Welcome to DU!
The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards.
Join the community:
Create a free account
Support DU (and get rid of ads!):
Become a Star Member
Latest Breaking News
Editorials & Other Articles
General Discussion
The DU Lounge
All Forums
Issue Forums
Culture Forums
Alliance Forums
Region Forums
Support Forums
Help & Search
Low-Carb: CHICKEN WITH PEARS & TURKEY MEATLOAF 🌞
Last edited Sun Jul 13, 2025, 05:55 PM - Edit history (2)
CHICKEN WITH PEARS AND MARSALA
Fresh pears and a wine sauce spiked
with sage transform basic chicken
breasts into an elegant main course.
Serve with steamed broccoli florets as
shown in photo—just 6 grams of carbs
per ½ cup serving.
ACTIVE TIME: 10 MINUTES •
TOTAL TIME: 25 MINUTES
MAKES: 4 MAIN-DISH SERVINGS
1 TEASPOON VEGETABLE OIL
4 SMALL SKINLESS, BONELESS CHICKEN-BREAST HALVES (1POUND)
1/4 TEASPOON SALT
1/8 TEASPOON GROUND BLACK PEPPER
2 BOSC OR ANJOU PEARS, EACH
PEELED, CORED, AND QUARTERED
3/4 CUP CANNED CHICKEN BROTH
1/2 CUP DRY MARSALA WINE
1 TABLESPOON CORNSTARCH
2 TEASPOONS CHOPPED FRESH SAGE
LEAVES
1 In nonstick 10-inch skillet, heat oil over medium
heat. Add chicken; sprinkle with salt and pepper.
Cook, turning once, until chicken loses pink color
throughout, 10 to 12 minutes. (Instant-read thermometer
inserted horizontally into center of breast should register
165°F.) Transfer to plate; keep warm.
2 To skillet, add pears and cook until browned on all sides,
3 to 5 minutes. Meanwhile, in cup, whisk broth, wine,
cornstarch, and sage until blended.
3 Carefully add broth mixture to skillet; boil 1 minute to
thicken slightly. Return chicken with any juices to skillet;
heat through.
EACH SERVING: ABOUT 195
CALORIES | 27G PROTEIN | 12G
CARBOHYDRATE | 3G TOTAL FAT
(1G SATURATED) | 66MG
CHOLESTEROL | 410MG SODIUM
with sage transform basic chicken
breasts into an elegant main course.
Serve with steamed broccoli florets as
shown in photo—just 6 grams of carbs
per ½ cup serving.
ACTIVE TIME: 10 MINUTES •
TOTAL TIME: 25 MINUTES
MAKES: 4 MAIN-DISH SERVINGS
1 TEASPOON VEGETABLE OIL
4 SMALL SKINLESS, BONELESS CHICKEN-BREAST HALVES (1POUND)
1/4 TEASPOON SALT
1/8 TEASPOON GROUND BLACK PEPPER
2 BOSC OR ANJOU PEARS, EACH
PEELED, CORED, AND QUARTERED
3/4 CUP CANNED CHICKEN BROTH
1/2 CUP DRY MARSALA WINE
1 TABLESPOON CORNSTARCH
2 TEASPOONS CHOPPED FRESH SAGE
LEAVES
1 In nonstick 10-inch skillet, heat oil over medium
heat. Add chicken; sprinkle with salt and pepper.
Cook, turning once, until chicken loses pink color
throughout, 10 to 12 minutes. (Instant-read thermometer
inserted horizontally into center of breast should register
165°F.) Transfer to plate; keep warm.
2 To skillet, add pears and cook until browned on all sides,
3 to 5 minutes. Meanwhile, in cup, whisk broth, wine,
cornstarch, and sage until blended.
3 Carefully add broth mixture to skillet; boil 1 minute to
thicken slightly. Return chicken with any juices to skillet;
heat through.
EACH SERVING: ABOUT 195
CALORIES | 27G PROTEIN | 12G
CARBOHYDRATE | 3G TOTAL FAT
(1G SATURATED) | 66MG
CHOLESTEROL | 410MG SODIUM
from Good Housekeepiing's "Low Carb!"
