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Old 06-30-2002, 12:38 PM   #1
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Classic Chicken Recipes

Here are some of my tried and true chicken recipes. Please post your favorites.

Sun-Dried Tomato Glazed Chicken Breasts

4 boneless skinless chicken breasts
6 ounces cream cheese
1 (8.5 ounce) jar sun-dried tomatoes in oil - drained
1 egg
1/4 cup shredded Parmesan cheese

Place cream cheese, sun-dried tomatoes and egg food processor. Blend until smooth.
Place chicken breasts in 9x9 casserole.
Spread each chicken breast with cream cheese mixture and sprinkle with Parmesan cheese.
Bake at 350 degrees for 20 minutes or until chicken is cooked through.
Place chicken under broiler for 1 minute or until golden brown.

Josie
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Last edited by NorthernNisse; 07-02-2002 at 05:06 AM..
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Old 06-30-2002, 12:39 PM   #2
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Josie's Criss-Crossed Bacon Breasts

6 boneless skinless chicken breasts
8 ounces cream cheese - softened
1/2 cup chopped green onions
12 slices bacon
Garlic powder
Salt and pepper

On a baking sheet pre-bake bacon until it is half done. Blot well.
Combine cream cheese, chopped onion and garlic powder to taste.
Stir until it is a smooth consistency.
Slice chicken breast on the side to form a pocket to hold cream cheese mixture.
Spoon cream cheese into pocket using a generous amount.
Stand breast on it’s side with cream cheese facing up in casserole dish.
Make an "X" with 2 slices of bacon, and place on top of breast. Tuck ends under.
Bake at 350 degrees for 30-40 minutes.

Josie

Last edited by NorthernNisse; 08-07-2002 at 09:34 AM..
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Old 06-30-2002, 12:40 PM   #3
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Southwestern Chicken

4 boneless skinless chicken breasts - cut into chunks
1 tablespoon butter
1 tablespoon oil
2 cloves garlic - minced
1 cup chicken broth
4 ounces canned green chiles - chopped
2 teaspoons prepared mustard
1 cup sour cream
8 ounces shredded 4 cheese Mexican Blend
8 ounces shredded Monterey Jack Cheese
Cilantro

In an oven proof skillet, melt butter with oil.
Add garlic and chicken and saute until lightly browned.
Add chicken broth, undrained chilies and mustard.
Simmer until thickened. Liquid should cook down and be syrupy.
Add sour cream and simmer until thickened.
Turn off heat and sprinkle with shredded jack cheese.
Run skillet under hot broiler until cheese is browned and bubbly.
Sprinkle with cilantro,
Garnish with salsa if desired.

Josie
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Old 06-30-2002, 12:41 PM   #4
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Josie's Crunchy Parmesan Chicken

4 boneless chicken breasts - cut into strips
1/2 cup ground almonds
1/2 cup grated parmesan cheese
2 eggs - beaten
1/2 teaspoon italian seasoning
Vegetable oil
1 (6 ounce) can tomato sauce
1/4 pound Mozzarella cheese

Mix Parmesan cheese and ground almonds in bowl for "breading".
Rinse and dry chicken strips.
Dip chicken strips into beaten eggs and roll in breading mixture. Pressing gently to coat.
Sautee chicken until brown and crispy. Chicken should be fully cooked.
Place chicken in casserole and spoon tomato sauce over each piece and top with mozzarella cheese.
Cover with foil and bake at 350 degrees for 20 minutes or until cheese is melted and sauce bubbling. Remove foil and bake for another 10 minutes until cheese is golden brown.

Josie

Last edited by NorthernNisse; 06-30-2002 at 07:55 PM..
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Old 06-30-2002, 12:42 PM   #5
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Chicken Cordon Bleu

4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons canola oil
4 ounces thinly sliced prosciutto
4 ounces Gruyere cheese - cut in 1/2-inch strips
1 egg
1/4 cup milk
1/4 cup Atkins Bake Mix
1/4 cup finely ground almonds
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Lemon wedges

Butterfly chicken breasts: place each breast half on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side. Open breast to form two flaps.
Place 1/4 of the prosciutto and Gruyere on one side of each breast half, leaving a 1/2-inch border. Fold chicken over filling.
In a shallow bowl, mix egg with milk.
In a shallow plate, mix bake mix, almonds, Parmesan cheese, salt and pepper. Carefully dip each piece of chicken first in milk mixture, then in crumb mixture to coat.
Place butter and olive oil on a baking sheet and melt in oven.
Place chicken on baking sheet. Turn chicken to coat in butter mixture.
Bake at 400 degrees for about 35 minutes, turning once halfway through cooking time, until browned on the outside and cooked through.
Serve with lemon wedges.

Josie
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Old 06-30-2002, 12:43 PM   #6
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Josie's Chicken Broccoli Casserole

4 boneless skinless chicken breasts
1 large bunch of broccoli - separated into florettes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chicken stock
1 cup sharp shredded Cheddar cheese
3 tablespoons French fried onions
6 strips bacon - cooked and crumbled
1 1/2 teaspoon curry powder
Salt and pepper
Vegetable oil

Saute chicken. Let cool and shred. Set aside.
Boil broccoli and drain. Don’t over cook. Underdone is best.
Mix mayonnaise, sour cream ,chicken stock and curry powder.
Arrange shredded chicken on bottom of 9"x9" casserole, then layer broccoli.
Pour mayonnaise mixture over the chicken and broccoli.
Layer Cheddar cheese and top with French fried onions and crumbled bacon.
Bake for at 350 degrees 20-25 minutes.
Let rest for 10 minutes before serving.

If you don’t like curry, garlic powder can be substituted and it is very tasty.

Josie

Last edited by NorthernNisse; 06-30-2002 at 07:56 PM..
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Old 06-30-2002, 12:44 PM   #7
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Chicken Breasts with Dried Beef and Bacon

4 chicken breasts
4 slices bacon
1 small jar of dried beef slices
1 cup sour cream

Mushroom soup replacement:
1 cup mushrooms - diced
2 stalks celery - diced
Saute mushrooms and celery in butter
Add 1 cup cream
1/2 teaspoon chicken broth paste

Place beef slices in thin layer on the bottom of a baking dish.
Wrap each chicken breast with a slice of bacon and lay on top of dried beef.
Mix soup and sour cream and pour over chicken.
Cover and bake at 350 degrees for 1 hour.

Josie
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Old 06-30-2002, 12:46 PM   #8
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Josie's Chicken ala King

4 boneless skinless chicken breasts
1/2 cup onion - finely chopped
2 tablespoons butter
1 8 ounce package cream cheese - softened and diced
1/2 cup cream
1/2 cup chicken broth
1 4 ounce can of sliced mushrooms
1/4 cup green pepper - finely chopped
1 2 ounce jar of pimento - drained
Salt and pepper
1/2 cup frozen peas (or green vegie of choice)

Saute chicken. Let cool and shred. Set aside.
In large saucepan, saute onion and butter in saucepan.
Add cheese, cream and chicken broth, heating slowly, stirring constantly until cheese is melted and smooth.
Add chicken, mushrooms, pimentos, peas and seasoning.

Serve with Revolution Rolls hot from the oven.

Josie

Last edited by NorthernNisse; 08-07-2002 at 09:38 AM..
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Old 06-30-2002, 12:52 PM   #9
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Josie's Whirlibird Chicken Breast

1 boneless skinless chicken breast
5 button mushrooms or 1 large portabella
1 slice Swiss cheese
1/4 pound shaved ham
Butter and/or vegetable oil
Spicy mustard with a little Splenda added (to make honey mustard)

Saute chicken breast in butter and oil.
Saute mushrooms along side chicken.
When chicken is almost done, pile shaved ham on top, followed by mushrooms and swiss cheese to hold it all together.
Cover skillet with lid until cheese melts and everything is heated through.

Serve with faux honey mustard

Josie

Last edited by NorthernNisse; 06-30-2002 at 07:57 PM..
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Old 08-01-2002, 10:01 PM   #10
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[COLOR=blue]PammyJo's Mexicalli Chicken Bake[/COLOR]

Reviews of the Mexicalli Chicken

Preheat oven to 400 degrees

base

1 1/2 pound of boneless skinless chicken breast tenders (I cut mine in bite size chunks)
1 can (4 oz) of diced green chiles
1 can (10 oz) of diced tomatos w/green chiles (I used the Rotel brand)
Salt & Pepper (whatever amt. you're used too)

In a 8x8 baking dish lay the chicken tenders and top with the diced green chiles and the diced tomatos w/green chiles. Add salt and pepper. Bake for about 40 minutes (I like mine well done...but you can adjust to your preferred doneness, just make sure to drain off any excess liquid before adding topping) . While chicken is baking...prepare the topping below.

topping

4 oz of cream cheese (softened)
2 large eggs
1/4 cup of sour cream
2 Cups of Shredded Cheese (Mexican 4 cheese blend variety)
1/2 teaspoon of ground cumin

Mix all the above ingrediants well

After about 40 minutes, remove chicken from oven and drain off any liquid. Pour the topping over the top of the baked chicken and spread evenly. Bake for another 10-15 mins. or until topping is set.

Optional: Garnish with chilled sour cream, chopped green onions and or avocado wedges.

Nutritional info (Thanks to JazzyV)

For the whole recipe: 2396 Calories; 144g Fat (55.2% calories from fat); 236g Protein; 26g Carbohydrate; 2g Dietary Fiber; 1156mg Cholesterol; 3654mg Sodium.[COLOR=blue]PammyJo's Mexicalli Chicken Bake[/COLOR]

Last edited by PammyJo; 02-08-2003 at 08:51 PM..
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Old 08-09-2002, 02:01 AM   #11
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wow!! these sound great!!
here's my contribution to the chicken thread:

President's Chicken

Sauce:

1/2 stick of butter
juice of 1 lemon
3/4 tsp salt
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tso pepper

4 whole chicken breasts

Preheat oven to 450.
Mix together sauce ingredients, cook over low heat 'till butter has melted, (you can microwave it). Place chicken breasts in a shallow baking dish; pour sauce over the chicken. Bake for 20 minutes, then Broil for 10 minutes or 'till done, turning chicken occasionally to coat well with sauce.
Enjoy!!
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Old 08-09-2002, 07:18 AM   #12
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Here's one of our favorites

Boneless chicken breasts or tenders
mushrooms
butter
herbs de provence
dijon or whole grain mustard
heavy cream

saute mushrooms in butter, add chicken breasts or tenders and sprinkle with herbs de provence, salt and black pepper. cook the chicken through then add heavy cream, let thicken and then add a good tsp. of dijon mustard. Don't cook too long or the mustard will go bitter.

I left out totals because depending on how many you are feeding you can adjust the ingredients up or down. I usually use:

1 pkg chicken breasts (3-4 halves)
1/2 pound mushrooms, sliced
1 Tbs. butter
pinch Herbs de provence
1 tsp. dijon or whole grain mustard
1/2 c. heavy cream or more to taste.

Enjoy!

Meg
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Old 08-09-2002, 09:07 AM   #13
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The original Chicke Kiev is breaded and fried. Here's my version.

Chicken Kiev the low carb way

Three whole chicken breasts with skin
1/4 lb butter
2 TBS minced fresh tarragon
2 TBS minced scallion
salt & freshly ground white or black pepper to taste
six teaspoons of good dijon mustard (I use Maille brand)

Combine the butter with the tarragon and scallions and make into a 1" thick roll on some waxed paper. Roll it up and put the roll in the refrigerator until very hard.

Carefully cut the chicken breast meat from the bone in two pieces (one from each side) making sure to keep the skin intact. Now carefully remove the skin and reserve it. You will have six pieces of chicken and six pieces of skin. (use the bones to make chicken broth)

Place each chicken breast half on a board between plastic wrap and pound thin being careful not to make any tears. Salt & pepper both sides. Spread the insides (the side that was next to the bone) with the mustard. Cut the roll of butter into six even pieces and put one piece on each chicken breast half. Tuck the chicken around the butter like an envelope, overlapping the edges.

Spread out your pieces of chicken skin and season the outside with salt & pepper. Place a rolled chicken breast on each piece of skin with the folded edge down. Pull the chicken skin up around the breast and fasten with toothpicks - it doesn't have to reach all the way around, but will serve to keep the butter inside like the breading would have.

Deep fry in canola oil or saute in butter until golden brown and crisp, and cooked through. When served, the butter inside will spurt out, so be careful.

Last edited by lonecrone; 08-09-2002 at 09:09 AM..
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Old 08-10-2002, 04:37 AM   #14
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Variation on Hidden Valley Chicken

Coat chicken with mayo mixed with about 1-2 tbsp ranch dressing until paint like consistency then sprinkle with the dressing mix & bake. Yummy
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Old 08-20-2002, 12:36 PM   #15
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Dottie’s Cream of Mushroom Soup for Recipes

8 small mushrooms - chopped
1 stalk celery - chopped
2 tablespoons onion - chopped
2 tablespoons butter
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper

In a medium skillet, saute the mushrooms, celery and onion in the butter until soft.
Add the broth and cook on medium-high heat until reduced by half.
Stir in the cream; bring to boil and cook until reduced slightly, stirring frequently. Season to taste.
Makes about 1 cup

This makes a very rich, tasty sauce that would be nice over all kinds of things, like chicken, meatballs, fish,vegetables etc. After adding the cream, make sure you simmer it long enough so that the cream is no longer white and takes on the light brownish color of the mushrooms. If you can afford the carbs, a few more mushrooms would be even better.

Josie
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Old 09-23-2002, 07:18 AM   #16
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Cheesy Garlic Chicken

Cheesy Garlic Chicken
This is a very easy & delicious recipe. I always double it so we'll have plenty of leftovers.

Cheesy Garlic Chicken

4 boneless chicken breasts
1 tomato chopped
1 envelope of Lipton herb and garlic soup mix
1/3 c. water
1 tbsp. oil
1 c. shredded cheese
1 tbs. parmesan cheese

Heat oven to 400*. In 13x9 pan arrange the chicken and top with tomatoes.
Pour soup mix that has been blended with water and oil over the chicken.
bake uncovered for 20 minutes. Top with cheeses and bake for 5 minutes longer.
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Old 09-23-2002, 01:55 PM   #17
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* Exported from MasterCook *

Quick Salsa Chicken

Recipe By :LorettaV


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 chicken breast halves without skin
4 teaspoons taco seasoning mix (or your own spices)
1 cup Salsa
1/2 cup shredded cheddar cheese
sour cream

Heat oven to 375f. Sprinkle both sides of chicken with taco seasoning mix. (Can put in a plastic bag and shake them). Place in a baking dish, and pour salsa over chicken. Cover, and bake for 25-30 minutes until tender. Sprinkle with cheese and bake an additional 3-5minutes. Serve with sour cream.

Per Serving (excluding sour cream): 188 Calories; 5g Fat (23.6% calories from fat); 30g Protein; 4g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 605mg Sodium.
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Old 10-06-2002, 07:50 AM   #18
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* Exported from MasterCook *

Steph's Yummy Chicken Stuff

Recipe By :Steph
Serving Size : 7

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs boneless skinless chicken breast halves
1/3 cup sour cream
1/3 cup mayonnaise
1/2 packet ranch-style dressing mix
2 tablespoons heavy cream
3 cans mushroom stems and pieces -- drained
1/4 cup grated parmesan cheese

Place thawed (a little frozen yet still works) chicken breasts in a single layer baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken. Mix together sour cream, mayonnaise, ranch dressing mix, and cream until blended. Place large dollups of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.

Per Serving : 264 Calories; 15g Fat (51.9% calories from fat); 30g Protein; 2g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 207mg Sodium.


* Exported from MasterCook *

Steph's Yummy Chicken Stuff - Mexican Version

Recipe By :Steph
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boned and skinned chicken breast halves
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon cumin powder
3 tablespoons Tabasco green pepper sauce
2 tablespoons heavy cream
3 cans mushroom stems and pieces -- drained
4 ounces green chiles
1/2 cup shredded Colby-Jack cheese

Place chicken breasts in a single layer baking dish. Spread mushrooms and chiles over the chicken, trying to keep them on the chicken. Mix together the sour cream, mayonnaise, cumin, tabasco sauce and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle cheese on top until covered. Bake at 375 until the top is starting to get brown and crusty, about 45-60 minutes.

