Caprese Stuffed Chicken Breasts

If you enjoy the flavors of tomato, basil, and mozzarella cheese you will LOVE this dish!  I’m sorry I don’t have a picture of it at this time because I forgot to take one before we scarfed it all down!  Next time I make it I will have to update with a photo.  But for now, know that this was a yummy recipe and I cannot wait to make it again!

Ingredients

• 3 tbsp olive oil, divided
• 4 boneless, skinless chicken breasts
• 1 tsp garlic powder
• salt
• ground pepper
• 8 oz fresh mozzarella cut into 1/4 inch slices
• 1 tomato, sliced
• 8 large basil leaves
• 8 tbsp marinara sauce (optional)

Instructions

1. Preheat oven to 350° F.
2. Rub 1 tbsp of olive oil on the chicken breasts and season them with the garlic powder, salt, and pepper.
3. With a sharp knife, carefully cut each chicken breast horizontally in half, but do not cut all the way through the chicken breast. Create a pocket for layering the cheese, tomatoes, and basil.
4. Layer the mozzarella, tomatoes, and basil leaves in the middle of each chicken breast and close the pocket.
5. In a large oven safe skillet over medium heat, heat the remaining 2 tbsp of oil. Cook for 4-5 minutes on each side until browned.
6. Transfer the skillet to the oven and bake for 8-12 minutes or until the chicken is cooked through.
7. Top each chicken breast with 2 tbsp marinara sauce (optional).
8. Enjoy!

Notes

Nutrition as I made it, without marinara: 302 calories, 3g carbs, 1g fiber, 16g fat, 41g protein

Please note I am not a nutritionist or a doctor. Any nutritional information discussed or disclosed in this recipe should only be seen as my amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator and see your doctor.

Chicken & Broccoli Alfredo

One of my favorite things to do on my LCHF journey is find quick and easy ways to create tasty meals.  First I steamed some broccoli which took about 10 minutes.  While that was steaming I heated a seasoned chicken breast I bought at the store.  That took about 4 minutes in the microwave.  I came across a delicious alfredo recipe HERE.  Seriously… a total of 1 minute in the microwave?!  You can’t beat that!  So by the time the broccoli was done steaming, I had a chicken breast and alfredo sauce all ready!  I gently folded them all together and topped it with a few dashes of Trader Joe’s Everything But the Bagel Seasoning.  Delicious!!

Spaghetti and Meatballs

Oh how I have missed pasta!  I’m so happy to have found this amazing low carb pasta option to bring back things like spaghetti!  I found it at Thin Slim Foods and will be stocking my pantry with more!  There are so many things I can do with this and this is just the start!

Makes 1 Serving

Ingredients

• 2 oz Impastable Rotini
• 1/4 cup Rao’s Tomato Basil Marinara
• 2 Trader Joe’s Turkey Meatballs

Instructions

1. Boil pasta until done.
2. Meanwhile, heat turkey meatballs until heated through.
3. Add marinara to meatballs and heat through.
4. When pasta is done, drain and place in a bowl.
5. Top with meatballs and marinara.
6. Optional – sprinkle grated parmesan on top!

Notes

Nutrition as I made it: 200 calories, 15g carbs, 39g fiber, 7g fat, 19g protein

Please note I am not a nutritionist or a doctor. Any nutritional information discussed or disclosed in this recipe should only be seen as my amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator and see your doctor.

Brown Sugar Glazed Chicken

I found this original recipe HERE and although it was not low carb, I knew I could adapt it to be very easily.  I subbed Sukrin Gold for the brown sugar and served it over cauliflower rice and it was delicious!  I’ll definitely be doing this one on a regular basis!

Ingredients

For Chicken:

• • 1 1/2 lbs chicken boneless, skinless
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp tarragon dried

For Glaze:

• 1/2 cup water
• 1/2 cup Sukrin Gold
• 2 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 1/2 tsp xanthan gum

Instructions

1. Add the chicken to the slow cooker. In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken. Cook on high for 2 1/2 hours.
2. After 2 1/2 hours, mix all the glaze ingredients except the xanthan gum in a small saucepan. Heat over medium heat and add the xanthan gum a bit at a time, stirring constantly. It should start to thicken as soon as it comes to a boil.
3. Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.
4. Cook for an additional hour in the slow cooker on low.
5. Remove chicken from slow cooker into a big bowl and carefully pull it apart using two forks.
6. Serve warm with remaining glaze on the side, if preferred.

Notes

Nutrition as I made it: 169 calories, 3g carbs, 18g fiber, 3g fat, 22g protein

Please note I am not a nutritionist or a doctor. Any nutritional information discussed or disclosed in this recipe should only be seen as my amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator and see your doctor.

Chicken and Broccoli over Cauliflower Rice

I’ve always been a fan of chicken and rice but didn’t think it was something I could have on a low carb diet.  Well I decided to play with a recipe and try making it low carb and it worked!  It was delicious and creamy and served over cauliflower rice, tasted very similar to regular chicken and rice.  This one is going to become a family favorite!

