Yummy Buttery French Toast Style Pancakes but Low Carb!

kid-approved-low-carb-pancakesIf you are one of the ones that has been looking in my meal tracker (myfitnesspal) and wondering what the recipe is for this phenomenal low-carb (but still yummy) pancake, you are in luck! I have to say, I have been on the search for a long time for a pancake that I can eat without feeling sick afterward and this one fits the bill!! It even passed the kid test; their pancakes were buttered up and gone before I could get mine in the frying pan, or even bother to ask if they wanted any bacon or eggs! Yup. Kid-approved low carb pancakes! I did it, done it!! (If you get that reference, we need to be friends.)

Continue reading

How Healthy is YOUR Coffee Habit?

Those of you that know me, know that I am dedicated to my coffee. In my effort to be healthier, to eat cleaner, and feel better I have stumbled upon a way to be healthy and feed my coffee AND chocolate addiction! The best part? It can easily double as my morning meal for convenience or when I need to get out the door quickly (or because I’m lazy and don’t feel like cooking 3 eggs, a handful of kale and a bit of salsa with a side of sweet potatoes)!

Healthy Coffee Habit

As a meal, it comes to 295 calories:

protein 29
carbs 35
fat 2
sugar 24
fiber 6

If I ditch the 1.5 cups of fat free milk and use water instead, the nutrition looks more like this:

160 calories
protein 17
carbs 17
fat 2
sugar 6
fiber 6

Recipe:

1 Scoop … Continue reading

Red Chicken

This is a family favorite, even the kids eat it up.

  • 1-2 lbs of boneless skinless chicken breasts
  • 2 tablespoons of paprika (hit for an extra kick or mild for a sweet flavor)
  • 1/2 tsp allspice (or substitute 1/8 tsp of ground clove)
  • 1 teaspoon chili pepper
  • 1 teaspoon cyanne pepper
  • generous palmful of dried peppers, sliced – add seeds & skins
  • 1 teaspoon pepper (black or white – I use white but cooks choice)
  • 1 teaspoon oregano
  • juice of one lime (3 tablespoons)

Throw everything in a ziplock and marinate for at least 8 hours for best flavor. Grill outdoors, on skillet, or even throw it in the oven. Chicken is done when juices run clear. You can cook this one a little “black” if you like – it has a wonderful spicy flavor that pairs well in salads, in Alfredo pasta, and in cucumber wraps. I usually grill a few sweet red peppers after I take the chicken off to pair with it. Adds a sweet compliment that fits wonderfully!

Honey-Lime Chicken Enchiladas

  • 6 Tblsp honey
  • 4.5 Tblsp lime juice
  • 1 Tblsp chili powder
  • 1/2 tsp garlic powder
  • 1 lb cooked chicken, shredded
  • flour tortillas
  • colby or monterey jack cheese, shredded
  • 10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it “marinate” for at least a half hour. Pour some green enchilada sauce on the bottom of a 10×10 casserole dish or 9×13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9×13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

 

Parmesan Sage Pork Chops

Servings: 2

Ingredients

  • Parmesan Sage Porkchops2 (tablespoon) all-purpose flour
  • 1/4 (teaspoon) salt
  • black pepper, to taste
  • 3/4 (cup) bread crumbs
  • 1/2 (cup) grated parmesan cheese
  • 1 1/2 (teaspoon) rubbed sage
  • 1/2 (teaspoon) grated lemon peel
  • 1 egg, lightly beaten
  • 1 bone-in pork chops
  • 1 (tablespoon) olive oil
  • 1 (tablespoon) butter

Directions

  • In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture.
  • In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11 x 7 x 2 inch baking dish. Bake, uncovered, at 425 degrees F (218 degrees C) for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C).