Garlic Lime Chicken

Garlic Lime Chicken

Print Recipe
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.

Mandarin Orange Teriyaki Chicken Salad

Mandarin Orange Teriyaki Chicken Salad

Print Recipe
Mandarin Orange Teriyaki Chicken Salad
Half of a peeled Mandarin Orange on a white marble surface
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Half of a peeled Mandarin Orange on a white marble surface
Instructions
  1. In a large zipper-topped plastic bag, combine chicken and teriyaki sauce; seal bag and turn to coat; refrigerate for 1 to 2 hours.
  2. Drain and discard marinade.
  3. Coat a large non-stick skillet with cooking spray; add chicken; cook and stir for 5 to 7 minutes or until no longer pink; transfer to a bowl; cover and refrigerate until chilled.
  4. In a large bowl, combine salad greens, frisee, chicken, oranges, carrot, almonds and green onion.
  5. In a jar with a tight-fitting lid, combine remaining ingredients; shake well and drizzle over the salad; toss gently to coat.
Recipe Notes

NUTRITION per serving: 299 Calories; 13g Fat; 25g Protein; 22g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 1066mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat. Points: 6

Chicken with Lemon Lychee Glaze

Chicken with Lemon Lychee Glaze

Print Recipe
Chicken with Lemon Lychee Glaze
Course Main Dish
Servings
servings
Ingredients
Glaze
Chicken
Course Main Dish
Servings
servings
Ingredients
Glaze
Chicken
Instructions
Glaze
  1. While chicken is cooking, prepare Glaze.
  2. Combine 1 cup fresh minced lychees, 1/2 cup white port wine and lemon zest from one medium sized lemon in a small saucepan.
  3. Cook over low heat about 5 minutes or until glaze is slightly thick.
Chicken
  1. Preheat oven to 400 F.
  2. Sprinkle chicken with salt and pepper.
  3. Place chicken, skin side up, in a single layer in a shallow baking dish; brush chicken with butter.
  4. Roast, about 45 minutes or until chicken is tender.
  5. Drain off fat.
  6. Add lemon slices to the top of the chicken, spoon glaze over chicken and lemon.
  7. Bake 3 additional minutes.
Garlic Lime Chicken

Garlic Lime Chicken

Print Recipe
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 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.

There’s Something About Soup

There’s Something About Soup

To miss out on warm, homemade soup with some good bread or homemade muffins on colder days, just breaks my heart. The condensed stuff in the red labeled can just doesn’t count. There is something soul-satisfying about a hearty soup, simmering on the stove (or in the crockpot) with the smell of something baked coming out of the oven.

Don’t roll your eyes or sigh wishing you could pull this off. Having a nice pot of soup on the stove (or my appliance of choice, the crockpot) isn’t just a picture from some bygone generation.

It’s happening today all around you by sharp cooks who get it: soup doesn’t need to cost you heavily in the time department. Good soup, no–great soup even, can be made quickly, in just minutes. The neat thing is, everyone will think you slaved over that hot stove all day when in reality, you were doing everything BUT cooking!

Need even MORE money-saving, delicious soup and stew recipes? Check out some of our fabulous ebooks in the Vault here!

Print Recipe
Curried Lentil Soup
Course Soups & Stews
Servings
Servings
Ingredients
Course Soups & Stews
Servings
Servings
Ingredients
Instructions
  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add onion; saute 4 minutes.
  3. Add curry; saute 1 minute.
  4. Add water, chicken broth, and lentils; bring to a boil.
  5. Cover; reduce heat.
  6. Simmer 40 minutes or until lentils are tender.
  7. Or after the onion is cooked, put everything in a crockpot and cook on high 3 to 4 hours, or low 7 to 8 hours.
  8. But remember, crockpot times are different, so you'll have to check yours out.
  9. Place 4 cups lentil mixture in a blender; process until smooth. (or skip this step entirely—that’s what I do. I like the lumps and bumps).
  10. Return mixture to pan.
  11. Add basil, vinegar, salt, and tomatoes; cook until thoroughly heated.
Recipe Notes

Nutritional Information Per serving: 104 Calories; 2g Total Fat; 7g Protein; 17g Carbohydrate; 10g Fiber; 0mg Cholesterol; 168mg Sodium

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