Here's an easy and tasty way to make juicy chicken without firing up the oven or BBQ...

NOTE: I modified the original post as the steps were out of order... Ah, senior moments!

Prep Time: 10 minutes
Cook Time: 4 - 6 hours

Carbs 0  

1. Wad up balls of aluminum foil on the bottom of the crock pot (enough to hold bird off the bottom).

2. Wash your chicken. Then pat dry with paper towels.

3. Spray a little cooking spray like Pam on the bird.
It helps hold seasonings and aids in browning.

4. Sprinkle on BBQ seasoning (without added sugar).
Any SF seasoning or rub that you prefer, will work too.

5. Place chicken on wadded foil.

6. Bake about 4 hours on high, or 6 on low for a 3-5 lb bird until the bird is done.
If a leg will pull off easily, it's done!

7. Enjoy!

Tony

Hi, Gang!

This is a nice change of pace from the standard "red" BBQ sauces.

I tried this recipe with barbecued chicken yesterday, and it was wonderful!!!
It has a nice "kick" without knocking you out of your seat.

Be sure to try it with some of your upcoming Summer BBQs.

Tony

--------------------------------
Alabama White BBQ Sauce

Makes 3 cups (14 net carbs)

Ingredients:

1 Cup   Hidden Valley Ranch Dressing
1 Cup   Mayonnaise
2 TBSP Lemon Juice
1 TBSP Worcestershire Sauce
1 TBSP Water
1 TBSP ground Black Pepper
1 TBSP chopped Parsley
1 TBSP chopped Thyme
2 TSP   minced Garlic
2 TSP   Frank's Hot Pepper Sauce
Salt to taste

Directions:

1.  In a bowl, whisk together Ranch Dressing, Mayonnaise, Lemon Juice, Worcestershire Sauce, & Water.

2.  Add the remaining ingredients and whisk until well blended.
     Thin with a little more water, if desired.

3.  Cover and refrigerate overnight.
     Stir before using first time.

Sauce will keep in refrigerator up to 2 weeks.
Frozen will last several months.

Hi, Gang!

Here's an interesting article about the benefits of chia seeds,
why overweight people are often malnourished,
and the role of refined carbohydrates in that malnourishment;

http://www.cbn.com/cbnnews/healthscience/2013/May/Lap-Band-Surgery-in-a-Seed-Docs-Rave-About-Chia/

I have used chia seeds on occasion in recipes.
But now, I'm going to enjoy them every day!

Tony

Hi Gang!

Here's a great Shrimp Scampi recipe that I modified from its original to be low carb and really good!
The entire recipe has 3 net grams carbs!

Ingredients:

1 lb raw shrimp, peeled and deveined
3/4 cup white wine
1/8 cup light olive oil
1/4 cup unsalted butter
3 tablespoons minced garlic (3g)
1/4 teaspoon paprika
1/2 tablespoon parsley flakes
1/8 tsp Guar Gum (or favorite thickener)
grated Parmesan cheese, for garnish

Directions:

1) Heat wine, olive oil, butter, and garlic in a large skillet on medium heat until it just starts to boil.

2) Add guar gum and stir gently until completely dissolved and sauces just starts to thicken after a few minutes.
By now the alcohol in the wine has evaporated with the carbs in it.

3) Add paprika and parsley flakes, stir in and immediately add shrimp.

4) Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook!

5) Spoon shrimp onto plate with some of the cooking sauce and top liberally with Parmesan cheese.

Serve over tofu or konjac root shiratake noodles, if desired.

Enjoy!  

Tony

Happy New Year to everyone in our FTS family and our forum visitors!!!

Tony

Hi Gang!

Here's a dish I made the other evening for my wife... She LOVED it!
Served with a tossed green salad with olive oil and sugar free raspberry vinaigrette.

Yield:   With game hens, 2 servings at about 1 net carb each!
          With chicken, 4 servings at about 1/2 carb each!

Ingredients:

    2 - 1.25 lb. Cornish Game Hens (or medium cut up Chicken with skin)
    2 TBSP Butter (melted)
    2 Garlic Cloves (minced)
    1 Tsp Dried Basil
    1/2 Tsp Seasoned Salt
    1/2 Tsp Rubbed Sage
    1/2 Tsp Dried Thyme
    1/4 Tsp Lemon Pepper Seasoning

Directions:

Place hens (or chicken), breast side (or skin side) up, on a rack in a shallow roasting pan.

In a small bowl, combine the remaining ingredients.
Spoon half over hens (or chicken).

Bake, uncovered, at 350° for 35 minutes.

Baste hens with remaining herbs & butter.

Continue baking, uncovered, for another 35 minutes (until juices run clear).

Remove from oven, allow to rest for a couple of minutes, then serve!

Tony

I guess this is the time of year where most folks get very busy.

I've been busy myself.
Having property and animals to tend, a lot happens in the Fall in prep for Winter.
But whenever an opportunity presents, I try to log in here and contribute to the conversations.

There have been a few posts here and there.
But given the number of members we have, there should be many more.

It's these conversations that help us stay the course and succeed.
And they also helps those that are just curious, make a decision to live FTS and get healthy.

So if you've been "quiet", please break your silence and contribute something.
Even the most seemingly unimportant comment can help another in ways we don't realize.

And if you've had a question or concern, please make it known.
We really want to help you get healthy!

God bless our FTS family!

Tony