This might not be the right page to mention diets, but I know many share the same dread I do when it comes to getting a scale at the doctor’s office. Lately, however, I haven’t been afraid of it so much because the number is gradually decreasing.
I found that sticking (most of the time) to a low carb diet helped me shed some pounds and gave me hope to quit more. Some people say, “I can’t do that and give up bread and pasta and potatoes—all good things.”
I agree it’s a challenge, but I’m taking on the challenge of finding great alternatives to some of these favorite comfort foods. I also find that there are a lot of great things to eat that are low in carbs (and sugar) and still taste great. It’s not just about eating lots of eggs and cheese.
Tried some fajita chicken strips and precooked vegetables last night and created a very tasty dish worth sharing. There are a lot of vegetables that aren’t on my menu these days, but I’m finding new ones to add as an alternative. Unfortunately, I haven’t found anything to replace sweet corn in Iowa yet, and probably won’t, so there may be “cheat days” this summer when the first crops come out of the field.
On the other hand, zucchini “zoodles” work great in fettucine, spaghetti and other similar dishes. Thinly slicing egg rolls makes a great alternative to pasta (carb-free at that).
One of my new favorites is the sliced radish and turkey kielbasa. I bet you don’t know how radish tastes good when it’s fried or sautéed. Lokma is cooked on the outside leaving you with a vegetable that compares in taste and consistency to potatoes. It’s very good.
So here’s my version of Italian chicken with veggies I developed last night. It is very tasty and freezes well too.
By the way, the other recipes on the page today are not low carb, but delicious!
Italian chicken with vegetables
2 cups cooked chicken, cut into small pieces
cup chopped green onion
1 cup small carrots cut into matchsticks
1 10 ounces broccoli florets, prepared
1 cup low carb spaghetti sauce
cup shredded parmesan cheese
Salt, pepper and Italian seasoning to taste
In a cast iron skillet or any large skillet, saute onion, celery, carrot, and radish in olive oil for about 5 minutes or until wilted.
Meanwhile, microwave the bag of broccoli florets as recommended for the oven, then cut the florets into bite-size pieces with the cooked chicken. (I used John Soules Fajita Chicken, which is in the frozen meat section and comes in slices of white meat.) About half a bag of chicken is enough for this recipe, which makes about four servings.
Once the vegetables are tender, add the cooked broccoli, chicken, spices, and Parmesan cheese and mix well. Then add spaghetti sauce and chicken broth. Stir them all and simmer until everything is heated through. Less than 10 net carbs per serving, which is very filling. I don’t think you’ll miss the pasta!