Green Chili Chicken

3 to 4     lbs boneless skinless chicken thighs (cut into bite sized pieces)
2            large onions diced
1            14.5 oz can petite diced tomato(drained)
10          medium tomatillo
3            poblano peppers (seeds removed)
3            anaheim peppers (seeds removed)
3            jalapeno peppers ( seeds removed)
1            large bunch cilantro or 2-3 small bunches.
5            cloves garlic (finely chopped)
2            Tbsp cumin
2            Tbsp oregano
1            tsp salt
1            Tbsp oil
1            Tbsp better than bouillon (chicken) and water or if you prefer you can use chicken stock, you will need enough to just barely cover chicken.


Directions

In a large stock pot and oil and brown chicken and over high heat. Add onions, reduce heat to medium and stir frequently till onions soften. In a food processor add tomatillo, peppers and cilantro(stems and all) and puree, in batches. Then add cumin, oregano, garlic and salt to the chicken and onions in pan. Stir, cook till spices become aromatic the add your puree and stir well. Next add just enough water or stock to cover ingredients in pan, add better than bouillon (or regular bouillon) stir. Cover and simmer over low heat 1 hour. Serve

Low Carb Chili

2    packages ground turkey

2    onions (diced)

1    large green bell pepper (diced)

1    28oz can crushed tomato

1    can sliced black olives

2    "Eden Foods" black soybeans (only 1 net carb per 1/2 cup)

2    tbsp chili powder

1    tsp cumin

1    tbsp salt

1    tsp onion powder

1    tsp garlic powder

1    tsp pepper

Or if you wish you could buy chili seasoning packet, but remember they have flour which makes it higher in carbs, check ingredients and carb count. And some low fat shredded cheese for topping.

Directions

In a large stock pot brown turkey, add onions, bell pepper, tomato, olives, black soybeans and seasonings, stir and simmer over low heat about 1 hour. Serve with low fat shredded cheese.

Mediterranean Shrimp and Zucchini

1       pound Shrimp

6       oz feta cheese

1       tbsp olive oil

3       cloves garlic (crushed)

2       14.5 oz  can diced tomato

1       large onion (diced)

1       bunch flat leaf parsley (chopped)

1       can sliced olives (about a cup)

4       zucchini (for noodles) I did zucchini ribbons in the picture, but making noodles with the spiral vegetable slicer would of been much better, and suggested. 

Directions

Add oil to a large fry pan, add diced onions and cook till soft. Add cans of tomato, garlic, and half of the chopped parsley(save other half for top) and sliced olives. Cook over medium heat about 5 minutes then stir in shrimp and cook just till shrimp is cooked.

For noodles either used a spiral slicer or a peeler to make long ribbons from zucchini, heat in microwave for 40 seconds just to warm (not cook) and server with sauce on top. Add the feta cheese and remaining parsley to top of dish.

Greek Feta Spinach Meatball Lettuce Cup

1     large red onion (diced)
1/2  tsp butter
1/2  tsp olive oil
2     cloves garlic (crushed)
1     package frozen chopped spinach
1     package frozen ground turkey (about a pound)
1     tsp oregano
6     ounce feta crumbled
1     tbsp grill mix seasoning (Mc Cormick steak seasoning)
1     head of butter or iceberg lettuce
For topping mix ingredients below
1     cucumber (diced)
1     large tomato (diced)
1/2  cup greek yogurt (plain)
1     clove garlic
3     tbsp flat leaf parsley (chopped)
1     tsp oregano
1     lemon juiced


Directions
In a fry pan sauté onion in the oil and butter till soft, let cool in pan. In a large bowl combine garlic, spinach, turkey, oregano, feta, and grill mix add cooked onions. Mix really well
Line cookie sheet with foil, spray with non stick. roll mixture into 2 1/2 to 3 inch meatballs and place on cookie sheet.
Bake in oven at 375 degrees about 30 min and golden brown

Serve over lettuce add desired topping

Chicken Alfredo

1   pound boneless skinless chicken (cut into bite sized pieces)
1   package sliced mushrooms
1   jar alfredo sauce (look for lowest carb)
1   Bag shredded (5 Italian low fat cheese blend)
2   large zucchini's (for noodles)
1   tsp olive oil
1   tbsp butter
red pepper flakes (optional)
salt, pepper, garlic powder, onion powder to lightly season chicken and mushrooms.


Directions

In a large fry pan and chicken. Lightly sprinkle with salt, pepper, garlic powder and onion powder. Cook on medium heat until cooked thru and lightly browned. Meanwhile in a separate fry pan add olive oil, butter and sliced mushrooms, stir well to coat mushrooms. lightly sprinkle with salt, garlic and onion powder. stir and simmer over medium heat until soft.
Process zucchini thru a vegetable spiral slicer to make noodles
add jar of alfredo to pan with cooked chicken, reduce heat to low. Add cooked mushrooms and noodles   to chicken pan and toss well. I sprinkle cheese on top and serve. Red pepper flakes optional( sprinkled on top)

Stuffed Poblanos

5   large poblanos (slice length wise in half)
1   package ground turkey
1   onion diced
4   cloves garlic (minced)
1   large bunch of cilantro (finely dice stems, roughly chop leaves)
1   can diced tomato, do not drain
1   cup 2% cottage cheese
1   cup shredded cheese (I used sharp cheddar, but many cheeses will work)
1   tbsp cumin
1   tbsp chili powder
1   tbsp oregano
1   tsp salt

Directions

Pre heat oven 350 degrees

In a large fry pan brown turkey, add onion cook about 3 min then add garlic, cilantro, can tomato with juice, cottage cheese and the spices. Simmer on low heat about 5 min. Stuff the poblanos with turkey mixture in a large baking dish, top with shredded cheese and bake uncovered about 30 min.
For the topping I mixed some sour cream with fresh lime juice and spooned on top.

