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Asian Chicken Wraps

This one is from $5 Dinners again.  Have I mentioned lately how much I love that site?  It’s even my #2 favorite web site on my BlackBerry, and I’ll definitely be buying her cookbook soon.

As always, net carb counts per serving are in ( ).  This recipe serves 4.

Asian Chicken Wraps with Steamed Snap Peas

Ingredients

  • 4 burrito size flour tortillas (35)
  • 3 chicken breasts (0)
  • Teriyaki Sauce or Marinade (5g per 1 tbsp)
  • 1-2 Tbsp tahini (I couldn’t find this in my grocery store, so I am omitting it)
  • 1/4 cup peanuts, finely chopped (0)
  • 1/2 bag baby carrots (6)
  • Handful romaine lettuce (0)
  • 1 bag Snap peas (1)

47 Net Carbs per Serving

Directions

  1. Combine teriyaki sauce/marinade with tahini.
  2. In skillet, add sauce mixture and chicken. Saute chicken about 5 minutes on each side until cooked through (Cooking times will vary depending on thickness of the chicken).
  3. Once chicken is cooked, slice it into strips.
  4. Shred carrots
  5. Rinse and pat dry the snap peas. Place them in a saucepan with about 1/2 inch of water. Bring water to a boil, then reduce heat and simmer for 3-4 minutes. Season steamed snap peas with a pinch or two of salt.

To obtain Devyn’s dinner goal of 60 carbs, she will also have:

  • 1 cup of 2% milk (14)

Total carbs for meal:  61

This recipe is from a Menu Plan that I snagged at OrgJunkie.com.  You can find the recipe here.  As always, net carb counts per serving are in ( ).  This recipe serves 4.

Ingredients

  • 1/4 cup mayonnaise (0)
  • 1/4 cup Dijon or whole grain mustard (7)
  • 2 teaspoons Worcestershire sauce (1)
  • 3/4 cup dry breadcrumbs (16)
  • 2 Tbsp finely chopped chives or green onion greens (0)
  • Salt (0)
  • 6 large chicken drumsticks, about 1 1/3 lbs (0)
  • Olive oil (0)

24 Net Carbs Per Serving

Method

1 Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.

2 Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

3 Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

4 Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

To obtain Devyn’s dinner goal of 60 carbs, she will also have:

  • 1 cup of 2% milk (14)
  • 1/2 cup steamed green beans (12)
  • 1/4 cup brown rice (11)

Total carbs for meal:  61

It’s been quite a long hiatus, especially since Devyn and I only have a few posts on this blog to begin with.  I kind of freaked out today when I realized that I hadn’t been to the grocery store since before Christmas, and I was hungry.

I decided to be a cheater.  Not a bad cheater, just a busy one.  You see, usually when I plan a weeks worth of menus I’ll pull recipes from all over the internet or from my own arsenal.  Not today, because today I got lucky.  I remembered back before I started my own business that I used to frequent really awesome blogs with stuff I used to actually do.  I’m An Organizing Junkie is one of those awesome sites, with an even more awesome feature called Menu Plan Monday.  I’ve wanted to contribute hundreds of times, but I think I only did it twice.

Anyhow, when I logged on to her site this morning before I hit the grocery store, I expected to find a few great ideas.  I didn’t realize I’d practically adopt the entire menu.

So, thanks to Laura at OrgJunkie.com we will be heating well this week!  I didn’t choose specific days for each meal as I prefer to go with what I’m in the mood for that day, or what’s ready to expire in my fridge.  Here is her original post.  Carb counts will be added as I post them each evening.

Asian Chicken Wraps

Mama’s Amazing Ziti

Breaded and Baked Chicken Drumsticks

Corn Chowder

Chicken Primavera

When I told my six year old that we were having this for dinner tonight, she replied “oh man, that’s the stuff that gives me a tummy ache ’cause I eat too much!”

I’ve used many different recipes to arrive at my own version, including $5 Dinners and Budget Friendly Cooking.  I’ve mostly adjusted them to suit our family’s taste in veggies.  Both great recipes, but I’m not sure of their carb counts.

My version feeds 4-6 people and net carb counts per serving are in ( ).

