Crockpot Roast Chicken

Crockpot Roast Chicken

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook, put the bird into the crockpot and do not add any liquid. As the cooking process goes on it will produce it’s own juices.

Cook on low 8 – 10 hours and it will be falling off the bone tender.

Funky Chicken Nuggets with Dipping Sauce

Funky Chicken Nuggets with Dipping Sauce

http://fittv.discovery.com/fansites/blaine/recipes/familydinner/chickennuggets.html

Chicken:
2 lbs. chicken skinless boneless breasts
1 tbsp. marjoram
10 oz. heavy cream
2 eggs
2 cloves fresh garlic – crushed

Breading:
1/2 cup soy flour – sifted
1 1/2 cup fine ground pork rinds
white cheddar cheese flavored popcorn seasoning (to taste)

Cheese Sauce:
1/2 cup heavy cream
6 oz. Monterey jack cheese

Breading Preparation:
To prepare breading, mix sifted flour with fine ground pork rinds and put in large casserole for breading chicken nuggets.

Chicken Preparation:
Puree chicken breast in food processor until fine. Add marjoram, fresh garlic and two eggs. Drizzle in cream until well mixed. Make quenelles using 2 large tablespoons (rotate 1 tablespoon of mixture back and forth between spoons until 3 sided oval shapes are formed.) Gently place nugget into crumb mixture. Fry nuggets 10 – 12 at a time in 365-degree oil until golden brown. Place in basket with wax paper and toss with white cheddar popcorn seasoning.

Cheese Sauce Preparation:
Heat cream over double boiler (or in a heat safe bowl placed within a saucepan with water) then whip in 6 oz. Monterey Jack cheese until well blended. Hold in small saucepan over warm heat.

Yields approximately 50 nuggets – 1/2 net carb per serving with sauce

(Note: recipe does not utilize all soy/pork rind coating)

Three Cheese Chicken Bake

Three Cheese Chicken Bake

Yield: 12 servings

1/2 cup onion, chopped
1/2 cup green pepper, chopped
3 tablespoons butter
1 can cream of chicken soup
8 ounces mushrooms, sliced
2 ounces pimientos, chopped
1/2 teaspoon dried basil
3 cups cooked chicken, diced
2 cups ricotta cheese or cottage cheese
8 ounces Cheddar cheese, shredded
1/2 cup Parmesan cheese, grated

In a skillet, sauté onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside.

In a large bowl, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until bubbly.

Per Serving: 185 Cal (59% from Fat, 27% from Protein, 14% from Carb); 13 g Protein; 12 g Tot Fat; 6 g Carb; 1 g Fiber; 316 mg Calcium; 1 mg Iron; 448 mg Sodium; 38 mg Cholesterol

Taco Seasoning

Here’s the seasoning for tacos that I make. I just keep it in an old spice jar and use as needed. I’m sure you can substitute commercial brands but doing it this way, you know exactly what’s in it.

SEASONING FOR TACOS

2 tablespoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
1 tablespoon onion powder
1 tablespoon salt
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne

Mix very well and store in a small jar. Makes 24 teaspoons.

I have tried this and it is very tasty!

Taco Bake

TACO BAKE

Crust

4 ounces of softened cream cheese
3 eggs
1/3 cup heavy cream
1/2 teaspoon of Seasoning For Tacos (See Below)
8 ounces shredded Cheddar Cheese

Beat the cream cheese and eggs until smooth
Add the cream and the seasoning and mix well.
Grease a 9″ x 13″ baking dish
Spread the cheese over the bottom
Pour in the egg mixture as evenly as possible
Bake at 375 for 25 – 30 minutes
Let stand 5 minutes before adding topping.

Topping:

1 pound ground beef
3 tablespoons Seasoning For Tacos
1/4 cup tomato sauce (I used Bella Vita brand Low Carb Pasta Tomato Basil Pasta Sauce)
4 ounce can chopped green chilis
8 ounces shredded Cheddar Cheese

Brown the hamburger, and drain the fat
Stir in the seasoning, tomato suace and chilis
Spread over the crust.
Top with cheese
Reduce oven temp to 350
Bake 20 minutes or until hot and bubbly
Server with a dollop of sour cream.

Makes 8 servings.

Here’s the seasoning for tacos that I make. I just keep it in an old spice jar and use as needed. I’m sure you can substitute commercial brands but doing it this way, you know exactly what’s in it.

SEASONING FOR TACOS

2 tablespoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
1 tablespoon onion powder
1 tablespoon salt
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne

Mix very well and store in a small jar. Makes 24 teaspoons.

I have tried this and it is very tasty!

Crispy Baked Chicken

Crispy Baked Chicken

Ingredients

4 large chicken breasts, bone and skin still intact, cut in half
1/4 C heavy whipping cream
1/4 C water
1-3 oz bag of plain pork rinds finely ground
1/2 C grated parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic salt
3-4 T melted butter

Preheat oven to 400 degrees.

Mix the cream and the water together.
In a shallow bowl, plate, or in a bag, mix the pork rinds, cheese, seasoning, and salt.
Dip the chicken in the cream mixture and then coat with the “breading”.
Place chicken on a rack in a roasting pan (sprayed with nonstick spray).
Drizzle the melted butter over the chicken.
Bake for 45 to 60 minutes.

Cheeseburger Quiche

Cheeseburger Quiche

Ingredients:

1 lb. ground beef
3 whole eggs
1/2 cup mayonnaise
1/2 cup heavy cream
1 1/2 cups shredded cheddar cheese
salt/pepper to taste and any other spices you may want.

Directions:

Brown ground beef in a skillet and drain any fat or lquid from the pan.

Whisk together the eggs, mayonnaise, cream and spices.

Mix cheese into egg mixture and then add to the beef.

Pour all into an 8″ greased pie pan. I used a quiche dish.

Bake at 350 F for 45 minutes or until set.

Remove and let sit 10 minutes before serving

Mushroom Casserole

Mushroom Casserole

Ingredients:

12 oz. fresh sliced mushrooms
1/4 cup chopped onions
1/2 stick of butter
Mixed herbs of your choice
1/3 cup of heavy cream
1 large egg
2 large egg yolks
1 cup grated swiss cheese

Instructions:

Preheat oven to 375
Grease casserole dish with butter
In skillet saute mushrooms and onions in the remaining butter
Add herbs and cook for 4 minutes
In a bowl, combine the cream, egg and egg yolks. Mix well
Spread the swiiss cheese all over the bottom of the casserole dish
Put the mushroom mixture on top of the cheese and spread evenly
Pour the cream and egg mixture on top of the mushrooms
Bake for 30 minutes–It might take a couple of minutes longer.

Serves 4 — 3 grams of carbohydrates per serving

Pork Casserole with Tomatoes and Mushrooms

Pork Casserole with Tomatoes & Mushrooms

2 tbs olive oil
boneless pork chops chopped into pieces (diced pork!)
1 med onion, chopped
2 cloves garlic, minced
1 med tomato, chopped
1/2 cup sliced mushrooms
1/4 cup chicken stock
1/4 cup black olives (optional)

Heat oil in fry pan, add pork and saute till brown.
Add onion & saute for 3 mins.
Add garlic, tomatoes, mushrooms, stock & bring to boil.
Reduce heat, cover & simmer stirring occasionally for 15 mins.
Uncover & stir in olives (if used) and simmer for further 5 mins.

Sweet N Sour Chicken

Sweet and Sour Chicken

2 lbs chicken sliced into strips
1 tablespoon soy sauce
2 tablespoons butter
1/2 teaspoon ginger
1 egg white
1 each green and red bell pepper sliced
2 tablespoons butter

Sauce:
3/4 cups water
1/3 cup vinegar
1/3 cup tomato sauce
5 packets splenda
1 tablespoon soy sauce
2 tablespoons arrowroot or other thickener such as Xanthan gum

In heavy saucepan combine all igredients except thickener.
Dissolve thickener in 1 tablespoon water and stir into the mixture.
Over medium heat cook stirring constantly until thick and bubbly.
Cook for another minute and remove from heat.

Marinate the chicken in soy sauce for about 30 minutes.
In frying pan melt butter.
Gently saute the ginger.
Dip chcken strips into egg white and coat well.
Saute chicken in butter until lightly brown
Add pepper strips and saute for about 5 minutes until peppers start to get soft.
Add the sweet and sour sauce and serve.

Serves 4.

Nutritional Information per serving:

3g carbohydrate, 419 calories, 31g fat, 30g protein.