Basics: Meat, Egg

Basics: Meat, Egg

CarbsPerServing:7g total
Effort:Easy
Ingredients:
½ pound chicken, beef, or ham – cooked and cut according to preference
OR
12 ounces tofu, firm drained very well
OR
6 large eggs 2 tablespoons mayonnaise
1 tablespoon yellow mustard
¼ cup chopped onion ¼ cup chopped celery
2 tablespoons capers –
drained 3 tablespoons dill pickle – chopped
How to Prepare:
Note: chop meats to desired chunkiness after cooking. Leftovers work
great! In a large bowl, mix desired main ingredient with remaining ingredients.
Season to taste with salt and pepper. I like to add a little horseradish sauce to
the ham or roast beef salad for some zip.
For egg salad: Mix everything but the eggs well. Chop eggs to desired
chunkiness and fold into mixed ingredients. Add a few drops of tabasco sauce
if desired. A squeeze of lemon also goes well.

For eggless salad: Mix everything but the tofu Squish tofu with your hands
or with a fork until it breaks apart. Fold in with remaining ingredients.
Eggless salad should sit for at least an hour, refrigerated, before serving.
Lemon or a few drops soy sauce work great in tofu based salads.

**personal note*** Process meats find in a food processor for more of a
‘spread’ consistency. Don’t process with the remaining ingredients until you get the
meat broken down almost to the size you want. The spreads work very well on
lettuce leaves for roll-ups The chunky version works great over lettuce for a
salad meal.

NOTES : Counts for tofu and eggs not included in totals… tofu is 10 carbs,
eggs 3.6

Bacon Cheeseburger Salad

Bacon Cheeseburger Salad

CarbsPerServing:7g total
Effort:Easy
Ingredients:
3 ounces lean ground beef crumbled,cooked and
drained
4 slices bacon – cooked crisp,drained and crumbled
1 cup chopped lettuce
1/8 cup chopped onion1/2 medium tomato – chopped
1 tablespoon mayonnaise ¼ cup cheddar cheese – (or 1 once)

How to Prepare:
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in beef,bacon
and cheese.

Bacon & Egg Salad

Bacon & Egg Salad CarbsPerServing:23g total
Effort:Easy
Ingredients:
8 eggs 1 cup mayonnaise
½ pound bacon 1 cup hot pepper cheese3 tablespoons chives –
4 thin radishes – sliced thin 1 head lettuce – torn fine for
salad 1 avocado – cubed
How to Prepare:
Boil the eggs, until hard and dice them. Fry the bacon and crumble it. Mix all
ingredients in a bowl.

NOTES:
Carbs for avocado based on 14.85 for 1 3/8 cup – adjust accordingly. Carbs
for lettuce base on 2 for 1 cup – adjust accordingly Carbs for hot pepper
cheese not included in above total – adjust accordingly

BLT Salad CarbsPerServing:

BLT Salad CarbsPerServing:7g total

Effort:Easy
Ingredients:
7 slices bacon – cooked crisp,drained and crumbled
1 cup chopped lettuce 1/8 cup chopped onion1/2 medium tomato –
chopped 1 tablespoon mayonnaise

How to Prepare:
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in bacon.

Blue Cheese Salad Dressing

Blue Cheese Salad Dressing 1CarbsPerServing:1g total
Effort:Easy
Ingredients:
1 tablespoon sour cream 2 teaspoons mayonnaise
2 teaspoons heavy cream1 tablespoon blue cheese 1 teaspoon powdered
ranch dressing mix.
How to Prepare:
Mix all together and chill before serving.
NOTES : Counts for ranch dressing mix not included in totals.

KENTUCKY FRIED CHICKEN RECIPE (KFC) Roast Recipe

Prep: 15 min; Cook: 30 min - Medium Difficulty
Serves 4

....you will L O V E this.....

FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.

IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.

WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.

INGREDIENTS:

• 1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.


AND
• 1 tablespoon curry powder
• 1/2 teaspoon ground allspice


OR

fines herbes mix:


• 1 tsp chopped tarragon
• 1 tsp chopped chervil
• 1 tsp chopped chives
• 1 tsp chopped parsley
• (or any combination of the above, plus whatever else you fancy)


PLUS

• 1 - 2 cloves garlic, minced
• 1 tsp cayenne pepper (more or less to taste)
• 1 egg
• 1 cup flour
• Salt and pepper to taste
• Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.

IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).

ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.

WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.

UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.

TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.

REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold. 

SKILLET HERB ROASTED CHICKEN

SKILLET HERB ROASTED CHICKEN

2 tbsp. all-purpose flour
1/4 tsp. each of ground sage & dried thyme
4 skinless, boneless chicken breast halves or 6 skinless, boneless chicken thighs (about 1 lb.)
2 tbsp. butter
1 (10 3/4 oz.) can Campbell's (or other) cream of chicken soup
1/2 c. water
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium-high heat, in hot butter, cook chicken 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and water, stirring to loose browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over rice; with noodles or baked potatoes. Preparation Time: 5 minutes. Cooking Time: 15 minutes. Makes 4 servings.