Kimkins Zucchini "Potato" Chips

Missing potato chips on a low carb diet like Kimkins?

How about a healthy alternative: zucchini chips! You'll get best results if you use a mandoline type slicer. One medium zucchini sliced paper thin yields a whole bowl of "chips"!

Here's how you do it:

• Cut extra thin slices of zucchini, fan out and sprinkle with salt, pepper & garlic powder.

• Heat 1" of corn olive oil in a large skillet. Heat oil to 350 degrees and add the "chips" in small batches so they have plenty of room. These crisp up quickly (1-2 minutes). Watch carefully so they don't burn!

• Remove with a slotted spoon, drain on paper toweling and serve hot!

Nutritional Info (1 medium zucchini)
Calories: 71
Carbs: 6 grams
Protein: 2 grams
Fat: 5 grams

Mazatlan Stuffed Peppers

There isn't anything you couldn't add to these delicious peppers. Whether oven roasted or nuked for a few seconds in the microwave, a tasty Kimkins treat is just minutes away!

Ingredients (serves 4)

• 4 Poblano peppers
• 1 Roma tomato, seeded & diced
• 1/2 cup shredded low fat cheddar cheese
• 1/2 cup button mushrooms, chopped
• 4 oz cooked chicken, finely chopped
• 4 Tbsp salsa
• 2 tbsp cilantro, finely chopped (optional)
• salt & pepper to taste
  

Preheat oven to 400 F.

Using jarred salsa, blend until smooth (spreads easier). Split peppers through the top, remove seeds, leave stem. Mix chicken, tomato, mushrooms, salsa, cilantro and cheese in a medium bowl. Stuff evenly into peppers.

Place into baking dish treated with nonstick cooking spray. Bake for 20 minutes or until fork tender and serve!

Nutritional Info (per serving)
Calories: 92
Carbs: 5 grams
Protein: 13 grams
Fat: 2 grams

Grilled Rosemary Garlic Chicken

Grilling up a lot of chicken (and other Kimkins friendly proteins) is a great way to save time and have delicious home cooked food on hand during the week.

Leftover chicken can be warmed whole, sliced for Caesar salads or chunked for chicken salad and soups. Grilled chicken breast is the gold standard for quick work lunches!

Ingredients (serves 4)

• 4 6-oz boneless chicken breasts, butterflied
• 3 tsp fresh rosemary, finely minced
• 2 tsp garlic powder
• 1 tsp red pepper flakes (optional)
• 1 tsp black pepper
• Pam olive oil spray
  

To butterfly the chicken breasts, slice through the middle horizontally stopping 1/2" before the edge. Flip the chicken open like a book, place between 2 pieces of cling wrap (like Saran Wrap) and with a heavy can, mallet or saucepan, pound out to 1/2" thickness.

Congratulations, you've created a paillard! At this point, you have a variety of options for the chicken including stuffing, rolling, slicing thin for stir fries or soups.

Place the paillards on a large baking sheet or clean flat surface treated with cooking spray. Sprinkle both sides evenly with garlic powder, rosemary, red and black pepper. Press rosemary in firmly. Let spices marinate for 30 minutes.

Turn on grill to "high" and preheat. When grill is ready, cook 3 minutes on each side and serve!

Nutritional Info (per serving)
Calories: 187
Carbs: 0 grams
Protein: 35 grams
Fat: 4 grams

Szechuan Ginger Beef

Here's a delicious Asian inspired quick cook dish that would be perfect with Kimkins Hot & Sour Soup for a special dinner with friends!

Ingredients (serves 4)

• 1 lb flank steak, trimmed
• 1/4 red bell pepper, julienned
• 1 scallion, chopped
• 2 tbsp olive oil
• 2 tbsp lite soy sauce
• 1 tbsp shallot, minced
• 1 tbsp garlic, minced
• 2 tsp ginger root, finely grated
• 1 tsp sesame oil
• 1 tsp white ground pepper
• 2 small red chili, seeded & sliced (optional)

Slice beef into bite size 1/2" slices. Set aside.

In nonstick skillet or wok, add 1 tbsp olive oil & briefly saute ginger root, shallot, garlic & red chilis for about 2 minutes. Add bell pepper, soy sauce, sesame oil & white pepper. Saute quickly over medium heat until tender crisp.

Remove veggie mixture to warm serving bowl, then add 1 tbsp olive oil to pan and add beef slices. Cook quickly over medium heat, turning frequently. Return veggie mixture to beef and mix well. Check for seasoning, garnish with scallion tops and serve!

Wonderful served over spicy rice for family members (use brown rice for a fiber boost!)

Nutritional Info (per serving)
Calories: 231
Carbs: 2 grams
Protein: 23 grams
Fat: 12 grams

Creamy Spinach Soup

It would be impossible for a soup to be chock full of more antioxidants than this stellar Kimkins star!

Save yourself time (and money) with good quality frozen spinach like Birds Eye or Green Giant. Otherwise you'd have to buy 5-6 fresh bunches to equal just one 10 oz frozen bag.

Ingredients (6 servings)

• 40 oz chicken stock, double strength
• 2 cups cooked spinach
• 1/4 cup onion, minced
• 1/4 cup light sour cream
• 2 tbsp light cream
• 2 garlic cloves, minced or paste
• salt & white pepper to taste
• sun dried tomato & fresh thyme (garnish, optional)

Add 2 cans chicken stock, spinach, onion and garlic in a blender, whirl on high until fully blended (about 1 minute). Pour soup into saucepan, add the remaining can of chicken broth and cook over medium heat until until simmering.

Stir in sour cream and light cream. Check for seasoning, add salt and pepper as desired. Garnish with fresh herbs and sun dried tomato, serve hot! For a light lunch meal, add canned crab or salmon.

Nutrition Info (per serving)
Calories: 58
Carbs: 5 gram
Protein: 5 gram
Fat: 2 gram