Chicken Paprika


Chicken Paprika

CarbsPerServing:no counts provided

Effort:Easy

Ingredients:

4 boneless chicken breasts

1 can cream of mushroom soup

8 ounces sour creampaprika

red pepper flakes

olive oil

How to Prepare:

Fry up chicken in olive oil til almost cooked. Add sour cream and soup. Do not add milk to soup. If the sauce seems a bit thick, add a little water. Add paprika and red pepper flakes to taste. Cook until chicken is no longer pink in middle.

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.

Chocolate Praline Bar

Chocolate Praline Bar


Chocolate Praline Bar

Serves:8

CarbsPerServing:6g carbs total

Effort:Easy

Ingredients:

1 ounce unsweetened

baking chocolate – or semisweet

2 ounces Unsalted Butter

4 tablespoons Peanut Butter

1 tablespoon heavy cream — to taste, optional

Splenda to taste (optional if using semisweetened)

4 ounces nuts — ground or finely chopped in grinder

How to Prepare:

Melt chocolate in Microwave and stir, add butter and PB, melt ans stir to combine. Heat only util just melted. Add cream and Splenda if using. Grind nuts and stir in. Spread into large thin slab on baking paper on a tray and freeze for a couple of hours. Cut into small squares and store in bag or box.. I get at least 40 squares less than 0.5g each ! They are very rich so I just find 1 or 2 a night are enough to satisfy my sweet craving. I eat them straight from the freezer, they keep their Îcrispâ that way. Notes for UK dieters (Sainsbury’s Luxury Continental Belgian Dark has 24g for whole 100g bar). Waitroseâs only has 32g so itâs not bad and I find I do not need the Splenda with it. Lindt 85% Excellence is also good

NOTES : Counts for Splenda not included in totals.

chocolate candy bar

chocolate candy bar


chocolate candy bar

CarbsPerServing:10g carbs total

Effort:Easy

Ingredients:

1/2 stick butter

1 tablespoon cocoa powder

hershey’s dutch2 packages artificial sweetener

1/3 cup walnuts — broken in small pieces

How to Prepare:

Melt butter over low heat. Add cocoa, sweetener and walnuts. Mix well. Now you can put the whole thing in the foil, close and freeze for about 30 minutes. It’s like a candy bar, crunchy and chocolaty. You can also freeze it in paper muffin cups for small portions.

1/2 stick butter

1 tablespoon cocoa powder

hershey’s dutch2 packages artificial sweetener

1/3 cup walnuts — broken in small pieces

How to Prepare:

Melt butter over low heat. Add cocoa, sweetener and walnuts. Mix well. Now you can put the whole thing in the foil, close and freeze for about 30 minutes. It’s like a candy bar, crunchy and chocolaty. You can also freeze it in paper muffin cups for small portions.

Hot Chocolate

Hot Chocolate


Hot Chocolate

1CarbsPerServing:13 total recipe

Effort:Easy

Ingredients:

2 tablespoons unsweetened cocoa

2 teaspoons vanilla

2 tablespoons water

5 packages artificial sweetener

How to Prepare:

Combine cocoa, sugar substitute, and water.

Mix well, and cook over medium heat stirring constantly until it

boils. Stir in vanilla. Store in refrigerator.

Add 1 tbsp. of mixture to 5 oz. heavy cream and 3 oz. water, heated

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 Enchilada Stuff

Chicken Enchilada Stuff


Chicken Enchilada Stuff                

Serves:2,7,10

CarbsPerServing:9-10

Prep Time:20 minutes

Effort:Easy

Ingredients:                                    

1 large chicken breast, diced

1 T chopped onion

½ green pepper, chopped

salt, pepper, onion powder, nutmeg to taste

2   cloves garlic, sliced  or crushed

jalapeno pepper, chopped (optional)

Sauce 4 oz cream cheese

2 T heavy cream

2   T butter

1T cheese Whiz pimento flavor

Enchiladas

2 eggs

2 T heavy cream

½ t salt

1 t baking powder

1 sachet sweetener

2 t oil

How to Prepare:                                                              

Saute chicken in olive oil/butter  mix until almost done. Add onion, green pepper and spices and sauté until vegetables are cooked.

Sauce directions: Mix together in blender adding just enough water to get a sauce consistency. When chicken/vegetables are cooked through, add sauce and heart through. Remove from heat and keep warm. Enchilada directions: Whisk all together and using a bit at a time cook crepe fashion in hot pan. This recipe made 4 good sized crepes. Fill each crepe with ½ c chicken mixture and roll crepe and put seam side down in baking dish. When all are rolled, cover with any extra sauce and grated cheese. Bake for about 15 minutes until cheese is melted.

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.