Creamy Low Carb Chicken and Mushrooms

Okay I took a video of a low carb chinese dish I made for dinner last week to show how easy it really is, check it out:



Video: Low Carb Creamy Chicken and Mushrooms | Healthy Chicken Breast Recipe

Low Carb Szechuan Broccoli

Low Carb Szechuan Broccoli


Serving Size: 4

Preparation Time: 10 minutes

Ingredients:

1 tbsp soy sauce
1 tbsp rice wine vinegar
1/2 tsp splenda
1 tbsp sesame seeds
2 tsp vegetable oil
1/2 tsp red pepper -- crushed
1/2 tsp ginger
2 garlic cloves
1 1/4 qts broccoli

Directions:

Combine soy sauce, rice wine and splenda in bowl and set aside. Heat (medium) skillet, and add sesame seeds. Cook for 1 minute. Remove seeds and set aside. Add oil, red pepper, ginger (crushed) and garlic (crushed) for 30 seconds. Add broccoli for 1 minute. Add soy mixture. Cover and cook for 2 minutes. Sprinkle with sesame seeds and serve.


Per Serving (excluding unknown items):

64 Calories; 4g Fat (45.9% calories from fat); 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 282mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


More delicious low carb Chinese food recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

Low Carb Rice

Yes, you read that right! Low carb rice. I was checking out some free low carb recipes and found a low carb rice recipe using cauliflower, kinda like my last post about low carb mashed potatoes!

Serves 3-4

Ingredients:

1/2 head raw cauliflower, (grated to make 3 1/2 cups)
3 green onions
1 garlic cloves, minced or 1/2 tsp garlic powder
1/2 teaspoon ginger
3 Tablespoons soy sauce
3 eggs, beaten
Olive Oil
Cooked Chicken, Beef, Pork, Shrimp, Ham, Turkey, etc. - Any mixture, your choice.

Directions:

In a wok or large flat skillet, heat enough oil to cover the bottom. Fry minced garlic (or garlic powder) with finely diced white part of onions for approximately 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy, ginger, diced green onion tops, and pre-cooked cubed meat or baby shrimp. Stir to mix well and brown a bit. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into "rice" mix and remove from heat.5-7 carbs per serving. Stores and re-heats beautifully.

NOTE: For an additional 6 grams of carbs for the entire recipe, try adding 1/2 cup frozen green peas (about 2 minutes after adding cauliflower.) It adds great flavor and richness to the dish!

Source: "Real & Healthy Chinese Cooking" - Nicholas Zhou's cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health.