Category: Main Dish

Jalapeno Popper Chicken Casserole

There’s nothing better than finding out one of your favorite guilty pleasures is #KetoFriendly!  Thanks to Christina Cherrier at #EatWell101 one of my favorites, chicken jalapeño poppers, is now an easy to make casserole!  Winna Winna Chicken Dinner! 😉 #ThisGirlLovesToEat

jalapenopopperchickencasseroleJalapeño Popper Chicken Casserole

  • 2 lbs (900g) boneless, skinless, chicken breast cooked and shredded (about 3-4 chicken breasts)
  • 1/2 teaspoon garlic powder
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (125ml) heavy cream or milk
  • 1/4 cup (60ml) chicken stock
  • 1/2 pound (125g) jalapeño peppers (about 5-6 peppers)
  • 4 oz (125g) sharp cheddar cheese, grated
  • 1/2 teaspoon paprika
  • 1/2 cup crumbled crispy bacon

Preheat your oven to 375˚F (190ºC). Lay shredded cooked chicken in a 13 x 9″ casserole dish. Season with garlic powder, paprika, and pepper.

Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over shredded chicken.

Wash the jalapeño peppers and cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spicy. Cut the peppers into strips and lay them on top of the cream cheese. Sprinkle the cheddar cheese on top.

Bake for 20 minutes or until bubbly and hot. Remove from oven 5 minutes before cooking is complete and sprinkle with bacon; then return for the remaining cooking time. Garnish the jalapeño popper chicken casserole with fresh chopped parsley. Enjoy!

Notes:

  • Serve warm on a bed of cauliflower rice, with a side salad, sautéed spinach, or veggies like broccoli, or Brussels sprouts.
  • This recipe is naturally gluten free, low carb, and Keto friendly.

Air Fryer Chicken Kebabs

chickenonrachOne way to meal prep for the week is to do kebabs in the air fryer.  Not only is it fast, but it’s a perfect way to measure out exactly what you’re eating.  Today I made chicken kebabs and put them together with 3 different sides for 3 different healthy meals this week.  These can easily be laid atop a bed of fresh spinach topped with olive oil and salt & pepper, beside a green salad, or on a mound of cauliflower mash.  Except for needing to remove and heat the kebabs separately with the salad, it’s a quick & easy minute in the microwave for a hearty weekday lunch or dinner.  #ThisGirlLovesToEat

Air Fryer Chicken Kebabs

  • 1 – 12 oz Chicken Breast, Trimmed (I used chicken breast fillets)
  • 1 Medium Zucchini, Cut into 1/2″ Slices
  • 18 Plum or Cherry Tomatoes
  • 6 Bamboo Skewers or metal skewers supplied with rack
  • 3 TBLS Low Carb BBQ Sauce

Cut the skewers (if using bamboo skewers & necessary) with a pair of kitchen shears, down to just short of the length of your Air Fryer Tray.  Soak the skewers in water for 10-15 minutes.

Cut your chicken into about 1″ Chunks and toss in 3 TBLS low carb BBQ sauce.

Thread each skewer with 3 slices Zucchini (About 1 oz), 3 plum or cherry tomatoes, 2 oz chicken breast cut into 4 chunks.  Start and end with a piece of zucchini for stability and alternate pieces of chicken and cherry tomato with a piece of zucchini in the middle.

If you have a rack for your air fryer (for holding skewers), place as many skewers as will fit without crowding (mine holds 3).  Cook for 9-10 minutes at 350° F then remove cooked skewers and finish cooking the rest.  Brush with more BBQ if desired.

Nutrition Information (Serving Size 2 Skewers)

  • 166  Calories
  • 1.2 g  Fat
  • 10 g  Carbs
  • 28 g  Protein

New Orleans Muffaletta Salad

muffaletta-salad.jpgI love anything New Orleans fare and the Muffaletta sandwich is no exception.  Unfortunately, when you are following a Keto lifestyle, Muffaletta sandwiches, on big French rolls, are out of the question.  Luckily, almost any sandwich can be made into a salad, and the Muffaletta is one of them that makes a great one.

