INDIAN FRY BREAD RECIPE (LOW CARB)

Indian Fry Bread (Low Carb)

Deep fried low carb dough fried to a golden brown, then topped with all your favorite taco toppings for an Indian fry bread taco!

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Main Course

Cuisine: American

Servings: 4 Fry Breads

Calories: 589kcal

Ingredients

• 1 ½ Cups Shredded Mozzarella Cheese
• 2 Tablespoons Cream Cheese
• 1 Egg
• 1 Teaspoon Baking Powder
• 1 Cup Almond Flour or you can use Trim Healthy Mama Baking Blend
• 1 ½ Cups Refined Coconut Oil for frying

Instructions

• Heat coconut oil in a frying pan over medium-low heat.

Make the Dough:

• In a large microwaveable bowl, melt mozzarella cheese and cream cheese.
• Stir will, then add egg and baking powder and stir again.
• Add almond flour, 1/4 cup at a time, stirring well after each addition. (You should have an even, homogenous dough. You may have to knead it with your hands a bit.)
• Turn dough onto parchment paper and divide into four balls.
• Flatten each ball between parchment paper and roll into a 6-8 inch circle with a rolling pin.

Fry the Dough:

• When the oil has heated, fry dough (one at a time) for about 20 seconds, then flip and fry 20 seconds on the other side. The bread should be a light golden brown color.
• Remove from oil and drain on paper towels.
• Serve with all your favorite taco toppings for an Indian Fry Bread Taco!

Notes

(These fry breads are best when eaten immediately after cooking.)

Nutritional information is for fry bread only (not toppings).

Nutrition

Serving: 1Fry Bread | Calories: 589kcal | Carbohydrates: 7g | Protein: 18g | Fat: 55g | Fiber: 3g

21 DAY FIX CHICKEN SATAY WITH CREAMY PEANUT SAUCE

21 DAY FIX CHICKEN SATAY WITH CREAMY PEANUT SAUCE

★★★★★5 from 3 reviews

• Author: Nancylynn
 
•  Prep Time: 10 minutes (plus time to marinade chicken)
 
•  Cook Time: 10 minutes
 
•  Total Time: 20 minutes
 
•  Yield: 4-8 servings (for each lb of chicken, you will get 4 servings) 1x
 
•  Category: Chicken
 
•  Cuisine: Thai

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DESCRIPTION

This 21 Day Fix Chicken Satay with Creamy Peanut Sauce is a healthy  and delicious spin on one of my favorite appetizers!  I love making this for a party, or a light dinner or lunch paired with my Ramen Noodle Salad.  

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SCALE 

INGREDIENTS

FOR THE CHICKEN

• 1 lb of chicken tenderloins, pounded to uniform thickness
• 1/4 cup of coconut aminos (or sub low sodium soy sauce)
• juice of 1 lime
• 1 T of honey
• 2 cloves of garlic, minced
• 2 T of fresh ginger, minced
• 2 tsp of curry powder
• 1/2 tsp chili paste or sriracha (or more if you like spice, less if you don’t)
• 2 T of fresh cilantro
• 1/8 tsp salt

FOR THE PEANUT SAUCE

• 2/3 cup of low sodium chicken broth
  
• 4 T of creamy peanut butter
• 2 T of honey
• 2 T of coconut aminos (or sub low sodium soy sauce)
• 1 T minced ginger
• 2 cloves garlic, minced
• 3/4 tsp curry powder (or more to taste)
• 1/4 tsp chili paste or sriracha (or more to taste)
• 1 T lime juice
• 1–2 tablespoons of water (if necessary)
• sprinkle of salt

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INSTRUCTIONS

1. In a large mixing bowl or ziplock bag, make the satay marinade by mixing everything under the chicken ingredients except for the chicken. Add the chicken and toss to coat evenly. Cover and place in the refrigerator for two hours or overnight (my fav!). If you plan to grill with wooden skewers, be sure to soak them in water for at least 30 minutes prior to grilling.
2. While the chicken is marinating, combine the chicken broth, peanut butter, honey, coconut aminos, ginger and garlic in a small saucepan and bring to a simmer over medium heat, then reduce to low, stirring frequently. Cook for several minutes or until the sauce is smooth and has thickened. Remove from heat and whisk in curry powder, chili paste, and lime juice. Sprinkle with salt and just seasonings to taste. If you want a thinner sauce, just add a little water. Set sauce aside or store in the refrigerator until the chicken is ready.
3. After the chicken is fully marinated, preheat grill and thread chicken onto skewers. Grill the chicken until cooked through, about 3-4 minutes per side. Sprinkle with crushed peanuts and fresh cilantro and serve with lime wedges and the peanut sauce.

Creamy Lemon-Pepper Orzo with Grilled Chicken

(I couldn't find orzo, so I just found the next smallest pasta, I used feta as my goat cheese)

Ingredients

1/4 cup fat-free plain Greek yogurt, at room temperature

1 large clove garlic, minced 

Zest and juice of 1 lemon

3 teaspoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 boneless, skinless chicken thighs

1 cup whole-wheat or other whole-grain orzo

1 cup frozen petite peas, thawed and patted dry

2 ounces finely crumbled goat cheese, at room temperature

4 tablespoons chopped fresh herbs, such as basil and tarragon

Directions

1. Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
2. Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined. 
3. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes. 
4. Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter. 
5. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.

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