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Chicken & Bacon Salad w/ Honey Mustard Dressing- S

Chicken & Bacon Salad w/ Honey Mustard Dressing- S
 
Author:
Recipe type: Lunch, Dinner
Ingredients
  • Chicken Breast (I cooked mine in a crockpot with xylitol sweetened bbq sauce)
  • Spinach leaves
  • Roasted or fresh red peppers
  • Banana Peppers
  • Feta Cheese
  • Bacon
  • Tomatoes
  • Pecans or other nuts
  • Mustard, Sweetener, and water
Instructions
  1. Make a honey mustard dressing using the THM recipe or simply by combining mustard, sweetener or xylitol sweetened honey and a little water to make it more runny.
  2. Cook bacon and chicken (or warm up leftover chicken)
  3. Cut up veggies
  4. Plate the cold veggies on top of spinach leaves first and then add the warm chicken and green beans
  5. Drizzle honey mustard dressing over and sprinkle on nuts and cheese
Notes
I apologize for the "nailed it" Pinterest- type picture, but it was a hectic day with the kids. I didn't even have enough counter space to create a nice picture;)

I enjoy putting warm chicken and veggies on my salads to give it more of a dinner feel and because cold chicken can sometimes get boring.

 

Chicken and Broccoli Salad- S

Chicken and Broccoli Salad- S
 
Author:
Recipe type: Lunch, Dinner
Ingredients
  • -1 large cooked chicken breast cut into pieces (already cooked from the store makes it really easy)
  • -2 cups raw broccoli florets cut into pieces
  • -1 cup cabbage "slaw" mix
  • -1/2 block of cheese (4 oz) cut into small cubes, ( I like mine with a little kick to it)
  • -2 TBL chopped cilantro
  • -1 handful salted sunflower seeds
  • -Your favorite oil and vinegar salad dressing, (my favorite is Good Seasonings Italian in the packet made as indicated)
Instructions
  1. Mix all ingredients together and pour on the dressing! Simple as that. I add different ingredients all the time...be creative. This can be made ahead or enjoyed right after preparation.

White Enchiladas- S

White Enchiladas- S
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Ingredients
  • 1½ cups Cooked, Shredded Chicken
  • 1 cup Chicken broth
  • 3 Tablespoons Butter
  • 6 low carb tortillas
  • Diced onion
  • 1 Can Whole Green Chilies, Diced (4oz)
  • ½ cup cream cheese
  • ¼ cup Heavy Cream
  • 1 cup Sour Cream
  • 1 plus ½ cups Monterey Jack Cheese/cheddar blend, Grated
  • Salt And Pepper, to taste
  • Picante Sauce
Instructions
  1. Cook chicken with onion and some butter.
  2. To assemble, spoon chicken mixture on top of tortillas, one by one. Top with cheese and roll up. Place seam side down in dish.
  3. Melt the butter, add broth, cream cheese, heavy cream, sour cream, until smooth.
  4. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30-35min. Serve with a spall amount of picante and cilantro sauce if you wish.

Photo: Creamy Chicken n Cheese Enchiladas...(S) 

1 1/2 cups Cooked, Shredded Chicken
1 cup Chicken broth 
3 Tablespoons Butter
6 low carb tortillas
Diced onion 
1 Can Whole Green Chilies, Diced (4oz)
1/2 cup cream cheese 
1/4 cup Heavy Cream
1 cup Sour Cream
1 plus 1/2 cups Monterey Jack Cheese/cheddar blend, Grated
 Salt And Pepper, to taste
 Picante Sauce 
Preparation Instructions
Cook chicken with onion and some butter. 
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with cheese and roll up. Place seam side down in dish.
Melt the butter, add broth, cream cheese, heavy cream, sour cream, until smooth.  
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30-35min.  Serve with a spall amount of picante and cilantro sauce if you wish.

Tasty Thursday- Salad Tacos- S

With my mom being out of town, it was hard to do our throwdown this week, so I’m giving you another week of Tasty Thursday. I love taco salad, but sometimes I miss a good crunchy taco. Today, I had the best of both worlds. I used the fabulous butter lettuce leaves I found at Costco that I used for my Copycat Pf Chang recipe from last week, and made salad tacos. It was so fun to feel like I was eating tacos again without the carbs, I got the crunch, and my veggies in all at once. Here’s the recipe, simple but tasty;)

Tasty Thursday- Salad Tacos- S
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Ingredients
  • 1 lb. ground turkey
  • taco seasoning or cajun seasoning
  • onion powder and garlic powder
  • butter lettuce leaves
  • salsa
  • black beans
  • avocado
  • bell peppers
  • banana peppers
  • tomatoes
  • sour cream
  • feta cheese
  • onions
  • bell peppers
Instructions
  1. Brown meat, add taco seasoning, onion and garlic seasoning and diced onions and bell peppers (I skipped these today bc we were in a hurry)
  2. Wash lettuce leaves, pat dry with a paper towel, set on a plate
  3. Cut up any veggies you like to eat on your taco
  4. Take individual lettuce leaf, fill leaf with taco fixings of your choice, fold and enjoy!
Notes
*To stay in S territory, use a sprinkling of black beans;)
* Enjoy 3-4 as a serving

Throwdown Thursday update: We’ll have our favorite salads published soon so keep working on your best salad and let us know when you have a favorite!!!

