Taming The Diabeastie

the low carb way

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Archive for the ‘Chicken’ Category

Crockpot Chicken with Veggies

Posted by Solitary Dancer on January 16, 2011

Here’s a recipe I was planning on cooking but have postponed until next weekend.  I’m taking this week to eat leftovers and clean out some stuff in the ‘fridge.

Besides, I’m pretty disgusted since my weight went right back up to my starting point.  Why? I have no idea.  Should I call it a week of bloat and keep going?  I don’t know.  But, I will keep going. If I don’t I will only make matters worse.

Anyway, here’s the recipe.

CROCKPOT CHICKEN WITH VEGGIES

INGREDIENTS:

1/2 pound Cabbage, cut in wedges 
1 medium onion, sliced 
8 oz sliced mushrooms 
2 pounds chicken breasts (skinless) 
2 pounds of chicken thighs (skinless)
   NOTE: it’s cheaper to buy the chicken with the skin on and when it’s about half defrosted you can skin it yourself. 
2 cups of no-sugar added spaghetti sauce (Hunt’s makes a good one) 
Guar of Xanthan Gum (this is used for thickening and is optional. I use Glucomannan powder
Grated Parmesan Cheese (used for topping just before serving)

DIRECTIONS:

1. Put the cabbage, onion, and mushrooms in the crockpot.
2. Put the chicken on top of the vegetables
3. Pour the spaghetti sauce over the top
4. Cover the crockpot and set to LOW
5. Cook for 6 hours
6. Thicken the sauce and serve with grated parmesan cheese

NUTRITIONAL INFO:

6 servings
254 calories
5g fat
46g protein
4g carbs
1g fiber
3g net carbs

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Posted in Cabbage, Chicken, Main Dishes, Slow Cooker | 2 Comments »

Chicken Chili

Posted by Solitary Dancer on January 6, 2011

Last week’s recipe stunk so I did not post it.  I wouldn’t subject my friends to its nastiness.

Anyway, I am posting this one ahead of time since I can’t imagine that it would be bad.  I’m planning on making this over the weekend.  It makes 6 servings and has 4 net carbs per serving.

Chicken Chili

INGREDIENTS:

2 lbs boneless, skinless chicken breasts
16 oz salsa (read the labels and pick the lowest carb count)
1 tbs. chili powder
1 tsp. chicken bouillon concentrate
3 oz Monterey Jack cheese, shredded (not needed until cooking is completed)
6 tbs. sour cream (not needed until cooking is completed)

DIRECTIONS:

1. Place chicken in crock pot

2. In a bowl, add the salsa, chili powder, and bouillon

3. Stir together making sure the bouillon is dissolved.

4. Pour mixture over the chicken

5. Cover and set crock pot to cook on LOW

6. Cook time is about 7 to 8 hours

7. Once the cooking is done, shred the chicken ( just pull it apart with a fork)

8. To serve –  top with cheese and sour cream

I think this sounds pretty tasty.  Way better than the mess I cooked up last week.  smile_embaressed

Posted in Chicken, Main Dishes, Slow Cooker | 1 Comment »

Brined Roast Chicken

Posted by Solitary Dancer on August 2, 2009

I’m not a big fan of brining but I know some of you are. So, I thought you might like this recipe I found over at Big Oven.

Make sure you click on the recipe title to see a picture and some tips from the poster.  Enjoy!!!

Brined Roast Chicken
by: sgrishka

Ingredients

For the Brine

  • 1 cup Kosher salt or 1/2 cup plain salt
  • 1 quart Hot water
  • 3 quarts Cold water

For the Chicken:

  • 1 2 1/2 to 3 1/2 pound Free-range chicken – giblets reserved for another use
  • 2 tablespoons Unsalted butter – at room temperature
  • Fresh ground black pepper – to taste
  • 1 bunch Flat-leaf parsley
  • 1 Bay leaf
  • 6 sprigs Marjoram
  • 1 large Lemon – cut into wedges
  • 1 large Shallot – peeled and sliced

Instructions

Brining the chicken: In a food-grade plastic container or stainless-steel bowl large enough to hold the chicken, stir and dissolve the salt in the hot water. Add the cold water and stir. Rinse the chicken, then submerge it in the brine. (The chicken must be completely submerged in the solution during the brining process. Place a heavy ceramic plate or bowl on top of the bird to prevent it from floating in the brine.) Cover and refrigerate for 1 to 3 hours, the longer the better. Pour off the brine and rinse the chicken well under cold running water, then dry it thoroughly with paper towels, inside and out. For extra-crispy skin, place the brined bird on a wire rack set over a rimmed baking sheet and return to the refrigerator to air-dry, uncovered, for at least another hour, or overnight, before roasting.

Roasting the chicken: To assure even cooking, remove chicken from refrigerator, and let stand at room temperature for 30 minutes. Place oven rack in center position and preheat the oven to 500 degrees F.

