Creamy Artichoke Chicken Dish

Creamy Artichoke Chicken Lasagna

This low carb dish is pretty much heaven! I haven't had much time to cook lately but I 

finally had a Saturday afternoon to myself so I decided to create something wonderful.

 I found this recipe for artichoke chicken lasagne and then substituted some key ingredients.

Ingredients:

2 cups shredded chicken

1 14 ounce can of artichoke hearts-drained

12 ounce pkg of cream cheese

1/2 cups Parmesan cheese

3 8 ounce pkg of shredded mozzarella cheese

8 ounces jar of sundries tomatoes, chopped and drained

1/2 cup of cream

1/2 cup water

1/2 tsp.  garlic powder

1/4 cup fresh basil

1 pkg. cauliflower or low carb noodles

Directions:

Pre-heat the oven to 350 degrees. Cook the low carb lasagna noodles or 

boil the cauliflower until tender. If you are using the cauliflower make sure after 

draining the cooked cauliflower, please squeeze the cauliflower with a clean 

kitchen cloth just to get all the excess water out.

Mix the shredded chicken, 1 cup of shredded mozzarella cheese, 

the chopped tomatoes, and the Parmesan cheese together and set aside.

In a mixer, blend the cream cheese, cream, water, garlic powder, 

and half of the basil together.

Then build your lasagne dish alternating with the chicken mixture,

 the cream cheese mixture and either the noodles or chopped cauliflower.

 I had a friend tell me that you could also substitute zucchini strips in 

place of lasagne noodles. I used cauliflower.

Chicken & Squash

This is patty pan squash.  It is the first time I have grown this type of squash and I like it a lot.  It is a white fruit that looks a lot like a flying saucer.

I put about six boneless, skinless chicken thighs in the frying pan with a bit of olive oil.  After they were cooked about halfway, I put the cut up squash on top and then put on a tight lid and added Mrs. Dash original seasoning.

After about 15 more minutes I mixed everything up and made sure the squash was cooked through.

To serve I added Parmesan cheese, oh, so yummy!

Italian Chicken Packets

• For those of us with families who are not carb counters, this would be great over a bed of rice or noodles.  Try this on the low carb noodles.  Yum.
• 4 cups frozen broccoli cuts
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
• 1/2 cup light Italian dressing
• 4 boneless skinless chicken breasts (4 breasts = 1.25 lb)

This recipe is about ten carbs per serving.

Directions

1. Preheat oven to 450°F. Combine broccoli, drained tomatoes and dressing in medium bowl.
2. For each packet, lay two 20x12-inch sheets of regular foil on top of each other.
3. Place 1 chicken breast on each foil packet. Spoon broccoli and tomato mixture equally over each chicken breast. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
4. Place packets on baking sheet; bake 20 to 25 minutes or until chicken is no longer pink in centers (165°F). Carefully open ends of packets to allow steam to escape before fully opening.

Almond Crusted Chicken

Almond Crusted Chicken

4 skinless boneless chicken breasts

1/2 cup finely ground almonds

1/2 cup grated parmesan cheese

1 beaten egg

mix almonds and cheese with any spices you choose (I thought Italian seasoning and garlic salt would be good)

dredge the chicken in the beaten egg and then in the almond mixture. Fry in olive oil.