https://www.abebooks.co.uk/book-search/title/good-housekeeping-low-carb/
***********************************************************************************
HEALTHY MAKEOVER TURKEY MEATLOAF
To enjoy the comforts of meatloaf
without all the carbs and fat, try this
leaner version. Pair with mashed
cauliflower instead of potatoes. It
delivers the same creaminess for just
2½ grams of carbs per ½ cup serving
ACTIVE TIME: 15 MINUTES •
TOTAL TIME: 1 HOUR 10 MINUTES
MAKES: 8 MAIN-DISH SERVINGS
1 TABLESPOON OLIVE OIL
2 MEDIUM STALKS CELERY, FINELY CHOPPED1
SMALL ONION, FINELY CHOPPED
1 GARLIC CLOVE, CRUSHED WITH GARLIC PRESS
2 POUNDS LEAN GROUND TURKEY
3/4 CUP FRESH WHOLE-WHEAT BREAD
CRUMBS (FROM 1 SLICES BREAD)
1/3 CUP SKIM MILK
1 TABLESPOON WORCESTERSHIRE SAUCE
2 LARGE EGG WHITES
1/2 CUP SUGAR-FREE KETCHUP (SEE TIP)
1/2 TEASPOON SALT
1/2 TEASPOON COARSELY GROUND
BLACK PEPPER
1 TABLESPOON DIJON MUSTARD
1 Preheat oven to 350°F.
2 In nonstick 12-inch skillet, heat oil over medium heat.
Add celery and onion and cook until vegetables are tender,
about 10 minutes, stirring occasionally. Add garlic and cook
1 minute. Transfer vegetables to large bowl; cool slightly.
3 To bowl with vegetables, add turkey, bread crumbs, milk,
Worcestershire, egg whites, ¼ cup ketchup, salt, and pepper;
mix with hands until well combined but not overmixed.
In cup, mix Dijon and remaining ¼ cup ketchup.
4 In 13" by 9" metal baking pan, shape meat mixture into 9" by 5"
loaf. Spread ketchup mixture over top of loaf. Bake meatloaf until
instant-read thermometer inserted in center reaches 160°F, 55 to
60 minutes. (Temperature will rise to 165°F upon standing.)
5 Let meatloaf stand 10 minutes before removing from pan to set
juices for easier slicing. Transfer meatloaf to platter and cut into
slices to serve.
TIP For sugar-free ketchup, try Schumann’s; for reduced-sugar, opt for Heinz.
EACH SERVING: ABOUT 230
CALORIES | 25G PROTEIN | 7G
CARBOHYDRATE | 11G TOTAL FAT
(3G SATURATED) | 1G FIBER | 80MG
CHOLESTEROL | 500MG SODIUM
without all the carbs and fat, try this
leaner version. Pair with mashed
cauliflower instead of potatoes. It
delivers the same creaminess for just
2½ grams of carbs per ½ cup serving
ACTIVE TIME: 15 MINUTES •
TOTAL TIME: 1 HOUR 10 MINUTES
MAKES: 8 MAIN-DISH SERVINGS
1 TABLESPOON OLIVE OIL
2 MEDIUM STALKS CELERY, FINELY CHOPPED1
SMALL ONION, FINELY CHOPPED
1 GARLIC CLOVE, CRUSHED WITH GARLIC PRESS
2 POUNDS LEAN GROUND TURKEY
3/4 CUP FRESH WHOLE-WHEAT BREAD
CRUMBS (FROM 1 SLICES BREAD)
1/3 CUP SKIM MILK
1 TABLESPOON WORCESTERSHIRE SAUCE
2 LARGE EGG WHITES
1/2 CUP SUGAR-FREE KETCHUP (SEE TIP)
1/2 TEASPOON SALT
1/2 TEASPOON COARSELY GROUND
BLACK PEPPER
1 TABLESPOON DIJON MUSTARD
1 Preheat oven to 350°F.
2 In nonstick 12-inch skillet, heat oil over medium heat.
Add celery and onion and cook until vegetables are tender,
about 10 minutes, stirring occasionally. Add garlic and cook
1 minute. Transfer vegetables to large bowl; cool slightly.
3 To bowl with vegetables, add turkey, bread crumbs, milk,
Worcestershire, egg whites, ¼ cup ketchup, salt, and pepper;
mix with hands until well combined but not overmixed.
In cup, mix Dijon and remaining ¼ cup ketchup.
4 In 13" by 9" metal baking pan, shape meat mixture into 9" by 5"
loaf. Spread ketchup mixture over top of loaf. Bake meatloaf until
instant-read thermometer inserted in center reaches 160°F, 55 to
60 minutes. (Temperature will rise to 165°F upon standing.)
5 Let meatloaf stand 10 minutes before removing from pan to set
juices for easier slicing. Transfer meatloaf to platter and cut into
slices to serve.
TIP For sugar-free ketchup, try Schumann’s; for reduced-sugar, opt for Heinz.
EACH SERVING: ABOUT 230
CALORIES | 25G PROTEIN | 7G
CARBOHYDRATE | 11G TOTAL FAT
(3G SATURATED) | 1G FIBER | 80MG
CHOLESTEROL | 500MG SODIUM
from Good Housekeepiing's "Low Carb!"
https://www.abebooks.co.uk/book-search/title/good-housekeeping-low-carb/
Enjoy Your Meal!
2 replies
= new reply since forum marked as read
= new reply since forum marked as read
This was my first low carb cookbook.