Chicken Dishes

Sri Lankan Curry

Make with Chicken or Tofu/Green Beans for a Vegetarian Option

2 tbsp Coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds 4 Chicken breasts, chopped 1 tsp salt 1 tbsp cider vinegar

1 tsp turmeric 1 tsp chili powder 1 tsp black pepper 3 tbsp butter or coconut oil 1 chopped onion, 2 tsp chopped garlic 15 g ginger, chopped 10 curry leaves (if desired)

200 ml coconut milk 200 ml water Salt and black pepper Coriander to serve

Toast seeds in pan, then grind in pestle and tip into bowl. Add chicken, salt and vinegar, spices, and coat. Heat butter or coconut oil, add seasoning. Fry for 3 minutes or so, ass chicken until seared. Pour in coconut milk and water. Cook until chicken is done, then scatter coriander on top and serve.

Asian Chicken

1 pound chicken cut into strips
1/4 cup soy sauce
4 teaspoons sesame oil
3 slices ginger root (I buy the pre-minced in the bottle)
2 cloves garlic
2 Tablespoons brown sugar twin
* olive oil

Put all ingredients except olive oil in a bowl, microwave for 20 seconds. Mix together with a fork. Put chicken in a pan and drizzle with olive oil, add mixture and cook until chicken is white all the way through.
You can also cook this on the grill. Delicious eaten plain or in a salad.

Bronzed Chicken

4 boneless, skinless chicken breasts 1/4 cup melted butter

1 tsp chili powder 1 tsp cumin powder 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 1/4 tsp cayenne pepper

1/2 tsp salt 1/2 tsp pepper 1/4 cup oil and butter to fry

Mix all spices together.
Dip chicken in butter then in mixed spices and fry in butter and olive oil, not too hot.
Chicken should have bronzed appearance
Put 1 tbsp of sour cream on the side to dip it into.

Indian Chicken Curry

2 large chicken breasts
1 midsize onion cut into small pieces
1 tsp ginger paste/fresh ginger grated pr chopped finely
1 tsp garlic paste/fresh garlic cut into small pieces
1/2 tsp cumin powder
1/2 tsp coriander power
1/2 tsp paprika
1/2 tsp turmeric powder
1 tomato cut into chunky pieces

Put some olive oil into a large cooking pan. When it is hot put in the onions, fry till golden brown. Add ginger and garlic paste, fry for some for time.
Add chicken pieces, tomato, all the powders, cook for some time till the tomato blends nicely. Add some water till it boils. Let it boil till chicken becomes tender. Enjoy.

Cilantro Chicken in Cream Sauce.

Delicious recipe! The sauce is awesome, you can make extra to dip chicken into, or drizzle on vegetables.

4 Chicken Breasts, boneless skinless
3 oz Cream Cheese, cubed
¾ cup Heavy Cream
1 Lime, juice of
3 T Butter
½ cup Fresh Cilantro (Coriander) chopped
Rotisserie Chicken seasoning, Salt, Pepper, Garlic

Melt butter in non-stick skillet and brown chicken breasts in butter; season chicken with spices while browning. Careful not to burn. Once browned, remove chicken to plate.
Add cream cheese cubes to skillet with butter and drippings from chicken. Stir. Add cream, lime juice, and cilantro. On medium heat, melt and stir all ingredients.
Put chicken back in pan with sauce mixture; cover and cook on low for 10-15 minutes.

Chicken in cream cheese sauce.

Quick to prepare and very tasty.
Start with frozen chicken, this recipe is good with either breasts or thighs. Thaw until icy. Cooking them this way keeps them moist while cooking.

Saute chicken in butter until golden brown. Add a good squeeze of lemon or a little white wine.
Then add, 1/8 cup single cream, enough to create light coating. Add the cream cheese.. according to preference. While stirring, continue to cook over medium until cream combines with cream cheese to make a light sauce. Season with salt and pepper.
Serve on a bed of steamed vegetables of your choice; Spaghetti squash, broccoli, mashed cauliflower with swede or turnip. Eat with fork and spoon!

