Cranberry pot roast and cheesy cauliflower mash

Cranberry Thyme Pot Roast w/ Easy, Cheesy Cauliflower Mash...the utmost in comfort food!

So, with a little pre-planning, this can be assembled in about 3 minutes in the slowcooker and 5 minutes of hands on time with the microwave. It doesn't get any easier...or more yummy, especially when it's 14 degrees outside (seriously, that's what it is...no exaggeration here, unfortunately...)

So, pre-planning...as a busy Mom of two little ones, I don't have time to spend hours in the kitchen. I know, travesty, but that's life these days. Like many of you, we're busy people, work and play and kids and life all get in the way of the time that we have to prepare good, quality food for our families. Enter...pre-planning.  I'm going to be posting more recipes like this in the very near future, as they have become the crutch that I depend on to ensure there is always food in the fridge for lunches and on the table for dinner...yes, I could  order out, but we can't afford it and honestly, end up disappointed by the quality for the cost when we do succumb to the ease of restaurant take-out. Not to toot my own horn, but my food just tastes better, and I know exactly what I put in it...and it's not junk. Sooo...back to pre-planning.  For this to be SUPER easy, you have to have made some cranberry sauce before, and have doubled the recipe, and put about 2 cups in your freezer...remember that next Thanksgiving! (I usually make about 4 times the amount we need...that covers us for a few months!) That's all...not so tough, right? So, what about if you don't have cranberry sauce in the freezer? Well, my friend, this is your lucky day. It will take you approximately 30 minutes longer, but only about 3 of that is hands on...and next time you will have pre-planned and you'll have some there, won't you?

Ok, so assuming you have no cranberry sauce in your freezer...you need to make some. Rinse your 2 bags of cranberries (we're pre-planning for next time...remember?!?!) and put them in a saucepan. Add a cup of water (or cider beer if you are feeling adventurous), a couple squirts of citrus (your choice, I usually mix lemon and orange, about 1/3 cup), 1 chopped up apple or pear, a little cinnamon, 1 tsp of stevia glycerite (or 1 cup of sugar) and simmer it all until the cranberries pop and it thickens up a bit. Taste it...if it's still bitter, add a little more sweetener. It should take about 30 minutes...

Now, cool it a bit and portion it into 1 cup portions (this makes 4 portions-ish) and freeze all but 1 cup, for today's pot roast, of course...

Now, onto the Pot Roast...

2-3 lb chuck shoulder roast, boneless, thawed or frozen**

1 cup cranberry sauce, fresh or frozen**

1 1/2 cups brewed coffee, hot or cold

1 onion, sliced thinly

3-4 carrots, daikon, parsnip (peeled and cut into 2 inch sections)

Layer the veggies (if using) and onion into the bottom of your slow-cooker. Add the meat. Sprinkle liberally with salt, pepper, ground mustard and onion powder. Turn meat over and pour coffee and cranberry sauce over the meat. Season on bottom side with salt, pepper, mustard and onion powder.

Cook on high for approximately 8 hours or until the meat can be pulled apart with a fork.

**If you are using a frozen chunk of meat, add a couple additional hours. If you are using cranberry sauce from the freezer, add it to the top of the meat after you season it, instead of before. It can be like a cranberry ice cube...it will melt! :)

Cheesy Cauliflower Mash (one bowl and 24 minutes...)

1 head of cauliflower

3-4 Tbsp of butter, depending on the size of your cauliflower.

1/3 c. heavy whipping cream

4 ounces (approximately 1/3 block) Mediterranean Herb Cheese (I use Cracker Barrel)

Wash your cauliflower and take off all the green leaves. Cut out any brown spots. Chunk it up into smallish pieces, so that it will all fit in your microwave safe container (preferably glass) with a lid. I use Pyrex. DON'T ADD WATER!!! Cut your butter into 4-5 pats and lay it on top of the florets. Pour the cream over the top. Put on the lid and microwave that bad boy for 22 minutes. This is NOT a typo...it takes awhile.

If you think your microwave is super fast, feel free to check it at 15, 18, 20 and then finally 22, but make sure it is done...you want it super tender and even beginning to get little brown marks on some of the top florets.

Once you get at least a couple brown edges, remove from the microwave and top with the cheese (which you chopped into small chunks while the cauliflower was cooking) and put the lid on it for 1 minute to allow the cheese to melt. Use an immersion blender, regular blender or food processor to puree your cauliflower into the most beautiful, cheesy mash you've ever had.

On the off chance that you had a very small head of cauliflower and your mash seems too mushy or watery, simply put it back in the microwave for 4-5 minutes with the lid off. It should thicken right up.

Notes -

1. You can shred your cheese, I just hate grating cheese.

2. The meat it also really good with a healthy helping of thyme.

3.  For a sweeter meat, you can double the cranberry sauce.

4. This would probably work without the coffee, using a dry red wine or even beef stock instead, but it probably won't be as good.

5. Double down by making a double roast and use the leftovers the next night to make an easy Roasted Veggie Beef stew (recipe coming soon).

Gluten Free | Low Carb Pizza 2.0 (nut free, grain free)

Well, I didn't think my previous pizza crust could be improved on...but then I realized that I had a nut intolerance and even the 3 Tbsp of almond meal in my previous recipe could set off cramps and inflammation throughout my body! Soo...back to the drawing board and so glad that I did.  Today's concoction is gluten and grain free and only has about 15 carbs in the whole pizza crust...size x-large, I think I use a 15 inch pizza round pan. You could also make 2 smaller pizzas. Regardless, this makes a lot of pizza...at least 4 servings, maybe 6 if you aren't that hungry.  I use a no sugar added pizza sauce (Publix or Kroger brand) and shred my own mozzarella so it doesn't have added starches to keep the strands separate. But, you don't have to...if you have shredded mozzarella, be my guest!

Without further ado - a gluten free, grain free, nut free, primal (not paleo because of the parmesan) pizza crust -

1/3 c pork rind flour (pork rinds, ground up in the food processor, measured after ground)
1/3 c coconut flour
1/3 c grated parmesan cheese
1/2 Tbsp yeast (like the kind you use to make bread...optional)
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 Tbsp garlic powder
4 eggs
5 oz mozzarella cheese, shredded + more for topping
1/4 c olive oil

Heat oven to 400 degrees.

Combine all dry ingredients (except xanthan gum) in a food processor or high powered blender. Add xanthan gum while processor is running to ensure that it doesn't clump.  Add cheese and turn on motor. Add eggs one at a time while processor is running.  Once mixture is thoroughly combined, turn off processor and line your pan with parchment paper. I use a 15 inch round pizza pan.

Scrape dough out onto parchment lined pan. Flatten out into a disk, with your hands (it will be sticky.) Once it's about 6 inches across, pour the olive oil on the top and then use your hands to continue to push the dough out and flatten it into the pan. Dough should be about 1/2 inch thick. Sprinkle with Italian seasoning, if you like.

Bake in preheated oven for 10 minutes. Remove and add sauce, toppings and cheese.

Crust has approximately 15 net carbs...don't load it down with sugary sauce and you have an excellent, extremely low carb pizza!

Cauliflower Pizza Crust (Grain & Gluten Free, Nut Free)

Got hubby's seal of approval and he HATES cauliflower. Also makes a nice calzone. Also really good as cold, leftover pizza.

2 Cups of riced, microwaved for 5 minutes with salt and squeezed until it almost died cauliflower
1 8 oz block of cheese of your choice, shredded - Mozzarella and Pepperjack both work nicely
2 oz cream cheese
3 Tbsp pizza seasoning

Mix everything, either in a food processor in with a hand blender (if you have already riced your cauliflower and your food processor is dirty, that's what I recommend) until well blended.

Spread on a parchment lined cookie sheet, approximately 1/4 inch thick (you can go thicker, but adjust your cooking times accordingly.)

Bake at 405 for 10 minutes, take it out and flip it (gently) and put it back in for another 5-10 minutes before you add toppings.

Balsamic, Tomato & Garlic Chicken Marinade

6 Tbsp olive oil
4 Tbsp sundried tomato pesto (get it beside the sun dried tomatoes)
3 Tbsp balsamic vinegar
2 Tbsp minced garlic ((I use the jarred stuff)
1 Tbsp salt
1 Tbsp pepper
1/2 Tbsp rosemary

Mix in your large freezer bag. Add 4-5 lbs of chicken (boneless, skinless breasts are usually what we use in this). Allow to marinade overnight, or for a couple of days in the fridge. Roast or grill chicken.

(If it doesn't weird you out...add remaining marinade to a small saucepan and bring to a simmer. Simmer for 20 minutes or so and serve on top...it's delicious - and it has cooked as long as your chicken, so you shouldn't be weirded out, but my hubby still is, so to each their own!)

Citrus Roasted Chicken Thighs

4-5 lbs bone-in, skin on chicken
1.5 Tbsp dried oregano
1 Tbsp salt
1/2 Tbsp black pepper
1 Tbsp dried onion flakes
Zest and Juice of one lemon, lime OR orange

Mix all spices, zest and juice in a small bowl. Pull chicken skin back from meat, without completely detaching it. Distribute spice mixture evenly among chicken thighs, usually about a spoonful per thigh is what I get. Fold skin back over and rub any remaining spice mixture on your hands over the skin (More for looks than anything else :)

Roast in the oven for any of the following intervals/temperatures.

350 degrees for 1 hour and 45 minutes
400 degrees for 1 hour and 20 minutes
425 degrees for 1 hour and 5 minutes

Once they are done, if you aren't ready to eat, you can simply turn the oven off and leave them in for up to about an hour and then serve without drying them out (LOVE chicken thighs for this reason).

Easy Turkey Rub & Fail Proof Moist Turkey (gluten free)

For a 12 - 14 pound turkey...rub it down right before you roast it, almost as good as a 3 day brine and WAY easier!

1/3 cup brown sugar
1 Tbsp salt
1/2 Tbsp rosemary
1 Tbsp thyme
1/2 Tbsp sage
1/2 Tbsp black pepper
1 tsp nutmeg

How I cook my turkeys...
Rub the dry rub under the skin all over the turkey (don't waste a lot on the back). Put any extra in the cavity.

Place breast side up in the roasting pan. It doesn't hurt to put a few carrots and some celery in the bottom of the pan for the gravy...

Cover the skin with 5-6 pieces of bacon.

Roast, uncovered at 425 degrees for 30 - 45 minutes, or until the bacon is pretty crispy.

Dump either a bottle of hard cider or 1/2 a bottle of sparkling wine (champagne) into the cavity of the bird - it will spill out, that's ok.

Cover with foil, or a lid, if your roasting pan has one.  You want a tight seal...

Return to the oven, lower the temperature to 325 and cook for approximately 2.5 - 3 hours, depending on the size of your bird.  Your turkey legs should be falling off the bone by the time that sucker is done. Plus, the booze makes for an excellent pan gravy, thickened with tapioca starch and reduced on the stove top for 15 minutes or so...DELICIOUS and so easy!

Lemon Oregano Chicken Thighs & Sweet Potatoes w/ Chorizo

1 ½ Tbsp Oregano
1 Tbsp Salt
½ Tbsp coarse black pepper
1 Tbsp dried minced onion
Zest and juice of 1 lemon
9-12 bone-in, skin-on, chicken thighs (approximately 5 lbs)
1 roll of Spanish chorizo
1.5-2 lbs sweet potatoes

 

Combine spices, zest and juice in a bowl.  Trim any additional fat/hanging skin off all chicken thighs. Use your fingers to separate the skin from the meat on the chicken thighs. Rub spice mixture under skin, directly on the meat (about ½ tsp each thigh) and then rub remaining mixture on top of the skin.  (At this point – if you want – you can cover the meat and put it back in the fridge until you are ready to cook it.)

Fry the chorizo and break it apart as you fry it. Leave it slightly undercooked.

Cut up the sweet potato into 1.5-2 inch chunks. Layer sweet potato in the bottom of a 9x13 pan (I use stoneware, but glass or metal would work too.) Coat sweet potatoes with olive oil (approximately 2 Tbsp) and sprinkle with salt, pepper and onion powder.

 Distribute chorizo evenly over the sweet potatoes and pour any oil that remains in the pan over the potatoes as well.  Lay chicken thighs, skin side up, on the potatoes. Don’t overlap the thighs or they won’t get crispy and delicious.

Bake at 350 for 2 ½ hours. At the 2 hour mark, check the potatoes. If they are still pretty hard, remove the chicken to a separate pan, still in a single layer, skin side up, stir the potatoes and return both pans to the oven.

Delicious!  To reheat with a crispy skin – heat a non-stick frying pan over medium. Microwave the chicken for 1-2 minutes and then fry, skin side down for 2-3 minutes or until skin is crispy again.

Apple Cider Beef Shoulder Roast (gluten free)

3-4 lb choice beef shoulder
2 cups apple cider
3 tsp cider vinegar
1/2 Tbsp minced garlic
1/4 c roughly chopped onion
1/2 tsp thyme
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper

(salt, pepper, onion powder and cinnamon)

Sprinkle roast with salt, pepper, onion powder and cinnamon. Sear it off in a hot pan, if you have the time...not necessary, but it makes it like 1% better...

Add all other ingrediants and cook in the slow cooker on high for 8-10 hours or in the Dutch oven at 350 for approximately 3 hours.

Pull meat into large chunks/shreds and put it back in the cooking liquid for 10-15 minutes once it's done so that it absorbs the juices.

Serve by itself or as a delicious sandwich, also makes a great frittata filling!

Cinnamon Apple Pork Loin Roast (slow cooker! gluten free!)

2-3 lb pork loin (would probably work with tenderloin too)
4 Tbsp cider vinegar
1/3 c dark brown sugar
1/2 Tbsp salt
1 Tbsp cinnamon
1 tsp nutmeg
2 tsp rosemary
3-4 apples (I used golden delicious and granny smith)
1 onion
1/4 c half and half or heavy cream (for sauce)


(I always have to defrost my meat, which makes step 1 easier...)

Defrost the pork loin and after is is about 25% defrosted, go ahead and do step 1 (below)...if the pork is still mostly frozen and you use a good serated knife (I use a bread knife...) it will be 1000 times easier.

1. Cut through the pork, almost like you are slicing it, but leave about an inch uncut at the bottom. I had about 8 cuts in mine. (Kind of like a Hasselback potato?)

2.  Combine all ingrediants, excluding the apples, onions and half and half in a bag and marinate the sliced pork overnight, or up to 48 hours.

3. Morning of cooking - Slice 2 of the apples into sixths(ish) if they are large or quarters if they are small, and do the same with the onion. Throw those in the bottom of the crock pot. Sprinkle some cinnamon over the apples.

4. Slice the remainder of your apples into thin pieces (I used my apple peeler/corer/slicer for this part).

5. Remove the meat from the marinating bag (don't throw it away!) and begin sliding the apple slices into the slits in your meat. I put about 3 half slices into each cut. Place the stuffed meat into the crockpot and dump the remaining marinade over it.

6. Cook on high for 6-8 hours or low for 10-12.

7. (Optional) About 20 minutes before serving, carefully remove the roast and strain out the apples and onions. Puree them in a food processor to make a savory applesaucey kind of thing. Add more cinnamon, should you so desire.  Take the liquid from the slowcooker and pour it into a saucepan. Reduce it by about 1/3 and then add your cream or half and half. Taste it and add salt and pepper if needed.

Serve on a pretty platter surrounded by veggies, if you want to impress people...I served it with roasted butternut squash and cranberries. It was a big hit...

Cranberry Mustard Pork Roast (gluten free & low carb)

Cranberry mustard pork roast

Pork roast (I used a 5 lb sirloin roast)
1.5 c cranberry sauce ( I used homemade cranberry apple)
3/4 tbsp dry mustard or 2 Tbsp Dijon mustard
1/3 c GF soy sauce
2 heaping tbsp minced garlic
1 onion, diced into small pieces
1 c dry white wine
1 tsp pepper
1 tsp onion powder
1/2 tsp coarse kosher salt (more to taste at the end)

Sear meat with salt and pepper. Add sauce. Roast in Dutch oven for 3-4 hours at 350 or crockpot for 8-10 hours. Shred and return to oven/crockpot for approximately 30 minutes. Can reduce sauce should you so desire.

Chicken Parmesan Meatloaf

Gluten Free, Low Carb Chicken Parmesan Meatloaf

1 lb ground chicken
1 egg
1/4 cup almond flour
1 tbsp Italian seasoning
2 tbsp minced garlic
1 tsp salt
1/2 tsp pepper
1 tbsp onion flakes
1 c grated carrots

Mix everything. Bake at 350 for 25 mins. Remove and add spaghetti sauce of choice and a sprinkle of Parmesan cheese and mozzarella. Return to oven for another 20 -30 mins until cooked through.

Coconut Flour Pizza Crust

By far our favorite when it has come to gluten free pizza crusts, and the fact that it's low carb to boot makes it a win win for our family. 

This is seriously great crust...and it's easy and there's no yeast, so there's no rise time! Plus, you can cut a real slice of pizza and actually hold it in your hand! When was the last time you could do that with a low carb crust? Enjoy!



Coconut Flour Pizza Crust

Look Mom, no fork!

1/3 c coconut flour

1/3 c grated parm (the cheap stuff in the green can)
3 T almond flour
4 eggs
Pinch of salt
½ tsp baking powder
2 T Italian seasoning (or pizza topping, if you can get it from the Amish Pantry in Clarksville)
1 cup shredded mozzarella
2 T grapeseed or olive oil
1 tsp garlic powder
¼ tsp xanthan gum

 Add everything to a foodprocessor and process until smooth, a minute or so.

 Using wet (like from water) hands, spread the “dough” out onto a parchment paper lined cookie sheet. You may need to rewet your hands a couple of times.

Bake the crust at 375 for 15 minutes, then add toppings and bake for another 10-12

*You can also forego pizza and make this a flatbread by adding cheese to the top before the first baking.  We had it like this with pepperjack cheese with chili the other night and it was delicious!

Slow Cooker Corned Beef

1 Corned Beef – 3.5-5 lbs
Seasoning Packet from corned beef
2 bottles of gluten free beer (I used Red Bridge) OR 1 bottle of beer and 12 oz of water
Spicy Mustard
1 Tbsp (heaping) of minced garlic
2 bay leaves
6 peppercorns – whole

1 onion, chopped into large pieces

Baby carrots, 2 cups (optional)

Heat your slowcooker/crockpot to high.

Cut the fat layer off the corned beef…seriously, it’s nasty if you leave it on. I recommend a combo of scissors and a serrated knife for this task. It isn’t fun, but it’s worth it.

Slather the corned beef with the mustard – I used a spicy horseradish version (Kroger brand). Probably around ¼ of a cup, but you can’t really use too much!

Put the “mustarded” corned beef into the crockpot. Dump seasoning packet on top. Add bay leaves, peppercorns, garlic and onion. Pour beer (or beer and water) around the beef.

Cook on medium for 6 hours. Add the carrots, if you want and turn up to high for remaining 2-3 hours.

Remove from liquid and serve the carrots and beef (sliced against the grain) with your choice of mustard.

(Goes very nicely with braised cabbage and bacon).

Hoisin (asian) Pork Wraps w/ Carrot Slaw

Delicious...tastes like something you would get at PF Changs.


6 pounds pork butt, trimmed of thick fat & cut into 4-5 chunks
2 tsp pepper
6 cloves garlic, smashed
1 large piece fresh ginger (approx 5 inches) chopped into 1/2 inch pieces
1 batch Hoisin Sauce (below)

Hoison Sauce
Mix all ingrediants until slightly combined...if using for Pork Shoulder, don't worry about everything being smooth, it will all even out in the slow cooker.
1/2 cup Soy Sauce
1/4 cup Peanut Butter
2 Tbsp Blackstrap Molasses
4 tsp Rice Wine Vinegar
1/4 tsp Garlic Powder
2 tsp Sesame Seed Oil
30 drops Siracha (asian hot sauce)
1/4 tsp Pepper

Add pork shoulder chunks to slow cooker. Mix Hoisin Sauce with remaining ingrediants. Dump sauce on pork and smush around to ensure that every piece is covered.
 
Set Slow Cooker to high for 6-8 hours (if yours works correctly. Mine is slow, I have to leave it on high for 9-11 hours), or low for 8-10 hours (again, if your works correctly).
 
Before serving, remove pork from sauce and shred with 2 forks. Meat should be fall apart tender. Ladle a couple scoops of sauce into the dish you are serving the pork from to ensure moistness. Serve with low carb tortillas and some type of asain-y slaw. I served mine with shredded carrots and radishes doused in low carb ginger dressing. Delicious!

Green Salsa Pork

This is a fantastic weeknight meal because it's quick, easy, and tasty (and LOW CARB)...and with only 3 ingredients, you really can't go wrong. Josh and I enjoyed this with some roasted asparagus last night...from raw to table in under 30 minutes. Let me know if you like it when you try it. BE WARNED: DEPENDING ON THE HEAT OF YOUR GREEN SALSA, THIS CAN BECOME QUITE SPICY!
Green Salsa Pork Chops

6 boneless thick cut, boneless pork chops (I buy a boneless loin and butcher them myself, it's cheaper and I can control the thickness...we like them about 1 inch thick...otherwise they cook too quickly.)

1 Jar (ish) Green Salsa

1 Cup Mozzarella Cheese

Salt and Pepper (these don't count in the ingredient count)

Heat up a deep skillet (or a Dutch oven, like I did last night) over med-high heat on the stove. Sprinkle salt and pepper on one side of the raw chops. Add a bit of olive oil to your pan and then lay the chops in, salt and peppered side down. DON'T TOUCH THEM for at least 3 minutes. The goal here is to get a sear on them...and if you mess with them they are not going to turn brown. They WILL look white and pasty and unappetizing, trust me! In the meantime, sprinkle salt and pepper on the remaining raw side of the chops.

After 3 minutes, check one to see if it has developed a brown crust like coating. If so, flip 'em. If not, let 'em be for another few minutes. Trust me...they won't burn. After you have flipped them, let them hang out for about 3 minutes on that side as well. (The amount of time depends on how hot your pan is and how well it disperses the heat, btw.) After those 3 minutes, dump the jar of green salsa on top of the pork and cover it. Walk away.

After 5 minutes, come back. Stir the chops around a little bit, getting some of the salsa under them (because you didn't do this before, riiight??? You weren't supposed to!) Add the cheese, trying to get most of it on top of the chops. Cover it again. Walk away again.

After 10 minutes, come back. Take out one chop, preferably the thickest one, and cut it in half. Make sure it's cooked through. It can be a very light pink in the middle and it is done...it doesn't have to be white and as hard as a rock...these are pork chops, not chicken, remember? Remove the chops with a spatula of sorts, trying to keep the cheese on the top for serving. Stir the remaining salsa and gooey cheese that has fallen off into a nice sauce and spoon it over the pork on the serving plates.

Enjoy...See 25 minutes, including prep! I'm awesome, right?

Soy Thyme Chicken Thighs

Easy peasy recipe that is just as lowcarb as it is delicious. The radishes will fool even the most pain in the ass picky non-low carbers into thinking you made them potatos. Trust me...they've fooled my Dad who HATES fauxtatoes, faux rice, etc! Promise.

6-8 Chicken Thighs (boneless, skinless)
Salt and Pepper
1.5 tsp Olive Oil
1 slice of bacon (yes, really, one slice)
2 Tbsp Dijon Mustard
2 Tbsp Soy Sauce
1/2 c. Dry white wine
1 Tbsp Splenda
1 Tbsp Fresh Thyme (fine, losers you can use dry...just cut it in half)
15-20 Radishes, washed, ends removed and cut in half (just under a pound)
1/2 Large Red Onion, diced largely (.5 inches each or so)

Heat a large saucepan/high edged frying pan (at least 3 inches high) until it's HOT. Sprinkly salt and pepper liberally on one side of the chicken thighs. Add olive oil to the pan. Lay the chicken thighs in the hot pan, salt and pepper side down. Season the other side w/ salt and pepper. (I had to do this in batches, 3 thighs per batch). Allow the thighs to brown...don't cheat yourself here, it will take a little while especially with the first batch. Brown them on both sides. Remove thighs to plate once browned on both sides.

