Quick Portobello Chicken

portobellochicken1

When you follow a Keto, Whole Food, or Paleo diet, weeknight dinners can easily derail your progress if you don’t keep an arsenal of quick and easy recipes on hand.  This recipe is both. #ThisGirlLovesToEat

Quick & Easy Cheesy Portobello Chicken

  • 9 ounces Frozen Tyson Grilled & Ready Fully Cooked, Diced Chicken Breast (Thawed)
  • 1/4 Cup Olive Oil
  • 1/4 Cup Finely Chopped Onion
  • 2 Cloves Garlic, Thinly Sliced
  • 4 ounces Sliced Portobello Mushroom
  • 1/4 Cup Shredded Parmesan Cheese
  • 3 Slices bacon, cooked & crumbled
  • 1/2 Cup White Wine
  • 1/2 tsp Dried Tarragon
  • Freshly Ground Salt & Pepper to taste
  • 1/2 Cup Shredded Mozzarella Cheese

Preheat oven to 425° F and grease a 4 cup baking dish with butter.

Heat oil in a medium skillet.  Add onion, garlic, salt and pepper and sauté for 5 minutes, or until onion is translucent.  Add the chicken, Parmesan, tarragon, bacon, and mushrooms to the skillet.  Cover and cook for 5 minutes.  Stir in the wine and simmer for another 5 minutes.

Transfer to the greased baking dish and top with the shredded mozzarella cheese.  Put (uncovered) into the oven and bake for 10-12 minutes, or until cheese is bubbling and beginning to brown.  I served this over a bed of mashed cauliflower for a perfect #KetoMeal

portobellochicken2Make Ahead Tip:  If you are making this dish ahead, put into the buttered baking dish and cover/refrigerate.  When ready to put in the oven, throw the dish in the microwave for about 3 minutes, at 50% power, to take the chill off, then top with the cheese and bake as directed.

Nutrition Information (Serves 3)

  • 447 Calories
  • 39 g Fat
  • 4 g Carbohydrates
  • 27 g Protein

 

Spicy Baked Artichoke-Crab Dip

Quick and easy to assemble and not lacking in flavor at all!  Tailgate and Keto perfect snack for the coming cool football Saturdays, if they ever get here!  It’s heading towards 90° F again today, the 18th of October.  I love warm sunny days, but I’m ready for fall.  At this rate my pumpkin will rot before Halloween. 😐

Spicy Baked Artichoke-Crab Dip

  • 1/4 Cup Olive Oil
  • 4 Cloves Garlic, Sliced Thin
  • 1/3 Cup Diced Yellow Onion
  • 1 – 8 ounce Block Cream Cheese, Softened
  • 1 Cup Mayonnaise
  • 2 Cups Pepper Jack Cheese, Shredded (Divided)
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • 1 – 14 ounce Can Artichoke Hearts – Drained & Chopped
  • 12 oz Lump Crab Meat – drained
  • 2 tsp Worcestershire Sauce
  • Freshly Ground Black Pepper
  • Franks Red Hot (To Taste)

Preheat oven to 350°F.

In shallow skillet, heat the olive oil over medium-low heat.  Finely chop the onion and garlic.  Add to the skillet, along with about 1 TBLS freshly ground black pepper, and slowly saute until toasted a very light brown.  Remove from heat and, using a slotted spoon, remove the onion and garlic but leave the oil in the pan.

In a medium, oven proof skillet or small dutch oven, over low heat, combine the onions & garlic, cream cheese, mayonnaise, 1+1/3 cup of the pepper jack cheese, the Parmesan cheese, the chopped artichoke hearts, the crab meat, and the Worcestershire sauce.  Heat until the cheese are melted.  Taste your dip and adjust your salt & pepper.  Add as much (if any) Frank’s Red Hot sauce to raise the spice level to your desired heat level.  Sprinkle the remaining pepper jack over the top and bake in the preheated oven until the dip is bubbling and the top is browned, 20 – 25 minutes.

Nutrition Information (Dip Only):  Serves 16-20

  • 211 Calories
  • 1.3 g Fat
  • 6 g Protein
  • 24 g Fat

Garlic Crusty Bread Dippers

  • Reserved Olive Oil from cooking the onions and garlic
  • 1 Rustic Baguette

Heat your oven to 400°F. Slice the baguette into thin slices and Kay on a foil lines baking sheet. Brush on both sides with your reserved oil and bake 15 -20 minutes until breads crisp and begin to turn golden. Remove from oven and cool on paper towel lined cooling racks. #ThisGirlLovesToEat

Weeknight Pot Roast with Jalapeno Au Jus

IPPotRoast2As an impatient eater, I have become the owner of 2 electric pressure cookers, both irreplaceable to me for different reasons, and today I put both to simultaneous use to help meal prep for the week.  Into one went 4+1/3 pounds of pork shoulder and the other was the recipient of 2+1/2 pounds of boneless beef chuck roast.  I am starving juts thinking about the many meals I’ll be making with the tender, shredded meat that is getting ready to come out any time now!  #ThisGirlLovesToEat

Weeknight Pot Roast with Jalapeño Au Jus

  • 2 to 2+1/2 Pounds Boneless Beef Chuck Roast
  • 2 TBLS Olive Oil
  • 1 Large (About 2 oz) Jalapeñño, seeded & sliced
  • 1/2 Medium Yellow Onion, chopped into about 1″ pieces
  • Lemon Pepper
  • Onion Powder
  • 1 Can Beef Consommé + 1 Can of Water

Set your Instant Pot or Other electric pressure cooker to sauté and add 1 TBLS of the olive oil.  Generously sprinkle the lemon pepper and onion powder on one side of your beef.  Add the beef, seasoning side down, and cook until seared a deep brown (5-7 minutes).

Season the beef side facing up and pour the remaining TBLS of olive oil over the top.  When bottom side is browned, carefully turn the roast over to brown the other side.

Once ñthe second side is browned, add the onions and jalapenos to the Instant Pot and then add the Consommé and water.

Secure the lid and set the Instant Pot to: Meat/Stew (or your electric pressure cooker to High) an cook your roast for 30 minutes per pound of meat.  Mine cooked for 70 minutes.  When the cooking has completed, allow the pressure cooker to release naturally for about 20 minutes.

Remove the meat to a serving dish and, either in the inner pan to the pressure cooker or in a saucepan, bring the juices to a boil and, using and immersion blender, process until the remaining onion and jalapeno are smooth.  You can either heat the juices until they reduce slightly and use as is for dipping sandwiches in or keeping your meat moist while storing, or you can thicken using either cornstarch or xanthan gum.