Mains

Entrees | Mains | Breads | Pasta | Desserts

Shrimp Scampi

Ingredients:

• 1 pound cleaned and deveined shrimp
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 4 large cloves garlic
• Juice of 1/2 lemon
• 1/2 cup dry white wine
• Pinch of dried hot pepper flakes
• Salt and pepper to taste
  

Heat the butter and oil in a skillet over med-hot heat till foam subsides.

Add the garlic, parsley, lemon juice, wine, pepper flakes, salt and pepper. Bring to a boil, lower heat, and simmer for 3 minutes.

Add shrimp and cook, stirring frequently, for 5-6 minutes till shrimp are pink. Remove from heat. Place on serving plate and pour sauce over shrimp from the skillet. Serve immediately.

Makes 2 servings.   1 net gram of carbohydrate per serving

 

Creamy Chicken Cabernet

Ingredients:

• 1 pkg 4 boneless skinless chicken breasts
• 1/2 stick butter plus additional 2 Tablespoons
• 2 Tbsp low carb Ketchup
• 1/2 cup Cabernet Sauvignon
• 1 Pint Heavy Cream
• 1 packet Splenda
• Paprika
  

Trim chicken breasts of any "waste." Rinse under cold water; and cut diagonally into thirds. Pound each breast with meat mallet — just a few quick smacks on the shiny side of the chicken piece to tenderize, but don't over-do it and make mush of them. Set aside on paper plate.

Melt 1/2 stick butter in a skillet. Add chicken pieces gently to fill skillet and brown each breast turning once to brown other side. (Usually about 3-4 minutes per side.) Remove chicken from skillet on new plate and set aside.

Add extra 2 Tbsp butter to skillet and pour entire pint of heavy cream into skillet. Lower heat just a bit and stir often, scraping sides as it reduces and begins to thicken a bit.

Meanwhile, in a small bowl combine wine with ketchup and Splenda and mix well. When skillet cream sauce is bubbly and volume is reduced by 1/3 or so, add your sauce to the skillet and mix well. Let sauce return to a bubbly boil and thicken (not till gummy — just a gravy consistency.) Then carefully add sauteacute;ed chicken pieces back into skillet; nestling them down into the sauce. Allow them to drink in the bubbly sauce over very low heat for about 2 minutes and remove to platter taking about 1/3 of the sauce with it. Skake paprika over chicken breasts on platter for a beautiful look. Pour remainder of skillet sauce into individual cups for dipping or pouring tableside.

Serves 2-3

 

Skillet Chicken Dijon

Ingredients:

• 4 boneless chicken breasts with or w/o skin
• 3 Tablespoons olive oil (or any oil)
• 2 cloves garlic, minced
• 3 Tablespoons white wine
• 3 Tablespoons soy sauce
• 2 Tablespoons Dijon mustard
  

Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.

Serves 4.   Trace carbs

 

Sour Cream Chicken

Ingredients:

• 6 boneless, skinless chicken breasts
• 12 pcs bacon
• 2 cups sour cream
• 1/4 cup heavy cream
• 4 Tablespoons soy sauce
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 3 Tablespoons butter

Preheat oven to 325°F.

Melt butter and distribute across the bottom and sides of a Corning or Pyrex casserole dish. Lightly fry bacon until partially done – not crisp. Wrap two pieces of pliable bacon around each chicken breast and arrange them in the baking dish.

In small bowl mix sour cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper top as you like, and bake in 325°F oven for two hours — the first hour foil or lid-covered and then uncover for the second half of the cooking time.

Serves 3.   4 net grams of carbohydrate per serving

 

Texas Style Chili

Ingredients:

• 2 cloves garlic, minced
• 1 cup onion, chopped
• 3 Tablespoons olive oil
• 2 lb lean beef, chopped
• 4 cups canned tomatoes, undrained
    OR 4 cups beef stock or broth
• 2 teaspoons salt (omit if using salted stock/broth)
• 2 bay leafs
• 1 teaspoon oregano
• 1/4 teaspoon crushed cumin
• 2-3 Tablespoons chili powder (or to taste)
• 2  16-oz cans Eden Black soy beans, drained
  

Use a deep heavy kettle or Dutch oven, and cook the garlic, onion, olive oil and beef together for about 10 minutes. The meat should be chopped, not ground, and cooked, at this stage, only long enough to lose its red color.

Next add the tomatoes OR beef stock. Add the seasonings and simmer for about an hour or until meat is very tender. Then add the beans and simmer for another 30 minutes. Make this a day or two ahead if you can, for it gets better with age. It can also be made weeks ahead of time and frozen. Freeze only the meat mixture and add the beans when re-heating.

Serves 12   8.5 carbs per serving using tomatoes; 3.2 carbs per serving using broth

 

Quiche Pizza

Ingredients:

• 1 4-oz pkg cream cheese
• 4 eggs
• 1/3 cup heavy cream
• 1/4 cup parmesan cheese (fresh grated)
• 1 Tablespoons chives
• 1/2 teaspoon Italian seasoning
• 2 cups mixed Italian cheeses of your choice
• 1/4 teaspoon garlic powder
• 1/2 cup low-carb pizza sauce

Plus any or all of the following "toppings":

• pepperoni
• black olives
• mushrooms
• chopped green peppers
• chopped onion
• ham or bacon bits
• browned, seasoned and totally drained ground beef or turkey
  

Preheat oven to 375°F.
Beat together cream cheese and eggs until smooth. Add cream, parmesan cheese, and spices and mix again.

Spray 9" or larger glass baking dish with oil or PAM. Sprinkle 2 cups Italian cheeses into dish and pour egg mixture over it. Bake at 375°F for 30 minutes. Remove from oven and let stand for 5 minutes.

Spread on pizza sauce; sprinkle on 1 cup mozzarella cheese and pile high with your chosen toppings. Return to oven and bake until bubbly and browning. Allow to stand 10-15 minutes before cutting.

Serves 6.   5 carbs per serving without toppings