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  #1   ^
Old Mon, Nov-13-00, 15:44
Debra's Avatar
Debra Debra is offline
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Posts: 19
 
Plan:
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BF:
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I copied this recipe from another list that I am on and made it yesterday .... outstanding!

CHICKEN TO DIE FOR

10-12 boneless and skinless chicken thighs or breasts
1 tsp. butter
garlic powder
Mrs. Dash seasoning
pepper
seasoning salt (optional)
2 tsp worcestershire sauce
3/4 cup water
3 chicken boullion cubes
1 cup of dry wine (white or red)
1/2 cup sour cream
1/4 minced dry onions (this quantity may be halved if you want to lower the carb cout, but don't leave out altogether)

Melt butter in your largest skillet. Place chicken in the pan and sprinkle generously on both sides with garlic powder, Mrs. Dash, seasoning salt and pepper.

Cook until well browned.

Heat 3/4 cup of water in the microwave and dissolve the 3 chicken boullion cubes in it. Add the wine, worcestershire sauce, and sour cream. Stir well. Add the minced onions.

Pour the wine mixture over the chicken (make sure the onions are submerged in liquid). Simmer for 1 hour or until most of the liquid is gone.

Enjoy
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  #2   ^
Old Mon, Nov-13-00, 18:13
Sharon's Avatar
Sharon Sharon is offline
Senior Member
Posts: 1,123
 
Plan: Atkins
Stats: 145?/131/125 Female 5'1"
BF:
Progress:
Default Chicken to Die For!!!

Sounds great...thanks for sharing.
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  #3   ^
Old Tue, Nov-14-00, 13:48
doreen T's Avatar
doreen T doreen T is offline
Forum Founder
Posts: 37,199
 
Plan: LC paleo/ancestral
Stats: 241/188/140 Female 165 cm
BF:
Progress: 52%
Location: Eastern ON, Canada
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Thanks for the recipe Debra

I needed an idea to use up a bit of wine I had leftover from the other night, as well I had thawed chicken for dinner. Your timing was perfect!

Since I can never leave well enough alone, I made a few changes and additions.

- used 2 large cloves of real garlic instead of powder, because I'm a snob

- added a finely minced jalapeno (no seeds though)

- had white wine, so I added a splash of balsamic vinegar

- used 1/2 cup chopped green onions/scallions because they are so much lower in carbs. Dry onion flakes would be 16.8 carbs, minus 2 gm fiber for 1/4 cup. A half cup of scallions is 3.7 carbs, minus 1.3 gm fiber.

It's simmering away as I write this, and smells wonderful!


Doreen
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  #4   ^
Old Tue, Nov-14-00, 19:08
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,909
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
Question Chicken To Die For on the Recipe Page?

Hmmmm, a cook-off... Sounds wonderful, will one of you be posting this to the Poultry section on the Readers' Recipe page? LOL!

Here's another one, might be great for that leftover turkey we'll all be looking at pretty darn soon (just posted to the Recipe page as well):

* Exported from MasterCook *
Farmer's Chicken Pot Pie
Recipe By : Judi [ Island Girl ]
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Comfort & Family Favourites
Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Servings Mashed Cauliflower Casserole -- See Recipe
2 Cloves Garlic
1 Medium Onions
2 Stalks Celery -- With Leaves
1 Tablespoon Peanut Oil
1 1/2 Pounds Ground Chicken -- Or Turkey
1 Tablespoon ExpertF not/Starch
1 1/2 Teaspoons Dried Thyme
1 Teaspoon Dried Rosemary -- Crumbled
1/2 Teaspoon Dried Savory
1/4 Teaspoon Dried Sage -- Crumbled
Salt And Pepper -- To Taste
1 1/2 Cups Chicken Stock
1 Cup Frozen Spinach -- Or 1/2 Pound
1/4 Cup Whipping Cream 35%

Defrost and drain the spinach thoroughly. Prepare the Mashed Cauliflower
recipe (or take it out of the fridge if made in advance). Preheat the
oven to 400F (200C). Oil or panspray a 12-Cup (3-Litre) baking or
casserole dish.

