Low Carbies

  The original recipe can be found at this website: http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/   The only modification I made was using chicken breasts instead of thighs.   This chicken dish had an amazing amount of flavor!   Was delicious!   4 stars! 6 boneless skinless chicken breasts 6 ounce jar of pesto 1 package Ranch Dressing Seasoning Mix 1/2 cup chicken broth Directions:  Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.

(Ignore the roman noodles in the photo...I made it for work so I did put those in) Salad: 1/2 head of cabbage 1/2 Bag Romaine Lettuce Diced Chicken Breast green onion, chopped 1/2 C. Celery (finely chopped) 4 T. toasted almonds Toss all salad ingredients in a large bowl. Dressing: 1/2 tsp Stevia (powder) Sea Salt pepper 3/4 c. oil (I used Canola) 1 tsp Sesame Seed oil 2 T. white vinegar 1 T. Soy Sauce 2 pkg Ramen flavoring (The regular version of this recipe has two packets of Top Ramen crumbled in the salad.  You can decided if you would like the extra carbs or not, I chose not) Add all Dressing ingredients into shaker cup.  Shake well before serving.  Do not put on salad until it is ready to serve or it will become soggy. I give it a 4 star rating! YUM YUM

I really liked this dish. 6 chicken breasts (cooked and cubed) broccoli and cauliflower (steamed) Sauce: 1 can of Cream of chicken soup 1 teas. lemon juice 1 Tbsp curry 1 tsp cayenne pepper 3/4 cups canned milk 2/3 cups mayo 1 cup cheddar cheese In a 9x13 pan layer broccoli and cauliflower with chicken on top. Pour sauce over chicken. bake at 350 for 30-45 minutes (until sauce is bubbling around the edges.)

  I found this recipe on 365 Days of Slow Cooking It's basically the same as hers, but I doubled the cream cheese and cheese,  bad I know! But it was divine! LOL Serves 8 1/4 c lightly packed fresh cilantro leaves 16 oz cream cheese 3 cups shredded monterey jack cheese, divided 1 med onion chopped 2 can 28 oz enchilada sauce 12 corn tortillas 3 cups diced or shredded cooked chicken Chop cilantro. Place cream cheese in microwave safe bowl. Microwave on high 30-45 sec or until very soft. Add cilantro and 1 1/2 cups of cheese. Mix well. Chop onion and set aside.  Spread 2/3 cup enchilada sauce on bottom of 3-4 qt slow cooker. Pour remaining sauce into a mixing bowl. To assemble, dip 4 tortillas into enchilada sauce in mixing bowl and arrange in slow cooker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of chicken and 1/3 of the onion (I just mixed the onion in with the cream cheese). Repe...

I LOVE ROLLS!!!    When I saw this recipe by the  whole wheat flour at Winco, I had to try it!!! I must say, I've never made bread before...NEVER. So I really think they could have been better,  and it was probably all because of me! But they were still good :) Here's the recipe. Fluffy Whole Wheat Rolls 2 tsp. Dry Yeast 1/2 C. Warm Water 1/4 C Honey 1/2 C Butter 3 Eggs 1 1/2 tsp. salt 4-5 C. Whole Wheat Flour Dissolve yeast in 1/2 C warm water (I'd maybe try it next time with more water...).  Cream butter and honey to a fine stream. Add eggs, one at a time and beat.   Add yeast mixture. Add flour and salt.  Let rise until double. Knead them rest 3 minutes. For rolls - let rise and bake at 350° for 15-20 minutes. I personally had a hard time making these rise. So I called my sister, and here is the tip! Cover pan (with dough in it) with cellophane. Place in a warm (but not on) oven until rolls have risen. It took a while for them to r...

