Chicken stuffed Avocado's

Some people like avocados so here is a recipe I found that I think you will enjoy. 

4 avocados, halved and pitted

2 cooked chicken breasts shredded

4 ounces cream cheese, softened

1/4 cup chopped tomatoes

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 pinch cayenne pepper

1/2 cup shredded Parmesan cheese, or more to taste

Preheat oven to 400º

Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. 

Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.

Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.

Cheeseburger Tomatoes

1 tbsp. canola or olive oil

1 

medium onion, chopped

2 

cloves garlic, minced

1 lb. 

hamburger

1 tbsp. 

ketchup

1 tbsp. 

 mustard

4 

slicing tomatoes

 salt and pepper to taste

2/3 c. 

shredded cheddar

1/4 c. 

shredded iceberg lettuce

4 

pickle slices

1. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes, then stir in garlic. Add hamburger, breaking up the meat with a wooden spoon, and cook until the beef is no longer pink. Drain fat. Season with salt and pepper, then stir in ketchup and mustard. 
2. Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges. Divide cooked ground beef evenly among the tomatoes, then top each with cheese and lettuce. 
3. Garnish with sliced pickles.  

Not a recipe

Hubby is not fond of the artificial sweeteners because of the awful after taste. But being diabetic now, he has to stay away from sugar. After much searching I found a sweetener that had wonderful reviews of not having any aftertaste, looks and measures like sugar ( it is a bit more coarse), and it can be used in all recipes, The downside is, that it's quite expensive. And I could only find it at Amazon.com.  The name of the sweetener is Xylitol.  This sweetener is worth every penny and hubby is now happy.

Pepperoni Crisps

1 c. shredded Parmesan

3/4 c. shredded low-moisture mozzarella

mini pepperoni or cut up regular pepperoni

1/2 tsp. Italian seasoning

Warm marinara sauce, for dipping ( I like to use Prego spaghetti sauce, traditional)

Preheat oven to 375º. Line two large baking sheets with parchment paper. Spoon about a tablespoon of Parmesan into a small mound on baking sheet. Top with about half tablespoon mozzarella. Carefully pat down on cheese to flatten, then place a few pepperoni slices on top. Sprinkle with Italian seasoning.

Bake until crispy and golden, about 12 minutes. Let cool slightly before transferring to serving dish.

Serve at room temperature with marinara sauce for dipping.

About one carb per serving.

Chicken stir fry

Chicken cabbage stir fry

1 c. long-grain white rice

1 tbsp. canola oil

1 clove garlic

1 lb. skinless, boneless chicken

3 green onions

1 medium red pepper

1/2 small head green cabbage

1 c. reduced-sodium chicken broth

2 tbsp. reduced-sodium soy sauce

1 tbsp. cornstarch

2 tsp. grated peeled fresh ginger or 1/8 tsp dry

Prepare rice as label directs.

Meanwhile, in 12-inch nonstick skillet, heat oil and garlic over medium-high heat until hot. Add chicken and green onions, and cook 5 to 6 minutes, or until chicken is well browned and loses its pink color throughout, stirring frequently. Transfer mixture to medium bowl.

To same skillet, add red pepper, cabbage, and 1/4 cup chicken broth; stir to combine. Cover skillet and cook vegetables over medium heat about 5 minutes until tender-crisp, stirring occasionally. Transfer vegetables to bowl with chicken.

Meanwhile, in cup, stir soy sauce, cornstarch, ginger, and remaining 3/4 cup broth.

Add broth mixture to skillet and heat to boiling over high heat; boil 1 minute. Remove skillet from heat and stir chicken and vegetables into broth mixture. Serve with rice.

Tomato Bisque

CREAMY TOMATO BISQUE

     Just like AppleBees

3 tablespoons olive oil

1/2 cup onions, chopped

1 tsp minced garlic

2 (28-ounce) can crushed or diced tomatoes

3 cups good-quality chicken stock

Salt

black pepper
1/3 cup sugar

1/4 tsp dried oregano

2 tsp parsley

1/3 cup fresh basil or 1 Tbls dried

3/4 – 1 cup heavy cream

Shredded parmesan cheese and croutons, for garnish

Heat 1 teaspoon of olive oil in a large saucepan over medium heat and then add onion and garlic and saute' for about 1 minute.

Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes to up to 1 hour.

 

 Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don't want the lid of the blender to pop off.

 Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.

 Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients.

Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes.

Garnish of 3 or 4 croutons on top and a sprinkling of shredded parmesan cheese.

** Note- be careful of what brand of canned tomatoes you use. Use one you know is good.   

Low Carb pancakes

4 eggs

1/2 cup ricotta cheese (you can use part skim)

1/4 cup vanilla whey protein powder 

1/2 tsp baking powder

pinch salt

Optional: 1/2 tsp vanilla liquid stevia

coconut oil for frying or canola oil

Add all ingredients to a blender or whisk together by hand.

Heat coconut oil in a skillet on medium high heat. I use canola oil.

Use 1/4 cup to measure batter for each pancake.

Free form pancakes or use an english muffin mold in skillet to form pancakes.

Allow to cook 2-3 minutes on one side or until you see bubbles forming around edges and center. Flip and cook 1-2 minutes more on other side.

 Makes a total of 8 pancakes, serving size is 2.