Ever go to a restaurant and wish you could re-create the meal at home in a Meltdown-friendly way? I found this recipe on the blog of someone avoiding carbs; it’s a mock of Outback Steakhouse’s Alice Springs Chicken.
Low-Carb Alice Springs Chicken http://lowcarboneday.com/2012/07/food-unchained-alice-springs-chicken.html
Preheat the oven to 350. Sprinkle chicken with seasonings and rub in. Marinate 1 hr or more (yeah, I soo don’t mess with that and it’s still delish!). Make “honey mustard” by combining veganaise, mustard, syrup, and onion powder in small bowl. Set aside. Cook turkey bacon in a skillet (I prefer my fat-draining Foreman grill) and rest on paper towels. Sear chicken 4-5 min over med-heat until chicken is golden brown and mostly cooked. Place in an ovenproof baking dish. Add mushrooms to pan and sauté 5-6 min until browned. Top each chicken piece with half the mustard sauce. Then top each with 2 pieces of bacon and half the mushrooms. Bake 15 min or until chicken is cooked.
Makes 2 protein/fat servings. As always, eat turkey “products” like the bacon in moderation – not as your only protein source in a meal and limit to twice a week at the most. Garrett Valley makes a filler-free turkey bacon, which would be much better to have especially if you want more turkey bacon in your life! This is definitely a yummy special dish to have on occasion!
There you have it Meltdowners! Give these recipes a try in the next week and let me know what you think. They’re winners with friends and family of mine who’ve been lucky enough to try them! Feast as if at a restaurant, feast as if in the Outback, and as always…FEAST ON!!!
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