Crack Slaw–Low Carb

Yesterday I made this amazing cooked slaw for the hubby. I had half of a large head of cabbage left after having made him the cabbage steaks the other day, and I really wanted to try this recipe.  It was a hit!

I made just a few changes in the recipe since there were a few ingredients that I didn’t have.  I used part of a red onion in place of the green onions, Truvia in place of the Splenda, and ground ginger in place of ginger paste.  If you don’t have any sriracha sauce, you can use just about any hot sauce that you happen to have.  And Hubby said that next time I can leave the sweetener out since it really isn’t needed.


Thai Grilled Chicken

We are approaching mid-August and already the hot and  hazy lazy days of summer are beginning to taper off.  We have had a few cooler mornings here lately which let me know that fall will be here before I realize it! A lot of schools are back in session already; others will start next week.  Sam and I began our 20th and final year of home schooling last Thursday. I can’t believe that my baby is a senior in high school!!  Like his brothers, he wants to go into the military….sigh.

With the slightly cooler temperatures comes a greater desire to cook out on the grill.  I know that lots of you grill outside all summer long, but here in the South, it is just too hot to stand over a grill!  This recipe for Thai Grilled Chicken is taken from a grilling cookbook that I picked up at the Aldi grocery store a few summers ago.  If you have never shopped at Aldi, you need to make a trip there if you desire to save on your grocery bill and don’t mind using off-brand foods.

4 boneless, skinless chicken breasts

1/4 cup soy sauce

1 tsp minced garlic

1/2 tsp. olive oil

1/2 tsp. either ground red pepper or red pepper flakes

2 tbsp. honey

1 tbsp. lemon juice

Place chicken in shallow baking dish. Combine soy sauce, garlic and pepper. Pour over chicken; turn to coat. Let stand 10-15 minutes. Meanwhile, combine honey and lemon juice in a small bowl. Heat in microwave about 20 seconds to soften honey.

Spray cold grill with cooking spray. Prepare grill for direct cooking. Drain chicken and reserve marinade. Place chicken on grill over medium heat; brush with marinade. Discard remaining marinade. Grill, covered, about 6 minutes. Brush both sides of chicken with honey mixture. Grill 6-8 minutes more or until chicken is not pink in center and juices run clear.  Serve with rice and stir-fried broccoli pieces.

If it is still too hot at your house to grill outside, this chicken also makes up great in a skillet on the stove!