Fried Chicken Breasts

These breaded and fried chicken breasts are delicious and great for a quick sandwich. I freeze them in sandwich size ziplock bags ready to thaw for a quick sandwich.

I make this recipe using half of a 10 pound bag of Costco’s frozen chicken breasts. I like to season and bake the other half to cut up and freeze in individual salad size portions. I’ll try to post the recipe for that, soon.

If you are following Trim Healthy Mama these would be an S.

Fried Chicken Breasts

Ingredients:
5 pounds of thawed chicken breasts
3/4 cup oat fiber
1 Tablespoon glucomannan
1 Tablespoon salt
1 Tablespoon smoked paprika
1 Tablespoon granulated garlic
1 teaspoon black pepper
Coconut oil for frying

Instructions: Slice chicken breasts in half, lengthwise, through the middle.

Pound the chicken pieces horizontally and vertically on both sides with a knife.

Add about 1/8 to 1/4 ” oil to your skillet and start heating it. Don’t forget it and burn down the kitchen! (I did this once. 😳)

Mix oat fiber, glucomannan and all of the spices together. Coat each piece of chicken in the flour mix.

Check to see if your oil is hot enough. A drop of water flicked into it should spit and sizzle!

Fry the chicken breast pieces on one side till nicely golden browned. Then turn and fry on the other side till also brown and thoroughly done inside. Add oil when and if needed.

That’s it!

These are great used on chicken sandwiches.

Here are some ready for the freezer.

Steak and Pepper Burritos

I served this recipe in my wraps! I’ll link the wrap recipe first, in case you would like to use it. It will take six wraps for this recipe. I used the coconut flour version.

Wraps

The wraps are easy, and can be made while the steak and veggies are cooking.

This recipe fills six wraps. I found two of them to be a nice serving size, so I will consider that this serves three, although you can eat more or less, of course.

Steak and Pepper Burritos

Ingredients:
1/4 cup oil
2-3 cups of steak, cut into pieces (I used venison, but beef would also be fine.)
12 mini peppers, topped, seeded, and quartered lengthwise
1 onion, sliced into rings
4-6 cloves garlic, sliced
2 Tablespoons Montreal Steak seasoning

I got the seasoning from Costco, it’s basically salt and cracked pepper plus a few other spices. Here is what the container looks like.

Instructions:
Heat the oil till it is hot, then add the meat. Brown on the bottom, then stir occasionally till they are browned on most sides. Add the peppers, onions, garlic and Montreal Steak Seasoning and continue sautéing till the onions and peppers are soft.

I decided to freeze four of these. First, I wrapped them in Saran. I placed a piece of Saran across a plate, put the burrito in the middle of it, then folded the bottom end of the Saran up over the burrito, and wrapped the Saran around the sides.

Here is what they looked like at this stage.

I figured this will be the easiest way to hold them to eat them after they are thawed. I don’t have a microwave, but if you were going to thaw them in a microwave, I think you would want to remove the Saran first. You could probably then thaw them in the bag, if you made sure the ziplock seal was partially open.

Here are the four ready to freeze!

And the other two were my lunch!

Low carb rice

Low Carb Rice. Have any of you tried the different konjac noodles and rice? They are definitely different than wheat noodles or than either brown or white rice! It’s great that they are 0 carb! And they are fairly simple to prepare.

The first time I tried konjac noodles, though, I was NOT impressed! I ate them, but I don’t know that I wanted to eat them again! Now, I love them! Whether that’s because they grow on you, or because I’m learning how to better prepare them, and what dishes I like them in, I’m not sure.

I’ve frequently used the noodles, but I’ve still been having a hard time with the rice. This recipe features the rice, cooked with a very small amount of brown rice! And, I think it does the trick! I feel like I’m eating a plate full of rice, although I’ve only used 2 Tablespoons! And perhaps it’s all in my mind… but it tastes so much more like rice! 😊

Here is a link to my store, to the konjac rice I sell.

Miracle Rice

If you are following Trim Healthy Mama, this could be used as an S Helper. Or you can use it in an E. You would need to have another carb source in your E meal, as there is not much from the rice. You will want to be aware that this has a full E allowance of oil, so if you are going to have any other fat in your meal, take that into consideration.

Low Carb Rice:
1-8 ounce package Miracle Rice
1 cup water
2 Tablespoons dry brown rice
1 teaspoon coconut oil
1/4 teaspoon salt

Instructions:
Drain and rinse konjac rice well. Transfer to a small saucepan, and add the other ingredients. Bring to a boil. Turn down to low and let simmer till the brown rice is cooked and the liquid is gone.

That’s it! Top it how you like! Hope you enjoy this!

Corn Tortillas

Low carb option for a corn tortilla! This is a variation of my first wrap recipe:

Wraps

It uses a little masa harina flour, but just a little for flavor. The recipe makes 4 corn tortillas. Which I figured is one serving. If you are following Trim healthy mama, I would use these in an S.

