Category Archives: Main Dishes

Chili and Cheese Chicken Rellenos (Stuffed Chicken Breasts)

Posted in Main Dishes, Poultry by

This yummy recipe comes from http://www.alldayidreamaboutfood.com.  This recipe contains approximately 4 net carbs per serving (5 servings total).

INGREDIENTS:

  • 4 oz. cream cheese
  • 1 cup shredded monterey jack, cheddar or combo (I also have used colby jack)
  • 1 can diced green chiles (I add both chiles and jalapenos)
  • 2 cloves garlic
  • 2 tsp cilantro
  • salt and pepper to taste
  • 5-6 boneless, skinless chicken breasts
  • 1/2 cup plain yogurt (I have also used plain greek yogurt)
  • 2 tsp lime juice
  • 1/2 cup pork rinds (I usually use 3/4 or 1 cup)
  • 1-1/2 tbsp chili powder (I find only 1/2 tbsp or 3/4 tbsp chili powder to be plenty)
  • 1 tbsp butter, melted

DIRECTIONS:

  1. Spray a 9×13 inch glass baking dish with vegetable cooking spray.
  2. Stir cream cheese, shredded cheese, chiles (and jalapenos), garlic, cilantro and salt and pepper together until well combined.
  3. Pound chicken breasts between layers of plastic wrap to an even 1/4 inch thickness.  Season with salt and pepper.
  4. Starting at the wider end of each chicken breast, spread 2 tablespoons of cheese mixture about halfway down the breast.  Roll each breast up tightly from the wider end towards the narrower end.  You may end up with some filling left over, set it aside.
  5. Place each roll, seam side down, in prepared baking dish.  Make sure that the rolls are not touching, they need space to cook through evenly.  Cover tightly with plastic wrap and chill in refrigerator until filling is firm, about 1 hour.
  6. Preheat oven to 425F.
  7. Mix any leftover filling with yogurt and lime juice and spread over the top and sides of each chicken breast.
  8. Combine breadcrumbs and chili powder, and sprinkle over top and sides of each breast, pressing lightly with a spoon to make sure they stick.  Drizzle with melted butter.
  9. Bake in the middle position of oven 35-40 minutes, or until center of chicken roll reaches 160F.

Enjoy.♥

Oven-Fried Chicken

Posted in Main Dishes, Poultry by

This is my favorite fried chicken recipe!

Peggy's avatarButtoni's Low-Carb Recipes

Click to enlarge Oven-Fried Chicken

Please forgive the knife slits in the thighs in my pic.  They were so large I had to double check to be sure they were done.  This Induction friendly recipe is one of the many low-carb ways I like to bake chicken now. This recipe reminds me a little of the KFC Chicken “original recipe” with all the herbs and spices.  Cooking chicken in crushed pork rinds is actually not that unique in the low-carb community.  But I wanted to post it for those NEW to low-carb eating.  The flavor of this chicken coating changes depending on what spices you use.  For those not so fond of pork rinds, the Parmesan and spices are pretty much in the “driver’s seat” flavor-wise in this dish.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own copy of Jennifer Eloff and friends latest 5-violume set…

View original post 264 more words

Buffalo Ranch Stuffed Peppers

Posted in Main Dishes, Side Dishes, Vegetable by

01c7016de8b4702c7472c8db810ec247ff2ec0e1c4

This is a fun low-carb recipe that tastes great.  I do not know the carb count but it is obviously a low-carb, gluten-free, healthy dish from http://www.primallyinspired.com. If you are cutting Halloween faces in the peppers, do so before they go in the oven!

INGREDIENTS:

  • 4 chicken breasts
  • 1 medium onion, sliced
  • 1/2 teaspoon each:  dried parsley, dried dill, dried chives, garlic powder, onion powder
  • sea salt and pepper, to taste
  • extra butter for greasing and baking
  • 4 peppers, tops cut off and seeds cleaned out
  • 1/2 cup hot sauce
  • 1/4 cup butter

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Mix your dried spices together.
  3. Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
  4. Sprinkle the entire pan with dried slices.  Salt and pepper, to taste.
  5. Place a small pat of butter over each chicken breast.
  6. Bake for 25-30 minutes or until chicken is cooked through.
  7. While chicken is cooking, melt 1/4 cup butter in a pot over medium low heat.  Once melted, add in hot sauce and stir.  Set aside.
  8. Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
  9. Combine chicken with the hot sauce mixture.
  10. Spoon chicken mixture evenly in all 4 peppers.
  11. Place stuffed peppers in a baking pan.
  12. Bake for 35-40 minutes or until peppers are softened to your liking.

Optional:  Serve with guacamole.

Bacon Mushroom Cheeseburger Lettuce Wraps

Posted in Beef/Pork, Main Dishes by

This is an adapted recipe from http://www.asweetlife.org.  It makes around 10 lettuce wraps and has 1.48 grams of carbs.

INGREDIENTS:

  • 12 slices bacon
  • 4 ounces mushrooms, sliced
  • 1 1/2 pounds ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 1 small head iceberg lettuce, leaves separated and washed
  • Additional salt and pepper to taste
  • Hot sauce, optional

DIRECTIONS:

  1. In a large skillet, cook bacon to desired crispness.  Remove and let drain on a paper towel-lined plate.
  2. Add mushrooms to pan and saute until browned and tender, about 5 to 7 minutes.  Remove from pan and set aside.
  3. Add ground beef and season with salt and pepper.  Saute until beef is cooked through, about 10 minutes, breaking up chunks with the back of a wooden spoon.
  4. Spoon ground beef into lettuce leaves, sprinkle with cheddar cheese and top with bacon and mushrooms.

Pork Chops with Mustard Cream Sauce

Posted in Beef/Pork, Main Dishes by

This is an easy and yummy recipe.  Yield: 1 serving with 2 grams of carbohydrates, a trace of fiber and about 20 grams of protein.  It is easy to double or triple this recipe depending on how many pork chops you need.

INGREDIENTS:

  • Salt or Vege-Sal
  • Pepper
  • 1 pork chop, 1 inch think
  • 1 tablespoon olive oil
  • 1 tablespoon dry white wine
  • 1-1/2 tablespoon heavy cream
  • 1 tablespoon spicy brown mustard or Dijon mustard

DIRECTIONS:

  1. Salt and pepper the chop on both sides.
  2. Heat the oil in a heavy skillet over medium heat.  Saute the chop until they’re browned on both sides and done through.  Put the chop on a serving platter and keep it warm.
  3. Put the wine in the skillet and stir it around, scraping all the tasty brown bits off the pan as you stir.  Stir in the cream and mustard, blend well and cook for a minute or two.  Pour over the chop and serve.

Herb Roasted Family-Style Chicken

Posted in Main Dishes, Poultry by

012b70eaff74033b743d90532f1357df06d8da1bf601b4b2dda66a6213bdb215f3f9d22ee36135070883

This is a recipe I adapted from George Stella.  You can use any chicken pieces that you want for this recipe (I used thighs), as well as any combination of fresh herbs.  I added sliced yellow squash to the roasting pan in the last 40 minutes.  Net carbs: 1 g.

INGREDIENTS:

  • Nonstick cooking spray
  • 8 pieces of chicken
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • Juice of 1/2 lemon

DIRECTIONS:

  1. PREHEAT oven to 350 degrees and spray a roasting pan with nonstick cooking spray.
  2. PLACE the chicken pieces evenly throughout the pan and sprinkle all herbs and seasonings over top of each piece.
  3. DRIZZLE lemon juice over the chicken and then cover pan with aluminum foil.  Bake 1 hour.
  4. UNCOVER and baste with the drippings from the pan.  Continue baking uncovered 1 additional hour (add yellow squash after cooking 20 minutes).  The chicken should be browned and falling off the bones.  Optional: serve garnished with additional chopped parsley.

Meat Lasagna

Posted in Beef/Pork, Main Dishes, Pasta/Italian/Pizza by

015c2371ce60286ff84e8fd666211b48d9ed4fe716

Here’s another George Stella keeper.  Yield: 8 servings, net carbs per serving: 3. Prep time: 30+ minutes.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 cups diced celery
  • 1/2 cup diced red onion
  • 2 pounds ground beef
  • 15 ounces sugar-free tomato sauce
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper

CHEESE FILLING:

  • 15 ounces ricotta cheese
  • 16 ounces mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon minced fresh garlic
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS:

  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a large skillet over medium-high heat.  Add the celery and onion and cook until slightly tender.
  3. Add the ground beef and cook until browned.  Drain off the excess fat with a spoon or turkey baster.
  4. Add the tomato sauce, garlic, garlic powder, salt and pepper, and simmer for 2 more minutes, stirring constantly. Remove from the heat.
  5. Mix the ingredients for the cheese filling together in a bowl using half the mozzarella.
  6. Fill the bottom of the baking dish (9 x 13) with the meat filling and top with the cheese filling.
  7. Cover the top with the remaining 8 ounces of mozzarella.
  8. Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.
  9. Let cool for 10 minutes before slicing (the lasagna will hold together better).

