodium

Breadless Philly Cheese Steak

I love Philly Cheese Steak sandwiches. 

LOVE.

The heartiness of the meat-onion-pepper combo is just so satisfying.

Well, I have to do a low carb version of all my favorites. This was no exception.

Breadless Philly Cheese Steak:

Makes 2 Philly Cheese Steaks

2 medium green peppers

1/2 lb. steak

1/2 yellow onion, thinly sliced

1/2 cup sliced mushrooms

1 TBL butter

dash of hot sauce

salt and pepper to taste

2 slices provolone cheese, halved

Cut the tops off of the green peppers, but no the bottoms. Slice the peppers in half, lengthwise. Wash and pull out all the seeds. Pat them dry and set aside.

Very, very thinly slice the steak against the grain, as thin as you can get it. 

Melt the butter in a large skillet over medium-high heat. Add the steak and salt and pepper and stir every few minutes, letting the steak get brown. When it's almost cooked all the way, add the onion and mushrooms. Cook until the onions are soft and transparent. 

Spoon 1/4 of the filling onto one green pepper half. Top with two half slices of provolone and then put on another 1/4 of the filling. Top with the other green pepper half. Repeat with the other pepper.

For 1 cheese steak: 468.5 calories, 30.5 g fat, 9 g carbohydrates, 39.5 g protein, 984 mg sodium

Ham Fried Cauli-Rice (Low Carb/Low Fat)

With any good Chinese dish, you always need ham fried rice!

But forget the rice; bring on the Cauli-Rice! Ham Fried Cauli-Rice!

Ham Fried Cauli-Rice:
Makes 4 (1/2 cup) servings

1 TBL olive oil
1/4 cup diced onion
1 clove garlic, minced
1 cup prepared, cold cauli-rice (instructions here)
1/2 cup frozen peas and carrots, thawed
4 oz. diced ham
2 TBL low-sodium soy sauce
1 egg, beaten

Heat the olive oil in a skillet over medium-high heat. Saute the onion until almost tender. Add the garlic and cook for 1 minute.
Add the cauli-rice, ham, peas and carrots and soy sauce. Stir constantly until they start to brown.
Push all the ingredients to the sides, making a hole in the center so you can see the skillet. Add the egg to the center and stir around until it scrambles. Stir it all together.

For 1/2 cup of Cauli-Rice:  113.5 calories, 6 g fat, 6.75 g carbohydrates, 8.5 g protein, 646 mg sodium

Orange Chicken (Low Carb/Low Fat)

Ooo, what is this deliciousness happening here?

Oh, that would be some orange chicken. Simply divine!

 Is it possible for it to be so sweet and still low carb, you may ask?

Oh yes, trust me, it's possible. IT IS.

 Well, may I have the recipe, you may inquire?

Why, certainly!

 Is that ham fried cauli-rice I see next to it?

Why, yes it is! But that recipe will come another day...

Orange Chicken: (LOW CARB/LOW FAT)

makes 6 servings

2 chicken breasts, cut into chunks

Sauce:

1 cup water

2 TBL fresh squeezed orange juice

1/4 cup fresh squeezed lemon juice

1/3 cup lite rice vinegar

2 1/2 TBL lite soy sauce

1 TBL orange zest

1/4 cup Splenda brown sugar

1/2 tsp. freshly grated ginger

1/2 tsp. minced garlic

1/4 tsp. red pepper flakes

2 TBL chopped green onion

1 TBL corn starch

1 TBL water

Cook the chicken in a little bit of olive oil until cooked all the way through. Place on a plate lined with paper towel, and place in a oven on low heat to keep it warm.

In a large skillet, mix the water, orange juice, lemon juice, vinegar, soy sauce and brown sugar and heat over medium heat. When it has started to simmer, add the ginger, garlic, red pepper and green onion.

In a bowl, mix the water and the corn starch. Add to the sauce and cook until it starts to thicken and becomes translucent. Turn the heat down to low and add the chicken, cooking it covered for 2-3 minutes. 

For 1/6 the recipe: 189 calories, 5g fat, 13.5g carbs, 20g protein

Cauli-Rice (Low Carb/Low Fat)

Cauliflower is such a great substitute for potatoes. But I especially like it as a substitute for rice. And the best part? It's so fast and easy to make into "cauli-rice", as I like to call it.

Here's how you do it:

Roughly chop and core 1 medium-sized head of cauliflower. 

Pour half of the cauliflower florets into a food processor with the blade attached.

Pulse until the cauliflower is roughly the size of rice.
Pour into a microwave-safe bowl, fitted with a lid.

Repeat with the other half of the florets.

When all the cauliflower is chopped and in the bowl, cover and cook in the microwave for 3 minutes. DO NOT ADD WATER. It will make the cauliflower gummy. The natural moisture in the cauliflower will suffice for steaming.

After 3 minutes, stir the cauliflower and then return the bowl to the microwave, covered, cooking for 1 minute intervals until the cauliflower is soft, steamy and perfect. (5 minutes total was the perfect amount of time for my microwave, but time may vary.)

