How to Prepare:
1~Preheat oven to 400. Place the chicken breast between sheets of wax paper or plastic wrap; using a mallet, pound each piece until it’s about a 1/4 inch thick. Sprinkle the chicken breast with salt.
2~Cut cheese into 4 strips. Place 1 strip of cheese in the center of each chicken breast. Fold the sides of the chicken over the cheese to enclose completely. Secure with wooden toothpicks, if necessary.
3~On two separate sheets of wax paper, place bread crumbs and 2 tbls. of flour. In a pie plate , combine eggs and milk. Coat the chicken rolls first with the flour, then with the egg mixture, then with the bread crumbs.
4~In an oven safe skillet, heat oil over moderate heat. Cook the chicken rolls until lightly browned on all sides, 5 minutes. Place the skillet in the oven and bake until the chicken feels firm to the touch, 15 to 20 minutes. Remove the toothpicks. Serve with salsa if desired.

Ingredients:
2 pounds Chicken Tenders

Marinade:
1 cup Heavy Cream
2 Tablespoons Prepared Ranch Dressing
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Ground Black Pepper

Breading
1 can Parmesan Cheese, the powder kind
2-3 teaspoons each: Garlic Powder, Ground Black Pepper

Peanut oil for pan frying

How to Prepare:
Mix marinade ingredients and marinate at least 6 hours or overnight. Combine the Parmesan breading and coat each chicken tender really well.
Add enough oil to pan fry the breaded chicken tenders. Med-High heat. Cook the batches of tenders till they are a nice crunchy golden brown.

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How to Prepare:
Melt butter in frying pan. Season chicken with garlic, salt and pepper. Fry chicken in butter till browned. Reduce heat, cover pan, and let simmer for 20 min.
In large bowl, mix the diced tomatoes, taco seasoning, and chili’s well. Pour over chicken. Cover pan, and let chicken simmer in sauce 25 min. or until chicken is cooked through. Uncover and top with cheddar cheese. Serve warm.

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• Spicy Chicken Strips (low-carb-ketogenic-diets.com)

Serves: 2 or 3
Carbs Per Serving: 4
Prep Time: 15 minutes
Effort: Easy

Ingredients:
1 lb boneless chicken breast
salt
freshly ground black pepper
olive oil
1/2 cup good quality balsamic vinegar
1/4 cup pine nuts
1 tbs Dijon mustard

How to Prepare:
heat olive oil in non stick skillet on med high. Brown chicken for 3 minutes, turn and brown for 3 more minutes.
Remove chicken, sprinkle with salt and pepper and cover to keep warm. In same skillet, add the vinegar and pine nuts. Let cook on med high about 30 seconds or until liquid is reduced to half. Add mustard and mix to form a smooth glaze. Return chicken, cook for 2 minutes and serve. This dish is great served with roasted squash and red peppers.

Ingredients:
Chicken tenders
2 eggs (scrambled with cream-uncooked)
sesame seeds
dehydrated minced onion
oil

How to Prepare:
Mix minced onion and sesame seeds in a bowl. Scramble eggs and cream in another bowl. Dip chicken tenders in egg and then sesame/onion mixture and fry in oil.

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• Chicken Enchilada (low-carb-ketogenic-diets.com)

How to Prepare:
Take the chicken breasts and roll it in an egg wash, then cover it ALL OVER in the crushed pecans. Put it in a pan and cook it up!
(Medium heat) IT IS HEAVENLY!

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Sauce
4 oz cream cheese
2 Tbs heavy cream
2 Tbs butter
1 Tbs cheese Whiz pimento flavor

Enchiladas
2 eggs
2 Tbs heavy cream
½ tsp salt
1 tsp baking powder
1 sachet sweetener
2 tsp oil

How to Prepare:
Saute chicken in olive oil/butter mix until almost done. Add onion, green pepper and spices and sauté until vegetables are cooked. Sauce directions: Mix together in blender adding just enough water to get a sauce consistency.

When chicken/vegetables are cooked through, add sauce and heart through. Remove from heat and keep warm.

Enchilada directions: Whisk all together and using a bit at a time cook crepe fashion in hot pan. This recipe made 4 good sized crepes.

Fill each crepe with ½ cup chicken mixture and roll crepe and put seam side down in baking dish. When all are rolled, cover with any extra sauce and grated cheese. Bake for about 15 minutes until cheese is melted.

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• Chicken Alfredo with Parsley (low-carb-ketogenic-diets.com)

How to Prepare:
Cut Chicken into bite size pieces, brown in olive oil add veggies to pan till cooked. In a small cup or bowl mix Coconut milk, tahini, garlic, salt and pepper until smooth and mixed.  Pour into pan over chicken and veggies and toss until they are all covered simmer for 5 minutes and serve… This is really garlicky and GOOD..

How to Prepare:
Boil chicken. Shred chicken, (easy to do with food processor) add all other ingredients and mix well.

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• Curry Chicken Salad (thetalkingkitchen.com)

How to Prepare:
I never measure anything, so these amounts are estimates, vary them as you wish. chop up chicken and broccoli in chinks and saute in olive oil in a non-stick skillet. Set aside to cool. Mix in mixer the cream cheese, cream, sour cream, and eggs. Add a little garlic powder, Parmesan and black pepper. Rub casserole dish with butter and coat with about 1/2 the pork rinds. fold the cheese in to the mixture. You can use any kind of cheese, or a mixture, Swiss and cheddar are good. Fold in the chicken and broccoli. Pour in the casserole dish. Top with remaining pork rinds and Parmesan. Bake about 45 minutes, or until golden brown.

How to Prepare:
Rinse chicken breasts and place into a baking dish. Sprinkle with salt, pepper, and garlic powder. Add about 2 tbsp of oil to a frying pan on medium heat and add chopped garlic cloves. Sautee, but do not brown the garlic. Add mushrooms and brown. Set pan aside to cool to room temperature. Mix soup with 1/4 cup of water and whisk. Add sauteed mushrooms to the soup mixture. Spoon 2 tbsp over each breast and spread evenly over entire breast. Place 2 sliced raw onion rings over each breast and cover each breast with a slice of raw bacon (cutting each slice in half makes it easier to cover the entire breast).
Place into 400 degree oven until meat is no longer pink and bacon is browned and slightly crisp. About 45 minutes. Remove dish from oven and cover each breast with 1/4 cup of cheese. Place under broiler until cheese bubbles and is slightly browned.
Enjoy!

Ingredients:
1 pound chicken breast cut into bit sized pieces
1 can of diced tomatoes medium can
1/2 a Spaghetti Squash
1 small can or half cup of chopped mushrooms
2 tblsps of Olive oil
1 tsp Italian seasoning
Garlic and onion to taste
salt and pepper to taste
Parmesan Cheese for sprinkling!

How to Prepare:
Saute chicken chunks in oil, once chicken is cooked thru, add tomatoes, mushrooms and seasoning.
Microwave half of a Spaghetti squash for 10 min (cut side and poke a few holes in the skin). When that is done use a fork and scrape the insides to make your spaghetti! Add it to the chicken and tomato mix and simmer it for 10 min so the sauce really gets in the squash.. top with your favorite Italian Cheese and Enjoy.

How to Prepare:
I got this idea form Bennigans, they make smothered steak too, but I never tried it. Fry the bacon in a large skillet. While the bacon is frying, slice the onion and mushrooms. When bacon is desired crispness, remove it from the pan. If there is too much grease, pour some off, there should be enough to coat the bottom of the pan. Add onions and mushrooms to the grease. Butterfly the chicken and/or pound thin to make like cutlets. Push the onions and mushrooms aside and place the chicken in the pan. Season to taste and saute until done, flipping half way through, about 5 minutes each side, depending on how thin. Add the white wine to de-glaze. When done, scoop up all the onions and mushrooms and place on top of pieces of chicken. Break up bacon and place that on top. Then top each piece with cheese. Place a lid over to melt the cheese for a minute or two.

