Parmisean crusted chicken strips

These were a hit with the whole family.  It is a rare day indeed when neither girl complains about dinner.... And even more rare when my oldest asks for seconds on meat.  😯

Strips of chicken breast
Egg
Parmisean
Oil to panfry

Take the strips of meat and dust them with parmisean.  Dunk them in a beaten egg.  Then generously coat them in parmisean. Press the parm onto the chicken. Then pan fry until golden.

These were super simple and tasty.  The parm crusted up and added a delicious flavor...if you like parm that is 😉

Low carb tostadas

For dinner the other night I was craving tostadas... So I made some low carb ones. I baked some low carb tortillas (6 carbs each) until crispy.  They don't toast up exactly like regular ones, but they do get crunchy. Topped them with refried white kidney beans (recipe here), ground turkey, onions, cilantro, sour cream, and hot sauce.  Yum!

Low carb crackers

These are so good.  Perfect for cheese and crackers or dipping into a dip.  Today I had them with hummas. You can't have a ton of them since they are high in calories, but they fulfill cracker cravings perfectly.  I have made them several times and will continue to experiment with different flavors. My current favorite is adding Trader Joe's Everything But the Bagel Seasoning in the mix...then a little more on top.

One trick I have learned is if the outside edges are getting too brown I break those crackers off and put the middle back in the oven.  Sometimes I turn off the oven and just leave them in the warm oven to dry out more.

Almond flour (almond meal works too and is cheaper), egg whites, butter, and seasoning.  Click here for a link to the recipe I used.

Oasis low carb flax seed bread

My current favorite low carb bread.  It has 6 net carbs per slice.  This bread reminds me of sour dough.  Sandwiches, grilled cheese, and toast are such a treat in a low carb life style. I find it at sprouts and usually stock up and freeze.

Low carb papusas

Tonight I made these low carb papusas. They were so delicious .  I filled mine with Jack cheese, sauteed spinach, and ground turkey .  They are filling and satisfying .  The almond flour mimics maza surprisingly well. 

Click here to find the origional recipe

Beef stroganoff with eggplant noodles

This one may not look like much, but it packed a flavor punch.  At first I planned to do cuts of steak...and then I saw the price of steak. So ground beef for the win.

1 1/2 lbs ground beef
1 onion think sliced
1 container mushrooms, rinsed and thickly sliced
1 clove garlic, finely chopped
Butter or Olive oil for sauteing
1/2 tsp Montreal Steak Seasoning
1 tsp. Worcestershire
1 tsp. Soy sauce
1 Tbs. Dejon mustard
1-1 1/2 c. Sour cream
2 eggplants

* Peel the eggplant. Cut it into thin slices lengthwise (about 1/4 in thick) and then into long strips.  Lightly toss them with oil and seasoning.  Lay in a single layer on a cookie sheet. Bake @350 for about 15-20 min until done.
* While the eggplant bakes, cook the ground beef with the onions and Montreal seasoning.  When cooked drain some of the excess fat. 
*Add the rest of the ingredients except for the sour cream.  Cook until the mushrooms are done. 
*Add the sour cream.  Combine and taste. Adjust seasonings if needed. 

Serve on top of the eggplant noodles.

Low Carb Sweet Potato Pie

(I don't have a picture of the pie...but here is Em playing pie face.... It's practically the same thing, right?)

Need something low carb to take to impress your in-laws?  Well this is your answer. This was so good and my pumpkin pie loving husband said he liked this one more than my sister in laws top secret famous pie. Now THAT is a good endorsement.

Crust:
2 1/2 c. Ground pecans.  (A fine grind will hold together better.  A course grind will be crunchier. I like somewhere in the middle)
Pinch of salt
1/4 tsp cinnamon
1/3 c. Splenda
4 Tbs. Butter soft or slightly melted

*Mix ingredients
* Press into deep dish pie pan
*chill

Pie filling:

1 lb sweet potatoes (choose small fat ones over long skinny ones to avoid strings)
1/2 c. Softened butter
1/2 c. granulated Splenda (or a little less)
1/2 c. Brown sugar Splenda (or a little less)
1/2 c. Cream
2 eggs
1 tsp. Pumpkin pie spice
1/2 tsp cinnamon
Pinch salt
1 tsp. Lemon
1 tsp vanilla
1 Tbs. Flour

* Poke holes in potatoes and bake or microwave until soft. (Boiling will make it too watery).  When cool enough to handle, peel
* Break apart sweet potato and put it in our mixer. Add butter and mix well.
*Add sugar, milk, eggs, spices, vanilla, and lemon.
*Beat on med until smooth.  If any strings wrap themselves on the beater, throw them out.
* Pour into unbaked pecan crust. Bake @350 for 45-60 min.  A knife inserted in the middle should come out clean.  The pie will poof while baking and then fall when it cools.
*Serve with sugar free cool whip or whipped cream

P.S. my mother-in-law loved it. 🙌