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Home » CHFWeb Forum » Recipes » Some low-carb recipes (for PamE)
Some low-carb recipes (for PamE) [message #816023] Tue, 01 March 2016 21:15 Go to next message
Elise  is currently offline Elise
Messages: 1954
Registered: April 2006
Location: Ohio
Senior Member
Low-Carb Chicken and Shredded Cabbage Salad with Mustard and Celery Seeds
Makes about 4 servings from Kalyn’s Kitchen

Ingredients:
2 cups diced leftover chicken (or cook 2 boneless chicken breasts in chicken stock, cool and dice)
1 cup finely sliced red cabbage
3 cups finely sliced green cabbage
1/4 cup thinly sliced green onions
salt and fresh-ground black pepper to taste

Dressing Ingredients:
3/4 cup mayo (I usually use a mixture of regular and light mayo, but do not use fat free!)
2 T fresh squeezed lemon juice
1 T Dijon mustard (or less if you're not that fond of mustard)
1/2 tsp. onion powder (can also use 1 tsp. grated onion)
2 tsp. celery seeds
1/2 tsp. Vege-Sal (or use regular salt, but Vege-Sal is perfect in this)

Instructions:
Whisk together dressing ingredients. (If you have time to make the dressing ahead, it will help the flavors develop.) Dice chicken into bite-sized pieces, place in medium-sized plastic bowl, and stir in 1/2 cup of dressing mixture. Let chicken marinate in the dressing while you slice cabbage and green onions.

Thinly slice cabbage, then coarsely chop into smaller pieces. Slice green onions. Put sliced cabbage and onions into bowl with chicken and dressing. Add more dressing until salad is a moist as you prefer. (You may not need all the dressing.) Season to taste with salt and freshly-ground black pepper.


Roasted Balsamic Mushrooms and Green Beans
Yield: 7-10 servings
From Jamie Cooks it Up

2 pounds fresh green beans
1 pound fresh mushrooms
2 Tb olive oil
1 Tb balsamic vinegar
salt and pepper (freshly cracked, if you've got it)

1. Preheat your oven to 400 degrees.

2. Grab 2 pounds fresh green beans and 1 pound fresh mushrooms. Toss them into a large bowl and drizzle 2 Tb olive oil and 1 Tb balsamic vinegar over the tops. Toss to combine.

3. Line 2 large baking sheets with tin foil and spread the veggies out over them. Resist the urge to salt them at this point. Salt will make the mushrooms release liquid, making it more difficult for them to get that beautiful golden sear.

4. Roast in oven for 20 minutes or so, or until the mushrooms are golden brown and the green beans are crisp tender. Stir occasionally

5. Toss with freshly cracked salt and pepper to your liking and serve immediately.


Grilled Buffalo Chicken with Blue Cheese Dip
Adapted from the South Beach Party Cookbook and plainchicken.com

3/4 C hot sauce
1/4 C melted butter (I usually leave this out)
2-3 t Worcestershire sauce
1/2 t onion powder
6-8 pieces of chicken
1/4 t salt (I omit)
1/4 C lower fat sour cream

Combine the first 4 ingredients in a ziplock bag, mix well, and add the chicken. Marinate in the fridge for an hour or all day. Pour marinade into a sauce pan and boil it for 5 minutes to thoroughly cook it. Salt the chicken (I don't) and grill it. Stir the sour cream into the cooked marinade; this tames some of the heat. Serve over the chicken.

Dip

2 T blue cheese
1/4 sour cream
2 T mayo
1 t lemon juice
1 t red wine vinegar
dash of hot sauce

Mix all ingredients and let the flavors blend. You can eat it right away, but it's better if it sits for an hour or so.


Italian Sausage and Squash Soup

12 oz Italian sausage (I try to use turkey sausage)
1/4 onion, chopped
3 cloves garlic, pressed
1 can (14 oz) diced tomatoes
1 can (14 oz) chicken broth
1 t basil
1 t oregano
1/4 t pepper
3 C sliced zucchini or yellow squash
1 C spinach, sliced into narrow strips

Remove sausage from casing and brown with onion and garlic; drain well. Add tomatoes, broth and seasonings. Simmer 15 minutes or so. Add squash and spinach; cook 5-10 minutes or til tender. Serve with some fresh Parmesan cheese if you like.


