Recipes

Archive for January, 2007

2 chicken breasts cubed
3 tbsp finely diced onion
2 cloves garlic crushed
2 tbsp olive oil
1 tbsp parsley flakes
salt and pepper to taste
1 stick butter
1 1/2 c. heavy whipping cream
1/2 box Dreamfeilds fettachinni
Heat a pan with olive oil, sautee the onions and garlic, add the chicken, sprinkle with the parsley flakes, salt and pepper and stir letting the chicken cook through and become a little brown.
I do not care about a perfectly white colored alfredo sauce so when the chicken is cooked and the fond is in the bottom of the pan (where all the real flavor is) so that when the chicken is cooked I remove the pan from the heat and let the butter melt down into the chicken and herbs and spice. Once the butter is melted and the pan is cooling a bit then add the heavy cream.
Let the pan simmer gently while stirring often. The cream and btter will thicken into a beautiful sauce without adding anything like flour or cornstarch or arrowroot to thicken it. While it simmers and you stir the fond will begin to loosen from the pan and the sauce will turn off white. It is ok! That is all the flavor of the chicken.
Serve over hot pasta.
The only carbs in this is the pasta which is 5 carbs per digestable serving.

1/2 box Dreamfields low carb pasta
1 cup carb count milk
1/2 c. heavy whipping cream
2 tbsp butter
2 eggs beaten
4 oz cheddar cheese, grated (check the lable some cheddar brands have more carbs than others)
Boil pasta as directed in salt water. Drain.
In a sauce pan over low heat bring the cream and the milk up to a warm temperature. Melt the butter into the milk. Stir in 3/4 of the grated cheese until melted. Temper the beat eggs then add to the milk and cheese mixture. Add a little salt and pepper to taste.
Place drained pasta in a casserole dish and slowly pour over the hot milk/cheese/egg mix. Stir gently to mix well with the pasta. Top with the remaining cheese.
Bake at 375 degrees until set and the cheese topping is bubbly and just beginning to get golden.
The cream, butter and eggs contain 0 carbs. The carb count milk has 3 carbs for one cup. The pasta is 5 digestable carbs per 1/2 cup DRY pasta. I used 3 cups dry pasta @ 30 carbs. The cheddar is <1 carb/1oz. 4 oz is about 1 carb. The casserole dish made 10 servings which works out to be 3.4 carbs per serving that we ate. Not too bad at all for good mac and cheese.
Carbs remain under 5g.

Boneless/skinless chicken breast cut into 1inch x 1inch pieces.
Season with salt, pepper, garlic (and anything else you like)
1 cup flour, seasoned with salt, pepper, garlic
1/2 c buttermilk
1 bottle frank’s buffalo wing sauce
1 stick of butter
In a 9×8 oven proof dish pour in Franks and add the butter. Place in a heated oven until the butter is melted and the sauces is bubbling. 15 min max usually for my oven. When you open the oven the vinegar scent will be strong. Try to keep your eyes and nose adverted or you will burn a little and tear from the hot sauce. Set the pan aside and mix the butter and sauce well. It will be hot and slightly thick.
Dip seasoned chicken bits into buttermilk, roll in the flour mixture and deep fry until lightly golden.
Remove from oil. Drain on paper toweling. When drained place in the dish with the sauce and roll them around until well covered. Leave them in the sauce.
Continue until all chicken is cooked and coated. Serve with celery sticks and blue cheese dressing.
If you are only making this with 3 breasts of chicken you can cut back on the sauce. Use 1/2 bottle and 1/2 stick of butter. You don’t have to use it all and can easily adjust it to suit your needs.
For low carb eating:
Roll the chicken bits in the floor then put them into a seive and shake as much flour as possible off. Do not soak them in buttermilk as they will absorb alot of flour and then the carb count is outregeous.
I use the 1 cup meausre of flour, seasoned, and the last time I cooked these, after dusting as much off as possible, measured the remainder and found I used barely 1/8 of a cup. Dividing the flour carbs and suace carbs between 4 people we figured it at best between 2 and 3 carbs for the fried chicken bits. Not alot of carbs really but not something to go willy nilly wasting your carbs on very often either.