Marlene, I think I may have found something you can enjoy.
Easy Rosemary Chicken
INGREDIENTS:
2 skinless, boneless chicken breasts
1/2 (10.75 ounce) can Campbell’s Healthy Request cream of mushroom soup*
1/2 cup low-fat sour cream
1 teaspoon chopped fresh rosemary
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the soup, sour cream and rosemary. Mix well.
3. Place chicken pieces in a 9×13 inch baking dish, in a single layer. Pour rosemary mixture over chicken and bake in the preheated oven for 30 to 40 minutes, or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve.
*Campbell’s Healthy Request condensed soups have very little in the way of sugar and other carbs – I checked.
If this recipe doesn’t work, you may want to try www.allrecipes.com. You can go to their “Advanced Search” option, and enter ingredients you want, and ingredients you don’t want. That may help you find something more interesting than baked chicken or fish. Let me know what you think….
Life at Goal 
Sounds easy and yummy but the canned soup is a no-no, I’ve also checked it out. Pretty much and prepared foods have something in them I can’t have, even “health foods”. Maybe I could double the sour cream and add some other spices? What do you think?
I have tried allrecipies.com. My biggest problem is that I don’t really know what is good to sustitute so I’ll give it a try and it will end up NASTY! Like the time I made gravy with whole wheat flour (I don’t recommed it), or tried to make a pizza crust that I can eat that turned out so ad the dogs wouldn’t even eat it.
All the web sites I’ve found that have low-carb recipies really aren’t low-carb enough for me. I tried a piece (one small piece) of sugar free, whole grain millet and flax bread the other day and suffered for 36 hours from it. Which would be okay once in a while but it didn’t even taste that good!
I wouldn’t double the sour cream…it would curdle. How about mixing together evaporated milk and a little chicken broth, and adding whatever spices you like? The evaporated milk is a little thicker than regular milk. Maybe even boiling the mixture to reduce it and make it thicker.
Are you able to eat cornstarch? My guess is no, but if you could, that would be a faster way to thicken it up. Just make sure to add cornstarch+water (cold) to boiling liquid, otherwise it won’t work.
Can you eat corn meal? Again, I’m guessing no. I have a few thoughts on that regard if you can.
Okay, isn’t evaporated milk sweetened, or is that condensed milk?
And you are right, no corn anything, even oil since I’m actually allergic to that (sigh).
And of course, I’d have to make the chicken broth myself. How do you do that? I’ve never made broth.
I would probably try to make lots and freeze it. What’s the best way to freeze it? Maybe ice trays?
So many questions! That’s the problem, I can follow a recipe but I can’t write one!
Thank you, Wendy, you’re the best!
Condensed milk is sweetened, not evaporated. So you’re okay there. And, here’s a great recipe for making chicken stock – and it makes a lot. Best way to freeze it is in ice cube trays, then dump the “chicken cubes” into a freezer bag. THEN, wash your ice cube trays in the dishwasher!
You’ll need a whole day to do this, but you can do other things while it’s simmering. Leave out any veggies you can’t eat, and add more of the ones you can – pretty much any vegetable can go in this – be creative!
Chicken Stock
4 pounds chicken carcasses, including necks and backs (save 1 or 2 chicken carcasses from roasting – you can freeze them until you’re ready to use them)
1 large onion, quartered (you can leave it out)
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise (you can leave it out)
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled (you can leave it out)
2 gallons cold water
Place chicken, vegetables, and herbs and spices in 12-quart stockpot; pour in enough water to cover. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
Marlene, I don’t know if this would work for you, but I have switched (almost exclusively) to whole wheat pastry flour. Not sure what makes it pastry (probably better refined) but has most of the properties of regular flour but is much better for you because it is whole wheat. I even use it in cookies, making them nominally healthy, but they actually taste better than with regular flour.
And I’ll keep on the lookout for healthy food alternatives that are actually good!!