Blueprint Crafts » low carb

Kang Kai with Chicken

July 21st, 2011

Woop Woop! Another low carb recipe for you guys! But be careful – this one is SPICY, and not for the faint of heart! Presenting…

Ingredients:

4 Chicken Breasts, cut into 1″ pieces
1 Packet Taste of Thai Red Curry Paste
1 large red pepper, deseeded and cut into 1″ pieces
1 large green pepper, deseeded and cut into 1″ pieces
1 oz. pack of sliced mushrooms
1 can bamboo shoots (found in the international isle)
1 can bean sprouts (found in the international isle)
2 cans Lite Coconut Milk (found in the international isle)
1 head of cauliflower

Directions:

Place chicken, red peppers, green peppers, mushrooms, bamboo shoots, and bean sprouts in a large sauce pan. Cook over medium heat until chicken is halfway cooked.

Add the red curry paste and coconut milk, stirring rapidly until the red curry paste is full dissolved. Bring mixture to a boil, continuing to stir. Reduce heat to low, cover, and let cook until chicken is no longer pink.

While your Kang Kai is cooking on low, either grate or chop your cauliflower until it is rice-like. Cook your cauliflower rice in the microwave for about 2 minutes. Salt to taste.

Serve Kang Kai with Cauliflower Rice! Ta-da!

I absolutely LOVE thai food. Lots of flavor, and lots of heat! I also find it therapeutic :)

This recipe definitely gets a 5 star rating!

Do you have a favorite thai recipe you would like to share with my readers? You can either email them to me, or post them in the comments section!

Sorry about the lack of tutorials recently. I’ve been up to my eyeballs in custom orders and wedding gifts! Hopefully I will have something for you all soon! Until next time!

Comments ( 0 )

cauliflower rice, kang kai curry, low carb, thai food

The Skinny on Garlic & White Wine Chicken

July 8th, 2011

Alright folks, today I’m posting about a Garlic & White Wine Chicken recipe. When I came across this tutorial I thought, mmmm, Garlic & White Wine, yummy! But to be honest, I’m not completely sold. I’m also not super enthused to be blogging about it either. But, I’m already a week behind on Skinny posts, so here we go!

Ingredients:

2 Chicken Breasts, cut into 1″ pieces
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Directions:

Heat large, non-stick skillet to medium heat. Add butter and olive oil. Add mushrooms, garlic, and chicken. Cook for 5 minutes.

Add wine, chicken broth, flour, and parsley. Continue cooking until the chicken is done, or until the sauce has reduced by half.

Serve with some yummy asparagus (I just sauteed mine in some olive oil and minced garlic).

To be honest, this recipe came out really bland. Just blah. Not enough flavor. And I’m not even sure how I could adjust the recipe to make it taste any better. Boo. So this one gets a whopping 1 out of 5 stars.

Do you have any recommendations on how to make this recipe more flavorful? I would love to hear them! It pains me that this recipe turned out so poorly, and I would love to give it a second try with changes. So if you have any recommendations please leave them in the comments section.

Enjoy the weekend!

Comments ( 2 )

garlic and white wine chicken, low carb, Recipe

The Skinny on Tuscan Chicken Simmer

June 23rd, 2011

Today’s review is on a recipe provided by Kraft Foods – Tuscan Chicken Simmer – with a few edits of my own.

But before I get started, this is NOT a paid endorsement, just a recipe I came across that sounded yummy!

Ingredients:

2 Boneless Chicken Breasts, thinly sliced
4 oz. Cream Cheese, cubed
1/4 cup Water
1/4 cup Pesto
1 can Diced Tomatoes
1/2 bag of Italian Blend Vegetables
1/2 cup Shredded Italian Blend Cheese
Fresh Parsley

Directions:

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.

Add cream cheese, water, pesto, tomatoes, and veggie mix to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.

Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese and garnish with parsley.

And voila!

I’m giving this recipe a rating of 4 stars!

I think next time I’m going to cook some asparagus up with it!

Have you guys cooked up anything low-carb and delicious lately? I’d love to review one of your recipes! If you have any suggestions leave them in the comments below!

Until next time!