Low Carb Chicken Tenders – Meal, Salad & Snack

Low Carb Chicken Tenders

Low Carb Chicken Tenders

Recipes for low carb chicken tenders are on almost every beginner low carb website on the net.  They are amazingly simple to make, and no one would ever guess they are “diet food.”  I’m including them here only because not many of my readers spend a lot of time at low carb diet boards.  🙂

At some point, every new low carber will start craving something breaded and fried.  And even long-time low carbers sometimes miss an occasional junk food fix.

Here’s a legal solution!

Ingredients:

Fresh or frozen chicken breast strips
1 beaten egg
dry grated parmesan cheese (the kind in the plastic jar)
Oil for frying

Cut chicken breast strips into bite sized pieces.  Dip in beaten egg.  Put 1/2 cup parmesan in a bag and drop chicken pieces into bag, shaking to coat, adding more cheese as needed.

Fry chicken tenders over medium heat.  (High will burn the cheese.)  Cook just till white, moist and tender inside.  Drain on paper towels.

Chicken tenders in salad.

Chicken tenders in salad.

The cheese is pretty salty, so you might not need additional salt.  If you do, sprinkle the salt over the tenders while they are draining on the paper towels.

You can use the tenders as a main dish for a simple meal, in salads, or just as a snack.  I use spicy brown mustard with a little splenda stirred in to make a “honey mustard” dip.

The tenders are very portable and are easy to pack along for lunches or picnics.

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Lunch with the Girls, Bracken Fiddleheads & Luna Moth

Lunch with the girls. Left to right are Evelyn, Teressa and Julie.

Yesterday I met with friends at the Square in Carrollton.  We had such a wonderful time together.   We did decide that we are going to have to do it a lot more often.

After I got home, Ron and I went out to dinner, then shopping.  I found three beautiful blouses at Goody’s.  Very unusual as I have an almost impossible to fit shape that is a mixture of petite and normal.

Then we went to Walmart for Easter Basket supplies.

Bracken fiddlehead beginning to unfurl

I’m planning to make baskets for a neighbor who is single and doesn’t have family to celebrate with, and for Ron… just because everyone needs an Easter Basket on Easter!

I still have to decorate eggs this afternoon — something I haven’t done in many years!

In between trips, I wandered around the property to spot new wild edibles.  The bracken fiddleheads are up now.  Ron and I used to love them.  They turn a beautiful burgundy color when cooked and taste just like asparagus.

However, I’ve read a lot of material on how carcinogenic they are–enough that it has scared me away from enjoying them anymore.  But Samuel Thayer, who is the modern day wild edible plant expert, who has studied and thoroughly debunked many wild food myths, states that the carcinogens are no worse than those in grilled meat, potato chips or coffee.  The plant does become poisonous after the green fronds begin unfurling, though, so if you experiment, make sure the fiddleheads are still all gray colored.

Bracken fiddlehead

Nevertheless, I think I would only eat them if I were truly hungry.  But I still get excited when I see them emerging from last years dead bracken fern. (For more information, see the quote at the end of this post.)

The little wild strawberries are plentiful, but the ones along the edge of our property grow among young poison ivy plants.  Very fortunately neither Ron nor I are affected by poison ivy.  But I have read that can change, so I still am very cautious around them.

Wild strawberries and poison ivy growing together

Last night we got home pretty late.  I was in the kitchen and heard something hitting the kitchen window.  It was a huge luna moth trying to get closer to the light.  So I went outside and turned the deck light on to attract him to the wall so I could get a photo of him.   It worked!  Here is a photo of it next to a smaller, “normal” sized moth.

Luna moth

And finally, I just want to post a picture of a beautiful hosta that has lived in this same pot for 9 or 10 years.   It has survived drought and all the difficulties of container growing and still emerges beautiful and unscathed every year.

It also has beautiful blooms when I remember to pamper it with liquid organic bloom booster fertilizer.

Note:  Further information that puts the carcinogenic properties of bracken fern in perspective:

“Bracken fern contains a chemical, ptaquiloside, that is known to be carcinogenic to mammals in high doses. The International Agency for Research on Cancer places it in the same risk category as coffee and sassafras. This doesn’t mean that if you eat bracken you’ll die of cancer; many things that we commonly eat contain carcinogenic chemicals, such as char-broiled meat, potato chips, and all smoked foods. I still occasionally eat bracken fiddleheads.” — Samuel Thayer

Hosta - a long term container resident

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