Spicy Bombay Chicken

It's been a hot hot summer and I've been posting icy cold smoothie recipes for your enjoyment, but maybe I'll turn my attention to something a little mo' hotter, mo' better.  If you don’t care for spicy then you don’t have to make it that way.  But, if your name is Kelley or Susie then you probably would like it very very spicy.   However, the spicier you make it, the more likely you’ll overpower the ginger and curry flavors so the hotter the sauce, the less you should use.  Using yogurt as a marinade makes the meat tender and flavorful. 

You could serve this with crisp cold salad or slice it up, place on toothpicks and serve as an appetizer at your next party.  Those of you on Stages 2 and 3 could pair this with quinoa.

Spicy Bombay Chicken

makes 4 servings

1/3 cup plain yogurt (Greek or regular)

1 tablespoon grated peeled fresh ginger (or scant teaspoonful of ground ginger)

1 tablespoon mild cayenne pepper sauce

2 teaspoons curry powder

1/4 teaspoon salt

4 boneless skinless chicken breasts or 8 small boneless skinless chicken thighs

In a large zip lock bag, mix the  yogurt, ginger, hot sauce, curry powder and salt and squeeze to combine.  Add the chicken, seal and squish the chicken around in the bag to coat the chicken with the marinade.  Put bag in the fridge for at least an hour or even overnight.

Oil your grill or broiler rack, then either prepare the grill or preheat the broiler.

Or you could take out the George Foreman Grill that's gathering dust on that bottom shelf.

Take the chicken out of the bag, removing excess marinade.  (You can now throw away the bag of marinade.)  Grill or broil the chicken 5 inches from the heat until cooked through, try 8-9 minutes on each side.

Winner winner, spicy chicken dinner....

Oven Baked Chicken Fajitas

photo courtesy of www.realmomkitchen.com

Thank you Karen K. for sharing this recipe – not only easy peasy but yummy!

And since it was already kinda sorta Cinco de Mayo and we kinda sorta missed it, you could still make this recipe and celebrate twice!

This recipe comes from www.realmomkitchen.com and it is VERY flexible.  Whenever I get a recipe from a website, I always take the time to read the comments and see how it worked for everyone and what other great ideas they might pop up with.

And you could put the fajitas on lettuce wraps (Stage 1) or tortillas (Stages 2/3) OR you could dump this on a bed of greens and call it Fajita Salad.

Remember – everyone’s tastes are different so feel free to spice up or down, use more veggies, etc.  This is just a jumping off point for you.  I have altered the recipe slightly for P10.

Oven Baked Chicken Fajitas

Makes 12 servings

1 pound thawed boneless, skinless chicken breasts, cut into strips

2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (15 oz) can diced tomatoes with green chilies - DRAINED
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 lettuce leaf wraps (Stage 1) OR 12 flour tortillas (Stages 2 and 3)
Toppings such as cheese, sour cream, guacamole and fresh lime

Preheat the oven to 400 degrees.   Use some extra oil to coat a 13×9 baking dish

Place chicken strips in the baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.

Combine the spice mixture with the chicken and toss to coat.

Next, add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.  

Serve on tortillas/lettuce wraps or greens with desired toppings.

Chicken Tandoori

Let's wrap up our week of Indian food with this easy version of tandoori.  In traditional tandoori, the meat is marinated in yogurt and carefully selected spices and baked in a special oven.  But really, how many of us have a tandoori oven?  Okay, I think at least one of my readers has one so I hope she won't roll her eyes at this delicious knockoff of an old WW recipe.  Plus, with only FIVE ingredients you can feel like you made a gourmet meal with hardly any effort.

I used Greek yogurt to give this dish more tang and I used regular curry but those of you who like it hotter should try Madras curry, which is made with more cayenne pepper.  Also, I should have taken my own advice and pounded the chicken flat before I cooked it, so don't be like me.

We enjoyed this dish with a side of Spring-Green Saag.

Print this recipe:  Chicken Tandoori

Chicken Tandoori
makes 4 servings

1 cup plain or greek yogurt

1 tablespoon curry powder

4 boneless skinless chicken breasts (pounded flat)

1 large onion, cut into wedges

juice of 1 lemon (about 3 tablespoons)


Mix the yogurt and curry in a container or large ziplock bag, add the chicken and coat well.  Marinate the chicken at least one hour but all day would be fine.  Remove the container from the fridge about 20 minutes before cooking to let the meat warm up.

Move the top oven rack to the second space from the top (about 5 inches from the broiler) and preheat the broiler to high heat.

Line a baking sheet with foil (you'll be glad later) and scrape the excess marinade from the chicken.  Broil the chicken for about 8 minutes (keep an eye on it).

Turn the chicken and add the onion wedges to the pan and return to broil for another 8 minutes.  Turn the onions if they start to burn. 

To serve, squeeze the lemon juice over the chicken and onions, transfer the chicken to a cutting board and slice, serve with the onions.

Butter Chicken

P10 has created a monster - an Indian food monster...people at work and the waiters at Bollywood must think I'm a junkie for this stuff (they're right).  It's embarrassing when the waiter knows what you want before you even sit down.... oh yeah, but still can't do spicy... 

But, I have to realize that I can only go when I have some willpower in my pocket...because I can't resist the naan bread and will end up eating the whole thing - TAKEOUT is good for when you don't want to be tempted by other things.

This was really really really good.  And it was very creamy, rich and filling.  I served this by itself but I bet it would be great with Cauliflower Rice made with a touch of curry powder.

Please be careful going down the list of ingredients.  I accidentally put in too much garam masala (because I was going 1/2 tsp all the way down the line and oops...) and that seasoning is STRONG.   I even went to brag to my Indian co-worker about making this dish and she said 'dang we don't even use garam masala-it's too strong!'   So if you don't have any, don't feel like to you have to run out and buy some for this recipe.

TIP - tomato paste:  I hate opening a can and having so much leftover.  So, I measure it out in tablespoons and plop them on a paper plate (not touching) and put in the freezer, then when they're frozen, toss them together in a baggie and keep frozen until you need some.  No waste and tomato paste is so good in many dishes.

Butter Chicken

makes 4 servings

2 tbsp butter

1 onion, finely diced

3 cloves garlic, crushed

1/2 tsp chili powder (use less if you don't like it too hot)

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp turmeric

1/2 tsp salt

1/4 tsp garam masala

14 oz uncooked chicken, cut into cubes (2 large chicken breasts)

3 1/2 oz tomato paste

3/4 cup of cream

parsley, fresh or dried

Mix all of spices together, then the add spices to the chicken cubes, mix and set aside.  I did this all in a baggie and it was easy.

Melt the butter and fry the onion and garlic gently for 2 minutes. Add the spiced chicken and continue to fry gently for a further 5 minutes.

Add the tomato paste and cream and simmer gently for 5 minutes.

Sprinkle with parsley before serving to make it pretty.

Print the recipe:  Butter Chicken

Pork Green Chili

G

Do you view Foodgawker?  www.foodgawker.com

It's a heavenly site that shows different posts of various blogs throughout the day.  For some reason, I can't get it to post any of mine, it doesn't like the pictures.  I'm a bit technically challenged. 

Anywhoo, I found this link to She Makes and Bakes and this lovely green chili recipe.

This is not a sauce. It's a chili. You can heap it in a bowl and top it with some cheese and sour cream along with a tortilla.  You could also pour it over a bowl of beans too. This was great on eggs the next day.

I use canned mild green chilies in this, and I thought it had a kick to it so go easy if you don’t like spicy foods.  And go overboard with lots of spices if you do!

If you accidentally spice it up too much, add sour cream on top of your serving to cool it down.

