Taming The Diabeastie

the low carb way

  • Pages

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 17 other followers

  • Advertisements
  • July 2018
    M T W T F S S
    « Apr    
  • Categories

  • Most Popular Recipes

  • Older Posts

  • Recent Comments

    Solitary Dancer on Resurrection
    Katy on Resurrection
    Neyla Craven on 3 Minute Microwave Bread
    Solitary Dancer on Time Out
    roz on Time Out
    Solitary Dancer on Cauliflower ‘Tater…
    Melinda on Cauliflower ‘Tater…
    Low Carb Breakfast O… on Egg Salad
    Solitary Dancer on 3 Minute Microwave Bread
    Kristin on 3 Minute Microwave Bread
    Arleen Skidmore on Sweetened Condensed Milk …
    Margaret on Brussels Sprouts with Pecans a…
    Bekah on Cheesy Chicken Cabbage Ca…
    Mock danish | ZyDra on Mock Danish
    lowcarbconfidential on Revival
  • Meta

  • Blog Stats

    • 269,976 visitors

Archive for the ‘Main Dishes’ Category

Crockpot Chicken with Veggies

Posted by Solitary Dancer on January 16, 2011

Here’s a recipe I was planning on cooking but have postponed until next weekend.  I’m taking this week to eat leftovers and clean out some stuff in the ‘fridge.

Besides, I’m pretty disgusted since my weight went right back up to my starting point.  Why? I have no idea.  Should I call it a week of bloat and keep going?  I don’t know.  But, I will keep going. If I don’t I will only make matters worse.

Anyway, here’s the recipe.



1/2 pound Cabbage, cut in wedges 
1 medium onion, sliced 
8 oz sliced mushrooms 
2 pounds chicken breasts (skinless) 
2 pounds of chicken thighs (skinless)
   NOTE: it’s cheaper to buy the chicken with the skin on and when it’s about half defrosted you can skin it yourself. 
2 cups of no-sugar added spaghetti sauce (Hunt’s makes a good one) 
Guar of Xanthan Gum (this is used for thickening and is optional. I use Glucomannan powder
Grated Parmesan Cheese (used for topping just before serving)


1. Put the cabbage, onion, and mushrooms in the crockpot.
2. Put the chicken on top of the vegetables
3. Pour the spaghetti sauce over the top
4. Cover the crockpot and set to LOW
5. Cook for 6 hours
6. Thicken the sauce and serve with grated parmesan cheese


6 servings
254 calories
5g fat
46g protein
4g carbs
1g fiber
3g net carbs


Posted in Cabbage, Chicken, Main Dishes, Slow Cooker | 2 Comments »

Chicken Chili

Posted by Solitary Dancer on January 6, 2011

Last week’s recipe stunk so I did not post it.  I wouldn’t subject my friends to its nastiness.

Anyway, I am posting this one ahead of time since I can’t imagine that it would be bad.  I’m planning on making this over the weekend.  It makes 6 servings and has 4 net carbs per serving.

Chicken Chili


2 lbs boneless, skinless chicken breasts
16 oz salsa (read the labels and pick the lowest carb count)
1 tbs. chili powder
1 tsp. chicken bouillon concentrate
3 oz Monterey Jack cheese, shredded (not needed until cooking is completed)
6 tbs. sour cream (not needed until cooking is completed)


1. Place chicken in crock pot

2. In a bowl, add the salsa, chili powder, and bouillon

3. Stir together making sure the bouillon is dissolved.

4. Pour mixture over the chicken

5. Cover and set crock pot to cook on LOW

6. Cook time is about 7 to 8 hours

7. Once the cooking is done, shred the chicken ( just pull it apart with a fork)

8. To serve –  top with cheese and sour cream

I think this sounds pretty tasty.  Way better than the mess I cooked up last week.  smile_embaressed

Posted in Chicken, Main Dishes, Slow Cooker | 1 Comment »

Spiral Sliced Stuffed Pork Loin

Posted by Solitary Dancer on October 22, 2009

This recipe came from Big Oven via an email.  Looks very tasty.

Spiral Sliced Stuffed Pork Loin
Posted by: swibirun


  • 3 pounds Pork loin
  • 1/2 cup Marinara sauce
  • 4 ounce Mozzarella
  • 10 ea Basil leaves halved
  • 2 cups Chicken stock
  • 1 cup Heavy cream
  • 4 tablespoon Marinara sauce


To spiral slice the pork loin, the first two tips are 1) partially freeze your loin for about 30 minutes to get it a bit firm and 2) use the sharpest knife that you have. If you don’t have a sharp knife, don’t try this.

Start slicing along one of the longer sides about 3/4" deep, lifting the rest of the meat as you slice. As you near the edge, start turning the blade and rolling the meat open or butterflied to keep the cut at about 3/4" thick. Continue across and repeat back at the other edge. You will end up with a flat piece of 3/4" pork.

Now top the butterflied pork with the marinara sauce, then the mozzarella, and basil leaves. (Frankly at this point, layer it with whatever you want. Partially cooked chorizo and queso. Pepperoni and provolone. You name it. )

Roll the pork back up from one edge to the other, jelly roll style and tie with kitchen twine. Place the roast into a grill on indirect heat at 350f (or an oven, if you must) for about an hour. Just make sure to place something under the roast because it’s gonna drip some cheese.

Meanwhile make a simple tomato cream sauce. Reduce the 2 cups chicken stock to 1/2 half cup and remove from heat. Reduce the 1 cup cream to 1/2 cup and remove from heat. Whisk the two together. Then whisk in the 4 T of marinara sauce.

When the roast hits 140f internal (that’s just my personal preference), remove and let rest for 10-15 minutes. The roast should keep cooking by the carry-over heat and end up about 150f, which is plenty done for today’s pork.

Remove the cooking twine and slice into 1/2 inch thick medallions. Top with the tomato cream sauce.

Posted in Main Dishes, Pork | Leave a Comment »

Brined Roast Chicken

Posted by Solitary Dancer on August 2, 2009

I’m not a big fan of brining but I know some of you are. So, I thought you might like this recipe I found over at Big Oven.

Make sure you click on the recipe title to see a picture and some tips from the poster.  Enjoy!!!

Brined Roast Chicken
by: sgrishka


For the Brine

  • 1 cup Kosher salt or 1/2 cup plain salt
  • 1 quart Hot water
  • 3 quarts Cold water

For the Chicken:

  • 1 2 1/2 to 3 1/2 pound Free-range chicken – giblets reserved for another use
  • 2 tablespoons Unsalted butter – at room temperature
  • Fresh ground black pepper – to taste
  • 1 bunch Flat-leaf parsley
  • 1 Bay leaf
  • 6 sprigs Marjoram
  • 1 large Lemon – cut into wedges
  • 1 large Shallot – peeled and sliced


Brining the chicken: In a food-grade plastic container or stainless-steel bowl large enough to hold the chicken, stir and dissolve the salt in the hot water. Add the cold water and stir. Rinse the chicken, then submerge it in the brine. (The chicken must be completely submerged in the solution during the brining process. Place a heavy ceramic plate or bowl on top of the bird to prevent it from floating in the brine.) Cover and refrigerate for 1 to 3 hours, the longer the better. Pour off the brine and rinse the chicken well under cold running water, then dry it thoroughly with paper towels, inside and out. For extra-crispy skin, place the brined bird on a wire rack set over a rimmed baking sheet and return to the refrigerator to air-dry, uncovered, for at least another hour, or overnight, before roasting.

Roasting the chicken: To assure even cooking, remove chicken from refrigerator, and let stand at room temperature for 30 minutes. Place oven rack in center position and preheat the oven to 500 degrees F.

Rub the chicken with the butter and season inside and out with pepper. Place the parsley, bay leaf, marjoram, lemon, and shallot in the chicken’s cavity. Truss the chicken (use string or skewers). Place the chicken on a rack set inside a roasting pan. Roast the chicken until the skin just begins to brown, about 20 minutes, then reduce the temperature to 350 degrees F. Continue cooking the chicken until the thigh juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees F, about 20 to 30 minutes more. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving and serving.

