| 50 | 51 | 52 | 53 | 54 |
| 1 | 42 | 84 | 126 | 168 |
|
Preheat the oven to 350°F.
With a sharp heavy knife, split the chicken down the backbone and open it up. Turn it
breast side up and flatten with the palm of your hand. Cut a slit in the skin at the bottom
of the breast and slip the “ankles” of the chicken through the slit. Sprinkle liberally with
salt and pepper. Transfer the chicken, breast side down, to a lightly oiled roasting pan.
Bake for 45 minutes. While the chicken is baking, prepare and combine the prosciutto,
shallots, garlic and olives.
Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat
from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add
the white wine. Place the chicken skin side up into the pan. Bake for 45 minutes longer.
Remove the chicken from the pan. Either carve the chicken or cut it up into serving
pieces. Pour the prosciutto mixture over the chicken and serve.
Pan Asian fried Rice
Note: Serves 4 as a main course, 8 as a side dish (very low carb count total carb count
is 57 for the whole meal)
This is a pan-Asian mix combining flavors and techniques from China, Thailand and
Vietnam. Chinese like their fried rice to be white, Thais like the flavor of golden fried
garlic and Vietnamese like to add a bit of black pepper.
You can use raw meat, shrimp or prawns. Just make sure it’s in small pieces and
thoroughly cooked before adding the eggs.
If you’re used to the darker version, add a splash of soy sauce - go easy or the rice may
be too wet - and reduce the salt. You can use this without the meat as a side dish.
Delish with crumbled feta, olive oil and chopped tomato on top. The variations are
endless: a bit of curry powder, some grated lemon rind to go with fish, some chili
powder…
Ingredients:
2
4
4
3
3
1
2
1
lbs. trimmed cauliflower
Tbsp. vegetable oil
cloves garlic, minced
-4 cups diced, cooked meat
eggs
tsp. salt
green onions, thinly sliced
/2 tsp. freshly ground black pepper
Grate the cauliflower using the medium sized holes of a grater. Grate the core too. With
your hands squeeze out as much water as you can. This may not be necessary for
some cauliflower as they vary in degree of wetness.
Over high heat, heat the oil (bacon fat can be used here too) in a wok or large heavy
frying pan and add the garlic. Stir-fry until pale gold. Add the meat and fry until lightly
5
2
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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