Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 02-22-2011, 09:10 PM   #91
Major LCF Poster!
 
fourstubbs's Avatar
 
Join Date: Feb 2004
Location: The Last Frontier
Posts: 1,913
Gallery: fourstubbs
Stats: 225/220/142.3/135
WOE: IDEAL PROTEIN
Start Date: Restart July 2012
I made the Criss cross bacon breasts and they were really good. My dh loved it! I did tweak the recipe though. I had the cream cheese, added basically the same ingredients as my tortilla roll up recipe: some chopped olives, raw chopped sweet onion, (I didn't have green onion), red pepper, from a jar, chopped, garlic powder, onion powder, pepper, and a handful of mozzerella cheese. In my tortilla roll up recipe, I add cheddar, which also would have been good. Oh, I also added a teaspoon or so of franks hot sauce. I followed the rest of the directions, and it really turned out nice. The filling did come out of the chicken, but it didn't matter. It was good.
Maybe I will try the other recipe this week sometime.
__________________

Carbs is the "gasoline" that causes the diabetes flame to burn higher and hotter.... common sense from Dr. Bernsteins website
RIP annagm 1956-2012 My Sweet Sister
fourstubbs is offline   Reply With Quote

Sponsored Links
Old 02-23-2011, 10:31 AM   #92
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
That sounds wonderful....chicken is so versatile and easy to prepare. I love your addition of the olives!!
Linny is offline   Reply With Quote
Old 02-26-2011, 04:44 AM   #93
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
Quote:
Originally Posted by Ayrlin View Post
This is my fav chicken dish of all times its not hot spicey but its very flavorfull and moist be sure to cook chicken untill juices run clear though!
You can add cayanne pepper to it if you want a bit more of a bite to its wonderfull!
This is a rub and will be like a think paste you just rub all over the chicken.

2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon chili powder
1/2 teaspoon dried cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
6 chicken legs with thighs, rinsed and patted dry

1. In a small bowl, mix oil and spices. Rub chicken legs with spice mixture; arrange on a baking sheet. Refrigerate 30 minutes.
2. Heat oven to 350░F. Bake chicken 40 to 45 minutes or until cooked through.
This was excellent and I did add cayenne powder ~ Thank you Ayrlin
Attached Images
File Type: jpg 007.jpg (76.1 KB, 11 views)
Linny is offline   Reply With Quote
Old 03-26-2011, 05:04 AM   #94
Senior LCF Member
 
MiRedkitty's Avatar
 
Join Date: Oct 2003
Posts: 415
Gallery: MiRedkitty
Stats: 247/159/150, or so
WOE: Atkins with a twist
Start Date: August 21, 2003
Chicken Cordon-Bleu "Loaf"

I'm sure that one of creative cooks out there, could tweak this a bit...but it was really easy and tasty, none-the-less!

Chicken Cordon-Bleu Loaf

2 lbs chicken thighs (or 1/2 breast and 1/2 thighs) ground (store-bought or do-it-yourself in food processor)
2 eggs
1 tsp ground mustard
1 tsp black pepper
3 Tbsp heavy cream
1 tsp garlic powder
1/2 cup bread crumbs (could use almond meal/pork rind mix, or maybe 1 cup cooked quinoa)
8 oz swiss cheese (sliced or shredded)
1/2 pound deli ham (shaved or very thin sliced)

mix eggs,cream, pepper, mustard powder and garlic powder
add bread crumbs or alternative
add ground chicken
combine well

Spread mixture on oil (or alternative) sprayed wax paper to about 1/2 inch thick, 12" x 10"
layer swiss cheese first over chicken mixture
layer ham over cheese
roll chicken mixture into loaf and seal ends. As chicken releases from wax paper, roll until loaf fillings are sealed in, then roll the entire loaf backwards in used wax paper
while loaf is wrapped in wax paper, firmly press loaf into "tighter" loaf and put in freezer for 20 minutes to "set"
Gently remove wax paper and roll loaf into sprayed baking pan
bake at 350 for about 1 hour - 1 hr 15 minutes, or until internal temp is 175
remove from oven and let sit for 10-15 minutes.

Slice, serve with salad and/or veggie and enjoy!
MiRedkitty is offline   Reply With Quote
Old 03-26-2011, 06:02 AM   #95
Senior LCF Member
 
ladyflower's Avatar
 
Join Date: Aug 2005
Location: MI
Posts: 281
Gallery: ladyflower
Stats: 307/280/240 (mini goal)
WOE: Low carb
Start Date: Restart - 02/16/11
Quote:
Originally Posted by LindaSue View Post
SEOUL CHICKEN
6-8 chicken thighs, skin on
5 T. soy sauce
1/4 cup Splenda
1/4 t. pepper
1/4 cup green onion, chopped
1 T. garlic, minced
1 T. sesame oil
5 T. water

Place chicken pieces in a gallon size ziploc bag. Mix remaining ingredients in a small bowl. Pour into bag with chicken. Close bag and knead gently to coat all chicken pieces. Place in a shallow pan, just in case the bag leaks. Put in fridge and marinate at least 1 hour, turning bag over occasionally.

Dump entire contents of the bag into a 9x13" glass baking pan. Arrange thighs skin side up. Bake at 425║ for 35-40 minutes until meat is done. Makes 6-8 servings (6 servings - 3 carbs each) (8 servings - 2 carbs each)

This is very delicious and extremely easy to make! The crispy skin turns a beautiful, bronze color and the flavor is slightly sweet. This would probably also work with boneless chicken breasts cooked on an outdoor or Foreman-type grill. If desired, shred the meat and serve rolled up in leaf lettuce. Add about 1 carb per 3 leaves to total count.
We love this recipe! It's perfect for me and my non LC hubby. I've made it using chicken wings and chicken breasts, both baked in the oven. Simple and flavorful.
ladyflower is offline   Reply With Quote
Old 03-26-2011, 07:57 AM   #96
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,619
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Have you tried cooking Seoul Chicken on an outdoor grill? That's the only way that I make it anymore. I use boneless thighs and they only take about 3-4 minutes per side on the grill. Reminds me a lot of that Bourbon chicken they sell at the mall.
LindaSue is online now   Reply With Quote
Old 03-26-2011, 02:12 PM   #97
Senior LCF Member
 
ladyflower's Avatar
 
Join Date: Aug 2005
Location: MI
Posts: 281
Gallery: ladyflower
Stats: 307/280/240 (mini goal)
WOE: Low carb
Start Date: Restart - 02/16/11
Quote:
Originally Posted by LindaSue View Post
Have you tried cooking Seoul Chicken on an outdoor grill? That's the only way that I make it anymore. I use boneless thighs and they only take about 3-4 minutes per side on the grill. Reminds me a lot of that Bourbon chicken they sell at the mall.
Great idea! I'll have to try it this summer. Nice change from the traditional BBQ'd chicken. I bet it would make a great marinade for some chicken kabobs!
ladyflower is offline   Reply With Quote
Old 03-28-2011, 03:18 PM   #98
Senior LCF Member
 
MiRedkitty's Avatar
 
Join Date: Oct 2003
Posts: 415
Gallery: MiRedkitty
Stats: 247/159/150, or so
WOE: Atkins with a twist
Start Date: August 21, 2003
Chicken Salad

1 rotisserie chicken breast and thigh - chopped
2 full celery stalks - chopped
1/8 cup chopped purple onion
1/2 cup mayo
1 tsp white vinegar

mix all and serve up! Yum!

I split into two containers and use for lunches. One container with a Joseph's Lavash Bread folded into into 8 pieces and wrap the chicken salad into little wraps - great "finger food"!
MiRedkitty is offline   Reply With Quote
Old 04-03-2011, 11:32 PM   #99
Major LCF Poster!
 
fourstubbs's Avatar
 
Join Date: Feb 2004
Location: The Last Frontier
Posts: 1,913
Gallery: fourstubbs
Stats: 225/220/142.3/135
WOE: IDEAL PROTEIN
Start Date: Restart July 2012
Quote:
Originally Posted by MiRedkitty View Post
1 rotisserie chicken breast and thigh - chopped
2 full celery stalks - chopped
1/8 cup chopped purple onion
1/2 cup mayo
1 tsp white vinegar

mix all and serve up! Yum!