I used the instant pot but really, it could easily be done on the stovetop.  Just make sure the chicken is cooked through.

Makes 6 Servings

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 2 large boneless, skinless chicken breasts
• 1 small yellow onion, chopped
• 14 oz chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp dried parsley
• 1/4 tsp xanthan gum
• 2 tbsp water
• 4 oz cream cheese, cut into cubes
• 1 cup shredded cheddar cheese
• 4 cups chopped broccoli, lightly steamed

Instructions

1. Salt and pepper chicken breasts. Add oil and butter to pressure cooking pot, select saute. When butter is melted, brown the chicken breasts. Remove to a plate.
2. Add the onion to the pressure cooking pot and cook, stirring occasionally until the onion is tender, about 5 minutes. Stir in chicken broth, salt, pepper, and parsley. Add browned chicken breasts.
3. Cover and lock lid in place. Slide valve to seal. Select meat/stew, high pressure, and change time to 3 minutes cook time. When done, turn off and use a quick pressure release. Remove chicken to a cutting board and cut into bite size pieces.
4. In a small bowl, mix xanthan gum with water, stirring constantly.
5. Select saute on the pressure cooker and add xanthan gum mixture to the pot, stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted.
6. Add chicken and broccoli to the pot. Simmer for 5 minutes until broccoli and chicken are heated through.
7. Serve over cauliflower rice.

Notes

Nutrition as I made it: 465 calories, 9g carbs, 4g fiber, 23g fat, 56g protein

Please note I am not a nutritionist or a doctor. Any nutritional information discussed or disclosed in this recipe should only be seen as my amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator and see your doctor.

BBQ Chicken Wings – Instant Pot

I took the plunge and ordered an Instant Pot during the after Thanksgiving sales and just used it for the first time to make these amazing BBQ wings!!  SOOOOO good!!  I can already tell I’m gonna love this thing.  Be sure to let me know what you think if you try them!

Ingredients

• 3 lbs chicken wings (about 12)
• 1/2 tsp garlic salt
• 1/2 tsp onion powder
• 1/4 tsp pepper
• 1 cup water
• 1/2 cup G Hughes Sugar Free BBQ Sauce

Instructions

1. Combine the garlic salt, onion powder, and pepper. Wash wings then coat with the seasonings, tossing to make sure they’re evenly coated.
2. Add the water to the instant pot. Place the trivet in the pot then add the wings.
3. Lock on lid and close pressure valve. Choose the poultry setting then cook on High Pressure for 5 minutes. When Beep sounds, allow a 5 minute natural release and then a quick release.
4. While the wings are cooking, prepare a cookie sheet by lining with tin foil, then place a baking rack on the pan. Spray with cooking spray.
5. Preheat the oven to broil.
6. When the wings are done, place the wings on rack and brush with 1/2 the BBQ sauce. Place under the broiler for 5 minutes.
7. Flip the wings and brush with the rest of the sauce. Place under the broiler for an additional 5 minutes.
8. Serve and enjoy!

Notes

Nutrition as I made it: 68 calories, 1g carbs, 0g fiber, 5g fat, 5g protein

Please note I am not a nutritionist or a doctor. Any nutritional information discussed or disclosed in this recipe should only be seen as my amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator and see your doctor.

Chicken Pizza Casserole

I don’t know about you but I have TONS of  Thanksgiving turkey leftover.  When I went to buy a 12-15 lb turkey from Walmart, all they had were huge ones.  So I ended up with a 23 lb bird.  So yea… lots of leftovers.  I decided to make some casseroles and freeze them.  This was one of them!  It was pretty amazing and I was very happy with the serving size and low carb content.  It’s based on the original recipe HERE but I cut it in half to make a 9×9 casserole which was 4 servings.  I also subbed turkey for chicken and I used a whole cup of Organicville Pizza sauce for the smaller version.  Next time, I’m going to add some veggies which is always my favorite part of pizza.  I included them in the recipe as an option but you don’t have to use them unless you just want to.  Below is a list of the ingredients I used but check out the original recipe for the instructions!

 

Ingredients

Basic Casserole:

• • 1 lb cooked turkey or chicken, shredded
  • 4 oz cream cheese
  • 1 tbs minced garlic
  • 1 cup Organicville pizza sauce
  • 4 oz shredded mozzarella

Optional additions:

• 1/2 Tbsp butter
• 1/2 yellow onion, chopped
• 1 green pepper, chopped
• 1/2 cup mushrooms, chopped

Instructions

Please check out the original recipe for the instructions!

Notes

Nutrition as I made it (without optional veggies): 399 calories, 6g carbs, 1g fiber, 23g fat, 38g protein

Please note I am not a nutritionist or a doctor. Any nutritional information discussed or disclosed in this recipe should only be seen as my amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator and see your doctor.

