Pale Sunshine, the Dogs & Low Carb Oriental Style Chicken

Low carb oriental style chicken -- after we had already eaten half the pan full.  :)

Low carb oriental style chicken — after we had already eaten half the pan full. 🙂

Last night was one of those occasions when I really LIKED what I had cooked!  The flavor was rich and good.  And the chicken melted in our mouths.

Pale sunshine -- but it's sunshine!

Pale sunshine — but it’s sunshine!

I wsn’t sure what I was going to do with the package of chicken thighs I had thawed when I first walked into the kitchen.  I knew I didn’t want to bake, grill or fry them.  So I put a little oil in the pan, salted the chicken pieces with Lawry’s Seasoned Salt, and put them into the oil to brown.

Sheba and Sunny (in desperate need of grooming)

Sheba and Sunny (in desperate need of grooming)

As I watched them, I thought, Ginger would brighten up the taste.  So I grated a fat inch of ginger and put a little pile on each piece of chicken so it wouldn’t burn in the oil.  Then I thought, Garlic would go nicely with the ginger, so I added some.  Then I thought, Soy sauce would give it a nice oriental flavor… so in went a couple of generous shakes of soy sauce.

By then the garlic was starting to brown too much, so I added water to the pot, covered it, and set the timer to let it simmer for 45 minutes.

Sheba pestering Sunny :)

Sheba pestering Sunny 🙂

I thought of adding a little Splenda but decided to wait.  And I’m glad I did!

At 45 minutes, the chicken was so melt in your mouth that you could cut it with a spoon.  So I chopped up yellow squash and shredded 1/4 head of cabbage, added the vegetables to the pot, then cooked it, lid off, until most of the water was gone.

By then, the cabbage had almost melted, adding texture and flavor to the liquid.  The squash was soaked through with the flavor.  The vegetables had slightly caramelized, adding just the right touch of sweetness.

Last year's sweetgum balls

Last year’s sweetgum balls

Ron and I both though it was superb!  And it was both ultra low carb and low calorie!

Waiting for spring

Waiting for spring

Nothing but Low Carbing Today

Low carb mock macaroni, cheese & ham

Low carb mock macaroni, cheese & ham

I had intended to get so much done today.  But an oral surgery consultation and errands drained all of my motivation.  So the only productive thing I ended up doing today was cooking. (Besides taking a nice nap!)

The recipe for low carb mock “macaroni” and cheese is all over the net with dozens of variations.  So I figured it was time I tried it.

I wanted it to be a main dish, so I decided to add ham to it.  I didn’t have any regular ham, but had some country ham for seasoning.  So I boiled and drained it to get rid of the excess salt and went with that.  It turned out to be a good choice!

Even considering that this was a salad plate instead of a dinner plate, my portion wasn't chintzy!  :)

Even considering that this was a salad plate instead of a dinner plate, my portion wasn’t chintzy! 🙂

The “macaroni” is actually cauliflower.  Care must be taken to cook it just crisp tender.  Longer cooking will make it stronger tasting, soggy, and it will make your sauce watery.

“Mac” & Cheese

16 oz bag of frozen cauliflower
1/2 c. cream
2 oz. cream cheese, cut in small pieces
1-1/2 t. spicy brown mustard
1-1/2 c. sharp cheddar cheese, shredded
1/2 c. shredded cheese for topping
garlic powder or dehydrated garlic flakes to taste

Ham chunks, if desired

Oven 350

Steam cauliflower till just crisp tender and cut in small florets.  Grease baking dish.  Heat cream to bare simmer and add cream cheese.  Stir to melt.  Add mustard, pepper and garlic.  Mix well.  Add 1-1/2 c. shredded cheese and stir until just melted.  Remove from heat.

Put cauliflower in large bowl.  Add ham chunks.  Pour cream/cheese mixture over and mix well to coat the cauliflower and ham.

Pour into greased baking dish and top with remaining 1/2 c. cheese.  Bake until browned and bubbly — about 20 minutes.

