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Pasta Carbonara with Bacon

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Pasta Carbonara with Bacon
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Course Main Dish
Cuisine American
Category FP+FC
Prep Time 5 Minutes
Cook Time 20 Minutes
Total Servings
Servings
Instructions
  1. Cook noodles until they are almost done
  2. While noodles are cooking, dice Canadian Bacon and brown in 1 TBSP of MCT oil
  3. Mix Parmesan cheese, egg yolks, eggs, and black pepper. Whisk until smooth.
  4. Drain noodles. Reserve 1 cup of liquid to use with sauce
  5. Slowly whisk in 1/2 cup of the reserve liquid into the sauce mixture
  6. Return noodles to the pan. Add Canadian Bacon. On low heat stir in sauce mixture and stir until fully cooked. Add additional reserve liquid as needed to obtain desired consistency. If the eggs start to look like scrambled eggs, then the heat is too high.
  7. Garnish with fresh parsley and serve immediately
Course Main Dish
Cuisine American
Category FP+FC
Prep Time 5 Minutes
Cook Time 20 Minutes
Total Servings
Servings
Instructions
  1. Cook noodles until they are almost done
  2. While noodles are cooking, dice Canadian Bacon and brown in 1 TBSP of MCT oil
  3. Mix Parmesan cheese, egg yolks, eggs, and black pepper. Whisk until smooth.
  4. Drain noodles. Reserve 1 cup of liquid to use with sauce
  5. Slowly whisk in 1/2 cup of the reserve liquid into the sauce mixture
  6. Return noodles to the pan. Add Canadian Bacon. On low heat stir in sauce mixture and stir until fully cooked. Add additional reserve liquid as needed to obtain desired consistency. If the eggs start to look like scrambled eggs, then the heat is too high.
  7. Garnish with fresh parsley and serve immediately
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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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Course Main Dish
Cuisine American
Category LP+MCT
Prep Time 10 Minutes
Cook Time 12 Minutes
Total Servings
Breasts
Ingredients
Paste
Chicken
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.
Course Main Dish
Cuisine American
Category LP+MCT
Prep Time 10 Minutes
Cook Time 12 Minutes
Total Servings
Breasts
Ingredients
Paste
Chicken
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.
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Carbquik Vegetable Bellini

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Carbquik Vegetable Bellini
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Nutrition Facts
Carbquik Vegetable Bellini
Amount Per Serving
Calories 49 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.004g
Sodium 529mg 22%
Potassium 161mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 8%
Calcium 4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
Cuisine Italian
Category LP + FC
Prep Time 15 minutes
Cook Time 5 minutes
Total Servings
people
Ingredients
Instructions
  1. Heat skillet on medium, add some oil, sweat garlic and shredded vegetables, add salt, and Italian seasoning. Cook until soft but not browned. Set aside to cool.
  2. In a mixing bowl, combine Carbquik, water, egg, hot sauce and black pepper. Stir until you get a pancake batter consistency. Add water if too thick. Add cheese and cooled sauteed vegetables. Mix and let rest for 10 minutes.
  3. Fry into pancake size oval shaped belinis until golden brown on both sides. Place on paper towel, and serve warm with low fat sour cream. Also excellent as accompaniment for meat and fish dishes in lieu of starches
  4. Let rest for 10 minutes.
  5. Fry into pancake size oval shaped bellinis until golden brown on both sides
  6. Serve warm with sour cream.
Course Side Dish
Cuisine Italian
Category LP + FC
Prep Time 15 minutes
Cook Time 5 minutes
Total Servings
people
Ingredients
Instructions
  1. Heat skillet on medium, add some oil, sweat garlic and shredded vegetables, add salt, and Italian seasoning. Cook until soft but not browned. Set aside to cool.
  2. In a mixing bowl, combine Carbquik, water, egg, hot sauce and black pepper. Stir until you get a pancake batter consistency. Add water if too thick. Add cheese and cooled sauteed vegetables. Mix and let rest for 10 minutes.
  3. Fry into pancake size oval shaped belinis until golden brown on both sides. Place on paper towel, and serve warm with low fat sour cream. Also excellent as accompaniment for meat and fish dishes in lieu of starches
  4. Let rest for 10 minutes.
  5. Fry into pancake size oval shaped bellinis until golden brown on both sides
  6. Serve warm with sour cream.
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Nutrition Facts
Carbquik Vegetable Bellini
Amount Per Serving
Calories 49 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.004g
Sodium 529mg 22%
Potassium 161mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 8%
Calcium 4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
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Chicken Fettuccini Alfredo

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Chicken Fettuccini Alfredo
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Nutrition Facts
Chicken Fettuccini Alfredo
Amount Per Serving
Calories 402 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Trans Fat 0.03g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 96mg 32%
Sodium 836mg 35%
Potassium 579mg 17%
Total Carbohydrates 40g 13%
Dietary Fiber 9g 36%
Sugars 2g
Protein 53g 106%
Vitamin A 3%
Vitamin C 3%
Calcium 32%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Cuisine Italian
Category LP + FC +MCT Oil
Cook Time 25 minutes
Total Servings
servings
Instructions
  1. Cook pasta al dente according to package directions, in lightly-salted water.
  2. Spray skillet with 0-Calorie Cooking Spray, add diced chicken. Cook 4-6 minutes, stirring occasionally, until no longer pink in the center. Once cooked, remove from heat but keep warm.
  3. Heat MCT Oil in a large saute or sauce pan. Add garlic and stir until well combined, then sprinkle in the flour. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
  4. Drain pasta, then immediately add pasta to the saute pan with Alfredo sauce. Toss to combine, slowly adding in the cooked chicken, stirring until the chicken and noodles have been coated evenly with the Alfredo sauce. Serve topped with chopped fresh parsley if desired.
  5. May choose to pair with your favorite FC Veggie, such as a cup of steamed broccoli or a light side salad with your favorite Achieve Approved Dressing. Enjoy with your favorite Freebie Beverage!
Course Main Dish
Cuisine Italian
Category LP + FC +MCT Oil
Cook Time 25 minutes
Total Servings
servings
Instructions
  1. Cook pasta al dente according to package directions, in lightly-salted water.
  2. Spray skillet with 0-Calorie Cooking Spray, add diced chicken. Cook 4-6 minutes, stirring occasionally, until no longer pink in the center. Once cooked, remove from heat but keep warm.
  3. Heat MCT Oil in a large saute or sauce pan. Add garlic and stir until well combined, then sprinkle in the flour. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
  4. Drain pasta, then immediately add pasta to the saute pan with Alfredo sauce. Toss to combine, slowly adding in the cooked chicken, stirring until the chicken and noodles have been coated evenly with the Alfredo sauce. Serve topped with chopped fresh parsley if desired.
  5. May choose to pair with your favorite FC Veggie, such as a cup of steamed broccoli or a light side salad with your favorite Achieve Approved Dressing. Enjoy with your favorite Freebie Beverage!
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Nutrition Facts
Chicken Fettuccini Alfredo
Amount Per Serving
Calories 402 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Trans Fat 0.03g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 96mg 32%
Sodium 836mg 35%
Potassium 579mg 17%
Total Carbohydrates 40g 13%
Dietary Fiber 9g 36%
Sugars 2g
Protein 53g 106%
Vitamin A 3%
Vitamin C 3%
Calcium 32%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
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‘Italian’ Chicken Noodle Soup

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'Italian' Chicken Noodle Soup
Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.
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Nutrition Facts
'Italian' Chicken Noodle Soup
Amount Per Serving
Calories 251 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0.03g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.5g
Cholesterol 96mg 32%
Sodium 734mg 31%
Potassium 667mg 19%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 40g 80%
Vitamin A 13%
Vitamin C 122%
Calcium 14%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
Category AA
Prep Time 35 minutes
Total Servings
people
Instructions
  1. In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
  2. Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
  3. Top each serving with cheese.
  4. May enjoy with one glass of Kroger Carbmaster Milk, or your favorite Freebie beverage!
Category AA
Prep Time 35 minutes
Total Servings
people
Instructions
  1. In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
  2. Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
  3. Top each serving with cheese.
  4. May enjoy with one glass of Kroger Carbmaster Milk, or your favorite Freebie beverage!
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Nutrition Facts
'Italian' Chicken Noodle Soup
Amount Per Serving
Calories 251 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0.03g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.5g
Cholesterol 96mg 32%
Sodium 734mg 31%
Potassium 667mg 19%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 40g 80%
Vitamin A 13%
Vitamin C 122%
Calcium 14%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
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Cashew Shrimp Fried Cauliflower Rice

