Snowflake Christmas Salad

Not every holiday dish has to be sweet to be special! This beautiful salad graced our table last Christmas Eve. Look at those snowflakes. Such a special touch. They are cut from jicama slices. I happened to own a set of tiny snowflake cookie cutters. It is not too late to buy some!


Loved this idea from Bakin’ Bit so much that I put my own little spin on it for the Marshall Christmas dinner. I made it extra special with Champagne dressing. I also lightened it up a bit by leaving off a couple of ingredients my boys don't care for. No avocados and no nuts. Go ahead and add them if you like.




Snowflake Christmas Salad

1/2 small jicama
1 package spring mix salad greens
6 tbsp Girard’s Light Champagne Vinaigrette Dressing*
1/4 cup fresh shredded Parmesan cheese
1/4 cup pomegranate seeds

Slice jicama into 1/8 inch slices. Use small cookie cutter to cut 20 snowflake shapes. Use remaining
jicama for another recipe. Toss greens with dressing. Divide greens among 4 serving bowls. Sprinkle with shredded Parmesan cheese, pomegranate seeds and jicama snowflakes.

Drizzle with Champagne Vinaigrette.

Serves 4: 93 calories 6 net g carb

* This dressing is light, yet sophisticated. If you can’t find it in your area, try the Trader Joe’s version
or make your own with Champagne vinegar.

Keep checking back in. I will be posting some more holiday favorites. In the mean time, Happy Hanukkah. 

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Teriyaki Salmon Meal Prep

 It is back to school for me. Back to quick lunches and a communal fridge. That takes some planning. This September issue of the Diner News is filled with ideas for meal prep. That small bit of work that keeps you eating well all week. It may be brown bag lunches, or it could be a full dinner already cooked and ready to reheat on a busy weeknight. I promise, I am often just too tired to cook after long hours away from home. I have a couple great ideas for you though that I am personally putting to the test. Idea #1 tonight.

One super easy meal prep idea is the sheet pan dinner. So simple to roast a protein in the oven with a frozen veggie blend baking alongside. All you have to do with the timer goes off is to package the food into individual meal containers. One baking session and 2- 4-6 lunches!

This salmon dish is super delish and so easy to make. Looks like you fussed much more than you did. One of my secret flavor ingredients is from Trader Joe's. Umami paste. Yeah. The flavor is all in there. It makes this dish taste like gourmet faire. I also like TJ's frozen veggies. Good prices and far less washing and chopping. This really couldn't be simpler!

 I didn't want to freeze this one, so I made this recipe just for two. I also didn't plan to eat fish every day of the week, but you could if you wanna. Go ahead and double the recipe. Make it yours!

Teriyaki Salmon with Stir Fry Veggies

2 salmon fillets (approx. 4 oz)

Sauce:

1/4 cup tamari or soy sauce

1 tsp fresh ginger ( or homemade ginger juice)

1/2 tsp erythritol / stevia blend

1/2 tsp sesame oil

1/2 tsp Trader Joes Umami paste (optional)

14 oz  Trader Joe’s Frozen Stir fry vegetable blend

Combine sauce ingredient in a quart size zipper bag. Add salmon fillets. Marinate several hours. Transfer to a baking pan lined with parchment.  In a large bowl, combine stir fry vegetables with oil. You may add a bit more oil if you like. Stir to coat well and add to the baking sheet. Bake at 400 degrees for 30 minutes or until fish flakes at the thickest point. Divide fish and vegetables between 2 lunch containers.

 

Serves 2:   196 calories  7 net g carb

I like my veggies a little more done, and I really thought the fish might be overbaked. It was great though. My fillets were from the thickest part, so if yours are thinner, you should shorten the oven time.

Want to see some of the other dishes in this month's Diner News? Here is a glimpse.

Chipotle Fish Fillet with Roasted Broccoli and Cauliflower

Real Cranberry Oolong Tea Sipper

Good for you Green Lemonade

Pesto Chicken and Roasted ItalianVeggies

Soup Base 3 ways, Italian

Soup Base 3 ways, Greek

Salad Buddies for a Week

 

Thai Tuna Salad Bowl

Greek Chicken Salad Bowl

The Diner News is just $6 for all of 2017. Order yours now, and get tons of super recipes for the low carb life. I will have some other take to work or school ideas in this month's issue. And one more to share on the blog.

Order:  http://www.247lowcarbdiner.com/html/newsletter.html

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

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Order our books at: 

http://amongfriends.us/24-7-LCD.php

Fennel and Avocado Salad with Strawberries

It is salad season! It was really warm and windy today. I ate salads for both meals. That signals summer for sure for me. This is an unusual salad, but perfect for summer. It was pretty enough to be featured in the Diner News from April 16--the one with wonderful ideas for shower, brunches and other girly foods. It is pretty, but tasty too. I love the crunch and flavor of the fennel combined with the smooth creaminess of the avocado.

You should give this one a try. It is especially nice paired with baked salmon or a chicken breast.

Fennel and Avocado Salad with Strawberries

Fennel has a nice crunch and a light licorice flavor that goes well with the sweetness of the berries and poppyseed dressing. Beautiful presentation!