Mexican Style Chicken

4 medium. Sliced across to make them thinner
1/2 of medium thinly sliced onion
Small tomato, chopped
1 tbs butter
1 garlic clove chopped
olive oil

Mexican type of seasoning, Mild chili powder, paprika, cumin, a little cayenne if you want it hotter.

Heat the olive oil in a skillet over med/high heat then added the chopped garlic. Let it turn just golden and then add the onions. Stir until the onions begin to get soft add chicken. Brown on both sides til cooked through. Add seasoning, until coated, careful not to burn.

Remove chicken, leaving the onion-garlic mixture in pan. Add chopped tomato and butter. As the butter melts, use your spatula to scrape all the little brown bits off the bottom of the pan. Mixed with the butter, onions and juice from the tomatoes this starts to make a lovely reddish brown sauce. When the tomato has softened down, add chicken back into pan and cover with mixture. Cover the chicken with a handful of grated cheddar and close the lid on the pan, so it melts over the chicken. Serve with a spoonful of sour cream on top, and chopped coriander if desired.

Dijon chicken

Season chicken breasts with salt and pepper. Fry in oil and butter, this will add flavour. Cook chicken through. Remove the chicken to a separate dish. In the same pan add dijon mustard combining the pan juices and the mustard. Add heavy cream and reduce till desired consistency. You should reduce on high heat stirring occasionally. Keep an eye on it, adding more cream if it reduces too much. Take off the heat and add chicken to pan. Coat the chicken with the dijon sauce and serve.

Beef Dishes

Mexican casserole

1 1/2 lb ground beef 1/4 cup onions chili powder cumin red pepper flakes or cayenne pepper salt and pepper to taste

8 oz Cream Cheese Picante sauce

1 cup shredded cheddar cheese sour cream jalepenos ( optional) 1/2 cup avocado sliced( optional) ~increases carbs (not induction friendly) green onions chopped

Brown ground beef with onions. salt and pepper to taste. Drain, add rest of seasonings to meat ( chili powder etc.) In a small baking dish layer ground beef. Spread softened cream cheese on top of beef mixture. Layer picante sauce on next. ( usually use just 3 tbs…very little)layer Jalepenos next, then avocados. Top with cheese and green onions. Bake on 350 until cheese is melted. serve with a tbsp of sour cream on top.

Donair or Gyros

---

This is a recipe I adapted to LC. It really does taste like a Donair. The sauce can also be made with yogurt, cucumber & garlic to make Gyros.

Meat 4 lb Ground beef 2 t Onion powder 4 t Garlic powder 2 t Oregano, dried 2 t Parsley, dried 2 t Ground pepper 2 t Chili powder 2 t Cayenne pepper 2 eggs

Sauce 8 oz Cream Cheese – softened 6 t Splenda (or to taste) 2 cloves Garlic – chopped 3 t Vinegar (or to taste)

Toppings 1/2 Green Pepper – chopped 1/2 Tomato – chopped 1/4 Onion – chopped

1 Regrind ground beef until you have a smooth paste. You don’t have to do this but it makes for a better texture. I use my food processor.
2 Add spices and two eggs. Kneed until well mixed.
3 Press mixture tightly into meat loaf pan. Cover with aluminum foil and bake at 300° for 1-1/2 to 2 hours, checking it every half hour, and drain the fat off if necessary.
4 In the meantime combine cream cheese, chopped garlic, Splenda & vinegar to taste and mix until smooth.
5 Cut thin slices from meat and quickly fry before topping with chopped vegetables and sauce.

David’s Tex Mex Turnip Hash

---

So I decided to try making this and now it is now my favourite low-carb meal ever. It is delicious and I loooove it and it’s so easy! First thing you need is:

Hamburger
Turnip
Spices(Tex Mex, Cajun, Onion Powder, Pepper/Salt)

For the spices, I use Club House brand ones.
Use however much Hamburger and Turnip you want to make it with as much or little of either as you want. It’s usually good with about 4/1 Hamburger to turnip ratio or at least that’s how I like it.
So here’s how to do it.

