Chicken · low carb · Low Carb Dish · Lunch · Salads & Blossom Bowls

Strawberry Avocado Chicken Salad

Ingredients:
4 chicken breast
1 tbsp oregano
1 tbsp basil
salt and pepper
olive oil (drizzling pan)
4-6 cups fresh spinach
1 pack strawberries 8-10 sliced
1/2 cup sliced almonds
1/4 cup feta cheese
1 avocado diced
Raspberry or strawberry vinaigrette 

Chicken-
Season chicken evenly with oregano, basil and salt and pepper. Then heat a suate pan drizzled with olive oil and brown both sides about 4 minutes per side. Reduce heat and finish cooking chicken until it is cooked clear through. 

For salad wash spinach and place into serving dish.
Was hand cut tops off of strawberries and slice.
Dice avocados and add to dish.
Add almonds and feta cheese. 

When chicken is done let cook a few minutes then slice chicken and place on top of salad. When ready to serve pour dressing over salad and chicken then serve.
Enjoy! 

Chicken · Dinner · low carb · Low Carb Dish · Meat · Uncategorized

5 Freezer meal chicken thighs and drumstick bags!

Honey Garlic Chicken drumsticks
8-10 chicken drumsticks
1 cup chopped onions
1/3 c. Honey
3 garlic cloves minced
2 tsp dried oregano
1 tsp red pepper flakes
2 tbsp olive oil
In a gallon freezer bag place chicken and drizzle with olive oil. Mix all seasoning in a bowl and pour over chicken. Seal bag and smoosh around until the seasoning is well distributed over each chicken. Remove all air from bag and seal well. Place into a baking sheet and freeze.

When ready to cook take out and place into baking dish and bake at 400 degrees for 45-60 minutes until chicken is cooked through. (You don’t need to thaw just throw in and bake! You can also do crock pot but this is best thawed. Cook on low for 4-6 hours or high for 3-4. Serve with green beans and rice for the perfect dinner!

Sesame Chicken drumsticks

    8-10 chicken drumsticks
    2 inch piece ginger peeled and grated
    4 green onions chopped
    1/2 cup soy sauce
    1/3 cup brown sugar
    1/4 cup rice wine vinegar
    1 tsp toasted sesame oil
    1/2 tsp chili flakes
    1/2 tsp sesame seeds

In a gallon freezer bag place chicken and add in each ingredient. Then seal bag and smoosh until mixed well and evenly distributed. Freeze in baking sheet.

To cook in crockpot thaw and cook on low for 6-8 hours or high for 3-4.

For baking place into baking dish and preheat oven to 400 degrees bake for 45-60 minutes until cooked through. Serve over rice with Asian veggies. Enjoy!

Cilantro lime chicken thighs

    6-8 chicken thighs
    4 garlic cloves minced
    1/4 c. Chopped cilantro
    3 tbsp lime juice
    1 tsp cumin
    1 tsp chili flakes
    Pinch of salt and pepper

In a gallon freezer bag place chicken and drizzle with olive oil. Add all ingredients into bag and seal. Mix until well distributed. Remove all air from bag and freeze.

To bake place into oven at 425 degrees 45-60 minutes until chicken is cooked through.

In crock pot place thawed chicken and cook on low for 4-5 hours or high for 6-8 until chicken is cooked through.

Herb chicken thighs

  • 6-8 chicken thighs
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp thyme
  • 1 tsp garlic salt
  • 6-8 garlic cloves
  • Olive oil
  • Salt and pepper

In a gallon freezer bag place chicken and drizzle with olive oil. In bowl mix all ingredients then pour into bag. Seal and smoosh chicken until seasoning is well distributed. Place into baking sheet and freeze. To cook place into baking dish and bake at 425 degrees for 45-60 minutes until chicken is cooked clear through. At 30 mins make sure to pull chicken apart so it cooks evenly.

To make in crockpot thaw and place into crockpot. Cook on low for 6-8 hours or high for 4-6 hours until cooked clear through.

