Chicken Pizza

Posted in Pasta/Italian/Pizza, Poultry by

This recipe from http://www.genaw.com has become one of our favorites. It is very easy to make and about 3 net carbs per serving (depending on toppings).

INGREDIENTS:

  • 1 boneless chicken breast (about 5 1/2 ounce)
  • Dash Italian seasoning
  • Dash garlic powder
  • Dash salt

TOPPINGS:

  • 1 tablespoon pizza sauce
  • 1/2 ounce pepperoni (8 thin slices)
  • 1/2 large fresh mushroom, sliced thin (1/2 ounce)
  • 1 ounce Italian sausage, cooked and crumbled
  • 1 ounce mozzarella cheese, shredded
  • 2 tablespoons green pepper, minced (1/2 ounce)
  • 1 tablespoon red onion, minced (1/4 ounce)

DIRECTIONS:

  1. Pound the chicken as thin as possible without tearing it.
  2. Season both sides of the chicken with the seasonings and place it on a foil-lined baking sheet.
  3. Spread the pizza sauce on the top of the chicken.
  4. Arrange the remaining topping ingredients in this order:  pepperoni, mushrooms, sausage, cheese, peppers and then the onions.
  5. Lightly sprinkle with a little more Italian seasoning and garlic powder.
  6. Bake at 400 degrees for 10 minutes.  Do not overcook.

Makes 1 serving.

Avocado Stuffed Burger

Posted in Beef/Pork, Main Dishes by

We love burgers!  Here is another good one.  It comes from civilizedcavemancooking.com.  It makes approximate 4 burgers and I have not calculated the carb count for people counting carbs but as you can see by the ingredients below, it is very low.

INGREDIENTS:

  • 2 pounds ground beef
  • 2 avocados, ripe
  • 1 cup sun-dried tomatoes, chopped NO OIL (I only use 1/3 as I am not a huge fan of sun-dried tomatoes. Also, it can be difficult to find the tomatoes without oil so if they have oil, I will rinse them.)
  • Juice of 1/2 a lemon (I cut this amount down some too because it makes the burgers a little to lemony if not)
  • Zest of 1 lemon
  • 2 teaspoons sea salt (I also cut this down in half)
  • Bacon fat (optional)

INSTRUCTIONS:

  1. Preheat your grill (or skillet) to medium-medium high heat.
  2. Put your ground beef in a large mixing bowl and add black pepper, half of your sea salt and the zest of one lemon.
  3. Mix well and then using your hands form into thin patties all the same size (you need them thin because you will be using two of them to make one patty).
  4. In another mixing bowl combine avocados, sun-dried tomatoes, lemon juice and the other half of sea salt.
  5. Mash the avocado and mix ingredients well to get as smooth as you like.
  6. Place your avocado mixture on the bottom of half of the burgers, ensuring you leave room to seal the burgers without it leaking out.
  7. Put your other patty over the top of your mixture and pinch the edges of your burgers together to seal all the way around.
  8. Now grill to your liking.  It normally takes about 6 to 8 minutes per side.  Ensure you cook evenly on both sides of the burger or you will end up with an undercooked and an overcooked side.
  9. While grilling, you may want to drizzle your burger with a little bacon grease for flavor.  You may also want to add cheese slices before removing from grill or skillet.
  10.  When done grilling, allow your burgers to rest for 10 minutes and then serve.  You can use the rest of your avocado mixture, if any, to top your burgers with.

