This is a very simple recipe that I literally threw together in less than 10 minutes. This tastes like the filling of egg rolls but without the wrappers since they are 16 carbs per wrapper. If you like Chinese food I think you will like this one too. (Yes Donna (sister) you can leave out the mushrooms. Although your husband will love them in there.)
I bought Ginger Paste for the first time and I really do love it now. I can see me using this quite often instead of ground ginger in recipes.
Sausage Cabbage Stir Fry
- 1 pound roll breakfast sausage
- 1 bag cabbage slaw mix
- 1 15 ounce can broken straw mushrooms, drained
- 1 8 ounce can water chestnuts, drained
- 3 Tablespoons ginger paste (or more to taste)
- pepper to taste
- soy sauce to taste
In a skillet add sausage, crumble and brown over medium heat. Remove sausage from pain leaving at least 3 Tablespoons grease. Add bag of cabbage slaw mix and stir well to coat mix with sausage grease. Allow to cook stirring often until slaw mix is softened. Add mushrooms and water chestnuts and stir to mix well. Add ginger paste, pepper and soy sauce. Stir well. Add sausage back to pan and stir well. Cook for 5 minutes to blend flavors and serve. Serves 8.
nutritional information: Calories- 131.2, Carbs- 6.3, Fiber- 1.9, protein- 7.3
Net Carbs per serving- 4.4
I made this today for lunch and it was excellent. I know that many people don’t cook with wine but you can easily replace it with chicken broth. I don’t believe that it will change the flavor much. This meal was very easy to make and it is very light.
I had this served over mashed cauliflower and made Roasted Brussel Sprouts for a side. The entire meal was only 8.7 net carbs.
I found the recipe at I Breathe…I Am Hungry. The only change that I made to it was that I used minced garlic instead of garlic powder. Anytime I can use fresh instead of powder I do. I really liked the flavor of using the fresh sage in this recipe. It really made a difference than using powdered.
I won’t copy the recipe here since I didn’t make any changes. Please use the link above to see how to make this recipe. I know that you will love it as much as I do.
This book was quite a change for me. This is a biography about sisters who were spies in Occupied France during WWII. Their story is amazing. I learned so much about WWII and while parts of it were a little difficult to follow due to technical terms I am so glad that I persevered.
I have a stack of books on my nightstand to read over the next month. I have been making time to read each night for about an hour before going to sleep. I am sure that you will all get bored of seeing so many book reviews but I hope to encourage others to read.
This is what Good Reads has to say about the book.
“When elderly recluse Eileen Nearne died, few suspected that the quiet little old lady was a decorated WWII war hero. Volunteering to serve for British intelligence at age 21, Eileen was posted to Nazi-occupied France to send encoded messages of crucial importance for the Allies, until her capture by the Gestapo.
Eileen was not the only agent in her family—her sister Jacqueline was a courier for the French resistance. While Jacqueline narrowly avoided arrest, Eileen was tortured by the Nazis, then sent to the infamous Ravensbrück women’s concentration camp. Astonishingly, this resourceful young woman eventually escaped her captors and found her way to the advancing American army.
In this amazing true story of triumph and tragedy, Susan Ottaway unveils the secret lives of two sisters who sacrificed themselves to defend their country.”
This recipe is one that I made often when I was a teenager. Even then I loved searching through cookbooks and I found this recipe in a cookbook that Avon had put out called the Busy Woman’s Cookbook. Several years ago I found the cookbook at an antique mall and I had to buy it for myself. I made several changes to it to make it both low carb and to simplify the technique as well. I don’t think the taste was compromised in the least.
Chicken Del Prado
- 1 large spaghetti squash
- 4 chicken boneless chicken breasts cut into bite size pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3-4 Tablespoons Extra Virgin Olive Oil
- 1 onion, chopped
- 1 red pepper, chopped
- 8 ounces baby bella mushrooms, sliced
- 2 garlic cloves, minced
- 2 stalks celery, chopped
- 2 1/2 cups tomatoes, chopped
- 3/4 teaspoon Thyme, ground
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 2 1/2 Tablespoons tomato paste
- 1 cup white wine (I used chardonnay)
- 3-4 Tablespoons butter
- xanthum gum (optional)
Heat oven to 400 degrees. Cut spaghetti squash in half and scoop out seeds. Place squash in a shallow baking dish with centers facing up. Lightly drizzle olive oil on top of squash. Place into oven. This should bake for approximately 30-40 minutes depending on size. Be sure to check often to see if squash is soft and if fork inserted into it can easily shred the squash. Once it is to this point remove from oven, shred squash and stir the butter into it. Set aside.
While the squash is roasting add olive oil to large saute pan and once heated add chicken and salt and pepper to taste. Once chicken is lightly browned remove chicken from the pan leaving the oil.
Place the onion, red pepper, mushrooms, celery and garlic into the pan and cook until tender. Next add tomatoes, tomato paste and white wine. Stir well. Add thyme, bay leaf and cayenne pepper. Stir well. Add chicken back to pan and stir well. Place lid on pan and allow to simmer for approximately 15 minutes stirring often. Remove the lid the last 5 minutes to allow sauce to thicken. If necessary you can add xanthum gum to assist with the thickening.
Serve over buttered spaghetti squash. Enjoy.
This recipe is so delicious it is amazing that it is so simple to make. I found the recipe on A Joyful Abode website. It is not a low carb recipe but all I had to do to make it low carb was exchange Spaghetti Squash for the pasta. This recipe classifies as low carb and clean eating. I used freshly squeezed lemon and butter that does not contain GMO.
To roast the spaghetti squash I simply cut it in half and I scooped out the seeds from the center. I placed them face-up in a baking dish and lightly drizzled extra virgin olive oil to the top and sea salt. I baked it for 40-45 minutes until a fork inserted into the squash easily went to the bottom of the squash. I then removed the spaghetti strands of the squash by using a fork and scraping it out.
After I had done this I started the sauce exactly as the website suggests. The website doesn’t give exact measurements for the cayenne pepper but I went lightly on this. I think next time that I will add more to spice it up a bit. Making the sauce and cooking the shrimp took less than 6-8 minutes. Once the shrimp and sauce were completed I mixed it with the spaghetti squash. It was a very creamy dish. Enjoy!
You can find the original recipe here. Garlic Lemon Pasta with Shrimp
I think the Tooth Fairy gets too much credit. Yeah she flies around from home to home picking up teeth and leaving a dollar for the sweet sleeping child. I think the powers that be that make useful Fairies are missing the obvious need that we all have.
I NEED a Kitchen Fairy. It would be fabulous to awaken each morning to find my kitchen is clean and ready for me to try new recipes. Just think about it. No more dirty dishes, trash in the can, or crumbs on the counter. The faucet would shine.
I NEED a Grocery Fairy. I could leave my list of needed items on the counter and when I awake in the morning all of the groceries would be in my fridge and pantry. ::sigh::: Just imagine the joy of never having to dodge the carts surrounding the deli and meat counters.
I NEED a Laundry Fairy. Every Saturday all of my laundry would be clean and properly put away. The sheets on the bed would always be fresh and there would never be a shortage of clean washcloths.
I think we need to make a petition and submit it to the Fairy Counsel to request new fairies be available to help us with the day to day operations of a household. I would willingly volunteer to provide the Tooth Fairy’s responsibilities for my grandchildren. I would even wear the wings and tights if it came down to that. I would go to Claires in the mall to get body glitter and a shiny tiara. It would be so worth it to get the Fairy to make my life easier! How about you?
There are salads and then there are SALADS! Today I had a SALAD for lunch that was amazing. I have begun paying close attention to what I am eating and the quality of the items that I am putting in my salads. Today’s salad included mixed spring lettuce, broccoli, baby bella mushrooms, baked ham, roasted turkey, Kerrygold Reserve Cheddar, hardboiled eggs and Mississippi Comeback Sauce for the salad dressing.
My daughter introduced me to Kerrygold Cheese several months ago and I am now buying every flavor that they make. I have never been disappointed yet.
I found the recipe for the Mississippi Comeback Sauce here. If you substitute Heinz 1 carb ketchup for the ketchup it comes to 3 carbs per serving. I used my tupperware quick shake mixer blender. It really comes in handy for making homemade salad dressings. This recipe make a full 2 cups of salad dressing. I will always keep some handy from now on.
This salad will be my lunch for the week. I may have to return to the store for more salad items. hmmmm It will be a good week.