Cream of Chicken Soup

1 3/4 cup chicken broth (I used chicken breast and added just a little onion powder and garlic salt while cooking. I used the chicken breast for chicken salad)
2 egg yolks
1 1/4 cup of heavy cream
1 teaspoon salt
1/4 teaspoon of pepper
dried parsley
In boiler mix egg yolks into broth. Cook over medium low heat (you don't want it too hot or your eggs will begin to "scramble") stirring often until mixture begins to thicken slightly and form a coating on a metal spoon. About 10 or 15 minutes.(would probably work better over a double boiler but my daughter has mine) Remove from heat and stir in cream, salt and pepper. Return back to stove and cook over low heat stirring occasionally until very hot (about 5 minutes) Pour into soup mugs and sprinkle with parsley. Makes 3 large servings or 4 small ones. A little over 2 carbs a mug

If you like chicken noodle soup, cook several pieces of chicken in your crockpot with your favorite seasonings. Skin and bone the chicken, and chop the meat into bite-sized pieces.

Then add noodles, made from the following recipe:

Egg Noodles

2 eggs at room temp, separated
1/4 tsp Krazy Mixed Up Salt
3 Tablespoons butter

Melt butter in a cookie sheet that has sides.
Beat whites with salt until very stiff.
Beat yolks with a fork and fold into the whites.
Spread egg mix on the cookie sheet and bake at 350 for 10 minutes, or until slightly browned.
When cool, slice in strips and use in soups.
otal grams 1.2 Grams per serving .6. From the original Dr. Atkins book.

Vension Jerky

3 lbs. Venison
1/4 c. Liquid Smoke
1/2 c. Soy Sauce
1/2 c. Worcestershire Sauce
1/2 tsp. Cayenne Pepper
1 tsp. Accent meat tenderizer
1 tsp. Garlic Powder
2 tsp. Onion Powder
1/2 c. Warm Water
chili pepper seeds, to taste

Cut Venison with the grain of the meat, not across the grain, into 4" long, 1-1/2" wide, 1/8" thick strips.
Mix all other ingredients and pour over the meat.
Mix with hands to ensure that each piece of meat has been covered by the marinade.
Mix ingredients together well and soak meat in it for 24 hours (a zip lock bag works great)
In my dehydrator, it takes approximately 6-11 hours, depending on how dry (hard) you want the jerky; yours may vary.
The jerky should be dry but not brittle.
Substitutions that can be used: Beef, Chicken, Turkey.

Tasty Chicken

4 skinless, boneless chicken breasts
1/3 cup tomato juice
1/2 teaspoon garlic powder
1/2 teaspoon oregano

Pound chicken breasts with meat mallet until uniform thickness.
Roll chicken breasts in tomato juice.
Place chicken on foil in baking dish and sprinkle with garlic and oregano mixture.
Bake, uncovered, at 350 degrees for 45 minutes.
Serves 4 @ 1.23 carbs per serving

Orange Chicken

4 skinless, boneless chicken breasts
1 cup sugar free orange soda
1/4 cup soy sauce
4 to 6 green onions, finely chopped

Combine soda and soy sauce.
Marinate chicken breasts in mixture at least 8 hours or overnight in the refrigerator.
Place chicken and marinade in large baking dish.
Sprinkle with onions and bake at 350 degrees for 1 hour.
Baste occasionally.
Serves 4 @ 2.47 carbs per serving

Lime Chicken

4 skinless boneless chicken breasts
juice of 3 limes
2 tablespoons chopped garlic
2 cups fresh mushrooms, sliced

Slice chicken into thin strips.
Saute chicken and garlic in lime juice until chicken is tender.
Add mushrooms and continue to cook until chicken is lightly browned.
Serves 4 @ 6.05 carbs per serving

Chicken Breasts with Mushrooms

6 skinless, boneless chicken breasts
1 tablespoon basil
1/4 pouind fresh mushrooms, sliced
3 tablespoons white cooking wine

On stove top place chicken breasts in a nonstick skillet.
Over low-medium heat brown chicken for 1 to 2 minutes.
Add mushrooms, basil, and wine and continue to cook for 30 minutes or until thoroughly cooked. Spoon sauce over breasts while cooking.
Serves 6 @ .96 carbs per serving

Lemon Garlic Chicken

4 skinless boneless chicken breasts
1 clove garlic, minced
1/2 cup chicken broth
1 tablespoon lemon juice

Using a nonstick skillet sprayed with cooking spray, slowly saute garlic over low heat.
Add chicken and cook over medium heat about 10 minutes or until brown on both sides.
Add broth and lemon juice.
Heat to boiling and then reduce heat.
Cover and simmer 10 to 15 minutes or until chicken is done.
Remove chicken from skillet and keep warm.
Cook or reduce remaining liquid in pan, around 3 minutes.
Pour over chicken and serve. Serves 4 @ .7 carbs per serving

Tarragon Chicken

6 skinless, boneless chicken breasts
1 cup white cooking wine
black pepper to taste
Combine wine, tarragon and pepper.
Pour over chicken and marinate for several hours in the refrigerator.
Bake chicken at 350 degrees for 1 hour.

Lemon Butter Chicken

2 to 3 pounds chicken pieces
1/2 cup butter, melted
2 lemons
1/2 teaspoon garlic salt

Rub chicken with lemon.
Combine butter, juice of 1 lemon, and garlic salt.
Pour over chicken and bake at 350 degrees for 1 1/2 hours.
Baste occasionally.
Serves 4 to 6

Cilantro Cream Chicken

4 chicken breasts
3 oz. pkg. cream cheese
3/4 cup heavy whipping cream
1 juice of 1 lime
1 tsp. McCormick's Rotisserie Chicken Seasoning ( I like a lot)
salt and pepper to your taste
3 T. butter
1/2 cup chopped fresh cilantro
Brown chicken in butter. Season with spices while cooking and browning.
Remove chicken when browned.
Add cream cheese in cubes to skillet with butter 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.
This is so rich and sinful it is hard to believe you are not cheating.
1.9 carbs per serving.

Buffalo Chicken Breasts

3/4 cup Italian salad dressing (I use Ken's Steak House brand - only 1 carb per 2 Tablespoons)
1/4 cup Hot Sauce (I like Texas Pete)
2 Eggs
3 Tablespoons water
3 oz. Pork rinds
4 Boneless, skinless chicken breasts (6-8 oz each)
Oil, for pan-frying

Place pork rinds in food processor or blender and process until crushed finely and spread on a shallow plate.
In a bowl, beat eggs with water.
Place a large skillet over medium heat on the stove. When the skillet is hot, add about 4 tablespoons oil. It is important to heat the skillet before adding the oil because the chicken will not stick if you do this.
Dip the chicken pieces in the beaten eggs, then in the pork rinds and coat the pieces well. Place in skillet and fry until brown on both sides.
If they are getting too brown, but still are not done inside, you can put them in the oven at 350 degrees to finish for a few minutes.
While the chicken is cooking, combine the Italian dressing and hot sauce in a small saucepan and warm over low heat. When the chicken is done pour the sauce over it all.
Serve with celery and blue cheese or ranch dressing. Mmmmmm, delicious!
I've also done this same recipe with shrimp and chicken wings with outstanding results. Of course, you can adjust the amount of hot sauce you use to your taste. I like it pretty hot. -Serves 4.

Beef or Chicken Adobo

3 pounds meat (chicken legs or thighs were great!)
1/2 cup soy sauce -- Kikkoman
1/2 cup white vinegar
1 small onion -- sliced
3 cloves garlic -- chopped

Combine all ingredients in a pot or crock pot and cook. The longer it simmers, the more tender the meat will be.
The recipe is also very forgiving. If you don't like garlic, leave it out.
If you want to try it with ginger or hot peppers or anything else that you fancy, toss it in. Just don't mess with the soy/vinegar ratio.
And don't add any water because it makes lots of gravy.
This is the national dish of the Philippines. It can be made with chicken, pork, beef or any combination of the three.
ut I like it with chicken thighs best. I made this for New Year's Eve one year, and everyone thought it was wonderful.