Low carb roasted chicken with balsamic vinegar

Between the sweet and tangy sauce and the crunchy skin, this is one of my favorite recipes. Each serving offers 2 grams of carbs. Serve with brown rice and vegetables for a delectable meal.

Ingredients: 

1- 3lb Chicken (or about 2 lbs of boneless chicken)
Bay leaves
Black pepper
Salt
3-4 Tablespoons olive oil
3-4 Tablespoons butter, melted
1/2 cup dry white wine
3 Tablespoons balsamic vinegar

Directions:
Preheat oven to 350 degrees fahrenheit.

Tuck 1-2 bay leaves between each piece or under the skin at various sites. Sprinkle each piece with salt and pepper and arrange it in a roasting pan. Drizzle the chicken with olive oil and an equal amounts of melted butter. Enough to coat. Roast the chicken in the oven for 11/2 hours or until desired wellness.

Once the chicken is done, pour off the fat and discard the bay leaves. Put a saucepan on medium heat and add the wine and balsamic vinegar. Boil for 1-2 minutes to reduce and serve next to or over chicken. Serve warm.

Eggplant Casserole

This eggplant casserole is stacked with flavor. It's amazing that it only contains 3.3grams of carbs per serving. Bon appetit! 
Ingredients:

• 2 eggplants, peeled and sliced into 1/4 inch thick slices.
• 10 slices provolone cheese
• 8 oz shredded mozzarella cheese
• 8 oz whole milk ricotta cheese
• 4 oz grated parmesan, or romano cheese
• 2 lbs ground meat (turkey or lamb is best)
• 1/2 onion, finely chopped
• 8 oz sliced mushrooms
• 1 cup chopped celery
• 2 cloves garlic, chopped fine
• olive oil
• Italian seasoning
• 1 teaspoon ground cinammon
• 4 oz can no-sugar-added tomato sauce

Directions:

Preheat oven to 350°F. Grease bottom and sides of a 9x13 pan with olive oil.

Put a bit of olive oil in a frying pan and saute chopped onion, celery garlic and about 1 tsp of Italian seasoning. Saute for about 10 minutes. Add the mushrooms and saute for another 5 minutes. Add the ground meat and cook until meat is no longer pink (or exclude for a vegetarian version). Drain any grease. Add can of tomato sauce and cinammon and simmer for about 3 minutes.

Mix the shredded mozzarella, grated parmesan, ricottta cheeses in a small bowl, and set aside.

In the meantime, salt the eggplant slices on either side and let them rest for about 10 minutes. Afterward, saute them for about 5 minutes (or until tender) in a well oiled pan.

Put half the salted eggplant slices (one eggplant) in the bottom of a large ungreased pan. Sprinkle with Italian seasonings. Layer one half of meat/tomato mixture over the eggplant. Layer half of the the provolone cheese and half the grated parmesan/ricotta/mozzarella mixture and spread over the provolone cheese.

Repeat the layering, add additional Italian seasoning. Bake in a preheated oven for about 30 minutes at 325°F.