A George Stella winner. Calories: 160, Fat: 9.5 g, Protein: 15.5 g, and Net Carbs: 3 g.
- 1 pound large button mushrooms (about 16 mushrooms)
- 2/3 cup finely shredded cooked chicken breast (I used cooked rotisserie chicken)
- 1 large egg white, beaten
- 2 tablespoons minced celery
- 2 tablespoons unsalted butter, melted
- 2 tablespoons Louisiana Hot Sauce
- 1/4 cup crumbled Gorgonzola cheese
- PREHEAT oven to 375 degrees. Spray a sheet pan with nonstick cooking spray.
- SCRUB mushrooms clean. Remove stems and discard.
- PLACE chicken, egg white, celery, butter, and Louisiana Hot Sauce in a mixing bowl and mix well.
- STUFF each mushroom until overflowing with the filling.
- PLACE the stuffed mushrooms on the prepared sheet pan. Top each with a few crumbles of Gorgonzola cheese.
- BAKE for 15 minutes, or until mushrooms are tender and filling is bubbling hot.
This is a great recipe that my friend Jana turned me on to. I located it at http://www.fifteenspatulas.com and made some adjustments. The recipe yields 2-4 servings.
- 2 lbs. chicken wing pieces
- garlic powder
- Preheat the oven to 450 degrees F.
- Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
- Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off. Let them drip dry a little bit, then dry them well with a paper towel.
- Place the chicken wings directly on a sheet pan. (I use parchment paper on the pan.) Bake the chicken wings for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side. The wings should have crispy crackly golden skin on the side that was in contact with the sheet pan.
Options: I mix ranch dressing and wing sauce to dip my wings in. I also made these with parmesan cheese. I put the parmesan cheese, salt, pepper and garlic powder into my food processor and then just rolled my wings in the mix before baking. D’lish!
This is my first recipe that I created myself (well, sort of). I did make a change that improved the recipe thanks to my friend Jana. This recipe is great with pork rinds or veggies!! It takes only 5 minutes or so to make and is very low in carbs.
- 1-1/2 cups of mayonnaise
- 2 cups of sour cream
- 1 tablespoon dried parsley
- 3 tablespoons grated white onion
- 3 tablespoons dried dill weed
- 1-1/2 tablespoons seasoning salt
- 1 teaspoon distilled vinegar
- In a medium bowl, combine all ingredients. Mix well, cover and refrigerator at least 4 hours, but is definitely better if chilled overnight.
This is my own recipe. I’m sure everyone has their own way to hard boil eggs, but I like Martha Stewart’s recipe. Just a quick summary of her recipe: (1) cover six eggs with cold water in a pan, cover and boil water; (2) as soon as water boils, remove from heat and let sit, covered, for 12 minutes; (3) remove eggs and put in an ice bath for 2 minutes; and (4) remove and peel.
- 6 hard boiled eggs
- 5 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon white vinegar (or 1 teaspoon if using regular mustard)
- 1/4 teaspoon salt or salt substitute
- pepper, to taste
- cajun spice, to taste (optional)
- SLICE the eggs in half, and carefully remove the yolks into a mixing bowl.
- MASH the yolks with a fork. Stir in the mayonnaise, mustard, salt, pepper and cajun spice, and mix until creamy.
- SPOON the mixture back into the hollows in the egg whites. Sprinkle with a little paprika for color.
Each egg half has less than 1 net carb each. ♥