Low Carb Zucchini Fries

Ingredients

• Servings: 6
• 2 zucchini
• 1 tablespoon salt
• 2 eggs
• 1/2 cup ground almonds
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon dried italian herb seasoning, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
• cut zucchini into 3-inch lengths, then cut each piece into 9 fries. place zucchini fries into a colander and sprinkle with salt. let the zucchini pieces drain for at least 1 hour to remove excess liquid.
• beat eggs in a shallow bowl. mix almonds, parmesan cheese, and italian seasoning in a second shallow bowl. rinse salt off zucchini and pat dry with paper towels.
• dip each zucchini piece into beaten egg and roll in the almond coating. place coated fries on prepared baking sheet.
• bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Super Simple Oven Barbequed Chicken

Ingredients

• Servings: 6
• 6 bone-in chicken breast halves, with skin
• 1 tablespoon worcestershire sauce
• 1 tablespoon hickory-flavored liquid smoke
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
• cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

pretty chicken marinade

Ingredients

• Servings: 4
• 2/3 cup olive oil
• 2/3 cup reduced-sodium soy sauce
• 1/4 cup lemon juice
• 2 tablespoons liquid smoke flavoring
• 2 tablespoons spicy brown mustard
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 16 mins Ready Time: 4 hrs 30 mins


• in a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. place chicken in the bowl, and coat with the marinade. cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.
• preheat the grill for high heat.
• oil grill grate. discard marinade, and place chicken on grate. cook 6 to 8 minutes on each side, until juices run clear.

acorn squash

Ingredients

• Servings: 2
• 1 medium acorn squash, halved and seeded
• 1 tablespoon butter
• 2 tablespoons brown sugar

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• turn acorn squash upside down a cookie sheet. bake in a 350 degrees f (175 degrees c) oven until it begins to soften, approximately 30 to 45 minutes.
• remove squash from the oven and turn a plate so that the flesh is facing upwards. place butter and brown sugar into the squash, and place remaining squash over the other piece. place squash in a baking dish (so the squash won't slide around too much) while baking.
• place squash in the 350 degrees f (175 degrees c) oven and bake another 30 minutes.

Roast Sticky Chicken-rotisserie Style

Ingredients

• Servings: 2
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 9 hrs 10 mins


• in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
• preheat oven to 250 degrees f (120 degrees c).
• place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

braised balsamic chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 teaspoon garlic salt
• ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• season both sides of chicken breasts with garlic salt and pepper.
• heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
• pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

snickerdoodles i

Ingredients

• Servings: 3
• 1 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, cream together the shortening and 1 1/2 cups sugar. stir in the eggs. sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. in a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. place them an unprepared cookie sheet, two inches apart.
• bake for 8 to 10 minutes in the preheated oven. edges should be slightly brown. remove from sheets to cool on wire racks.

cranberry orange loaf

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated orange zest
• 1 1/2 cups fresh cranberries
• 1/2 cup pecans, coarsely chopped
• 1/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 3/4 cup orange juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9x5 inch loaf pan. whisk together flour, baking powder, baking soda, and salt. stir in orange zest, cranberries, and pecans. set aside.
• in a large bowl, cream together margarine, sugar, and egg until smooth. stir in orange juice. beat in flour mixture until just moistened. pour into prepared pan.
• bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. let stand 10 minutes, then turn out a wire rack to cool. wrap in plastic when completely cool.

famous butter chicken

Ingredients

• Servings: 4
• 2 eggs, beaten
• 1 cup crushed buttery round cracker crumbs
• 1/2 teaspoon garlic salt
• ground black pepper to taste
• 4 skinless, boneless chicken breast halves
• 1/2 cup butter, cut into pieces

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
• arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
• bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Southwest Summer Salad

Ingredients

• Servings: 4
• 2 cups chilled cooked rice
• 2 cups shredded cooked chicken
• 1 large tomato, chopped
• 2 tablespoons chopped fresh cilantro
• 1 bunch green onions, sliced
• 1 avocado, diced
• 1/3 cup canola oil
• 3 tablespoons lime juice
• 1 tablespoon lime zest
• 4 cloves garlic, minced
• 1 jalapeno pepper, minced
• 1 teaspoon salt
• 1 teaspoon ground oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 head lettuce, chopped

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• combine rice, chicken, tomato, cilantro, green onions, and avocado together in a bowl.
• whisk canola oil, lime juice, lime zest, garlic, jalapeno pepper, salt, oregano, cumin, and chili powder together in a bowl; pour over rice mixture and toss to coat. chill in refrigerator, about 1 hour.
• place lettuce in a serving bowl; top with rice mixture.

apple enchilada dessert

Ingredients

• Servings: 6
• 1 (21 ounce) can apple pie filling
• 6 (8 inch) flour tortillas
• 1 teaspoon ground cinnamon
• 1/3 cup margarine
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• spoon fruit evenly all tortillas, sprinkle with cinnamon. roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• bring margarine, sugars and water to a boil in a medium sauce pan. reduce heat and simmer, stirring constantly for 3 minutes.
• pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. bake in preheated oven for 20 minutes.
• makes 6 large tortillas; may be cut in half to serve 12.

chicken and red sauce

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 pounds skinless, boneless chicken breast halves
• 1 tablespoon paprika
• 1 cup brown sugar
• 1 cup red
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. cook garlic in oil until tender. place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• drain oil from skillet. sprinkle chicken with paprika and 1 cup brown sugar. pour red around chicken. cover, and simmer about 15 to 20 minutes; lightly baste chicken with sauce while cooking. season to taste with salt and pepper.

best shrimp toast ever!

Ingredients

• Servings: 24
• 1 pound cooked shrimp - peeled, deveined and chopped
• 1 teaspoon grated fresh ginger root
• 1 teaspoon salt
• 4 teaspoons cornstarch
• 2 teaspoons oyster sauce
• 2 eggs, beaten
• 12 slices day old bread, crusts removed
• 1 quart canola oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 45 mins


• in a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
• cut each slice of bread into 4 squares, and arrange on a baking sheet. spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
• in a wok or deep fryer, heat the oil to 365 degrees f (185 degrees c). carefully drop bread into hot oil, shrimp side down, and fry until golden brown. remove from oil, drain on paper towels, and serve.

Easy Granola Bars

Ingredients

• Servings: 1
• 3 cups quick-cooking oats
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter, melted
• 1 cup flaked coconut
• 1 cup sliced almonds
• 1 cup miniature semisweet chocolate chips
• 1/2 cup sweetened dried cranberries

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
• in a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. press flat into the prepared pan.
• bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. lightly browned just around the edges will give you moist, chewy bars. let cool for 5 minutes, cut into squares then let cool completely before serving.

chicken cordon bleu ii

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 6 slices swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
• heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

green beans with cherry tomatoes

Ingredients

• Servings: 6
• 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
• 1 1/2 cups water
• 1/4 cup butter
• 1 tablespoon sugar
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil
• 2 cups cherry tomato halves

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• place beans and water in a large saucepan. cover, and bring to a boil. set heat to low, and simmer until tender, about 10 minutes. drain off water, and set aside.
• melt butter in a skillet over medium heat. stir in sugar, garlic salt, pepper and basil. add tomatoes, and cook stirring gently just until soft. pour the tomato mixture over the green beans, and toss gently to blend.

spinach and feta pita bake

Ingredients

• Servings: 6
• 1 (6 ounce) tub sun-dried tomato pesto
• 6 (6 inch) whole wheat pita breads
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated parmesan cheese
• 3 tablespoons olive oil
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat the oven to 350 degrees f (175 degrees c).
• spread tomato pesto one side of each pita bread and place them pesto-side up on a baking sheet. top pitas with tomatoes, spinach, mushrooms, feta cheese, and parmesan cheese; drizzle with olive oil and season with pepper.
• bake in the preheated oven until pita breads are crisp, about 12 minutes. cut pitas into quarters.

pumpkin cream cheese muffins

Ingredients

• Servings: 18
• 1 (8 ounce) package cream cheese
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 4 1/2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 3/4 teaspoon ground cinnamon
• 3 tablespoons butter
• 3 tablespoons chopped pecans
• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 1/3 cups canned pumpkin
• 1/3 cup olive oil
• 2 teaspoons vanilla extract

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease and flour 18 muffin cups, or use paper liners.
• to make the filling: in a medium bowl, beat cream cheese until soft. add egg, vanilla and brown sugar. beat until smooth, then set aside.
• for the streusel topping: in a medium bowl, mix flour, sugar, cinnamon and pecans. add butter and cut it in with a fork until crumbly. set aside.
• for the muffin batter: in a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. beat together until smooth.
• place pumpkin mixture in muffin cups about 1/2 full. then add one tablespoon of the cream cheese mixture right in the middle of the batter. try to keep cream cheese from touching the paper cup. sprinkle on the streusel topping.
• bake at 375 degrees f (195 degrees c) for 20 to 25 minutes.

Baby Spinach Omelet

Ingredients

• Servings: 1
• 2 eggs
• 1 cup torn baby spinach leaves
• 1 1/2 tablespoons grated parmesan cheese
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground nutmeg
• salt and pepper to taste

Recipe

Preparation Time: 6 mins Cook Time: 9 mins Ready Time: 15 mins


• in a bowl, beat the eggs, and stir in the baby spinach and parmesan cheese. season with onion powder, nutmeg, salt, and pepper.
• in a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. flip with a spatula, and continue cooking 2 to 3 minutes. reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

Dijon Garlic Salmon

Ingredients

• Servings: 4
• 4 (6 ounce) salmon fillets
• 1/3 cup dijon mustard
• 4 large cloves garlic, thinly sliced
• 1 red onion, thinly sliced
• 1 teaspoon dried tarragon
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c). spray a 9x13 inch pan with cooking spray.
• arrange the salmon skin side down in the prepared pan, and lightly coat with the dijon mustard. place the garlic and onion slices on the salmon fillets. season with tarragon, salt, and pepper.
• bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Quinoa Tabbouleh

Ingredients

• Servings: 4
• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a saucepan bring water to a boil. add quinoa and a pinch of salt. reduce heat to low, cover and simmer for 15 minutes. allow to cool to room temperature; fluff with a fork.
• meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. stir in cooled quinoa.

low carb flavored meringue cookies

Ingredients

• Servings: 4
• 1 1/2 teaspoons sugar-free strawberry jell-o® mix
• 1 cup granulated no-calorie sugar substitute (such as splenda®)
• 6 egg whites at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
• cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
• in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
• squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
• bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.

garlic cheddar chicken

Ingredients

• Servings: 8
• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups shredded cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
• dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
• bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Low Carb Pancake Crepes

Ingredients

• Servings: 6
• 3 ounces cream cheese, softened
• 2 eggs, beaten
• 1 teaspoon ground cinnamon
• 1 tablespoon sugar-free syrup
• 1 teaspoon butter

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. beat in the cinnamon and sugar-free syrup.
• melt the butter in a nonstick skillet over medium heat. when the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. swirl to coat the bottom of the skillet. allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.

Low Carb Zucchini Fries

Ingredients

• Servings: 6
• 2 zucchini
• 1 tablespoon salt
• 2 eggs
• 1/2 cup ground almonds
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon dried italian herb seasoning, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
• cut zucchini into 3-inch lengths, then cut each piece into 9 fries. place zucchini fries into a colander and sprinkle with salt. let the zucchini pieces drain for at least 1 hour to remove excess liquid.
• beat eggs in a shallow bowl. mix almonds, parmesan cheese, and italian seasoning in a second shallow bowl. rinse salt off zucchini and pat dry with paper towels.
• dip each zucchini piece into beaten egg and roll in the almond coating. place coated fries on prepared baking sheet.
• bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

pumpkin ginger cupcakes

Ingredients

• Servings: 24
• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/3 cup finely chopped crystallized ginger
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease 24 muffin cups, or line with paper muffin liners. whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
• beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the vanilla and pumpkin puree with the last egg. stir in the flour mixture, mixing until just incorporated. pour the batter into the prepared muffin cups.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Spicy Garlic Lime Chicken

Ingredients

• Servings: 4
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
• heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.

Super Simple Oven Barbequed Chicken

Ingredients

• Servings: 6
• 6 bone-in chicken breast halves, with skin
• 1 tablespoon worcestershire sauce
• 1 tablespoon hickory-flavored liquid smoke
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
• cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.