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.
This one is so easy, you don’t need a recipe! Pound a chicken breast until flattened and even; season with salt and pepper. Lay a thin slice of ham over the chicken, then lay a thin slice of swiss cheese over top of the ham. Carefully roll up from the long end; secure with a toothpick or two if necessary. Wrap bacon around the chicken and then bake for 30 minutes in a 375 F oven. It looks company-fancy, but is so simple to make any night.