Tag: recipes

Spring Chicken Soup

Food photo created by foodiesfeed – www.freepik.com

6 servings

Calories 283

Net Carbs 10 grams

Protein 25.2 grams

Fat 4.5 grams

Ingredients

1 T. olive oil

1 chopped onion

2 thinly sliced carrots

2 stalks sliced celery

2 sliced zucchini

2 cloves garlic

1 t. oregano

salt to taste

black pepper to taste

6 c. chicken broth

1 pound boneless skinless chicken breast cut into chunks

3 sprigs thyme

1/4 c. lemon juice

1 c. frozen peas

1 c. frozen corn

1 c. fresh asparagus (optional)

lemon slices for garnish

freshly chopped parsley for garnish

Directions

1-Cook onion, carrots, celery and zucchini in oil until soft.  Add garlic and cook until fragrant and season with oregano, salt and pepper.

2-Pour in chicken broth and thyme. Bring to boil and add chicken and lower heat, simmer until chicken is thoroughly cooked.

3-Remove chicken from pot and shred.  Return to pot and add lemon juice, peas, asparagus and corn. Simmer about 6 minutes. Garnish with lemon and parsley.

 

Super Bowl Grilled Jalapeno Poppers

 

Nutritional Info

Serves 16

Serving size: 2 pepper halves

Calories 60

Protein 3 grams

Carbs 1.8 grams

Total fat 4.6 grams

Ingredients

1/2 c.  cream cheese

1/2 c. fresh grated Parmesan

1/2 c. soft goat cheese

1/2 c. chopped seeded tomato

2 Tablespoons thinly sliced green onions

2 Tablespoons chopped fresh sage

1/2 teaspoon salt

16 Jalapeno peppers sliced lengthwise and seeded

Cooking spray

2 Tablespoons chopped fresh cilantro

Prep grill to medium heat.

Combine first 7 ingredients.

Put 2 teaspoons in each pepper half.

Grill 5 minutes or until bottom charred and top lightly browned.

Sprinkle with cilantro.

 

Party Gingery Shrimp Salad

Nutritional Info

Serving Size  2 Tablespoons

Calories 40

Protein 4 grams

Carbs 0

Fat 2.4 grams

Sat. Fat .2 grams

Ingredients

2 t. Dark sesame oil divided

8 oz. Peeled, deveined medium shrimp

2 t. Minced, peeled ginger

1/8 t. salt

2 T. Sugar-free mayonnaise

1 t. Sriracha sauce

1/2 cup chopped fresh chives

Heat skillet to medium high, add 1 1/2 t. Oil and swirl. Add shrimp and saute 2 minutes. Add ginger and salt and saute 2 more minutes or until done. Combine mayo, Sriraca, 1/2 t. Oil, and shrimp and serve in shot glasses, about 2 Tablespoons per serving. 😋

Savory Party Chicken Taquitos

Image by ALFONSO CHARLES from Pixabay

 

Nutritional Information
 Serves 4

Calories 262

Net Carbs 28 grams

Protein 15 grams

Ingredients

1 10 oz. can chunk white chicken breast in water, drained and flaked

1/2 cup salsa plus extra for dip

1/3 cup shredded Cheddar cheese

1 Tablespoon dry taco seasoning mix

8 (6-inch) yellow corn tortillas

 Sour Cream, as dip, optional (Add to Nutritional Information)

Directions

Preheat oven to 375

Mix the chicken and salsa, cover and refrigerate for 15 minutes.

Remove from refrigerator, drain and add the cheese and taco seasoning.

This is your filling, set aside.

Spray baking sheet with nonstick spray and set aside.

Dampen 2 paper towels and put tortillas between them.

Microwave about 1 minute, until tortillas are warm and pliable.

Place a tortilla on a clean , dry surface, (keeping the rest in the moist paper towels) and spoon about 2 heaping tablespoons filling onto the tortilla and roll. Secure with toothpicks and place seam side down.

Bake until crispy, about 14-16 minutes.

Allow to cool for 5 minutes. Serve with sour cream and salsa.

Enjoy!

 

 

Spicy Onion Tartlets

These versatile bites make fabulous hor d’oevres and are an excellent complement to a steak or roast. They can be made an hour ahead and kept at room temperature, then baked to order.

  • 2 medium-large sweet onions, such as Vidalia, cut into very thin wedges (about 1 3/4 pounds)
  • 2 tbsp low-sodium chicken broth or water
  • 1/2 to 3/4 tsp hot paprika (preferably Hungarian)
  • 1/4 tsp salt
  • 1/4 cup coarsely grated reduced fat Gruyere or Jarisburg cheese
  • 2 (2.1-ounce) packages frozen mini phyllo pastry shells
  1. To prepare the filling, spray a 12 inch non-stick skillet with non-stick spray and set over medium heat. Add the onions, cover and cook until they are tender and have released their liquid. Uncover and cook until the onions are golden, 30 minutes. Stir in the broth, paprika, and salt; cook until the broth has evaporated and the onions are very tender. (You should have about 2 3/4 cups) Cool 15 minutes.
  2. Meanwhile, preheat the oven to 350F.
  3. Stir the Gruyere into the cooled filling. Place the pastry shells on a baking sheet; spoon a level 1 1/2 tsp of filling into each shell. Bake until the pastry is lightly crisped and the filling is hot. 6 to 8 minutes. Serve at once

