Baked Lemon Chicken With Mushroom Sauce

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 6 skinless, boneless chicken breast halves
• 1 lemon
• 1/4 cup butter
• 3 cups fresh sliced mushrooms
• 2 tablespoons all-purpose flour
• 1/2 cup chicken broth, or more as needed
• 1 tablespoon chopped fresh parsley

Recipe

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


• preheat oven to 400 degrees f (205 degrees c).
• pour olive oil in an 8x8-inch glass baking dish. place the chicken breasts in the dish, coating each side with oil. squeeze the juice of 1/2 lemon over each chicken breast. slice the rest of the lemon and place a lemon slice on top of each chicken piece.
• bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• melt butter in a skillet over medium heat; add mushrooms. cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. sprinkle flour over mushrooms and stir until coated. add chicken broth, stirring to make a medium-thick sauce. allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. add fresh parsley at the last minute. spoon the sauce over the baked chicken breasts.

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.

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.

cranberry hootycreeks

Ingredients

• Servings: 18
• 5/8 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup packed brown sugar
• 1/3 cup white sugar
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• 1/2 cup chopped pecans

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
• attach a tag with the following instructions: cranberry hootycreeks 1. preheat oven to 350 degrees f (175 degrees c). grease a cookie sheet or line with parchment paper. 2. in a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. add the entire jar of ingredients, and mix together by hand until well blended. drop by heaping spoonfuls the prepared baking sheets. 3. bake for 8 to 10 minutes, or until edges start to brown. cool on baking sheets, or remove to cool on wire racks.

Easy Guacamole

Ingredients

• Servings: 2
• 2 avocados
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 ripe tomato, chopped
• 1 lime, juiced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• peel and mash avocados in a medium serving bowl. stir in onion, garlic, tomato, lime juice, salt and pepper. season with remaining lime juice and salt and pepper to taste. chill for half an hour to blend flavors.

grandma's gingersnap cookies

Ingredients

• Servings: 5
• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. stir the mixture to blend evenly, and sift a second time into another bowl.
• place the shortening into a mixing bowl and beat until creamy. gradually beat in the white sugar. beat in the egg, and dark molasses. sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. sift in the remaining flour mixture, and mix together until a soft dough forms. pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. cool cookies on a wire rack. store in an air tight container.

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.