Pan Glazed Pork

Was not that keen on this though it was liked by Ricky, think its because I am not a fan of french mustard.

2 Pork Loins
2 Tbsp French Mustard
1/4 cup Soy Sauce
2 Tbsp Olive Oil
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
squeeze lemon juice
Black Pepper
2 tsp Olive Oil

2 Servings
2 Net Carbs

1. Start by placing 2 pork chops in the bottom of a large ziploc bag.
2. In a bowl, whisk together all the remaining ingredients except for the final amount of olive oil.
3. Pour the marinade over the pork chops. Seal the bag, and rub the pork chops around in the marinade until they are completely coated. Set the bag of pork chops in the refrigerator overnight to marinate or for 4 hours minimum.
4. When it’s time to cook, heat the final amount of olive oil in a skillet over a medium heat. Place the pork chops down in the oil and pour every drop of marinade from the bag that you can manage over the pork chops.
5. Place a lid over the skillet, and cook the pork chops for about 8 minutes per side on a medium or medium-low heat. However, you want to continue cooking until The marinade reduces into a glaze and the pork chops have browned on either side. Adjust the heat as necessary throughout the cooking process. Low and slow is key for a pan glaze.
6. Garnish the pork chops with freshly chopped parsley at your discretion for serving.

Recipe from Carb Manager

Chicken Soup

1 Chicken Breast
1 oz Butter

1 small Onion chopped
2 stalks celery
1 large carrot
8 cups veggie stock
Bay Leaf
Salt & Pepper


4 Servings
4 Net Carbs / 280 Cals

1. Heat a large stockpot over medium-high heat. Add the butter and wait until it melts and turns foamy. Add largely diced onion, celery and carrots. Saute for 3 minutes or so. Add salt & pepper.
2. Add the chicken breast to the pot along with the water. Then add a bay leaf or two if they’re small. Bring the soup to a boil and then down to a simmer. Let it simmer for 30 minutes.
3. Remove the chicken from the pot to a cutting board to cool slightly. Then taking two forks, remove the meat from the bones and shred it into larger pieces. 

4. Optional - Liquidise 1/2 of the soup mix and add back. Add Chicken back to the pot. 

Honey Mustard Bacon wrapped Chicken

2 Chicken Breasts
1/4 tsp Mustard Powder
1/4 tsp Onion Powder
Pinch Nutmeg
Salt & Pepper
4 slices Bacon
6 tsp Honey Mustard Dressing
(3 tsp mayo,2 tsp mustard, 1 tsp honey substitute)


2 Servings
3 Net Carbs / Calories 413


1. Preheat an oven to 375 degrees and line a sheet tray with aluminum foil. Begin with whole, boneless, large chicken breasts, and slice each one in half lengthwise. Sprinkle all seasonings over the chicken.
2. Wrap 2 pieces of bacon around each chicken breast piece. Make sure the ends of the bacon are either tucked under the chicken or tucker under the previous slice of bacon. Set the wrapped breasts on your sheet tray.
3. Spread 2 teaspoons of mustard across each chicken breast. Make sure all visible areas of chicken and bacon are covered in the mustard.
4. Bake your chicken for 50-60 minutes, no flipping required! Bake until the exposed bacon is crisp and caramelized by the mustard.
Recipe from Carb Manager

Asparagus Soup

4 Cups Veggie Stock
1 oz Butter
200g Asparagus
Garlic
10g chopped onion
1/3 cup Cream
Salt & Pepper

4 Servings
4 Net Carbs / 150 Cals

1. Heat the butter in a large pan over a low/medium heat. Finely slice the garlic and finely chop the onion and add to the pan, cooking until tender.
2. Whilst the onion and garlic cook, remove the tough ends from the asparagus and dice the stalks into 1 and a half inch pieces, including the tips.
3. Add the diced asparagus to the pan and fry gently in the butter until tender – about 4/5 minutes. Remove the tips of the asparagus from the pan and set aside, leaving the stalks in the pan.
4. Add the hot vegetable stock and bring to the boil, then reduce to a simmer for 5-6 minutes.
5. Transfer the soup to a blender or use a stick blender to process until smooth.
6. Pour the soup into a clean pan and stir through the cream and season with salt and pepper to taste.
7. Divide the soup between four serving bowls and garnish with the reserved asparagus tips.
Recipe from Carb Manager

Waldorf Salad

Didn't toast the walnuts or add the grapes

• 6 Tbsp mayonnaise (or plain yogurt)
• 1 Tbsp lemon juice
• 1/2 teaspoon salt
• Pinch of freshly ground black pepper
• 2 sweet apples, cored and chopped
• 1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
• 1 cup celery, thinly sliced
• 1 cup chopped, slightly toasted walnuts
• Lettuce
• 
  

In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Chicken Marsala

An easy and very tasty dish

• 4 chicken breasts, sliced in half or enough chicken tenders
• Garlic Granules
• Salt and pepper
• 1/4 cup vegetable oil
• 8 white mushrooms, trimmed and sliced thin
• 1/2 cup  stock
• 3/4 cup Marsala wine
• 3/4 cup double cream
• 4 tbs unsalted butter
• Chopped parsley (optional)

Serves 4
Net Carbs 5

Melt butter in pan and lightly fry mushrooms, remove to a plate.

Pat chicken dry with paper towels and season with garlic, salt and pepper.

Heat oil in same pan over medium-high heat and cook chicken until brown on both sides, remove to a plate.

Off heat stir in Marsala, scraping any browned bits. Return to high heat with stock, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened, about 5 minutes. Add cream and return chicken to pan, dish can be left until required.

Reheat chicken and then add mushrooms and parsley.

Salmon and Brocolli Quiche

I was making the Tomato Tart for a Buffet and had enough pastry left over to make this.

1 170g can John West Wild Pink or Red Salmon Skinless & Boneless

80g broccoli florets

2 eggs

150ml milk

Salt and pepper

1 pre-cooked savoury shortcrust pastry case

25g cheddar cheese – grated

Boil a pan of lightly salted water and part cook the broccoli florets for exactly 2 minutes. Drain and refresh in cold water, then put to one side to dry properly.

Place the John West Wild Pink or Red Salmon in one bowl.

Next, put the eggs and milk in another bowl and beat together briskly before seasoning with salt and pepper and adding to the salmon.

Pour this mixture into the pastry case, then push the broccoli florets firmly into the filling and sprinkle with grated cheddar cheese.

Finally, bake in the preheated oven for 25 minutes until cooked thoroughly inside and out.