Bacon & Pepper Jack Chicken

Bacon & Pepper Jack Chicken ~ www.lowcarbsensations.com

Ingredients

4 chicken breasts, boneless & skinless
1 tsp. garlic salt
1/2 tsp. ground black pepper
8 slices bacon, cooked crisp
4 oz. pepper jack cheese, shredded
2 tablespoons oil
toothpicks for securing

Preparation

Preheat oven 350 degrees.

Pound chicken breasts flat using mallet between two sheets of plastic wrap. Season with garlic salt and pepper. Place chicken on work surface. Crumble bacon evenly over chicken breasts then place a layer of shredded cheese on top of each breast. Roll up chicken and secure with toothpicks.

Heat oil in large skillet over medium-high heat, place chicken in hot skillet seam side down, brown on all sides, about a few minutes per side. Cover and place in oven, bake until cooked through 25 to 30 minutes. Allow chicken to cool before serving or slicing.

Yields 4 Servings

Serving Size = 1 breast

Total Net Carbs. <3/4 grams per serving

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Rating: 4.0/5 (1 vote cast)
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Orange Chipotle BBQ Sauce

Orange Chipotle BBQ Sauce ~ www.lowcarbsensations.com

Ingredients

1 cup low carb ketchup, such as Heinz Reduced Sugar at net 1 gram per tablespoon
2 tablespoons onion, minced
2 cloves garlic, minced
2 tsp. orange zest
2 tsp. garlic salt
1 chipotle in adobo sauce

Preparation

Place all ingredients in small saucepan, cover and simmer 20 minutes. Allow mixture to slightly cool before bending. You can either use an immersion blender, food processor or blender – puree until no chunks appear.

Yields 8 Servings

Serving Size = 2 tablespoons

Total Net Carbs. <2-1/2 grams per serving (20 grams for entire recipe)

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Rating: 5.0/5 (1 vote cast)
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Tex-Mex Baby Back Ribs

Tex-Mex Baby Back Ribs ~ www.lowcarbsensations.com

Ingredients

2 racks of baby back ribs
2 tablespoons chili powder
2 tablespoons garlic salt
1 tablespoon cumin
1 tablespoon paprika
1 tsp. onion powder
1 tsp. dry mustard
1/2 tsp. cayenne pepper

Preparation

In a large bowl combine all the dry seasonings. Arrange ribs on aluminum foil, sprinkle both sides with spice mix, double wrap them in foil then place in refrigerator. It is best to marinate overnight but you can also use them sooner, just not as much flavor.

Remove ribs 30 to 45 minutes prior to cooking.

Preheat oven to 325 degrees then add foil wrapped ribs, cook 1-1/2 to 2 hours.

Prepare indoor or outdoor grill, char each side of ribs for desired char marks. This step is optional. You can mop the ribs with 0 carb barbecue sauce, such as Walden Farms.

Yields 4 Servings

Serving Size = 1/2 rack

Total Net Carbs. <2 grams per serving

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Rating: 5.0/5 (1 vote cast)
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Easy Rotel Chicken

Easy Rotel Chicken ~ www.lowcarbsensations.com

Ingredients

4 to 5 lbs. chicken pieces (your preference)
1 can Ro*Tel
1 cup chicken broth

Preparation

In a 9″ x 13″ pan, add chicken, top with Rotel and chicken broth. Cover with foil and place in oven. Bake at 350 degrees for 30 minutes, remove foil and continue cooking an additional 15 minutes.

Yields 4 Servings

Serving Size = 1 chicken breast or 1 thigh and leg, etc.

Total Net Carbs. <2 grams per serving

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Rating: 4.3/5 (6 votes cast)
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Breakfast Nachos

Ingredients

1 recipe Tortilla Chips
1 scrambled egg
1/4 cup cooked breakfast meat such as sausage, bacon or ham (optional)
3/4 cup shredded Mexican blend cheese
2 tablespoons onions
1/4 cup tomato, diced
1 tablespoon pickled jalapeno slices
cilantro for garnish

Preparation

Preheat oven to broil.

Place tortilla chips on baking sheet, slightly lapping. Top with remaining ingredients in the same order listed. Place under broiler and cook until cheese is melted and bubbly.

Yields 1 Serving

Serving Size = 1 recipe

Total Net Carbs. <7-1/4 grams per serving

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Rating: 5.0/5 (1 vote cast)
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Armadillo Eggs

Armadillo Eggs ~ www.lowcarbsensations.com

Ingredients

2 lbs. breakfast sausage (pork or chicken)
8 red or green jalapeno peppers
2 cups Mexican blend, jack or cheddar cheese, shredded
1 egg
1 tablespoon water
1/2 cup low carb baking mix, such as Carbquik
3 tablespoons oil

Preparation

Set sausage out to get to room temperature, about 20 minutes. If using a breakfast sausage with casing around it, such as links, gently press the sausage out of the casing into a large bowl. Set aside.

Wash peppers, cut off tops and remove seeds and membranes. This is best done using gloves so the oils don’t get on your fingers. Stuff the inside of each pepper with cheese.

Preheat oven to 350 degrees.

On two large plates,  whisk the egg with water in one plate and place Carbquik onto the other plate, set aside. Line baking pan with 2 tablespoons of oil and distribute evenly in pan. This is best to have the counter arranged like an assembly line, egg mixture, Carbquik and baking pan.

Divide sausage mixture into 8 equal portions and form into large oval balls. Gently press a stuffed pepper into each ball and working with sausage fully encase it. This works best I found with slightly we hands. Gently roll the stuffed sausage in egg mixture then lightly roll in Carbquik then place on prepared baking pan. Repeat for each sausage. Drizzle completed armadillo eggs with remaining oil and place in preheated oven. Bake 30 to 40 minutes until browned.

