BBQ Chicken Pizza with Cauliflower Crust (Lean & Green)

Oh my!  Once you've tasted this amazing dish, you'll want it again and again!

What wonderful flavor!  And that cauliflower crust is not only simple but AH.MA.ZING! 

If you're on the lowfat/lowcarb 'program' of 5 fuelings a day and one 'real food' meal...

this is my absolutely favorite Lean & Green!

1 Lean, 3 Greens, 3 Condiments

A fabulous way to enjoy your low carb meal of veggie and protein without a lot of fat!

Trust me - it's worth trying!  PLEASE! 

Even if you're not on 'program'! 

I really really like the G Hughes sugar free BBQ sauce, but if you have another favorite....go for it! 

This crust is just simply spread out on parchment paper and baked about 30 minutes, so you do have to plan ahead...

BBQ CHICKEN PIZZA 

Crust:

1/4 c low fat shredded mozzarella cheese

1/4 c egg beaters

1 c grated raw cauliflower

Toppings:

4 1/2 Tbsp chopped cooked chicken breast

1/4 c low fat shredded mozzarella cheese

1/2 c your favorite veggie topping 

(I have only tried broccoli, but there are plenty of options!) 

3 Tbsp sugar free BBQ Sauce

Directions:

Preheat oven to 425 degrees. Cover cookie sheet with parchment paper and spray lightly.

Combine cheese, egg beaters, and cauliflower.  Spoon mixture onto prepared parchment paper and form crust shape, about the size of a dinner plate.  Bake 30 minutes.  Remove from oven and turn over and bake 8-10 minutes.  Remove from oven and cool slightly.

Spread BBQ sauce over crust.  Top with chicken and your veggies.  Sprinkle with mozzarella cheese and broil for 5-10 minutes until cheese is melted.

1 Lean, 3 Greens, 3 Condiments

You might also enjoy this Lean & Green...

Crustless Spinach Quiche

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Favorite Low Carb Sausage Gravy (quick too!)

Whenever I'm eating low carb...this is definitely a go-to recipe!

Can hardly believe I've never shared it at my blog before! 

It's simple and quick and you're gonna love it!

I always love a short list of ingredients!!!! 

Do try it soon...you'll be so glad you did. 

FAVORITE LOW CARB SAUSAGE GRAVY 

1 roll (1 lb.) breakfast sausage, any flavor

1 pint (2 c.) heavy whipping cream

1 egg

salt & pepper, to taste

1/2 tsp. xanthum gum mixed with 1 Tb. water, optional 

(I've used arrowroot as well...a couple of Tb.?) 

In large skillet, fry sausage until done.  Do not remove any grease. Turn heat to low. In a small bowl, whisk heavy cream and egg together.  Add to pan of sausage, stirring well.  Add salt & pepper to taste. Add xantham gum mixed with water to thicken more if desired.  

Serve over scrambled eggs or low carb biscuits.

Yield: about 6 servings. 

Net Carbs per serving: about 1 (per SparkPeople calculator) 

This recipe is on page 151 in my last cookbook...

FORK FAVORITES


Linked to 

Meal Plan Monday

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Simple No Bake Peanut Butter Pecan Treats (Low Carb)

(hover over photo to pin) 

So tickled to find this simple, quick and tasty treat at
Low Carb Diet Tips for Busy People . 

I made it up in minutes and it was ready to enjoy not long after. Simple enough for teens to make.  A super good low carb treat.
Feel free to use any nuts you want. 

SIMPLE PEANUT BUTTER PECAN TREATS (LOW CARB)

1 - 2 c. pecans, toasted (optional)

1/2 c. peanut butter (creamy or crunchy)
(I prefer it with 1 heaping TB. more)

1/2 c. extra virgin coconut oil 

1 tsp. pure vanilla extract

1 Tb. Torani Sugar Free Vanilla Syrup

Divide pecans evenly into 4 separate dishes. (I used small plastic storage containers) Or...as my sis-in-love made it after tasting my batch, she used cupcake liners, which is an excellent idea!

