Category Archives: Poultry

Simple but yummy dinner of Garlic Chicken with Parmesan

Photo: Garlic Chicken Parmesan with Turnips

Right now, it’s a difficult time to find any food, let alone low carb food, but we just do the best we can. I’m down to my last turnip that I used for this dish, but I hope to get more next week in my groceries. I was surprised that my store didn’t have any as turnips aren’t nearly as popular as potatoes. So, fingers are crossed. We were lucky enough to get chicken, so that was a big plus. I hope your supermarket foraging is doing okay.

Don’t stress if you can’t manage a low carb meal. Right now, any food is welcome, and the main objective is to stay healthy. We can worry about low carb when we’ve made it through.

If you have chicken, pork, rabbit, or even white fish in the house, this recipe will work well with it. Cream is a plus, but you can also substitute in regular milk or canned milk. Don’t have turnips or don’t like them? Substitute in riced cauliflower or even use regular rice, which is what the original recipe from 12 Tomatoes uses. You can also cut the chicken into cubes if you wish. The recipe called for 1 teaspoon of thyme and 1/2 teaspoon of rosemary, which I didn’t have in the house. So I substituted in Mrs. Dash Italian Seasoning. You can go either way with it.

Garlic Chicken with Parmesan and Riced Turnips

2 large Chicken Breasts, sliced across the middle horizontally
2 tablespoons butter
1/2 cup Onion, diced
2 cloves Garlic, minced
2 teaspoons Italian Seasoning
1 cups Chicken Broth
1 cup riced Turnips (about 1 medium)
1/4 cup Heavy Cream
1/4 cup Parmesan Cheese, freshly grated
Kosher salt and freshly ground black pepper, to taste

Heat a large skillet to medium-high heat and melt the butter. Add the onion, stir and cook about 3 minutes. Sprinkle half the seasoning onto the chicken pieces and put them into the pan. Cook for 3 to 4 minutes, then turn the pieces and season the other halves. Cook another 3 to 4 minutes, then add garlic and cook a little longer.

Next, add chicken broth and the riced turnips. Stir to mix them into the pan around the chicken. Let the mixture come to a boil, then reduce the heat to medium-low and cover.

Let simmer until the turnips are tender. Add salt and pepper and about 2 tablespoons of the Parmesan cheese. Stir together, then remove from the heat. Add cream along with the rest of the Parmesan cheese and stir to combine.

Makes 2 to 4 servings depending on how hungry you are and your side dishes. For us, 1/2 chicken breast is enough, but for others, you may want the whole breast.

Nutrition Info for Garlic Chicken with Parmesan

Easy to make Teriyaki Chicken Zoodles

Photo: Teriyaki Zacchini Noodles

Here’s a quick-to-do dinner idea for these home-bound times. You can omit the pineapple chunks if you don’t have any or use water-packed ones. If you have fresh zucchini, you can spiralize it or cut it into thin strips. You can also use your grater with a wide setting or a peeler to make long strips. Or you can buy frozen zucchini noodles. Serve this with a side salad for a filling meal.

 Teriyaki Chicken Zoodles

1 pound boneless, skinless Chicken Breasts cut into strips or chunks
2 tablespoons Oil
3 medium Zucchini cut into noodles using a spiralizer or a vegetable peeler (3 cups)
1 cup chopped Pineapple Chunks, fresh (optional)
1 Green Onion, sliced thinly
1 cup Broccoli florets
Salt and Black Pepper to taste
Sesame Seeds (optional)

2 tablespoons Soy Sauce
1 tablespoon Sugar Substitute
1 tablespoons Rice Vinegar
1 teaspoon Garlic, minced
1/2 teaspoon grated Ginger
1 teaspoon Corn Starch
2 tablespoons Water plus more as needed to thin out sauce
Salt, Black Pepper, and Red Pepper Flakes to taste, optional

Whisk all the ingredients for the sauce together in a small bowl. Set aside.

In a large bowl, season chicken with salt and pepper. Drizzle 2 tablespoons of sauce over the chicken and let it marinate for 30 minutes.

Heat cooking oil in a large skillet on medium high heat. Add chicken and cook until lightly brown, about 2 minutes. Add in the pineapple chunks and cook for another 1 minute until slightly softened. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring – about 2 minutes. If sauce is too thick, add more water a little at a time.

Add salt, black pepper, and red chili flakes as desired.

Add the zucchini noodles to the pan. Using tongs or two forks, toss the noodles to coat with sauce. Cook for 2 to 3 minutes until zucchini is just tender but still firm. Do not overcook.

Remove from heat, then drizzle extra sauce in pan over chicken. Garnish with green onions and sesame seeds if desired.

Serves 4.

Nutrition Information

Easy Chicken with Riced Cauliflower Dish

Photo: Chicken with Cauliflower Rice

This is a quick-to-make one skillet dinner that tastes like comfort food, especially on chilly winter nights. Based on a Green Giant recipe, it is adapted for low carb and for low sodium.  The changes to the recipe for the low sodium are listed after the regular recipe. You add extra chicken to make six servings instead of four and also get a little less cauliflower to keep the sodium under 100 mg.

This is flexible if you want to add another 1/2 cup of vegetable to it. Mushrooms, carrots, or shredded cabbage would work well in it. Carrots will pop the carbs up a one or two, so use them in sparingly.

Easy Skillet Chicken & Riced Cauliflower

This yummy skillet dish is based on a Green Giant recipe. It’s easy, delicious, and a snap to make.

