Garlic Lemon Chicken With Red Potatoes and Green Beans

WOW!! THIS IS AWESOME!!!! BACK BY POPULAR DEMAND!!!

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS! (Gluten free. Low Carb, Diabetic Friendly and so simple to make)

Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts

Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Roast for 50 minutes or until cooked through. Serve warm.

Slow Cooker Instructions:
Start by placing the chicken in a 6-quart slow cooker, in the center. Next add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.
In a medium sized bowl, whisk together the lemon juice, olive oil, salt, pepper, and minced garlic.
Pour this mixture evenly over the chicken, green beans and potatoes. Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.
Note- Do NOT use lemon juice out of squeeze bottle and expect this to taste good! 🙂

Cherry Cordial Fat Bombs

Cherry Cordial Fat Bombs

Perfect for low carb diets like Atkins.

Ingredients:
4 oz Philadelphia Cream Cheese Regular (softened)
5 Tbsp butter (divided) (softened)
1/4 c + 1 Tbsp coconut oil
1 c frozen dark cherries
juice from 1/2 lemon
3 packets Stevia in the Raw
1 oz unsweetened baking chocolate squares

Directions:
Using a hand mixer, combine cream cheese, 4 Tbsp butter, 1/4 c coconut oil, lemon juice and 1 pk of Stevia, add more to taste if needed.
Line mini cupcake pan with cupcake holders. Add 1 Tbsp of the mixture to each cup. Place in freezer 3-4 hours until set.
Chocolate Topping:
Melt chocolate, 1 Tbsp coconut oil and 1 packet of Stevia or more if needed.
Put a drop of chocolate in each cup and spread it into a thin circle.
63 calories per cup, 2 carbs per cup

Buttery Garlic Spinach With Bacon

This low carb dish is AWESOME to have on the side 🙂 Not only is it low carb its keto approved as well 🙂

Buttery Garlic Spinach With Bacon

Ingredients
5 tablespoons butter
5 cloves garlic minced
1 bag baby spinach
5 strips bacon cooked and crumbled
1 tsp salt

Instructions
Heat up a skillet and add the butter. Add garlic and saute until aromatic.
Add the spinach into the skillet, follow by cooked, crumbled bacon, stir to combine. Add salt if desired.
As soon as the spinach leaves start to wilt, turn off the heat and transfer to a serving platter.
Serve immediately.

 

Garlic Shrimp and Brussel Sprouts

Eating Healthy and Low carb is not that hard, here is what I had for lunch, not only did it taste AMAZING, it was filling too and it took me only a few minutes to make it

Garlic Shrimp and Brussel Sprouts

What you need:

8 Brussel Sprouts cut in half
8 pre-cooked shrimp
2 garlic cloves sliced
a pinch or 2 of basil
salt and pepper to taste
about a tsp butter
olive oil

Preheat a skillet with a little olive oil, add garlic and Brussels sprouts, cook for about 2 min on med-high heat, flipping your sprouts, add butter, once it’s melted add your shrimp, season with salt and pepper and basil. Make sure you flip your sprouts and shrimp so that both sides have nice colour. Once everything has a nice brown colour it’s done
Plate and Enjoy
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