Chicken with kale and lemon in foil

Chicken with kale and lemon in foil

Lemon releases the flavor of kale and cooking in parchment keeps the chicken tender and juicy. This dish is easy to prepare weeknight or when entertaining weekend.


Tip: kale has a firm and tough edge. Make sure the cut before chopping the tender leaves to prepare this recipe.

Preparation time: 20 minutes
Cooking time: 20 minutes
Makes: 4 servings

NUTRITIONAL INFORMATION

Calories: 216
Protein: 32 g
Fat: 6 g
Saturated fat: 2 g
Cholesterol: 80 mg
Carbohydrates: 9 g
Fibre: 2 g
Sugar: 2 g
Sodium: 192 mg
Potassium: 687 mg

INGREDIENTS

250 ml (1 cup) water
1 liter (4 cups) fresh kale leaves, chopped and without edge
10 ml (2 tsp.) Canola oil
Half red pepper, sliced
3 cloves garlic, minced
5 ml (1 tsp.) Lemon zest, grated
30 ml (2 tbsp. Tablespoon) lemon juice
45 ml (3 tbsp. Tablespoons) feta cheese finely ginned
30 ml (2 tbsp. Tablespoons) chopped fresh dill or 10 ml (2 tsp.) Dried dill
4 small boneless skinless chicken (about 500 g or 1 lb)

INSTRUCTIONS

In a large nonstick skillet , bring water and kale to boiling . Cover and cook for five minutes or until the kale is wilted and bright green. Drain well and return to pan . Add oil , pepper and garlic and cook over medium heat for about five minutes or until the peppers are tender but crisp. Add lemon zest and juice and set aside.

In a small bowl, mash together feta and dill and set aside.

The chef's knife , cut the chicken in half horizontally across almost the entire length . Open like a book and crush gently to flatten evenly. Stuff the center of each breast mixture of kale and place each stuffed breast in four large sheets of parchment or aluminum. Sprinkle each chicken breast feta mixture .
Fold the parchment and seal by folding the sides. Place on baking pan and roast in oven at 220 ° C (425 ° F ) for 20 minutes or until chicken is no longer pink . Let stand two minutes before serving.

Salad of grilled romaine hearts Chicken
Gumbo with scallops and smoked sausage
Scallops spicy harissa with spring vegetables
low carbs recipes :Croque-au-thon health
Roasted cauliflower and spicy


                                                                   *****************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs
low carbs recipes low carbs recipes low carbs recipes low carbs recipes 
high carbs diet high carbs diet high carbs diet 

Salad of grilled romaine hearts Chicken

Salad of grilled romaine hearts Chicken

Even the grilled romaine lettuce is delicious in this version of the chicken Caesar salad prepared on the barbecue! If you find that the onions often fall through the grill during cooking every Pierce a toothpick timber before placing them on the grill.

Servings: 6
Level of difficulty: Intermediate
Preparation time: 15 minutes
Cooking time: 20 minutes

NUTRITIONAL INFORMATION

Per serving: 260 calories
12 g fat
360 mg of sodium
18 g carbohydrate
5 g of fibers
20 g protein
High in fiber
Excellent source of vitamin C
Good source of vitamin A
Source of Iron

INGREDIENTS

3 romaine hearts, cut in half lengthwise
3 red peppers long
1 sweet onion, cut into 1 cm (½ inch) thick
25 ml (2 tbsp.) Extra-virgin olive oil
4 ml (¾ tsp.) Freshly ground black pepper
2 Boneless skinless chicken PC Blue Menu, cut in half horizontally
1 ml (¼ tsp.) Salt
625 ml (2 ½ cups) cherry tomatoes, quartered (about 397 g package)
150 ml (⅔ cup) Caesar Dressing PC Blue Menu Light

INSTRUCTIONS

Preheat barbecue to medium-high heat . Lightly spray the grill with cooking spray .

