Category Archives: Poultry

Main Dish, Poultry, Recipes

BBQ Chicken Pie

This is a recipe that I found from another low carb dieter that I adapted to my ingredients and style. It builds on the Impossible Pie recipe from Bisquick. But with Bisquick, the carbs are too high to add to my menu, so I adapted it to use CarbQuick. (You can probably use any low carb flour in it. You may need to add 1/2 teaspoon of baking powder.) This basic recipe for a quick pie crust is used to make many “impossible” pies, so I will post it separately also for a reference when making these types of pies.

For the BBQ filling, I took the best part of the recipe and added my favorites to it and used a Honey BBQ Sauce from Walden Farms that is — believe it or not — 0 calories and 0 carbs. Fantastic! And it tastes good. While it is a little runnier than I would like my BBQ sauce to be, it does the job and brings a lot of flavor.

For those who don’t care about the carbs or the calories in this, use Bisquick instead of CarbQuick and your favorite BBQ sauce.

This is like an upside down pizza with the crust on the top.

Quick Pie Crust:
3/4 cup CarbQuick
2 Eggs
1/4 cup Buttermilk

Filling:
1 1/2 cups cooked Chicken Thighs or Chicken Breast
1/2 small Onion
1 tablespoon minced Garlic
3/4 cup Cheddar/Jack cheese, grated
1/4 cup sweet Peppers, thinly sliced
1/4 cup Mushrooms (optional)
3/4 cup sliced fresh Zucchini

Heat oven to 425 degrees F. Grease or spray pie plate with cooking spray and set aside. Melt butter in a sauce pan and saute sliced zucchini until lightly browned. Remove and arrange in the pie plate to make an even layer. Saute onions, peppers, mushrooms and garlic in skillet until just tender. Add chicken and BBQ sauce and mix well. Spread the chicken mixture evenly over the zucchini. Divide the shredded cheese and sprinkle half over the chicken mix.

Pie plate with the zucchini layer and filling mixture before adding cheese.

In a small bowl combine the Carbquick, eggs, buttermilk and water and mix well. Add 1 tablespoon of BBQ sauce if you would like to add a little more spice to the crust. Pour mix over the top of the pie.

Bake for 25 to 30 minutes. The crust may shift to the bottom of the pan while cooking.

Sprinkle the reserved cheese over the top of the pie and return to the oven for about 5 to 8 minutes to allow it to melt. You could also put thin slices of cheddar cheese on top instead of the grated cheese before serving, if you would like.

Makes 4 servings.

Nutrition Info per serving: Calories: 180 Net Carbs: 3.6g Protein: 19.6g
POSTED BY RENE AVERETT AT 11/8/2012 2:43 PM

Italian Inspired Recipes, Main Dish, Poultry, Recipes

Chicken with Tomatoes and Zucchini

My challenge this week was to use up the tomatoes my friends left behind when they headed off to France on holiday and to work on their house there. These were vine-ripened tomatoes and the skins were already starting to shrivel, so I wanted to do something to remove the skins and cook them into a tomato-based dish.  I had chicken thighs on hand, so it was a logical step to make a chicken with tomatoes dish. This takes a little time to cook, but the actual process is pretty easy.

While a base of pasta would be lovely, it’s simply too high carb’d so I would suggest you use spaghetti squash or shredded cabbage, lightly steamed or raw, as the base to put this on. I just ate it as is with a side salad.

1/2 cup Mushrooms, sliced
2 cloves Garlic
4 large Chicken Thighs, bone and skin removed
2 tablespoons Butter
2 tsp Italian Seasoning
1 cup Zucchini, sliced
1/4 cup Sweet Peppers,sliced
1 1/2 cups Red Ripe Tomatoes  or 1 1/2 cup canned stewed tomatoes
1/4 cup Onions, chopped
1/4 cup chicken stock or cooking wine

Bring a pot of water to a boil and add the tomatoes. Let them boil for about 5 minutes, then run cold water over them and drain. Let them cool until easy to hold, then use a sharp knife to cut the skin around the stem end and peel the skin off. It should slide off easily. Cut the tomatoes into pieces over a bowl so you can any juice that runs out as you cut them.

In a large skillet, melt 1 tablespoon butter and brown the chicken thighs on both sides. Remove to paper towel on a plate. Add garlic, additional butter, peppers and onions to the skillet and sauté until the onion is tender. Add the mushrooms, tomatoes, zucchini and seasonings to the pan and stir together over medium heat. Add 1/4 cup of cooking wine if you would like or add 1/4 cup chicken stock for extra flavor. Stir the mixture together well, then arrange the chicken pieces in the pan. Lower heat to a simmer, cover and cook for 30 minutes, checking a couple of times to be sure there is liquid in the pan. Then stir the mixture around, add any liquid if it is getting low and turn the chicken pieces over, covering them with the tomato sauce. Cook another 15 to 20 minutes.

Makes 4 servings.

Nutrition Info:
Calories: 163 Fat: 8.7 g Net Carbs: 5.1 g Protein: 14.8 g

Main Dish, Poultry, Recipes, Vegetables & Salads

Fresh Summer Strawberry Chicken Salad

Inspired by two or three different recipes (and delicious-looking photographs), I set out to make my own version of this cool summer dinner salad. Taking a cue from a recipe at AllRecipes.com, I decided to go with a ginger lime dressing that tastes fabulous. Of course, this is low carb and uses some of my favorite salad ingredients.

I served this for a quick light dinner as several of us were working on the decorations for Angelina’s wedding next month. It was a hit and is so cool and easy to serve.

Strawberry Spinach Chicken Salad with Lime Dressing

Salad:
2 half Chicken Breasts
1 tsp Garlic powder
1/2 teaspoon black pepper
3 cups Baby Spinach, fresh
3 cups Romaine lettuce
1/2 cup Daikon Radish, shredded
1/4 cup Almonds, slivered
1/4 cup Golden Beets, cooked & diced
1/2 cup Red Onion, chopped
1/4 cup crumbled queso fresco cheese or other soft white cheese
12 Strawberries, fresh, halved

Dressing:
6 tbsp Mayonnaise, regular
4 tbsp Lime Juice
2 tsp Ginger paste
1 tbsp Heavy Whipping Cream
1/2 tbsp water
2 teaspoon sugar substitute or sugar free honey

Sprinkle garlic powder on the chicken and rub in. Cook in a 350 degree oven for about 30 to 35 minutes until the chicken is done and juices run clear. I put mine in a foil lined pan and cover with foil, removing the foil for the last 10 minutes of cooking. You can also grill or broil the chicken to your preference.

Prepare the dressing. In a small bowl, mix together the mayonnaise, lime juice, ginger, cream, water and sugar substitute. Mix until completely blended together, then pour into a small jar, shake a few times and put in the refrigerator.

Roast the almonds in a 350 degree oven for about 5 minutes.

Cut up the lettuce, shred, julienne or dice the daikon radish (you can substitute regular radishes, but the flavor is a little sharper), and dice 1/4 of a cooked golden beet to make about 1/4 cup. Toss all the salad ingredients, except the chicken and strawberries, in a large bowl to mix it well.

To serve , place the salad on the plate, top with strips of chicken and pieces of strawberries. Sprinkle a tablespoon of cheese over the salad, then spoon or pour dressing over the top. Enjoy!

Serves 4

Nutrition Info: (per serving)
Calories: 316 Fat: 3.6 g Net Carbs: 8 g Protein: 17.1 g

Posted on  6/12/2013 4:57 PM

Breads, Italian Inspired Recipes, Main Dish, Poultry, Recipes, Vegetables & Salads

Easy Ways to Warm the Heart

From me to you with love, here’s a few recipes to warm your heart or that of your special someone. I’m going to start with a delicious and quick to fix dinner of Parmesan Chicken. This is so good that it should really make a hit with your honey bun or the whole family. Pair it up with the wonderful taste of roasted celery root or kohlrabi.

This is based on a recipe from a mayonnaise company and it takes only a little adjustment or two to make it low carb. One of those adjustments is to make your bread crumbs from a low carb bread. If you don’t have a bread made up, a quick way to do it is to make a cracker bread. You only need a little, so here’s how you can do it.


Quick Almond Flax Cracker Crumbs

2 tablespoons Almond Meal
1 tablespoon ground Flax Meal
pinch Salt
1/2 teaspoon Italian Seasoning
1 tablespoon Olive Oil or Coconut Oil
1 tablespoon Water

Mix together almond flour and flax meal. Add salt, oil and water. Mix well. You want a spreadable paste. Spray a pie tin or cookie sheet with baking spray. Spread the dough over the pan to about 1/4 inch thickness and about 3″ x 3″ square. Bake in a 350 degree oven for 10 to 15 minutes until lightly browned. Let it cool. Crumble the crackers to make crumbs. Makes about 1/4 cup of crumbs.

Batter is shaped into a square, then baked until brown around the edges.

 

Nutrition Info for whole recipe

Calories: 216.8 Fat: 21.6 g Net Carbs: 1.5 g Protein: 3.8 g

One tablespoon is about 0.4 g

 

Parmesan Crusted Chicken

1/2 cup Mayonnaise
1/4 cup grated Parmesan cheese, fresh
4 boneless, skinless Chicken Breast halves or 4 large Chicken Thighs*
1 teaspoon Italian Seasoning
1/2 teaspoon Salt
4 teaspoons seasoned Low Carb Bread or Cracker Crumbs

Preheat oven to 425° (F)

Combine mayonnaise with cheese in a small bowl. Wash off chicken and dry with paper towels. Place in a baking pan and sprinkle with Italian seasonings and salt. Spread the mayonnaise mixture evenly over each piece of chicken, then sprinkle with bread crumbs.

