Melt in Your Mouth Chicken

Melt In Your Mouth Chicken

I had such high hopes for this chicken considering the 4.5 star rating on the Food.com original recipe.  I thought it was ok, my Hubs thought it was ok.  However the kids really like it.  It wasn't bad, it just wasn't special.  Don't take my word for it though as 4.5 stars on Food.com shows that lots of other people thought this was amazing!  Also, in my opinion it was way too salty so I reduced the salt when I wrote it below.  I think it has potential but needed some additional spices.  Play it up with your favorites and let me know what you think!

3 STARS
4 servings
4.25 net carbs per serving

4 boneless skinless chicken breasts

1 cup mayonnaise

1/2 cup freshly grated parmesan cheese

1 tsp seasoning salt

1/2 tsp ground black pepper

1 tsp garlic powder

Preheat oven to 375 degrees.  Mix mayo, cheese and seasonings together.  Place chicken breasts in baking pan and spread mayo mixture over the top of each one.  Bake for 45 minutes.

  

Monterey Chicken

Monterey Chicken

You know this is good just by looking at that picture.  Seriously, anything covered in bacon and cheese is good.  I bet you aren't even reading this.  There's no need, the photo says it all.  From All Things Simple.

Oh, and if you are reading, this is VERY similar to my BBQ Cheddar Bacon Chicken except for the different cheese type and the addition of Rotel.  Try both!

4 STARS
4 servings
3 net carbs per serving


4 boneless, skinless chicken breasts
1/4 cup low carb bar-b-que sauce (I used Kraft Light)
1/4 cup real bacon bits
1 cup colby and jack cheese, shredded (I didn't have so used cheddar)
1 14 oz. can Rotel tomatoes, drained (some store brands are lower carb than Rotel, check labels)
1 sliced green onion
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper (no salt, toppings are salty enough). Grill or pan fry chicken until no long pink and place on baking sheet covered with foil (or casserole dish). Top each chicken breast with one TBSP bar-b-que sauce, 1/4 cup cheese, 1/4 cup tomatoes, one tablespoon of bacon bits, and green onions. Place in oven and bake until cheese is melted (about 5 minutes).

One Minute Bread

One Minute Bread

I'm in love I tell you!  I have tried a couple of bread recipes but none were worthy of being posted until this one!  This is from Ginny's Low Carb Kitchen and utilizes two different flour alternatives along with the toaster to make them more bread-like than many of the others that I've tried.  When I first pulled my bun out of the microwave (I made it round to use as a cheeseburger bun) I thought it looked a bit moist and eggy, which is what I don't like about most low carb bread.  However, after I toasted it, it really turned into typical bread.  It held up to my cheeseburger with plenty of condiments slathered on, without breaking up or getting soggy!  This is a real winner right here!  I'm going to make another one in the morning to use as an egg McMuffin.  I can also see adding some cinnamon and Splenda, or garlic, or rosemary, the list goes on and on of what can be done with this bread!

5 STARS
1 serving
2 net carbs per serving

2 tsp  coconut oil

1 large  egg

1 TBSP  water

1/2 TBSP  parmesan cheese

1 1/2 TBSP almond meal

1 TBSP  flax meal, Golden preferred

1/4 tsp  baking powder

1/4 teaspoon  Splenda (not to sweeten but to bring out flavor)

dash of salt

In a small mixing bowl, melt coconut oil for 15 seconds in microwave.  Add all other ingredients and thoroughly whisk together.  Find a microwave proof dish or tupperware that is the size and shape you want your bread (Glad sandwich tupperware for square, ramekin or cereal bowl for round are possible items).  Crisco spray (Crisco is made with Canola while Pam is made with Soybean) or grease your chosen dish and pour in batter.  Microwave 1 to 1 1/2 minutes until thoroughly cooked.  Remove from microwave and invert dish to remove bread while hot.  Let cool a bit, slice horizontally.  Toast in toaster or toaster oven for a bit longer than you would "normal bread".

Chocolate Raspberry Shake

Chocolate Raspberry Shake

I love shakes to whip up a low carb shake when I'm feeling naughty and think that I NEED ice cream.  It's so thick and creamy while being filling and satisfying.  This is another variation of this BASIC SHAKE (I've also posted a fabulous CHUNKY MONKEY version).  Oh what a nice flavor combination chocolate and raspberry are together.  If you can get your hands on some sugar free raspberry syrup, then definitely try this flavor combo.  If you can't, then you can sub any flavor that you can find but it won't be quite as magical.  I love that you get instant gratification with a shake when you really need that sweet treat.  No waiting for something to bake or freeze.  Just throw in the blender or Magic Bullet or whatever and ta-da!

