Enjoy tasty meat plates as summer draws to a close - kempercountymessenge

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Compiled by Denise Swogetinsky

Kemper Messenger

Now is the time we’re trying to soak up all the sun we can. The days are beginning to get shorter and Tuesday was the first day of fall.

You need recipes that can be put together quickly. Of course, our favorites salads will be great! With it, try some of these quick low carb meats. Just remember that a healthy lifestyle takes planning and moderation.

 

LOW CARB CHICKEN BLT WRAPS     

Low carb tortillas, fajita size

7 oz pouch chicken breast

shredded cheddar cheese

tomato slices

Ranch dressing

green leaf lettuce

cooked bacon

Spread some Ranch dressing on tortillas, then cover with cheddar cheese. Top with lettuce, sliced tomato and a generous helping of chicken breast. Add bacon and roll up, wrap style.

 

HAM WITH RED EYE GRAVY   

2 tbsp. unsalted butter

pepper

12 oz. smoked ham, sliced 1/4-inch thick

1/3 c. strongly brewed coffee

In a large fry pan large enough for more than one slice ham to fit at a time, melt butter over medium-high heat. Once butter foams, add ham and cook till browned on both sides, 2-3 minutes per side. Transfer to a plate and tent loosely with foil to keep warm.

Pour coffee into pan and cook, stirring and scraping bottom of pan to release browned bits, till liquid is reduced by about half and just slightly thickened, 2-4 minutes (gravy will be thin). Season with pepper to taste, pour over ham and serve hot.

 

CRAB MEAT BACON ROUNDS  

1/2 c sharp cheddar cheese, shredded

6 oz. crab meat, flaked

2 egg whites, stiffly beaten

20 crackers

3 bacon slices, chopped

6 large green olives, sliced

Fold shredded cheese and crab meat into stiffly beaten egg whites. Pile crab meat mixture onto buttered crackers. Sprinkle with finely diced bacon on top. Broil until cheese starts to melt and bacon is crisp. Top each with a stuffed olive slice. Can be made ahead and popped into the broiler at the last minute, just before serving.

 

FRIED CHICKEN 

TENDERS       

6 chicken tenders

1 cup soy flour

1 tbsp. Cajun seasoning

1 tbsp Lawry's garlic salt (coarse w/ parsley)

3 cups of peanut or vegetable oil

Put all ingredients in a gallon baggie except the chicken. Shake up to mix. Then add the chicken. Shake to coat and use tongs to get chicken out of bag, shaking off excess breading. Add to hot oil and fry 10-15 minutes. Use ranch, Texas Pete, or mix mayo and mustard together for dipping to keep it low carb.

 

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Enjoy tasty meat plates as summer draws to a close - kempercountymessenge
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