Monday, June 04, 2007

A+ Southwest Grilled Chicken Salad

Ok, so I did go ahead and use the leftover chicken from the Southwest Grilled Chicken and here's the nutritional info for my salad.

Southwest Grilled chicken salad


* Romaine Lettuce (salad), 1.5 cup, shredded
* Spinach, fresh, 1.5 cup
* Ranch dressing, 2 tbsp
* Red Ripe Tomatoes, 1 slice, medium (1/4" thick)
* Feta Cheese, .25 cup, crumbled
* Southwest Grilled Chicken Breast, no skin, 0.5 breast,

toss your lettuce & spinach with the salad dressing first, coating all the leaves.

add in the chicken breast, shredded

finally, toss with feta and add the tomato. Enjoy!

Nutritional Info

* Servings Per Recipe: 1
* Amount Per Serving
* Calories: 395.1
* Total Fat: 23.9 g
* Cholesterol: 111.8 mg
* Sodium: 769.3 mg
* Total Carbs: 8.1 g
* Dietary Fiber: 2.6 g
* Protein: 36.4 g

Low-Carb Baked Stuffed Tomatoes

Everyone's used to stuffed tomato recipes including some sort of salad inside it - chicken salad, tuna, egg - something. But this is totally different and was a great side to go along with the southwest chicken recipe I made to go with it. I totally forgot, though, to take a pic of the finished product LOL

Low Carb Baked Stuffed Tomatoes


* Red Ripe Tomatoes, 3 plum tomato - cut in half, insides scooped out
* Spinach, fresh, 20 leaf (chopped fine)
* Garlic, 3 cloves (crushed)
* Olive Oil, 2 tbsp
* Parmesan Cheese, 4 tbsp
* 4C Low-Carb Breadcrumbs, .75 cup
*red pepper flakes, 1/4 tsp

Preheat oven to 400. Combine spinach, breadcrumbs, garlic & red pepper flakes in a small bowl - set aside.

Cut tomatoes in half lengthwise and remove seeds & juice. Using a spoon, fill with bread crumb mixture. Place in a shallow baking dish. Drizzle with olive oil and season with salt & pepper. Cover with aluminum foil.

Bake 30 minutes. Remove from oven, uncover and top with Parmesan cheese. Broil 1 or 2 minutes more until lightly browned.

Nutritional Info

* Servings Per Recipe: 3
* Amount Per Serving
* Calories: 231.1
* Total Fat: 12.4 g
* Cholesterol: 6.7 mg
* Sodium: 501.7 mg
* Total Carbs: 13.8 g
* Dietary Fiber: 6.4 g
* Protein: 17.8 g

A+ Southwest Chicken, courtesy of Pediascribe

I made such a delicious dinner last night, and it was SO HEALTHY! This recipe came from Karen over at and really was excellent. Even the kids liked it, and they're always so IFFY about things. Just a note to Karen - I did do things slightly different, i.e. the ziplock thing & making the paste but still - YUM :)

Anyways, here's how it goes:

A+ Southwest Grilled Chicken


4 Boneless, skinless chicken breasts
2 Tbs olive oil
1 tsp each cumin, oregano & chili powder
3 cloves garlic, crushed
salt & pepper to taste

Mix the spices in a bowl together with the oil. In a ziplock-type bag, place chicken breasts and spice mixture. Mush together so that each breast is coated. I let mine sit for about 10 minutes while the grill heated up.

Grill the chicken approximately 10 minutes on one side, flip and another 5 on the other.

If you have leftovers, (which you probably won't!), throw it in a salad the next day - YUM!

Nutritional Info

* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 266.1

* Total Fat: 3.1 g
* Cholesterol: 136.9 mg
* Sodium: 154.7 mg
* Total Carbs: 1.2 g
* Dietary Fiber: 0.3 g
* Protein: 54.8 g

I served this along with This and it was a huge hit!