Low Carb Chocolate Crinkles
Spicy Halloween Dishes
Makeup Tips for Halloween
There Are No Fat Insects!
Waiting for the Woosh Fairy
Halloween without Sugar
Best of The Low Carb Blogs
SIGN UP TO SUBSCRIBE
This recipe came from a friend and I converted it quite easily to low carb by using Splenda instead
of the sugar or brown sugar that the original recipe called for. It was very simple to make and my
husband loved it. Just be careful not to let the chicken overcook. I used Pace medium picánte
sauce because it has no sugar added.
- 4 boneless chicken breasts
- 2 tablespoons MacNut oil
- 1 cup picánte sauce
- 2 tablespoons granular Splenda
- 2 tablespoons Dijon mustard
Brown chicken on both sides in oil in skillet large enough to hold all the chicken
in a single layer.
Combine remaining ingredients and pour over chicken. Cover and
simmer until chicken is cooked through. Makes 4 servings.
Per Serving: 218 Calories; 9g Fat; 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 4.5g Net Carbs
Jalapeño Chicken Salad
This is a low carb version of a recipe from Cook's Country Magazine. The flavor of
this salad isn't all that different than a typical chicken salad other than the heat
from the jalapeños. I used half the amount the original recipe called for and it's
still very hot, so adjust according to your tastes.
- 1/2 cup mayonnaise
- 1 teaspoon lime juice
- 2 cups diced cooked chicken, shredded
- 1 stalk celery, chopped fine
- 1/2 small red onion, chopped fine
- 2 ounce jar pimiento, chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons pickled jalapeños, chopped fine
- Salt and pepper, to taste
Mix all ingredients and season to taste with salt and pepper. Chill well before serving.
Makes 4 servings.
Per Serving: 344 Calories;
27g Fat; 21g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Italian Sausage with Onions, Peppers, & Cheese
Contents and photos copyright © October 2006 Linda Genaw and Low Carb Luxury
Heat oil in a large skillet on medium heat and brown the sausages. Meanwhile, cut the peppers and
onion into thick slices or chunks. When the sausage is about half done, add the peppers, onions
and garlic. Cook until sausage is done and vegetables are tender-crisp.
Remove and slice the
sausages diagonally into bite-size pieces and return to skillet. Stir in the spaghetti sauce;
cover the pan and simmer 5 minutes to heat the sauce.
Sprinkle with the cheese, turn off the heat, and cover the pan to melt the cheese.
Makes 5 servings.
Per Serving: 546 Calories; 47g Fat; 22g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs.