Meat Sugarfree Recipes

Crockpot Lemon Chicken
From Michelle B., Southport, N.C.

3 skinless, boneless chicken breasts or 6 split breasts
dash sea salt
Dash pepper
1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon olive oil
¼ cup water
3 tablespoons lemon juice

Wash chicken. Pat dry with paper towels. Cut breast in half if using whole breasts.

Season chicken with salt, pepper, and half of the oregano and garlic.

Heat oil in a large skillet. Brown chicken pieces on all sides. Sprinkle with remaining oregano and garlic and place in crockery. Add water to skillet and stir. Pour over chicken pieces.

Cover and cook on low for 8 hrs. Add lemon juice for last hour of cooking.

Preparation time: 15 minutes
Cooking time: 8 hours

Serves 6

Nutritional Information

Per serving (1 split breast)
150 calories (kcal)
4g total fat (24% calories from fat)
1g saturated fat
26g protein
1g carbohydrate
Trace dietary fiber
72mg cholesterol
102mg sodium

Michelle B. can be reached at

Rolled Chicken and Prosciutto
From Myra Pinkham, Monroe, NY

8 chicken thin cutlets (about a pound)
4 slices prosciutto cut in half
1 teaspoon crushed rosemary
1 teaspoon granulated garlic
¼ cup whole wheat flour
2 tablespoons olive oil
Ground black pepper — to taste
½ cup vegetable broth

Top each cutlet with a half a slice of prosciutto and a little rosemary and granulated garlic. Roll up cutlets, closing with a toothpick. Dust with flour. Saute in olive oil briefly on all sides. Add broth, a little black pepper and left over rosemary and garlic. Simmer over low flame for about 20 minutes, flipping rolls occasionally.

Serving Idea: Serve over a bed of wild brown rice and vegetables. Pour pan juices over it.

Preparation time: 5 minutes
Cooking time: 20 minutes

Serves 8

Nutritional Information

Per serving (1 rolled cutlet)
135 calories (kcal)
6g total fat; (39% calories from fat);
1g saturated fat
16g protein
5g carbohydrate
1g dietary fiber
40mg cholesterol
323mg Sodium

Myra Pinkham can be reached at

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