Tasty Thursday- My PF Chang Lettuce Wrap Copycat-S

We have decided to change Thursdays up every once in awhile. Today we have Tasty Thursday. On Tasty Thursdays, I’ll post one of my favorite recipes that I’ve created or tweaked and I encourage you to Try it for yourself!!!

My husband and I were given a gift card to PF Chang’s for Christmas and were finally able to go on a date! We loved the infamous lettuce wraps, so I came home and made my own version. Of course, you can tweak it to your liking, but this is now one of our new favorite meals!!! As you know my photo skills are not the best, inspite of having a professional photographer for a father in law, but you get the gist;)

Tasty Thursday- My PF Chang Lettuce Wrap Copycat-S
 
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 4-5
Ingredients
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • ½ onion, diced
  • ½ inch ginger root diced
  • 3 garlic cloves, minced
  • 12 chicken tenderloins
  • 1 T. Liquid Aminos
  • ½ c. chopped cashews or peanuts
  • sesame seeds (optional)
  • butter lettuce leaves
  • hot mustard
Instructions
  1. In a med. pan, Satuee veggies in 1-2 T. coc oil until soft
  2. In a large skillet, Stir fry chicken tenderloins in 1-2 T. coc. oil, add ginger, garlic and soy sauce
  3. Break chicken with a spatula as it cooks
  4. Add sauteed veggies to chicken, cover, and let simmer for 5 minutes on low heat
  5. In the meantime, wash butter leaves individually and pat dry with a paper towel
  6. Add nuts and sesame seeds to skillet
  7. To serve, spoon about ¼ c. of chicken and veggies onto the middle of a butter lettuce leaf, wrap up like a taco and enjoy!
Notes
*You can add hot mustard and soy sauce to your lettuce leaf before wrapping or make a dipping sauce with hot mustard and soy sauce. Unsweetened chili sauce would be a good addition as well;)

Up next week for Throwdown Thursday: Our favorite spring salads- We encourage you to participate and make your favorite salad recipe and share it. We’d be happy to feature it on our blog or link it up to your blog;)

Mexican Burgers- S

Mexican Burgers- S
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Ingredients
  • 1 lb. of ground turkey or beef
  • ½ c. salsa
  • 1 egg
  • 3 tsp. taco seasoning
  • handful of chopped cilantro
  • 1 laughing cow wedge
  • handful of mozerella or mexican cheese
Instructions
  1. Mix all ingredients in a bowl using your hands to mix ingredients well or if you're too grossed out by this, a large fork will do;)
  2. Form patties with your hands
  3. Heat a large, greased skillet to medium/high heat
  4. Put about 5 small patties on skillet and cook evenly on both sides
Notes
Makes about 12 small burgers or 8 large ones
Serve in a Joseph's pita, plan approved bun, or over some greens with salsa and sour cream, guac, and/ or some Joseph's pita chips

Egg Roll in a Bowl- S, E, or FP

5.0 from 9 reviews
Egg Roll in a Bowl- S, E, or FP
 
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 4
Ingredients
  • 2 teaspoons sesame oil (or oil of your choice if you don’t have sesame, but the sesame really makes the dish!)
  • 1 lb. ground pork or beef (S) or lean ground turkey (E or FP)
  • 6 cups finely sliced cabbage (about 1 medium head)
  • 1 cup shredded carrots (4g carbs per ¼ cup serving so fine for this S meal)
  • 1 medium onion
  • chopped 3 cloves garlic
  • finely chopped or minced 1 teaspoon ground ginger/ginger powder
  • (if you choose fresh ginger for this recipe, you'll need to use quite a bit and be sure it's grated/minced very fine; I love fresh, but ground really works better in this recipe)
  • ¼ cup coconut aminos (soy sauce alternative) or Bragg's Amino
  • Salt and black pepper to taste
  • Chicken Broth
  • Optional: 2-3 green onion stalks, finely chopped
  • Optional: ¼ tsp red pepper flakes adds a nice kick!
Instructions
  1. Brown the ground pork (or beef) in large frying pan until fully cooked.
  2. Turn heat to medium-high and add chopped onion (not the green onions yet) and sesame oil, increase heat to lightly brown the onions.
  3. In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add the sliced cabbage and stir.
  4. Cook for a few minutes, stirring often, so that it doesn't burn and so all cabbage slightly wilts and reduces in size.
  5. Then add shredded carrots and cook for another few minutes.
  6. Turn off heat, add chopped green onions, salt and black pepper to taste, stir one last time and serve warm.
  7. Same great taste you’ll get in an eggroll, minus the deep fried wrapper, so MUCH healthier!
Notes
To make it E: Use extra lean meat instead (like 99% lean ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add ¼ cup of fat-free chicken stock (or water). To make it E: You may want to also add a bit more of the aminos and ginger, and feel free to add extra carrots too! Serve over brown rice. To make it FP: Use extra lean meat instead (like 99% lean ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add ¼ cup of fat-free chicken stock (or water). You may want to also add a bit more of the aminos and ginger. However, with the above said, it's by far best as S using ground pork (not sausage!) or ground beef. ENJOY!

