Saturday, April 28, 2012

Chicken and Eggs recipes

I'm making more of an effort to get my mom to stick to a Low Carb/High Fat (LCHF) meal plan. She only has 1 Rx left to wean off of and she has really been pushing to eat too many carbs lately! So, I played around with a couple of recipes tonight that gave us a total of about 2 carbs per plate.
Spicy Chicken Thighs

2 chicken thighs (with skin and bone in)
3/4 Tablespoon chopped garlic
3/4 teaspoon ground cumin
1/4 teaspoon oregano
1/8 teaspoon black pepper
1 Tablespoon olive oil
1 Tablespoon bacon grease (not pictured)
Mix together the four spices on a plate. Lay the chicken (skin-side) on the plate and coat.

Heat the oil/grease in cast iron skillet on medium-high. Cook the chicken on each side about 7-10 minutes, making sure it is cooked through to the bone.
Served 2.
Baked Cheesy Bacon and Eggs

2 eggs
2 bacon slices
1 Cheddar cheese slice
2 teaspoons butter
2 Tablespoons sprouts of your choice (not pictured)
Brown the bacon in a cast iron skillet on medium-high. Do not over-cook, as it will continue to cook in the oven. Melt a teaspoon of butter in a muffin cup or ramekin. Wrap a strip of bacon around the inside of the cup. Break an egg into the cup. Cook in 350F oven (or toaster oven) for 12 minutes. Remove from oven and place half slice of cheese on top. Return to oven to continue cooking for 5-10 minutes longer, until cheese is melted and egg is cooked as desired. Top with sprouts.
Served 2.
I garnished with black olives.