Low Carbies

  The original recipe can be found at this website: http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/   The only modification I made was using chicken breasts instead of thighs.   This chicken dish had an amazing amount of flavor!   Was delicious!   4 stars! 6 boneless skinless chicken breasts 6 ounce jar of pesto 1 package Ranch Dressing Seasoning Mix 1/2 cup chicken broth Directions:  Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.

I really liked this dish. 6 chicken breasts (cooked and cubed) broccoli and cauliflower (steamed) Sauce: 1 can of Cream of chicken soup 1 teas. lemon juice 1 Tbsp curry 1 tsp cayenne pepper 3/4 cups canned milk 2/3 cups mayo 1 cup cheddar cheese In a 9x13 pan layer broccoli and cauliflower with chicken on top. Pour sauce over chicken. bake at 350 for 30-45 minutes (until sauce is bubbling around the edges.)

This recipe comes from the cookbook, “500 Low-Carb Recipes.” I loved the flavor and it was super easy to make. I left out the jalapeno so it was not very spicy (just the way I like it!) The peanut flavor was a little light and I would probably add more peanut butter next time. I used fresh tomatos instead of canned. I added a little chicken broth to the sauce to compensate for the lack of moisture from not using the canned tomatoes. I sliced the chicken into strips. The sauce thickened after cooling for a few minutes. I served the dish over whole wheat pasta. 1 teaspoon ground cumin ½ teaspoon ground cinnamon 2 or 3 boneless, skinless chicken breast 2 to 3 tablespoons olive or peanut oil for sautéing ½ smallish onion thinly sliced 1 can (14 ½ ounce) diced tomatoes 2 tablespoons natural peanut butter 1 tablespoon lemon juice 2 cloves garlic, crushed 1 fresh jalapeno, cut in half and seeded On a saucer or plate, stir the cumin and cinnamon together, then rub into both sides of chicken br...

You can whisk the following ingredients in a bowl. I used my Magic Blender, that way I did not have to mince the garlic. I left the sesame seeds out and sprinkled them on top. I also added some precooked grilled chicken and roasted slivered almonds to my salad. I substituted honey for the sugar and added a bit extra for sweetness. This is a strong, flavorful dressing. 2 Tablespoons rice-wine vinegar 2 Tablespoons reduced-sodium soy sauce 1 Tablespoon Asian (dark) sesame oil 1 Tablespoon grated peeled fresh ginger 4 Teaspoons white or black sesame seeds ½ teaspoon sugar 1 garlic clove, minced Pinch cayenne

I found this recipe on a blog that is quickly becoming my favorite place for recipes, SimplyRecipes.com. I have listed the recipe here exactly the way I found it on the blog, but I made some changes when I cooked it. I used green onions instead of scallions and mango salsa instead of mango chutney (partly because that is what I had in the frig and because I have no idea what chutney is. I would love it if one of you enlightened me!) I also forgot to put the almonds on. . . I had them but gobbled this up before I even remembered to sprinkle them on! Anyway, I loved this dish. It is delicious and easy to make. Most of the prep time was in preparing the chicken and the ginger. I had to do some research on-line about how to prepare ginger since I have never done it before, but it wasn’t too difficult. I paired the finished dish with brown rice. It had such a nice sauce to it, I think this would be good over whole wheat pasta as well. 4 boneless, skinless chicken breast halves (1 ½ - 2 Lbs...