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Tag Archives: chicken

Low carb steak fried “rice”

As always, I’m trying to figure out what the best diet is for me to help me lose weight.  I’ve always had a pretty good work out ethic, until recent years, so my new obsession with Orange Theory Fitness is really going well.  I have gone 3 – 6 times a week since I started in late October.  I have to do better with food though!! I think a low carb diet is probably going to work the best for me. I’ve been interested in the Keto diet, but I haven’t been able to get low enough in carbs each day.  I’ve kind of decided that my diet will be lower in carbs with the majority of the carbs happening with my breakfast shake, (which has a banana in it).

One of my go-to staples in this diet is the cauliflower fried “rice” plate.  It’s super easy to make, especially if you buy the cauliflower fried rice package in the vegetable section.  Here is my recipe:

2 bags of cauliflower fried rice packages
5 scrambled eggs
1 carton of sliced mushrooms (optional)
1 pound of stew meat or cubed steak (or chicken)
1 tablespoon of sesame oil
soy sauce to taste

1st step:  Scramble an egg then put it to the side.

Step 2: In another pan or wok, put sesame oil then add two packages of Cauliflower Crumbles “Fried Rice” Blend.  (If you want to add mushrooms, I’d put the mushrooms in before you put the cauliflower crumbles.) img_4043

3rd step:  Stir in soy sauce to taste and cook until semi-translucent.  

4th step:  Stir in the scrambled eggs and the stew or steak meat.  Add more soy sauce if you like it.  

This is seriously the best low carb meal I make.  I highly recommend it to everyone doing any kind of diet.  You can substitute chicken instead of meat if you like.  Or you can add no meat at all and use as a side dish.  There are a lot of options with this deliciousness!! This makes anywhere from 6 – 8 servings.

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Chicken Spaghetti

Whole wheat pasta broken in half
Can of mushroom soup
Big block of Velveeta 2%
Can of petite diced tomatoes
Can of Ro-Tel
Garlic to taste
4 Baked Shredded Chicken Breast
About a cup of shredded Mozzarella

Bake some chicken. I baked the chicken breast covered with some lemon pepper, woo, and some other spices I found in my cabinet.  I put it on 450 for about 50 minutes.  After I pulled it out of the oven, I shredded while it was still hot.

Boil some spaghetti.  I like the whole wheat pasta, myself. Drain. Put back in the pot.

Add in cut up Velveeta, a can of cream of mushroom soup, chicken, can of Rotel, and a can of diced tomatoes.  If you like additional spices, you can add garlic and pepper, too. Stir this up until the Velveeta is melty.  I had to keep the burner on low to help with the melting.

Put all of this in a big pyrex pan.  Add Mozzarella cheese on top.

Put in the oven and cook at 375 for about 35 minutes, or until your cheese gets a little burnt looking.

Serve and enjoy!!

Meal Prep

The key to the 21 Day Fix is meal preparations.  I decided I’m only willing to eat food that have been in containers for three days at a time, so here is what my three days looks like!

Breakfast:
Shakeology:  Shakeology, 1/2 banana, flax seeds, coffee

Mid-morning snack:  1 egg cup with tortilla

Lunch:  Chicken, Veggie Mix

Mid-Afternoon snack: 2nd Egg cup/whole wheat tortilla, Fruit

Dinner:  Pork tenderloin, Lettuce w/ Balsamic Vinegar, Veggie Mix

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Interested in joining me on this journey, get your 21 Day Fix HERE!!!

Mock Dreamland Chicken

Going out to eat can be a little difficult when you are doing low carb! Luckily, I’ve found a restaurant that seems to “get” that!! We stumbled upon Becks as a low carb option when my dad wanted to go there for his birthday. When we went, we all got burgers, but we noticed someone eating chicken and vegetables.  At the time, we weren’t doing low carb, but it stuck in the back of our minds.  Fast forward a couple of months and we remembered Becks for a low carb meal.  I got the Dreamland, which turned out to be delicious.  I thought I would attempt to create the recipe at home:

Ingredients:
1 Sliced onion
Sliced mushrooms (I bought them pre-cut)
Olive Oil
Butter
Chicken
Worcestershire sauce
Lemon Pepper
Swiss Cheese
Hickory BBQ sauce

Directions:
Caramelize the onions and mushrooms in a pan.  I put a teaspoon of olive oil and a tiny pat of butter in the pan to help caramelize it.
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Cook the chicken any way you want, but I baked mine.  I marinated mine with a little bit of lemon pepper and a little bit of Worcestershire sauce.  Once the chicken is cooked through, put some swiss cheese on top of it and put it back in the oven for a minute or two or until the cheese starts to melt. IMG_1561

Put the chicken on a plate and add the mushrooms/onion mix.

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Cover the chicken, mushrooms, and onions with hickory BBQ sauce.

IMG_1564I thought my rendition of the Dreamland was just as good, if not better!  Yea me!!

Italian chicken salad

One thing I will tell you about a cruise is that you WILL gain weight.  I had so much fun on the cruise, but I gained about 6 lbs.  YIKES!  I’d already gained about 15 since I moved back to Dallas, so 6 more is totally not acceptable to me!! PLUS, my 30 year reunion is in 2 more weeks.  So, what is one to do in this situation?  Get back on track.  Start eating healthy.

I went to the book store and got a couple of South Beach Diet books.  I’m not going to do the full diet.  I don’t want anything that is restrictive, but they have some really good recipes in those books.  I’ve already done grocery shopping and plan to eat my own cooking for lunch and dinner rather than eat a lean cuisine at lunch and go to a restaurant for dinner.

This one I kind of made up on my own, but it was really good!!

Baked Italian Chicken:
1 chicken breast
1/4 bottle of Zesty Italian Dressing Lite
Lemon pepper to taste

Put the chicken breast in a pan and cover it with the italian dressing, it doesn’t have to be all the way full of the dressing, just enough so there is a little at the bottom.  Shake as much lemon pepper on top of the chicken as you like.  Put in the oven at 400 degrees for about an hour or until cooked thoroughly.

Salad:
50/50 Spring Mix
Zesty Italian Dressing, Lite
Mozzarella cheese
Baked italian dressing
(you can also add tomatoes, onions, etc on top)

Make a bed of lettuce.  Put mozzarella cheese on top of the lettuce. Put chicken strips on top of the cheese. Cover with Italian Dressing.

You now have a healthy salad to eat that will fill you up!!

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Campout Chicken Taco Soup

Instead of dealing with all the drunks out on the road for New Year’s Eve, I decided to head out to Lake Tawakoni and go camping.  I guess I should use the word “camping” lightly, because going in a travel trailer isn’t exactly roughing it!  In fact, a lot of people actually LIVE in their travel trailers.  I stayed at the Sunset Resort; I think 99% of the people who were there actually live there.  My two favorite parts of the trip were starting a campfire each day and cooking out, not that I cooked over the campfire or anything.

One of the best things I cooked was a Chicken Taco Soup. I’m not sure why, but everything tastes better when it’s cooked outside, even if you use regular kitchen utensils like I did.  This crockpot soup was made ALMOST entirely from cans so it was really EASY!! Not only that, I bought all generic cans, so it was really cheap!

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 (14.5 oz.) can petite diced tomatoes, drained
  • 1 (15.25 oz.) can sweet corn, drained
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 (10 oz.) can green enchilada sauce
  • 1 (14 oz.) can chicken broth
  • 1 packet taco seasoning
  • 1 Shredded Rotisserie Chicken

Pour all of the ingredients in the crockpot, cook on high for as long as you want. I think I had it on for a couple hours.  Stir it occasionally.

Garnish it with chips, shredded cheese, sour cream, or anything else you can come up with!  This was delicious!!! I will probably even make this for dinner at home!!

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Chicken on the Inside Grill

I started my low carb diet this week. The key to being successful is being prepared. I planned out what I would eat this week and made all my lunches on Sunday. I went and bought a George Foreman Grill at Target so I could have grilled chicken. The thing I like best about the George Foreman Grill is that it is built on an angle, so all the fat drains to a little cup that you put at the bottom of the grill opening. So far I have made sausage and chicken on the grill. Both have tasted great! I’m happy to say that the diet seems to be working, too. I’ve already lost 4 lbs! I don’t think I’ll lose that kind of weight each week, but it’s good to get some of that summer weight off!!!

Lemon Pepper Chicken

Ingredients:
Chicken
Lemon Pepper

Apply lemon pepper on the chicken generously and put it on the George Foreman grill until cooked!

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Sour Cream Chicken Enchilada Casserole

I haven’t posted a blog in a while! I have been so busy that I have gotten a little behind on things. I haven’t even been walking, which is really starting to affect my mood. I’ll get back going with that next week and maybe catch up on my blog.  I actually have two more recipes to blog about, but since I made this one tonight and had my phone camera there, I thought I’d post a picture of this first!

This was supposed to be enchiladas, but I didn’t feel like making little rolls of chicken.

Ingredients:
Chicken (I bought a pre cooked chicken from Krogers)
Corn Tortillas
Chopped Onion
Green Chiles
Sour Cream (I used sour cream light)
Mozzarella Cheese
Colby Jack Cheese (only because I didn’t have enough Mozzarella Cheese to cover the Casserole)

Spray Pam on the casserole dish. Put corn tortillas all over the bottom of the dish.  Put ripped up chicken on the tortillas.  Spread chopped onions on top of the chicken.  Cover with tortillas.

In a bowl mix sour cream and chiles.  Cover tortillas with mixture.  Top with cheeses.  Place in the oven for 30 minutes at 350.

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Broccoli Chicken Casserole

Last weekend I ran in the Rock and Roll Half Marathon.  I guess “ran” may be a bit of an exaggeration.  I ran part of it.  I ran for the first 2 miles and then I hit a real steep hill and had to walk to the top of it.  I ran for another 2 miles and then had to take a bathroom break, (which is kind of gross when all you have is a port-o-let).  After that I had to alternate walking and running in much shorter increments for the remaining 9 miles. I got a little added motivation to keep going at miles 5, 9, and 13 when I saw a very good friend cheering me on with a poster made especially for me with my favorite colors on it.  Every time I thought I couldn’t go another step, I thought about how I would be seeing her standing there in just a little bit.  I appreciated her being there more than she will ever know!!   I kept all my miles, (except the bathroom break mile), at under 13 minute miles.  I finished at 2:43:02.  The last time I attempted a half marathon, I finished in 3:07, so I was pretty proud of myself.  I love my medal. I want to start doing more races that give medals so I can start a medal collection. I’ve found lots of cool display frames for them, but it would look pretty silly with just one medal hanging there.  This weekend I will be riding in the Tour Dallas, but no medals for that!! DSCN0931

This week’s recipe turned out really good.  It is low carb, so I’m hoping by eating it for dinner this week, I will start to lose some weight.  I’ve put on a few pounds and I don’t want to let my weight get out of control!! I’m getting back on track with my food and my exercise!

Ingredients:
Rotisserie chicken (I guess you could cook you’re own chicken, but why?)
1 can of cream of mushroom soup
8 oz of cheddar cheese
1 bag of frozen broccoli
Sliced mushrooms (I bought them pre-sliced)
2 tsp of lemon pepper

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Get a Rotisserie Chicken from the grocery store.DSCN0924

Put Pam in a 9 X 9 casserole dish and tear up the chicken for the bottom layer.DSCN0925

Put broccoli over the chicken.DSCN0926

Put mushrooms on top of the broccoli and sprinkle lemon pepper over the mixture.DSCN0927In a bowl, mix cream of mushroom soup, half a can of water and about 6 ounces of cheese.
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Layer the cheese/soup mixture over the chicken, broccoli and mushrooms.  Put in the oven at 350 for about 45 minutes.

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Pull out of the oven and cover the casserole with more cheese and put back in the oven for another 10 – 15 minutes.

DSCN0930Pull out of the oven and eat. This casserole was even better the next day!!

Jalapeño Spinach Cream Cheese Stuffed Chicken

Not only was this a long weekend and Easter Weekend, it was also the first Monday of the month, which means Canton Trade Days was going on this weekend.  I was looking on Facebook and saw a notice reminding me about the events in Canton and decided to take an impromptu trip out there to see what they had.  I was so excited when I found some fun flip flop sandals for myself.  They had a really good deal in one of the booths to buy two and get the third pair for a reduced rate.  Since I really only liked two of the pairs they had, I bought the third pair for my sister.  I think my favorites were the ones that I got her, but they didn’t have that style in my size.  I’ve already worn both pairs I bought two times, and my sister wore hers for Easter brunch, so I’d say the trip to Canton was a success!!

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20130331-163111.jpgThe zebra ones next tot he pink flip flops are the ones I got my sister.

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These aren’t the ones I bought my sister, but they are very similar.

I saw a stuffed chicken on pinterest and even though it looked a little fancy for my cooking skills, I decided to give it a try.  It really was an easy recipe and I have to say one of the best things I’ve made. I’m pretty sure it’s all the cheese that is in the stuffing that made it taste so good.  The only advice I have is to remember to take the toothpick out when it’s done cooking.  I learned that one the hard way!!

Ingredients:

Chicken breasts
Block of Cream Cheese
Cheddar Jack Cheese
Spinach
2 Jalapeños
Garlic
Lemon Pepper
Paprika

I didn’t put any amounts because I just put in the amounts I liked. I only used 2 Jalapeños and I just put a spoonful of minced garlic that was already preminced from the grocery store.

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Cut the jalapeños in to small pieces.  I cut out all the seeds first.  You can leave a few in if you like it kind of spicy.DSCN0908
Sautee the jalapeños and garlic in olive oil.  This was way too much olive oil and I had to drain it. DSCN0909
Add Spinach to the sauteed jalapeños and garlic.DSCN0911

Put cream cheese, cheese and sautéed spinach jalapeno mix in a bowl and mix it up.
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It will look something like this.  This is what you stuff inside the chicken.DSCN0913
Cut the chicken in half like a pocket.  Do not cut all the way through.

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Stuff the chicken and poke a toothpick through it to cook it through.
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Top off the chicken with lemon pepper and paprika
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Cook in the oven on 375 for about 45 minutes or until cooked through.

Again, DON’T FORGET to take out the toothpicks!!!!!

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