I split into two containers and use for lunches. One container with a Joseph's Lavash Bread folded into into 8 pieces and wrap the chicken salad into little wraps - great "finger food"!
That is a good idea..usually we get our rotisserie chicken when we go to Sam's and usually tired when we get home...but this is a quick and easy chicken salad. Maybe if I can *preplan* I can have all of the ingredients but the chicken ready when we get home. Thanks!!
fourstubbs is offline   Reply With Quote
Old 04-04-2011, 10:03 AM   #100
Senior LCF Member
 
Wishin's Avatar
 
Join Date: Feb 2009
Location: Maryland
Posts: 379
Gallery: Wishin
I just found this 2 months ago, its from Nigella Lawson on the Cooking Channel and it has become a family favorite. Its easy to make - I just leave the lemon out because we don't like lemon chicken.

One-Pan Sage-and-Onion Chicken and Sausage

TOTAL TIME:13 hr 30 minPrep:15 minInactive Prep:12 hr 0 minCook:1 hr 15 minYIELD:6 servingsLEVEL:Easy

Ingredients
1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard (I use Dijon)
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

Directions
Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.

Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.

Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
Arrange the chicken and sausages on a large platter.
__________________
Wishin

Last edited by Wishin; 04-04-2011 at 10:11 AM..
Wishin is offline   Reply With Quote
Old 04-08-2011, 05:23 PM   #101
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
That sounds wonderful Wishin
Linny is offline   Reply With Quote
Old 04-11-2011, 08:44 PM   #102
Very Gabby LCF Member!!!
 
StyngerIsAScorpio's Avatar
 
Join Date: Oct 2008
Location: Still down the rabbit hole....
Posts: 3,650
Stats: Me/LessOfMe/JustRight
WOE: LC/Under 20/40
Start Date: March 2013
O M G.

Quote:
Originally Posted by ViolaS View Post
This recipe is was originally created for salmon or sole fillets and was SO good, I thought it woudl do nicely for a chicekn breast as well. I was right. This is delicious!


Chicken Breasts with Mushrooms in a Tarragon Cream Sauce

Olive oil, about 3 tablespoons
4 Boneless, skinless chicken breasts, 5 - 6 oz. (155-185g) each
1/4 cup (2 oz./60g) unsalted butter
3/4 lb. (375g) mushrooms, thinly sliced
2 cups (16 fl.oz./500ml) dry white white or dry vermouth
1 cup (8 fl oz./250 ml) heavy (double) cream
2 tablespoons fresh chopped tarragon
Salt and pepper to taste

Place chicken breast between 2 sheets of plastic wrap and pound until even in thickness, about 1/2 inch. Saute them in a little olive oil untill JUST getting golden and set aside on a platter.

In a large saute pan over a medium-high heat, melt the butter. Add the mushrooms and saute until just tender, 3 - 5 minutes. Transfer the mushroom and their juices into a dish and set aside.

Pour the white wine into the pan. Bring to a boil over high heat. Reduce heat to medium-low and add salmon or sole fillets. Cover and poach until opaque throughout when tested with a knife, about 9 minutes.

Using a slotted spatula, remove the chicken to a warmed platter and cover with plastic wrap to keep warm.

Raise heat to high and reduce the pan juices to a syrupy glaze, 5 - 8 minutes. Stir in reserved mushrooms, tarragon and cream and continue to cook for 1 - 2 minutes to reduce a bit. Season to taste with salt and pepper. Spoon mushroom sauce over fillets adn serve immediately. Serves 4.

