Prep time: 15 minutes | Cook time: 3 minutes | Yield: 2 servings Ingredients ● 1 zucchini ● 1 cup cheddar cheese, shredded ● 2 teaspoon butter, softened ● 2 cup of water Method Cut the zucchini into rings and remove the center of every ring. Then grease the baking pan with softened butter and place the zucchini inside in one layer. Fill every vegetable ring with shredded cheese. After this, pour water and insert the trivet in the instant pot. Put the baking pan with zucchini rings on the trivet. Close and seal the lid. Cook the meal on manual mode (high pressure) for 3 minutes. Then make a quick pressure release. Cool the zucchini rings for 5-7 minutes before serving. Nutritional info per serve: calories 277, fat 22.7, fiber 1.1, carbs 4, protein 15.3
Yields 3 servingsPrep time: 5 minutesCook time: 10 minutes Nutrition Value per serving:Calories: 359 netFat: 23.6 g netCarbs: 1.2 g netProtein: 30.4 g net Ingredients 2 tablespoons double cream 1 egg 2-ounces pork rinds, crushed 2 ounces Romano cheese, grated Sea salt and ground black pepper, to taste 1 teaspoon cayenne pepper 1 teaspoon dried parsley 1 garlic clove, halved 1/2-pound chicken fillets 2 tablespoons olive oil 1 large-sized Roma tomato, pureed Bread crumbs Directions Whisk together cream and egg in a small bowl. Mix the crushed pork rinds, Romano cheese, black pepper, salt, cayenne pepper, and dried parsley in another bowl. Rub the garlic cloves on the chicken from all over. Then, dip the chicken fillets in the egg mixture, then, coat the chicken with bread crumbs from all sides. Warm the olive oil along with ghee in a pan over normal heat. When thoroughly hot, cook chicken fillets for 2 to 4 minutes from each side. Take out the cooked chicken fillets on a pre-greased baking pan. Top with the pureed tomato, and bake for about 2 to 3 minutes until thoroughly warmed. Serve hot.
Yields: 4 servingsPrep time: 15 minutesCook time: 45 minutes Nutrition Value per serving:Calories: 639 netFats: 48 g netCarbs: 2 g netProteins: 60 g net Ingredients 1 cup coconut oil or bacon fat, for frying 2 large eggs 1½ cups grated Parmesan cheese (or pork dust if dairy-free) ¼ teaspoon ground black pepper 1 pound boneless, skinless chicken thighs 3 cups shredded zucchini Fine sea salt 1 cup powdered Parmesan cheese (or pork dust if dairy-free) 2 tablespoons unsalted butter (or coconut oil if dairy-free), softened 2 large eggs, beaten ½ cup Hollandaise, for serving 1 cup bacon fat, beef tallow, duck fat, or lard (or unsalted butter or ghee if not dairy-sensitive) 4 large egg yolks ½ cup lemon juice ½ teaspoon fine sea salt ¼ teaspoon ground black pepper Directions Slice the chicken thighs into small pieces. Beat an egg in a bowl, set aside. In another bowl, mix an egg with grated parmesan and pepper. Evenly coat each chicken pieces first in egg then in egg and cheese mixture. Heat one cup of coconut oil in a skillet, and fry the chicken pieces until it turns golden from all sides. Take out in a plate and set aside.…
Servings2 Prep time: 1 hour.Cook time: 20 minutesNutritional value per servingCalories: 620 netProtein: 48 g netFat: 46 g netCarbs: 1 g netIngredients 6 Chicken Wings, 6 Drumettes, and 6 Wingettes 2 tablespoons of Butter 1/2 cup of Hot Sauce Paprika Garlic Powder Pepper and Salt to taste Cayenne (optional) Direcetions Slice each chicken into wings and drums and remove the tips. Marinate the chicken with hot sauce and all spices. Keep it in the refrigerator for 1 hour for margination. Set broiler on high and put oven rack 6 inches below from the broiler. Line the baking tray with aluminum paper. Place wings on it, ensuring enough space in between them, so that heat can reach each chicken piece evenly from all sides. Then, cook for 8 minutes under the broiler until the wings turn golden brown. Melt butter in the microwave and pour half of it on the chicken. Add rest to the hot sauce. Add cayenne, if you like spicy. Turn the chicken and broil from the other side for 8 minutes more. When chicken turned brown from all sides, take it off the heat. Pour the rest of the butter and hot sauce mixture on it and coat evenly. Serve hot.