This makes a great warm dinner that cooks up in an hour OR you can put it in the crockpot and drive your family crazy with the smell.

There is some white flour in this recipe, not a whole lot, so I’m going to green light it for Stage 1.

Pork Green Chili

makes 4 servings

1 pound lean pork, cubed

2 tablespoons butter, divided

small white onion, diced

1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

3-4 cloves garlic, minced

2 cups chicken broth

2 cans (7 ounces each) mild diced green chilies

1 can (14.5 ounces) diced tomatoes

1-2 teaspoons cumin

Salt and pepper to taste

Dash red pepper flakes (optional)

1/2 teaspoon chili powder

1 tablespoon dried oregano

Combine the 1/2 teaspoons of salt and pepper with the 1/4 cup flour. Dredge the cubed pork through the seasoned flour.

In a large saucepan, melt one tablespoon of butter over medium heat. Place the diced onion in the pan and cook for 8-10 minutes until soft. Remove the onion to a bowl. Melt the other tablespoon of butter and add the flour-covered pork to the pan. Let sit for three minutes to brown. Stir and let brown for another 2-3 minutes. Stir in the garlic and cook for about 30 seconds until fragrant. Add in the chicken broth and scrape the bottom of the pot. Add rest of the ingredients and let simmer for one hour.

Or, carefully pour everything into the crock pot and cook on low for 6-8 hours.

If the chili is too thin, dissolve some cornstarch in water and stir into to the pot. Bring to a boil (for crockpot, mix in well and warm it up).

Adjust the seasonings to your preference.

Serve warm with cheddar cheese, sour cream, and tortillas.

Souvlaki Pork Chops

What a lovely smelling dish to come home to.  This made a warm and filling dish with Greek flavors.  I served it with a side of buttery quinoa (Stages 2-3 only) and Roasted Brussels Sprouts.

Technically, souvlaki is served as a kabob, but if you don't have time to marinate various pieces of meat and veggie, place them on kabobs, grill and serve then let this be your saving grace. 

You could make this with chicken breasts just as well, if that's what you have.  Just please please please don't overcook the meat or it will not be as lovely as you'd hoped it would be....(don't be me!)

Souvlaki Pork Chops

makes 4 servings

4 boneless pork chops

1 lemon (wash the outside)

1/4 cup olive oil

1/2 cup water

6 cloves of garlic, minced

1 1/2 teaspoons kosher salt

1 1/2 teaspoons black pepper

1/2 teaspoon sweetener

In a zip lock bag combine the oil, water and seasonings.  Cut the lemon in half and squeeze the juice into the bag as well and squish the bag around to mix the marinade.  Then throw in the lemon halves (that’s why you washed it earlier, right?). 

Add the pork chops to the bag, shake to coat and marinate overnight in the fridge.

The next morning pour the entire bagful into the slow cooker and cover and cook on low for 8 hours.

When ready to serve, remove lemon halves and stir chops to coat them.

Garlic Chicken



served with a side of Tamari mushrooms and broccoli
(this piece of chicken would be considered
2 servings of protein for P10)



This dish is a kid and picky person pleaser. 

I found this on one of y'alls Pinterest boards - or maybe it was my niece's....not sure but this recipe from Food.com turned out much better than I expected.  It had mixed reviews but I can tell you that it turned out great and was a big hit with the family.

The chicken is kind of sweet so you'll want to pair this with something salty as a side dish, like Roasted Veggies or Tamari Green Beans.

If you want to add a dash of saltiness to the chicken, then hit it with a splash of tamari but only if you don't already have some in your side dish lest you become redundant and repetitious. 

By the way, the temp on this recipe is NOT a typo.  Seriously.  Yeah, it freaked me out too but I kept an eye on it and it turned out great. 