-First boil the amount of turnip you want and cook until it is almost done
-When that is going, start cooking the hamburger
-Add onion powder to hamburger
-cut cooked turnip into small pieces and put in with cooked hamburger
-Add Tex Mex, a little bit of Cajun and salt/pepper to taste
-Mix up and cook until it tastes good

-Eat and try not to stuff yourself(I have that problem with this   )

Hodge Podge with Beef, Bacon and Green Beans

Tonight I made a really yummy hodge podge of ingredients that just happened to turn out. I’m sorry if someone has thought of this before, but I felt compelled to share because it tricked both of my children into eating green beans, which is almost unheard of in my house… 

1 lbs ground beef
7 slices thick bacon
1 package frozen green beans
dash of seasoning salt or any desired seasonings

Cheddar Cheese

Sour Cream

Throw it all together in a skillet and cook until all of the meat is cooked. I then dished it out and sprinkled some cheddar- jack cheese and a dollop of sour cream on top. Everyone in the family liked it, and I ate it 5 hours ago and no sign of hunger. Hooray!

Hamburger Helper

1 pound ground beef 1/2 small onion finely chopped 1 teaspoon garlic 1 Cup Cauliflower chopped finely

6 slices American cheese (I use the real kind ie not in plastic) 1/2 cup cream 2 tbs Dijon Mustard Worcester Sauce salt and pepper (I used cayenne)

Cook ground beef, onion and garlic until browned and broken up.
Drain. Add califlower. Add cheese and and cream until cheese is
melted. Add salt and pepper to taste.
Makes 4 servings

Low carb meatloaf with Mushrooms

---

a friend gave me this recipe she has been doing atkins for over 3 months now and i just wanted to share it with you. its really yummie.

1 1/2 pound of ground beef
1 egg
1/2 cup of parmesan cheese grated
1 cup of sliced mushrooms
1 tbsp 1% or 2% milk
salt and pepper to taste

mix all ingredients very well
bake in a loaf pan at 350 degrees for one hour

Sephardi Keftah

---

This is a family recipe and I have NEVER given it to anybody!!! However, in view of the WOE shared by all the members here and the need for more protein-rich, low-carbrecipes so that we can enjoy non-monotonous meals, I have decided to reveal my secrets and post a few of our “famous” sephardi recipes. 

1lb finely ground beef or lamb (what I do is buy the meat already ground and re-grind it at home with the ingredients), not too lean.
1 egg
2 tbsp olive oil
3/4 cup water
1 tbsp ground paprika
1tbsp ground cumin
3 cloves garlic, crushed
1 cup finely chopped coriander

Combine the meat, egg, oil, water, spices and garlic in food processor. Process for about 20/30 seconds.

Put mixture in a bowl and add the chopped coriander. Work the mixture so as to obtain a homogeneous ball.

Pour some water into a bowl. Dip your hands in it and start forming small, thin, square-shaped (3″X2″ max) keftahs. Lay them on large plate or on a tray as you form them. Remember to keep your hands moist as the keftahs might stick if they are not. Do not, however, dip the keftahs in the water.

The keftahs are ready! They are delicious grilled, or even fried in olive oil.

My husband and I usually “down” those so I am not sure if I should indicate 2 or 3 people…

Agnès

Meatballs Stroganoff

---

I made this recipe low-carb. It’s delicious!
You can make this on the stove or in a slow cooker.
1 pound ground beef
1 egg
3 tbsp grated parmesan cheese
2 tbsp onion, minced
1/4 tsp salt
1 pinch pepper
1 clove garlic
1 tsp dried parsley

1 tsp olive oil

8 oz beef broth
1/4 cup sour cream
1 tsp ThickenThin not/Starch or other low-carb thickener (optional)

Stove top Directions:
Mix together the beef, egg, onion, garlic, and seasonings. Form 15 meatballs.
Heat oil over medium-high heat. Brown meatballs until almost cooked through. Pour off oil, saving the juice.
Mix in beef broth and sour cream. Add thickener if using.
Lower heat and simmer until the meatballs are cooked through and the sauce is reduced.

Crockpot directions:
Mix together beef, egg, onion, garlic, and seasonings. Form 15 meatballs.