Chicken Primavera

Ingredients

  • 1 (13.25 oz.) package Whole Grain Medium Shells pasta (35)
  • 2 lbs. Boneless Skinless Chicken Breast (0)
  • 2 Tbsp Olive Oil (0)
  • Salt & Pepper (0)
  • 1 cup Carrots (2)
  • 1 cup Cauliflower (.3)
  • 1 cup Broccoli (1)
  • 1 Orange, Red or Yellow Bell Pepper (1.7)
  • 2 Garlic Cloves, minced (0)

For Cheese Sauce:

  • 4 Tbsp butter or margarine (0)
  • 4 Tbsp Flour (4)
  • 3 cups Milk (8)
  • 4 – 6 Tbsp Parmesan Cheese (0)
  • Salt & Pepper

Total Carbs:  52

Directions:

  1. Cook pasta according to package instruction, drain and put aside.
  2. Salt and pepper the chicken.  In medium saucepan, add olive oil and chicken breasts.  Cook chicken on each side for about 6 -8 minutes, making sure it has cooked through; transfer to plate and keep warm.
  3. Chop the veggies and add to the skillet the chicken was in.
  4. Steam/saute the veggies for 5 – 6 minutes or until tender with 1/4 cup of water.  Transfer to the bowl with the pasta.

Cheese Sauce:

  1. In the same pan you made the chicken and veggies, heat butter over medium-high heat.
  2. Add the flour once it has melted and whisk quickly until it forms a paste.
  3. Slowly whisk in milk and don’t stop.  Big bubbles should be popping, and as you whisk it should become thickened.
  4. Whisk in parmesan cheese, add salt and pepper to taste.
  5. Remove from heat and use a rubber spatula to transfer all of it into the bowl of pasta and veggies.
  6. Dice the chicken, add it the bowl and mix

Hint:  A lot of people prefer to dice their chicken before cooking.  I don’t.  I’m not too cool with handling raw chicken more than I need to.  At step six I get out my big cutting board and my meat cleaver.  I press the cleaver through the chicken length-wise about four times, turn and cut into cute little squares.  Much cleaner than cutting it raw!

This is our first recipe added to the new blog!

A lot of dinnertime inspiration comes from Erin at $5 Dinners.  Living in Southern California, it is extremely rare that Erin’s recipes ever cost $5 for me, but I can always get them for under $10, and they are ALWAYS delicious.

Here is her recipe for Garlic Chicken Risotto.  My version feeds 4-6 people and net carb counts per serving are in ( ).

  • 2 lbs. Boneless Skinless Chicken Breast (0)
  • Salt & Pepper to taste (0)
  • 2 Tbsp Olive Oil (0)
  • 1 Tbsp Butter (0)
  • 2 Garlic Cloves minced (0)
  • 2 cups Water (0)
  • 1 can (10 3/4 oz.) Cream of Chicken Soup (6.5)
  • 1 can (10 3/4 oz.) Cream of Mushroom soup (6)
  • 3 cups Instant Brown Rice (32)
  • 1 cup Frozen Peas (5)

Total Carbs: 49.5

Directions
1. Pound chicken flat and season both sides with salt and pepper.
2. Heat oil, butter, and garlic to a 10-inch skillet over medium-high heat until you get a golden brown color in the garlic. Add chicken and cook until the chicken is also golden brown (about 5 minutes per side). Cook until no longer pink in the middle. Set cooked chicken on a plate.
3. Deglaze the pan with the water. Whisk in the soups and heat to a boil.
4. Stir in rice and peas and top with chicken.
5. Cover and cook over low heat for 5 minutes.
6. Remove from heat and let stand for 5 minutes.
7. Serve Garlic Chicken over Creamy Risotto and Peas.

Four Cheese Macaroni

The base recipe for this can be found at All Recipes, but is not as diabetic friendly and has a spongy consistency.  With my recipe, I’ve substituted whole wheat pasta shells and added more half-and-half to make it creamier.  My version feeds 4-6 people and net carb counts per serving are in ( ).  Please don’t ask about the fat content – I don’t want to know!

  • 1 Tbsp Vegetable Oil (0)
  • 1 (13.25 oz.) package Whole Grain Medium Shells pasta (35)
  • 9 Tbsp butter (0)
  • 1/2 cup shredded Muenster Cheese (0)
  • 1/2 cup shredded Cheddar Cheese (0)
  • 1/2 cup shredded Sharp Cheddar Cheese (0)
  • 1/2 cup hredded Monterey Jack Cheese (0)
  • 2 cups Half-and-Half (4)
  • 8 oz. cubed Velveeta Cheese (0)
  • 2 Eggs, beaten (1.2)
  • 1/4 tsp Salt (0)
  • 1/8 tsp ground Black Pepper (0)

Total Carbs: 40.2

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
  2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
  3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
  6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.