House Vinaigrette Salad Dressing

I adore this blog I came across called, Fluffy Chix Cook Fluff To Fit One Meal At A Time.

How can you not like a blog with a title like that.

So many Low Carb recipes, where do I start.

I thought I would share one of their salad dressing recipes with you so you can travel on over to their blog to view all their recipes and find many of your favorites.

Here is part of the recipe for the Vinaigrette, to see the full recipe, click on the link to view their blog.

Ingredients
2 cloves Garlic, pressed
1 Rounded Tbsp Country Style Dijon (you can sub regular Dijon)
4 Dashes Tabasco Sauce
4 Dashes Lea & Perrins Worcestershire Sauce

www.fluffychixcook.blogspot.com

Dusting off my blog

It has been such a long time since I've updated my blog and when I look back at the recipes I would post, it makes me realize how far I have come.

I didn't know then, how many delish recipes for low carbers that were out there.

I've purchased a few cookbooks, saved a gazillion blogs and websites that offer amazing low carb recipes.

I'm now being faced with having to have my Gallbladder out, which is no biggy to me.

I feel that it will make me be more aware of what is going into my body because if it's bad, my body is sure going to tell me, now that my gallbladder will be removed. Well so I've read on some blogs but each body is different.

This will give me a fresh start. I'm going to do this for my self. I'm going to eat real food, real clean food. Why dirty my body with dirty food full of chemicals?

I see how sad my youngest son is knowing I'm going in for surgery. I keep telling him that it isn't anything big and I'll be fine but the fear is still there that he might not have a mommy.

Why would I treat my body with bad food to maybe lesson the time I have with my children family and friends,?

So this day forward, it's all clean eating machine :)

Stay tuned, I'll be posting delish recipes your whole family will love.

Chicken Cordon Bleu

I love this dish and love that I can make it Low Carb.

4 Boneless skinless chicken breast pounded thin
4 thin slices deli ham
4 slices swiss cheese
1 large bag pork rinds (ground to look like bread crumbs)
3 eggs (whisked with some water to thin out)
1 cup parmessan cheese

Layer chicken breast, ham and then cheese. Start at on end and roll to the other and pin together with two toothpicks. Set aside until all breast have been rolled.

Whisk eggs with some water. I used my Ninja blender, it works great! Set aside.

I put, in batches, the pork rinds in my food processor, to grind to look like bread crumbs. I mixed the ground pork rinds with the parm cheese and set aside.

Dip the chicken in the egg and let most of the egg drip off then press the chicken into the breading mixture. Set aside until all chicken is breaded.

I used my baking stone to bake the chicken on and didn't have to grease it first and they didn't stick at all.

I baked the chicken at 375 for 40 minutes

It's a must try and you'll never taste the pork rinds if your not a fan.

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VELVET CHICKEN with BABY BOK CHOY

I ran across this recipe in the Eating Well magazine and thought I would share it with you. 
Looks like a meal for me to make to take for my lunch.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick bite-size slices
• 1 egg white, lightly beaten
• 1 tablespoon plus 1/2 teaspoon cornstarch, divided
• 2 teaspoons plus 2 tablespoons dry sherry, divided
• 1/2 teaspoon salt, divided
• 3 tablespoons peanut oil or canola oil, divided
• 1/3 cup reduced-sodium chicken broth
• 2 teaspoons reduced-sodium soy sauce
• 1/4 teaspoon ground white pepper
• 6 cups water
• 2/3 cup chopped scallions, divided
• 1 tablespoon finely julienned or minced fresh ginger
• 1/4 teaspoon crushed red pepper
• 8 cups trimmed and halved baby bok choy (about 12 ounces)

Preparation

1. Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and 1/4 teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the refrigerator, uncovered, for 30 minutes.
2. Meanwhile, combine broth, soy sauce, white pepper and the remaining 1/2 teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.
3. When the chicken has 10 minutes to go, bring water to a boil in a large saucepan. Add 1 tablespoon oil. Reduce the heat to low. Carefully add the chicken to the barely simmering water; gently stir so it doesn’t clump together. Cook just until opaque but not cooked through, about 1 minute. Carefully drain the chicken in a colander and shake to remove excess water.
4. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Add 1/3 cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy and the remaining 1/4 teaspoon salt. Stir-fry until the bok choy is almost crisp-tender, 1 to 2 minutes. Add the chicken. Stir the broth mixture again, swirl it into the wok and stir-fry until the chicken is just cooked through and lightly coated with sauce, 30 seconds to 1 minute. Serve sprinkled with the remaining 1/3 cup scallions.

Nutrition

Per serving: 251 calories; 13 g fat ( 2 g sat , 6 g mono ); 63 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 26 g protein; 1 g fiber; 526 mg sodium; 597 mg potassium.

Recipe found in Eating Well magazine 

Portobello Pizza

My husband and two sons are pizza-aholics BIG TIME.. They eat it so often that if I ate it with them, I would be 200 lbs heavier then I am now.

My husband and I  were sitting here wondering where we should go to dinner. After thinking about where we should go and just how expensive it would be, we decided to just stay in and make our own family dinner and that way we would have left overs.

So we headed to the store. Guess what they chose to make, yep, Pizza!!! WHAT?? Are you kidding me? How about something low carb so mom can have something with ya'll?

So as we were strolling the produce isle for the veggie toppings I found the portobello mushrooms were on sale so I snagged one for my pizza crust.

As we were looking for the sauce, I noticed the carb count was very high, around 6g per serving ouch!!! Ding, the light bulb above my head went on, duh Stace use salsa!!! So I turned my big booty around and there was three rows of salsa to chose from. So many, but I did take the time to look at the carb count and found one that was 2g per serving so I grabbed it.

As the boys were making a HUGE mess in my kitchen, I was in my corner making my pretty little pizza. I was so excited I totally forgot to take pictures :(  I borrowed a photo of what it looked like from http://www.familyspice.com/recipe_html/portabella_pizzas.html. My pizza looked just like this.

I made it in this order:

1 portobello mushroom (clean out the blackish web from underneath the shroom & cut off the stem)
2 T. salsa or enough to just cover the mushroom just as you would a pizza
1/4 cup shredded mozzerella cheese
2 slices hard salami

I placed it right on the oven rack and baked it at 380 until golden brown and bubbly. I would say about 20 minutes

Feel free to add more toppings if you like.
The mushroom itself was 5g of carbs and the salsa was 3g Carbs for a total of 8 Carbs not bad.

I'm totally stuffed as well.

The boys are eating like 4 or more pieces of pizza and I don't have to eat more hahahahaha sucka's

Try it, you'll love it.

Latte anyone?

It's that time of year where I start to drink hot latte's, yep Autumn is in the air. I'm usually an iced coffee type of gall. Now that I'm into this low carb eating habit, I've been watching my carb intake. Man oh man are some of my favorite drinks filled with over 30g of carbs alone!!! Yikes.

With this recipe use as much as you want and save the rest for another cup.

I've found a few recipes for a low carb coffee latte and thought I would share.


Ingredients:

1 cup brewed coffee (Any flavor you like)
1/4 cup coconut milk (Unsweetened) I make sure it's less then 2g in carbs
1/4 cup unsweetened vanilla almond milk  (I use the brand that is in the refrigerator section) Make sure its 2g of carbs or under
Dash cinnamon or pumpkin spice *Optional
3 T sugar free vanilla syrup or any other sugar free syrup you like. Chocolate or caramel is good too.

Directions:
Using a small blender (or just a jar with a lid) blend the coconut milk and almond milk. I will then heat this milk mixture on the stove just till steaming hot..

Add whipped coconut milk mixture to brewed coffee along with the sugar free vanilla syrup and top with a dash of cinnamon.