I’m hoping my friend Susanna and I can get together and make her yummy authentic enchiladas, so we can share that recipe with you next! Susanna was born and raised in Mexico! And her food is yummy!

Here is the plate she served me at her house a week or so ago.

She used regular corn tortillas, but I’m hoping we can sub mine! 😉

Corn Tortillas

Ingredients:
Dry:
3 Tablespoons oat fiber
3 Tablespoons coconut flour
1 Tablespoon Masa Harina (I used Bob’s Red Mill)
1 teaspoon glucomannan
1/2 teaspoon psyllium husks
1/4 teaspoon salt

Wet Ingredients:
1/2 cup water
1 teaspoon rice vinegar

Instructions:
Mix the dry ingredients together. Mix the wet ingredients together and then add them to the dry ingredients. With your hands make a ball of dough and slightly flatten it into a round. Divide it into 4 pieces. Pat each into a round and then press each piece on a tortilla press between a plastic liner. Carefully pull back the top layer. Lay it on your hand and pull off the other layer. Transfer to a skillet heated on about the lowest temperature on the stove. Cook for about 1-2 minutes on each side. I used a cast iron griddle, but a non stick skillet would probably work, too.

What can you make with these and how would you use them?

Chicken Avocado Salad

I love how these ingredients meld for a light and lovely taste. My favorite way to serve this is wrapped in sushi nori sheets(seaweed). But, they would also be good served in my wrap recipe, or Wonder Wraps.

Here are my wraps:

Wraps

This is best served immediately, but I often have eaten the other half the next day. It does become watery/ juicy, though, the next day.

Serves 2

This would be a THM S.

Chicken Avocado Salad
1 avocado, diced
Lemon juice, up to 1/2 squeezed onto avocado
2 mini orange peppers, sliced
2 Roma tomatoes, chopped
1-12.5 can chicken breast, drained
1 handful of pine nuts
2 Tablespoons minced onion
Keifer, just a drizzle
2 Tablespoons olive oil
Handful of fresh basil, minced
Salt, to taste
Black pepper, to taste

Instructions:
Dice the avocado and toss in the lemon juice. Prepare the other ingredients as specified. Combine all ingredients and stir gently. Serve in your favorite low carb wrap. (I love the sushi nori seaweed sheets for this).

I made this recipe times 5 for my family of 13 at lunch. It was the perfect amount. We served it in the seaweed wraps. I believe my kids weren’t too sure what to think of those. I guess some things are an aquired taste. 😊

Broccoli Noodle Soup

A good, warm soup for lunch, or even supper. Originally, I tried to make this just a small individual ‘diet’ soup for a quick supper for myself, while my kids had more ‘regular’ food. They were unhappy about this arrangement, thinking my soup, and my ‘diet’ noodles better than theirs. Konjac noodles can be very different at first. Rather chewy. I was not impressed the first time I tried them. But now, I love them. And so do my kids, I guess. What’s to complain about them liking my food, and liking healthy food. ❤️ Although they don’t need 0 calorie noodles, and eat whole grain rice noodles more often, this soup is a perfect one to be able to share a few of them with the kids.

If you are following THM this would be an S.

If you are really in a hurry you can substitute canned chicken for the chicken breasts.

You can also leave out the noodles. Thicken the soup with glucomannan, and serve it over the noodles.

Konjac noodles, or shiritake noodles can be found in the produce department at some Wal-Marts, from health food stores, or on line. I try to get the ones without soy or other ingredients. If you’d like to order them from me, I’ll show you which ones I sell and used in this soup. Make sure to take advantage of my flat rate shipping and stock up on some other items at the same time! 😉

Miracle Noodle Angel Hair

Broccoli Noodle Soup
2 bags angel hair konjac noodles
2 small or 1 large onions
1/4 cup coconut oil
2 14.5 ounce cans chicken broth
2 quarts water
2 large chicken breasts
1/2-2 teaspoons red pepper flakes (how hot do you like things?)
2 Tablespoons mineral salt
1/2 teaspoon black pepper
2 13.5 ounce cans coconut milk
2 pounds frozen broccoli

Instructions:
Drain and rinse the konjac noodles. They will smell funny. Fishy, maybe. Cover them with water in a small pot and boil them for awhile. Maybe 10 minutes to 1/2 hour.

While they are boiling, cut the onion and sauté it in the coconut oil.

Add the chicken broth, water, chicken and spices. Drain the noodles and add them, too.

At least bring it to a boil if you are in a hurry, and make sure the chicken is done. But it is better to cook it longer. Up to an hour on low is good. This allows the konjac noodles to absorb the flavors and to be more tender. When the chicken is done, remove it and let it cool for a few minutes before dicing it and adding it back to the soup.