Arrange romaine hearts , peppers and onion on a baking sheet with rim . Brush vegetables with 15 ml (1 tbsp. ) Of olive oil and sprinkle with 2 ml ( ½ tsp. ) Pepper. Book . On another baking sheet with rim, basting the chicken with the remaining olive oil , then sprinkle with remaining salt and pepper .

Place vegetables and chicken on the grill , making sure that the chicken does not come into contact with the vegetables. Cook romaine hearts about 30 seconds on each side or until slightly wilted , peppers and onion for about 5 minutes and the chicken breasts , turning from time to time, 6 to 8 minutes per side or until vegetables and chicken are cooked . Transfer the hearts of romaine and onion in a large serving platter .

On a cutting board, thinly slice the roasted peppers , remove the seeds , remove the stems and place in a serving dish . Thinly slice the chicken and place on plate. Garnish with tomatoes and drizzle with vinaigrette.

click here:

Gumbo with scallops and smoked sausage
Scallops spicy harissa with spring vegetables
low carbs recipes :Croque-au-thon health
Roasted cauliflower and spicy
Mushrooms stuffed with leeks

                                                                        ***************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs
low carbs recipes low carbs recipes low carbs recipes low carbs recipes low carbs recipes
high carbs diet high carbs diet 

Gumbo with scallops and smoked sausage

Gumbo with scallops and smoked sausage

Okra is a spicy stew with smoked taste from New Orleans, which can be prepared with various combinations of meat and seafood Serve with rice and beans, if desired.

Servings: 6
Level of difficulty: Intermediate
Preparation time: 20 minutes
Cooking time: 40 minutes

NUTRITIONAL INFORMATION

Per serving: 200 calories
7 g fat (including 1.5 grams of saturated fat)
560 mg of sodium
16 g carbohydrate
3 g of fiber
18 g protein
Low in saturated fat
Excellent source of vitamin C
Good source of vitamin A
Source of fiber
Source of Iron

INGREDIENTS

25 ml (2 tbsp.) Olive oil
45 ml (3 tbsp.) Garlic, minced
375 ml (1 ½ cups) red pepper, diced
250 ml (1 cup) white onion, diced
250 ml (1 cup) celery, diced
2 ml (½ tsp.) Italian seasoning
1 ml (¼ tsp.) Cayenne pepper
1 can (796 mL) diced tomatoes with no added salt
2 ml (½ tsp.) Sea salt
2 PC Blue Menu Original Smokies, sliced ​​5 mm (¼ in.)
1 pkg. (400 g) Scallops PC Blue Menu Wild Argentinian, thawed, juice reserved

INSTRUCTIONS

In a saucepan, heat the olive oil over medium heat. Cook garlic, red pepper, onion, celery, Italian seasoning and cayenne pepper for 15 minutes or until vegetables are tender, stirring frequently.

Add the diced tomatoes, salt and sausages. Bring to boil. Cover and simmer 15 minutes, stirring occasionally.

Add scallops and reserved juice. Bring to a low boil and cook 2 to 3 minutes or until scallops are cooked.

click here:

Scallops spicy harissa with spring vegetables
low carbs recipes :Croque-au-thon health
Roasted cauliflower and spicy
Mushrooms stuffed with leeks
Blown egg white

                                                             ****************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs
low carbs recipes low carbs recipes low carbs recipes 
high carbs diet high carbs diet 

Scallops spicy harissa with spring vegetables

Scallops spicy harissa with spring vegetables

Statements in harissa, the grilled scallops adorn a mixture of spring vegetables. Refined enough to be served at the restaurant, this dish is easy to make at home.

