Category Archives: Poultry

Crock Pot Recipes, Main Dish, Poultry, Recipes

Slow Cooker Honey Chicken is easy

Looking for something simple to put together and put in a slow cooker while you’re busy with other things, like work or playing golf or swimming? You can come home to a delicious meal with only a little effort to get it going in the morning. This recipe for Honey Cooked Chicken came in my news feed and I thought it sounded great and only needs a couple of adjustments to make it a low carb delight.

I use sugar-free Honey that I order from Netrition.com because I can’t find a brand in my local stores, but you may find one at your market or a health food store. Let your fingers do the walking and check via phone or an online web site before running around town. In a pinch, I think sugar-free Pancake syrup can substitute, but it will give it a slight maple flavor rather than honey. You can also order a honey substitute from Amazon.com.

Honey Chicken and Vegetables

8 skinless large Chicken Thighs or Breasts
1 pound Cauliflower flowerets
1 pound Broccoli flowerets
1/2 lb Baby Carrots
1 pound Green Beans

Sauce:
1/2 cup sugar-free Honey,
1/2 cup Reduced-Sodium Soy Sauce,
4 cloves Garlic (minced),
1 teaspoon Basil,
1 teaspoon Oregano,
1/2 teaspoon Red Pepper Flakes
1/2 teaspoon of Black Pepper

Mix the sauce ingredients in a bowl.

In a regular-sized slow cooker, put four chicken thighs to make the bottom layer. Pour 1/2 of the sauce over the chicken.

On top of this add the cauliflower, broccoli and carrots. Top with the other four chicken thighs. Pour the remaining sauce over the top. Put on the lid and cook on low for 8 hours or cook on high for 4 hours.

Add the green beans for the last 30 minutes of cooking, put the lid back on and continue to cook on high.

To add a little crispiness to the chicken, you can remove it from the pot and broil for about 3 minutes on each side.  Serve with the vegetables from the cooker.

Makes 8 servings.

Nutrition Information per serving:
Calories: 154 Fat: 3 g Net Carbs: 8.8 g Protein: 18.2 g

Main Dish, Poultry, Recipes

Quick & Cool Sausages and Turnip with Greens Skillet

One of the joys of Spring is all the fresh greens available at the market. Most of these edible leaves have about the same carb and calorie count so they can be used interchangeably in this recipe. Sometimes you will find bags of mixed greens and other times, you have to buy them separately. This is a very Southern dish, but delicious and easy to make.

My recipe makes a large pan of greens that can make a filling meal for two people or serve four with additional side dishes, like fruit or squash, and a slice of low carb bread.

Sausage and Turnips with Greens

3 cups fresh greens (Spinach, Chard, Turnips Greens, or Bok Choy)
1 medium Turnip, peeled & diced *
1 teaspoon Garlic, minced
2 cups shredded Cabbage
2 Louisiana Hot Link Sausages  (can be beef, chicken, or pork)
1 tablespoon Olive Oil
Salt to taste
White Wine Vinegar to taste

*May also use 1 cup of kohlrabi or celery root

Bring a pot of water to a boil, then add the diced turnips and cook for about five minutes. Drain.

In a large skillet, heat the olive oil until it starts to sizzle, then reduce heat to medium and add the garlic.

Stir in the turnips and cook for a few minutes, then add the sausages and cook for about five minutes until the sausages begin to brown.

Add the greens and cabbage, salt and pepper. Stir and cook until the greens are limp. Sprinkle wine vinegar over the top and serve.

Makes two large servings.

Turnips
Nutrition Information per serving:
Calories: 174 Fat: 16.7 g Net Carbs: 8.7 g Protein: 12.9 g

Kohlrabi
Nutrition Information per serving:
Calories: 188 Fat: 9.7 g Net Carbs: 9.5 g Protein: 8.1 g

Celery Root
Nutrition Information per serving:
Calories: 191 Fat:10.0g Net Carbs: 13.4 g Protein: 7.3 g

Main Dish, Poultry, Recipes

One Pot Chicken with Broccoli and Cauliflower Dish

I’ve always been fond of casseroles and one pot dishes.  They’re easy, delicious, and quick to make.  The combinations of foods and seasonings adds up to a comfort food meal that satisfies the hunger.  A low carb lifestyle can easily include several of these types of dishes as it’s a great way to get your necessary vegetables along with your protein.

This easy one pot meal combines chicken with cauliflower and broccoli in a tasty cheese sauce. If you wish to add a little pasta, it only ups the carbs a little so long as you don’t over-do it, but it’s entirely optional.  The dish does fine without it.

One Pot Chicken with Cauliflower and Broccoli

2 Tbsp. Olive Oil
2 to 3  large Chicken Breasts, cut into 1 inch pieces
1 Bell Pepper or 4 small Sweet Peppers
1/4 cup Spiral Pasta (optional)
Salt and pepper to taste
1/2 cup diced Onion (about half an onion)
2 cloves Garlic, minced (about 1 Tbsp.)
1 cup Chicken Broth
1 1/2 cups Cauliflower florets
2 cups Broccoli, chopped
1/2 cup Ricotta Cheese
1/2 tsp Cayenne Powder
1/4 tsp Nutmeg
1/2 cup Heavy Cream
2 cups shredded Cheddar Cheese

In a large pot, heat olive oil in a large pot. Season chicken breasts with salt and pepper. Brown chicken on both sides, then add the onions, peppers, and garlic and cook a few minutes. Add chicken broth and pasta, if you are using it and stir. Reduce the heat to low and cook for 15 minutes.

Bring a pan of water to a boil, then add the cauliflower and broccoli. Cook for 5 minutes, then drain. Add to the pot with the chicken and stir in. If there is still a lot of liquid, cook until it is reduced. If the pot is almost dry, add a little water. Stir while the broccoli is cooking. Add ricotta cheese, cream, and cheddar cheese and stir until the cheese melts. Add salt, pepper, cayenne, and nutmeg and stir in.

Makes 6 servings.

Nutrition Information with pasta per serving:
Calories: 502.3 Fat:30.8 g Net Carbs: 9.2 g Protein: 43.2 g

Nutrition Information with pasta per serving:
Calories: 486.5 Fat:30.9 g Net Carbs: 6.1 g Protein: 42.6 g

For variety, the leftovers can be put in a pan and reheated in the oven to bake it.  Cook on 375 degrees (F.) for about 30 minutes, then top with 1/4 cup Cheddar Cheese and bake another 5 minutes.  OR you can do what I did, which is make a pot pie from it.  To do that, put 1 cup of the cooked chicken mixture in each of 2 ramekins and microwave for about 1 minute each to take the chill off.  In a small bowl mix these ingredients:

1/4 cup Low Carb Flour (such as CarbQuick or Almond Meal)
1 tablespoon Cream
1 tablespoon Water
Pinch Salt
1/4 teaspoons Ground Pepper
1 tablespoon grated Parmesan Cheese
1 Egg

Put 1/2 the batter on top of chicken mixture in the ramekins and bake at 375 degrees (F) for 25 minutes. Pull out and sprinkle a little cheddar cheese on top and bake another 5 minutes to melt and lightly brown the cheese.  Let cool about 5 minutes before serving.

 

Mexican/Spanish Recipes, Poultry, Recipes

Cast Iron Skillet Enchiladas

Inspired by a recipe for vegetarian enchiladas that popped into my Facebook feed, I decided to try making my red sauce chicken enchiladas in a cast iron skillet.  It’s a one pot dish so that makes it simple.  It takes about 1 hour to prepare and bake this easy dish.  I found a very low carb enchilada sauce at my local Raley’s grocery store, so check your labels for the lowest net carbs for the sauce.  Mine came in at 1 net carb per 1/4 cup.  The cheese is also 0 net carbs.

