My Thanksgiving Menu. Low Carb with recipes.


My husband and I are very untraditional people when it comes to celebrating the holidays. We like to do things differently. For the first 8 years of our relationship we didn’t even put up a Christmas tree! It’s no surprise that our Thanksgiving every single year is totally different. Since we have been on our low carb journey we decided to keep with that theme for our big meal on Thursday. Here is my menu.

Roasted whole chicken. I do not feel like making a huge turkey this year since it’s only the two of us. I will roast the chicken with just some garlic, ginger, lemon, onions, and extra virgin olive oil, salt, pepper, and sage on the skin. 598780_289500597817808_315182398_n

Cauliflower cheesy rice but this time loaded with ranch, bacon pieces, and cheddar cheese.dsc00628

Here is the original recipe-  https://gracegothealthy.com/2013/07/12/cheesy-cauliflower-rice/

Steamed green beans. I love how simple and sweet they taste.

Deviled eggs. I don’t have a recipe for these. I just wing them.

Jalapeno Poppers. I will be following this recipe-

http://kellythekitchenkop.com/2008/04/stuffed-jalapeno-appetizer-recipe.html

Caprese salad. So simple. Just fresh tomato, mozzarella, and basil all layered and stacked topped with extra virgin olive oil, and balsamic vinegar.

The dessert I chose is to honor my husband. He loves peanut butter cups so we are going to have these-

http://dessert.food.com/recipe/low-carb-peanut-butter-cups-120053

 

That’s it! I am excited because we will be able to eat lots of yummy foods and still stay in ketosis land 🙂

Low carb has been working out really well for us so far! Onward.

What are you serving your family for Thanksgiving? Are you bringing a famous dish to a party? Let me know!

 

Easy homemade turkey sausage.


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Stop spending money on pre-made sausage patties. Make them at home!!
Per serving-
4 oz of ground turkey. I used 93/7.
A little bit of sea salt.
Cracked pepper.
At least 1 heaping tablespoon of sage.

Mix together. Form patties. Fry in a nonstick pan about 4 minutes a side. Delish!

Buffalo Turkey Cupcakes.


This recipe turned out really well! This is going to be short and sweet since I didn’t take a lot of photos.

9850_409599379141262_1360992361_nBuffalo Turkey Cupcakes

Makes 6 servings

Ingredients

  • 1 package of 97% fat free ground turkey
  • 1 carrot diced
  • 1/2 of a small red onion diced
  • 1/2 of a zucchini shredded and drained well
  • 1/3 cup of breadcrumbs of your choice
  • 2 tbsp of egg whites
  • 3 heaping tbsp of franks buffalo sauce
  • 1/4 cup of bleu cheese

1. Dice carrot, onion, and shred zucchini with a grater. Make sure you soak up the zucchini with a paper towel!

2. Combine turkey, breadcrumbs, egg whites, veggies, hot sauce, and cheese together. Do not over mix. I didn’t use any extra seasonings.1017119_409576655810201_1855367891_n

3. Bake in a 350 degree oven for 20-25 minutes. I used metal cupcake foils. You could do the same, or cook them as a loaf. Serve with something green.

Here are the stats-
Calories-  163 Carbs- 8 Fat- 7 Protein- 18 Sodium- 454

My husband is in love with this meal. He says it’s his favorite!

Enjoy!

 

 

Recipe Review. Heidi Powell’s Garlic Parmesan Chicken.


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I found this Recipe from Heidi Powell and it looked so simple that I had to try it. It only has six ingredients! I didn’t have to go to the store for anything. Those are the best kinds of meals to make. SIMPLE!

I preheated my oven to 375. Sprayed my glass pan and added the chicken breast. 4 ounces per person.  I next mixed 1/4 cup of parmesan cheese, 1/2 cup of Chobani plain greek yogurt, garlic powder, a bit of sea salt, and pepper. At the last second I added about 1.5 tbsp of Frank’s buffalo sauce.I  spooned that mixture on top of the chicken. Put it in the oven and baked for 45 minutes.garlicparm1 garlicparm2 garlicparm3

DSC00704Here are the stats for the chicken-

For each 4 oz. portion of chicken: 161 calories, 4.5 g fat, 1.1 g carbohydrate, 28.75 g protein. Add a few more calories (like 2.5) if you add in any buffalo sauce!

This dish was honestly fantastic. The chicken was cooked perfectly. It wasn’t dry or overcooked at all. I used a butter knife to cut it! The added buffalo sauce was awesome. It gave it just enough of a kick. I recommend adding some for sure. This is going to be on my new weekly make list. It is SO simple. In fact I am making it again tomorrow! Thanks Heidi!

Healthier Chinese Recipes.


Today I have a guest blog from the beautiful Jen.