1 head fennel (approx. 1/2 lb)

1 avocado

8 strawberries

3 tbsp slivered almonds

1/4 tsp coarsely ground pepper

Prepared Poppyseed Dressing*

Shave fennel into very thin slices on a mandolin or in a food processor.  Dice avocado into chunks. Quarter or halve strawberries. Lightly toast the almond slivers.

Divide fennel among 4 salad plates. Distribute avocado chunks over fennel. Top with strawberries and almond slivers.  Sprinkle with pepper and drizzle poppyseed dressing over the top.

· I like Hungry Girl sugarfree and fatfree Poppyseed Dressing, available at Walmart. I use 2 tbsp per salad

Serves 4:   141 calories  8 net g carb

Of course, you may make your own vinaigrette dressing to replace the store bought dressing in the recipe. A slightly sweet dressing pairs really well here. Use just enough to let the flavors shine through.

24/7 Low Carb Diner News:   http://www.247lowcarbdiner.com/html/newsletter.html

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Order our books at: 

http://amongfriends.us/24-7-LCD.php

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

Golden Girl Salad Dressing

I have been trying to cut back lately. Adding some meals that are not only low carb, but low calorie too. I know, many of you don't need to do that. And, believe me, I am not counting or doing anything too drastic. But it seems smart to me to lower the amount of calories I normally take in as I age. I recall some dear friends of ours saying that they began to be filled up on much less food as they aged. Now that I officially qualify for many senior menus, I am awaiting that change in my hunger level.. My husband seems to be eating less, but not me. I stay as hungry as ever. Granted, he does have several years on me. My menu plan now calls for a few meals that range more in the 300 calorie range. Still low carb, but low fat too.  I still get my good-for-you fats at other times during the week.

So as spring has arrived and more salads are on the menu, I wanted a new low calorie dressing. I generally like the Skinny Girl dressings, but they do all seem to taste the same to me. This home made dressing is so different. I love cumin and this dressing tastes exotic and so substantial. Plus it is just around 11 calories per serving with just 1 carb. So move over Skinny Girl, I am more about Golden Girl these days. Even though I do still refuse AARP!

Golden Girl Salad Dressing

3/4 cup water

2 tbsp lemon juice

2 tbsp apple cider vinegar

2 tbsp nutritional yeast

1 tsp balsamic vinegar

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp sunflower lecithin

1/4 tsp glucomannan

(optional: 1 drop lemon oil)

Combine  ingredients in a bullet blender. Process until smooth. Let rest 5 minutes. Check thickness. Add more glucomannan if necessary and blend again.

Serves 6:  11 calories   1 g carb

This dressing is tart, but earthy. The sunflower lecithin helps as a thickener, but you could add a bit more glucomannan or xanthan gum instead. The strength of that product can really vary. I am experimenting with lecithin these days as I try to get the most nutrition out of everything I put in  my mouth. It helps with mouth feel and is good for my brain and nervous system as well.

I am doing this month's Diner News on the theme of  'Slimming Secrets". I have quite a few ideas to keep you--or get you--a little lighter. You won't want to miss it. In the mean time, this sweet puppy is my other way of keeping my energy up. Puppies make you feel young! My Trooper. Isn't he adorable?

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Order our books at: 

http://amongfriends.us/24-7-LCD.php

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

Thai Tuna Bowls

It is salad season around here. On hot summer days, I love meals that don't require any cooking. Thanks to the fact that I had some of my new rice substitute blend all prepared ahead and chilled, that is. I am focused on making incredible new bowl meals right now. That will be the theme for the September Diner News. Yes, I do constantly work on that! Lots of wonderful ingredients all placed inside one bowl! Most of them call for a rice or grain base, and my new substitute works really well.

I will get that recipe to you in the new Diner News come September. For now, just make this recipe with cauliflower rice or Shirataki rice. Use the Konjac type and you will never have to cook for this yummy bowl at all! I know, lots of you just can't handle that texture, but I really think the rice version beats the noodles. Plus, there is so much going on in this salad, the texture is not a big deal. But here is a sneak peak at the rice sub I used. Please don't hate me for not sharing this recipe right now--I do need to keep some valuable recipes for those of you who purchase my newsletter. We really do rely on that small income since my hubby is still without employment. (10 months now and trying not to count.)

But forget about the rice substitute. With all the flavorful ingredients in this bowl, you don't even taste it. Who would with lime juice, sambal oelek, peanut butter and soy sauce? Add all that to the crunch of Trader Joe's Cruciferous Crunch fresh produce blend. I love this mixture of cabbages, brussels, kale, and broccoli. Joe does the cleaning and chopping. All I have to do is grab a handful and throw it in my bowl. Easy. If you don't have that, use any leafy green.

Don't like tuna? You could easily use chicken. Or leave out the protein altogether and serve it as a side dish. Can't take the heat? Leave out the chili sauce. No big rules here. I made a generous amount of dressing, so you could definitely add more greens to stretch this out to feed more people.

Thai Tuna Bowl

1/2 cup rice substitute

5 oz can tuna, drained

1 cup Trader Joes’s Cruciferous Crunch Blend

1/4 cup julienned cucumber

3 tbsp diced bell pepper

2 tbsp diced red onion

4-6 fresh basil leaves

1 tsp finely chopped peanuts

Dressing:

2 tbsp lime juice

1 tbsp MCT oil (or light olive oil)

1 tsp Sambal Oelek chili sauce (optional for heat)

1 tsp soy sauce

1 tsp peanut butter

1/2 tsp sesame oil

1/4 tsp ginger

Chop vegetables and arrange in groups in a bowl. Place tuna in the center. Combine dressing ingredients and pour over all. Garnish with basil leaves and  chopped peanuts. 

                

334  cal.  12 net g carb

That carb count seems a little high. But remember, like George says, not all carbs are created equal. These are from fresh veggies. If you need to keep carbs down more, cut back on the onion. This is an entire meal also, so 12 fits within our goals.

So eat up this easy to make bowl, and I promise you will feel healthy all day.  I always feel proud when I eat kale. I have read that we should rotate our greens, and buy having this mixture already filled with a variety, that is already happening for me too! Any shortcut I can find is a good thing, no?

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 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.  

Steak Salad Italiano

This is not a new recipe. I am still tired from making so many frozen treats last month. That with school and getting the recipes ready for the Low Carb Comfort Food Tasting Fair, I have hardly a moment to spare. I bet life feels like that for lots of us!

This simple recipe is from the August '15 Diner News. It takes advantage of some grilled steak...and it is amazing! So simple, but the flavors are just so perfect. When my sweet hubby takes me out to dinner, I often order a bigger steak than I need just so I can have leftovers for this delicious stuff. And I do mean delicious. Of course, it is just as good to grill your own. That way, you can make even more of these incredible salads!

Steak Salad Italiano

3 oz grilled steak

12-16 grape tomatoes

2 oz mini mozzarella balls

6 leaves of fresh basil

1 tbsp balsamic vinaigrette

1 tsp minced garlic

Serves 1: 324 calories     6 net g carbs

If you want to fill up even more, by all means add some additional salad greens and a bit more dressing.  This salad is just so incredible with home grown tomatoes and fresh basil from the garden. The flavors are all so outstanding in combo. I just can't say enough about this. You gotta try it.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 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.  

Thai Sesame Lime Zoodle Haystack Salad

This was my contribution to my second potluck cookout of the day. Granted, I took the lazy way out and brought cheese to the first. But the second brought out a tad bit more effort today. After the weekend I have had, that is a big deal. Graduation week at school is a whirlwind of activity!

This salad is gorgeous. Put it into a trifle bowl, and you have a showstopper. It is light and flavorful too. And the secret is that I didn't even make the dressing from scratch. Just tried out the Aldi salad dressing. Like all things Aldi, you never know how long it is going to be around...but for now, I really like this. The sesame is not overbearing and the lime is just the right amount of citrus. It really brings out the flavors of the fresh veggies, but it is more interesting than the normal vinaigrette.

The recipe is more of a method. Just go with what you like! This is enough for a crowd, so you may want to half it for a family. This pretty much filled my trifle bowl. The idea of the haystack is the little pile of veggies you make on the plate. Go for a  mound like a haystack and have fun finding the little treasures of pepper, onion and tomatoes inside the zoodle strings.  It is fun to eat. I saw some friends swirling the noodle like spaghetti. I did bring leftovers home, but we had at least half a dozen terrific salads to choose from...plus burgers, chips and desserts.

Thai Sesame Lime Zoodle Haystack Salad

3 large zucchini squash
1 red or orange bell pepper
1/2 pint yellow or red cherry tomatoes
1/2 red onion
6 oz Aldi Specially Selected Thai Sesame Lime Dressing

Spiral cut the zucchini. Use kitchen shears to cut some of the strands so the salad will be easier to eat and serve. Dice pepper. Cut tomatoes in halves. Finely dice onion. Toss all vegetables with the dressing and chill for several hours. Stir again before serving.

Serves 12:   100 calories  4 net g carb (7)

If I had time today, I would have added some diced fresh cilantro and a few toasted sesame seeds to the salad. Truth is this morning, I couldn't decide whether to use this dressing or another Aldi offering--Roasted Bell Pepper Dressing. I didn't have time in my schedule to toast the seeds, and I hadn't purchased cilantro. Go ahead and plan to add them if you make this salad. Both dressings were good, so if you don't like tahini, go the pepper dressing route. If you don't have an Aldi nearby, just go with any favorite salad dressing. The veggies will love anything!


I recently ordered these cool bowl and plate toppers on Amazon.

Bizanzzio Top On Stretchy Silicone Lids

They are so helpful when you want to cover a plate or serving bowl. I hate putting everything in ugly plasticware when I go to social events. These fit the bill. With so many sizes, there will be one to fit every dish, from dessert cups up to dinner plates. I love using them for my salads I take to school. No spills no mess and no plastic wrap coming undone. Order them from this link and I will make a little extra cash.  And if you don't have a spiral slicer, check this one out.

This would be excellent for a Memorial Day get together. No mayo to be worried about. I will have some other great ideas coming out soon too. This June Newsletter is going to be awesome!

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 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