Slow Cooker Chicken & 3 Bean Chilli

Low in Saturated Fat, Low in Sodium, BIG on TASTE!

No Butter Chicken with Vegetables

I LIED. There’s a TEENY BIT of Butter in this recipe. Serve over Riced Cauliflower, basmati or with whole wheat Naan. Delicious!

Mushroom Bacon Quiche with Hash Brown Crust

A Little Lighter than regular Quiche and Low Carb 

Sticky Sweet N Sour Chicken

This makes a BIG BATCH! 2 1/2 kilograms of chicken. r approximately 24 drumsticks.

Chicken Bacon Ranch Stuffed Tomatoes

 

Have ONE for a side dish or take TWO (and a add a green salad) for a meal.

 

Low Carb “Honey” Garlic Chicken

 

INGREDIENTS

14 tbsp Nature’s Hollow Xylitol honey (available at The Low Carb Grocery)
1 tbsp soy sauce
2 tsp crushed garlic
14 drumsticks (or 3-4 lbs of drumettes)

DIRECTIONS

Preheat oven to 425 degrees.
Cover a large baking sheet with parchment. Arrange drumsticks on sheet and bake in oven for 30 minutes.
Meanwhile, combine xylitol honey, soy sauce and garlic in a large bowl.
After removing chicken from oven, allow to cool slightly (so you don’t burn your self). Toss drumsticks in “honey” mixture. Place on baking sheet. Drizzle over chicken with any of the mixture that is left over.
Bake for another 15 minutes.
Broil for 5-10 minutes until crispy. Keep an eye!

Makes 14 drumsticks

 

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 136.2

• Total Fat: 6.0 g
• Cholesterol: 80.0 mg
• Sodium: 129.5 mg
• Total Carbs: 1.2 g
• Dietary Fiber: 0.0 g
• Protein: 14.1 g

 

Paleo Chicken Strips

 

 

INGREDIENTS

2 lbs skinless, boneless chicken breast, cut into 1″ strips
3 eggs, beaten
1 1/2 cups almond meal
6 tbsp cajun spice
6 tbsp coconut poil (for frying)

DIRECTIONS

Combine almond meal and spice in a bag. Dip chicken strips in egg, then toss in baggie with spice mixture. Fry on medium high heat in coconut oil. Flip after 4-5 minutes, cooking until chicken is cooked through and outside is golden brown. Serve with ranch dressing.

Serves 8

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 361.2

• Total Fat: 23.7 g
• Cholesterol: 129.1 mg
• Sodium: 68.2 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 2.3 g
• Protein: 34.2 g

 

Curried Chicken Stuffed Tomatoes

 

INGREDIENTS

4 large skinless, boneless chicken breasts, diced and cooked
2 cups cream cheese
1/2 cup milk
1 tbsp curry powder
dash of black pepper
1/4 cup chopped walnuts
4 green onions (extra for garnish)
8 tomatoes scooped out for stuffing

DIRECTIONS

Preheat oven to 350 degrees.
Combine all ingredients, except tomatoes, in a large saucepan over medium heat. Stir until well combined and hot.
Stuff tomatoes and place in a casserole dish.
Place in oven for 20 minutes.
Garnish with chopped green pepper.

Serves 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 331.5

• Total Fat: 22.2 g
• Cholesterol: 109.0 mg
• Sodium: 251.0 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 1.6 g
• Protein: 23.3 g

 

Chicken Bacon Skewers

 

INGREDIENTS

850 grams chicken breast (boneless, skinless) Approximately 5 breasts cut into 1″ cubes
1 cup Tomato Balsamic Dressing
12 slices of bacon

DIRECTIONS
Marinate the chicken in the dressing in the refrigerator for a couple of hours or overnight.
Preheat oven to 375 degrees.
Skewer the chicken and bacon on 6 skewers. You can also serves as appetizers and put one piece of chicken and a small piece of bacon each on a toothpick.

Place on a parchment lines baking sheet and bake for 30 minutes. Turn broiler on and broil for 5 minutes until browned and crisp.
Serve with Ranch dip.
*You could also grill these on the barbeque.

Makes 6 large skewers (entree)