Per Serving: 277 Calories; 17g Fat (53.3% calories from fat); 29g Protein; 4g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 365mg Sodium.

Note: This was not spicy enough for me. You can either add more spices, or I like to put some hot salsa on top of the chicken breasts after layering the mushrooms on. Also you can use "Mexican" shredded cheese on top for more zip.
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Old 10-21-2002, 12:37 PM   #19
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Mediterranean Artichoke Chicken

4 boneless skinless chicken breasts - sliced into strips
1 (10 ounce) jar of artichoke hearts - drained
1 (8.5 ounce)jar sun-dried tomatoes - drained
1 (4 ounce) can of black or green olives - drained
1 cup fresh mushrooms - quartered
1/2 cup cream
1/2 cup mayonnaise
1/4 cup sour cream
Garlic
Salt and pepper
1 cup Feta cheese

Saute chicken until no longer pink.
Arrange chicken strips in 9x9 casserole.
Mix artichokes, mushrooms, tomatoes and olives.
Blend mayonnaise, cream, sour cream and add.
Add spices.
Put chicken breasts in casserole dish and cover with artichoke mix.
Bake at 325 degrees for 45 minutes.
Sprinkle Feta cheese and serve.

Josie
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Old 10-21-2002, 01:48 PM   #20
 
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This is one of my favorite meals. I need to keep my fat % between 70-80% so this is one dish I make that makes it easier to do. You can make substitutions and adjustments where necessary if such is not the case for you.

Alfredo Chicken in a Pot

1.5 lbs Chicken Thighs
4 tbsp Butter
1/2 Medium Onion
1 tsp Chopped Garlic
1/2 cup Alfredo Sauce (I use 5 brothers)
Garlic Powder, Pepper, Parsley to season (or any other salt-free spices)

Sautee chopped onion in the butter until it starts to become translucent.
Add chopped garlic, sautee for 1 to 2 minutes.
Add chicken thighs and other spices and sautee on medium heat for 3-4 minutes.
Stir until all the seasoning is coating the chicken. Turn heat down and cover with a lid.
Allow the chicken to cook thoroughly. You can even use your spoon/spatula to break up the thighs into large strips/chunks.
After the chicken is cooked, add the Alfredo sauce. Mix until incorporated.
Makes anywhere from 4-6 servings.

What I do next is cook up either in the microwave or in a small pot, a can of French style green beans. I add 2 tbsp of butter, some garlic powder, pepper to taste. Then I pile 1/2 of the green beans in a bowl and a portion of the Alfredo chicken with sauce on top. Sometimes I'll eat the whole can if I know I'm low or may be low on carbs for the day. Yummy. I love this dish.

One thing though, do watch the salt. I didn't add any to the chicken because the Alfredo sauce has plenty.

Nutritional Info:
Alfredo Chicken has about 1627 cals, 129 g Fat, 6 g Carb, 106 g Protein
Green Beans have about 249 cals, 23 g Fat, 15g (8g Fiber) Carb, 4g Protein

Enjoy!
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Old 11-08-2002, 02:34 AM   #21
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Low Carb Planet
Mellisa's Snappy Chicken*

1/2 cup sliced onion
12 skinless chicken thighs
1 cup low carb whole cranberry sauce
1 tbsp beef bouillon powder
1 tsp cider vinegar
1 tsp prepared mustard {I like dijon}
1 1/2 tsp salt

Place onion in crock pot. Arrange chicken thighs over onion. Combine cranberry sauce, bouillon, vinegar, mustard and salt in bowl. Mix well. Spoon over chicken being sure to get some on every piece. Cover and cook on Low for 6-8 hours or on high for 3-4 hours.

