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Archive for the ‘Chicken & Turkey’ Category

We baked chicken this week and earlier in the month as well, therefore I had quite a bit of leftover chicken meat in the freezer.  I decided to make an interesting salad with it for lunch today.  I’ve discovered I quite like raw kale in salads.  It’s not bitter or strong when used raw and in moderation.  But if you’re totally hung-up on not eating kale, you can certainly substitute fresh baby spinach leaves in this salad.  I would leave the baby spinach leaves whole and pinch off the stems.  This salad was surprisingly delicious and very filling.  If you are farther along in your weight-loss journey, you can add more chopped prune if you like a fruitier chicken salad.  I think it would be good with more prune, to be honest.  I always put some onion in the processor when making my homemade mayo, but if you do not, you might want to add a bit of slivered red onion to this salad.  This salad is not suitable until you are in phase 2 of Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8,  I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

1 large (or 2 small) leaves curly-leaf kale (about 1 c. chopped)

4 c. cooked chicken meat, cut in ½” dice

¼ c. homemade Shawarma Mayonnaise

2 dried prunes (Del Monte has no added sugar), chopped

OPTIONAL:  8 black olives, chopped, 8 walnut halves broken up, some red onion

DIRECTIONS:  Stem and coarsely chop kale and place in medium bowl.  If you prefer to use baby spinach, stem and leave leaves whole.  Add 4 c. chopped chicken meat to the bowl.  Next add the homemade Shawarma mayo.  Chop prunes small and add to the bowl.  I actually did add the optional black olives to this at my husband’s urging, but thought they added nothing and may just leave them out next time.  I’m not fond of them thrown into as many dishes as he is.  😉  Add walnuts if using.  Using a large spoon, toss all ingredients to coat well with mayo dressing.  Spoon into a serving dish and serve at once.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

447 cals., 33g fat, 4.8g carbs, 0.92g fiber, 3.88g NET CARBS, 37.6g protein, 624 mg sodium

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Yum!!!!!

It’s what’s for dinner tonight!  This simple baked chicken recipe delicious and a wonderful choice when you don’t feel much like cooking. Those are the nights I tend to bake chicken as simply as possible.  The seasoning flavor profile is subtle here and once you try it, you’ll be baking this bird again.  I usually serve this tasty dish with an avocado/green salad and ½ roasted sweet potato.  This recipe is suitable for all phases of Atkins, Keto diets and also for Paleo-Primal diners.  Clarify the butter if you follow a Paleo diet.

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famed low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection. Even a few of my recipes are there! Order your set of cookbooks (also available individually) TODAY from Amazon or here: http://amongfriends.us/order.php

If you’ve already purchased a copy, I sure would appreciate your taking a moment to stop by and leave a review of any recipe you’ve tried:  https://www.amazon.com/Atkins-friendly-Wheat-free-Sugar-free-Gluten-free-Cookbooks/dp/099829974X/ref=sr_1_1?s=books&ie=UTF8&qid=1523112817&sr=1-1&keywords=Low-Carbing+Among+Friends+Volume-8

INGREDIENTS:

1 whole chicken, butterflied

4 T. unsalted butter, melted

½ tsp. guajillo chile powder (or 1 seeded, ground whole dried guajillo chile)

¼ tsp. smoky chipotle powder (or 1 rinsed, seeded & mashed/minced canned chipotle in adobo sauce)

¼ tsp. garlic powder

¼ tsp. onion powder

Dash of salt

DIRECTIONS:  Preheat oven to 450º.  Cut up the back of the chicken (butterfly or spatchcock).  Melt the butter in your baking pan (I prefer metal pans for roasting meats) and brush over all chicken surfaces.  Mix the spices in a small saucer or paper plate and sprinkle over the chicken.  Sprinkle with a dash of salt to facilitate browning.  Pop pan in the oven and in 15 minutes, take it out.  Using a brush, baste the chicken with the melted butter.  Return to the oven and bake at 450º for around 20 minutes.  Remove and lower heat to 350º.  Baste again with buttery pan juices and return to hot oven.  Bake an additional 30 minutes or until a meat thermometer stuck into the leg/thigh joint and breast reads internal temp of 170º.  Baste one last time with pan juices and serve with a nice guacamole or green salad and/or your favorite, low-carb vegetable(s).