It has a lot of ingredients, and involves a lot of chopping, but the end result is SO worth it!  #ThisGirlLovesToEat

New Orleans Muffaletta Salad

First, whisk together your dressing so it can chill while you are prepping the salad.  The dressing is a great one to have extra of for regular salads and even marinating chicken with, so I usually double or triple the recipe when I’m making this salad.  So I can store the extra for easy use later, I use an OXO Good Grips Salad Dressing Shaker:

  • 3 TBLS Red Wine Vinegar
  • 1/4 Cup Olive Oil
  • 1 Clove Garlic, Crushed (I use 1 tsp jarred crushed garlic)
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Dried Basil
  • Freshly Ground Salt & Pepper to taste

To create the salad, combine and toss the following in a large bowl:

  • 1 Bag Romaine Lettuce (9 oz Size)
  • 1 Stalk Celery, Chopped
  • 1 Red Bell Pepper, Chopped
  • 1/2 Medium Red Onion, Finely Chopped
  • 4 ounces sliced salami, chopped
  • 4 ounces sliced Sopressata, chopped
  • 4 ounces sliced Mortadella, chopped
  • 4 ounces sliced Provolone cheese, chopped
  • 1 (16-ounce) jar Giardiniera salad, drained and chopped
  • 1/2 cup chopped Kalamata olives
  • 6-8 pepperoncini, finely chopped, plus extra for garnish
  • 2 tablespoons shredded Parmesan cheese

Once your salad is prepared, drizzle all of the dressing over the salad and toss thoroughly.  Serve cold.

Nutrition Information (Serves 6 Main Course Servings):

  • Calories:  295 – Salad  158 – Dressing  (453)
  • Fat:  22.5 – Salad  18 – Dressing  (40.5)
  • Carbs:  5.5 – Salad  0 – Dressing  (5.5)
  • Protein:  17 – Salad  0 – Dressing  (17)

Skip the Take-Out Beef & Broccoli

Clean eating isn’t hard if you put a little thought into it.  I love Chinese take-out but hate all of the carb-heavy thickeners and calorie bomb, sugary sauces that are used in restaurant fare.  A few tweaks, and a little make-ahead prep, lets me put this weeknight staple on the table in under 15 minutes after work!  The substitutions I made are also #KetoFriendly, which is something this busy Keto girl definitely loves. #ThisGirlLovesToEat

BeefAndBroccoli

Keto Beef & Broccoli

  • 3 TBLS Low Sodium Soy Sauce
  • 2 TBLS Olive Oil (I used garlic infused)
  • 2 TBLS Toasted Sesame Oil
  • 2 TBLS Clam Juice
  • 1 TBLS Apple Cider Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Freshly Grated Ginger
  • 1/2 tsp Red Pepper Flakes (or more to taste)
  • 1/2 tsp Xanthan Gum

In a small bowl, whisk together all ingredients EXCEPT the Xanthan gum and set aside.

  • 1 Pound Lean Beef Sirloin, Boneless Ribeye, Flat Iron, or Flank Steak, sliced very thinly across the grain
  • 2 Cups Broccoli Florets
  • 1 TLS Olive Oil
  • 2 Crushed Garlic Cloves (I use 2 tsp jarred crushed garlic)
  • 1/2 tsp Freshly Ground Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 TBLS Sliced Green Onions  (Scallions)
  • 2 TBLS Sliced Almonds (if desired)
  • 1 TBLS Toasted Sesame Seeds (if desired)

Put the sliced beef and 1/3 of the marinade in a quart sized zip bag, seal and put in the refrigerator to marinate for 4-6 hours (while your’re at work all day) or overnight.

Do ahead tip:  Stir fry the broccoli until it’s just crisp-tender (3-4 minutes) in 1 – 2 TBLS olive oil over medium-high heat, then remove from pan to a large zip bag or covered bowl and put in the refrigerator.

When you are ready to assemble your dish, using a large skillet, (I use my 4.5 quart high sided Dutch oven) heat the olive oil over medium-high heat.  Discard the marinade and place the beef into your pan.  If you’ve sliced your beef nice and thin, it should take only 2-3 minutes per side to brown.  Remove the beef to the bowl with the broccoli and add the reserved 2/3 marinade, salt & pepper to the pan.  Cook for about 2 minutes then stir the Xanthan Gum into the sauce.  Cook another minute or two, or until the sauce has thickened to a desired consistency and add the meat & broccoli back to the pan to coat in the sauce and warm through.  Add the Green Onions in the last few seconds of cooking.

