THM Barbecue Chicken

(To read the explanation of the THM eating plan see my post on 1-9-18)

This is our daughter's favorite dish on the eating plan.

Crockpot BBQ Chicken -  E                          serves 8

2 ½ lbs. boneless chicken breasts

1 14 ½ oz can diced tomatoes

4 tsp. onion powder

2 tsp. garlic powder

1 T tomato paste

3 T yellow mustard

3 T apple cider vinegar

3 T Paprika

1 tsp cayenne pepper

3 tsp. mineral salt

1 tsp black pepper

2 tsp. liquid Smoke

2 tsp blackstrap molasses

1 can pineapple chunks in their own juice, drained

1/3 cup Stevia or Splenda

Except for the chicken, blend all ingredients in a blender and place in refrigerator for 1 day.  Place chicken in crockpot. Cover with sauce. Cook on low 8 hours. Shred chicken and return to the pot 30 minutes before serving. This freezes well. 

THM spaghetti

(To read the explanation of the THM eating plan see my post on 1-9-18)

THM Spaghetti         S

Regular pasta is not on the THM eating plan. Therefore to have a form of spaghetti, you can use spaghetti squash as a substitute for the noodles. Just cut the squash down the middle lengthwise.

Using a spoon, scrape out the seeds and middle part:

Put the squash in a baking dish face down and add a little water:

Bake at 4:50 until tender. The outer shell will be soft when you push on it.

Using a fork, loosen the flesh of the squash. (An added benefit for me is that I can put the outer shell in my composter.☺ )

Depending on the size of your squash, you should have enough for several meals. I add about 1/2 pound of cooked, lean ground beef to my favorite marinara sauce. We enjoy this dish with some shredded parmesan cheese on top.

THM Chicken Bacon Rice Casserole

(To read the explanation of the THM eating plan see my post on 1-9-18)
The "rice" in this recipe is riced cauliflower since this eating plan does not use very much rice. You can rice it in your food processor or I find bags of it now at Walmart in the frozen veggie section. I also find the seasoning blend there.

Chicken Bacon Rice Casserole       S (fat)                         Serves 6 - 8
5 cups diced cooked chicken
6 slices bacon, diced (I used turkey but any kind is fine).
1 tsp. butter (optional)
2 (10 oz) bags frozen riced cauliflower
1 (10 oz) bag frozen small cut seasoning blend
1/4 cup chicken broth
3/4 cup mayonnaise
1 cup 0% Greek yogurt
1/4 cup water
1 tsp. mineral salt
1 tsp. black pepper
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
2 tsp. dried onion flakes
2 tsp. dried parsley flakes
6 ounces shredded cheddar cheese

Place the diced chicken in a 9 x 13 inch baking dish.

Cook the bacon in a large skillet over medium-high heat. Transfer to a plate. If you used turkey bacon, add the butter to the skillet (otherwise just use the bacon fat in the pan). Add all the cauliflower rice and the seasoning blend. Toss in the skillet for a couple minutes, allowing the veggies to soak up the bacon flavor. Stir in the broth, cover, and cook for 8 minutes, stirring every few minutes. Add to the baking dish with the chicken.

Place the mayonnaise, yogurt, water, and all the seasonings in a medium bowl and whisk well. Pour the mixture into the baking dish and stir all the ingredients well. Top with the cheese and bake at 375 degrees for 25 minutes.