1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (82 page)

3 pounds (1.4 kg) chicken pieces—either a cut-up broiler/fryer or whatever parts you like (I used thighs.)

1 tablespoon (16.5 g) chili garlic paste

2 cloves garlic, crushed

1 tablespoon (6 g) grated ginger

¼ cup (60 ml) soy sauce

½ cup (120 ml) lime juice

3 tablespoons (4.5 g) Splenda

Place the chicken in a big resealable plastic bag. Mix together everything else, pour it into the bag with the chicken, press out the air, and seal the bag. Throw the bag in the fridge and let the chicken marinate for at least a few hours, and more won’t hurt.

When it’s time to cook, fire up the grill—you’ll want medium to medium-high heat. Just drain the marinade off the chicken and throw it on the grill skin-side up when it’s ready. Close the grill and keep it closed until it’s time to turn the chicken, unless you suspect a flare-up. Cook for about 12 to 15 minutes, turn skin-side down and cook another 7 to 9 minutes, and then turn skin-side up again. Let it cook until the juices run clear when it’s pierced to the bone and an instant-read thermometer registers 180°F (85°C). Then serve!

Yield:
6 servings

If you consumed all of the marinade, you’d get 5 grams of carb and a trace of fiber per serving, but since you discard most of it, you won’t get anywhere near that much—I’d count no more than 1 to 2 grams per serving. Assuming 6 servings, each will have 30 grams of protein.

This recipe takes a few more steps than some, but the results are worth it! If you can’t get Southeast Asian fish sauce, you can substitute soy sauce.

1½ pounds (680 g) boneless, skinless chicken thighs

1 medium carrot, sliced

1 medium onion, sliced

1 clove garlic, crushed

14 ounces (425 ml) coconut milk

1 tablespoon (6 g) grated ginger

2 tablespoons (30 ml) fish sauce (nam pla or nuoc mam) or soy sauce

1 tablespoon (15 ml) lime juice

2 teaspoons Splenda

½ teaspoon hot pepper sauce

cup (85 g) natural peanut butter

1 pound (455 g) shrimp, shelled

1 cup (75 g) fresh snow pea pods, cut into ½-inch (1.3-cm) pieces

Guar or xanthan

6 cups (720 g) Cauliflower Rice (page 212)

cup (40 g) chopped peanuts

Put the chicken in your slow cooker and add the carrot, onion, and garlic.

In a blender, combine the coconut milk, ginger, fish sauce or soy sauce, lime juice, Splenda, hot pepper sauce, and peanut butter and blend until smooth. Pour the sauce over the chicken and vegetables, using a rubber scraper to make sure you get all of it! Cover the slow cooker, set it to low, and let it cook for 8 hours.

Stir in the shrimp and snow peas, re-cover the slow cooker, and turn it up to high. Cook for 10 minutes or until the shrimp are pink all the way through.

Thicken the sauce slightly with guar or xanthan. Serve over the Cauliflower Rice (or brown rice for the carb-eaters). Top each serving with the peanuts.

Yield:
6 servings

Each with 33 g protein, 19 g carbohydrate, 7 g dietary fiber, 12 g usable carbs. Analysis does not include Cauliflower Rice.

This is another Vietnamese dish, and it is definitely for those who enjoy breathing fire. I’m a big fan of hot food, and this dish had me sweating by halfway through the meal. It’s delicious! Broccoli goes nicely with this.

1½ pounds (680 g) boneless, skinless chicken breast, cut crosswise into thin slices*

2 to 3 tablespoons (30 to 45 ml) vegetable oil, preferably peanut

1 tablespoon (6 g) grated ginger

1 teaspoon minced garlic or 2 cloves garlic, crushed

2 tablespoons (3 g) Splenda

¼ cup (60 ml) soy sauce

1 teaspoon fish sauce (nuoc mam) ¾ cup (180 ml) dry white wine 1 fresh jalapeño, or 2 or 3 little red chilies, finely minced

1 teaspoon pepper

Guar or xanthan

Have the chicken sliced, the ingredients measured, the pepper minced, and everything standing by and ready to go before starting to cook—once you start stir-frying, this goes very quickly.

Put a wok or heavy skillet over high heat. Add the oil, let it heat for a minute or so, and then add the ginger and garlic. Stir for 1 minute to flavor the oil. Add the chicken and stir-fry for 1 to 2 minutes. Add the Splenda, soy sauce, fish sauce, white wine, jalapeño, and pepper, stirring often, for 7 to 8 minutes or until the chicken is cooked through. Thicken the pan juices very slightly with guar or xanthan and serve.

Yield:
3 or 4 servings

Assuming 4 servings, each will have 4 grams of carbohydrates, a trace of fiber, and 39 grams of protein.

*This is easiest if the meat is half-frozen.

I made this at a local campground over Memorial Day Weekend, and it was a huge hit with fellow campers. It’s exotic and wonderful.

6 pounds (2.7 kg) boneless, skinless chicke

1 medium onion, chopped

5 cloves garlic, crushed

¼ cup (24 g) grated ginger

4 teaspoons purchased garam masala

1 teaspoon ground turmeric

¼ cup (60 ml) lime juice

¼ cup (60 ml) rice vinegar

½ cup (120 ml) chicken broth

1 teaspoon salt

Put the chicken, onion, and garlic in a slow cooker.

In a bowl, stir together the remaining ingredients. Pour the mixture over the chicken. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.

Serve with Major Grey’s Chutney (page 496).

Yield:
12 servings

Each with 46 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs. Analysis does not include Chutney.

Don’t think that just because this has horseradish it’s really strong. The sauce is mellow, subtle, and family-friendly.

4 pounds (1.8 kg) cut-up chicken

1 tablespoon (14 g) butter

1 tablespoon (15 ml) olive oil

¾ cup (180 ml) chicken broth

1½ teaspoons chicken bouillon concentrate

1 tablespoon (15 g) prepared horseradish

4 ounces (115 g) cream cheese, cut into chunks

¼ cup (60 ml) heavy cream

Guar or xanthan (optional)

In a big, heavy skillet, brown the chicken in the butter and oil over medium-high heat. Transfer the chicken to a slow cooker.

In a bowl, stir together the broth, bouillon, and horseradish. Pour the mixture over the chicken. Cover the slow cooker, set it to low, and let it cook for 6 hours.

When the time’s up, remove the chicken with tongs and put it on a platter. Melt the cream cheese into the sauce in the slow cooker. Stir in the cream. Thicken the sauce with guar or xanthan if you think it needs it. Add salt and pepper to taste.

I think this would be good with Fauxtatoes (page 209) and green beans.

Yield:
8 servings

Each with 30 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs. Analysis does not include side

This is quick and easy and very good. Why use only three chicken breasts? Because that’s what fits in my skillet! Once they were pounded out thin, they just barely squeezed in there together. If you want to increase this recipe, you’ll need two skillets—but it will still be quick and very good!

3 boneless, skinless chicken breasts

Cajun seasoning, purchased or homemade

3 tablespoons (42 g) butter

¼ pound (115 g) blue cheese, crumbled

Start a large, heavy-bottomed skillet heating over medium-high heat. In the meanwhile, one at a time, place each chicken breast in a heavy resealable plastic bag. Use a meat tenderizing hammer, a regular hammer, or whatever blunt object comes to hand (I use a 3-pound dumbbell!) to pound each breast until it’s about ¼ inch (6 mm) thick all over—this should take about 30 seconds per breast. Sprinkle both sides of each pounded breast with the Cajun seasoning. Melt the butter in the skillet and add the chicken breasts. Sauté for 4 to 5 minutes per side or until cooked through. When they’re just about done, sprinkle the crumbled blue cheese over the chicken breasts, dividing it evenly between all three. Cover the skillet for a minute more to let the cheese melt and serve.

Yield:
3 servings

Each with 36 g protein; 2 g usable carbs; a trace of fiber.

I think of this as being a sort of French Country dish. Of course, I’ve never been to the French countryside, so what do I know? It’s good, though, and you don’t need another darned thing with it.

5 pounds (2.3 kg) chicken

1½ tablespoons (23 ml) olive oil

1½ tablespoons (21 g) butter

2 medium turnips, cut into ½-inch (1.3-cm) cubes

2 medium carrots, cut into ½-inch (1.3-cm) slices

1 medium onion, cut into ¼-inch (6 mm) half-rounds

1 head cabbage

4 cloves garlic, crushed

½ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon dried basil

2 bay leaves, crumbled

In a big, heavy skillet, brown the chicken on both sides in the oil and butter over medium-high heat.