Outback Steakhouse Alice Springs Chicken

NURITIONAL VALUES

459 Calories / 15.7g carbs / 1.2g fiber / 12.8g sugar / 45.1g protein

High in niacin, selenium, vitamin B6

INGREDIENTS

6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
1 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded monterey jack cheese

DIRECTIONS

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

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FAUX GARLIC MASHED POTATOES

NURITIONAL VALUES

Recipe makes 4 servings. Per Serving: Calories: 149; Total Fat: 11.5 g; Protein: 5 g; Total carbs: 8 g; Sugar: 4 g; Fiber: 4 g; Cholesterol: 31 milligrams; Sodium: 170 milligrams

INGREDIENTS

1 medium head cauliflower

1 tablespoon cream cheese, softened

1/4 cup grated Parmesan

1/2 teaspoon minced garlic

1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)

1/8 teaspoon freshly ground black pepper

1/2 teaspoon chopped fresh or dry chives, for garnish

3 tablespoons unsalted butter

DIRECTIONS

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

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RED LOBSTER SHRIMP SCAMPI

Nuritional Values

340 calories / 5.9g carbs / 0.8g sugar / 54.5g protein

very low in sugar, high in phosphorus, high in vitamin B12

INGREDIENTS

2 pounds shrimp peeled & de-veined

1 tbsp olive oil

2 tbsp chopped garlic

1/2 cup fresh lemon juice

1 tsp italian seasoning

1/4 cup soft coconut oil

1 tbsp parsley

1 ounce grated parmesan cheese

DIRECTIONS

 Using a skillet on med-high heat add olive oil and shrimp. Cook until tender and reduce heat. Remove shrimp and set aside. Add garlic and cook 2-3 min. Don't allow garlic to brown. Add lemon juice and Italian seasoning. Reduce heat to low and add coconut oil. Add the shrimp back into the skillet. Add parsley, salt and pepper to taste. Add grated Parmesan cheese.

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LOW CARB CRUSTLESS CHEESECAKE

This low carb cheesecake comes crustless for a healthy alternative to the classic dessert.

keep in mind this is a DESSERT, not an every day food!!!

based on 16 servings: calories 304 / calories from fat 179 / 20.6g carbs / 18.3g sugars / 6.5g protein 

Ingredients

24 ounces cream cheese, softened

1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)

1/2 cup sour cream

1 1/2 cups sugar substitute (recommended: Splenda)

1/3 cup heavy cream

1 tablespoon vanilla extract

1 tablespoon fresh lemon juice

2 eggs

3 egg yolks

Special Equipment: 1 (8-inch) springform cake pan

Directions

Preheat oven to 400 degrees F.

Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. garnish with fresh fruit if desired. Serve chilled.

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CHICKEN WITH LEMON SAUCE

Nutritional Values

376 cals / 87 from fat / 66.2g protein / 3.9 carbs / 3.6 sugar
High in niacin, phosphorus, selenium, B6, B12

INGREDIENTS

2 tablespoons butter
4 boneless, skinless chicken breast halves
1/4 cup warm water
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
2 teaspoons lemon peel, grated
1 chicken bouillon cube
1/2 cup evaporated milk
1/4 cup parmesan cheese, shredded
1 tablespoon fresh parsley, chopped for garnish

DIRECTIONS:

1. In a large skillet (cast iron is best), melt the butter over medium high heat. Add the chicken and cook for five to seven minutes per side until no pink is left in the meat and it is golden brown on the outside. Transfer to a plate or platter and keep warm until needed.

2. To the same skillet add the water, wine, lemon juice, lemon peel and bouillon; bring to a boil. Stir in the evaporated milk and cook, stirring occasionally, for three to four minutes. Stir in cheese until melted.

3. Put the chicken back in the skillet, turn to coat evenly with the sauce; cook for an additional minute or two until it is heated throughout.

4. Transfer to a serving platter, sprinkle with parsley and serve.

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