Low-Carb "Mock KFC" Coleslaw

A couple of years ago, I found a mock recipe for KFC's coleslaw.  I have made it many times, but I have never attempted to make it low-carb.  Until now.  Even though mine boasts 4.2g net carbs per serving, you could cut it down even further by cutting out the carrots.  We like carrots in this house, though, and to me it's not coleslaw without carrots.  If you do decide to cut out the carrots, add about 1 extra cup of cabbage to make up for the volume loss.  The best thing about this coleslaw is that the longer it sits, the better it gets!  So, make this up the day before if you have the time to spare!  ;)

Ingredients:

• 2 bags Dole Classic Coleslaw mix (about 28 ounces total)
• 1/3 cup soured cream (See Step One of Directions Below)
• 1/2 cup Splenda
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup heavy whipping cream
• 1/2 cup mayonnaise (I used Hellmann's Olive Oil Mayo)
• 1 & 1/2 teaspoons white distilled vinegar
• 2 & 1/2 teaspoons lemon juice

Directions:

1. Make the soured cream:  To a 1/3 cup-size measuring cup, add 1 teaspoon of lemon juice.  Fill the rest of the 1/3 cup with heavy whipping cream.  Set aside.
2. In a medium bowl, combine the Splenda, salt, pepper, heavy whipping cream, mayonnaise, white distilled vinegar, and lemon juice; stir to mix the sauce.
3. By this time, your soured cream should have thickened.  Stir gently to check.  Add the soured cream to the sauce mixture and mix thoroughly.  Place in refrigerator until ready to use.
4. Very finely chop both bags of coleslaw mix and place chopped pieces into a large mixing bowl.  Do not skip this step!  Chopping the mix very finely adds the perfect "KFC" texture and helps the sauce to mix in quickly.
5. Pour sauce over finely chopped coleslaw mix and stir well.
6. Refrigerate for at least 2-3 hours.  Stir before serving.

Yields: 9 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

Egg Fast Recipe - Egg Salad in Cheese Cups

Egg salad is an Egg Fast staple.  If you're like me, keeping things fresh and new is mandatory during an Egg Fast, if I'm going to stick to it.  So instead of the same ol' egg salad recipe, I kicked this one up a notch with a few additional ingredients, and placed it in a pretty little cheese cup for added flair.  The chives are optional of course, but they really add a new dimension to the egg salad!  I used the microwave to make the cheese cups, but you could easily use the oven if you prefer to do it that way.  I have also made these with Swiss cheese and replaced the chives with celery seed - YUM!  This recipe definitely makes my monotonous, humdrum egg salad seem like a real culinary treat!

Ingredients:

• 4 slices cheddar cheese (or your favorite sliced cheese)
• 6 eggs, hard-boiled
• 1/3 cup sugar-free mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 2 pinches Splenda (or equivalent sweetener)
• salt & pepper, to taste
  
• Garnish: finely chopped chives

Directions:

1. Chop hard-boiled eggs.  Add mayonnaise, mustard, vinegar, Splenda, salt, and pepper.  Mix thoroughly and refrigerate until cold and ready to use.
2. Place 1 slice of cheese onto a piece of parchment paper.  Microwave for 30-60 seconds.
   
3. While cheese is still hot, flip parchment paper (cheese-side-down) onto an upside-down muffin tin or small ramekin.  Press edges down to shape cheese into a bowl.
   
4. Carefully remove parchment paper and blot with a paper towel to remove excess oil.
   
5. Chill for about 5 minutes in the refrigerator, or until ready to use.  
   
6. Repeat steps 2-5 for remaining slices of cheese.
7. To serve, scoop 1/4 of egg salad mixture into each cheese cup and garnish with chives, if desired.

Yields: 4 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Honey Mustard Cole Slaw

I have always struggled with eating veggies.  I like the "carbier" ones (potatoes, corn, sweet potatoes, carrots) and always have.  Getting in good greens has always been a challenge.  I see the same behaviors in my daughter.  I'm trying to nip it in the bud now and get her to like veggies before it's too late.  She has the advantage of being her father's daughter; he can take a vegetable straight out of the ground, and not only eat it, but enjoy it!  I have told him on numerous occasions how jealous I am of that little "flaw" of his.  I can't do it.  I can't make myself like veggies no matter how hard I try!  That's why I do things to enhance their flavor.  This is a simple way to get in an extra veggie serving - in a way that is delicious for the whole family (kids included).


Ingredients:

• 1 bag (16 oz) cole slaw mix
• 1/2 cup chopped green onions
• 2 apples, shredded or julienned (I used Gala apples)
• 1 cup lite honey mustard salad dressing
  

Directions:

1. Combine all ingredients and thoroughly mix dressing throughout.
2. Refrigerate until ready to serve.

Yields: 12 servings (about 3/4 cup each)

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.