Carbs Per Serving: 6 grams
Effort: Easy

Ingredients:
1 chicken breast
1 tablespoon dried tarragon
1/2 cup heavy cream
salt and pepper to taste
1 tablespoon butter

How to Prepare:
Place chicken breast between two layers of plastic wrap and pound until flattened. Sprinkle the tarragon onto each side
and sprinkle with salt and pepper to taste. Let sit for 15 minutes to develop flavors. In a regular skillet (not non- stick), melt butter. When hot, put in seasoned chicken breast and sear on medium-high heat. Turn after 2-3 minutes and cook until done, 5-7 minutes total. Remove chicken breast from skillet. Pour heavy cream into skillet, scraping up bits from the skillet bottom. Let simmer until thickened, 3-5 minutes. Add salt to taste. Pour over chicken to serve.

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Carbs Per Serving: 64 grams total
Effort: Easy
Ingredients:
4 chicken breasts
3 ounces cream cheese
3/4 cup heavy whipping cream
1 lime — juiced McCormick’s Rotisserie
Chicken Seasoning (to taste)
salt and pepper to taste
3 tablespoons butter
1/2 cup chopped cilantro
How to Prepare:
Brown chicken in butter. Season with spices while cooking and browning.

Remove chicken when browned. Add cream cheese in cubes to skillet with butter and drippings from chicken. Add whipping cream. Add lime juice and cilantro. On medium heat
melt and stir all ingredients.
Put chicken back in sauce mixture —cover and cook on low for about 10 or 15 more minutes.
Note – instead of the McCormick’s seasoning I just use some garlic powder along with the salt and pepper. Still delicious.
NOTES : Counts for coconut extract not included in totals.

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Carbs Per Serving: 32 g total
Effort: Average

Ingredients:
1 egg — beaten
1/2 cup waterchestnuts — chopped
1/3 cup crushed pork rinds — or grated parmesan cheese
1 green onion — finely chopped
1 tablespoon soy sauce
1 tablespoon lemon juice
2 teaspoons ginger root — fresh, grated
1/2 teaspoon artificial sweetener
1/4 teaspoon salt
1/4 teaspoon chili oil — OR a dash of ground hot pepper
24 ounces ground turkey — raw
12 whole lettuce leaves — iceberg lettuce or savoy cabbage

Dipping Sauce:
1/4 cup lemon juice
3 tablespoons fish sauce
1 tablespoon chopped cilantro
2 teaspoons artificial sweetener
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper
1/2 teaspoon dark sesame oil
Optional: 1 T water if sauce is too strong
How to Prepare:
Combine first 11 ingredients and mix with hands. Shape into 12 4 x 1-1/2 x 3/4″ logs. Grill, broil, or pan fry until juices run clear, turning once. Serve with leaves, garnishes, and dipping sauce. At table, each log is to be wrapped in leaf along with garnishes of choice, and dipped.
Warning: this is messy but lots of fun!
Garnish as desired: fresh cilantro sprigs, bean sprouts, shredded red and green bell pepper, shredded carrots (count those carbs!)
Dipping Sauce: Mix all together.
NOTES : Counts for chili oil, and fish sauce not included in totals.

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Carbs Per Serving: no counts provided
Effort: Easy

Ingredients:
1 – 3 pound whole chicken — (3 to 4)
2 tablespoons unsalted butter
salt and pepper to taste

How to Prepare:
Place empty pan in oven and preheat to 375 degrees.
Melt butter and brush entire chicken skin with it.
Season according to your taste.
Place chicken in v-rack so that one wing is down and one wing is up. Put rack in roasting pan in oven.
After 20 minutes, turn chicken over so that the other wing is facing up.
Return chicken to oven.
After another 20 minutes, turn chicken so that the breast is up and return to the oven to finish cooking.
Check chicken for after 30 minutes.
If chicken is done, remove from oven and let rest for 15 minutes. Carve and enjoy.
This chicken is worth the extra effort as the breast meat is perfectly juicy and the skin is crisp and brown.

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Serves: 3
Carbs Per Serving: 44 g total
Effort: Easy

Ingredients:
Pico de Gallo:
1 jalapeno pepper — diced
1 medium onion — diced
1 diced tomato
1/3 cup chopped cilantro

Sauce:
2 cups light sour cream
1 can Herdez green tomatillo sauce

Enchiladas:
6 chicken breast halves — grilled or boiled, with cumin and fajita seasonings
2/3 cup heavy cream
3 cups shredded monterey jack cheese
2 cans green tomatillo sauce

How to Prepare:
Dice chicken. Pour 1/3 cup of heavy whipping cream in the bottom of a glass casserole dish. Layer 1/2 of the chicken on top. Sprinkle 1 cup of shredded monterey jack cheese on top of chicken. Repeat cream, chicken and cheese layer.
Pour 2 cans of Herdez green tomatillo sauce on top of all. Sprinkle 1 cup of shredded monterey jack cheese on top. Cover with foil and bake at 350 degrees for 40 minutes or until cheese is bubbly.
Serve with sour cream/tomatillo sauce and pico de gallo.
NOTES : Counts for tomatillo sauce, cumin and fajita seasonings not included in totals.

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Carbs Per Serving: no counts provided
Effort: Easy

Ingredients:
1 thin slice deli turkey*
1 thin slice deli swiss cheese*
1 spoonful of Philadelphia cream cheese
2 fresh chilled asparagus spears
1 paper towel

How to Prepare:
Lay the turkey slice flat on the paper towel, put the Swiss cheese slice on top of the turkey, spread the cream cheese on top of the Swiss cheese, cut the asparagus spears into thirds and lay them horizontally on top of the cream cheese. Then at one end of the layer start rolling until you’re able to hold the roll in one hand, then place the paper towel around the roll-up, eat, and go.

You can substitute the turkey and Swiss with your favorite meat and cheese. Boar’s Head brand is my favorite deli meat and cheese: it’s low on sodium, has no preservatives, and offers varieties like peppered Turkey, Virginia baked ham, and jalapeno mozzarella cheese.

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Carbs Per Serving: 5 grams total
Effort: Easy

Ingredients:
2 cups Shredded roast turkey breast
1 ounce sliced almonds
2 tablespoons olive oil

How to Prepare:
Saute shredded turkey meat until beginning to brown on edges, add almonds. Stir until mixed thoroughly and hot throughout.
Remove and drain slightly. Eat warm or save some in refrigerator. Also good on salad and very filling.

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Carbs Per Serving: 11 grams total
Effort: Easy

Ingredients:
1 pound turkey
1 bag crushed bbq pork rinds
1 egg
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/4 teaspoon cayenne
1/4 teaspoon garlic salt
2 cups spinach
2 slices bacon — cooked and crumbled
1 cup heavy cream
2 tablespoons parmesan cheese

How to Prepare:
Mix turkey, pork rinds, eggs, rosemary, oregano, cayenne and garlic salt.
Cook meatballs. In separate pan, wilt spinach in 1/4 cup of water. Drain and add bacon. Add cream and parmesan and reduce. When reduced pour over meatballs. This is good with some tabasco sauce!
NOTES : Counts for pork rinds not included – adjust accordingly

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