Zucchini Shrimp and Chicken “Pasta” with Creamy Sauce

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Zucchini "Pasta" with Creamy Bacon Mushroom Sauce
Nutrition Facts
Zucchini "Pasta" with Creamy Bacon Mushroom Sauce
Amount Per Serving
Calories 420 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 15g 75%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 200mg 67%
Sodium 497mg 21%
Potassium 1246mg 36%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 7g
Protein 35g 70%
Vitamin A 29%
Vitamin C 97%
Calcium 15%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time
Servings servings
Category AA
Ingredients
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Nutrition Facts
Zucchini "Pasta" with Creamy Bacon Mushroom Sauce
Amount Per Serving
Calories 420 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 15g 75%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 200mg 67%
Sodium 497mg 21%
Potassium 1246mg 36%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 7g
Protein 35g 70%
Vitamin A 29%
Vitamin C 97%
Calcium 15%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. In a non-stick pan, saute the bacon until crispy, about 5-7 minutes. Remove bacon and cook chicken in bacon grease. Add shrimp and cook until slightly opaque and a little white in color.
  2. Add the mushrooms to the skillet and and saute until softened, about 2-3 minutes
  3. Reduce the heat to simmer and add the heavy cream and chicken broth to skillet. Simmer uncovered for 10-15 minutes until sauce reduces, Stirring frequently.
  4. Divide the zucchini pasta between two plates and top with bacon mushroom sauce.

Zucchini Chicken “Pasta” with Bacon Mushroom Sauce

, , , , , , ,
Zucchini "Pasta" with Creamy Bacon Mushroom Sauce
Nutrition Facts
Zucchini "Pasta" with Creamy Bacon Mushroom Sauce
Amount Per Serving
Calories 446 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 16g 80%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 154mg 51%
Sodium 506mg 21%
Potassium 1345mg 38%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 7g
Protein 35g 70%
Vitamin A 29%
Vitamin C 98%
Calcium 13%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time
Servings servings
Category LP+FP
Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time
Servings servings
Category LP+FP
Ingredients
Votes: 0
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Nutrition Facts
Zucchini "Pasta" with Creamy Bacon Mushroom Sauce
Amount Per Serving
Calories 446 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 16g 80%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 154mg 51%
Sodium 506mg 21%
Potassium 1345mg 38%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 7g
Protein 35g 70%
Vitamin A 29%
Vitamin C 98%
Calcium 13%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. In a non-stick pan, saute the bacon until crispy, about 5-7 minutes. Remove bacon and cook chicken in bacon grease.
  2. Add the mushrooms to the skillet and and saute until softened, about 2-3 minutes
  3. Reduce the heat to simmer and add the heavy cream and chicken broth to skillet. Simmer uncovered for 10-15 minutes until sauce reduces, Stirring frequently.
  4. Divide the zucchini pasta between two plates and top with bacon mushroom sauce.

Apple Chicken Salad

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Apple Chicken Salad
Nutrition Facts
Apple Chicken Salad
Amount Per Serving
Calories 290 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 14g 70%
Trans Fat 0.02g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Cholesterol 64mg 21%
Sodium 271mg 11%
Potassium 321mg 9%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 27g 54%
Vitamin A 100%
Vitamin C 47%
Calcium 2%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 10 Minutes
Cook Time 10 minutes
Passive Time
Servings servings
Category LP+FC+NC
Ingredients
Prep Time 10 Minutes
Cook Time 10 minutes
Passive Time
Servings servings
Category LP+FC+NC
Ingredients
Votes: 0
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Nutrition Facts
Apple Chicken Salad
Amount Per Serving
Calories 290 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 14g 70%
Trans Fat 0.02g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Cholesterol 64mg 21%
Sodium 271mg 11%
Potassium 321mg 9%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 27g 54%
Vitamin A 100%
Vitamin C 47%
Calcium 2%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Saute chicken breast in skillet until cooked (5-8 minutes). Season with salt and pepper to taste
  2. In a large bowl, toss the chicken, romaine lettuce, and green apple with the mayo and lemon juice. Season with additional salt and pepper, if desired. Cover with plastic wrap and refrigerate to eat later in the day when chilled.

