Beef and Broccoli

This recipe is one of our favorites because it is a quick one to cook.  Sarah’s dance schedule means many times we eat without her or eat late once she is home.  Beef and broccoli is great because I can do all the prep work, then it takes Mike no time to cook it up while I pick up Sarah.  Once again, this recipes only real carbs come from the rice.  For this dinner we actually prefer brown rice – so it is a complex carb as well.  Next time you need a quick dinner give this one a try!

beef and broccoli

Beef and Broccoli



  • 1/2 teaspoon baking soda
  • 1 tsp Swerve, granular
  • 1 Tablespoon cornstarch
  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon water
  • 2 Tablespoon sesame oil
  • 1 1/2 pound top sirloin roast


  • 1/2 cup low sodium soy sauce
  • 1 Tablespoon Splenda Brown Sugar Mix
  • 4 cloves garlic, minced
  • 2 Tablespoons flour
  • 1 Tablespoon sherry


  • 1 – 2 heads of broccoli
  • 3  Tablespoons olive oil


  1. Whisk together all ingredients for the marinade in a large bowl.
  2. Cut the steak into long thin slices and mix with the marinade coating the pieces evenly.
  3. Cover and refrigerate for at least 1 hour.
  4. Combine all the ingredients for the sauce.  Whisk well. This can be made ahead, just whisk and remix when ready to cook.
  5. Cut the broccoli heads into pieces and place in a pot filled with water. Blanche the broccoli. Remove and drain and set aside.
  6. Heat 2 Tablespoons of oil in a large saute pan or wok over high heat. When oil is shimmering, reduce heat to medium high and add the broccoli and cook about 3 minutes. Remove and set aside
  7. Heat remaining 1 Tablespoon of olive oil.
  8. Add the marinated meat and 1/2 of the sauce. Saute for 3 – 4 minutes, stirring often, until meat is cooked through and no longer pink.
  9. Stir in broccoli and remaining sauce. Saute for a minute more.

Nutritional Information: Beef and Broccoli alone is 1 g carbs per serving. Served with 3/4 cup cooked brown rice 34 g carbs – so entire serving is 35 g carbs.



Bourbon Chicken

We love Asian food and have our favorite places to go out to eat. However, sometimes it is much easier on the carb counting to prepare it yourself and control the rice portions. So we have also found a few favorite recipes to make at home and Bourbon Chicken is one that I found and just slightly adjusted to fit our tastes and needs. We love this served over jasmine rice with stir fried green beans on the side.


Bourbon Chicken


  • 1 1/2 lbs of boneless, skinless chicken thighs
  • 1/2 cup low sodium soy sauce
  • 2 Tablespoons oil
  • 2 Tablespoons cup sesame oil
  • 1/4 cup bourbon
  • 1/4 cup rice vinegar
  • 2 Tablespoons Splenda Brown Sugar Blend
  • 1 teaspoon ground ginger
  • 4 cloves of garlic, minced
  • 4 -6 of green onions cut into pieces



  1. In a bowl combine soy sauce, oils, vinegar, bourbon, and brown sugar blend.  Whisk well.
  2. Add ginger and garlic and whisk again.
  3. Cut the chicken thighs into bite size pieces.
  4. Place chicken pieces in a prepared 9×13 baking dish.
  5. Pour sauce over the chicken and throw in 1/2 of the green onions
  6. Cover and refrigerate for at least 2 hours.  You can do this the night before and marinate overnight.


  1. Preheat the oven to 350 degrees
  2. Remove chicken from the refrigerator while the oven preheats.
  3. Uncover the chicken and bake directly in the marinade for 45 minutes.
  4. After 20 minutes pull the chicken out and flip the pieces over and baste.  Continue baking to complete the 45 minute cooking time.
  5. Set the oven to broil and cook an additional 5 – 10 minutes. You are simply adding a crispy finish to the chicken.


  1. Serve over rice of your choice (I use jasmine) and sprinkle remaining green onions evenly over the plates.

Nutritional Information – 0 carbs in the marinade and chicken. Simply add carbs for the serving of rice you choose.  For jasmine rice – 3/4 cup prepared rice is 36 g carbs.

Thai Chicken Pizza

Pizza is a favorite for teens and many adults, but the crust does not always make them low carb.  Now this does not mean we don’t still get pizza  – in fact we have our favorite pizza places.  Thin crusts help a lot and local, non-chain pizza restaurants tend to add less sugar to their crusts.  We have always loved some different pizzas though – so here is our take on Thai Chicken Pizza.  It is a household favorite – and is our recipe! You will find  a few recipes on this site that we have completely made our own – but usually Mike is the creator, as I am best at following recipes.  This is one of my favorites!


Thai Chicken Pizza


     Thai Style Peanut Sauce with Honey

  • 1/4 cup honey
  • 1/3 cup creamy peanut butter
  • 1 1/2 Tablespoons rice vinegar
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon sesame oil
  • 2 cloves of garlic – minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon Tabasco sauce (optional)

    Thai Chicken Pizza

  • 1 12 inch pizza shell. (I use Weisenberger Pizza Crust Mix and the carb information is based on mix)
  • Thai style peanut sauce
  • 1 carrot – shredded
  • 1 small can crushed pineapple
  • 3 – 4 chicken tenders
  • 2/3 cup mozzarella cheese
  • fresh basil
  • 1 teaspoon kosher salt
  • 1 Tablespoon olive oil


    Thai Style Peanut Sauce

  1. Stir together all the ingredients above in a small bowl
  2. Set aside

     Thai Chicken Pizza

  1. Marinate chicken tenders in 1 Tablespoon of Thai Peanut Sauce, 1 Tablespoon of Olive Oil and 1 teaspoon of kosher salt.  Let marinate for at least 1 hour.
  2. Make pizza crust as directed – Weisenbergers is best to make 2 – 3 hours prior to use.
  3. Heat ungreased skillet to medium high.  Cook chicken tenders 3 minutes per side.
  4. Remove from skillet and dice – they do not have to be cooked completely.
  5. Heat oven to 425
  6. Spread peanut sauce over crust – holding a little back for drizzle.
  7. Mix 1 Tablespoon of Hoisin Sauce in the remaining peanut sauce to create drizzle.
  8. Spread Chicken over the pizza.
  9. Mix the carrots and crushed pineapple together.  Spread those over the pizza
  10. Top with mozzarella cheese
  11. Drizzle peanut/hoisin sauce on top of the pizza.
  12. Back for 12- 15 minutes or until crust is crisp.
  13. With 5 minutes left in the cooking time – add chopped fresh basil to the pizza.

Nutritional Information – pizza – 217 carbs , 1 slice (1/8)  – 27 g carbs