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Monday 6 February 2023

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.

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

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. 

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

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

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


Christine said...

Delicious recipes!

Practical Parsimony said...

Both of those sound and look delicious. Drop either of the dishes by here.

William Kendall said...

The first for me.

Elephant's Child said...

Daffodils are sunshine on stalks aren't they? Thank you for the delicious sounding mushroom dish.

J.P. Alexander said...

Gracias por las recetas. Te mando un beso.

Tom said...

...I'll have the Pesto Pan Chicken please.

Linda said...

I had to look up lardon. I haven’t seen the word used in the states.

Hena Tayeb said...

That stuffed mushroom looks really good.

Angie's Recipes said...

Both look very inviting and delicious!

Lorrie said...

They both look delicious, as I read this on Sunday evening on the west coast of Canada. Have a good week!

Margaret D said...

Looking good Jan.

roentare said...

Your diet is really helping me to create nicer meals at home!

OLga said...

Una ricetta appetitosa!

Little Wandering Wren said...

These are a good combo of recipes, I've always said life's too short to stuff a mushroom (But I would definitely have a go with this recipe), and the first recipe being both easy and one pot.
Love them, thank you!
Wren x

eileeninmd said...

Both dishes sound and look delicious. Thanks for sharing.
Take care, have a happy week!

Donna said...

Thanks Jan for the ideas!

My name is Erika. said...

These both look and sound yummy, but sometimes large mushrooms just have a weird texture for my taste. It really depends who makes them I think. Happy new week.

Victor S E Moubarak said...

We have some chicken in the freezer. Will try that.

God bless.

Salty Pumpkin Studio said...

Stuffed mushrooms! They are wonderful. Good recipe

Martha said...

Wonderful dishes! Wishing you a fabulous week ahead.

Jeff said...

Both look delicious. This past week, I made your winter vegetable curry and low-carb naan bread--it was good! Sorry you were having such a hard time finding where to comment on my blog. It seems WP has made some changes and I'm not sure they're good ones.

CJ Kennedy said...

Two nice change of pace recipes

David M. Gascoigne, said...

Both of these dishes seem terrific. I was just thinking the other day that we hardly open a cook book any more. We get most of our recipes from the internet.

Rain said...

Ooh that chicken dish looks really nice!

Valerie-Jael said...

So yummy! Have a great week, hugs, Valerie

Chatty Crone said...

They both look wonderful to me. Thanks.

happyone said...

My choice is the Pesto Pan Chicken!!

A Brit in Tennessee said...

Both dishes look delicious, thank you for sharing.

Bill said...

I'll have the resto pan chicken too.

Creations By Cindy said...

Mercy, those dishes look wonderful! Thank you for sharing. Hugs and blessings, Cindy

Lowcarb team member said...

Jeff said...
Both look delicious. This past week, I made your winter vegetable curry and low-carb naan bread--it was good! Sorry you were having such a hard time finding where to comment on my blog. It seems WP has made some changes and I'm not sure they're good ones

Hello Jeff
It would seem that both blogger and WordPress are causing a few hiccups and glitches with commenting recently ...

Thank you for the feed-back on the winter vegetable curry and low-carb naan bread, so pleased you enjoyed the recipe.

If other readers may want to give it a try please use this link

In the meantime enjoy the coming week.

All the best Jan

Conniecrafter said...

How wonderful to have already seen flowers sprouted.
The chicken dish sounds interesting :)

Divers and Sundry said...

Oh, those stuffed mushrooms! Mouth-watering :)

Debbie said...

both of these look awesome and what a great idea for stuffed mushrooms!!

Teresa said...

Buenas recetas. Besos.

Felicity said...

sounds testy
thank you Jan