Servings: 4
Level of difficulty: Medium
Preparation time: 20 minutes
Cooking time: 10 minutes

NUTRITIONAL INFORMATION

Per serving: 200 calories
4.5 g fat (including 1 g saturated fat)
0.5 g omega-3 polyunsaturated
480 mg of sodium
19 g carbohydrate
5 g of fibers
20 g protein
High in fiber
Low in saturated fat
Excellent source of vitamin A
Excellent source of vitamin C
Source of Iron
Calcium Source

INGREDIENTS

250 ml (1 cup) carrots, thinly sliced
250 ml (1 cup) frozen peas
250 ml (1 cup) leeks, diced
500 ml (2 cups) snow peas, trimmed and cut in half diagonally
1 pkg. (400 g) frozen wild scallops from Nova Scotia PC Blue Menu, thawed and patted dry
15 ml (1 tbsp.) Olive oil
(10 ml. 2 tsp) mixture of spices - Harissa PC black
50 ml (¼ cup) chicken broth
½ lemon

INSTRUCTIONS

In a saucepan of boiling water, cook carrots for 2 minutes. Add peas , leeks and peas and bring to a boil . Cook 2 minutes. Drain the vegetables and gently rinse with cold water. Book .

Remove and discard the small muscle that is on the side of the scallop . In a bowl, combine scallops , olive oil and harissa spices. Heat a large nonstick skillet over medium- high heat until very hot. Arrange scallops in a single layer in the pan, the surface down. Broil for 1-2 minutes, depending on thickness of scallops. Return scallops and grill 1 to 2 minutes or until fully cooked . Transfer to a plate and keep warm .

In the same skillet, bring chicken broth to a boil. Add the cooked vegetables and stir until hot. Transfer vegetables to a serving platter and arrange the grilled scallops on top. Press generously lemon scallops and vegetables.

click here:

low carbs recipes :Croque-au-thon health
Roasted cauliflower and spicy
Mushrooms stuffed with leeks
Blown egg white
Almond Chicken Baked
                                                           ***************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs 
low carbs recipes low carbs recipes low carbs recipes low carbs recipes low carbs recipes 
high carbs diet high carbs diet high carbs diet 

low carbs recipes :Croque-au-thon health

Croque-au-thon health

Here's a dish very popular with children, reinvented to appeal to health-conscious adults. Forget the spongy white bread and processed cheese slices. 

Instead, make up the thin multigrain bagels and spinach. In addition to being better for your health, it croque-au-tuna much better TASTE!

Servings: 4
Preparation time: 10 minutes
Cooking time: 8 minutes
Difficulty: Easy

NUTRITIONAL INFORMATION

Per serving: 250 calories
11 g fat
0.8 g omega-3 polyunsaturated fatty acids
440 mg of sodium
20 g carbohydrate
3 g of fiber
18 g protein
Source of fiber
Source of Iron
Source of Vitamin A

INGREDIENTS

45 ml (3 tbsp.) Red onion, finely chopped
500 ml (2 cups) baby spinach, chopped and packed
75 ml (5 tbsp.) Mayonnaise Type Dressing PC Blue Menu
1 can (120 g) White Tuna in water, drained
0.5 ml (⅛ tsp.) Freshly ground black pepper
2 thin PC Blue Menu Multigrain Bagels, lightly toasted
150 ml (⅔ cup) shredded mild cheddar cheese triple

INSTRUCTIONS

Preheat oven to 425 ° F (220 ° C). Line a baking sheet with foil.

In a bowl, combine the red onion, spinach, mayonnaise, tuna and pepper. Using a fork, stir the preparation up to the mayonnaise is well distributed.

Arrange the toasted bagel halves on the baking sheet and top evenly prepaid tuna. Sprinkle with cheese.

Bake in center of oven for 5 minutes or up to cheese is melted. Finish cooking under the broiler for 2 to 3 minutes or up to cheese is browned. Serve with a salad, if desired.

click here: 

Roasted cauliflower and spicy

Mushrooms stuffed with leeks

Blown egg white

Broccoli salad with ginger and beef

low carbs recipes- Frittata red pepper and fennel

                                                         *****************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs 
low carbs recipes low carbs recipes low carbs 
high carbs diet high carbs diet 

Roasted cauliflower and spicy

Roasted cauliflower and spicy

The contrast between tasty cauliflower spicy and fresh yogurt makes this dish a great accompaniment to vegetables to serve with your favorite curry.

Replace the goat cheese with the light crumbled feta and sprinkle with black pepper.

Servings: 8
Level of difficulty: Intermediate
Preparation time: 10 minutes
Cooking time: 25 minutes

INFORMATIONS NUTRITIONNELLES

Par portion : 80 calories
5 g de lipides (dont 1 g de gras saturés)
130 mg de sodium
6 g de glucides
2 g de fibres
4 g de protéines
Faible teneur en gras saturés
Excellente source de vitamine C

INGREDIENTS

4 ml (¾ tsp.) Cumin seeds
4 ml (¾ tsp.) Fennel seeds
1 ml (¼ tsp.) Salt
1 ml (¼ tsp.) Hot pepper flakes
2 L (8 cups) cauliflower florets (1 large cauliflower)
25 ml (2 tbsp.) Extra-virgin olive oil
125 ml (½ cup) goat cheese PC Blue Menu, crumbled
175 ml (¾ cup) plain yogurt PC Blue Menu Finesse
25 ml (2 tbsp.) Chopped fresh mint

INSTRUCTIONS

Preheat oven to 425 ° F (220 ° C).

In a small bowl, combine the cumin and fennel, salt and pepper flakes. Book. On a baking sheet with rim, mix cauliflower florets with olive oil. Sprinkle the mixture of cumin and stir to coat.

Bake in center of oven for 20 to 25 minutes or until cauliflower is golden and tender, stirring once. Transfer to a platter and reserve spices left on the hob. Sprinkle cauliflower crumbled goat cheese.

In a small bowl, combine yogurt, mint and spices reserved. Serve with cauliflower.

click here :

Mushrooms stuffed with leeks
Blown egg white
Broccoli salad with ginger and beef
Mediterranean chicken topped with feta
low carbs recipes: Salmon with mango chutney

                                                           ******************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbsdiet for low carbs
low carbs recipes low carbs recipes low carbs recipes
high carbs diet 

Mushrooms stuffed with leeks

Mushrooms stuffed with leeks

When trying to eat healthy, appetizers, often high in fat and sodium, can be a challenge. You can enjoy our mushrooms stuffed with leeks without dropping your health goals.
 Use these elegant appetizers to your guests at your next party.

Servings: 8
Preparation time: 20 minutes
Cooking time: 35 minutes
Level of difficulty: Medium

NUTRITIONAL INFORMATION

3 pieces per serving: 80 calories
2.5 g fat (including 1 g saturated fat)
115 mg of sodium
12 g carbohydrate
1 g fiber
4 g protein
Low in saturated fat
Low Sodium

INGREDIENTS

24 medium sized mushrooms (about 520 g)
10 ml (2 tsp.) Olive oil
2 leeks, white and light green parts only, thinly sliced ​​(about 4 cups / 1 L)
25 ml (2 tbsp.) Chopped garlic
5 ml (1 tsp.) Fresh thyme, finely chopped
1 ml (¼ tsp.) Salt
1 ml (¼ tsp.) Freshly ground black pepper
50 ml (¼ cup) goat cheese PC Blue Menu, softened
50 ml (¼ cup) panko breadcrumbs
15 ml (1 tbsp.) Glaze with Balsamic Vinegar of Modena PC

INSTRUCTIONS

Preheat oven to 425 ° F (220 ° C). Line a baking sheet with parchment paper.

Clean the mushrooms . Remove the feet have caps on the prepared baking sheet , hollow side facing up . Finely chop the legs and book .

In a large nonstick skillet , heat oil over medium-high heat and cook the leeks and chopped mushroom stems for 3 minutes , stirring often . Add garlic , thyme , salt and pepper and cook for 2 more minutes. Let cool slightly before adding the goat cheese and stir . Uniformly distributing the mixture in leeks mushroom caps , the packing process to create a dome on the top of each fungi. Garnish the top of each stuffed mushroom are gently squeezing a small amount of panko breadcrumbs .

Bake in center of oven for 20 to 25 minutes or until mushrooms are browned and cooked through . Arrange on a serving platter and drizzle with balsamic glaze .

click here:

Blown egg white
Almond Chicken Baked
Broccoli salad with ginger and beef
low carbs recipes- Frittata red pepper and fennel
low carbs recipes:Fish with white trim Duxelles

                                                          **********************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs 
low carbs recipes low carbs recipes low carbs recipes low carbs recipes 
high carbs diet high carbs diet high carbs diet 

Blown egg white

Blown egg white

Soufflés are difficult to succeed because they swell beautifully and collapse without warning. The advantage is that you can watch the process and enjoy their delicious creamy flavor. 

Choose a bowl of one liter (4 cups) for this simple recipe blown and watch it inflate in a microwave oven for cooking.

Servings: 1
Degree of difficulty: Intermediate

NUTRITIONAL INFORMATION

Calories: 137
Protein: 7 g
Fat: 8 g
Saturated fat: 1 g
Cholesterol: 1 mg
Carbohydrates: 10 g
Fibre: 1 g
Sugars: 4 g
Sodium: 200 mg
Potassium: 181 mg

INGREDIENTS

10 ml (2 tsp.) Soft non-hydrogenated margarine
60 ml (1/4 cup) skim milk
15 ml (1 tbsp. Tablespoons) all-purpose flour
(4 1 / tsp.) 1 ml dried oregano
Pinch of cayenne pepper
15 ml (1 tbsp. Tablespoons) roasted red pepper, finely chopped
1 egg white or 30 ml (2 tbsp. Tablespoons) liquid egg white

INSTRUCTIONS

In a bowl of a liter (4 cups), mix the margarine and milk. Bake in microwave on high for 30 seconds. Add flour, oregano and pepper whisking. Bake in microwave on high for 30 seconds. Whisk to blend.

Add red pepper, whisking. In electric mixer, beat egg whites until peaks form. Add milk mixture until smooth. Bake in microwave on high for one minute or until the mixture has puffed and is cooked. Serve on a plate and enjoy.

click here:

Almond Chicken Baked
Broccoli salad with ginger and beef
low carbs recipes- Frittata red pepper and fennel
Mediterranean chicken topped with feta
Sweet tart yogurt with apple and ginger garnish

                                                             *****************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs 
low carbs recipes low carbs recipes low carbs recipes
high carbs diet high carbs diet 

Almond Chicken Baked

Almond Chicken Baked

Servings: 4
Preparation time: 5-10 minutes
Cooking time: 25-30 minutes

NUTRITIONAL INFORMATION

Calories: 331
Protein: 33 g
Carbohydrates: 20 g
Fat: 13 g
Fiber: 1.5 g
Sodium: 380 mg

INGREDIENTS

1 c. tbsp (15 mL) butter
1/2 cup (125 mL) slivered almonds
4 small boneless skinless chicken, about 1 lb (450 g)
3 c. tbsp (45 mL) cornstarch
2 c. tbsp (30 mL) sugar
Salt and pepper, to taste
1 1/2 cups (375 ml) milk
1 c. tbsp (15 mL) Dijon mustard or
honey mustard
1 c. tsp (5 mL) orange zest, grated
2 c. tbsp (30 mL) fresh orange juice

INSTRUCTIONS

Preheat oven to 425 ° F (220 ° C). Place butter in the bottom of a glass baking dish 13 x 9 inches ( 33 x 23 cm). Heat in the oven for about 2 minutes or until butter is melted . Stir the almonds in the baking dish to coat with butter spread on a single layer. Cook the almonds by carefully monitoring for about 5 minutes or until browned . Transfer to a bowl and set aside .

Place chicken in baking dish , smooth side down. Bake uncovered for 10 minutes or until chicken is uniformly white outside .

