Low Carb Dinner YUM!

By Latest Reply 2008-12-29 08:07:35 -0600
Started 2008-12-13 19:17:46 -0600

Hi all, I can't put this under recipes because I don't know the nutritional value as I made it up as I went along tonight. LOL but I wanted to share anyway as it was low carb and very good.

Chicken
Cut the chicken breasts in chunks and sprinkle with salt, pepper, oregano, and crushed red pepper to taste. Saute chopped garlic and onion in a little olive oil slowly until cooked, add the chicken and cook through. Remove the chicken to a bowl and add as much fresh spinach and arugula to the pan as you want and let it cook until it wilts. Add the chicken back to the pan, stir together and hit it with some lemon zest and lemon juice. I served this with Roasted Cauliflower and it was sooo good.

To make the roasted cauliflower you just cut the head into equal sized florets and arrange in a baking dish in one layer, drizzle with a little olive oil , chopped garlic, salt and pepper to taste and pop in a 350 degree oven for 20 mins. Cauliflower will be tender but still have a bit of a crunch to it.

I know everyone is always looking for new ideas so I thought I'd share. Like I said I don't know the nutrition information because I made it up so can't put in the recipe section. Enjoy!!


36 replies

Anonymous
Anonymous 2008-12-26 16:44:28 -0600 Report

I made this dish but tweaked it a little. I added a little cream to the spinach after it was wilted. Did not use the arugula. Plus instead of cauliflower I made couscous with olive oil and garlic. I always add a grain or a crab to my dinner. And a big salad. Always have some kind of salad with dinner. 2 hours later was still in range 122 for b/s.

Anonymous
Anonymous 2008-12-26 16:48:32 -0600 Report

Just had a great idea. The ones of us that love to make up their own diabetic recipes but do not know the nutritional values but know they are ok because our blood sugars stay in range. Why don't we start a discussion like this one for those recipes. I make up alot as I go. Anyone like that idea?

Edie
Edie 2008-12-28 10:17:24 -0600 Report

yes I do I copy alot of my Recipes from here and use Bill as my Ginipig. He has gotten use to that over the years we been together almost 28 years now got Married the first time on Fri the 13 of Feb. 1981 LOL Said I DO again on Sat. the 16 of Dec.2000
I love to cook and try new things if he likes them we eat them again and again if not and I like them then I only make for me when he is not home for lunch or Supper.
Edie

Anonymous
Anonymous 2008-12-28 10:39:48 -0600 Report

I do that too with the veggies my husband does not like. I love brussel sprouts but he does not so I have them for lunch. And I eat alot of salads and he just likes lettuce and tomatoes. I pile the veggies on mine. I make up all kinds of recipes. I never make things the same way twice. I have about 20 different Shepherd's Pie recipes and chicken ones. Some I just make up by what's in the fridge and cabinets. Some work, some do not.

Edie
Edie 2008-12-28 11:12:28 -0600 Report

Put your shepards pie on here I lost the one I had years ago and haven't found one for Diabetics since.

Anonymous
Anonymous 2008-12-28 12:10:05 -0600 Report

I do not know how diabetic it is but I do not eat a big portion so I stay in control and always have a big salad with it. Here goes:
Saute onions, mushrooms and garlic. Add a pound of ground sirloin and brown. Put in bottom of round 2 qt casserole dish. Add italian green beans( the big flat ones) on top of green beans add low sodium tomato soup straight from the can. And then I make 1 package of Instant mashed potatoes the Four cheese one and put on top of casserole. sprinkle with more cheese and bake at 400 for about 20 minutes till it is all bubbly. So easy. Hope you like it. All shepherds pie is just a method. Yoiu can change up the meat, the veggies(sometimes I use broccoli) and then a soup with the broccoli one I use cream of celery and then always potatoes on the top. It is a fast, easy meal. I eat a small portion with a salad and stay in range with my sugars.

Edie
Edie 2008-12-29 08:07:35 -0600 Report

Thankyuou for the reccipe. I will try it as soon as I have all of the ingredinets.

Ashalka
Ashalka 2008-12-21 07:58:46 -0600 Report

This sounds like a wonderful meal, it even has a new item, the Arugula, for me to try. I love cauliflower but have never had it roasted. Thanks

Meridian - 26751
Meridian - 26751 2008-12-16 02:00:47 -0600 Report

This is one dish I will have to print out so my wife can try it. I cook pretty good toast (sometimes), and can burn water. Thanks for sharing.

Debe Pendice
Debe Pendice 2008-12-16 06:06:55 -0600 Report

You are so funny. But I give you a thumbs up, just for trying…Debe

Edie
Edie 2008-12-16 14:03:36 -0600 Report

Bill always cooks the Holiday Meals and has for over 25 years now as our first Thanksgiving my Grandma Jones was helping me to make the meal and told me to pour in the sage I didn't know it takes alittle so I poured in a new can. LOL They ate it but wouldn't let me cook the Holiday Meals after that. But he is a better cook than me.

Debe Pendice
Debe Pendice 2008-12-16 16:12:31 -0600 Report

Edie, My sister-in-law made her first Thanksgiving dinner and ivited all of us. My dad really didn't want to go because he like my moms cooking. Well we dragged him there. Needless to say at the table, which was set up beautifully which I might add was pleasant to see. As the food was being passed around the table, my father asked wear the liver and gizzards were. My sister-in-law said I didn't buy them. We carved the turkey and lo and behold, inside the cavity the were still in the bag.(LOL) Thanksgiving is at our house every year now…Debe

Meridian - 26751
Meridian - 26751 2008-12-17 05:16:23 -0600 Report

My wife would feel slighted if we didn't host all of the holidays, but especially Thanksgiving. Only one time in the last 36 years did we go to her sister's house on Thanksgiving. The subject of conversation for the next week or two was how she preferred so-and-so or such-and-such. I can't remember any specifics of the other 35 Thanksgivings that we hosted, but that one is brought up to this day with so-and-soes and such-and-suches. I do readily admit I look forward to the smells of the feast cooking. Did I mention I'm married to a good cook and I am fat?

Edie
Edie 2008-12-18 02:18:38 -0600 Report

I am married to a really good cook too. I would rather he did the cooking than me but he only does it on the Holiday's I do it the rest of the year. On my Birthday I went on strike, He said what's for supper and I said Golden Corral what else. So he took me there for my feast. I got the diabetic one they have it posted on the wall.

2008-12-15 20:23:06 -0600 Report

Thanks for shary Judy, Is it a acquired taste, or is it a smooth delicious taste.

jaclyncrystal
jaclyncrystal 2008-12-15 20:55:28 -0600 Report

love your idea about the califlower, have some in the fridge going to try this one tomorrow. Keep making us interesting and new meals to try. Jackie

Debe Pendice
Debe Pendice 2008-12-15 18:07:04 -0600 Report

Made this dish tonight. I didn't quite do it like you suggested, only because I had no oregano or red pepper flakes at home. Wow it was great. Arugula, I really like, kind of bitter but with the baby spinach and oil and garlic, it was so good. I have always roast vegetables and I will give the meal from 1 to 10 an eleven. This will be a staple at my house. Thanks for sharing…Debe

2008-12-15 21:34:23 -0600 Report

Thanks Debe. I make up stuff like this all the time and for you to rate it an 11 I'm gasping. I'll keep adding them if i make something else up. :)

Thank you

John Crowley
John CrowleyCA 2008-12-15 10:16:07 -0600 Report

What a great sounding dish. If I have some time today, I'll try to figure out the nutrition facts for you so that you can post it in the recipe section.

Thanks so much for sharing.

John Crowley
John CrowleyCA 2008-12-22 11:37:46 -0600 Report

So I had to make some assumptions on amounts, but here are the nutrition facts as far as I can determine.

Here are the amounts I assumed:
1/2 Chicken breast, boneless, skinless
1/4 tsp salt
1 clove garlic
1/2 cup onion, chopped
1 Tbsp olive oil
2 cups spinach
1 cup arugula

Totals for the whole dish:
Calories: 316
Fat: 17g
Sat. Fat: 1g
Sodium: 699 mg
Cholesterol: 73 mg
Total Carbs: 10.5g
Fiber: 3.5g
Protein: 31g

Then you can divide these numbers by the number of servings for the per serving numbers.

I hope that helps.

John

2008-12-22 17:00:15 -0600 Report

Thanks John, did you mean 1/2 a chicken breast or did you mean 1-2? darn keys on the keyboard. Thank you for figuring that out. The measurements are about right on!! made about 3-4 servings so divided it's not too bad all around.

John Crowley
John CrowleyCA 2008-12-23 09:54:02 -0600 Report

OK to clarify. I probably should have just listed "1 chicken breast." The nutrition site I use to look up ingredients in a recipe uses "1/2" meaning it is a split breast (in other words, you're not getting both sides, just one side).

Sorry, I seem to be making this more complicated. How about this "1/4 lb of chicken breast, boneless, skinless"?

BTW, here is the site I use to look up all the ingredients in a recipe. It is really helpful.

www.nutritiondata.com

Edie
Edie 2008-12-23 17:05:48 -0600 Report

John thankyou for the website now I can find out how much my recipes cost me when I make homemade things for us and share with everyone here.

Debe Pendice
Debe Pendice 2008-12-25 08:34:52 -0600 Report

John, This is the first time I visited the website you posted. I have put that under my favorite things. Thanks, that helps me so much…Debe

Gabby
GabbyPA 2008-12-15 07:50:19 -0600 Report

I baked my cauliflower and brussle sprouts last night and they were yummy. Even my step-daughter ate some of it...well, some of the cauliflower. LOL

Edie
Edie 2008-12-15 08:21:14 -0600 Report

That is good Gabby. You can be so funny sometimes thanks for the laugh I needed one this morning. Will write more later in the day.
Your Friend Edie
Have to get the Material washed so I can get busy.

2008-12-14 09:42:52 -0600 Report

I thought I'd mention the Arugula.. I don't necessarily like it raw, it's rather bitter but when I was in CA at my son's in October we went out to dinner for their rehearsal dinner and I had a pasta dish with arugula in it and I liked it cooked. Takes the bitterness away. My son at home loves it on a sandwich instead of lettuce. (weird kid lol )

*Judy

patti
patti 2008-12-14 12:14:27 -0600 Report

Hi Judy
I use Arugula all the time it is great in soups too!
I eat it both raw and cooked
Patti

2008-12-14 18:24:31 -0600 Report

I had it on a sandwich today and it wasn't too bad. Maybe I'm getting used to it.. 'an acquired taste'? Cooked it's very mild thought.

*Judy

Edie
Edie 2008-12-14 08:45:38 -0600 Report

Thankyou Judy,
I will add this one to my Internet Recipes page on my computer that I copy off and put in a note book for later use as I think of what I want for meals. I have almost a full one now and will be starting on Note Book 2 shortly. I just love getting new recipes and using my husband as my ginipig. It use to bother him and now it doesn't as much. If we find a recipe that he likes I use it more often if only I like it I use it when he is at his Union Mettings once a month. Starting next month I'll be able to make what I want and set the extra aside in the freezer when he is not at home for my own meals. He starts Truck Driving after the first of the Year.
Lets see how much weight I can lose while he is on the road. LOL
Edie

Gabby
GabbyPA 2008-12-14 08:18:29 -0600 Report

You just gave me part of dinner tonight! I am going to do the roasted cauliflower. It is my step-daughters birthday and one of our traditions is to choose a meal. She wanted my home made salsbury steaks with mashed potatoes. I was going to mash my cauliflower, but this sounds so yummy. You know it is also really good to do brussle sprouts the same way? I cut them in half, drizzle some flavored olive oil on them and bake them....you are right, so yummy.