Uncategorized Archives - Live Arukah https://livearukah.com/category/uncategorized/ Complete healing and restoration Sat, 07 Dec 2024 16:37:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 247366653 Chicken Parm Stuffed Peppers https://livearukah.com/chicken-parm-stuffed-peppers/ Sat, 07 Dec 2024 16:37:46 +0000 https://livearukah.com/?p=70 The post Chicken Parm Stuffed Peppers appeared first on Live Arukah.

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Chicken Parm Stuffed Peppers

Makes 4 servings Per serving: 1 leaner | 3 greens | 3 condiments
Course Main Course
Cuisine Italian
Servings 4

Ingredients

  • 2 cups of shredded mozzarella divided (2 leans)
  • 1/2 cup freshly grated Parmesan plus more for serving (8 condiments)
  • 2 cloves garlic minced (2 condiments)
  • 1 1/4 cup low carb marinara sauce 5 greens
  • 1 tbsp. freshly chopped parsley plus more for garnish
  • 1/4 tsp crushed red pepper flakes 1/2 condiment
  • 1/8 tsp Kosher salt 1/2 condiment
  • 1/4 tsp ground black pepper 1/2 condiment
  • 12 oz. fresh cooked chicken diced (2 leaners)
  • 3 1/2 cups 18.41 oz bell peppers halved and seeds removed (7 greens)
  • 1/2 c Chicken Broth 1/2 condiment

Instructions

  • Preheat the oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
  • Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
  • Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
  • Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
  • Garnish with parsley and more Parmesan before serving.

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]]> 70 Easy, Low Carb Chicken & Dumplings https://livearukah.com/easy-low-carb-chicken-dumplings/ Sat, 02 Nov 2024 19:23:04 +0000 https://livearukah.com/?post_type=recipe&p=55 The post Easy, Low Carb Chicken & Dumplings appeared first on Live Arukah.

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Easy, Low Carb Chicken & Dumplings

Course Soup
Cuisine American
Keyword Chicken
Servings 4

Ingredients

  • 1 ½ cup asparagus cut into 1-inch pieces
  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 ½ cup button mushrooms cut into quarters
  • 2 cup low sodium chicken stock
  • 1 egg
  • ¼ cup low-fat cream cheese
  • 3 cup riced cauliflower
  • ¾ tsp salt, divided

Instructions

  • To prepare the dumplings, preheat oven to 400°F.
  • Spread the riced cauliflower on a baking sheet lined with parchment paper and bake for 20 minutes until golden brown, stirring occasionally. When done, remove from oven and allow to cool. Keep oven on at 400°F and set baking sheet lined with parchment paper aside for later use.
  • In a kitchen towel, squeeze the cauliflower to remove any excess moisture. Mix together the squeezed cauliflower with the egg and salt.
  • Shape the cauliflower mix into 8 little dumplings and place back on baking sheet. Bake for five minutes.
  • To prepare the chicken stew, combine the chicken, chicken stock and a half teaspoon of salt in a pot with a tight closing lid. Bring to a boil and simmer gently for about 20 minutes until chicken is tender.
  • Remove the chicken from the stock and set aside. Add the mushrooms, asparagus and cream cheese to the stock, bring to a boil, and simmer gently for 8 minutes, stirring occasionally. Pull the chicken into bite-sized pieces and return to the sauce and heat through.
  • To serve, place 2 dumplings into each bowl and top with an equal amount of stew, about 1½ to 2 cups per bowl.

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