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[Updated 07-26-12]

Tonight’s cooking adventure was inspired by Rachael Ray’s recipe. The recipe is a play on sloppy joes. I made the following modifications to make the recipe lighter and lower in carbs.

Ingredients:

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My latest cooking adventure was Low Carb Grilled Mustard BBQ Chicken.  I recently went to Bessinger’s Barbeque with my fiancé to enjoy some tasty South Carolina BBQ.  While we were paying for our meal I noticed they had a framed copy of a People Magazine article that featured Bessinger’s and their BBQ sauce recipe.  After examining the ingredients I knew I could turn it into a low carb BBQ sauce.  I whipped up a batch and when I gave my fiancé some to taste he LOVED it.  I have tried so many low carb BBQ sauce recipes over the years because my fiancé loves BBQ sauce, but I always get either the “Ewwwww” or “Meh, it’s alright” reactions.  This is the first one he actually loved!  I decided to try out our new BBQ sauce on some grilled chicken.

In a large dish or plastic storage bag add the chicken and BBQ sauce (reserve 2-3 Tbsp of the sauce) and marinate for 30 minutes.  Heat a grill pan over medium-high heat and oil as necessary to prevent sticking.  Grill the chicken for 3-4 minutes on each side.  Place the chicken in a baking dish, cover with the reserved sauce, and bake the chicken until cooked through.

Instructions without using an oven:
Combine all of the ingredients except the chicken to make the BBQ sauce.

Heat the grill or grill pan over medium-high heat and oil and necessary to prevent sticking.  Grill the chicken for 5 minutes on each side or until cooked through.  Baste the chicken with BBQ sauce on each side of the chicken during the last few minutes of cooking.

Served with green beans

Check out other Allergy Free Recipes:

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Cucumber Slaw:
2 medium cucumbers, seeds removed and grated
2 Tbsp shredded carrot
2 Tbsp homemade mayonnaise
1 tsp Dijon mustard
Juice of 1/2 a lemon
1/2 tsp celery seed
1/2 tsp onion powder
1/4 tsp salt and pepper

Grill the patties for 5-7 minutes on one side. Flip the burger over and brush with additional buffalo sauce. Cook for another 5 mins or until cooked through.

Serve the burger on a lettuce leaf and top with Cucumber Slaw (to make the slaw combine all the ingredients in a bowl).

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My latest cooking adventure was Low Carb Grilled Buffalo Shrimp. To say that I have been craving buffalo sauce lately is an understatement.  I have been putting in on everything (eggs, veggies, chicken wings, pancakes…..oh wait not pancakes, but you get the point).  I was making grilled shrimp one night and I thought that they would be perfect candidate for the buffalo sauce treatment.

Preheat the grill or grill pan over medium-high heat and oil as necessary to prevent sticking.

Combine the buffalo sauce and butter in a small saucepan.  Allow the butter to melt and the sauce to heat through.

Season the shrimp with salt and pepper and place on the grill.  Grill for 1-2 minutes on both sides or until the shrimp turn pink.  Place the shrimp in a large bowl and pour the buffalo sauce over the shrimp.  Toss to coat, making sure that all of the shrimp get covered with sauce.  Serve with celery or broccoli slaw (recipe below).

In a medium bowl, combine the mayonnaise, sweetener, lemon juice, salt, and pepper.  Add the broccoli slaw mix and stir to combine.  Add the bacon and stir to incorporate the bacon.  Taste and add additional seasoning as necessary.

Net Carb Count*:

Check out other Gluten or Allergy Free Recipes:

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Check out other Allergy Free Recipes:

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I used the following ingredients for the stuffed hamburgers:

2 lbs ground beef (I used 80/20)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 tsp Worcestershire sauce
Salt, to taste
4 tbsp of shredded cheese (or 4 pieces of cheese to fit the size of the hamburger–I used cheddar)
5 slice of bacon, diced and cooked (or in pieces)

Mix the garlic powder, onion powder, black pepper, and Worcestershire sauce into the ground beef.  Divide the ground beef into four equal parts.  Take each of the four parts and divide it in half (it will give you eight total pieces).  Form each piece into a patty 1/2″ thick.  Sprinkle 1 Tbsp of cheese and a quarter of the bacon onto one patty.  Top it with another patty and squeeze the two patties together to form a complete seal.  Repeat this for the remaining patty pairs (you will have four stuffed hamburgers).  Sprinkle the top of each patty liberally with salt (this will help form the crust)**.  Over medium high heat sear each patty (salt side down) for 3 to 4 minutes.  Sprinkle salt on the other side and flip each burger.  Sear for another 3 to 4 minutes or until the desired doneness is achieved.

**Another method would be to sprinkle the salt in the pan before searing the burgers.  Re-salt the pan before searing the other size.  I did not use any additional oil because the salt helps keep the hamburger from sticking to the pan.

Net Carb Count*:
Stuffed Burgers: 5 net carbs (for the entire recipe—add additional carbs for the toppings)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This burger was so delicious and juicy!  The bacon and cheese helped keep the burger from getting dry and the salt helped create a tasty crust on the outside of the burger. One important rule to remember when making a burger is DO NOT squash the burger while it is searing.  It is best to just leave the burger alone and not touch it until it is ready to flip.  I repeat….LEAVE THE BURGER ALONE!  You’ll thank me later when you have a moist burger because all of the juices weren’t squeezed out by your spatula/hamburger turner!   Feel free to stuff your burgers with your favorite cheese/topping combination.  The possibilities are endless!!  Also, make sure you create a tight seal when you join the two patties together.   Mine came apart a little, but I didn’t lose the filling so it was still delicious.  If you are into grilling, these beauties can be made on the grill also.  I have no grilling advice for you though as I am…..grilling challenged.