Bake until chicken is thoroughly cooked, about 20 minutes to 25 minutes. The thighs may take a little longer to cook. Check at 20 minutes and cover the pan with foil if the tops are getting too brown and the chicken isn’t quite done.

Remove from oven and let the chicken rest a few minutes before serving.

Makes 4 servings.

Nutrition Info:
Calories: 195 Fat: 14.2 Net Carbs: 0.7 g Protein: 15.7 g

* If you can’t find large thighs, plan for two thighs per serving.

Quick Roasted Celery Root

Honestly, I love the taste and texture of celery root, also called celeriac. It’s a strange-looking root, but the flavor is wonderful. With just a hint of celery flavor, it’s like adding celery salt to your vegetable. While it isn’t exactly a potato flavor, it comes closer to both the taste and texture of potato than anything else I’ve found, which makes it really satisfying with this type of meal.

1/2 Celery Root, cleaned, peeled and cut into large cubes
2 tablespoons Olive oil
1/2 teaspoon Seasoning salt
1/4 teaspoon Pepper
1/2 teaspoon Italian seasoning blend

Preheat oven to 425 degrees(F).

Bring a medium-sized pot half-filled with water to a boil. Put the cleaned and cut up celery root in the boiling water and boil for about 10 minutes. Check that the pieces are fork tender. Drain and dry the cubes.

In a tin pan or cake pan, put the olive oil and seasonings and mix together with a spoon. Add the celery root cubes and make sure they are coated with oil and seasonings. You could also put the oil and seasonings in a plastic baggie, then add the celery root to the baggies and roll them around with your fingers to coat. Then pour the vegetable and oil into the pan and spread around.

Put in the oven for 10 to 15 minutes, then turn each piece over and cook for another 10 minutes. Pieces should be lightly browned on each side.

Makes 4 servings.

Nutrition Info:
Calories: 93.3 Fat: 7.3 g Net Carbs: 6 g Protein: 1.2 g

Coming Soon…

Look for some fast and yummy chocolate candy recipes tomorrow. I have three of them lined up that are taste-tested in my house.

Posted on 2/11/2014

Asian Recipes, Main Dish, Poultry, Recipes

Celebrate Chinese New Year with Orange Chicken

Orange brings a fabulous flavor to chicken or shrimp in this great dish. It’s easy to make, just prep everything ahead of time. This version is actually pretty mild, so if you want a little more kick in your dinner, add more red pepper and/or cayenne pepper to the sauce.

Orange Chicken with Bean Sprouts

1 pound boneless, skinless chicken breasts or 12 large shrimp
2 tablespoons butter or coconut oil
1/4 cup freshly squeezed orange juice* (See note)
1 teaspoon orange extract
1/4 cup water
1 tablespoon orange zest
3 tablespoons oyster sauce
2 tablespoons sugar free honey
1 teaspoon brown sugar substitute
1 teaspoon cornstarch
2 teaspoons minced ginger
1/2 onion, sliced
1/4 teaspoon red pepper flakes (optional)
1 cup bean sprouts (optional)
2 tablespoons chopped green onions, including the green tops

Partially freeze the chicken to make it easier to cut, then cut it into bite-sized pieces. Dry chicken with paper towels.

Prepare the sauce ingredients by mixing the orange juice and zest, the orange extract, brown sugar substitute, ginger and pepper flakes, then set aside. In a small bowl, add the water and cornstarch and mix well. Set aside.

Heat the oil in a large skillet or wok until hot. Add half of the chicken and cook until brown. Remove to a paper towel covered plate, then cook the rest of the chicken and drain on paper towel.

Small batches help control the temperature of the pan so the chicken will cook more evenly.

Orange Chicken with Bean Spouts with Egg Foo Yung and Basic Cauli-rice.

In the same skillet or wok, with the pan drippings from the chicken, add the onions and a little more oil, if needed, and stir fry until tender, then spoon the onions out to the paper towel. Add the sauce mix to the wok, then the honey and stir together. Add the cornstarch and water to thicken. Use a wooden spoon to stir well and scrape the bits of meat that have stuck to the pan.

Toss in your chicken and onions and heat it through. Add bean sprouts and green onions and cook one more minute.

Serves 4.

Nutrition Information: (Chicken)
Calories: 192.5 Fat: 5.6 g Net Carbs: 6.4 g Protein: 28.9

Nutrition Information: (Shrimp)
Calories: 77.5 Fat: 3 g Net Carbs: 6.5 g Protein: 6.4 g

Atkins Phases 3 & 4

Note: You can push it a little on Phase 2, but not recommended under Atkins as orange isn’t on the approved list. You can substitute orange Crystal light or double the orange extract and add 1/4 cup water to mix it in. It will add the orange flavor without the carbs! Having said that, I made several dishes with orange while I was on Phase 2 and still lost weight. Just use it in moderation and if it affects your weight loss, don’t continue to use it while you’re in Phase 2.

Posted on 1/24/2014