Main Dishes
Lowcarb Chicken-Fried Steak
1 lb Tenderized Minute Steaks
1/2 C Grated Parmesan
1/2 C Atkin's Bake Mix
Garlic Powder
Jamaican Jerk Powder
(Cajun or any Spicy seasoning is okay)
olive oil for frying
1 jar 5 Brother's Alfredo Sauce
Mix bake mix, spices and parmesan cheese in a gallon baggie.
Moisten meat, drop in baggie and shake to coat. Fry in hot oil, 'till browned on both sides, turning once. Top with Alfredo sauce.
By : Kathy :-)
Lowcarb Fried Chicken
2lb Frying Chicken Pieces
1/2 C Parmesan
1/2 C Crushed Pork Rinds
1/2 C Atkins Bake Mix
Cajun Seasoning
Pepper
Garlic Powder
1/4 C Mayo
1 egg beaten
1/8 C Heavy Cream
Olive Oil for frying
Mix all dry ingredients
(except chicken, LOL) in gallon baggie.
Mix mayo, egg and cream in shallow pan, beat well. Moisten chicken pieces in egg mixture, shake in baggie with dry ingredients, and set in hot oil. Brown lightly on both sides, then turn skin side down, cover and let cook on low heat for 15 minutes. Turn over and cook an additional 10-15 minutes. Flip back over skin side up, remove cover and cook on medium heat for 5-10 minutes or until crisp.
By : Kathy :-)
Zucchini and Sausage Casserole
2 lbs zucchini or yellow squash. coarsely grated
3/4 lb sage sausage
3/4 lb hot sausage
1 onion, chopped
2 garlic cloves, chopped
1 c heavy cream
1 c crushed pork rinds
5 large eggs, lightly beaten
2 1/2 to 3 1/2 c grated Cheddar cheese (divided use)
2 c chopped pecans (or macadamias)
Salt, pepper, hot sauce to taste
Preheat oven to 350. Grease a wide, 2 qt baking dish or spray with cooking spray. Put zucchini in colander to drain for about 30 mins or wrap in a clean dish towel and gently squeeze to remove excess liquid. Put zucchini in large mixing bowl. Heat lg. skillet and add sausages. Break up into small pices while cooking. Stir until slightly browned. Pour off all but 3 tablespoons of grease. Add onions and cook until soft, about 5 mins. Stir in garlic and cook one more minute. Combine sausage and onion with zucchini in bowl. Stir in cream, pork rinds, eggs, 2-3 cups of cheese (reserve 1/2 c) and pecans. Add salt, pepper and hot sauce. Pour mixture into baking dish. For Topping: combine 6 tbls melted butter and 3/4 c chopped pecans. Sprinkle over top of casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with remaining 1/2 c Cheddar cheese and return to oven just until cheese is melted and lightly browned. 6 servings
By : Robin in Dallas
Grilled Pork Tenderloin with Spicy Peanut Sauce
Sauce:
4 tablespoons smooth peanut butter
3 tablespoons soy sauce (or substitute nam pla if you prefer a Thai flavor)
2 tablespoons red wine vinegar
1 tablespoon sesame oil
2 cloves garlic, crushed
3 tablespoons water
1 envelope artificial sweetner
as much hot pepper as you dare
Combine the ingredients and mix until blended and smooth. I find it easiest to use the hand blender I have for my protein shakes. If doing it by hand, use a whisk in a large bowl and let the peanut butter soften a while before trying to blend it.
Pork Tenderloin - 2 lb package containing 2 tenderloins
Cut the tenderloins in half. Take each half and slice it longways into 4 or 5 strips.You'll end up with 16-20 long slices each about 2 inches wide and 6 inches long, depending on the size/shape of the tenderloin. (If you do this early in the day, you can marinade the pork strips in a mix of soy sauce, water and sesame oil but its not necessary).
Grill the meat on a really hot grill - it goes very fast and shouldn't be overcooked. When I put the lid down on my grill, I find that 1 minute per side is about right. Its a bonus if you can get the grill to flame a little. This recipe originally called for the meat strips to be skewered but for me, the skewers are more trouble than they are worth-YMMV.
Serve the grilled strips with the peanut sauce for dipping.
By : Susan in Millbrook, NY
Algerian Chicken/Tofu
1 can tomatoes
1/3 cup no sugar peanut butter
1/2 cup water
1 tsp. chicken broth base
1/2 cup thinly sliced onion
1 green pepper, cut into thin strips
8 oz. sliced mushrooms
1 tbs. peanut oil
3 tsp. dried oregano
1/2 tsp. cayenne pepper
1 tsp. garlic salt
1/2 tsp. chili oil (optional--can add more cayenne for bite)
A few pounds of boneless chicken thighs
Block of tofu, if desired, cut into slices
Saute onion, pepper and mushrooms in peanut oil (also chili oil if you're using it) with oregano, red pepper, garlic salt until tender-crisp. Drain juice from tomatoes and into this juice blend in peanut butter, water and chicken broth base. Chop up tomatoes and combine into peanut-butter/juice mixture. Put chicken and slices of tofu in baking dish. Top with vegetables. Pour PB/tomato juice mixture over top. Cover with foil and bake at 350 for about an hour and a half. This is one of those recipes where the chicken tastes even better the next day, so make extra.
By : Donna Valentino
Cheeseburger Soup
Brown 1 lb hamburger
Saute in 2 T butter til tender (takes 10 minutes):
1 1/2 chopped onions ( 1 1/2 cups)
1 1/2 cups (3 stalks) diced celery
2 tsp parsley
1 1/2 cups (3 whole) shredded carrots
2 tsp basil
1 stick butter, divided (use 2 T at this time)
Add to browned hamburger and above mixture:
6 cups chicken broth
8 cups chopped cauliflower, fresh or frozen
Put in kettle pot. Bring to boil and reduce heat & simmer until cauliflower is done. Takes 10-12 minutes.
16 ozs chedder cheese
3 cups cream or half & half
1/2 tsp salt
1/2 tsp pepper
Stir till cheese melts. Remove from heat. Stir in 1/2 cup sour cream. ENJOY!! My family especially likes this for Christmas Eve.
By : Brenda from Kansas
Bacon Wrapped Scallops
1 lb. frozen scallops, thawed
1/2 the number of scallops in bacon strips
Butter
Garlic powder or cloves
Cut all bacon slices in half, and brown on one side only. They should be as brown as possible while still being flexible enough to wrap around the scallops. I have found that putting about 6 at a time in the skillet helps keep the bacon from becoming too stiff to wrap. Wrap around the scallops, with cooked side in, secure with toothpicks.
Grease the bottom of a baking dish with butter, and place wrapped scallops in the dish. Put a dab of butter and a tiny bit (easy to overdo) of garlic powder on each piece. Bake in a hot oven (400 degrees) until the scallops are not longer translucent, but opaque. About 6-8 minutes. The high temperature is to finish cooking the bacon without overcooking the scallops. And the scallops should be spaced so that each piece cooks from the outside in. We use our toaster oven for this.
By : Donna L. Deter
Chicken Breasts Gruyere
2 whole chicken breasts, split, boned and skinned
Garlic salt
Pepper
1/4 cup plus 2 tablespoons melted butter
4 slices Spanish onion, separated into rings
20 large fresh mushrooms, sliced
2/3 cup dry sherry, divided
2/3 cup sour cream
1 1/2 cup shredded Gruyere cheese
2 tablespoons chopped fresh chives
Sprinkle chicken liberally with garlic salt and pepper. Saute in butter in a large skillet untill golden brown. Transfer chicken to a broiler proof serving dish, reserving drippings in skillet.
Saute onion in drippings untill transparent; add mushrooms, and saute 3 to 5 minutes. Remove from heat.
Add 1/3 cup sherry, sour cream, and cheese to mushroom mixture; stir untill cheese melts. Add sherry,mixing well. Spoon sauce over chicken. Broil 3 to 3 1/2 inches from broiler element untill sauce just begins to brown. Sprinkle with chopped chives, and serve immediately.
By : Vivian
Denver Delight Chili
1 TBSP vegetable oil
2 pounds boneless beef, trimmed, cut in 1 inch cubes. (Use round steak or boneless chuck)
1 pound boneless pork loin or shoulder, but in 1 inch cubes.
