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0 Thu November 11, 2004
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Description: Banta-Friendly. Creamy, curried, slightly spicy comfort food!
KI = 2.36
KI = 2.78 (using "net" carbs)


Note: Most of the carbs in this dish come from the artichoke hearts which contain inulin and, according to Ann Louise Gittleman, don't affect your insulin levels the way other carbs do.
Ingredients: 1Tbsp Butter
1Tbsp Mac Nut Oil (or other oil of your choice)
8 oz Chicken (or 1cup cooked, shredded)
1 cup Artichoke hearts, chopped
4Tbsp Cream Cheese, softened
½ cup Heavy Cream
½ cup Sour Cream
1/4 cup Mayonnaise
½ tsp Curry Powder
½ tsp Jalapeno Powder
½ cup Chopped Pecans
How To Prepare: In a small to medium frying pan, cook chicken in butter & mac nut oil, being careful not to overcook edges. Turn off heat, remove chicken, place into casserole dish, and shred with a fork. Put chicken back into frying pan, and mix to soak up all that yummy fat. Add artichoke hearts and mix. (Not heating at this point!)


In casserole dish, combine cream cheese, cream, sour cream, and mayo. Add curry powder and jalapeno powder. (You can substitute hot sauce or cayenne pepper for the jalapeno powder, but it won’t be as yummy IMHO.)


Add chicken & artichoke hearts to casserole, and stir well to combine. Top with chopped pecans.


Bake at 400 degrees for 30-35 minutes until bubbly and nuts are toasted. Serve at once.
Number of Servings: 6
Carbs per serving - include all nutritional information if known: 366 cals, 34.5g Fat, 6g Carbs, 2.3g Fiber, 10.33g Protein
Preparation Time: 45 minutes
Effort (Easy, Average, Difficult): Easy
Senior LCF Member
 
Posts: 200
Registered: September 2004
Location: St. Louis




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