Makes 30 servings, 38 calories, 5g carbs, 1g fat, 1g protein

 

Low Carb Chicken Garam Masala

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Servings 6

Nutritional  Info

Calories 393

Protein 33.4 grams

Carbs 2.5 grams

Fat 26.8 grams

Ingredients

25 oz. Chicken Breasts

3 T. Butter

Salt

1 Red Bell Pepper

1 1/4 c. Coconut Cream or Heavy Whipping Cream

1 T. Fresh Parsley, finely chopped

Garam Masala Ingredients

1 t. Ground  Cumin

1-2 t. Coriander Seed

1 t. Turmeric

1 t. Ground Ginger

1 t. Paprika

1 t. Chili Powder

1 pinch Ground Nutmeg

Or buy ready made Garam Masala in the grocery store (about 2 1/2 T.). Just make sure that the spice mix is sugar and additive free.

1. Preheat the oven to 400

2. Mix spices for garam masala

3. Cut chicken breasts lengthwise. Fry in butter til golden brown.

4. Add half garam masala mix to the pan and stir thoroughly.

5. Season with salt, and place the chicken, including the juices, in a baking dish.

6. Finely chop the bell pepper and add that to a small bowl along with the coconut cream and remaining garam masala mix.

7. Pour over the chicken. Bake in oven for about 20 minutes.

8.Garnish with parsley and serve.

 

Roper’s Cornbread

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Nobody could teach me to make cornbread except my daddy, Emmett P. Roper, one of ten children, a share croppers son. Here’s his recipe.  Enjoy!

1 cup corn meal, not corn meal mix. Yellow is preferred. It’s not so sticky.

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup vegetable oil

1 cup whole buttermilk

Pour oil into WELL SEASONED, medium sized, cast iron skillet and place in 450 degree preheated oven. Mix dry ingredients together, mix in buttermilk and add hot oil and stir 3-4 times.  Pour back into hot skillet and put into hot oven.  Bake 10-20 minutes, depending on your oven, until golden brown.  Allow to cool 3-5 minutes and loosen with a case knife and turn upside down onto plate. Cut into 8 pie shaped wedges.

Calories 129

Carbs 13.5 grams

Protein 2.4 grams

Fat 7.9 grams

Low Carb Pizza Casserole

4 oz. turkey pepperoni or your meat of choice

4 oz. cream cheese

4 large eggs

1/3 c. heavy cream

1/4 c. Parmesan cheese, grated

1/2 t. minced garlic

1/2 t. dried oregano

1 c. Parmesan, Asiago, Romano cheese blend

2 c. Mozzarella cheese

1/2 c. tomato sauce

Grease 13X9 dish (David prefers a bigger pan and thinner crust. You choose what you prefer)

Preheat oven to 385°.

Combine cream cheese and eggs until smooth. Add cream, 1/4 c. Parmesan, garlic and oregano and blend well. Sprinkle the cheese blend in bottom of pan and then pour the egg mixture over it

Bake 30 min. or until browned.

Spread tomato sauce over the crust. Top with pepperoni and the cover with 2 c. Mozzarella

Broil until brown and bubbly.

Cool 15 minutes before cutting.

Makes 8 slices

Calories 255

Carbs 2 grams

Protein 14 grams

 

Praline Salmon

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Serves 6

Calories 530

Protein 35 grams

Net Carbs 2 grams

Ingredients

3/4 cup chopped pecans

1  cup Swerve Brown

1/2 cup tamari, soy sauce or liquid aminos

1/2 cup water

1/4 cup vegetable oil

2 teaspoons Worchestershire sauce

1 teaspoon lemon pepper

1 teaspoon garlic powder

2 pounds center cut salmon

Instructions

Put pecans in dry skillet and toast over medium heat, about 4 minutes.

Combine Swerve, tamari, water, oil, Worchestershire, lemon pepper and garlic powder until fully combined.

Pour half of mixture into a sealable storage bag, add salmon and flip to coat.

Refrigerate for 30 minutes to 3 hours, flipping bag every 30 minutes or so.

Reserve remaining liquid.

Preheat oven to 400 degrees and line a baking sheet with foil.

Pour the marinade into deep saucepan and bring to boil, reduce heat and simmer for 5 minutes to slightly thicken.

Place salmon on prepared baking sheet, skin side down. If one side is thicker, fold the fish so that the pieces are uniform. Press the toasted pecans all over the top of the salmon and spoon 1/3 of glaze on top. Bake 8 minutes, spoon rest of glaze on top and bake another 8 minutes or until salmon flakes easily.

Glazed Bacon Wrapped Chicken Tenders

Serves 8

Calories 210

Net Carbs 0

Protein 26 grams

Ingredients

1 1/2 pounds chicken tenders (12-16 tenders)

Salt and pepper

6-8 slices bacon cut into pieces

1/2 cup Brown Swerve

Instructions

Preheat oven to 375 and pat tenders dry

Sprinkle with salt and pepper and wrap in bacon.

Lay in pan in a single layer.

Sprinkle with Brown Swerve and press to adhere. Bake 30 minutes, until chicken is cooked through.

Broil a few minutes a few inches from broiler to crisp bacon.