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Archive for the ‘Chicken & Turkey’ Category

I had one leftover baked chicken breast in the fridge (didn’t even use it all, in fact) and 2 avocados that were at the peak of ripeness calling out to be used today, so I dreamed up this delicious little salad for lunch.  Pretty, isn’t it?  It rings in at just 4.95 grams net carbs (mostly the avocado), is very filling, ever so nutritious for your family, not to even mention it was delicious!

This simple-to-put-together dish can be enjoyed at all levels of Atkins and Keto diets if it fits your daily numbers limits.  This one would be suitable for Primal-Paleo as well.

Our latest volumes are selling fast! What are you waiting for? Volume 8, 9 and 10 are almost exclusively comprised of my recipes! Included are some tasty new creations of my dear friends George Stella and Jennifer Eloff. Special complete set pricing going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.

INGREDIENTS:

5 leaves romaine lettuce, chopped

1 Roma tomato, diced

1/3-1/2 jalapeno, seeded and chopped fine

2 avocados, skinned and seeded

1/8 tsp. garlic powder

4 oz. cooked chicken meat (more if desired, but adjust numbers below)

4 shakes/dashes of sea salt (1/16 tsp.)

VARIATION:  Instead of chicken, use 4 oz. leftover bits of grilled steak.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

406 cals, 30g fat, 18.45g carbs, 13.5g fiber, 4.95g NET CARBS, 21.4g protein, 497 mg sodium

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This was our lunch today.  I love this recipe in the summertime!  So easy to throw together for lunch without heating up the kitchen.  To clear out the last of some Tahini I had on hand, I added it to the dressing this time and that is the dressing in the picture.  It was good, but since I don’t usually do this, I have calculated the nutritional info below without the tahini.  Despite the small amount of tahini (sesame seeds, not acceptable until OWL) each serving would get, I think you could enjoy this on Induction without doing irreparable damage to your weight loss program 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!  :).

Our latest volumes are selling fast! What are you waiting for? Volume 8, 9 and 10 are almost exclusively comprised of my recipes! Included are some tasty new creations of my dear friends George Stella and Jennifer Eloff. Special complete set pricing going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

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).

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 large 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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Southern Fried Chicken

My husband asked me to come up with a “real” skillet-fried chicken recipe that would allow us to not break the bank on carbs.  I gave it a try, but since I haven’t been pleased with any of the low-carb fried chicken recipes I’ve encountered to date, I wasn’t too optimistic about outcomes.

You regular readers know how I hate to stand over a hot skillet of grease to fry anything.  I invariably get popped with hot grease and get burned, thus all the oven-fried recipes on my website.  But I will traditionally fry chicken!

I wasn’t sure what to begin with, but remembered reading a recipe somewhere on the web for a coating that used whey protein powder, so I decided that would be my foundation ingredient.  To that I added crushed pork rinds for crunch and a touch of oat fiber for a flour-y taste.  BINGO!  The resulting coating was very close to my old high-carb flour coated chicken.  I was astounded!  And being the gravy hound that I am, you’ll be happy to know that the browned coating skillet bits make excellent cream gravy!

I’m so pleased with this recipe!!  Great flavor!  Crispy!  Until you try this one, you just won’t believe it tastes just like your Mom’s flour- coated chicken!  A real winner!!!  And it’s great leftover, cold, right out of the fridge!!  Hubby said this was the best low-carb fried chicken I have cooked in my 10 years of low-carbing! My heretofore popular Oven-Fried Chicken, although very good, is just not the same as this classic Southern Fried Chicken, ya know?

A couple reader testimonials: 

This is the most amazing recipe! I have used low carb diets for the last 12 years or so, and the one craving that I have never been able to satisfy was Southern Fried Chicken. Being a Southern boy, this was a staple every Sunday after church in my house. This recipe tastes EXACTLY like my mother’s fried chicken. I used Quest multi-purpose powder left out the oat fiber which essentially makes it zero carbs. My whole family loved it including my 80 year old mother and 5 year old son! THANK YOU!!!!

Peggy this was awesome. I made it with your oven fried okra. It was a bit of prep and work and I was nervous that it if my family didn’t like it, I would have put in a this time and effort for nothing. That was most definitely NOT the case though. It was perfection. I remember in my pre-low carb days trying to make fried chicken and honestly, it was never as good as this. My 2 picky boys loved it so much. They begged for me to start making it at least once a month. The okra was also so good and crunchy. I thank you so much for making recipes that really help a family of low carbers stay satisfied.

