Tuscan Chicken and Zucchini Fritters are delicious foods that just happen to be low carb. Yay!! The cream sauce in the Tuscan Chicken is loaded with flavor and pairs perfectly with the spinach, mushrooms, and sundried tomatoes. The fritters are bursting with zucchini and mozzarella and can be pan fried while the Tuscan Chicken is simmering away on the stove. Both recipes are Just Add Water recipes, which makes them super simple and quick to prepare. Enjoy these on a busy weeknight or like me, a weekday lunch because they're so easy!
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Tuscan Chicken
24-oz jar (3 servings)
1 1/2 cups diced chicken
1/2 cup heavy cream
1/4 cup spinach
2 Tbsp green onions or chives or chopped onions
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/8 tsp red pepper flakes
1 cup mushrooms
1/4 cup parmesan cheese
oxygen absorber
store a package or a can of sundried tomatoes next to your jar
Zucchini Fritters
pint jar (3 fritters)
1 1/2 cups zucchini
1 Tbsp chopped onions or chives or green onions
2 Tbsp scrambled egg mix
1/4 cup mashed potato flakes for the filler (or if low carb, use almond flour or pork panko)
1/2 tsp kosher salt
1/2 tsp black pepper
1/8 tsp garlic powder
1/4 cup mozzarella, blended
oxygen absorber
To Prepare:
Tuscan Chicken
Empty contents of jar into a large skillet and add 2 cups water. Stir well. Bring to a light boil over medium heat, then reduce heat to medium low and simmer for 10 mins. Add several chopped sundried tomatoes and stir. Simmer an additional 10 mins or until chicken is tender. Add more water or a dash of heavy cream if you want more sauce. Taste and adjust. Serve with zucchini fritters or over pasta or cauli-rice.
Zucchini Fritters
Empty contents of jar into a medium sized bowl. Add just shy of 1/2 cup water and stir very well until the batter is cohesive. Let rest for 10 mins to rehydrate. Stir once again and shape into 3 patties. If batter is too thin to shape and the fritters are too liquid-y, add more filler until it reaches the desired consistency. You may coat the outside of the fritters with breadcrumbs or pork panko if desired for a crispier crust. I did not use that in the video, but I have used a panko coating and it's delicious. Heat a medium skillet with 3 Tbsp avocado oil over med to med low heat, a 3 1/2 of 10 on my stove. Add fritters and pan fry on each side for 3-4 mins or until dark brown and crispy. Drain on a paper-towel lined plate. Enjoy with sour cream and Tuscan Chicken.
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