Monday Low Carb Menu - Two Choices !

Monday comes around again, I do hope you had a good weekend. Out and about on Sunday afternoon I spotted some early flowering daffodils, so nice to see and it made me smile 😊 ... but onto Monday and two recipe suggestions you may wish to try!

Pesto Pan Chicken

Juicy cherry tomatoes and shop-bought basil pesto make this easy one-pan chicken recipe is as fresh as it is irresistible.

Ingredients

Serves Four
2 tbsp olive oil
1 large onion, thinly sliced
200g smoked bacon lardons
1 red pepper, sliced
4 skinless free-range chicken breasts, each sliced into thirds
200g baby spinach leaves
250g cherry tomatoes, halved
100ml double (heavy) cream
2 tbsp fresh basil pesto, plus extra for drizzling

Small handful of fresh basil leaves to serve

Method

1. Heat 1 tbsp of the oil in a large sauté pan, then soften the onion for 5 minutes. Increase the heat, add the bacon and pepper, then fry until the bacon is crisp. Remove to a bowl using a slotted spoon.
2. Add the remaining oil to the pan, then fry the chicken for 5 minutes until golden. Return the onion, bacon and pepper to the pan. Stir in the spinach and tomatoes, then cook for 3 minutes more until the spinach has wilted and the chicken is cooked.
3. Pour over the cream and stir through the pesto. Warm through. Check the seasoning, then drizzle with extra pesto and scatter over the fresh basil leaves. Serve and enjoy.

From original idea here

Spinach & Artichoke-Stuffed Portobello Mushrooms

Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner. 

Ingredients

2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder, divided
½ teaspoon ground pepper, divided
⅛ teaspoon salt, divided
4 large Portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
5 oz.. baby spinach, roughly chopped
14 oz. can artichoke hearts, rinsed, squeezed dry and chopped
2 oz. reduced-fat cream cheese, softened
¼ cup grated Parmesan cheese, plus more for garnish

Method

1. Preheat oven to 400 degrees F.
2. Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
3. Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.

4. Serve with salad of your choice

Tip

To prepare mushroom caps, gently twist off the stems of whole Portobello's. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase mushroom caps rather than whole mushrooms.

From original idea here

This blog brings a variety of recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan