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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Mr. Junkie was thinking some sort of casserole sounded good for supper today. So - I ventured to the interwebs for inspiration.  This is typically what I do to get ideas. Google 'keto Casserole' set it to 'Image Search' and out pops ideas on what to throw together.
This one turned out better than expected. I often avoid putting cream cheese in anything as I personally feel it makes the flavor too rich. But it certainly came out fantastic here.
I hope you enjoy this as much as we did.  Keep in mind this makes a LOT of food. We will have left overs for quite sometime!

Servings: 10
Ingredients
  • 1020 g Spaghetti Squash (1 Squash)
  • 790 g chicken (1 whole Chicken, no skin or bones)
  • 260 g broccoli florets
  • 380 g Mozzarella Cheese
  • 1 Cup Bone Broth (Chicken) or Chicken Stock
  • 3 oz Cream Cheese
  • 140 grams Spinach
  • 150 grams Artichoke
  • 60 ml heavy (whipping) cream
  • 1 Tbs Minced Garlic
  • Salt and Pepper to taste
Directions:
  • Cook Spaghetti Squash as normal.
  • In a sauce pan on low heat, place Bone broth, Cream Cheese, Spinach, Artichokes, Heavy Whipping Cream and Garlic. Stir until all ingredients are combined.
  • In a large bowl, combine all ingredients, mix thoroughly. (Reserve 1/3 of the Mozzarella)
  • Place Mixture into a 9x13 pan or larger.
  • Sprinkle remaining Mozzarella cheese on top
  • Bake for 15-20 min at 350 degrees F.
  • ENJOY!
Nutrition Facts
Serving size: 1/10 of a recipe (11 ounces).
Amount Per Serving
  • Calories 330.12
  • Total Fat 16.64g
  • Sodium 721.37mg
  • Total Carbohydrates 12.31g
    • Fiber 2.66g
    • Sugar 2.92g
    • Sugar Alcohols 0g
    • Net Carbohydrates 9.65g
  • Protein 31.2g
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This one has always been a family favorite. Often served with rice, which can easily be replaced with cauli-rice or

in this case, shredded cabbage.  It has an earthy taste the quickly becomes something you would crave for comfort food.
We usually made this in a crock pot, however, this time, we made it in the Instant Pot and it turned out GREAT with a fraction of the time.
Ingredients:
  • 1.5 lbs Pork or Chicken
  • 1/4 c. Chopped Onion
  • 16 oz. Diced Tomatoes
  • 1 tsp Chicken Soup Base
  • 1 tsp Marjoram
  • 1 tsp Crushed Thyme
  • 1 tsp Salt
  • Dash of Pepper
Directions:
  1. Chop pork/Chicken into bite size pieces
  2. Place all ingredients into Instant Pot or crock pot
  3. Set Instant Pot to Meat/Stew on High  for 30 Minutes
    1. Release steam at 30 minutes.
  4. For Crock pot – Set on Med/High for 4-6 hours.
  5. Serve with cauli-rice or anything else you’d like

Nutrition: – Makes 6 Servings
Per Serving:
  • Calories: 295
  • Fat: 17.2g
  • Carbs: 2g
  • Fiber: 0.4g
  • Protein: 30.9
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This one I threw together. I was thinking how much I missed the cheddar broccoli wild rice.
Normally I’m not a fan of cauliflower as a substitute for anything other than cauliflower. I figured this one wouldn’t be so bad since cauliflower and broccoli and cheese go really well together.

I whipped this up and it turned out fairly decent. I know the hubby sure enjoyed it!
Let me know what you think!
Ingredients:
  • 1 Medium Head of Cauliflower, Grated
  • 2 Cups chopped Broccoli crowns
  • 3 Cups Chicken Breast, cut to your likeing
  • ½ Cup Heavy Whipping Cream
  • 1 T Butter
  • 1 tsp Onion Powder
  • 2 tsp Salt
  • 1 ¼ Cups Shredded Sharp Cheddar
  • 1 tsp Black Pepper
  • 3 tsp Minced Garlic
  • 2 tsp Olive Oil
Directions:
  1. Chop the chicken breast into desired bite size or smaller sizes
  2. Place olive oil in pan, add garlic and fry chicken until browned.
  3. Steam broccoli until ALMOST tender. (You can opt different ways to cook your broccoli)
  4. Take Cauliflower and grate it.
  5. In a large skillet place butter and melt it
  6. Once the butter is melted add cauliflower and cook on medium heat, stirring occasionally
  7. After about 5 min, add Heavy Whipping Cream, Onion Powder, Salt, Cheese, and pepper. Stir well
  8. Place lid on pan and stir every couple of minutes until cauliflower is desired texture.
  9. Mix Broccoli and chicken in with the cauliflower and serve.
Nutrition: Servings 8
Per Serving:
  • Calories: 296
  • Fat: 12.3 g
  • Carbs: 6.2 g
  • Fiber: 2.2 g
  • Protein: 34.5g
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I don't have a clue what to call this. I had a craving and threw it together and all I can say is " YUM!" to the nth degree. Absolutely delicious. And I'm sure my heart will agree regardless of all the butter and cheese.  All Measurements are approximate. I made it on a whim and should have written down what I put in and actual amounts.







