Enjoy 1 or 2 of these chicken kabobs and you’ll be full and
satisfied. Simply assemble on a skewer and grill until done!
Monday, May 14, 2012
Friday, May 11, 2012
Chicken Tossed Salad
5.2 Carbs Per Serving!
6 cups shredded romaine lettuce
1 ripe tomato, cored and sliced
1/2 cucumber, sliced
2 tablespoons olive oil
4 tablespoons cider vinegar
1 cup cooked chicken breast, cut in small strips
Place the lettuce and fresh vegetables in a large salad bowl. Place the chicken on a serving platter. Serve items family style with oil and vinegar on the side.
If you are making this salad ahead of time, refrigerate the chicken and salad covered in separate bowls.
Serves 4. Each serving: 2 cups.
1 ripe tomato, cored and sliced
1/2 cucumber, sliced
2 tablespoons olive oil
4 tablespoons cider vinegar
1 cup cooked chicken breast, cut in small strips
Place the lettuce and fresh vegetables in a large salad bowl. Place the chicken on a serving platter. Serve items family style with oil and vinegar on the side.
If you are making this salad ahead of time, refrigerate the chicken and salad covered in separate bowls.
Serves 4. Each serving: 2 cups.
Tuesday, May 8, 2012
Zero Carb Dinner: Dill Baked Fish
1-1/2 lb fresh fish fillets
1 tsp dill weed
sprinkle of paprika
1 lemon, sliced
Preheat oven to 425 F. Place fish in a baking dish sprayed with cooking spray. Sprinkle with dill and paprika and top with lemon slices. Cover and bake for 15-20 minutes, until flesh turns opaque. Serve with extra lemon.
Serves 4. Each serving: 5 ounces
1 tsp dill weed
sprinkle of paprika
1 lemon, sliced
Preheat oven to 425 F. Place fish in a baking dish sprayed with cooking spray. Sprinkle with dill and paprika and top with lemon slices. Cover and bake for 15-20 minutes, until flesh turns opaque. Serve with extra lemon.
Serves 4. Each serving: 5 ounces
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