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Ingredients:
1 lb Boneless chicken breast
bacon – about 6 slices
butcher string
garlic powder
black pepper

How to Prepare:
Season chicken with pepper and garlic and let sit for at least an hour. Wrap bacon around chicken and secure with butcher string.
Grill over medium coals for about 20 minutes until chicken is done and bacon is crispy.

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How to Prepare:
Combine all ingredients in a frying pan. Cook chicken until done.

Ingredients:
3 Chicken Breast
3 Green Onions
2/3 Cup Chopped Mushrooms
2 Tbs Cream cheese
1/4 Cup Heavy Cream
1 Tbs Butter
1 tsp Minced Garlic
2 Tbs Finally Chopped Parsley
1 Tbs Olive oil

How to Prepare:
Chop chicken breast into 1 inch cubes. Chop Green Onions finely.
Heat skillet/wok with Olive oil. Stir fry Chicken first till brown and add onion and mushrooms.
Add Cream Cheese, Cream , Butter to a Sauce pan on low heat. “DO NOT BOIL”. Stir until combined. Add Garlic, Parsley Salt and Pepper to Taste. You may have to add more cream to your liking. Combine Sauce in skillet with chicken and give a quick toss.

Ingredients:
2 Tablespoons Lemon-Pepper seasoning.
2 Tablespoons Italian Seasoning.
2 Tablespoons Garlic Powder.
4 Tablespoons Butter.
3-4 Boneless, skinless chicken breasts.

How to Prepare:
Melt butter in skillet over medium heat. Sprinkle both sides of chicken with the Lemon-Pepper,Garlic Powder, and Italian Seasonings. Place in pan and cook for about 15 min on each side or until cooked through.

Ingredients:
1 whole chicken, cooked/deboned
5 tortillas cut into strips
1 cup shredded cheddar cheese
1/2 cup Monterey jack
1/2 cup sour cream
1 clove garlic, chopped
2 serrano chilis, seeded
2 large tomatoes
1/4 cup onion
1 tsp. oregano, chopped
1/4 cup cilantro, chopped
1 cup (or more) chicken stock
1 tbsp olive oil

How to Prepare:
Boil chicken in water, remove when cooked, remove bones and cut into large pieces.
Cut tortillas into strips and deep fry till golden brown, drain and set aside.
In large saute pan, heat olive oil and add tomatoes, chilis, onion, garlic, 1/2 cilantro and the oregano. Saute till all is cooked and little juice remains. Do not burn. Add the chicken stock and cook longer to meld flavors. Place all in blender and puree. Return to the saute pan and simmer with more stock into a nice thick sauce.

Set aside.

In layers, place the tortilla strips, chicken, cheeses into a 9×13 pan. Add the sour cream in dollops, the cheeses and remaining cilantro. Cover with the sauce and top with more of the shredded cheeses. Bake at 350 till hot, bubbly and the cheese on top is lightly browned.

Ingredients:
1 boneless chicken breast
4 pepperoni slices
1/4 cup Ragu Alfredo Sauce
Shredded parmesan cheese

How to Prepare:
Brown the chicken breasts in olive oil until almost cooked through. Drain on paper towel and put into baking dish. Add slices of pepperoni and shredded Parmesan cheese on top of each breast. Bake at 350 until chicken is cooked through and cheese is bubbly. Warm up the Ragu Alfredo sauce in microwave and pour over baked chicken.

Ingredients:
chicken breast
Rotel seasoning
shredded cheddar cheese

How to Prepare:
Pre-heat oven to 375. On a cookie sheet or casserole dish, lay out chicken.
Season as you like, drain Rotel and spoon over chicken.
When close to done sprinkle on cheese and put back into oven for about 3 minutes until melted.

Ingredients:
2 Boneless, Skinless Chicken Breasts/Tenders
1 Tbsp Frank’s Hot Sauce
Lemon-Pepper
Cayenne Pepper
1 1/2 Tbsp canola oil
Garlic powder
Parsley Oregano

How to Prepare:
Heat frying pan and oil. Cube chicken breasts into squares and add to hot oil. Add hot sauce and dashes of herbs and spices to taste.

Ingredients:
4 Chicken Breasts
4 slices of ham
4 oz. cream cheese
4 oz. mozzarella cheese (or cheese sticks)
sprinkle of dry hidden valley ranch

How to Prepare: Defrost chicken breasts until you can cut through the center, cut until almost to the edge, then open up (will look like a sub roll almost) and put ham slice, then spread cream cheese on ham. place mozzarella on top and fold together. Sprinkle ranch dressing on top. Bake at 350 for approx. 45 minutes

Ingredients:
Bnls chicken breast
Mccormick mexican seasoning
sour cream
taco sauce
shredeed cheesepeppers
onions
romaine lettuce
olive oil

How to Prepare:
Cut chicken into small slices, saute in fry pan with a little oil and mexican seasoning,saute peppers and onions with oil or whatever you like, spread sour cream, taco sauce cheese,peppers and onions, chicken onto lettuce leaf and roll up. It’s delicious.

Ingredients:
6 boneless chicken breasts 1 pkg.
Pepperoni slices
1 8 oz. pkg. grated Mozarella
20 wooden toothpicks
Sauce:
1 can diced tomatoes
3/4 cup mushrooms
1/4 cup white cooking wine
1/4 cup olive oil
1 tbsp. minced garlic
Italian seasoning to taste
Salt to taste

How to Prepare:
Put olive oil, wine, mushrooms in sautee pan, sautee until mushrooms are done, add garlic, diced tomatoes, italian seasoning and salt, let simmer while you do the chicken. Next, take chicken breast, turn underside up, beat with a little tenderizing mallet to flatten a little. Place pepperoni on chicken until covered, then put grated mozarrella on top. Roll from top end up to creat a stuffed pepperoni chicken, place 2 -3 wooden toothpicks in to hold in place. Put into baking dish. Continue until done with all chicken. Pour sauce on top of the chicken, put into oven at 350 degrees for 45 min – 1 hour.

Ingredients:
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper

How to Prepare:
Preheat oven to 350F.
Season chicken with salt and pepper.
Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat.
Remove from heat and transfer to a shallow casserole dish. Add oil, thyme, and garlic cloves. Cover and bake for
1-1/2 hours.
Remove chicken from the oven, let rest for 5 to 10minutes, carve, and serve.

Image via Wikipedia

(ZERO CARBS)
Prep Time: 20 min.
Effort: Easy

Ingredients:
3 lbs. chicken wings
6 Tbs. Hot Sauce
1 Stick Butter
2 qts. cooking oil
Lawry’s Seasoned Salt

How to Prepare:
WINGS: Cut whole wings at joints and discard tips. Sprinkle wings liberally with Lawry’s Seasoned Salt. Deep fry until golden brown and crispy. Drain on paper towels.
SAUCE: Combine melted butter and hot sauce in a large bowl, mix well. Add wings and coat evenly.
This recipe is for mild wings-add extra hot sauce for more heat.
Goes great with a fresh salad!

Ingredients:
4 chicken breasts
1/2 Cup olive oil
2 tbs mixed spices (from any mid east store)
1 small onion, chopped
1 tsp cumin powder
1/4 tsp ground cinnamon didn’t really count carbs, except for onion.

How to Prepare:
In a baking pan (9×13) put onion, spices, and olive oil, and mix with hand well, dip chicken in mixture arranging them in the pan. Cover with foil and bake at 350 for 45-60 min. When done, take foil off, put in broiler for a couple of minutes. Let sit for 10 minutes, and enjoy!!! Goes great with creamed spinach on the side. Also great on salads.

