Category Archives: Chicken

Chicken Recipes

Curry Chicken & Veggies

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This one is kind of a cross between Indian and Thai curries, who doesn’t love fusion foods? Hope you like spicy!

Curry Chicken & Veggies

(3.92 Net Carbs with 1.9 VNC)

Ingredients

Directions

  1. Heat large pot over medium high with coconut oil. Cube chicken in small bite size pieces, or strips, whichever you prefer. Saute chicken in coconut oil until almost cooked through then sprinkle all the spices over the chicken and stir well until chicken is cooked.
  2. Add fish sauce, sesame oil, and coconut milk and bring to a boil stirring occasionally. Reduce heat to medium and simmer for about 10 minutes to allow flavors to meld.
  3. Add all the drained veggies and stir well. Bring back to simmer and heat through before serving. Makes 10 ~ 8 oz. servings approx 4 net carbs per serving, freezes well.
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Nopales Con Pollo (Chicken with Cactus)

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This is one of my oldest daughters favorite dish at the Mexican restaurant we go to and she asked me to make it at home for her and this is what I came up with. She absolutely loves it!

Ingredients:

1 lb. Chicken Thighs, sliced into strips

15 oz. jar of Napolitos (cactus) drained and rinsed

1/2 Onion, sliced or chopped

2 Tbsp. Oil

1 tsp. ground Cumin

1 tsp. Chili Powder

1/2 tsp Sea Salt

1/4 tsp. Black Pepper

10 oz. can of Rotel or diced tomatoes with green chilies, pureed

Heat oil in a large skillet over medium-high heat

Combine spices in a small bowl, set aside

Place chicken in skillet, stir well to coat with oil and cook for about 5 minutes stirring often, drain off about 1/2 of liquid in pan.

Add onions, nopales and spices, stir well and cook about 5 minutes stirring often.

Add pureed tomatoes to pan and stir well, simmer about 2 minutes until slightly thickened.

Garnish with sour cream and avocado slices, makes 4 servings.

Broccoli & Chicken Alfredo Bake

The Ingredients:

4 crowns Broccoli, chopped (18.4 oz)

14 oz. Chicken, cooked and chopped

1 Leek, sliced, rinsed, drained (4 oz)

8 oz. White Mushrooms, stems cut, quartered (6.7 oz after stems removed)

4 links Johnsonville Polish Kielbasa, fully cooked, sliced

1 jar Cheesy Ragu Classic Alfredo

4 Tbsp Butter

3/4 c. Heavy Whipping Cream

1 Tbsp Garlic Salt

1/2 c. Parmesan, grated

7 oz. Provolone (7 deli slices)

What to Do:

Melt butter over med-high in large skillet, add leeks and polish sausages and saute for 5 minutes stirring frequently. Reduce heat to medium, add garlic salt, cream, parmesan, alfredo sauce, and chicken and stir well to thoroughly combine, remove from heat.

In a large bowl, mix broccoli and mushrooms and pour sauce over raw veggies and stir very well to combine.

In a 9X13 casserole dish, pour mixture as evenly into dish as possible and pat down to smooth out surface as much as possible.

Top with the provolone and cover with foil. Bake in a pre-heated 375 degree oven for 30 minutes, uncover and bake for another 15 minutes until cheese is slightly browned.

Makes 8-10 servings

Nutritional Information:

For 8 servings:     Sodium: 1353 mg     Fat: 43.82 g     Total Carbs: 11.90 g       Fiber: 2.2 g     Net Carbs: 9.7 g     Veggie Net Carbs: 4.93 g     Protein: 27.44 g     Calories: 555

For 10 servings:     Sodium: 1083 mg     Fat: 35.06g     Total Carbs: 9.52 g         Fiber: 1.8 g     Net Carbs: 7.72 g     Veggie net carbs: 3.94 g      Protein: 21.95 g     Calories: 444

Ratios:     Carbs: 9%     Fat: 71%     Protein: 20%   (does not change whether you choose 8 or 10 servings)

Cajun Gumbo

This recipe is a time consumer. Takes all in all about 2 hours start to finish, but anything really wonderful takes time to slow cook, it’s worth the time and effort. Makes a very large pot of gumbo that freezes really well. Take a Sunday and get to cooking, you will lots of leftovers for a quick easy meal later. 🙂

The Ingredients:

1/2 c. Butter

2 lbs. Johnsonville Hot Italian Sausage

1 lb Hillshire Farms Smoked Sausage link, sliced in half lengthwise & chopped

1 lb Farmland Cubed Ham

1 lb Chicken, cooked and chopped

12 c. Chicken Stock

24 oz. Okra (I use frozen chopped Okra)

3 Green Bell Peppers, seeded and chopped (I got 33 oz)

2 sm-med Onions, chopped (12 oz)

5 Green Onions/Scallions, sliced (2.3 oz)

8 stalks Celery, sliced (12 oz)

2 tsp Minced Garlic

7 oz can Diced Green Chiles

6 oz can Tomato Paste

10.75 oz can Tomato Puree

28 oz can Diced Tomatoes, do not drain

1/2 tsp Thyme

1/2 tsp Tarragon

3/4 tsp Oregano

1/2 tsp Basil, dried

1 Tbsp Cumin, ground

1 Tbsp Salt

1 tsp Black Pepper

What to Do:

Melt butter over med-high heat in large stockpot, add ground sausage and cook until until browned and crumbly.

