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Tag Archives: Healthy Eating

Keto Pork Chops in Parmesan Basil Cream Sauce

Keto Pork Chops in Parmesan Basil Cream Sauce

Ingredients

4 boneless pork chops Thick cut

1 Tbsp. Butter unsalted

1 Tbsp. Olive oil

1 C. onion Chopped

3 Cloves garlic minced

½ C. Bone broth

1 C. Heavy whipping cream

1 tsp. Basil

1/2 tsp. Garlic powder

¾ C. Parmesan cheese

2 Tbsp. parsley Chopped

Salt and pepper to taste

Directions

1. Start by heating up one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium-high heat. Add salt and pepper to taste to both sides of the pork chops.

2. Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.

3. Into the same skillet, add the chopped onion. Cook for two-three minutes until it begins to brown and turn tender. Add in the three cloves of minced garlic and cook for an additional thirty seconds.

4. Pour in the ½ cup of bone broth and 1 cup of heavy whipping cream. Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens. Mix in two tablespoons of chopped parsley, and stir to combine.

5. Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.

Source Mom Foodie

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Low carb and keto friendly Philly Cheesesteak Sandwiches

Philly Cheesesteak Stuffed Peppers

INGREDIENTS

8 oz deli sliced roast beef, sliced into thin strips

8 slices provolone cheese

4 large green or red peppers, tops removed, discard seeds and sliced lengthwise

1 onion, diced

1 cup sliced mushrooms, optional

2 Tbsp. butter

2 Tbsp. olive oil

1 garlic clove, minced

Directions

1. Preheat your oven to 400. Remove the tops of the peppers and take out all the seeds. Meanwhile, heat a skillet over medium heat and add butter and oil. Add onions and mushrooms and cook until caramelized, approximately thirty minutes. Add garlic and cook until fragrant.

2. Add the roast beef to mushroom mixture and cook for five minutes. Line each pepper with a slice of cheese. Fill with the meat mixture then top with another slice of provolone. Bake until cheese is golden, about fifteen-twenty minutes.

Source Wide open eats

Healthy Buffalo Chicken Cauliflower Casserole

This Creamy Buffalo Chicken Cauliflower Casserole is cheesy, spicy, and crazy delicious! It’s low in carbs, suitable for those following a keto diet, and gluten free!

Creamy Buffalo Chicken Cauliflower Casserole

Ingredients

1.5 lbs cooked chicken *diced or shredded

5 C. riced cauliflower * from one large head

1/2 C. Frank’s Redhot buffalo sauce

8 oz cream cheese *at room temperature

8 oz sharp cheddar cheese *shredded from block

Directions

1. Preheat your oven to 375°F. In a large bowl, combine the chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the cheddar cheese. The mixture will be thick. Spread into a medium casserole dish and top with the remaining cheddar cheese.

2. Cover loosely with aluminum foil and bake for twenty-five minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling. Garnish with extra Buffalo sauce and fresh, minced parsley, if desired. Serve hot.

Delicious Little Bites

Pork and veggie Bibimbap with carrots, zucchini and rice

This recipe takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and pork tossed with garlic, ginger, and soy.

Pork and veggie Bibimbap with carrots, zucchini and Jasmine rice

Ingredients

1.5 C. Jasmine rice

4 Scallions, thinly sliced

12 oz carrots

2 zucchini

2 thumb ginger, peel and mince

4 garlic cloves, minced

10 tsp white wine vinegar

2 Tbsp. Sesame oil

4 tsp. Sriracha sauce, divided

4 Tbsp. Soy sauce, divided

20 oz ground pork

2 Tbsp. Sugar

3 Tbsp. Olive oil, divided

Salt and pepper

Directions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, fifteen- eighteen minutes. Keep covered off heat until ready to serve.

2. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger. Mince garlic.

3. In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), up to half the sriracha, and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.

4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrot ribbons; season with salt and pepper. Cook, stirring, until slightly softened, three – four minutes. Remove from pan and set aside. Pour another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, three-five minutes per side. Remove from pan and set aside with carrots.

5. Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

Sorry that this photo looks awful. A better one is coming soon. I promise you that this one was delicious!

Source www.hellofresh.com

The Pioneer Woman’s Broccoli Egg Casserole

Slow Cooker Broccoli Egg Casserole

Ingredients

Cooking spray

3 heads of broccoli, cut into small florets

1 red bell pepper, seeded and cut into medium pieces

1 1/2 C. Shredded cheddar cheese

3 green onions, thinly sliced

12 large eggs

1 C. half and half

1/2 tsp. Salt

1/2 tsp. Pepper

Directions

1. Grease the inside of your 6-quart slow cooker with cooking spray. Add half of the broccoli, bell pepper, cheese and green onions. Then repeat the layers once again.

2. In a large bowl, combine the half and half, eggs, pepper and salt. And whisk together until light and fluffy, for about one minute. Pour the mixture over the top.

3. Then cover and cook on low for three and a half to four hours or until golden around the edges and just barely set in the center.

4. Enjoy! 😋

Source Amazon

No oven required Rotisserie Chicken

This Slow Cooker Rotisserie Chicken recipe is an easy and healthy way to make homemade rotisserie-style chicken! Savory homemade rotisserie chicken can be served as the main course or shredded and used for another recipe.

Ingredients

1 whole chicken (about 4 lbs.)- neck and giblets removed

1 tsp. chili powder

3 tsps. smoked paprika

1 tsp. garlic powder

2 tsp. dried parsley

1 tsp. dried thyme

½ tsp. freshly ground black pepper

1 tsp. salt (more or less-to taste)

Directions

1. Grease your slow cooker with cooking spray. Roll four balls of aluminum foil and place on the bottom of greased slow cooker (to use as a rack for chicken so the juices will stay in the bottom of slow cooker under the chicken).

2. Remove neck and goblet from the chicken, rinse the chicken with cold water and pat dry with paper towels. In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin.

3. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for seven -seven and half hours, or on high for four-four and a half hours or until the chicken is cooked through and reaches an internal temperature of 165 F.

4. Carefully remove the chicken from the slow cooker (it’s very tender and it could fall apart).Serve the chicken as desired. If you want crispier skin, place the chicken on a baking sheet and broil for three-five minutes.

Source OMG chocolate desserts

Low-carb Supreme Pizza Chicken bake

All the flavor of the pizza you enjoy, but in a low carb, no added sugar version. Chicken topped with an easy homemade sauce, and stacked high with cheese and vegetables, you will be getting rid of the take out and making this Supreme Pizza Chicken Bake Recipe on a regular basis!

Supreme Pizza Chicken bake

Ingredients

4 chicken breast cutlets*

1 6oz can tomato paste

1 tsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/2 tsp. oregano

1/2 tsp. parsley

1 C. shredded mozzarella cheese

1/2 large green bell pepper, sliced

1/4 C. sliced onion

1/4 C. sliced black olives

16 slices pepperoni

Directions

1. Preheat the oven to 400º F. Grease a 9X13 baking dish with cooking spray. Set aside.

2. To make the sauce, in a small bowl add tomato paste, olive oil, salt, pepper, garlic powder, oregano, and parsley. Stir to combine. Place chicken breasts in a single layer inside a 9×13 cooking dish. Divide the sauce between the four pieces of chicken and spread sauce to cover each chicken breast.

3. Sprinkle 1/4 cup of cheese on top of each chicken breast. Evenly distribute the remaining toppings over the chicken. Bake in the oven for thirty minutes or until the chicken is fully cooked. Let rest three – five minutes and then serve!

Source The Schmidty Wife

Melt in your mouth Crockpot pork loin

There are only three ingredients required for this simple crock pot pork loin. Prepare it shredded in the slow cooker with BBQ sauce. Low carb and keto friendly!

Crockpot pork loin

Ingredients

3-5 pound Pork loin

BBQ Rub

Stubb’s Barbecue sauce

Directions

Place the meat onto a sheet of parchment paper or a cutting board. Next, cover with BBQ rub and rub into the pork.  Flip to the other side and repeat. Then put the meat into your crockpot. Place the crockpot lid and cook on high for four hours or low for eight hours. When finished cooking, shred the pork directly in the crock pot.  Top with BBQ sauce and serve.

Source Low Carb with Jennifer

Keto Oven Roasted Broccoli

Oven Roasted Broccoli

INGREDIENTS

1 1/2 lbs broccoli florets

4 Tbsp. water

1/2 tsp. salt

1/2 tsp. garlic powder

1 C. shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Line a 9×13 baking sheet with either parchment paper or foil. Set aside.

2. Steam broccoli lightly by placing it in a large bowl with a couple of tablespoons of water.  Microwave for about four minutes. The broccoli does not need to have cooked all of the way through. 

3. Place broccoli on a baking sheet that has been lined with either parchment paper or foil.  Bunch up the broccoli close together. This way the cheese will stay on the broccoli and not the pan. Season broccoli with salt and garlic powder. Bake for about fifteen minutes or until the cheese melts.  

Source Copy Kat

Juicy Homemade Rotisserie Chicken

Smoked Paprika Roast Chicken

Ingredients

2 Tbsp. smoked paprika

2 Tbsp. melted unsalted butter

1 tsp. garlic powder

1 1/2 tsps. salt

1/2 tsps. pepper

1 whole 4-5 lb roasting chicken

4 Tbsp. honey

2 Tbsp. lemon juice

Directions

1. Preheat oven to 325°F. Rinse and pat dry the chicken: Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won’t stick).

3. Spread paprika butter mix over chicken: Combine together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place the chicken in a 9×13 shallow baking dish.

4. Heat the honey and lemon juice in a small pot and set aside. Bake: Bake at 325°F for approximately one hour and fifteen minutes. Baste with the lemon-honey mixture after thirty five minutes, and then every fifteen minutes after that. You may need to adjust total cooking time depending on how big your chicken is.

5. The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F. Add more salt and pepper to taste.

Source Simply Recipes

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