Just before serving add the coconut milk and broccoli. Continue simmering just till the broccoli is done and while it is still bright green.

Creamy Spinach Soup

With Indian Spices, this quick, fragrant, warm and creamy soup makes a great lunch with a side of bread and butter. (Low carb bread for those of us following Trim Healthy Mama). It is a thin, almost drinkable soup, but it is delicious!

Of course, this is a large recipe. You may cut it in half or further.

If you are following THM this would be an S.

Creamy Spinach Soup

1/2 cup coconut oil
2 onions, chopped
2 teaspoons minced garlic
Seeds from 8 green cardamom pods, optional
4-14.5 ounce cans chicken broth
12 cups fresh spinach
1 teaspoon cumin
1/4 teaspoon black pepper
1/8-1/4 teaspoon cayenne or red pepper
2 teaspoons salt
1/2 teaspoon nutmeg
1 13.5 ounce can coconut milk
1 teaspoon glucomannan

Instructions:
Sauté the onions, garlic and cardamom seeds in the coconut oil. Add the chicken broth, spinach and spices. Bring to a boil and let simmer a bit till the spinach is cooked and wilted. Transfer to a blender (I used a vitamix) by batches and blend till smooth and creamy. Add the can of coconut milk and glucomannan to a partial batch and blend. Return all to the pot and bring back to a boil.

If you are not dairy free, you could always add some cream in place of the coconut milk. Maybe a cup?

Wraps

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Wraps!
These are simple, hold together well, are flexible, and are so nice to have ready made in the fridge to fill however you like. They make a great grab and go meal or snack at anytime!
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Each recipe makes one wrap. I just have each ingredient sitting on my work space, to the side, and mix and roll one at a time. I try to get the next one ready while the last is cooking.

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Oat Fiber Wrap
(This would be a FP on THM)
2 Tablespoons oat fiber
1 teaspoon glucomannan
1/2 teaspoon psyllium husk
Pinch of salt
4 Tablespoons water

Directions:
Mix dry ingredients.
Add water and mix. Will quickly set up. Form into a ball and flatten. Roll between 2 sheets of Saran Wrap till thin and flat. Cook on a heated dry cast iron griddle. (Something else may work, but this is what I used and it worked well.) Cook on one side till dry enough to flip, then turn and cook on the other side. That’s it! I like to make about a dozen, and store them in the fridge in a gallon size ziplock bag.

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Light Rye Wrap
(These have about 5 carbs each)
Use above recipe but ADD 1 Tablespoon rye flour to the above recipe. Below, is how I used these in an E meal. With beans as a carb source.
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Coconut Flour Wraps
Just replace the oat fiber with 2 Tablespoons of coconut flour! And follow the directions in the first recipe.

Edit: Thought I’d add a couple notes. Maybe I can add a video later, too. First, I roll these out really thin. They are bigger than a corn tortilla, more like a wheat burrito.

Second…have you checked out my store? It’s here on the same website as my blog. The link is http://lotsalittlelambs.com/shop I carry the oat fiber and the psyllium! And lots of other items, including some of the THM products! I also have a flat rate shipping. The payment method is not working right, but you can still place an order through my website and then pay me through PayPal. You can message me through Facebook or call me! Thanks!

Eggplant Salad

This is one of my favorite lunches, when I don’t mind spending a little time in the kitchen. It does take a bit of work, with all the chopping of the vegetables, but it is so worth it!

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Are we ready to start? It’s nice if you can have everything layed out and ready to work.

Eggplant Salad
1/2 cup butter (or coconut oil, for dairy free)
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3 large boneless chicken breasts
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1 large eggplant
1 huge onion
1 bag mini peppers
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About 10 Roma tomatoes
Balsamic Vinegar
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Salt and Black pepper
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Mozzarella cheese and/or avocado
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Start by cooking the chicken breast in the butter or coconut oil. I am using coconut oil, here. I have a HUGE cast iron skillet, I like to use for this dish. (And lots of others). It takes up two burners on the stove!

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Meanwhile chop the vegetables.

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When the chicken breasts are cooked through, and nicely browned, remove from the skillet and dice.

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Add the chopped vegetables and cook, stirring often, till they are nicely sauteed.

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Chop the Roma tomatoes and divide between 5 plates. Use oven safe plates, if you intend to broil this later. I like to use enamelware. Sprinkle with balsamic vinegar.

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Divide the sauteed veggies between the plates.

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Now, divide the chicken between the plates and sprinkle with salt and pepper.

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Add grated cheese. This is optional if you are dairy free.

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If you used cheese, you can now place the plate of salad in the oven and broil the cheese.

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I just top mine with 1/2 a diced avocado and skip the broiling, for a dairy free option.

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If you want, use cheese and avocado!

I hope you love this dish as much as I do!