Tuesday, May 8, 2012

Really getting into this dieting thing!

Hello there,

Keith and I are really getting into this dieting thing, don't know if it is working or not but we are finding great dishes.

The salad was unbelievable, it taste like potato salad.   Be sure to make it early so it can cool in the refrigerator for at least a couple of hours.  Keith rated it a 5 out of 5.

The chicken dish was good and tasty, I really enjoyed it but Keith only gave it a 4.  I will make again though.

These are great diet dishes and great for diabetics too.  Let me know how you like them.

Cauliflower Salad Made Like Potato Salad (Low Carb)

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 4


    • 1/2 whole cauliflower, steamed and florets chopped into chunks
    • 2-3 scallions, chopped
    • 1/4 cup finely diced celery
    • 3 hardboiled egg, peeled and chopped
    • 1/4 cup regular mayonnaise
    • 1/4 cup low-fat sour cream
    • 1/2 tablespoon creole mustard
    • 1/4 teaspoon kosher salt
    • black pepper to taste
    • salt to taste
    • 1/4 teaspoon paprika


  1. Combine ingredients and chill before serving.

Nutrition Facts

Serving Size: 1 (142 g)
 Calories from Fat 83
Total Fat 9.2g
Saturated Fat 2.5g
Cholesterol 97.9mg
Sugars 2.8 g
Sodium 386.9mg
Total Carbohydrate 7.7g
Dietary Fiber 2.g
Sugars 2.8 g
Protein 6.4g

Chicken Cacciatore (Low carb)

4 skinless boneless chicken breasts, cut into 1-inch pieces (Be sure to put tenderizer on the chicken for at least an hour)
1 teaspoon olive oil
2 cloves of garlic, minced
1 medium yellow onion, chopped (about 1 cup)
1/2 medium green bell pepper, chopped (about 1/2 cup)
1/2 medium yellow bell pepper, chopped (about 1/2 cup)
2 cans (8 ounces each) tomato sauce
1/4 cup dry red wine or chicken broth
1 teaspoon dried oregano
1 cup sliced mushrooms

Spray a large skillet with cooking spray. Add chicken; cook over medium heat, stirring frequently, until browned, about 4 minutes. Remove from skillet.

In same skillet, heat oil, until hot but not smoking. Add garlic, onion, green pepper, and yellow pepper. Cook, stirring frequently, until tender, about 4 minutes. Add tomato sauce, wine, and oregano. Bring mixture to a boil. Return chicken to skillet.

Reduce heat to low; cover and simmer until chicken is tender, about 25 minutes. Place chicken on a serving platter; cover with foil to keep warm.

Add mushrooms to skillet; increase heat to high; cook until mushrooms are tender and sauce thickens, about 5 minutes. Spoon sauce over chicken. Serve immediately.
Serves 4 

Each of 4 servings has 10 grams carbohydrate plus 3 grams fiber, 20 grams protein, and 178 calories.


Friday, April 27, 2012

Who knew dieting could be so delicious!

My hand is finally back to normal and cooking as well as blogging can begin again.  Keith and I have started our diets again and I have been looking for great tasting dishes that we can both eat that also is good for my type 2 diabetes.  Not a easy task.  I think you will really enjoy this one. 

Here is one we both said, "Wow, this is a 5" too.

Garlic and Soy Grilled Pork Chops
Courtesy of South Beach Diet

Serves 2

Grill up chunks of fresh vegetables alongside these lip-smacking pork chops for an irresistible outdoor feast. Bell pepper, sweet onion, and zucchini would work quite nicely. For an added veggie, steam asparagus and serve with a little melted garlic butter.  Sorry, no picture available.


2 boneless center-cut pork loin chops, trimmed of all visible fat
1 tablespoon light soy sauce
1 teaspoons minced garlic
1/4 teaspoon paprika (I used 1/8 tsp red pepper and 1/8 tsp paprika)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Fresh herbs, for garnish


Brush the pork chops all over with the mixture of soy sauce, garlic, paprika, salt, and pepper. Cover and refrigerate at least 20 minutes or up to 2 hours.
Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.(We grilled them with the veggie and it was wonderful.)
Cook the pork chops 4" from the heat, turning once halfway through cooking time, for 10 to 12 minutes, or until a thermometer inserted in the center of a chop registers 155°F and the juices run clear. Garnish with the herbs.

Let me know how you like them.


Wednesday, February 22, 2012

Hand Surgery

Had hand surgery and not able to type very well.  Will be back soon.

Thursday, January 19, 2012


Hello Everyone,

I have attached two more low carb dishes for your enjoyment.  Both are from Atkins.  I have not baked anything lately but will for next time.

The Chicken dish doesn't taste any different to me than a regular recipe.   I found it quite good.  Of course, I missed my rice even though I could have had some.  I try to support Keith best I can.  I actually made this in a slow cooker and it worked fine  I served it with sliced veggies and green beans.

The turnip fries are just okay to me.  I am not a big turnip fan.  Keith really liked them though.  The only thing is, be sure to cut them as indicated or they get too mushy.  Easy to fix. Served them with a steak and salad.

Try them and let me know how you like them.  Good Eating.

Sorry no pictures yet, still trying to figure out this thing.

Chicken Cacciatore

Net Carbs: 5.5 Fiber: 1 Protein: 45.5 Fat: 24 Calories: 453.5


1 1/2 Tablespoons virgin olive oil
1 Pounds broiler/fryer chicken, skin on, cut into 8 pieces
1/4 Cup chopped onion (1 small onion)
3/4 Teaspoons chopped garlic
1 Teaspoons chopped fresh rosemary leaves
1/4 Cup Sauvignon Blanc or other dry white wine
1/2 Teaspoon salt
1/8 Teaspoon crushed red pepper flakes
3/4 Cups canned plum tomatoes, drained and coarsely chopped


In a large skillet, heat oil over medium-high heat. Brown chicken in two batches, about 8 minutes per batch. Transfer to a plate.
Add onion, garlic and rosemary to the skillet; cook 4 minutes, until onion is softened. Add wine and bring to a boil, stirring to loosen any browned bits. Add salt and pepper flakes.
Return chicken, skin side up, and accumulated juices to the skillet. Cook until almost all the wine has evaporated, about 2 minutes. Add tomatoes.
Cover, reduce heat to low and simmer 30 minutes until chicken is cooked through. Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken.
To serve, spoon the sauce over the chicken.

Lightly Spicy Turnips Fries
4 turnips, trimmed and peels (1 ¼ pounds)
2 Tbsp Olive Oil
1 tsp salt
½ tsp chili powder

Heat oven to 425*

Cut turnips into 2 x ½ “sticks.  Place on a foil lined cookie sheet.  Drizzle with oil, sprinkle with salt and chili powder.  Toss with your hands and spread to a single layer. 
Roast 30 minutes turning ½ way thru cooking for even browning.  Serve immediately.

4 carbs
1½ fiber

Sunday, January 8, 2012


Happy New Year to all of you and your families.  I hope you are having a good one so far.

Keith and I started the New Year by going back on our diets.  Keith goes on a strict Atkins diet and I go on a modified one.  Either way we have both lost weight this way before and hope to again.

I go to Adkins Recipes to get ideas for cooking dinner and found two I know you will like.  I am not a big cooked cauliflower person but this recipe is great.  The burger one is a little different but very tasty.  Very low in carbs so if you are a type 2 like me, add something with a few extra carbs.   

Here they are and let me know how you like them.

Beef Burgers with Feta and Tomato

2 people

Prep time: 10 minutes
Cooking time: 10 minutes
Net Carbs: 1.5 Fiber: 0.5 Protein: 24.5 Fat: 13.5 Calories: 230.5


1/2 Pound ground beef
1/2 green onion, chopped
1/4 Cup baby spinach (I chopped mine)
1/8 Cup tomato, slices (I used grape tomatoes and quartered)
1/8 Cup Feta cheese, crumbled
3/4 Teaspoons fresh dill weed (I used dried)
1/4 Teaspoon salt
1/4 Teaspoon pepper


Combine ground beef, scallion, spinach, tomato, feta, dill, salt and pepper. Form into 4 patties. 

Grill or pan-fry over medium-high heat for 6 minutes per side for medium doneness. 

Cauliflower with Red Peppers and Olives

Net Carbs: 4
Fiber: 3
Protein: 2
Fat: 6.5
Calories: 90.5


1/3 medium head cauliflower, trimmed and separated into small florets
1 1/3 Ounce-weights roasted red bell pepper (1 large pepper), drained, rinsed and cut into thin strips
3 1/3 Kalamata or other black olives, pitted and sliced (I used 6 because I could have them)
2/3 Tablespoons extra-virgin olive oil
2/3 Tablespoons chopped parsley leaves (used dried)


Place cauliflower in a medium pot fitted with a steamer basket over lightly salted water. Bring to a boil. Steam 6–7 minutes until tender but firm. 

Drain cauliflower. Mix in bell pepper, olives, olive oil and parsley. Season to taste with salt and freshly ground Pepper