South Beach Diet Friendly Chicken Nuggets with Almond Meal

Here is a nice and easy chicken nugget recipe for those looking for healthy and low carb.  I (Brian) am currently doing the South Beach Diet and recently used this recipe to make chicken strips and found them to be pretty tasty.  I would recommend less paprika though as it tends to over power everything else flavor wise.  I pulled this recipe from Kalyn’s Kitchen, a fantastic resource for healthy meals.

2 boneless, skinless chicken breasts
1-2 T olive oil (enough to generously coat the baking sheet)
1/2 cup almond meal
1 tsp. paprika (not smoked or hot)
1/2 tsp. poultry seasoning
salt and fresh ground black pepper to taste

Turn on the oven to 400°F. Brush a baking sheet liberally with olive oil and put the pan in the oven to heat as the oven preheats.

Trim all visible fat and tendons from chicken breasts, then cut each breast into 5 nugget pieces (or more if you have a very large breast.) Use a meal mallet or something heavy to pound the thicker nugget pieces so they’re all the same thickness.

Combine the almond meal, paprika, poultry seasoning, salt, and pepper in a bowl, mixing together well. Dip each nugget piece into the almond meal mixture, pressing on with your fingers so it coats the chicken. Coat all the nuggets before you remove the baking sheet from the oven.

When all nuggets are coated, lay them on the hot baking sheet and cook 8-10 minutes, or until the side touching the pan is lightly browned. Remove pan from oven, turn nuggets, and bake 10-12 minutes more on the second side, until nuggets are lightly browned and cooked through. (Don’t overcook.) Serve hot, with mustard or ranch dipping sauce if desired.

Dirtball Approved Beef Jerky


  • 2 lbs beef (boneless, top round, fat trimmed, partially frozen)
  • 1 cup worcestershire sauce
  • 1/2 cup water
  • garlic cloves (minced)
  • 4 tsps chile powder
  • 2 tsps Carribean Jerk Seasoning (powder)
  • 2 tsps black pepper
  • 1 tsp salt
  • 1 tsp cayenne


  1. Combine ingredients in bowl
  2. Cut Beef into slices approx 1/4″ thick, removing large fatty areas
  3. Marinate in freezer bag for 1 day minimum
  4. Place in dehydrator until desired texture is achieved
  5. Enjoy!

Holly’s Pumpkin Cheesecake

Everybody loves a good pumpkin pie, but in my house we have pumpkin cheesecake for Thanksgiving and Easter. It’s great for people that don’t like the texture of pumpkin pie, but love the taste.

1 Box of Ginger Snaps
1/3 cup of Sugar
3 tablespoons butter, melted

2 8-ounce packages of softened cream cheese
1 cup half-and-half or light cream
1 cup canned pumpkin
3/4 cup sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
1/2 teaspoon all spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon sale
4 eggs

1 8-ounce carton dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

1. For crust, combine the crushed ginger snaps, sugar and melted butter and press into the bottom of the ungreased 9-inch springform pan about 2 inches up the sides.
2. For the filling, beat cream cheese, half-and-half, pumpkin, sugar, flour vanilla, cinnamon, ginger, nutmeg and salt with electric mixer until smooth. Add eggs, beating on low speed just until combined.
3. Spoon filling into crust-lined pan. Place in a shallow baking pan in oven. Bake in 325 degree oven for 1 hour or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool 30 minutes more. Remove sides of pan; cool 1 hour.
5. For the topping, combine sour cream, sugar and vanilla. Once the cheesecake has cooled, spread over the top. Cover and chill at least 4 hours.


Healthy Meal Replacement Smoothie

Here is a nice smoothie recipe I received from a friend. The smoothie is and good blend of fruits and veggies that will help you lose that gut, clean out your system, and provide you with much needed nutrients. It may look pretty gross, but it tastes surprisingly good. If you are hardcore drink one for breakfast and dinner with a light lunch. If you are even more hardcore have one for each meal for four days. The difference will be amazing (or so I’m told).


1 Handful of Spinach (frozen)
1 Handful of Kale (I use half a leaf)
1/4 Cucumber
1/2 Kiwi (when in season)
1/2 Banana
2 Handfuls of Strawberries (frozen)
1 Handful of mango (frozen)
1 Handful of Blueberries
1 tablespoon of Maple Syrup (organic, non-high fructose)
1/2 cup of low fat Vanilla Yogurt
1/2 cup of Water

Blend it all together and enjoy with or without a straw (I like the bendy kind).

Matt’s Kick Ass Chili


1 lb lean ground beef
1 can unsalted sweet corn
1 can water
1 small onion
1 green pepper
1 can Chili Ready Tomoatos
1 can Chili Beans
1 tsp Cumin
2 tsp Chili Powder
1 tsp black pepper
3 squirts of ketchup
Liquid smoke
Franks Red Hot

  • Dice the onion and green peppers up real nice. Put them in the frying pan and sautee them. Place them in the crockpot.
  • Brown the hamburger and add some liquid smoke once it’s getting browned. Place in crock pot.
  • Strain Corn, place in crockpot
  • Add Tomatos, cumin, chili powder, black pepper, and ketchup add beans last with 1 can of water
  • Mix it all up!
  • Add some Franks Red Hot as desired.
  • Cook until hot.
  • Best served with Saltines, Shredded Cheese, and a little Sour Cream on top.


Brian’s Minnesota Chicken and Wild Rice Soup


3/4 cup of wild rice cooked
1 package of chicken cubed and browned, or chicken breast tenders <--preferred by Brian 1/3 cup of chopped celery 1/3 cup of chopped carrots 1 can of chicken broth 3 cans of cream of chicken soup


  • Cook the wild rice ahead of time per instructions on rice
  • Saute the celery and carrots in butter (mmm… butter. Not that fake crap.)
  • Cut the chicken breast tenders into smaller pieces or cubes
  • Brown the chicken cubes
  • Pour the broth and stir in the cream of chicken soup
  • Stir in the celery and carrots
  • Stir in the Chicken
  • Stir in the wild rice
  • Cook on low for 4-5 hours, then cook on high for 1 hour.

Once done, add about 1/4 to 1/3 cup of milk to make it creamy and delicious.
Add pepper and salt as desired and serve hot; preferably with delicious bread.

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