Tag Archives: Somersize

Breadless Breading

Posted on April 3, 2012 by Veronica

Pictured: Chicken in Basil Cream, using Breadless Breading

This is a fabulous low-carb, gluten-free substitute for breading that can be used as a coating for things you’re either going to be baking or frying. I use it on both chicken and fish (it’s best for mild white fish, though it’s pretty good on salmon too) and have even added it to meatloaf*. I prefer this tremendously over any other coating I’ve used, as it has so much flavor in comparison to even seasoned breadcrumbs. The first time I used it on fish, my husband said, “this is like…onion ring-fried fish!!” While this breading isn’t overly onion-y (in my opinion, it is perfectly seasoned), I will say that if you like onion rings, you’re going to love it as it does lend a similar flavor and texture experience to your meal. I hope you enjoy!

Breadless Breading

Printable recipe
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2 (3.75 oz) jars (2 cups) dehydrated minced onion
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon ground sage
1 teaspoon dried rosemary
1 teaspoon dried coriander
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon red pepper flakes
2 bay leaves, crushed
1 ¼ cups grated Parmesan cheese

Place dehydrated onion in food processor bowl and process for 1 minute. Add remaining ingredients except the cheese and process 30 seconds. Add Parmesan and pulse to blend. Store refrigerated in an airtight container.

Recipe source: adapted from Suzanne Somers’ Fast & Easy Bake & Fry Mix

*This doesn’t replace bread crumbs in meatloaf because there is nothing in it to absorb moisture the way real bread can, but it does add great flavor! For a gluten-free meatloaf, you can add in quick-cooking oats along with some of this breadless breading. You will not need to add onions to your meatloaf if you use this breading because it adds plenty of flavor, but I added a red pepper to mine and it was really good!

A quick and easy meal: coat one side of fish (this is swai) with breadless breading and fry in olive oil until golden. Flip and cook until the fish flakes easily. Enjoy your Onion Rings-Fried Fish!

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Posted in Condiments & ETC. and tagged allergy friendly, bake & fry mix, baked, breading, breadless, chicken, coating, fish, fried, gluten-free, low carb, Somersize. Bookmark the permalink.

Sausage & Spaghetti Squash Breakfast Pie

Posted on October 18, 2011 by Veronica

I created this recipe earlier in the year, when I was Somersizing, and not combining carbohydrates (other than from vegetables) with protein. Although I was thinner during that time than I have been for years, it wasn’t sustainable for me. I mostly chose to eat protein meals because those were the meals where fat was allowed, and therefore more fun. If I wanted carbs, I had to eat carbs only and without any fat. That was just way too boring, so I chose mainly protein/fats meals and ended up basically doing Atkins and calling it Somersizing. :)

Although I’m no longer keeping my carbs separate from fat and protein, I plan to make this casserole throughout the winter because it’s incredibly delicious and satisfying. One thing I’m going to try next time is cooking 1/2 cup of onions with the sausage instead of using chives. I love the chives, but I think a stronger onion flavor would be nice here. I know fresh herbs are harder to come by in winter if you don’t have pots of them indoors or want to pay an arm and a leg for a little tiny bunch of them at the supermarket, so you can totally substitute dried–just use half the amount called for.

And for those wondering what movie the quote from yesterday came from, it was Herbie the Love Bug, in the scene where, during the race, Peter Thorndyke stops for gas at Chinese camp. Fast forward to 8:00 to see the reference.

Sausage & Spaghetti Squash Breakfast Pie

Printable recipe
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1 (3 lb.) spaghetti squash
8 ounces bulk sausage
2 tablespoons fresh sage, chopped
2 tablespoons fresh chives, chopped
5 eggs
1 teaspoon salt
Fresh cracked pepper
1 cup cheddar cheese

To cook spaghetti squash, cut in half lengthwise, and use a spoon to rake out the seeds. Place cut side down on a baking sheet lined with foil and sprayed with oil. Bake for 45 minutes at 375 degrees or until tender. Set aside to cool a bit. Rake the flesh from the shell and refrigerate in an airtight container until you’re ready to make the pie.

Cook sausage in a skillet over medium-high heat, breaking apart with spatula so you have crumbles. Stir in the sage and chives, then stir in the spaghetti squash. If the squash is very watery, you can cook the mixture a little to help it evaporate. Butter or spray a 9” deep dish pie plate with oil and spread squash mixture in dish. In a bowl, whisk together the eggs, salt, and pepper, then pour over the squash and sausage mixture. Bake at 350 degrees for 45 minutes. Sprinkle cheese over the top and cook another 5 minutes, until melted. Serve hot.

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Posted in Breakfast and tagged Atkins, breakfast pie, low carb, recipe, sausage, Somersize, spaghetti squash. Bookmark the permalink.

Chicken in Basil Cream

Posted on March 25, 2011 by Veronica

My friend, Suzie, shared this recipe on Facebook a while back, and while all the recipes I’ve tried from her rock, this was one I never intended to make. I make it a rule to shun or lighten all recipes that call for more than a tablespoon or two of heavy cream (except in desserts, of course!), but I recently went through a low-carb phase and ended up making a lot of yummy rich dishes during the two weeks I masqueraded as a carnivorous beast. I’m usually not a big fan of meat in general, but my husband (the true carnivore between us) and I both loved this dish.

I have to say, the coating (a Suzanne Somers recipe) I used in place of flour on the chicken was tremendous. I made extra so I could use it again because I’m imagining it encrusting pieces of white fish and think it would be great on any cut of meat. It has tons of flavor. Of course the basil cream was incredible, and a very good compliment to the flavor of the “breaded” meat. One portion of this dish is satisfying enough that you shouldn’t need anything else besides some roasted asparagus or a salad…but if you don’t have to worry about your caloric intake, I hate you I think this would be great over linguine!

Although the low-carb phase was temporary, it reminded me that fat is not the enemy and can be included in my dietary plan, even in large amounts if I reduce calories in other ways, such as serving vegetables alongside this chicken instead of pasta and bread. It is definitely worth scrimping on the carbs in order to enjoy a meal like this every so often!

Chicken in Basil Cream

Printable recipe
Printable recipe with picture

Bake & Fry Mix
1 cup minced onion
1 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried coriander
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
1 bay leaves, crushed
1/2 cup grated Parmesan cheese

Chicken and sauce
8 (4 oz) boneless, skinless chicken breasts
1 stick (1/2 cup) unsalted butter
1 cup chicken broth
2 cups heavy whipping cream
1 (4 oz) jar sliced pimentos, drained
1 cup grated Parmesan cheese
2 tablespoon dried basil
1/4 teaspoon pepper

Place minced onion in food processor fitted with blade attachment. Process one minute. Add remaining mix ingredients, except the cheese, and process another minute. Add cheese and pulse until combined. Place in a gallon-sized Ziploc bag. Add chicken to the bag and shake until every piece is coated. On medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream, pimientos and basil; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese and pepper; cook and stir until heated through. Pour over the chicken and serve.

Makes 8 servings. Per serving: 544 calories; 41 g fat; 2.5 g carbohydrates; 0 g fiber; 36 g protein

Recipe source: adapted from Fast & Easy by Suzanne Somers and Suzie S.