Main Dish Recipes

Ingredients

• 4 large chicken breast—boneless
• ¼ cup Atkins Bake Mix (optional)
• 1 egg—beaten

Garlic Butter

• ¼cup butter—softened
• 1 tablespoon parsley
• 1/8 teaspoon garlic powder (or 1 clove garlic minced, but this raises carb count a little)

“Bread” crumbs

• 1 ½ ounces plain pork rinds
• 2 tablespoons parmesean cheese
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 pinch garlic powder

Directions

Mix garlic butter ingredients (butter, parsley, and garlic powder) in a small bowl. Chill in freezer for 15 minutes.

Crush pork rinds finely (the finer they are, the more they resemble bread crumbs). Combine crushed pork rinds with other “bread” crumbs ingredients (parmesan cheese, oregano, parsley, and garlic powder).

Flatten chicken breasts, either by rolling between sheets of wax paper or pounding with a tenderizer mallet.

Remove garlic butter from freezer. Place a piece of garlic butter (shaped into a small “stick”) in center of each flattened chicken breast (divide garlic butter evenly between chicken breasts). Roll up chicken breasts with garlic butter in the center.

Dredge rolled up chicken breasts in Atkins bake mix. Dip in or brush with egg and roll in “bread” crumbs.

Use toothpicks to hold rolled chicken breasts together. Either fry the chicken until cooked or place seam–side down on a buttered
baking sheet (with sides) and bake uncovered at 425 for 40 minutes.

Your Diet Recipes
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“Wings” author Debbie Moose actually calls these “When Pigs Fly” but we like to call them “Skinny Dippin’ Wings”

Ingredients

• 3 cups pork rinds
• 2 large eggs
• 4 tablespoons butter, melted and slightly cooled
• 12 wings, cut in half at joints, wing tips discarded

Directions

Preheat the oven to 400° degrees. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.

Place the pork rinds in a heavy plastic bag and seal. Roll with a rolling pin or crush with your hands until the rinds become coarse crumbs. (Don’t crush them too finely.)

Lightly beat the eggs into the melted butter. Place the crushed pork rinds on a plate. Dip the wings into the egg–butter mixture and let the excess drip off. Roll the wings in the crushed pork rinds, pressing lightly to help them adhere to the meat.

Place the wings on the baking sheet. Roast for 30 minutes or until done. Serve warm.

Comments from Our Recipe Testers

Try flavored pork rinds for an added kick!

cook time: 45 minutes

prep time: 30 minutes

servings: 24 pieces

Charlotte Observer
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Ingredients

• 8 pork cutlets (or boneless chops pounded thin)
• 8 breakfast sausage links
• 1 egg, beaten with ½ cup of water
• 1 cup crushed pork rinds
• 8 oz tomato sauce (no sugar added for low carb)
• 1/8 teaspoon white pepper
• ¾ cup shredded cheese

Directions

Preheat oven to 325 F

Saute sausage until lightly browned. Place one sausage link on each pork cutlet and roll up, tucking ends of pork to make a pouch. Hold together with a toothpick. Dip in egg and roll in crushed pork rinds.

Chill thoroughly—at least an hour (this keeps them together, so don’t skip this step.)

Arrange in baking dish, cover with sauce, and sprinkle with cheese. Bake 1 hour at 325° F until done. (These can also be wrapped in foil and grilled, turning once.) Remove toothpicks before serving.

Makes 8 servings.

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cook time: 3 hours

prep time: 1 hour

servings: 30

Ingredients

• 2 — 6oz bags of cracklins (break into small pieces)
• 1 ½ lbs. broccoli (separated into small pieces)
• 1 ½ lbs. cauliflower (separated into small pieces)
• 1 ½ lbs. Velveeta Cheese
• ½ cup chili sauce (optional)
• 1 cup water

Directions

Place cracklins and water in a 7 quart crock pot and simmer on high for 1 hour. Add up to ½ cup more water if needed. Add broccoli, cauliflower, cheese, and chili. Cook for 2–3 hours until vegetables are tender on medium to low heat.

Serves 30–40 people (could reduce amounts for smaller groups).

Comments from Our Recipe Testers

Not difficult, but time consuming.

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cook time: 45 minutes

prep time: 30 minutes

servings: 4 to 6

Ingredients

• 3 tsp of cooking oil
• 8-10 eggs, beaten lightly
• 2 tablespoons of chopped onion
• 7oz of pork rinds
• 2 chorizos (Mexican style sausage)
• 4 teaspoons of chopped cilantro leaves
• 2 cups of hot water
• Salt to taste
• Pickled jalapenos or hot sauce to garnish eggs
• Flour tortillas, warm (10-15 small)

Directions

Sautee onions in oil until transparent. Discard casing from chorizo. Add chorizo to onion and break it up with fork as it cooks. Soak pork rinds and cilantro in hot water until pork rinds are soft and tender. This will only take a minute or two. Drain the pork rinds and add them to the onion and chorizo mixture. Beat the eggs lightly, and add them in, scrambling them.

To serve, place a heaping tablespoon or more in the center of each hot flour tortilla. Add jalapenos or hot sauce to taste. Roll up tortilla like a taco and enjoy.

Comments from Our Recipe Testers

Could substitute other meat to make it less spicy.

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Ingredients

• 1 bag of pork rinds, crumbled in pieces
• ½ head of lettuce, chopped
• ¼ of a tomato, diced
• ¼ cup of sliced black olives
• 4 oz. of cheddar cheese
• ¼ lb. of cooked taco meat
• Taco sauce or Salsa.

Directions

Mix together and serve for a delicious low carb salad.

Comments from our Recipe Testers

Great for a quick meal!

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cook time: 1 hour

prep time: 30 minutes

servings: about 6

Ingredients

• 1 ½ lbs ground beef
• 1 cup pork rind crumbs
• 1 egg
• 1/3 cup tomato sauce
• 2 Tablespoons parsley
• ½ cup grated parmesan
• ¼¼ cup chopped onion
• salt and pepper to taste

Directions

Mix all ingredients together in a bowl, making sure to distribute pork rind crumbs evenly. Shape mixture into a loaf and place in a shallow nonstick baking pan. Bake in a preheated oven at 350 degrees for 1 hour.

Total Net carbs: 1.8 grams per serving

Comments from Our Recipe Testers

Flavor good. Texture not as moist as traditional meatloaf.

Low Carb Diets
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Ingredients

• 1 ½ pounds ground chuck (or other lean ground beef)
• ½ cup pork rinds—crushed
• 1 large egg
• 1 tablespoon worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 ounces canned mushrooms—do not drain
• ½ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon pepper

Directions

In a large bowl, mix beef with pork rinds, egg, worcestershire sauce, salt and pepper. Divide into 4 and form into patties. Fry for 4 minutes on each side to brown, then add the mushrooms and liquid. Reduce heat, cover and let simmer 15 minutes, turning patties after 10 minutes. If the liquid boils off, add another ¼ cup water.

Add the cream and remaining salt and pepper. Cover and simmer over very low heat an additional 10 minutes or longer—until patties are cooked through. Turn patties to coat with sauce, then pour any remaining sauce and mushrooms over to serve.

Total Carbs Per Serving: 14g. Effort: Easy

Your Diet Recipes
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Crust Ingredients

• 8 ounces cream cheese, softened
• 3 eggs
• 1 cup pork rinds, finely crushed, 2 1/2-3 ounces
• 1/4 cup parmesan cheese
• 8 ounces mozzarella cheese, shredded
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder

Pizza Toppings

• 1/4 cup pizza sauce
• 8 ounces mozzarella cheese, shredded
• 4 ounce can mushrooms
• 2 ounces pepperoni slices
• 1/4 pound Italian sausage, browned and crumbled
• 1/4 cup green pepper, diced

Directions

Cut a circle of parchment paper* to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.

Whisk the cream cheese and eggs until smooth. Add the remaining ingredients except the mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll the dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2″. If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.

Makes 8-12 servings

Can be frozen

*I recommend lining your pizza pan with parchment paper because when I only greased my pan I had a heck of a time getting the crust off of it later. Luckily, I pried it off the pan before adding the toppings. It would have been very difficult to get it off with all those hot toppings on it. Parchment paper works great and I had no trouble at all getting the pizza out off the pan when I used it. The crust came out nice and sturdy and I could pick up the pizza with my hands.

This is great pizza!

www.genaw.com/lowcarb
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Ingredients

• 1 bag pork rinds, crushed
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 3 eggs, beaten

Directions

Mix all the ingredients well, press into a nonstick sprayed pie pan, going up the sides. Bake at 350 F for about 8 minutes.

Add your toppings, then re-bake until cheese and toppings are hot. This recipe can easily be doubled to fit a pizza pan.

Comments from Our Recipe Testers

Easy to prepare, can be doubled for larger pan.

cook time: 25 minutes

prep time: 25 minutes

servings: about 2

That’s My Home 2000—2006
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