NUTRITIONAL INFO:  I will provide the nutritional info for 1/10th of the basting marinade as I get 10 pieces of chicken from a whole bird.  Bear in mind the pan juices are not all consumed, but there is no other way to break this down as it is dependent upon how much of those you actually eat.  You will need to add in the info for the specific piece(s) of chicken eaten.

Makes 8-10 servings; One serving contains: (does not include the particular pieces of chicken each person eats.  Add meat values to these baste numbers)

46.3 cals, 5.1g fat, 0.31g carbs, 0.08g fiber, 0.23g NET CARBS (sauce alone), 0.07g protein, trace sodium

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This was what we had for lunch today.  I love this recipe in the summertime!  So easy to throw together for lunch without heating up the kitchen.  When I have a little leftover cooked chicken or steak, I like to add it to the top of this salad to make it a complete meal.  But this salad is delicious without any meat at all!  🙂 .  This can tasty dish be enjoyed by people on all phases of Atkins and Keto diets.  It is suitable for Primal-Paleo followers as well.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil (or ¼ tsp. Sriracha sauce)

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

OPTIONAL:  2 T. peanut butter added to dressing (not calculated in below).  Leftover cooked steak (or chicken as shown above). Adding ½ c/ chicken to each serving adds about 150 calories, 9g fat, 18g protein to each serving.

DIRECTIONS:  Whisk first 7 ingredients together in a small bowl for the dressing.  Set aside.  Shred/slice napa cabbage and place in large bowl.  Add grated carrot, cilantro and julienned jalapeno.  Toss well and plate servings.  You can alternately so plate directly in layers on each person’s plate if you prefer (what I in the photo above).  If adding any meat, sprinkle in equal amounts on each serving.  Provide dressing in individual small cups for each person to add as they please.

NUTRITIONAL INFO: Makes 4 servings, each containing approximately:

95 calories, 3.6 g  fat, 2.9 g  protein, 13.5 g  carbs, 5.0 g  fiber, 8.5 g  NET CARBS, 350 mg sodium

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I just love roasted vegetables and this combination is a new one for me.  First time I’ve roasted cauliflower.  Very tasty!  Not sure it’s my personal favorite way to have cauliflower, but it was certainly delicious.  I know many just rave about roasted cauliflower, so this recipe should be their cup of tea.  And it’s so easy.  The luscious, garlic-y aroma from the kitchen while it bakes really gets your appetite going!  This recipe is suitable for all phases of Atkins, Keto diets and Primal/Paleo as well.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

6 pieces of chicken, your choice (1 lg. breast, halved, 2 drumsticks, 2 thighs)

2 large plum tomatoes, cut in wedges

6 large flowerets cauliflower (I used 1 small head cut in 6 pieces)

4 oz. yellow onion, sliced lengthwise

6 cloves garlic, chopped coarsely

½ tsp. oregano leaves, dried, crushed

1/8 tsp. coarse black pepper

¼ c. extra virgin olive oil

OPTIONAL:  Juice of 1 small lemon

DIRECTIONS: Preheat oven to 375º.  I actually roasted mine on “convection/roast”.  Place chicken pieces on large baking pan with space between the pieces.  Place tomato wedges between the chicken pieces.  Add the cauliflower chunks evenly in the pan.  Finally poke the garlic between items.  Lay the slices of onion among and on top of the meat pieces.  You want a few of those to brown off while cooking, for the rich flavor they will acquire in browning.  Drizzle the olive oil and lemon juice (if using) evenly over everything in the pan.  Sprinkle evenly with the pepper and oregano.  Pop pan into 350º oven and bake/roast for about 1 hour – 1hr. 10 minutes or until chicken pieces are fully done.  If you’ll make a cut into the thickest parts of the chicken pieces, they will cook faster and take only around 45 minutes.  Ovens vary, so keep and eye out and lower temperature to 350º if you think the food is browning too much way before the meat is done.  Remove and serve with a fresh green salad topped with an Italian or Greek dressing.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

