Soup Recipes in Urdu Chinese Pinoy for Kids with Pictures Chiken in Sri Lanka for Slow Cooker: Low Carb Soup Recipes Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Saturday, 20 September 2014

Low Carb Soup Recipes Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Low Carb Soup Recipes Biography

Source (google.com.pk)

Oh Nuts! We love them but we hate their prices, don’t we?

So we are going to ignore them completely during this blog! That should teach them…and their suppliers… and the NUT Illuminati… ;-)

The secret to an exciting low carb lifestyle lies really in focussing on the wonderful things we can eat instead of the empty carbs we should rather avoid.

Some handy, budget, nut substitutes:

Pumpkin seed meal (Pumpkin seeds ground in your coffee grinder)

Coconut meal (Desiccated coconut ground in your coffee grinder)

Flax meal (Flax seed ground in your coffee grinder)

You can really substitute almost any recipe with these nut alternatives. However, almonds especially, have a very neutral taste, and the above meals might add a bit of a different flavour palette. Pumpkin meal has a very subtle taste too. However, when substituting with coconut meal, it is always good to add liquids, either with an extra egg, yoghurt or milk to the batter.

4 Chicken breasts, skin on, deboned

6 – 8 rashers of bacon, chopped

1/2 green pepper/ red pepper, chopped

4 tsp pesto

4 Tbsp cream cheese / grated cheddar cheese

Herbed salt in grinder or salt and pepper to taste.

Coconut oil for frying

Veggies:

Baby marrows, sliced

Plumb tomatoes, halved

Herbed salt in grinder or salt and pepper to taste

Coconut oil for frying.

In a pan on medium to high heat, cook the bacon rashers in a bit of coconut oil. As soon as the rashers start to cook through, add the chopped peppers and saute in the bacon fat along with the bacon. As soon as the peppers are soft remove from heat.

Cut a pocket into the breasts and stuff the chicken breasts with a tablespoon layer of cream cheese/cheddar cheese, a teaspoon of pesto, and a 1/4 of the bacon mix. Tuck the skin as tightly as you can to close the pockets. If they can’t close all the way, “no problemo”. Just be swift with turning without losing the filling.

In the bacon pan, on medium to high heat. Add a bit of coconut oil to the bacon fat left from sauteing the bacon. Seal the breasts on both sides till nice and brown (about 1 – 2 minutes on each side), sprinkle slightly with salt and pepper, and turn heat down to medium – low. Add the chopped veggies all around the chicken pieces and allow to gently saute in the pan juices.