Low Carb Mexican Chicken Casserole

Posted in Casserole, Main Dishes, Poultry by

This recipe I have made numerous times so definitely “blog worthy,” at least in my opinion.  It comes from lowcarbzen.com.  The recipe (without changes) serves 6 and contains 2 net carbs per serving.  Below is my adapted version:

INGREDIENTS:

  • 1-1/2 lbs. chicken breast
  • 1/2 teaspoon minced garlic
  • 1/2 cup chicken stock (or 1 tb chicken base with water) (I use around 1/4 cup chicken broth)
  • 10 ounce can tomatoes with green chilies (drained)
  • 2 ounces cream cheese
  • 1 cup pepperjack cheese (shredded)
  • 1 cup monterey jack cheese (shredded)
  • Options to include:  sliced olives, jalapenos, cumin (remember to add before cheese)

INSTRUCTIONS:

  1. Add chicken breasts, stock and garlic to skillet.
  2. Cook chicken in the stock over medium heat until cooked through and tender.
  3. Shred the chicken into the casserole dish (9×13), discarding any remaining stock.
  4. Mix in drained can of tomatoes and green chilies (and/or sliced olives, jalapeno, cumin)
  5. Dot the chicken/tomatoe mix with little bits of cream cheese.
  6. Cover with shredded pepperjack cheese.
  7. Cover with shredded monterey jack cheese.
  8. Cook in 350 degree oven for 35 minutes, until brown around the edges.

Serve.  (We look to top off with a little dollop of sour cream.)

Bacon Burgers with Smoked Cheese and Onions

Posted in Beef/Pork, Main Dishes by

A delicious family favorite from http://www.genaw.com.  Makes 4 servings and has 5 net carbs.  ♥

INGREDIENTS:

  • 6 slices bacon, chopped
  • 3 tablespoons reserved bacon grease
  • 2 medium onions, divided, 8 ounces
  • 1-1/2 pounds ground sirloin (or ground beef)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Montreal steak seasoning
  • 1/2 teaspoon salt
  • 4 ounces smoked Gouda or cheddar cheese, shredded or sliced

DIRECTIONS:

  1. In a large nonstick skillet, fry the bacon until crisp.  Remove the bacon from the pan and drain on a paper towel-lined plate saving the bacon grease.  Keep 1 tablespoon of the grease in the skillet and set aside 2 tablespoons for later.
  2. Finely chop 1/2 of one of the onions and sauté it in the 1 tablespoon grease for 3 minutes; add to the bacon and let cool.
  3. Thinly slice the remaining onion.  Heat the remaining 2 tablespoons bacon grease in the skillet and sauté the onions over medium heat, covered, about 10 minutes or until golden brown.  Stir occasionally.  Season with salt.  Remove the onions from the skillet and keep warm while cooking the burgers.
  4. Meanwhile mix the ground sirloin, Worcestershire sauce, steak seasoning and salt in a large bowl.  Stir in the bacon mixture.  Form into 4 patties.  Heat the skillet over medium-high heat.  There should be enough grease left in the pan to fry the burgers.  Cook the burgers 4 minutes per side for medium-rare and 6 minutes per side for medium-well.  Top each burger with 1/4 of the cheese; cover the pan until the cheese melts.  Serve the burgers topped with the sautéed onions.

Mock Fettuccine Carbonara

Posted in Main Dishes, Pasta/Italian/Pizza by

This great recipe is from George Stella.  I am a big fan of spaghetti squash so I love this Italian dish.  Yield: 4 servings.  Net Carbs: 8 grams per serving. (I doubled this recipe for my family of 4.)

• 1 medium spaghetti squash (this recipe uses only half of squash, but I used entire squash)

CARBONARA SAUCE:

  • 4 tablespoons unsalted butter
  • 1/2 cup diced Parma ham (you may also use prosciutto, baked ham, cooked ham or turkey ham)
  • 1/2 cup small broccoli florets, lightly blanched
  • 1 cup heavy cream
  • 1 large egg yolk
  • 1 clove garlic, crushed
  • 1-1/2 cups freshly grated Parmesan
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper
  • Fresh basil leaves, for garnish (optional)
  • Grape tomatoes, halved, for garnish (optional)

INSTRUCTIONS:

  1. Cut the squash lengthwise in half.  Scoop out the seeds of one half with a spoon.  Refrigerate the other half for another meal (unless you are doubling this recipe).
  2. Fill a large pot with water and bring to a full boil.  Completely submerge the squash half (or both halves) in the boiling water and cook for about 20 to 25 minutes (or longer if cooking both halves), until you can pierce the inside easily with a fork and the pulp pulls apart in strands.
  3. Remove, drain and plunge the squash half in a pot of cold water or an ice bath to stop the cooking.  when the squash is cool, drain and dry it, then use a fork to scrape the cooked squash out of its skin, fluffing and separating the pulp into spaghetti-like strands.  Discard the skin.
  4. Fill a medium pot with water and bring to a boil.  While waiting for the water to boil, prepare the carbonara sauce:  Melt 2 tablespoons of the butter in a medium saucepan over medium high-heat.  Add the ham and sauté for about 1 minute.  Whisk in the cream and egg yolk and cook for 1 to 2 minutes more.  Add the garlic and cheese and whisk quickly just to heat through.  Remove from the heat and stir in the rest of the butter and the parsley.
  5. Right before serving, place the squash strands in a strainer and dip briefly into the pot of boiling water to reheat.  Remove and shake off any excess water.
  6. Put the hot spaghetti squash on a serving platter.  Toss with the carbonara sauce or pour the sauce over the top.  Season to taste with salt and pepper.  Garnish with fresh basil leaves and grape tomatoes before serving.

Buffalo Chicken Jalapeno Popper Casserole

Posted in Main Dishes, Poultry by

Another great recipe I adapted from http://www.ruled.me.com.  It makes 6 servings and contains 2.5 net carbs each.

INGREDIENTS:

  • 6 chicken thighs (skinless and deboned)
  • 6 slices bacon
  • 3 medium jalapenos (de-seed if you aren’t a fan of spicy)
  • 12 oz. cream cheese
  • 1/4 cup mayonnaise
  • 4 oz. shredded cheddar cheese
  • 2 oz. shredded mozzarella cheese
  • 1/4 cup Frank’s Red Hot sauce
  • salt and pepper to taste

DIRECTIONS:

  1. Preheat oven to 400F.  Season chicken thighs well with salt and pepper.  Bake chicken thighs in a casserole dish for 35-40 minutes (depending on size of thighs).
  2. Once your timer hits 20 minutes, start on the filling.  Chop 6 slices of bacon into pieces and put into a pan over medium heat.  Once bacon is mostly crisped, add jalapenos (chopped) into the pan.
  3. Once jalapenos are soft and cooked, add cream cheese, mayo and hot sauce to the pan.  Mix together and season to taste.
  4. Remove chicken from the oven then spread cream cheese mixture on it, then top with cheddar and mozzarella cheese.
  5. Bake for 10-15 minutes at 400F.  Broil for 3-5 minutes to finish.  Optional:  Top with extra jalapenos before you broil.

Peanut Butter Fudge – Low Carb

Posted in Desserts by

This is a great dessert my whole family loves (thanks to Andres at the-lowcarb-diet.com).  It makes approximately 9 servings and has 2.56 net carbs each.

INGREDIENTS:

  • 1/2 cup butter
  • 2/3 cup natural peanut butter
  • 3 ounces cream cheese, softened
  • 1 cup sweetener
  • 1/2 cup sugar-free chocolate chips
  • 1/2 cup low carb protein powder

INSTRUCTIONS:

  1. Melt and whisk butter and peanut butter together.
  2. Whisk in the cream cheese and sweetener until well blended and smooth.  Add the protein powder and mix well.
  3. Butter an 8-inch non-stick baking dish (or line with buttered parchment paper).  Pour the fudge mixture in the pan.  Melt chocolate chips and drizzle on top of fudge.
  4. Let chill until set, at least 1-2 hours.  Cut into squares and serve.  Fudge can be stored in the fridge or at cool room temperature in an airtight container.

Creamy Alfredo Sauce

Posted in Sauces by

This is my favorite alfredo sauce and comes from http://www.genaw.com.  It makes approximately 6 servings and contains around 2 net carbs per serving.