Sticky Orange Chicken

  • 8-10 drumsticks
  • 1/4 c. Balsamic vinegar
  • 1/2 tsp grated ginger
  • 2 tbsp brown sugar
  • 1/2 cup orange marmalade
  • 1 tsp salt and pepper
  • 1 tsp sesame seeds

To bake place into baking dish and bake at 400 degrees for 45-60 minutes. At the 30 min mark make sure to arrange ch Ike. So they cook evenly.

In crockpot thaw and place into cooker. Cook on low for 6-8 hours or high for 3-4.

Dinner · Low Carb Dish · Lunch · Veggies

Quinoa Stuffed Peppers

Youll need:
4-6 bell peppers seeded 
1 lb hamburger or turkey burger 
2 cups quinoa
2 tbsp olive oil
3 garlic cloves minced
1 carrot peeled and diced small 
1 can baby corn drained 
1 cup fresh green beans diced small 
1/2 onion diced 
salt and pepper 

Directions:
In a large skillet over medium heat brown burger. Drain and then add in carrots, onion, green beans, baby corn and garlic. Season with slat and pepper and satue for about 5 minutes until vegetables are soft.
Cook quinoa as directed. 
Increase heat too high in skillet and add the cooked quinoa and stir until combined. 

For peppers chop the tops off and remove insides. fill the peppers with the quinoa mixture. Place into oven preheated at 325 for 25-30 minutes until peppers are soft. For the last 5 minutes remove and top with colby cheese and then return to oven. Enjoy! 
Don’t forget to post your picture into the FACEBOOK GROUP to WOW everyone!

low carb · Low Carb Dish · Lunch · Soups · Veggies

Sausage & kale soup

You’ll need

2 15.5 cans green northern beans

1 lb sweet or spicy Italian sausage

1 medium onion diced

3 garlic cloves minced

6 cups chicken stock

1 15.5oz can diced tomatoes

6-8 baby carrots chopped

4 cups fresh kale chopped stem removed

1 cup fresh grated Parmesan cheese

1 baguette sliced and toasted

First add sausage to a Dutch oven and brown. Dice onion and garlic and add to pot. Sauté until they soften. Then add in the chicken stock, beans, tomatoes, and carrots. Bring to a boil and let boil 5-7 minutes. Then add in the kale and let boil 5-7 minutes longer. Reduce heat and let simmer while you slice baguette. Place into a sheet pan and drizzle with olive oil and place into oven at 400 degrees for 5-7 minutes until they began to brown. Remove and serve with soup. Ladder soup into bowl and top with cheese. Serve with bread! Enjoy!

Dinner · low carb · Low Carb Dish · Meat

Beef & broccoli

You’ll need:

1 lb sirloin steak (or cheap thinner cut)

2 broccoli heads (cut off florets in bigger chunks)

8 garlic cloves crushed and rough chopped

1 large sweet yellow onion big chunks

6-8 baby portabella mushrooms cut in half

1/3 cup olive oil

3-4 tsp Fresh ground pepper

Salt to taste

1/3 cup low sodium soy sauce

4 tbsp fish sauce

3 tbsp hoisen sauce

2 tbsp sesame seeds

First slice steak into thin strips. In a sauté pan on medium heat place steak and drizzle with olive oil 3-4 tbsp. Sprinkle generously with pepper. Then smash 8 garlic cloves and give a rough chop. Place into pan on top of steak. Chop onions into bigger quarters and place on top of steak, then add the broccoli florets about 4 cups bigger chunks. Cover and let cook about 2 minutes. Meanwhile Mix soy sauce, 2 tbsp olive oil, fish sauce and hoisen sauce then pour over top all veggies and meat. Mix well and let cook another 4-5 minutes. (about 10-12 minutes for steak total) sprinkle with sesame seeds and serve.

You can make some brown rice and serve over top or brown rice noodles.

Enjoy!

Dinner · Low Carb Dish · SeaFood · Soups · Uncategorized

Spicy shrimp and veggie soup

You’ll need:

1 bag uncooked thawed shrimp

1 tbsp old bay seasoning

1 tsp paprika

1 tsp Cayenne pepper

1 tsp garlic salt

4 garlic cloves

2 tbsp fish sauce

2 tbsp soy sauce

1 tbsp sesame oil

Chopped zucchini (yellow and green)

Chopped carrots

1 28oz can crushed tomatoes

3 cups water

1 tbsp chicken bouillon

Chopped cilantro

Chopped scallions

Add seasoning to shrimp and toss well. Then in pot heat olive oil and cook shrimp for 3-5 minutes stirring. Then add in water and crushed tomatoes. Add in everything else and bring to a boil. Let boil for 10-15 minutes to soften veggies and let flavors meld together. Remove from heat and top with cilantro. Can add crushed red peppers for more heat!

