Experience Starts With A Story

Jamie’s Cookbook: Mozzarella Chicken

One of the challenges for me eating low carb, is not having the convenience of using store bought tomato sauce. It’s quick to the table when throwing a meal together after a busy day but usually loaded with sugar. With a little planning and some easy to get ingredients, you can be enjoying a quick Italian inspired meal without the added carbs.  Yield: Serves 2 Prep: 10 Minutes Cook time:  20 Minutes INGREDIENTS 4 5-ounce (150 gram) boneless skinless chicken breasts 1 tablespoon Italian seasoning 1 teaspoon paprika 1/2 teaspoon onion powder Salt and pepper, to season 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 1 fire roasted pepper, chopped (buy the jarred ones for convenience or next time the grills on do some extra grilled peppers and freeze) 15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata jarred version) 2 tablespoons tomato paste, garlic and herb flavoured if possible Pinch crushed red pepper flakes OPTIONAL 3/4 cup shredded mozzarella 1 tablespoon freshly chopped parsley, chopped basil or both, to garnish INSTRUCTIONS Arrange oven shelf to the middle of the oven. Preheat broiler on medium heat. Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper. Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 6-8 minutes each side). Transfer to a plate; set aside. Cook the onion in

What to Eat?

What to Eat? As a diabetic, whether you eat vegetarian, vegan, keto or a plain


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