Meanwhile, in a saucepan , whisk together the cornstarch , sugar , salt and pepper. Gradually add milk , whisking until smooth , whisk in mustard, orange zest and half of the reserved almonds . Cook over medium heat, stirring for 3 to 5 minutes , or until steam rises and the sauce starts to thicken . Remove from heat and stir in the orange juice .

Turn chicken , smooth side up , pour sauce . Bake uncovered for about 8 minutes more , or until chicken is no longer pink inside. Top with remaining almonds.

click here:

Broccoli salad with ginger and beef
low carbs recipes- Frittata red pepper and fennel
Mediterranean chicken topped with feta
Sweet tart yogurt with apple and ginger garnish
low carbs recipes: Salmon with mango chutney

                                                            *******************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs 
low carbs recipes low carbs recipes low carbs recipes 
high carbs diet high carbs diet 

Broccoli salad with ginger and beef

Broccoli salad with ginger and beef

With its pungent flavor of ginger and beef protein, this salad is a great lunch for your demanding meetings afternoon.

Tip: You can cook the beef longer until desired doneness. Mix beef and vegetables that wilt greens and absorb the flavor based. This dish can be eaten hot or at room temperature.

Servings: 3
Level of difficulty: Intermediate

NUTRITIONAL INFORMATION

Calories: 213
Protein: 22 g
Fat: 8 g
Saturated fat: 2 g
Cholesterol: 37 mg
Carbohydrates: 15 g
Fiber: 5 g
Sugars: 4 g
Sodium: 317 mg
Potassium: 813 mg

INGREDIENTS

1 beef sirloin about 250 g or 8 oz
10 ml (2 tsp.) Sesame oil
2 cloves garlic, minced
15 ml (1 tbsp. Tbsp) minced fresh ginger
1 liter (4 cups) broccoli florets
1 red pepper, thinly sliced
15 ml (1 tbsp. Tbsp) soy sauce reduced sodium
50 ml (1/4 cup) beef broth, low sodium
1 liter (4 cups) mixed greens
25 ml (2 tbsp. Tablespoons) rice vinegar
15 ml (1 tbsp. Tablespoons) chopped fresh coriander
(1/2 tsp.) 2 ml sesame seeds (optional)

INSTRUCTIONS

Trim visible fat from steak and thinly sliced ​​in the transverse direction.
In a nonstick skillet, heat half the oil over medium-high heat. Fry beef, garlic and ginger for three minutes or until browned maintaining pink inside button. Remove to a plate.
Return skillet to heat and add remaining oil. Add broccoli, pepper, broth and soy. Cover and cook for about 4 minutes or until tender but crisp. Add beef and stir and mix thoroughly.
On a large platter, spread the greens in a single layer. Top with broccoli mixture.
Asperger rice vinegar and sprinkle with coriander and sesame seeds, if desired, and serve.

low carbs recipes- Frittata red pepper and fennel
Mediterranean chicken topped with feta
Sweet tart yogurt with apple and ginger garnish
low carbs recipes: Salmon with mango chutney
low carbs recipes:Fish with white trim Duxelles

                                                              ****************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs 
low carbs recipes low carbs recipes low carbs recipes low carbs recipes 
high carbs diet high carbs diet high carbs diet 

low carbs recipes- Frittata red pepper and fennel

Frittata red pepper and fennel

Eggs are a complete protein source, and in this case, they are cooked with vegetables as in a saucepan. The frittata is perfect for brunch, lunch or even dinner!
For an elegant and personal touch to cook and serve in individual ramekins.

