Crunchy Chicken, Green Beans, and Slaw

First off, let me give a shout out to my only follower.. Chica, you rock! Thanks for being my inspiration on this goofy thing. You are awesome! :)

Okay, now to the recipe. It came with the E-mealz plan, and it was on the agenda for tonight's dinner. It turned out SO deliciously, and my mom even had some. She's the picky eater (besides my son..) and if it goes well, it gets her seal of approval.

For the chicken

2 lbs boneless chicken thighs

1/2 cup ranch dressing

1/4 t. bottle hot pepper sauce

1/2 Low carb bread crumbs (I used just regular bread crumbs)

2 cups of original pork rinds, crushed.

Instructions for Chicken:

In a shallow bowl, stir together ranch and hot sauce. In another bowl combine crushed rinds and bread crumbs. In a baking dish (I used a baking tray), with a rack (rack is optional), arrange chicken pieces meaty side up. Brush with dressing mixture. Sprinkle with crumb mixture, pressing mixture into chicken. Bake uncovered in 425 degree oven 35-40 minutes; cover loosely the last 10 minutes to prevent overbrowning.

Ingredients and instructions for green beans:

1 bag of frozen green beans (mine were cut)

half an onion

1 tablespoon extra virgin olive oil

salt and pepper

Saute green beans until just crisp tender with onions and olive oil. Season to taste. Can toss in bacon bits. Season and serve.

Ingredients for Slaw:

1 bag of angel hair slaw

1 cup of grape tomatoes, cut in half

1/2 lowfat mayo (I used Smart Balance light mayo)

1 tablespoon cider vinegar

8 packets of splenda

salt and pepper

Toss slaw and tomatoes with dressing and serve.

I want to apologize for the crappy quality of my picture.. My camera was across the house, so I took this with my Blackberry.

I was completely excited when this turned out. I never would have thought of putting crushed chicharrones for a crunchy coating on chicken, and I'm glad I found this recipe. It was totally yummy, and one I'll be keeping as a staple in my kitchen.

I hope you enjoy!

Mmm.. No Rice Chicken and Shrimp Jambalaya

I was told I should start a blog of my food creations, or the recipes that I follow. So, here I am.

I hope to inspire a few people to step outside of their normal food routines during the week, and try something new and totally yummy!

Well, on this lovely budgeted low carb meal plan (E-mealz.com), tonight's recipe was a No Rice Chicken and Shrimp Jambalaya. Let me just say, it completely went beyond my expectations. I love Cajun food, but this take on it was just fabulous. It was perfected seasoned (with my own Cajun seasoning). Of course it had that little kick, but it was definitely cooled down by the side of honeydew melon. My father said we definitely have to have that again. That's when I know it's a winner. And I'm glad I had this totally yummy and healthy dinner, because 3 light Babybels and half a cookie/frosting sandwich doesn't count as a lunch.



So, here's the recipe:



2 chicken breasts, pounded and thinly sliced


olive oil and salt


1/2 of an onion, diced


1 tablespoon of minced garlic



2 yellow squash, cubed


1 zucchini, cubed


1 lb. shrimp, thawed, peeled, and deveined


Cajun seasoning


Heat olive oil in a large pan over medium heat. Add chicken and season with salt. Cook until done. Set aside. Add in pan: zucchini, squash, onion, garlic, and cajun seasoning. Be careful because it's hot. Cook in pan for 4-5 minutes. Add in shrimp and chicken. Heat thoroughly. Serve with sliced honeydew or canteloupe (lovely cooling effect).

This recipe completely surprised me. It leaves a little heat in the back of your throat, but only from the little bit of cayenne in the cajun seasoning. I will say, I am looking forward to the left-overs.

Bon appetit.