Cheesy Chicken Cutlets
Ingredients:
• 2 ounces Gouda cheese -- 4 slices
• 4 large chicken breasts -- *see note
• 3 tablespoons whole wheat flour -- or soy flour
• 1/2 teaspoon pepper
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1/4 teaspoon dried oregano
Instructions:
Rinse & pat dry the chicken; flatten each breast to 1/4" thick or use chicken cutlets. Cut cheese into four slices and place one on each cutlet. Starting with a short end, tightly roll up cutlets, jellyroll style. Tie securely with string. On waxed paper, combine flour and pepper, mix well. Add cutlets; roll in flour to coat. In a large skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes. Add broth, wine, and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Remove string before serving. Place on serving plate & pour on any remaining sauce or serve sauce separate.
Carb count per serving: 5 carbs minus 0.8 grams fiber= 4.2 carbs & 66.2 grams protein
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Tarragon Citrus Chicken
Ingredients:
• 6 large boneless chicken breasts
• 1/2 cup lemon juice
• 1/2 cup sugar free Tang; prepared
• 6 cloves garlic, finely minced
• 2 tablespoons canola oil
• 1 teaspoon ground ginger
• 1 teaspoon tarragon
• Salt & pepper -- to taste
Instructions:
Combine all ingredients except chicken; pour over chicken; cover; marinate in refrigerator 4 hours or overnight. Drain chicken; discard marinade & cook chicken as desired. Suggested cooking method: in foil, which keeps the meat moist!
Carb count per serving: 5.1 minus 0.2 =4.9 carbs & 60.7 grams protein
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Chicken and Mushroom Enchiladas
Ingredients:
• 2 Barbo's thin pancakes (like a crepe)
• 1 large boneless, skinless chicken breast, chopped into small pieces
• 1 cup sliced mushrooms
• 1 Tablespoon onion
• 1 Tablespoon sliced black olives
• 1/2 cup 5 Brothers Alfredo sauce
Instructions:
In a little olive oil, stir fry the chicken, mushroom, and onion. Salt and pepper to taste. Add olives to heat.
Take one of Barbo's thin pancakes and place 2 tablespoons alfredo sauce on it. Place half of the chicken ingredients on it. Roll and place seam side down. Top with an additional 2 Tablespoons alfredo sauce (I didn't need this much. You could do less.) Heat in microwave about 1 minute. Repeat with second enchilada.
Per enchilada: 4.5 carbs
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Chicken Cara Mia with Artichoke Hearts
Ingredients:
• 8 chicken breast halves -- boneless, skinless
• 12 ounces fresh mushrooms – sliced
• 8 ounces artichoke hearts – marinated
• 28 ounces tomatoes, canned
• 1 teaspoon salt
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons basil
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine
• 2 tablespoons olive oil
Instructions:
Season chicken with salt & pepper. Heat the olive oil in a large skillet, brown the chicken then place in an 11"x13" baking dish. Combine the remaining ingredients in the skillet & cook uncovered for 15 minutes. Pour sauce over chicken, cover & bake for 1 hour or until chicken is cooked through.
Carb count: 9.9 minus 3.2 grams fiber=6.7 carbs and 33 grams protein
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Heavenly Chicken
Ingredients:
• 6 chicken breast halves without skin – boneless
• 6 tablespoons cream cheese – softened
• 12 slices bacon -- or less
• Salt & pepper -- to taste
Instructions:
Wash chicken, dry & pound to about a 1/4" thickness. Spread each breast with a tablespoon of the cream cheese. Season with salt & pepper. Roll each breast as tightly as possible then wrap each roll with 2 slices of bacon {you might only need one slice per roll. Place in a shallow baking dish & bake for about 45 minutes or until done. Remove picks or string before serving. Each roll can be cut in half or in slices to serve.
Per serving: 0.6 carbs & 31.2 gr. protein
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Mozzarella Chicken Breasts
Ingredients:
• 2 large skinned, boned and halved chicken breasts - 2 lbs
• 2 tbs. Butter
• 1 clove garlic
• 1/2 c. white wine
• 8 oz. fresh mozzarella cheese cut into 1/4" slices
• 4 springs fresh tarragon
• Salt and pepper breasts, sauté in melted butter over med heat.
Instructions:
Add garlic and sauté for 6-10 minutes or until golden brown on both sides, turning as necessary. Remove to a plate and keep warm.
Deglaze the pan with the wine and simmer briefly to reduce to half its original volume.
Return the chicken to the skillet and cook for 1 minute. Place 2 slices of cheese on top of each breast and place 1 sprig or tarragon on top.
Cover the pan and remove it from the heat. Set aside in a warm place for a few minutes. Let cheese just soften and begin to melt.
Sprinkle with additional salt and pepper as desired.
To serve, spoon some of the sauce over the breasts.
Per serving: 1 carb
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Chicken with Onion Cream Sauce
Ingredients:
• 12 chicken drumsticks
• 2 teaspoons poultry seasoning
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 2 cups thinly sliced onion
• 1/2 cup heavy cream
• 1 tablespoon canola oil
• 1 tablespoon whipped butter or regular butter
Instructions:
Wash chicken & dry well. Season all over with the poultry seasoning, S&P. Heat a large skillet, add the oil & butter. Add chicken, brown well on one side; turn over & brown slightly. Spread the sliced onion evenly over the chicken. Cover & turn heat to simmer & cook for at least 1 1/2 hours. {Check to make sure there is always liquid in the pan. If it cooks away add about 1/3 cup chicken broth} Remove chicken from pan & keep warm. Leave as many of the onions in the pan as possible. Cook the liquid down if there is a lot, and then add the cream. Simmer the cream until sauce is the thickness that you prefer. Place 3 chicken legs on each plate & spoon the sauce over top. Serve with a side salad and/or a low carb veggie and a tablespoon of low carb cranberry sauce.
