Omw, that sounds heavenly! We love roasted veggies!

I don't have exact proportions that I use but here is a recipe to get you started. You can also find slow cooker version online easily.

1. Brown onions in generous amount of butter, ghee or coconut oil, one onion for every two pounds chicken, salted in a large pot.
2. Cut boneless, skinless chicken breast into one inch cubes.
3. When onions are browned, add spices to the pot. I use turmeric, ground ginger and either Indian curry powder or Moroccan spice blend Ras El Hanout.
4. Add chicken and can of diced tomatoes to mixture. More salt to taste. If you are making a large quantity of chicken, add more tomato. I actually just dice fresh tomato since I can't have packaged food. Just use whatever's on hand.
5. Stir to mix and let cook for half an hour or until chicken is completely cooked.
6. Take from heat and add a can of coconut milk or heavy cream and stir. if it cools too much you can heat over a low-set burner but don't allow it to bubble again because it affects the coconut milk/cream.

It's pretty easy and, in a pinch, I just leave out the tomatoes if I don't have any and it still tastes good.

You can also do a poached whole chicken, chinese style. Then tear off the meat for salads, etc, and keep the carcass for making chicken stock later.

Yes, we do! We sell surplus eggs to a produce depot not far from here and they give us "day old" type produce in exchange. The chickens are thrilled, lol!

Mmm... I'm going to have to try the quiche! We love Mexican anything here.

Meatballs. I make up a bunch (gluten free) and keep em in the freezer. I can take out a few, add marinara and mozzarella, or cream for Swedish style, and bake or nuke. Add salad and you have dinner. Two pounds of meat makes about 24 golf ball size meatballs.

Quick meals and snacks right here on the forum
http://forum.lowcarber.org/forumdisplay.php?f=40

Since you raise chickens and have plenty of eggs, you will love this

Crustless Quiche

Dozen large or jumbo eggs
2 cups heavy cream
2 cups shredded cheese (cheddar, swiss, mozzarella, monterey jack etc)
1 to 2 cups of cooked meat (bacon, sausage, spam, ham etc)
chopped onion to taste (optional) - (remember the carbs!)
broccoli or other cooked veggie or fresh baby spinach (optional)

Whip up the eggs and cream. Fold in other ingredients. Pour in a 9x13 inch pan. Or do what I do and pour in a large muffin pan (makes 12 muffins). Either way use cooking spray first or butter the pan. Bake 20 minutes at 350 degrees or until cooked through (a little longer if in the 9x13 pan). This freezes exceptionally well, just nuke in microwave for 60 seconds or so. Make a batch on the weekend for quick and easy breakfast during the week.

Bake at 350 for 35 minutes.. let cool before cutting.

The meat I used was the pre-made (leftover)taco meat this time....

No link, my recipe tweaked over time.

great thread! I love boiled eggs now that I can eat them. I always have some around to add to stuff or eat plain or deviled - those are quick.

I also always have fresh vegetables in the fridge like bok choy, celery, lettuce, cucumbers and cabbage. I also have "some" kind of meat ready to debone and chop up into stirfry. Once you get your procedure down it's fast. I make stirfrys for breakfast alot and can bang them out quick.

you can ask the person at the deli counter to look at label, but i haven't had any issues and i am a type I diabetic, so i think you are pretty safe