In order for this to be suitable for Atkins Induction, you’ll technically should omit the oat fiber.  As I can’t know how you cut up your chicken, or what size pieces you tend to eat, I can’t really provide nutritional stats for the entire final meat dish.  Instead, I am providing nutritional info for 1/10 of the coating, as it was just enough to coat 10 pieces of chicken: 2 legs, 2 thighs, 2 wings and 4 pieces of breast as I cut them into halves to speed cooking time.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS.  You’ll LOVE these delicious recipes by famed Chef George Stella, renowned low-carb cook Jennifer Eloff and myself.  Order a complete set for besst discounts, or individual 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, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

3/4 c. plain whey protein

1 c. crushed pork rinds (about 2 oz.)

1 T. oat fiber (omit if on Induction or for gluten-free version)

1 tsp. my Seafood Spice blend (or seasonings of your choice)

½ tsp. onion powder

½ c. Parmesan cheese

1/8 tsp. coarse black pepper

2 large eggs

¼ c. heavy cream

¼ c. water

½-3/4″ deep hot oil (I used palm shortening) in a large 13-14″ skillet

DIRECTIONS:  Measure out and mix all dry ingredients in a paper bag by shaking well.  In a large bowl, whisk the eggs, cream and water together.  Toss in the pieces of cut up chicken into the egg wash and turn several times to well coat each piece.   Pick each piece of meat out of the bowl and drop into the bag of seasoned “flour” and when you have 3 pieces in the bag, holding the top closed, shake the bag to coat the chicken.  Don’t put more than 3 pieces into the bag at a time or they will not coat well.

Heat 3/4″ deep oil over high heat.  Place the pieces closely together.  If you’re creative, you can get an entire chicken in a 14″ skillet.  Lower heat to medium-high so larger pieces don’t over-brown before done. Repeat the coating process with the remaining pieces of chicken.  I was only able to fry 8 pieces of chicken in my largest skillet at a time, so I saved the wings for last as I knew they would cook quite fast.  Brown the chicken well on one side disturbing as little as possible.  Turn pieces of chicken over carefully to brown the second side.   When brown and done (about 30 minutes) remove to paper toweling to drain.  Finish cooking the remaining pieces if you were unable to get them all in your skillet.   Serve at once with your favorite sides.  I served mine with steamed cauliflower I topped with cheese and chives.

NUTRITIONAL INFO:  Makes enough coating for 10 pieces of chicken.  Numbers are for the coating only.  Be sure to add in the info for the chicken piece(s) you eat!  1/10 batch of the coating contains:

113.4 calories, 7.26 g  fat, 1.72 g  carbs, 0.53 g  fiber, 1.19 g  NET CARBS, 12.8 g  protein, 209 mg sodium

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Chicken Tikka Masala

This particular curry recipe, similar to Chicken Tikka Masala, is the one I keep coming back to again and again.  Typically one uses tomato paste in the creamy sauce, rather than whole tomatoes, but I prefer the fresh tomatoes in my curry. This is easy to make and incredibly DELICIOUS!  This recipe is also great made with a firm-fleshed fish or shrimp.  When doing it with fish, cut de-boned fish into large pieces and prepare sauce first.  Add fish the last 5-10 minutes of cooking so it won’t overcook and fall apart.  Red fish is an excellent choice for simmered dishes, if you can get it, as it is as firm as chicken or beef and won’t disintegrate in the sauce!  This dish is OK for Induction and is also suitable for Primal diners.  Paleo followers need to use coconut milk instead of cream.  For variety, sometimes I add a little tomato paste to this sauce, which changes it up a bit.  🙂

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 10 volumes! Special discounted set pricing going on right now!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

1 T. whole cumin seed

2 T. olive oil

3 T. butter

3 oz. sliced onion

2 deboned 7-8 oz. chicken breasts, cut into 1-1½” chunks

¼ tsp. salt

¼-½  tsp. cayenne pepper  (use ½ tsp. only if you like it HOT)

1 tsp. ground cumin

½ T. minced fresh ginger

½ tsp. ground turmeric

1 T. my homemade Garam Masala 

4 T. fresh cilantro, chopped

1 c. chicken broth

1   whole tomato (3″) , cut into 1″ cubes (use 1 Tbsp. tomato paste for a redder Tikka Masala gravy or that Butter Chicken appearance)

¼ c. heavy cream (Paleo-Primal should use coconut milk)