4 servings @ 8.4 minus 1.6 gr. fiber=6.8 carbs & 44.3 gr. protein per serving
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Vegetable Chicken Salad
Ingredients:
• 4 chicken breasts -- boned, skinned
• 1 cup cucumber -- finely chopped
• 1/4 cup carrots -- finely chopped
• 1 medium tomato -- finely chopped
• 1/2 green bell pepper -- finely chopped
• 2 green onions -- finely chopped
• 1 teaspoon dried dill weed
• Salt & pepper -- to taste
• 3/4 cup mayonnaise
Instructions:
Grill chicken or cook as desired; chill well. Cut into bite size pieces; place in a large bowl. Add remaining ingredients, mix. Chill an hour or more.
Per serving: 9.3 minus 2.6 grams fiber=6.7 carbs & 62.7 gr. protein
Note: Use vegetables you enjoy.
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Savory Herb Turkey Stuffing
Ingredients:
• 8 bacon slices
• 1/2 pound (or more) butter
• 1 cup finely chopped shallots or onions
• 8 cups (approximately) bread crumbs*
• 1 tablespoon fresh tarragon (or 2 tsp dried)
• 1/2 cup finely chopped parsley
• 2 cups chopped celery
• 1 tablespoon salt, or to taste
• 1 1/2 teaspoons freshly ground black pepper
• 4 teaspoons dried rubbed sage
• 1 tablespoon dried thyme
• 1 1/2 cups pecans or hazelnuts - toasted; coarsely chopped
• 2 cups canned chicken or turkey broth or fresh stock
• 3 large eggs, beaten to blend
Instructions:
Preheat oven to 325°F.
If preparing stuffing to bake in dish, butter 8x8x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using tongs, transfer bacon to paper towels; reserve 1/4-cup bacon drippings in skillet. Cool bacon and crumble.
Add butter to bacon drippings in skillet and melt over medium-high heat. Add onions or shallots and celery; sauté just until pale golden brown, about 10 minutes. Stir in sage, thyme, parsley, and tarragon. Add to bread mix cubes in bowl. Mix in pecans and crumbled bacon. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir 1 1/2 cups chicken broth into stuffing. Season to taste with salt and pepper. Mix in eggs. Reserve 9 cups stuffing for turkey. Moisten remaining stuffing with remaining 1/2-cup chicken broth. Transfer to prepared dish. Bake stuffing in covered dish alongside turkey for 1 hour. Uncover stuffing and bake until top begins to crisp, about 5 minutes longer.
Serves 12-14. Approx. 10 carb per serving
Bread Notes:
This recipe works best when you use a mix of the faux cornbread and heavy plain protein bread like Keto Bread. The breads will need to be dried, but because they are low-carb (with no sugar or chemicals to preserve them), special care must be given. When completely cool, slice loaf bread down the middle lengthwise twice making long bread strips. Allow them a shelf in your refrigerator for them to stay laid out flat to "dry" (on a cookie sheet or two paper plates) over at least 2 days. Do the same with the faux cornbread, but cut into thin squares and let dry refrigerated. The day you'll make the stuffing, let the breads sit at room temperature for a few hours. (If they have not dried out sufficiently to resemble "stale" bread, put them in a 200°F warm oven to finish drying out after the cubing step described next.) on a flat surface - preferably a wooden board - cut each of the bread pieces into 3/4-inch cubes and dry in oven if necessary.
TIP: It's a good idea to keep a little high gluten flour on hand in case your stuffing is too wet. Just sprinkle in a bit and mix. It's a great binder and very low in carbs.
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Cheese Stuffed Chicken Rolls with Salsa
Ingredients:
• 4 chicken breast halves without skin – boneless
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces Monterey Jack cheese – sliced
• 1 tablespoon butter – melted
• 1/2 cup salsa
• 2 tablespoons cilantro -- minced, optional
Instructions:
Heat oven to 375 Grease a 9" square pan or appropriate baking dish. Flatten each breast half to 1/4" thickness; sprinkle with S&P. Divide cheese evenly on each breast. Roll chicken around cheese, folding in sides. Brush each roll with the melted butter& place seam side down in dish. Bake uncovered for about 30 minutes. Serve the rolls with the salsa poured on top; garnish with the cilantro if desired.
Per serving:1.4 minus 0.3 gr. fiber= 1.1 carbs & 31.4 gr. protein
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Hot Turkey Salad Casserole
Ingredients:
• 4 cups cooked turkey -- or chicken, cubed
• 1 cup celery – diced
• 1/2 cup slivered almonds – toasted
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 1/2 cups mayonnaise
• 1 cup cheddar cheese – shredded
Instructions:
Combine the first 8 ingredients in a greased 2-quart baking dish. Sprinkle with a touch of paprika. Bake, uncovered, in a pre-heated oven 450 degree oven for 15 minutes or until heated through.
4-6 servings
4 servings @7.1 carbs minus 1.8 gr. fiber = 5.3 carbs each
6 servings@ 4.8 carbs minus 1.2 gr. fiber =3.6 carbs each
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Smokey Salmon Ball
Ingredients:
• 1 pound canned salmon
• 8 ounces cream cheese, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated onions
• 1 teaspoon horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon liquid smoke flavoring
• 1/2 cup chopped pecans
• 3 tablespoons chopped fresh parsley
Instructions:
Drain and flake the salmon, removing any bones. Combine all but the last 2 ingredients and chill for 1 1/2 hours. Form into a ball and roll into parsley and nuts. Return to the refrigerator until ready to serve. Serve with veggies or low carb crackers.
20 servings @ 1.0 carbohydrate per serving
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Poultry Dishes