Ingredients:
3 – 4 chicken drumsticks
1 egg, beaten
1/4 cup Atkins bake mix (or other low-carb friendly baking mix)
2 tbsp Adobo (Goya preferred)
**for Italian style chicken, substitute 1/8 cup of grated parmesan and romano cheese with Italian  seasonings for 1 tbsp of Adobo**
salt and pepper

How to Prepare:
Heat oven to 350. For best results, use glass bottom baking dish (if not available,  cookie or baking sheets are fine too). No need to spray or butter.
Prepare chicken drumsticks (thaw, etc, if they have been in the freezer). Prepare two bowls,  one with the beaten egg, the other with the Atkins mix — which includes the bake mix, adobo seasonings and liberal amounts of salt and pepper (to taste).
(To those making Italian-style, grate your Parmesan and Romano cheese into the bake mix and add liberal amounts of Italian seasonings and Adobo). Mix baking mix around till  everything is well-blended. Dip chicken into egg batter, cover well. Take the egg-battered chicken and dip into bake mix, cover well. Take covered chicken drum and place into baking dish. Repeat for as many drums as needed. When completed, place into pre-heated oven. Baked for about 40-45 minutes.

Image via Wikipedia

Carbs Per Serving: 1
Prep Time: 5 min
Effort: Easy

Ingredients:
Chicken
Mayo
Hard boiled eggs (2-3)
Onion powder

Optional:
bacon bits
tomato
cheddar (very small cube)
favorite mustard (a little goes a long way)
packet or 2 of splenda
Relish (dill is usually lo-carb)
Salt
Pepper
Tarragon
Celery flakes

How to Prepare:
Mix chicken, eggs, spices, and any optional ingredients, then add enough mayo to make nice consistency. I like it as is but you can spread on a leaf of lettuce if desired.

Most ingredients 0 carbs.

Ingredients:
1/3 cup olive oil
1 package Parmesan cheese (DiGiorno works well)
1/3 cup heavy cream or heavy whipping cream
As much Oregano as you like
A Splash of Lemon Juice
1/2 to full stick of butter
1-2 Boneless Skinless breast of chicken

How to Prepare:
Don’t worry so much about the amounts add more or less to your liking and enjoy.
Put the olive oil in a large frying pan on medium heat. Watch the oil change consistency slightly. Place your thawed chicken in the pan and adjust temperature to keep chicken chatting nicely in the oil. Sprinkle Oregano on top. Cook chicken so as to only turn once. I let the white get to about half-way through the chicken, then flip.
Apply liberal oregano sprinklings on other side. After the chicken is firm, take out of pan and set aside. Add lemon juice in and stir in oil. Next add in the heavy cream and butter. Warm until mixed. Gently add in Parmesan cheese, stirring and making sure to get a nice smooth consistency. Add more cheese as necessary to get a nice thick sauce. Add more oregano.

Ingredients:
Chicken Breasts – Cut up.
Grated Parmesan
Keto crumbs
oil

How to Prepare:
Pour oil in a bowl. Rinse and pat chicken dry. Dip and coat chicken in oil then roll in Parmesan and Keto crumb mixture or roll in just the Parmesan or roll in just the crumbs.
Bake at 400 degrees for 1 hour and 45 minutes. Comes out so tender and juicy!!

How to Prepare:
Pre-heat oven to 400 degrees.

Put butter in bottom of shallow baking pan. Rub butter all over chicken. Sprinkle plentiful amounts of lemon pepper on chicken and a little less garlic salt. Do this on both sides. Take 1/2 cup of water and mix with 3 tbsp of dressing.

Pour in pan. When done pouring in pan, brush a plentiful amount of dressing on both sides of the chicken. Cover with foil and pierce. Cook for 40-50 minutes…

How to Prepare:
Mix the Parmesan with the Italian seasoning. Coat the chicken breasts with egg and dredge in the Parmesan. Saute in a little olive oil until browned. Remove from skillet. Place onto a cookie cooling rack which has been  placed on a LINED cookie sheet. Put a slice of bacon on each piece (or two-whatever it takes to cover surface of chicken)…on top of that, the mozzarella. Bake until the chicken is done through. Enjoy!
The way to test to see if it is done: press with a fork, the thickest part of the breast…it should press just slightly and bounce back up.
The amount it should press is to be compared to the amount the end of your nose presses when pressed gently with your finger.
STEAK/HAMBURGER DONENESS: GENTLY….
1. Press the space between your upper lip and nose(relaxed-don’t tense it). This is RARE.
2. Press the side of your nostril. This is MED RARE.
3. Press the end of your nose. This is MEDIUM (also perfect for chicken breasts—no dry, cardboard chicken this way!)
4. Press the bridge of your nose (where the cartilage meets the bone). This is WELL DONE.
Transfer the idea of how much these areas press down to your meat and it will be exactly as you want it.

Toppings:
Fresh shredded parmesean cheese
Mozerella cheese

How to Prepare:
Very Easy and delicious! Heat oven to 375 degrees. Drizzle chicken breasts w/ a little olive oil. Season with garlic powder, seasoned
salt or your preferred seasonings. Bake for approx. 1 hr. Pour some of the Alfredo sauce in baking dish and cook for additional 15-20
mins. Then top with as much cheese you want, great with fresh spinach.

Ingredients:
4 chicken breasts
6 TBS mayonnaise
2 TBS lemon juice
1 TBS vinegar
1 tsp salt
1 tsp pepper

How to Prepare:
Mix mayonnaise, lemon juice, vinegar, salt, and pepper in bowl. Place chicken in casserole dish and spoon mixture over chicken. Bake in 350 degree oven for 1 hour, until bubbly and lightly browned.

Ingredients:
1 pound chicken breasts
1/2 cup mayonnaise
1/4 cup parmesan cheese
1 teaspoon oregano

How to Prepare: Mix together the mayonnaise, parmesan cheese, and oregano. Spoon over chicken breasts in oven-proof glass or ceramic – like a 6″x12″ Pyrex baking dish or a 9″ round pie plate. Bake uncovered 1 hour at 375 degrees.

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Ingredients:
1 lb. (4-6) skinless, boneless breast
3 to 4 Tablespoons All purpose flour
3 Tablespoons Butter
1 cup sliced fresh Mushrooms
1/2 cup dry Marsala Wine (cooking kind, usually with vinegars)
1/3 cup chicken broth
1/3 cup shredded mozzarella
1/2 cup grated Parmesan
1/4 cup thinly sliced green onions

How to Prepare:

Place each piece of chicken breast between two pieces of clear plastic wrap; pound with flat side of meat mallet until 1/8 inch thick. Remove plastic wrap. Coat chicken lightly with flour. In a 12 inch skillet, melt 1 tablespoon of the butter over medium heat; add half of the chicken pieces. Cook for 2 min. on each side. Transfer to a 2 quart rectangular baking dish. Repeat with another 1 tablespoon of the butter and remaining chicken pieces; transfer to the dish. Melt remaining butter in the skillet. Add mushrooms.Cook and stir until tender; add wine, broth, and dash of salt and pepper. Bring to boiling; boil gently until mixture is reduced to 1/2 cup including mushrooms (about 5 min.) Pour over the chicken. Combine mozzarella and Parmesan cheeses and green onion; sprinkle over the chicken. Bake, uncovered, in 375 oven for 20 min.