Serve plain, with a little butter and salt and pepper on top, or however you like.

For 1 cup of Cauli-Rice: 32 calories, 0.3g fat, 5g carbs, 2.5g protein

Asian Beef with Snow Peas (Low Carb/Low Fat)

Ooo, I've got something GOOD for you here.

I have an obsession with Asian food. I love cooking it more than getting take-out, honestly. Although, take-out can be pretty dang good, and convenient. But when it's homemade, you have control and you just can't beat the freshness. As long as you have a good recipe, of course.

 Well, this IS a good recipe.

 You can make it spicy, you can keep it mild...

Like I said, complete control. And it's so easy.

But don't take my word for it. Try it. TONIGHT.

Asian Beef with Snow Peas: (LOW CARB/LOW FAT)

makes 8 servings

1 1/2 lbs. flank steak

8 oz. snow peas (trimmed, if you'd like)

1/3 cup lite soy sauce

2 TBL sherry cooking wine 

1 TBL Splenda brown sugar

1 TBL corn starch

1 TBL fresh, finely grated ginger root

2 cloves garlic, minced

3-4 scallions, chopped

3 TBL sesame oil

red pepper flakes, optional

Start by thinly slicing your flank steak, against the grain (place the steak so the grain is running horizontally, cut  it vertically). Place in a bowl.

Mix together the soy sauce, sherry, brown sugar, corn starch, ginger root and garlic. Pour the sauce over the meat and set aside, letting it marinate for at least 30 minutes.

When you're ready to cook, heat the sesame oil in a large skillet or wok over high heat. Throw in the snow peas and stir fry them for 1 minute. With a slotted spoon, scoop them out and put them on a plate, setting them aside. Now pour in the flank steak with the sauce and let it cook for 1 minute without turning the meat to let it get nice and brown. Flip the meat and cook another minute. Stir and add the scallions. Cook for a couple more minutes until the meat is all browned and then add the snow peas and red pepper flakes, if you'd like. (a couple pinches still keeps it mild but gives a nice spiciness.) Toss it all around and cook about 30 more seconds so the snow peas can get nice and warm again.

Serve over rice.

For 1/8 the recipe: 186 calories, 11.7g fat, 5.5g carbs, 13g protein, 552.5mg sodium

Low Carb Teriyaki Sauce

I'm starting to get excited when I can come up with a substitute condiment, like the low carb barbecue sauce. It's great to have it in the fridge and handy for when I need to throw a quick meal together.

And now I have another good one!

YAY!!

Sweet with a subtle kick...mmm...

Teriyaki Sauce: (LOW CARB/LOW FAT)

1/2 cup soy sauce

1/4 cup cider vinegar

1/4 cup Splenda brown sugar

1/2 tsp. crushed garlic (I use Christopher Ranch brand bottled crushed garlic. It's handy to have on...hand)

1/2 tsp. finely grated fresh ginger (I keep peeled fresh garlic in my freezer because I use it often and use a zester to grate it into the sauce)

fresh ground pepper to taste

1 TBL flour

1 TBL cold water

Mix the soy sauce, vinegar, brown sugar, garlic, ginger and pepper in a small sauce pan. Bring to a bowl and then turn down to a simmer. In a separate bowl, mix cold water and flour. Whisk into the sauce and cook a few minutes until it thickens.

For 2 tablespoons of sauce: 35 calories, 0g fat, 6.5g carbs, 1g protein



Corn Muffins (Low Carb/Low Fat)

I've never had a first attempt turn out good. I had my doubts on my first attempt of these corn muffins. All the while putting it together, I was thinking "These aren't going to be sweet enough...This batter is too thin, they're not going to work...I'm going to have to try this a few more times before I get it."

Then, I pulled them from the oven, popped one out, and took a bite.

Heavenly.

 They're moist, not too crumbly, and perfectly sweet that I don't feel like I need to put any honey on them. I don't even feel the need to put any butter on them. I like them just the way they are.

 

Corn Muffins: (LOW CARB/LOW FAT)
makes 12 muffins

1/3 cup yellow corn meal
1/3 cup almond meal/flour
1/4 cup all purpose flour
3 TBL Splenda brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup skim milk
1/2 TBL lemon juice
1 egg
1/3 cup vegetable oil

In a small bowl, add the milk and the lemon juice. Set aside.
In a large bowl, add the corn meal, almond meal, flour, brown sugar, baking soda and salt. Whisk it together, breaking up all the clumps.
In a separate bowl, beat the egg and oil together with a whisk. Add the milk/lemon juice mixture and stir together. Add the wet ingredients into the dry ingredients and stir until everything is moist, but don't over-mix.
In a sprayed and floured (use baking spray) muffin tin, pour in a scant 1/4 cup of batter into the cups so it is only about halfway full.
Bake at 325 degrees F for 15-18 minutes or until a toothpick put into the center comes out clean.

For 1 muffin: 109 calories, 7.5g fat, 8.5g carbs, 2g protein