Low Carb Chicken with Broccoli

Low Carb Chicken with Broccoli

Ingredients:

2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta



Directions:

Cook noodles or pasta.
Skin the chicken, cut into pieces.
Wash broccoli and break into small stalks.
Combine salt, browning, and sherry in a bowl, mix well.
Heat oil in wok, add ginger, stir fry 1 minute.
Add chicken, stir fry 1 minute.
Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
Add nuts, serve on noodles or pasta.


Per Serving (excluding unknown items):


277 Calories; 14g Fat (44.1% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.


More delicious low carb Chinese recipes can be found in Nicholas Zhou's Chinese cookbook "Real & Healthy Chinese Cooking".

Low Carb Chinese Eggplant

Here is a different low carb side dish, low carb Chinese eggplant!

Ingredients:


3 Eggplants
Oil
1 ts minced garlic
1 tb minced leek
1 ts minced fresh ginger
4 ounces grounded pork meat
1 tb dry sherry
sweetener for 2 tb sugar
2 tb soy sauce
1 tb vinegar

Directions:

Wash the eggplants and cube them. Put for 30 minutes in cold water, because the eggplants are less bitter tasting then. Dry them and fry in very hot oil.

Make a Marinade from Sweetener, soy sauce and vinegar.

Fry the leek, ginger and garlic in hot oil and add the grounded pork meat. Bread, until crumbly. Add the sherry, the aubergines and the marinade. Mix well and fry for 1 minute.


More delicious low carb and healthy Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

Low Carb Green Beans with Bacon and Almonds

Coming up with main courses for a low carb diet is not too difficult; just stay away from the high carb ingredients with what ever meat you are cooking. Side dishes are a little different, you are basically limited to green vegetables because green veggies are naturally low carb (sweet peas are high in sugar and do not count). Now because I do not eat broccoli, I eat a lot of green beans and salads and that can get old quick. I have about 15 different low carb recipes for green beans and I thought I would share one today!



Low Carb Green Beans with Bacon and Almonds

4 slices bacon, chopped into small pieces
½ cup chopped onion
1 clove garlic, minced
2 ½ cups green beans, drained
¼ cup chopped red bell pepper
¼ tsp. kosher salt
¼ tsp. thyme leaves
¼ tsp. ground black pepper
½ cup slivered toasted almonds

In a medium skillet cook bacon piece until crisp. Using slotted spoon, remove bacon from skillet, reserving drippings. Drain bacon on paper towel. Cook onion and bell pepper in hot bacon drippings until tender. Add green beans, salt, thyme and black pepper. Cook over low heat about 10 minutes or until heated thoroughly. Stir in almonds and bacon than serve.

Artichokes with Lemon Butter - Low-Carb Recipe

Artichokes with Lemon Butter

The elegant artichoke stands on its own as a self-contained snack or appetizer. Each part has its own character, from the earthy bits of meat on the outer leaves to the dense heart at the bottom. Enjoy this recipe that takes advantage of the hidden versatility of the artichoke.

4 whole artichokes (preferably pointed-leaf, not globe artichokes)
4 lemons, divided
2 tablespoons whole coriander seeds
2 tablespoons salt
1 stick salted butter, cut in 8 pieces

Instructions:

Trim the stems of the artichokes to about 2 inches. Bring 4 quarts of water to a boil in a large saucepot. Halve 3 lemons and squeeze juice into water. Add lemon halves, coriander seeds, and salt; cook 5 minutes.

Place artichokes in the cooking liquid, and cover with a heavy plate to keep them from floating. Boil 15 minutes, until a paring knife, inserted where the stem meets the bottom, comes out easily.

In a small bowl, melt butter in a microwave. Mix in juice of remaining lemon.

Serve each person one whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves. (See Tip)

Tip: To eat an artichoke, start by pulling off the leaves one by one. Dip the bottoms of the outer leaves in butter and eat the tender parts only.

The tender inner leaves are fully edible. In the center is a hair-like choke: scoop it out with a spoon and discard. At the bottom is the meaty heart which should be eaten with a knife and fork.

Servings: 4
Carbohydrates: 13.5 grams
Net carbs: 6.5 grams
Fiber: 7 grams
Protein: 4 grams
Fat: 28.5 grams
Calories: 315

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