Paprika Chicken

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Paprika Chicken
Enjoy this LP+MCT hot or cold. Enjoy by itself, with a FC or FC+NC. Submitted by Lifetimer Achiever Mary Anne.
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Prep Time 10 Minutes
Cook Time 12 Minutes
Passive Time
Servings Breasts
Category LP+MCT
Ingredients
Prep Time 10 Minutes
Cook Time 12 Minutes
Passive Time
Servings Breasts
Category LP+MCT
Ingredients
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Instructions
  1. Gently pound the chicken bread to an even thickness. I do this on top of a layer of plastic wrap.
  2. Paint each chicken breast on both sides with a thin, even layer of the paprika paste. All them to stand at room temperature for 20 to 30 minutes.
  3. Preheat your broiler to High. Line a baking pan with foil and place the chicken breast on it. Place the pan at least 4 inches under the broiler, and cook for 7 minutes.
  4. Flip the breast and cook for another 5-7 minutes until the internal temperature is 160 degrees.

Vertically Grilled Whole Chicken

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Vertically Grilled Whole Chicken
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Prep Time 15 minutes
Cook Time 85 minutes
Passive Time
Servings servings
Category LP
Ingredients
Prep Time 15 minutes
Cook Time 85 minutes
Passive Time
Servings servings
Category LP
Ingredients
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Instructions
  1. Preheat a grill for indirect, medium-heat cooking (about 400 degrees F)
  2. Remove giblets from chicken and trim excess skin and fat. Loosen the skin over the breast and thigh meat. Rub oil, salt and pepper under the skin onto the breast meat and leg meat, and on the skin and inside the cavity.
  3. Hold the chicken upright and fit the opening of the cavity over a vertical grilling rack.
  4. If using a gas grill, turn off part of the grill (leaving 1 to 2 burners lit, depending on your grill). Place the chicken on the rack over the unlit part of the grill. Close the lid and grill until the chicken is very tender and an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, 1 1/4 to 1 1/2 hours. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.) Transfer the chicken to a clean cutting board and let rest for 10 minutes before carving.
Recipe Notes

Modifications

Chicken Piccata and Rice

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Chicken Piccata and Rice
Nutrition Facts
Chicken Piccata and Rice
Amount Per Serving
Calories 379 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Trans Fat 0.05g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 128mg 43%
Sodium 395mg 16%
Potassium 603mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 53g 106%
Vitamin C 14%
Calcium 1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 15 minutes
Cook Time 25 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time
Servings servings
Category AA
Ingredients
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Nutrition Facts
Chicken Piccata and Rice
Amount Per Serving
Calories 379 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Trans Fat 0.05g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 128mg 43%
Sodium 395mg 16%
Potassium 603mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 53g 106%
Vitamin C 14%
Calcium 1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cook rice as directed.
  2. Sprinkle chicken with pepper.
  3. Add 1 tsp MCT oil and 1/2 clove of garlic to non-stick skillet, saute until fragrant, over medium heat.
  4. Add chicken and cook 2 minutes on each side or until no longer pink.
  5. Remove chicken from heat, cover with foil. In same skillet add remaining garlic and MCT oil, saute until fragrant.
  6. Toss with cooked rice.
  7. Top rice with chicken, drizzle with lemon juice and sprinkle with capers.
Recipe Notes

Modifications
Serve with a FC like green beans, squash, snap peas, etc.

Oven Roasted Chicken Fajitas

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Oven Roasted Chicken Fajitas
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Prep Time 10 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category LP+FC
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category LP+FC
Ingredients
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Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the onion and bell peppers into 1/4 inch wide strips. Place them in a large 9x13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro.
Recipe Notes

Modifications
May enjoy with salsa and lettuce: