Fajita Hasselback Chicken

It has been awhile since I have posted any recipes and I have had some requests for some more.  I have not been eating every well over the last few months so I haven’t tried any new ones. Until last night.

Tuesdays are Taco Tuesday in my house. Taco is a very loose term. Basically in encompasses anything Mexican. Fajitas are a favorite of mine but I try to stay away from the tortilla shells. This recipe gives me the satisfaction of a fajita without the added carbs of the tortilla. Also, I don’t feel like I’m missing out by skipping the tortilla.

This is not an original recipe nor do I take any credit in its creation. I found this online via Tasty.co  I enjoy using Tasty’s recipes.  I enjoyed this one and thought I would share with you.

Fajita Hasselback Chicken

Ingredients

for 4 servings

  • 4 chicken breasts
  • ½ onion, diced
  • ½ yellow bell pepper, diced
  • ½ red bell pepper, diced
  • ½ green pepper, diced
  • 2 tablespoons

     fajita spice mix

  • 3 tablespoons

     salsa

  • ½ cup

     cheddar cheese, grated

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Slice into the chicken several times, about ¼ inch (½ cm) apart, but only cut about 85% of the way through, leaving the bottom intact.
  3. Cook the onions and peppers over a medium heat until softened, then stir in the fajita mix.
  4. Stir in the salsa and sprinkle the cheese over.
  5. Mix together until the cheese has melted.
  6. Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
  7. Bake in the center of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
  8. Enjoy!

 

The chicken breast I used were pretty big and thick. It took a little longer to cook than 22 minutes. Next time, I may sprinkle some Fajita seasoning on the chicken itself prior to baking. Also might sprinkle with a little more cheese.  I served these with some sour cream on the side. I might try mixing sour cream and salsa together for a spicier kick.  I’m not a big spicy person but I felt these need just a little something more. This could be due to the larger chicken breasts.

I used a homemade fajita mix consisting of

  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

This recipe calls for salt and I omitted it. It is tasty without it.  Besides, who needs the added sodium, right. We don’t even miss it.

Let me know if you try this recipe. I love to read your feedback and suggestions.

New Years Resolutions

It’s that time of year again. Time to make those New Years Resolutions. UUHHHGGGG! right?!?! I know how you feel. I don’t really like making them either. But I figured out something. Resolutions are goals. But goals with out a plan are destined to fail.

I made a resolution to be better this year than last year.  Better with my finances. Better with my health and eating. Better person to those around me. A better version of me than last year. Of course I want to lose weight. But that is not my primary focus. It will happen as a bi-product of me doing better for myself.

Now the real question, how am I going to be better? What are the steps I am going to take to achieve my resolution?  First, I am going to journal. My first option was every day but I have already failed at that. So I am working up to every day by trying every day but doing it at least every 2-3 days. I bought a fitness journal which is helping. I get to write down my activity level for the day and what I ate and drank. I am using MyFitnessPal again to track my food every day. I am tracking everything I eat so I can see trends in my eating. Like when I have cravings or emotionally eat, I can see it and plan better for the upcoming cycle. I write these down in my journal as well. I’m also tracking my headaches and migraines to see what I ate that may be a trigger.  Also to track my hormone cycle. I no longer have menstrual periods but I am not in menopause either. So tracking the hormones and foods is helpful.

I am giving myself more grace when it comes to food. I look at it as fuel and not as a “I can’t have it” approach.  Is this cookie going to fuel my body the best way? Or should I opt for an apple with nut butter? Both will satisfy my sweet tooth but which is the better option for me. Nothing is off limits. Everything in moderation. This includes things like rice, pasta, potatoes and desserts. I don’t eat a lot of them anyways but I;m not going to shy away from ordering it on the menu or fixing it at home once in a while.

I’m getting back to the gym. My goal is 5-6 days a week. But I’m easing into it. Right now I am averaging 3 days a week. Next week, I’ll shoot for 4.

