Jamaican Jerk Chicken

Jamaican Jerk Chicken

Take a Jamaican vacation in your very own backyard. This flavorful marinade gives your grilled chicken a spicy hint of true Jamaican “jerk” cooking.

2    tablespoons vegetable oil
8    medium green onions, sliced (1/2 cup)
1    small red bell pepper, chopped (1/2 cup)
2    garlic cloves, finely chopped
1    teaspoon dried thyme leaves
1    teaspoon curry powder
1/2    teaspoon salt
1/2    teaspoon ground cumin
1/2    teaspoon ground ginger
1/4    teaspoon freshly ground black pepper
1/4    teaspoon paprika
1/8    teaspoon ground red pepper (cayenne)
6    boneless skinless chicken breast halves (1 1/2 pounds)

    
1.      Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool.

2.      Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally.

3.      Heat coals or gas grill for direct heat.

4.      Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.

Nutritional Information

1 Serving:
Calories
145 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g);
Cholesterol 75 mg; Sodium 210 mg; Total Carbohydrate 0g (Dietary Fiber
0g); Protein 27 g

% Daily Value:
Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4 %

Exchanges:
4 Very Lean Meat

Jenny’s Sour Cream Pancakes

Jenny’s Sour Cream Pancakes

2 eggs
1/3 cup sour cream
1/3 cup whey protien
1 teaspoon baking powder
Optional 1 T. buckwheat pancake mix (this helps them hold up to fillings and doesn’t add hardly any carbs)
1 T olive oil.

Whisk the egg and cream cheese together, then add the dry ingredients and then the olive oil.

Cook on hot griddle watching closely as they don’t take very long. I usually get about six pancakes maybe 4 inches in diameter. I haven’t figured the carb count but 1/4 cup of buckwheat pancake mix is 25 carbs so 1 T. would be 6 or so carbs.. divided by 6 equals 1 carb per pancake, then of course you have to add the carbs for the eggs and sour cream. Not sure exactly how much that is.. should check I spose. These never bother my blood sugars.

Jenny

Cream Cheese Crepes (Pancakes)

Cream Cheese Crepes (Pancakes)

2oz cream cheese (softened)
2 eggs
1tsp vanilla extract
I also add a bit of Davinci syrup for a different flavor–I like banana

Whisk eggs into cream cheese one at a time. Add vanilla extract. Fry in butter.
These will be thin like crepes, but boy do they taste fab with lemon and splenda. If you call it 2g carbs with the sprinkle of splenda it works out at .5g carbs per pancake. Give ‘em a try, they’re brilliant.

If you want a thicker “american” pancake, add a bit of gluccomannan powder.

Thanks to Mandy for this fantastic recipe!

Karen’s Brie Bake

I found this recipe on another site. It looked easy so I tried it today and really enjoyed it. It was listed as a breakfast dish, but I had it for lunch with a bran-a-crisp cracker. It puffs up like a soufflé, but it’s much easier to make.

Brie Bake

4.4 ounces Brie cheese (I used half of a 200 gram package)
4 ounces (1/2 cup) of whipping cream
2 eggs
pinch of salt and pepper, parlsey or any herbs you like (I just used salt and pepper)

Preheat oven to 375 F
Chop up brie (including rind) and put in blender or food processor, blend to smash rind, add remaining ingredients, blend until smooth, and pour into a greased 8″ square dish. Bake for 20 - 25 minutes.

Makes two servings at 3 grams of carbs each.

Karen

“Oatmeal”

Oatmeal type breakfast, by Mandy

2 oz cream cheese
1 egg
2 tblespns ground almonds (or walnuts)
1 tblespns ground linseeds (flaxseeds)
salt

Warm the cheese in microwave, beat in the egg and the rest of the ingredients. Cook in the microwave until well done and mash to bits with a fork until it resembles oatmeal.

Serve with cream and sweetener or lc syrup

6g carbs and tastes exactly like porridge.

French Toast Pancakes

Unbelievable French Toast Pancakes

Don’t tell anyone what these are made of, they won’t believe it isn’t french toast.

Total carbohydrates 3.5g; protein 57g
Makes 4 nice size french toast pancakes

1 ½ oz. unflavored pork rinds
2 eggs
1/4 c heavy whipping cream
3 splenda packets
½ tsp cinnamon
½ tsp vanilla

Crumble pork rinds until they resemble fine bread crumbs. Beat eggs in medium bowl and add cream, splenda, cinnamon and vanilla, stirring well. Add pork rinds and allow to set for 5 minutes, mix will thicken.
Heat oiled griddle and when hot enough fry french toast pancakes until golden brown on both sides.

Serve with butter and zero carb syrup and or whipped cream.

You can reduce the carb count by 1.5g if you use a sweetener that is zero carb.

Don’t knock it until you try it.  These are fantastic. 

Breakfast On The Run

Breakfast On The Run

6 eggs
1/2 cup whipping cream
12 slices bacon, cooked or ham
6 oz cheddar cheese or any hard cheese
salt and pepper to taste

In a bowl, scramble the eggs with the cream and salt and pepper. Add the chopped bacon or ham and half the cheese.

Pour into pam sprayed regular-sized muffin tins. (It was supposed to make 12; mine only made 10.)

Sprinkle with remaining cheese, and bake at 350 for about 15 minutes or until slightly browned.

Remove from muffin tins and cool on a rack.

Store in an airtight container in refrigerator for up to 4 days, and reheat slightly in microwave before eating.

Micro-Quiche For One

Micro-Quiche for One

1/2 C. leftover cooked broccoli in small pieces(or cauliflower, turnips, mushrooms, etc.)
2 oz. cream cheese
1 egg
1/8 C. shredded cheddar
dash salt & pepper

Using a microwave-safe regular glass cereal bowl: melt cream cheese in microwave for 30 seconds.

Add egg, stirring well with a fork until completely mixed.

Add veggie, cheese, salt, & pepper and combine.

Cook in microwave for 2-3 minutes until center is nearly set. Wait a few minutes until it cools, then enjoy.

I forget who gave me this recipe but I can tell you this is very, very good and so easy!

Mock Danish

Mock Danish 

2 oz. cream cheese (1/4 package) 1 egg
2 tsp Splenda
1/2 tsp vanilla
cinnamon to taste (I use lots)
 
Soften the cream cheese in the microwave in a cereal bowl.  Beat with a spoon until smooth.  Add the egg and beat until creamy.  Add the rest of the ingredients and scrape down the sides with a spatula to get all the batter in the bottom of the bowl.
 
Microwave on high for 30 seconds; rotate bowl and cook another 30 seconds.   You may have to cook a little longer, depending on your microwave, but the centre should be a little soft for the Danish filling effect.  Run a spatula around and under the Danish to release it from the bowl and transfer upside down to a small plate.
 
Total carbs:  4 grams

Cinnamon Glaze For Mock Danish

Ingredients:

1 tablespoon butter-softened
1/4 teaspoon granular Splenda (I guess you could use liquid but never tried)
Pinch of cinnamon.

Directions:

Blend all ingredients well in a small bowl. If necessary, freeze a few minutes until very thick but spreadable. Spread over cooled Mock Danish.

Makes 1 serving.

Overnight Breakfast

Overnight Breakfast

1 pound low carb sausage meat browned and drained
6 oz grated Cheddar cheese
6 eggs lightly beaten
large tub cream
2oz butter, melted
1/2 t. dry mustard
1/2 t. salt/ optional

How to Prepare:

Layer sausage in bottom of 12 x 8 baking dish. Sprinkle with cheese.

Combine eggs, cream, butter dry mustard and salt. Pour over sausage and cheese.
Refrigerate overnight.
Heat oven to 350 degrees. Bake casserole for 35 mins or until set.
(Freeze in portions for quick breakfast)