chicken Cobb Salad

Chicken Cobb Salad

Rub 4 boneless, skinless chicken breasts (or Thighs) with olive oil, salt and pepper. One a baking sheet, roast in a 400 degree oven till cooked, slightly cool then shred. Toss 1 head chopped romaine with 2 Tbs. each olive oil and vinegar, season with salt and pepper. Top with cut up hard boiled eggs and avocado, crumbled bacon and blue cheese and the chicken. 

Monterey Chicken

Monterey Chicken

4 chicken breasts
1/4 cup BBQ sauce
1/4 cup crumbled bacon
1 cup Colby and Jack cheese, shredded
1 14 oz can Rotel tomatoes w/ green chilies, drained
sliced green onions
pepper

Pre-heat oven to 400 F. Pound chicken flat. season with salt and pepper. grill chicken. cover baking seat with foil, place chicken on cookie sheet. top each chicken with BBQ sauce, cheese, tomatoes and green chilies, bacon and onions. Bake 5 - 7 minutes

Marinade Option: 30 minutes before grilling
1/4 cup olive oil
2 Tbs soy sauce
2 tsp. McCormick's Montreal Stake Seasoning

pic with no cheese

Mexican Lime Chicken Fajitas

Recipe inspired by Bro-in-Law, Kirk, who treated the whole family one night with his mad skills while were were in Mexico this Christmas! it was so good, we had him make it AGAIN! To make it Keto-Style, Instead of tortillas we place this goodness over a fresh bed of baby spinach!

Yum-O! 

Mexican Lime Chicken Fajitas

extra virgin olive oil

2-3 chicken breasts, cut into small pieces

1-2 cups bell peppers, (red, yellow, orange, green), sliced

white onion, sliced

salt and pepper

key limes

chili lime seasoning 

cilantro, finly chopped

baby spinach

Warm pan with 1 T olive oil, add cut chicken. season with salt and pepper, chili lime seasoning, and the juice of one key lime!! cook and transfer to plate for later. 

Add 1 T olive oil to same pan and add onions and peppers, season with juice of key lime, as well. 

Add chicken back to veggies and cook together. Add chopped cilantro, stir and serve over bed of baby spinach. 

you can add cheese and sour cream too. or make Amy's famous cheese 'taco shells' found HERE!  

Feta Chicken Patties

My super awesome friend Angie sent me this recipe. I can't wait to try it.

1 lb Ground Chicken
2 T Golden Ground Flax
1 Egg
2 oz Feta Cheese
1/4-1/2 Green Pepper, diced and precooked
1 tsp Dry Ranch Seasoning
Salt and Pepper

Here is what she said about it.
"Mix all ingredients. (with hands) Pile into whoopie pie pan. I made 8. Cook at 350 for 35-40 minutes until chicken reaches 170 degrees with meat thermometer. That was it. I only used the green pepper because I had it left over and I didn't want to waste it. I think this would be yummy if you added mushrooms and any type of cheese. These are super easy to make and they are the perfect size for a flax bun."

Stats:
Calories 104
Carbs 1
Protein 13

Crunchy Ranch Chicken and Alfredo

This meal is one of my favorites! I can't even begin to tell you how amazing it really is. No joke.

For the Chicken:
6 Chicken Breasts
Ground flax seeds (1- 1 1/2 cups. I never really measure.)
1 Ranch Dressing Seasoning Packet

Mix ingredients together and dip your raw chicken in the mixture. Place on a baking sheet and bake for 30 minutes at 350 degrees. Yes! It's seriously that easy!

Tip: I like to cut my chicken breasts in half then dip them in the mixture. It's easier for portion control and my chicken bakes even.

Alfredo:
1/2 cup Butter
1 1/2 cup Parmesan Cheese
1 cup Heavy Cream
Parsley

Cook slowly on medium until all the cheese is melted and mixture has thickened a little bit. Stir often so you don't burn it. Serve over your favorite low carb veggies. My favorites are zucchini, broccoli and cauliflower.

Tip: In the photo I didn't have enough Parmesan so I used 1 cup of each of the ingredients so it's a bit thinner than I prefer. Good news it was still super awesome, plus lowered the carbs.

Makes about 6 servings: 511 calories, Carbs 2.2g!

Keto Cart Salad

This is one of my favorite-go-to salads.

In September I took an afternoon to go visit my husband, Justin, at work. We decided to grab some lunch. He said he knew JUST the place. There was a darling old lady, with a lunch cart perched on the sidewalk of the busy streets of Denver. This was her Chicken Salad. I was in love! So simple, so fresh... and super easy to make at home! Hope you enjoy!

Mixed spring greens (large box found at Costco in refrigerated area)
Cherry Tomatoes
Grilled/baked chicken
Red onion
Feta Cheese

Dressing-- I prefer Ranch. Justin prefers Balsamic Vinaigrette... minus the Feta, of course!

Greek Chicken Soup

Here is another super fast meal.

1 lb cooked skinless chicken breasts, diced
Reserved water from boiled chicken
1 cup rice cauliflower
14oz chicken broth
1 1/2 cups celery, diced
1 lemon, juiced (3 T juice)
2 eggs

Bring chicken broth to boil. Add celery and boil for a few minutes until slightly tender. Add chicken until warm then add cauliflower. You don't want to over cook the cauliflower. In a separate bowl, mix half of the lemon juice and two eggs together. Slowly add one cup of hot chicken broth to the eggs and lemon and mix well. Be careful not to "cook" the eggs with the hot liquid. Take the soup off the heat and add the egg mixture. Squeeze remaining lemon juice on soup, serve immediately.

Serves 6, Calories 124, Carbs 2g

Greek Spinach and Feta Stuffed Chicken

It's time to get your Greek on! I don't know about you, but I love Greek food. I still remember the first time I ever had a Gyro. It was about 12 years ago. I actually tried it on a dare. I remember being completely shocked at how good it was. From that moment, I was hooked! I love how Greek flavors build on each other and make something so unique and Delicious. Over the years I have been slowly adding Greek dishes to my kitchen. This is a yummy chicken favorite of mine.

3 T Olive Oil
1 Yellow Onion, diced
3 Cloves Garlic, minced
12 oz Fresh Spinach, chopped fine
1/2 cup Feta Cheese
1/2 tsp Nutmeg
1/2 tsp Pepper
4 Chicken Breasts
1 tsp Salt
4 T Lemon Juice
1 lemon, sliced

Take 2 tablespoons of olive oil and saute the onion and garlic on medium high heat. While the onion and garlic cook butterfly your chicken breasts. Do this by cutting the breast in half through the thickness of the breast. Make sure not to go all the way through the chicken. When you open up the chicken (like a book) it  will look like a butterfly. Place a piece of parchment over the breast and using a meat tenderizer (or in my case the side of a Princess mug), hit the chicken several times so that it has the same thickness through the whole chicken. Do this for all 4 breasts and set aside.

Once the onion and garlic are ready put in a medium size bowl; add spinach, feta, nutmeg and pepper. Place 1/4 of the mixture on one side of a butterflied piece of chicken. Then fold the other side of the chicken over the feta mixture. Do this for all 4 pieces. Place in a lightly greased baking dish.

Combine the remaining olive oil, lemon juice and salt together and drizzle over the chicken. Place sliced lemons around the chicken. Bake at 375 for 35-40 minutes.

Makes 8 Half Breast Servings Calories: 158, Carbs: 4g

Bacon Wrapped Chicken:

2 Chicken breast halves or 4 Tenderloins (double recipe to make more)
1/2  block of regular cream cheese
1 TBS garlic salt
Bacon
cheddar cheese(optional, i think it's better without this)

Directions:
In a small bowl i mix Cream cheese, garlic powder, and cheddar cheese. slice cooked chicken in half and place cream cheese in chicken and wrap bacon around chicken. place in oven safe dish, or fry in frying pan.

Take chicken and slice open on the side and spoon cream cheese mixture in chicken and wrap with bacon

place on cookie sheet and Bake 400 for 45 mins, turn halfway through. Then broil to make sure bacon is crispy!

Serve with garden salad! 

Favorite Low-Carb Chicken Stir Fry

Favorite Low-Carb Chicken Stir Fry

2-3 boneless skinless chicken breasts (or 8-10 chicken tenderloins), cute into small pieces
3 tbs soy sauce
1 med onion
1 c chopped broccoli
1/2 c chopped mushrooms

2-3 cups riced Cauliflower**
2 cloves garlic
4 tbs butter
3 eggs

In a frying pan, cook chicken in olive oil and soy sauce. add onion, broccoli and mushrooms and cook till soft and tender. add riced cauliflower, cook 5 min. add melted butter with garlic, stir and cook for a few more minutes. in a seperate pan scramble the eggs and cook. then roughly chop and add to the stir fry. stir. and serve warm. serves 4. Serve with Edemame! Mmm!

**click HERE to head over to Big Red Kitchen where Robin Sue shows you how to rice cauliflower while using your Vita-Mix! Super fast and easy!

You can also watch a video of her HERE making a simple stir fry! looks good!

Herbed Chicken and Onions

While my mother-in-law was visiting from out of town she made dinner one night. Sticking to our new Keto-Diet and what I had in my kitchen ,she came up with this glorious dish! To this date, it's one of our favorites!! I've made it at least once a week since then! 

Thanks, MamaT!!

Ingredients: 

8-10 Chicken Tenderloins (or 3-4 boneless-skinless chicken breasts), cut into 1" pieces

1 Large white onion, largely sliced

3 TBS Butter, separated

3 TBS Extra Virgin Olive Oil, separated

1-2 sprigs of fresh Rosemary, keep on stem

5-6 sprigs of fresh Thyme, keep on stem 

Sea salt and fresh grated black pepper, to taste

Fresh baby Spinach (optional)

Directions:

1. In large skillet and on med heat, add 2 TBS butter, 2 TBS olive oil, and sliced onion. Cook for about 5 minutes. Add sprigs of Rosemary and Thyme, stir and cook onions till onions are transparent and "carmalize", about another 5-8 mins. Transfer onion mix to a large plate for later. 

2. In the same pan, on med-high heat, add 1 TBS butter, 1 TBS olive oil, chicken and season with salt and pepper. Cook thoroughly. 

3. Add onion mix w/ herbs back to the chicken; stir and reduce heat to med-low. Cook another 8-10 minutes, stirring occasionally.

4. Serve on a bed of baby spinach!!! 

It's Lick your Plate, GOOD!!!