Cast Iron Skillet Enchiladas

2 cups Roasting Chicken, chopped or diced
1/2 medium Onions, chopped
6 Mini Sweet Bell Peppers, sliced
1 teaspoon Garlic, minced
1-1/2 cup Raleys Enchilada Sauce
6 Low Carb Tortillas (3 nc each)
1 1/2 cups Cheddar Jack Cheese
1 tablespoon Olive Oil

Preheat oven to 400 degrees (F).

In a large cast iron skillet (or any other skillet that can go from stove to oven) add olive oil and heat over medium heat. Add minced garlic, onions and sweet peppers and sauté until just tender. Remove from skillet.

Pour 1/4 cup of enchilada sauce on the bottom of the skillet. Heat the tortillas in a plastic bag in the microwave for 30 seconds to soften them. Put one tortilla on a plate, then spread 1/6 of the onion mixture down the middle, leaving about 1/2 inch at each end. Repeat with the chicken, then sprinkle cheese over the top. Roll the tortilla into a snug roll and tuck in the ends. Place in the skillet along the edge. Repeat with the rest of the tortillas. Four will fit along the outside curves of the skillet, then put the last two in the middle.

Spread the remainder of the sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top.

Bake in the skillet for 30 to 35 minutes until cheese is melted and sauce is thickened. Let cool about 5 minutes, then serve with sour cream and chopped green onions if you like. Makes 6 enchiladas.

Nutrition information for 1 enchilada:
Calories: 215.5 Fat: 11.0 g Net Carbs: 6.5 g Protein: 21.7 g

Appetizers, Main Dish, Poultry, Recipes

Baked Buffalo-Style Chicken Dip

For the  past couple of weeks I’ve been working on editing my new novel, O’Ceagan’s Legacy, that is now in the Kindle Scout program.  (Shameless self-promotion: If you’d like to check it out, click here.)  So, I haven’t had too much time for creative cooking, but I did find this great dip recipe from Chef John for a spicy chicken dip that really hits the spot.  I made a few little changes to suit me.  For one thing, I used three chicken breasts rather than starting with a roasted chicken, mainly because the grocery store I went to didn’t have any precooked chickens.

By the way, I love Chef John’s recipes and have adapted a few of them over the past few years to low carb.  He does many videos and is an entertaining teacher.  Visit his site to see more.

Baked Buffalo-Style Chicken Dip

This is based on Chef John’s original recipe at FoodWishes.com and is pretty much the way he did it. It’s a low carb recipe from the get-go.

3 cups Cooked Chicken, diced
2 (8 ounce) packages Cream Cheese, softened
3/4 cup Hot Pepper Sauce
1/2 cup shredded Pepper Jack cheese
1/2 cup Blue Cheese Dressing
1/2 cup crumbled Blue Cheese
1/2 teaspoon Seafood Seasoning
1 pinch Cayenne Pepper
1/2 cup Onions, chopped
2 tablespoons Pepper Jack cheese, shredded
2 tablespoon chopped Chives or Green Onions (optional)

Preheat the oven to 400 degrees (F.)

In a large bowl, mix the cream cheese, hot pepper sauce seasonings and blue cheese dressing together until mostly combined. Add the chicken, onions and 1/2 cup pepper Jack cheese and stir together. Put the mixture into a 9-inch round baking dish, like a deep dish pie pan, and spread to smooth. Sprinkle with 2 tablespoons Pepper Jack Cheese.

Bake for 15 to 20 minutes until the top is lightly browned. Sprinkle with the chopped chives or onions. Serve with vegetable dippers like cauliflower, celery, tomato slices, mini-sweet peppers, or sliced rounds of kohlrabi.

Makes 8 to 10 servings.

Nutrition Information per serving (1/8)
Calories: 407 Fat: 35.9 g Net Carbs: 2.4 g Protein: 17.1 g