Kimkins Smuggler's Chicken

Have a craving for Asian food?

Try this quick adaptation that's full of taste tingling spices. Ringing in at 185 calories, for sure more weight loss friendly than PF Chang's!

Perfect to make ahead and marinate in the fridge until you're ready to cook. Slice leftovers over baby spinach or radicchio for a delicious work lunch!

Ingredients (4 servings)

• 4 boneless chicken breasts, skin removed
• 3 T lite soy sauce
• 3 T chicken broth
• 2 T Splenda brown sugar blend (regular Splenda OK)
• 1 tsp curry powder
• 1 tsp ginger, grated (jarred OK)
• 1 tsp garlic, minced (jarred OK)
• 1 tsp cinnamon or allspice
• 1 tsp white pepper
• 1/2 tsp sweet chili powder
• 1/2 tsp salt
• chives or minced green onion (garnish)
  

Pour oil into nonstick skillet, add garlic and ginger. Cook for 1 minute, then add curry powder, cinnamon, chili powder, white pepper, soy sauce and chicken broth. Cook for 1 minute, remove from heat and let cool. When cool add Splenda and stir.

With sharp knife, cut 5-6 shallow slices through top of chicken breasts in an attractive pattern to allow marinade to penetrate.

If marinating overnight (better flavor), place chicken breasts and marinade in large Ziploc bag and store in the fridge. Otherwise, let chicken marinate 30-60 minutes before cooking.

Heat grill on high and grill chicken until done, about 6 minutes each side. If using the oven, preheat to 350 degrees and place chicken in oven safe container using nonstick spray. Bake 45 minutes or until browned. Arrange on platter, garnish with chives and serve!

Note: Perfect for work lunches or batch cooking! Discard marinade. DO NOT brush marinade on cooked chicken (contains raw chicken juices).

Nutrition Info: (per serving)
Calories: 185
Protein: 32 grams
Carbs: 2 grams
Fat: 4 grams

Kimkins Chock Full of Veggies Meatloaf

Who doesn't love meatloaf? It's the ultimate comfort food and everyone's grandma has their their own secret recipe carefully handed down through the generations.

Try this low fat low carb Kimkins variation that cuts the fat calories from the traditional dishes and adds a nutrient punch because it's "chockful" of veggies! Save on carbs by topping with salsa instead of catsup.

Bake in muffins tins for individual servings ideal for freezing for work lunches or lazy weekend quick dinners. Also delicious crumbled in beef broth for instant soup!

Ingredients (makes 12 muffins)

• 1 lb extra lean ground beef
• 1 lb ground turkey breast
• 1/2 cup onion, finely chopped
• 1/2 cup frozen spinach, defrosted & finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup parsley or cilantro, chopped
• 1/4 cup parmesan cheese, grated or shredded
• 1/4 cup salsa (optional)
• 4 baby carrots, minced
• 1 egg + 2 egg whites, well beaten
• 1 tsp Worcestershire sauce
• 1 tsp each garlic powder, onion powder & ground sage
  
• 1 tsp fennel seed, crushed (optional but worth it!)
• 1 tsp each black pepper & salt
• 1/4 tsp cayenne powder
  

Preheat oven to 350 degrees. Mix ground beef and turkey together. Add other ingredients and mix well. Divide evenly into ungreased 12 muffin tins. Top each muffin with a small amount of salsa. Bake for 30 minutes, let stand for 5 minutes. Serve hot and enjoy!

Nutritional Info (per muffin)
Calories: 147
Protein: 19
Carbs: 2
Fat: 7