Giraffe's Hearty Low-Carb Chicken Pot Pie

We miss those early years, where yummy, delicious, meaty, and satisfying pot pies were a staple in our lives.  Of course, back in the day, the pounds didn't stick to us, as they do now.  

Well, our wonderful Carbquik allows us to enjoy those hearty pot pies again!  Our end result reminded us of those days in the past.  Ahhhh....the rich meaty flavor with the fresh vegetable taste and of course, the flaky crust....were amazingly delicious!

Our ingredients are:

• 2 Whole Chickens (de-boned)
• 2 1/2 Cups Chicken Stock
• 2 Large Cans of Mushrooms
• 2 Onions
• 2 Green Peppers
• 2 tsp. Minced Garlic
• 1 + 1/2 Cup Carbquik
• 1 tsp. Pepper
• 1 Stick of Margarine
• 1 Egg
• 1 Small Bag of Frozen Peas
• 1/2 Cup of Shredded Cheese
• 1/2 Cup of Parmesan Cheese
• 1/4 Cup of Heavy Whipping Cream
• 1/4 Cup of Water

We'll begin by shredding our 2 chickens and placing aside.

We'll then slice our onions and green peppers, and will also place aside.  

Well, then, spray our pot with cooking spray and will place on medium heat. 

 Next, we'll place our onions, green pepper, mushrooms, pepper, and garlic into our pot, will stir, cover, and will cook until our vegetables have slightly softened.

We'll then add our chicken and peas to our vegetable mixture, will stir, and continue to cook for another 5 minutes.

Next, we'll remove our vegetable mixture from the stove, uncover, and will place aside. 

Now, it's time to make our sauce for our pot pie creation.

We'll first, melt our margarine in a pot on medium heat.

Once our butter has melted, we'll add 1 cup of Carbquik and will still until mixture is blended.

The mixture will thicken and must be constantly stirred for 5 minutes, otherwise, the "batter" will burn.

After our sauce has cooked, we'll add our Chicken Broth, will bring our heat down to a simmer and will continue to stir until our mixture has thickened.

Once our sauce has somewhat thickened, we'll then, pour into our chicken and vegetable mixture and will stir. 

Next, we'll take our large baking dish, will spray with cooking spray, and will preheat our oven to 400F degrees.

Now, we'll make our final component - our flaky and tasty "crust."

We'll beat our egg in our mixing bowl, will add our water, heavy whipping cream, 1/2 cup of Carbquik, Parmesan Cheese, Shredded Cheese, and will stir until well blended.

Next, we'll pour our chicken and vegetable mixture into our greased baking pan, will evenly spread our batter over the top, will place in the oven, and will bake for 30 minutes, or until our top is golden brown.

The aroma from our Chicken Pot Pie is permeating our apartment and is absolutely fabulous!!

A bite of our juicy and succulent chicken mixture, along with our flaky biscuit is out of this world!!

The biscuit is just the right amount to accompany the rich, thick, and hearty insides of our pot pie. 

We feel as if we are dining at Grandma's House.  

From our kitchen to yours ~ a succulent, rich and hearty comfort food, without the carbs.

Enjoy!

Smokey's Low-Carb Sweet & Tomatoey Shakshuka (Mediterranean Eggs)

Eggs are no longer just for breakfast anymore.  We enjoy our egg dishes for breakfast, lunch, and even dinner.

A couple of years ago, we traveled to Tel Aviv, Israel and thoroughly enjoyed their food dishes, especially their Mediterranean Egg dish (Shakshuka). 

Their eggs, combined with fresh tomatoes, onions, green peppers, and various spices were simply delightful.  

It's taken us this long to prepare our Shakshuka, but am glad we finally did.

Preparation time was a mere 10 minutes, while our cooking time added another 30.

Our simple ingredients we purchased were:

6 Eggs (although only 5 are pictured)

6 Roma Tomatoes 

2-3 Tbsp. Chives

2 Tbsp. Tomato Paste

1 Green Pepper

1 Tbsp. Olive Oil

1 tsp. Minced Garlic

1 tsp. Sweetener

1 tsp. Chili Powder

1 tsp. Cumin

1 tsp. Paprika

1/2 Onion

1/4 tsp. Black Pepper

Pinch of Cayenne Pepper

We'll begin by chopping our onion with our As Seen on TV's 1-Second Slicer and will place aside.

We'll then, chop our green pepper and will also place aside.

We'll then, pour our Olive Oil into our skillet, will place on medium heat, and will wait for our oil to heat.

Once our oil begins to slightly smoke, we'll add our onions, frequently stirring, and will cook until they are slightly softened.  

Next, we'll add our garlic and will cook until our onion is translucent and slightly browned.

We'll then add our green pepper and will cook for another 5 minutes, or until they have slightly softened.

While our green peppers are cooking, we'll chop our tomatoes, in the same way as our other vegetables.

After our green pepper has finished cooking, we'll add our tomatoes, tomato paste, and will stir.

Next, we'll add our Chili Powder, Cumin, Paprika, Cayenne Pepper, Black Pepper, sweetener, and will stir.  

We'll continue to cook our vegetables for about 5 minutes.

We'll, then, crack our eggs, one by one, and will place them around the side of the skillet and in the center.

Now, we'll cover our pan, will bring our heat down to a simmer and will continue cooking for 15 minutes or until our eggs slightly poached.

We enjoy our egg yolks to be soft, but not runny.  

For those who enjoy their yolks a little runnier, our eggs could be cooked for about 10-12 minutes.

Finally, we'll sprinkle our chives over our eggs and our mixture. 

We'll then, simmer for a few more minutes, until our eggs begin to submerge into our "sauce."

As they say in Hebrew - Be'te-avon!

Or Bon appétit!

Our Shakshuka is ready to be served!

Each bite of our Shakshuka gives us a Mediterranean flavor, with a burst of spices.  Our fresh vegetables also add to its tomatoey flavor.

Our dish reminds us of a plate of chili with a poached egg simmered within.  

The aroma and flavors of our Shakshuka always bring us right back to our Tel Aviv morning buffet.  

From our kitchen to yours ~ enjoy!