Posts Tagged ‘recipes’

  • 2 Cups Chopped Romaine Lettuce
  • 1.5 ozs. Cooked Chicken Breast – Cubed
  • 1 oz. Sliced Portobello Mushrooms
  • 1 Hard Boiled Egg – chopped
  • 1 Tbsp. Sunflower Kernels
  • Sprinkle of fresh grated Parmesan Cheese
  • 2 Tbsp. Lite Raspberry Walnut Dressing

Approx. 350 Calories and SOOO delicious!

This was my lunch today along with a big mug of fresh brewed Chamomile tea.  I already feel better.


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2 Pkgs. Low Carb Wheat Wraps – 5g net carbs each wrap
Olive oil or vegetable oil  (about 2 cups for frying chips)
1 Pkg. (about a pound) Ground turkey or beef
1 Green Bell Pepper (diced)
1 Red Bell Pepper (diced)
3 good-sized fresh jalapenos (sliced)
1 1/2 Tbsp. Cumin
1 tbsp Oregano
1 tsp Cajun spice
1 tsp cayenne pepper
1 tsp garlic powder
Salt to taste
1 – 8 oz. pkg. cream cheese cut into strips
1 jar salsa
1 – 8 oz container sour cream
Sliced black olives (optional)
Cut the wraps in half then half again then half again to get tortilla chip like triangles.  Fry in oil until brown and crispy.  I also sometimes put them in the oven for 15-20 mins. on warm after I fry them in the oil to make sure they get crisp.  Don’t leave them in either for too long they will burn easy.
Next, fry the meat in a skillet until brown (if you use beef drain some of the fat but leave enough for moisture).  Add the red bell pepper, green bell pepper and jalapenos.  Cook until all are tender, about 20 mins.  Add the spices and stir well, let it cook another few minutes.  Cut the cream cheese with a butter knife into strips and distribute across the top of the meat mixture evenly.  If you have an oven safe pan you can do it all in the same pan, if not transfer the meat mixture to a baking dish first, then put the cream cheese on top.  Put this in a pre-heated 325 degree oven until the cream cheese softens and then mix it all together.  Remove it from the heat to cool a bit then top with salsa, sour cream and black olives if you like.
Serve with homemade chips.
This can also be rolled up in the low carb wrap and eaten as a burrito, yum!
Recipe by:  Me

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This is a very comforting recipe for the winter months.  I like cooking it this way because it makes the whole house smell great.  This is not meant to be a quick and easy recipe.  It is low-carb and low-fat, and the amounts can be adjusted for any size slow-cooker.  This recipe is for a 5-quart cooker.

Step 1 –


  • 48 oz. Swanson’s Chicken Broth
  • 3 Large Split Breast Chicken Breasts w/bone & skin
  • 1 Large Sweet Onion
  • 1 Large Red Onion
  • 1 Head of Garlic
  • 1 Tbsp. Garlic Powder
  • 1 Tsp. Onion Powder
  • Salt & Pepper

I start this just before bed.  Pour chicken broth into slow cooker and turn on low.  Rinse chicken breasts and add to pot.  Clean onions and garlic and add to pot (cut onions in quarters if needed).  Add spices, cover and cook on low overnight. 

In the morning shut off cooker, remove chicken to separate bowl, and pour broth through sieve to remove larger ingredients.  Place broth and chicken in refrigerator for about four hours. 

Step 2 –


  • Prepared broth
  • Prepared Chicken Breasts
  • 3 cups water
  • 3 or 4 large Celery Stalks
  • 1 Medium Carrot
  • 1 Red Bell Pepper (membrane and seeds removed)
  • 2 Jalapenos (membrane and seeds removed)
  • 1 Tsp. Garlic Powder
  • 1/2 Tsp. Paprika
  • Salt and Pepper to taste

Remove broth and chicken from fridge.  Skim fat off the top of broth and discard, pour broth back into slow-cooker and turn on high.  Add the water.  Clean and chop celery, carrot, bell pepper and jalapenos and add to broth.  Clean the chicken of bone and skin and cut into 1/2 inch cubes, place in broth.  Add spices, cover and cook on high for about 3 hours or until vegetables are tender.

Recipe Notes:  Any form of chicken can be used, including whole.  I chose split-breasts for the lower fat content and ease of cleaning after cooking.  I like to use chicken with the bone still in, and the skin still on, as it adds flavor.

Recipe By:  Me

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