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Sweet Ginger Chicken Stir Fry with Egg Fried Cauliflower Rice

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Sweet Ginger Chicken Stir Fry with Cauliflower Egg Fried Rice
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Course Main Dish
Cuisine Asian, Gluten Free
Servings
people
Ingredients
Sweet Ginger Chicken Stir Fry
Cauliflower Egg Fried Rice
Course Main Dish
Cuisine Asian, Gluten Free
Servings
people
Ingredients
Sweet Ginger Chicken Stir Fry
Cauliflower Egg Fried Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Heat 1 Tbs MCT Oil in a wok or large frying pan. Add the chopped chicken and fry until lightly browned all over. Add the mushrooms and cook for a further minute.
  2. Add 3 Tbs soy sauce, 4 Tbs Splenda or other no-calorie sweetner, garlic, ginger, marsala cooking wine, and apple cider vinegar. Bring to a gentle boil and allow to bubble for 3-4 minutes until it becomes slightly thickened.
  3. Meanwhile, place another large frying pan on a high heat for the cauliflower rice. Add 1 Tbs MCT Oil, then add in the eggs and fry, moving them around the pan until lightly scrambled. Add in the prepared cauliflower rice and stir. Add in the 1 Tbs soy sauce and the pepper, and keep moving the cauliflower rice around the pan until it is hot throughout (Around 5 minutes). Turn off the heat.
  4. By now, the sauce with the chicken should have thickened and caramelized slightly. Add in the 2 Cups Snow Pea Pods, sliced yellow pepper and sliced red pepper. Stir and cook for a further 2 minutes, then add in the 11/2 cups kale and cook for another minute until it is just wilted. If the vegetables release too much liquid to the stir fry, you can stir in a little of the cornflour mixture right at the end.
  5. Serve the chicken with the cauliflower fried rice. Enjoy with your favorite Freebie Beverage!
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Breakfast Casserole

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Breakfast Casserole
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Nutrition Facts
Breakfast Casserole
Amount Per Serving
Calories 350 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 71mg 24%
Sodium 2778mg 116%
Potassium 585mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 1g
Protein 49g 98%
Vitamin A 27%
Calcium 43%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Course Breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Course Breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Nutrition Facts
Breakfast Casserole
Amount Per Serving
Calories 350 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 71mg 24%
Sodium 2778mg 116%
Potassium 585mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 1g
Protein 49g 98%
Vitamin A 27%
Calcium 43%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Layer bread in bottom of 9X13" pan sprayed with Zero-Calorie cooking spray.
  2. Sprinkle Canadian bacon over bread.
  3. Add cheese.
  4. Beat eggs and mix with remaining ingredients.
  5. Pour slowly over cheese.
  6. Refrigerate overnight.
  7. Bake at 325 degrees for 45 minutes.
Recipe Notes

Modifications
Other FC veggies (broccoli, spinach, etc.) can be added or substituted for the vegetables. If you substitute turkey sausage in place of the Canadian bacon, you can count this as a LP + FC.

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