Prep time: 10 minutes | Cook time: 18 minutes | Yield: 4 servings Ingredients ● 1 tablespoon ground paprika ● ¼ cup scallions, diced ● 1 bell pepper, chopped ● 4 chicken thighs, skinless ● 1 teaspoon coconut oil ● ½ teaspoon salt ● ½ teaspoon ground cumin ● 4 cups chicken broth Method Heat up coconut oil in the instant pot on Saute mode. When the oil is melted. Add chicken thighs and cook them for 4 minutes from each side. After this, sprinkle the chicken scallions, bell pepper, salt, and ground cumin. Gently mix up the ingredients. Add paprika. Add chicken broth and close the lid. Cook the paprikash for 10 minutes on Manual mode (high pressure). Then make a quick pressure release. Nutritional info per serve: calories 343, fat 13.7, fiber 1.2, carbs 4.7, protein 47.8
Servings: 2 Preparation time: 5 minutes Cooking Time: 45 minutes Nutrition Values: Calories: 440 Carbohydrate: 5g Protein: 30g Fat: 33g Sugar: 3g Sodium: 524mg Ingredients 2 chicken breasts, boneless, skinless Salt and pepper as needed 2 teaspoons unsalted butter 4 cups lettuce large tomato, sliced oz fresh mozzarella, sliced tablespoons red onion, diced Fresh basil leaves 1 tablespoon extra-virgin olive oil 2 lemon wedges for serving Directions: Fill the sous vide container with water and set the temperature to 146F. Sprinkle the chicken with pepper and salt in a bowl and transfer the chicken to a zip lock bag. Seal the bag using a vacuum sealer and immerse the bag into the preheated water bath. Cook for 46 minutes. Remove the bag from the water bath and drain the cooking liquid. Get a frying pan placed over medium to high heat. Put the butter into the pan and melt. Transfer the chicken breast to the melted butter and sear until golden brown. Transfer into a serving platter. Divide and distribute the lettuce onto the breast. Top with red onion, basil, mozzarella and tomato. Serve and enjoy with lemon wedges.
Prep time: 10 minutes | Cook time: 12 minutes | Yield: 4 servings Ingredients ● 1 teaspoon curry paste ● 1 teaspoon grated lemon zest ● 4 oz leek, chopped ● 2 cups of water ● 1 tablespoon coconut cream ● 4 chicken thighs, skinless, boneless, chopped Method In the mixing bowl, mix up coconut cream, grated lemon zest, and curry paste. Then mix up chopped chicken thighs and curry paste mixture. Put the mixture in the instant pot and add leek and water. Close the lid and cook the stew for 12 minutes on manual mode (high pressure). Then make a quick pressure release and transfer the stew in the plates/bowls. Nutritional info per serve: calories 145, fat 4.6, fiber 0.6, carbs 4.7, protein 20.4
Yields 4 servingsPrep time: 5 minutesCook time: 30 minutes Nutrition Value per serving:Calories: 360 netFat: 5.9 g netProtein: 2.7 g netNet carbs: 0.7 g net Ingredients 1/2-pound chicken mince 1/2 cup Parmesan cheese, freshly grated 1/2 cup Mozzarella cheese, grated Salt and ground black pepper, to taste 1 bell pepper, sliced 2 slices Canadian bacon, chopped 1 tomato, chopped 1 teaspoon oregano 1/2 teaspoon basil Directions Mix the chicken mince, cheese, salt, and black pepper together in a mixing bowl. Spread the cheese-chicken mixture on a lined baking pan and press it evenly. Bake it in a preheated oven, at 390 degrees °F for 20 minutes. Then top it with bell pepper, bacon, tomato, oregano, and basil. Bake it for 10 minutes more and serve hot.
Yields: 6 servings Prep time: 10 minutesCook time: 5 hours Nutrition Value per serving:Net Carbs: 5.5 g netFat: 19.4 g netProtein: 37 g netCarbohydrates: 20.6 g net Ingredients 4 tablespoons unsalted butter 2 onions, diced 2 pounds boneless, skinless chicken breasts A 2-inch piece of ginger, cut into 1/2-inch pieces 4 garlic cloves ½ cup sliced almonds 1 cup plain yoghurt 2 teaspoons graham spice 1 teaspoon salt 1 can diced tomatoes, drained ¼ cup heavy cream Directions Cut the chicken breasts into small pieces. Melt butter in a pan, add onions and sauté until brown. Add ginger, garlic, yoghurt, almonds, graham spices and salt in the food processor, blend until smooth. Then, add tomatoes and mix again. Gently put the chicken on the bottom of the slow cooker. Pour the blended mixture on top of the chicken, and cook for 4 to 5 hours on low flame. When done, serve it with cooked rice.
Yields 4 servingsPrep time: 5 minutesCook time: 35 minutes Nutrition Value per servingCalories: 209 netFat: 12.2 g netProtein: 0.1 g netCarbs: 0.4 g net Ingredients 1-pound chicken drumettes 1 tablespoon olive oil 2 tablespoons butter, melted 1 garlic cloves, sliced Fresh juice of 1/2 lemon 2 tablespoons white wine Salt and ground black pepper, to taste 1 tablespoon fresh scallions, chopped Directions Preheat the oven to 440 degrees °F. Place the chicken in the pre-lined baking pan. Then, sprinkle olive oil and melted butter. Then, add garlic, lemon, wine, salt, and black pepper. Bake for about 35 minutes. Take out and garnish with fresh scallions. Serve hot.