I've posted a White Chili before on the blog ( HERE ) Trinton loves White Chili, and I have yet to get the reaction I'm looking for lol. I did like this one and so did he, but I don't think this is what he is looking for yet.   I'll keep trying, but in the mean time, here is the second White Chicken Chili...   2 packets McCormicks White Chili Seasoning 1 1/2 lb Chicken 1 T Oil 2 C Water 2 (16oz) cans of undrained white beans 1/2 bag frozen corn 2-3 Bell Peppers Light Sour Cream Salt and Pepper to taste Add seasoning, chicken (mine was frozen), oil,  water, beans, corn, peppers in crockpot. Cook on low for 6-8 hours. Add Light Sour Cream if desired. Top with cheese if desired. 

This recipe is a hodge-podge of a couple I found. So, I am listing it as my own! It was pretty good, but without the mozzarella cheese, the toppings don’t stay put! Six servings Crust: Ingredients (.25 ounce) package active dry yeast 1 cup warm water 2 cups whole wheat flour 1/4 cup wheat germ 1 teaspoon salt 1 tablespoon honey Directions. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine flour wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes Roll dough on a floured pizza pan and poke a few holes in it with a fork. Topping: 1 teaspoon olive oil 1 Vidalia onion or 2 yellow onions, halved and thinly sliced 1 teaspoon salt 2 teaspoon butter 6 plum tomatoes, chopped (about 3 1/2 cups) 1 Tablespoon balsamic vinegar 4 ounces goat cheese, crumbled Slice black olives 1 tablespoon chopped fresh thyme, or 1 teaspoon dried H...

Misty and I are part of a food co-op. This week we got a big bunch of brussel sprouts (yuck!) I found this recipe on Allrecipes.com. It was actually pretty good! I exchanged the bacon for turkey bacon and cooked it in a little canola oil before continuing on with the rest of the ingredients. My brussel sprouts may have been a bit larger then usual. It took 25 minutes to cook them until they were soft enough to eat. Brussels Sprouts with Bacon Ingredients 1/2 pound bacon, diced 1 tablespoon extra-virgin olive oil 2 teaspoons butter 1/4 onion, diced 2 cloves garlic, minced salt and black pepper to taste 1/2 cup balsamic vinegar 1 1/2 pounds Brussels sprouts, trimmed and cut in half 2 cups chicken stock Directions 1. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the baco...

It's been a while since I have posted on our Low Carbies Blog.   The main reason is because of this.... My sweet little baby boy! Thats right! I'm using him as an excuse.   Shortly after finding out I was pregnant.  The craving for carbs was unbearable! After over a year of not eating sugar or white flour, I started again. Now, I regret it.  I ended up with Gestational Diabetes and  I think that was even worse than dealing with the cravings! Well, my little man is now 3 months old  and its time to get back on track.  I really want to get healthy again, maybe not quite as strict. I'm on the search for new low carb recipes. Here's what I've been having for lunch lately! FRUITY CHICKEN SALAD! I've posted a chicken salad recipe before ( HERE ) But this one is a bit different.  Now forgive me because I didn't measure anything so its  based on your own desired amount.  Here are the ingredients. Grilled Chicken Cubed Apples Cubed S...

1 teaspoon oil 1 egg 1 green onion 1/2 cup cooked ham, chicken or pork, diced 2 cups cooked brown rice 1 tablespoon soy sauce Heat oil in skillet. Add egg and stir-fry until cooked. Add onion and meat. Stir-fry until onion wilts. Add Rice and Soy sauce. Heat through Serves 4

This recipe comes from the cookbook, “500 Low-Carb Recipes.” I loved the flavor and it was super easy to make. I left out the jalapeno so it was not very spicy (just the way I like it!) The peanut flavor was a little light and I would probably add more peanut butter next time. I used fresh tomatos instead of canned. I added a little chicken broth to the sauce to compensate for the lack of moisture from not using the canned tomatoes. I sliced the chicken into strips. The sauce thickened after cooling for a few minutes. I served the dish over whole wheat pasta. 1 teaspoon ground cumin ½ teaspoon ground cinnamon 2 or 3 boneless, skinless chicken breast 2 to 3 tablespoons olive or peanut oil for sautéing ½ smallish onion thinly sliced 1 can (14 ½ ounce) diced tomatoes 2 tablespoons natural peanut butter 1 tablespoon lemon juice 2 cloves garlic, crushed 1 fresh jalapeno, cut in half and seeded On a saucer or plate, stir the cumin and cinnamon together, then rub into both sides of chicken br...