I’ve also started talking to myself everyday in the mirror as I am getting ready for work. I say only nice things to myself. I weigh every morning to help keep myself on track. So on days where the scale didn’t move or move in the desired direction, I tell myself its ok. Weight loss is not linear so you will have ups and downs. I prefer the downs. I might remind myself that I enjoyed that glass of wine with dinner. Or maybe an evening out with friends. And we will do better today. You are beautiful. Your body is perfect just the way it is. It carried 3 children and have had multiple adventures. I am working on loving myself the way I am instead of waiting until I get to my “ideal” me. This is a journey my body and I are on together so we need to work together. The nicer I am to myself, the better I do during the day. I wish I would have figured this out years ago.

Baby steps! Baby steps are steps. Take it one day at a time. You will get there. This is a marathon not a sprint.  Enjoy the journey!

Low Carb Cabbage Enchiladas

I know it’s been a while since I’ve posted any recipes. Have been trying several and rejecting them just as quickly. It seems to be getting harder to find delicious recipes that are low carb. Don’t get me wrong, the internet is flooded with options. Just not delicious ones. At least not to me and my family.  If I wont eat it, I wont share it.

Last night was our famous “Taco Tuesday” night. Which actually translates to Mexican-style dish of some sort. Last night was enchiladas. So we tried Best Low Carb Cabbage Enchiladas.  Posted by Delish. This is not an original recipe nor do we take any credit for it’s creation or photos. I stumbled upon this recipe on Facebook one day and gave it a try.

The recipe calls for a whole head of cabbage. I used 16 leaves of the small head of cabbage and it seemed to work well with the amount of filling.  I had some medium style enchilada sauce on hand so I omitted the chili powder. The Medium sauce provided a little more kick than I prefer.  The cabbage was difficult to seperate the leaves without breaking them. I took the whole head, minus a few leaves, and placed it in the boiling water for approx 1 minute to soften. This helped with leaf removal. Caution, the cabbage will be hot upon removal. Use caution in leaf removal.

Image result for cabbage leaves

I cooked the chicken in a crockpot while at work then shredded just before adding to sauce/veggie mixture. I was making 2 types of enchiladas (low carb and regular). My children will not eat cabbage in this form. They’re picky like that. LOL!

We used Colby Jack cheese instead of the cheeses listed. Instead of drizzling sour cream on the top, I placed it on the side. Not everyone is a fan of sour moo cow (sour cream) in my house.

Next time I think I will cook the cabbage just a smidge longer. The stem area was still a bit hard. I may add some cheese to each roll as well as on the top. I think it needed a little more cheese. Gotta love cheese. Yum!

Best Low Carb Cabbage Enchiladas 

By Delish 

image

YIELDS:SERVINGS
PREP TIME:HOURS 10 MINS
TOTAL TIME:HOURS 40 MINS
INGREDIENTS
1  head green cabbage
1 tbsp. extra-virgin olive oil
large onion, chopped
red bell pepper, chopped

Kosher salt

cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
3 c. cooked and shredded chicken
1 1/3 c. red enchilada sauce, divided
2 tbsp. chopped cilantro, plus more for garnish
1 c. shredded Monterey jack
1/2 c. shredded cheddar

Sour cream, for drizzling

DIRECTIONS
  1. Preheat oven to 350º. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
  2. In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin, and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.
  3. Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! Repeat until all chicken mixture is used.
  4. Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro and serve

Let me know if you try this. I’m always curious about how you like the recipes.

Enjoy!!!

Chicken Rollatini with Spinach Alla Parmigiana

Delicious! All I can say is delicious. The chicken was juicy and the spinach/ricotta filling was a nice compliment. Overall a wonderfully satisfying Italian dinner.

I am a big fan of Italian dinners. Mostly because they are full of flavors and cheesy goodness. I like crispy chicken topped with cheese and marinara sauce. Kinda had to spot eating these kinds of dishes while on the keto diet, until now. This is a wonderfully low carb version of Chicken parmigiana.