Cranberry Sauce
1 bag fresh cranberries
1 cup sugar.(.I used 1/2 C. maltitol + another sweetner to = the other 1/2 c.)
1 cup of water..
bring to a boil and boil gently for 10 minutes. Poured it into a colander like cone that I have with a wooden bat like thing that you move round and round and it squeezes out the juice and soft mushy part of the cranberries and leaves the hulls in it.
Poof! Cranberry Sauce! Now this doesn't jell just like the canned, but I don't care...it's thick as all get out! Mounds big on a fork without dripping at all!!! Sticks like glue to any meat that I have dipped into it! I could rub it on my face it's so good! Callie
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Old 11-16-2002, 10:54 AM   #22
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Copied from tlc recipe archives

Green Chile & Jack Chicken
--------------------------------------------------------------------------------
*not my recipe, but I have a few tweaks to suggest at the end. - Sandy

Green Chile & Jack Chicken

"Definitely NOT low in fat, but the creamy sauce flavored with green chiles is just so perfect with the
chicken and jack cheese, you can't stop eating it. This recipe is from an old issue of Gourmet
Magazine."

1 tablespoon butter
1 tablespoon oil
2 garlic clove -- mashed
4 chicken breast halves
1 cup chicken broth
4 ounces canned green chiles -- chopped
2 teaspoons prepared mustard
1 cup heavy cream
4 ounces jack cheese -- shredded

Preheat broiler. In an oven proof skillet, melt butter with oil. Add garlic and chicken and saute 10
minutes over low heat, turning once. Remove chicken. Pour off fat.

Add chicken broth and scrape up any browned bits on bottom of skillet. Return chicken to skillet.
Add undrained chilies and mustard. Simmer, uncovered, until chicken is done, about 10 minutes.
Liquid should cook down and be syrupy.

Add cream and simmer until thickened, about 5 minutes. Sprinkle with cheese. Run skillet under hot
broiler until cheese melts, about 30 seconds.

Yield: 4 servings

* my serving suggestions. First of all to melt the cheese on top you don't have to fire up your broiler, just put the shredded cheese on the chicken breasts and then put the lid back on the skillet.

Second, I use low-salt chicken broth, so mine was a little bland at the end. But sprinkled with a little garlic salt, pepper, and CUMIN, it was soooo good! In fact next time I make this dish, I will incorporate the cumin into the chicken broth early on.

Third, just TRY to not eat the sauce with a spoon! It's just too yummy!
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Old 11-16-2002, 01:00 PM   #23
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Chicken Cacciatore from Atkins Book

Serve over a portion of steamed spaghetti squash tossed with chopped fresh basil.

3 tbs extra virgin olive oil
1 chicken (3 tp 3 1/2 pounds), cut into 8 pieces
1 small onion, thinly sliced
2 garlic cloves, chopped
2 tsp dried rosemary
1/2 cup dry white wine or reduced sodium chicken broth
3/4 tsp salt
1/4 tsp crushed red pepper flakes
1 1/2 cups canned plum tomatoes, drained and coarsely chopped

In large skilled, heat oil over medium -high heat. Brown chicken in two batches, about 8 mins. transfer to a plate.

Add onion, garlic and rosemary to pan; cook 4 mins, until onion is softened. Add wine and bring to boil, stirring to loosen any browned bits. Add salt and pepper flakes.

Add chicken, skin side up, and accumulated juices to skillet. Boil until almost all the wine has evaporated, about 2 mins. Add tomatoes. Cover, reduce heat to low and simmer 30 mins, until chicken is cooked through.

Tranfer chicken to a serving platter. Boil sauce 2 mins to thicken; spoon over chicken.


Total carbs per serving 7g (5 "digestible")
prot 50 g
fat 34 g
calories 560

I used chicken breasts, green pepper and garlic roasted chicken broth. It's Good!!!!
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Old 11-17-2002, 04:23 PM   #24
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Join Date: Jul 2002
Location: southern ohio
Posts: 140
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Copied from Low Carb Planet

Chicken Vegetable Bake
--------------------------------------------------------------------------------
Really came out good so here you go!

2 lbs chicken breast
1 onion, diced
1 Green bell pepper, diced
1 cup diced celery
1/2 lb Baby bella mushrooms, sliced
1/2-1 cup mayo
2 tsp lemon juice
1/2 cup sour cream
1 10 box frozen chopped brocolli
Seasonings of your choice
shredded cheese of your choice


Boil chicken breast in water with onion, bell pepper broccoli, and celery. Drain and save broth for soup. When chicken is cool, shredd and add back to vegetable mix. Add in mushrooms, mayo, sour cream, lemon juice and whatever seasoning you like ( I used Emerils southwest seasonings, basil and garlic). Pour in glass casserole. Top with cheese (I used pizza cheese and parm). Bake at 350 until golden brown.


Recipe by Cathy
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Old 01-01-2003, 04:12 PM   #25
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This is Atkins Chicken Chow Mein recipe. I absolutely love it and make it all the time. The original recipe called for Thick n Thin, but it is not necessary, since I didn't have it anyway. I added the can of straw mushrooms. I also often throw in some shrimp which is fabulous! The toasted almonds give it a nice crunch and take the place of the noodles. This has definitely made it into one of my top 10 recipes. Enjoy!

Chicken Chow Mein with Almonds

2 tablespoons canola oil
1/2 medium onion - sliced
4 cups Napa cabbage - thinly sliced
1 cup celery - sliced
1 can straw mushrooms
3 garlic cloves - thinly sliced
1/2 packet Splenda
1 cup chicken broth
1 tablespoons soy sauce
2 tablespoon sesame oil
4 cups diced cooked chicken
1/2 cup slivered almonds - lightly toasted

Saute chicken. Dice and set aside.
Heat oil in a large skillet over medium high heat until hot but not smoking.
Add onion, cabbage, celery and garlic and cook until cabbage is wilted...about 3 minutes.
In small saucepan, simmer broth, soy sauce and sesame oil, Splenda, and reduce to one half.
Add sauce to vegetables in skillet.
Stir in chicken, mushrooms and lower heat and simmer until heated through.
Sprinkle with toasted almonds before serving.

Josie

Last edited by NorthernNisse; 10-26-2003 at 08:50 AM..
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Old 01-01-2003, 04:33 PM   #26
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Start Date: Dec.2002 / Post Pregnancy Restart: Jan. 2005
Easy Chickie Bake

My Mom's best easy chicken:

Easy Chickie Bake

4 chicken breasts, poached, cooled, shredded (0 carbs)

1 cup sour cream (10 g carbs)

1 can, cream of chicken soup (9 g carbs)

1/2-1 tbsp. poppy seeds (? carbs)

When chicken is quick poached in water (5-10 mins) let cool and shred into a large mixing bowl. To chicken, add cream of chicken soup, sour cream, and poppy seeds. Pour mixture into a buttered or greased (PaM Spray) casserole dish. Bake in a preheated 350 degree F oven, 30-45 mins., or until slightly browned and bubbly.

Serves approx. 4-6 people; approx. 5 g carbs per serving

Yes, I miss it over noodles, but LOVE it over mashed cauli. with a fresh spinach salad! Enjoy-Theresa



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Old 01-30-2003, 09:08 AM   #27
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Join Date: Jul 2002
Location: Indiana
Posts: 26
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Fultymom shared this recipe for pepperoni chicken with me and it's become a favorite with my family.

4 chicken breasts, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 onion, diced
1 can mushrooms
1 jar low carb pizza sauce
1 packet pepperoni slices
1 - 2 cups shredded mozzerela cheese

Saute chicken in butter and olive oil. Set aside. Saute peppers, mushrooms and onions til soft. Add pepperoni and cook 1-2 minutes for flavoring. Pour in pizza sauce and cook til warm. Return chicken to pan and mix in mozzerela cheese til melted. I also will add some diced tomatoes when serving it up...it is so yummy.

Lisa
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Old 01-31-2003, 03:44 AM   #28
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Start Date: Jan. 8 2003
TWO OF MY FAVORITES!

RANCH CHICKEN

1 1/2 lb. boneless, skinless chicken
1 1/2 cup ranch salad dressing
2 cups shredded mozzarella

Arrange chicken in dish, cover w/ dressing, top with cheese. Bake 30-40 min. @ 350 until browned and done! YUMMY AND EASY!

PARMESEAN CHICKEN
1/2 cup mayo
1/3 cup grated parmesean
1/2 teasp. garlic powder
4 boneless skinless chicken breasts
1/2 cup Keto Italian crumbs

Combine mayo, parmesean & garlic powder. Dredge the chicken in the mixture to coat, then dip in the crumbs. Arrange on baking sheet. Bake @ 425 for 20 minutes until browned.

So happy to contribute!
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[color=green]My Ultimate Goal: to weigh less than my husband!!![/color]
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Old 01-31-2003, 06:05 AM   #29
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These come from the Low-Carb Comfort Food Cookbook by Michael and Mary Dan Eades.

They are really tasty and easy!

RICH SOUR CREAM CHICKEN
Prep Time: 15 min.
Serving Size: 1 breast
Amount per serving: 1.7 grams of carb
43.1 grams of protein
Number of servings: 8

8 chicken breast halves with skin and bones
1 1/2 cups crushed pork rinds (about 20 rinds)
1 1/2 cups sour cream
1 1/2 tsp. salt
1 tsp. dried thyme
1 tsp. paprika
1 tsp. garlic salt


Preheat oven to 350 degrees F. Butter or oil an ovenproof baking dish (or broiler pan) large enough to hold the chicken.

Wash the chicken and pat dry with paper towels. (Optional: For the tastiest, juiciest chicken, wash the night before, and while still wet, sprinkle liberally with Kosher or coarse salt, cover tightly, and refrigerate overnight. Rinse well and pat dry, then proceed with the recipe below, reducing the salt to 3/4 tsp. in the sauce.)

Place the crushed pork rinds on a plate or a piece of waxed paper. In a wide, shallow bowl, mix together the sour cream, salt, thyme, paprika, and garlic salt. Dip the chicken into the sour cream mixture, then roll it in the crushed pork rinds.

Place the chicken pieces in the baking dish or pan. Bake for 1 hour or until tender. (Check for doneness with an instant-read meat thermometer inserted in the thickest part of the meat. Chicken should register 165 when done.

@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
Here's another one...I didn't have wings, so I used boneless chicken tenders and it turned out really good.

ANGEL WINGS
Prep. time: 20 minutes
Baking time: 1 hour
Serving size 5 wings
amount per serving: 3.0 grams of carb, 39.0 grams of protein.
Number of servings: 4

20 chicken wings
1 1/2 c. grated Parmesan cheese
1 tsp. dried chopped parsley
2 tsp. garlic powder
1 tsp. white pepper
1 c. butter, melted

wash chicken wings and pat dry with paper towels.
Preheat oven to 350 degrees F. Lightly grease an ovenproof baking dish (or broiler pan) large enough to accommodate all the wings with olive oil or coconut oil.

In a wide shallow bowl, combine the cheese, parsley, garlic powder, and white pepper, mixing well.

Dip wings first in melted butter, then in the cheese and spice mixture. Arrange them in the baking dish and bake uncovered for 1 hour. Serve hot.
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Old 02-08-2003, 12:31 PM   #30
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Stats: 65 lbs lost since 06/05/05
WOE: Weight Watchers Flex program
[COLOR=blue]PAMMYJO'S SPICY VINEGAR MARINATED BARBECUED CHICKEN[/COLOR]




Carbs per serving after fiber deduction: About 3.25



1/2 cup cider vinegar
4 teaspoons chili powder
1/2 teaspoon salt
1 package of Splenda
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 1/2 pounds of skinless boneless chicken breast tenders

Preheat barbecue or indoor grill to medium-high heat

Blend first 9 ingredients In small bowl. Arrange chicken in glass dish. Pour marinade over chicken & turn to coat evenly. Marinate up to 30 minutes, turning chicken occasionally.

Grill chicken until just cooked through, basting occasionally with marinade, about 5 minutes per side.



Serves 4

Totals for entire recipe
Total: 613
Fat: 10
Sat: 2
Poly: 3
Mono: 3
Carbs: 19
Fiber: 6
Protein: 112
Alcohol: 0

*nutritional values figured at ******.com
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