lil carb Cheddar Bacon Ranch Salad-Meal Prep!

Prepping my meals ahead of time- especially lunch - is critical to my low carb lifestyle success.

The best feeling is waking up and being able to grab a salad I already prepped so I can be out the door and off to work in no time.

I have a few go-to salads and this is the first one in my easy lunch salad prep series. So stay tuned for more delicious salad ideas!

lil carb Cheddar Bacon Ranch Salad- Serves 1
2 cups your favorite lettuce blend, I use THIS ONE
2 Tbsp shredded cheddar
1/4 cup chopped cucumber
1/8 cup chopped red pepper
1 green onion, sliced thin
2 strips of cooked bacon, broken into bite size pieces
1 hard boiled egg
Ranch Dressing- I use Hidden Valley Original Ranch
Garlic & Sea Salt-optional-

Combine all of your ingredients in a tuber ware.
Put the dressing in a separate tuber ware and refrigerate until you are ready to eat!
ENJOY!

Per salad including 2 Tbsp dressing:
386 Calories
16.8 grams Protein
8 net grams Carbs


*The calorie, carb and protein calculations are for the exact products I use.
Remember to check your labels! *

lil carb Easy Chicken Dinner

Per Serving:

697 Calories

11g Protein

12g Net Carbs

This recipe is one of my favorites! I found it online while browsing for some new inspiration and every since that day I have made this dish countless times!  It is quick and simple for a weeknight but it can also impress some guests if you want to make an effortless yet SO flavorful dinner. I am all about effortless lately! Thank you Geoffrey Zakarian for your wonderful Pan seared Chicken and Olives recipe!

You can find the original recipe HERE!

My version with a couple shortcuts is below :)

lil carb Chicken & Olives*- Serves 2
*Geoffrey Zakarians recipe with a lil Piece of Hart twist*

Marinade:
2 chicken breast, pounded out thin
1/4 cup extra virgin olive oil
2 Tbsp fresh parsley, chopped
2 Tbsp shallots, minced

Pan Sauce:
3 Tbsp olive oil
1 cup cherry tomatoes, halved
1/8 tsp dried basil
1 clove garlic, minced
1/2 cup pitted kalamata olives, roughly chopped
2 tsp shallots, minced
1/4 cup red wine vinegar
1/2 cup chicken stock
1 Tbsp Dijon mustard
extra chopped parsley for garnish
Salt & Pepper

Side Salad:
7oz bag of your favorite lettuce blend (I use endive, radio, escarole blend)
2 Tbsp balsamic vinegar
2 tsp extra virgin olive oil
1/4 cup grated parmesan cheese
Salt & Pepper pinches

To start, pound out your chicken with the flat side of a mallot until it is thin but not breaking apart.
Then in a resealable bag combine all the marinade ingredients. Mix the bag with your hands to combine and set aside to marinate for at least 15 minutes. I do this while I prep my other ingredients.

In a large skillet add in the 3 tbsp of olive oil and heat over medium high heat.  Cook your chicken for 4 minutes per side (longer if they need it).
Remove them to a plate and cover with tin foil.

Combine the tomatoes, garlic clove, and dried basil with a pinch of salt and a pinch of pepper and stir. set aside.

Lower your heat to medium and to the same skillet add the olives and the additional shallots. Stir for about 3 minutes.
Then deglaze the pan with the red wine vinegar. Scrap the bottom of the pan to release all the flavors.
Then add in the chicken stock. Let this bubble up for about 2 minutes until reduced by half.
Then stir in the mustard until it is all combined.
Then add in the tomato/garlic/basil mixture, turn off your heat and stir until everything is well combined.  Taste for seasoning and add additional salt and pepper if needed.
Pour the pan sauce over the chicken and serve with the side salad.

Side salad- easy as pie- combine all the ingredients and toss to coat!

ENJOY!

Low Carb Diet Favs of the Week! Part 3

Check out the products I'm in to at the moment!  Low carb favorites of mine that fit perfectly into my low carb lifestyle!

