Carb free Fried Rice

This is another dish I tried through a recipe website....Let me tell you this dish tastes amazing and exactly like fried rice...So try it out and let me know what you think!

1 head cauliflower
2 tbsp oil
2 beaten eggs
1/3 c frozen peas/carrot mix
5 long green onions, chopped
2 tbsp low sodium soy sauce
1 tsp pourable splenda

Shave cauliflower head with sharp knife. Peices should be small enough to resemble rice.

Place shavings in microwave safe bowl, cover and microwave 4 minutes with 2 tbsp water.
When done, drain excess water


Scramble eggs and set aside.


Heat oil in pan. Stir fry cauliflower 2 minutes on med hi.
add all remainng ingrediants except eggs.
Stir fry to desired brown-ness.
Add eggs right before its done, continue stirfrying for 1-2 mintues.

I add a little bit of extra soy sauce afterwards for my personal taste...

Enjoy!

Zero Carb Zero Sugar Fried Chicken Strips

This is a recipe I found and tried myself on a recipe site and thought I would share it with you!

This dish turned out amazing!

One thing I have started hating on my diet of low carbs and low sugar is I miss the texture and taste of fried foods! So I went on a hunt and this turned out to be an amazing discovery.....Instead of breadcrumbs use Pork Rinds! They are zero carbs and zero sugar..

1/2 bag of pork rinds

1/2 c. shredded parmesan cheese

1 egg

oil for frying (peanut oil is best since it has no carbs as well)

I took a half a bag of pork rinds and and ground them up in a food processor making sure not to turn them into a powder.

After that I added a equal amount of shredded Parmesan cheese and pulsed again until the cheese is about 1/3rd the size it originally was.

This mixture is harder to stick then regular breadcrumbs so I coated the chicken with egg then rolled it in batter and lightly fried it on each side.

Use minimal amount of oil just enough to fry each side.

After you pull it out of the pan lay on paper towels to absorb excess oil

Enjoy your carb free chicken fingers!

Lawley's Christmas Breakfast Casserole

1 pound ground pork sausage*
10 white sandwich bread slices, cubed (6 cups)
1 (8-ounce) package sharp Cheddar cheese, shredded
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.

Place bread cubes in a lightly greased 13- x 9-inch baking dish; sprinkle evenly with cheese, and top with sausage.

Whisk together eggs and next 4 ingredients; pour evenly over sausage. Cover and chill 8 hours.

Let stand at room temperature 30 minutes.

Bake at 350° for 45 minutes or until set.

*2 cups cubed cooked ham may be substituted for sausage.

NOTE: Casserole may be baked after chilling 1 hour. Omit standing time, and bake as directed.

Yield: Makes 8 servings

They serve this dish with fresh fruit and cinnamon rolls and it has become a family favorite!

Tuna Kobachi

Ok so most of you know my small obsession with sushi...well i have made my own version of tuna kobachi and turned it into a great finger food for parties! unfortunately i have my nanas cooking style and dont measure anything so bare with me...

Sushi grade tuna....amount depends on the size of group your serving!

sriracha...a japanese chili sauce

sesame oil

light soy sauce

mayonnaise

sesame seeds

scallions

avocado

and any form of rice cracker

i take the tuna and finely dice it so it serves like a salad. i combine it with sriracha, sesame oil, light soy sauce, and diced avocado. add the ingredients in small amounts at a time so you dont over do one! also use sriracha sparingly...its hotter than it looks.

then i combine mayo and sriracha with a little sesame oil to make a drizzle.

take the rice crackers and place spoonfuls of tuna on top. then drizzle with spicy mayo and top with scallions.

if your friends love sushi they will love this dish!

Dave n Tara's Grilled Margarita Chicken Salad

Dave made this for mother's day this year and im addicted to it...

4 medium skinless boneless chicken breast

1 1/2 cup of non alcoholic margarita mix

1tsp ground cumin

1 tsp finely shredded lime peel

1/2 cup mayonnaise or salad dressing

2 Tbsp. lime juice

1/8 tsp. cayenne pepper

4 medium tomatoes, sliced

2 medium avocados halved, seeded, peeled, and sliced

1/2 cup medium red onion thinly sliced and seperated

1/4 cup cracked black pepper

Marinate the chicken breast in the margarita mix, cumin, and lime peel.

Dave recommends at least eight hours for optimal taste, although the recipe says 2-8 hrs.

Drain chicken and discard marinade

Grill the chicken for approx 12-15 min or until no longer pink in the center turning only once

Then combine mayonnaise, lime juice and cayenne.

Coarsely chop chicken then drizzle with the mayo mixture and top with black ground pepper.

i personally enjoyed it as a sandwich and would highly recommend croissants

use the avocados, red onions, and tomatoes as desired on the sandwich.