Shrimp and Snap Pea Stir Fry

Shrimp and Snap Pea Stir Fry

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Shrimp and Snap Pea Stir Fry
Shrimp and Snap Pea Stir Fry
Course Main Dish
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Shrimp and Snap Pea Stir Fry
Instructions
  1. In a large skillet, heat 2 tablespoons coconut oil over medium heat.
  2. To the skillet, add the garlic, onion, jalapeno, salt and pepper, and shrimp.
  3. Cook for 10 minutes, until shrimp, is opaque and curled into a "c" shape.
  4. Place shrimp into a bowl.
  5. Heat the remaining coconut oil in the skillet over high heat.
  6. To the skillet, add the remaining ingredients (carrot through coconut aminos) and season with salt and pepper.
  7. Cook for 10 minutes, until vegetables are tender.
  8. To the vegetables, add the shrimp and stir.
  9. Serve warm.
Garlic Lime Chicken

Garlic Lime Chicken

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Garlic Lime Chicken
Baked chicken breast on white plate with broccoli and rice
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Baked chicken breast on white plate with broccoli and rice
Instructions
  1. In a small bowl, combine the first 7 ingredients.
  2. Sprinkle mixture on both sides of chicken breast halves.
  3. In a skillet, heat butter and olive oil together over medium-high heat.
  4. Saute chicken until golden brown, about 5 minutes on each side.
  5. Remove from skillet and keep warm.
  6. Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan.
  7. Cook until the sauce has reduced slightly.
  8. Return chicken to the skillet to thoroughly coat with the sauce; serve.
Recipe Notes

Nutritional Information: Per Serving: 343 Calories; 11g Fat; 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. LC

SERVING SUGGESTION: Steamed green beans and Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork).

SERVING SUGGESTION: Serve brown rice instead of Cauli-rice. KOSHER: Use all oil instead of butter and oil.

Variations of Garlic Lime Chicken:

Tex Mex Top with cilantro, avocado, tomato, and red onion. Serve with black beans, whole wheat tortillas, and a large salad.

Capers Verison Use 4 tablespoons lemon juice instead of lime juice. Top with capers and parsley.

Turkey Saltimbocca

Turkey Saltimbocca

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Turkey Saltimbocca
Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Instructions
  1. Place turkey between two pieces of parchment paper. Using a mallet or rolling pin, pound the turkey breast to a thickness of about 1/2 to 1 inch, then remove top piece of parchment.
  2. Starting in the center of the turkey, cover with Proscuitto, leaving a border or edge of about 1 inch on all sides that is ham-free.
  3. Sprinkle with sage and salt and pepper to taste.
  4. Starting on the shortest side of the flattened turkey, roll it up jelly roll style into a tube or cigar-shaped log and tie it with string in about 3 or 4 places to hold the roll in place.
  5. Pour wine and broth into slow cooker, then carefully lower turkey log on top.
  6. Cover and cook on low heat setting for 5 to 6 hours.
  7. Remove turkey from slow cooker and let sit for about 5 minutes before slicing.
Leanne’s Basic Vegetable Soup

Leanne’s Basic Vegetable Soup

Below is a recipe for a major crock cooker full of phytochemically rich veggie soup that you can tweak here and there with the variations I have added to keep you from getting bored. Once the soup has been initially cooked, put it in the fridge and heat up what you need in a small saucepan. The soup is vegetarian and low-carb friendly, too.

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Leanne's Basic Vegetable Soup
Veggie Soup in an earthenware bowl
Servings
servings
Ingredients
Servings
servings
Ingredients
Veggie Soup in an earthenware bowl
Instructions
  1. In a large soup pot, heat the one tablespoon of the olive oil over medium high heat.
  2. Add the onion and cook till nearly translucent, now add the garlic. Don’t let the garlic brown and saute another couple of minutes.
  3. Add the rest of the chopped veggies, sauteing for just a minute or two; use extra olive oil if you need it for the rest of the veggies. Remember–you’re not cooking them– just sauteing them for the wonderful flavor this quick step will infuse in your soup.
  4. Add the thyme and salt and pepper while sauteing.
  5. Now put the veggies in the crock cooker, add the tomatoes and broth.
  6. Cook on low 7-9 hours (depending on your crock cooker) or high 4-6 hours.
  7. Just before serving, gently mash some of the potato chunks against the side of the crock-pot to thicken the soup, give it a stir and serve.
Recipe Notes

Nutrition Per Serving: 94 Calories; 3g Fat; 7g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 2

SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread and a spinach salad.

Quick Fixes for Variations on the Basic Veggie Soup
Now remember, don’t do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.

Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it–how much do you want?) black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.

Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) cannellini (white kidney beans) or white beans (drained and rinsed), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.

Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.

Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.

Chicken Rosemary Sweet Potato Stew

Chicken Rosemary Sweet Potato Stew

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Chicken Rosemary Sweet Potato Stew
Course Soups & Stews
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In a large pot over medium heat, heat coconut oil.
  2. To the pot, add the onion and garlic. Cook for 5 minutes then add the chicken and sweet potato. Cook for 5 minutes, until chicken is brown.
  3. To the pot, add the remaining ingredients (broth through lemon zest) and stir.
  4. Cover and reduce heat to low.
  5. Simmer for 20 minutes, until chicken is cooked through and vegetables are tender.
  6. Serve warm.

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