Baked Chicken Cream of Broccoli Soup Low Carb Cole Slaw
Baked Chicken
1 lb of boneless, skinless chicken breasts
1/4 cup of Parmesan cheese 1 cup of chicken broth Salt &
pepper to taste
Preheat oven to 400. Place chicken in a glass baking dish.
Pour 1 cup of chicken broth over the chicken. Sprinkle the
Parmesan cheese on top. Salt & pepper to taste. Bake for 35
-45 min or until liquid runs clear.
Cream of Broccoli Soup
3-4 cups fresh broccoli 2 Tbsp butter 1 chicken boullion
cube 1 cup water 1 clove garlic (minced) Salt & pepper to
taste 1 cup heavy cream
Steam broccoli until well done and soft. In separate pot,
add butter, boullion, garlic, salt & pepper, steamed
broccoli and water. Cook and stir until the broccoli falls
apart. With beater, liquefy the broccoli, add heavy cream,
cook until totally liquefied beating occasionally.
2 servings approx. 7g carbs 5g fiber per serving
Low Carb Cole Slaw
Combine in a bowl:
2/2 lb shredded white cabbage
3/2 lb shredded red cabbage
4/2 cup thinly sliced red onions
Combine in second bowl:
1 cup mayonnaise
5/4 cup Creole or whole grain mustard 1 tsp salt
6/2 tsp ground black pepper
7/4 tsp cayenne pepper 2 tsp. Splenda
Add the mayonnaise mixture to the cabbage and onions and mix
well. Cover and refrigerate at least 1 hour. Keeps for up to
three days in fridge.
8 servings with 4 grams of carbs per serving
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