Chicken and Cabbage Sauté with Cauliflower Rice

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Chicken and Cabbage Saute with Cauliflower Rice
Nutrition Facts
Chicken and Cabbage Saute with Cauliflower Rice
Amount Per Serving
Calories 225 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Trans Fat 0.01g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.2g
Cholesterol 32mg 11%
Sodium 206mg 9%
Potassium 232mg 7%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 18g 36%
Vitamin A 3%
Vitamin C 37%
Calcium 2%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
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Passive Time
Servings servings
Category LP+FC+MCT
Ingredients
Passive Time
Servings servings
Category LP+FC+MCT
Ingredients
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Nutrition Facts
Chicken and Cabbage Saute with Cauliflower Rice
Amount Per Serving
Calories 225 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Trans Fat 0.01g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.2g
Cholesterol 32mg 11%
Sodium 206mg 9%
Potassium 232mg 7%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 18g 36%
Vitamin A 3%
Vitamin C 37%
Calcium 2%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat MCT Oil in large pan on medium heat until hot. Add chicken and cook through until no longer pink, then shred with spatula or fork. Add (to taste) seasoned salt, crushed red pepper, and hemp seed.
  2. Add cabbage and saute until cabbage is soft, about 5 minutes.
  3. Add riced cauliflower and mushrooms. Stir and cook until everything is heated through and cabbage is tender to taste.
Recipe Notes

As a reminder, this recipe is high on sodium, but if you drink your water you should not have a problem.

BUT, if your doctor told you to watch your sodium then this recipe will use up most of your "sodium allowance" for the day (recommended at 2,300 mg).

Fish Stew Olives, Capers and Potatoes

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Fish Stew Olives, Capers and Potatoes
Nutrition Facts
Fish Stew Olives, Capers and Potatoes
Amount Per Serving
Calories 425 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 4g
Cholesterol 70mg 23%
Sodium 915mg 38%
Potassium 868mg 25%
Total Carbohydrates 41g 14%
Dietary Fiber 9g 36%
Sugars 19g
Protein 24g 48%
Vitamin A 105%
Vitamin C 173%
Calcium 31%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 60 minutes
Cook Time 30 minutes
Passive Time
Servings servings
Category LP+FC+NC
Ingredients
Votes: 0
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Nutrition Facts
Fish Stew Olives, Capers and Potatoes
Amount Per Serving
Calories 425 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 4g
Cholesterol 70mg 23%
Sodium 915mg 38%
Potassium 868mg 25%
Total Carbohydrates 41g 14%
Dietary Fiber 9g 36%
Sugars 19g
Protein 24g 48%
Vitamin A 105%
Vitamin C 173%
Calcium 31%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Pat fish dry and sprinkle both sides with salt and pepper. Set aside.
  2. Combine tomatoes, celery, onion, olives, capers, oil, garlic and crushed red pepper in a large skillet and toss to mix. Layer potato slices over the vegetables to cover them completely.
  3. Cover the skillet and place over medium-low heat. Cook, adjusting the heat to keep a steady simmer and shaking the pan from time to time--but do not stir the vegetables-until the potatoes are starting to soften, about 20 minutes.
  4. Place the fish on top of the potatoes, cover and continue cooking until the fish is opaque in the middle, 10 t0 12 minutes more. Serve sprinkled with parsley and more capers, if desired.