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Recipes
Chicken breasts in Mushroom Gravy
By scottsdalejulie
none
- Ingredients:
- Easy Chicken Recipe
- Chicken and Mushrooms
- You'll make this easy chicken recipe over and over, because it's delicious. Serves 4.
- 4 •4 boneless chicken breasts
- 3-4 •3-4 cups sliced mushrooms
- 2 •2 Tablespoon of olive oil
- 2 •2 Tablespoon of butter
- 2 •2 tsp of fresh thyme leaves (if you have an herb garden) or 1/2 tsp dried thyme
- 1/2 •1/2 cup dry white wine
- 1 1/2 •1 1/2 tsp balsamic vinegar
- Directions:
- In a skillet over medium - medium/high heat melt butter and combine with olive oil.
- Prepare chicken breasts by sprinkling both sides with a little sea salt.
- Saute the chicken breasts until golden and cooked through; remove and set aside.
- In the same skillet, saute the mushrooms until soft and starting to brown (5 minutes).
- Add the thyme, wine, and vinegar. Let the wine reduce, then add 2-3 Tablespoons of heavy cream, and heat until warmed through.
- Serve mushroom cream sauce over chicken, and add a side of green vegetables. You'll have a delicious meal of chicken and mushrooms
Smothered Pork Chopa
By scottsdalejulie
done
- Ingredients:
- Smothered Pork Chops
- 1 1/2 arrowroot (or 1/2 Tablespoon not/Starch)
- 1 1/2 (14 1/2 oz.) Beef Broth
- 1/8 teaspoon pepper
- 2 Tablespoons butter
- 6 1/2" Chops, 1/2" thick (center cut or boneless)
- 1 medium onion, sliced
- 6. 2 2 grams per serving.
Strawberry pie Carolyn F
By scottsdalejulie
Use instant pudding do jello on the stove add pudding mix and 1 cup lc milk
- Maybe this one?
- CarolynF's Easy Strawberry Pie
- Easy Strawberry Pie - Low Carb Friends
- 9 inch pie pan
- Fill pie pan 1/2 to 3/4 full with about 4 c of chunked fresh
- strawberries (can use other fruit, or whole berries)
- In a saucepan, prepare one small box of Cook N Serve Sugar Free
- vanilla pudding mix (or an instant sf pudding mix; try a
- homemade low-carb pudding w/Sweetzfree)
- One small Sugar Free strawberry jello (or other flavor, or use
- Kool-Aid gelatin recipe w/Sweetzfree)
- 1 1/4 cups of water (or water plus diluted cream or diluted h&h)
- Mix all well with a whisk and bring to boil (no need to boil if using instant pudding.) Pour over the strawberries in the pie pan. Refrigerate until set. Slice as you would a pie and serve with topping.
Crockpot Beef Vegtable Soup ala Kevin
By scottsdalejulie
none
- Comfort Crockpot Vegetable Beef Soup
- Comfort Crockpot Vegetable Beef Soup (approx 60 carb for entire batch)
- 1 1/2 lb stew meat
- 5 cups beef broth
- 2 cups water
- 1 can 14.5 oz diced tomatoes
- 2 cups delicata squash cubed
- 1 small red onion chopped
- 1 cup celery chopped
- 2 cups fresh green beans
- 3 small zucchini quartered and cubed
- 5 spriggs fresh thyme
- 5 spriggs fresh oragano
- 5 spriggs fresh rosemary
- In a heavy skillet sauté beef and onions until beef is browned.
- Transfer to crockpot and add broth, water, tomatoes,squash, celery, green beans, and herb bundle.
- Cook on low for 8 hours stirring every couple hours until veggies and beef are tender.
- At 4 hours cube and add zucchini.
- Enjoy! Yum!
Chipotle Wing Sauce
By scottsdalejulie
done
- Chipotle Wing Sauce
- 2-3 cloves garlic
- Juice from one lemon
- 2-3 (or 4 if ya want it super spicy!) chipotle chiles in adobo + 2tablespoons adobo sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped fresh parsley or cilantro
- 1 tablespoon finely chopped fresh oregano
- Salt and freshly ground black pepper
- Put all in food processor or blender and blend until combined then drizzle in 1/2 stick melted butter or 1/4 cup good evoo while blending. Toss with 2lbs grilled wings.
- I usually use 3 chipotle's, cilantro and evoo.
- Enjoy! And thanks for stopping by!
Baked Omlette
By scottsdalejulie
none
- really good baked omelette
- This is another one from All Recipes. Usually these egg dishes have bread in them but this one does not
- Ingredients
- 10 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 4 dashes hot pepper sauce, or to taste
- 1/2 pound bacon - cooked, and chopped into bite-size pieces
- 1 (4 ounce) can black olives, drained
- 2 roma (plum) tomatoes, chopped
- 1/4 cup green onions, chopped
- 1/3 cup mushrooms, sliced
- 3/4 cup Colby-Monterey Jack cheese, shredded
- Directions
- 1 .Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.
- 2 .In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.
- 3 .Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
Chicken thighs instead of wings
By scottsdalejulie
none
- Ingredients:
- Blog & Search
- Recipes
- Inspiration & Fun
- Site & Personal Info
- Oven Baked Chicken Recipe
- I love this oven baked chicken recipe courtesy of my friend Misty. It's so easy and so versatile, and really tastes great.
- package •package of thighs, or wings, or legs, or quarters
- 5 tablespoons •5 tablespoons of butter (1/2 stick)
- 1/3 cup •1/3 cup of hot sauce - such as Louisiana, tabasco, or Frank's
- •paprika
- •Lawry's seasoning salt
- •garlic powder
- Directions:
- Cover a large baking sheet with foil, and arrange rinsed chicken on foil.
- Sprinkle with paprika, Lawry's, and garlic powder.
- 250 in a 250 degree oven for two hours.
- Meanwhile get your hot sauce and butter ready. I used Louisiana, because it's what I had, but I love Frank's Red Hot Sauce.
- Melt this in the microwave and have a brush ready.
- After two hours, remove chicken from the oven, and coat with the melted butter and hot sauce.
- Flip 'em over, and coat underside.
- 10 to the pan back into the oven and turn the broiler on, and cook the chicken until the skin is nice and crispy (these took about 10 minutes on low broil), but cook this oven baked chicken recipe to YOUR preference.
- Variations:
- •use a barbecue sauce instead of the hot sauce/butter
- •use no sauce, and just enjoy the seasoning
- •use ranch dressing or mayonnaise or mustard
Lemon Ripple Cheesecake Bars
By scottsdalejulie
Preheat the oven to 325° and position a rack in the center
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon salt
- 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/2 cup cold water
- 2 large egg yolks
- 1 3/4 cups sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 1/4 pounds cream cheese, softened
- 2 tablespoons all-purpose flour
- 3 large eggs, at room temperature
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
Barbo's Yellow Squash Soup with Cheese
By scottsdalejulie
none
- Hi Rose...Here it is. Glad you like it.
- Low Carb Barbo's Yellow Squash Soup with Cheddar Cheese TNT
- 6 large servings
- 1 lb. yellow crookneck squash, cubed
- 1 small red onion, cubed
- 1-2 tbs. extra virgin olive oil or oil of choice
- 2 c. chicken broth
- 2 tsp. chicken granular powder
- 1/8 tsp. hot sauce
- Black pepper to taste
- 2-4 oz. grated sharp Cheddar cheese
- 1/4 c. sour cream
- Chopped green onions or chives
- Heat a large non-stick pan, drizzle with evoo (extra virgin olive oil)
- Saute all veggies. Add remaining ingredients exept sour cream, cheese
- and chives.
- Place lid on pan and cook for about 15 minutes or until squash is soft.
- Either place in food processor, or using hand held blender, add the cheese
- and whirl until smooth. Soup will be thick. May thin with cream if you like.
- Remove when cheese is melted. Place in soup bowls and add sour cream
- and a sprinkle of green onions or chives.
Orange Chicken
By scottsdalejulie
none
- Sauce:
- Ingredients
- 1 1/2 1 1/2 1/2 cups water
- 2 2 2 tablespoons orange juice
- 1/4 1/4 1/4 cup lemon juice
- 1/3 1/3 1/3 cup rice vinegar
- 2 1/2 2 1/2 1/2 tablespoons soy sauce
- 1 1 1 tablespoon grated orange zest
- 1 1 1 cup packed brown sugar
- 1/2 1/2 1/2 teaspoon minced fresh ginger root
- 1/2 1/2 1/2 teaspoon minced garlic
- 2 2 2 tablespoons chopped green onion
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 3 3 3 tablespoons cornstarch
- 2 2 2 tablespoons water
- Chicken:
- 2 2 1/2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 1 1 1 cup all-purpose flour
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 3 3 3 tablespoons olive oil
- Directions
- 2 2.Place 1 2 chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- 3 3.In to another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- 4 4.Heat 4.Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.