Rainbow Slaw is my own invention. It is also now my favorite low carb dish! I am very proud of this one. The primary ingredient is called "Rainbow Salad". This is found in your grocery store produce section next to the bagged lettuce. "Rainbow Salad" contains slivers of stocks from broccoli, cauliflower, carrots, and red cabbage. And, it is relatively low in net carbohydrates. The "Rainbow Salad" gives the slaw a delightful crunchiness. The sauce is tangy but sweet. The dish is quick and easy to make. The entire dish has 34 net carbs. It makes 8 large servings at 4 net carbs each. After you try this recipe, please come back and post some comments.
1/2 cup vegetable oil
1/4 cup white vinegar
2 tablespoon Soy Sauce
1 Splenda Quick Pack
1/2 tsp. - 1 tsp. garlic salt
1 tsp. finely grated fresh ginger
24 oz. (2 bags) of "Rainbow Salad"
1/2 cup sunflower seeds
In microwavable bowl, combine oil, vinegar, soy sauce, Splenda Quick Pack, garlic salt, and ginger. Microwave on high for 1 minute to release flavors from spices. Add "Rainbow Salad" and sunflower seeds. Stir or toss until evenly coated.
Simple Chicken is quite basic. It is an easy dish to make that goes with just about any side items. This can be grilled or baked. The recipe below is for 1 serving but you can make as many as you like. Each serving has 4 net carbs. But this will vary depending on the brand of Italian dressing that you buy.
1 Boneless chicken breast
3 tablespoons Italian Dressing
Coat chicken with dressing. Marinating will increase flavor but is not necessary. Bake at 375 for 20 minutes or grill until done.
Monday, February 5, 2007