385 cals., 39g fat if all pan juices consumed (unlikely), 8.46g carbs, 1.93g fiber, 6.53g NET CARBS, 43g protein, 610 mg sodium

 

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Click to enlarge (shown with my Balsamic Vinaigrette)

Grilled Chicken Green Salad (shown with my Balsamic Vinaigrette)

The light and delicious salad shown above makes a complete meal.  I’ve eaten it both for lunch or dinner.   It’s one of my favorite ways to use 1-2 pieces of leftover grilled chicken if that doesn’t go into a sandwich first.  I like to have my husband grill a few extra pieces of chicken and freeze for a quick thaw and quick lunch like this.  I remembered today I still had a char-grilled chicken breast in my freezer and decided to thaw and slice it to have atop our salads.  We both love smoked meats, and to go on green salads……well how can you go wrong?  A very nice and easy meal, this one!   This salad can easily help you stay within your carb limits!  This salad is suitable for all phases of Atkins, Keto diets and Primal-Paleo consumption as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2½-3 c. loosely packed mixed salad greens of your choosing (enough to fill a dinner plate nicely)

¼ small carrot, sliced thinly (optional)

5 thin slices cucumber

3 cherry tomatoes, sliced in halves

3 oz. grilled chicken breast, sliced thin (I leave the skin on)

1½ T. my Balsamic Vinaigrette

DIRECTIONS:  Cut up and plate the salad greens, carrot, tomatoes and cucumbers.  Slice and add the grilled chicken.  Top with the dressing and serve.  ENJOY!

NUTRITIONAL INFO:  Makes salad for 1 person.  This salad contains:

329 cals., 20.2g fat 8.9g carbs, 4.1g fiber, 4.8g NET CARBS (3.6 if you omit carrot), 25.7g  protein, 356 mg sodium

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I tried a new gnocchi dish tonight for dinner with my dumpling recipe.  Wasn’t sure how it would taste with smoked sausage, but we both really liked it.  I just love gnocchi in creamy sauces!  These soft pillows of yummy texture came out perfect once again.  It’s simple to put together, but you do have to watch two pots at the same time, which is always a juggling act.  I’ve made my dumplings recipe so many times now, I could make them blindfolded, so I managed this just fine.  This recipe is suitable for all phases of Atkins provided those still on Induction omit the white wine.  I found a bottle or Reisling in the fridge so that is what I used tonight in this creamy sauce.  Mmmm, with a nice green Italian salad, this was marvelous!.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by our Amazon page to leave your personal review.  🙂

INGREDIENTS:

1 recipe Peggy’s Original Dumplings dough

10 oz. smoked sausage, sliced

3 oz. yellow onion, sliced

1 c. parsley, chopped

1 small can (about 1/2 c.) sliced mushrooms, with juice

2 T. tomato paste

1 tsp. my Homemade Montreal Steak Seasoning

1/8 tsp. coarse black pepper

¼ c. white wine  (omit if still on Induction)

1 c. heavy cream

VARIATIONS:  Instead of smoked sausage, use sliced Italian sausage, little balls of browned breakfast sausage, or grilled/baked chicken chunks would also be delicious in this sauce.

DIRECTIONS:  It is key to have all ingredients prepared and right by the stove ready.  As I said above, you have to watch two pots at the same time for this recipe.  🙂  Prepare the Dumplings recipe wet and dry ingredients in separate containers as specified in that recipe.  Place a piece of plastic wrap or silicone sheet by them.   Stir the dry into the wet ingredients with a fork and rubber spatula.  When the dough has formed a ball and has thickened up nicely, make 20-24 small balls of dough about the size of a marble in the palms of your hands (I got 22 but mine could have been a tad smaller 😉 ), roll and set down on silicone/plastic sheet.  Press them slightly flat.  Let them just rest until water comes to a boil.  Place a 4 qt. saucepan of water on to boil.