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Cashew Shrimp Fried Cauliflower Rice
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Nutrition Facts
Cashew Shrimp Fried Cauliflower Rice
Amount Per Serving
Calories 422 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 296mg 99%
Sodium 1569mg 65%
Potassium 561mg 16%
Total Carbohydrates 27g 9%
Dietary Fiber 9g 36%
Sugars 11g
Protein 35g 70%
Vitamin A 21%
Vitamin C 128%
Calcium 13%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Cuisine Asian, Gluten Free
Category AA
Total Servings
people
Instructions
  1. Whisk together the sauce ingredients and set aside.
  2. Cook 4 cups of the Caulilfower Rice according to package instructions; set aside.
  3. Heat the sesame oil in a wok (or saute pan) over medium heat. Add the mushrooms, onion and garlic. Stir and cook for a few minutes, then cover for a few minutes, then stir and cook until the mushrooms are tender and the onion is soft and translucent. Stir in the carrots and peas and saute for a few minutes longer.
  4. Add the Cauliflower Rice, and stir until combined. Continue to cook until the Cauliflower Rice is cooked to taste.
  5. Push the veggies aside and add the eggs to the empty side of the wok or saute pan. Scramble the eggs, then stir to incorporate them into the veggie mixture.
  6. Stir in the shrimp. Pour the sauce over top and stir to mix. Cook for a minute or two longer until the cauliflower "rice" is nice and tender and the shrimp is warm.
  7. Remove from heat and sprinkle with cashews and green onion, if desired.
Course Main Dish
Cuisine Asian, Gluten Free
Category AA
Total Servings
people
Instructions
  1. Whisk together the sauce ingredients and set aside.
  2. Cook 4 cups of the Caulilfower Rice according to package instructions; set aside.
  3. Heat the sesame oil in a wok (or saute pan) over medium heat. Add the mushrooms, onion and garlic. Stir and cook for a few minutes, then cover for a few minutes, then stir and cook until the mushrooms are tender and the onion is soft and translucent. Stir in the carrots and peas and saute for a few minutes longer.
  4. Add the Cauliflower Rice, and stir until combined. Continue to cook until the Cauliflower Rice is cooked to taste.
  5. Push the veggies aside and add the eggs to the empty side of the wok or saute pan. Scramble the eggs, then stir to incorporate them into the veggie mixture.
  6. Stir in the shrimp. Pour the sauce over top and stir to mix. Cook for a minute or two longer until the cauliflower "rice" is nice and tender and the shrimp is warm.
  7. Remove from heat and sprinkle with cashews and green onion, if desired.
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Nutrition Facts
Cashew Shrimp Fried Cauliflower Rice
Amount Per Serving
Calories 422 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 296mg 99%
Sodium 1569mg 65%
Potassium 561mg 16%
Total Carbohydrates 27g 9%
Dietary Fiber 9g 36%
Sugars 11g
Protein 35g 70%
Vitamin A 21%
Vitamin C 128%
Calcium 13%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
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Tomato and Spinach Shrimp Pasta

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Tomato and Spinach Shrimp Pasta
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Course Main Dish
Category AA
Prep Time 10 minutes
Cook Time 15 minutes
Total Servings
Instructions
  1. Add 2 TBS of MCT oil to a large skillet on medium low heat. Add shrimp, red pepper flakes, paprika, italian seasoning and salt in the skillet and cook on medium heat until shrimp is cooked through, about 5 minutes. Remove shrimp from the skillet and set aside
  2. In the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. cook on medium heat about 3 - 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Remove from heat and adjust seasoning, if needed. Cover with a lid and keep off heat.
  3. Cook pasta according to package instructioins, until al dente. Drain pasta and add to the skillet with the tomatoes and spinach. Reheat on low heat, mix everything well, adjust seasoning with salt and pepper. Remove from heat.
  4. Once pasta and veggies are off heat, add grilled shrimp back. Serve immediately and enjoy.
Course Main Dish
Category AA
Prep Time 10 minutes
Cook Time 15 minutes
Total Servings
Instructions
  1. Add 2 TBS of MCT oil to a large skillet on medium low heat. Add shrimp, red pepper flakes, paprika, italian seasoning and salt in the skillet and cook on medium heat until shrimp is cooked through, about 5 minutes. Remove shrimp from the skillet and set aside
  2. In the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. cook on medium heat about 3 - 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Remove from heat and adjust seasoning, if needed. Cover with a lid and keep off heat.
  3. Cook pasta according to package instructioins, until al dente. Drain pasta and add to the skillet with the tomatoes and spinach. Reheat on low heat, mix everything well, adjust seasoning with salt and pepper. Remove from heat.
  4. Once pasta and veggies are off heat, add grilled shrimp back. Serve immediately and enjoy.
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Chicken and Cabbage Sauté with Cauliflower Rice

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Chicken and Cabbage Saute with Cauliflower Rice
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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.
Course Main Dish
Cuisine Asian, Gluten Free
Category LP+FC+MCT
Total Servings
servings
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.
Course Main Dish
Cuisine Asian, Gluten Free
Category LP+FC+MCT
Total Servings
servings
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.
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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.
Recipe Notes
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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
Category FP+FC
Total Servings
people
Ingredients
Sweet Ginger Chicken Stir Fry
Cauliflower Egg Fried Rice
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!
Course Main Dish
Cuisine Asian, Gluten Free
Category FP+FC
Total Servings
people
Ingredients
Sweet Ginger Chicken Stir Fry
Cauliflower Egg Fried Rice
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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Homemade Potato Cakes

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Homemade Potato Cakes
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Course Side Dish
Cuisine American, Vegetarian
Category NC
Total Servings
person
Ingredients
Instructions
  1. Peel then boil a small/medium potato til soft.
  2. Mash with a fork, then add spray butter and just a tad of Kroger Carbmaster Milk until it is a smooth consistency.
  3. Form into “pancake” and fry in the 1 Tbs MCT oil until browned on both sides.
  4. Be sure to pair with a LP and a FC, and enjoy!
Course Side Dish
Cuisine American, Vegetarian
Category NC
Total Servings
person
Ingredients
Instructions
  1. Peel then boil a small/medium potato til soft.
  2. Mash with a fork, then add spray butter and just a tad of Kroger Carbmaster Milk until it is a smooth consistency.
  3. Form into “pancake” and fry in the 1 Tbs MCT oil until browned on both sides.
  4. Be sure to pair with a LP and a FC, and enjoy!
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