Add smoked sausage and ham and stir well, cook for a few minutes just to heat through.

Add everything EXCEPT Okra and cooked chicken to the stockpot and stir well to combine, increase heat to high and bring to boil.

Cover, reduce heat to med-low and cook for an hour stirring occasionally.

Remove lid, add Okra and cooked chicken to the pot, stir well to combine, increase heat to med-high and bring to a simmer, cover and cook for about 20 minutes, stirring occasionally.

Remove from heat, stir and serve.

If you like spicy, add red pepper flakes and/or your favorite hot sauce. This recipe can easily be changed to a seafood gumbo but omitting any of the proteins and adding crab, shrimp, oysters, etc. Or simply add them to this recipe also.  Seafood, however, would need to be added at the end of the cooking time along with the Okra.

Makes 34 – 8 oz bowls or 17 – 16 oz bowls, nutritional info below reflects the 8 oz bowl.

Nutritional Info:     Sodium: 1024 mg     Fat: 11.94 g     Total Carbs: 9.74 g     Fiber: 2.7 g     Net Carbs: 7.04 g     Veggie Net Carbs: 4.78 g     Protein: 11.85 g     Calories: 192

Ratios:     Carbs: 20%     Fat: 56%     Protein: 24%

Asian Chicken

The Ingredients:

25 oz. Chicken breast meat, sliced (I used 3 large breasts)

2 tsp. Ginger Paste (can be found in produce aisle)

2 tsp. Red Curry Paste, Thai Kitchen

3 Tbsp Soy Sauce

2 Tbsp Sesame Oil

Extra oil for frying

What To Do:

Combine all ingredients in a bowl and mix well, place into a ziplock bag and refrigerate overnight.

When ready to cook chicken, heat some oil in a wok or large fry-pan over med-high heat, pour chicken from bag into hot pan and stir fry until cooked through.

Serve with your favorite stir fried veggies.

Makes 5 servings

I did not calculate the extra oil for frying in these nutritional info. You would need to add whatever type or how much you used into your daily totals.

Nutritional Information:     Sodium: 711 mg     Fat: 7.2 g     Total Carbs: 1.33 g     Fiber: 0.1 g     Net Carbs: 1.23 g     Protein: 33.33 g     Calories: 212

Ratios:     Carbs: 2%     Fat: 31%      Protein: 67%

Chipotle Chicken Yellow Squash Boats

The Ingredients:

1 lb ground Chicken meat

2 svngs. La Costena Chipotle peppers in Adobo sauce, 6 peppers, sliced and chopped

2 tsp. Cumin, ground

1 Tbsp Cilantro Leaves, dried

2 Tbsp Olive Oil

1 Tbsp Minced onions, dried

6 oz. Pumpkin, canned

1 tsp. Salt

3 Yellow Squash, halved and cored (scrape out center pulp) The squash I used were approx 3 oz each half after scraping them and that is what the counts below will reflect

9 oz. Monterey Jack Cheese, sliced (1 1/2 oz each boat)

What to Do:

Pre-heat oven to 375 degrees.

Heat olive oil in pan over med-high heat, add chicken, peppers, cumin, cilantro leaves, salt, and minced onions. Mix well and cook until chicken is cooked through completely. Add pumpkin and stir to combine very well.

Fill each squash half with the chicken mixture dividing evenly between the 6 halves. Place on a foil lined baking sheet or casserole dish.

Top each boat with 1 1/2 oz of monterey jack cheese.

Bake at 375 for 25 minutes then Broil on high for 2 minutes to brown cheese.

Makes 6 servings.

Nutritional Info:     Sodium: 731 mg     Fat: 23.08 g     Total Carbs: 7.3 g           Fiber: 2.1 g     Net Carbs: 5.2 g      Veggie Net Carbs: 4.68 g     Protein: 27.78 g      Calories: 352

Ratios:      Carbs: 8%     Fat: 59%     Protein: 33%

Strawberry Spinach Salad with Poppy Seed Dressing

Salad Ingredients:

1 oz. Romaine lettuce

1 oz. Spinach leaves, fresh

1 oz. sliced Red Onion

1/2 oz. Feta, crumbled

1 1/2 oz. Strawberries, sliced

1/2 oz. Almonds, sliced

1 1/2 oz. sliced Chicken Breast

Poppy Seed Dressing Ingredients:

8 oz. Mayonnaise

8 oz. Almond Milk, unsweetened, original

1/4 c. Splenda, granulated

2 Tbsp. Apple Cider Vinegar

1 tbsp. Poppy Seeds

Mix all dressing ingredients and blend well, I use a shaker.

Based on 8 servings of dressing here are the stats for the dressing alone:

Sodium: 199mg     Fat: 20.8g      Fiber: 0.2g      Net Carbs: 0.97     Protein: 0.32g     Calories: 194

Ratios: Carbohydrate: 3%     Fat: 96%     Protein: 1%

For the salad with 1 serving of dressing these are the numbers using the measurements I posted for the salad ingredients:

Sodium: 410 mg     Fat: 31.88g     Fiber: 4.4g     Net Carbs: 8.25g     VeggieNetCarbs:  3.23g     Protein: 16.86g      Calories: 398

Ratios: Carbohydrate: 13%    Fat:  72%   Protein: 15%

Cauliflower & Ham Au Gratin

The Ingredients:

19 oz Ham, chopped or cubed

4 links Bistro Sensations Spinach & Mozzarella Chicken Sausages

5.8 oz. Leeks (3 med) tops & bottoms trimmed, halved & thinly sliced and rinsed

4 cloves Garlic, Pressed

40 oz. Cauliflower (about 1 1/2 heads) chopped

8 oz. Velveeta, cubed

8 oz. Mozzarella, shredded

4 Tbsp. Butter

1 c. Heavy Whipping cream

pepper to taste

What to do:

Cook cauliflower until soft, drain, mash coarsely and set aside.

Melt butter in large pot over med to med-high heat, add leeks and pressed garlic, saute until slightly softened about 3 minutes, add ham and sausage and stir until heated through.

Stir in Velveeta cubes, mozzarella and heavy cream and stir until melted and creamy. Add cauliflower to pot and combine well.

Pour into a sprayed 9 x 13″ casserole pan and bake at 375 degrees for 45 minutes until bubbly and slightly browned.

Makes 12 servings and freezes well.

Nutritional info per serving:

Sodium: 1117mg     Fat: 21.82g     Fiber: 3g     Net Carbs: 8.54g          VeggieNetCarbs: 4.64g     Protein: 23.13g     Calories: 334

Ratios: Carbohydrates: 14%     Fat: 59%     Protein: 27%

For anyone with an aversion to Velveeta or just cannot take that sodium amount, substitute it with a cheese of your choice.  For example, and I am going to try this next, use 4 ounces cream cheese with 4 ounces of creamy Havarti instead of Velveeta to get that wonderful creaminess that make this dish so yummy.

No-Bean Chili

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Shown here with a couple hot dogs and melted cheese on top.

The Ingredients :

1 lb. Ground Beef 93/7% fat

1 lb. Ground Turkey

4 links Isernio’s Chicken Italian Sausage, squeezed from casings

2 Green Bell Peppers (15-16oz)

1/2 large Onion, diced (5 oz)

1 can Hunts Tomato Paste (6 oz)

1 can Hunts Tomato Puree (10.75 oz)

4 cloves Garlic, pressed through garlic press

2 large Red Tomatoes, chopped

3 c. Beef Broth

5 Tbsp. Chili Powder

2 tsp. Cumin, ground

2 tsp. Salt, coarse ground

1 can Pumpkin, not pie filling (15 oz)

What to Do:

Combine all 3 meats with beef broth and mix well in a large stockpot.

Heat pot over Med-High heat, add garlic and onion and stir well until browned.

Add tomatoes, green peppers, tomato paste, tomato puree and spices and bring to a simmer.

Cover, reduce heat to Med-Low, cook for 45 minutes, stirring occasionally.

Stir in Pumpkin, and cook for 15 more minutes stirring often.

Makes about 16 – 1 cup servings

Sodium: 568mg     Fat: 8.42g     Fiber: 3.6g     Net Carbs: 6.11g          VeggieNetCarbs: 5.18g     Protein: 17.32g     Calories: 183

Ratios:    Carbohydrate: 22%     Fat: 41%     Protein: 37%

Update 2-7-2016: I doubled the pumpkin in this recipe tonight and love the results!! Will do that from now on.

Hot Wings

The Ingredients:

2 lbs. Frozen Chicken Party Wings (1st & 2nd sections)

4 Tbsp. Salted Butter

6 Tbsp. Frank’s Red Hot Buffalo Wing Sauce

What to Do:

Deep fry chicken wings in 2 batches at 360 degrees for 15-20 minutes each batch and set aside in a large mixing bowl.

Melt butter over med heat until smooth, add Frank’s sauce and stir well.

Pour sauce over wings and toss or stir well to coat wings evenly.

Excellent served with celery and Bleu Cheese Dressing on the side.

Makes 2-4 servings

Nutrition facts for 4 servings:

Sodium: 843mg     Fat: 27.17g      Fiber: 0g      Net Carbs: 0.01g             Protein: 18.08g      Calories: 319

Ratios: Carbohydrate: 0%      Fat: 77%      Protein: 23%