Back With a Vengeance and A New Cookbook
Evening A/all,
Sorry for the hiatus, repeated some of the recipes I've made before and had some days out of the kitchen, family gatherings and all. Nevermind the fact I was overthinking what we'd both like and what I assumed we don't like and ... yeah, the joys of being a Type A intellectual. It gets noisy up here (between the ears).
Tonight I was in a mood ... not sure what happened, but the initial "hey, I'm in the mood for pulled pork or shredded chicken in something" turned into ...
Note: I was in need of good old-fashioned carbs ... he doesn't like cauliflower at all, so this first one's all mine but it came out of the Food Network Magazine's Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner.
1 12-oz can evaporated milk
Pinch of cayenne pepper (I palmed it)
Pinch of nutmeg (I palmed it too)
Salt and pepper (I use the Pink Himalayan Salt blend, obviously)
1 1/3 cups grated muenster cheese
1/2 cup grated sharp cheddar cheese
1/2 head cauliflower (I cheated and used frozen ... and didn't puree it)
4 cups medium pasta shells.
Whisk the egg, evaporated milk, cayenne, nutmeg, salt and pepper in one bowl. Blend the cheeses in another bowl.
Boil the cauliflower (or microwave the steamable package), boil the pasta, combine the two.
Preheat the broiler (I had the oven on 450 for the chicken so I just used that).
Combine the egg mixture and the grated cheeses in a pot and cook over medium heat until melted, stirring occasionally.
I poured the cauliflower and pasta into a glass baking dish, poured the sauce mixture over it, put it in the oven for 10 minutes.
Voila.
Fat: 17g (10g bad fat)
Carbs: 39g
Protein: 20g
Note: he only ate a little of the pasta, since he abhors, loathes, and downright hates cauliflower. Thus, his carbs for tonight were way lower.
2 to 2 1/2# chicken breasts, skinless and boneless
Salt and pepper (Himalayan blend devotee here)
Extra-virgin oil
1 large onion (I use onion powder) chopped
2 cooking apples (recipe says use Cortland, I used Jazz) cut into chunks
1 cup low-sodium chicken broth
3 tbsps. honey mustard
1 1/2 teaspoons unsalted butter (I used salted)
1 tbsp. all-purpose flour
Parsley (if you want -- I typically don't)
Heat the oven to 450. Season the chicken with your salt and pepper, Himalayan salt blend, Mrs. Dash, whatever it is you do ... in olive oil in a skillet. Cook until done. Put off to the side. Using the same skillet, saute your apples (and onions if you used them). Mix the broth with the mustard and pour into the skillet with the apples.
I went rogue here ... put the chicken in the glass cooking dish, pour the broth/mustard mixture over it and put in the oven for 10 mins or so. Then mix the flour and melted butter together, there won't be much. Drizzle over the finished chicken and apples, and serve.
Fat: 28g (7g bad)
Carbs: 16g
Protein: 33g
Sorry for the hiatus, repeated some of the recipes I've made before and had some days out of the kitchen, family gatherings and all. Nevermind the fact I was overthinking what we'd both like and what I assumed we don't like and ... yeah, the joys of being a Type A intellectual. It gets noisy up here (between the ears).
Tonight I was in a mood ... not sure what happened, but the initial "hey, I'm in the mood for pulled pork or shredded chicken in something" turned into ...
Note: I was in need of good old-fashioned carbs ... he doesn't like cauliflower at all, so this first one's all mine but it came out of the Food Network Magazine's Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner.
Three-Cheese Macaroni
1 Large Egg1 12-oz can evaporated milk
Pinch of cayenne pepper (I palmed it)
Pinch of nutmeg (I palmed it too)
Salt and pepper (I use the Pink Himalayan Salt blend, obviously)
1 1/3 cups grated muenster cheese
1/2 cup grated sharp cheddar cheese
1/2 head cauliflower (I cheated and used frozen ... and didn't puree it)
4 cups medium pasta shells.
Whisk the egg, evaporated milk, cayenne, nutmeg, salt and pepper in one bowl. Blend the cheeses in another bowl.
Boil the cauliflower (or microwave the steamable package), boil the pasta, combine the two.
Preheat the broiler (I had the oven on 450 for the chicken so I just used that).
Combine the egg mixture and the grated cheeses in a pot and cook over medium heat until melted, stirring occasionally.
I poured the cauliflower and pasta into a glass baking dish, poured the sauce mixture over it, put it in the oven for 10 minutes.
Voila.
Fat: 17g (10g bad fat)
Carbs: 39g
Protein: 20g
Note: he only ate a little of the pasta, since he abhors, loathes, and downright hates cauliflower. Thus, his carbs for tonight were way lower.
Honey-Mustard Chicken and Apples
This recipe also from the FNM cookbook said use chicken thighs, bone-in. **shaking my head** I don't like dark meat, and I have a serious food quirk aversion to meat on the bone. Thus, standard skinless, boneless chicken breasts apply here.2 to 2 1/2# chicken breasts, skinless and boneless
Salt and pepper (Himalayan blend devotee here)
Extra-virgin oil
1 large onion (I use onion powder) chopped
2 cooking apples (recipe says use Cortland, I used Jazz) cut into chunks
1 cup low-sodium chicken broth
3 tbsps. honey mustard
1 1/2 teaspoons unsalted butter (I used salted)
1 tbsp. all-purpose flour
Parsley (if you want -- I typically don't)
Heat the oven to 450. Season the chicken with your salt and pepper, Himalayan salt blend, Mrs. Dash, whatever it is you do ... in olive oil in a skillet. Cook until done. Put off to the side. Using the same skillet, saute your apples (and onions if you used them). Mix the broth with the mustard and pour into the skillet with the apples.
I went rogue here ... put the chicken in the glass cooking dish, pour the broth/mustard mixture over it and put in the oven for 10 mins or so. Then mix the flour and melted butter together, there won't be much. Drizzle over the finished chicken and apples, and serve.
Fat: 28g (7g bad)
Carbs: 16g
Protein: 33g
Cheesy Garlic Creamed Spinach (The Primal Low-Carb Kitchen: Comfort Food Recipes for The Carb Conscious Cook by Kyndra Holley)
3 Tbsps butter
4 cloves garlic, minced (buttload from the jar, no vampires in this house)
2lbs fresh spinach leaves
Sea salt and pepper, to taste (Himalayan salt blend)
1 cup heavy cream (I use whipping cream from the dairy section by the milk)
1/4 cup Parmesan cheese
1/4 cup Mozzarella cheese
1/4 cup (it says use goat cheese) feta cheese
In a large skillet, saute the garlic in the butter. It says add the spinach first but I went rogue and put the cheeses in first then when it was melted, wilted the spinach in it. I feel I had more control over how cooked the spinach got. (Type A, logistics freak, control freak)
Enjoy.
I think the fat content is lower than listed because I use low-fat mozz cheese and feta cheese ... but I'll list the original content to be conservative.
38g fat
13g protein
5g carbs
Have a good night,
RKW
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