Cut up single piece of bacon into small pieces. Drop carefully into the same pan you just removed the chicken from. Allow the bacon to crisp, stirring it around as needed. Once it's all crispy and delicious,  add the halved radishes and the onions. Season the veggies with a healthy pinch of pepper (Easy on the salt, unless you are using low sodium soy sauce) Stir around in the pan drippings until the veggies are evenly coated and you are starting to drool.

Allow the veggies to hang out for 3-4 minutes to allow some flavors to develop. Add the mustard, the soy sauce, the white wine, and the splenda. Stir it around with the veggies and drippings until it's all combined. Bring it to a bubble (a little less than a rolling boil). Lay the browned chicken pieces on top and kind of nestle them down into the sauce and the veggies. See photo below. Ignore the splatters...I wiped them up when I was done.

Isn't this starting to look good? Yes, it is.

Ok, so after you nestle the chicken,  sprinkle it with the fresh unless you are a loser thyme. Cover the pan and place in your pre-heated 400 degree oven.  Cook it for 2.5 hours. You don't have to touch it during that time, but if you are curious and want to check it after about an hour and a half...I won't judge. I'll also tell you that if you check it, you should turn the chicken and re-nestle. Not an imparative step...but helpful.

Remove it and check the radish tenderness after 2.5 hours...they should be more than tender and the chicken should be practically falling apart. If it's not, check to make sure you're oven is on...just kidding. If it's not, throw it back in for another 30 minutes :)

Enjoy...You could serve this over rice for non-lowcarbers, or over fauxrice if you are a low-carber...unless your my Mom. You can also just eat it as is. Hubby and I did. Yum!

Sweet and Sour Asian Ground Turkey Cabbage Rolls

These don't end up being much to look at, but dang, are they good!

1 lb Ground Turkey
1 head green cabbage
1 Onion
1/2 c. soy sauce
2 Tbsp Peanut Butter
3 tsps Dijon Mustard
1 tsp Splenda / 1/4 tsp Stevia
1/4 Rice Wine Vinegar
1/4 cup of dry white wine
3/4 cup of Water
Chili Sauce / Siracha to taste

Heat oven to 325

Bring a large pot of salted water to a boil (About 3 inches of water). Add the whole head of cabbage and check frequently and rotate it so that you can remove the leaves. Try to do so without breaking/cracking the leaves.  After you have removed 10-15 leaves successfully, remove the cabbage from the boiling water and slice finely, into cole slaw like strips.

In the meantime, begin sweating the chopped onion in a frying pan with a couple Tbsps of Olive oil. Once onion begins to wilt, add garlic and saute for 2-3 minutes. Add ground turkey and break into pieces while browning. Once turkey is cooked through, add about 1/2 of the chopped cabbage and stir to incoporate it.  Mix 1/4 c. of soy sauce, dijon mustard, sweetener, and peanut butter in a small bowl, then add to meat. Stir to coat and cook until its bubbly.  Taste and add chili paste until you hit your desired spiciness :) I added about 1 tsp.

Spoon meat mixture into cabbage rolls, approximately 2 large spoonfuls per roll. Fold like a burrito and place in Dutch oven, seam side down. Once all meat mixture is used up, top rolls with remaining soy sauce, water, white wine, and rice wine vinegar. Cover and cook at 325 for 2-3 hours, until majority of moisture has been absorbed, cabbage is softened and everything is magically delicious.

Serve with cauli-rice & Asian stirfry veggies...delicious!  If you have picky (visually oriented) eaters, you may want to melt some mild cheese on top of the rolls before serving to increase the visual appeal.  At 325, you cannot burn these, they just get browner (and more ugly) the longer that they cook...that's what cheese is for :) Enjoy!

Chicken & Peppers in Cream Sauce

Easy Peeasy - for a quick weeknight meal :)

If you plan ahead, you can make your chicken more flavorful by following the marinade recipe below, however if you don't plan ahead, you can still make the recipe and it will be good.

