Monday, July 16, 2012


Heat advisory today!  Heat index is 103 and dew point is 70. Too hot to cook at all.  Without turning on the stove, our air conditioner is over working and not keeping up with it.  The temperature keeps climbing in our house.  I get sick from heat, so I'm not liking this at all!  So I bought a rotisserie chicken today and a coleslaw mix and decided to see what I could come up with.  This recipe just evolved as I was putting it together.  Once I got my ingredients together I thought curry would taste so good with it all.  I love the flavor of curry, but never have I heard of or tried a curry dressing before, but why not?  So I started with my usual coleslaw dressing and added curry powder and a bit more sweetener to it, and it turned out to be quite a taste sensation with all the blends of flavor together.  I hope you'll enjoy it if you try it.  It's a main meal dish all by itself, and very substantial.

CHICKEN CURRY COLESLAW                    

1 pound  Marketside coleslaw mix, (any coleslaw mix, but this is the brand I get)
3 pounds  chicken, cooked and chopped (I used rotisserie chicken, already cooked)
15 ounces  no sugar added peaches, packed in water (1 can, drained and chopped)
1 cup  walnuts, chopped roughly
4 strips  bacon, cooked and crumbled (more if you like more bacon)
2 tablespoons  sunflower seeds, salted
Curry Dressing:
1 cup  light mayonnaise (Hellman's), OR regular mayonnaise (Hellman's is gluten free and only 1 g carb)
6 drops  liquid sucralose, OR sweetener equal to 3 tbsp. sugar
2 tablespoons  apple cider vinegar
1 tablespoon  curry powder

In large salad bowl, combine coleslaw mix, chicken, peaches, walnuts, bacon, and sunflower seeds.  Toss together.

In small bowl mix together mayonnaise, sweetener, apple cider vinegar, and curry powder.

Pour dressing over coleslaw mix and toss together well, until dressing is evenly mixed in.

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I estimate about 10 servings, but did not really measure out each serving, so I have nutrition info for 10 servings, and for the entire recipe, so however many servings you have, you can figure it out for yourself.  It will also depend on the brands you use.

10 Servings/Per Serving: 394 Calories; 30g Fat (68.2% calories from fat); 22g Protein; 10g Carbohydrate; 3g Dietary Fiber

Entire recipe: 3938 Calories; 303g Fat (68.2% calories from fat); 218g Protein; 99g Carbohydrate; 28g Dietary Fiber

Friday, July 6, 2012


It's been hot hot hot here and everywhere in the country this summer it seems!  So it's been cold meals, microwave meals, crock-pot meals, although I found even having my crock-pot on raises our thermostat a couple degrees.  Our air conditioner doesn't keep up with this heat and the least bit of heat in the house raises it.  So as much as I really don't like cooking in my microwave, I'm using it a lot lately.  Hey! We're in survival mode here!  

This is a quick easy meal for one, lunch or supper.  I made it up really quick for lunch today with some left over chicken that I needed to finish up.  


1/2 medium zucchini , made into spaghetti in a spiral slicer (if you don't have one   you can make the noodles with a vegetable peeler). (About 1 cup of noodles).
3 to 4 oz. of left over cooked chicken
Garlic Wine Cheese Sauce:
1 slice Bongard cheese slices
1 tbsp cream cheese
1 tbsp almond milk OR cream or coconut milk (I used almond milk)
1 tsp dry wine (I used Marsala)
1/2 tsp minced garlic

Garlic Wine Cheese Sauce: In small bowl, combine cheese slice, cream cheese, almond milk, dry wine, and minced garlic.  Microwave for 20 to 30 seconds.  Stir together.  If it needs more put it in 10 to 20 sec. longer or until melted, thick, and heated through.  Stir well. 

On dinner plate place zucchini pasta, top with chicken, and heat in microwave 20 to 30 seconds, just until chicken is warm.  Pour cheese sauce over all.

1 Serving per recipe: 337 Calories; 20g Fat (52.9% calories from fat); 34g Protein; 5g Carbohydrate; 2g Dietary Fiber

Tuesday, July 3, 2012


It is waaaaaaaaaaaaaaaaaay to hot to have the oven on lately.  We're having a heat wave and there is no end in sight.  So it's the crock-pot or the microwave for meals.  My sweet hubby even offered to take me out to eat tonight, but when I was trying to find a place with a good enough meal that was both low carb and gluten free and worth the money, tasty and satisfying also, I gave up and said I can eat better at home.  So why not lasagna in the microwave.

This was so simple to put together, and so tasty too!  My son said it was the best lasagna he's had.  I have had a lot of lasagna so I don't know if I can say that, but I will say it was the simplest lasagna I've ever had.  

No noodles, and you don't miss them.  Layers of meat sauce, a spinach/ricotta mixture, mozzarella, and topped with low carb bread crumbs and parmesan cheese.

I actually cooked a pound of ground beef and a pound of turkey sausage and a whole jar of the marinara sauce, but only used half of that, and saved the other half for cannelloni for tomorrow.  Two Italian meals in a row?  We do NOT mind!  Love Italian!  

Good tasting, filling, easy, and low carb as well!

SPINACH MICROWAVE LASAGNA                      

1/2  pound  lean ground beef
1/2  pound  Jennie-O turkey sausage (breakfast)
12 1/4 ounces  Mezzetta Homemade Style Marinara -- (1/2 24.5 oz. jar)
13 1/2 ounces  spinach, canned -- (1 can, water squeezed out completely-or 1 10 oz. box of frozen spinach, thawed and drained.
1 cup  ricotta cheese
1 large  egg
1/4 cup  low carb bread crumbs -- divided (OR 1/4 cup Parmesan cheese divided)
1/4 teaspoon  red pepper flakes
1 cup  mozzarella cheese
2 tablespoons  Parmesan cheese

In frying pan, brown ground beef and turkey sausage.  Drain.  Stir in Marinara sauce and let simmer.

While meat is simmering, in medium bowl, mix together spinach, ricotta cheese, egg, 1/2 of bread crumbs, and red pepper flakes. Stir together well.

Spray 9 x 9-inch baking dish with non-stick cooking spray.  Layer 1/2 of the meat sauce.  Top with the Spinach-Ricotta mixture.  Sprinkle Mozzerella cheese on top.  Add another layer of remaining meat sauce. Sprinkle remaining bread crumbs and parmesan cheese on top.

Place in microwave and cook on high for 3 minutes, then cook 12 to 15 min. power level "50".  Let sit for about 3 minutes after removing.  

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6 Servings/Per Serving (excluding bread crumbs): 390 Calories; 29g Fat (67.8% calories from fat); 24g Protein; 6g Carbohydrate; 2g Dietary Fiber


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