Busy People's Low-Carb Cookbook
Appetizers & Snacks | Soups & Salads | Entrées | Sides | Desserts | Beverages
Caribbean Chicken
I was pleasantly surprised by the flavor just this little bit of coconut made to the final product's flavor. Not only was it good cooked in the skillet, it was just as good on the grill.

1

 pound boneless skinless chicken breast - all fat removed

1

 cup sugar-free lemonade
1/4 cup soy sauce 1/2 tablespoon shredded coconut
1 tablespoon corn starch    

Put everything in Ziplock bag. Let all the air out so the chicken will marinate more evenly.
Marinade 20 minutes turning the bag over after 10 minutes.
Grill or cook chicken in skillet over medium-low heat.
While chicken is grilling, put marinade in saucepan. Before turning on the heat to the saucepan, with a whisk, briskly stir cornstarch into marinade until cornstarch is dissolved.
Turn heat on to medium. Stir and cook over medium heat until marinade becomes a thick sauce to dip chicken into.
Yield: 4 (4-ounces of chicken and 1 tablespoon of cooked sauce for dipping) servings.
Calories: 147; Fat: 2g; Percent Fat Calories: 11%; Cholesterol: 66mg; Carbohydrate: 4g; Dietary Fiber: 0g; Protein: 27g; Sodium: 993mg; Diabetic Exchanges: 3 very lean meat
Preparation time: 22 minutes
Cooking time: 8 minutes or less
Total time: 30 minutes or less
Menu idea: The Tropical Cabbage with 15 carbohydrates on page 80 in Busy People's Low-Fat Cookbook along with a fresh garden salad to start your meal off, topped with my Sweet and Sour Bacon Salad Dressing on page 62 of Busy People's Down Home Cooking Without the Down Home Fat Cookbook with only 3 carbs.
Sensational Bay Scallops
Sometimes the simplest recipes are the tastiest. This wonderfully delicious scallop recipe with its mild yet distinct taste is no exception. The flavor is simply sensational. I've tried scallops prepared in many exquisite and time-consuming ways, but I still think this is the best. I consider the fact that this recipe is also probably one of the easiest recipes I've ever made, a bonus.

1

 (12-ounce) bag frozen Bay Scallops* - thawed and juices drained

1

 tablespoon half the calories lightly salted real butter
1 teaspoon dried dill weed    

* I recommend and prefer Bay Scallops because they are small, super tender and melt in your mouth delicious. You don't have to worry about Bay Scallops becoming gritty like larger scallops sometimes are. 

Melt butter in medium sized non-stick skillet over medium-high heat.
As soon as you have about a 2-inch diameter circle of melted butter in the bottom of your hot skillet, put you scallops in along with your dill
Constantly stir scallops over hot heat in butter and dill until all of the scallops are a whitish-opaque color and lightly coated with dill; and the melted butter is a milky color with flecks of dill throughout.
The entire cooking process of these tiny 1/4"-1/2" scallops happens quickly and you will be done within a matter of a few minutes.
Yield: 3 (4 ounce) servings
Calories: 117; Fat: 3g; Percent Fat Calories: 23%; Cholesterol: 44mg; Carbohydrate: 3g; Dietary Fiber: 0g; Protein: 19g; Sodium: 207mg; Diabetic Exchanges: 3 very lean meat
 
Total time: 5 minutes or less
Menu idea: For a special dinner I recommend serving Deviled Eggs with only 1 carbohydrate on page 47 and the California Garlic Blend on page 120, both in the Busy People's Low-Fat Cookbook. I'd also serve one of the many special Lettuce Salads in this book topped with Buttermilk Ranch Salad Dressing on page 53 with only 4 carbs (in Busy People's Low-Fat Cookbook, too).