My 2 best LOW CARB recipes
These are the 2 best Low Carb Recipes EVER!!!!!!
Cilantro Cream Chicken
4 Chicken Breasts, boneless skinless
3 oz Cream Cheese, cubed
3/4 cup of Heavy Cream
1 Lime, juice of
3 T Butter
1/2 cup Fresh Cilantro, chopped
McCormick's Rotisserie Chicken Seasoning (I buy this at Safeway or Super Wal-Mart, don’t substitute, it won’t come out the same!)
Melt butter in non-stick skillet and brown chicken breasts in butter over medium—low heat; season chicken with McCormick seasoning while browning. Once browned, remove chicken to plate.
Add cream cheese cubes to skillet with butter and drippings from chicken. Stir. Add cream, lime juice, and cilantro. On medium heat, melt and stir all ingredients.
Put chicken back in pan with sauce mixture; cover and cook on
low for 10-15 minutes.
PS- I double the sauce mixture because we love it so much, so I used double of: butter, cream, lime, & cilantro)
Aubree’s Zuppa Cavolfiore – (knock off of Olive Garden's Zuppa Toscana)
1 lb. spicy Italian sausage - crumbled
½ - 1 lb. smoked bacon - chopped
1 q****er
(2) 14.5 oz. cans chicken broth
1 Large Head of Cauliflower broken into flowers and sliced
3 or more chopped garlic cloves
1 med. onion, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
Crushed Red Pepper to taste (start out slow, this stuff is spicy!)
salt and pepper - to taste
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, cauliflower, garlic, and onion in a pot; simmer over medium heat until cauliflower is tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with crushed red pepper, salt and pepper; heat through. Serve with lots of Parmesan Cheese on top
Aubree's TravelCheck out my before & after pictures in my profile!
