Tag: chicken

Chicken and Dumplings (like Grandma’s)

The “crud” has been at our house for weeks now. Thankfully, I have not had it yet, but Greg has been sick at least a month!

What do you want to eat when you are sick? I love Mama’s potato soup, which I have not had in years, or a big pot of chicken and dumplings! That’s comfort food at it’s finest!

Chicken and Dumplings are not challenging to make, but they are a little time-consuming. They are not something I make often, but with Greg being under the weather and the weather being so cold…it’s that time!

It took me years to perfect this recipe, that I’m sure cooks had been making forever. I tried so many short cuts over the years! Flour tortillas, canned biscuits, and frozen dumplings. You name it; I probably tried it. That is until I realized that there is no substitute for homemade dumplings. Why have mediocre dumpings when homemade dumplings are much better and super easy to make.

I promise, even the new cook can make dumplings like grandma! Give this recipe a try, and you will please everyone in your house!

 

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Chicken and Dumplings

Course Main Course
Author Amye Melton

Ingredients

  • 1 whole chicken
  • 8 cups chicken broth
  • 4 cups water
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • ice water enough to make a stiff dough

Instructions

  • Remove chicken pieces, if any, from inside the chicken cavity. Discard and place chicken in a large Dutch oven. Add water to the Dutch oven to cover or almost cover the chicken. Cook until the chicken is completely done.
  • Remove chicken from the pot and set aside to cool.
  • Strain broth in the Dutch oven into a large measuring cup. Add 8 cups of chicken broth back to the dutch oven, set aside. (If you don't have 8 cups of broth add enough homemade broth or canned broth to equal 8 cups.
  • Mix 2 1/2 c. all-purpose flour and 1 tsp. salt in a food processor. Pulse for a few seconds to combine. With the motor running, pour in ice water a little at a time,just until dough starts to come together. Dump onto a floured board. Roll the dough to 1/8" thickness or less. Cut into 1-inch strips (about 3 to 4 inches long). Let dry while you prepare broth.
  • Combine chicken broth, 4 c. water, 1 tsp. salt, 1/2 tsp. black pepper, and 4 tbsp. butter in the Dutch oven.
  • Pick cooked and cooled chicken off the bones and add to the pot. Bring to a boil.
  • Drop dumplings into boiling broth. After you have added the dumplings, place the lid on the pot and reduce heat to medium. Cook for about 10 minutes, stirring occasionally. Reduce heat to a simmer, leaving the lid on, and continue to cook, stirring occasionally, for about 20 minutes.

 

Keto Cajun Chicken (Keto, Low-Carb, GF)

keto cajun chicken

 

One of my favorite cuisines, if not my favorite, is Cajun! I was first introduced to it as a child when my mom made the best gumbo ever! That was all I had ever tried until I moved to the gulf coast at the age of 29. Soon after we moved to Pensacola, Florida we were introduced to authentic Cajun food, and I honestly thought I had found the food of my long, lost forefathers!

I found this recipe on centercutcook.com, where there were a ton of delicious looking recipes. Most Cajun dishes begin with The Holy Trinity which consists of onion, celery and bell pepper. For carbohydrate’s sake, the onions were not used in this recipe. However, add a small amount of chopped onions if you prefer and recalculate the macros.

I have tried many wonderful keto dishes, but this is by far my favorite! Served over riced cauliflower, you will never know you are eating for health. This recipe is just the beginning of my keto Cajun journey; I have all sorts of ideas running through my head.

keto cajun chicken
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Keto Cajun Chicken

Course Main Course
Servings 4
Author Amye Melton

Ingredients

  • 1 lb. boneless, skinless chicken breasts sliced thin and cut into strips
  • 2 tbsp. Cajun seasoning or to taste
  • 2 tbsp. butter
  • 1 med. red bell pepper diced
  • 1 med. green bell pepper diced
  • 1/2 c. diced celery
  • 2 cloves garlic minced
  • 1 tsp. smoked paprika
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 c. chicken bone broth
  • 1/3 c. heavy cream
  • 2 tbsp. tomato paste
  • 8 oz. Monterey Jack cheese shredded
  • 2 tbsp. chopped fresh parsley