1/2 tsp ground black pepper
1/2 tsp celery salt
2 14 ounce cans beef broth
1 8 ounce can tomato sauce
1/3 cup chili powder
1/4 cup dehydrated minced onion
2 TBSP ground cumin
1 TBSP paprika
1 1/2 tsp garlic powder
1 tsp Brown Sugar Twin
1/2 tsp ground sage
1/2 tsp thyme leaves, curshed
1/2 tsp dry mustard
In a dutch oven or large pot, heat oil until hot; brown meat in batches, until well browned, about 5 minutes each batch.. Drain off any excess fat. Return all meat to pot. Sprinkle with black pepper and celery salt. Stir to coat meat. Add beef broth and tomato sauce. Bring to a boil; reduce heat to low; simmer covered for 1 hour.
Stir in remaining ingredients; simmer until meat is very tender, about 1 hour more. Makes 6 servings.
You could serve in bowls with shredded cheese on top.
By : Carol Wholahan
Cheese-Stuffed Pork Loin
1 boned center-cut pork loin (about 3#) fat trimmed
6 mustard-green leaves (9-10 inches long)
2 packages (5.2 oz each) herb and garlic flavored Boursin cheese
½ cup grated Parmesan cheese
1 cup chicken broth
Lay the loin fat side down. Make a cut lengthwise down the center of the meat and about 2/3 of the way through it. Push meat flat and starting from the deepest part of the center cut, make a 1-inch (lengthwise) horizontal cut toward each side, running the length of the meat. Push meat flat again.
Trim stem ends from mustard greens, rinse leaves, and dip into boiling water to wilt. Drain briefly.
Line meat lengthwise with greens, overlapping as needed, extending about 4 inches beyond ends of meat. Spoon Boursin onto leaves down center of roast, then sprinkle evenly with Parmesan. Fold extended leaves over cheese flush with ends of meat. Then lap leaves across cheese lengthwise. Gently roll loin back into a log (don't squish out cheese) and tie with cotton string at 2 inch intervals.
Set loin, cut side down, in a 10 by 15 inch pan and sprinkle with pepper.
Bake in a 375º oven until meat is 150º to 155º in center of thickest part (not in cheese), 50 to 55 minutes. Remove from oven and let stand at least 20 minutes.
Transfer roast to platter and keep warm. Skim ad discard fat from pan drippings. Add broth and wisk until smooth. Boil over high heat until reduced to about 1¼ cups, about 10 minutes. For a smooth sauce, whirl in a blender.
Cut loin into 1 inch slices, remove string and serve with sauce.
Per serving:
283 calories 17 grams fat (10 grams saturated)
1.5 grams carbohydrates (0.2 gram total fiber)
298 mg. Sodium
103 mg. Cholesterol
prep time and cooking: About 1 hr. 30 mins.
By : Lee Rodgers
Russian Not-A-Pie-Anymore
4 cups cabbage, coarsely shredded or chopped
1 small yellow onion, chopped
1/2 lb mushrooms, washed and sliced
3 Tbsp butter, divided
4 oz softened cream cheese
4-5 hard-boiled eggs, sliced
1/4 cup fresh parmesan (my addition)
basil
marjoram
salt
pepper
(original also used dill and tarragon, but I don't care for them)
In large skillet, melt 2 Tbsp. butter. Add onion and cabbage. Saute several minutes, stirring constantly. Ad at least 1/8 tsp each of marjoram, tarragon, basil, salt, and pepper. Stir often, cooking until cabbage is wilted and onion is soft. Remove from pan and set aside.
Melt rest of butter in skillet. Saute mushrooms lightly, 5-6 minutes, stirring constantly.
Spread cream cheese in the bottom of a baking dish (I used a pyrex loaf pan, and the size was about right). Arrange sliced eggs in a layer over the cream cheese. Sprinkle with a little fresh dill. Cover with the cabbage mixture. cover with mushrooms. Sprinkle parmesan cheese over the mushrooms. (I added the parmesan so that the mushrooms wouldn't dry out too much during baking. The original pie would have had a top crust.) Bake at 350F for 45 minutes.
I came up with a total of 42 g carbs for the whole recipe, of which 11.4 were fiber.
By : Lisa Sporleder
Balsamic Marinated Pork Chops
1 tablespoon vegetable oil
4 boneless (6 oz. each) center cut pork chops, 1 to 1 1/4 inches thick
Salt
Freshly ground pepper
1/3 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon butter or margarine
1 pound fresh spinach, stems removed
Heat oven to 400°F.
Heat oil in large ovenproof skillet over medium-high heat 1 minute. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown pork 3 minutes per side; add vinegar and soy sauce. Bake 8 to 12 minutes, until instant-read meat thermometer inserted in center of one chop reaches 155°F. With slotted spoon, transfer pork to cutting board.
Transfer sauce to bowl; keep warm.
Add butter and spinach to skillet. Cook over medium-high heat 1 minute, until spinach wilts. Sprinkle with a pinch each salt and pepper. Slice pork and arrange on 4 serving plates. Serve with spinach and balsamic sauce. Makes 4 servings.
PER SERVING
Calories 420
Total Fat 28 g
Saturated Fat 9.5 g
Cholesterol 122 mg
Sodium 728 mg
Carbohydrates 4 g
Protein 37 g
By : Julie S.
Sauted Chicken with Sweet Italian Sausage
1/2 pound sweet Italian sausages
6 chicken thighs (1 1/2 to 2 lbs.)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 onion, chopped
1 teaspoon minced garlic
1/2 teaspoon rosemary, crumbled
1/2 cup chicken broth
1 tablespoon red wine vinegar
Prick sausage all over with fork. Cook in large skillet over medium heat until browned on all sides and cooked through, 10 to 15 minutes. Drain on paper towels; discard drippings from pan.
Sprinkle chicken with salt and pepper. Add chicken to skillet, skin side down; cook until browned on all sides, 8 minutes. Remove chicken from pan; discard drippings. Add onion to skillet and cook until tender, 5 minutes. Stir in garlic and rosemary; cook 10 seconds. Add broth and vinegar. Cut sausages in thirds and return to skillet with chicken. Simmer, covered, 25 to 30 minutes. Makes 6 servings.
PER SERVING
Calories 270
Total Fat 18 g
Saturated Fat 5.5 g
Cholesterol 85 mg
Sodium 592 mg
Carbohydrates 3 g
Protein 23 g
Calcium 23 mg
Fiber 1 g
By : Deb B.
Curried Chicken Divan
1 1/2 lbs boneless chicken parts (I use thighs)
4 cups raw broccoli (Just the tops)
1 can mushroom soup
1 cup sour cream
1/2 mayo
2 tbsp lime juice
2 tbsp mild curry powder, or to taste
parmesan cheese
Preheat oven to 350. Par-boil chicken about 20-30 minutes, cool slightly and cut into bite size chunks. Layer broccoli in 13x9x2 baking dish, and top with chicken chunks. Combine soup, sour cream, mayo, lime juice and curry powder, and pour over chicken and broccoli. Cover with foil, and bake for 45 minutes, or until bubbly. Remove foil and sprinkle with parmesan cheese. Return to oven for 10 minutes.
By : Kathy :-)
Savory Swiss Steak
1/4 c vegetable oil
2 pounds round steak, 1-inch thick
1/4 cup Atkin's bake mix
1 envelope dry onion soup mix
1/2 tsp garlic granules
8-oz can Hunt's tomato sauce
1/4 - 1/2 cup water
Preheat oven to 350. Heat oil in heavy fry pan. Pound steak on both sides with meat mallet, and cut into serving size pieces. Combine bake mix and garlic granules and pound into meat pieces. Fry in hot oil until browned on both sides. Layer in 13x9x2 baking dish and sprinkle soup mix over meat. Mix tomato sauce and water, and pour over all. Cover tightly with foil. Bake 45 minutes to 1 hour, or until tender.
By : Kathy :-)
Eggplant Frittata
1 whole eggplant
2 - 3 Tbs. olive oil
Peel and slice eggplant. Place in oiled pan, drizzle with oil, cover and bake at 350 for 25-30 minutes until very soft.
Place eggplant in bowl, stir lightly to break into pieces and add:
2 beaten eggs
2 C. cottage cheese (I use 1%)
1/2 C. Parmesan Cheese
2 oz. Feta cheese, crumbled
1/2 C. chopped onion (or more if you like)
1/2 C. cracker crumbs (I use Wasa Fiber Rye)
Mix well, place in oiled 9 x 13 pan, sprinkle with 2 Tbs. Parmesan and bake uncovered for 50 mins. until browned. Serves 12 (more like 8 dinner size)
Nutrition info based on 12 servings:
Cal 138
Protein 10.1
Carbos 6.4
Fat 7.3
Fiber 3
By : Brigit
Chicken Parmesan
3 or 4 chicken breast halves with skin and bone
1/2 cup mayo
1/4 cup heavy cream (more may be necessary for desired texture)
1/4 cup grated parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon parsley flakes
Get your boiler heated up. Place the chicken breasts in baking dish and broil about 5 inches from heat from bottom of breasts for 5 minutes. Flip them over and broil tops for 5 minutes. Pull from oven. Re-set oven for 400 degrees and let come down to temperature. As this is happening, mix the remaining ingredients in a bowl using a wire whisk. You want a "sour cream type" texture. Add more cream if necessary. Paint breasts with mixture and put in oven until done (about 30 to 40 minutes depending on size of breasts)
Chicken with Portabello Mushrooms
1-1 1/2 lbs chicken breasts, skinless
1/4 lb portabello mushrooms, sliced
1 Tablespoon Soy Powder or Flour
1/2 cup Chicken Broth
1/3 cup heavy cream
1/8 teaspoon nutmeg
olive oil
In skillet saute' chicken for 5 minutes in olive oil. Turn and salt and papper the cooked side. Saute' the other side 5 minutes. Remove to plate and cover with foil to keep warm. Sprinkle mushrooms woth soy powder or flour and toss to coat. Add them to the pan, and add chicken broth. Cook 1 minute. Sauce will thicken, add cream,nutmeg,salt, and pepper to taste. Remove from heat and spoon over the chicken. Serves 2 generously.
Carl's Taco Salad (single serving)
2/3 cup broken pork rinds
1/4 lb of ground beef (more if desired)
1/2 Tsp butter (optional)
1/2 cup shredded Monterey Jack cheese
1/2 cup cold shredded Iceberg lettuce
2 Tbsp Mexicana brand fresh salsa - Hot (1g)
2 Tbsp sour cream
2 Tbsp fresh guacamole (optional)
1 Tsp chili powder
1 Tsp cumin
1/2 Tsp onion salt
1/2 Tsp garlic powder
In a medium sized bowl, break the pork rinds into bite-sized pieces. Brown the beef in a skillet. If beef is too lean, add the butter. Sprinkle with chili powder, cumin, onion salt, and garlic powder. Add beef to bowl. Add cheese, lettuce, salsa, and sour cream (and guac if desired - but not necessary).
By : Carl
Pan-Seared Sirloin with Pecans and Bourbon Sauce
1 1/2lb top sirloin, steak, about 11/2-inches thick
1/2 tsp freshly cracked black pepper
1/4 tsp cayenne pepper, ground
1/2 tsp salt
1/4 tsp chili powder
1 tbsp canola oil
1/2 cup pecans, halves
1/2 cup bourbon
2 tbsp unsalted butter
Preheat oven to 400 degrees F (205 degrees C). Trim any fat from the sirloin steaks. Mix together the pepper, cayenne, salt and chili powder in a small bowl. Coat the meat with the spice blend.
Heat oil in a high-sided saute pan over high heat. Add sirloin and cook until browned, about 2 minutes on each side. Set aside on a clean plate. Wipe the excess fat from the pan with a paper towel. Arrange the pecans on the blackened area of the pan where the steak was seared. Place the steaks on top of the pecans. Place the uncovered pan in the oven for 15 minutes.
Remove pan from oven. Set the steak aside while you prepare the sauce. Pour the bourbon into the hot pan and bring to a boil over medium heat. Add any run-off juices into the pan from the steak that have accumulated on the dish. Reduce by half and remove from the heat. Stir in the butter.
Slice the sirloin into strips. Arrange slices on a plate and top with pecans and bourbon sauce. Serve immediately.
Four Servings, 3 GM Carbs per Serving.
By : Lisa Kelley
BBQ Lemon Trout
4 whole trout, rainbow, R-T-C
1 whole lemon -- sliced
1/4 cup butter -- melted
1 bunch parsley -- for garnish
1 tbsp garlic powder
1 pinch salt & pepper -- to taste
Place sliced lemon in cleaned cavity of the trout. Cut oversized sheet of aluminium foil and brush generously with butter. Place fish on foil and sprinkle garlic powder and salt and pepper on fish. Fold foil over fish making sure it is completely covered. Leave for 2 hours before cooking. Cook in hot oven for 7-10 minutes or cook on BBQ for 5 minutes per side.
4.5 carbs, 0.3 fibre, 6.7 protein, 12.4 fat Grams Per Serving
By :Tony Blakemore
Jacques Chili
1 lb ground chuck
1 lb ground veal
1 lb sweet italian sausage
12 slices Vlasic Mild Pepper Rings (chopped) 1g
1 t cayenne pepper
1 T McCormick's Hot Mexican Chili Powder
2 T Durkee Chili Powder
1 15oz can Hunt's tomato sauce 21g
1 14.5oz can Brooks Just For Chili (Medium w/onions) 24g
2 oz pine nuts 6.6g
2 stalks celery (chopped) 2g
Combine meats, spices, pepper rings and brown. Do not drain. Add remainder of ingredients and cook for 1 hour.
Makes 9 cups. 1 cup, 6.1 carbs
Warm Salmon Salad
2 tbsp olive oil
2 tbsp soy sauce
2tsp peeled minced ginger root
2 cloves garlic minced
1 tsp honey ( if you can afford the carbs, I believe its 4 carb per tsp)
2 cloves garlic minced
1/2 tsp red pepper
8 oz salmon fillet
In a 9 by 13 inch baking dish whisk together soy sauce, ginger, honey, garlic and red pepper. Marinate for 1 hour or so. Then its ready to cook on the grill, OR slice into about 10 to 12 pieces and cook in some olive oil for about 15- 20 sec on each side.( this is what the recipe originally suggested but we usually cook on the grill) Serve on a bed of lettuce with this dressing:
Balsamic Dressing
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp minced shallots ( I usually use minced onion and add a little minced garlic since I don't usually have shallots laying about!)
1 tbsp lemon juice
By : Robin in Ohio
Polish Pot Roast
3 lb Chuck or Round Roast
2 Tbs oil
1 yellow onion, coarsely chopped
1/2 cup mushrooms, sliced
5-6 peppercorns
1 1/4 c. beef stock (I use Swanson's beef broth)
3 med. kosher dill pickles, sliced into chunks
1 c. sour cream
Brown roast well in oil. Put in Dutch Oven. Add remaining ingredients except sour cream. Simmer 2 1/2 hrs. until tender, adding water when needed. (Should be about 1 cup liquid at this point.) Add sour cream. Simmer another 15 min. Remove roast, slice and serve with gravy.
4 servings, 7.5 g carb per serving.
Coconut Prawns
1 kg prawns, large, R-T-C -- 2lb green de veined, shelled with tails left on
1 cup soy protein isolate -- or soy flour
2 whole eggs -- whisked slightly
3/4 cup shredded coconut meat -- desicated
Dipping Sauce
3/4 cup fresh coriander leaves -- chopped
1 tbsp fresh lime juice
1 tsp fish sauce
1/2 tsp sugar substitute
1 small chili pepper -- de seeded, finely chopped
1 cup olive oil
Cover bottom of large skillet with olive oil. Heat until hot. In a small bowl whisk eggs and gently sift in soy for batter. Combine all Dipping sauce ingredients and chill. Place coconut in wide dish. Hold prawns by the tail. and dip into egg batter, shake off excess and coat on both sides with coconut. Do five at a time. Cook each side for about 30 seconds and put on warm plate with paper towel to drain. Repeat for all prawns.
Serve on shredded lettuce leaves with sliced lemon and lime. Place small bowl of sauce in middle of serving dish.
5.4 carbs, 1.3 fibre, 63.0 protein, 6.9 fat Grams Per Serving
By: Tony Blakemore
Ranch Chicken
4-5 Boneless Chicken Breasts
1 pkg. Hidden Valley Ranch Dressing (Buttermilk)
1/2-1 lb. Bacon
2 c. Mixed Shredded Cheese
Arrange chicken breasts at bottom of casserole dish. Sprinkle Dressing packet on top. Lay bacon across to cover all and top with cheese. Bake covered at 350 for 45 min. Remove foil and bake open for an additional 15 min.
Virtually no carbs!
Chicken Broccoli Casserole
6 cooked chicken breasts (mine were grilled outdoors)
1 lb broccoli florets
1 8 oz. Pkg cream cheese
1/3 c heavy cream
1/3 c water
2 c. shredded cheddar 0 carbs
Dice chicken into bite sized pieces. Cook broccoli according to package directions or to crisp tender. Melt cream cheese with cream and water. Mix drained broccoli and chicken with sauce. Pour into casserole dish and top with shredded cheddar cheese.. Bake at 350 degrees for 30 min. Makes 6 servings about 5 carbs each.