4 STARS
1 serving
5.5 net carbs per serving

3 oz full fat cream cheese, softened in microwave
1/2 cup egg substitute, full fat original flavor (EggBeaters)
1/4 cup heavy cream
2 TBSP Sugar Free Raspberry syrup (I used Torani brand)
1 TBSP granular Splenda
2 tsp unsweetened cocoa powder
4 ice cubes

Blend everything but ice together for approximately 30 seconds.  Add ice and blend until it is a shake-like consistency. 

Parmesan Dill Crackers

Parmesan Dill Crackers

So I was standing in the pantry, staring at all of the sugary-carby snacks I have in there for my Hubs and kids.  I think some of them were whispering "Eat me, choose me, I'm so good".  I then remembered these crackers that my Dad told me about last time he came to visit (also a low carber!).  They were easy to make and really hit the spot.  I make crackers alot but they are usually my CHEESE CRACKERS and I was getting bored with them.  These parmesan dill crackers were a nice change of pace and I was impressed with the crisp little snap that these gave, almost like "real crackers".  You could change up the dill for rosemary, garlic powder, or anything that sounds good at the moment.  Tomorrow I think I'm going to make a larger batch to make sure to have some around when snack cravings hit. *INDUCTION FRIENDLY*

4 STARS
1 serving of 10 crackers
1.4 net carbs per serving

1/3 cup shredded parmesan cheese
1/4 tsp dried dill weed
dash of salt (optional as parmesan cheese is salty on it's own)


Mix parmesan, dill and salt together.  Remove the turntable from your microwave and line with parchment paper.  I used a mini cookie cutter to form the crackers.  If you don't have one, just try to find some sort of small circular or square ring.  Lightly press some of the parmesan mixture into the mold, forming the crackers onto the parchment paper.  Put your turntable back into your microwave with the crackers formed on it.  Microwave until crisp but not burnt.  Forty seconds was perfect for my microwave but times will vary according to your specific microwave.

Sausage Stuffed Jalapeno Poppers

Sausage Stuffed Jalapenos

Oh yes I did!  Bacon wrapped jalapeno poppers are SOOOO yesterday.  It's all about the sausage stuffed jalapenos!  Alright, I'm totally kidding because bacon is food from the Gods, like seriously.  However, these sausage jalapenos are amazing and one of the joys of being a low carber!  Sausage and 2 kinds of cheese AND you lose weight?!  Sign me up for that.  Oh wait, I'm already doing that crazy lifestyle.  These are rated 5 stars on allrecipes.com and I have to agree.  5 stars all the way.  Oh and WEAR GLOVES when working with jalapenos!  I made that mistake once years ago and trust me, it is not a mistake you make twice. *INDUCTION FRIENDLY*

5 STARS
6 servings
4 net carbs per serving

1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped

Preheat oven to 425 degrees.  Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.  In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish.  Bake 20 minutes in the preheated oven, until bubbly and lightly browned.


***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapenos, put into a bowl of continuous running water.  This helps soften to bake better and removes some heat.***

Chorizo Chicken

Chorizo Chicken

A big shout out to Living Low Carb...One Day at a Time for this recipe!  I never would have thought of combining chorizo and chicken on my own.  I followed the original recipe as written except I coarsely chopped the spinach to incorporate it into the sauce more.  The flavors work really well together and was a nice change of pace from all the basic chicken or cream sauce recipes that I tend to make.  The mayo sauce that the chicken is baked in is fabulous and then you add the chorizo sauce and it really makes the dish pop.  Very nice!

4 STARS
4 servings
3.3 net carbs per serving


4 boneless, skinless chicken breasts

1/2 cup mayonnaise
Zest of one lemon
1 tsp lemon juice
1.5 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1 shallot, chopped
1 clove of garlic, minced
1/2 lb of chorizo sausage, casing removed
1/4 cup chicken broth
1.5 cups of baby spinach, coarsely chopped

Preheat oven to 425 F.  Mix the mayonnaise, lemon zest, lemon juice, chili powder, cumin, garlic, and salt in a small bowl.  Spread the mixture over all sides of the chicken breast and place in an baking dish.  Bake for 20-25 minutes or until cooked through. 

Meanwhile, heat 1 Tbsp of oil in a medium-large size skillet over medium heat.  Add the shallots and cook for 4-5 minutes or until translucent.  Add the garlic and cook for another 1-2 minutes.  Remove the chorizo from the casing and add it to the pan.  Break up the chorizo into pieces and cook for 5-6 minutes.  Add the chicken broth and let it reduce slightly.  Add the baby spinach and cook until wilted.  Serve the chorizo topping over the cooked chicken breast.