Instructions

  • Sprinkle sliced chicken with Cajun seasoning, set aside.  
  • Melt butter in a large skillet, over medium-high heat.  
  • Add chicken, stirring occasionally, saute until cooked through.  Remove from pan and set aside.   
  • Add bell pepper and celery and cook until tender.  
  • Add garlic and cook until fragrant.  
  • Stir in paprika, salt, and pepper.  
  • Add chicken broth, cream and tomato sauce and whisk.  
  • Bring to a boil then reduce heat to a simmer.  Simmer for several minutes until the mixture has thickened slightly.  
  • Stir in cheese, stirring until melted.  
  • Add chicken to sauce and stir to coat.  
  • Serve over riced cauliflower, if desired.  Sprinkle each serving with chopped parsley.

Notes

Nutritional Information:
Net Carbs: 6 g.; Fat: 35 g.; Protein:  51 g.; Calories:  558
 

Keto Lebanese Chicken (Keto, Low-Carb, GF)

Keto Lebanese Chicken

I love an easy recipe that tastes like I have been in the kitchen all day! Lebanese Chicken is one of those recipes. This chicken is so incredibly delicious, and it all started with Facebook.

I see recipes on Facebook every day. It isn’t often that I actually go to the kitchen and prepare what I see. I often have good intentions, but I typically do not follow through.

The one recipe that I did try was incredibly tasty and came together in a matter of minutes. My family loved it, and it has become a staple at our house.

Before keto, I used a whole, cut-up chicken. Now, I prefer to cook chicken thighs, but leg quarters would also be a great choice.

Carrots are optional to this dish. If you prefer to add them peel a couple and cut into 3-inch pieces. Add to the pan with the onions and tomatoes. Adjust the macros for this addition.

Serve this with the fabulous pan drippings on top of riced cauliflower. Serve with a side salad, and you have a meal your family and friends will love.

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Keto Lebanese Chicken

Course Main Course
Servings 8
Author Amye Melton

Ingredients

  • 4 tbsp. extra-virgin olive oil
  • 1 whole chicken cut up or 8 pieces chicken (at least 4 pieces dark meat)
  • 1 med. onion cut into wedges, layers separated
  • 2 med. Roma tomatoes cut into wedges
  • 6-8 cloves garlic peeled
  • 1/2 tsp. dried oregano
  • 1 lg. lemon juiced
  • salt and pepper to taste
  • carrots peeled and cut into 2" pieces, if desired

Instructions

  • Preheat oven to 500℉.
  • Drizzle 1 tbsp. olive oil on the bottom of a very large pan (I use a 12 x 15 metal pan with sides). Do not use glass or ceramic).
  • Place chicken, skin side up, on the pan without overlapping or overcrowding. 
  • Place tomato wedges, onion pieces, and garlic around and in between chicken. 
  • Squeeze lemon over chicken and vegetables. 
  • Sprinkle with oregano, salt and pepper. 
  • Bake 20 to 30 minutes, or until internal temperature of chicken reaches 165°F. Serve with pan drippings.

Notes

Nutritional Information:
Net Carbs: 3 g.; Fat: 21 g.; Protein: 30 g.; Calories:  324

Chicken Caprese Salad (Keto, Low-Carb, GF)

Chicken Caprese Salad

Breaking old habits is not an easy thing to do. Changing a lifetime of bad eating habits is undeniably one of the hardest things I’ve had to do.  As good as I have been on this diet there have been times, recently, that I could see myself slipping back into my old habits. Keto is rather easy for me when I’m doing it as I should. However, when I am sneaking bites of cheesecake or rolls here and there the struggle returns.

Sugar is toxic to me. I now say that sugar is the root of all evil. Sugar is the devil. Just a little bit and my body, or maybe it’s just my mind, wants more. I recently saw this online, and I’m seriously thinking of framing it for my kitchen. Perhaps I need it tattooed on my hand! “YOU WON’T ALWAYS BE MOTIVATED. YOU HAVE TO LEARN TO BE DISCIPLINED.”

The first few months of keto I was motivated. More motivated than I have ever been about food.  Right now I am trying to learn discipline. It is not an easy thing to do for a gal that has never had a great deal of it with food. Oh sure, I have been on diets all my life, but as soon as the motivation wore off, I was right back to old habits. This time will be different.

