What did you have for dinner tonight?

Anyone looking for a chicken dinner? This Baked Mediterranean Chicken recipe may suit you !

Ingredients:
6 servings
3 medium chicken breasts
1/2 cup roasted red peppers
2 cups baby spinach
2 tbsps butter
2 tbsps shredded parmesan cheese
1/4 cup light cream cheese

Directions:
1. Cut chicken breasts in half through the centre, and pound flat to make 6 cutlets.
2 In a bowl, add cream cheese, parmesan cheese and chopped roasted red pepper.
3 Heat butter in a pan, and sauté spinach until wilted. Remove from pan and chop.
4 Add to bowl and mix with a spoon. Season with salt, pepper, or other preferred herbs and spices.
5 Spread a large spoonful of the mixture over each chicken cutlet.
6 Roll the cutlets and place on a lightly greased pan or parchment paper, seam-side down. Season with salt and pepper.
7 Bake at 400° F (200° C) for 45-60 minutes (depending on your oven). Remove, let cool and enjoy!

Note: would also be great topped with a little tzatziki or other dressing.

Prep Time is 10 mins and Cook Time 45 mins

Obviously adapt number / quantity of ingredients to suit.

This recipe idea also posted here

http://thelowcarbdiabetic.blogspot.co.uk/2015/07/baked-mediterranean-chicken.html

All the best Jan

@jan1,
Hi Jan Tried your " chicken, leek and cheddar bake " recipe, and found it super, defiantly a keeper
Thank You

Keep them coming

Like many I too am a fan of any dish you can cook in just one pan. It saves on the washing up ... so useful when the butler has the night off LOL !

This lemon and parsley chicken recipe is simple, fast and sure to please! I saw it on Keirsten's blog and thought I'd give it a try. I did adapt the amounts to suit me and have to say it's a winner. But here is how Keirsten describes it.

"You’ll need a large skillet/ frying pan with a lid. (This can easily be made in larger or smaller quantities, as the measurements are approximate.) I always recommend cooking in bulk and having breakfast or lunch nearly prepared the next day!

Serve with a salad, mashed swede or steamed vegetables.

Ingredients:
Approximately 2-3 lbs chicken drumsticks
1 medium purple onion, cut into slices
2-3 Tbsp ghee or coconut oil
2-3 lemons, cut into quarters
1 small bunch fresh parsley, chopped
Sea salt and black pepper to taste

Steps:
1) In a large skillet, cook onion in ghee or coconut oil over medium heat.
2) Once the onions start to become translucent, add chicken drumsticks.
3) Squeeze the lemon over the chicken. Add lemon rinds to the skillet with the chicken. (You can use a cheese/veggie grater or a zester on the lemon, too)
4) Add 1/2 the parsley and sea salt and black pepper as desired.
5) Continue to cook over medium heat until one side of the chicken is browned, approximately 12-15 minutes.
6) Flip the drumsticks, turn heat to medium-low, cover and continue to cook for approximately 20 minutes, or until the chicken is cooked thoroughly. Garnish with remaining parsley (maybe more salt and pepper) and serve."

Recipe idea from Keirsten here http://keirstenskitchen.com/2015/04/20/lemon-parsley-chicken/

Bon Appetit - Good one for a mid-week dinner perhaps?

All the best Jan

Just saw this recipe of Patti's at the original DSF and it sounds/looks absolutely delish and dead easy:

Sticky Sausages with Mediterranean Vegs:
http://diabetes-support.org.uk/diabetes_forum/index.php/topic,1969.0.html

Indy51 wrote:Just saw this recipe of Patti's at the original DSF and it sounds/looks absolutely delish and dead easy:

Sticky Sausages with Mediterranean Vegs:
http://diabetes-support.org.uk/diabetes_forum/index.php/topic,1969.0.html

Nice one Indy it looks great, one for try out I reckon. One thing is for sure anyone who says low carb is boring has never tried it. Either that or they can't be bothered to make some effort and live on tinned and boxed junk.

Looks lovely. I typed "sticky sausages" in Google to look for similar recipes but not sure the results were actually edible. I would avoid this Google search :-)

mo1905 wrote:Looks lovely. I typed "sticky sausages" in Google to look for similar recipes but not sure the results were actually edible. I would avoid this Google search :-)

Yeah, and never Goggle 'throbbing sausage'

Eddie wrote:

mo1905 wrote:Looks lovely. I typed "sticky sausages" in Google to look for similar recipes but not sure the results were actually edible. I would avoid this Google search :-)

Yeah, and never Goggle 'throbbing sausage'

lol I just did

Indy51 wrote:Just saw this recipe of Patti's at the original DSF and it sounds/looks absolutely delish and dead easy:

Sticky Sausages with Mediterranean Vegs:
http://diabetes-support.org.uk/diabetes_forum/index.php/topic,1969.0.html

Many thanks for the link Indy ... Patti's recipe looks, and sounds, brilliant.


All the best Jan

Don't expect too many recipes from me I'm afraid - I tend to be a rather intuitive cook using non-SI measures like handfuls, pinches and smidgeons, and cooking stuff until it looks ready.
Today's repast - a handful of runner beans, sliced and boiled, a giant mushroom - what we call a horse mushroom - and a slice of lamb's liver fried gently in olive oil, two or three slices of bacon grilled. Takes no time flat.
Optional is an oatcake slathered in butter and less optional a glass (or two) of Chilean Carmenere.
Most of this could have walked from the farm to the shop.
My runner beans are only about half way up the pole (which might qualify them to moderate a diabetes forum) and none of my other local sources are online yet, I suspect the ones I bought originated under glass.
In other seasons, replace said beans with asparagus, or purple sprouting broccoli.
I also use the beans, broccoli or asparagus with things like bolognese-type sauce to replace the pasta.
Be right back . . .

I made chicken liver pate today.  It's amazingly easy:

Chop an onion and fry gently in butter until soft but not coloured.
Add garlic, continue cooking.
Add a tub of chicken livers (my butcher has these frozen), draining before use.  Fry until they look cooked through.
Add mustard.  (the recipe says powdered, but I use ready made)
Add some salt to taste.
The recipe suggests adding brandy, but as it's something I don't tend to have in stock, I don't bother.
Stir it all up, then blitz with a hand blender, in the cooking pan.
Spoon into suitable dishes or ramekins.
If you want to make it look fancy, top with a bay leaf and a cranberry or two and clarified butter.
I just pop my ramekins in the fridge for an hour or two, until chilled.  

We eat the above for lunch with celery sticks, strips of pepper etc.  Offal is said to be rather good for you - and I used to be a vegetarian!
Sally

... lovely dinner tonight.

Chicken Breast with pate, broccoli and a carrot/swede mash


For the carrot / swede mash I usually make double quantity to last two days ...

I cook the chicken breasts in foil topped with pate. Cut a slit in top of each one and place some pate there, cover with foil and cook for about 20/25 minutes, Reg 6 / 200. Obviously check meat is cooked right through.

Serve with the broccoli, and low carb mash... gravy if required.

Sometimes I will just do a swede mash tonight I added a little carrot.

We have some lovely raspberries and double cream to follow.

All the best Jan

Lessee now, I just toasted some quinoa (not much) until it started to brown then set it simmering, gently fried some multicoloured peppers, garlic, chopped chillies and olives in olive oil and added a tin of red salmon. Cooked in no time flat.

Previous day I repeated the liver, bacon, mushroom and succulent new runner beans.

Day before that (or so) I fried some bacon cut up with scissors in olive oil (proper colourful peppery EVOO which I like for lowish temperature cooking), added the same multicoloured peppers, chopped chillies, garlic and olives, then browned some ground beef, added paprika and lashings of oregano and tomato puree and left that simmering. Because I'd been on a prolonged walk I boiled a small quantity of rice with a large quantity of broccoli as a pasta replacement.

