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Very easy and tasty.  If you like, you can add hot sauce to spice things up, if that is what you enjoy.  You can serve it over cauli-rice or I actually served it in my large, ultra low-carb crepes (click), which was fun.  I do like savory crepes from time to time, as it takes me back to when I was a young woman.  My fiance (my husband now, obviously) and I would go to Peter's Pancake House in Cape Town, South Africa, and that is where I got to appreciate not just sweet fillings in crepes, but also savory fillings.  It's especially good for low-carbers to have options like this, as most of our starchy options have been taken off the table.


6 oz spreadable cream cheese (180 g)
1/cup chicken stock (125 mL)
2 tbsp bacon fat, divided (30 mL)
1 lb mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
Black pepper, to taste
3 cups diced, cooked chicken (750 mL)
2 tbsp chopped, flat-leaf parsley (30 mL)
Hot sauce, to taste (optional)


In frying pan or saucepan, combine spreadable cream cheese and chicken stock.  Cook over medium heat and whisk to combine cream cheese with stock to form a nice creamy sauce.  Remove from heat and set aside.

In large frying pan, in 1 tbsp (15 mL) bacon fat and over medium heat, fry mushrooms until turning brown.  Sprinkle with seasoning salt and black pepper, to taste. 

Move mushrooms aside and add remaining bacon fat.  Once fat has melted, add chicken and stir fry about 3 minutes.  Add creamy sauce, stirring to combine.  Stir in parsley and hot sauce, if using.  Cook until all is heated through.  If desired, serve over cauli-rice (leave out the quinoa until the grain rung, although technically it is not a grain) or in my large, ultra low-carb crepes (click).

Yield:  3 to 4 servings
1 serving
438.5/328.9 calories
46.8/35.1 g protein
23.3/17.5 g fat
2.0/1.5 g fiber
7.6/5.7 g net carbs 

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