I am up 2 pounds with a total loss now of 23 pounds. I jumped back on the keto train this week, and my goal is to learn discipline. Am I alone in this battle or are there others that can relate to me?

Here is one of my all-time favorite recipes. Chicken Caprese Salad is a recipe that Savannah shared with me during her first year of college. She was living with a couple of friends at school, and she would spend Sunday afternoons doing meal prep for the week. She is still great at meal prep, which is something I would love to do.

This salad is bursting with freshness and is terrific with chicken. It can be made with steak as well, but please adjust the macros.

Chicken Caprese Salad
 
Author:
Serves: 4
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Ingredients
  • Dressing:
  • ¼ c. balsamic vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. Swerve brown sugar replacement
  • 1 tsp. minced garlic
  • 1 tsp. dried basil
  • 1 tsp. salt
  • Salad:
  • 12 oz. chicken tenders
  • 5 c. Romaine lettuce leaves, washed and dried
  • 1 c. cherry or grape tomatoes, halved
  • ½ c. mini fresh mozzarella balls
  • ¼ c fresh basil leaves, torn into pieces
  • Salt and black pepper, to season
Instructions
  1. Whisk vinegar, oil, Swerve, garlic, dried basil and salt together to combine. Place uncooked chicken in a shallow dish; pour a small amount of dressing over chicken and toss around to coat. Reserve unused dressing for later.
  2. Heat grill or a small amount of oil in a pan over medium-high heat. Cook chicken until cooked through, set aside and allow to rest.
  3. Slice chicken into strips and prepare salad with lettuce, tomatoes, mozzarella and chicken. Top with fresh basil. Drizzle with reserved dressing; season with salt and pepper if desired. Serve.
Notes
Nutritional Info:
Net Carbs: 6g.; Fat: 26 g.; Protein: 46 g; Calories: 452

 

Buffalo Chicken Flatbread

buffalo chicken flatbread

 

When the kids were younger, I hated it when Greg worked late or had to go out of town. That meant that I had to get the kids fed, bathed, make sure homework was completed. Plus do everything else involved with raising kids while he was having dinner at a nice restaurant without a care in the world. That is the way it played out in my mind anyway. In reality, he has worked hard for years to provide for the kids and me. I’m sure; in fact, I know there were plenty of times he felt unappreciated because, from my point of view back then, I was doing IT ALL! Looking back, it took both of us (plus one) doing everything we did to accomplish what we have!  I did, however, gain much respect during those days for military spouses and single parents!

Now, with the kids grown and Greg still traveling occasionally, I sometimes enjoy dinner alone. I can sit in his recliner, NOT watching ESPN or his recorded television shows, and make myself a leisurely meal with little to no mess!

Flatbreads are one of my new “go-to” quick meals. I love the versatility, and I have not tried one yet that I did not like. This Buffalo Chicken Flatbread is fantastic! This is a Weight Watchers recipe with 7 Smart Points. I love buffalo shrimp and think it would be an excellent substitute for the chicken in this dish. Adjust the hot sauce to your taste and enjoy!

Buffalo Chicken Flatbread
 
Author:
Serves: 1
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Ingredients
  • 1 Flatout Light Original flatbread
  • ¼ c. shredded part-skim mozzarella cheese
  • 3 oz. cooked shredded chicken breast
  • 4 tbsp. hot sauce, or to taste
  • ¼ c. shredded carrots
  • ¼ c. thinly sliced celery
  • ¼ c. reduced fat crumbled blue cheese
  • 1 tbsp. chopped fresh cilantro
Instructions
  1. Preheat oven to 375℉.
  2. Place flatbread on baking sheet; bake 2 minutes. Meanwhile, in a small bowl, combine chicken with 2 - 3 tbsp. hot sauce.
  3. Sprinkle flatbread with mozzarella cheese; top with chicken. Sprinkle with carrot and celery; crumble blue cheese over top and drizzle with more hot sauce (optional). Bake until heated through and cheese is melted, 4 - 5 minutes. Remove from oven; sprinkle with cilantro.
Notes
1 serving = 7 Weight Watchers Smart Points