Tag Archives: petite cut canned tomatoes

Chicken Roll Ups low carb style..

12 Nov

As much as we all love chicken parmesan the breading is not compatible with low carb eating.
So this recipe puts lots of goodness inside the chicken breast. It really works but you must take care not to overcook the chicken.

Italian Chicken Roll Ups (for two)

2 large boneless chicken breasts (about 1 lb total)

1/2 C ricotta cheese

3 T fresh chopped parsley

1/2 C shredded parmesan cheese

1 C shredded mozzarella cheese

1 can petite cut tomatoes, drained

Preheat oven to 350 degrees, and prepare small baking pan with cooking spray.

Put chicken breasts in large zip lock baggie, flatten with meat mallet to 1/4″.

In medium bowl mix ricotta, parsley, parmesan and 1/2 C mozzarella cheese.  Season with salt and pepper.

Spread cheese mixture over each chicken breast.   Top this with 1/2 can tomatoes divided evenly over each chicken breast.  Carefully roll chicken and and set with seam down on baking pan.  Sprinkle shredded parmesan over each piece of chicken.  This forms a bit of a crust.

Bake for 25 minutes.  Remove from oven, add remaining chopped tomatoes and remaining mozzarella. Check internal temp of chicken rolls. Bake for about 10 minutes more.  Done when internal temp of 165 is reached.  Watch this carefully or chicken will be very dry.

Slice each piece of chicken in half before serving.

Alternate options- Before spreading the cheese mixture on each chicken breast put a slice of prosciutto first. The saltiness of this would be great.  Or add chopped baby spinach to cheese mixture.

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Quicker than it looks..

24 Oct

Pork Tenderloin is a great meat to have on hand for a quick delicious meal.  I have made this recipe a few times and each time I change it up a little bit.  I have used mushrooms on occasion which are a great addition and this time I added fresh spinach.

Pork Medallions with Prosciutto Sage Sauce

1.5 lb pork tenderloin, cut into 1/2″ medallions. (cut across the grain)

4 T olive oil

2-3 ounces prosciutto, chopped

2 T fresh parsley, chopped

1 T fresh sage, chopped

4 ounces petite cut canned tomatoes, drained (substitute fresh if available)

1 small yellow onion, chopped

1/2 C dry white wine (may substitute chicken broth)

1/2 C heavy cream

6 ounces baby spinach, lightly chopped

freshly ground pepper and salt to taste

In medium saute pan heat 2 T olive oil over medium heat and cook prosciutto with onions, sage, parsley and tomatoes. Cook until onions translucent and tender about 5-8 minutes. Remove from heat.

In large skillet heat 2 T olive oil over medium heat and cook the pork medallions turning occasionally until browned on both sides, about 1o minutes.  Add the onion mixture, wine and cream then heat to just boiling then reduce to a gentle simmer.  Add spinach and stir. Simmer uncovered, about 20 minutes until pork cooked through and sauce thickened.  Stir occasionally during this time.  Season with salt & pepper.

I served this with Roasted Brussels Sprouts*.

Cut each sprout in half and toss with olive oil, salt and pepper. Bake in 425 degree oven for 30 minutes.  Top with fresh shredded parmesan cheese before serving.

Brussels sprouts get a bad rap and most people don’t like them. I am on the fence. It was nice to have a different vegetable but my husband thinks they smell funny and is not a fan!  You decide.

*Just and FYI-the proper spelling is Brussels sprouts not Brussel sprouts, because they were named after the city of Brussels, Belgium.  The word sprouts ends in the letter ‘s’ because we usually eat more than one, unless you are my husband.

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