Ingredients:
3 small heads cabbage — chopped
1 1/2 pounds lean ground beef
1 large onion — chopped
1/2 can tomato sauce
garlic powder — to taste
1 can chicken broth
1 can beef broth

How to Prepare:
saute ground beef and onion until no longer pink, add garlic powder, tomato sauce and  cabbage, saute until cabbage is slightly wilted about 10 min. add both cans of broth, bring to a boil, reduce heat and simmer about 1 hr or until cabagge in done and liquid has reduced.
NOTES : Counts provide for 1/2 cup tomatoe sauce.. poster did not indicate can size.

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Ingredients:
1/2 small onion — roughly chopped
3 cloves garlic — roughly chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 tablespoon dijon mustard
1 tablespoon rosemary
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 1/2 pounds flank steak

How to Prepare:
Combine all ingredients except steak in a mixing bowl. Whisk until well combined. Place steak in Ziplock bag or casserole dish, and pour
marinade over. Marinate in refrigerator for a minimum of 30 minutes, up to 2 days. Grill over hot coals, brushing with extra marinade throughout. Grill until golden and cook about 6-8 minutes per side (medium rare). Slice thinly to serve. Makes 4 servings.

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Ingredients:
round steak
lean boneless pork

How to Prepare:
You can buy round steak and lean boneless pork on sale. Cut in bite size chunks and can for a quick meal or camping. Fill qt. jars almost full, add NO water, cook in pressure cooker at pressure in cooker as per directions.
Mine is 10 lb. pressure for 90 min.
You can also do chicken. Cut and stuff, bone and all, in qt. jar and pressure at 10 lbs pressure for 75 min.

Ingredients:
4 lbs. chuck roast — (4 to 6)
3 pieces celery — minced
1 onion — minced, small/medium
1/3 cup soy sauce

How to Prepare:
Cut the chuck roast into 1-2 inch cubes, place in crock pot. Add minced onion and celery. Pour soy sauce over meat. Cover. Cook on high for 1 hour, then turn heat down to low and cook for 11 hours. Shread cooked meat with a fork. This recipe is supposed to be for sandwiches, but it is just as tasty by itself!
Important — leave the fat on the roast while cooking, discard while shredding the meat. This helps to keep the meat tender.

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Ingredients:
1 1/2 pounds chicken — or beef cut into stir fry strips
4 tablespoons butter — divided
1/2 onion — sliced thin
1 clove garlic — finely chopped
1/2 cup water
1 chicken bouillon cubes — or 2
1 pint sour cream — 1 medium container (pint?)
dash mustard
pepper
dill seed — optional

How to Prepare:
In skillet melt 2 tablespoons butter and add onion and garlic (and sliced fresh mushrooms or canned if you like) .
Brown on low heat (not to burn garlic) and cook until onion is caramelized. Remove from pan and set aside.
In same skillet add 2 tablespoons butter and meat strips. Add pepper and dill seed.
Cook until well browned and butter has cooked away. Then add 1-2 boullion cubes (beef or chicken) and 1/2 cup water.
Continue cooking until moisture has gone and beef/chicken is coated nicely.
Turn heat to low and add sour cream, 1 small squirt regular mustard. Add onions and garlic (and mushrooms if used) Stir well and heat through without boiling.

How to Prepare:
1.Melt butter over medium heat
2.Slice or dice onions and pork
3.Sautee in pan with garlic until meat is lightly browned
4.Deglaze pan by pouring in chicken broth and cook on high heat until liquid is reduced by 50%
5.Add cream and reduce to desired thickness
6.Add cracked pepper to taste.

Ingredients:
8 oz Beef for chicken fried steak
1/4 c onions -chopped
1 garlic clove chopped
1 Tbs. olive oil
1/2 c Ragu Double Cheddar Pasta Sauce

How to Prepare:
Sear steaks in oil 2 minutes per side in a hot skillet. Remove steaks,lower heat to medium, add onion and garlic to remining oil in skillet. Saute until tender. Return steaks to skillet and top with cheese sauce. Heat throughly.

Gravy
1/2 tsp Xanthan gum
1 cup chicken broth/boullion
1/2 cup heavy cream
salt & pepper
Worcestershire sauce

How to Prepare:
In a large skillet, melt 2 Tbsp butter. Thinly slice 2/3 of the onion. Saute the onion slices and mushrooms until tender. Remove to
a plate and set aside. Combine beef, flax seed meal, egg, 1/2 tsp each salt & pepper and the remaining 1/3 of onion, diced finely. Form into 4 patties. Melt 2 Tbsp butter in the skillet over medium heat, add patties to skillet and cook for 8 minutes per side, until no pink remains inside.

Remove cooked patties from skillet and set aside.

Whisk the Xanthan gum into the hot oil in the skillet until smooth & thickened. Gradually whisk in the chicken broth, bring to a simmer.
Simmer 2 minutes, or until it’s thickened. Gradually whisk in the heavy cream. Season to taste. Use Kitchen Bouquet if desired to
darken colour. Heat over medium til it’s simmering again. Add the onions, mushrooms & patties. Simmer on low for 10 minutes until
heated through.

Ingredients:
1 lb chedder cheese grated
1 lb monterey cheese grated
3 (7 oz) cans diced green chilies
5 beated eggs
2 to 3 chicken breast cooked and diced (opional)

How to Prepare:
Mix cheese cooked chicken and green chilies together in 9×13 inch baking dish pour eggs over and bake at 350 for 45 minutes

Ingredients:
1 lb ground beef (80% lean)
1 lb ground chicken
1 large or extra large egg, beaten
1 large red pepper, diced
1 medium sweet onion, diced
1 tbs minced garlic
2 tbs of minced carrot
1 medium celery stalk, diced
1/4 cup shredded Monterrey or mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp Beef Bouillon powder
cilantro or parsley,
salt & pepper to taste

How to Prepare:
Mix meats and egg together.
Saute all veggies (celery, pepper, onion, garlic, carrots) in a saucepan with 1 tbs of butter until softened. Cool mixture for about 10 minutes and then add to the meat. With clean hands, mix well until veggies are evenly distributed amongst the meat.
Add all the rest of the ingredients except the shredded cheese. Make sure the mixture is well combined.
In a loaf pan or in a regular roasting pan, shape meat to make a loaf. Add the shredded cheese to the top.
Put aside to “rest”. Preheat oven to 375 F. Put meatloaf into oven and cook for about 45 minutes – I use a thermometer to check – 170 F internal temp.

Ingredients:
1-loaf pan
1-lb ground beef (or turkey or chicken)
1-med onion (chopped finely)
12-mushrooms (or around that; chopped finely, like onion/NOT sliced))
3-5 cloves of garlic (or less, if you’re a wimp! crushed/chopped finely )
2-3 TBS chopped parlsey
1-egg
1/2 cup chicken broth (or water)
1-cup bread crumbs (or substitute; I use Keto Crumbs but you could also just use less broth and more mushrooms/onion)
1/2-cup olive oil (you can use more if you’d like)
1-tsp salt (or 1-TBS soy sauce)
1/2-tsp black pepper

How to Prepare:
I make a wonderful meatloaf that can pass for a meatball-flavored meal. You can slice it up and serve it with brown gravy and
vegetables or top with melted mozzarella and marinara sauce or break it up into pieces and make into a beef stroganoff or however else you feel like being creative…It’s a great thing to have around for lunches or dinners. You can even freeze slices and have whenever you feel like it. BTW-I think this is the best meatloaf I’ve ever had, not like the traditional at all.
First, pre-heat oven for 375-degrees. Next, saute all the mushrooms, onion, garlic, and parsley in a pan with the olive oil. Don’t let it burn (garlic tastes yucky when burnt). When the onions are soft, remove from heat to let cool down. In a large bowl, add meat, egg, bread crumbs (or substitute), chicken broth (or water), salt (or soy sauce), and pepper. When the sauteed mixture has cooled enough, add it to the bowl and mix all ingredients (with very clean hands or proper mixer) until everything is well-combined. Now, put mixture into loaf pan (NO need to oil/grease pan as there is plenty of oil already in the mixture from the olive oil). Put into the oven and bake for 45-minutes. Voila! Now, you have a delicious, low-carb meatloaf (that tastes sort of like a meatball) that you can serve up all sorts of ways. Slice loaf into ten slices. There are about 3 grams of carbs per each slice (or 30 grams carbs per loaf). Enjoy!

