My grandmother made Hungarian chicken paprikash that was to die for, but that recipe is gone forever. Aside from that, she used potatoes and there is no way we can include that in my current diet. A few years ago, I found a Weight Watcher recipe and tried it. It certainly wasn't to die for, but it then again, it wouldn't kill you. Today I revised the recipe to fit my 100 g/day low carb diet and it was really delicious.
Some of grandma's recipes were passed on with results almost as good hers, but then were never quite the same, because there are a few things grandma used that just aren't readily available. Even if they were I would probably pass in order to save my arteries. Chicken fat was one of the secret ingredients to her stuffed cabbage recipe. It was also one of the ingredients and her chicken paprikash recipe. She used it in with the potatoes.
In this recipe I stick with cooking spray and my new favorite vegetable, the rudabega. Up until I started this diet, I had never tasted rudabega. What a waste youth!
I'm going to give you two ways to prepare it. The difference is two ingredients and 10 minutes. It not only results in two different tastes, but it also has a significant impact on the carb content.
Chicken Paprikash Ingredients
12 oz Mushrooms coarsely chopped
1 medium onion or 1 tsp onion powder
1 medium clove garlic minced or 1/4 tsp garlic powder
1 medium sweet red pepper diced
1 tsp paprika (If you like it spicy use hot Hungarian paprika.)
1 Tbsp salt
1/2 tsp black pepper
1/2 cup chicken broth
1 pound uncooked boneless, skinless chicken breasts (4 half breasts, each cut into 4 strips)
1 medium rudabega, cut into bite sized pieces
(Optional)
1 Tbsp all purpose flour.
1/2 cup No Fat Greek Yogurt
Spray a non-stick skillet with cooking oil and saute the red peppers and mushrooms for about 5 minutes. Stir in the paprika, onion salt, garlic salt, salt, and pepper and saute for about another minute.
In a 4-5 quart crock pot, combine the sauteed ingredients, rudabegas and chicken. Add the chicken broth and cook on low for about 5-6 hours. Stir occasionally, primarily to make sure the rudabegas are getting distributed.
If you aren't going to add the yogurt, you are ready to do. If you are going with the yogurt, mix it in a bowl with the flour and then stir it into the crock pot. Let it cook about 10 minutes more to thicken up. Serve and enjoy!
This yields four servings, but I pigged out and only got three. Here's the four serving nutritional information with and without the yogurt.
Without yogurt - 13g carbs, 4g fiber, 204 calories, 6g fat, 60 mg cholesterol, 23g ptotein
With yogurt - 23g carbs, 8g fiber, 282 calories, 12g fat, 65 mg cholesterol, 35.5g protein
As you can see, the yogurt adds considerable carbs, but it helps with the fiber and protein. My breakfast and lunch today only totaled 49g carbs, so I had plenty to spare and went the yogurt route and had two glasses of wine!.
That should hold me until later this evening when I'll munch on about a 1/4 cup of salted sunflower seeds. At the end of the day, I will have a grand total of only 89 carbs!
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