Eat Meat~Green Veggies~Nuts~Some Fruit~No Sugar~No Grains

Posts tagged ‘Low Carbohydrate’

Slow Cooker Chicken Pad Thai

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Ingredients:

5 Chicken breasts, boneless, skinless, sliced, bite sized pieces (you can use boneless skinless thighs)
2 medium zucchini, (spiraled, using spiral veggie slicer)
1 large carrot (spiraled, using spiral veggie slicer)
1 handful of bean sprouts (optional)
1 small bunch of green onions
1 cup of coconut milk
1 cup of chicken stock
2 tablespoons of all natural unsweetened peanut butter
1 tablespoon of soy sauce
1/2 tsp freshly minced ginger, (if you like ginger add more, I like just a hint of ginger)
1 tsp of garlic powder
dash of cayenne pepper
dash of red pepper flakes
Salt & Pepper for seasoning the chicken
Chopped cashews for garnish (optional)
Chopped cilantro for garnish (optional)

Preparations:

Turn slow cooker on low and add the coconut milk, chicken stock, peanut butter, soy sauce, ginger, garlic powder, 2 green onions chopped including the whites, cayenne, and red pepper.

Whisk until the peanut butter is completely melted.

Season the chicken with salt and pepper.  I like to saute any meat before it goes into the slow cooker but you can skip this step if you don’t have time.  If you have time, brown your chicken in a skillet to get the flavors going.

By now the sauce is warm, place your chicken breasts into the slow cooker.

Cook for 4 hours on low.

While that’s cooking you can make your zucchini noodles and shred the carrot , wash the bean sprouts.  Place each veggie into 3 separate bowls so you can pick your veggies later, or toss them all together if desired.

To serve, choose your veggies and place the zucchini noodles, shredded carrots and bean sprouts in a soup bowl, add the chicken and sauce over the noodles, and garnish with green onions, chopped cilantro and chopped cashews.

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Here’s my new favorite kitchen gadget, it’s a spiral vegetable slicer.

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Mason Jar Salads

Mason Jars

I’ve seen many mason jar salads and I thought I’d give it a try.  Well I have to say it was a huge success, even my husband took it to work.  It’s just as convenient as a crockpot, you know when it’s time to eat that you have a nice meal waiting for you.  Food prep is about making your life easier. Sure it takes a little effort and time upfront but it is worth it. It is so rewarding to open up the refrigerator door and see healthy delicious meals ready to eat.  All week I didn’t have to wonder what to make for lunch since it was already waiting for me.  For the salad I chose to go with a variety of pickled veggies, but a high carb option is to add pasta, couscous, quinoa or rice etc.  

The options are endless when in comes to preparing food ahead of time so there really is no right or wrong way to do it.  Basically, it comes down to just making time and getting it done.  I used chickpeas as my protein since that’s what I had but you can use hard boiled eggs, tuna, grilled chicken etc.

Here’s the ingredients for the jars below but I plan on changing a few ingredients for this weeks batch.  Start with dressing at the bottom of the jar and then the more sturdy ingredients go in first and work your way up to the more delicate veggies, such as lettuce.

Ingredients:
2 Tb Ranch dressing 2 g
1/2 c chickpeas 13g
1/4 c corn 8g
3 cherry tomatoes 2g
62 grams of marinated artichokes 0g
3 slices of pickled beets 2g
30 grams garlic pickle slices 1g
43 grams shredded cabbage 2g (I used the bagged coleslaw)
43 grams broccoli slaw 2g (I used the bagged broccoli slaw)
1 cup chopped  romaine lettuce

I used 1 litre mason jars.

Calories: 355
Fat: 16 g
Carbs:46 g
Fibre: 12 g
Protein: 12g
Net Carbs:  34g

***Note to self*** Omit the corn, way to high in carbs for lunch.  :-)

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Slow Cooker Baby Back Ribs

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Lately I’ve been searching ways to use my slow cooker more often since I rarely use it but when I do, it’s just a great thing. Which brings me to todays post, I made this recipe for the first time this week and my family just loved it, they’re still talking about them.  It’s a keeper and I just couldn’t wait to share with you all, hope you like it as much as we did.

Slow Cooker Baby Back Ribs

Ingredients
2 racks pork spare ribs
1 cup of your favorite bbq sauce (I used roasted garlic bbq by Sensations @ Sobey’s)
1 cup unsweetened apple sauce
½ cup water
salt and pepper to taste
Preparation
Cut the ribs into two rib portions. Season with salt and pepper.
Arrange half of the ribs in the slow cooker.
Cover with the BBQ sauce, apple sauce and water.
Secure the lid tightly on the slow cooker, turn on high heat and let cook for 4 hours, (or on low for 8 hours).
When the ribs are done, carefully remove them from and place on a parchment lined cookie sheet.  They will be very tender and can fall apart easily.

Discard all juice in slow cooker and wash immediately before it gets caked on and you’ll need a jack hammer to clean it. :-)

Brush bbq sauce on ribs, about 2 tbs of bbq sauce (from the bottle & not the juice from the slow cooker).

Bake at 350 for 20 mins, turning halfway through and brushing on bbq sauce on the othe side of the ribs.

Serve with green beans, mashed potatoes, salad and enjoy.

wpid-wp-1415536715472.jpegCover with the BBQ sauce, apple sauce and water.

wpid-wp-1415536905814.jpegLet cook for 4 hours, (or on low for 8 hours).

wpid-wp-1415536981469.jpegPlace on a parchment lined cookie sheet.

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Brush bbq sauce on ribs, bake at 350 for 20 mins.

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 Serve with green beans, mashed potatoes, salad and enjoy.

 

Slow Cooker Beef Braciole and Marinara Sauce

 Slow Cooker Beef Braciole and Marinara Sauce

wpid-wp-1413980847823.jpegEye of round beef steak cutlets

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Pound the beef slices until they’re about ¼ inch thick.

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Sprinkle with salt and pepper, then spread 2 tablespoons
of the filling in the centre.

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Fold one of the ends in, then roll up the slices of beef, pressing firmly so that’s it’s good and tight.

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Secure either with  toothpicks or wrap the rolls “gift package” style with some thread.

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I made these the night before so I had them ready for the morning.
Cover with plastic wrap & refrigerate.

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In a large skillet, heat the 2 teaspoons of oil over medium heat and add the beef rolls, seam side down to seal the rolls. 

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Generously brown the beef on all sides.

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Transfer the rolls into a slow cooker and the marinara sauce.
Cover and cook on low for 5 ½ – 6 hours.

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I had this with spaghetti squash for myself and pasta for my family and a big green salad.

 

INGREDIENTS:

  • 2 teaspoons olive oil
  • 2 green onions, diced
  • 3 garlic cloves, minced
  • ¼ cup parsley, chopped
  • ¼ cup ground flax or seasoned breadcrumbs
  • ¼ cup Parmesan cheese, freshly grated
  • 8 cutlets lean,  eye of round beef steak
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 jars of your favorite marinara sauce
  • You will also need either kitchen twine or toothpicks to seal the steak once the filling is rolled inside

DIRECTIONS:

For the Filling:
Combine all ingredients in a small bowl.

Pound the beef slices until they’re about ¼ inch thick.
Sprinkle with salt and pepper, then spread 2 tablespoons of the filling in 
the centre.
Fold one of the ends in, then roll up the slices of beef, pressing firmly so that’s it’s good and tight.
Secure either with  toothpicks or wrap the rolls “gift package” style with some thread.
(Remember to remove them before serving!)

In a large skillet, heat the 2 teaspoons of oil over medium heat and add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls into a slow cooker.

Add ¼ cup of water to your skillet to deglaze the pan. Scrape up all the browned bits in the skillet (the water will turn brown) and pour it into the slow cooker over the steak. Add the marinara sauce and stir together.
Spoon the sauce over the top of the steak and place the lid on the slow cooker.
Cook on low for 5 ½ – 6 hours.

Add salt and pepper to taste.

To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by
the beef rolls and a leafy green salad.

I made spaghetti squash for myself and pasta for my family.

My Low Carb 7 Day Meal Plan~Oct 20, 2014

What's for dinner

Hi all,

Here’s my low carb 7 Day Meal Plan for this week, I’d love to hear from you so please leave any tips or advice in the comment box below.

** (for family)**  means I made it for the rest of my family and I won’t be having any.

Monday Oct 20 ~ Sunday Oct 26 , 2014

Meal 1
Chicken & Broccoli Stir Fry
Veggie Stir-Fry (bell peppers, onions)
Won Ton Soup (for family) Chicken broth for me
Rice (for family)
Egg rolls, Plum sauce, Sweet chilli sauce (for family)

Meal 2
Roasted rosemary chicken leg quarters & breasts
Baked potato (for family)
Corn (for family)
Greek salad (tomato, cucumber, onions, feta cheese)

Green salad with vinaigrette

Meal 3
Slow Cooker ~ Marinara sauce with Beef braciole

Pasta & marinara sauce (for kids)
Zoodles for me (zucchini julienne)
Green salad with vinaigrette

Meal 4
Baked chicken wings
Buffalo cauliflower
Ranch coleslaw
Green salad with vinaigrette

Meal 5
Coconut Shrimp
Baked cod with tartar sauce
Ranch coleslaw
Rice or french fries (for family)
Roasted beets, carrots, butternut squash, onions

Meal 6
Slow Cooker ~ Beef Stroganoff (beef, mushroom, onions, sour cream, white wine)
Noodles (for family)
Green beans with sliced almonds
Green salad with vinaigrette

Meal 7
Slow Cooker ~ Soup
Crustless Quiche Lorraine Or Low Carb Pizza
Hashbrowns (for family)
Green salad with vinaigrette

Snacks:
½ cup Cantaloupe (once a day)
Celery stuffed with cream cheese or all natural peanut butter
Zucchini chips & Babaganoush dip
Sugar Free Jello
Atkins Protein Bar
Chapmans No Sugar Butter Pecan Ice cream

 

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My Thanksgiving Dinner

 Hello everyone,

We celebrated our Thanksgiving on Oct 11, we had 20 family members come in from out of town and stay the weekend.  I did my best to prep ahead of time since I like to enjoy my company and not be stuck in the kitchen all day.  The day before I made a Tiramisu cake, peeled and diced, beets, butternut squash, 10 lbs of potaotes, celery sticks, cauliflower.

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Here was my menu:

Appetizers:

Veggie platter and ranch dip
Hummus dip & crackers
Cheese platter

Main:

Stuffed & deboned 18lb turkey
Stuffing
Tortellini Al Forno
Mashed potaotes
Roasted butternut squash & beets
French green beans
Gravy
Cranberry Sauce
Grape leaves
Tabouli salad

Dessert:

Cherry crostata
Tiramisu cake
Fruit platter
Ice cream
Apple pie
Pumpkin pie
Espresso

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Veggies & Ranch Dip                                                      Hummus & Crackers

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Cheese Platter                                                                Stuffed Deboned Turkey

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Thanksgiving Dinner Buffet                             Upside-down Tiramisu Cake
(I flip it out onto a cake plate before serving, it’s 2 layered dome shaped )

wpid-wp-1413811339691.jpegThis is my pretty kitty named Miss Pearl, she’s just 3 months old and is begging for a piece of turkey.

Swiss Chard Chips

These were so good that my family gobbled them up so quickly that I didn’t have a chance to take a picture.

Ingredients:
10 swiss chard, leaves
1 TBS extra virgin olive oil
1/2 tsp salt
1/8 tsp chile powder

Instructions:

Preheat oven to 275ºF.  Remove stem and cut into 2-inch pieces, place cut leaves in one layer on a baking sheet and toss with 1 TBS extra virgin olive oil, season with 1/2 tsp salt, 1/8 tsp chile powder.
Bake for 20 minutes, then turn leaves over and bake for an additional 20 minutes.
Let chard chips cool and serve.