Posted in Chicken, Main Dishes | Leave a Comment »

Spinach, Artichoke, Chicken Burgers

Posted by Solitary Dancer on June 28, 2009

I bought some of this type of burger at Costco and they are really tasty. So I decided to try and find a recipe that would be similar.

The Costco burgers have 10 grams of carbs per burger and each burger is a generous size. Not including the crusty bread, in this recipe, I would think the carb count would be comparable. Just stay away from the crusty bread 🙂

This sounds pretty close. Fire up the grill and enjoy!

Rachel Ray’s No Joke Spinach-Artichoke Burgers

  • 4 Servings – Prep 10 min – Cook 20 min


  • 1 pound ground chicken or turkey breast
  • Salt and freshly ground pepper
  • Zest of 1 lemon
  • A couple handfuls of freshly grated Parmigiano-Reggiano cheese
  • 2 garlic cloves, 1 finely chopped and 1 peeled
  • One 10-ounce package frozen chopped spinach, thawed and wrung dry in a kitchen towel
  • 1 tablespoon fresh thyme
  • Extra-virgin olive oil (EVOO), for liberal drizzling
  • 4 thick-cut slices of crusty bread
  • Four 1/2-inch-thick slices of ripe beefsteak tomato
  • One 14-ounce can artichoke hearts in water, drained and thinly sliced
  • 8 thin slices of provolone cheese


  1. Preheat a grill, grill pan or large nonstick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.

  2. Place the ground chicken in a medium bowl and season with salt and pepper. Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.

  3. If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.

  4. In the last 2 minutes of the burgers’ cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.

Posted in Chicken, Grilling Ideas, Main Dishes | Leave a Comment »

Lower Carb Lasagna

Posted by Solitary Dancer on May 31, 2009

GinnyL’s Lower Carb Lasagna
by: GinnyL at Dr. B’s Place 




6 eggs
1/4 cup heavy cream
1/4 teaspoon salt
2 tablespoons cream cheese – softened


Meat Sauce

1 pound ground beef
6 ounces  ground pork — or turkey (I have used sausage patties also)
1 tablespoon  minced garlic
1 small  onion — chopped
15 ounces  diced tomatoes — (canned)
15 ounces  tomato sauce
2 tablespoons  parsley
2 tablespoons  Splenda — (or 1 packet Stevia)
1 teaspoon  salt
1 teaspoon  basil leaf
1/4 teaspoon  nutmeg




Cottage Cheese Layer

3 cups cottage cheese — (2–12 oz. cartons)
1/2 cup  grated Parmesan cheese
1 tablespoon  parsley
1 teaspoon  salt
1 teaspoon  oregano
4 cups shredded Jack cheese — (or mozzarella)
1/2 cup grated parmesan cheese



Beat softened cream cheese together with cream and salt. 

Add eggs one at a time, beating until smooth. 

Spray 2–9 x 13" cake pans generously with non-stick cooking spray. 

Divide mixture evenly into both pans. 

Bake at 350 degrees for 10 min. 

Set aside and cool completely.

Meat Sauce: 

Brown meat, pour off grease.

Add remaining ingredients and simmer for 30 minutes. 

Reserve 1/4 cup of meat sauce for top.

Cottage Cheese Layer: 

Mix cottage cheese together with parmesan, parsley, salt, and oregano.
Take one pan with noodle at the bottom, and layer 1/2 each of meat sauce, cottage cheese mixture, shredded cheese, and then layer the other noodle on top. 

Repeat layer.  Top with the reserved meat sauce, sprinkle with parmesan cheese. 
Bake in preheated 350 degree oven for 45 minutes, or if refrigerated, bake 1 hr.  Let rest for 15 min. before cutting.

  "Adapted to low carb from Betty Crocker Cookbook"
                                   – – – – – – – – – – – – – – – – – – - 
Per Serving: 318 Calories; 21g Fat (60.2% calories from fat); 23g Protein; 8g Carbohydrate; 1g Dietary Fiber; 155mg Cholesterol; 1042mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.

Serving Ideas : Serve with green salad

NOTE: When asked how the noodles turn out, GinnyL had this to say:

"Yes, I’ve made it a couple times.  They turn out great, but make sure you spray the pan with nonstick spray first, and let it cool before removing.  To remove it just sort of roll it up and then unroll it over the lasagne.  The first one you can just leave in the pan and use that pan to layer the rest."

Thanks Ginny, you always come up with wonderful recipes.

photo credit: WikiMedia

Posted in Italian/Pizza, Main Dishes | 1 Comment »

Guamanian Chicken

Posted by Solitary Dancer on May 3, 2009

Grilling season is just starting so I thought I would share this goodie with you.  It seems simple enough and tasty.

Guamanian Chicken
By: Finneus Fudge

When we were stationed on Guam, they used to make this wonderful chicken on huge grills, then chop it into smaller pieces and serve. The longer it stays in the marinade, the better.



    * 5 lbs chicken legs with thigh
    * 2 cups soy sauce
    * 5 lemons, juice of
    * 1 bunch green onion, chopped
    * 1 1/2 teaspoons crushed garlic
    * hot sauce, to taste


   1. Mix all ingredients but chicken.
   2. Place chicken into large zip loc bags and pour in half the marinade. (Save the rest of the marinade in the refrigerator for use when grilling.).
   3. Refrigerate over night or longer.
   4. Remove chicken, discarding the marinade.
   5. Grill until about half done.
   6. Dip each piece into the reserved marinade and finish cooking.

Posted in Chicken, Grilling Ideas, Main Dishes | Leave a Comment »

GinnyL’s Chicken Crusted Pizza

Posted by Solitary Dancer on March 22, 2009

GinnyL posts fabulous recipes over at Dr. B’s place and this is no exception. 

Chicken Crusted Pizza

This was inspired by AmandaJ’s thread on chicken topped pizza.  Also another recipe I found on another low carb forum, so here is my outcome which I made last night that was a hit here in our house…


1 lb. ground chicken breast meat
1/2 cup parmesan cheese
2 eggs
Italian seasoning
garlic powder
onion powder

(I didn’t measure the seasonings… just sprinkle them in to your taste)

Mix all the above in a food processor and spread in a greased cake pan or small cookie sheet, or pizza pan.

Bake in preheated 450 degree oven for 10 min.  


I used a can of stewed tomatoes, with the juice drained, but you can use just regular canned tomatoes.  I crushed them good by squeezing them with my hand, added garlic, about 2 TBS. or more of EVOO, and spread some of that on the crust. 

Then I took canned spinach and squeezed out all the water good and dotted some of that over the tomato.  
Cover with shredded cheese.  Top that with bacon pieces, mushrooms, and black olives.  I added some chopped ham also.

Bake about 15 min. more.

Posted in Chicken, Italian/Pizza, Main Dishes | Leave a Comment »

How To Make Roast Beef

Posted by Solitary Dancer on February 26, 2009

This is great!  I love the videos from this service because you can download them and have them on your computer.  Good stuff, if you ask me.

You’ll have to click here to see the video since WordPress will not allow embedding of these videos. It looks very good.  Here’s the print version of what you are shown on the video.




Posted in Beef, Main Dishes | Leave a Comment »

Breaded Pork Tenderloin

Posted by Solitary Dancer on February 15, 2009

I know this recipe is breaded, using bread crumbs. But I am sure crushed pork rinds would work just fine.

“Breaded” Pork Tenderloin

photo credit: sgrishka


12 oz Pork tenderloin
1 Egg
2 tb Water
1/2 ts Salt
1/4 ts Dried Rosemary; Crushed
2/3 ds Black Pepper
3/4 c Dry Bread Crumbs (I think using crushed pork rinds would work)
3 tb Vegetable Oil


Cut the tenderloin in half lengthwise, but do not cut all the way through.

Open and flatten it on a cutting board.

Pound with a meat mallet to 1/4 inch thickness.

Cut into three pieces.

With a fork, beat egg, water, salt, crushed rosemary and pepper.

Dip the meat in the egg, then the crumbs and repeat.

Heat oil in a skillet medium high.

Cook meat until browned and tender, turning once.

This will take about 10 minutes.

Posted in Main Dishes, Pork | Leave a Comment »