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:
1 Sliced onion
Sliced mushrooms (I bought them pre-cut)
Hickory BBQ sauce
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.
Put the chicken on a plate and add the mushrooms/onion mix.
Cover the chicken, mushrooms, and onions with hickory BBQ sauce.
I’m constantly looking for recipes for my low carb diet. I was really excited when I found this idea that is easy to make AND a great time-saver!!
You can make about a week’s worth of eggs at one time using this recipe. I’m eating these for my mid-morning snack, but you can also eat it for breakfast or at some other time.
I worry about leftovers going bad, so I didn’t make all twelve eggs, but I think these should last about a week. Although, if it smells bad, don’t eat it!! I figure it will be about three days before they’re all eaten.
**You can add other ingredients that you like, such as spinach, mushrooms, onions, etc. These are the things I like!
Spray pam on a muffin pan. Add egg, sausage, cheese and jalapeños. Put in oven at 350 for about 15 minutes. Pull out of the oven and put them in your belly or in a tupperware for future meals on the go!
Now that I’ve booked my cruise, it’s time to start eating more healthy. I’ve tried low carb before and it really seems to work, so I’ll try it again. I found this recipe on Facebook, and it kind of reminded me of loaded cheese fries, but with cauliflower instead of fries. I can’t find the website where I found this recipe. When I find it again, I’ll add the originator’s website. This was SOO good. I WILL be making this again!!
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Sharp Cheddar Cheese
8 oz container sliced mushrooms
Jalapeños to taste (optional) (I only put it on half)
Preheat oven to 425°
In a large pot steam the cauliflower for about 10 minutes.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms, and cauliflower. Place the mix in a baking dish and cover with remaining 1 cup of cheese, chives, and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted.
I’m still attempting to do a low carb diet, although the Labor Day Weekend set me back a little bit. I’m pretty sure Blue Bell ice cream has no carbs these days, so I may be ok! The best thing to do when you get off track, though, is to get right back on track.
The hard part of doing a low carb diet is that you really can’t have any bread. This usually means no comfort food like hamburgers. One of the worst things about eating a hamburger is that after you eat it, you feel all bloated because of all the carbs in the bread. Today was the day I decided to fix that problem. I thought I’d attempt to pair my low carb bread with a burger. I was so excited when it tasted MARVELOUS! I don’t think I’ll ever eat a burger on regular bread again. The low carb bread didn’t get all soggy or anything!!
I might also want to mention that I made the pre-made burgers from Krogers on my George Foreman Grill!! What a winning combination!
Low Carb Bread
Mayonnaise (This probably wasn’t a great choice, but I like mayonnaise)
I’ve had a great summer so far. I’ve gotten to do a lot of fun stuff like the Perot Museum, George W Bush library, Arboretum, Katy Trail, Rangers Baseball Games, Swimming, Playing with the CUTEST two kids ever, and much more. All this activity has helped me to decide it’s time to go on a low carb diet. I say I’m going to try to lose weight every week, but today I actually bough the food to do it. I’m not really a bread person, but when I CAN’T have some type of food, that’s when I NEED it. I found this recipe on facebook, so I don’t really know who to credit.
No carb bread
6–8 depending on size.
100 grams (3.5 ounces) of cream cheese
a pinch of salt
1 teaspoon baking powder or cream of tarter (can be excluded)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving
Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
One of the biggest problems with going on a low carb diet is that you can’t eat pizza. I’m not that big of a pizza eater, but I don’t like to think that I can’t have something, so when I saw a recipe for cauliflower crust, I figure I had to try it! When I tried the South Beach diet a few years ago, I would make the cauliflower mashed potatoes and it was awesome! It was one of my favorite things on the diet. Well, I’m excited to say that I have a new fun way to eat cauliflower now!!!
