Tag Archives: keto

Keto Chicken Cheese Bake

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Keto Chicken Cheese Bake

Keto Chicken Cheese Bake

This Keto Chicken Cheese Bake is loaded with tender pieces of chicken, mushrooms, bacon and spinach in a decadent cream sauce.

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 10
Calories: 541
Author: A Family Feast

INGREDIENTS
1 pound bacon

8 ounce package cream cheese

½ cup grated Parmesan cheese

1 ½ cups sharp cheddar cheese, shredded

1/3 cup avocado mayonnaise

1 cup heavy cream

½ teaspoon hot sauce, we used Cholula

1 teaspoon dry mustard

½ teaspoon white pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces

1 ½ cups red onion, diced

8 ounces baby bella mushrooms, sliced

1 tablespoon fresh garlic, minced

8 ounces baby spinach

2 cups mozzarella cheese, shredded

INSTRUCTIONS

  • Preheat oven to 375 degrees F.
  • In a large skillet, cook bacon to crisp, remove to paper towels and reserve three tablespoons of bacon fat.
  • While the bacon is cooking, in a medium sauce pan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder and paprika.
  • Cook over medium heat and stir with a wooden spoon until creamy.
  • Crumble bacon and add to the cream mixture.
  • Clean skillet and add two tablespoons of the bacon fat and saute onions over medium high heat for three minutes.
  • Add the remaining tablespoon of bacon fat and add the mushrooms and sauté for five minutes.
  • Add the garlic and spinach and toss to coat the spinach and cook until wilted, about two minutes.
  • Add the cream mixture and cooked chicken and heat then pour into an 8X12 inch casserole dish.
  • Sprinkle on the two cups of mozzarella cheese and bake for 20 minutes.
  • Place under the broiler and brown, 1-2 minutes.
  • Let sit ten minutes to set up and serve 10 portions.

There will be a little liquid on the bottom which will eventually absorb into the mixture. Spoon a little over each portion.


NUTRITION
Calories: 541kcal | Carbohydrates: 8g | Protein: 30g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 129mg | Sodium: 754mg | Fiber: 1.5g | Sugar: 4g |



 

Cheesy Creamy Low-Carb Chicken Cordon Bleu

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Cheesy Creamy Low-Carb Chicken Cordon Bleu

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake found on KalynsKitchen.com

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake is so delicious that you definitely won’t miss the breaded coating.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Servings: 8
Calories: 480
Author: KALYN DENNY

INGREDIENTS
CHICKEN INGREDIENTS
4 large, thick boneless, skinless chicken breasts (see notes)
1 T olive oil
1 tsp. poultry seasoning
salt to taste
4 slices ham, cut in half lengthwise to make 8 pieces to lay on top of a chicken breast
4 slices Swiss cheese, cut in half lengthwise to make 8 pieces to lay on top of each slice of ham
1/2 cup freshly-grated Parmesan
SAUCE INGREDIENTS:
8 oz. cream cheese, cut into cubes and softened at room temperature until it can be beaten with a whisk
1/4 cup chicken stock
1/4 cup sour cream
1/4 cup mayo
1 tsp. Dijon mustard
1/2 cup freshly-grated Parmesan

INSTRUCTIONS

  • Preheat oven to 375F/190C.
  • Cut the cream cheese into cubes and place in a bowl or an oversize measuring cup and let it soften while you prepare the chicken.
  • Trim fat and any undesirable parts from each chicken breast, then cut each breast in half lengthwise so each one makes two thin chicken cutlets.
  • Rub a pinch of poultry seasoning (affiliate link) on one side of each chicken cutlet.
  • Heat the oil over medium-high heat in a large frying pan, add chicken, and cook 2 minutes on each side. Remove chicken to paper towels spread out on the counter. (If you have a giant pan you might be able to cook all 8 pieces at once, but most people will need to cook it in two batches.)
  • Put another layer of paper towels on top of the chicken and press down so you can absorb any extra water from the chicken.
  • While chicken cooks, cut the slices of ham and cheese lengthwise so you have 8 pieces each.
  • Lay chicken pieces out in a large baking dish. (I used a dish that was 10″ x 14″. You might need two dishes if you don’t have one that’s big enough.)
  • Put a slice of ham and then a slice of cheese on top of each chicken breast.
  • Test the cream cheese and see if it’s soft enough to whisk. If not you can microwave it for 20-30 seconds to soften. Then whisk the chicken stock into the cream cheese, followed by the sour cream, the mayo, the Dijon, and finally the Parmesan. The sauce will be thick.
  • Use a rubber scraper to spread the sauce over the top of the chicken. Sprinkle with the other 1/2 cup grated Parmesan.
  • Bake 35-40 minutes, or until the dish is bubbling hot and starting to brown on top.
  • Serve hot, and wait for compliments!
  • Leftovers will keep several days in the fridge and can be reheated in the microwave or in a covered dish in the oven or a toaster oven.


