Chicken Stir Fry

Adapted from Maria's Food and Nutrition

Ingredients:

Teriyaki Sauce

1 and 2/3 cups wheat free Tamari/Soy sauce

1/3 cup safflower oil

3/4 cup xylitol

12 drops liquid stevia

1 clove garlic, minced

3 green onions, chopped

2 teaspoons freshly grated ginger

Stir Fry

2 - 3 boneless skinless chicken breasts, chopped into bite size pieces

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 and 1/2 cups broccoli, chopped

1 and 1/2 cups bean sprouts

1/2 an onion, chopped

1 head cauliflower, riced in a food processor

Preparation:

Teriyaki Sauce

1.  Combine all ingredients in a small pot and bring to a boil.

2.  Simmer for 30 minutes, then remove from heat and let cool.

3.  Strain through a sieve or cheese cloth and set aside

Stir Fry

1.  In a large saute pan, brown diced chicken in a little sesame or safflower oil.

2.  Turn the heat to high and add all vegetables except for the cauliflower, stirring constantly until all vegetables are cooked through.  Add a few spoonfuls of the teriyaki sauce.

3.  Serve over riced cauliflower and enjoy!  (You can also top with more teriyaki sauce if desired)

Note: For my Teriyaki Sauce, I used Bragg's Liquid Aminos instead of the wheat free soy sauce and I used sesame oil instead of safflower oil.  It tasted good, but the oil separated from the sauce and it was extremely salty, so in this recipe I wrote it the way Maria had it.

Mustard Lime Chicken

Adapted from Elana's Pantry

Ingredients:

3 or 4 boneless skinless chicken breasts

1/2 cup lime juice

1/4 cup dijon mustard

1/2 cup coarsely chopped parsley

2 tablespoons coarsely chopped basil

1 tablespoon olive oil

1 tablespoon chili powder

Salt and Pepper to taste

Liquid Stevia

Preparation:

1.  Combine all ingredients except the chicken and stevia in a food processor or blender and pulse until smooth.

2.  Place chicken breasts in a Pyrex baking dish and pour lime-mustard mixture on top.

3.  Cover and refrigerate for at least 15 minutes and up to 6 hours

4.  Place chicken and sauce in a sauté pan, cover, and cook over medium heat for 30 - 40 minutes, flipping chicken occasionally.  The liquid should reduce to about 1/4 it's original volume.

5.  After plating, top each breast with about 15 drops of liquid stevia.  It adds a great dimension to the flavor.

Note: The flavor of this sauce is INTENSE.  It was originally intended as a marinade, so be prepared for that.  Also, you can use it as a marinade and grill the chicken, which I'm sure would be super tasty, I just don't have a grill in my new apartment!  And if you like cilantro, you can use that instead of the parsley and basil.  Enjoy!

Leftover Artichoke Chicken Salad

So I had all this leftover artichoke chicken, and it was time for lunch!  Here's what happened, and I must say, it was delicious.

Ingredients:
1 artichoke chicken breast
1/2 red pepper, diced
10-12 cherry tomatoes, cut in half
1/2 avocado, chopped
2 cups lettuce
Your favorite dressing (optional)

Preparation:


1.  Cut chicken into bite size pieces and reheat.
2.  Combine with all ingredients in a large bowl and serve

Artichoke Chicken

Adapted from Amanda at All Recipes

Ingredients:
1 (14 oz) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
1/3 cup sour cream
1/3 cup Duke's mayo
1 clove garlic, minced
Pepper to taste
4 boneless skinless chicken breasts

Preparation: 

1.  Preheat oven to 375 degrees F
2.  Be sure to dry the artichokes with a paper towel until all the liquid is out of them.
3.  In a medium bowl, mix together artichoke hearts, Parmesan cheese, sour cream, mayo, garlic, and pepper.

4.  Place chicken in a greased baking dish and cover evenly with artichoke mixture
5.  Bake uncovered for 30 minutes or until chicken is no longer pink in the center and juices run clear.

Peach Chicken

Adapted from Elana's Pantry

Peach Chicken

Ingredients:

4 boneless skinless chicken breasts
¼ cup grapeseed oil
1 tablespoon celtic sea salt
6 peaches, quartered
4 shallots, halved
6 sprigs fresh thyme

Preparation:

1. Rub chicken with oil, season with salt, then scatter peaches, shallots and thyme around the chicken in a Pyrex baking dish.
2. Roast at 400° for 60 to 90 minutes.
3. Serve with peaches and pan sauce

Serves 6

Indian Chicken Curry

From Healthy Indulgences
healthyindulgences.blogspot.com

Makes 4 - 5 small servings

Indian Chicken Curry

Ingredients:

1-3 tablespoons of oil, butter, or ghee
1 small onion, chopped
2 cloves of garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon of garam marsala
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/16 teaspoon pure stevia extract
1/8-1/4 teaspoon sea salt
3 boneless chicken thighs or 3 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt or pureed cottage cheese
3/4 cup coconut milk (lite, if you prefer)
1/2 lime, juiced
1/4 teaspoon cayenne pepper (optional--omit if you don't like spicy foods)

Preparation:

Prep vegetables. Heat fat in a skillet over medium heat. Saute onion until browned and fragrant. Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sweetener, and sea salt, stirring around the pan for 2 minutes. Use a food processor or magic bullet to puree cottage cheese or yogurt with coconut milk and tomato paste. Add chicken and coconut milk mixture to pan. Bring to a boil, turn down the heat, squeeze in the lime juice, and simmer for 20 minutes. Remove the bay leaf, and stir in the cayenne pepper if you're using it. Finish with more lime juice to taste, and serve over riced cauliflower.

~6 grams net carbs per serving, using lite coconut milk and pureed cottage cheese


Riced Cauliflower

Makes four small servings

Ingredients:

1 head cauliflower
4 tablespoons organic unsalted butter
Salt and Pepper to taste

Preparation:

Grate cauliflower with a cheese grater or chop in a food processor. Putting it in a food processor will give you more of a cous cous, that's what I did. Add half the butter to a pan over medium heat. Stir fry cauliflower for 2-3 minutes and add the rest of the butter. Add salt and pepper. Cook until just tender, and remove from pan.

Enjoy!