New York Chicken

2 Chicken Breasts
2 slices Bacon
1/2 cup grated cheddar
Black Pepper
BBQ Sauce is my own recipe

1 tbsp Soy Sauce
2 tbsp tomato ketchup
2 tbsp vegetable oil
1/2 tbsp Worcester Sauce

Serves 2
Carbs 2 / Cals 518

1. Preheat the oven to 395 degrees Fahrenheit.
2. Arrange the chicken breasts side by side in an oven proof dish.
3. Divide the BBQ sauce evenly between the four chicken breasts, covering the tops in the sauce.
4. Transfer the chicken to the oven to bake for 15 minutes.
5. Remove the chicken from the oven and layer a bacon rasher over each chicken breast. Return to the oven for a further 10 minutes.
6. Remove the chicken from the oven and scatter the grated cheese over the surface. Season with black pepper to taste.
7. Return to the oven for a further 5-7 minutes, until the cheese is golden brown and the chicken is cooked through.
Recipe from CarbManager

Colcannon Mash

2 slices bacon
1/2 small cauliflower
1/2 Tbsp Olive Oil
1/2 cup Savoy Cabbage
1/8 cup Cream
Garlic
Salt & Pepper


Serves 2
Carbs 3

1. Dice the cauliflower into florets and add to a pan of boiling water. Simmer for 5-6 minutes or until cooked through and tender. Drain and add to a food processor.
2. Whilst the cauliflower is cooking, heat the olive oil in a skillet over a low/medium heat. Roughly chop the bacon and thinly slice the cabbage. Add to the skillet and cook for 5-6 minutes until the bacon is cooked through completely and the cabbage has wilted.
3. Add the garlic, cream, salt and pepper to the food processor. Blend to a smooth mash.
4. Return the mash to the pan and stir through the cabbage and bacon to serve.

Caprese Bake

2 Cod Steaks OR Chicken
3 1/2 oz Mozzarella
1 Tbsp Olive Oil
1 Tomato
Garlic
Basil
Salt & Pepper

Serves 2
Carbs 3


1. Preheat the oven to 390 degrees Fahrenheit.
2. Add the basil to a food processor with the garlic and olive oil and blend well.
3. Arrange the chicken breasts side by side in an oven proof dish.
4. Slice the mozzarella into even discs and layer each breast with 2 discs.
5. Slice the tomato into 4 even discs and lay one disc on top of each chicken breast.
6. Season each breast well with salt and pepper.
7. Drizzle the basil oil over the chicken and transfer to the oven to bake for 35-40 minutes chicken/ 20-25 for fish depending on thickness.

Cabbage And Bacon Gratin

2 slices streaky bacon
1 Tbsp Cream
1 Tbsp Parmesan
1 Tbsp Cream Cheese
1/2 cup grated cheddar
1/2 Tbsp Olive Oil
1/2 head cabbage
1/4 cup broth
1/2 Tbsp Butter
Garlic
Salt & Pepper

1. Chop the cabbage into half inch strips and add to a pan of boiling water. Cook for 3-4 minutes or until tender and almost cooked through. Drain and set aside.

2. Preheat the oven to 400 degrees Fahrenheit.

3. Heat the oil in a skillet over a medium heat and add the bacon. Cook until crisp and golden brown all over. Remove from the pan with a slotted spoon and set aside.

4. To prepare the cheese sauce, melt the butter in a small pan over a low heat. Mince the garlic and add to the pan, sweating gently until tender.

5. Add the cream cheese, Parmesan, stock and cream. Bring to a simmer and cook gently for a minute or two until you have a thick and creamy sauce.

6. Arrange the cooked cabbage across a sheet pan. Crumble the cooked bacon over the cabbage and season with a little salt and pepper.

7. Spoon the cheese sauce over the cabbage and bacon and sprinkle over the cheddar cheese.

8. Transfer to the oven to bake for 18 minutes or until hot through and golden brown all over.

Mushroom Soup

Olive Oil
Slice Onion
Garlic
400g Mushrooms
25g Dried Porcini
500ml Vegetable Stock
250ml Cream

Serves 4
Carbs 5

1.     Pour boiling water on the porcini mushrooms to just cover them.

2.     Heat a splash of olive oil in a large saucepan and add the onion, garlic and thyme. Fry for 5 minutes.

3.     Add the mixed mushrooms and stir together so that everything gets coated in the oil and flavours. Then add the dried porcini mushrooms reserving the juice and fry for a few minutes.

4.     Pour in the stock, reserved juice and cream, season well and bring to the boil. Turn down the heat and simmer for 20 minutes.

5.     Carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.

Creamy Garlic Mushrooms

2 slices bacon chopped

1 tablespoons butter

1 tablespoon olive oil

Garlic

6 oz small button mushrooms, rinsed and patted dry 

1/4 teaspoon chili powder, or to taste

1/4 teaspoon sweet paprika, or to taste

1/4 teaspoon garlic powder

salt and fresh ground pepper, to taste

1/8 cup low sodium chicken broth

1/4 cup heavy cream

chopped fresh parsley, for garnish

Serves 2

Net Carbs 4

1.      Heat a skillet over medium-high heat and add in the chopped bacon; cook until crispy and remove from skillet. Set aside.

2.      Add butter and olive oil to the skillet; once melted, lower heat to medium and stir in the garlic. Continue to cook for 2 minutes, stirring frequently. Do not burn the garlic.

3.      Add mushrooms to the skillet and coat them all around with the butter sauce.

4.      Season with chili powder, paprika, garlic powder, salt and pepper.

5.      Continue to cook over medium-high heat for 5 to 7 minutes, or until tender and nicely browned.

6.      Add chicken broth and cook for 10 seconds.

7.      Stir in the heavy cream and continue to cook for 3 to 4 minutes, or until sauce starts to thicken.

8.   Garnish with parsley

Chicken Brocoli and Cheese Bake

2 Chicken Breasts
1 1/2 cup Broccoli
Garlic
1/2 Tbsp Olive Oil
1 Tbsp Parmesan
1/2 cup grated cheddar
1/2 Tbsp Unsalted Butter
90g Cream Cheese

1/2 pint chicken stock
1/2 oz Ground Almonds
Salt & Pepper

2 Servings
8 Net Carbs


1. Preheat the oven to 400 F. Heat the olive oil in a frying pan over a medium/high heat, dice the chicken breast and add to the pan. Cook through completely until browned all over. Keep warm and set aside.
2. Whilst the chicken is cooking, add the broccoli to a large pan and cover with water. Bring to a boil and simmer for a few minutes until just tender. Drain immediately.
3. Arrange the broccoli in an oven proof dish with the cooked chicken, season and keep warm.
4. To prepare the sauce, heat the butter in a small pan over a low heat. Mince the garlic and add to the butter, sweating until tender. Add the cream cheese and stock and stir well to combine until the cheese has melted and you have a sauce. Bring to a simmer for a minute or two to thicken slightly.
5. Add the grated cheese to the pan and stir well until melted.
6. Pour the cheese sauce over the chicken and broccoli. Mix together the Parmesan and ground almonds and sprinkle over the top.
7. Transfer to the oven to bake for 20-25 minutes until cooked through, golden and bubbling.