Taco Chicken Casserole

 

Perfectly portioned leftovers for lunch!

Thanksgiving has passed but there’s still a ton of turkey in my fridge!!  This is one of the casseroles I decided to make to use up some of those leftovers and it was pretty dang good!  I based it off THIS recipe but made quite a few changes which are reflected in the recipe below.  I hope you try it and enjoy it as much as I did!  Be sure to leave a comment and let me know.

Makes 4 servings

Ingredients

• 1 lb cooked turkey or chicken, shredded
• 1/2 large onion, peeled and sliced into small strips
• 4 oz cream cheese, softened
• 4 oz shredded cheddar
• 1 tbsp homemade taco seasoning
• 2 tbsp heavy whipping cream
• 4 Tbsp salsa (optional)
• 8 Tbsp sour cream (optional)
• Chives (optional)

Instructions

1. Preheat oven to 350° F if baking immediately.
2. In a frying pan coated with cooking spray, cook the onion over medium low heat until they are golden and soft.
3. Meanwhile, in a large bowl mix the cream cheese, half of the shredded cheddar, and the taco seasoning. Add this and the shredded turkey to the cooked onion. Stir to warm and mix well.
4. Pour into a greased 9×9 casserole dish. Sprinkle on the remaining cheese.
5. You can refrigerate the casserole for a day or two at this point or place in the freezer.
6. Bake at 350° for 35-40 min until hot and bubbly.
7. Top with salsa, sour cream, and chives if desired.
8. **A great little variation for this would be after it’s done cooking, top with lettuce, diced tomato, then the salsa, sour cream and chives.

Notes

Nutrition as I made it: 451 calories, 4g carbs, 1g fiber, 29g fat, 38g protein

Please note I am not a nutritionist or a doctor. Any nutritional information discussed or disclosed in this recipe should only be seen as my amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator and see your doctor.

Keto Butter Chicken

This recipe has been all over the keto FB groups I’m in and I finally just had to try it.  At first I didn’t want to because it’s an Indian dish which I thought would be spicy.  It’s not.  I didn’t want to try it because the bright orange color was just so off putting to me.  So what if it’s not pretty?  LOL!  So I bought the tumeric a few weeks ago and finally made it tonight.  I was pleasantly surprised at how much I enjoyed it!  The flavor was a bit different than anything I’d tried before but that’s part of why I liked it.  I will definitely be making this again.  The original recipe can be found HERE and I didn’t change a thing.  You’ll find a list of ingredients but to see the instructions, please go to the original.

Ingredients

• 1 lb chicken breast
• 1 cup heavy whipping cream
• 2 tbsp butter
• 1 1/2 tbsp tomato paste
• 2 cloves garlic
• 1/4 medium onion
• 1 1/2 tsp turmeric
• 1 tsp ground ginger
• 1 tsp pink salt
• 3/4 tsp chili powder
• 1/2 tsp cinnamon

Instructions

Go to the original recipe HERE.

Notes

Nutrition as I made it: 371 calories, 5g carbs, 1g fiber, 28g fat, 24g protein

Please note I am not a nutritionist or a doctor. Any nutritional information discussed or disclosed in this recipe should only be seen as my amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator and see your doctor.

NOTE: You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer. You can also use chicken thighs instead of breast for a higher fat content.

Zuppa Toscana

With the weather getting cooler, I’ve been trying some new soup recipes.  I’ve had several versions of this one pinned on my Pinterest board for a while and finally focused on one to try.  The original I sort of followed is HERE but I did make some significant changes.  First, I made two pots.  One with cauliflower and kale and the other with radishes and spinach just as suggested in the original recipe.  Hands down, the kale was much better than the spinach.  As for the cauliflower vs. radishes, I liked them both.  I think I may try again sometime with radishes and kale just to see how it compares but the cauliflower was quite good!  I think this one will freeze well too which is a good thing because this makes a lot of soup!

Makes 12 servings of 1 cup each

Ingredients

• 1 1/2 lb ground turkey sausage
• 1 small onion chopped
• 2 cloves garlic
• 64 fluid oz chicken broth
• 1 lb cauliflower cut into bite size pieces
• 12 oz package chopped frozen kale thawed
• 1 cup heavy cream
• 6 slices cooked bacon chopped
• 1-2 teaspoons salt adjust to taste
• ground black pepper
• crushed red pepper flakes (optional – I did not use)

Instructions

1. Brown sausage with onion and garlic in butter or oil in large pot (6-8 quart).
2. Add broth and bring to a boil.
3. Stir in cauliflower and kale. Simmer until cauliflower is tender.
4. Mix in cream and bacon. Season with salt and pepper to taste. Add crushed red pepper flakes for more spice.

Notes

Nutrition as I made it: 276 calories, 8g carbs, 2g fiber, 15g fat, 21g protein

Please note I am not a nutritionist or a doctor. Any nutritional information discussed or disclosed in this recipe should only be seen as my amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator and see your doctor.