1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (39 page)

¼ cup (30 g) chopped peanuts

4 scallions, sliced, including the crisp part of the green shoot

1 cup (100 g) diced cucumber

Put the chicken in a resealable plastic bag with the Teriyaki Sauce. Seal the bag, pressing out the air as you go, and turn the bag a few times to coat. Let the chicken marinate for at least ½ hour, and longer would be nice.

When the time comes to actually make your salad, pull out your marinated chicken and pour
off the marinade. Heat your electric tabletop grill.

While the grill is heating, put your greens in a big salad bowl with the cilantro, add the Ginger Salad Dressing and red pepper flakes, and toss well.

Okay, the grill is hot. Throw in the chicken and set a timer for 5 minutes.

While the chicken is cooking, slice your avocado.

Pile the dressed greens on two serving plates. Arrange the various ingredients in stripes or in spoke fashion, leaving room for the chicken.

When the timer beeps, pull out the chicken, throw it on your cutting board, and slice or cube it. Arrange it on the salads as well and serve.

Yield:
2 to 3 servings

Assuming 2, each will have 50 g protein; 25 g carbohydrate; 12 g dietary fiber; 13 g usable carbs.

½ head cauliflower

1 tablespoon (15 g) butter

½ cup (60 g) walnuts, chopped

4 teaspoons soy sauce, divided

2 cups (220 g) diced cooked chicken

2 tablespoons (30 ml) rice vinegar

2 tablespoons (30 ml) oil

3 teaspoons grated ginger

Salt

20 lettuce leaves

First, run your cauliflower through the shredding blade of your food processor. Put it in a microwaveable casserole dish with a lid, add a couple of tablespoons of water, cover, and cook it on high for 6 minutes. When the microwave beeps, uncover your cauliflower right away! You don’t want white mush.

While that’s happening, melt the butter in a medium skillet and add the walnuts. Stir over medium heat for a few minutes until they’re getting crisp.

Stir in 2 teaspoons of the soy sauce and sauté for another minute to evaporate the soy sauce a bit. Remove from heat.

Put the diced chicken, walnuts, and cauli-rice in a big mixing bowl. In a separate bowl, stir together the rice vinegar, oil, grated ginger, and the remaining 2 teaspoons of soy sauce. Pour over the chicken and cauliflower and toss well. Add salt to taste.

Serve the salad mounded on 4 plates with lettuce leaves on the side. Wrap the salad up in the leaves to eat.

Yield:
4 servings

Each with 26 g protein; 5 g carbohydrate; 2 g dietary fiber; 3 g usable carbs.

You got your chicken, you got your vegetables, and you got your cheese. Pretty nutritious, don’t you think? All that and it tastes good, too. Feel
free to make this with leftover turkey or ham, if you prefer. Or for that matter, make it with canned chunk chicken if you don’t have any cold cooked chicken in the house.

½ head cauliflower

1 cup (120 g) diced celery

½ red bell pepper, diced

cup (55 g) diced red onion

¼ cup (30 g) diced green chilies

4 ounces (115 g) Monterey Jack cheese, cut into ¼-inch (6-mm) cubes

1½ cups (340 g) diced cooked chicken

cup (80 g) mayonnaise

½ teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon dried oregano

1 tablespoon (15 ml) white vinegar

1½ teaspoons lime juice

2 ounces (55 g) sliced black olives, drained

First, chop your cauliflower into ½-inch (1.3-cm) chunks. Throw it in a microwaveable casserole dish with a lid, add a couple of tablespoons of water, cover, and cook it on high for 7 minutes.

While that’s cooking, assemble the celery, pepper, onion, chilies, cheese, and chicken in a big mixing bowl.

As soon as the microwave beeps, pull out your cauliflower, uncover it, and drain it. Let it sit and cool for a few minutes, though—you don’t want to melt your cheese. While you’re waiting for the cauliflower to cool, combine the mayonnaise, cumin, chili powder, oregano, vinegar, and lime juice in a bowl. Stir everything together.

Okay, when the cauliflower has cooled a bit, dump it in with the chicken, cheese, and veggies

and stir everything to mix. Dump in the olives, pour on the mayonnaise mixture, and toss to coat. You can eat this right away, if you like, or chill it for a few hours. This is nice served on a bed of lettuce, but you could serve it stuffed into tomatoes, too.

Yield:
3 to 4 servings

Each with 24 g protein; 7 g carbohydrate; 2 g dietary fiber; 5 g usable carbs. Analysis is for salad only.

½ head cauliflower

½ red bell pepper, diced

cup (55 g) diced red onion

¼ cup (30 g) canned green chiles

4 ounces (115 g) Monterey Jack cheese, cut in

¼-inch (6 mm) cubes

¼ cup (25 g) sliced black olives

1 cup (225 g) diced cooked chicken

cup (80 g) mayonnaise

½ teaspoon ground cumin

½ teaspoon dried oregano

1 teaspoon chili powder

1 tablespoon (15 ml) white wine vinegar

1½ teaspoons lime juice

cup (21.3 g) chopped fresh cilantro

Chop the cauliflower, including the stem, into ½-inch (1.3-cm) bits. Put them in a microwaveable casserole dish with a lid, add a couple of tablespoons of water, cover, and cook it on high for 7 minutes.

Assemble the red pepper and the next 5 ingredients (through chicken) in a big mixing bowl.

When the cauliflower comes out, uncover it and let it sit to cool for at least 5 minutes, and more won’t hurt—you don’t want it to melt your chunks of cheese. When the cauliflower has cooled a bit, drain it and add it to the chicken mixture.

Meanwhile, mix together the mayo, cumin, oregano, chili powder, white wine vinegar, and lime juice. Pour over the chicken-cauliflower mixture and toss well. Add the cilantro and toss again. Chill it if you have time, but it’s pretty darned good even if it’s still slightly warm!

Yield:
3 servings

Each with 25 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 g usable carbs.

This is a great summer supper. The wild card in this recipe is the ranch dressing—different brands vary tremendously in carb count. Choose a really, really low-carb one, and you’ll drop the carb count below what’s listed here.

8 cups (160 g) romaine or iceberg lettuce, washed, dried, and broken up

1 cup (150 g) diced green pepper

½ medium cucumber, sliced

1 medium tomato, sliced into thin wedges, or 15 cherry tomatoes, halved

½ cup (80 g) diced sweet red onion

½ ripe black avocado, peeled, seeded, and cut into small chunks

½ cup (32 g) cilantro, chopped (optional)

1 can (4 ounces, or 115 g) sliced black olives, drained (optional)

cup (173 g) salsa plus additional for topping