Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore
Source: http://www.genaw.com/lowcarb/crockpot_chicken_cacciatore.html

Yield: 6 servings

6 chicken thighs, skin removed
1 cup spaghetti sauce
1 green pepper, chopped, about 4 ounces
1/2 pound mushrooms, sliced
1 small onion, diced, 2 1/2 ounces
2 tablespoons garlic
Salt and pepper, to taste

Put the chicken in a crockpot. Season with salt and pepper; top with the remaining ingredients. Season with more salt and pepper. Cook on LOW 7-8 hours. Serve the peppers and mushrooms over the chicken.

Freezing not recommended

Everyone liked this and it was very easy to make. I used thighs, but will try it with boneless breasts sometime. I took the meat off the bones before serving. Since you don't really have to eat the saucy liquid, I suspect that the carb count wouldn't be so high if you only ate the veggies. Most of the carbs come from the spaghetti sauce.



 

Servings	Calories	Fat	Carbs	Fiber	Protein
8	249	16	7	2	18

 

Amount	Measure	Ingredient	Class
6	each	chicken, thighs	meat
1	cup	spaghetti sauce	canned
1	each	bell pepper, green	produce
1/2	lb	mushrooms, sliced	produce
1	each	onion, small	produce
2	Tbsp	garlic	produce

Baked Pesto Chicken

Baked Pesto Chicken
Source: http://www.justapinch.com/recipes/main-course/chicken/baked-pesto-chicken-low-carb-recipe.html

Yield: 4 servings

4 6-ounce boneless chicken breasts
1/2 c favorite pesto (from a jar)
2 oz (1/2 cup) shredded mozzarella cheese
salt and freshly ground black pepper

Preheat oven to 375°. Lightly coat a 9x9 or 8x12 inch baking dish with oil. Spread half the pesto in the baking dish.

Season chicken breasts with salt and pepper. Lay chicken breasts over pesto in an even layer. Spread with remaining pesto.

Cover baking dish with foil and bake until chicken is cooked through, about 25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot.



 

Servings	Calories	Fat	Carbs	Fiber	Protein
4	390	20	2	0	46

 

Amount	Measure	Ingredient	Class
4	each	chicken, breast, b/s	meat
1/2	cup	pesto	dry goods
2	oz	cheese, mozzarella	dairy

Chicken Vesuvio

Chicken Vesuvio
Source: 1001 Low-Carb Recipes For Life

Yield: 8 servings

8 boneless, skinless chicken breast halves (6 oz each)
4 cups unpeeled red potato wedges
¼ cup chopped green onions and tops
¼ cup lemon juice
3 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp chopped fresh, or 1 tsp dried, rosemary leaves
1 Tbsp chopped fresh, or 1 tsp dried, oregano leaves
2 cups sliced mushrooms
¼ cup sliced pitted black olives

Arrange chicken and potatoes in lightly greased 13x9” baking pan.  Top with combined green onions, lemon juice, olive oil, garlic, rosemary, and oregano.

Bake chicken and potatoes, covered, at 400 degrees 25 minutes.  Add mushrooms and olives to pan.  Bake, covered, until chicken is cooked through and potatoes are tender, about 20 minutes.

 

Servings	Calories	Fat	Carbs	Fiber	Protein
8	285	8	12	1	41

 

Amount	Measure	Ingredient	Class
8	each	chicken, breast, b/s	meat
4	cups	potato, red	produce
4-Jan	cups	green onions	produce
2	each	lemon	produce
3	Tbsp	oil, olive	baking
4	cloves	garlic	produce
1	tsp	rosemary, dry	spices
1	tsp	oregano, dry	spices
2	cups	mushrooms, sliced	produce
4-Jan	cups	olives, black, sliced	canned

Chicken Milano

Chicken Milano
Source: http://lusciouslowcarb.blogspot.com/2010/10/chicken-milano.html

Yield: 4 servings

1 Tbsp butter
2 cloves garlic minced
2 Tbsp sun dried tomatoes chopped
3 large basil leaves chopped in ribbons
1 cup chicken broth
1 cup heavy cream
2 Tbsp olive oil
2 Tbsp Parmesan cheese
2 lbs boneless skinless chicken breast sliced thin
salt and pepper to taste

Cut the chicken breasts into thin slices and season with salt and pepper to taste.

In a medium skillet heat the olive oil and add the pieces of chicken.

Meanwhile in a medium saucepan melt the butter, add the minced garlic and the sun dried tomatoes. Cook for 30 seconds and add chicken broth. Let simmer on low for 8-10 minutes until the tomatoes are soft.

When the tomatoes are soft, add the cream and simmer on low heat for 10-15 minutes while chicken finishes cooking, stirring occasionally.  You might need to cook the chicken in batches like I did because it didn't all fit in the pan at the same time. Remove the cooked chicken to a plate and keep warm while the rest of the chicken cooks.

During the last 5 minutes add the parmesan cheese and the basil to the cream sauce.

Serve chicken on a plate and cover with the sauce.

 

Servings	Calories	Fat	Carbs	Fiber	Protein
4	552	35	4	0	55

 

Amount	Measure	Ingredient	Class
1	Tbsp	butter	dairy
2	cloves	garlic	produce
2	Tbsp	tomatoes, sun dried	dry goods
3	each	basil, fresh	produce
1	cup	broth, chicken	canned
1	cup	cream	dairy
2	Tbsp	oil, olive	baking
2	Tbsp	cheese, Parmesan	dairy
2	lb	chicken, breast, b/s	meat

Variable Beef, Alfredo Style

Variable Beef, Alfredo Style
Source: https://docs.google.com/document/d/1nFFXn_Uve5uh0qtqdAa0HvpEqqwKn6K00Z773pgLmEw/edit?pli=1

Yield: 1 serving

5 oz cooked ground beef
1 cup frozen broccoli
1/4 cup Classico Sun-Dried Tomato Alfredo

Heat the beef and broccoli in the microwave for 3 minutes, or until hot.  Add sauce, stir to combine.

You can prepare a week's worth of this in advance by browning 2 pounds of ground beef at a time and portioning out into 6 containers.  You'll need 2-3 bags of broccoli.



 

Servings	Calories	Fat	Carbs	Fiber	Protein
1	470	29	8	2	42

 

Amount	Measure	Ingredient	Class
5	oz	beef, ground	meat
1	cup	broccoli	frozen
1/4	cup	Classico Sun-Dried Tomato Alfredo	condiments