All of the flavors of Chicken Parmesan without the carbs!
Ingredients 1 lb ground turkey (or chicken)
1 cup grated Parmesan cheese
3 cloves garlic, minced
½ small onion, minced
1 tsp dried Italian seasoning
2 Tbls fresh basil, chopped
Salt & Pepper to taste
1 egg, beaten
1 cup marinara sauce
½ cup shredded mozzarella cheese for topping
Preheat oven to 350 degrees F. Line baking sheet with foil.
Mix together ground turkey, Parmesan, garlic, onions, Italian seasoning, basil, salt & pepper and egg.
Divide into 4 equal parts and shape into mini loaves.
Bake for 18-20 minutes or until cooked through.
Remove from oven and spoon 2-3 Tbls of marinara sauce over each loaf and sprinkle with mozzarella cheese.
Return pan to the oven and place under the broiler until cheese is browned & bubbly.
Makes 4 servings
Total Fat 16g
Total Carbohydrates 11g
Dietary Fiber 2g
3 Limes (juice and zest) Divided
1/4 Cup Olive Oil
3 Tbls Dijon Mustard
3 Tbls Worcestershire Sauce
3 Tbls Soy Sauce
6 Green Onions, sliced
4 Cloves Garlic, minced
2 Tbls Fresh Basil, chopped
Salt and Pepper to taste
4 Chicken Breasts, sliced into cubes
1. Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic
cloves salt and pepper and mix well.
2. Cut chicken into even cubes and place in a gallon sized baggie.
3. Pour marinade over the chicken and marinate for 1 hour. Thread onto 8 presoaked skewers.
4. Preheat grill.
5. Place chicken on grill and grill for 7 minutes.
6. Then flip and cook until internal temp reaches 170.
7. Remove from grill and let meat rest.
8. Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2
minced garlic cloves, basil.
9. Plate chicken kabobs & cover with sauce if desired.
Ingredients 12 oz package of frozen riced cauliflower, thawed
2 chicken breast halves, cooked & chopped
8 oz chorizo sausage, cooked & crumbled
12 oz raw shrimp, tails on
1 small onion, diced
3 cloves of garlic, minced
1 red bell pepper, diced
1 small tomato
1 Tbls tomato paste
1 tsp smoked paprika
1 tsp saffron threads
4 oz chicken broth
Juice from 2 lemons (about ½ cup)
Heat oil in large covered skillet and add onion & garlic – cook until softened and golden.
Combine broth, tomato paste, paprika, saffron and half of the lemon juice in a bowl. Stir and set aside.
Add chorizo sausage and cook until done, crumbling with spatula as it cooks.
Add bell pepper and tomato, cooking 5-6 minutes until pepper is softened.
Stir in riced cauliflower, chicken and broth mixture. Increase heat and bring to a low boil. Turn down heat and allow to simmer 1-2 minutes.
Top with shrimp and cover. Allow to simmer 8-10 minutes or until shrimp is pink and cooked through.
Plate and sprinkle with lemon juice & parsley (if desired)
Makes 6 servings
Total Fat 15g
Total Carbohydrates 12g
Dietary Fiber 4g