Healthy Low-Carb Chicken Zoodle Skillet:...
Calories per Serving:>> *****350*****
Recipe Notes:> This healthy low-carb Chicken Zucchini Skillet in a deliciously flavored light broth with vine tomatoes and mushrooms only takes 30-minutes all in to make!
Prep Time: 6 minutes...
Cook Time: 25 minutes...
4 chicken breasts
1 tablespoon oregano
3 cloves garlic
1/2 cup gluten-free all purpose flour
3 tablespoons olive oil (divided)
1 cup crimini mushrooms
2 vine tomatoes quartered
1 cup zucchini chunks
2 cups zucchini noodles
1.. Wash and pat dry chicken with paper towels. Squeeze lemon juice over the chicken and transfer the chicken breasts to a large plate.
2.. Season the chicken with sea salt, pepper, oregano and fresh pressed garlic (or minced) on both sides. Cover the chicken in a thin layer of flour.
3.. In a large skillet heat 2 tbsp of olive oil. Add in chicken and cook for about 7-8 minutes on each side. Remove chicken from skillet and set aside.
4.. Toss in mushrooms, tomatoes and zucchini chunks, add the remaining 1 tbsp olive oil. Saute for 2-3 minutes then add in the zucchini noodles. The zucchini will release moisture which will turn into a delicious sauce on the bottom of the pan. Feel free to add more salt and ground pepper at this point.
5.. Form four pockets between the veggies and zoodles and place chicken back in the pan. Cover and let it simmer for 5 minutes. Turn stove off and serve.
Tip: Can place skillet under the broiler for a few minutes after step 5 is completed.... just to brown up a bit! Watch it closely.
Melomakarona recipe (Greek Christmas Honey Cookies):~
Yield: 4 to 5 dozen cookies....
For the melomakarona:..
150g thin semolina (5.3 ounces)
500g flour (soft) (17.6 ounces)
1/2 tbsp baking powder
100g orange juice (3.5 ounces)
3 tbsps cognac
100g sugar (3.5 ounces)
1 flat tbsp powdered cinnamon
1/3 tsp nutmeg (powder)
1/3 tsp clove (powder)
1 tsp vanilla extract
1/2 tbsp baking soda
90g water (3.2 ounces)
125g olive oil (4.4 ounces)
125g vegetable oil (4.4 ounces)
50g honey (1.8 ounces)
zest of 2 oranges
For the syrup:...
300g water (10 ounces)
600g sugar (20 ounces)
90g glucose (3 ounces)
2 cinnamon sticks
3 whole cloves
1 orange, cut in half
180g honey (7 ounces)
200g chopped walnuts (7 ounces)
powdered cinnamon (optional)
powdered clove (optional)
1.. To prepare this melomakarona recipe start by making the syrup first. In a pot add all the ingredients for the syrup, except the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Stir in the honey and set aside to cool completely.
2.. Prepare the dough for the melomakarona. In a bowl add the semolina, flour and baking powder and blend with a whisk to combine.
3.. In another large bowl add the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla). At the end add the baking soda and whisk immediately the ingredients for 5-10 seconds, until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the water, the oil, the orange zest and honey and whisk to combine.
4.. Now itâs time to combine the two mixtures. Add the mixed flour, semolina and baking powder (from step 2) in the bowl with the rest of the ingredients from step 3 and start kneading the dough for the melomakarona. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft. When preparing a melomakarona recipe, it is very important not to overwork the dough. Knead lightly with your hands (like working with a meringue) until the flour has incorporated the mixture and the dough is really soft. Be careful not to add any more flour than this melomakarona recipe calls for, as this will make them tough.
5.. Preheat the oven at 180C. Layer the bottom of 2 baking trays with parchment paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut/ 50g (or bigger, if you prefer) and shape with your palms into a smooth oblong shape, like a small egg. Place on the baking tray, push lightly the top with a fork and make some holes on top (not all the way down). Continue with the rest of the dough.
6.. Place the baking trays with the melomakarona in the oven and bake for approx. 20 minutes, until the melomakarona are lightly browned and cooked through.
7.. When the melomakarona come out of the oven, place them in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. (When syrupying the melomakarona itâs best do so in 2-3 batches). Remove the cookies using a slotted spoon, place on a platter and sprinkle with chopped walnuts.
8.. Store the melomakarona at room temperature in an airtight container. They will last for all your Christmas Holidays!... [IF not eaten! ]
It is always better to use a scale to measure ingredients for baking.
not a coffee drinker but chocolates affect me that way!! Don't you just love that kitty face?
I do so!!!!!...love dat face!
That looks delicious and I definitely have to try it! Thank you
You know "the drill".....I hope!
This gave me a totally really full belly laugh when I first saw it.....and even now I can "relate".....snicker.
Recipe/Chefs Notes:>> Here is a nice tasty wartime flapjack recipe which I have made twice in the last two weeks as I had lots of oats to use up and some hard margarine. I divided the mixture up and added a handful of mixed dried fruit into the second half. You could add anything you wanted like some chopped nuts or shredded coconut or even cranberries would be great!
Flapjack:~ (makes 8 large or 12 regular slices)
250g Porridge Oats
100g Butter (or hard margarine)
100g Light Brown Sugar
2 to 3 Tbsps Golden Syrup (or any thick table syrup)
1.. Put the butter or margarine and the golden syrup into a saucepan and melt gently. When the mixture becomes liquid mix in the sugar and stir.
2.. Remove from heat and add in the oats. (and any additional ingredients you want to add like dried fruit or coconut).
3.. Grease an appropriate size container and press in the flapjack mixture with the back of a spoon.
4.. Place in a pre-heated oven at 160 to 180 C (about 320* to 325*F) for 20 to 30 minutes until edges are golden brown.
5.. Remove from oven and set aside. Cut into slices while still warm. Leave to cool completely before removing from tin.
sandie r. wrote:
Can you use just the liners for crock pot
I guess you could...try it and let us know how it worked for you, okay?
Hubby is going to love this! Two of his favorites: carrot cake and bread pudding.
You know the "drill" after making it.....W reall sitting herewaiting to hear what "Hubby" thought!
just printed the recipe off. definitely will be making this.
Let us know your "verdict" plz!
Yummy!! You have decided me to make this for dessert tonight. Don't care for dates so will substitute raisins. And I'll do the sauce to go with it.
Is it the texture of the dates that you dislike Peanutpatty or the taste?
I really think they are needed in this recipe... and they are blended/cooked with the warmed milk into sorta "a paste-like" mixture.
They are also sorta an integral part to "gluing" all the other ingredients together.
I only looked at the picture - there goes my diet! No kidding, it looks so ------- I got to get some coffee.
I know eh?
They call it Loaf Bread BUT to me it appears as "Bread Pudding"....and then with the "topping"!!!!!
One of Lifes Delicious Sinfull Delights ..... shown at it's best!
You are making me so hungry!
I make myself soooooooooooo hungry too! :(
mattie cat wrote:
Sounds yummy. I have all the ingredients so I am all set. Think I will only make one loaf. Thanks for sharing!
Sitting here wondering If you made it yet?
You will let us know what Your opinion is right?