2 Cups of Mozzarella Cheese
2 Cups of Shredded Cauliflower
2 Garlic Cloves, Minced
1/4 Cup Julienned Basil
Pinch of Salt an Pepper
1 Cup Ricotta
1 Tbsp Chopped Basil
Pinch of Salt and Pepper
Mix the cauliflower crust ingredients in a bowl.
Mixe the basil ricotta
Last week, I attempted a difficult recipe for my week of food. The lasagna was great and it lasted all week, but it was a lot of work. I’m so excited about my new meal plan of cooking for the whole week and not having to worry about what I eat every night. I’ve also started to try to make things that are low carb. I even bought low carb snacks to eat during the day.
This week, I decided to do something a little easier. There was only one problem. My dog, Cooper, decided to jump up on the counter and knock the crock part of the crockpot off and it busted in to a million pieces. Luckily, I still have a really small, not fancy crockpot, so I could still cook my weeks food. The only drawback to that is that the crockpot is a little small so I had to stuff everything in it. I found this recipe on Skinny Ms and added the broccoli. I ordered a new crock from Sears, so hopefully, it will be here in a few days. By next week, I’ll be crocking a new recipe in the big crockpot.
4 Chicken Breast (Frozen or thawed)
2 14.5 oz can of diced tomatoes
1 medium onion sliced
4 garlic cloves
1/2 cup balsamic vinegar
1 tbsp olive oil
1 tsp dried oregano
1 tsp basil
1 tsp rosemary
1/2 tsp thyme
salt and pepper to taste
Put all the ingredients in the crockpot and let cook on high for 4 – 6 hours.
I sliced up the chicken and then put the vegetables and sauce on top.
It was very tasty! You must like Balsamic Vinegar to like this though!!
I had a great weekend this weekend. My aunt came in from Florida, so I went to Dallas to see my family. I had so much fun spending the days shopping with my mom and her sister. My mom and aunt are so cute when they are together. They are three years apart and they share the same birthday. I loved all the reminiscing that I got to do and hear this weekend. On top of all the fun, this was a great shopping weekend. I think we hit every Marshalls and TJ Maxx in the city of Dallas. I got lots of cute clothes to wear to work. I even got a cute pair of earrings. I may have to blog about them later.
When I got home, I needed to cook my meal for the week. That worked out so well last week. I am only trying to maintain my weight, but I ended up losing a couple of pounds, too! (I usually like to plan everything by ear, but I guess planning ahead works out sometimes.) I decided to go for a no noodle lasagna. This is the hardest recipe that I’ve attempted and it really wasn’t so bad. I found the recipe off the Dashing Dish website when looking at Pinterest.
For Meat Mixture:
1.5 lb. Ground Turkey
1 Large Diced Onion
2 Cups Chopped Broccoli
2 Cups Chopped Cauliflower
2 Cups Chopped Spinach
1Cup Chopped Mushrooms
1 Jar of Spaghetti Sauce
1 Clove of Garlic (Minced)
1 Tsp Salt
1 Tsp Pepper
For Cheese Mixture:
16 oz. Cottage Cheese
1/2 Cup Parmesan Cheese (Grated)
3/4 Cup Shredded Mozzarella Cheese
Slice up the zucchini into strips. Spray cookie sheet with cooking oil. Put zucchini on sheet, add salt and pepper. Bake in oven at 425 for 5 – 10 minutes on each side.
Chop all of the vegetables and mix them together.
Brown the ground turkey
Put all of the vegetable ingredients, meat, and the spaghetti sauce together in a really large skillet and cook until the vegetables begin to get soft.
Put a layer of meat sauce on bottom, put a layer of zucchini in a casserole dish.
Add a layer of cheese mixture on top of the zucchini.
Add another layer of zucchini, then another layer of meat.
Top with parmesan cheese, cover with foil, and put in the oven at 450 for an hour.
Take off the foil and put back in the oven to brown the cheese for about 2 – 5 minutes.
I think I let it brown too long, but it still tastes really great!!