Chicken, turkey and egg whites are all high protein, low fat and low carb so I like to keep that in mind when putting together a recovery meal.
Okay, I kinda fooled ya’ with the title of this recipe, because, Pork Rind Chicken doesn’t sound very appetizing, so Baked Bacon Chicken it is.
After all the time in the kitchen surrounding Thanksgiving and with Christmas coming up fast I wanted to share with you all this super-easy low-carb diet recipe from my book “14 Days ~ 14 Pounds“.
Be sure to subscribe to The UnDiet email list to get the word when one of my books is free on Amazon. Three to four times a year I pick one of my books and offer it free for a limited period of time.
For those of you who downloaded this recipe before June 30, 1999 take a look at this simplified version. It came about in the usual way – guests for dinner and no time to go shopping. Since I didn’t have any tofu or onions I made mashed “potatoes” without them and not only were they easier they tasted even better! I even received an e-mail the next day from one of my dinner guests who still couldn’t believe he hadn’t eaten “real” mashed potatoes. Yes, I couldn’t resist. I told.
This is one of the recipes in a yet-to-be-published book tentatively titled “3-Ingredient Low Carb Breakfasts”.
The photo you see below is an experiment with different variations. All of which were delish, but had more than three ingredients.
You’re committed to eating healthy, but sometimes the effort to plan, shop, prepare, and clean up can be enough to send you screaming to the drive thru with the golden arches. Sound familiar? To give you the motivation to continue your healthy journey I wanted to share with you all some of my quick to make and even quicker to clean up three ingredient meals. I realize that none of these are particularly innovative. However, I find it helps to have a bunch of ideas all in one place that I can go to when I need them.
Below is an excerpt from my book, 14 Days ~ 14 Pounds: Low Carb Daily Plan with 140 Quick & Easy Recipes (Low Carb Daily Plan – High Protein: Menus with Recipes). You’ll notice that some items don’t seem like low-carb choices, in the book I share the low-carb hacks for those.
1. Peanut butter + banana + whole wheat bread or crackers.
2. Boxed soup + leftover cooked veggies+ whole grains or pasta.
3. Sweet potato wedges + olive oil + sea salt.
4. Pasta + pesto + veggies
5. Pasta + parmesan + extra-virgin olive oil.
6. Steak or chicken or pork or turkey or ham + veggies + pesto.
7. Eggs + tomatoes + pesto.
8. Eggs + salsa + shredded cheese.
9. Whole wheat tortilla + veggies and/or shredded lettuce + hummus or cream cheese or shredded cheese.
10. Whole wheat pita + hummus + cucumbers or tomatoes.
11. Hot dog + mustard or ketchup + large lettuce leaf.
12. Frozen veggie burger + pasta sauce + cheese.
13. Frozen whole grain waffle or pancake + chopped fruit + maple syrup.
14. Celery stick, radish, tomato, or cucumber + cream cheese + chopped herbs.
15. Frozen whole grain mac ‘n cheese + frozen chopped spinach + thinly sliced green onion.
Eat healthy, enjoy your life!
If the thought of spending time in the kitchen making a hot meal on a hot night makes you want to dial for pizza delivery then check out these seven easy summer”recipes” for when it’s too hot too cook. I’ve put recipes in quotes because none of these recipes actually require a measuring device and they’re all endlessly variable. So here goes …
Whenever I make these artichokes I always make enough to have the next day. They’re nice for lunch, a snack, or another easy dinner. After two days though they tend to get grainy and while not spoiled, don’t taste as nice.
Trim artichokes and cut in half so that each side mirrors the other. Trim the end off the stems and peel off the tough outer layer. Cut out the choke or wait until after it’s cooked, like I do.
Pour some broth and/or wine (red or white) a little less than halfway up the sides of a large saute pan with high sides. Turn heat to low.
Season broth with black pepper and salt, then add any or all of the following:
Tip: this is not a dish to experiment with curry or Asian spices. Although if any of you have success with this, please let us know in the comments.
Place artichoke halves and stems in seasoned broth. Cover pan and leave it alone for at least an hour. If you need to add more broth or wine, do so, although just enough to keep the artichokes from sticking to the bottom of the pan. When a leaf pulls out easily and I mean like butta’, there should be no resistance at all, then your artichokes are done.
Remove from heat and let artichokes cool in the broth. Remove the choke if you didn’t do so earlier. Serve, hot, warm, room temp, or cold.
Place two cups seasoned broth/wine in a slow cooker with the artichokes. Cook on high for 3 to 4 hours,or on low for 4 to 7 hours (depending on the size of your artichokes). Since you won’t be serving these artichokes hot, the one hour variable isn’t a problem. You can make these earlier in the day then set them aside until dinner.
This is a meal that will please everyone. If someone doesn’t like something they can just ignore it. Half the fun of this meal is experimenting with different combinations and laughing at someone else’s strange concoction.
Leftovers like steak, chicken, fish, bacon, meat balls, sausage links, or hot dogs can be served cold with this meal or just serve up the deli plate for a light dinner or appetizer.
Get out a big platter and arrange a mix of the following on it:
Place any or all of the following in little bowls:
This meal is so easy to prepare you can pretty much tell your eight year old twins the title of this recipe and nothing else, let them loose in the kitchen and end up with a delish dinner.
Layer in a bowl or on a platter roughly in this order:
You can of course substitute dressed lettuce for the coleslaw.
Layer in a bowl or on a platter roughly in this order:
You can use pretty much any protein in place of the chicken, tuna or any white fish, turkey, ham, pork, bacon (better as a garnich rather than mixed into the salad), smoked or pre-cooked sausage.
I sometimes cut the mayonaisse 1:1 with Greek yogurt.
Place in a large bowl and toss together:
The following can go into this salad but aren’t necessary to its success. I will add these just to use up items that I are hanging out in my fridge.
The title of this recipe is pretty much the recipe for this dish.
When it’s too hot to even look at my grill I like to steam my corn in the microwave right in the husk.
Trim the top inch off each ear of corn and microwave 3 minutes per cob. Remove from microwave, let cool and peel off the husks and silk. Bonus, the silk comes off super easy with this method.
Use a knife to seperate the kernals from the cob.
Toss together in a bowl:
You can of course add a rotisserie chicken from the market, grilled burgers, hot dogs, or sausages to any of these meals. Many of these meals are easily to transport and so ideal for a picnic or a potluck.
Okay, this is one of those recipes where I didn’t bother to get out the measuring devices. True confession, I was actually trying to make devilled eggs and got carried away with the yogurt. So here’s how you can whip up an easy salad for a hot summer night.
hard boiled eggs
yogurt, mayo, lemon juice, or lime juice
dill, fresh or dried
garlic, powdered or minced fresh
toasted pumpkin or sunflower seeds (optional)
Remove the yolks from the whites, placing the yolks in a small bowl and the whites on a cutting board. Add mustard, yogurt, dill, and garlic to the yolks and use a fork to mash everything together until smooth and the consistency of a creamy salad dressing.
Chop the egg whites and cucumber. Place in a salad bowl. Drizzle dressing over the salad, garnish with pumpkin seeds.
Oh, and I didn’t forget the salt and pepper, no salt and pepper needed for this one.
If you need some meat to make it a meal you can add, ham, bacon, or sausage.
Serves 4 servings - 4 net carbs per serving
I sometimes double upon on this recipe so I can have them the next day over steak.
The carb count that Meal Planner Pro gives is not the net carb count. Be sure to use the net carb count I give in the serving size section.
Heat butter or oil over medium-high heat until hot. Add onions and a small pinch of pepper. Cook for 5 minutes, stirring occasionally. Add mushrooms and a small pinch of pepper. Continue cooking without stirring for two minutes. Add vinegar, stir and continue sautéing until vegetables are browned and the vinegar has caramelized, about four to five minutes.
Season to taste with salt and pepper. Don’t add salt while cooking or the vegetables won’t caramelize, they’ll steam as the salt releases their juices. Pile veggies on top of the steak.
Make extra onions to use in sandwiches, or on top of a burger, a green salad ... Remove the extra onions before adding the mushrooms. Or, just go ahead and double up on the entire recipe as Balsamic Mushrooms are great on sandwiches, burgers, and salads.