Carb-friendly alternatives for tasty meals
Tired of the same old meals, day after day, after day? Try some carb friendly, delicious alternatives that will surely excite your taste buds.
Garlic Butter Salmon in Foil
1/2 cup unsalted butter (melted)
1 tablespoon brown sugar
1 tablespoon lemon juice
3 cloves garlic (minced)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
freshly ground black pepper
2 pounds salmon
2 tablespoons fresh parsley leaves (chopped)
Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes. Serve immediately.
Bacon Wrapped Chicken Roll
10-12 Piece Of Bacon
2 Chicken Breasts
Half a small onion Finely Diced
Half a cup of Grated Mozzarella Cheese
Half a cup of Diced Tomatoes
2oz Softened Cream Cheese
Good Handful of fresh Spinach
2 Tablespoons of Finely Chopped Cilantro
Salt and pepper to taste
Pre-heat oven to 450F. Pound out the chicken breasts until thin enough to roll. Lay out the bacon flat barely overlapping. Place the Chicken on top. MIx the spinach, cilantro, tomatoes, mozzarella and onion together in a bowl. Spread the cream cheese on the chicken breast and salt and pepper to taste. Place mixture from bowl onto middle of chicken breast. Careful roll up the chicken breast and use the bacon to secure in place (if you wish to secure in place with wooden skewers please do)
Carefully place completed roll into an cast iron skillet on a medium heat. Brown the bacon on all sides being careful when turning to avoid roll falling apart. Place skillet in oven at 450F for 20 mins to complete cooking. Remove from oven and allow to rest for 5 minutes before slicing.
Air Fry Roasted Turkey Breast
3 to 5-pound bone-in, skin-on turkey breast, fully thawed
2 tablespoons mayonnaise
2 tablespoons unsalted butter, softened
1 teaspoon of salt
1/2 teaspoon black pepper
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh sage, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
1 teaspoon lemon zest
Preheat the air fryer to 350°F. In a small mixing bowl, combine the softened butter and mayonnaise. Then add the herbs, salt, pepper and lemon zest. Stir to combine. Using clean hands (or a brush), rub an even coating of the herb butter on all sides of the turkey breast. Place the turkey breast in the air fryer basket skin-side down so it comfortably fits inside the basket. Cook for 25 minutes. Then, flip and cook for an additional 25-35 minutes.
Remove from the air fryer when an internal temperature of 160°F has been reached and the skin is golden and crisp. Remove the turkey from the air fryer and set onto a carving board.
Cover with foil and let the breast rest for 10 minutes. Note that the turkey will continue to cook slightly as it rests and bring the internal temperature up to the USDA recommended 165°F.