Garlic Chicken

makes 4 servings

4 boneless skinless chicken breasts or boneless pork chops

4 garlic cloves, minced

4 tablespoons coconut or palm sugar

3 teaspoons extra virgin olive oil

(soy sauce/tamari)

Preheat oven to 500°F and line a 9x9 baking dish with foil.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar.

Place chicken breasts in a prepared baking dish lined with foil and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 20 minutes. 



I used three breasts and my cast iron pan to cook these on
the stove and then transfer to the oven



Strawberry Chicken Salad

Can I just tell you that this kind of salad is my mostest favoritest in the entire world?  A few years back when they first started serving this kind of salad in restaurants I ordered them right and left and still can't get enough of it.  It's the perfect grouping of sweet and salty and savory.   And the picture turned out awesome!

The P10 books says not to eat salad with too many items on it or else you'll jack up the calorie count but, but, but, this one's okay to do that with.  Really.  Would I lie?  :D



Well, maybe don't overdo the toppings....



Strawberry Chicken Salad

salad greens

avocado, cubed

cooked chicken breast, cubed

strawberries, cleaned, hulled and sliced

Gorgonzola or blue cheese crumbles

walnuts or pecans

butter and sweetener

Melt a spoonful of butter in a skillet and add nuts, mix around to coat and then sprinkle with sweetener, continue to heat for a few minutes and then remove from heat and let cool.

Build yourself a salad - don't be shy - go ahead and put it all together.

For dressing, I made a vinaigrette out of apple cider vinegar and olive oil.  But that's a post for another day.

Enjoy!

Stir Fry Chicken and Broccoli

This was a quick throw together dinner based on items I had just sitting in my kitchen.  I ended up sauteing some shredded cabbage in butter and serving it as a side dish.  I think this would also be good with Cauliflower Rice or some quinoa (Stages 2-3 only for quinoa).

Sorry my pictures always look so narsty....I'm using my iPhone and I don't have very steady hands.  Plus, my talents do not lie in the photographing of food, just creating and eating it!

 

Stir Fry Chicken and Broccoli

makes 4 servings

3 tablespoons of olive oil

1/2 lb cubed chicken breast

1 large clove of garlic, crushed

4 cups (about 12 oz) of broccoli florets

1/2 teaspoon ground ginger
1 tablespoon tamari

salt and pepper

Heat olive oil in a nonstick skillet on medium heat. Cook chicken for about 4 minutes.

Add garlic and broccoli and stir fry for approximately 5 additional minutes until the broccoli is crisp.  Finish by adding the ginger and tamari, and cook a few more minutes.

 

Italian Sausage and Chickpeas

Chickpeas, garbanzo beans, tomato, tomahto, it's all good.  This was very easy to throw together and if you have a smaller crockpot, use that one.  If you have a larger crockpot then only cook for about 4 hours on low and then keep warm for another 4 hours so this doesn't burn to a crisp.

If you don't have a crockpot I bet you could throw this together in a sauce pan, cover and simmer for about 20 minutes or so.

I like the Open Nature sausage that I buy at Safeway/Vons.  I used the spinach and feta version in this dish.  If that's not your thang you can always use chicken instead.


Italian Sausage and Chickpeas
makes 4 servings

14.5 oz can of diced tomatoes (do not drain)
2 tablespoons tomato paste
2 tablespoons minced garlic
1 teaspoon dried rosemary
1 teaspoon black pepper
pinch of kosher salt
1 can chickpeas, drained and rinsed
12 oz Italian type sausage, nitrate free**

Mix the tomatoes and seasonings and add to the crockpot.

Sprinkle the chickpeas over the tomato mixture, top with sausage and cook on low for 8 hours.

**You can sub chicken breasts cut into 2-3 strips each, but mix the chicken into the sauce first, add a little more salt and then put the beans on top of the entire thing.

Coconut Chicken

Although I like coconut oil and milk and such, I really don't care for actual coconut shavings, it's a texture thing.  However, I had no problem with the taste or texture of this dish, it was great.  The only thing missing was the sweet/spicy sauce that comes with it when you order something like this ina restaurant but I was coming up blank as to how to fake that at the last minute.  Let me know if you have any ideas.  I caught my husband dipping his in the Catalina salad dressing.