NUTRITION
Calories: 480kcal | Carbohydrates: 5g | Protein: 44g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 1037mg | Fiber: 0g | Sugar: 2g |



 

Spinach Stuffed Salmon

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Spinach Stuffed Salmon

Spinach Stuffed Salmon on  a baking sheet

Spinach Stuffed Salmon – spinach, cream cheese, feta, and mozzarella stuffing. Easy to make and great for family, friends, or entertaining!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 527
Author: Tania Sheff

INGREDIENTS
For the Salmon
4 salmon fillets (4-6 oz. each)
1 tbsp. olive oil
1 tsp. Cajun seasoning or to taste
For The Spinach Stuffing
3 oz. cream cheese
1/2 cup mozzarella cheese
1/2 cup feta cheese crumbles
3 oz. fresh baby spinach

INSTRUCTIONS

  • Make the spinach stuffing. Place the cream cheese, feta, and mozzarella into a medium mixing bowl. Roughly chop the baby spinach and add it to the cheese. Massage the spinach and cheese with your hands, until well combined (it should look like thick paste).
  • Prep the salmon. Using a sharp knife, cut a pocket in the center of each salmon fillet.
  • Season the salmon. Generously season the salmon fillets with the Cajun seasoning and brush them with olive oil on both sides.
  • Stuff the salmon. Divide the spinach stuffing into four equal parts and spoon it into the salmon pockets.
  • Bake the salmon. Bake the stuffed fillets in a preheated oven at 400ºF for 15-20 minutes, depending on how large your fillets are.


NUTRITION
Calories: 527kcal | Carbohydrates: 3g | Protein: 53g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 176mg | Sodium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3151IU | Vitamin C: 6mg | Calcium: 235mg | Iron: 3mg


 

Keto Turkey Soup

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Keto Turkey Soup

black bowl and spoon filled with leftover turkey soup in front of large serving pot with ladle and soup

Leftover turkey soup is hearty, flavorful, and comforting. You can easily throw this homemade turkey soup together within 20 minutes! Adults and kids will devour it and be asking for seconds.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 382
Author: Taryn

INGREDIENTS
1 tbsp butter
1 tbsp olive oil
½ cup onion chopped
½ cup celery chopped
¼ cup carrot chopped
16 oz cauliflower rice
1 quart chicken or turkey stock
4 cups dark cooked turkey meat shredded
1 tbsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp dried dill
½ cup heavy cream
½ cup crumbled bacon

INSTRUCTIONS

  • Heat the butter and olive oil over medium heat in a large stock pot. Add the onions, celery, and carrots and cook until softened. Add the cauliflower rice, reduce the heat to low, and cover the pot with a lid. Steam the cauliflower for 5 minutes.
  • Add the stock, turkey, and seasonings. Simmer for 5 minutes. Stir in the cream and bacon. Adjust the seasoning if needed.


NUTRITION
Calories: 382kcal | Carbohydrates: 8g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 1526mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1350IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 2mg



 

Fully Loaded Burger Bowls

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Fully Loaded Burger Bowls

Fully Loaded Burger Bowls Recipe - Family Fresh Meals

So for all you carb avoiders, I’ve come up with a whole new way to enjoy burgers without the bun. Instead, you serve all the toppings in – the burger itself! These Fully Loaded Burger Bowls are burgers, filled with your favorite topping! It a whole new way to burger!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 690
Author: Corey Valley

INGREDIENTS
2 lb extra lean beef
2.5 teaspoons Lawry’s Seasoned Salt
1 teaspoon Garlic Powder
1/2 teaspoon Black Pepper Ground
3 teaspoon Worcestershire sauce
4 TB butter
2 cups sliced mushrooms
2 cups of cheddar cheese. shredded divided
10 slices of bacon cooked and diced
diced chives bacon BBQ sauce, ranch for topping

INSTRUCTIONS

  • Mix together beef, seasoned salt, garlic powder, black pepper and Worcestershire sauce. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside.
  • In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
  • Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
  • Bake at 350 covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.


NUTRITION
Calories: 690kcal | Carbohydrates: 4g | Protein: 71g | Fat: 49g | Saturated Fat: 28g | Cholesterol: 230mg | Sodium: 2391mg | Fiber: 0g | Sugar: 1g | Vitamin A: 940IU | Vitamin C: 2mg | Calcium: 439mg | Iron: 7mg



 

Low Carb Pizza Casserole

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Low Carb Pizza Casserole

Low Carb Pizza Casserole loaded with supreme pizza toppings

Low Carb Pizza Casserole is a gluten-free, keto pizza casserole packed with all of your favorite pizza flavors without the carbs!