DIRECTIONS:  In a dry non-stick skillet or wok, dry roast the whole cumin seed, stirring, just until they become fragrant but not burned (about 1-2 minutes).  Add olive oil, butter and onions & saute a few minutes.  Add chicken and continue to saute until chicken is opaque.  Add all remaining ingredients except heavy cream. Simmer covered on lowest heat about 30 minutes until tomatoes are tender but not falling totally apart.  Add heavy cream and continue to simmer 5-10 minutes longer.  If desired, slightly thicken with a few successive, light dustings of xanthan gum or glucomannan powder, whisking or stirring vigorously between additions.  Serve over steamed cauliflower or basmati rice for non-low-carb guests.  Sometimes I add my cauliflower right into the curry the last 15 minutes of cooking for a change of pace.  Like the tomatoes, do not cook the cauliflower too long.  Adjust info below if you add cauliflower or other vegetables to the dish.

VARIATION:  Sprinkle in a few frozen green peas as shown above.  But just a few!

NUTRITIONAL INFO: Serves 3, each serving containing:

527 cals., 34.6g fat, 7.83g carbs, 2.03g fiber, 5.80g NET CARBS, 44.3g protein, 194 mg. sodium

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chicken-artichoke-casserole

I have had a can of artichoke hearts in my pantry that have been there for months.  Since I was making chicken tonight, I decided to get creative.  I threw this simple dish together in 10 minutes, baked it 1 hour while we watched the evening news.  It is ever so delicious!  Even my picky husband, who is not too fond of artichokes, liked this dish!!  When he was finished dinner, he volunteered “Be sure to post this on your blog.”  That’s the best compliment I can get.  It truly was delicious and the key ingredient, the Shawarma Spice Blend in the mayo, adds so much flavor to this dish, so I do hope you’ll try it if you have not already.  This recipe is suitable for all phases of Atkins and other Keto diets.  With all this dairy, it would not be suitable for Primal-Paleo, however.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also shares his wealth of delicious recipes in our books.  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. Special set pricing going on right now!  

NOTE:  I just discovered the reheated leftovers are even tastier than this was on first baking!! So this dish, if serving to company, might be better made a day ahead, only partially cooking/browning the chicken for 35 minutes and removing from oven. Refrigerate overnight and allow it to finish cooking/browning the next day as it is warming up. 🙂 

INGREDIENTS:

3 large chicken thighs

3 large chicken drumsticks

5 oz. cream cheese, softened

½ c. sour cream

¼ c. + 2 T. my Shawarma Mayonnaise

½ c. parsley, chopped

2 oz. yellow onion, chopped fine

1 can (15 oz) artichoke hearts, drained or 1 c. marinated salad artichokes, cut in halves, rinsed well

Dash sea salt

¼ tsp. coarse black pepper

3 T. melted butter for basting

DIRECTIONS:  Remove the chicken from the bones, leaving the skin on as it adds so much flavor.   You can boil the bones for some great stock for future use.  I cut each piece of the meat into two smaller pieces.  Set meat aside for now.  Preheat oven to 350º and lightly oil a ceramic 9×13 baking dish.

Soften the cream cheese by your preferred method.  I nuke mine in a glass mixing bowl on DEFROST for 2-3 seconds.  Stir in sour cream and mayo and blend well with a rubber spatula. Add chopped parsley, onion, salt and pepper and stir again.  Fold the chopped artichoke hearts gently into the creamy mixture.  Spoon the artichoke mixture into the oiled baking dish and spread evenly.  Place the pieces of chicken, skin side up, on top of the mixture.  Mine were slightly touching in my dish, but they shrink during cooking.  Using a brush, baste meat with a bit of the melted butter.  Sprinkle with another dash of salt and black pepper.  Pop into 350º oven and bake for 1 hour.  Baste again with melted butter at the 20 minute mare and again at 40 minutes cook time.  Remove from oven at the 1 hour mark when chicken should be golden brown.  Serve with your favorite green salad or green veggie side dish.

NUTRITIONAL INFO:   Makes  5 servings, each contains

529 cals, 50g fat (reduce dairy to lower), 6.68g carbs, 2g fiber, 4.68g NET CARBS, 22 g protein, 468 mg sodium

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This tasty dinner came together in under an hour, start to sitting down to table.  I always buy chicken breasts with bones, as I stew the bones to strip for adding those bits of meat to my dog’s food and making chicken broth.  But you can certainly use boneless breasts for this dish if you wish to speed up this quick meal even more.  This risotto-like dish is very psychologically satisfying, as well as being literally quite filling.  My husband and I felt like we were eating a real rice or cous-cous dish!  It is extremely low-carb and suitable for all phases of Atkins, other Keto diets, Primal Blueprint and if the wine and cheese are omitted, it is also acceptable for Paleo followers.