Rub the chicken with the butter and season inside and out with pepper. Place the parsley, bay leaf, marjoram, lemon, and shallot in the chicken’s cavity. Truss the chicken (use string or skewers). Place the chicken on a rack set inside a roasting pan. Roast the chicken until the skin just begins to brown, about 20 minutes, then reduce the temperature to 350 degrees F. Continue cooking the chicken until the thigh juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees F, about 20 to 30 minutes more. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving and serving.

Posted in Chicken, Main Dishes | Leave a Comment »

Spinach, Artichoke, Chicken Burgers

Posted by Solitary Dancer on June 28, 2009

I bought some of this type of burger at Costco and they are really tasty. So I decided to try and find a recipe that would be similar.

The Costco burgers have 10 grams of carbs per burger and each burger is a generous size. Not including the crusty bread, in this recipe, I would think the carb count would be comparable. Just stay away from the crusty bread 🙂

This sounds pretty close. Fire up the grill and enjoy!

Rachel Ray’s No Joke Spinach-Artichoke Burgers

  • 4 Servings – Prep 10 min – Cook 20 min

Ingredients:

  • 1 pound ground chicken or turkey breast
  • Salt and freshly ground pepper
  • Zest of 1 lemon
  • A couple handfuls of freshly grated Parmigiano-Reggiano cheese
  • 2 garlic cloves, 1 finely chopped and 1 peeled
  • One 10-ounce package frozen chopped spinach, thawed and wrung dry in a kitchen towel
  • 1 tablespoon fresh thyme
  • Extra-virgin olive oil (EVOO), for liberal drizzling
  • 4 thick-cut slices of crusty bread
  • Four 1/2-inch-thick slices of ripe beefsteak tomato
  • One 14-ounce can artichoke hearts in water, drained and thinly sliced
  • 8 thin slices of provolone cheese

Directions:

  1. Preheat a grill, grill pan or large nonstick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.

  2. Place the ground chicken in a medium bowl and season with salt and pepper. Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.

  3. If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.

  4. In the last 2 minutes of the burgers’ cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.

Posted in Chicken, Grilling Ideas, Main Dishes | Leave a Comment »

Guamanian Chicken

Posted by Solitary Dancer on May 3, 2009

Grilling season is just starting so I thought I would share this goodie with you.  It seems simple enough and tasty.

Guamanian Chicken
By: Finneus Fudge

When we were stationed on Guam, they used to make this wonderful chicken on huge grills, then chop it into smaller pieces and serve. The longer it stays in the marinade, the better.

SERVES 10

Ingredients

    * 5 lbs chicken legs with thigh
    * 2 cups soy sauce
    * 5 lemons, juice of
    * 1 bunch green onion, chopped
    * 1 1/2 teaspoons crushed garlic
    * hot sauce, to taste

Directions

   1. Mix all ingredients but chicken.
   2. Place chicken into large zip loc bags and pour in half the marinade. (Save the rest of the marinade in the refrigerator for use when grilling.).
   3. Refrigerate over night or longer.
   4. Remove chicken, discarding the marinade.
   5. Grill until about half done.
   6. Dip each piece into the reserved marinade and finish cooking.

Posted in Chicken, Grilling Ideas, Main Dishes | Leave a Comment »

GinnyL’s Chicken Crusted Pizza

Posted by Solitary Dancer on March 22, 2009

GinnyL posts fabulous recipes over at Dr. B’s place and this is no exception. 

Chicken Crusted Pizza

This was inspired by AmandaJ’s thread on chicken topped pizza.  Also another recipe I found on another low carb forum, so here is my outcome which I made last night that was a hit here in our house…

Crust:

1 lb. ground chicken breast meat
1/2 cup parmesan cheese
2 eggs
Italian seasoning
garlic powder
onion powder
salt  

(I didn’t measure the seasonings… just sprinkle them in to your taste)

Mix all the above in a food processor and spread in a greased cake pan or small cookie sheet, or pizza pan.

Bake in preheated 450 degree oven for 10 min.  

Toppings:

I used a can of stewed tomatoes, with the juice drained, but you can use just regular canned tomatoes.  I crushed them good by squeezing them with my hand, added garlic, about 2 TBS. or more of EVOO, and spread some of that on the crust. 

Then I took canned spinach and squeezed out all the water good and dotted some of that over the tomato.  
Cover with shredded cheese.  Top that with bacon pieces, mushrooms, and black olives.  I added some chopped ham also.

Bake about 15 min. more.

Posted in Chicken, Italian/Pizza, Main Dishes | Leave a Comment »

Braised Chicken Legs with Lemon

Posted by Solitary Dancer on January 25, 2009

Braised Chicken Legs with Lemon
by: CajunToast


photo by: CajunToast

INGREDIENTS

15 medium Garlic cloves peeled (not crushed)
2 1/2 cups Chicken stock
4 Chicken legs with bones and skin
3 tablespoon Butter
1/2 Lemon all white cut off, thinly sliced
2 tablespoon Flour
1/2 cup Dry white wine

DIRECTIONS:

You will need: a stove and oven proof casserole dish (if you don’t have a cover, use tin foil). A medium saucepan.

1. Heat some water in a saucepan and boil garlic cloves for 5 minutes. Drain and reserve garlic.

2. Heat stock in a saucepan, simmer garlic cloves in the stock, covered, for 40 minutes. Remove the garlic, reserving both garlic and stock.

3. Meanwhile, lightly brown the chicken legs in the butter in a heavy-bottomed casserole dish, about 15 minutes per side. Set aside. Preheat the oven to 375.

4. Pour off all but 1 or 2 tablespoons of the fat. Stir the flour into the fat for a minute or two. Add the wine, and heating over medium high heat, scrape any browned bits off the bottom. Stir until smooth. Add the stock and stir, then transfer to smaller saucepan and simmer for 15 minutes to reduce.

5. Return the chicken to the casserole and cover with the lemon slices and garlic. Pour the gravy over the chicken. 6. Bake for 45 minutes (covered).

Chicken will be wonderfully tender and the gravy is excellent.

Posted in Chicken, Main Dishes | Leave a Comment »

Chicken Breasts with Grapes

Posted by Solitary Dancer on January 8, 2009

  If you are able to have a grape or two without significant blood sugar rise, you might want    to give this a try.

I saw this and thought it really sounded pretty good.  What do you think? Have you made anything like this?

Chicken Breasts With Grapes
by Ice Cool Kitty

SERVES 4

INGREDIENTS:

1 3/4 lbs chicken cutlets (I think chicken tenders would work)
1/2 cup grapes
3 tablespoons butter
salt & freshly ground black pepper
1 1/2 tablespoons shallots, finely chopped
1/2 cup dry white wine
1 1/2 cups heavy cream

DIRECTIONS:

Trim chicken cutlets of all fat. Pound chicken on a flat surface slightly with a mallet. Cut into strips about 1/2 inch wide. There should be about 3 1/2 cups.

Remove any stems from the grapes, rinse and drain well. Set aside.

Heat butter in a large, heavy skillet then add chicken. Sprinkle chicken with salt and pepper. Cook over high heat, stirring, so chicken cooks evenly about 3 to 5 minutes. Remove chicken from skillet with a slotted spoon.

Add shallots; cook briefly. Add wine and any juices that collect around chicken. When the wine has reduced by half, add cream.

Add grapes and continue cooking 4 to 5 minutes. The mixture should now have a sauce-like consistency. Add salt and pepper to taste.

Return chicken to skillet and heat through.

photo credit: WikiMedia

Posted in Chicken, Main Dishes | Leave a Comment »

Parmesan-Mayo Chicken

Posted by Solitary Dancer on December 29, 2008

Parmesan-Mayo Chicken
by: Clevernickname

INGREDIENTS:

1 lbs Boneless Skinless Chicken Breasts   
1 cup mayonnaise
1 ½ cup parmesan cheese
1 tsp oregano

DIRECTIONS:

Combine mayo, parmesan and oregano.

Place chicken in greased oven proof dish.

Spoon mixture over chicken.

Bake for 45 minutes at 350 degrees or until coating begins to slightly brown.

Posted in Chicken, Main Dishes | Leave a Comment »

Lemon Chicken

Posted by Solitary Dancer on November 18, 2008

I love crock pot recipes.  This is a perfect time of year to cook up stuff in the crock pot.  When I saw this recipe I thought this would be a winner.

Lemon Chicken
posted by: diner524

The poster says this recipe came from Taste Of Home’s Simple and Delicous Magazine.

Ingredients

    * 1 teaspoon oregano, dried
    * 1/2 teaspoon seasoning salt
    * 1/4 teaspoon black pepper
    * 6 boneless skinless chicken breast halves (6 ounces each)
    * 2 teaspoons chicken bouillon granules
    * 1/4 cup boiling water
    * 3 tablespoons lemon juice (I would use fresh if possible)
    * 1 1/2 teaspoons garlic, minced
    * 1 1/2 cups sour cream (12 oz.)
    * 2 teaspoons fresh parsley, minced

Directions

   1.Combine the oregano, seasoned salt and pepper rub over chicken. Place in a 3-qt slow cooker. In a small bowl, dissolve bouillon in boiling water. Stir in lemon juice and garlic. Pour over chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees.

   2.Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 mins or until heated through. Serve chicken with sauce and rice if desired.

Posted in Chicken, Main Dishes, Slow Cooker | Leave a Comment »