Southwestern Chicken Salad w/ Bacon & Avocado

This refreshing summer salad lends itself perfectly to being wrapped in lettuce leaves for
lunch on the go. It's also a great way to use up any leftover grilled chicken or bacon. Not that I ever have any leftover bacon. Seriously, who doesn't eat ALL of the bacon?!?! Not this chick....

Serves 8

• 2 cups cooked chicken, chopped
• 2 poblano peppers, roasted & chopped
• 1/2 cup raw jicama, chopped
• 2 avocados, peeled & chopped
• 2 green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup cooked bacon, chopped

For the dressing:

• 1/4 cup mayonnaise
• 2 Tbl lime juice
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp ground coriander
• Salt & pepper to taste

Combine the chicken, poblanos, green onions, jicama, and avocado in a medium bowl. In a
smaller bowl, combine the mayo, lime juice and spices until blended. Add the dressing to the salad and stir gently to combine. Stir in most of the bacon and cilantro, leaving a small amount out to use as garnish. Taste and season with salt and pepper. Serve wrapped in lettuce, low carb tortilla wraps, or straight out of the bowl. Dress with a small amount of sugar free tomato salsa if desired.

Approx. nutrition info. per serving: 170 calories, 13g fat, 2g net carbs, 9g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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Buffalo Chicken Soup

This luscious, spicy soup has all of the flavors found in classic buffalo wings. It's highly
addicting so consider yourself warned. Good thing it's so easy to make – you'll be
enjoying this one all winter long!

Serves 4

• 2 cups cooked chicken, shredded
• 4 oz cream cheese
• 3 Tbl butter
• 1/3 cup Frank's red hot sauce
• 4 cups chicken broth
• ½ cup Half and Half
• Salt and pepper to taste
• ¼ cup celery, chopped (optional)
• 1 Tbl blue cheese dressing (optional)

Combine the cream cheese, butter, Frank's, chicken stock, and Half and Half in a blender
and puree until smooth. Transfer to a small saucepan and cook until hot but don't let it come to a boil. Just before serving add the shredded chicken, celery and blue cheese if using. Taste and season with salt and pepper as desired.

Approx. nutrition info. per serving: 406 calories, 27g fat, 4.75g net carbs, 29g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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BBQ Chicken Wraps

Ingredients

• ½ cup pureed natural apricots, or honey
• ¼ cup apple cider vinegar
• 1 tsp paprika
• 4 skinless chicken thigh or breast fillets
• 8 slices bacon rashers

Directions:
1. Whisk apricot puree or honey, vinegar and smoked paprika together in a saucepan over
med-high heat. Simmer for approx. 8 minutes or until thickened.
2. Preheat grill to med-high or use a BBQ
3. Slice bacon into thirds. Chop chicken into cubes
4. Placing an individual cube of chicken onto each bacon slice; wrap it around chicken and place onto skewer. Repeat with 3-4 pieces on each skewer.
5. Brush all sides of bacon-wrapped chicken skewers with honey glaze.
6. Cook on hot grill or BBQ turning every 2-3 minutes. Brush with more glaze and cook for about 8-10 minutes.

*Serve with salad greens & parsley. BBQ eggplant & zucchini or steamed veggies go very
nicely too!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Chicken Soup Dinner

This is a low sugar, healthy meal coming in at around 1.6g of sugar per 100g. Leave out noodles if desired.

Ingredients:

• 5 cups chicken broth
• 1 cup carrots, diced
• 2 cups cooked chicken, shredded
• ½ cup green spring onions, sliced
• 4 celery ribs, finely chopped
• ½ onion, finely chopped
• 1 tsp garlic powder
• salt and black pepper to taste
• 1 carrot (optional)
• *1 cup egg noodles, optional (0.4 in sugar per 100gm, 25g of carbs. Maybe just add 1/2 cup)

Directions:
1. Put all ingredients except the noodles and the cooked chicken in a crock pot, or stove top. Mix them. Cook on low for 6 hours.
2. Add cooked chicken pieces half an hour before serving to heat through thoroughly.
3. Cook noodles and spoon into bowl. Pour soup over the top. Garnish with herbs.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Apricot Chicken

Ingredients:

• 4 (approx 12oz) skinless chicken breast fillets
• ½ tsp salt
• ½ tsp black pepper
• ⅓ cup slithered almonds
• ½ cup apricots, fresh (9g of sugar per 100g and 11g of carbs)
• 1½ Tbsp soy sauce
• 1 Tbsp whole-grain mustard
• 2 Tbsp olive oil