2 tablespoons Olive Oil
1 pound boneless, skinless Chicken Breasts or Thighs, cut into 1-inch pieces
1 small Onion, chopped
2 cloves Garlic, chopped
2 cups Riced Cauliflower
1/2 cup Chicken Broth
1/4 cup Kohlrabi or Broccoli stems, chopped
1/4 cup Sweet Peppers, chopped
2 tablespoons grated Parmesan cheese
1 tablespoon Lemon Juice
1 tablespoon chopped fresh Oregano
Seasoning Salt to preference

Put chicken pieces in a bowl and sprinkle seasoning salt, salt and pepper on it, then mix the seasonings into the chicken.

In a large non-stick, deep-sided skillet, heat oil over medium heat, then brown the chicken, stirring to make sure both sides are browned. Remove to a plate and set aside. Add onion, stir, and cook about 3 minutes until it is softened. Add cauliflower and garlic and continue to stir and cook for another 3 minutes. Add the peppers and kohlrabi or broccoli stems, then stir in broth.

Bring the pan to a boil, then lower the heat to simmer and cook about 5 more minutes until the vegetables are tender and the chicken is completely cooked. Stir in the Parmesan cheese, lemon juice, and fresh oregano.

Makes 4 servings

For Low Sodium, substitute the following quantities:
1 1/2 pounds boneless Chicken Breasts
1/2 cup Low-Sodium Chicken Broth, or make your own
Mrs. Dash Seasoning of choice

Image: Nutrition Information for Chicken with Cauliflower Rice

Shrimp and Chicken Fried Cauli-rice

Photo: Shrimp fried Cauli-rice

Chinese New Year is coming up tomorrow, January 25th to start the Year of the Rat. But there’s nothing ratty about this quick-to-make and tasty cauliflower fried rice. You can get an easy start by using Green Giant’s Fried Rice Blend with carrots and broccoli all chopped up into crumbles to cook quickly. Or you can use one of the frozen rice blends with peas and carrots.

If you want the meat version, get pre-grilled chicken from the grocery store and shred or chop it into bite-sized pieces. Add in shrimp and you have a great celebration fried cauliflower rice that is low carb and delicious. To make this meatless for Meatless Monday, use just the shrimp or add tofu cubes. To make it vegetarian, use tofu only.

I did use a little too much soy sauce in mine, so I cut back on it in the recipe, but adjust to your own taste.

Shrimp and Chicken Fried Cauli-rice

12 oz. package Green Giant “Cauliflower Crumbles” Fried Rice Blend
1/3 cup sliced Snow Peas, fresh
1 tablespoon Olive Oil
2 teaspoons Sesame Oil
2 teaspoons Garlic, minced
2 teaspoons Ginger Root, minced or grated
1/3 cup Chicken Breast, cooked and chopped or Tofu, cubed
1/4 pound small Shrimp, peeled and deveined
2 Eggs
2 stalks Green Onions, thinly sliced
1 tablespoon Soy Sauce
1/4 teaspoon Red Chile Flakes (optional)

Slice snow peas into small pieces and set aside. Slice green onions into thin slices using both the white and green parts.

In a deep skillet or wok, heat 1 tablespoon olive oil. Add the garlic and ginger and stir for about 2 minutes. Add the fried rice blend vegetables and stir and cook for about 7 minutes until they are softened. Add the snow peas and chicken (if using) and cook two more minutes.

Beat the eggs in a bowl and set aside for now.

Add the sesame oil, then add the shrimp and chile flakes to the mix. Cook until the shrimp start to turn pink, then add the beaten eggs and stir into the rice. Cook until the egg is done, then add the green onions and stir in. Remove from heat and stir in soy sauce.

Makes 4 servings.

Nutrition Info for Fried Cauli-rice.

Tasty BBQ Chicken Biscuit Rolls

Photo: BBQ Chicken Rolls

Want a low carb variation of the BBQ Chicken that tastes great and is pretty easy to do? To make these, I used Carbquick from Tova Foods. You could also use Bakesquick from Dixie Carb Counters. If you use other flours, they may not hold together as well and you’ll need to add butter and baking powder. This uses precooked rotisserie chicken, which makes it a great way to use any extra chicken.

You can order either Carbquick or Bakesquick from or from Amazon. It may be a little higher from Amazon, but if you have Prime, you may save on the shipping.

BBQ Chicken Biscuit Rolls

2 cups CarbQuick
1/4 cup Water
1 teaspoon Garlic and Herb Seasoning
1/2 cup G. Hughes Sugar-free BBQ sauce
1 1/2 cups shredded rotisserie chicken
1/3 cup Onion, finely chopped
1 cup shredded cheese
1/4 cup parsley, chopped

Preheat oven to 425 degrees (F.) Prepare a baking pan with either a silicone mat or parchment paper.

Mix the Carbquick in a large bowl with about 1/4 cup of water. Add enough that it pulls together into a ball, but don’t get it too moist. It will roll out better if it is a stiff dough. Form the dough into a 5-inch x 3-inch log, then put in on a silicone mat or wax paper covered board. Place a sheet of wax paper over the top and press it into a rectangular shape. Use a rolling pin to roll it out to about 10 inches long by 6 or so inches wide.

Put BBQ sauce in a cup and use a basting brush to spread about half of it over the top of the biscuit dough. Add the rest to the diced or shredded chicken. Spread the chicken evenly over the dough, allowing a slight edge on each side for rolling the dough. Top with chopped onions, cheese, and sprinkle on the parsley.

Roll the dough on the long side to form a roll-up. The dough may break in places, so pat it back together as you go. If it becomes difficult to roll, then pull the other side to meet the rolled side and press together to seal. Cut the roll into 8 slices.

Photo: Pan of BBQ Chicken rolls

Place slices flat with the filling up on the prepared baking sheet. Bake for 15 to 18 minutes until they are golden brown and the cheese is melted.

Let cool about 5 minutes, then serve with a poblano ranch dressing or more BBQ sauce. Makes 4 servings of two rolls each.