This is my sister’s recipe and it is a big hit in our family. It takes a little while to make because there is a lot of chopping involved but it is absolutely delicious. The ingredients can be altered to suit your own personal taste preferences. The key is that ALL ingredients must be chopped in SMALL pieces. It can easily feed 6-8 people.
- Two heads of lettuce (two varieties) (or 2-3 bags), chopped
- 1 cup of spinach, chopped
- 1 cup cauliflower, chopped
- 1 cup broccoli, chopped
- Red bell pepper, chopped
- Yellow bell pepper, chopped
- Cucumber, chopped
- Tomatoes, 2-3, chopped
- Avocado, chopped
- 3-4 hardboiled eggs, chopped
- 3-4 cooked bacon slices, crumbled
- 1/2 cup parmesan cheese
- 1/4 cup sunflower seeds
- Mix all ingredients together in a large bowl. Add pepper and dressing (we use Marie’s ranch dressing).
This is a great recipe that my friend Jana turned me on to. I located it at http://www.fifteenspatulas.com and made some adjustments. The recipe yields 2-4 servings.
- 2 lbs. chicken wing pieces
- garlic powder
- Preheat the oven to 450 degrees F.
- Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
- Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off. Let them drip dry a little bit, then dry them well with a paper towel.
- Place the chicken wings directly on a sheet pan. (I use parchment paper on the pan.) Bake the chicken wings for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side. The wings should have crispy crackly golden skin on the side that was in contact with the sheet pan.
Options: I mix ranch dressing and wing sauce to dip my wings in. I also made these with parmesan cheese. I put the parmesan cheese, salt, pepper and garlic powder into my food processor and then just rolled my wings in the mix before baking. D’lish!
This is a delicious, healthy and sweet salad which can be a main dish or a side dish. The recipe comes from http://low-carb-news.blogspot.com. This dish claims to yield 12 servings but it is so delicious it yields around half that in my house. 1 serving = 4.1 net carbs. There are variations to the recipe that I will add to the bottom.
- 1 lb chopped broccoli
- 1 lb chopped cauliflower (chopped into very small chunks)
- 1/2 lb bacon, fried and crumbled (about 7 slices)
- 2 cups grated Smoked Gouda OR cheddar cheese, divided
- 1 cup mayonnaise
- 1 cup sour cream
- liquid sweetener to equal 1/2 cup sugar (or 1/2 cup sugar substitute OR to taste)
- 1/2 tsp salt OR to taste
- In large salad bowl, combine broccoli, cauliflower, bacon and 1-1/2 cups Smoked Gouda or cheddar cheese;
- In medium bowl, combine mayonnaise, sour cream, sweetener and salt. Stir the creamy mixture into the broccoli salad. Sprinkle the remaining cheese over the top. Cover the salad bowl with plastic wrap and chill before serving.
Variations: Leave out the cauliflower and use only broccoli. Add some chopped or sliced red onions. Replace the cauliflower with diced cooked chicken. Maybe add in some chopped, hard boiled eggs.
This is a great, healthy low carb recipe based on the ingredients, but I do not have the carb count for this one. This recipe is great just as a meal or with a green salad. The recipe comes from alt.support.diet.low-carb, although I have made a few changes.
- 4 cups cooked chicken (I used a rotisserie chicken from Fry’s)
- 1 cup chopped celery
- 3/4 cup sliced green onion
- 3 hard boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. prepared mustard (I used spicy Dijon)
- 1 tsp. salt (or salt substitute)
- 1/2 tsp. pepper
- 1/4 tsp. onion pepper (I did not have so I used garlic pepper)
- 1/4 tsp. celery salt
- 1/8 tsp. dry mustard
- 1/8 tsp. paprika
- 1/2 cup slivered almost, toasted (I forgot to toast, but it was still great)
- In a large bowl combine chicken, celery, onions and eggs.
- In another bowl, combine the next 9 ingredients; stir until smooth. Pour over chicken mixture and toss gently.
- Stir in almonds and serve immediately, or refrigerate and add almonds right before serving.
This is a very easy and fast go-to dinner from Dana Carpender. The recipe is for a single serving and has no more than 2 carbs (depending on your pizza or spaghetti sauce).
- 1 hamburger patty
- 1 tablespoon sugar-free jarred pizza sauce (or spaghetti sauce)
- 2 tablespoons shredded mozzarella cheese
Cook the burger by your preferred method. When it’s almost done to your liking, top with pizza sauce, then mozzarella. Cook until cheese is melted and serve.
This is an easy recipe adapted from djfoodie.com. D.J. uses his own Caesar dressing, but I just used Marie’s Creamy Caesar. I also skipped the grilling of chicken step in this recipe as I already had some cooked chicken leftovers. 🙂 Servings: 6. Net carbs: 2.58 per serving.
- 3/4 cup Caesar salad dressing
- 6 cups romaine lettuce, washed and cut into ribbons
- 1 1/2 cups garlic croutons (see recipe)
- 1 1/2 pounds chicken breasts, boneless and skinless
- 2 tablespoons light olive oil for grilling
- 1/4 cup parmesan cheese, grated
- salt and pepper, to taste
- PREHEAT a grill.
- In a large salad bowl, mix together the salad dressing, romaine lettuce and croutons. Adjust seasoning with salt and pepper.
- Coat your chicken breasts with the oil and evenly season with salt and pepper.
- Grill the chicken until cooked through
- Divide your salad onto 6 plates.
- Slice your chicken and place on top of each salad.
- Garnish with grated parmesan cheese.
This is another great recipe from djfoodie.com. While D.J. used his own low-carb bread recipe, I cheated and used Chompie’s low-carb bread. These came out great! Servings total 12, and there are .96 grams of net carbs (using D.J.’s low-carb bread). I think it would be very close to the same carb count using Chompie’s. I added these little cubes of deliciousness on Chicken Caesar salad (another djfoodie.com recipe that I will be adding to my blog).
- 1/4 cup butter (half a stick)
- 4 each garlic cloves, minced
- 3 cups low-carb bread, cut into cubes
- salt and pepper, to taste
- Over medium-low heat, melt the butter in a saute pan. While the butter is still melting, add the minced garlic.
- Add the bread and saute, seasoning with a little salt and pepper.
- Saute until the bread is nice and golden brown.
- Once they are golden brown and cooked to the desired doneness, remove them from the heat and spread them on paper towels. Spread them evenly, so they don’t steam one another.
- Let them cool completely, before using or packaging.
I love chicken salad so I spent a lot of time looking for a great low-carb recipe. This one is great and comes from djfoodie.com. The serving size is 4 and it has 3.79 grams net carbs. Please note that the highest carb count item is the almonds so if you want lower carbs, cut the amount of almonds.
- 1 1/2 pounds of cooked chicken meat, diced
- 1/2 small red onion, diced
- 1/2 cup celery, diced
- 1 cup mayonnaise
- 1/2 cup slivered almonds, toasted
- 1/2 cup real bacon bits
- 1 tablespoon lemon juice
- 1 tablespoon celery seed
- salt and fresh cracked pepper, to taste
- MIX the stuff in a bowl!
We put this on toasted low-carb bread for lunch. It would also be great on lettuce or just as is!!!