A great one-skillet dinner that teams well with cauli mash, roasted asparagus or a side salad. For those in your family not eating low carb, serve over pasta or potatoes.
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- Salt and pepper
- 6 oz. sliced cremini mushrooms
- 3/4 cup reduced-sodium chicken broth
- 1 container (4 1/2 to 5 1/2 ounces) Boursin cheese with garlic and herbs
- 1 cup frozen small peas, thawed
- 8 to 12 cherry or grape tomatoes, halved
- Fresh or dried parsley for garnish
Put chicken breast between sheets of plastic wrap and pound evenly until about ½ inch thickness. Sprinkle both sides with salt and pepper.
In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook for 5 to 7 minutes on each side until golden brown and cooked through. Remove to a plate and cover with foil to keep warm. Place the other tablespoon of butter into the skillet, then add the sliced mushrooms and sauté until tender. Pour in the chicken broth and thawed peas, being sure to scrape the tasty brown bits off the bottom of the pan to enhance your sauce.
Simmer for 1 to 2 minutes. Stir in the Boursin cheese until well blended. Add the chicken and tomatoes; stir to blend, cover, and heat through. Remove from heat. Sprinkle with parsley, if desired.
Making crepes is both an art and a science. For these, I combined 1/4 brick (2 oz) softened cream cheese and 2 eggs, then beat with electric beaters until smooth. Allow to rest for 3 minutes or until bubbles settle.
Heat pan and add 1 tbsp oil to coat. Put in a spoonful of batter (it will be thin) and coat bottom of pan. Cook for 2 minutes, gently nudging the edges forward to loosen the set crepe from the pan. Instead of attempting to flip it, I cover the pan with a plate and hold it steady as I flip the entire pan/plate so that the crepe is now on the plate. Brown side up, slide the crepe back into the pan to brown the other side. After another minute, I gently slide the cooked crepe onto a plate covered in parchment paper and let cool.
I filled my crepes with crispy bacon and shredded chicken (add cheese too if you like), then folded them over and topped it off with a drizzle of creamy ranch dressing and minced green onions.
This one is so easy, you don’t need a recipe! Pound a chicken breast until flattened and even; season with salt and pepper. Lay a thin slice of ham over the chicken, then lay a thin slice of swiss cheese over top of the ham. Carefully roll up from the long end; secure with a toothpick or two if necessary. Wrap bacon around the chicken and then bake for 30 minutes in a 375 F oven. It looks company-fancy, but is so simple to make any night.
I know you know how to grill chicken, but this summertime salsa takes things to a whole new level!
You’ll need: 1 lb fresh strawberries, washed, hulled and diced; 1 jalopeno pepper, seeded and minced (leave a few seeds in if you want more heat); 2 green onions, chopped; 1 lime, juiced; 1/2 orange, juiced; 1/4 cup fresh cilantro; drizzle of honey OR artificial sweetener of your choice.
Toss ingredients together and serve over grilled chicken (or pork or fish). You can make this ahead of time as well.
Sooo… you’ve run out of ideas for what to do with roasted spaghetti squash? Then you gotta THAI this!
Blend 2 tbsp natural peanut butter, 1 tbsp each soy sauce, cider vinegar and fresh lime juice. Add 1 tbsp grated ginger, 2 cloves minced garlic, sprinkle of red pepper flakes. Stir this mixture into the roasted and shredded squash and you’ll swear you’re eating rice noodles!
Eating low-carb doesn’t mean you have to give up fried chicken… you just have to be creative about it! Pound 1 chicken breast until thin and even. Dip the chicken in 1 egg beaten with a tablespoon of water, and then dredge in a mixture of Parmesan cheese, almond flour and seasonings of your choice (salt, pepper, garlic powder, cayenne, etc. ). Fry in butter and olive oil. Drain on a paper towel.
For salad: Mix thinly sliced cucumbers, red onions, red peppers and a few pickled hot peppers. Toss in a dressing of 1/3 cup cider vinegar, 1 packet sweetener, salt and pepper. Let sit for 30 minutes before serving.
Need a quick fix when craving Buffalo Wild Wings’ zesty garlic parmesan wings? Toss any hot, grilled chicken (chicken thighs are my fave!) into a mixture of: 1/4 cup mayo, 2 tbsp Italian salad dressing and 2 tbsp grated parmesan cheese. Voila!