My hubby has been faithfully, with just maybe a few cheats, learning to eat lower carb. He’s not perfect, but who is and as long as I’ve got some delicious recipes for him waiting to be eaten, he has embraced this life style without too much complaint.

This recipe was created because I had cooked some chicken and of course had left over chicken breasts that no one wanted to eat. They all like the dark meat, in fact, they fight over it!

I also had some left over cabbage leaves. I had planned to boil the leaves and stuff them as cabbage rolls, but I was feeling lazy. I didn’t want either to go to waist and hubby works from home most days and needed lunch. Boom, recipe created!

It’s such a simple recipe and you can really make it as spicy as you like.

In my opinion it’s just enough spice as me and my boys were able to eat it without our noses running and screaming for a drink.

Of course hubby says it could be spicier. 😉

Brenda’s Notes:

• I found the sugar-free hot sauce at my local Stop & Shop market. I’m sure you can also find some online.
• If you want to reduce the fat you could sub plain greek yogurt with the mayo.
• I used cabbage leaves in my pictures, although not for everyone, but we loved it!
• This would be an easy appetizer as well, serving them in scooped out cucumber slices.

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Low Carb Buffalo Ranch Chicken Salad Lettuce Wraps

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 298kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 3 cups skinless cooked chicken breasts
• 1/2 cup organic mayonnaise
• 1/4 cup organic Ranch dressing
• 2 tbsp lemon juice
• 2 tbsp sugar-free buffalo wing sauce I used Archie Moore
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 butter lettuce leaves or cabbage leaves

Instructions

• Place the chicken in a food processor to shred it or shred by hand using two forks.
• In a large bowl combine all the ingredients together except the lettuce leaves.
• Taste and adjust seasoning and spice as you desire.
• Place filling into the center of each lettuce leaf, wrap up and enjoy!
• Keep refrigerated.

Nutrition

Serving: 1g | Calories: 298kcal | Carbohydrates: 1.5g | Protein: 26.3g | Fat: 20.2g | Saturated Fat: 2.9g | Cholesterol: 76mg | Sodium: 602mg | Fiber: 0.1g | Sugar: 0.8g

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When it comes to summer I’m all about keeping it easy.

Easy planning, easy prep, easy clean up.

Whether it’s for breakfast, lunch or dinner, summer is all about stress free days. Even though I work at home, I still want to be able to work less in the summer and be in an out of kitchen so we can go enjoy a beach day here and there.

This summer season I’m partnering with Fitfluential and  Kohl’s with a campaign called #makeyourmove.

Making your move is all about getting outside as a family to do outdoor activities, being together and just having fun! Making my move as a mom, means helping my kids get off electronics and enjoy the fabulous weather we are lucky enough to have in New England.

Between a busy summer of vacationing in Florida, cubscout camp week and Vacation Bible School at our local church, we hadn’t yet had a beach day. I changed that this last week.  But before we headed out I shopped at Kohl’s for a new towel, flip flops and sunglasses, I was overdue!

Last week for this campaign I brought you my Easy Low Carb Chocolate Pots De Creme served up in Mason jars for easy entertaining.

But today I bring you an easy summer finger food that can be served as an appetizer, in a wrap or for a low carb beach lunch like I chose to do.

Zucchini from the garden, fresh parsley and a nice ripe avocado make for a super tasty, summer chicken salad rolled up in a veggie. Can’t beat that for easy! Once made, plop in a container and stick in the fridge for the next day!

It was cooler by the water the day we went to our beach. That pretty soft towel was just right to keep the sun off my legs. Even though the water was cold, my kids, except for one, went in the chilly water as well as other beach lovers.

I have to be extremely hot and sweaty to dip my toes. I’d rather relax in my chair watching my kids play in the sand and water and take photographs. That is my kind of peace.

I hope you are enjoying your summer as much as we are!

#Makingyourmove is easy when you think about it. Do something you love, with those you love, makes for a healthy, happy person on the inside and out!

Want to learn more about the healthy solutions offered at Kohl’s and their #MakeYourMove campaign? Check out their social channels: Facebook, Twitter,Instagram and Pinterest.

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Low Carb Chicken Avocado Zucchini Roll Ups

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 209kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 2 large zucchini
• 16 ounces cooked chicken breast chopped
• 1 ripe avocado or 1/2 cup mashed
• 2 tablespoons lemon juice
• 2 tablespoons white vinegar
• 2 tablespoons chopped scallions
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Slice your zucchini by hand or use a mandolin lengthwise to make 12 thin slices. Set aside.
• Add your chicken to a large bowl and stir in mashed avocado until combined.
• Add in remaining ingredients.
• Taste and adjust salt and pepper if needed.
• Spread chicken mixture onto zucchini slices and roll up.
• Secure with toothpicks. Add a cherry tomato if desired.
• Keep refrigerated until ready to serve.
• Serve with Homemade Ranch Dressing from my Cookbook!

Nutrition

Serving: 3g | Calories: 209kcal | Carbohydrates: 4.2g | Protein: 34.3g | Fat: 6.6g | Saturated Fat: 1.1g | Cholesterol: 93mg | Sodium: 335mg | Fiber: 2.5g | Sugar: 0.3g

This post is sponsored by FitFluential on behalf of Kohl’s.

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