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Curried Chicken Stuffed Tomatoes

Published on October 11, 2013,

This really simple, delicious and nutritious low carb dish is the latest from Laura at Fit Chick’s Kitchen. Enjoy…

Curried Chicken Stuffed Tomatoes from

Curried Chicken Stuffed Tomatoes from


4 large skinless, boneless chicken breasts, diced and cooked
2 cups cream cheese
1/2 cup milk
1 tbsp curry powder
dash of black pepper
1/4 cup chopped walnuts
4 green onions (extra for garnish)
8 tomatoes scooped out for stuffing


Preheat oven to 350 degrees.
Combine all ingredients, except tomatoes, in a large saucepan over medium heat. Stir until well combined and hot.
Stuff tomatoes and place in a casserole dish.
Place in oven for 20 minutes.
Garnish with chopped green pepper.

Serves 8

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 331.5
  • Total Fat: 22.2 g
  • Cholesterol: 109.0 mg
  • Sodium: 251.0 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 23.3 g

More at:  Curried Chicken Stuffed Tomatoes

See loads more great low carb and paleo recipes at Fit Chick's Kitchen 150


Low Carb Cauliflower Rice – Plain Or Spiced Indian Style…

Published on July 17, 2013,

Cauliflower is a secret weapon for many on a low carb diet and we have had posts using it in a variety of ways from a cauliflower pizza base to a cauliflower alternative to mashed potato. Today we’re featuring two approaches that have been published for cauliflower as a rice substitute – one fairly plain and made with a hand grater, and the second more exotic with curry flavouring and made in a blender…

English: cauliflower

English: cauliflower (Photo credit: Wikipedia)

First this approach to cauliflower rice from Low Carb Confidential…

Cauliflower does not taste like rice, but the flavor is mild enough to act as a low carb substitute in dishes where the meat and sauce is placed on a bed of rice.

You might be asking yourself: “cauliflower is nothing like rice – how does this work?”

Simple: you grate it…

I place the box grater on a cutting board, wash the whole head of cauliflower after removing the green part. I leave it whole, and gently pull apart the florets to rinse in between.

After washing, I then take the whole head and start grating. I would say that this step takes about 7-10 minutes. I empty the box grater onto a large dinner plate 2 or 3 times during the process.

At the end you are left with some larger-sized bits. Depending on how closely you want the cauliflower to resemble rice, you can dice the remaining bits on the cutting board and add them to the mix or just discard.

Now I tend to like rice the Chinese way – sticky. If you like rice the Chinese way, add a little water to the plate - maybe a quarter cup. If you like your rice fluffy, don’t.

Now take your plate and place in the microwave and cook. I set mine for 5 minutes, but as these ovens vary in power you’ll have to experiment with yours.

What you end up with is a big plate of unseasoned rice-like bits of cauliflower that can be used like rice as a bed for whatever you tend to throw on top of real rice.

More at:  Cauliflower Rice – A Low Carb Substitute for Rice

If you want to try something a bit more exotic, here’s an approach for spiced Indian style cauliflower rice from low carb blog Cigarettes & Melted Chocolate…

Stuff you need

2 heads cauliflower, grated in the food processor
1 small leek, grated in with the cauli

Either half a pint of chicken stock or a stock cube if you don’t have any (check for starches if you’re low starching, check for sugar if you’re low carbing!)

2 tbsp butter


Ground cinnamon
Black pepper
Celery seeds
Onion powder
Ground cloves
Handful crushed dried curry leaves
Garlic, I used fresh but you could use powder
Ground Cardamon
Fennel seeds

Pop the chicken stock in a non stick pan and heat it up, add the grated cauliflower and leek, let it simmer down for a couple of minutes, add the butter and let it melt through, keep moving it. Add your spices, a couple of shakes of each, let it all steam together until the stock has absorbed. Taste it, check you have enough flavour and salt, add more if you don’t. I let mine sit in one position for a good few minutes, so that when you turn it, you have some browned bits from the bottom of the pan which gives it a nice sweetness.

Serve with a low carb curry.

More at:  Spiced Indian style cauliflower rice

Low Carb Thai Curry Recipe

Published on September 12, 2012,

Sometimes most of us on a low carb diet get cravings for our favourite meals and with a bit of imagination there’s often no reason why low carb and low sugar versions are not possible. The blog Low Carb Diets has lots of great recipe ideas and the latest is this home cooked version of low carb Thai curry…

Most people get Thai curry as a takeaway, or make one at home using a pre-made curry paste. Unfortunately, many of these commercial products include sugar and all sorts of other artificial ingredients.

You’d be better off making your own curry from scratch – it is not very difficult. The only required tool is a blender, and ingredients you would need are available from most UK supermarkets. This way, you will know exactly what’s in your curry and whether it is suitable for your diet.
The main variations of Thai curry are green, red and yellow. They use almost the same basic ingredients, but red and green versions get their colour from red or green chillies respectively, whereas the colour of the yellow curry comes from turmeric.

Below I will provide general guidelines for cooking a low-carb Thai curry, which you can adapt for your own taste. Quantities below assume you are cooking for two.

Curry paste

  • 1 shallot or 1/2 red onion
  • 4-5 cloves of garlic
  • Thumb-size piece of galangal or ginger
  • 3-4 stalks of lemongrass
  • 1 can of coconut milk or coconut cream – check that it is unsweetened
  • 2-5 chillies (depending on how hot you would like it!) – green for green curry, red (fresh or dried) for red or yellow curry
  • Optional for green curry – kafir lime leaves
  • Optional for red curry – 1 tsp tomato ketchup or tomato puree

Main ingredients

  • 1lb or so of protein food – anything really – beef, lamb, chicken, turkey, fish, prawns – whatever you fancy, on its own or combined. I often use a combination of chicken and prawns in the same dish (as on the photograph)
  • 1 cup of stock – beef, chicken, fish, vegetable – whatever goes with your chosen protein as above
  • 1/2lb of vegetables – traditional choices would be bell peppers, tomatoes, aubergines and mushrooms. You can also add cauliflower to make up for the absence of potatoes.

Herbs, spices and condiments

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Fresh lime juice (use 1/2 lime)
  • Yellow curry only – 2 tsp turmeric
  • 1 tbsp fish sauce – use a sugar-free version if you can find one. If not, you can substitute with several salted anchovies or 1tsp anchovy paste.

Rice substitutes
Obviously, jasmine rice is not an option on a low-carb diet – use cauliflower “rice”, boiled shredded cabbage, or fried grated zucchini instead.

For the full post and method see more at: Low-Carb Thai Curry

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