by Diana Rodbourn Brown 1 lb ground pork/beef in a large frying pan. Turn heat to med-high. Add 1 med. chopped onion & 2 tsp. sesame oil, increase heat to lightly brown onions. Mix together 3 cloves of minced garlic, 1 tsp. ginger powder and 1/4 c. aminos and add. Stir in 6 c. shredded cabbage. Cook for a few minutes, stirring often. Add 1 c. shredded carrots and cook another few minutes. Turn off heat, Add 2 finely chopped gr. onion stalks, and salt and pepper to taste and serve warm.

Mexican Throwdown- Easiest Ever Enchiladas- S

Mexican Throwdown- Enchiladas- S
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Ingredients
  • 1 lb. ground turkey
  • 1 pkg. low sodium taco seasoning
  • 4 oz. cream cheese
  • 4 low carb tortillas
  • 2 c. shredded sharp cheese
  • Salsa
  • Enchilada Sauce, red or green
Instructions
  1. Grease a 9 x 13 pan and spread 1½ c. salsa on the bottom of the pan- set aside
  2. Brown ground turkey and add taco seasoning according to pkg.
  3. Add cream cheese, cover, and simmer until cheese is melted
  4. Blend well
  5. Cut tortillas into quarters
  6. Sprinkle a bit of sharp cheese (jalapeno is good too) on a cut tortilla, then a scoop of meat mixture
  7. Roll up and place folded side down into 9 x 13 pan
  8. Continue until all 16 quarters are filled and placed neatly in the pan
  9. Pour 1 c. of enchilada sauce over tortillas
  10. Top with more cheese, cover with foil, and bake in 350 degree preheated oven for 30 min. or until heated through
  11. Top with any THM condiments you'd like such as green onions or olives
  12. Serve with sour cream if desired
Notes
Note from Jo: This enchilada recipe lends itself to individual tweaking. Use any kind of THM approved tortilla you have on hand and any approved taco or enchilada sauce.

I served mine over a bed of fresh spinach and cooked them twice this week because my family loved them so much!

 

 Molly’s Fajita Salad

Mexican Throwdown- Chicken Fajita Salad- S

Last week, I said we were going to do lemon desserts this week, but we were both out of baking ingredients so we decided to go with savory- here are some of our best Mexican THM dishes!

Mexican Throwdown- Chicken Fajita Salad- S
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican
Serves: 2
Ingredients
  • For Fajitas: 6 chicken tenderloins
  • 1 yellow onion
  • ½ each red, yellow, orange peppers
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 3 T. white vinegar
  • ½ t. lemon extract
  • 3 T. Amino Acids
  • 3 tsp.lime juice
  • ½ T. Dried cilantro
  • splash of Liquid smoke (opt.)
  • 1 tsp. sweetener (opt.)
  • 2 -4 T. coconut oil
  • For avocado/lime dressing: 1 Ripe Avocado
  • 2 garlic cloves, minced
  • 4 T. lime juice
  • 2 T. olive oil
  • handful of cilantro
Instructions
  1. Heat up coconut oil in a medium pan until melted.
  2. Brown frozen chicken tenderloins on both sides.
  3. Cut peppers and onions into skinny strips and in a small fry pan sautee in coconut oil
  4. Cut browned chicken tenderloins in strips (they will not be cooked through yet)
  5. Put chicken tenderloins back on medium pan and add the marinade ingredients: powders, extracts, amonio acids, vinegar, liquid smoke, cilantro
  6. Cook chicken in marinade until cooked through
  7. For avocado- lime dressing:
  8. Put ripe avocado, lime juice, olive oil, garlic salt, and cilantro in a food processor and process until ingredients are evenly mixed together. Do not over process.
Notes
Fajitas: Adapted from the book "Everyday Low Carb Cooking" by Alex Haas
The original recipe is a chicken marinade, but this is the lazy man's way of doing it;) I rarely remember to make a marinade in time for dinner, so this works best for me!

Make a bed of greens with romaine lettuce and/ or spinach, put on the warm chicken and peppers, sprinkle a little cheese on top until it melts and serve with avocado-lime dressing and sour cream. ENJOY!

*You can throw the fajita ingredients in a low carb tortilla and have an old fashioned fajita

*The avocado- lime dressing is also very good as a dip for Jospeph's pita chips;)

Avocado Lime Dressing (original avocado-lime dressing recipe)

Jo’s Enchiladas