Our latest LOW CARBING AMONG FRIENDS cookbooks are calling you. Special prices going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, I hope you’ll stop by and leave a review at Amazon here.

INGREDIENTS:

5 T. butter, unsalted

20 oz. boneless, skinless chicken breast, cut into strips

½ tsp. my Seafood Spice Blend (or seasoning of your choice)

¼ tsp. black pepper

1 clove garlic, minced

3/4 c. chopped parsley (I used flat leaf, but either type will work)

2 T. white wine (optional)

¼ tsp. sea salt

1 pkg (14 oz) Zeroodles brand Shirataki Rice-Shape Noodles w/ oat fiber

4 T. grated Parmesan Cheese (added at table)

DIRECTIONS:  Melt butter in large skillet over high heat.  Add chicken strips and begin to brown.  As it is browning, sprinkle with half the Seafood Spice Blend, salt and black pepper. Turn the pieces of meat over and brown the other side.  Sprinkle remaining spices on the side of meat now up.  When meat has nicely browned a bit on both sides, add in the parsley, garlic and wine (if using).  Lower heat to medium and stir occasionally as it simmers for about 5-10 minutes.  Open noodle package and drain in a sieve under running cold water to rinse.  Pour noodles into skillet and stir to blend ingredients well.  Continue cooking another 10 minutes and remove from heat.  Serve at table allowing each serving to receive 1 T. grated Parmesan on top.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

365.3 cals, 22.9g fat, 5.95g carbs, 4.42g fiber, 1.53g NET CARBS, 31.1g protein, 590 mg sodium

 

 

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I was digging around in my freezer for something to put together for lunch today and forgot I’d made a small turkey at Easter.  I had the torso part of the carcass still left in a bag and decided on some sort of soup.  Then when I went to the fridge to get some other veggie ingredients, I saw the highly smoked, dry-cured sausage my husband gets when he’s at his convention and thought I’d mix the two meats.  I don’t think ordinary smoked sausage would do well here, so if you don’t have a meat market that dry-cures their own smoked sausage, I’d just omit it altogether.   Then I tossed in some chopped Zeroodles Shiritaki Noodles with Oat Fiber, a bit of fresh spinach leaves, a little of this and that and ended up with a DELICIOUS soup!  This recipe is suitable for all phases of Atkins and most Keto diets.  It’s very low in carbs yet so rich in flavor layer.  Hope you’ll give this one a try!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies. Special prices right now! Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

½ meaty turkey carcass, 1 chicken carcass or 2½ c. diced cooked turkey meat

4 oz. highly smoked, dry-cured beef/pork sausage (see comment above)

6 cups water (if using diced turkey, I would use chicken/turkey broth for more flavor)

2 oz. onion, chopped

1 c. celery, chopped

1 clove garlic, minced

1 tsp. fresh ginger, minced

1 14-oz pkg. Zeroodles Shiritake Rice-Shape noodles (or other shape, chopped up)

1 tsp. Sambal Oelek chili sauce (or few drops Sriracha, or 1 tsp. Thai red curry paste)

1 T. low-sodium soy sauce

2 T. rice wine vinegar

1 c. dried shitake mushrooms, broken into small pieces

2 c. fresh spinach leaves (added at very last)

OPTIONAL:  ½ tsp. toasted sesame oil

DIRECTIONS:  Into a 5 qt. soup pot, place the turkey or chicken carcass.  Add the sausage and water to the pot.  Add celery, onion, garlic and ginger next.  Add rice-shaped or chopped up shiritake noodles and shitake mushrooms next.  Bring this mixture to a boil over high heat.  Lower heat and simmer covered with lid 30 minutes, or until veggies and mushrooms are fully tender.  Remove carcass to a cutting board, cool and strip meat off bones.  Chop meat into bite-size pieces and add back to the soup pot.  Add all remaining ingredients listed above but the spinach leaves.  Simmer about 15 minutes more to blend flavors.  Finally add the spinach leaves cooking just until it is barely done, or about 5 minutes.  Serve soup at once.

NUTRITIONAL INFO:  Makes 6 large servings, each contains:

205 cals, 9.85g fat, 6.33g carbs, 3.46g fiber, 2.87g NET CARBS, 20.8g protein, 486 mg sodium

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