Accompaniment: Steamed asparagus


I just finished a late dinner. I made this recipe and all I can say is OH MY GAWD! This was incredible! I am a huge fan of tarragon and usually use it with boneless pork chops but this was so good! I didn't have mushrooms and I did add some lemon juice to the chicken as it was cooking (I have an addiction for all things piccata). This is the new favorite here, thank you for posting this!
StyngerIsAScorpio is offline   Reply With Quote
Old 04-16-2011, 02:40 PM   #103
Senior LCF Member
 
MiRedkitty's Avatar
 
Join Date: Oct 2003
Posts: 415
Gallery: MiRedkitty
Stats: 247/159/150, or so
WOE: Atkins with a twist
Start Date: August 21, 2003
KevinPa's Hot Crock Pot Chicken Salad

Hot Crockpot Chicken Salad

--------------------------------------------------------------------------------

Hot Crockpot Chicken Salad

2 cups diced cooked chicken
1 1/2 cups diced celery
2 green onion (sliced thin)
1 cup LC croutons
1/2 cup slivered toasted almonds
1 T. grated parmesan cheese
4 T. LC Mayo
1 T lemon juice
1/2 t. salt
1/4 t. curry powder (optional)
2 T. bacon bits (optional)
1/2 to 1 cup shredded chedder cheese

In crock, combine chicken, celery, onions, croutons, almonds, and parmesan cheese.
Toss together to mix.
In a small mixing bowl, combine mayo, lemon juice, salt, and curry powder.
Stir until well blended.
Pour over chicken mixture and stir to coat thoroughly.
Cover and cook on low for 2 to 3 hours.
Sprinkle with bacon bits and cheddar cheese.
Turn to high and cook another 20 minutes or until cheese melts.
MiRedkitty is offline   Reply With Quote
Old 04-18-2011, 07:23 PM   #104
Junior LCF Member
 
Join Date: Apr 2003
Location: Tennessee
Posts: 13
Gallery: Hoofhacker
WOW! These sound great!
Hoofhacker is offline   Reply With Quote
Old 10-13-2011, 02:08 PM   #105
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
LindaSue Gave This 5 STARS

Another excellent recipe from LindaSue's recipe site. Recipe here with photo -------> Linda's Low Carb Menus & Recipes

PARMESAN CHICKEN
3 large boneless chicken breasts
2 ounces parmesan cheese, 1/2 cup
2 ounces almond flour, 1/2 cup
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 egg, beaten
1/4 cup oil, or as needed
Salt and pepper, to taste
6 tablespoons spaghetti sauce
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese

Cut each chicken breast in half to make 2 servings from each; cover with plastic wrap and flatten. Mix 1/2 cup parmesan, almond flour, garlic powder and Italian seasoning in a shallow dish or pie plate. Put the beaten egg in a separate shallow dish or pie plate. Dip each chicken breast in egg to coat, then lightly coat them with parmesan-almond mixture. Heat the oil in a large skillet over medium heat. Fry the chicken in hot oil until browned and the meat is almost done, but still slightly pink in the center.

Place the chicken breasts in a foil-lined and greased rimmed baking sheet; season with salt and pepper. Top each with 1 tablespoon of spaghetti sauce, then 1/6 of the mozzarella. Sprinkle each with 1 teaspoon parmesan cheese. Bake at 350║ about 20 minutes until chicken is done and cheese is melted and bubbly.

Makes 6 servings
Can be frozen

Per Serving: 400 Calories; 25g Fat; 39g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Linny is offline   Reply With Quote
Old 10-13-2011, 07:43 PM   #106
Major LCF Poster!
 
Truffles's Avatar
 
Join Date: Aug 2011
Location: Mid-West, WI
Posts: 1,161
Gallery: Truffles
Stats: 142/125/128 JUDDD
WOE: LC&JUDDD
Start Date: 3/11 LC - 1/12 LC/JUDDD
Lots of great ideas! Thanks!!
Truffles is offline   Reply With Quote
Old 10-25-2011, 05:36 PM   #107
Senior LCF Member
 
Kaarren's Avatar
 
Join Date: Oct 2008
Location: SW Missouri
Posts: 297
Gallery: Kaarren
Stats: 204/191/150
WOE: Atkins
Start Date: 8-22-08
Good ideas, guys!

I get tired of the same old stuff.

Kaarren is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 04:08 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends« is a registered mark of Friends Forums, LLC.