I served this with a side salad and a yummy serving of Creamy Mashed Parsnips.  The parnips went great with this dish.  As you can see, I used chicken thighs which I think made a real difference in this dish, sometimes chicken breast can turn out dry.


Coconut Chicken
makes 6 servings

1 lb boneless skinless chicken thighs
1/4 teaspoon kosher or sea salt
1/2 cup almond flour
1/2 cup unsweetened shredded coconut
2 eggs
coconut oil

Trim the extra fat from the chicken.  Cut into six even pieces as best you can.

Get two shallow bowls or containers.  Beat the eggs together in one bowl, in the other bowl mix the flour, coconut and salt.  Then get out two forks to use for dipping and dredging.

Using a fork, plop a piece of chicken into the egg and coat.  Remove the chicken and plop it into the flour mixture.  Using the other fork, toss the chicken in the coating, flipping it over and pressing the crumbs into the meat.  Remove the meat to a plate and continue until all the pieces are coated.

Heat a skillet over medium heat.  Drizzle just ONE tablespoon of coconut oil in the pan and cook the chicken for about 4-5 minutes on each side.  If the pan gets too dry, drizzle a bit more coconut oil.  Don't crowd the pan, if you need to, do two different batches.  (Wipe the pan clean before cooking the second batch).

Remove cooked chicken to a clean plate and let it rest for a few minutes.  Serve warm.

California Chicken

Thanks to whichever one of you ladies who posted a link to this recipe on the Facebook page.  I finally got a chance to try it and it was a hit.  I served it alongside Tamari Green Beans.  Please don't snicker at the picture I took, I only had two chicken breasts so I cut each of them in half and it looks teeny...yours will be lovely, I promise.

California Chicken

makes 4 servings

4 skinless, boneless chicken breasts

1 teaspoon olive oil

1/2 onion, sliced

salt and pepper

2 avocados - peeled, pitted and sliced

2 ripe tomatoes, sliced

8 ounces Monterey Jack cheese, sliced (or shredded)

Preheat oven to 350.

Pound chicken breasts evenly flat.  Warm oil in skillet and add chicken and onion.

Cook 5 minutes on each side or until chicken is browned and just about done. Add salt and pepper to taste.

Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Almond Butter Chicken

I'll never forget the first time I saw 'peanut butter chicken'...I was at a baby shower and the California hostess served chicken skewers with peanut sauce and I thought she'd lost her mind (I was raised in Iowa, pigs and peanut butter don't mix...)

But I tried one and since then, I've always loved the taste that tastes great together.  And as you may know, my new love is Indian food.  I found a peanut butter chicken recipe and I have converted it to P10 use and added a few tweaks of my own.  Of course, you can always feel free to spice it up or down.  If you use almond milk instead of water, you will need to add more spices to feel the heat.  I also used chicken thighs instead of breasts to get that richer dark meat taste.  Sweeten to taste as almond butter doesn't have all the added sugar that peanut butter has.

Almond Butter Chicken

makes 4-6 servings

1 lb boneless or whole chicken, cut into bite-sized pieces

1/4 cup almond butter

4 oz can of green chilies, drained

2 medium onions, sliced

2 tomatoes, chopped

1/2 teaspoon salt

1 teaspoon sweetener equivalent

3 tablespoons butter or coconut oil

3/4 cup water or almond milk

chili powder or cayenne pepper, something spicy to kick it up

Heat oil in a saucepan over medium heat and fry chicken pieces until golden brown.

Add the tomatoes, chilies, onions, salt and sweetender. Stir-fry until the onions become soft.

Add almond butter and mix well. Add water/milk gradually until it forms a sauce. Lower heat and simmer for about 20 minutes or until chicken is done.

I served this with a side of Turmeric Cabbage and Mushrooms - stay tuned for that recipe tomorrow. 

Creamy Salsa Skillet Chicken

In the pan, waiting to be served to my man....

For some reason I am always blown away by myself whenever I accidentally kinda sorta create a dish and it's wonderful!  I'm one of those people that needs a recipe or else I can't function!  I don't know why though, because both my Damma (Gramma) and my niece have that 'throw it all together and it's a winner dinner' gene.  I think it all stems from a childhood trauma in which I forgot to drain the macaroni before I added the glow in the dark orange powder to it and made mac & cheese soup instead....(stop laughing).

Anywho - I was following a recipe when suddenly I was seized by the spirit of adventure and this is what I ended up with.  The family loved it.  And of course, my dear friends, you can spice it up and down as much as you'd like to please your palates.

I was planning on serving this with a Mexican style Cauliflower Rice but ended up serving it over quinoa (Stages 2/3 only please).  After I cooked the quinoa I mixed it with butter and minced garlic and it was a nice accompaniment to this dish.


Creamy Salsa Skillet Chicken
makes 4 servings

2 chicken breasts
2 tablespoons olive oil
1/2 onion, diced
1/2 cup salsa
1/4 cup Greek yogurt (can sub sour cream) 
4 ounces (1/2 cup) of shredded cheese, Mexican blend
dried oregano

 

Pound each chicken breast until they are evenly thinned out and then cut each breast in half.  Heat oil in skillet over medium high heat and saute the chicken for about 5 minutes on each side.

On the plate, waiting to get ate...

Remove the chicken from the pan, (add more oil if needed) and saute the onions until soft.  Turn down the heat, then stir in the salsa and the yogurt and warm through, then add the chicken back in and make sure the chicken gets all that nice creamy salsa sauce all over it.



Sprinkle the cheese over the chicken and cover until cheese is melted.

Top with a dash of oregano for flavor and a touch of color.

Chicken Tandoori

This recipe is an easy version of tandoori.  In traditional tandoori, the meat is marinated in yogurt and carefully selected spices and baked in a special oven.  But really, how many of us have a tandoori oven?  Okay, I think at least one of my readers has one so I hope she won't roll her eyes at this delicious knockoff of an old WW recipe.  Plus, with only FIVE ingredients you can feel like you made a gourmet meal with hardly any effort.

I used Greek yogurt to give this dish more tang and I used regular curry but those of you who like it hotter should try Madras curry, which is made with more cayenne pepper.  Also, I should have taken my own advice and pounded the chicken flat before I cooked it, so don't be like me.

We enjoyed this dish with a side of Spring-Green Saag.

Print this recipe:  Chicken Tandoori

Chicken Tandoori
makes 4 servings

1 cup plain or greek yogurt

1 tablespoon curry powder

4 boneless skinless chicken breasts (pounded flat)

1 large onion, cut into wedges

juice of 1 lemon (about 3 tablespoons)


Mix the yogurt and curry in a container or large ziplock bag, add the chicken and coat well.  Marinate the chicken at least one hour but all day would be fine.  Remove the container from the fridge about 20 minutes before cooking to let the meat warm up.

Move the top oven rack to the second space from the top (about 5 inches from the broiler) and preheat the broiler to high heat.

Line a baking sheet with foil (you'll be glad later) and scrape the excess marinade from the chicken.  Broil the chicken for about 8 minutes (keep an eye on it).

Turn the chicken and add the onion wedges to the pan and return to broil for another 8 minutes.  Turn the onions if they start to burn. 

To serve, squeeze the lemon juice over the chicken and onions, transfer the chicken to a cutting board and slice, serve with the onions.

Slow Cooker White Chili

This is an old WW standby and a really delicious 'white' chili on a cold day. 

This makes a LOT so portion some of it into freezer containers and freeze for another day.

Slow Cooker White Chili

8 servings (1 1/2 cups)

for the crockpot:

4 cups chicken broth

1 pound skinless boneless chicken breasts, cut into 1 inch pieces

2 (15oz)  cans Great Northern beans, drained and rinsed

2 med. zucchini diced

2 onions chopped

1 tbs. ground cumin

2 garlic cloves, minced

1 tsp. chili powder

for serving:

1 cup frozen corn kernels

1/2 cup sour cream

1/2 tsp. salt and pepper or to taste

Mix broth, chicken, beans, zucchini, onions, spices cook on high in slow cooker for 3 1/2 hours (or on low all day)

Stir in corn and sour cream, heat through, season with salt and pepper and serve.

Crockpot Roast Chicken

Many times you probably run screaming into the grocery store to pick up a rotisserie chicken just so you'll have something for dinner.  I hate the grocery store at dinner time because it's so crowded and everyone's fighting over those darn chickens. 

If you have a large crockpot, you can make your OWN chicken, no fuss, no fights and no extra weird things in the seasonings (have you read the labels on the store cooked chickens?  yeeeesh!) 

I love my crockpot, because it works all day cooking so I don't have to.  Right now, it's got chopped cauliflower and water cooking all day so when I get home all I have to do is drain and mash it up and I've got a crust started for Wheat Free Pizza.

Crockpot Roast Chicken

3-4 lb chicken

Olive oil

Seasoned salt or lemon pepper or garlic salt, etc.

Tin foil

Clean chicken inside and out. 

Rub with olive oil and sprinkle with seasonings.

Rub the inside of crockpot with olive oil – Do NOT put any water/liquid in the crockpot.

Roll up about 6 wads of tin foil into balls and put them in the bottom of the crockpot. 

(Give them a good drizzle of olive oil as well, it helps). 

The chicken is going to ‘sit’ on the tin foil balls to keep it out of the juices.

Put chicken back side down on top of the foil balls.

Cover and cook on HIGH for 4-6 hours. 

If you have to leave it in for 8 hours it will still be fine.  The chicken just falls off the bone.

Alfredo Sauce



I tried to add the parsley like
a little smiley face....

Okay folks, over the past few days we've made Pan Seared Chicken Breast and we've roasted some Brussels Sprouts, so today, let's make Alfredo sauce and tie it all together in one great dish...sure hope you held on to the chicken and sprouts...

Alfredo sauce always seemed so...formal to me.  This recipe is so quick and easy that it's almost ridiculous.  And it tastes SO much better than the jarred kind, which is also full of chemicals and stuff.  This sauce is a P10 or any low-carbers dream dish. 

In the past, I used to serve this over pasta, and you still could, if you'd like to (Stages 2/3 only please) but since I'm not eating pasta anymore, I served this over chicken breast and roasted veggies.  I know a restaurant that puts the chicken and veggies on a giant baked potato and then puts the sauce over all of that...maybe try that on your husbands or giant eating machine teenage boys to round out their meal.


Print the recipe:  Alfredo Sauce

Alfredo Sauce

Total Time: 15 mins

makes 4 servings

1/4 cup butter (1/2 stick)

1/2 teaspoon minced garlic

1 cup heavy cream or half and half

1/4 teaspoon black pepper

1/4 teaspoon white pepper

3/4 cup parmesan cheese, grated

parsley

(don’t forget to start cooking the other items so they’re ready when the sauce is done)

Heat butter over sauce pan on low heat until completely melted.

Slowly add in garlic and stir into butter along with the heavy cream.

Add in the black and white pepper and turn your stove up to medium.

Slowly let the sauce thicken while gradually starting to mix in the parmesan.

After the sauce has fully thickened and been stirred well, add a touch of parsley for flavor.

To serve, you can either mix the sauce with the chicken/veggies or drizzle the sauce over them. 

Roasted Brussels sprouts, sliced chicken and Alfredo sauce