Chicken Satay

Chicken Satay

Chicken Satay

CarbsPerServing:21g total

Effort:Easy

Ingredients:      

---marinade---

2 tablespoons tamari soy sauce

1teaspoon garlic -- minced

1tablespoon sherry

2 teaspoons splenda -- granular

1/4 cup water

1 1/2 pounds chicken breast -- sliced 1/2" thick---sauce---

4  tablespoons peanut butter -- fresh

3  tablespoons hot water

1  tablespoon tamari soy sauce

1  tablespoon sesame oil

1 teaspoon garlic -- minced

1 teaspoon ginger -- minced

1 teaspoon lime juice

How to Prepare:

Place thawed chicken in marinade and refrigerate for 2 hours or overnight. Skewer onto bamboo skewers and place on grill (indoor or outdoor).Baste with peanut sauce towards end of cooking time--be sure sauce doesn't burn. Microwave and remaining sauce to warm for dipping.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Chicken Stroganoff

Chicken Stroganoff

Chicken Stroganoff

CarbsPerServing:27g total

Effort:Easy

Ingredients:

1 1/2 pounds chicken -- or beef cut into stir fry strips

4 tablespoons butter -- divided

1/2 onion -- sliced thin

1 clove garlic -- finely chopped

1/2 cup water1 chicken bouillon cubes -- or 2

1 pint sour cream -- 1 medium container (pint?)

dash mustard

pepper

dill seed -- optional

How to Prepare:

In skillet melt 2 tablespoons butter and add onion and garlic (and sliced fresh mushrooms or canned if you like). Brown on low heat (not to burn garlic) and cook until onion is carmelized. Remove from pan and set aside.In same skillet add 2 tablespoons butter and meat strips. Add pepper and dill seed. Cook until well browned and butter has cooked away. Then add 1-2 boullion cubes (beef or chicken) and 1/2 cup water. Continue cooking until all moisture has gone and beef/chicken is coated nicely.Turn heat to low and add sour cream, 1 small squirt regular mustard.Add onions and garlic (and mushrooms if used)Stir well and heat through without boiling.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Chicken with Cheesy Mushrooms

Chicken with Cheesy Mushrooms

Chicken with Cheesy Mushrooms

Serves:10

CarbsPerServing:27g total

Effort:Easy

Ingredients:

4 boneless skinless chicken breasts

1 pound fresh mushroom -- sliced

2 tablespoons butter

1/2 cup sour cream

1/4 teaspoon salt

ground pepper

1/2 cup grated parmesan cheese

Parsley Flakes

How to Prepare:

Place thawed chicken breasts in a 9X13 baking pan that has been sprayed with non-stick cooking spray. Bake in 425 oven for 30-45 min. until done. During the last 10 minutes of baking saute mushrooms in butter in a heavy skillet for 4 min. Stir in sour cream, salt and pepper. Heat until bubbly. Spread mushroom mixture on top of chicken breasts. Sprinkle top with cheese and parsley and bake for an additional 10 min.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Chinese Chicken

Chinese Chicken

Chinese Chicken

CarbsPerServing:7g total

Effort:Easy

Ingredients:

1/2 small red bell pepper -- chopped

2 tbs white vinegar

red pepper flakes -- to taste

1 package artificial sweetener2 chicken breast -- boneless, skinless Shredded lettuce

Mung bean sprouts

How to Prepare:

Puree red pepper with vinegar in blender. Pour into saucepan. Add red pepper. Bring to a boil. Reduce heat and simmer three minutes. Remove from heat and let cool. Once cool, add sweetner. Cut chicken breasts into strip and stir fry until brown. Cover with sauce. Serve on bed of shredded lettuce and mung bean sprouts.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Chinese Pepper Chicken

Chinese Pepper Chicken

Chinese Pepper Chicken

CarbsPerServing:37g total

Effort:Easy

Ingredients

2 tablespoons soy sauce

1 tablespoon cider vinegar

1 tablespoon water

1 splenda packets

2 teaspoons sesame oil -- or vegetable oil

1/2 teaspoon Frank's hot sauce

3 pounds chicken -- (3 to 3 1/2) broiler/fryer cut u

2 tablespoons vegetable oil

1 teaspoon ginger root -- finely chopped

2 cloves garlic -- finely chopped

3 tablespoons green onion -- sliced

1 1/2 cups mushrooms

3 bell peppers -- cut into 1-inch pieces

How to Prepare:

Mix soy sauce, vinegar, water, sesame oil and pepper sauce in shallow glass or plastic dish or heavy resealable bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade. Heat vegetable oil in 12-inch nonstick skillet or Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers thickest pieces are cut. Remove chicken from skillet, keep warm. Drain all but 1 tsp drippings from skillet. Heat drippings and marinade in skillet over medium-high heat. Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers. Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender. Serve with chicken.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.