NUTRITIONAL INFORMATION

10 portions.
calories 140
Fat 7 g
2.5 g saturated fat
175 mg cholesterol
230 g sodium
Carbohydrates 8 g
1 g fiber
10 g protein

INGREDIENTS

1 c. tablespoons of canola oil 15 mL
1 1/2 cup chopped red pepper 375 mL
1 1/2 cup chopped fennel 375 mL
3/4 cup chopped red onion 175 mL
1 c. tsp fennel seeds 5 mL
1 cup white potatoes, peeled and cubed 250 mL
8 large eggs
1/4 cup 1% milk 60 mL
1/2 c. teaspoon freshly ground black pepper 2 mL
1 cup cheddar cheese, low fat 250 mL
1/2 cup feta cheese, reduced fat, crumbled 125 mL

INSTRUCTIONS

1. Preheat oven to 400 º F (200 º C). Spray a glass baking dish baking 9 x 13 inches (22 x 33 cm) with canola oil spray and set aside.

2. In a large skillet, heat the canola oil over medium-high heat. Add red peppers, fennel, onions and fennel seeds to recover from 3 to 4 minutes or until vegetables begin to soften. Remove from heat and add the potatoes. Divide vegetable mixture evenly in the dish glass.

3. In a small bowl, whisk the eggs with the milk and black pepper. Pour over vegetables. Then sprinkle evenly over cheddar cheese and feta cheese. Bake, already preheated oven for 25 to 30 minutes or until eggs are cooked.

Click here:

Mediterranean chicken topped with feta
Sweet tart yogurt with apple and ginger garnish
low carbs recipes: Salmon with mango chutney
low carbs recipes:Fish with white trim Duxelles
low carbs recipes: Spicy grilled asparagus

                                                                   **********************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs
low carbs recipes low carbs recipes low carbs recipes 
high carbs diet high carbs diet 

Mediterranean chicken topped with feta

Mediterranean chicken topped with feta

Serve this tasty dish with crusty whole wheat bread on the orzo or rice to thoroughly saturate the smooth and creamy feta sauce Canada. Simple enough for a weeknight, but elegant enough for entertaining.


Tip: If you prepare supper for only four people, divide leftovers in containers from the microwave and refrigerate up to 2 days. Warm and you get a very satisfying dinner.

If you can not find chicken thighs bone skinless, boneless thighs not buy, then remove the skin and discard it.


Preparation: 10 minutes
Cooking: Setting LOW 6 to 8 hours; HIGH setting 4 to 6 hours
Rest time: 5 minutes
Servings: 6 to 8

NUTRITIONAL INFORMATION

Calories: 228
Protein: 27 g
Carbohydrates: 8 g
Fat: 12 g
Fiber: 2.8 g
Sodium: 456 mg

INGREDIENTS

12 bone-in chicken thighs, skin removed
4 cloves garlic, sliced
2 sweet peppers (red, yellow or orange, or a mixture), cut into strips
1 onion, halved and thinly sliced
1 can (28 oz/796 mL) diced tomatoes
2 c. tbsp (30 mL) all-purpose flour
1 c. tbsp (15 mL) balsamic or red wine
2 c. tsp (10 mL) dried Italian seasoning
1 cup (250 mL) frozen peas, thawed
1 cup (150 mL) Canadian Feta cheese, crumbled
2 c. tbsp (30 mL) flat leaf parsley, fresh, chopped (optional)

INSTRUCTIONS

Arrange chicken thighs in the bottom of slow cooker 26 cups (6.5 L). Remove the garlic, peppers and onion over chicken. Drain ½ cup (125 mL) tomato juice and reserve for later use. Stir in flour, balsamic vinegar and Italian seasoning, tomato and pour over chicken and vegetables. (Make-ahead: Cover and refrigerate overnight.)

Cover and cook on LOW setting for 6 to 8 hours or on HIGH setting for 4 to 6 hours.

Stop the slow cooker. Stir in peas and garnish Canadian Feta cheese. Cover and let stand 5 minutes, or until cheese is softened and the peas are hot. Sprinkle with parsley (optional).

                                                                           *****************

diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs
low carbs recipes low carbs recipes low carbs recipes low carbs recipes low carbs recipes 
high carbs diet high carbs diet high carbs diet