Set your slow cookers to STUN! This great, low-carb comfort food is perfect to come home to on a chilly evening. It’s even BETTER the next day too.
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- ½ cup sundried tomatoes, chopped
- 2 tsps minced garlic
- 2 tsps onion powder
- 1 tbsp dried oregano
- ½ tsp pepper
- ½ tsp kosher salt
- 4 ripe Roma tomatoes, seeded and quartered
- 1-16 oz can black olives
- 1 cup crumbled feta cheese
In the bottom of the slow cooker, combine olive oil, sundried tomatoes, garlic and spices. Mix well. Add chicken thighs, tomatoes and olives then combine. Cover and cook on low for 8 hours.
Before serving, transfer the chicken pieces to a plate. Stir feta cheese into the slow cooker mixture and spoon over each serving of chicken. Top with additional cheese, if desired.
A one-dish wonder that makes the perfect dinner guest at your table during this season of comforting casseroles. You’ll need:
10 chicken thighs or 5-6 chicken breasts, cut in half
- ½ tsp garlic salt
- ½ tsp pepper
- ¼ tsp cayenne
- ¼ tsp cumin
1 cup chunky salsa
1 ½ cups Tex-Mex shredded cheese blend (or a mixture of cheddar, mozzarella, Monterey jack and jalapeno cheeses)
Optional garnish: full-fat sour cream, cilantro
- Preheat oven to 350 degrees.
- Heat olive oil in a large skillet. Add chicken and sprinkle on seasoning. Fry chicken until golden brown on all sides.
- Put chicken pieces in a greased casserole dish. Top with salsa and bake for 30 minutes.
- Take out of oven and sprinkle with cheese. Put back into oven and continue baking until cheese melts. Serve with a dollop of full-fat sour cream and fresh cilantro
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.
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.
We love buffalo wings in our house, so things took an exciting turn when it dawned on me to transfer those same flavours into a low-carb edition of meatballs. These turned out great (light in texture and yet hearty bites) and everyone raved about them. Recipe makes 24-28 meatballs (which were gobbled up pretty darn fast!).
- 1 ½ lbs ground chicken
- 1 tsp dried chives
- 1 tbsp mayonnaise
- 1/3 cup pork rinds, crushed finely
- 1/4 cup grated parmesan cheese
- 1 package dry ranch dressing mix
- Salt and pepper
- 1 Tbsp Frank’s Buffalo Sauce
Preheat oven to 350F. In a large bowl, mix ground chicken with all remaining ingredients until well combined. With WET hands, shape into meatballs and space evenly on a parchment-paper lined cookie sheet. Bake for 25-27 minutes, turning after 15 minutes to ensure browning on all sides. Meanwhile, make buffalo sauce (below).
- 1 cup (8 oz) Frank’s Red Hot Buffalo Sauce
- 1/2 cup (4 oz) butter
Melt butter in saucepan. Add in Buffalo Sauce and whisk until well mixed.
Remove meatballs from oven and toss in buffalo sauce until all meatballs are well coated. Put back on the baking sheet and into the oven for another 5-6 minutes. Serve with ranch dressing, if desired.
A great one-skillet dinner that teams well with cauli mash, roasted asparagus or a side salad. For those in your family not eating low carb, serve over pasta or potatoes.
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- Salt and pepper
- 6 oz. sliced cremini mushrooms
- 3/4 cup reduced-sodium chicken broth
- 1 container (4 1/2 to 5 1/2 ounces) Boursin cheese with garlic and herbs
- 1 cup frozen small peas, thawed
- 8 to 12 cherry or grape tomatoes, halved
- Fresh or dried parsley for garnish
Put chicken breast between sheets of plastic wrap and pound evenly until about ½ inch thickness. Sprinkle both sides with salt and pepper.
In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook for 5 to 7 minutes on each side until golden brown and cooked through. Remove to a plate and cover with foil to keep warm. Place the other tablespoon of butter into the skillet, then add the sliced mushrooms and sauté until tender. Pour in the chicken broth and thawed peas, being sure to scrape the tasty brown bits off the bottom of the pan to enhance your sauce.
Simmer for 1 to 2 minutes. Stir in the Boursin cheese until well blended. Add the chicken and tomatoes; stir to blend, cover, and heat through. Remove from heat. Sprinkle with parsley, if desired.
Making crepes is both an art and a science. For these, I combined 1/4 brick (2 oz) softened cream cheese and 2 eggs, then beat with electric beaters until smooth. Allow to rest for 3 minutes or until bubbles settle.
Heat pan and add 1 tbsp oil to coat. Put in a spoonful of batter (it will be thin) and coat bottom of pan. Cook for 2 minutes, gently nudging the edges forward to loosen the set crepe from the pan. Instead of attempting to flip it, I cover the pan with a plate and hold it steady as I flip the entire pan/plate so that the crepe is now on the plate. Brown side up, slide the crepe back into the pan to brown the other side. After another minute, I gently slide the cooked crepe onto a plate covered in parchment paper and let cool.
I filled my crepes with crispy bacon and shredded chicken (add cheese too if you like), then folded them over and topped it off with a drizzle of creamy ranch dressing and minced green onions.