Tag Archives: fries

Low Carb “Buffalo Chicken Burger & Fries”

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This is my low carb version of a buffalo chicken burger & french fries. I’ve been craving this ever since I let myself have the real thing on vacation. I could have done a boring chicken breast with no bun smothered in hot sauce but what fun would that be? I’ve said before that you can stuff a mushroom with ANYTHING and here’s more proof. I took my buffalo chicken dip recipe (see previous post) and instead of baking it as a dip, I filled portabella mushrooms with it and baked them to a bubbly, buffalo, burger-like perfection. It was a fork & knife burger, but boy was it good! Filled my buffalo chicken craving and exceeded my expectations! I paired it with butternut squash fries….MOVE OVER sweet potato fries, these are WAY better and LOW CARB!

Buffalo Chicken Portabella Burger

What you need;
4 large or 8 small portabella mushrooms
1 10 oz can of chicken
8 oz cream cheese
1/2 cup Franks Red Hot Sauce
1/2 cup ranch dressing
1/2 cup shredded cheddar cheese

How to make;
Wipe off mushrooms with a damp towel, place on a baking sheet. Mix all other ingredients together until combined to make the filling. Fill each mushroom evenly with filling. Bake at 425 for 12-15 min until filling is bubbly.

Butternut Squash Fries

What you need;
1 med. size butternut squash
2 tbls olive oil
1/4 tsp of each; salt, pepper, paprika

How to make;
Peel the squash and cut in half, scoop out seeds. Cut each half in half again. Then cut those pieces in half so you have 8 long slices. From there make “fries” by cutting them into your desired length. Put the fries in a bowl and coat with oil and seasonings. Spread fries evenly on a cooling rack stacked on top of a baking dish (do this so the heat distributes evenly) and bake at 425 for 30 minutes. No need to flip with the cooling rack on top of baking sheet method.

Use the smaller portabella’s for “sliders” or the larger caps as “burgers” would make a great appetizer too! If you like sweet potato fries, try the butternut squash fries, similar flavor but I think these are way better!

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Baked Rutabaga “Fries”

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When you are watching your carb intake, you start to miss things like french fries. These are a close substitution and are easy to make.

What you need;
2 rutabaga’s
1 tbls olive oil
1/2 pkt of ranch dressing mix

How to make;
Peel rutabaga’s (I left a little skin) and cut into a fry shape. I like thicker fries so I made mine more like steak fries. Put the rutabaga pieces in a bowl and toss with the ranch and oil until coated. Spread the fries on a baking sheet and bake at 425 for 10 min, flip and bake an additional 10-15 min. These don’t get as crispy as a french fry but they are a good fix when your having a craving! Mild in flavor, a root vegetable and part of the turnip family makes this a great substitute for a potato.