[RikaStrom]

Carlo! I love you, you doll!

This will help my sweet tooth. I tell, thank goodness I found DaVinci's suger free syrup for my one cup of coffee a day, or I'd have gone nuts. LOL

[carlo3b]

I have been developing new class of recipes that are what I call, "Atkins friendly", meaning they are compatible with an Atkins maintenance diet. Some of these recipes have ingredients that are especially chosen to be a bit spicy to increase the flavor, therefore satisfying hunger. Spicy foods also induce thirst, further aiding the physical as well as the psychological fulfillment of eating. This is one such recipe.

Tip: Be sure to purchase higher quality food additives and toppings such as imported cheeses for your low carb recipes. The added flavor is a small price to pay for the enhanced flavor. For many of you starting this diet, the limiting of food choices, or the elimination of some of your former favorite foods can be compensated with a burst of flavor in your new menu.

I have a suggestion, try to always start with fresh dried spices and herbs. We have a tendency to keep our spices long after their peak of flavor. (yes, even dried spices have a shelf life) I recommend you replace these important food additives at least once a year.. Mark the date of purchase on the bottom, to remind yourself.. you will be surprised at the difference in the taste.

Low Carb CHICKEN PARMIGIANO

The coating is versatile, and can be used on a variety of fish, vegetables and meats. The sauce is

• 3 Tbls. butter
• Olive oil, for frying
• Salt and pepper
• 2 large eggs, beaten with 1/4 cup water
• 4 large chicken breast
• 2 med. zucchini
• 1/4 lb. mozzarella, 4 generous sizes
• Pecorino Romano


Coating:

• 1/4 tsp. dried sage
• 1/4 tsp. dried oregano
• 1/4 tsp. dried thyme, or 2 sprigs or stems fresh thyme leaves
• 1/4 tsp. dried rosemary, or 3 sprigs fresh rosemary leaves
• 1/4 tsp. paprika
• 3 Tbls. dried parsley, or 2 handfuls chopped flat-leaf parsley leaves
• 2 tsp. garlic powder
• 1 teaspoon crushed red pepper flakes (or to taste)
• 1 cup + 2 Tbs. freshly grated Parmigiano-Reggiano cheese
• 1 cup dehydrated minced onion


Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
1) Heat butter and 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
2) Put all spices and herbs or dry ingredients, (except cheeses and minced onion,) into a food processor, and pulse until completely blended.
3) Pound chicken breasts to 1" thickness, then season with salt and pepper. 
4) Place blended coating in a shallow dish. Beat eggs with water in a second dish along side the coating. In a third dish, combine the Parmigiano cheese, and minced onion.
5) Cut zucchini into1/2 inch slices.
5) Dredge chicken and zucchini in coating, then egg.
6) Next, press each side lightly in cheese-onion mixture.
7) Cook chicken and zucchini until deeply golden on each side. Fry in a single layer, adding additional oil if necessary. Transfer chicken breasts to cookie sheet in preheated oven and bake for 3 minutes, then turn and place a slice of mozzarella cheese on each breast, then finish off for another 2 minutes or until cheese melts.
Serve chicken and zucchini with sauce and sprinkled with Pecorino Romano

FRESH AND SPICY TOMATO SAUCE
Sugo all'Arrabiata

• 2 Tbs. pure olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 (28 oz.) can peeled tomatoes (including liquid)
• 1 tsp salt
• 1/4 bunch of fresh basil, rolled and sliced into thin ribbons.
• 1/4 bunch chopped parsley (about 1/4 cup)
• 1/4 tsp hot red pepper flakes


1) Over medium-low heat, sauté onion and garlic in olive oil for 2 minutes.
2) Add tomatoes and salt, bring to a boil and simmer (uncovered) for 10-15 minutes, breaking up the tomatoes with a wooden spoon (or a potato masher also works well).
3) Add fresh parsley and red hot pepper, simmer for 2-3 minutes.
Servings: 4

An original recipe from Chef Carlo's: "SOUP, SEX, and the SINGLE MAN"
GarlicPress Publishing