Cheesy, gooey and satisfying, you can file this recipe among your favourite comfort foods. It’s a fast weeknight dinner that the whole family will rave about.
- 5 cups of cooked chicken, cubed
- 2 cups cooked ham, cubed
- 4 oz. melted butter
- 6 oz. softened cream cheese
- 2 Tbsp sour cream
- 2 Tbsp Dijon mustard
- ½ tsp lemon juice or vinegar
- ¼ cup low-sodium chicken stock
- 6 slices Swiss cheese (or 1 cup shredded)
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Preheat oven to 350. Put cubed chicken and ham in the bottom of a greased 9x 13 baking dish.
In a blender (or with electric beaters), combine melted butter, cream cheese, sour cream, mustard, lemon juice/vinegar, chicken stock and salt and pepper. Blend until it is light and fluffy. Spread the mixture over the chicken and mustard in the dish.
Top with shredded mozzarella and lay slices of Swiss cheese over top. Cover with foil and bake for 30 minutes. Remove foil and broil for 2 minutes to get the cheese golden and bubbly.
Allow to cool for a few minutes before serving alongside a tossed salad or your favourite vegetables.
Keto egg crepes make great wrap sandwiches, either served warm or – wait for it – cold as a snack. I made mine with deli ham and melted mozzarella cheese, but try whatever fillings you like. I also recommend giving pizza filling a go by stuffing your crepe with pepperoni, fried mushrooms, cheese and your favourite low-carb sauce.
In a blender, combine:
- 2 oz. cream cheese
- 2 eggs
- 2 tsp grated parmesan cheese
- Salt and pepper to taste
After blending, let the crepe batter rest for 2-4 minutes so the bubbles can settle. Pour 1/3 of batter into a hot greased pan. Cook for 2 minutes (keep an eye on it) until golden on the bottom. Gently flip over (this will take some practice. I slide mine onto a parchment-lined dinner plate and then flip the uncooked side back onto the pan). Repeat with the rest of the batter. Makes 3 crepes.
Quickly heat ham in the hot pan, then place on top of crepe. Top with cheese. Roll the crepe up and if cheese needs extra melting, pop it into the microwave for a few seconds.
A great autumn supper that will satisfy everyone at the table.
- 5-6 boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- 2 tbsp butter, divided
- 1 large onion, peeled and cut thinly into rings
- 2/3 cup beef broth
- 1 beef bouillon cube
- 1/2 cup warm water
- 1/4 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper
- 5-6 slices Swiss Gruyere cheese
- Parmesan cheese
Heat 1 tbsp oil and 1 tbsp butter in skillet and add onion. Fry until they soft, brown and nicely caramelized. Remove from pan.
Season chicken breasts with salt, pepper, garlic powder and onion powder. Add another 1 tbsp olive oil to pan and cook chicken breasts, browning until golden on both sides. Remove from pan.
Dissolve beef cube in ½ cup warm water. Add water and beef broth to hot pan to deglaze, stirring with wire whisk to get brown bits off bottom of the pan. Add 1 tbsp butter and ¼ tsp dried thyme to liquid and bring up to a boil. Return onions to pan and stir in, lower heat to a simmer and continue cooking for 5 minutes. Add chicken breasts back into the pan, coating in onion mixture. Continue to cook chicken for 5-10 minutes in the liquid, ensuring chicken is well coated.
Two minutes before serving, top each piece of chicken with a slice of Swiss Gruyere cheese and a sprinkle of fresh Parmesan cheese. Allow cheese to melt and then serve.
In our house, we love breakfast and we love pizza. So we combined both loves into one great, low-carb dish that will keep happy tummies satisfied the rest of the day!
Fat Head Pizza Crust (the best low-carb pizza crust recipe we’ve tried by far!):
1 1/2 cups shredded mozzarella
3/4 cup almond flour
2 tbsps cream cheese, cubed
Preheat oven to 400F. Put mozzarella and cream cheese in a bowl and microwave for 1 minute. Stir, then microwave for another 30 seconds. Stir again. Add in 1 egg and almond flour and mix well. Put dough on a round pizza pan lined with parchment paper. Top with a similar sized piece of parchment paper and flatten dough to spread evenly. Remove top sheet of paper. Pierce holes in the dough with a fork to let steam out and avoid bubbles forming.
Bake for 8-9 minutes. Remove from oven and let cool for 5 minutes. Lower oven temperature to 350F.
This is what I used for toppings: Salsa (instead of pizza sauce), 5 eggs (scrambled and cooked), 6 pre-cooked and sliced breakfast sausage links, pre-cooked mushroom slices, 4 pre-cooked and chopped bacon slices, 2 tbsp roasted red peppers, minced, and 1/3 cup shredded mozzarella.
Spoon the salsa onto the crust, then top with eggs, followed by remaining toppings. Bake for an additional 8 minutes at 350F. Remove from oven and let sit 3 mins before slicing.
I love jalapeno poppers as an appetizer or side dish, but I always struggle with keeping the bacon tightly wrapped and prevent the ends from curling as it cooks. The solution? Put the bacon INSIDE the poppers instead!
6-8 jalapeno peppers, halved and seeded
1 – 8 oz brick of cream cheese
3/4 cup shredded cheddar or marble cheese
5 strips bacon, fried and crumbled
2 scallions, minced
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
Salt & Pepper
Blend cheeses, bacon, scallions, garlic powder, s & p and Worcestershire sauce and stuff into each pepper half. Place on a greased baking sheet. Bake for 20 minutes at 350F. The peppers should be softened and cheese melted. Put the poppers under the broiler for 1-2 minutes until the cheese is brown and bubbling. Remove from oven and allow to cool before eating.
This lighter-than-air crepe recipe reminds me of fluffy ricotta. You can delete the savory spices and add cinnamon and granulated sweetener instead to make a sweeter version for breakfast or brunch.
Put 2 oz. cream cheese and 2 eggs in a blender. Add 1/8 tsp oregano, 1/8 tsp garlic powder and 1/2 tsp Parmesan and blend until smooth. Let it rest for 2-4 minutes so the bubbles can settle. Pour some batter (it will be runny) into hot greased pan. Cook for 2 minutes until golden on the bottom, then flip carefully. Repeat with rest of batter.
For cannelloni, spread a thin layer of low-carb tomato sauce on the crepes then sprinkle with mozzarella and oregano. Roll up and top with extra sauce and cheese.
We were headed to the beach, and I had to whip up something quick to pack for my lunch. Since no bread = no sandwich, I compromised. Took ham & cheese deli loaf, spread on some cream cheese and rolled them up into these cute little bundles. You could add chopped up dill pickle in these too; I just didn’t want these getting soggy on the trip.