Lemon Rosemary Chicken

1 lemon
1 T fresh rosemary
salt and pepper
1 T olive oil (omit if leaving skin on the chicken)
3 lbs chicken pieces

Heat broiler and position rack 3-4 inches from the heat.
Squeeze 2 T lemon juice into a bowl; add rosemary, salt and pepper. Stir in oil, then coat the chicken with this mixture.

Broil chicken 10-15 minutes per side. If chicken browns too quickly, lower the rack and continue cooking til juices run clear and chicken is no longer pink.


Swiss Chicken Cutlets

2 slices Swiss cheese, halved
4 thin chicken cutlets (I just slice boneless/skinless chicken breasts horizontally to create a thin piece of chicken.)
2 T flour mixed with 1/2 t pepper (I still consider this low carb because you end up eating very little flour per serving.)

2 T butter
1/2 C chicken broth
1/4 C white wine
1/4 t oregano

Place a piece of cheese on top of each chicken cutlet; roll up and tie with kitchen string. Dip in flour/pepper mixture.

Melt butter in a skillet and brown the chicken on all sides. Add broth, wine and oregano Reduce heat and simmer til chicken is cooked and sauce reduces a bit.


Coconut Curry Chicken


Put whatever chicken pieces you want in a slow cooker, add some chopped onion.

Stir together:

3 T curry powder
3 large cloves of garlic, crushed
14 oz coconut milk (regular or light - this can be expensive, but I often find it at the dollar store!)
Juice of 2 limes
14 oz diced tomatoes with liquid (I use no-salt added tomatoes.)
1 t salt (or less)
freshly ground pepper
2 T sugar (I've left this out and it's still fine - or use a bit of truvia)

Pour over chicken. Cook 4-5 hours until chicken is tender.

* When dinner's over, don't discard that wonderful sauce. It makes the base for delicious chicken soup. Add some sliced zucchini or broccoli; brown rice if you're using it. Pretty much anything you'd put in regular chicken soup. Yum!


Tomato, Cucumber and Feta Salad

2 fresh tomatoes, cut in bite-sized pieces
1 English cucumber, cut in half and sliced
Salt and fresh ground pepper
1 clove garlic, pressed
3 T red wine vinegar
3 T olive oil
1/2 C crumbled feta

Mix vegetables with salt and pepper. Combine garlic, vinegar and oil; pour over vegetables. Refrigerate for an hour or so. Top with feta when you're ready to serve.










Blessings,
Elise


Wife to Dan
Retired homeschool mom to Emily and Bryan
Academic Resource Tutor at a local high school - basically Mom-at-the-kitchen-table for about 50 students
Re: Some low-carb recipes (for PamE) [message #816025 is a reply to message #816023 ] Wed, 02 March 2016 08:40 Go to previous messageGo to next message
PamE
Messages: 3764
Registered: April 2005
Location: AZ (but it's a DRY heat!)
Senior Member
These all sound wonderful, Elise and are all something we can use! Smile Thank you for taking the time to type them all out. Smile


I have not achieved it, but I focus on this one thing: Forgetting the past and looking forward to what lies ahead, I press on to reach the end of the race and receive the heavenly prize for which God, through Christ Jesus, is calling us. ~Phil 3:13-14~
Re: Some low-carb recipes (for PamE) [message #816027 is a reply to message #816023 ] Wed, 02 March 2016 09:15 Go to previous messageGo to next message
Karen in TN  is currently offline Karen in TN
Messages: 1649
Registered: April 2005
Location: TN
Senior Member
Thank you. I'm going to print these all out too.

Karen in TN


wife of 31 years to Richard, Mom to Matthew (26), Adra 24, Shelby 15, Samuel 13, and Ruby Grace 11. Homeschooling for 19 years.
Re: Some low-carb recipes (for PamE) [message #816031 is a reply to message #816023 ] Wed, 02 March 2016 16:04 Go to previous message
Elise  is currently offline Elise
Messages: 1954
Registered: April 2006
Location: Ohio
Senior Member
You're welcome. Enjoy!


Blessings,
Elise


Wife to Dan
Retired homeschool mom to Emily and Bryan
Academic Resource Tutor at a local high school - basically Mom-at-the-kitchen-table for about 50 students
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