LC Chicken Adobo

March 13, 2012 Sonte 1 Comment

I am always looking for new, interesting ways to cook chicken for my husband. This recipe got his hearty approval. I found this flipping through “Atkins The Complete Cookbook; Lose Weight with Hundreds of Low Carb Dishes” searching out all the Induction Phase recipes.

1 cup White Vinegar
2 cloves Garlic, pushed through a press
1 Bay Leaf
1 1/2 teaspoons whole Peppercorns, lightly crushed
1/2 cup reduced-sodium Soy Sauce
6 whole Chicken Legs, cut into drumstick and thigh pieces
1 cup Water
3 Tablespoons Canola Oil

In a large glass baking dish, mix vinegar, garlic, bay leaf, peppercorns and soy sauce; add chicken and toss to coat.
Cover with plastic wrap and marinate in the refrigerator 1 hour.
* I had bought a family pack of Chicken Breasts which I divided into two large freezer
Ziplock bags; I simply added the marinade to a defrosted bag of chicken pieces.

Transfer chicken and its marinade to a large saucepan.
Add water and heat to boiling, over high heat.
Cover, reduce heat to low, and simmer 20 minutes.
With tongs, transfer chicken to a plate to cool.
Bring cooking liquid to a boil and continue boiling for about 10 minutes, until it is reduced to 1 cup.
Let sauce cool and strain into a small saucepan; skim off fat and reheat.
Pat chicken dry with paper towel.
In a large skillet, heat oil over high heat until very hot.
Brown chicken, in batches, about 2 minutes per side.
Transfer to a deep platter and pour hot sauce over chicken.
Snip green onions over top for garnish.

Serves 4
Per Serving: Net Carbs: 6 grams, Total Carbs: 6.5 grams, Fibre: 0.5 grams, Protein: 46 grams, Fat: 33 grams, Calories 515

“Chicken Adobo” Recipe. Atkins The Complete Cookbook, New York, New York, Time Inc. Home Entertainment, 2004, P. 83

About, Low Carb Baking

Low Carb Peanut Butter Cookies

March 10, 2012 Sonte Leave a comment

So my husband in on the Atkins Diet. He is still on the Induction Phase but he does crave a bit of pud after dinner. We discovered that they sell Atkins Bars at the local grocery store and for a little while he was having one of those after dinner. Problem is, he usually has one in his lunch! So I have been scouring the internet looking for Low Carb baked goods. Today was my first go at making low carb bickies.

I found this recipe via Pinterest and thought I would give it a go:
Joy The Baker Flourless Peanut Butter Cookies.

I had a nibble of one and was very pleased that they didn’t have a nasty Splenda aftertaste to them! Woot! I made a few changes: I used Splenda White and Brown Sugars, added a bit of Vanilla and topped with a Peanut instead of chocolate.

1 cup Peanut Butter
1/2 cup Splenda No Calorie Sweetener
1/2 cup Splenda Brown Sugar
1 teaspoon Vanilla
1 large Egg
1 teaspoon Baking Soda

Preheat oven to 350F.
Lightly spray a cookie sheet with vegetable oil spray or line with parchment paper.

In mixing bowl combine peanut butter, Splenda No Cal Sweetener, Splenda Brown Sugar, Vanilla, Egg and Baking Soda; mix for about 2 minutes.
Use a #2 Pampered Chef scoop to drop mounds of cookie dough onto prepared baking sheets.
Press down on each cookie with a fork, making a criss cross pattern.
Top each cookie with a single blanched peanut.

Bake in 350F oven for 10 minutes.
Allow cookies to cool on the baking sheet for a few minutes before removing them to a wire rack to cool completely.

Makes about 2 dozen

Sandwiches and Wraps

Chicken Salad Sandwich

February 9, 2012 Sonte Leave a comment

Chunky Chicken, tangy mayo, crunchy celery; add some whole grain bread and you have a sandwich you can really sink your teeth into.

1 1/2 cups chopped cooked Chicken or Turkey
1/2 cup Mayo
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Sage
1/4 teaspoon Thyme
1 medium stalk Celery, finely diced
1/2 small onion, finely diced

8 slices Whole Grain Bread
Shredded Lettuce
Tomato Slices
Green Pepper Strips
Cheddar Cheese Slices

In medium mixing bowl combine all ingredients except bread.
Spread Chicken mixture on each of four slices of bread.
Layer on toppings of your choice.
Top with second piece of bread.

Sandwiches and Wraps

Sloppy Joes

February 9, 2012 Sonte Leave a comment

A quick meal to throw together on a busy weeknight.

1 lb Yves Just Like Ground Round
1 medium Onion, chopped
2 cloves Garlic, minced
1/3 cup chopped Celery
1/3 cup chopped Green Pepper
1/3 cup Ketchup
1/4 cup Water
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Salt
Fresh ground Pepper
1 1/2 teaspoons Oregano
dash of Red Pepper Sauce
6 Burger Buns, split
Cheddar Cheese Slice

Saute onions in 10inch skillet.
Add garlic and continue cooking for another few minutes.
Add ground beef and cook until beef is evenly browned.
Stir in remaining ingredients except split buns.
Cover and cook over low heat 10 – 15 minutes or just until vegetables are tender.
Lightly toast split buns with a slice of Cheddar cheese on each.
Fill buns with beef mixture.

Serve with Garden Salad.

Sandwiches and Wraps

Salmon Sandwich

February 9, 2012 Sonte Leave a comment

1 (14oz ) can Pink Salmon, drained and flaked
1/3 cup Thousand Island Dressing
2 Green onions, finely chopped
8 slices Whole Grain Bread
Spinach Leaves

Combine Salmon and dressing in a medium mixing bowl, mash with fork and stir well.
Stir in green onion.
Spread a few tablespoons of salmon mixture on a slice of whole grain bread, put a layer of spinach leaves on top of filling, sprinkle with salt and pepper then top with another slice of whole grain bread.
Cut diagonally and serve with fresh tomato slices.

Aysontespli's Kitchen

LC Chicken Adobo

Low Carb Peanut Butter Cookies

Chicken Salad Sandwich

Sloppy Joes

Salmon Sandwich

Welcome to my Kitchen where the most important ingredient is Love.