Finely chop the garlic, onion and celery. Heat the oil in a large skillet
(medium heat) and saute the chopped vegetables for up to 15 minutes or
until softened but not browned. Add the ground chicken or turkey and
brown, breaking up with a wooden spoon (if using cooked leftover chicken
or turkey, saute and stir the cubed or shredded meat until heated
through).

Stir the herbs and the not/Starch together in a small bowl; then stir
into the browned vegetable and meat mixture, pour in the chicken stock and
stir to blend thoroughly, bringing back to a simmer. Turn off the heat,
and stir in the drained spinach and the whipping cream. Add salt and
pepper (I like sea salt and white pepper in this dish) to taste.

Ladle the meat and vegetable mixture into the baking dish. Spoon the
Mashed Cauliflower over the top, covering it completely.

Place on a baking/cookie sheet and bake for up to 25 minutes (you may wish
to loosely tent with foil if the topping starts to brown too much halfway
through the baking).
OR
Let cool completely, wrap with plastic wrap and foil and freeze for up to
2 months. Cook from frozen for 50 minutes or until hot all the way
through (loosely tenting with foil if the topping starts to brown too much
halfway through the baking).
- - - - - - - - - - - - - - - - - -
NOTES :
Adapted from a recipe by Jenny Koniuk for President's Choice
Magazine, Nov 2000.
Per serving (8): 389 kCals, 22g fat 50.3% (9.9s 7.4m 3.0p),
13.0/5.4g carb/fiber (net 6.6) 13.2%, 37g protein 36.5%, 725mg
sodium, 774mg potassium, 210mg calcium, 3mg iron, 2.9mg zinc,
117mcg folacin.

* Exported from MasterCook *
Mashed Cauliflower Casserole
Recipe By : Judi [ Island Girl ]
Serving Size : 8 Preparation Time :0:00
Categories : Ingredients Side Dishes
Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds cauliflower
1/4 Teaspoon ground mace
3 Tablespoons butter
1/3 Cup sour cream
1 Tablespoon ExpertF not/Starch
1 Cup shredded lowfat mozzarella cheese
1/2 Cup Pork Rinds crushed, BBQ Pork Puffs 80g bag

Boil or steam cauliflower til very tender with mace and a dash of sea
salt; drain well. Melt butter in bottom of still-hot saucepan, put
cauliflower back in, and mash/blend (I used a hand blender). Stir the
ExpertFoods not/Starch into the sourcream, then the shredded cheese; stir
the sour cream mixture well into the mashed cauliflower.
If serving as a side dish, spread in a buttered or oiled heatproof
casserole or baking dish, scatter the pork rind crumbs (optional, included
in nutritional calculations) on top; 15 minutes or so in a 400F oven til
cheese melted and dish is hot through.
OR
Let cool completely, wrap with plastic wrap and refrigerate for up to 2
days.
- - - - - - - - - - - - - - - - - -
NOTES :
Leave off the Pork Rinds and it's Veggie Ovo-Lacto.
Per Serving (8): 139kCals, 9.6g fat 59% (5.7s 2.9m 0.5p) 7.4g
carb/3.4g fibre (net 4g) 20.2% inc fibre, 7.6g protein 20.7%,
208mg sodium, 376mg potassium, 141mg calcium, 67.3mcg folacin.
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  #5   ^
Old Thu, Oct-27-05, 05:39
TBird710's Avatar
TBird710 TBird710 is offline
Senior Member
Posts: 129
 
Plan: Atkinsish
Stats: 249/229/165 Female 5'7"
BF:
Progress: 24%
Location: Monmouth Co., New Jersey
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I made this last night and it was awesome. Didn't have an worcestershire sauce so I used 1 tsp balsamic vinegar and 1 tsp soy sauce.
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