I thought this was nice.  But Ron LOVED it!  He was more enthusiastic about this than any other low carb dish I’ve cooked for him.  I thought it tasted like mild cauliflower with a nice cheese sauce.  Ron thought it had a scalloped new potato taste.

Low carb raspberry cupcakes

. Low carb raspberry cupcakes

Next, I needed to make something sweet for Ron.  I found a low carb muffin recipe that looked okay, then I started playing with it.  It actually turned out more like cupcakes than muffins by the time I was finished.



Low Carb Cupcakes

2 c. almond meal
2 t. bakng powder
1/4 t. salt
1 stick butter, melted
4 eggs, beaten
6 T DaVinci Sugar free syrup (I used 4 T raspberry and 2 T vanilla)
1/4 c. Splenda or erythritol

Oven 350

The little cake in the nonstick loaf pan was the only thing that didn't stick.

The little cake in the nonstick loaf pan was the only thing that didn’t stick. The little loaf is also hiding the two cupcakes I already ate!

(Note:  Use non-stick bakeware.  Despite heavily greasing the muffin tins, the cupcakes stuck.  The small cake made in a non-stick mini loaf pan did not stick.)

Mix dry ingredients.  Beat eggs, then beat the melted butter into the eggs.  Add sugar free syrup.  Pour wet ingredients into dry ingredients and mix well.  Fill muffin tins 1/2 – 2/3 full.  Put leftover batter in mini loaf pan.  Bake about 20 minutes until tops are set and dry.

Those little cakes were a diet buster for me.  I really liked them and hit them harder than I should have! Ron loved them, too.


Awesome Low Carb Chocolate Dessert

I just tweaked Linda’s low carb chocolate cake recipe and my version turned out GREAT.  There is nothing diet tasting about this.  It makes two servings.  I gave half to Ron and he loved it, too, and he is not dieting!


1/4 cup almond flour, 1 ounce
2 tablespoons cocoa
1/4 teaspoon baking powder
3 tablespoons plus 1 teaspoon granulated Splenda (or 5 packets Splenda)
1 tablespoon butter, melted
2 tablespoons Torani sugar free vanilla syrup
1 egg, beaten

Mix all ingredients well.  I used a Corelle cereal bowl to mix and cook in. Microwave for 60 seconds (at least in my 900 watt oven.  If using a higher power microwave, try 40 or 50 seconds).  It should be almost dry.  It will continue to set after you take it out of the microwave.

This is so rich and good it doesn’t need a topping!


I painted the edge of the stove well today but got the paint a little thick, so it took forever to dry.  I decided to wait until tomorrow to finish the rest of the painting.  Will have pictures then.

Perfect Campsite, Water Dog & Crockpot Pizza Recipe

Sheba is a real water dog!

We have a gorgeous campsite here on Ann’s rural property.  Spacious, private… and with a fish pond for Sheba to play in!

Sheba checking out the pond

I get so tickled reading about RVSue’s dog Spike and his water antics.  Looks like I have a water dog of my own now!

It started out with Sheba playing in the large dog water container that my brother in law has outside underneath the hose.  She splashed, jumped and did her best to  get inside the pan.  So I thought, I wonder how she would do in the pond?  So I walked her down there and as soon as she saw the water, she went barrelling toward it.  She hesitated only a couple of seconds before diving in and taking off swimming.

She’s in!

We are loving our awning.  It makes our little Casita even more fun to use!  We cooked breakfast and grilled hamburgers for dinner under it.  I don’t know why we drug our feet so long about getting it cleaned up and ready to use.

We took it in this evening as thunderstorms are predicted tonight.

Perfect campsite!

In the dog pen

Always Number One

None too soon as it sounds like the bottom just fell out of the sky!

A couple of people asked for the low carb Crockpot Pizza  recipe that my sister fixed for us yesterday.  So here it is.  Click on the picture to go to the recipe site.  And it gets top reviews from me!  🙂

This is not my photo. It’s from the low carb recipe site. Click on the picture go go to the recipe page.

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