Angel Dust Chicken

Chicken is just so versatile. Love what you can do with a nice breast of chicken? This one is so good, yet very simple. A nice spice mix is all you need. It is great to make your own, since so many spice blends rely on sugar. Grrr. This one is called Angel Dust. It is pretty much heaven sent. I plan on making a batch to eat throughout the week on salads. Talk about a super simple lunch.

Just a little sweet and a little spicy too. If you thought angels were wimpy fat cherubs, you would be wrong. This is the warrior angel for this dust! Delicious. You may want to pound the breast meat flat for quicker baking, but you don't want too much surface area. The inside tames the spice.

Angel Dust Chicken

This recipe can go into a spice jar, so you will have it ready for many meals. Make one or eight!

2 tbsp paprika

1 tbsp salt

1 tbsp erythritol/ stevia blend

1 tbsp cumin

1 tbsp mustard

2 tsp garlic powder

1 tsp cayenne pepper

1 chicken breast per person

In a small jar, combine all spices. Dust each breast with spice mix. Bake at 350 for 30 minutes or until a meat thermometer reads 165 degrees.

                                       Per serving:  117 calories 1 g carb

Making plans for the start of school. I am thinking of easy meals that are simple and uncomplicated. Life is crazy enough sometimes. I am thinking a lot of salads for the start of the year. What are your favorite packable salads? I need some inspiration for the next issue of the Diner News.

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Summer Cool! Zoodle Cup Salad with Peanut Dressing

The temperatures are soaring outside. I hope they are not just as hot in your kitchen! I hate standing over the stove in the summer. I and refuse to even turn on the oven after noon. So I have lots of creative ways to make healthy meals that don't require the sweat of my brow.

Salads, of course, are a go to for the warm months. Lighter fare is appreciated. We have to watch though, to keep them healthy. What's more, we need to think beyond lettuce. My Chopped Salad In A Cup has been shared more times that any other recipe. Cups are a fun way to eat on the run. I happen to save these cups after being served from our hospitality area at church. I generally use them several times before I dispose of them. Warning: I am not sure if they go through the dishwasher. I happen to be one of those who wash dishes by hand. My dishwasher is basically a storage area for all those extra plates and bowls I can't help but collect! My guilty obsession. Don't judge me. Tiny kitchen yet enough plates to feed an army.

But back to summer food. I have an entire issue of the Diner News dedicated to meals that are cool to eat and easy to prepare in the heat. You should check it out.  http://www.247lowcarbdiner.com/html/newsletter.html

I happen to be a huge fan of this salad dressing. I went ahead and drizzled it on top because this salad should be eaten fairly soon after making. Zoodles are better fresh. It will not hurt them for the dressing to seep down, but I wouldn't suggest making this one a day or two ahead. But do make it! So delish.

Zoodle Cup Salad with Peanut Dressing

This salad is  a take-off of my popular Chopped Salad in a Cup. The ingredients are layered into a clear plastic beverage cup, topped with a lid, and then packed to travel.  If you would like to pack a salad in a jar, simply double the recipe and have a more substantial salad meal.

1 tbsp crunchy peanut butter

1 tbsp  lime juice or 1 packet True Lime

2 tsp Bragg’s Liquid Aminos or soy sauce

1 tsp Sambal Oelek or hot sauce

2 cups  spiral sliced zucchini

3 tbsp chopped cilantro

3 oz  cooked, diced chicken or salmon

In a small bowl, combine peanut butter, Bragg’s Aminos, lime and Sambal Oelek.

Spiral cut the appropriate amount of zucchini. Dice the cilantro.

In the base of the cup, add 1/2 of the zoodles. Drizzle with a fourth of the dressing. Add 1 oz chicken and top with cilantro. Add remaining zoodles and top with chicken and cilantro. Pour the remaining dressing over . Place lid on the cup and chill.

Serves 1:  237 calories   10 net g carb

Now check out the rest of the amazing warm weather meals and treats I have featured this month. You will want this issue!

Miso Ginger Salmon Salad

Barbecue Chicken Skewers

Lemon Blueberry Salmon Salad

Calorie Burn Frozen Arnold

Chocolate Dipped Strawberry Shake

Jerk Chicken Marinade

Crazy Chocolate Mint Shake

Lemon Sugarfree Sherbet

Masa Wraps

Tropicana Pulled Pork Soft Tacos

Steak Fajita Bowl

Summer Sausage Salad

 Just by using your grill for some meals, your freezer for others, you will keep your cool this summer. If you want the recipes for all you see above, be sure to order the Diner News. Just $6 for a year subscription. http://www.247lowcarbdiner.com/html/newsletter.html

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

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Ninja Nachos

I am seriously obsessed with food trucks these days. It is so not the old fashioned state fair kinda foods. You know, corndogs, funnel cakes and nachos with fake cheese?  Food trucks these days are hip. They are going gourmet; they love fusion of cuisines. Hence, Ninja Nachos. The foods are often healthy and really creative! We went to a festival a few weeks ago and I got tons of ideas. Of course, most aren't low carb friendly. But stealing some ideas here and there and duplicating at home with low carb choices--yeah!  So the June issue of the Diner News is going to feature my interpretations of fabulous food truck finds. I have some pretty amazing stuff. You should watch for my truck    the Diner News for June.

It is a little weird for me, since my family used to own a food truck. We definitely did a lot of hot work and never got rich. We sold fresh pork rinds. But it seems that the day has come for the food truck revolution. I think it would be fun to own my own and sell only low carb and paleo foods. But, I am too old and tired for that! Not to mention too poor to buy a truck. So a newsletter it is.

The recipe I am sharing tonight is actually 4 recipes. The secret is in the sauce so to speak. Two sauces and a marinade. All very important!  These nachos have a definite Asian flair. Teriyaki chicken, Thai Red Curry Aioli,  Thai Peanut Sauce, cilantro and jalapeno. Forget cheese. Forget tortilla chips. These are amazing! Gotta give a shout out to Crunch, the originator of this concept. Fantastic idea, except that they use wonton chips as the base. Betting there is a tad too much sugar in the teriyaki sauce too. I am not too sure what goes into the Crunch version, but here is what I came up with. Really tasty.

Ninja Nachos

Teriyaki Chicken: 

1 lb boneless, skinless chicken breast

1/4 cup soy sauce

1 tbsp erythritol / stevia blend

1 tsp garlic powder

1/2 tsp ginger powder

1/2 tsp fish sauce

1/2 tsp red chili paste

5 oz package pork rinds, spicy or plain

1 cup shredded Napa cabbage (or plain cabbage)

1/4 cup Thai Pepper Aioli (see page 2 for the recipe)

1/4 cup Thai Peanut Sauce (see page 2 for the recipe)

1/4 bunch cilantro, diced

1 fresh jalapeno pepper

Place chicken in a freezer bag. Add soy sauce, sweetener, garlic, ginger, fish sauce and chili paste. Marinate chicken for 4 hours or overnight. Discard marinade and grill on a contact grill. Cut into cubes. Divide pork rinds among 4 plates. Top with shredded Napa cabbage and cooked chicken. Drizzle with Thai Pepper Aioli and Thai Peanut Sauce. Garnish with fresh cilantro and fresh jalapeno.

4 Servings:  356 calories     3 net g carb

Thai Pepper Aioli

3 tablespoons mayonnaise

2 teaspoons Thai Red Curry Paste

Serves 4: 79 calories  1 g carb  

Thai Peanut Sauce

2 tbsp natural peanut butter

3 tbsp water

1 tsp soy sauce

1 tsp Thai red curry paste

Combine all ingredients until smooth

Serves 4: 55 calories  1 g carb

 One word of warning! Eat these up immediately or the pork rind nachos will get mushy. My pork rinds were a little on the small side, so I ended up eating with a spoon. If you have large enough rinds, go ahead and use your fingers nacho style.

Also, if you prefer, you can prepare the chicken in a small crockpot. Just cook the chicken in the marinade.  You can also sub Sriracha for the red curry paste.

Remember, to order the food truck issue, just order the Diner News. The June issue will be out on the 1st. You will get a whole year of the news for just $6. Such a bargain.

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Cruciferous Crunch Stir Fry

We had a guest the other day with some special dietary requirements. Not having expected to serve lunch, I had no plans in place. She told me that she eats a lot of stir fry meals, so I knew just the thing to try. Now that I know we like it, I will do it again---and again.

I love the old crack slaw recipes that have been low carb staples as long as I have had a low carb
kitchen. I usually use a pre-packaged cole slaw mix to save time. But when we got our new Trader Joe's store, I knew some fun was in the future. I bought this bag of pre-shredded Kale, Brussels, Cabbage and Broccoli. They call it the Cruciferous Crunch mix. I was planning a salad, but this happened instead. So glad it did. It can't get much healthier or easier! I already had a cooked chicken breast, so this literally was on the table in under 10 minutes.

Cruciferous Crunch Stir Fry

6 oz cooked chicken breast, cubed
1 tbsp coconut oil
1 clove garlic, minced
10 oz bag Trader Joe's Cruciferous Crunch mix
2 tbsp tamari or soy sauce
1 tsp sesame seed oil
1/2 tsp fish sauce
1/4 tsp dried ginger
6 drops liquid stevia (optional)

Heat oil in a skillet. Add minced garlic and chicken, until chicken is lightly browned. Add the bagged vegetables and toss to coat. Stirfry for about 5 minutes. In a small bowl, combine tamari. sesame oil, fish sauce, ginger and sweetener if using. Pour the sauce over the veggies and chicken. Stir well, plate and serve.

Serves 2:   223 calories   6 net g carb

If you don't have a pre-cooked breast of chicken, just cut one up and increase the amount of skillet time before you add the veggies. You should delay the garlic too so that it doesn't burn.

I like a little sweetener in my stir fry sauce. It reminds me of a teriyaki flavor. But you can certainly do without. This is a template recipe, so add more of what you like. I added some pepper flakes to my portion. 5 Spice powder would be excellent too. A peanut based sauce would be amazing.

The kale and brussels were such a nice touch that don't usually go in a stir fry. I will grab a couple bags of this mix every time I head to Trader Joe's from now on. The price is right, and the convenience of not having to wash and chop is perfect for me. Now I need to go get another bag so I can actually do the salad I was anticipating.

Happy Spring!  Today is the first official day. It is cold here, and I am just getting a little better from a bout with the flu. What a way to spend spring break. I worked the first two days, then got sick for the days I actually had scheduled off. Boo! I am caught up on all my television shows, though. Always look on the bright side.

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Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Buffalo Chicken Quiche Cups

Crustless quiche is a classic low carb food. Quiche tastes good any time of day, at any temperature. Those facts make quiche great for lunch bags. But baking it up in individual cups is even better. Quiche cups in lunch boxes are neat. They are super quick to pack, requiring no assembly time in the morning. They can be baked ahead and frozen. Plus, quiche comes in an almost infinite variety!

This particular recipe, developed for September's Diner News dedicated to lunchbox foods, has the popular flavors of Buffalo style chicken. Just enough heat. A light crunch from the celery baked right in. The creamy flavor of the blue cheese drizzle. So good.   I bake mine in silicone cups for easy transfers and reheating, but they are great popped out of any muffin tin also. Finger food that is tasty and fun to eat.

Buffalo Chicken Quiche Cups

1 1/2 cups cooked, diced chicken breast

1/4 cup chicken wing sauce

2 oz Neufchatel cheese

2 ribs celery

4 eggs

3 tsp blue cheese dressing or ranch dressing

Stir the wing sauce into the diced chicken. Add cream cheese and celery. Stir. Add eggs and stir. Spoon into 6 sprayed silicone muffin cups. Bake 25 minutes at 350 degrees.  Remove from oven and drizzle 1/2 tsp dressing over the top.

Per Cup:   112 calories   2 net g carb

I use chicken wing sauce that already has butter flavor added, Louisiana Supreme, but you can use any hot sauce. The mini quiches don't have to be topped with blue cheese dressing if you don't like that. Ranch is good too, or you can leave them plain. Still yummy. Plan on adding some of these to your lunchbag. They are a lot less messy than Buffalo Chicken Wings. Be watching for more on the upcoming Brownbag edition of the Diner News. It will be packed with great ideas. I am looking forward to packing my lunch again. 

Get more great  low carb recipes at Low Carbing Among Friends.

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 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book 

or the latest version for couples and singles, A Table for Two here. 

Simple South of the Border Soup

Did you catch that title? Simple? That's what I need. When it is nearing 100 degrees outside, I don't want anything complicated in the kitchen. I know, salads are easy, but I am getting tired of salads. I stayed in today, and really wanted some Mexican food. A little time at the stove was alright. Just a little. I get jealous of those 6 can soup recipes. Just open some cans, dump stuff in, then a few minutes on a burner and you are done. But I don't do canned beans and canned corn. Bummer. But then a thought...

The Diner News theme this month is foods that beat the heat. I had purchased some canned chicken breast for those recipes...mostly chicken salads. Gotta admit, it is awfully convenient to have pre-cooked chicken. Even if you lose a little texture in the process. (Or, you might be "Diner" smart and have a package of pre-cooked chicken cubes in the freezer. That would be great too.) The thought was--soup would be a great option for canned chicken. Mexican inspired soup. Yes! And I just happened to have a can of fire roasted salsa style tomatoes that was calling my name. Extra good because someone else did the fire roasting. Probably could have done that on the hood of my car, with the heat today!

This is the soup I came up with. It is very versatile. Go ahead and clean out the fridge a bit. I like the riced cauliflower I added. It was a lot like rice in the soup. I like to keep some of that on hand in the freezer, do you? I have blogged about that before. Since you are going to have to clean the food processer anyway, might as well be smart and process a big batch of "caulirice" everytime you make some.

The tomatoes are worth looking for. Mine came from Aldi. They really do have a kick! I suppose you could use plain fire roasted tomatoes. You could use a Rotel type tomato base. You could use fresh tomatoes, but you will have more time at the stove. You could even use plain diced tomatoes, but you will miss all that flavor from the peppers and onions. So think long and hard.


Simple South of the Border Soup

3/4 cup finely chopped cauliflower

12 oz can chicken breast

14.5 oz can Fire Roasted Salsa-style Tomatoes 

14.5 oz water or chicken broth

1 tsp chili powder

1/2 tsp cumin

1/2 tsp Adobo seasoning blend (may sub garlic and oregano)

1/4 tsp sea salt

3 tsp sour cream

2 tbsp chopped cilantro

Cook cauliflower in the microwave and chop finely. (or use pre-cooked cauliflower rice)

Combine chicken, tomatoes, water, cauliflower, chili powder, cumin, adobo seasoning and salt. Simmer for 15 minutes. Serve in bowls topped with a tsp sour cream and  2 tsp cilantro.

Serves 3:  177 calories  7 net g carb

This recipe made 3 servings. That might seem odd, but it works out great to have a bowl to take for lunch later in the week. Always thinking ahead, right?

Some may ask why eat hot pepper in hot weather? Well, there is actually scientific evidence that spicy food has a cooling effect on the body. It can also help speed up metabolism. Sounds like it is still a good thing to me. Stay cool!

Get more great  low carb recipes at Low Carbing Among Friends.

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 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book 

or the latest version for couples and singles, A Table for Two here.  

Barbecue Chicken Mini Pies

I can't believe it is almost time for the next issue of the Diner News. I am hard at work making picnic and travel foods for this summery edition. Of course, with all this packable food, this would be the week the weather decided to end our long standing drought here in Oklahoma. So, we are trying lots of these, not in our cute little basket (Yes, it even has plastic ants glued on top) but more at the kitchen table or couch. Still delicious though! If you want to order a year of newsletters for just $6, go here. 

In creating some finger foods, I naturally turned to my almond flour pie crusts. They are easy to make and really very sturdy. I made one batch today, and made both an entree and a dessert. These would be fantastic party fare as well. Everyone loves individual pies. I love barbecue chicken. I have a bunch of precooked chicken thigh meat in the freezer. This was so simple to throw together with a quick barbecue sauce. Make up a batch of these mini pie crusts and I bet you will come up with all sorts of ways to fill them. Taco meat, Sloppy Joe meat...you name it. These would be great with barbecue pork also. Or chopped beef.

The pie crust recipe is in Low Carbing Among Friends Volume 5 pg 169. I am including it here, but if you would like to try my Island Strawberry Mousse Mini Pies as well, that is another terrific use for these crusts. Order those books if you haven't yet.  I will have a different strawberry pie recipe in the Diner News. This new one does not use coconut. I like them both!

But now on to the barbecue. You can mix the crust by hand if you don't have a food processor. You could also make these in a standard muffin tin, but you will need more filling. I like the mini size, so I admit to never having tried it. You can also use any recipe for a low carb barbecue sauce.

Barbecue Chicken Pies

1 1/2 cup chopped cooked chicken thigh or breast

2 tbsp low sugar ketchup

1 tsp Wright’s Mesquite Liquid Smoke

2 tbsp grated Cheddar Cheese

Crust:

1¹/₂ cups blanched almond flour 

¹/₄  teaspoon salt 

1 tbsp salted butter 

1 tsp coconut oil 

1 egg

In a small skillet, place chopped chicken, ketchup, and liquid smoke. Simmer on the lowest heat possible while you make the crusts.

Place almond flour and salt in food processor and pulse briefly. Add butter, coconut oil , and egg and pulse until mixture forms a ball. Press dough into 12 mini muffin cups . Bake at 350°F  until lightly browned, about 15 minutes. Let cool 10 minutes before removing from pan.

Fill each pie crust with barbecue chicken and sprinkle cheese on top.

Per Pie:  138 calories   2 g fiber   1 net carb (3 total)    11 g fat     8 g protein

These are so delicious. On a couple I added an onion ring to the top. (not the breaded kind) That was a great flavor if you like raw onion. Around here, we often have onion and pickle bars with our barbecue, so feel free to add that.

What else is planned for the newsletter? Some pressed sandwiches, a wonderful roasted cauliflower salad that can stand the heat, some yummy cookies and lots more. I am definitely so busy with the news that I haven't even had time to enjoy my break from teaching. That is coming. But I may have to take a batch of my chocolate peanut butter cookies over to Pearson at the apartment sometime really soon. I miss him already. My hubby is being extra sweet though--even after 27 years married. It is hard for a mama to have no one on the house to mother.

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