Ingredients:

  • 2 lbs Mushrooms
  • 1.5 -2 lbs Chicken 
  • 1/4 c. Butter 
  • 1-2 Onions Sliced
  • 2 oz Cream Cheese
  • 1/2 pint Heavy Whipping Cream
  • 1/4 C White Wine
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Basil
  • 1/4 c. Minced Garlic
  • 2 Cups Mozzarella Cheese
Directions:

  • Melt 2 T. Butter in a large skillet and add minced garlic
  • Set chicken in the pan and add White wine, Sprinkle lightly with Garlic powder, Pepper, Salt, Onion Powder and Basil. 
  • Set Stove on Med. Low and cover. Let chicken cook for 5 min then turn and cook another 5 min.  Lightly season again. 
  • Remove Chicken and place in 9x13 Pan leaving any remaining butter seasonings etc in the pan. 
  • Drop Remaining butter, Mushrooms and Onions in skillet. Cover and cook for 5-10 Min - Stirring occasionally. 
  • Scoop Mushrooms and place in the 9x13 pan with the chicken, leaving seasonings and butter in the skillet. 
  • Place 9x13 pan in oven at 350 while making the white sauce 
  • Pour Heavy Whipping Cream into Skillet and cook down. Add cream cheese. 
  • Once mixture is combined thoroughly pour over Mushroom and Chicken
  • Cover with Mozzarella Cheese and Continue Baking until Chicken is done.
Eat and enjoy the wonderful deliciousness that is garlic, creamy, mushroom mozzarella chicken. 
As an afterthought - It would be really good to add about 1/2c parmesan cheese to the sauce.

Servings: 6
Carbohydrates: 10.46g
Fiber: 2.6g
Sugar: 4.84g
Calories: 359kc
Protein: 45.42g
Fat: 15.69g

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This is one of my favorites to make.  I always end up with more than I need but it is still a tasty treat. 

I missed having those pot pies in the box.  So Once I started using Carbquik,  they had a recipe on the side of their box which turns out quite nicely. 

It can be a little dry,  so I typically add a pad of butter to the top of it and all is well.

Here is the recipe and some pictures for your next culinary adventure!


Ingredients:
  • 16 oz of cooked Vegetables 
  • 1 cup cooked meat (chicken,  turkey, beef)
Voulete:
  • 2oz melted butter
  • 2 oz Carbquik
  • 10 oz Chicken/Beef broth
Topping:
  • 1c CarbQuik (approx 3.4 oz)
  • 1/4c Heavy Cream
  • 1/4c Water
  • 1 whole egg
DIRECTIONS:
  1. Cut meat into bite size pieces and fully cook. 
  2. Cook Vegetables until they area almost done.  (They will continue to cook when the pie is being baked.  This will avoid mush food) 
  3. Mix Meat,  Veggies and Voulete (See Below) in a 2 quart baking pan. 
  4. Mix topping ingredients and spread a thin layer over the vegetable mix. 
  5. Bake at 400 degrees for 30 minutes.
Prepare Voulete : 
  1. Melt butter slowly in a medium sauce pan.  
  2. Add Carbquik and still on medium heat for 5 min,  
  3. Add Broth (This will cause the sauce to raise up and overflow,.  Be sure to see a large enough pan.  Blowing on it can help keep it from going over the sides)

Serve and enjoy!  



NUTRITIONAL DETAILS:
The nutrition value varies so much depending on the vegetables, meat, and soup base that are used it is difficult to give an accurate estimation. 

The Carbquik called for this recipe is (for the entire recipe) is 101.3g of carbohydrates, 81.1g of fiber and 608 calories.  (35.5g fat, 10.1g saturated fat, 1318 mg sodium, 40.6g protien)

The remaining portion of the recipe will all depend on what decision is made to put in. 
The lower carb vegetables you use will keep this recipe down. 


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Recipe from '500 Low-Carb Recipes'
by Dana Carpender

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I am in a group on Facebook for Low Carbing. One of the ladies on the group posted how she makes her Shrimp Alfredo. I decided to try it myself and tweaked it to what I had on hand.  I have to say, I am very happy I tried it. It turned out amazing.  (Thank you Stephanie!) 
Ingredients:
  • 4  Boneless, Skinless Chicken Breast, frozen 
  • 14 oz Broccoli, frozen, unprepared 
  • 6 oz cream cheese
  • 1/2 cup heavy whipping cream
  • 2 Tablespoons garlic
  • 2 Tablespoons chicken soup base 
  • 1/2 cup water


Directions
1. Slice chicken to desired sizes and cook. (Set aside)
2. Saute broccoli in 1-2 tablespoons of butter
3. Add cream cheese and heavy whipping cream to the broccoli
4. Stir until well blended.
5. Add garlic, chicken soup base and water and stir till well blended
6. Add Chicken and stir well.

Serve with your desired type of noodles or noodle replacement.
(Nutrition Facts do not include Noodle Choice)
Approx 4 servings ( Could probably get 6 out of it but the nutrition facts are for a serving of 4)
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