Hello, My name is Jen and I am a twenty-something blogger who loves to write about all things women, health, DIY, crafts, my cats and food! I have my own personal blog (Little Furry Musings) and I also write for a medical and cosmetic practice in Kansas City where I get most of my health knowledge from the greatest surgeons. I have two little kittens (they aren’t actually kittens I just call them that because they are adorable) named Brio and Zelda. I spend my days riding my bike, experiencing new things, hanging out with my boyfriend and cats while blogging about all about it.

We all love Chinese food and take-out but how many of us had to give up on the noodles and rice to try and have a healthier meal? Well, too many of us and I can attest, that giving up on noodles and rice is just way too difficult for me. I’ve been eating Chinese food since I was born but when I got to be twenty-something I was in a bind. I wanted to begin eating healthier and lose a few pounds this way but I also couldn’t give up my white rice! This is when I started using the classic dishes my mom made along with some helpful ideas online, then twisted and shook it up to be a little more healthier. These recipes are way lower in calories than the original recipes and taste tested by my cosmetic practice’s surgeons with two thumbs up! Here are some of my favorite ones below!

HEALTHY FRIED CAULIFLOWER RICEhealthyfriedriceINGREDIENTS

  • 4 cups cauliflower
  • 1 cup vegetable broth
  • 5 cups cooked brown rice prepared in water
  • 2 eggs
  • 1 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1 tbsp brown sugar
  • 1 cup defrosted vegetable blend (peas, corn, green beans, carrots)
  • 3 tbsp low sodium soy sauce

PREPERATION

  1. Steam cauliflower
  2. Chop cauliflower finely, using a blender or food processor.
  3. In a frying pan add vegetable broth and bring it to a light boil.
  4. Once broth has begun to simmer add: cooked rice, cauliflower and vegetable blend.
  5. Once the rice mixture has soaked up the broth add: soy sauce, pepper, cinnamon and brown sugar.
  6. Let the rice cook on low. (while egg cooks)
  7. While the rice is cooking, scramble up the egg in a separate pan.
  8. Add cooked egg to the rice mixture and stir.

BAKED CRAB RANGOONS (Adapted from undressed skeleton)bakedINGREDIENTS

  •  8 oz of low fat cream cheese
  • 2 tbsp chopped water chesnuts
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 3/4 cup fresh or canned crab meat
  • 22 mini wonton wrappers

PREPARATION

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl combine: cream cheese, water chestnuts, paprika, garlic powder and crab meat.
  3. Stuff each won-ton wrapper with 1 tbsp of the filling.
  4. Fold wrapper by bringing all sides to the center. (not corners)
  5. Place on a non-stick baking sheet.
  6. Bake 14-18 minutes or until edges start to brown
  7. Serve with a low sugar sweet and sour sauce.

Egg Foo Yung – Chinese OmeletteeggfooINGREDIENTS

  • 6 eggs
  • 3 stalks of bok choy
  • A small handful of baby spinach
  • 1 shitake mushroom (more if you are a fan)
  • Half a spring onion
  • Fresh ginger (about a teaspoon)
  • A small handful of beansprouts
  • 1 clove of garlic
  • A splash of sesame oil
  • 2 tsp of reduced sodium soy sauce
  • 2 tbsp of water
  • 1.5 tsp of oyster sauce

PREPARATION

  1. Wash all your veggies
  2. Finely chop the bok choy, spinach, mushroom and spring onions
  3. Mince the garlic
  4. Grate the ginger
  5. In a pan, combine the water, sesame oil, soy sauce and oyster sauce, mix together
  6. Toss all the veggies ginger and garlic into the pan and let them simmer for about 10 minutes and add salt and pepper
  7. In a bowl, beat the eggs and pour them into the pan
  8.  As the egg seeps to the sides, with a spatula push it back towards the center
  9. Flip the omelette so both sides are slightly golden and serve

Chinese Chicken, Noodle, and Vegetable Saladccnv

     INGREDIENTS (Adapted from Chronicles of home).

  • 1 lb. whole wheat spaghetti
  • 2 boneless skinless chicken breasts, trimmed of fat
  • 1 tbsp. olive oil
  • 2 c. broccoli, cut into bite sized pieces
  • 2 c. snow peas, strings removed
  • red bell pepper, seeded and cut into strips
  • 3 carrots, peeled, cut into matchsticks
  • 1/2 c. grape seed oil
  • 2 tbsp. rice wine vinegar
  • 3 tbsp. low-sodium soy sauce
  • 1 1/2 tbsp. dark sesame oil
  • 2 tsp. honey
  • 1 garlic clove, minced
  • 1/2 tsp. grated fresh ginger
  • 1/4 c. smooth natural peanut butter

PREPARATION

  1. Preheat oven to 400º.
  2. Cook spaghetti according to package directions.
  3. Rub olive oil over chicken breasts and sprinkle with salt and pepper.  Roast about 20 minutes, until cooked through.  Let cool until you can handle them and then use two forks to shred the meat.
  4. Meanwhile, bring about an inch of water to boil in a saucepan with a lid.  Put broccoli and snow peas in a steamer basket, set in the pot, and steam with the lid on about 5 minutes, until the veggies are just tender but still bright green.
  5. Whisk grapeseed oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, and peanut butter until smooth.
  6. Toss spaghetti, chicken, broccoli, snow peas, carrots, peppers, and dressing in a large bowl so all ingredients are coated with the dressing.  Serve warm, at room temperature, or cold.