Heat oil over medium-high heat. Brown meatballs. Pour off oil, saving the juice.

Add meatballs, juice, broth, and thickener (if using) into crockpot. Cover and cook on low for 5-6 hours, or until meatballs are cooked through.

Makes 3 servings. Serving size=5 meatballs and 1/3 of the sauce
1 serving has 379 calories, 2.97 g total carbs, no fiber, 31.9 g protein, and 26.54 g fat (using 80% lean ground beef)

Michelle’s Chinese tacos

---

My husband really loved these and they were great for induction. The sauce makes it all. Your can adjust the measurments to suit your taste (spicy or mild). It is wonderful with beef or chicken and the sour cream smoothes out any saltiness from the soy. Its fast and easy always a plus. Enjoy!!!
6 servings >1.5 carbs per servings

1 lb of ground lean beef or chicken
lettuce leaves either iceburg or romaine (are like boats and hold better)

Sauce:
1 Cup soy sauce
1-2 tsp hot chili oil to taste
1/2 to 1 tsp of sesame oil
1/4 to 1/3 cup of vinegar (rice or white) to taste of bite
1/2 tsp black pepper

Garnish:
Sour cream and green onions.

Brown up ground beef and drain.
Assemble tacos: Put sour cream in bottom of lettuce leaf (opt), spoon beef into lettuce top with sliced green onions and spoon sauce over top.

Bacon cheeseburger Quiche

---

Tried this recipe tonight and really enjoyed it. And have plenty leftover for tomorrow.

1 lb hamburger
1 small chopped onion
4 slices cooked bacon, chopped
3 eggs
½ cup mayonnaise
½ cup half and half
8 oz shredded cheddar or swiss cheese
garlic powder(optional)

Brown hamburger with onion. Mix in bacon. Press into the bottom of a deep dish pie pan.
Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef and bake 40-45 minutes until top is browned and set. Cool 15 -20 minutes before slicing.
Apparently it does not freeze well. This makes 6 servings.

I ran it through Fitday and here are counts per serving:
carbs 4

Ground Beef Shawarma

---

Here’s a Paleo-friendly shawarma recipe I tried out on some guests last night. It was a big hit.
but adapted for larger quantity and no dairy.

5 pounds ground beef. I got extra-fatty beef, but I’m not sure if that makes a difference in the grill
4-5 large cloves of garlic
4 teaspoons salt
2 teaspoons black peppercorns
2 teaspoons allspice berries
1 teaspoon cardamom seeds
1 teaspoon ground cloves
3/4 cup fresh lemon juice

Grind whole spices in the blender. My blender fits any Mason jar – a pint-size jar works well for spices. I ground the salt with the other spices because I have coarse sea salt.

Add all ingredients to the beef and mix well. I used my hands, sort of like kneading bread.

Marinate 1 hour or overnight. Next time I’ll try overnight, but this time I’m not sure I even made it to an hour.

Form patties. I stacked them on paper towels to keep them dry.

Cook well on a hot grill. My grill actually ran out of propane while they were cooking, but not too soon. It was a great way to go out.

Moroccan Koftas with Turmeric Seared Eggplant Patties

---

This dish can be viewed here: http://buttoni.wordpress.com/2011/0…oroccan-koftas/

Doesn’t get much easier than these little koftas and eggplant patties, folks. A truly quick yet exotic meal without the fuss. And real tasty, too.

16 oz. ground beef (or lamb)
1 oz. onion, minced VERY fine
3/4 tsp. my Moroccan Spice: http://buttoni.wordpress.com/2011/0…an-spice-blend/
Dash black pepper
Dash salt (optional)

Run the onion through your food processor until very fine (or chop it so). Add meat and spice. Stir well to blend spice evenly throughout. Form into 5 small oval patties. Brown slowly in non-stick skillet over med-high heat until thoroughly done. If done slowly, you likely won’t need to add any oil to the pan. Plenty will cook out of the meat. If very lean, use 1T. oil for frying.

