Low Carb Chicken Chow Mein

I find Spaghetti Squash to be an excellent low carb alternative to noodles. That’s what I used here to make this low carb version of Chicken Chow Mein. So much deliciousness!

Ingredients:

• 1 Spaghetti Squash

• 1 Tablespoon each Sesame Oil & Olive Oil

• 1 Tablespoon diced Garlic

• 1/2 cup each coarsely chopped Oyster Mushrooms, sliced Red Bell Pepper, sliced White Onion.

• 1 1/2 cups Chicken Breast cut into bite sized pieces

• 1 tablespoon diced fresh Ginger

• 1 tablespoon diced Cilantro

• 2 tablespoons sliced Green Onion

• 1 cup fresh Bean Sprouts

• 1 8 oz can whole Water Chestnuts

• Soy Sauce & Fish Sauce to taste

• Salt to taste

• 1 fresh Lime sliced in half

Instructions:

1. Preheat oven to 400 degrees. Slice Spaghetti Squash in half length-wise. Drizzle lightly cut side with Olive Oil. Place cut side down on baking sheet. Poke several holes in the skin of each of the halves. Place in oven and roast for 30-40 minutes for an al dente type texture. Roast longer if you prefer to the noodles softer.

2. Meanwhile, heat remaining Olive Oil at medium-high heat and saute Mushrooms, Onions and Bell Pepper for 3-4 minutes (until they begin to soften). Add Minced Garlic and saute another minute or so. Turn heat to low.

3. In a separate pan heated with Sesame Oil, brown Chicken 3-4 minutes.

3. Add remaining ingredients, except Chicken and Lime, to the vegetable mixture. Stir and cook on low 5-7 minutes or until warmed through.

4. Check to see that Chicken is cooked through, once confirmed add it to the vegetable mixture. Squeeze fresh lime juice over and toss together. Set on super low if you’re still waiting for the Squash to finish.

5. Pull finished Squash from the oven. With cut side facing up, use a fork and scrape the prongs against the flesh. This will result in spaghetti type strings.

Place the veggie mixture over the faux pasta, serve and dig in! I hope you enjoy. :)

California Chicken Caesar Salad

Avocado, tomato, and bacon give this classic Caesar Salad a California twist. It’s my new favorite for lunch!

Ingredients

• 2 cups chopped Romain lettuce

• 1 ripe California avocado, cut into bite sized pieces

• 1 ripe tomato, cut into bite sized pieces

• 2 tablespoons very thinly sliced white onion (I use a mandoline slicer on the thinnest slice setting), coarsely chopped

• 2 tablespoons freshly grated Parmesan or Asiago cheese

• 2 slices of crispy bacon, crumbled

• 1 grilled chicken breast, coated with olive oil, salt & pepper

• 1.5 tablespoon creamy Caesar salad dressing (I used Ken’s)

• 1 teaspoon fish sauce (optional, I prefer a fishier dressing, especially without anchovies)

• Ground pepper

How To Make It

1. Turn on grill. While the grill is heating rub chicken breast with olive oil and sprinkle with salt & pepper. When grill is ready, grill chicken breast for about 5 minutes on both sides.

2. Cook two strips of bacon to crispy (we prefer super cripsy)

3. Toss together Romain lettuce, pieces of avocado and tomato, and chopped onion.

4. Add 1 tablespoon of the grated cheese and crumbled bacon.

5. Whisk together the Caesar salad dressing and fish sauce. Add this to the salad and toss thoroughly.

6. Let the grilled chicken breast set for 5 minutes or so. Then thinly slice lengthwise.

7. Plate the salad mixture and add sliced grilled chicken over. Sprinkle with remaining tablespoon of grated cheese and grind pepper over.

8. ENJOY!

Easy Chicken with Broccoli

These days, to minimize trips to the grocery store, I’m keeping things like frozen vegetables and jarred sauces in my fridge and pantry. This chicken dinner was perfect for a quick, yummy meal while Michael and I continue to shelter-in. Stay safe and healthy, everyone!

INGREDIENTS

Fresh or Defrosted Chicken Breasts, generously sprinkled with Garlic Salt and Pepper

Frozen Chopped Broccoli

Jar of Alfredo Sauce (I used Classico Four Cheese Alfredo Sauce)

Fresh Shredded Parmesan Cheese

How to Make It

1. Bake the seasoned chicken breasts at 350 degrees for 40-45 minutes, until done.

2. Steam the frozen broccoli or microwave per instructions. I then dabbed the broccoli with paper towels to minimize moisture.

3. Warm the sauce in a sauce pan or microwave.

4. Plate by layering chicken over broccoli. Generously cover with sauce. And sprinkle with Parmesan.

Quick & Easy Low-Carb Chicken & Pasta

We discovered a low-carb pasta that’s delicious! Carba Nada, by Al Dente Pasta Company. For this meal, we used the Carba Nada Egg Fettuccine with a store bought sauce (choose your flavor!) and simple grilled chicken breasts. A great low maintenance, tasty meal after a long day at work.

Crispy Chicken

This recipe was inspired by the Crispy Sonoma Chicken Breast at Bistro Aix, our favorite local restaurant. It was delicious!

How To Make It

• 2 tablespoons butter
• 1 tablespoon olive oil
• Boneless chicken breast, with skin still on
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt & pepper

Heat butter and oil in an oven safe skillet. Season top side of chicken with half the oregano, garlic powder and salt & pepper. Carefully place chicken top side down into the heated oil. Again, carefully, season the bottom side of the chicken. Let it cook until golden brown, about 5 minutes. Turn it over and place the pan into a preheated oven at 350 (f). Bake for 20-25 minutes. Remove from oven and return to stove top.

I used the pan juice and added a little heavy cream and mustard to make a sauce. Tossed with some roasted asparagus and mushrooms and placed the chicken atop. There you go!