Turkey Sausage With Peppers/Onions

This is a fast and easy dish. And my husband liked it enough to take the leftovers to work. Great for a busy weeknight.

1   package turkey sausage

1   onion sliced (any kind you like)

1   green bell pepper sliced

1   red bell pepper sliced

1   head cauliflower finely chopped in a food processor 

1   tsp garlic power

1   tsp onion powder

1   tbsp salt

non stick cooking spray

Directions for sausage and peppers

Preheat oven to 350 degrees. Bake sausage about 20 minutes. They should be evenly browned. Check to make sure they are cooked through. In a large fry pan over medium heat, use non stick cooking spray. Add onions, green and red peppers and cook about 10 min stirring often. Remove from pan. Note: I used the same pan to saute the cauliflower.

Directions for rice

In small patches put even sized chunks of cauliflower into the food processor and pulse on/off until finely chopped and resembles rice. Spray pan again and add the processed cauliflower to pan over medium heat. Sprinkle garlic powder, onion power and salt on top mix well. cook about 7 min.

Serve with sausage, onions and peppers on top. I like a few dashes of hot sauce on it.

Low Carb Alfredo Pizza

This was so good, everyone should try it!

The Crust

2     cups shredded cauliflower
1/4  cup almond meal
1/3  cup egg beaters
1     cup shredded cheese ( I used mozzarella)
1/2  tsp garlic powder
1/2  tsp onion powder
1/2  tsp salt
1/2  Italian blend seasoning


Cook shredded cauliflower in microwave for 9 min, let cool completely before adding the rest of the ingredients. Add cauliflower and the rest of the ingredients mix well. It can rest in the fridge while you chop the toppings. Spray a pizza pan with non stick cooking spray. Spread crust thinly but evenly in a circle to form your crust. Bake in a pre heat oven at 350 degrees for about 20 min or until golden brown.

Topping

1/2  cup alfredo sauce ( from a jar is fine, look for lowest carb count)
1     cup low fat 5 Italian cheese blend (you can use a little more or less if needed)
1     Italian turkey sausage ( cooked and crumbled)
sliced mushrooms
sliced olives
diced onions
diced green bell pepper
diced tomato


Spread alfredo sauce on pizza crust, top with cheese and the rest of the topping's. Cook under broiler just till cheese is melted. Let cool 5 minutes. Slice and serve.

Korean Chicken with Asian Slaw

4 large boneless skinless chicken thighs cut into 1/2 thick strips
1/3 cup soy sauce
1/4 cup rice vinegar
1 packet splenda ( or any low carb sweetener you like)
2 cloves garlic, minced
2 tbs minced fresh ginger
1 tbs sesame oil
1 tbs Sriracha (asian chili sauce)
1 large napa cabbage thinly sliced
5 scallions thinly sliced
1 cup carrots shredded
2 tbs peanut oil for coating pan

Dressing Recipe
1/3 cup soy sauce
1/3 cup rice vinegar
1 1/2 packet splenda
1 tsp garlic powder or 2 cloved minced
1/2 tsp powder ginger or 1 1/2 minced fresh ginger
1 tbs sesame oil
1 tbs Sriracha
6 tbs peanut oil
mix all ingredients together put in ridge to chill and blend flavors.

In a large bowl mix first 7 ingredients. Let chicken marinated for at least 2 hours in the refrigerator. Remove chicken from marinade to a clean plate. discard marinade.
In a large skillet over medium high heat, add 2 tbs oil, When oil is hot add chicken. Brown well on both sides and cook till done. Do not crowd the pan, do two batches if necessary. Put the cabbage on a large platter, sprinkle all carrots and 1/2 the scallions on top. Add Chicken, top with remaining scallions and serve with dressing

Chicken Pesto Over Angel Hair (Noodles)

Very easy recipe.
1 tbsp olive oil or non stick spray
4 or 5 boneless skinless chicken breast cut into bite sized pieces
1 jar pesto sauce (look for lowest carbs)
2 or 3 zucchini
3 or 4 sun dried tomatoes (finely chopped)
1/2 cup fresh parmesan cheese shredded
pine nuts to garnish

To make your zucchini into angel hair pasta you will need spiral vegetable slicer (joyce chen makes a good one) I got mine from amazon.
In a large skillet over medium heat add your oil and chicken and cook till done, turn down to low heat add your pesto, zucchini noodles. Toss well and cook just till noodles are heated. Remove from heat and tomatoes, parmesan shreds, and pine nuts on top.
Serve