Low Carb broccoli salad

I love that broccoli salad that has the bacon bits and raisins and is kinda sweet…. I just had to find a way to modify it for my low carb diet. So here’s what I did and it turned out quite tasty! No one knew it was sugar free.

Ingredients:

One pound of chopped broccoli crowns

One small chopped red onion

One three oz container bacon bits ( I used Open Nature with no nitrates or other bad stuff)

One eight oz container fresh raspberries

1/2 cup mayonnaise

1/2 cup sour cream

2 T splenda

1/2 tsp salt

Just mix it all together. I would add the raspberries last and just stir them in lightly, otherwise they will fall apart. Best to let this sit for a couple hours before serving. Enjoy 🙂

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Low carb potatoless salad

Now that warmer weather is here, it’s time to enjoy some summer food! I love potato salad , especially the way my grandma made it. However I am on this low carb diet , so potatoes are a no no. So I simply substituted steamed cauliflower florets for the potatoes, and did everything else exactly the same. It turned out great and my mom and son said they like it better than the potato variety.
Ingredients:
One head of cauliflower , cut into small florets
Two stalks of celery, chopped
Four green onions, sliced
Four or five radishes, halved and sliced
Salt and pepper to taste
1/2 cup cider vinegar
1/2 -3/4 cup mayonnaise

Steam the cauliflower till semi firm, drain.
Combine all ingredients except for the mayo. Let it sit and marinate for about 20 minutes, then add the mayonnaise . Chill overnight to allow flavors to combine, then enjoy!

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Low Carb Cole Slaw

Ok .am gonna try this low carb diet again…a few pounds have snuck their way to my vicinity over the past year so I have to do something about it… and the low carb thing just seems to work for me. Tomorrow my sons family is coming over and we are having brats (the meat not the ill behaved children)…so cole slaw goes well with that. Here’s what I did:

Ingredients:

One bag of pre shredded cole slaw mix

Four sliced green onions

One thinly sliced stalk of celery

1/2 cup of diet mayo (I used Kraft)

1/4 cup sour cream

two tablespoons ranch dressing

1/4 tsp celery salt

1/4 tsp black pepper

2 tbsp. granulated splenda

1/8 cup lemon juice

 

Mix all together the night before to allow the flavors to blend, then serve the next day. If you do not care about carbs, you can use sugar instead of splenda and you can add all kinds of other crazy stuff like crushed pineapple..which is really good in cole slaw btw. Enjoy!

 

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Homemade Giardiniera

I don’t really have much of a sweet tooth but I often find myself craving salty/ sour things. I have discovered that I adore giardiniera, which is pretty popular here in Chicago, and you will see it served as an appetizer in Italian restaurants, or. else you can pile it on top of your Italian beef or sausage, or even put some on your pizza. The stuff you buy in the store pre made in jars is good enough… but the home made stuff is good on steroids! I started with this recipe. I added some of my favorite veggies… zucchini and yellow squash, green beans and mushrooms. I cut back on the celery cuz I am not much of a fan… and I added extra garlic. I found the liquid ingredients to be not quite enough… so I ended up adding another cup of vinegar and water. Also I added some crushed red pepper flakes, because I add them to almost everything I make. One is not supposed to eat this for two or three days after sitting in the fridge, but I just had to try after a few hours… and it was the best I’ve ever had at any time, anywhere. If you like a non fat, healthy, tangy snack or condiment…. here ya go!

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Organic veggies

The idea of organic foods has become very popular. Maybe they do or maybe they don’t contain more nutrients than our typical grocery store fare. But one thing is certain they are definitely more yummy. Many communities have the availability of ordering organic vegetables from local farmers, And I like the idea of supporting our local farmers!  I live near Chicago so I order vegetables from a place called Irv and Shelly’s fresh pics… All the vegetables are from local farmers and I order eggs that are organic from free range chickens that have run around the grass living happy lives. Surprisingly the cost is very reasonable. So I would encourage anyone to check out what is available in their locale.

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Low-carb fried chicken salad

Tonight I wanted something light and easy for dinner. I just love slice fried chicken breast on a salad but I’m on a low-carb diet, so what to do… put a handful of nuts in the blender and finely grind them. Dip the chicken breast on either side and then lightly fry in a little oil or butter. Assemble whatever salad ingredients you want and serve 🙂

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Shrimp ceviche

I really adore eating ceviche so I decided I would try to make some. Ceviche is a dish that originated in south America, traditionally using raw fish. The addition of lemon or lime juice would serve to kind of cook the fish. I just cannot bring myself to use raw fish in a recipe, so I got some raw shrimp, cleaned, deveined, head and tails removed. I boiled them for a few minutes with a little seasoned salt, drained them and added the other ingredients. It is chilling in my fridge now and will be ready for a cool dinner on a hot summer night.

Ingredients:
2 pounds cooked shrimp
Juice of two fresh lemons
Two diced tomatoes
One half diced green pepper
Four green onions
1/4 cup chopped cilantro
One half teaspoon salt
1/4 teaspoon red pepper flakes

Combine all ingredients allow to chill for a couple of hours. It’s good to serve with tortilla chips.

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easy pasta salad

Looking in our cupboard.. I noticed that we have lots and I mean lots of pasta. A craving for pasta salad came over me. We had tuna/ mac salad earlier this month chicken/mac last month so … I threw a few things together and came up with a very good combo.

500 grams 17.6 oz. pasta (I used an organic Gemelli from Costco. The reason for so much pasta)

1 cup Italian dressing

1 Tbs McCormick’s salad supreme seasoning

1/2 can olives (black)

1/2 red,yellow and orange bell peppers

1/4 onion

30 slices of dry italian salami

1/2 lb frozen california veggie medley (broccoli, cauliflower, carrots)

1 Tbs of garlic

Cook pasta as directed. drain,rinse and let cool

thaw the frozen medley

Chop all ingredients to your desired thickness.

mix italian dressing and salad seasoning in a bowl

toss all ingredients together and chill.

Serve alone or with lunch or dinner.. Or eat as an unconventional breakie. LOL 😀