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.

Beef and Broccoli Stir Fry

1 sm. chuck roast, cut in thin, sm. pieces
1 tbsp. oil
2 to 3 cloves garlic, crushed
3/4 c. soy sauce
2 c. beef broth
1 to 2 tbsp. splenda
1 lg. head broccoli, cut up
6 to 8 carrots, cut up
1 lg. can sliced mushrooms
3 tbsp. cornstarch & 1 c. water

Heat oil and garlic in wok until garlic turns light brown around the edges. Then put in beef immediately and stir until brown. Then add soy sauce, beef broth, sugar and juice from mushrooms. Stir and simmer 15 to 20 minutes.Add cut up broccoli, carrots, and mushrooms. Stir into beef mixture. Cover and simmer 5 minutes. Stir once or twice. Take 1 cup water and stir in cornstarch. Add to stir fry to thicken.  You can serve this over rice. For those in your family eating low carb, or if you are trying to be careful with the carbs, use low carb noodles or just eat it plain.

Pizza Crust

 
 THIN AND CRISPY PIZZA CRUST
8 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
3 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional
Toppings of your choice *

Mix the cheeses, eggs, garlic powder and basil well. Line a 16-inch pizza pan with parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to the edge, making it as thin as possible. Bake at 450º 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it's getting very dark on the edges and top, turn the oven down to 400º and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack in the center position, put the pizza under the broiler until the toppings are hot and any cheese you added is melted and bubbly, about 4-5 minutes.
Makes 8 servings
Can be frozen
* You may want to sauté your mushrooms, peppers and other vegetable toppings before using because the pizza will only be baked briefly with the toppings on. I also recommend pre-warming any meat toppings as well. I put all of my toppings, except the sauce and cheese, in a big skillet and heated them up together.

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.

Lasagna with broccoli

Delicious!
All I did for this recipe was to exchange the noodles for broccoli.  This was delicious.  Just make your lasagna like normal, taking care to watch the carb count in the tomato sauce that you use.  Instead of layering the lasagna noodles with the meat sauce and cheeses, I just dumped the broccoli, cottage cheese, meat sauce and the mozarella cheese all together and mixed them up.  Then I added more mozarella cheese on top to make a nice crust.  Cook it until the cheese is melted and everything is warmed through at 400 degrees.

My husband liked this better than the pan of lasagna I made for the boys.  It stayed more moist and had a great flavor.  I think you could use cauliflower or any other vegetable you would like.

Pizza

Normal Pizza doesn't have many very many carbs except for what is in the crust.  I modified the crust and it worked out pretty well.

Low Carb Pizza Crust
1/2 Tablespoon yeast
1/2 tsp Salt
1/2 tsp Splenda
2 eggs
2  Cups of Almond Flour
1 Tablespoon Oil

This 'dough' will not act like other dough because it doesn't have gluten.  I buttered a pie pan, poured the 'dough' into the bottom and baked it for about 15 minutes at 400 degrees.  Then I added the tomato sauce, cheese, pepperoni, ham and a sprinkling of Parmesan cheese and baked it again for 15 minutes.  The crust sticks together nicely when it is baked because of the eggs.

Meatloaf

This recipe replaces breadcrumbs or oatmeal with Parmesan or Romano cheese. You can also add a variety of low carb vegetables to this and I think it would taste fine.

Ingredients

• 2 lb ground beef
• 8-oz can tomato sauce
• 3 or 4 tbsp tamari sauce (soy sauce is fine if you are not avoiding gluten)
• 1 tbsp onion powder
• 1 tbsp dried parsley
• salt & pepper to taste
• 3 or 4 cloves garlic minced very fine
• 2 eggs
• slightly beaten
• 1/2 to 3/4 cup Parmesan / Romano / other shaker-style cheese (or combine!)
• 1 slice chopped uncooked bacon

Instructions

1. Mix all the ingredients together. Don't overhandle the meat, just mix enough to incorporate the ingredients.

2. Shape lightly into a casserole or other deep dish.

3. Bake uncovered at 350* for approximately one hour.

4. About 10 minutes before removing from oven, add a thick layer of grated cheese, preferably cheddar, and allow it to melt.

Steak with Onions and Tomatoes

• 1-1/2 lbs grass fed sirloin tip steak, sliced very thin
• salt to taste
• garlic powder to taste
• cuminto taste
• 4 tsp olive oil
• 1 medium onion, sliced thin or chopped
• 1 very large tomato or 2 medium tomatoes, sliced thin or chopped. You could also used a can of drained stewed tomatoes.

Season steak with salt and garlic powder.
Serve this over rice or for a low carb option serve over low carb noodles.

Cheese and Spinach Stuffed Pork Loin

Cheese & Spinach Stuffed Pork Loin


Temp: 350 degrees F
Bake Time: 35-40 minutes

Ingredients:
1 pork tender loin (1.7 lbs)
4 oz Cream Cheese
8 oz Goat Cheese
1 Pkg Chopped Spinach (frozen) 10 oz
1/2 c. 4 cheese blend )
1/2 c. seasoned bread crumbs (Substitute ground almonds here)
Salt & Pepper to taste
Directions:

• Drain Spinach of any water by squeezing it tightly and in a strainer.
• Mix Spinach, Cr. Cheese, Goat Cheese & 4 Cheese blend.
• Salt & Pepper to taste
• Mix well
• Cut pork loin in 1/2 but not all the way- open it up (filet) and place it on plastic wrap, and lay another layer of plastic wrap on top.
• Using meat tenderizer pound out the meat to 1/4 inch thick
• Remove plastic wrap, and spread in spinach & cheese mixture
• Roll up pork loin
• Tie off loin with cooking twine or secure with toothpicks
• Cover the outside of the pork loin by dipping in your choice of bread crumbs.
• Discard the remaining bread crumbs and place pork loin in a 9×13 glass pan
• Bake for 35-40 minutes till done.
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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.