Enjoy!

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Tonight’s cooking adventure was “Potato” Skins.  I was inspired by I Breathe…I’m Hungry’s Loaded “Faux-tato” Skins recipe (https://www.ibreatheimhungry.com/2012/02/loaded-faux-tato-skins.html). 

I used the following ingredients for my version:

1 medium celery root
1 medium daikon radish
1 cup shredded parmesan cheese
1 tsp garlic powder
1 Tbsp heavy cream
1 egg
Bacon pieces and cheddar cheese, to taste

The first step is to make the celery root/radish mash.  Prepare the celery root (Steps for preparing the celery root) and radish by peeling and chopping both into 1″ pieces.   Place the veggie pieces into a pot of salted water and boil until fork tender.  Once cooked, drain the water and return the veggies back to the warm pot to remove excess moisture.  Place the celery root and radish into a food processor and blend until mostly smooth.  Add the parmesan cheese, garlic powder, and heavy cream and blend until completely smooth.

Preheat oven to 375 F.  The next step is to make the “potato” skin base.  Add one egg to the celery root/radish mash and stir to incorporate.  Using a small cookie scooper, place one scoop full into a greased mini muffin tin.  Using the back of the scooper, making a well in the middle of the mash and making sure the mash fills the muffin cup.  Bake for 20-30 minutes or until they are golden brown and mostly firm.  I was able to get 24 “skins”.

Once the “skins” have finished cooking remove them from the muffin tins and place them on a greased cookie sheet.  Fill each “skin” with bacon pieces and top each with cheddar cheese.  Place the “skins” back in the oven until the cheese melts.

Net Carb Count*:
16 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: When I made the celery root mash I was really impressed with the texture, but I wanted to mellow out some of the celery root flavor.  The combination of the daikon radish and the celery root really made a delicious mash recipe.  I thought the thickness of the mash would help make perfect “potato” skins.  They turned out great!  The “skins” were crispy on the outside and creamy on the inside.  The bacon and cheese were the perfect toppings.  Of course you could top them with sour cream or any other toppings you prefer.  I dipped my “skins” in homemade ranch dressing.  Yummy!

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Tonight’s cooking adventure was Asian style Chicken Lettuce Wrap with Fried “Rice.” 

I used the following ingredients for Chicken Lettuce Wraps recipe:

1 lb ground chicken
1 shallot, diced
1 cup chopped mushrooms
1 Tbsp of soy sauce
1 Tbsp of chicken broth
1 Tbsp of peanut butter
1 batch of Teriyaki sauce (found here:  https://www.youtube.com/watch?v=R9o3Znfilzo from the Atkins Diet Geek)
8-10 lettuce leaf cups (butter lettuce, romaine, etc.)

Heat 1 Tbsp of oil in a skillet over medium high heat and cook the ground chicken.  Once the chicken is mostly cooked add the shallot and mushrooms.  Meanwhile, mix the remainder of the ingredients (except of lettuce leave) in a small bowl.  Once the shallots are translucent and the mushrooms are cooked, add the sauce and simmer until heated through.  Serve the chicken mixture in lettuce leaf cups.  Garnish with chopped peanuts or a sprinkle of carrot shreds.

I also made the fried “rice” recipe found here:  https://www.youtube.com/watch?v=XF2uvYsDOqY&feature=relmfu (also from the Atkins Diet Geek).

Net Carb Count*:
10 net carbs (for the entire Chicken Lettuce Wrap recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: My original lettuce wrap recipe (https://lconeday.blogspot.com/2012/01/low-carb-turkey-lettuce-wraps.html) was very delicious, but I wanted to reduce some of the carbs and I wanted to try it with ground chicken.  Not to mention that I needed to take a better quality picture!  The Chicken Lettuce Wraps turned out very well!.  I used similar ingredients as the first recipe, but I was able to reduce some of the carbs by making the teriyaki sauce.  I also liked the flavor of the ground chicken instead of the turkey.  I served my lettuce wraps with fried “rice.”  It was so scrumptious!  The recipe is definitely a great substitute for fried rice.  I didn’t really make any modifications to the original recipe other than making a smaller batch and I didn’t have any green onions so I used celery for color.  The onions would have given the rice extra flavor though.  Also, I’m not a fan of eggs in my rice so I left it out.  I definitely suggest making this recipe next time you are craving fried rice.

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Tonight’s cooking adventure was Baked Chicken Meatballs and Prosciutto Wrapped Asparagus.  I was heading to a pot luck dinner so I needed a few recipes I could bring.  I made the Chicken Meatballs found here:  https://dandydishes.blogspot.com/2011/06/baked-chicken-meatballs.html and the Prosciutto Wrapped Asparagus Bundles here:  https://www.familyfreshmeals.com/2011/12/prosciutto-wrapped-asparagus.html.   See comments below for the modifications I made to each recipe. 

Net Carb Count*:
Chicken Meatballs:  10 net carbs (for the entire recipe with the modifications described below)
Asparagus Bundles:  12 net carbs (for the entire recipe with modifications)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I made some modifications to the Baked Chicken Meatballs recipe.  I used a shallot instead of the onion and I put an extra tablespoon of sauce into the meatball mixture.  Also, I accidently used the whole egg, but it still turned out well.  I made a double batch of the tomato sauce/oil topping in order to cover all of the meatballs.  Once the meatballs were cooked I threw them in a crockpot with some low carb marinara to keep warm and so I could easily transport them to the party.

For the Prosciutto Wrapped Asparagus the only modifications I made was cutting the asparagus in half and wrapping a half piece of prosciutto around each bundle to make them party sized.  Next time I might not bake them and just serve them as cold appetizer.  I think they would work better for a pot luck served cold.

Both recipes were very tasty and I would definitely suggest making them!

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