Lemon Artichoke Chicken Thighs

2 TBSP canola oil
2 lbs skinless chicken thighs, bone in
2 TBSP lemon zest
2 TBSP (1/2 lemon) lemon juice
1/2 c. dry white wine
1/2 c. chicken stock
2 tsp minced garlic
1/4 c. chopped onion
1 TBSP chicken boullion
2 tsp dried thyme
12 oz. jar of marinated, quartered artichoke hearts, drained
salt and pepper to taste

Heat oil in large Dutch Oven, or deep skillet. Salt and pepper chicken, then brown in oil, approximately 4-5 minutes on each side. When there are approx. 2 minutes left, add the onion to allow it to soften. Combine all other ingrediants, except the artichoke hearts, in a bowl and stir to combine.

Lower heat on stove to medium, add wine mixture to chicken. Add artichoke hearts on top and around the chicken. Cover and simmer for approximately 45 minutes-1 hour, until chicken is tender.

Remove chicken to platter and spoon artichokes on top of chicken, pour sauce into gravy strainer and remove approx 1/2 of the oil and fat off the top. Drizzle approx. 1 TBSP sauce over chicken thigh and artichokes.

Lemon Garlic Chicken Thighs

2 lbs boneless, skinless chicken thighs
1 1/2 Tbsp dark molasses
1/4 c. lemon juice (I used the bottled stuff, because I'm lazy)
4 cloves / 2 TBSP minced garlic
3 TBSP apple cider vinegar
2 TBSP canola oil
1 tsp salt
1/2 tsp pepper

Mix all ingredients, except the chicken in a large Ziploc bag. Add chicken. Seal bag and move the chicken around in the bag to ensure complete coverage.

Marinade in fridge for 4-6 hours, or overnight. Remove chicken from marinade and grill, basting with leftover marinade twice - halfway through cooking of first side and immediately after flipping. Discard marinade. Serve with grilled veggies, zucchini, squash, asparagus...just about anything!

(I know the molasses is not low carb, but using just a little creates this amazing caramelization on the chicken, and the majority of it is going to be discarded...so no worries. You could also bake this in the oven at 425 for 30-40 minutes, giving it 3 minutes under the broiler at the end to really caramelize the outside.)

Meatloaf (Low Carb...but you'll never make another version again)

Meatloaf/Meatballs Mixture

1 lb ground beef (the leaner the better)
1 lb pork sausage
2 eggs
½ c. crushed pork rinds
1 Medium onion, minced
2 Tbsp garlic
1 Tbsp Worstershire Sauce
1 tsp Salt
½ tsp pspper
1 1/2 Tbsp Dijon Mustard
2 Tbsp Sugar Free ketchup
½ tsp paprika


Mix all ingrediants until gooey, form into 2 loaves on a pan with side, as there will be some grease and you don't want smoke in your kitchen...

Bake at 400 for 40-50 minutes

Optional - add in a box of defrosted and well-drained (squeezed...seriously) frozen spinach and/or 1/2 cup of shredded zuchinni