This week’s recipe is a very simple one but one that has become something we do a few times a month because my local supermarkets like to put pork loins on sale a lot. The ingredients are very simple and wholesome and taste wonderful on pork.
If you make this for your family, send me a pic at [email protected] I would absolutely love to see it!
Stuffed Bell Peppers has always been in the recipe rotation around here but I usually made it with rice and I used the tomato paste with sugar. I knew I wanted to bring this recipe into my Sugar Free world so I needed to find a way to make it without the rice and with tomato pate with no added sugar. The tomato paste was easy, I just needed to remember to read the ingredients before I bought it but the rice was a little trickier.
I knew I needed the filler that rice was but I need whatever the filler was to fairly bland because I didn’t want anything overpowering the taste of the meat. I settled on zucchini and squash and am pretty happy with the way it turned out. I diced them in this recipe but after we cooked them my wife pointed out that we could have shredded them and kept it more “rice-like” for lack of a better term. I may try that next time and see how it goes.
Either way, I’m glad this recipe is back in our family rotation and not only is it sugar-free but also dairy-free, low carb, and gluten-free.
Tea Brined Chicken has become one of my favorite ways to cook chicken. It’s easy to prepare, very inexpensive and easily the juiciest chicken I have ever cooked. I hope your family gets as much enjoyment out of it as my family has!
Ever since I decided to cut sugar out of my life, one of the things that has brought me the most joy is cooking. We NEVER used to cook or if we did cook, it was just the simplest thing imaginable because we really didn’t know what we were doing. I’ve had so much fun coming up with new recipes and experimenting with my food, I hope you like my latest creation as much as we did!
A yummy recipe for Parmesan and parsley crusted chicken breasts
2 Chicken Breasts
2 Tbsp butter
½ cup of Parsley, chopped
½ cup of Parmesan, shredded
Salt to taste
Garlic Herb seasoning to taste
Place chicken in small pan and place butter on top of chicken
Cover with Parmesan Cheese
Cover with Parsley
Salt and use garlic herb seasoning to taste
Cook at 350 degrees for 45 minutes
First up, put your chicken breasts in a baking pan with a few pats of butter. I chose a loaf pan because I wanted my pan to be the smallest it could be and still have room for the chicken to lay flat.
Next up, I chopped about a 1/2 cup of parsley as fine as I could get it.
Now I’ve shredded a layer of parmesan cheese from a huge block I bought at Market Street. I LOVE the cheese bar at that place. Then I covered it with the parsley and added a little salt and a little McCormick garlic herb seasoning to spice it up a bit. Then it’s into the oven at 350 degrees for about 45 minutes.
Here’s what it looks like out of the oven. The small pan kept the breasts sitting in the melted butter to they were incredibly moist and the parsley actually crisped up so it added a little crunch to the meal.
All that’s left is to put it on a plate with a few steamed carrots and okra and serve! Yum Yum!
I absolutely love okra. I grew up eating it in gumbo, my dad always had a jar of pickled okra in the fridge, fried okra always went with the fried chicken and a can of okra and tomatoes was a common side dish.
So I thought I’d try my hand at an okra and tomatoes recipe and was so happy with how it turned out. I used fresh okra but if you can only find frozen, that should work also just don’t get the breaded kind. Also beware of over-cooking, my first batch was allowed to simmer overnight and was almost completely liquid. Also beware of the tomato sauce because sometimes they like to add a little sugar to the recipe. Just check the recipes and make sure it’s just tomatoes and possibly salt.
As part of our commitment to eating healthy, Dian and I joined a produce co-op. This has opened me up to several veggies that are outside of my “normal vegetable rotation”. For instance, the only time I have ever bought cabbage in my life was when Dian wanted Cole Slaw for her hot dogs. As a true Texan, I know that Cole Slaw on hot dogs is a Yankee abomination and only gets in the way of the chili and cheese.
So now I had a head of cabbage that I really didn’t know what to do with. (I know, I’m stumped by the stupidest things. I also got a package of figs that will probably rot before I get to them.) After a little experimentation, I found a way to use my cabbage that was absolutely delicious and complemented the grilled chicken I paired it with.
This recipe is made for 2 people people but it is very easy to double or quadruple for more people. I hope you enjoy it!
So I posted my Slow Cooker Whole Chicken recipe a while ago, promised to post about the stock I make from it and then promptly forgot. That’s pretty much the story of my life. So without further ado, let’s take a look at how to make chicken stock with no sugar.
If you haven’t noticed, chicken stock is one of those things that are difficult to find sugar-free off the shelf. In fact, it my 2nd trip to Whole Foods looking that convinced me that I needed to figure out my own recipe. This is super-tasty and easy get ready but there are a few things you need to know before you make it.
First of all, you will need to cook an entire chicken in your Crock-Pot like this. Second, after you pick all the meat off the bone, you will need to put the carcass back in the crock-pot. Third, once you follow the recipe below you will need to strain out anything solid to leave just the stock. Fourth, the stock can be frozen for dang near forever, I put some in Ziploc bags and some in an Ice Tray so I get small amounts easily. Fifth, once you strain out the stock you can pick the bones out and stir the soft bits in with your dog’s food. Seriously, you will make your dog’s whole year.
Taco seasoning was another one of those little things I didn’t expect to have such a problem finding in a sugar free variety. I mean, it’s taco seasoning! Who wants sugar in their tacos? Apparently I did because the brand I had been buying for years had sugar in the ingredients list so I had to do a little experimenting to find one that was right for me. So, the level of spice something has is absolutely crucial in my house because my wife doesn’t like anything spicy. Over our marriage I’ve acclimated her to some degree to heat in her food but I think she just endures it instead of enjoying it like I do. So this was what we finally came up with, not too spicy but with a hint of heat. Of course if you like some spice, add a little more red pepper and you’ll be fine.
As for storage, we have the little tiny Rubbermaid containers that are too small for any actual food so it works perfectly for my taco seasoning. It just stays on the counter mixed in with my other spices so it’s always within easy reach. Also, I’ve found that it is a much more versatile spice than just tacos as I’ve been using it on a lot of different ground meat dishes and have been happy with how they turned out.
My slow cooker has really only ever been used for a Velveeta dip I make every Super Bowl season and the occasional chili during the winter. One of the (many!) things I have been having difficulty finding is a good sugar free chicken stock off the shelf. In fact, not even Whole Foods had a variety that didn’t add at least trace amounts of Fructose. So now I had a mission, I wanted a delicious slow cooker recipe for a whole chicken that I could turn around and use the chicken carcass to make a stock I could freeze. Fortunately Half Price Books had a huge clearance sale last week and I was able to get about a dozen different cookbooks for about $20 and one had a recipe that looked interesting.
This recipe was eye-opening to me for one major reason, I have never cooked anything in a slow cooker that wasn’t mostly liquid. When it said to just put the chicken in with no liquid I thought for sure I was reading it wrong but it turned out great! It was literally falling off the bone as I tried to cut it to serve and was so moist and delicious. I’ll put the recipe for the stock up later this week. (although you might have seen it on my Instagram feed) The other thing you need to know is that it’s important to line the bottom of the slow cooker with the onions and celery in order to get the chicken off the bottom of the pot. I hope you enjoy this as much as we did!