While it is coming to a boil, in a skillet lightly brown the sausage and onion over medium high heat.  Add the wine, parsley and mushrooms with juice.  Add pepper and Montreal Steak mix.  Simmer as you wait for that water pot to come to a boil.  Lower heat to lowest setting possible and add cream.  It will simmer and reduce, thickening it a bit.  Add a light dusting of your favorite thickener if you want your thicker.  I did not.

Water should be boiling by now.  Carefully (lest it splatter on your arms) drop the flattened gnocchi into the water.  That will usually cool the water down to a simmer, but also lower heat so it is definitely at a very gentle simmer.  Cover tightly and set a timer for exactly 10 minutes. DO NOT LIFT THE LID for this 10 minutes or the gnocchi will get what I call “packy” or dense/hard.  When the timer goes off, remove lid and with a slotted spoon, gently lift and drain them off (I tap spoon on paper toweling) and then add to your sauce skillet.  Stir gently once or twice and serve at once.  Alternately, you can dip the gnocchi into a large, deep serving platter and spoon the sauce over them if you prefer.

NUTRITIONAL INFO:   Makes 5 servings (about 1c. each), each contains:

377 cals. , 33g fat, 9.16g carbs, 4.1g fiber, 5.1g NET CARBS, 12.3g protein, 475 mg sodium

 

 

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Asian Chicken Salad with Peanut Dressing

Asian Chicken Salad with Peanut Dressing

This recipe is an older one on my site, but it is so good and has been so popular, I thought I’d re-share it for those who missed it the first time around.  I love this recipe in the summertime!  It’s so easy to prepare and simply DELICIOUS!  Best of all, no oven required to heat up your kitchen.  Summer in Texas forces us to think about such things.  We’re already averaging 98º-100º daily! Lord what will July and August be like this year in Central Texas?  I don’t mind doing a quick skillet sear, but don’t want to turn that oven on very often in summer.   This salad is is just perfect for Texas summer weather and is suitable for all phases of Atkins and Keto diets as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 large chicken breast, skinned (8 oz.)

1 T. butter

2 T. lime juice

2 T. rice vinegar

1 T. olive oil

1 tsp. sesame oil

1 tsp. hot sesame oil (or 1/8 tsp. Sambal Oelek chili sauce, or Sriracha)

2 drops liquid stevia

1/2 tsp. low-sodium soy sauce, tamari or coconut aminos

1 T. peanut butter

4 c. Napa cabbage, shredded (or mixture of lettuce or cabbage slaw mix)

½ c. fresh cilantro, chopped

2 large green onions, chopped

½  carrot (5″) shredded with a carrot peeler

1  fresh jalapeno, seeded, sliced in thin strips 1″ long

DIRECTIONS:  Slice chicken diagonally into smaller pieces for quickest cooking.  Heat butter in skillet and sear chicken well on all sides.  Remove and slightly cool.  Alternately, you can use leftover grilled chicken as I did in photo above.  Slice into smaller slices if desired.

For the dressing, whisk the next 8 ingredients together in a small bowl and set aside for flavors to develop.

In a large bowl or on your cutting board, shred cabbage and place in large bowl.  Add grated carrot, cilantro, green onion and chopped jalapeno.  Toss well and plate greens equally on two plates.  Top each with half the chicken meat.  Provide dressing in individual cups on the plate for each person to add as they please.

NUTRITIONAL INFO: Makes 2 large servings, each contains:

450 calories, 25.5g fat, 10.2g carbs, 3.35g fiber, 6.85g NET CARBS, 39.5g protein, 632mg sodium

 

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