Combine peanut butter and coconut oil. (I used a 2-cup glass measuring cup with a spout)

Warm in microwave for about 20 seconds; stir well, then microwave for another 20 seconds, then stir until it's smooth. Stir in vanilla and sugar free syrup. Mix until blended.

Divide mixture evenly into the 4 containers. Place covers on containers; refrigerate until set. (It won't take long to set up). 

Mixture will pop out when chilled; break into pieces or enjoy one

whole treat. *-* 

You may also enjoy...

Easy Low Carb Chocolate Mousse

Chicken Broccoli Skillet with Pimento Sauce (Low Carb)

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Easy Chocolate Mousse (Low Carb)

We've followed a low carb eating plan a number of times over the years. 

We try to keep carbs to a minimum, but it isn't easy...especially during the summer when I have a baked goods stand at the farmer market. 

EEKKK!!

I love having recipes to follow so we're not just eating 'plain' meat and veggies. 

I've made this one for years.  I know there are lots of different ideas all over the net as to the amounts of these simple ingredients, but this is what I use. 

If you need it sweeter, or more chocolate-y - just adjust to your liking.  I was excited to add a pop of flavor by adding a bit of coffee extract - MMM!

*TIP* - I froze the bowl and beaters for about 15 minutes so the cream whipped up faster. 

And of course, if you want to make this with REAL sugar, go for it! You'll just want to beat it long enough the sugar is no longer grainy.

Enjoy soon! 

(hover over photo to pin)

EASY CHOCOLATE MOUSSE 

1 c. heavy cream

3 pkts. sweetener

(we like Truvia)

2 - 3 Tb. unsweetened baking cocoa
1/2 tsp. coffee or caramel extract, to taste, optional

Add all the ingredients to a (preferably)

chilled bowl and mixer beaters (see TIP above). Begin beating on low speed, until everything is incorporated, then whip it on high until it reaches stiff peaks.  Top with a little bit of whipped topping...a sprinkle of baking cocoa and ENJOY! 

Unbelievable Low Carb French Toast

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Chicken Broccoli Skillet with Pimento Cheese Sauce (Low Carb)

Another amazing recipe from Christy Jordan's Southern Plate.
It's so good I do believe I could enjoy it every single day!

You can keep the recipe very simple by just using chicken, broccoli, pimento cheese and the heavy cream.

Or you can jazz it up a bit, as I did, by adding garlic, celery and mushrooms.

We all need a quick go-to recipe - this one can be ready in less than 30 minutes!!

Any way you fix it, it's bound to be a hit!

CHICKEN BROCCOLI SKILLET WITH PIMENTO CHEESE SAUCE

5 Tb. butter, divided

2 garlic cloves, minced, optional

2 stalks celery, diced, optional
2 garlic cloves, minced, optional

1 sm. can sliced mushrooms, optional 

2 skinless boneless chicken breasts, cut into bite sized pieces

2-4 c. (fresh or frozen) broccoli

11 ozs. pimento cheese

1/2 c. heavy cream or 1/2 & 1/2
fresh ground pepper

In large skillet over medium high heat, place 2 TB. butter; add celery; cooking just until it is cooked; add garlic and mushrooms, heat through. Remove from skillet.

Add remaining butter (3 TB) then add chicken, stirring often, until browned. (You don't want any pink in the middle of the pieces.) Remove from skillet. 

Add broccoli and cook for about 5 minutes, stirring often. Reduce heat; cover skillet.  Cook for about 10 more minutes, or until the broccoli is tender. Add cooked broccoli to chicken; set aside. (Add a little bit of water if need be).

Add pimento cheese and cream to skillet; cooking over medium low, stirring constantly, until cheese is smooth.

Add broccoli and chicken to skillet, stirring to coat. (Or just pour the sauce over the chicken/broccoli mixture in the bowl).

