Tag Archives: salad

Low Carb Fried Chicken

This is a simple and quick meal for a week night. The “breading” I used is also good for coating and frying vegetables or mushrooms. I paired the chicken with Paula Deen’s Spinach Salad with Warm Bacon Dressing. This meal was so good that I was eating with both hands.




1/3 cup Carbquik

1/3 cup almond flour

1/3 cup finely grated parmesan cheese

Season with salt and pepper

I used , boneless chicken breasts because they were on sale, not because I’m opposed to chicken with skin in any way. :)

Beat two eggs well and add two tablespoons of water. Dip the chicken into the eggs and let excess drip off. Then coat both sides with the breading mixture. Allow the chicken to rest a few minutes at this point. This helps the coating to set, and the chicken will also cook better if it isn’t really cold. Preheat about 1/4 inch of oil in a frying pan. (On my stove, things fry well with the burner set on 6. If you aren’t used to frying, get a thermometer and make sure your oil is 350 degrees.) When the oil is heated, add a few tablespoons of butter. Fry the chicken for 4-5 minutes per side. This can vary some depending on the thickness of your chicken. Add some salt and pepper while the chicken is still hot.

Cube up any leftover chicken to take for lunch on a tossed salad the next day. It’s good cold too!

It’s hard to determine an exact carb count on this recipe. There are less than 10 net carbs in all of the breading. I coated 8 large pieces of chicken and had breading left over. I would say about 1 net carb per piece.



Low Carb Lasagna

Lasagna "Noodles"

Few things in life are more rewarding for me than pulling hot,
cheesy lasagna out of the oven. I am amazed by the fact that I’ve been able to
enjoy this dish often while losing weight. It certainly doesn’t look, feel, or
taste like “diet” food. When I explain to people that the key ingredient for
making low-carb lasagna is actually cauliflower, I must admit I get some
strange looks. It is a little funny I suppose. I guess people picture a big
cauliflower floret in the middle of their lasagna and it honestly doesn’t sound
that appealing. However, see the top for what your “cauliflower noodles” will look like when done.

Here is a link to the recipe that I use for lasagna:

*Update: apparently the site has changed, and it will not allow me to give you a link directly to the recipe. However, if you click the link you will go to the correct site, “Your Lighter Side.” Once you are there, search for Cauliflower Noodle Lasagna and it should come up for you. Sorry for any confusion…

There are also other fantastic recipes on this site that use
cauliflower or zucchini in a variety of creative ways. It’s something that you
really can’t believe until you try it. Trust me, it’s worth it.

Bon Appetite!