Some-Like-It-Hot Chicken Salad 1/4 cup sour cream 3 Tbsp mayonnaise  1 Tbsp curry powder 1/2 tsp salt 1/4 tsp black pepper 2 Tbsp lemon juice 4 cups diced, cooked, skinless chicken - use rotisserie or make your own 2 scallion, sliced thin, divided 1/2 cup of golden raisins 2 carrots grated coarsely, divided  romaine lettuce ~9-10oz.  directions:  Dressing: whisk sour cream, mayo, curry powder, salt, pepper and lemon juice In a bowl, combine chicken, dressing, half the scallions, raisins, and half the carrots. Line a serving dish with lettuce. Spoon on chicken salad and sprinkle on rest of carrots and scallions. per serving: 4 servings: 16 carbs, 35 protein  dashrecipies.com Crock Pot Chicken Taco Chili   Servings: 10 1 onion, chopped  1 16-oz can black beans  1 16-oz can kidney beans  1 8-oz can tomato sauce (used a 16 oz can) 10 oz package frozen corn kernels (used 2 small cans of corn kernels) 2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes) 1 packet taco seasoning  1 tbsp cumin  1 tbsp chili powder (used a bit more as I didn't have any chilies in my tomatoes) 24 0z. (3) boneless skinless chicken breasts  chili peppers, chopped (optional) chopped fresh cilantro     Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This recipe is a bit high in Carbs but they are complex carbs that keep you full. Just be aware and limit carbs the rest of the day. This is delicious! gluten free- as long as you make sure the taco seasoning is gluten free and that the beans don't have any gluten as filler.  http://redsie05.blogspot.com/2010/10/ww-crock-pot-chicken-taco-chili.html MEXICAN CHICKEN  1 pound boneless chicken breasts  1 teaspoon taco seasoning  Salt, to taste  1/2 cup enchilada sauce  4 ounces cheddar cheese, shredded  3 green onions, chopped Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top. Makes 4 servings  Can be frozen Per Serving:  33g Protein; 4g Carbohydrate; 1g Dietary Fiber;  gluten free- as long as you make sure the taco seasoning is gluten free http://www.genaw.com/lowcarb/mexican_chicken.html Squash Spaghetti 1. Prepare spaghetti squash by microwave for 5-10 minutes, or until soft, (be sure to pierce with a knife before microwave to release steam). Or bake in the oven at 350 degrees for 30-45 minutes, or until squash is soft. This allows the skin to soften, which makes it easier to cut in half lengthwise! 2. Split the spaghetti squash into two even halves. Be careful, it’s hot! 3. Remove the seeds first, and throw them into a ‘trash bowl’, (or you could clean them up and cook them just like you would pumpkin seeds!) 4. Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a bowl or plate. 5. Pick out your favorite seasonings you would use to flavor any traditional pasta dish.  Spray a non-stick skillet with cooking spray.  Add spaghetti squash “noodles” to the sautee pan, along with the seasonings of your choice. 6.Let squash cook for about 2-3 minutes over medium high heat, stirring constantly until the squash has become more tender and the excess moisture has cooked out of the squash.  Use your favorite meat sauce to complete this dish   gluten free- make sure the sauce is gluten free. (Make the meat sauce yourself and you can control ingredients like wheat and keeping a lower amount of sugar.) http://dashingdish.com/recipe/how-to-make-spaghetti-squash/ Parmesan Crusted Tilapia Ingredients 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets Directions Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. gluten free http://bookcooking.net/showthread.php?tid=4338 Easy Roasted Rosemary Chicken 6 skinless chicken breasts 1 can low sodium chicken broth Fresh onion & garlic (if you have them) 1/2 cup fresh chopped rosemary salt & pepper to taste Optional- place sliced onions on bottom of cooker along with minced garlic. Place chicken breasts in crock pot. Pour can of broth then 1/2 cup fresh rosemary. Salt & Pepper to taste. Stir around to get the rosemary all over the chicken breasts. Cook about 6 hours on low. gluten free http://blog.texasfitchicks.com/