You can whisk the following ingredients in a bowl. I used my Magic Blender, that way I did not have to mince the garlic. I left the sesame seeds out and sprinkled them on top. I also added some precooked grilled chicken and roasted slivered almonds to my salad. I substituted honey for the sugar and added a bit extra for sweetness. This is a strong, flavorful dressing. 2 Tablespoons rice-wine vinegar 2 Tablespoons reduced-sodium soy sauce 1 Tablespoon Asian (dark) sesame oil 1 Tablespoon grated peeled fresh ginger 4 Teaspoons white or black sesame seeds ½ teaspoon sugar 1 garlic clove, minced Pinch cayenne

4 boneless, skinless chicken breast 1 Tbs minced garlic (3-4 cloves) 2 cans chicken broth 2 can black beans, drained & rinsed 2 cans (14.5) mexican stewed tomatoes 1 cup salsa 1 tsp. cumin 1/4 tps black pepper 1/2 tsp oregano and thyme 2 cups shredded cheese 1 Tbs lemon juice cilantro Cut chicken in fourths. Place all ingredients in crock-pot. Cover. Cook on low for 8-10 hours. Add lemon juice. Use cheese, and cilantro to garnish. serves 10

I found this recipe on a blog that is quickly becoming my favorite place for recipes, SimplyRecipes.com. I have listed the recipe here exactly the way I found it on the blog, but I made some changes when I cooked it. I used green onions instead of scallions and mango salsa instead of mango chutney (partly because that is what I had in the frig and because I have no idea what chutney is. I would love it if one of you enlightened me!) I also forgot to put the almonds on. . . I had them but gobbled this up before I even remembered to sprinkle them on! Anyway, I loved this dish. It is delicious and easy to make. Most of the prep time was in preparing the chicken and the ginger. I had to do some research on-line about how to prepare ginger since I have never done it before, but it wasn’t too difficult. I paired the finished dish with brown rice. It had such a nice sauce to it, I think this would be good over whole wheat pasta as well. 4 boneless, skinless chicken breast halves (1 ½ - 2 Lbs...

One of my favorites is anything Chocolate Peanut Butter. When I stopped eating sugar, I really missed it, so I came up with a good sugar-free solution. 3-4 spoonfuls of sugar-free plain or vanilla yogurt 5-6 ice cubes 1/2 Banana 2 TBS Adams peanut butter 1 packet of Sugar-free hot chocolate 1 cup milk Add all ingredients to your magic bullet cup and blend until smooth.

Tip for blending frozen fruit: I love how frozen fruit gives a smoothie that thick, cool texture, but hate when I end up with bits of frozen chunks that were just to hard to blend. I have found a simple solution. While I am going through my morning routine and I know I am about five minutes away from breakfast, I pull out my frozen fruit and put it in to my blender cup with the amount of milk I am going to use for my smoothie. I let it sit there while I finish up with my hair and make up. By the time I blend my smoothie it is soft enough that I don’t end up with big frozen chunks, but still frozen enough that I get that smooth, thick texture I love! I made this smoothie this morning. We have an over abundance of apricots at out parents house and I froze bags and bags of them! This smoothie turned out to be surprisingly tasty! Sugar-free low fat yogurt Milk Frozen Apricots A dash of nutmeg Blend until smooth and frothy.

Mom and I came up with this recipe a million years ago on a Sunday afternoon when there was no food in the house. I love it, but I can’t say the same for the rest of the family. Tonight I was craving it and decided to try it with brown rice. It turned out great! 3-4 cups of cooked white or brown rice 1 can Cream of Mushroom soup ½ pound ground beef ¼ cup diced onion 1-2 Tb Worcestershire sauce Brown hamburger and onion in frying pan. In a large bowl combine all ingredients. Put in casserole dish and bake at 350 for 30 – 45 minutes, or until the middle is hot. (Or put in individual dishes and cook in the microwave until hot.)