Category Archives: Poultry

Breakfast & Brunch, Desserts, Drinks, Main Dish, Poultry, Recipes, Vegetables & Salads

A Low Carb Winter Holiday

L to R: Turnips and Cauliflower au Gratin Casserole, Irish Style Kohlrabi, Classic Pumpkin Cheesecake Bars

Thanksgiving, then all the other winter holidays are coming up quickly.  To help find those recipes that I’ve posted over the past few years for holiday meals, I’m putting many of them on this one page.  At the beginning of December, I’ll do a similar page with Holiday Sweet Treats that will cover the cookies, candies and cakes for the holiday season.

Main Course:

Turkey – I don’t actually have a recipe for roasting turkey. Almost anyone you might find will likely be low carb. What adds the carbs is the dressing. See below. But here’s a Roast Turkey recipe from AllRecipes.com that is beautifully seasoned and not stuffed.  Rosemary Roasted Turkey

Low Carb Stuffing Bread

Low Carb Stuffing – This is an easy-to-make stuffing bread that will work well with any of your usual vegetables and/or fruits and sausage to make a delicious stuffing you can bake in your turkey or in a side casserole dish. Add some of the turkey juices to the mix to bring in the flavor of the turkey.

Side Dishes:

We need good side dishes that are still low carb. Potatoes just don’t cut it on a low carb lifestyle, no matter how much we want them to be a part of the meal. Here are a few options for potato replacements that are very tasty and may make you forget all about that other root vegetable.

Delicious Creamed Cauliflower

Creamed Cauliflower – delicious and so elegant-looking.
Turnips and Cauliflower Au Gratin – Wonderful flavor and so like scalloped potatoes (see first photo)

Ricotta Cheese Cauliflower Casserole

Ricotta Cheese Cauliflower Casserole – Absolutely amazing taste and easy to make

Smashed Turnips with Leeks

Smashed Turnips with Leeks – Pretty close to the taste of mashed potatoes and I like them better!

Other side dishes that are great:

L to R: Green beans with turnips, Brussels sprouts fritters, roaster turnips and kohlrabi

Green Beans with Turnips – Here’s a way to get your potato substitute in with the green beans
Loaded Brussels Sprout Fritters – A little different taste, but fabulous!
Irish Style Baked Celery with Kohlrabi – Don’t overlook celery when making a vegetable dish. It’s great!  (See top photo)
Roasted Turnips and Kohlrabi – This goes well with meat, turkey, chicken, and fish.

Desserts:

Maple Pumpkin Pie

Maple Pecan Pumpkin Pie – just posted today! RIch, creamy and delicious custard-style pumpkin pie.

Pumpkin Panna Cotta – Light dessert and so delicious!

L to R: Pumpkin Panna Cotta, Pumpkin PIe Cupcake, and Cinnamon Pecan Tartlets

Gluten Free Pumpkin Pie Cupcakes – A quick and easy pumpkin pie taste cupcake that is very moist.

Cinnamon Pecan Tartlets – Just for pecan pie fans, this little tartlet has all the flavor in a controlled portion size.

Rich Pumpkin Cheesecake Bars – An old favorite made the low carb way. (See top photo.)

Rene’s LV Pumpkin Cheesecake

Rene LC Pumpkin Cheesecake – About as good as it gets when it comes to the holiday cheesecake.

Breakfast Options:

Mah-velous Pumpkin Pancakes with bacon.

Mah-velous Pumpkin Pancakes – Add some pumpkin and seasonings to the pancakes.

Pumpkin French Toast Casserole

Pumpkin French Toast – Requires low carb bread, but is delicious.

Beverage

Hot Pumpkin Nog – Shun the rich and high carb Egg Nog and try this tasty Pumpkin Nog!

Condiments and Sauces, Main Dish, Poultry, Recipes

Peachy Keen Grilled Chicken with Peach Salsa

Chicken with Peach Salsa with a side of sauteed Broccoli and Kale with Raspberry Vinaigrette.

Confession right up front here, I adore peaches.  When I started the Atkins diet again four years ago, I was dismayed to see that peach was only an acceptable food in phase 4, the maintenance phase of the program.  I eased them back into my program about a year ago as I do consider myself basically on maintenance at this point.

So image my surprise when I got a regular update from Atkins touting this wonderful recipe that included a peach salsa and it said it was ok for phases 2 to 4.  That would be any time after the two-week induction phase.  Good news for all of us, but with all things that are too good to be true, it doesn’t mean you can go crazy with it!  You still need to watch the carbs because a medium peach is 9.1 g of sugar and that registers as 9.9 net carbs of the 10.1 carbs in it.  That can be a bump in your daily allotment.   So use in moderation.

So, peachy keen.  I was anxious to try this recipe from Atkins, but I did make a couple of modifications to my version.  It is absolutely wonderful, moving into the “make often” list.  And when I served the peach salsa up, I found it was more than enough for the chicken and actually got three large servings from it.  I put the last serving away and used it for two smaller servings as a side dish with Chicken Alfredo the next night.  The salsa would also be wonderful with grilled, broiled or braised white fish and I just bet it would be great with pork chops.

Grilled Chicken with Peach Salsa

My version of the Atkins recipe is almost identical to theirs except I substitute bell pepper for the jalapeno pepper. Love jalapenos, but my stomach isn’t so crazy about them as I age. Besides, I had a Mexi-red pepper from m garden to add in.

2 chicken breasts halves (about 4 to 5 oz each)
1/2 Teaspoon ground Cumin
1/2 Teaspoons Red Chili Powder or Cayenne Pepper
1/4 Teaspoon Onion Powder
1/4 Teaspoon Salt
1/4 Teaspoon ground Black Pepper
3 Teaspoons Olive Oil, divided
1/2 Peach, firm, but ripe, about medium-sized, diced
1/4 cup Bell Pepper, diced
1/4 cup Red Onion, diced
1/2 medium Tomato, diced
1 1/2 Tablespoons fresh chopped Cilantro
1 teaspoon Sugar Substitute
1 Tablespoons fresh Lime Juice

In a small bowl, combined the chile powder, cumin, salt, pepper, and 2 teaspoons olive oil to make a paste. Rub 1/2 the paste into the top of the chicken breasts, turn them over and rub the rest onto the back. Let the chicken marinate while you prepare the salsa.

If you are using a grill that take 10 to 20 minutes to warm up, now is the time to start pre-heating.  I use a Foreman Grill for two, which is large enough for two small chicken breasts and takes about 5 minutes to do the job. It only takes a short time to warm up, so I go ahead with the salsa before warming the grill.

Chop the peaches, bell pepper, onion and tomato into bite-sized pieces. Be sure to remove the membranes on the pepper as well as any excess seeds or juices. Place in a small bowl. Add the cilantro, lime juice and sugar substitute with 1 tablespoon olive oil. Mix the oil and fruit, adding salt and pepper to season. Cover and refrigerate until the chicken is grilled. This can be prepared ahead of time and it will keep a couple of days in the refrigerator.

Grill the chicken until it is done and juices run clear. Place the chicken on serving plates and top with the peach salsa.

Makes 2 servings.

Nutrition Info per serving
Calories:272.5  Fat:13.4 g  Net Carbs: 6.5 g  Protein: 29.8 g

Peach Salsa only
Nutrition Info per serving – 4 servings per recipe
Calories:44.9  Fat: 3.6 g  Net Carbs: 3.0 g  Protein: 0.4 g

 

 

Main Dish, Poultry, Recipes, Vegetables & Salads, Vegetarian

Delightful Tostada Salad Features Butternut Squash

Butternut Chicken Tostada

Recently, I ran across a recipe for a taco filling using butternut squash, which is something that I had been thinking about anyway.  It’s similar to adding pumpkin to a recipe or acorn squash, which I think are almost interchangeable.  And they also substitute for sweet potato pretty well.  Add to this that I picked up two tostada molds at the dollar store and I had the inspiration for this Butternut Squash Tostada.    The metal molds are easy to use, just put the tortilla in and press it into the shape.  Put in the oven to toast and you’re done.

Based on a recipe from my local grocery store, Raleys. I made a few adjustments for low carb and added chicken to what was a vegetarian taco.

Butternut Squash Tostada Salad

1/2 cup Onions, chopped
1/2 cup 1/4 -inch cubes Butternut Squash
1/2 cup diced Bell Pepper
1 cup Cooked Chicken, shredded or diced
1 tbsp. Olive Oil
1/4 cup Taco Sauce
4 low carb Flour Tortillas
1 cup shredded Monterey Jack Cheese
Fresh Cilantro leaves, torn
2 cups shredded Lettuce
1 Hass Avocado, cut into slices
4 tablespoons Pico de Gallo or Salsa

Preheat oven to 375 degrees (F.)

Use a tostada mold to make the tortilla shells or turn a muffin pan upside down and arrange the tortillas over the cup and press down to make a well in the tortilla. If the tortilla doesn’t bend easily, heat it over a burner for about 30 seconds until it softens or warm in the microwave for about 20 seconds. Bake the shell for 8- 10 minutes until it is lightly browned. Let cool.

In a large skillet, heat the oil, then add the onions and bell pepper and saute for about 1 minute over medium high heat. Add the squash cubes and the chicken and continue to cook for about 5 minutes. Add the taco sauce, cover the pan, reduce the heat to medium and cook for another 5 minutes. (If the vegetables are getting dry, add a little water to the pan.)

Put lettuce in the bottom of the tortilla shell, then spoon 1/4 of the filling into the shell, making sure to distribute it into the points. Top with shredded cheese and put a slice of avocado on top of each point of the tostada. Spoon the pico de gallo or salsa into the middle. Serve with a low carb chipotle ranch dressing if you like.

Makes 4 servings

Nutrition Info per serving:
Calories: 191.2 Fat: 19.9 g Net Carbs: 10.2 g Protein: 25.5 g

TIP: Want to reduce your carbs a little? Omit the tortillas and just eat as a salad. This reduces the meal by 3 net carbs and 60 calories. To make this vegetarian, omit the chicken. 

Main Dish, Poultry, Recipes

An Old Favorite: Chicken Divan

This recipe has been around forever and often gets forgotten as new and exciting recipes come along.  But it is still one of the most delicious main course dinners I’ve encountered.   I took a basic recipe from an old cook book and made a few adjustments to make it low carb.  Hope you will give it a try soon.

Classic Chicken Divan

3 cups cooked fresh Broccoli spears
1 1/2 lbs sliced cooked chicken
3 tablespoons Butter
3 tablespoons Low Carb Flour*
1 cup Heavy Cream
1/2 cup Water
2 large Eggs, beaten
2 tablespoons cooking Sherry
Paprika

* I use CarbQuick for my flour.  Using 2 tablespoons of regular flour will add 100 calories and .3 g net carbs to each serving, so not a big issue.

Preheat oven to 350 degrees.

Arrange broccoli in the bottom of a 2 quart shallow baking dish or 6 individual baking dishes. Place chicken slices over the broccoli and cover with foil. Bake for 20 minutes until hot.

Melt butter in a saucepan over low heat, then blend in flour. Cook and stir until smooth and bubbly, then remove from heat. Mix the cream and water together and gradually stir into the flour mixture. Return it to heat and bring to a boil. Gradually blend half the hot cream sauce into beaten eggs, then gradually add the mixture back to the hot sauce mixture. Stir in the sherry.

Arrange the broccoli and chicken on serving plates if they are in the baking dish. If in individual dishes, serve in the dish. Spoon sauce over the chicken and broccoli and sprinkle on a little paprika for color.

Makes 6 servings.

Nutrition Info per serving
Calories: 278 Fat: 24.4 g Net Carbs: 5.2 g Protein: 7.3 g

Main Dish, Poultry, Recipes, Vegetables & Salads

Too Hot to Cook? A Cool Turkey Salad Helps

With a few thunderstorms in the area this past week, it’s really been too hot and muggy to do much cooking in the kitchen after the lunch hour.  But it’s a great time for no-cook options or meals that you can prepare in the morning and eat cold or reheat in the microwave.  I went back to an old favorite chicken salad made as a spread for sandwiches and updated to turkey to put on top of a salad.  By adding a few beets and cooling cucumber, it makes a wonderful and filling evening meal.

If you want additional salad dressing, other than what is in the turkey, you can use a low carb French dressing or a Ranch Dressing (most are around 2 net carbs for 2 tablespoons) or you can make your own French from the recipe after the salad recipe.

Turkey Salad With Beets

10 oz. can White Turkey Meat or 1 cup cooked Turkey, chopped
1/4 cup Mayonnaise
1 large Egg, hard boiled
4 to 5 sugar free Sweet Pickles or 2 tablespoons sugar free Sweet Pickle Relish
1/2 teaspoon Mrs. Dash Tomato, Basil and Garlic Seasoning

6 cups lettuce, torn or chopped (I used Romaine and Bibb)
1 cup Baby Spinach, chopped or torn
1 Golden Beet, cooked and cut into cubes or small pieces
1 cucumber, sliced
1 cup diced tomato

Drain the turkey meat if you are using canned meat. Put the turkey in a bowl. Cut the hard boiled egg into quarters to make it easier to mash and add it to the bowl. . Using a fork, mash the egg and the turkey together. If you are using whole pickles, chop them finely or put them in a food processor and pulse a few times to chop. Add them to the bowl. Add the mayonnaise and use the fork to mix them all together. Cover with plastic wrap and refrigerate.

When ready to serve, mix the lettuce and spinach together and put into individual large salad bowls. Put 1/4 of the turkey mixture in the middle of the lettuce in each bowl. Arrange 6 slices of cucumbers and 6 cubes of golden beets around the edge of each bowl. Put 2 tablespoons of diced tomato on top.

Drizzle Low Carb French Dressing, if desired, onto the salad and serve.

Makes 4 servings.

Nutrition Info per serving:
Calories: 216 Fat: 13 g Net Carbs: 6.9 g Protein: 16.2 g

Low Carb French Dressing

2 tablespoons Ketchup
3 tablespoons sugar substitute
3 tablespoons red wine vinegar
2 tablespoons Olive Oil
Two tablespoons onion, chopped
1/4 teaspoon White Pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry Mustard

Put all ingredients into a food processor or blender and pulse until it is liquefied. Pour into a clean jar or dressing cruet and chill in the refrigerator for at least two hours. Shake before serving.

Makes 6 servings.

Nutrition Info per serving:
Calories: 48 Fat: 0.7 g Net Carbs: 1.5 g Protein: 0.0 g

TIP: Save a couple of your salad dressing bottles for putting your “from scratch” dressings in. Just be sure to sterilize them before using them. A trip through the dishwasher should do the trick.