Creamy Swedish Meatballs (4 Net Grams)

Image: Creamy Swedish Meatballs with Riced, Buttered Cauliflower

The first time I ever had Swedish Meatballs was way back when I was a very young single guy living in the big city. It was something made for quick and easy preparation by the folks down at Stouffer. I have always liked Stouffer’s products because quite frankly they were always consistent and more importantly pretty darn good. All you needed was a microwave oven and you were good to go. Continue Reading

Best Ever Chicken Scallopini (3 Net Grams)

Image: Chicken Scallopini

I have been making Chicken Scallopini for as long as I can remember. Some of you may well wonder what the heck is Chicken Scallopini? It’s just a fancy name for chicken cutlets that are usually pounded out very thin so that they cook very quickly. It is Italian in origin and is traditionally served with pasta. I serve it with a salad or with a vegetable on the side and truth be told, I don’t miss the pasta at all. Continue Reading

Thai Peanut Sauce / Dressing (1 Net Gram)

Image: Asian Inspired Chicken Salad with Thai Peanut Sauce

Peanut Sauce Revisited. I have to admit that I am coo coo for Coco Puffs crazy when it comes to Thai peanut sauce. My first experience tasting this venerable sauce was at an Asian concept I managed in Los Angeles called Monsoon Cafe. I am not exaggerating when I say I loved this stuff so much that I could have drank it up by the cupful. No joke, it was that good! Continue Reading

Fiery New Mexico Chile Con Carne (6 Net Grams)

Image: Fiery Chile con Carne

Here in New Mexico we take our chile seriously. Whether red is your preference or if you like the heat and fire roasted flavor associated with using green. Here chile is not just chili. For one the spelling with an i at the end denotes that it is a Texas style chili and that it will have more sweetness than heat. It typically relies on a variety of spices including red chile powder and sugar to give it it’s flavor. In New Mexico, both red and green, is all about the heat. The very best heat is grown in Hatch, New Mexico. Continue Reading

Blueberry Coconut Muffins (3 Net Grams), Gluten-Free

Image: Blueberry Coconut Muffins

Blue About Blueberry. I was standing in line at Starbucks to get myself a tall, dark roast red eye. I glanced over at the display case and eyed a fairly large blueberry muffin that was sitting there beckoning to me. Memories of La Brea Bakery came flooding back. La Brea Bakery is that wonderful bakery from my Los Angeles days. This was the home of Nancy Silverton. Her artisan bakery in days past was second to none. My daily sojourn there always ended with me being seduced by one of her daily offerings. Continue Reading

Chilled Tomatillo Gazpacho – (3 Net Grams), Dairy Free

Image: Chilled Tomatillo Gazpacho

Gazpacho is a perfect option when it is too hot to eat, you’re hungry and you need something refreshing, with lots of flavor that leaves you utterly satisfied. Gazpacho is a soup made of raw vegetables and is served chilled. It’s origin is hailed as being from the southern Spanish region of Andalusia. It is widely eaten in Spain and neighbouring Portugal. It is extremely popular during the hot summer months as a refreshingly delicious option for lunch or a light dinner. Continue Reading

Banana Coconut Muffins (4 Net Grams), Gluten-Free

Image: Banana Coconut Muffins

One of my all time favorite sweets has always been banana nut muffins. The idea that a gluten-free, low glycemic alternative could be just as good was just not a foreseeable reality. Working without gluten can be a difficult and daunting task. Mainly because it’s hard to mimic the taste, texture and rise that gluten gives to baked goods. Pair that with the fact that bananas are very high in carbs and ordinarily are not allowed on a low carb diet, I knew this was going to be a challenge. Continue Reading

Lemonicious Hollandaise Sauce – (1 Net Gram)

Image: Asparagus with Hollandaise Sauce

Nothing makes me happier than a really well made hollandaise Sauce. It has that buttery lemon finish that just glides across your tongue. It’s one of those classic French sauces that makes you close your eyes so that you savor and relish each delicious mouthful. The first time I encountered this noble sauce was at a little French bistro in Los Angeles. I had gone to go have breakfast with some friends. Trying to be sophisticated I ordered the Eggs Benedict on the menu. I had no clue what it was. Much to my delight it was love at first bite. Continue Reading