Meals Worth Mentioning

I’ve been trying some new recipes lately, and have to say that I’ve not been disappointed yet. I’m in awe of those that can develop recipes with any measure of success. My mind isn’t quite so creative when it comes to food, so I’m immensely thankful for those who have the chef’s touch. Below are some of the great meals we’ve been enjoying as of late, and a couple of recipes just for you!

This tasty duo has become a favorite in our house. On the left is Meatza, found in the fabulous Dana Carpender’s 500 Low-Carb Recipes, pg. 312. Beside it is the ever-amazing Green Bean Almondine. (recipe below)

Green Bean Almondine

• 6 slices bacon
• 3 can french cut green beans (I like the seasoned beans, as in the photo above)
• 1/2 cup slivered almonds
• Salt & Pepper to taste

Fry up bacon until crisp, then set aside to cool. Drain liquid from green beans and cook in bacon grease. (I just use the same pan for all of this.) While beans are cooking, crumble the bacon. When the beans are heated through, add the bacon crumbles, salt and pepper and almonds. Mix until heated completely, then serve and enjoy!

Above you’ll find sweet potatoes, steamed with butter, and one of my favorite main dishes – Burger Scramble Florentine, from Dana Carpender’s 500 Low-Carb Recipes, pg. 310.

Yes, I know. The plate is ironic.

This one-dish meal was something I found on the internet about 9 years ago. I don’t know who came up with it, but it’s pretty darn good. (If anyone does know the original author, please let me know so I can give proper credit!)

Creamy Italian Chicken

• 4-6 boneless chicken breasts (frozen is fine)
• 1 cup Italian oil/vinegar dressing (lowest carb bottled, or homemade)
• 1/2 cup sour cream
• 1/4 cup grated parmesan

Put thin layer of of dressing on bottom of crockpot. Add frozen chicken breasts and pour remaining dressing over chicken. Cook on low 6-8 hours. Remove chicken from the crockpot. Add sourcream and parmesan to dressing/juices and mix well.

I then steamed broccoli, yellow squash and zucchini in butter. Put veggies on the bottom of the plate, add chicken and then drizzle sauce over it all.  (Note, your sauces should be thicker than in the photo above. I accidentally put too much dressing in the crockpot.) Enjoy!

Another great one-dish meal from my friend Karen Rysavy. You can find this recipe for Chicken Vegetable Carbonara on page 51 of her cookbook More Cooking TLC (Vol. 2). Below is a close up of the Chicken Vegetable Caronara, just before I dug in.

Enjoy these recipes and I’ll bring you more great meals worth mentioning soon!

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