Muthi Kebabs

24 oz. ground beef or lamb
4 oz. onion, minced fine
2-3 T. cilantro, chopped
1 jalapeno pepper, seeded and chopped fine
½ tsp. ginger root, minced
1 tsp. my Garam Masala spice blend: http://buttoni.wordpress.com/2009/0…an-spice-blend/
¼ tsp. turmeric
¼ tsp. salt
1 small egg, beaten
Dash black pepper and cayenne pepper

DIRECTIONS:I have a food processor, so I throw all the ingredients in and process until all veggies are minced fine and blended well into the smooth meat. Form into 8 equal patties. I actually weigh mine and make them 3 oz. raw mixture for each patty. Prepare charcoal fire and grill over hot coals for about 10 minutes on a side (will vary depending on how hot your fire is and how far the meat is from the coals). I like to serve these kebabs with my Indian Creamed Spinach, assorted grilled veggies or my Summer Roasted Vegetables done with my Shawarma Spice Blend. Mmmmm. Good Eats!
1.46 g carbs, .29 g fiber, 1.17 g net carbs
22.5 g protein
418 mg sodium
Hope you like these. They’re simple to make and so exotic in flavor. 

Garlic, mushroom, spinach and beef burgers with homemade basil mayo.

Organic, Beef, garlic mushroom and spinach burgers with all the trimmings.
500g of the highest quality mince you can get.
½ finely diced organic red onion
15 organic button mushrooms cut tiny weeny
1 large clove minced garlic
Clarified organic butter (or normal butter if you’re eating dairy)
1 large handful finely shredded organic spinach
3 egg whites (It is possible just using the whites made these stick better than any other burgers I have ever made – but I couldn’t’ tell you for sure, I also let them sit in the fridge a few hours before I cooked them, could it be that? I dunno – ought to ask a cooking person.)

Bit of butter, the mushrooms and garlic, just sort of swill round a warm pan for just enough time for the mushrooms to absorb the butter and take on the flavour of the garlic. Then take all the other ingredients, mix with your hands and season with sea salt and pepper generously. Shape into burgers and pop onto a baking tray covered in foil (Saves washing up!)

I actually baked these burgers, as I had too much going on to stand and watch them on the grill. Then I just finished them off in the frying pan to get rid of any soggy bits.

Meanwhile I baked the other half of the sliced onion with a little honey and olive oil, I sliced fresh chillies onto DHs half. (I’m still off nightshades)
We also served with;
Little gem lettuce to wrap it in
Grilled nitrate free, organic bacon

Courgette (zucchini) chips

– sliced, courgette salted and oiled with olive oil then roasted

Fried quail eggs
Lettuce
Cucumber
Avocado and homemade mayo
All food is pretty much organic in our house at the moment. I just get bored of writing ‘organic’
Oooo, the home made mayos!
To my normal mayo recipe (which is)
4 egg yolks
Drops of water
Tbsp. lemon juice
Tbsp. white wine vinegar
250ml (Ish) light olive oil
½ tsp. Dijon mustard
Salt, pepper and paprika

to one pot I added fresh basil (shredded)

To another pot I added
3 small shredded mint leaves and a tbsp. chopped chives and a clove of minced garlic

And I left one pot plain.

Vegetarian

Mock Mac & Cheese

This really tastes like macaroni and cheese – the homemade kind, not the Kraft kind.

1 pound extra firm tofu (500gr)
2 cups grated cheddar cheese
2 eggs
1/4 cup cream
salt and garlic powder (to taste)
Smash up the tofu with a fork. Mix all the other ingredients and add to the tofu. Put the mixtures in a casserole dish and bake at 350°F (180°C) for 30 to 40 minutes, or until it is bubbly and lightly browned on the top.

Serves 4
Nina added cauliflower and mustard, and Mischa added those plus ham and fried onions. I’d like to try it with hot pepper cheese next time.

“Faux-caccia” aka Focaccia-style Quiche

---

Inspired by Donald’s fantastic pizza quiche, yet saddened by the fact that I was out of pizza sauce and mozzarella, I decided to come up with a similarly themed quiche. It was quite good!

1 tsp olive oil
2 oz softened cream cheese
2 eggs
3 Tbsp cream
2 Tbsp grated parmesan
1 tsp oregano, or to taste
1 cup shredded cheddar (or other hard cheese)
3 thin slices of tomato, each slice cut in half

– Spread olive oil in 8″ cake pan
– Beat together eggs and cream cheese
– add parmesan, oregano and cream
– spread cheddar onto bottom of pan
– pour egg mixture over top
– arrange tomato slices in a circle
– sprinke more oregano, if desired
– bake at 375F for 30 min
– slice into six pieces and try to resist eating the whole thing. 

For one slice: (1/6 of recipe)
164 cal
13.8 g fat (7.8 sat, .67 g polyunsat, 4.5 monounsat)
1.33 g carb (the fiber is negligible – 1 g in the whole recipe)
8.5 g protein

Souffle Cheese Omelet

dinner entree fit for a queen   

12 eggs, separated
1/3 c. heavy cream
Nutmeg, salt, and white pepper to taste
3/4 c. grated Gruyere cheese
Fresh minced parsley
In a large bowl beat 12 egg yolks well. Add cream, nutmeg, salt and pepper and beat a few more seconds. In another large bowl, beat 12 egg whites with a pinch of salt until they hold stiff peaks. Stir the yolk mixture into them carefully with Gruyere cheese.

In a 12-inch skillet, heat 1/2 tick butter over moderately high heat and pour in the egg mixture. Stir the mixture for a few seconds and transfer the omelet to a preheated moderately hot oven (375 degrees) for 8 minutes, or until it is puffed and set. Slide the omelet, folding it in half, onto a heated platter and sprinkle with minced parsley. Serve the omelet with toast and butter.

Crustless Quiche Lorraine

---

This recipe has evolved over the years, not sure where the original inspiration came from…

Crustless Quiche Lorraine
5 eggs
1-1/2 c. heavy cream
4 green onions, snipped (or thinly sliced)
1/2 c. chopped spinach
8 slices bacon, chopped or broken into chunks
1 cup cheddar, grated
1 cup monterey jack, grated
1/4 t. salt
1/4 t. black pepper

Preheat oven to 350
In large bowl, beat eggs, add cream and beat till smooth. Add all remaining ingredients and mix well.
Pour into greased 9″ pie dish (I have always used glass).
Place pie dish in a large baking pan and pour hot water in the baking pan till water is approx one inch deep. This creates a bain-marie or double-boiler effect, preventing the bottom from scorching.
Bake 50 min or till knife in center comes out clean.
Let stand 10 min before slicing.

Aubergine curry with Cauliflower rice

2 large aubergines 4 tbsp olive oil 1 med onion, chopped Thumb of ginger, grated 3 cloves garlic, finely chopped

1 hot chili, or chili flakes 2 tsp ground coriander 1 tsp cumin ½ tsp turmeric 1 tsp curry powder 1 tsp salt Black pepper

2 tbsp tomato puree Coriander or parsley, chopped

7-10g carbs (mainly due to onion and tomato puree)

Bake Aubergines until soft

Fry onion, ginger, garlic to soften

Add spices and seasoning

Stir in tomato puree with 5 tbsp water (or more)

Put aubergines in colander, run cold water over to cool

Scrape out, chop roughly and add to pan, Stir and break them up further as they cook

Serve with chopped coriander oon top of cauli rice

Better the next day. Quite high in carbs though

Courgette Haloumi Fritters – batch

2.7gm carbs

serves 12

40 g coconut flour 100 g ground almonds 225 haloumi, grated 10g fresh mint leaves, finely chopped, or 1 tbsp dry mint 2 spring onions, finely chopped 3 eggs

2 med courgettes, grated salt and freshly ground pepper

Heat oven to 220C Line baking tray with parchment

Mix coconut flour, almonds, halloumi, mint, onions and eggs in bowl. Stir in courgettes.

Create 12 mounds on tray. Shape and flatten gentltly to form patties, approx 1cm high.

Bake 10 minutes, until firm, and golden underneath.

Serve warm or a room temp, or wrap each in parchment and freeze.

Asian Dinner Meals

Asian-inspired keto main meals with recipes and ingredients: