Thursday, October 8, 2009

4 Recipes

I have noticed several good deals going on this week for a few things like Strawberries at Harris Teeter and Pecans at Kroger and 4 ¢ skippy peanut butter at target and have been reminded of a few recipes in my stash.

I am currently stuck in a food rut! I feel like a one trick pony and since I have not been planning my meals I have been having problems with staying in my food rut.

Well in an effort to break out of this rut I went digging for some of these recipes when Kelly over at Faithful Provisions posted something noting the great prices on Chicken and pecans and some fruit (I think it was strawberries but might be wrong!)

This first recipe is one of my favorites that I have not made in a few years but I am going to make it tomorrow night for my best friend and will snap a photo of it when I do. I got all of these recipes from my friend Nikki who follows the atkins plan for maintenance after losing around 80 lbs 7 years ago!!!

These recipes are all suitable for a low-carb lifestyle so if you are an atkins fan or anywhere on the diabetic spectrum these recipes are great for you! Not a low-carb fan? That's fine - add a beautiful fresh veggie side or some pasta or rice on the side and voila!)

Creamy Crunchy Strawberry Chicken
Cooking time: 30 minutes
4 boneless, skinless chicken breasts, cut into strips
1/2 C strawberries, chopped (3.5 grams carbs)
1/4 C fresh spinach, chopped (2 grams carbs)
2 Tbsp sour cream (1.5 grams carbs)
2 Tbsp butter
10 pecan halves, chopped (4 grams carbs)
1 tsp salt
1 tsp pepper
Melt your butter in a pan.

Salt and pepper the chicken strips, and cook on medium for 15 minutes, or until done.

Add strawberries, spinach, pecans, and sour cream.

Cover and cook for 15 more minutes, or until sour cream has completely melted.

Serves: 4
Carbs: 11 grams
Carbs Per Serving: 2.75


This one is GREAT too - i normally chop up some brocolli and red peppers into bite sized pieces and add it into the stir-fry then make a double batch of sauce. This is AWESOME with brown rice!! be aware that all of those things will add to the carb content of this recipe :)

Peanut Butter Stir-Fry Chicken
Cooking Time: 30 minutes
4 boneless, skinless chicken breasts, cut into 1"-wide strips
2 Tbsp soy sauce (3 g)
2 Tbsp peanut butter (7 g)
2 Tbsp butter
1/3 C water
Melt the butter in a pan. Sautee the chicken for 10 minutes on each side, until thoroughly cooked.

In a separate pan, combine peanut butter, soy sauce, and water, on high heat, stirring constantly, until peanut butter melts. Add the chicken and continue to cook, continuing to stir constantly, for 10 more minutes.

Serves: 4
Total carbs: 10 g
Carbs per serving: 2.5 g


This one is great but like the other two may sound a little different but I assure you it is QUITE tasty!!

Low-Carb Grape Chicken
Cooking time: 45 minutes
4 boneless, skinless chicken breasts
1 Tbsp coarsely grated orange peel
1 C water
1 green onion, coarsely chopped (1g)
1 tsp tarragon (1/2 g)
1/2 C seedless grapes (11g)
1/2 C heavy cream
2 Tbsp butter
Melt the butter in a pan. Sprinkle the chicken with nutmeg and salt, and heat on low for 10 minutes on each side.

Cut the grapes into halves. Add grapes, orange peel, tarragon, onion, and water to the pan. Cover and cook on medium for 20 minutes, or until the chicken is cooked through.

Remove grapes and chicken to a warm serving dish (it helps to use a slotted spoon or spatula). Add the cream and a pinch more nutmeg and salt to the pan. Heat to boiling, stirring constantly.

Drizzle the sauce over the chicken and grapes and serve.

Serves 4
Total carbs: 12.5g
Carbs per serving: 3.375g

Pecan-Topped Stuffed Chicken
Cooking time: less than 1 hour
4 boneless, skinless chicken breasts
1 C pecans, chopped (16 grams)
1/4 C butter, melted
1/2 C cheddar cheese, shredded
6 slices bacon, chopped
1/4 C mozzarella cheese, shredded
Preheat the oven to 350.

Slice the chicken lengthwise (butterfly cut, so don't cut all the way through... just far enough to be able to open them flat). Fill each breast with 1/4 of the cheeses and the bacon. Salt. Replace the tops and place breasts into a casserole dish.

Combine the butter and pecans.

Press the pecan mixture into the tops of the breasts. (or you can try rolling the filled breasts in the pecan mixture, but I have yet to make that work.)

Cover casserole dish with foil and bake for 45 minutes.

Serves: 4
Total carbs: 16 grams
Carbs per serving: 4 g

Juicy Lemon-Pepper Pork Chops
Cooking time=45 minutes
4 3/4"-thick pork chops
3 Tbsp butter
2-3 tsp lemon-pepper seasoning
Melt 2 Tbsp of the butter in a pan. Season both sides of the pork chops, and cook on medium for 15 minutes on each side. Remove from heat.

Split the pork chops lengthwise. Spread a thin layer of remaining butter over inner halves and sprinkle lightly with remaining seasoning. Close the pork chops and return to heat.

Cook for an additional 10 minutes.

Serves: 4
Total Carbs: negligible
Carbs per serving: negligible

So That's actually 4 recipes and a bonus recipe :) These can actually be frugal if you grab this food on sale.


The Quiles Family said...

Will you please send these to me in an email - some of them sound really good and we could always use some new recipes!

Carol said...

sure be happy to!!

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