This recipe is a great compliment side to any meal! It’s a healthy accompaniment to chicken, beef or pork! Try it and see for yourself! Enjoy!
Prep time: 15 minutes | Cook Time: 45-60 minutes | Serves: 2
1 large jicama, sliced into fries
1 tablespoon avocado oil
Smoked paprika, to taste
Salt and freshly ground pepper, to taste
Garlic powder, to taste
Optional for serving: Salad or assorted vegetables of choice.
1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.
2.) Toss the fries with the avocado oil and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.
True Lemon Chicken
LOW CARB CHICKEN & VEGGIES ~ ITALIAN STYLE
Here’s another great low carb dinner that can be made all in one pan! Yummy!
This is for about 1 or 2 servings
Here is what you need…
1 tsp Coconut oil or butter for cooking
1 onion chopped up
1/2 green pepper chopped
1/2 yellow pepper chopped
2 tomatoes chopped
5 cooked chicken strips (leftover chicken)
1/2 tsp Italian seasoning
Salt and Pepper to taste
In frying pan, heat up coconut oil
add onions, stir cook about 2 min
add green and yellow peppers cook about 2 min
add tomatoes your italian seasoning salt and pepper, cook about 3 min stirring regularly.
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BUFFALO CHICKEN STUFFED ZUCCHINI BOATS
Courtesy: Yummly.co http://www.yummly.co/recipe/Buffalo-Chicken-Stuffed-Zucchini-Boats
Always looking for great tasting foos without all the high carbs and sugars? Just by dressing up our favourite low carb foods, we can make eating / Dining a whole new experience! Just like these Buffalo Chicken Stuffex Zucchini Boats! A tasty dish your whole family will love!
PREP TIME 10 mins COOK TIME 4 hours TOTAL TIME 4 hours 10 mins Serves: 12 boats
1 pound boneless skinless chicken breasts
1 cup chicken broth (if using the slow cooker)
⅓ cup hot sauce (I used Frank’s Red Hot)
6 zucchini, sliced in half lengthwise*
⅔ cup blue cheese
⅓ cup chopped celery Ranch or Blue Cheese Dressing (optional)
Place the chicken breasts in a slow cooker and pour in the chicken broth. Cook on high for 4 hours or on low for up to 8 hours.
Alternatively, you can roast or poach the chicken.
When cooking is complete, shred the chicken. In a bowl, combine the shredded chicken and hot sauce.
Preheat the oven to 350 degrees.
Using a spoon, hollow out each zucchini half and fill with about ¼ cup of shredded chicken.
Sprinkle 1 tablespoon of blue cheese over each zucchini boat. Place in the oven for 15 minutes.
Sprinkle about 2 teaspoons of chopped celery over the zucchini boats and if desired, drizzle ranch or blue cheese dressing over the top.
NOTES * The zucchini boats are not as tender as regular roasted zucchini due to the short cooking time. If you’d like your zucchini boats to be tender, pre-cook it in the oven at 350 degrees for about 15 minutes before adding the filling and baking.
NUTRITION INFORMATION Calories: 109 Fat: 4.1 g Carbohydrates: 4.6 g Sugar: 2.2 g Sodium: 324 mg Fiber: 1.3 g Protein: 13.5 g
Prep Time: 10 minutes | 10-15 minutes | Serves: 4
1 pound ground pork
1 tablespoon sesame oil
3 cloves garlic, minced
½ onion, thinly sliced
1 cup cremini mushrooms, sliced
2-3 baby bok choy, chopped
1 cup broccoli slaw
2-3 carrots, thinly sliced or shredded
½ head napa cabbage, thinly sliced
1 teaspoon fresh ginger, grated
¼ cup coconut aminos
Salt and freshly ground pepper, to taste
Red pepper flakes, to taste
1.) In a large skillet, cook the pork until no longer pink, breaking it up into pieces. Drain the fat and set aside.
2.) Heat the sesame oil in a large skillet (or wok) over medium-high heat and sauté the onion and garlic until fragrant, about 2-3 minutes. Stir in the mushrooms, bok choy, broccoli slaw carrots and ginger and cook for 2-3 minutes.
3.) Add the napa cabbage and coconut aminos, stir well and cook just until the cabbage starts to wilt. Season to taste with salt, pepper and red pepper flakes. Serve with cauliflower rice or any other desired sides.
1 stalk celery, finely chopped
2 tablespoon onion, chopped
3 ounces mushrooms, minced, about 8 small
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
1 1/2 bags frozen cauliflower, 24 ounces
1/2-1 teaspoon xanthan gum, optional*
Brown the hamburger, celery and onion in a large skillet; drain the fat. Add the minced mushrooms, salt and pepper. Cook until the mushrooms are tender. Add the broth and cream; bring to a boil. Simmer until the liquid has reduced by half and thickens. Season to taste. Meanwhile, cook the cauliflower until very tender, about 8 minutes; drain well. Mash and add some butter; season to taste. Serve the meat sauce over the cauliflower or just mix it all together.
Makes 5 servings
* You can thicken the gravy with xanthan gum rather than reduce it until thick. The end result will be nice and saucy. After stirring in the broth and cream, bring it to a boil, then sprinkle lightly with some of the xanthan gum, about 1/2 teaspoon at a time, and quickly stir in. Repeat until all of xanthan is mixed in. Let simmer a few minutes to thicken. Season and continue with the recipe as directed above.