Gluten free, low carb
Ingredients:
2 cups boiled or poached chicken breast shredded Or cubed
1/2 cup (100g) mayo
1/2 cup (117 gl) sour cream
1 cup (143g) chopped celery
1/4 cup (40g) chopped yellow onion
3 green onions (2 Tbsp = 1 green onion)
1/2 cup (62g) bacon crumbles
Salt & pepper to taste
Mix well and let sit over night. Will not be good until the flavors can marry.
Rough Nutrition:
595 calories, 6 carbs, 39g fat, 52g protean
Gluten free, low carb, dairy free
Ingredients:
1 lb poached or boiled chicken cubes or shredded
1/2 cup cashews chopped (not to finely)
1 rib of celery diced (1/3 cup)
12 seedless globe grapes halved or quartered
2 green onions chopped (2 Tbsp = 1 green onion)
Salt 1/4-1/2
Pepper 1/8-1/4
1/3 cup Mayo (75g)
Instructions:
Boil or poached chicken is the best chicken to use because you don’t want any tough bits. Frying or baking can leave you w tough edges. Do not go overboard w the shredding of chicken. You don’t want it to be paste. Do all the chopping. Mix it all up. I get a lot of people do not chop the cashews but these will be disproportionately bigger than everything else. I like to double (or more) the grapes but to many grapes and it’s no longer low carb. Keep your audience in mind. Eat the next day. All chicken salads require some time to sit. You can’t just make a chicken salad and then put it in your mouth. You will be unhappy.
Rough Nutrition:
Makes 4 servings, 1 1/4 cups per servings, 404 calories, 35g fat, 17g protein, 7g carbs, 1g dietary fiber.
Gluten free, low carb, diary free
Ingredients:
2 cups chopped or shredded poached or boiled chicken
1/4 cup mayo
1 small red bell pepper chopped
1/4 cup red onion
1 tsp garlic powder
1 1/2 tsp ground cumin
1/2 tsp coriander
Salt 1/4-1/2 tsp
Pepper 1/8-1/4 tsp
Instructions:
Boil or poached chicken is the best chicken to use because you don’t want any tough bits. Frying or baking can leave you a tough edges. Do not go overboard w the shredding of chicken. You don’t want it to be paste. Do all the chopping. Mix it all up. Eat the next day. All chicken salads require some time to sit. You can’t just make a chicken salad and then put it in your mouth. You will be unhappy.
Rough Nutrition:
1 cup per serving, 3 servings, Calories 391, carbs 5g, fat 16.23, protein 40g
Credit: I got the original of this from Gracious pantry. It has been tweaked.
Gluten free, low carb
Ingredients:
120g chopped lettuce (I use romaine)
28g chopped bell pepper
28g pickled beets
5g chopped green onion
30g feta
4 oz cooked steak (sirloin is what I use)
30g green or garlic dressing
Instructions:
Combine
Rough nutritional info;
Calories 496 carbs 14.1
Vegan, low carb, gluten free, dairy free
Ingredients:
1 red onion
1 English cucumber (the long ones) seeded and halved but not peeled.
1 orange or yellow bell pepper
4 plum tomatoes (seeded)
3 minced cloves of garlic (1.5 tsp)
23 ounces (3 cups) tomato juice
1/4 cup 12 yr white balsamic vinegar or white wine vinegar
1/4 cup mild olive oil
1/2 Tbsp salt
1/2 tsp black pepper or white pepper
Instructions:
Mince cucumber & tomato into rough 1” cubes. Use food processor to chop the rest of the veggies fine. Combine all the ingredients and let chill for a minimum of 24 hrs. It really hits it’s sweet spot on day 3. Best when the veggies are at the height of their season. Sour cream for garnish.
Rough Nutrition:
Serving size- 1.5 cups Calories- 162 Carbs-16
Credit: I don’t know where I originally got this recipe but many things have been changed from the original source material.
Gluten free, low carb
Ingredients:
1lb ground meat (I use 1/2 beef & 1/2 pork or all beef)
1/4 cup Parmesan
1/4 cup heavy whipping cream
1 Tbsp dried parsley
1 Tbsp minced onion (very fine purée)
1 clove garlic (roughly 1/2 tsp)
1/2 tsp salt
1/4 tsp pepper
1 egg
Instructions:
Preheat oven to 400 Fahrenheit. Blend all ingredients. Using a stand mixer combines it best. Use a non stick cooking spray on a baking rack. Put it on a cookie sheet (I recommend putting aluminum foil down to make clean up easier). Make mix into balls and put them in the cooking sheet. Cook in the oven for roughly 18 min or until 165 degrees. Cook in pan to finish.
Makes roughly 9-14 meatballs depending on size. I tend to make 12.
Rough nutritional info:
Cal: 318 fat: 24g carb: 1g protein: 25g
Credit: original recipe found at https://www.lowcarbmaven.com/low-carb-meatballs-recipe-italian-style/
