Turkey and Chicken Entrees

Cheesy
Chicken Casserole


Ingredients:

6 chicken breast halves with skin and bone
1 10-ounce package frozen chopped broccoli
1 cup cream
1 cup half-n-half mixed with water (1/2 of each)
16 ounces mascarpone cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1 1/2 cups grated Parmesan, divided
Early in day, simmer chicken in water to cover until tender, adding 1 small chopped onion, 1 teaspoon salt, 1 bay leaf, 2 garlic cloves and 3 celery tops to water. Remove chicken; cool. Discard skin and bones; slice chicken thinly; cover and refrigerate. About 1 hour before serving, cook and drain broccoli as package directs; arrange in bottom of greased 2-quart casserole.

Preheat oven to 350°F.
In double boiler, over hot, not boiling water, blend cream, half-n-half mixture, mascarpone, salt and garlic powder until smooth and hot; stir in 3/4 cup Parmesan. Pour 1 cup cream sauce over broccoli; top with chicken in even layer. Cover chicken with rest of sauce; sprinkle with 1/4 cup Parmesan. Bake at 350° 25 to 30 minutes or until piping hot. Let stand 10 minutes before serving. Pass remaining Parmesan at table.

If desired, in last 10 minutes of baking, top with buttered, toasted low carb bread crumbs or crumbled Lean Protein Chips (see product reviews for information.)

Makes 8 servings. 2 carbs per serving.

	protein

	low carb

Key Lime Chicken


Ingredients:

1 cup Nellie & Joe's Key West Lime Juice
1 teaspoon Splenda
1 teaspoon Brown Sugar Twin
2/3 cup Water
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Thyme
2 Tablespoons Olive Oil
1 Tablespoon Fresh Ginger, peeled and chopped
3 pounds Chicken pieces
In a bowl or blender mix all ingredients (except chicken) until well blended. This will create a marinade.

Pour marinade over chicken pieces. Allow to stand in marinade in the refrigerator overnight. Preheat oven at 350º. Drain and reserve marinade. Place chicken in baking dish. Bake for 1 hour and 25 minutes, basting with marinade every 20 minutes.

Makes 4 servings. 5 carbs per servi

Orange
Chicken Stir Fry


Ingredients:

1/2 lb. chicken strips or 2 boneless breasts cut up
2 Tablespoons olive oil
1 cup frozen stir fry vegetables*
1/4 cup water
1/2 cup DaVinci Gourmet Sugar Free Orange Syrup
1 teaspoon guar gum
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

In medium skillet, sauté chicken in olive oil over medium high heat for a few minutes until almost done. Add vegetables and fry for another two minutes.

Mix all remaining ingredients together well in a glass and be sure to get the guar gum well dissolved, no lumps. (Guar gum mixes best when gradually shaken into a liquid from a salt-type shaker and whisked as you go to remove/avoid lumps.)

Reduce heat to medium, add sauce mix, and cover for about 5 minutes. Sauce should be thickened to a nice glaze when done.

Serves 2. 3 to 5 grams of carbohydrate per serving depending on veggies used.

* Vegetables can be pre-made stir-fry veggie mixes so long as there are no added sauces or sugars in them and they contain no or few carrots. Otherwise, use your own favorite mix of onion, peppers, broccoli, cauliflower, water chestnuts, bean sprouts, bamboo shoots, or other low-starch chinese veggies, etc.

Chicken Marsala


Ingredients:

4 chicken breast halves, skinned/boned
1 large egg, lightly beaten
1/4 cup soy or oat flour
2 Tablespoons butter, melted
2 cups fresh mushrooms, sliced
1 cup Marsala or more to taste
1 cup Heavy Cream
Sliced Mozzerella Cheese
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Dip chicken in egg, and dredge in flour. Brown chicken in butter in a large skillet over medium-high heat. Remove chicken and set aside. Reserve drippings in skillet. Cook mushrooms in drippings in the skillet over medium-high heat, stirring constantly, until tender. Add chicken, Marsala, and remaining ingredients and top chicken pieces with the cheese. Cook until heated through and cheese is melted.

Makes 4 servings. 4 carbs per serving

Orange and Maple Roasted
Turkey With Giblet Gravy


Ingredients:
3/4 cup pre-made Ket-OJ or sugar free orange Kool-Aid
1/4 cup low-carb maple syrup
1 (12-pound) fresh or frozen whole turkey, thawed
1 Tablespoon poultry seasoning
1 Tablespoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon pepper
1 small orange, quartered
1 medium onion, quartered
Cooking spray
1 teaspoon butter
1/2 cup water
2 (10 1/2-ounce) cans chicken broth
2 Tablespoons pre-made Ket-OJ or sugar free orange Kool-Aid
2 teaspoons cornstarch or "not/Starch" [optional]
1 Tablespoon low-carb maple syrup
1/4 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon pepper
Fresh herbs (optional)

Combine 3/4 cup pre-made Ket-OJ or sugar free orange Kool-Aid and 1/4 cup low-carb maple syrup in a small saucepan; bring just to a boil. Remove from heat; set aside.

Preheat oven to 375°F. Remove giblets (including liver) and neck from turkey, and set aside. Rinse turkey thoroughly with cold water, and pat dry. Tie ends of legs to tail with cord, or tuck flap of skin around tail. Lift wing tips up and over back, and tuck under bird. Sprinkle poultry seasoning, 1 tablespoon grated orange rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper into the body cavity and onto the bird. Stuff cavity of turkey with orange quarters and onion quarters. Place turkey on a rack coated with cooking spray, and place rack on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Bake the turkey at 375°F for 45 minutes. Baste turkey with the "orange juice" mixture; cover turkey loosely with foil. Bake turkey an additional 2 hours and 15 minutes or until the thermometer registers 180°F, basting turkey every 30 minutes. Let turkey stand for 10 minutes; set the pan and drippings aside.

While turkey is baking, melt butter in a medium saucepan over medium-high heat. Add reserved giblets and neck; saute 2 minutes or until browned on all sides. Add water and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add liver; simmer an additional 10 minutes. Remove giblets, neck, and liver from broth mixture; chop liver, and return to pan. Discard giblets and neck.

Add broth mixture to bottom of broiler pan, scraping pan to loosen browned bits. Strain mixture through a sieve over a bowl; discard solids. Remove fat from surface with a spoon. Pour the broth mixture into a saucepan; add 2 tablespoons orange juice substitute and remaining ingredients, stirring with a whisk until well-blended. Bring to a boil; cook 1 minute or until thick (Thicken with cornstarch or "not/Starch" -- optional.) Discard skin from turkey. Serve gravy with turkey; garnish with fresh herbs, if desired.

Serves 8-10. 3 carbs per serving.

Roasted Chicken
with Lemon Curd Glaze


Ingredients:
1 (3 1/2 to 4 pound) chicken
1 Tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed
Cooking spray
1/2 cup Jok 'n Al's Splenda-sweetened Lemon Curd *
3 large lemons, halved
Fresh rosemary sprigs (optional)

Preheat oven to 450°F.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trin excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.

Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Jok 'n Al's Splenda-sweetened Lemon Curd (see our Product Review page for info.) Arrange lemons around chicken. Bake at 450°F for 30 minutes. Reduce the oven temperature to 350°F (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180°F. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired.

Serves 3-4. About 1 carb per serving.

Chicken & Dumplings


Ingredients:
2 cans chicken broth
1 cup water
1/4 cup butter
1/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/2 cup finely chopped celery
salt and pepper to taste
pinch of sage
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon minced garlic (optional)
1 1/2 cups diced cooked chicken (or turkey) breast
1 package of Keto French Bread Machine Mix
(or Carbolite or Ketogenics Bread Mix)
1 egg, beaten
2 Tablespoons heavy cream
additional water

Add first 12 ingredients to large soup pot and allow to boil until onions, carrots and celery are semi-soft. Add diced chicken or turkey and boil an additional 10 minutes.

Meanwhile, in small bowl mix beaten egg with heavy cream and 1/4 cup of the additional water. In a large bowl, empty bread machine mix and add egg/cream mixture and stir. Continue adding water a little at a time until you have a stiff but moist dough.

Drop by 2-Tablespoon size "dumplings" into bubbling broth, keeping dough balls separate in the broth until each rises and "forms". Once all dough is into broth, cook an additional 5 minutes and serve in big bowls.

Serves 8. About 6 carbs per serving.

Southern Fried Chicken


Ingredients:
Chicken pieces (thighs, wings, legs...)
1 cup Atkins Bake Mix
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1 teaspoon salt
2 teaspoons onion powder
1/2 teaspoon paprika
1 teaspoon black pepper
1/2 cup heavy cream
1/4 cup water
1 egg, beaten

Mix all dry ingredients together, set aside. Mix cream, water, and beaten egg in bowl. Dip each chicken piece into cream mixture, then coat chicken with dry mix. (Use a plastic shaker bag if you like.)

Fill a skillet about halfway with light olive or grapeseed oil. Heat to medium-high heat (when water "pops" in the oil, it's ready.) Fry chicken without crowding. Use two skillets or do in two batches if necessary. (The oil will bubble up at first, then calm down as it cooks.)

Turn down the heat to medium to allow chicken to cook thoroughly. Turn the chicken periodically to brown evenly.

When golden brown, drain on paper towels and remove to serving plate. Enjoy!

Servings depend on amount of chicken used. Less than 1 gram of carbs per chicken piece.

Persian Chicken Breasts


Ingredients:
1 medium lemon, juiced
2 teaspoons olive oil
1 teaspoon Splenda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon tumeric
4 boneless, skinless chicken breast halves

Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake to coat thoroughly. Refrigerate 4 hours or overnight.

Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve chicken with grilled vegetables if desired.

Serves 4. Trace of carbs.

Chicken With
Lemon Cream Sauce


Ingredients:
2 3-pound chickens, each cut into 8 pieces
3 Tablespoons butter
6 Tablespoons olive oil
1 1/2 Tablespoons sherry
1 1/2 Tablespoons dry white wine or vermouth
1 Tablespoon grated lemon rind
1 Tablespoon grated orange rind
1 Tablespoon fresh lemon juice
Salt and freshly ground white pepper
1 1/4 cups light cream
Freshly grated Parmesan cheese
Thin lemon slices
Chopped fresh parsley

Brown chicken in butter and oil. Cover, lower heat, and simmer slowly for 40 minutes or until chicken is tender. Drain well and arrange chicken on an ovenproof serving platter and keep warm. Discard cooking oil. Stir sherry, wine, lemon rind, orange rind, lemon juice, salt, and pepper into the same skillet. Slowly stir in cream, cover, and simmer 2 minutes. Pour sauce over chicken and sprinkle with Parmesan cheese. Brown slightly under preheated broiler and garnish with lemon slices sprinkled with chopped parsley.

Makes 8 servings, 2.2 carbohydrate grams per serving.