Chicken Parmigiana with Zucchini Noodles

This is for you Susan!

Upon request from one of my bestest friends I created this dish.  She has been requesting a high protein low carb recipe and this is what I came up with.  If love Italian food, but need to cut the carbs you are pretty much up a creek, but this dish is the perfect cure for that pasta crave.

I got this idea while watching Iron Chef America the other night.  It was battle zucchini and Bobby Flay made a dish were he used zucchini as noodles.  I filed this in the back of the recipe box in my head.  I was very, very pleased with the results it was absolutely delicious.  The zucchini noodles were light and had just a bit of crunch.  I breaded the chicken breast in panko bread crumbs which are surprisingly very low in carbs, 1/2 a cup of panko bread crumbs only has 24 g of carbs.  I was able to bread 3 chicken breast with just 1/2 cup of crumbs, which means each breast only had 8 g of carbs.  Sweet right?  The panko was great on the chicken breast, made them light and crunchy.

Here we go….

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Memorial Day Weekend Onion Straws

Onion Straws

Ok so I have been MIA for a few days.  What do you expect I am on vacation in Florida and to my relief it hasn’t been raining as much as we thought it would.  We have actually been able to enjoy the sun and go to the beach. Oh and did I mention the little chunk of skin that I missed with the sun block?  It’s nice and red, right in the fat fold of my arm.  It looks just lovely when I wear a tank top.   Fabulous!

Well while we were at the beach Hubby and I prepared hamburgers for everyone.  I wanted to make something that would change them up a bit.  I made these onion straws.  They are SUPER easy and delicious.  You can use them as a topping on your burgers and hot dogs or you can just have it as a side.   I top my burger with cheddar cheese, onion straws and bar-b-que sauce soooooo good!

Onion Straws

1 Large Onion, thinly sliced
1 cup of Buttermilk
2 cup of flour
1 cup vegetable oil
1 tsp of garlic powder
1/2 tsp pepper
1/2 tsp salt
1/2 tsp oregano
or 1/2 Tbs Adobo

Heat vegtable oil in a large heavy skillet on medium high heat.

In 3 shallow bowls place 1 cup of flour, buttermilk and 1 cup of flower with the seasonings.

Dredge the onions in the flour, then buttermilk and finally the seasoned flour.

Fry in the oil until crisp and golden brown, about 3 minutes. Turning them as necessary.

Remove from the skillet and drain on a plate with paper towels. Serve warm.

Super easy peasy!

ENJOY!