Enjoy every tasty bite!


You may also enjoy...

Mom's Chicken Casserole

Not Your Lunch Lady's Goulash

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Slow Cooker Cabbage & Kielbasa Soup (Low Carb)

I saw this recipe shared at Facebook...I had all the ingredients on hand and we enjoyed this for dinner that same day.  That rarely ever happens!

This soup has a lot of flavor!!  Simple too...it smelled great while it cooked all day in the slow cooker while I did other things. And it's LOW CARB!

It's easy enough to cook on top of the stove if you're in a hurry. 

If you'd prefer a tomato base, you could substitute half the chicken broth for tomato juice. 

This is a very simple-to-make soup...little effort for big taste!

Thanks to George at Stella Style for this original recipe. He has published a number of Low Carb cookbooks too...go over and check out their 'family' weight loss story!  AMAZING! 

Serve with a salad for a healthy & filling low carb meal.

(Or a low carb tortilla with melted cheese)

(hover over photo to pin) 

CABBAGE & KIELBASA SOUP 

                                        1 # pkg. (turkey) kielbasa sausage

1 Tb. olive oil

1 med. onion, chopped

(I also added 2 chopped garlic cloves) 

6 c. chicken broth

(I used 1 tsp. dry chicken soup base for each cup water)

4 c. shredded cabbage

(Adding 2 Tb. cider vinegar will give it a sweet n sour flavor), optional

1 large bay leaf

1⁄2 tsp. black pepper

(we prefer lots more) 

Slice kielbasa into bite sized pieces.  In large skillet, add oil and kielbasa. Over med-high heat, brown well, stirring often. When meat is nearly browned, add chopped onions (& garlic). Cook just until onions soften.

Add sausage and onion mixture to slow cooker.  Add some chicken broth to skillet to scrape the glaze from bottom of pan. Pour over mixture in slow cooker, then add remaining chicken broth. 

Transfer kielbasa and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the kielbasa was cooked in and use a spatula to scrape the bottom, breaking up any glaze the kielbasa may have left in the pan. Pour over kielbasa and onions in slow cooker, and then pour in remaining chicken broth.

Add the cabbage, bay leaf, and black pepper to the cooker and stir all to combine. Cover and cook on low for 4-6 hours. Remove bay leaf and serve. 

calories:250|fat: 16.5g |protein:15g |fiber:2g|net carbs:7g


Linked to Full Plate Thursday
           Weekend Potluck
           Whacha Crockin Wednesday

Creamy Zucchini & Carrot Soup

(Crockpot) Simple Ham & Bean Soup

Slow Cooker Cheeseburger Soup (WW Pts)

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Guest Post - Low Carb Chicken Lettuce Wraps - Nancy Fox (Skinny Kitchen) {WW Points}

Thanks a million to my good friend, Nancy Fox, author of  Skinny Kitchen  blog.

This is the second guest post she's been willing to do for me while I'm out of town. I LOVE her 'skinny' recipes and make them often.  YUUMM!

She willingly gave into my request to share this Low Carb recipe...

I present to you...Nancy...Take it away...

Nancy Fox is no stranger to the food industry. She founded Mrs. Beasley's, a gift-basket company featuring baskets full of decadent baked goods. It became the "hot" gift to give among the Hollywood community. 

Nancy later opened 2 low fat restaurants called Nancy’s Healthy Kitchen. Her line of reduced-fat cookies were featured on "Oprah's Favorites" gift show.

Continuing her passion for cooking and baking Nancy created a recipe website called 

Skinny Kitchen. Each week she shares skinny recipes, cooking and kitchen tips, food finds and the healthy benefits of many recipes. There’s also nutritional facts and Weight Watchers POINTS on each recipe.

