Friday, September 16, 2011

Low Carb Haluski (Cheap Low Carb Dinner)

Haluski (pronouned ha-loosh-key) is an Eastern European dish. It's like their version of a stir-fry.

While it's not terribly photogenic, it is full of bacon-y goodness.

It's a one skillet meal that comes together in less than an hour and is also cheap.

The main ingredients are affordable, especially if you are shopping at Costco (seriously, bacon is half the supermarket price).

Ingredients for 4-6 servings:
  • 1/2 pkg. bacon, finely diced
  • 1 large onion, diced
  • 1 green cabbage, diced
  • 1/2 pkg. cooked Carba Nada noodles (optional)
  • 2-3 tbsps butter (optional)
  • 1 container cottage cheese (estimate 1/2 cup per serving) (also optional)

Serving Suggestion: For those of you really watching your carbs, omit the noodles, they aren't low carb enough for active weight loss. If the protein content isn't high enough, serve with some roasted chicken (although remember that bacon fat is very satiating).

And yes, the cottage cheese actually tastes pretty good. It's a substitute for an Eastern European cheese called Brinza. No, it's not typically added to Haluski proper, but it's used in similar dishes (meaning the flavor works) and is a good way to bump up the protein content.


1. Put the pot on to cook the noodles and chop your veggies while you're waiting for the water to boil. Remove the noodles from boiling water once they are cooked.

2.Dice the bacon and throw into a large skillet. Add the onion.

3.Saute the bacon and onion on medium heat until well caramelized--takes about 15-20 minutes. If the pan bottom gets too brown, add a few tbsps of water and scrape the bottom.

4.Add the diced cabbage and cook until it wilts. About 5 minutes.

5.Now it's time for the cooked noodles. Cook everything for another 5 to 8 minutes. Add in a couple tbsps of butter if you wish (we like it).

6.Stir in a 1/2 cup or so of cottage cheese into each serving. Garnish with salt and pepper.

Monday, September 12, 2011

Cookie Photo Shoot

I've made more almond cookies, trying to get a good picture as I haven't been happy with the ones I have. I think this time I captured their deliciousness. What do you think?

Oh, and recipes are here, here and here. And yes, they are low carb even though they look sinfully delicious.

Thursday, September 8, 2011

Low Carb Chicken Broccoli Divan

This is a 'slop' recipe. Tastes great, looks terrible. I did the best I could with pictures.

I actually wasn't sure about this recipe. It uses a sauce made out of sour cream and mayo, which sounded kind of iffy to me.

However, it was delicious and a great way to use up leftovers or work ahead by grilling extra chicken for making this dish later in the week.

It also makes a lot, so this would be a good dish to make when you have a hungry crowd to feed.

One note of interest, the mayo-sour cream mix could be used as an easy stand-in for cream-of-mushroom soup in green bean casserole.

Ingredients for 6-8 servings

-3 chicken breasts, cooked and diced (can substitute canned chicken)
-1 bag frozen broccoli
-1 large container Durkee Fried Onions
-1 1/2 cup shredded cheese
-1 cup sour cream
-1 cup mayonaise
-1 tbsp McCormick Perfect Pinch Rotisserie Seasoning


1. Preheat oven to 350F.

2.Mix sour cream and mayo in a large bowl--large enough to hold all the ingredients. Stir in McCormick Seasoning.

3. Add chicken, cheese and frozen broccoli, stir until combined.

4. Spoon into a large casserole dish (or two in my case) and top with Durkee Fried Onions.

5.Bake at 350F for 25 to 30 minutes.

Monday, September 5, 2011

Low Carb 'Antipasto' Platter

Remember when I mentioned I was going to do an Eastern European 'antipasto' platter for a quick, no-cook meal on Sundays? Here's how it turned out. Beautiful!

Pictured are; brie, marinated mozzarella balls, smoked Hungarian kielbasa, carrots, green pepper, and lightly steamed green beans with hummus for dipping.

Here's a view that shows the whole platter.

Because we bought many of these items in bulk at Costco, it was a cost effective meal. If you were to buy these items at your local grocery store, it might get pricey. However, you don't have to use what I used. Make a list of low carb finger foods and create your own antipasto platter.

The thing I really loved about it was people could graze for several hours. There was no rush to sit down and eat, which is always good for toddlers. The hubby had a nice meal and got out the door on time too.

Related Posts:

Low Carb Lunch: No Cooking!

Cheap Low Carb Dinner: Chicken Thighs and Green Beans

This meal comes together with just a few inexpensive ingredients: Chicken thighs and green beans.

Chicken thighs are a tasty, yet cheap cut of chicken. Green beans are on sale right now for 99 cents a pound. Cheap, cheap, cheap.

Not to mention this meal has become one of my favorites as it is delicious too.

Ingredients for 4 People:

-8 chicken thighs with skin (assuming 2 per person)
-4 tbsps. butter or olive oil
-As much as you like of McCormick Perfect Pinch Rotisserie Chicken Seasoning (Love this stuff, it is awesome!)
-1 1/2 lbs green beans
-2 strips of bacon, diced
-1/2 an onion, finely diced


1.Preheat oven to 400F (sometimes I cook it at 375F, so somewhere in there is great.)

2. Place thighs in a pan and smear the skin of each thigh with 1/2 tbsp. of butter and top with the McCormick seasoning--just shake it on, as much as you want.

3.Bake for 45-55 minutes. Don't take it out until the skin is nice and crisp.

4.While the chicken is cooking, steam the green beans for 5 minutes.

5.In a skillet, brown the onion and bacon. This takes 5-8minutes. Watch it closely so it doesn't burn!

6. Add the green beans and toss everything together.

7.Turn off the burner, put a lid on the pan and set aside while the chicken finishes cooking.

Related Posts:

Indian Butter Chicken

Low Carb Grilled Chicken Indian Style

Low Carb Dinner: Tortilla Pizza and Salad

This low carb tortilla pizza and salad was dinner a few weeks ago. Quick and simple,which was what we needed as it was one of those crazy busy nights.

The trick to a crisp 'thin crust' pizza effect when using low carb tortillas, is not using a lot of sauce and baking the pizza for a loooooong time.

I've also noticed the tortillas tend to get damp once the package is opened, so be sure to store them in an air tight container.

I use just one spoonful of sauce and spread it very thinly. For those that like more sauce, a cup of marinara is provided for dipping.