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.