Tag Archives: Low-Carb

Veggie Bacon Cheddar Chicken Dinner

If you dig chicken and broccoli recipes, you’ll love this super easy Broccoli Bacon Cheddar Chicken recipe. All you do is toss the chicken breasts in a casserole dish, then top with the rest of the ingredients and bake for thirty minutes!

Broccoli Bacon Cheddar Chicken


cooking spray

2-4 chicken breasts

salt and pepper

2 cups broccoli florets, chopped

Six strips bacon, cooked, chopped

1/3 cup Mozzarella cheese, shredded

1 cup Cheddar cheese, shredded


Preheat the oven to 400 F. Grease the bottom of a 9×13 baking dish with cooking spray. Set aside.

1. Add the chicken breasts to the casserole dish. Sprinkle chicken breasts with salt and pepper. Pour the broccoli florets all over the chicken. Top with chopped cooked bacon. Sprinkle with shredded Mozzarella and cheddar cheese.

2. Bake, uncovered, for about twenty-thirty minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. Remove from the oven and eat. Enjoy! 😊

Source Julia’s Album


Roasted broccoli & savory mustard sauce

Crispy roasted broccoli with a creamy mustard sauce. Easy 15-minute side dish for chicken, steak, or pork chops. It’s naturally dairy-free.

Roasted Broccoli with Creamy Mustard Sauce


For the sauce (makes 1 1/4 cups):

1 C. raw unsalted cashews

1/2 C. water

1/4 C. fresh lemon juice

2 Tbsp. extra-virgin olive oil

2 Tbsp French’s Dijon mustard

1 tsp Bragg’s apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. salt

1/8 tsp. red pepper flakes

For the broccoli:

1 lb broccoli

3 1/2 Tbsp. extra-virgin olive oil

1/2 tsp. salt, plus more to taste

1/8 tsp. freshly ground black

2 Tbsp. finely chopped fresh garlic

1/2 C. sliced raw almonds

1 1/2 Tbsp. fresh lemon juice

1/2 tsp. finely grated lemon zest,


1. Soak the cashews for the sauce: Soak the cashews for two hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for ten minutes, then drain.

Preheat the oven to 425F. Line a baking sheet with parchment paper. Set aside.

2. Roast the broccoli: Toss the broccoli with two tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. Roast for ten to fifteen minutes or until tender and slightly crispy.

3. While the broccoli is roasting, make the dressing. Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into your blender. Blast on high for thirty to sixty seconds until smooth and creamy.

5. Prepare the garlic and almonds: In a small pan over medium-low heat, warm the remaining 1 1/2 tablespoons of olive oil and cook the garlic for one to two minutes until fragrant and just starting to brown. Add the almonds, and stir for about one minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat.

6. Top the broccoli and serve: Remove the roasted broccoli from the oven and transfer to a platter. Sprinkle the almond mixture over the top of the broccoli and season with additional lemon juice, zest, salt, and pepper to taste. Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.

Source Simply Recipes

Healthy Lemon Garlic Chicken

So one of the things that cooking has taught me is that eating healthy doesn’t have to be boring or bland. As I confess, that is one of the reasons why I find eating healthy quite challenging. But now that I have been cooking for the past few years I have a different outlook on cooking and eating healthier. I found a statement on Pinterest that I liked because is 100% true: “just because it’s healthy doesn’t mean it has to be boring or bland.”

This Lemon Garlic Chicken has undoubtedly confirmed that quote as it was so tender, juicy and delicious! The lemon juice added the perfect zing to the chicken.

I couldn’t believe the ease of preparation. The only thing I had to do was sear or brown the chicken for a few minutes on the stove then toss them into my crockpot along with a few ingredients. It was nice because I had the rest of the day to myself to do some chores and other stuff.

I’m sure that you are going to love how easy it is to prepare this recipe and your family is going to enjoy the taste.

Slow Cooker Lemon Garlic Chicken


1 lb boneless, skinless chicken breasts, halved

4 cloves garlic, minced

1/4 C. low-sodium chicken stock

2-3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/2 tsp. seasoned salt

1/2 tsp. Black pepper, to taste

fresh parsley, garnish, optional


1. Combine the oregano, seasoned salt and black pepper (to taste) in a small bowl, then rub mixture all over the chicken breasts. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken breasts on each side for three four minutes.

2. Pour the chicken stock and lemon juice into the crockpot, then add in minced garlic and stir everything together. Place the browned chicken breasts into the crockpot, then cover and cook on high for two – three hours, or until cooked through.

Source Crafty House

Crispy Parmesan Brussel Sprouts

Parmesan Crusted Brussels Sprouts


1 lb. Brussels sprouts, trimmed and halved

1/2 C. flour

3 Eggs, beaten

3/4 C. Progresso bread crumbs

1 C. freshly grated Parmesan cheese

2 Tbsp. olive oil

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. cayenne

Caesar dressing, for dipping (optional)


Preheat your oven to 400. Grease a large baking sheet with nonstick cooking spray or olive oil.

1. Pour flour into a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.

2. Working in batches, use a spoon to toss brussels sprouts in the flour until fully coated then dunk in the eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about twenty five minutes. Serve immediately with caesar dressing, if using.

Source Delish

The Greatest Healthy Chili

I had intended to prepare this chili recipe on the stovetop on Monday evening. But Luke my brother had two basketball games about the same time I planned on cooking. I was bummed because I wanted to watch and support him and his team. However, I was excited to see that the chili can cook in the crockpot. I immediately got busy with cooking the meat and tossing everything in the crockpot so that it would be ready to eat when we got home from my brother’s games. My brother’s team did a pretty good job overall but they unfortunately lost. I’m proud of my brother he’s a really good ball player.

Anyway, this chili was amazing, excellently spiced and healthy. It’s made with lean ground turkey, kidney beans, and corn. This version is the greatest! My family loved it, and I’m sure your family will enjoy it too!

The Best Healthy Turkey Chili


2 tsp. olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken

4 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

1/4 -1/8 tsp. cayenne pepper

1/2 tsp. salt

1 (28-oz) can diced tomatoes

1 1/4 C. Progresso chicken broth

2 (15 oz) cans Goya dark red kidney beans, optional

1 (15 oz) can sweet corn

For topping: cheese, avocado, tortilla chips, cilantro, sour cream


1. Pour oil in a large pot and place over medium high heat. Add the onion, garlic and red pepper and saute for five-seven minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.

2. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for approximately twenty seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for thirty-forty five minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Court’s Cooking Notes: To prepare this recipe in the slow cooker reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

Source Ambitious Kitchen

Sweet and Garlicky Chicken

This Bacon Brown Sugar Garlic Chicken, is the best chicken you’ll ever eat with just a few ingredients that you have in your cupboard. Sticky, crispy, sweet and garlicky, makes an excellent weeknight meal for you and your family.

Bacon Brown Sugar Garlic Chicken


2/3 C brown sugar, packed

3 Tbsp garlic, minced

3/4 tsp Kosher salt

1/2 tsp black pepper

6 chicken breasts, boneless and skinless

12 slices bacon (you can use turkey bacon)


Preheat your oven to 375 degrees. Grease a 9×13 baking dish with cooking spray. Set aside.

1. In a large bowl combine the brown sugar, garlic, salt and pepper and mix until combined. Cover the chicken in the brown sugar mixture.

2. Wrap each piece of chicken with two slices of bacon (aim for the end of the bacon pieces to stay under the chicken to prevent unwrapping while cooking). Place into your baking dish. Top with the remaining brown sugar mixture.

3. Bake in the oven for twenty five – thirty minutes or until cooked through and browned. Careful to not let the brown sugar burn and blacken.

Source Dinner and dessert

Court’s Cooking Notes: To make it a little healthier or if you aren’t able to eat pork you can use turkey bacon as a substitute.

Sugar & Spice Roasted Sweet Potatoes

I found a bunch of chopped up sweet potatoes in my fridge from Thanksgiving that I knew I had to cook before they went bad. So I looked up on my go-to website Pinterest to look for an easy and tasty sweet potato recipe.

Not surprisingly it didn’t take me long to find one. I spotted this Brown Sugar Roasted Sweet Potato recipe. They are roasted with brown sugar, cinnamon, butter, and a little cayenne pepper for a kick. It’s the perfect side dish recipe for supper or Christmas gatherings. Easy to throw together and delicious!

Brown Sugar Roasted Sweet Potatoes


4 Tbsp unsalted butter melted

2 Tbsp light brown sugar packed

1/2 tsp cinnamon

1/2 tsp kosher salt

1/4 tsp cayenne pepper

2 large sweet potatoes peeled and cut into 1/2 inch cubes


Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil.

1. Melt the butter in a microwave safe bowl. Combine the brown sugar, cinnamon, salt, and cayenne pepper into the butter.

3. Spread the potatoes on the lined baking sheet.  Toss with the butter mixture until the potatoes are completely coated.  Bake for twenty -twenty-five minutes, stirring once halfway through cooking.

Source Wine and Glue

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