Directions:
Preheat oven to 180C.
1. Lightly oil a medium sized baking dish.
2. Toast slithered almonds on a baking tray for 8-10 minutes till golden or fry lightly in
frypan. Set aside.
3. Season chicken fillets with salt & pepper. Place in prepared baking dish.
4. To prepare apricot sauce – Combine apricots, soy sauce, mustard and oil in a small
saucepan and cook over a medium heat. Stir well; cooking till sauce is quite thick.
5. Pour sauce over chicken fillets and bake in med-hot oven for about 30-40 minutes. Brown chicken under a hot grill until nicely golden and sprinkle with toasted almonds to serve.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Crockpot Chicken & Bacon

Ingredients:

• 3 Tbsp olive oil
• 5 - 6 chicken pieces (with excess fat and skin removed)
• 5 lean rashers of bacon, diced (nil sugar, nil carbs)
• 2 brown onions
• 1 chopped garlic clove
• 1/2 cup chopped, halved mushrooms
• 1/4 cup low carb flour
• 1 cup homemade chicken stock
• 1 1/2 cups dry red wine (about 0.5g of sugar for 100g and about 2g of carbs. Dry is better than sweet)
• 2 bay leaves
• 1/2 tsp mixed herbs
• salt to taste
• black pepper to taste, ground

Directions:
1. Heat a heavy based pan to medium high and brown all the chicken in the oil. Transfer into the crock pot.
2. In the same pan, fry the bacon and onions for about 3 minutes till partially crispy and
browned.
3. Stir in the garlic and mushrooms for about 5 minutes more.
4. Now blend in the flour, again cooking for about 2 - 3 minutes, then gradually blend in the stock and wine.
5. Place all this mix into the crock pot and add the bay leaves, herbs and seasonings.
6. Cook on low for about 6 hours or high for about 4.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Chicken with Kale Soup

Packed full of flavor and nutrition!

Ingredients:

• 2 pints, almost 1 lt. of chicken broth. Homemade or use a "natural" brand.

• 2 skinned chicken fillets cut into bite size pieces. (You can also add a cooked skinned leg, lightly grilled)

• 2 carrots cut into cubes or long sticks (carrot has 4.7g of sugar per 100g)

• 2 large sticks of celery cut into slices (celery has 1.8g of sugar per 100g)

• 2 small finely chopped onions

• 1 cup of kale or spinach leaves, broken into pieces. (white stalk removed. Kale has 1.2g of sugar, spinach has 0.4g)

• 1 cup of coconut milk, cow's milk or unsweetened almond milk (optional. Coconut milk has 3.3g of sugar per 100g, cow's milk 5g, unsweetened almond milk under 1g)

• Salt and black pepper to season

Directions:
1. Heat chicken stock bringing it to the boil, then back to simmer. Add chicken pieces
(including cooked leg if you are using it) and cook for about 4 minutes until almost
cooked (turns white).
2. Add all the vegetables except the kale. Simmer for approx 20 minutes or until chicken is tender and cooked.
3. Add the milk (if desired) and simmer.
4. Now add the kale and cook for a further few minutes until it looks wilted. Use parsley to garnish, or herb of your choice.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Chicken Schnitzel

During the winters in Turkey I often buy fresh produce at the local vegetable markets and
grass-fed meat at the butcher. There I’ll find nice chicken schnitzels made from chicken
breast, or boned chicken thighs that have been pounded flat.

Each shop has its own special recipe for spice rub, which is used to season the meat.

Unfortunately, a lot of the rubs contain MSG (monosodium glutamate), so I buy my
chicken unseasoned and then make my own spice mix, which I keep in a jar. The spice mix
is perfect for rubbing onto the chicken, which I then brush with some oil and set on the
grill. It’s fast, good, and simple food.

Grilled Chicken Schnitzel with Turkish Spice Rub
• 2 tablespoons dried thyme
• 1 tablespoon chili flakes
• 1 tablespoon paprika
• 2 teaspoons organic garlic powder
• 4 chicken breasts, 5¼ oz. (150 g) each
• salt
• olive oil

Mix the spices for the rub and pour it into a jar with a lid. This batch will make enough rub
for several meals; it’s particularly good with pork.

Place the chicken breasts on a cutting board, and place your hand on top with a steady
grip. With a sharp knife, slice the breasts along the middle, from the thinner end toward
the thicker, long side. Don’t cut straight through the meat; leave about ¼ inch (1–2 cm)
attached.

Fold out the meat and flatten it with your hand. If the chicken breast is very thick, place a
piece of plastic wrap on top and hit it hard with the bottom of a saucepan to flatten the
meat. Season both sides of the meat with about 2 teaspoons of the spice rub and work it in
thoroughly on both sides. Salt and brush on olive oil.

Brush some oil onto the hot grill, and set the chicken schnitzels on top. Grill for 2 minutes on each side over direct heat. Move the grate up to its highest position, or turn off the heat if you’re using a gas grill. Leave the chicken on the grill for 2 minutes.

Serve feta cheese butter and, why not, a coleslaw with pesto as side dishes to the chicken schnitzel.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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