Tequilla Chicken

Posted in Main Dishes, Poultry by

This is a “keeper” recipe that I slightly adapted from George Stella.  If you do not want to use the 2 tablespoons of tequila in your recipe, a good substitute would be lime juice.  This recipe comes out great no matter how I change it up.  Yield: 4 servings; net carbs: 2 grams per serving.

INGREDIENTS:

  • Vegetable oil cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast, butterfly cut into 4 separate fillets
  • 2 tablespoons tequila
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon minced fresh garlic
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper (2 dashes)
  • 4 ounces Colby Jack cheese, shredded (you may also use Cheddar, Monterey Jack or another similar cheese)
  • 4 tablespoons sour cream, optional
  • 4 tablespoons salsa picante (as long as it doesn’t have any added sugars), optional

DIRECTIONS:

  1. PREHEAT the oven to 400 degrees.  Spray a baking sheet with cooking spray and set aside.
  2. PLACE the olive oil, the chicken breast fillets and all other ingredients except the cheese, sour cream and salsa into a bowl.  Toss until coated.
  3. PLACE the coated fillets on the baking sheet and bake for 25 to 30 minutes, until a meat thermometer inserted into the thickest piece of chicken registers at least 165 degrees.
  4. REMOVE the cooked chicken from the oven, top with the shredded cheese and return to the oven just long enough for the cheese to melt, about 2 minutes.
  5. SERVE each piece topped with 1 tablespoon each of sour cream and salsa (optional).

Fathead Pizza Crust Recipe

IMG_1557

Finally, after three attempts with other recipes, a simple and great pizza crust has been found!!  I was lucky to get a picture of it before it was completely demolished.  This crust is just as good as regular pizza crust and you can pick it up and eat it.  This is a recipe I adapted from the Real Food website.  I believe the net carb count for the entire pizza is around 9.6 carbs.  I cut mine into 9 squares so the crust was a little over 1 carb each (does not include toppings).

INGREDIENTS:

  • 1 1/2 cups shredded mozzarella
  • 3/4 cup almond flour (I used 1/2 cup because I wanted an even thinner crust)
  • 2 tablespoons cream cheese
  • 1 egg

DIRECTIONS:

  1. Heat oven to 425 degrees.
  2. Put mozzarella and cream cheese in a medium size microwaveable bowl.  (It is recommended that it works better to cube up the cream cheese before melting it with the mozzarella.)
  3. Microwave for 1 minute, stir and then another 30 seconds, stir (very hot!).
  4. Stir in egg and almond flour.
  5. Wet hands and spread dough thin on parchment paper.  It should spread evenly with dough-like consistency.  If too stringy, then your cheese has hardened too much so just put it back in the microwave for another 20 seconds or so.
  6. Dock (poke rows of holes) with a fork to avoid bubbling.
  7. Sprinkle with garlic salt.
  8. Put on cookie sheet.
  9. After about 8 minutes (watch closely though), check it and poke holes where any large bubbles may be.
  10. Continue cooking for a total of 12-14 minutes or until slightly brown on top.  (Mine did not take quite as long – probably because I used less almond flour.)

After the pizza crust was finished.  I put on a very thin layer of pizza sauce (with no sugar).  I then added pepperoni and cooked sausage with lots of mozzarella cheese.  Topped it off with a little Italian seasoning, and returned it to the oven just long enough for the mozzarella cheese to melt.  Yum!!

Chicken Caesar Salad

Posted in Lunch, Main Dishes, Salads and Soups by

This is an easy recipe adapted from djfoodie.com.  D.J. uses his own Caesar dressing, but I just used Marie’s Creamy Caesar.  I also skipped the grilling of chicken step in this recipe as I already had some cooked chicken leftovers.  🙂  Servings: 6.  Net carbs: 2.58 per serving.

INGREDIENTS:

  • 3/4 cup Caesar salad dressing
  • 6 cups romaine lettuce, washed and cut into ribbons
  • 1 1/2 cups garlic croutons (see recipe)
  • 1 1/2 pounds chicken breasts, boneless and skinless
  • 2 tablespoons light olive oil for grilling
  • 1/4 cup parmesan cheese, grated
  • salt and pepper, to taste

INSTRUCTIONS:

  1. PREHEAT a grill.
  2. In a large salad bowl, mix together the salad dressing, romaine lettuce and croutons.  Adjust seasoning with salt and pepper.
  3. Coat your chicken breasts with the oil and evenly season with salt and pepper.
  4. Grill the chicken until cooked through
  5. Divide your salad onto 6 plates.
  6. Slice your chicken and place on top of each salad.
  7. Garnish with grated parmesan cheese.
  8. Serve!