Fried Chicken Salad w/MCT Dressing

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Fried Chicken Salad w/MCT Dressing
Nutrition Facts
Fried Chicken Salad w/MCT Dressing
Amount Per Serving
Calories 364 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 15g 75%
Polyunsaturated Fat 3g
Monounsaturated Fat 0.04g
Cholesterol 65mg 22%
Sodium 2618mg 109%
Potassium 575mg 16%
Total Carbohydrates 25g 8%
Dietary Fiber 9g 36%
Sugars 7g
Protein 27g 54%
Vitamin A 40%
Vitamin C 22%
Calcium 23%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time
Servings servings
Category LP+FC+MCT
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time
Servings servings
Category LP+FC+MCT
Ingredients
Votes: 0
Rating: 0
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Nutrition Facts
Fried Chicken Salad w/MCT Dressing
Amount Per Serving
Calories 364 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 15g 75%
Polyunsaturated Fat 3g
Monounsaturated Fat 0.04g
Cholesterol 65mg 22%
Sodium 2618mg 109%
Potassium 575mg 16%
Total Carbohydrates 25g 8%
Dietary Fiber 9g 36%
Sugars 7g
Protein 27g 54%
Vitamin A 40%
Vitamin C 22%
Calcium 23%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Mix Carbquick and herbs/spices together.
  2. With one hand, dip chicken breast in egg whites then in seasoned Carbquick mixture. Refrigerate coated fish for 15 minutes.
  3. Preheat to MCT oil on medium heat. Turn down heat if oil starts to smoke. Add coated chicken breast and fry until chicken springs back when you gently press your finger into it.
  4. Cut up fried chicken breast and add to salad. Top with MCT Italian Dressing
MCT Italian Dressing
  1. Mix MCT oil, seasoning, and apple cider vinegar and shake to blend. May need to adjust for taste. May add a pinch of splenda to sweeten slightly

Fried Pollock and Broccoli

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Fried Pollock and Broccoli
Nutrition Facts
Fried Pollock and Broccoli
Amount Per Serving
Calories 443 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 15g 75%
Polyunsaturated Fat 5g
Monounsaturated Fat 0.04g
Cholesterol 80mg 27%
Sodium 2684mg 112%
Potassium 323mg 9%
Total Carbohydrates 39g 13%
Dietary Fiber 22g 88%
Sugars 9g
Protein 33g 66%
Vitamin A 14%
Vitamin C 115%
Calcium 37%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time
Servings servings
Category LP+FC+NC
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time
Servings servings
Category LP+FC+NC
Ingredients
Votes: 0
Rating: 0
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Nutrition Facts
Fried Pollock and Broccoli
Amount Per Serving
Calories 443 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 15g 75%
Polyunsaturated Fat 5g
Monounsaturated Fat 0.04g
Cholesterol 80mg 27%
Sodium 2684mg 112%
Potassium 323mg 9%
Total Carbohydrates 39g 13%
Dietary Fiber 22g 88%
Sugars 9g
Protein 33g 66%
Vitamin A 14%
Vitamin C 115%
Calcium 37%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Mix Carbquick and herbs/spices together.
  2. With one hand, dip fish in egg whites then in seasoned Carbquick mixture. Refrigerate coated fish for 15 minutes.
  3. Preheat to MCT oil on medium heat. Turn down heat if oil starts to smoke. Add coated fish and fry until fish flakes with fork.
  4. Add frozen broccoli to steamer and steam for 5 minutes or steam in bag according to directions.

Zucchini Ravioli

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Zucchini Ravioli
There is no Nutrition Label for this recipe yet.
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Passive Time
Servings people
Category LP+FC
Ingredients
Passive Time
Servings people
Category LP+FC
Ingredients
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Preheat oven to 375° and grease a large baking dish with zero-calorie cooking spray.
  2. Brown the lean ground beef or ground turkey in a pan, drain any grease
  3. Make the Noodles: Slice two sides of the zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”
  4. Make the Filling: In a medium bowl, combine cottage cheese, feta cheese, Parmesan cheese and ground beef until combined. Stir in Sage, Basil, and Oregano. Divide filling into 4 equal portions.
  5. Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. You should have enough Zucchini to make 4 "T"'s. Spoon the filling into the center of each of your Zucchini Noodles
  6. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down.
  7. Top Ravioli with the pizza sauce. Bake until zucchini noodles are “al dente," about 25 to 30 minutes.
Recipe Notes

As a reminder, this recipe is high on sodium, but if you drink your water you should not have a problem.

BUT, if your doctor told you to watch your sodium then this recipe will use up most of your "sodium allowance" for the day (recommended at 2,300 mg).