Poultry Meals

Pour generous amount of olive oil (about 1/2 inch deep) in a large non-stick skillet and heat on med-high. Beat three eggs and cream together in a shallow bowl. Pour cheese on a plate for battering your chicken. Wash and pat dry your chicken. Pepper to taste. Dip chicken one at a time in the egg mixture (get both sides coated well). Roll in cheese. Place chicken in hot oil and fry; turning chicken several times until golden brown and done. There's just trace amounts of carbs in all the ingedients so eat and enjoy!

Mix marinade and pour over wings and marinate 48 hours. Broil wings 5 mins on each side or until blackened patches appear on wings. These are sticky-finger-lickin'-good! My kids LOVE these and I never seem to make enough! NOTES : Counts for syrups not included in totals

Mix turkey, pork rinds, eggs, rosemary, oregano, cayenne and garlic salt. Cook meatballs. In separate pan, wilt spinach in 1/4 cup of water. Drain and add bacon. Add cream and parmesan and reduce. When reduced pour over meatballs. This is good with some tabasco sauce! NOTES : Counts for pork rinds not included – adjust accordingly

Saute shredded turkey meat until beginning to brown on edges, add almonds. Stir until mixed thoroughly and hot throughout. Remove and drain slightly. Eat warm or save some in refrigerator. Also good on salad and very filling.

Lay the turkey slice flat on the paper towel, put the swiss cheese slice on top of the turkey, spread the cream cheese on top of the swiss cheese, cut the asparagus spears into thirds and lay them horizontally on top of the cream cheese. Then at one end of the layer start rolling until you're able to hold the roll in one hand, then place the paper towel around the roll-up, eat, and go.You can substitute the turkey and swiss with your favorite meat and cheese. Boar's Head brand is my favorite deli meat and cheese: it's low on sodium, has no preservatives, and offers varieties like peppered Turkey, Virgina baked ham, and jalapano mozzerella cheese.

Dice chicken. Pour 1/3 cup of heavy whipping cream in the bottom of a glass casserole dish. Layer 1/2 of the chicken on top. Sprinkle 1 cup of shredded Monterey jack cheese on top of chicken. Repeat cream, chicken and cheese layer. Pour 2 cans of Herdez green tomatillo sauce on top of all. Sprinkle 1 cup of shredded monterey jack cheese on top. Cover with foil and bake at 350 degrees for 40 minutes or until cheese is bubbly. Serve with sour cream/ tomatillo sauce and pico de gallo. NOTES : Counts for tomatillo sauce, cumin and fajita seasonings not included in totals .

Place empty pan in oven and preheat to 375 degrees. Melt butter and brush entire chicken skin with it. Season according to your taste Place chicken in v-rack so that one wing is down and one wing is up. Put rack in roasting pan in oven. After 20 minutes, turn chicken over so that the other wing is facing up. Return chicken to oven. After another 20 minutes, turn chicken so that the breast is up and return to the oven to finish cooking. Check chicken for doneness after 30 minutes. If chicken is done, remove from oven and let rest for 15 minutes. Carve and enjoy. This chicken is worth the extra effort as the breast meat is perfectly juicy and the skin is crisp and brown.

Combine first 11 ingredients and mix with hands. Shape into 12 4 x 1-1/2 x 3/4" logs. Grill, broil, or pan fry until juices run clear, turning once. Serve with leaves, garnishes, and dipping sauce. At table, each log is to be wrapped in leaf along with garnishes of choice, and dipped. Warning: this is messy but lots of fun! arnish as desired: fresh cilantro sprigs, bean sprouts, shredded red and green bell pepper, shredded carrots (count those carbs!) Dipping Sauce: Mix all together. NOTES : Counts for chili oil, and fish sauce not included in totals.

Brown chicken in butter. Season with spices while cooking and browning. Remove chicken when browned. Add cream cheese in cubes to skillet with butter and drippings from chicken. Add whipping cream. Add lime juice and cilantro. On medium heat melt and stir all ingredients. Put chicken back in sauce mixture ---cover and cook on low for about 10 or 15 more minutes. Note - instead of the McCormick's seasoning I just use some garlic powder along with the salt and pepper. Still delicious. NOTES : Counts for coconut extract not included in totals.

Place chicken breast between two layers of plastic wrap and pound until flattened. Sprinkle the tarragon onto each side and sprinkle with salt & pepper to taste. Let sit for 15 minutes to develop flavors. In a regular skillet (not non- stick), melt butter. When hot, put in seasoned chicken breast and sear on medium-high heat. Turn after 2-3 minutes and cook until done, 5-7 minutes total. Remove chicken breast from skillet. Pour heavy cream into skillet, scraping up bits from the skillet bottom. Let simmer until thickened, 3-5 minutes. Add salt to taste. Pour over chicken to serve.