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How to Prepare:
Preheat oven to 350 degrees. In a bowl, mix soup mix and cream. In a casserole dish sprayed with cooking spray (for easy clean up), combine pork and mushrooms. Pour cream mixture over pork and mix well to combine. Cover with foil and bake for 25-30 min or until cooked through. This is wonderful and you could probably try this with beef or chicken. Enjoy!!!!!!

How to Prepare:
Put hocks in a large kettle and cover with water. Bring to a boil, reduce heat and simmer 20 minutes or until the meat starts falling off the bone. Remove the hocks and let cool. Add the remaining ingredients to the water and cover. (You want the cabbage covered at least 3/4 of the way with broth – so add more water if necessary to get this level.
You can add 2 cans chicken broth at this time if you want this for soup. Simmer over low heat until cabbage is tender (about 20 minutes).
When cooled enough, cut the meat off the hocks and add back to the pan of simmering cabbage. You can serve this drained or with the broth as a soup. It makes a lot and it freezes well.

How to Prepare:
Combine first 5 ingredients. Sprinkle both sides of chops. In a large nonstick skillet combine broth and lemon juice. Mix well.  Add Pork and simmer, covered, over low heat about 30 min.
Pour broth mixture from skillet into a glass measuring cup; cool slightly set aside.
Place chops in same skillet. Heat over med. heat turning once until browned and heated through about 2 to 3 min. Remove chops cover with foil to keep warm.  Using a spoon, skim fat from sauce. Return broth to skillet. Bring to boil, stirring, over med. heat until reduced slightly, about 2 min. Spoon lemon sauce over pork chops. Serve immediately.

Ingredients:
2 lbs very fatty cut of pork or 4-6 chicken legs w/thigh
6 scallions
9 slices ginger
1 head garlic
9 T. soy sauce
3 T. rice wine
a few slices small red chile
1/2-1 cup water
3 pacs splenda
vegetables of choice (carrot, chinese radish, bamboo)

How to Prepare:
Place all of the ingredients except Splenda and vegetables in a large crock pot. If the cut of pork is large, cut it into a few chunks. Cook on high for about 3 hours. Then add Splenda and chopped vegetables. Cook another hour. Eat with sauteed greens.
P.S. Pork and Chicken can be cooked together. This can also be cooked on the stove, just reduce cooking time to 1 1/2 hours or so and make sure the liquid doesn’t boil off.

Ingredients:
1 pound sausage — seasoned
2 large onions — finely chopped
3 stalks celery — finely chopped (3 to 4)
2 tablespoons butter — (2 to 4)
1 head cabbage – finely chopped
15 ounces chicken broth — canned
3 eggs — beaten
Seasonings

How to Prepare:
Saute your onion and celery in the butter. Add sausage, brown, crumbling the sausage finely. Let the oils and butter brown on the bottom of the pan to get that great carbonation flavor. Add seasonings you like such as thyme, oregano,pepper, salt, to taste. My sausage was pre-seasoned, so I just added pepper. Add cabbage and continue cooking. Add chicken broth to moisten as dish starts to get dry. I ended up using a whole can. Cook until cabbage is cooked and tender. Put in a 3-4 qt baking dish and add the eggs. Bake in 350 degree oven for 20-30 minutes.

How to Prepare:
Spray the bottom of a baking pan with Pam. Arrange the mushroom slices to cover the bottom. Pour the tomato sauce over the
mushrooms – won’t be much so be sparing. Put on the rest of the ingredients in whatever order you like and top with cheese. Bake at 400 for about 20 minutes. Let sit for a few minutes. Cut and serve with nice salad. The carbs vary depending on how much of what you use. Should be fairly easy to figure out. It makes about 6-8 good portions, along with a salad, and maybe low-carb tiramisu for dessert!!!

Ingredients:
1 thick cut pork loin chops — (4 1/2″)
1 tablespoon flour
1 tablespoon butter
meat tenderizer
fresh cracked pepper
1 cup chicken stock
1 shallot — minced
1 tablespoon parsley
1/2 cup whipping cream
8 ounces fresh mushrooms — sliced
4 tablespoons olive oil

How to Prepare:
Season pork with tenderizer and pepper. In a fry pan heat 1 T olive oil and saute the shallot till tender. Add butter to pan and combine flour to make a roux, cook for 3 minutes to remove flour taste. Add in chicken stock and cook till thickened slightly. In a separate pan add 3 T olive oil and fry the pork till cooked through. Add mushrooms to the sauce and cook till tender, add the cream and reduce the sauce till thick and bubbly. Toss in the parsley and serve over the pork loins.
Hint: After cooking the pork, drain off as much oil as possible and add the pan drippings to the finished sauce.

Ingredients:
1 tablespoon extra virgin olive oil
1 pound italian sausage — sweet or hot
1 pound kale (or mustard greens or collards or turnip greens or escarole)
3/4 pound mushroom
minced garlic (to your taste)
dried red pepper flakes (also to taste)
salt and pepper
2 cups chicken stock — or water

How to Prepare:
Cut sausage into bite size or smaller pieces, brown in olive oil. Trim and slice mushrooms. When sausage is done, remove from pan and set aside. Put mushrooms in pan. While mushrooms are cooking trim leaves from their stems and chop into 1 inch long pieces. Roll leaves up and slice into thin strips. Brown chopped up stems, then add garlic, dried red pepper and green leaves. Cover and cook a few minutes Add sausage and liquid and cook until greens are done.

NOTES : Counts for protein powder not included in totals.

Ingredients:
Any Shellfish

How to Prepare:
Start with a can of chicken broth. Throw in your favorite shellfish (crab,
shrimp, clams, oysters, etc), a can of mushrooms, a handful of chopped dill,
some coarsly ground black pepper and about 3 Tablespoons of butter.
Simmer till everything is cooked and the flavors have blended. Pour in a
pint of heavy cream. Bring to a simmer, remove from heat and serve.
You can knock this out in about 15 minutes and it’s great on a cold
day.

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Ingredients:
1 to 2 servings peeled shrimp (already cooked, detailed)
11/2 to 2 tbls butter
3 to 4 cloves garlic (Minced)
1/2 cup mushrooms
Lemon juice to taste ( fresh is best)
salt and pepper to taste

How to Prepare:
Saute the garlic and mushrooms for approximately 3-5 mins. Add shrimp till warmed through (3 mins).  Lemon squeezed over top, and salt and pepper to taste and serve alone. Very filling.

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Ingredients:
1 lb cooked shrimp (chopped)
2 chopped scallions
2 slices ginger root (chopped)
A dash of 5 Chinese spice powder
Round Wonton Wrappers
good quality chicken broth seasoned with ginger and a little garlic
chopped parsley

How to Prepare:

Mix shrimp, scallions, ginger root and spice powder. Place a teaspoon on one moistened wrapper and seal useing a second wrapper. Steam dumplings until done in steamer. Cool slightly add to prepared broth.

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Ingredients:
2 pounds of halibut, cut into pieces
1 cup of chicken broth
2 tablespoons of chopped parsely
1 teaspoon of tarragon or dill
1/2 cup of grated cheddar cheese
1 egg white, beaten until foamy

How to Prepare:
Preheat oven to 400. Into an oven-save dish, arrange halibut pieces. Pour in chicken broth; sprinkle fish with parsely and tarragon or dill. Bake in preheated oven for 10 minutes; throw away excess liquid.

Preheat broiler.

In a bowl, fold grated cheese into beaten egg white. Spread cheese mixture over halibut pieces.
Broil until golden.

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Ingredients:
2 lbs lean or extra-lean ground beef.
1 lb lean ground pork
4 eggs
1 tsp salt
1 tbs pepper
250 g fresh grated Romano cheese.
100 g fresh grated Parmesan cheese.
6 cloves garlic (crushed).
olive oil.

How to Prepare:
Combine all ingredients in a bowl (use your hands, it’s fun). Fry your meatballs in olive oil. Eat hot or cold.

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Ingredients:
1/2 LB Turkey, Cooked and Shredded
4-6 OZ Cream Cheese
1/4 CUP Cheddar Cheese Shredded
Salt and Pepper to taste

How to Prepare:
Cook and shred turkey, melt cream cheese for about 45 sec in microwave, mix all together and roll into about 4 inch balls. Enjoy, works great with shredded chicken too.

Ingredients:
1 Green Pepper
Cooked chicken breast or canned chicken
1 stalk celery
1/4 cup chopped onion
1/4 cup mayonnaise — to 1/2
salt and pepper to taste

How to Prepare:
Cut off the top of the pepper. Pull out the seeds. Slice the pepper in half length wise. Mix the chicken ,sliced celery and chopped onion together with the mayonnaise. Scoop into pepper shells. This will serve two. Nice for a quick and easy lunch.

Ingredients:
1 package fresh chicken livers
1 slices thin sliced bacon

How to Prepare:
Make livers easier to handle by dropping into boiling water. Quickly remove and cool. This step can be skipped if you don’t mind handling raw liver.
If livers are large, cut in half. Wrap 1/2 slice of bacon around each piece of liver and secure with round toothpick.
Bake at 400 until bacon is crisp.

Ingredients:
1 bag frozen chicken wing pieces, defrosted
1 bottle Texas Pete* Buffalo Style Chicken Wing Sauce
1/2 stick butter
Ranch or Bleu Cheese dressing
Celery Oil for deep frying
Salt and pepper

How to Prepare:
Heat your oil in either a deep pot or a fryer to 375. Salt and pepper your wings and fry in batches (usually 5-6 pieces)until the skin is crispy and well browned (about 12 minutes). Remove from oil and
drain on cookie cooling rack. Repeat until all wings are cooked.
Meantime, in a saucepan, melt the butter and pour in 1/2 jar of the wing sauce. When the wings are finished, place them in a large bowl and toss with the sauce. Serve w/celery and ranch or bleu cheese
dressing.

Ingredients:
1/2 of a medium Jicama
Seasonings of choice
Peanut Oil (or other oil suitable for high heat frying)

How to Prepare:
Peel and rinse 1/2 of one globe of jicama. Slice paper thin, using one of those “as seen on TV” type vegetable slicers if you can. They give you the thinnest slices. Otherwise use a very sharp knife and slice carefully and thinly. Blot excess moisture from slices. Use enough oil to cover bottom of large skillet and to cover the slices, about 1/4″ deep should do it. Heat oil, but do NOT OVERHEAT.
Add jicama slices in a single layer. You won’t get them all done in one batch. Fry each batch until you have browning around the edges, then remove to paper towels to drain while the next batch fries.
The chips shrink considerably. While still warm sprinkle them with pepper, salt, low carb seasonings, parmesan cheese, whatever you like, but lightly.
If you make the slices thin enough and fry carefully these chips come out so delicate and crunchy.

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Ingredients:
3 lbs. chicken wings
6 Tbs. Hot Sauce
1 Stick Butter
2 qts. cooking oil
Lawry’s Seasoned Salt

How to Prepare:
WINGS: Cut whole wings at joints and discard tips. Sprinkle wings liberally with Lawry’s Seasoned Salt. Deep fry until golden brown and crispy. Drain on paper towels.

SAUCE: Combine melted butter and hot sauce in a large bowl, mix well. Add wings and coat evenly.
This recipe is for mild wings-add extra hot sauce for more heat.
Serve with blue cheese and celery.

Ingredients:
2 leeks — washed and sliced to 1″ slices
3 turnips — peeled, cut in chunks
1 bell pepper — cut in 1″ pieces
5 celery stalks — cut in 1″ pieces
4 chicken breast — cut in bitesize pieces
32 ounces chicken broth — I used a box variety
2 cups water
1 clove garlic
1/4 teaspoon red pepper flakes
1 teaspoon salt
fresh ground pepper to taste
1/2 teaspoon goya adobo seasoning
1/4 teaspoon thyme

How to Prepare:
In large pot combine all ingredients and cook on low heat till turnips are tender.
Serves 6 to 8 hearty bowls.

How to Prepare:
Chop onion,celery and carrots. Brown them in the butter for a few min. Add the broth, chicken, noodles and seasoning. Bring to boil and then turn down and simmer for a few min. I can get 4 or 5 good size servings.

You can add green bean and/or zucchini as well.

Ingredients:
8 ounces mushroom — white button, finely chopped
1/4 cup chopped onion — finely chopped
2 stalks celery — finely chopped
4 tablespoons butter
2 cups heavy cream
2 cans chicken stock
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper — to taste

How to Prepare:
In a large saucepan, melt butter over medium heat. Add finely diced veggies and saute, stirring occasionally, for about 5 minutes or until they wilt.

Add in the flour and stir well. Let cook, stirring, for about 1 minute, then pour in the chicken stock and cream, whisking constantly.

Bring to a simmer and cook about 5 minutes, whisking occasionally.

**This makes about 6 cups. If you’re going to use it strictly as a soup, cut the cream back to ¸1 cup and increase the chicken stock by 1 can.

**You can also increase the flour to ¹ cup (an additional 11g carbs) to get a thicker soup OR use 1T guar gum in place of the flour. If you use the gum don’t blend it in w/the cooked veggies. Mix with ¸
cup stock before adding.
(can be used in recipes calling for canned soup, too)

Ingredients:
5 skinless boneless chicken breast — cooked
1 cup onions — chopped
1 cup celery — chopped
Cooked chopped bacon as you like
1 pint heavy whipping cream
1 teaspoon minced garlic
3 cans chicken broth — (3 to 4)
1 1/2 teaspoons fennel seed
1 1/4 cup chopped cilantro
1 can chopped artichoke hearts
2 tablespoons capers — or more
2 cups kale — cut in half, then sliced

How to Prepare:
This recipe is mostly low carb and can be varied according to your needs and taste. It is very meaty and rich. Try several different versions with different meat and vegetables. Adjust the heat as needed throughout the recipe to keep it simmering but don’t let it get dry and burnt.

It is best to prepare the meat first so you are ready when the time is right. I like to grill up several boneless and skinless chicken breasts and a few green onions for a smoky flavor as the main ingredient.

Start with a large pot. Put in enough olive oil and/or butter to cover the bottom and heat. Next add chopped onion and celery stalks. Let this cook until translucent. Then add seasonings like dried or fresh rosemary and cilantro, and parsley. Then add some dried fennel seeds. Amounts as you wish.
Next add about as much chopped up and fried bacon as you desire. I like to buy the pre-cooked packages at the store. Let is cook over a medium heat. Add the meat (chicken in this case). Then put in about a cup of white or red wine. Next add two to four cans of chicken broth and let it simmer some more. Last, you can pour in a pint of heavy cream and stir it in. I like to chop up some
fresh kale or other greens into bite sized pieces and throw them in last then turn off the heat. You can use Italian sausage instead of chicken and I’ve also tried chopped up lamb or beef with good results. Again, adjust to your own diet or taste. I’ve added a small amount of capers and a can of artichoke hearts (chop the artichoke hearts into big chunks)

Ingredients:
1 medium cabbage head — cut into 1/8ths
1 can chicken broth — Campbells or Swanson’s type
1 red onion — chopped
salt and pepper — to taste
1 pound smoked sausage — Ekrich or similar, sliced

How to Prepare:
Cover with cabbage with water and cook until tender. Add one chicken broth, red onion and salt and pepper. Add the sausage to the soup and simmer until heated through. Even better the second day.

Ingredients:
2 Cups Fresh Broccoli
1 Pint Heavy Cream
10 TBS Shredded Cheddar
1 Can Cream of Chicken Soup (Campbells is what I use)
1/2 Stick Butter
Salt and Pepper to taste

How to Prepare:
Boil (or Steam) Broccoli in a large pot of water until very tender. Drain reserving 1/2 cup of water that the broccoli was cooked in. Return broccoli to pot. Add water, butter and soup. Stir well until the
soup is mixed well. Use a hand potato masher and mash contents of the pot. Add cream and cheddar cheese. Over a medium heat, bring to a slow rolling boil. Remove from heat, add salt and pepper to taste.

Ingredients:
Chicken or Vegetable Bouillon
2 eggs (whites only)
Parmesan Cheese

How to Prepare:
Prepare Bouillon as directed on label. While bringing to a boil add 2 egg whites.Serve with a healthy portion on Parmesan cheese on top.

Ingredients:
6 – 8 chicken legs
3 cups of hand cut cabbage
1/3 green bell pepper
1 small onion
3 TBS of Pace Picante sauce
*1/2 lime, cheese, avocado – Optional

How to Prepare:
Place the chicken at the bottom of the crock pot. Then put in cabbage and onion.
Place the green pepper (sliced) and sauce on top. Add at least 4 cups of water. (salt and pepper to taste)
Cook on high for about 1-1/2 hours and then low for another 1-1/2 hours. Check that chicken does not overcook. When ready serve, top each serving with diced Mozzarella, lime or avocado.
Sooo good!

How to Prepare:

1. Beat your egg into a seperate cup before you start.
2. Put water in an bowl and add your Boullion cube.
3. When the mixture starts to boil(allow it to REALLY boil)add the egg with a fork and allow it to drizzel in the boiling water.
4. Turn the heat off (you may have to break apart the egg when done)
5. Let cool
6. Serve and enjoy

Ingredients:
1 Tbs Dijion Mustard
1 Tbs Spicey Brown Mustard
2 Tbs Heavy Whipping Cream
1 Packet Splenda
How to Prepare:
Mix all ingredients together and serve! This stuff is wonderful with chicken. It really does taste like the real thing! YUM! You’ll have to remind yourself you’re not cheating, lol.

Ingredients:
4 chicken breast – boil, then shred with fork
Olive Oil
Cumin
Chili Powder
1 Can Rotel tomatoes with green chilis
1 Large yellow onion – diced
1 Head Iceberg lettuce
1 Can black olives
Shredded cheddar cheese
Sour Cream
Guacamole (optional)

Homemade Salsa:
1 large can peeled tomatoes
1 small bunch cilantro
1 medium/large onion
garlic salt

How to Prepare:
In a large skillet, pour about 2 Tblsp olive oil and turn up to med/high heat. Sautee about ¼ of the onions. Add the shredded chicken, cumin and chili powder and Rotel. Simmer for approximately 20 minutes, stirring occasionally.

Meanwhile, shred lettuce and place in bowls. When Chicken mixture is done, place a heaping on top of the lettuce and cover with cheese, olives, sour cream, the remaining onions.

Combine salsa ingredients in blender. Add to salad.. this will be used as your dressing. Enjoy!

Ingredients:
4 boneless skinless chicken breasts
1 Cup Mayo
6 slices bacon
2 Cups shredded cheddar cheese

How to Prepare:
Cook bacon until crisp, then crumble. Cube chicken breast and cook thoroughly. Mix all ingredients together. Spred into a 8” cake pan.

OR

12 ounces tofu, firm drained very well

OR

6 large eggs
2 tablespoons mayonnaise
1 tablespoon yellow mustard
¼ cup chopped onion
¼ cup chopped celery
2 tablespoons capers – drained
3 tablespoons dill pickle – chopped

How to Prepare:
Note: chop meats to desired chunkiness after cooking. Leftovers work great! In a large bowl, mix desired main ingredient with remaining ingredients.

Season to taste with salt and pepper. I like to add a little horseradish sauce to the ham or roast beef salad for some zip.

For egg salad: Mix everything but the eggs well. Chop eggs to desired chunkiness and fold into mixed ingredients. Add a few drops of tabasco sauce if desired. A squeeze of lemon also goes well.

For eggless salad: Mix everything but the tofu Squish tofu with your hands or with a fork until it breaks apart. Fold in with remaining ingredients.
Eggless salad should sit for at least an hour, refrigerated, before serving. Lemon or a few drops soy sauce work great in tofu based salads.

**personal note*** Process meats find in a food processor for more of a ‘spread’ consistency. Don’t process with the remaining ingredients until you get the meat broken down almost to the size you want. The spreads work very well on lettuce leaves for roll-ups The chunky version works great over lettuce for a
salad meal.

NOTES : Counts for tofu and eggs not included in totals… tofu is 10 carbs, eggs 3.6.

Ingredients:
8 ounces cooked chicken breast half – diced small
1 ounce slivered almonds
½ cup jicama – diced small/see note
½ cup diced celery
½ cup diced onion
4 tablespoons mayonnaise
2 packets stevia
salt and pepper – to taste

How to Prepare:
Put jicama and 2Tbls water in a baggie with 1 packet splenda and let sit at room temperature for 1 hour, turning bag occasionally to marinate.

When ready to make, mix all ingredients well including liquid from jicama. Refrigerate at least 2-3 hours to blend flavors.

*note: ½ cup of diced strawberries can be used instead, but don’t add them until ready to serve and fold in gently.

**Start with a pack of stevia/sweetener added to the salad mixture and taste before adding more. You may not like it as sweet as I do.

**Nutritional information is for entire recipe. I get 3-4 servings, so divide the information provided by the number of servings you get.

Per serving:
990 Calories (kcal);
76g Total Fat; (66% calories from fat);
63g Protein; 23g Carbohydrate;
8g fiber;
174mg Cholesterol;
4768mg Sodium

Enjoy

Ingredients:
1 Tbs. Dijion Mustard
1 Tbs. Spicey Brown Mustard
2 Tbs. Heavy Whipping Cream
1 Packet Splenda or Stevia

How to Prepare:
Mix all ingredients and serve! Origionally, I thought this up as a dip for chicken, but it also makes the BEST salad dressing. If you’ve been missing honey mustard dressing (It’s my personal favorite!) suffer no more!

Enjoy.

Ingredients:
½ pound chicken, beef, or ham – cooked and cut according to preference

OR

12 ounces tofu, firm drained very well

OR

6 large eggs
2 tablespoons mayonnaise
1 tablespoon yellow mustard
¼ cup chopped onion
¼ cup chopped celery
2 tablespoons capers – drained
3 tablespoons dill pickle – chopped

How to Prepare:
Note: chop meats to desired chunkiness after cooking. Leftovers work great! In a large bowl, mix desired main ingredient with remaining ingredients.

Season to taste with salt and pepper. I like to add a little horseradish sauce to the ham or roast beef salad for some zip.

For egg salad: Mix everything but the eggs well. Chop eggs to desired chunkiness and fold into mixed ingredients. Add a few drops of tabasco sauce if desired. A squeeze of lemon also goes well.

For eggless salad: Mix everything but the tofu Squish tofu with your hands or with a fork until it breaks apart. Fold in with remaining ingredients.

Eggless salad should sit for at least an hour, refrigerated, before serving.

Lemon or a few drops soy sauce work great in tofu based salads.

**personal note***

Process meats find in a food processor for more of a ‘spread’ consistency. Don’t process with the remaining ingredients until you get the meat broken down almost to the size you want. The spreads work very well on lettuce leaves for roll-ups. The chunky version works great over lettuce for a salad meal.

NOTES : Counts for tofu and eggs not included in totals… tofu is 10 carbs,
eggs 3.6. ]]> http://www.low-carb-ketogenic-diets.com/recipes/basics-meat-egg-or.html/feed 0 http://www.low-carb-ketogenic-diets.com/recipes/chicken-breasts-wdijon-mushroom-sauce.html http://www.low-carb-ketogenic-diets.com/recipes/chicken-breasts-wdijon-mushroom-sauce.html#comments Sun, 31 Dec 2006 23:21:00 +0000 Low Carb Recipes http://www.low-carb-ketogenic-diets.com/recipes/chicken-breasts-wdijon-mushroom-sauce.html Continue reading →]]> Serves: 4
CarbsPerServing: 2.5g
Effort: Easy

Ingredients:
4 boneless chicken breasts
salt and pepper to taste
3 tablespoons butter
1 tablespoon minced garlic
4 ounces mushroom pieces — do not drain
2 tablespoons dijon mustard
1/4 cup water

How to Prepare:
Season meat. Mix dijon mustard with water. Melt butter in skillet and add garlic. Saute for 30 seconds. Add chicken breast(or other meat)and let cook for 5-6 minutes. Turn, add remaining ingredients to pan and cover. Simmer over low heat for 10 minutes or until meat is cooked through. Remove meat and raise heat. Let sauce reduce slightly -pour over meat to serve. (can use fish, shrimp, or beef in place of chicken -adjust cooking times)

Enjoy, and Happy New Year.

Ingredients:
2 tbsp butter
1/4 c crushed pork rinds (you can sub bake mix or soy flour)
4 or 5 chicken breasts
2 or 3 stalks broccoli
1 tbsp olive oil
8 oz cream cheese
5 eggs
1/2 c sour cream
1/2 c cream
about 2 cups of cheese
1/4 c parmesan
1/4 c garlic powder
1/4 cblack pepper

How to Prepare:
I never measure anything, so these amounts are estimates, vary them as you wish. chop up chicken and broccoli in chinks and sautee in olive oil in a non-stick skillet. Set aside to cool. Mix in mixer the cream cheese, cream, sour cream, and eggs. Add a little garlic powder, parmesan and black pepper. Rub casserole dish with butter and coat with about 1/2 the pork rinds. fold the cheese in to the mixture. You can use any kind of cheese, or a mixture, swiss and cheddar are good. Fold in the chicken and broccoli. Pour in the casserole dish. Top with remaining pork rinds and parmesan. Bake about 45 minutes, or until golden brown.

Enjoy

Ingredients:
6 chicken breast — boneless and skinless
1/2 cup water
1 teaspoon orange extract
1 teaspoon No-Salt
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 cup brown sugar twin

How to Prepare:
Spray glass baking dish with Pam. Put chicken breasts on bottom. Mix remaining ingredients well and pour over. Bake at 350 degrees for 35-40 minutes.

Enjoy

Ingredients:

1 package fresh chicken livers
1 package thin sliced bacon

How to Prepare:

Make livers easier to handle by dropping into boiling water. Quickly remove and cool. This step can be skipped if you don’t mind handling raw liver.

If livers are large, cut in half. Wrap 1/2 slice of bacon around each piece of liver and secure with round toothpick.

Bake at 400 until bacon is crisp.

Ingredients:
1 thick cut pork loin chops — (4 1/2″) 1 tablespoon flour
1 tablespoon butter meat tenderizer
fresh cracked pepper 1 cup chicken stock1 shallot — minced
1 tablespoon parsley 1/2 cup whipping cream
8 ounces fresh mushrooms — sliced 4 tablespoons olive oil

How to Prepare:
Season pork with tenderizer and pepper. In a fry pan heat 1 T olive oil
and saute the shallot till tender. Add butter to pan and combine flour to
make a roux, cook for 3 minutes to remove flour taste. Add in chicken stock
and cook till thickened slightly. In a seperate pan add 3 T olive oil and
fry the pork till cooked through. Add mushrooms to the sauce and cook till
tender, add the cream and reduce the sauce till thick and bubbly. Toss
in the parsley and serve over the pork loins. Serves 4
Hint: After cooking the pork, drain off as much oil as possible and add
the pan drippings to the finished sauce.

Site Updates

Ingredients:
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon water
1 splenda packets
2 teaspoons sesame oil — or vegetable oil
1/2 teaspoon Frank’s hot sauce (or your choice)
3 pounds chicken — (3 to 3 1/2) broiler/fryer cut up
2 tablespoons vegetable oil
1 teaspoon ginger root — finely chopped
2 cloves garlic — finely chopped
3 tablespoons green onion — sliced
1 1/2 cups mushrooms
3 bell peppers — cut into 1-inch pieces

How to Prepare:
Mix soy sauce, vinegar, water, sesame oil and pepper sauce in shallow glass or plastic dish or heavy resealable bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate,turning chicken occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade. Heat vegetable oil in 12-inch nonstick skillet or Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally,until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers thickest pieces are cut. Remove chicken from skillet, keep warm. Drain all but 1 tsp drippings from skillet. Heat drippings and marinade in skillet over medium-high heat. Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers. Cook about 5 minutes, stirring occasionally, until bell peppers are crisptender.

Serve with chicken.

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Ingredients:
2 pounds pork tenderloin
1/4 cup vermouth
2 cloves garlic — minced
3 tablespoons artificial sweetener
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon red pepper
3 tablespoons sugar free ketchup
2 teaspoons rosemary –fresh, finely chopped

How to Prepare:
cut tenderloin into 2 strips, lengthwise. Mix marinade and rub into meat.Refrigerate for 2-4 hours. Place on roasting rack in pan. Roast for 35-45 mins or until juices run clear. Let stand 10
minutes, cut into slices and pour pan juices over meat.

4-6 servings

NOTES : Carbs for sugar free ketchup not included in above total – adjust accordingly

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Ingredients:
1 controlled carb tortilla
shredded cheese (hard cheese is best, because most have 0 to very
low carbs)
pinch of salt to taste

How to Prepare:
cut the tortilla into 8 parts (like a pizza). Deep fry until golden
brown. drain and add salt. Arrange on baking dish add cheese and
bake 2-3 minutes until cheese melts. You can add any low carb
toppings, or enjoy as is… This is sooo good!

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Ingredients:
1 bag frozen chicken wing pieces, defrosted
1 bottle Texas Pete (your favorite will do) Buffalo Style Chicken Wing Sauce
1/2 stick butter
Ranch or Bleu Cheese dressing
Celery
Oil for deep frying
Salt and pepper

How to Prepare:
Heat your oil in either a deep pot or a fryer to 375. Salt and pepper your wings and fry in batches (usually 5-6 pieces) until the skin is crispy and well browned (about 12 minutes). Remove from oil and drain on cookie cooling rack. Repeat until all wings are cooked.
Meantime, in a saucepan, melt the butter and pour in 1/2 jar of the wing sauce. When the wings are finished, place them in a large bowl and toss with the sauce. Serve w/celery and ranch or bleu cheese dressing.

I hope you enjoy this one.

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