Coconut Breaded Chicken Tenders

1 pound chicken tenders, about 5–6 1 egg white 1/2 cup coconut flour * 1/2 cup almond flour * 1 teaspoon Spike Seasoning or Mrs. Dash 1/4 cup Macadamia Nut Oil Heat about 1/4 cup of Macadamia Nut Oil in a large nonstick skillet over medium-high heat. Meanwhile, in a shallow bowl, beat the egg white with a fork until frothy. Put the coconut flour and almond flour in another shallow bowl; mix well. Place all of the chicken tenders in the egg white and toss with your fingers to coat them well. One at a time, roll the tenders in the coconut/almond flour. Shaking off any excess flour, place the tenders on a small baking sheet or plate. Sprinkle with Spike Seasoning or Mrs. Dash on both sides. When the oil is hot, gently put all of the chicken tenders in the pan. Flip them over when the first side is nicely browned. Be gentle so that the coating doesn't come off. The chicken should be done on the inside by the time the coating has browned. They cook very quickly in only a couple minutes per side. Makes about 3 servings * You won't use all of the flour so we count only about 1/4 cup in the carb counts. APPROXIMATE NUTRITION INFORMATION PER SERVING: 363 Calories; 22g Fat; 38g Protein; 12g Carbohydrate; 11g Dietary Fiber; 1g Net Carb.

Garden Tuna Macaroni Salad

4 ounces Dreamfields low carb elbow pasta, scant 1 cup dry 1/2 medium cucumber 2/3 cup mayonnaise 1/2 teaspoon dill 1/2 teaspoon salt 1/2 teaspoon pepper 2 6-ounce cans tuna, drained 4 green onions 6 ounces grape tomatoes, halved Cook the pasta as directed on the package and drain well. Set aside. Peel the cucumber and remove the seeds; coarsely chop. Mix everything in a large bowl and chill at least 3 hours. You can also add about 8 oz of your favorite seafood, such as crab or shrimp if you like! Makes about 6 servings. APPROXIMATE NUTRITION INFORMATION PER MUFFIN: 309 Calories; 21g Fat; 16g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs.

Orange Pecan Muffins

1 cup (4oz) almond flour 1/2 cup golden flax meal 1 teaspoon baking powder 1/8 teaspoon salt 1 tablespoon orange zest, from 1 small orange 1 cup granular Splenda 1 teaspoon pure orange extract 1 teaspoon vanilla 2 tablespoons heavy cream 2 tablespoons water 2 tablespoons butter, softened 2 eggs 1/4 cup pecans, chopped In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda. Combine remainder of ingredients with the dry ingredients and stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray the liners with cooking spray if desired. Bake at 350°F 15 to 20 minutes, until the tops are golden brown. Cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator. Serve with butter or Cream Cheese. Makes 6 servings. APPROXIMATE NUTRITION INFORMATION PER MUFFIN: 284 Calories; 24g Fat; 8g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs.

Copyright © July 2006  Linda Genaw and Low Carb Luxury