Shara's Low Carb Chicken & Spinach Parmesan - Oh My!

In two words:  Oh My! 

Shara's Low Carb Chicken & Spinach Parmesan

2 cups diced, cooked chicken

10 oz frozen, chopped spinach

1/2 cup sour cream

1/2 cup mayonnaise

1/2 tsp garlic powder

1/2 tsp salt

3/4 cup grated parmesan cheese

1/4 cup shredded mozzarella cheese

Preheat oven to 350.  After cooking chicken, stir together chicken and spinach, and place in the bottom of an 8x8 pan. In a medium bowl mix sour cream, mayonnaise, garlic powder, salt and parmesan cheese.  Spread over the top of chicken mixture then sprinkle with mozzarella.  Bake for 40 minutes or until browned.  Enjoy!  (this apparently does not freeze well, as if you'd have any left over to freeze!) Makes 4 generous servings and has only 4 net carbs.

530 calories

41 fats

6 carbs

6 proteins

2 fibers

Ahhh Ahi! Ahi Tuna Lettuce Wrap

Ahi Tuna Lettuce Wrap

1/4 soy sauce

2 Tbsp olive oil

1/2 cup chopped cilantro - divided in half

1 stalk lemongrass, peeled and chopped

1-2 inch of freshly grated ginger

3 cloves mince garlic

3 green onions, chopped -divided in half

1 pound fresh Ahi tuna

1/2 chopped cucumber, with skin

1/2 cup pineapple chunks

1 1/2 avocado, peeled, seeded and chopped

1/2 lime

1/4 cup sesame seeds

4 butter lettuce leaves, washed and dried (or Romaine if you can't find butter)

To make the marinade: Mix soy sauce, olive oil 1/2 of the cilantro, lemongrass, ginger, garlic, 1/2 of the green onions. Place tuna in a baking dish - if tuna is extra think you may want to slice it into two, thinner pieces.  Pour marinade over tuna and marinade at least an hour, flipping steak occasionally. 

Sear steak on a hot grill or in a hot pan on the stove, for a minute or less, each side, depending on the thickness.

After searing the tuna, chop it in to 1/2 inch cubes. Mix with the cucumber, pineapple and avocado chunks and the remaining cilantro and onion.  Squeeze lime over mixture and stir in sesame seeds.

Lay one piece of lettuce on a plate and spoon 1/4 of the mixture into center, wrap it up and serve.

Only 10 net carbs!

334 Calories

16 Carbs

18.5 Fats

28 Proteins

6 Fibers

Nana Peabody's "Mexican Hot Chocolate" Ice Cream

Just in time for HOT weather! A sweet indulgence with very few carbs and low in saturated fats?*

One ounce of this ICE CREAM has only 1.4 carbs, and is a refreshing, guilt free dessert!

If you are like me or my friend we need chocolate in daily doses!  Here is a custard style ice cream recipe she created that is cool and a little spicy at the same time, as well as refreshing and delicious. There are a few steps, but it's worth it to enjoy a creamy (vs. ice milk) treat! Start at least four hours before you want to eat! It's worth the planning ahead!

5 Egg yolks

3 cups Almond milk (unsweetened)

1/2 cup Heavy whipping cream

4 oz Bittersweet chocolate, roughly chopped

1 Tbsp Stevia sweetener  "Sweetleaf" brand was used in this recipe

1 1/2 tsp Vanilla

1/2  tsp Cinnamon

1/8 - 1/4 tsp Cayenne pepper (adjust spices to taste)

pinch  of Salt

In a medium saucepan set over medium-low heat, whisk together the almond milk, cream, vanilla, spices, salt and the stevia. Mix the mixture just to a boil.

While the milk / cream mixture is heating, combine the yolks in a bowl. Using a mixer on low speed or a whisk, beat until yolks are pale and thick.

Place the chopped chocolate in a separate mixing bowl and reserve.

Once the milk / cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture slowly into the yolk bowl. Add another 1/3 of the mixture, then return the combined yolk/milk mixture to the saucepan. Using a wooden spoon, stir (for only a few minutes) the mixture constantly over low heat until it thickens slightly and coats the back of the wooden spoon. This mixture must NOT boil or the yolks will over-cook.

Pour the mixture through a fine mesh strainer into the bowl of the chopped chocolate to remove egg particles.  Whisk to combine and then cover and refrigerate 2-3 hours, or overnight.

Now the easy last step. Turn on the ice cream maker, pour the mixture into the frozen freezer bowl and let mix until thickened about 20 minutes. The ice cream will have a soft creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

A Generous 4 oz serving has only:

189 Calories

5.5 Carbs

14.5 Fats

3 Proteins

This recipe makes one quart (32 1 oz, or 8 four oz servings).

*You will need an ice cream maker.

Mexican Hot Chocolate Ice Cream

Chocolate Covered Strawberries

Dark Chocolate Covered Strawberries

A decadent, low carb treat!

¾ cup of Nestle Dark Chocolate Chips, melted
8 large (1.5”) strawberries, washed and dried

In a wide coffee mug melt chocolate chips in microwave on high 1 minute, stir, then 20 seconds, stir, 20 seconds, stir … until chocolate is smooth.  Stir well in between heating or chocolate may burn.  Starting with largest strawberry, hold onto the hull of strawberry, dip and turn berry till covered. Drain off excess chocolate by holding over cup a few seconds, then place on wax paper lined cookie sheet.  Repeat with remaining strawberries.  If desired, sprinkle with a little sea salt.  Wait about ten minutes for chocolate to set then dig in!

Each strawberry has approximately
75 calories
7 carbs
4 fats
Less than 1 protein