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 Hour, 15 minutes
Servings: 10
Calories: 519
Author: Kat & Melinda

INGREDIENTS
14 ounces Cauliflower florets, cut into bite-size pieces
½ teaspoon Salt
2.5 ounces Pepperoni
2 pounds Italian Sausage, if in casings remove from casing before cooking
1 tablespoon Olive Oil
8 ounces Mushrooms, sliced
1 Green Pepper, cut into bite-size pieces
12 ounces Mozzarella cheese, shredded
1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
1/4 cup Parmesan cheese, powdered
1 teaspoon Italian Seasoning

INSTRUCTIONS

  • Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
  • Drain the cauliflower pat dry with a paper towel. Set aside.
  • Preheat oven to 400 degrees F.
  • In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
  • In the same skillet at olive oil and sauté mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
  • Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
  • In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
  • Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
  • Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
  • In a small bowl mix together the Parmesan cheese and Italian seasoning.
  • Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
  • Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.


NUTRITION
Calories: 519kcal | Carbohydrates: 7g | Protein: 27g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 1195mg | Fiber: 3g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 56mg | Calcium: 54mg | Iron: 9mg



 

Cilantro Lime Chicken

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Cilantro Lime Chicken

Easy Cilantro Lime Chicken with deliciously tasty marinade, low in carbs and perfect for keto, paleo, and whole30 diets.

Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 8
Calories: 187
Author: Sheena Strain

INGREDIENTS
8 Boneless skinless chicken thighs , about 2lb
MARINADE
1 cup cilantro leaves, packed , measure un-chopped leaves, about 1/2 bunch
1 tsp lime zest
1/4 cup lime juice , about 3 limes
3 cloves garlic , chopped
1 tsp cumin
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
Garnish
cilantro leaves
lime wedges

INSTRUCTIONS

  • Add all the marinade ingredients to a blender, and pulse until smooth.
  • Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
  • Let it marinate in the fridge for 30 minutes or up to 4 hours.

Stove Top Method

  • Heat a cast iron grill pan on a medium high heat and brush with olive oil
  • Grill each piece of chicken for about 5 minutes per side or until it reaches an internal temperature of 165°F, check using a digital meat thermometer. (I do not recommend this method for cooking bone in thighs, use the oven or the grill.)

Oven Baked Method

  • Preheat your oven to 375°F
  • Bake the marinated boneless skinless chicken thighs for 25-30 minutes, Bone in thighs usually take about 45 minutes to cook.
  • Check that they are fully cooked to an internal temperature of 165°F by using a digital meat thermometer.

Grilling Method

  • Sear the chicken pieces for about two to three minutes per side over the hottest part of the grill first.
  • You may need to move the chicken to the less hot part off the grill to finish cooking it, especially if you are using bone in thighs as they will take longer to cook than boneless skinless or pounded thin chicken breast and may burn before they are fully cooked if left over the hottest part of the grill.
  • Boneless skinless thighs may take about 4-5 mins per side to cook, bone in thighs can take up to 15 minutes per side.
  • Check that it is fully cooked to an internal temperature of 165°F using a digital meat thermometer.


NUTRITION
Calories: 187kcal | Carbohydrates: 1g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

 

Taco Stuffed Peppers

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Taco Stuffed Bell Peppers

Taco Stuffed Bell Peppers, are an easy to make Mexican recipe that everyone will love. Ground beef, salsa, sour cream, and melted cheese come together in a perfect healthy serving that tastes delicious! This recipe is keto, low carb, and gluten-free!

Prep Time: 8 minutes
Cook Time: 35 minutes
Total Time: 43 minutes
Servings: 8
Calories: 219

INGREDIENTS
4 medium green peppers, halved
1.5 lb ground beef, browned
1 packet taco seasoning mix, or seeking good eats homemade taco seasoning recipe
¾ cup water
1-½ cup cheddar cheese
1 cup sour cream
½ cup salsa

INSTRUCTIONS

  • Preheat oven to 350° F. Wash peppers then slice lengthwise in half through the middle and remove seeds. Place in a casserole dish with ¼ cups water. Cover and microwave 7 to 10 minutes, or until peppers are soft. Check periodically for doneness.
  • In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to recipe or packet instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese.
  • Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside dish and generously stuff with meat and cheese mixture. Top with remaining cheese. Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted. Serve with your favorite taco ingredients and a side of salsa. Enjoy!


NUTRITION (Serving Size: ½ Pepper with Filling)
Calories: 219kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Cholesterol: 39mg | Sodium: 316mg | Fiber: 2g | Sugar: 2g