Yum! I can’t wait to try these out!

Buffalo Chicken Lettuce Wraps.


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This is so simple. All I did was take leftover cooked chicken and warmed it up. Once it was warm I added in 1 light laughing cow swiss cheese flavored, 1/2 tbsp of buffalo sauce, and not even 1 tsp of parmesan cheese. I stirred that together and bam. Done. Stuff in big romaine leaves for a quick and easy lunch. I used 3.5 oz of chicken but feel free to use however you much.

The stats-

149 calories, 5 carbs, 2 grams of fat, and 25 grams of protein.

 

Quick and simple Turkey Reuben Burgers.


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I wasn’t planning on blogging this but the burgers turned out GREAT + they were really simple.

All I did was take 1 package of 93/7 ground turkey and put it in a bowl. To that I added a bit of sea salt and pepper to taste. A bit of garlic powder. Plus 1.5 tbsp of yogurt based thousand island dressing. I stirred it up gently and made the patties. Don’t over handle the meat! Place in a hot pan and cook for about 6 minutes on each side.

I topped the burgers with 1/2 a slice of swiss cheese, 1 more tbsp of thousand island yogurt based, and a pile of sauerkraut. It was AMAZING.

We are having these for leftovers today and I am thrilled. Try them out. It’s good to change things up once in a while.

230 calories, 14 grams of fat (this will also depend on how much dressing you use + and the fat count of your turkey. feel free to play with the recipe) and 26 grams of protein. Delish!

Lightened up Turkey Reuben Sandwich.


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My husband mentioned reuben sammies to me the other day. Grilled with butter on tasty rye bread, thick slices of corned beef, tangy sauerkraut, sweet thousand island, and oozy gooey swiss cheese. Yum. These sandwiches can have anywhere up to 500 calories and 25 grams of fat. Uhm. No thank you!

I started searching around and found this healthy turkey reuben sandwich-

http://www.myrecipes.com/recipe/turkey-reuben-sandwiches-10000001536717/

Looks great! Except I didn’t wanna fry it with canola oil! Here is how I made mine-

Continue reading “Lightened up Turkey Reuben Sandwich.”

Blue Cheese Spinach Turkey Burgers.


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Makes four burgers-

  • 1 lb of ground turkey 93% lean or 99% lean.
  • 2 tbsp of bleu cheese
  • 1 egg beaten or 1 egg white.
  • cracked pepper and sea salt
  • 1 overflowing cup of spinach chopped

Mix ingredients together in a mixing bowl. Form 4 patties. If you wanted to make mini sliders, or meatballs you could do that also.

On the stove heat a large pan to medium heat. You could use a bit of oil if you like, but I just use organic non stick spray. Add burgers. Cook for about 5-7 minutes per side or until cooked through.

I am serving mine with avocado, sweet onion, and raw red pepper. Use whatever toppings or bread you like!

Nutritional Info per 1 burger no toppings.

Calories- 221, Carbs 3, Protein 28, Fat 12 (or less if you use 99% fat free turkey), Sodium 348 mg.

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Lemon Feta Chicken.


I was originally going to try this with shrimp, but I could not get down to the seafood market. I decided to go with chicken because I already had it. This is a nice light but filling dish. I modified the recipe from Shortcut Cooking magazine.

The stats- 230 calories, 9 grams of fat, 1 carb, 35 grams of protein.

The ingredients-

  • 4 oz chicken breast with all fat removed per person.
  • 1 tsp or so of coconut or extra virgin olive oil.
  • 1/8 cup or however much feta you would like to use.
  • 1 tsp or so zested lemon.
  1. Season chicken breasts with sea salt and pepper or whatever other ingredients you want.
  2. Add oil to a large pan. Heat to a medium heat. tip- evoo burns at high temperatures, coconut oil does not.
  3. Add chicken breasts to pan. Cook until no longer pink, turning once.
  4. Take feta + lemon peel and mix together.
  5. Top almost done chicken breast with mixture. Place a top on so cheese melts as the chicken finishes up.
  6. I added a splash of the lemon on top after it was done.

Serve with something green and you have a perfectly balanced meal.

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