Dinner · low carb · Low Carb Dish · Lunch · Meat · Sweet Potato Turkey burger · Uncategorized

Sweet Potato Turkey burgers

Ingredients:

2 medium sweet potatoes

1 pound ground turkey

1 egg

1/2 tsp garlic powder

1/4 cup grated Parmesan cheese

1/2 tsp pepper

1/2 tsp red pepper flakes

1/2 tsp cayenne pepper

1/2 tsp Mexican chili powder (or child powder)

Salt to taste but just a tad

6 leaves of ice burg lettuce

1 Roma tomato

Cilantro

Radishes

1 avocado

1/4 cup whit wine vinegar

3/4 cup olive oil light

1 lemon

Burger:

First you must roast the sweet potatoes you can do this in the oven by poking holes with fork and placing onto pan in a preheated oven at 400 degrees for 1 hour.

(For quick cook in microwave poke holes place into bowl with a little water and microwave for 6-10 minutes until soft)

Then remove flesh of potato and place into bowl. Add the turkey, seasonings, egg and cheese. Mix well with ya DS and make into patties. (They will seem sticky but they will cook well)

Place into a pan drizzled with olive oil cook on medium heat 4-6 minutes on each side. They should start to brown before you flip so they don’t fall apart.

Sauce:

In a blender or food processor add olive oil, vinegar, squeezed lemon juice, avocado (remove skin and seed). You can add a few fresh cilantro leaves for an extra freshness. Then blend until smooth.

To assemble:

Place a lettuce leaf on a plate then place turkey burger, too with your choice of toppings. Tomato, cilantro, sliced radishes and cilantro. Drizzle with sauce and wrap up and enjoy! Serve with a side salad! Enjoy!

Appetizers · Dressings & Marinades · Low Carb Dish · Lunch · Side Dishes · Uncategorized · Veggies

Quick Pickled Veggies

You’ll need:

2 cups apple cider or white vinegar

2 cups water

2 tbsp kosher salt

1 tsp red pepper flakes

4 garlic cloves

1 tbsp sugar

1 tsp peppercorns

3 sprigs dill

In pot heat the vinegar and water. Add in salt and sugar after boiling and stir. Remove from heat and place in peppercorns, smashed garlic and dill.

Slice veggies of your choice. I did carrots, red onion and cucumbers. Pour hot liquid over veggies and let cool. Once cool place in fridge and ready to go! They are really yummy at 6-8 hours after making but you can have as soon as chilled. Keep in refrigerator for up to 3 weeks in mason jar! Put in salads, sandwiches and relish trays! So stinking good!!

Enjoy

Dinner · Low Carb Dish · PASTA · SeaFood

White Clam Sauce & Noodles

You’ll need:

2- 10oz cans whole baby clams in clam juice

1 onion

4 garlic cloves

4 tbsp butter

4 tbsp fresh parsley

1 1/2 cups white wine

1 1/2 cups chicken stock

Fresh grated Parmesan cheese

Fresh Lemon

1 tsp red peppers (more for serving)

Salt to taste

Get water boiling for noodles or if doing zoodles “zoodle” them up!

Dice onions, mince garlic and chop parsley.

In a sauté pan add butter and add onions. On medium heat stir until they began to soften then add minced garlic and sauté a few minutes more. Then add wine, chicken stock and clams. Squeeze 1/2 lemon into sauce and bring to a boil. Then add parsley and red peppers. Let boil until it begins to reduce. About 5-7 minutes. Add in 1/4 cup fresh Parmesan cheese.

Cook and drain pasta and place into serving dish. Pour sauce all over top of noodles or zoodles. Garnish with fresh parsley, lemon wedges, fresh Parmesan and red peppers! Serve with crusty garlic bread to sip up all the yummy leftover sauce and side salad!