Remove from oven and allow to cool slightly before serving.

Yields 8 Servings

Serving Size = 1 armadillo egg

Total Net Carbs. <1-1/2 grams per serving

(Alternatively, this recipe can be made as an appetizer with smaller Armadillo eggs. Ingredients remain the same, the only difference is to cut the peppers in half lengthwise and place cheese into pepper then follow the remaining instructions. This will double the recipe and increase the serving size to 2 and the carbs remain the same.)

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Rating: 3.0/5 (1 vote cast)
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Chili & Lime Chicken Soft Tacos with Cabbage Slaw and Avocado

Chili & Lime Chicken Soft Tacos with Cabbage - Avocado Slaw ~ www.lowcarbsensations.com

Ingredients

1 lb. chicken meat, cut into strips about 1″ thick
1-1/2 tablespoons chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic salt
1 tsp. lime zest
2 tablespoons lime juice
1 cup shredded cabbage
1/4 cup onion, thinly sliced
1/4 cup cilantro, chopped
1 avocado, pitted, peeled and sliced
4 low carb tortillas, such as Mama Lupe’s with net 3 carbs

Preparation

In a large bowl combine chili powder, cumin, garlic salt, lime zest and 1 tablespoon of the lime juice. Add chicken strips and toss to coat. Cover and marinate in refrigerator 30 minutes to 4 hours.

Heat grill pan over medium heat, add chicken strips. Cook until browned on one side, about 6 t 8 minutes, flip with tongs and cook other side an additional 6 minutes or until browned and cooked through.

While chicken is cooking toss cabbage, onion and cilantro together with remaining tablespoon of lime juice.

To assemble, place chicken strips on one half of tortilla, top with cabbage slaw and top with avocado slices. Serve with hot sauce if desired.

Yields 4 Servings

Serving Size = 1 taco

Total Net Carbs. <6-1/4 grams per serving

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Rating: 5.0/5 (1 vote cast)
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Bacon & Avocado Salad with Warm Cilantro Vinaigrette

Bacon & Avodado Salad with Warm Cilantro Vinaigrette ~ www.lowcarbsensations.com

Ingredients

2 ripe avocados
8 strips of bacon, cooked and crumbled
1/2 cup scallions, sliced
1/2 cup bleu cheese crumbles
1 recipe Warm Cilantro Vinaigrette

Preparation

Cut each avocado in half lengthwise and remove pit. Slice each half into thin slices, and arrange each on different salad plates. Top each with 2 strips of crumbled bacon, 2 tablespoons scallions, 1 ounce bleu cheese and drizzle with dressing.

Yields 4 Servings

Serving Size = About 1/2 cup

Total Net Carbs. <2-1/4 grams per serving

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Rating: 5.0/5 (1 vote cast)
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Chili Rubbed Steaks with Lime Butter

Chili Rubbed Steak with Lime Butter ~ www.lowcarbsensations.com

Ingredients

1-1/2 lb. flank steak
1 clove garlic, minced
1/2 tsp. lime zest
1 tablespoon lime juice
1 tablespoon kosher salt
1 tsp. paprika
1 tsp. ground cumin
1 tablespoon chili powder
1 recipe Lime Butter

Preparation

In a resealable bag, combine garlic, zest, juice, salt, paprika, cumin, chili powder and oil. Add meat and coat all sides. Place in refrigerator and marinate 2 hours or longer. Remove from refrigerator 30 minutes prior to cooking.

Prepare grill. If using charcoal, wait until charcoal is glowing orange with some white edges, if using gas or indoor, medium-high heat. Place meat on grill and sear each side about 5 minutes. Remove from grill and let stand 10 minutes before slicing. Slice flank against the grain and top with lime butter.

Yields 6 Servings

Serving Size = 1/4 lb.

Total Net Carbs. <1 grams per serving

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Rating: 5.0/5 (1 vote cast)
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Chili & Cocoa Rubbed Pork Chops with Cherry Relish

Chili & Cocoa Rubbed Pork Chops with Cherry Relish ~ www.lowcarbsensations.com

Ingredients

8 thick cut pork chops
3 tablespoons olive oil
1/4 cup unsweetened cocoa powder
1/4 cup chili powder
1 tablespoon artificial powdered sweetener, such as Equal
kosher salt to taste
1 tsp. black pepper
3/4 cup white/silver tequila or you can substitute water

For the Relish

1/2 cup low carb cherry spread, such as La Nouba at net <2 grams per tablespoon
2 tablespoons onion, diced
2 tablespoons cilantro, chopped

Preparation

Apply oil liberally to both sides of pork chop, set aside. Combine cocoa powder, chili powder, sweetener, salt and pepper. Dredge both sides of pork in mixture, pressing to mixture onto it.

In a large skillet over medium high heat, add pork. Sear both sides, about 4 to 5 minutes per side. Add tequila, cover and reduce to simmer. Allow to simmer 35 to 40 minutes until pork is tender and most of the liquid has evaporated.

While pork is cooking, heat cherry spread in microwave 20 to 40 seconds (depending on your microwave) to loosen mixture. Add onions and cilantro.

To serve, place pork chops on plate and garnish with a heaping tablespoon of cherry relish on each chop.

Yields 4 Servings

Serving Size = 2 chops

Total Net Carbs. <6-1/2 grams per serving

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Rating: 5.0/5 (1 vote cast)
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