Marinade for 8-24 hours (if you think about it) in the following:
1/8 C. Lemon Juice
1/8 C. Olive Oil
1 1/2 tsp Salt
1 Tbsp minced garlic
Splash of any vinegar
Any combination of the spice mix below (1 tsp of each that you want to use)
Thyme   *   Oregano   *   Peppercorns   *   Red Chili Flakes   *   Pepper    *    Onion Powder

Mix all marinade ingredients, pour over chicken and refridgerate until you are ready to cook.

Chicken Dish - A One Dish recipe for a busy night

2 Lbs chicken breasts (boneless, skinless) - marinaded if desired
1 C. Chicken Stock
1/2 C. heavy cream
1/2 C. cheese of choice, shredded parmesan, chedder, or romano would all be good
1 1/2 c. sliced peppers
1/4 c. white wine

Thickener: 2 Tbsp cream / 1 heaping Tbsp flour

Heat non-stick pan with a little bit of olive oil. Sear chicken breasts until outsides are golden brown. Add chicken stock, wine, cream, and peppers. Reduce heat to medium and bring to a simmer. Add peppers and continue to simmer for 25-30 minutes or until chicken is cooked through.

Remove chicken from pan. In a small bowl, mix flour and cream. Add flour paste to the sauce in the pan and stir to combine. Allow sauce to thicken for approximately 5 minutes then serve over chicken.

Goes well with spaghetti squash, faux-tatos, or real mashed 'taters in case you aren't lowcarbing it! YUM

Zuchinni Lasagna

Honest to God - this tastes like the real thing...just make sure you have a baster, or lots of paper towels, as the zuchinni puts off a lot of water.

 

3-4 long green zuchinni squash (the less curve the easier)
6 cups Low Carb Marinara (I usually make my own)
2 lbs ground meat (any combo of turkey, chicken, or beef)
1 Tbsp minced garlic
2 eggs
15 oz ricotta
8 oz Mozzarella, shredded
8 oz Italian Mix cheese, shredded
2 Tbsp Italian seasoning

 

Cut the zuchinni lenghtwise, into about 1/4 inch strips, they will kind of resemble lasagna noodles. Pat them dry on paper towels (the more moisture you get out now, the better).

Brown the mean w/ the garlic, salt and pepper to taste & drain.

Mix the eggs with the ricotta in a small bowl.

Spray lasagna pan with olive or canola oil and being to layer -

• zuchinni
• meat
• ricotta mixture - smooth the best you can, it doesn't have to be perfect.
• sauce (about 1.5-2 cups)
• Mozzarella Cheese
• Italian seasoning

Repeat and use the Italian Cheese Mix on the 2nd layer.

Continue to layer until all ingrediants are gone - ending with cheese. I usually end up with 3 layers of everything except the meat, which is usually only two. Sprinkle top of cheese with additional italian seasoning.

Bake for 35 minutes uncovered, or until cheese is brown and bubbly. Cover with foil and continue to cook for an additional 25 minutes. Remove excess liquid every 15 minutes with the baster, and make sure to put a larger pan under the lasagna, or you will have a MESS!

After you remove the lasagna, you may find that there is still a lot of liquid along the edges. Use your baster to remove it, or blot it gently (don't get the cheese) with numerous paper towels.

This reheats fabulously and is actually better the next day! You won't even miss the noodles - I promise!

Low Carb Oven Fried Chicken Tenders

Super easy and super delicious! If you are missing fried chicken/crunchy food - this could be the answer. (Also really good in a salad w/ low carb honey mustard...yum)

1.5 - 2 lbs chicken breasts, cut into tenders
2 eggs
1/2 tsp black pepper
1/4 tsp cayenne
1.5 bags of pork rinds

Grind pork rinds in food processor until they are the texture of bread crumbs. Whisk the eggs in a small bowl, until light yellow and add spices to egg mixture. Poour 1/2 of the ground pork rinds onto a large plate.

Heat oven to 425.

Plan to cook the chicken on a lightly oiled cooling rack w/ foil under it. This allows for airflow all around the chicken tenders = crisp crust! Dip chicken in egg wash and then lightly coat with pork rinds. Place coated tenders on cooling rack, ensuring they aren't touching.

Cook chicken tenders for approximately 15 - 18 minutes, or until opaque throughout.

Serve w/ full fat ranch dressing, honey mustard, or LC (no sugar) ketchup. YUM!