Wednesday, September 25, 2013

KETO: Chicken Lazone and Pumpkin Spice Sauce

Chicken Lazone

There was a time for a while that we were purchasing chicken every single week as our main dinner protein. We would rotate between buffalo-flavored chicken, spicy peanut chicken, plain soy chicken, barbecue chicken, and whatever else we came up with. We got sick of it all. That's when we found this recipe! Absolutely delicious. This got us through our uncreative grocery habits and onto more exciting meals yet again.

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2 pounds boneless, skinless chicken thighs (about 6 pieces) *
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 tablespoons butter, divided
1/2 cup heavy cream
Mix the seasonings in a small bowl. Rub this mixture on the chicken pieces to coat them well. Heat 2 tablespoons of the butter in a large skillet over medium heat. Brown the chicken on both sides, about 4 minutes per side.
Add the cream to the skillet and turn the heat to medium-low. Simmer until the chicken is done, stirring the sauce occasionally and flipping the chicken over halfway through the cooking time. If you're using chicken thighs, this will take another 5 minutes per side. When the chicken is done, and the sauce has reduced and thickened, add the remaining 2 tablespoons of butter. Once the butter has melted, stir it into the sauce. Serve the chicken topped with the sauce.
Makes 3-6 servings
* Gina used 4 whole boneless chicken breasts.
Per Thigh: 222 Calories; 19g Fat; 10g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 2 Thighs: 443 Calories; 38g Fat; 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

Sugar-free pumpkin spice sauce

Like every year, around the time that it starts getting chilly outside I start craving pumpkin. Who doesn't? Well I tried a new pumpkin spice recipe this year and made two versions of it - one with Truvia and one with honey. I prefer the one with honey! I used little enough that my daily carb counts are down (2 TBS in the entire batch) and I don't get that artificial sweetener taste leftover. Also, this is super easy to make. I made this solely for coffee, but it can be used on many other things as well.

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Sugar-Free Pumpkin Spice Syrup {For Lattes and More}
Yields about 3/4 cup of syrup
1 cup water
1/4 cup pumpkin puree
1 teaspoon coconut oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1 pinch salt
2 packets stevia*
1/2 teaspoon pure vanilla extract
*Here is a guideline on how sweet 1 packet of stevia is:  the amount of stevia in 1 packet measures 1/2 teaspoon, which is about as sweet as 2 to 3 teaspoons of regular sugar.
Whisk together all ingredients except vanilla in a small saucepan over medium heat; bring to a boil, then turn heat down to simmer and cook until thickened to your desired consistency (for me this usually takes about 20 to 25 minutes), whisking occasionally. Turn off heat and stir in the vanilla.
Store the syrup in the fridge and use it to make pumpkin spice lattes, or a as a dessert sauce for topping oatmeal, pudding, ice cream, pie, etc. Once chilled, I find it’s best to re-heat it briefly before using again.

Have you tried these recipes? What did you think?

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