All washed down with a glass (or two) of red wine, and followed with a square of 85% chocolate and a cup of instant coffee (well no-one's perfect).

In the fridge, a trout and a bunch of crevettes and samphire (the crevettes will go with an avocado which is nearly ripe) because the fish van called today.

Yup, this low carb thing sure is hard to cope with.

Your dinner sounds great Chris ... I had to look at what Samphire is ...


"Samphire is a sea vegetable that grows abundantly on shorelines, in marshy shallows and on salty mudflats. It has a crisp texture and tastes of the sea."

I have seen you post on the Forum in another post about Samphire so thought I really must look it up.

Cheers  

All the best Jan

That's the one! Grows locally around here but strangely the current crop is from France. I have some simmering now along with toasted almonds and the trout under the grill.

chris c wrote:That's the one! Grows locally around here but strangely the current crop is from France. I have some simmering now along with toasted almonds and the trout under the grill.

No doubt about it, this low carb lark is one tough gig.

Indeed it is! <burp>

I forgot to mention, while the samphire tips can be scranned down whole, the more tree-like portions have a woody stem and must be slurped off the twig

Today's repast t t t one giant huge lamb chop, grilled with a couple of sprigs of rosemary from what was once a bush and is now a veritable tree on each side, one large handful runner beans, boiled, one oatcake slavered with butter, one glass red wine.

The chop was deliriously fatty and so much extra fat ran into the grillpan that I added a handful of birdseed and a bunch of peanuts so the birds can have a healthy breakfast tomorrow.

For a while now, lamb has been pricier than venison. Not that I mind too much as the farmers have had a raw deal for so long.

Sounds a super dinner Chris ... and the birds will appreciate their breakfast tomorrow!

We've just enjoyed some chicken in a white wine,cream and peppercorn sauce - mashed swede - cabbage - courgettes and mushrooms

To follow some low carb fruits  

All the best Jan

Thanks for the reminder, here's a similar recipe from Mark's Daily Apple

A bit boring perhaps but I had a pub lunch followed by some walking until the rains came, so I just needed something to top me off.

I simmered some green split peas until they were al dente, fried some bacon cut up with scissors in olive oil, tossed in the peas and ate them with a buttered oatcake and a glass of Chilean Cab Sauv

And today I collected some crevettes from the fish van and ate two of them almost immediately along with half an avocado which was just perfick, and a buttered oatcake.

Now I've had a bunch of runner beans boiled until tender, along with a bolognese-type sauce I often make

fry some bacon chopped up with scissors and a horse mushroom broken into chunks in olive oil

add some multicoloured peppers roughly chopped, finely chopped chillies and garlic, a few olives, then push to the side of the pan and brown some grass-fed beef mince

add paprika powder, lashings of oregano and tomato puree then simmer while posting/reading on the internet

drink a couple of glasses of Chilean Carmenere while eating

then retire early to bed, well it's tipping it down with rain

maybe tomorrow will be a better day

hic

burp

chris c wrote:And today I collected some crevettes from the fish van and ate two of them almost immediately along with half an avocado which was just perfick, and a buttered oatcake.

Now I've had a bunch of runner beans boiled until tender, along with a bolognese-type sauce I often make

fry some bacon chopped up with scissors and a horse mushroom broken into chunks in olive oil

add some multicoloured peppers roughly chopped, finely chopped chillies and garlic, a few olives, then push to the side of the pan and brown some grass-fed beef mince

add paprika powder, lashings of oregano and tomato puree then simmer while posting/reading on the internet

drink a couple of glasses of Chilean Carmenere while eating

then retire early to bed, well it's tipping it down with rain

maybe tomorrow will be a better day

hic

burp

Now that just sounds like super food to me !  

And surely the rain can't go on and on and on ...can it?

All the best Jan