Index

1. Alice Springs Chicken
2. Clays Grilled Chicken ( Husband calls these Clays fabulous thighs just to raise eyebrows – ha ha)
3. Buffalo Wings
4. Cauliflower Chicken Casserole
5. Chicken a la King
6. Chicken breast w mushrooms in sour cream & Dijon.
7. Chicken & Broccoli au gratin
8. Chicken Cacciatore a la Romanoff
9. Chicken Fried Rice
10. Chicken Gravy
11. Chicken Salad
12. Chicken Vegetable Soup
13. Cornish Game hens
14. Fried Chicken
15. Guadalajara Chicken
16. Parmesan Chicken Wing
17. Thanksgiving menu

1. Alice Springs Chicken (based on Outback recipe)

• Take chicken breast filet’s & slice a pocket and stuff it with cheese or cut the chicken breasts in thin strips and put cheese between 2 strips. Gently cook on low temp covered.
• cook some bacon  – enough so every piece of chicken has a piece of bacon on top
• Top with cream or cream cheese in the pan drippings OR
• sauce made of Mayo & Dijon

2. Clays Grilled Chicken (the BEST)

In a pan marinate boneless chicken thighs or breasts for 8-24 hours in the refrigerator in the following marinate:

• 1 can 7up (can buy one with erythritol or just regular 7 up)- you will throw this away but it will tenderize the chicken
• 1 c soy sauce
• 3 T horseradish
• 3  T minced garlic
• 1/2 c olive oil

Grill just until done – don’t overcook.

3. Buffalo wings

• butter melted
• hot sauce (I used Cholula Hot Sauce)
• • 1 .5 pounds chicken wingettes
• Wash the wings under cold water and pat dry with a paper towel. Remember that you’re working with raw chicken, so it’s important to keep your surfaces and utensils properly sanitized.
  -Bake 350 degrees on convection or regular oven.  Want crisp skin but tender inside
•  mix melted butter & hot sauce to dip in

4. Cauliflower Chicken Casserole

•  3 c chicken diced- can buy a rotisserie chicken and take meat off bone and chop
• 1 head cauliflower (abt 4 c) – chopped & cooked
• can rotelle tomatoes
• 8 oz oz shredded cheese
• 8 oz cream cheese
• shallots chopped
• 1 bell pepper chopped
• 1 tsp minced garlic

Sautee onion & bell pepper -Heat can of rotelle tomatoes & cream cheese & mix in chicken & cauliflower & all other ingredients. Put  4 oz cheese on top & cook 350 degrees about 20-25 min.

5. Chicken a la King

• 1/2 c melted butter or coconut oil
• 2 c chicken broth
• 1 c cream
• 1/2 tsp pepper
• 1/2 tsp poultry seasoning
•  2 c diced cooked chicken
• 8 oz mushrooms
• pimentos

I bake 5 thighs with skin – skin down in oven 1 hour or so.  Then take the chicken fat and measure it into a skillet.  Add butter or coconut oil to make up ½ c fat. sauté mushrooms & onion, then pull them out and to ½ c butter or coconut oil add 2 T coconut flour and 2 c low sodium chicken broth.  Then 1 c cream.  Add chicken off bone, pepper, mushrooms & pimentos

6.  Chicken breast w mushrooms in sour cream & Dijon

pound boneless, skinless chicken breasts and make small pieces size of quarter. (Can pound between parchment or wax paper.  Sauté in butter, remove from pan.  To pan add sour cream, Dijon mustard and sliced mushrooms.

7. Chicken & broccoli au gratin

• 5-6 chicken thighs cooked & cut up (I do a big batch in crockpot and then package about 6 thighs in a container and freeze it)
• 16 oz package frozen broccoli cooked 5 min in microwave
• 1/2 c heavy cream
• 3 oz soft cream cheese
• 1 c  sour cream
• 3 eggs
• 3/4 c feta cheese
• 1 c grated cheese
• put steamed broccoli in baking dish, spread chopped up chicken and feta cheese on top, Beat eggs, cream cheese, cream.  Pour it over vegetables and chicken and cover with grated cheese.  Bake 350 degrees 30-40 min

8. Chicken Cacciatore a la Romanoff

6 organic skinless boneless chicken thighs
Olive oil
shallots – chopped
1 bell pepper – diced
¾ c spaghetti sauce mixed with water or broth
½ tsp pepper
½ tsp salt
2 tsp chopped fresh parsley
2 clove garlic

Pound one piece chicken at a time inside plastic bag with almond flour mixture.

• Cook chicken in olive oil until a little crisp brown but they not cooked through- then take them out
  Of pan and put in chopped shallots & 1 bell pepper diced sautéed until soft.
  Put chicken back in pan and added spaghetti sauce (organic without sugar) & parsley, garlic, salt & pepper. Simmer covered
  About 15 min. I serve over cooked cabbage (either sauteed or boiled) or spaghetti squash– very good!

9. chicken fried rice

Makes 8 servings

This easy skillet dish cooks up quickly and leaves me with only one pan to wash, which I appreciate.  This high fat, low carb version is truly my “skinny” recipe.

2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
2 tablespoons coconut oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt (omit if using tamari or soy sauce)
¼ cup coconut aminos or tamari

Sautee in coconut oil:

shallots

2 stalks green onion, chopped
1 stalk celery, chopped
1 small bell pepper, chopped

2-4 large eggs
½ cup bean sprouts ( I used whole can)
2-3  cups frozen cauliflower rice
1 tablespoon toasted sesame oil (or butter)

Use a large skillet to melt the coconut oil.  Add the chicken, garlic powder, onion powder, and salt and cook on medium high heat until the chicken is browned, about 12 to 16 minutes.  Reduce heat and add the coconut aminos.  Simmer for 10 to 12 minutes.  Add the green onion, celery, and bell pepper and cook until just tender.  Add the eggs.  As the eggs cook, stir the mixture so that the eggs scramble into the other ingredients.  Add the bean sprouts and cauli rice.  Stir until all is thoroughly combined and hot.  Remove from heat.  Drizzle the toasted sesame oil over the skillet and serve.

Keto Carb Check:  Remember to keep the cauliflower “rice” to a minimum when making this dish.  The carbohydrate from the cauliflower can add up quickly.

Chicken Gravy– Butter Cream sauce -amazing with pork, fish and chicken. Making sauces and gravy’s in low carb is very difficult since we can’t use flour to thicken it. The Brown butter cream sauce is amazing with fish, especially salmon or other types of meat like chicken and pork. If you need more flavor to your vegetables, pour it over and enjoy!
1. 4 tbsp Butter salted
2. 1 clove Garlic
3. 1/4 cup Chicken broth
4. 1/3 cup Cream
5. 1/2 tsp Salt
6. 1/2 tsp Pepper
Instructions
1. Brown the butter on a pan with swirling it around over medium heat.
2. Pour the brown butter into a sauce pot and add garlic, chicken broth, cream, salt and pepper.
3. Stir until combined.
4. Lower heat down to simmer.
5. Stir occasionally until the sauce has thickened, about 5-10 minutes.
6. Serve immediately.
7. Enjoy!

10. Chicken Salad

• I use left over BBQ’d chicken if possible (best flavor)  If not, just cubed chicken – but if you just use plain chicken, you need to add some of the homemade Ranch Dressing for flavor (see salads)
• mayonnaise
• celery
• pine nuts
• little raw onion finely diced or chives

11. Chicken vegetable Soup

1. cook whole organic or free range chicken covered with 8c water in crockpot (I cook with bones & gizzards there are more nutrients in broth)  Then take chicken out and tear up.  In skillet cook following:

• 1 T onion
• 1 onion diced,
• 2 bell peppers diced
•  several stalks of celery diced.
• salt and pepper
• 1 tsp poultry spice
• Sauté vegetables in coconut oil until soft then add to pot.  Add poultry spice & can chopped green chilies.
• Optional: add 1 c heavy whipping cream to make a creamy soup & can add riced cauliflower

12.  Cornish Hens    Instant Pot

• Sprinkle salt on hens and rub it in
• Put 2 T butter in Instant Pot and hit sauté and adjust so it is on the high setting. Add hens and sear on all sides so skin is lightly brown – might do each separately.  Remove and put on plate
• Put trivet & 1 cup broth. Put Cornish in, hit cancel and then manual for 20 min. Do 5 min slow release, then quick release.
• Mix 6 T melted butter, ½ c parmesan cheese, minced garlic, garlic powder pepper & parsley and coat the hens – maybe even pull them apart
• Put in convection oven 5-19 min to crisp

 

13.Fried Chicken

• 1 chicken cut up or favorite pieces and marinate 3 hrs in liquids
• 1 c cream
• 1 T lemon juice
• 3/4 tsp garlic salt, paprika, onion powder, cayenne pepper

Put wet chicken pieces, in bag with spices.  Fry chicken in fry daddy with olive oil until nice and crisp (about 6 min per batch). Put in oven and bake 25-30 min. can make fried jicama before cook chicken- just make very thin slices of jicama and fry until golden brown and sprinkle with salt.

14. Guadalajara chicken.  I often cook about 10-15 chicken thighs in the crock pot on Sunday and put 5 chicken thighs in each container and freeze them so I always have cooked chicken. I thaw out a container and take the meat off the bone. (can cook chicken breasts and cut them up instead).  Cook up following and add boned, cooked chicken.

• In 2-3T hot coconut oil sauté
• 1 sm sweet onion chopped
• 1 tsp minced garlic
• add 1 can Rotelle tomatoes (tomatoes & green chilies)
• 4 oz cream cheese cut in chunks
• 1/4 c heavy cream
• 1/4 c chicken broth

15 . Parmesan Chicken wings – My grandchildren’s favorite!

• 1/2 c melted coconut oil  or melted butter in a bowl
• 1 c Parmesan mixed with
• 2 T paprika and
• 2 T parsley.
• Take the chicken wings ( need to buy cut in sections or cut them yourself).  dip in oil & then in Parmesan mixture.  Put on flat pan  covered with parchment and bake 350 degrees 45 min – 1 hr.

16. Thanksgiving menu

• spiced nuts or thyme nuts for appetizer
• fresh guacamole and vegetable strips (can get some chips for people who do not care about carbs)
• turkey
• gravy (make low carb separate and just thicken with a little guar gum)
• stuffing – made with whole recipe of almond bread cubed, baked, with poultry seasoning. Sauteed onion & celery and  cooked jimmy dean sausage – then baked
• mashed potatoes for other people
• cauliflower mashed potatoes for me – mash, mix with 3 T Parmesan and bit of garlic pwdr, onion pwdr, cream, sour cream
• salad with home made ranch dressing
• green bean casserole – see instant pot recipe
• cream cheese & pumpkin pie
• I bought some rolls and cranberries for others.  Made my cranberries with fresh or frozen plain berries & water & stevia.