Zucchini noodles or “zoodles” are easy to make (or buy pre-spiralized) and will make any dish low carb and gluten free while giving you a way to eat more veggies! This recipe tops the zoodles with a flavorful peanut sauce and chicken breast and crunchy peppers, carrots, and bean sprouts for a zesty meal. Serve for lunch or dinner and you’ve got a taste of Thai food from your own kitchen!Read More
Quick and delicious, this Low-Carb Chicken Chili gives you a full diabetic-friendly meal in just 25 minutes! Top it with cilantro, plain yogurt, and avocado, or use it as a base for delicious chicken tacos. However you serve it, Low-Carb Chicken Chili is going to be a hit!Read More
Craving an Italian favorite? You’ll love this version of Lemon Chicken Piccata that manages to deliver the traditional piccata flavor of creaminess, tartness, and the right amount of salt! This homemade recipe makes it possible to count your carbs by keeping the flour-dredged chicken light enough to stay low in carbs. If you want to soak up the creamy sauce serve with zucchini noodles or brown rice.Read More
This one-dish meal tastes like it needs hours of hands-on time to put together, but it takes just minutes to prep the simple ingredients. The rosemary gives it a very rich flavor, and the meat juices cook the veggies to perfection. So easy! — Sherri Melotik, Oak Creek, WisconsinRead More
This recipe utilizes a technique for poaching chicken, to keep it juicy and tender. The shredded chicken is then lightly dressed with lime juice and olive oil, and further enhanced by the lively flavors and crunchiness of the coleslaw. Tostadas are served like open-face sandwiches and are eaten out of hand. They can be a little messy, so serve them with plenty of napkins.
Source:Very Well FitRead More
8 Servings 9 oz. chicken, chopped, cooked 1 whole small onion, chopped 1/2 cup shredded part skim mozzarella 2 cups shredded cabbage 5 whole 8” tortillas 1 can diced tomatoes with green chilies, lightly drained 1/4 cup Parmesan cheese 1 can Non-stick spray Preheat oven to 350°F. Spray 9 by 12” baking dish with non-stick…Read More
6 servings 1/2 cup dry bread crumbs 1/3 cup grated Parmesan cheese 2 tablespoons minced fresh parsley 1/2 teaspoon salt, optional 1/8 teaspoon pepper 1/4 cup milk 6 boneless skinless chicken breast halves (1-1/2 pounds) 1 to 2 garlic cloves, minced 1/4 cup butter, melted 2 tablespoons lemon juice Paprika In a large resealable plastic…Read More
4 Chicken Breasts 16 oz. Chicken breasts (thinly sliced) 1 cup Parmesan cheese (grated) 2 whole Eggs 2 tbsp Olive oil 1 tbsp Butter 4 oz. Garlic jack cheese (shredded) 4 slices Thick cut bacon 4 tbsp Ranch Dressing 1 pinch Salt 1 pinch Pepper In a shallow bowl, crack the eggs and beat with…Read More
Spark up the grill! These delicious Japanese-style bites of chicken speared with green bell pepper and scallions can be assembled in advance and then grilled just before serving. For the best flavor, leave the chicken to marinate for several hours or overnight, and remember to soak the skewers first so they do not burn under the grill.Read More
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