LOW CARB CHICKEN LETTUCE WRAPS

Each wrap has only 62 calories, 2 grams of fat and 2 Weight Watchers POINTS PLUS. Enjoy 3 of them for dinner at 186 calories, 6 grams of fat and 5 Weight Watchers POINTS PLUS. I’ve compared mine to P.F. Chang’s Chicken in Soothing Lettuce Wraps which contains 153 calories and 7 grams of fat. This recipe’s a real keeper!

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients for Wraps:

1 pound ground chicken or ground turkey

8 scallions, white and green part chopped

1 (8oz) can water chestnuts, drained, rinsed and chopped fine

1 red bell pepper, chopped fine

¼ cup reduced-sodium soy sauce

2½ tablespoons hoisin sauce, see shopping tips

1 tablespoon ginger (from a jar) or fresh grated ginger

1 tablespoon water

2 teaspoons sesame oil

1 large head butter lettuce, wash, dried and leaves separated

Ingredients for Dipping Sauce:

¼ cup reduced-sodium soy sauce

2 tablespoons seasoned rice vinegar

1 tablespoon sugar

½ tablespoon ginger (from a jar) or fresh minced ginger

1 teaspoon sesame oil

½ teaspoon garlic (from a jar) or fresh minced garlic

Instructions

1. In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces.  Pour into a colander, in the sink and drain fat.  Return chicken to pan.  When cool enough to handle, break up the chicken pieces until minced.

2. Add the scallions, water chestnuts, red pepper, soy sauce, hoisin sauce, ginger, water and sesame oil.  Cook for a few minutes until the scallions and red pepper are soft.  Keep warm.

3.In a small bowl, add all the dipping sauce ingredients and mix well.

4.To assemble each chicken wrap: Spoon about ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side.  This sauce is quite strong.  You’ll only need 1 teaspoon of sauce per wrap.  You can also set up the components on individual plates and serve family style.  Let everyone make their own wrap.

Makes about 16 lettuce wraps

Thanks so much Dear Nancy for sharing another luscious dish from your creative kitchen!

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Unbelievable French Toast (Low Carb)

My hubby is a diabetic and struggles with many other health issues besides.  

He served 3 tours in Vietnam and was exposed to Agent Orange. He's 100% disabled and would gladly serve again if he could. 

What a difference it makes for him when he eats low carb!  WOW!!!

The dear guy takes 2 insulin shots a day. The last time he began eating low carb, within 2 days he was able to drop the amount he was taking (each time!) by 20 units.  

If any of you understand what I'm talking about, that is just amazing!

He's like me...a CARB-a-holic and it's tough to give it up, but once he gets psyched up, he does very well, eating lots of veggies too. 

How thankful we are for all the low carb ingredients available to us in this day and age. It really helps.

This is one of his favorite dishes and I love it too.

You CAN.NOT.BELIEVE this yummy dish was made from pork rinds!

Hope you give it a try and enjoy it as much as we do. Even folks who are eating 'normally' enjoy this dish as well. 

I usually double the recipe and use the whole bag of pork rinds - they're easy enough to reheat later. 

I serve it with sugar free syrup and sausage and he's in 'hog heaven'...

so to speak.  *0* 

UNBELIEVABLE FRENCH TOAST 

1/2 of (3 ozs) bag unflavored pork rinds 

2 eggs

1/4 c. heavy cream 

(I always add more for consistency)

3 pkts. splenda or equivalent sweetener

1/2 tsp. ground cinnamon

1/2 tsp. vanilla

Crumble pork rinds until they resemble fine bread crumbs.  Beat eggs well; then mix in remaining ingredients and beat again.  Add crushed pork rinds; mix well and allow to sit for 5 minutes. The mixture will thicken and get 'gloppy'. Preheat skillet or griddle to 375. Fry french toast in oil or butter (I normally use butter-flavored Crisco) until golden brown on both sides.  Serve warm with butter and sugar free syrup. 

Linked to Thursdays Treasures
           Fit & Fabulous Fridays
       Ingredient Spotlight: Eggs
Weekend Potluck
Meal Plan Monday