INGREDIENTS:

  • 8 ounces cream cheese, softened
  • 3/4 cup heavy cream
  • 2 ounces freshly grated parmesan cheese (1/2 cup)
  • 1/4 teaspoon pepper
  • pinch of nutmeg
  • 1/2 teaspoon garlic powder
  • salt, to taste
  • pinch of fresh parsley, minced, optional

DIRECTIONS:

  1. In a medium sauce pan or nonstick skillet, heat the cream cheese on medium-low heat, stirring until melted and smooth.
  2. Gradually blend in the cream until smooth.  (I used a whisk)
  3. Stir in the parmesan and seasonings.
  4. Cook and stir over low heat until smooth and creamy, thinning with water until thick but pourable.
  5. Serve over chicken, vegetables or other dishes.

DO NOT FREEZE

Dottie’s Sausage, Mushroom and Cream Cheese Chicken Casserole

Posted in Casserole, Main Dishes, Poultry by

Yum, yum!  This is a great recipe my whole family loved from http://www.genaw.com.  It makes 8 servings (unless you are my family and it makes 4-6 servings).  Each serving has 3 net carbs.  I will give the directions for chicken breasts and chicken thighs.  I used chicken thighs.

INGREDIENTS:

  • 8 boneless chicken breasts, flattened (or 8 thighs)
  • salt, pepper and garlic powder
  • 1/4 cup olive oil
  • 1 pound pork sausage
  • 1 stalk celery, chopped
  • 8 ounces cream cheese, softened
  • 8 ounces cheddar cheese, shredded divided
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup fresh parsley, chopped

INSTRUCTIONS (for chicken breasts):

  1. Season the chicken (salt, pepper and garlic powder).  Brown in hot oil.  Set aside.
  2. Brown the sausage and celery.  Drain and cool slightly.
  3. Heat the oven to 350.  Spray a 9×13″ baking pan and put the mushrooms in the bottom.
  4. In a bowl, mix the sausage, cream cheese, 4 ounces cheddar cheese and the parsley.  Spoon this mixture over the mushrooms and smooth with a spoon.  Place the chicken on top.  Cover and bake 30 minutes.
  5. Remove the cover.  Top with the rest of cheese.  Bake 15 minutes until the cheese is melted and browned and the chicken is cooked.
  6. To serve, put the chicken on a plate cheese side up.  Spoon the mushroom mixture over the top.

INSTRUCTIONS (for chicken thighs):

  1. Heat the oven to 425.  Spray a 9×13″ baking pan and put the thighs in the pan.  Season with salt, pepper and garlic powder.  Bake, uncovered for 20 minutes.  Remove chicken from pan and drain grease.
  2. Brown the sausage and celery, drain.  Mix in the cream cheese, mushrooms and parsley.  Spread in the bottom of the baking pan.  Top with thighs.
  3. Bake another 30 minutes or so, uncovered, until the chicken is done.

Heavenly Halibut

Posted in Main Dishes, Seafood by

This is a great recipe from allrecipes.com.  According to http://www.allrecipes, this makes 8 servings and is less than 1 net carb per serving.  I think this makes closer to 4 servings and is around 2 net carbs per serving.  🙂  I used the frozen halibut from Costco.

INGREDIENTS:

  • 1/2 cup grated parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 3 tablespoons finely chopped green onions
  • 1/4 teaspoon salt
  • 1 dash hot pepper sauce
  • 2 pounds skinless halibut fillets

DIRECTIONS:

  1. Preheat the oven broiler.  Grease a baking dish.
  2. In a bowl, mix the parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt and hot pepper sauce.
  3. Arrange the halibut fillets in the prepared baking dish.
  4. Broil halibut fillets 8 minutes in the prepared oven or until easily flaked with a fork.  Spread with the parmesan cheese mixture, and continue broiling 2 minutes or until topping is bubbly and lightly browned.