Use caution when trying to roll the chicken rolls in the egg and breading mixture. Some of the filling fell out. I will make this again and try pounding the chicken a little thinner so see if it gives me a better roll.

This is not an original recipe of my creation. I came across this one while browsing Facebook.  I love when recipes pop up on my news feeds. I find a lot that way that I did not know I was looking for. LOL! The original author can be found at Skinnytaste ‘s website. Photo credit also goes to SkinnyTaste. I promise, some day I will have my act together and take photos of my attempts at these wonderful recipes.

Mine didn’t look quite like the photo. I will spread the filling out a bit more next time. I just put it all in one section and rolled around it. It was tasty either way. I used fresh spinach instead of frozen as I was cutting the recipe in half. No need to cook 8 pieces for 2 of us. We had no leftovers. My hubby devoured 3 of the 4. I think I might have been lucky to get the one. 🙂

I used a low carb marinara sauce. I can’t remeber the name right now but will update this post when I get home and can look at the jar.

Baked chicken breasts filled and rolled with spinach and ricotta topped with Pomodoro sauce and melted mozzarella. Family friendly and so good!

Chicken Rollatini with Spinach Alla Parmigiana

Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love!

INGREDIENTS:

  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese, divided
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach, squeezed dry of any liquid
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella (I used Polly-O)
  • olive oil non-stick spray
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste

DIRECTIONS:

  1. Wash and dry cutlets, season with salt and pepper.
  2. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  3. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
  4. Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
  5. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
  6. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
  7. Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
  8. Remove from oven, top with sauce then cheese.
  9. Bake until cheese is melted and bubbling, about 3 more minutes.
  10. Serve with additional sauce on the side and grated cheese.

NUTRITION INFORMATION

Yield: 8 servings, Serving Size: 1 piece

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 5
  • Calories: 195 calories
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 7g
  • Fiber: 1.5g
  • Sugar: g
  • Protein: 24g
All images and text ©Gina Homolka for Skinnytaste

Read more at https://www.skinnytaste.com/chicken-rollatini-with-spinach-alla/#WZD4vvUGwvPr0PjI.99

 

Cheesy Beef Taco Skillet

Looking for an low carb alternative for Spanish rice. look no further! This recipe is perfect.

I made this for dinner on Tuesday. It is so delicious! No Joke!!!! I will make this again and stuff it some green bell peppers. And it is so simple! And quick too! Perfect for a busy evening dinner that is sure to please the whole family. It does include cauliflower but you would never know the “rice” is actually vegetables. There is no cauliflower taste what so ever!

I used ground turkey in place of the beef due to my dietary needs. I cut back on the chili powder and may cut back some more. It does have a kick to it but not soo bad that this non-spicy eater couldn’t tolerate. I added some sour cream on the side for dipping. It upped the flavor a bit and made the meal a little more satisfying. Would probably be good with some avocado chunks too. I omitted the lettuce since I did not have any on hand. It would probably taste good with some lettuce too. Kinda like a tortilla-less taco.

This is not an original recipe. I search the web daily for new and interesting recipes to keep me and the hubby from getting bored while eating Keto. I found this one via Low Carb Yum ‘s blog. I like Low Carb yum‘s recipes and have used several of them. Photo credit goes to Low Carb Yum as well. Side note: I really need to remember to take photos!

I used prepared cauliflower rice from the freezer section. I like Green Giant’s version as it comes in a steam-able bag. Pop in the microwave and cook for 5-6 minutes an done. Simple and easy. This option also provides uniform pieces which I love.

Cheesy beef taco skillet recipe with cauliflower rice

Cheesy Beef Taco Skillet

Enjoy this easy taco skillet recipe which doesn’t require any high carb tortillas. It’s a simple one pan low carb dish that cooks up quickly.

 

 Course Main Course
 Cuisine Mexican
 Keyword ground beef
 Prep Time 10 minutes
 Cook Time 30 minutes
 Total Time 40 minutes
 Servings 6 people
 Calories 266 kcal
 Author Lisa | Low Carb Yum

Ingredients

  • 1 pound ground beef
  • 2 cups cauliflower rice
  • 10 ounces diced tomatoes with green chilis canned
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 8 ounces colby jack cheese freshly shredded
  • 3.8 ounces sliced black olives canned
  • shredded lettuce optional

Instructions

  1. Brown ground beef in 10 inch ovenproof skillet. Drain.

  2. Prepare cauliflower rice, if needed. (Leftover is perfect for this recipe)

  3. Add diced tomatoes, chili powder, cumin, salt, pepper, and onion powder to ground beef.

  4. Stir in the cauliflower rice, then cook until boiling. Reduce heat to a simmer and cook 7-10 minutes more.

  5. Stir in black olives and 1 cup of the shredded Colby Jack until cheese melted. Sprinkle on remaining cheese. Place skillet under oven broiler until top cheese is completely melted. Serve immediately. We like to top each serving with shredded lettuce.

Recipe Notes

Each serving has about 7 grams net carbs

 

Let me know what you think. I love to read your feedback.

Cheesy Cauliflower Casserole

Meatless Monday was a success!

One thing I miss while being on a Keto lifestyle is the occasional bowl of mac and cheese. The ooey, gooey forkful of cheesy pasta goodness. The classic comfort food. Mmmmmm. This recipe is pretty darn close to satisfying all those attributes of mac and cheese.

To be honest, I made this with little hope that I would like it. I had a back-up plan in place just in case we did not like the cauliflower. I am not the biggest fan of cauliflower so when I find something new to try, I am skeptical. I made some low carb gnocchi to add to it as well as a back-up plan. I figured the gnocchi would give it something extra. They really were not needed. It was tasty but not needed.

The first forkful was interesting. I was still a bit skeptical. The more I ate it, the more I enjoyed it. In fact, it was so good we finished off the entire recipe that is supposed to serve 6. There was just 2 of us. My hubby ate the most. The serving sizes are not huge but satisfying.

Both recipes posted in this blog are not originals nor do I take any credit in their creation. I’m on a journey to eat well and when I find recipes that are tasty and easy, I like to share. As a busy mom, I need easy, quick and nutritious. My kids are not as adventurous as my hubby and I so it typically is just the 2 of us eating. The recipes posted today are Low Carb Gnocchi by I Breathe I’m Hungry and Cheesy Cauliflower Casserole by Domestically Creative. Photo Credit goes to Domestically Creative.

I have used I breathe I’m Hungry‘s recipes before and really enjoy them. This is my first Domestically Creative  recipe.

A few things I might do differently is to add more pepper and some garlic. I like garlic. I used 1/2 tsp black pepper this time around. This would also be tasty with some ham or bacon mixed in. Obviously not for a meatless Monday but as a comfort food on an icky weather day or during the winter. I cut the cauliflower florets up pretty small. Again, not the biggest fan of cauliflower. If I can make it not taste like cauliflower ( at least not prominent), the better the chances of me eating it. I may try riced cauliflower next time.

I used the gnocchi in this recipe and also in a Chicken and Gnocchi soup on Sunday. I used half the recipe for each. It was enough gnocchi.

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole | Low-Carb, Keto
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: casserole, keto, low-carb
Cuisine: vegetable side dish
Servings6
Calories362 kcal
Ingredients
  • 1 whole head of cauliflower , cut into florets
  • 1/2 tsp salt
  • 1 cup heavy cream
  • 2 oz cream cheese
  • 2 tsp dijon mustard
  • 2 cups shredded cheddar cheese , divided
  • salt and pepper to taste
  • 1 tsp garlic powder
Instructions
  1. Preheat oven to 375 and grease a 9×9 glass baking dish
  2. Bring large pot of water to a boil. Add cauliflower and 1/2 tsp salt and cook until cauliflower is just fork tender. Do not over cook.
  3. Drain cauliflower well and place back in pot. Set aside.
  4. In a small sauce pan, bring cream to a simmer, stirring well to avoid scorching.
  5. Whisk in cream cheese and mustard and stir until mixture thickens.
  6. Remove from heat and whisk in 1 cup shredded cheese and seasonings.
  7. Pour over cauliflower and gently mix to combine.
  8. Place cauliflower in prepared dish. Sprinkle with remaining cheese and bake until cheese is bubbly and slightly browned, or about 15 minutes.
  9. For an extra bubbly topping, broil on high for 2-3 minutes but be sure to watch carefully
Recipe Notes

Per Serving: Fat 33g, NET carbs 4g, Protein 13g

 

Let me know what you think. I love reading your feedback.

Sex in a Pan Dessert

Oh My! This is yummy. Probably one of the best low carb desserts I have made. It tastes very similar to a dessert made with sugar and chocolate.

This recipe is not an original creation of mine nor do I take any credit in its creation. I found it online via WholesomeYum ‘s blog. I like their recipes and this one is exceptional so I thought I would share. Photo credit goes to WholesomeYum.

This recipe has 2 different versions of the chocolate layer. I used option 2 as I had all the ingredients on hand. Keep the whipping cream cold until ready to use. I was in a hurry to get it cooling so I placed the cooked crust in the freezer for a bit to cool before topping with the cream cheese and chocolate layers. I put it back in the freezer while I made the whipped topping and placed it in the fridge to chill.

Sex in a Pan Dessert Recipe (Sugar-free, Low Carb, Gluten-free) - Learn how to make sex in a pan dessert - easy and sugar-free! And, this chocolate sex in a pan recipe is one of the best low carb desserts ever.

Sex in a Pan Dessert

SEX IN A PAN DESSERT RECIPE (SUGAR-FREE, LOW CARB, GLUTEN-FREE)

Learn how to make sex in a pan dessert – easy and sugar-free! And, this chocolate sex in a pan recipe is one of the best low carb desserts ever. If you’re looking for delicious keto desserts that everyone else will love too, this is for you.

 Course Dessert
 Cuisine American
 Keyword chocolate, gluten-free, keto, low carb, sex in a pan, sugar-free, vegetarian, whipped cream
 Prep Time 20 minutes
 Cook Time 25 minutes
 Total Time 45 minutes
 Servings  servings
 Calories 344 kcal
 Author Maya Krampf from WholesomeYum.com

INGREDIENTS

*Click on the underlined text below to buy ingredients!

Pecan Crust

Cream Cheese Layer

Chocolate Layer – Option 1 (Old Version)

Chocolate Layer – Option 2 (New Version)

Whipped Cream Layer

INSTRUCTIONS

Crust

  1. Preheat the oven to 350 degrees F. Line a 9×9″ baking dish with parchment paper.
  2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
  3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.

Cream Cheese Layer

  1. While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
  2. Once the crust has cooled, spread the cream cheese mixture evenly over it.

Chocolate Layer – Option 1 (old version, like pudding)

  1. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
  2. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don’t just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
  3. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don’t add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
  4. Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.

Chocolate Layer – Option 2 (new version, faster)

  1. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
  2. Spread the chocolate whipped cream over the cream cheese layer.

Whipped Cream Layer

  1. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
  2. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
  3. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

RECIPE NOTES

Update: The old version of the chocolate pudding layer is back by popular demand! I’ve posted both options above, so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening, but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.

Serving size: 2.25″ square, or 1/16 recipe

NUTRITION INFORMATION PER SERVING

Calories: 344 | Fat: 34g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 4g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.

 

I used a springform pan and sliced it into 16 pieces. The pieces are kinda small but satisfying enough that you don’t feel deprived and want more. You will want more because it is delicious.