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.
‘Twas a beautiful afternoon for a snack outdoors! I whipped up a sugar-free root beer float and these adorable bacon-wrapped pickles to enjoy a bite in the sunshine.
Bacon Wrapped Pickles with Buffalo Dip
As my pickles were fairly small, I split them each in two and let them sit on a paper towel to drain well. For larger pickles, I would suggest cutting them into quarters.
Slice uncooked bacon lengthwise then wrap each piece around a pickle spear. Secure with a toothpick.
Place pickles on a wire rack set inside a foil-lined cookie sheet. I cooked mine for 8 minutes at 350 and then broiled on high for 4 minutes to crisp them up. Serve with your favourite dip. Mine is a mixture of ¼ cup mayo and 2 tbsp Frank’s buffalo wings sauce.
Sugar-free Root Beer Float
In the blender, combine ¾ can sugar-free root beer (I used Diet A&W root beer), ¼ cup heavy whipping cream and 6-8 ice cubes. Slowly pour into large glass (it will be very frothy!) and top with remaining root beer before serving.
I just discovered that even with a low carb lifestyle, you can have your cake and eat it too! This dessert, adapted from All Day I Dream About Food’s Kentucky Butter Cake is soft and moist and has the same texture of a traditional recipe. This makes a 9×13″ pan.
2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup whey protein powder
1 tbsp baking powder
1/2 tsp salt
1 cup softened butter
1 cup powdered artificial sweetener
2 tsp vanilla extract
1/2 cup whipping cream
1/2 cup water
Preheat oven to 350F. Grease 9×13 baking pan. In a bowl, whisk together almond and coconut flours, whey protein, baking powder and salt, then set aside. In a large mixing bowl, beat the butter and sweetener together. Beat in the eggs and vanilla extract. Gradually add the almond flour mixture and add the whipping cream and water. Keep beating until all ingredients are well incorporated. Pour batter into baking pan and smooth the top. Bake for 30-35 minutes until firm and golden brown on top. Test the cake doneness by inserting a toothpick and ensuring it comes out clean.
Let cake cool in the pan for 20 minutes. Meanwhile, mix together 1 package (4 servings) of sugar-free raspberry Jello, 1 cup of boiling water. Stir until Jello is completely dissolved. Add 1/2 cup cold water and continue stirring.
Once cake has cooled, use the end of a wooden spoon or a chopstick to poke holes in the cake about 1″ apart. Pour Jello over the entire cake and let it sink in.
Refrigerate for 2 hours. Top with whipped cream ( 1 1/2 cups heavy whipped cream beaten until stiff with 1 tsp vanilla and 1/2 tbsp sweetener).
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.
This is my riff on a recipe by Ditch the Carbs. I substituted lean ground beef for the original recipe’s lamb and zucchini for the eggplant simply because my grocery store didn’t have the latter. It still worked! To keep the casserole from getting mushy, I also put in a bottom layer of crushed pork rinds to soak up any extra moisture.
1 onion, chopped
2 cloves garlic, minced
800g can low-sodium chopped tomatoes (I drained off the extra juice)
1 lb ground beef
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/2 tsp ground cloves (I found this to be a bit too strong; try halving this amount)
1 tsp dried oregano
salt and pepper to taste
Fry the diced onion in olive oil, add garlic and cook until translucent. Add the meat and continue to cook until browned. Add tomatoes and spices. Simmer for at least 15 minutes to let as much moisture as possible evaporate.
Meanwhile, slice 4-5 zucchinis into 1/4-inch rounds. Fry both sides in olive oil until golden. Drain on a paper towel.
To assemble, put a layer of crushed pork rinds on the bottom of a rectangle casserole dish (greased). Place half the zucchini slices on top and then place the meat mixture on top. Put on the rest of the zucchini slices over top.
Bechemel sauce: 300ml natural greek yogurt (unsweetened), 100g feta crumbled) and 3 egg yolks. Stir together in a dish and pour over the entire dish. Sprinkle on grated Parmesan if you wish.
Bake for 30 minutes at 350F. Allow 20-30 minutes to cool before serving. Traditionally, moussaka is served warm – not hot.
Treat day? These little bites taste indulgent but will keep you on the low-carb track.
Combine: 1/2 cup natural peanut butter (softened), 1/3 cup coconut flour (may need to add more), 1/4 cup unsweetened medium dessicated coconut, 2 tbsp granulated sweetener. Add more flour if necessary until the mixture resembles cookie dough and can be handled. Roll into 1-2-inch balls. Chill in fridge for at least 1 hour.
Meanwhile, melt 1 – 100g (3.5 oz) dark chocolate (I use a bar with 85%-90% cocoa) over a double boiler. Dip one ball at a time into the chocolate; when coated, set on parchment paper. Decorate with more coconut. Return to fridge until ready to eat. These truffles are just sweet enough to satisfy the craving and even better when frozen.
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.