Paprika Chicken & Spinach with White Wine Butter Thyme Sauce

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce
Source: http://www.thekitchenpaper.com/paprika-chicken-spinach-white-wine-butter-thyme-sauce/

Yield: 2 servings

2 large chicken breasts
1 tsp paprika
salt & pepper
5 Tbsp butter
1/4 cup fresh thyme leaves
3 large garlic cloves, minced
1 cup dry white wine
2 handfuls spinach (chopped if they're huge pieces)

Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ tsp each.

Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic.

Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.

Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.

Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done.

Servings	Calories	Fat	Carbs	Fiber	Protein
2	784	37	5	1	73

 

Amount	Measure	Ingredient	Class
2	each	chicken, breast, b/s	meat
1	tsp	paprika	spices
5	Tbsp	butter	dairy
1/4	cup	thyme, fresh	produce
3	cloves	garlic, large	produce
1	cup	wine, white, dry	liquor
1	pkg	spinach	produce

Mini Crustless Breakfast Quiche

Mini Crustless Breakfast Quiche
Source: http://heavenlyhomemakers.com/mini-crustless-breakfast-quiches

Yield: 24 portions

12 eggs
3/4 cup heavy cream
1/4 teaspoon sea salt
1  cup shredded cheddar (or whatever cheese you want)

Begin your quiches by whisking together the eggs, cream, salt and cheese in a large mixing bowl.   Sprinkle in any “add in” ingredients you wish (a total of 1 cup of add-ins).  Stir them around with a fork.  Scoop mixture into 24 well buttered regular sized muffin tins.  Bake in a 350° oven for 20-30 minutes, or until the middle of each quiche doesn’t jiggle.

Add In Ideas:
Cooked sausage
Chopped ham
Chopped and cooked bacon
Sauteed veggies
Raw spinach
Cooked chicken
Taco seasoned meat

Can be frozen.


 

Servings	Calories	Fat	Carbs	Fiber	Protein
24	80	7	1	0	4

Amount	Measure	Ingredient	Class
12	each	eggs	dairy
3/4	cup	heavy cream	dairy
1	cup	cheese, cheddar, shredded	dairy

Jalapeno Popper Dip

Jalapeno Popper Dip
Source: http://www.simply-gourmet.com/2012/08/183-jalapeno-popper-dip.html

Yield: 1 whole recipe (don't eat the whole thing - pay attention to the macros)

6-8 slices bacon, diced and cooked crispy
2 8-oz packages cream cheese, soft
1 cup mayonnaise
4-6 jalapenos, chopped and deseeded
1 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup diced green onion

Topping:
1 cup pork rinds
1/2 cup parmesan cheese
1/2 stick butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is.  The thicker the dip the longer it may need to warm up.  I used this stoneware dish that is round and measures 12 inches across.  My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.


 
 

Servings	Calories	Fat	Carbs	Fiber	Protein
1	4298	402	44	4	125

 

Amount	Measure	Ingredient	Class
8	slices	bacon	meat
16	oz	cheese, cream	dairy
1	cup	mayonnaise	condiments
6	each	jalapenos	produce
1	cup	cheese, cheddar, shredded	dairy
1/2	cup	cheese, mozzarella, shredded	dairy
1/4	cup	green onion	produce
1	cup	pork rinds	snacks
1/2	cup	cheese, parmesan	dairy
1/4	cup	butter	dairy

Cheddar and Onion Quiche

Cheddar and Onion Quiche
Source: http://genaw.com/lowcarb/cheddar_onion_quiche.html

Yield: 6 servings

1 medium onion, chopped, 4 ounces
1-2 tablespoons butter
6 eggs
1 cup heavy cream
8 ounces cheddar cheese, shredded
1/2 teaspoon salt
Dash pepper
Dash garlic powder
1/2 lb mushrooms, sliced (optional)

Saute the onion (and mushrooms, if using) in butter until tender. Grease a 9-10" pie plate. Arrange the cheese evenly in the plate; top with the onions. Beat the eggs, cream and seasonings. Pour evenly over the onions. Bake at 350º 35-40 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Can be frozen

 
 Without mushrooms:

Servings	Calories	Fat	Carbs	Fiber	Protein
6	404	36	4	0	17

 With mushrooms:
 

Servings	Calories	Fat	Carbs	Fiber	Protein
6	412	36	5	1	18

Amount	Measure	Ingredient	Class
1	each	onion, medium	produce
2	Tbsp	butter	dairy
6	each	eggs	dairy
1	cup	heavy cream	dairy
8	oz	cheese, cheddar, shredded	dairy
1/4	tsp	garlic powder	spices
1/2	lb	mushrooms	produce

Brat Skillet

Brat Skillet
Source: https://www.reddit.com/r/ketorecipes/comments/46i7hr/brats/

Yield: 4 servings

2 bell peppers, chopped
1 pkg mushrooms, halved
2 Tbsp butter
2 cloves garlic, minced
1/4 tsp red pepper flakes (to taste)
5 Johnsonville original bratwurst
2 cups chicken stock

Bring chicken stock and bratwurst to a boil, then reduce heat to low and simmer 15 minutes.

Meanwhile, saute the peppers, mushrooms, garlic, and red pepper flakes in butter over medium heat until tender.

Remove bratwurst from stock and slice into discs.  Add to pepper mixture and cook over medium-high heat until bratwurst is slightly browned and cooked through.

Serve with sauerkraut (1 oz is 5 calories, 0 fat, 1 carb, 1 fiber, 0 protein) if desired.

Servings	Calories	Fat	Carbs	Fiber	Protein
4	396	32	5	0	20

 

Amount	Measure	Ingredient	Class
2	each	bell peppers, green	produce
1	pkg	mushrooms	produce
2	Tbsp	butter	dairy
2	cloves	garlic	produce
1/4	tsp	red pepper flakes	spices
5	each	sausage, bratwurst, Johnsonville	meat
2	cup	stock, chicken	canned

Crustless Cheddar Broccoli Quiche

Crustless Cheddar Broccoli Quiche
Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=372228

Yield: 6 servings

1 tsp. Canola Oil
1/4 cup finely chopped onion
1 pkg. (10oz) frozen chopped broccoli, thawed, drained.
2 cups egg beaters
1/2 cup low fat cottage cheese
1/2 cup Kraft 2% shredded reduced fat cheddar cheese
1/8 tsp. black pepper

Preheat oven to 350. Heat oil in small nonstick skillet on medium-high heat. Add onions, cook 5 minutes or until onions are tender, stirring occasionally. Add broccoli; mix well. Spoon into 9-in pie plate sprayed with cooking spray.
Mix remaining ingredients until well blended; pour over broccoli layer.
Bake 45-50 minutes or until center is set and top is golden brown.

Servings	Calories	Fat	Carbs	Fiber	Protein
6	128.5	5.4	4.8	1.5	15.1

Amount	Measure	Ingredient	Class
1	tsp	oil, canola	baking
1/4	cup	onion	produce
10	oz	broccoli	frozen
2	cup	Egg Beaters	dairy
1/2	cup	cheese, cottage	dairy
1/2	cup	cheese, cheddar, reduced fat, shredded	dairy

Easy Chicken and Spinach

Easy Chicken and Spinach
Adapted from: http://paleoonabudget.com/2012/06/29/easy-chicken-spinach/

2.5lb chicken, cut into bite-sized pieces
1/2 cup onion, chopped
1/2 pack of mushrooms
1/2 bag of frozen spinach
1 lemon
4 Tbsp butter
basil {dried or fresh}, to taste
garlic powder, to taste
salt & pepper, to taste

In a big skillet add in some butter {don’t be stingy} and then add in your chopped up onion and your mushrooms.

Let get all friendly with the butter, then add in your diced chicken, let it cook. When you’re chicken is cooked almost all the way through, add in your basil, salt, pepper, and garlic powder to taste. Then dump in your spinach.

While it’s cooking, add in a wee bit more butter {or a tbsp or so if you’re me} and squeeze the juice of one lemon over. When your chicken is cooked through and your spinach is heated it’s done!

Servings	Calories	Fat	Carbs	Fiber	Protein
4	425	14	4	1	67

 

Amount	Measure	Ingredient	Class
2.5	lb	chicken, breast, b/s	meat
1/2	cup	onion	produce
1/2	pkg	mushrooms	produce
1/2	pkg	spinach	frozen
1	each	lemon	produce
4	Tbsp	butter	dairy
1/2	tsp	basil, dry	spices
1/2	tsp	garlic powder	spices

Oopsie Rolls

Oopsie Rolls
Source: http://methodtomychaosrecipes.blogspot.com/2009/01/oopsie-bread.html

Yield: 6 rolls

3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.

Servings	Calories	Fat	Carbs	Fiber	Protein
6	85	7.5	.6	0	4

Amount	Measure	Ingredient	Class
3	each	eggs	dairy
1/8	tsp	cream of tartar	spices
3	oz	cheese, cream	dairy

Portobello Mushroom Burgers

Portobello Mushroom Burgers
Adapted from: http://allrecipes.com/recipe/portobello-mushroom-burgers/detail.aspx

Yield 4 servings

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

Preheat grill for medium-high heat, or preheat your broiler with the oven rack one level away from the top.

Brush grill grate or broiling pan with oil. Place mushrooms on, reserving marinade for basting. Grill/broil for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of cooking.

These are good on their own with a knife and fork, on Oopsie Rolls, or wrapped in lettuce.  Serve with low carb ketchup, mustard, and mayonnaise or aioli.

Servings	Calories	Fat	Carbs	Fiber	Protein
4	203	15	10	2	10

Amount	Measure	Ingredient	Class
4	each	mushrooms, portobello caps	produce
1/4	cup	vinegar, balsamic	baking
2	Tbsp	oil, olive	baking
1	tsp	basil	spices
1	tsp	oregano	spices
1	Tbsp	garlic	produce
4	each	cheese, provolone	dairy

Green Chile Sausage Gravy

Green Chile Sausage Gravy
Source: http://www.genaw.com/lowcarb/green_chile_sausage_gravy.html

Yield: 6 servings

1 pound pork sausage
8 ounces cream cheese, softened
1 tablespoon chives, minced
7 ounce can green Mexican salsa
4 ounces canned green chiles
Salt, to taste

Brown the sausage in a large skillet; drain the fat. In a medium bowl, whisk together the cream cheese, chives and green sauce. Stir in the chiles; add to the sausage and simmer until hot and bubbly or microwave on MEDIUM about 8 minutes. Season to taste with salt. Serve over faux rice or other cooked vegetables.

Do not freeze

This would also be good over broccoli, zucchini or low carb toast or biscuits. It's quite spicy. If you don't like your food too hot, use a milder salsa.

Servings	Calories	Fat	Carbs	Fiber	Protein
6	387	34	4	0	18

 

Amount	Measure	Ingredient	Class
1	lb	sausage, pork, bulk	meat
8	oz	cheese, cream	dairy
1	Tbsp	chives	produce
7	oz	salsa, salsa verde	condiments
4	oz	green chiles	canned

Cauliflower Stuffing

Cauliflower Stuffing

Source: http://www.genaw.com/lowcarb/stuffing.html

Yield: 6 servings

16 ounces frozen cauliflower
1 cup chicken broth
8 ounces cream cheese, softened
4 ounces Monterey jack cheese, shredded
1/4 cup onion, chopped, 1 1/4 ounces
1 stalk celery, chopped
2 tablespoon butter
1 egg, beaten, optional
1 tablespoon fresh parsley, chopped
1/4 teaspoon pepper
1/4 teaspoon sage

Cook the cauliflower in the broth until very tender. Chop or mash. Put the cauliflower in either a greased 9x9" baking pan or a 1 1/2 quart casserole. Meanwhile, saute the onion and celery in butter until tender. Mix all of the ingredients into the cauliflower; add salt, if needed. Bake, uncovered, 350º for 30-40 minutes until hot and bubbly.

Freezing not recommended

Servings	Calories	Fat	Carbs	Fiber	Protein
6	260	22	6	2	11

 

Amount	Measure	Ingredient	Class
16	oz	cauliflower	frozen
1	cup	broth, chicken	canned
8	oz	cream cheese	dairy
4	oz	cheese, monterey jack	dairy
1/4	cup	onion	produce
1	stalk	celery	produce
2	Tbsp	butter	dairy
1	each	egg	dairy
1	Tbsp	parsley, fresh	produce
1/4	tsp	sage, dry	spices

Mini Eggplant Pizzas

Mini Eggplant Pizzas
Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=294062

Yield: 4 servings

1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese

Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.


 
 

Servings	Calories	Fat	Carbs	Fiber	Protein
4	119	7.5	8.9	3.2	4.9

 

Amount	Measure	Ingredient	Class
1	each	eggplant	produce
4	tsp	oil, olive	baking
1/4	cup	pasta sauce	canned
1/2	cup	cheese, mozzarella	dairy

Crispy Cabbage

Crispy Cabbage
Source: http://www.genaw.com/lowcarb/crispy_cabbage.html

Yield: 6 servings

1 medium head cabbage, about 27 ounces before trimming
4 tablespoons butter, melted
Salt and pepper

Cut the cabbage into 1-inch wedges making sure to keep the core intact on every wedge. See the photo below. You may lose a few of the lose outer leaves that aren't attached to the core. Place the cabbage on a baking sheet and brush with the melted butter. Sprinkle with salt and pepper. Turn the wedges over and do the same on the other side. Roast at 450º until the cabbage is browned around the edges, about 20-25 minutes.

Can be frozen.



 

Servings	Calories	Fat	Carbs	Fiber	Protein
6	98	8	7	3	2

 

Amount	Measure	Ingredient	Class
1	head	cabbage, medium	produce
4	Tbsp	butter	dairy

Crab Cakes

Crab Cakes
Source: http://www.genaw.com/lowcarb/crab_cakes.html

Yield: 6 servings

6 ounces crab meat *
1 pound pollock, cooked and flaked **
1/4 cup mayonnaise
2 tablespoons fresh parsley, chopped fine
4 green onions, chopped fine
2 teaspoons Old Bay seasoning
1/2 teaspoon coriander
1/8 teaspoon cayenne
1/4 teaspoon pepper
1/2 teaspoon hot sauce
2 egg whites
1/2 cup unsweetened coconut, finely ground
Oil, for frying

In a medium bowl, break up the pollock with your fingers until it's finely shredded. Stir in all of the remaining ingredients, except the crab meat, coconut and oil, until well blended. Gently fold in the crab meat, trying not to break it up too much. Divide into 6 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands; chill two hours. Put the coconut in a small shallow dish. Carefully set one crab cake in the coconut and gently turn over to coat the other side; place back on the wax paper. Repeat to coat all of the patties. Chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.

Can be frozen, but they get a little watery

* I used the fresh kind that's found in the seafood department, not canned. It comes in a foil pouch and contains no added liquid. If you use canned crab meat, you may need two cans to get a full 6 ounces after draining.
** You should end up with about 8 ounces of cooked fish. I used 2 fillets (12 ounces total) and came a bit short with only a 7 ounce yield. If you can't get pollock, any mild white fish will work.

 

Servings	Calories	Fat	Carbs	Fiber	Protein
6	292	22	2	1	21

 

Amount	Measure	Ingredient	Class
6	oz	crab meat	meat
1	lb	fish, pollock	meat
1/4	cup	mayonnaise	condiments
2	Tbsp	parsley, fresh	produce
4	each	green onions	produce
2	tsp	Old Bay	spices
1/2	tsp	coriander	spices
1/8	tsp	cayenne	spices
1/2	tsp	hot sauce	condiments
2	each	eggs	dairy
1/2	cup	coconut, unsweetened	baking
1	pkg	oil, for frying	baking

Low-Carb, Gluten-Free Meatloaf with Bacon

Low-Carb, Gluten-Free Meatloaf with Bacon
Source: http://www.squidoo.com/killermeatloaf

Yield: 6 servings
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes

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

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

Shape lightly into a casserole or other deep dish.

Bake uncovered at 350* for approximately one hour.

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

 

Servings	Calories	Fat	Carbs	Fiber	Protein
6	502	31	4	1	48

 

Amount	Measure	Ingredient	Class
2	lb	beef, ground	meat
8	oz	tomato sauce	canned
4	Tbsp	soy sauce, tamari	condiments
1	Tbsp	onion powder	spices
1	Tbsp	parsley, dry	spices
4	cloves	garlic	produce
2	each	eggs	dairy
3/4	cup	cheese, Parmesan	dairy
1	slice	bacon	meat
1/2	cup	cheese, Cheddar	dairy

Cheesy Zucchini

Cheesy Zucchini
Adapted from: http://cavemanketo.com/2013/02/11/cheesy-zucchini/

Yield: 2 servings

400g Zucchini (2 medium size)
6 oz Cheddar Cheese

Wash Zucchini and cut ends off.  Shred on the medium wheel on a food processor or box grater.  Wring the Zucchini off in a clean dish towel.

Fry the Zucchini in a pan with bacon grease or other fat.  Cook until browning, probably 5-10 minutes.  Add cheese

 

Servings	Calories	Fat	Carbs	Fiber	Protein
2	197	14	7	2	13

 

Amount	Measure	Ingredient	Class
2	each	zucchini, medium	produce
6	oz	cheese, Cheddar	dairy

Mockafoni and Cheese

Mockafoni and Cheese
Source: http://www.genaw.com/lowcarb/mockafoni_cheese.html

Yield: 4 servings

16 ounce bag frozen cauliflower
4 ounces cream cheese
2 tablespoons heavy cream or low carb milk
4 ounces cheddar cheese, shredded
2 green onions, finely chopped
1 teaspoon minced chives, optional
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 ounces cheddar cheese, shredded

Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole; soften the cream cheese in the microwave about 30-40 seconds on HIGH. Whisk in the cream until smooth, then stir in 4 ounces cheddar cheese. Microwave on MEDIUM about 2-3 minutes or until the cheese is melted. Stir well until creamy and smooth, microwaving a little longer if necessary. Stir in the green onions, chives, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 2 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.

Can be frozen

 

Servings	Calories	Fat	Carbs	Fiber	Protein
4	326	27	8	3	15

 

Amount	Measure	Ingredient	Class
16	oz	cauliflower, frozen	frozen
4-Jan	oz	cheese, cream	dairy
2	Tbsp	heavy cream	dairy
6	oz	cheese, Cheddar, shredded	dairy
2-Jan	each	onions, green	produce
1-Jan	tsp	chives (optional)	produce

Beef Burger with Feta and Tomato

Beef Burger with Feta and Tomato
Source: http://community.atkins.com/Recipes/DE1ED273-0C24-E011-9663-001EC9B2B3C8/Beef%20Burger%20with%20Feta%20and%20Tomato/Default.aspx

Prep time: 10 minutes
Cooking time: 12 minutes

1 Pound ground beef
1 green onion, chopped
1/2 Cup baby spinach
1/4 Cup tomato, slices
1/4 Cup Feta cheese, crumbled
1 1/2 Teaspoons fresh dill weed
1/2 Teaspoon salt
1/2 Teaspoon pepper

Combine ground beef, scallion, spinach, tomato, feta, dill, salt and pepper. Form into 4 patties.

Grill or pan-fry over medium-high heat for 6 minutes per side for medium doneness.

Servings	Calories	Fat	Carbs	Fiber	Protein
4	230.5	13.5	1.8	0.5	24.5

 

Amount	Measure	Ingredient	Class
1	lb	beef, ground	meat
1/4	cup	cheese, Feta	dairy
1 1/2	tsp	dill, fresh	produce
1	each	green onion	produce
1/2	cup	spinach, baby	produce
1/2	each	tomato	produce

Sticky Crockpot Chicken Drumsticks

Sticky Crockpot Chicken Drumsticks
Source: http://maycook.blogspot.com/2010/08/sticky-crockpot-chicken-drumsticks.html

Yield: 10 servings

2 tsp.  salt
1 Tbsp.  paprika
2 tsp.  chili powder
1 tsp.  onion powder
1 tablespoon  fresh thyme leaves -- or 1 tsp. dried
1 tsp.  white pepper
1/2 tsp.  garlic powder
1/2 tsp.  black pepper
4 lbs.  chicken drumsticks -- skinned if desired
1  chopped onion

In a small bowl, thoroughly combine salt and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice mixture into the chicken, skin side and bone side, making sure it is evenly distributed and pressed down deep into the skin. Place in a resealable plastic bag, seal, place in a baking pan to catch any drips, and refrigerate overnight.

Place the onions in the bottom of a 4 quart crockpot and top with the chicken and spices. Cook on LOW for 8-12 hours until very tender.

Servings	Calories	Fat	Carbs	Fiber	Protein
10	206	11	2	1	24

 

Amount	Measure	Ingredient	Class
1	Tbsp	paprika	spices
2	tsp	chili powder	spices
1	tsp	onion powder	spices
1	tsp	thyme, dry	spices
1	tsp	white pepper	spices
2-Jan	tsp	garlic powder	spices
4	lb	chicken, drumsticks	meat
1	each	onion	produce

Philly Cheeseburger Skillet Dinner

Philly Cheeseburger Skillet Dinner
Source: http://genaw.com/lowcarb/phillycheeseburger_skillet_dinner.html

Yield: 4 servings

1 pound ground beef
1 small onion, sliced, 3 ounces
8 ounces fresh mushrooms, sliced
1 green pepper, cut in strips, about 5 ounces
1 red pepper, cut in strips, about 5 ounces
1 clove garlic, minced
Salt and pepper, to taste
4 ounces American cheese, cut up, 6 slices

In a large skillet or wok, brown the meat with the onion; drain the grease. Add the mushrooms, green pepper and garlic. Stir-fry until the green peppers are tender-crisp, seasoning with salt and pepper. Stir in the cheese and cook over low heat until melted.



 

Servings	Calories	Fat	Carbs	Fiber	Protein
4	386	26	8	2	30

 

Amount	Measure	Ingredient	Class
1	lb	beef, ground	meat
1	each	onion, small	produce
8	oz	mushrooms, sliced	produce
1	each	bell pepper, green	produce
1	each	bell pepper, red	produce
1	clove	garlic	produce
4	oz	cheese, American	dairy