1. Margaret Holmes- Canned Tomatoes & Okra

https://www.wegmans.com/products/grocery-food/vegetables/tomatoes/tomatoes-and-okra.html

2. Wegmans Sliced Cheese

https://www.wegmans.com/products/dairy/cheese/snack-cheese/cracker-cuts-extra-sharp-cheddar.html

3. Alouette Spreadable Cheese- Available is many flavors

https://www.wegmans.com/products/dairy/cheese/cheese-spread/cheese-soft-spreadable-garlic-herb.html

lil carb Cauliflower Mash

Per Serving:

292 Calories

4g Protein

5.5 Net Carbs

SO.... I can't believe I have been keeping one of my easiest and basic low carb recipes from all you guys! lol This was not done intentionally it really is one of those recipes I could have sworn that I videoed waaaaay at the beginning but then when I checked back I never posted it!  No more waiting- here it is- my basic go-to cauliflower mash recipe. This can be used any time you would usually use mashed potatoes!  I especially enjoy this side dish because not only does it look exactly like fluffy mashed potatoes (watch my video if you don't believe me!) but it tastes better and it fills me up. Potatoes have always made me feel like my stomach is empty after I eat them. I know, I'm weird- or maybe I'm not- does anyone else feel like this?! My body as a whole just feels better when I am eating low carb which is why this recipe is a go-to!  Try it out- I bet you will love it too!

lil carb Cauliflower Mash- Serves 2
1/2 large head of cauliflower OR 1 small head
3 1/2 Tbsp salted butter
1 tsp garlic powder
1 1/2 Tbsp Mayonnaise
Salt and Pepper to taste
Mild dried herb for garnishing, optional (such as parsley or chive)

To start off cut your cauliflower into palm size chunks and then cut those in half.
Using a steam basket and boiling water, steam your cauliflower for 5 minutes.
Place steamed cauliflower directly into a food processor. (You want to work quickly so it stays hot)
Add in the butter and mayo and pulse.
Scrape down the sides and add the garlic powder and a sprinkle of salt and pepper.
Pulse again until it is smooth.
Taste for seasoning and add more salt and pepper as needed.
Spoon into a serving bowl or directly onto your plates and sprinkle lightly with dried parsley or any other mild, dried herb that you like.
Enjoy!

*When adding the mayo, garlic powder and butter add a little at a time. You might have more or less cauliflower than me so you may need to adjust your amounts. Watch my video above for further clarification.

lil carb Peanut Brittle

Watch me make this seemingly sinful treat!

Per Serving- makes 20:

73 Calories

1.4g Protein

3/4g Net Carbs

It's heeeerrrreeee! Low carb Peanut Brittle for everyone to enjoy! I tested this recipe a few times and I am happy to say it is perfect and you will love it :)  Jason even loves this brittle and he is NOT anywhere near a sweets person. But you don't need me to tell you how amazing peanut brittle is. It's perfect for this time of the year too. Everyone is indulging but you can still follow a low carb lifestyle with a few go-to's to ease the urge to snack on high sugar, high starch food and desserts. It's not worth it. You will be happier and feel better if you can find healthier, low-carb-ier choices. That's why I am here!  Happy Holidays!!

lil carb Peanut Brittle- breaks into 20 pieces
1 stick unsalted butter
3 Tbsp + 1 tsp Truvia
1 tsp vanilla extract
1 cup peanuts- Unsalted, Dry Roasted is what I used
Coarse salt for sprinkling, about 1/4 tsp

Place a piece of parchment paper in an 8X8 inch baking pan. Spray with cooking spray and set aside.
Over medium low heat in a SMALL saucepan** melt the stick of butter slowly. (Do not raise the heat) This can take 5-8 minutes.
Once the butter has melted add in the Truvia and raise the heat to medium.
Whisk in the Truvia.
Allow mixture to come to a bubble. It will begin bubbling up around the edges and then move towards the center. Once the entire mixture is bubbling turn the heat down to medium low.
Whisk for 8 minutes without stopping.
Around 5 minutes you will notice the mixture will smoke, that is normal.
The color will turn darker around the 6 minute mark.
Once the 8 minutes are up turn off your heat.
Pour in the vanilla (it will bubble a little) whisk in vanilla for 15 seconds until the bubbles stop.
Then pour in the peanuts and mix using a spatula.
Pour the entire mixture into your prepared baking pan. Use a spatula to get the mixture into an even layer. It's OK if its not perfect.
Let this sit on the counter until it comes to room temperature. About 30-45 minutes.
Then refrigerate for at least 4 hours or over night.
Then break into pieces and store in a tuberware in the fridge.
ENJOY!



**Saucepan I use is 1.5 quart size and 6 inches around. If you use a different size I cant guarantee the cooking time.