Chicken & Peppers in Cream Sauce

Easy Peeasy – for a quick weeknight meal 🙂

If you plan ahead, you can make your chicken more flavorful by following the marinade recipe below, however if you don’t plan ahead, you can still make the recipe and it will be good.

Marinade for 8-24 hours (if you think about it) in the following:
1/8 C. Lemon Juice
1/8 C. Olive Oil
1 1/2 tsp Salt
1 Tbsp minced garlic
Splash of any vinegar
Any combination of the spice mix below (1 tsp of each that you want to use)
Thyme   *   Oregano   *   Peppercorns   *   Red Chili Flakes   *   Pepper    *    Onion Powder

Mix all marinade ingredients, pour over chicken and refridgerate until you are ready to cook.

Chicken Dish – A One Dish recipe for a busy night

2 Lbs chicken breasts (boneless, skinless) – marinaded if desired
1 C. Chicken Stock
1/2 C. heavy cream
1/2 C. cheese of choice, shredded parmesan, chedder, or romano would all be good
1 1/2 c. sliced peppers
1/4 c. white wine

Thickener: 2 Tbsp cream / 1 heaping Tbsp flour

Heat non-stick pan with a little bit of olive oil. Sear chicken breasts until outsides are golden brown. Add chicken stock, wine, cream, and peppers. Reduce heat to medium and bring to a simmer. Add peppers and continue to simmer for 25-30 minutes or until chicken is cooked through.

Remove chicken from pan. In a small bowl, mix flour and cream. Add flour paste to the sauce in the pan and stir to combine. Allow sauce to thicken for approximately 5 minutes then serve over chicken.

Goes well with spaghetti squash, faux-tatos, or real mashed ‘taters in case you aren’t lowcarbing it! YUM


Mom-In-Law’s Dutch Apple Crumb Pie

Messy to make, and totally not low carb –  but so totally worth it! Delicious!

One unbaked 9-inch pie crust (I use the refrigerated Pillsbury pre-made crust)

3 or 4 large baking apples, peeled and sliced (I use 7-8 McIntosh or Cortland apples)
½ cup sugar
2 Tbsp flour
1 tsp cinnamon
¼ tsp nutmeg

½ cup sugar
½ cup flour
½ cup butter, softened (margarine can be used, if you wish)
½ cup chopped pecans

Heat Oven to 350 degrees. Place half of the apples in unbaked pie crust. Mix together the sugar, flour, cinnamon and nutmeg and sprinkle half of this mix over apples. Place rest of apples in pie crust and finish with other half of the dry filling mix.

For topping, blend sugar, flour and butter until crumbly, and then stir in chopped pecans. Spread over filling (this is difficult to spread; I usually make small patties in my hands and piece these patties together over the top of the apples until they are covered).

Bake at 350 degrees for one hour or until brown (after 45 minutes, I usually cover the crust around the pie plate rim with foil or a foil pie crust shield to keep the edges from getting overdone).