Serve over cooked cauliflower rice and top with sliced almonds & toasted sesame seeds if desired.

Nutrition Information (Serves 6)

  • 203 Calories
  • 14 g Fat
  • 1.3 g Carbs
  • 15.5 g Protein

Keto Sweet & Sour Chicken

Because many of the sauces are so full of sugar and corn starch and the dishes are so carb heavy, with rice or egg noodles as a bed for the featured protein, most traditional Chinese food is very unfriendly to those following a #KetoLifestyle.  This kid-pleasing dish is one of the few I’ve been able to adapt without ruining the spirit of the original.

1

Keto Sweet & Sour Chicken with Broccoli

  • Olive Oil Spray
  • 1 Pound Boneless, Skinless Chicken Breast
  • Juice and 1 + 1/2 tsp Grated Zest of 1 Medium Orange
  • 12 oz Small Broccoli Florets
  • 1 Orange or Red Bell Pepper cut into 1/2″ – 1″ chunks
  • 3 TBLS Rice Vinegar
  • 2 TBLS Low Sodium Soy Sauce
  • 1 TBLS Xanthan Gum
  • 2 TBLS Honey
  • 1 TBLS  Crushed Garlic
  • 1/4 tsp Dried Red Pepper Flakes
  • 1/2 tsp Sea Salt
  • 2 TBLS Sliced Almonds
  • 1 Green Onion, Chopped
  • White Sesame Seeds

Whisk vinegar, soy sauce, and Xanthan gum in a small bowl.  Stir in the salt and red pepper flakes and set aside.

Spray large skillet with Olive Oil Spray and heat over medium-high heat.  Add chicken and cook until browned and cooked through, 6-8 minutes.  Remove chicken from pan.

Add juice from the orange and cook for 15-30 seconds, stirring up any browned bits fro the pan.  Add broccoli & bell pepper and cook about 4 minutes, or until they’re just crisp-tender.

Add the honey and garlic to vinegar mixture, then add to the pan and bring to a boil.  Cook about 1 minute, stirring continuously until the sauce begins to thicken.  Return chicken to the pan and continue cooking for another minute, stirring to make sure that all of the broccoli and chicken are well coated with the sauce.  Remove from heat and stir in slivered almonds, chopped green onion, & orange zest.

Serve over steamed or stir-fried cauliflower rice.  Top each serving with a sprinkling of sesame seeds and, if you like more spice, additional red pepper flakes.

Nutrition Information (6 Servings)

  • 163 Calories
  • 3 g  Fat
  • 7 g Carbohydrates
  • 19 g Protein

Nutrition Information (4 Servings)

  • 244 Calories
  • 5 g  Fat
  • 11 g Carbohydrates
  • 29 g Protein

#ThisGirlLovesToEat

Air Fryer Mini Keto Pizza Crust / Flat Bread

Finally, I have settled on a recipe for dough that satisfies my need for pizza!  That it’s fast & easy to assemble and I get to make it in my Dash Air Fryer is just a bonus!  Even better, it tastes so good that it can be rolled out into a square, cut in half and used as a thin, savory sandwich bread.

hampestopizza
Ham & Pesto Mini Keto Pizza

Air Fried Mini Pizza Crust / Flat Bread

  • 8 oz Shredded Mozzarella Cheese
  • 2 oz Cream Cheese
  • 1 Large Egg at Room Temperature
  • 2/3 Cup Finely Ground Almond Flour
  • 1/3 Cup Coconut Flour
  • 1/2 tsp Dried Oregano or Basil
  • 1/4 tsp Onion Powder

Put egg, flours and spices into the bowl of your stand mixer fitted with the dough hook.  Do not mix yet.

In a 4 cup microwave safe measuring cup, cook mozzarella cheese and cream cheese on high for one minute.  Stir then cook in additional 30 second increments until all of the cheese is melted and it looks like cheese fondue.

Add to the egg and dry ingredients.  Stir on low speed until combined and a ball forms.

Remove the dough from your bowl roll into a large ball and cut into 4 sections.

Roll 1 section into a ball and, on a piece of parchment paper that will fit in your Air Fryer, roll out the dough and flatten into either a circle or square.

For Mini Pizza Dough:  Put your dough into the air fryer and cook at 350° for 5-7 minutes until the top is browned.  Turn the dough over and remove the parchment paper from the unbrowned side of the dough.  Cook for an additional 3-5 minutes then remove, top with your desired toppings, return to the air fryer and cook until your cheese is melted and begins to brown.  Don’t over sauce your pizza, this is a thin crust.

For Flat Bread:  Put your dough into the air fryer and cook at 350° for 5-7 minutes until the top is browned.  Turn the dough over and remove the parchment paper from the unbrowned side of the dough.  Cook for an additional 5-6 minutes until browned, then remove.  Slice in half and fill with your favorite sandwich ingredients.  #ThisGirlLovesToEat

Crispy Keto Taco Shells

Tomorrow is #CincoDeMayo and, if you’re Keto like me, you can feel left out. This recipe for Keto taco shells changes that in a flash! Most people just make a taco shell from cheese, much like the #FatBomb cheese crisps I love, but Sugar Free Londoner made a shell that’s crispy and more like a hard shell, with 1.1 net grams of carbs per shell, that I’m pretty excited about. #ThisGirlLovesToEat

Crispy Keto Taco Shells

  • 2+1/4 Cups Shredded Mozzarella Cheese
  • 1/2 Cup Coconut Flour (25 g)
  • 2 tsp Ground Psyllium Husk

Instructions

  1. Preheat the oven to 175 Celsius / 350 Fahrenheit.

  2. Mix all ingredients in a food processor or with an electric mixer until they resemble small crumbs. 

  3. Line a baking sheet with parchment paper. Draw circles of 6 inch / 15 cm diameter on the parchment. I traced around a small saucepan lid, but you can use any round object that size. 

  4. Scoop 1/4 cup of the taco shell mix onto each circle and spread out inside the circle.

  5. Place a second parchment paper on top and press down the dough with your hands or use a rolling pin. Press down well – you want it nice and compacted

  6. Remove the top parchment paper and bake in the oven for 7 minutes or until the edges of each taco have browned. 

  7. Remove from the oven and hang each taco shell over the side of a large saucepan until cooled. I like to use something a little bit wider than a pan edge, like a piece of sanded, clean 1/2″ dowling, so that there’s more room inside to stuff with fillings.

Nutrition Facts

Amount Per Serving 1 Taco Shell (23 g)

Calories 103 Calories from Fat 57
Total Fat 6.3g Saturated Fat 4.1g
Total Carbohydrates 3.3g Dietary Fiber 2.2gSugars 1.1g
Protein 8g

Garlic Cauliflower Gnocchi

4I’m all-in on my #KetoLifestyle, but there are certain things I enjoy, like bread and pasta, that I miss incredibly.  I love zucchini, but I can’t accept zoodles as a legitimate replacement for pasta.  Trader Joe’s makes a great cauliflower gnocchi, but it’s not Keto friendly, so I set out to adapt a regular gnocchi recipe to one that fits into my Keto lifestyle.  It’s also a great recipe for anyone following a Gluten Free diet.

Garlic Cauliflower Gnocchi

  • Medium Head Cauliflower
  • 1/2 Cup + 2 TBLS Bob’s Red Mill Paleo Baking Flour
  • 1/2 tsp salt
  • 1/4 tsp Garlic Powder
  • 1 tsp Dried Basil
  • Olive Oil Spray

Combine the flour, salt, garlic powder and basil in a bowl and set aside.

Remove the stem from the cauliflower and cut it into florets. You want 5 cups of florets.  Put the cauliflower florets in a food processor (I use my Vitamix) and pulse until it’s riced into crumbles.

SistemaLargeSteamerUsing a microwave-safe steamer (I use the Sistema 6 Cup [Large] Microwave Steamer) cook the cauliflower 7+1/2 to 10 minutes on high – you want the cauliflower done but not soggy.

TIP:  If you don’t have a microwave steamer:  Place all of the cauliflower in a microwave-safe bowl and cover it with a paper towel. Microwave for 5 minutes. Remove the cauliflower and spread it on a towel to cool.  Once cauliflower is cool enough to work with, wrap in a towel and squeeze the water out.

Place the cauliflower back in the food processor (Vitamix). Blend until creamy.

Put the drained cauliflower into a large bowl (I used my stand mixer with the dough hook attachment) and add the dry ingredients.  Mix together until your dough comes together.  TIP:  Do not add more flour – it’s OK that the dough is sticky at this point.

Transfer the dough to a floured bread board or counter top. To make the dough easier to work with, you’ll want to add an additional tablespoon or two (no more than that) of flour as you roll the dough. Shape it into a ball, then wrap it in a piece of waxed paper and refrigerate the dough for about 15 minutes.  Take the dough out of the refrigerator and slice it into 4 equal sections.

Roll each section out until you have a rope about 1-inch thick.  Slice the dough into 1/2″ squares with a sharp knife.

I do a two part cooking process.  First I boil the gnocchi in rapidly boiling, salted water for 6 minutes.  Next you have the choice of how (if at all) you want to brown up your gnocchi.  I prefer to brown it to give the gnocchi a nice seal – you can decide on the degree of brownness you like.

To Sauté the gnocchi:  Using olive oil cooking spray (for the least added calories and fat), generously spray a skillet and, working in batches, place a single layer of gnocchi in the pan and then give them a light coating of olive oil spray on the exposed side.  Cook about 5 minutes per side if you like them crisp and deep brown.  You can reduce the time for lighter brown, less crispy, more traditional gnocchi.

To Oven Roast the gnocchi:  Line a cookie sheet with foil and lightly spray it with olive oil cooking spray.  Place your boiled gnocchi down in rows, spray the tops with olive oil spray and lightly season with salt & pepper.  In a preheated 425° F oven, bake for 12 minutes then turn the gnocchi over, return to the oven and continue cooking for an additional 10-12 minutes.  This will give you a nice, crispy, medium brown gnocchi.

To Serve:  I melt some butter in a skillet and add some freshly chopped basil and garlic to the butter and sauté for about 3 minutes over medium heat until the butter just starts to brown a bit.  Drizzle the sauce over the piles of gnocchi and serve immediately.  Alternatively, these hold up great in a spicy marinara sauce with some freshly grated Parmesan cheese too.  #ThisGirlLovesToEat

Nutrition Information per serving (Serves 4)

  • Calories   100
  • Net Carbs 6.75 grams
  • Fat             2.5 grams
  • Protein    5 grams

Keto Bacon Cheeseburger Casserole

cheeseburgercasserole

Your family will have no clue this is Keto!  Throw a green salad alongside and it will be just like eating a bunless burger at a restaurant!  I had barely put this on the plates before my family was scarfing it down and asking for seconds.  Next time I will definitely need to double this recipe!

Keto Bacon Cheeseburger Casserole

  • 1/2 pound thick cut bacon cut into 1/2″ chunks
  • 1/2 small red onion chopped fine
  • 2 cloves garlic minced
  • 1 pound 90/10 ground sirloin
  • 2 dill pickles chopped
  • 2 Roma tomatoes chopped
  • 2 large eggs
  • 2 TBLS tomato paste
  • 1 cup heavy whipping cream
  • 2+1/2 Cups Shredded Cheddar Cheese
  • Cajun seasoning (if desired)
  • salt & pepper to taste
  • Frank’s Red Hot Sauce

Cook the bacon and onions in a high sided dutch oven or over sized skillet.  Drain, put into an 8 x 8 baking dish, and put into a pre-heated 350° F oven. Season the beef with the Cajun seasoning, and brown it with the garlic in the same pan used for the onion & bacon.

Combine the eggs, whipping cream and 1 Cup of the cheese and set aside.

Using a slotted spoon, remove the browned meat from the pan to get as much of the grease/liquid out as possible.  Combine the meat with the tomato paste and then layer the meat mixture on on top of the bacon.  Next add tomatoes and pickles to the top of the meat layer in the pan.  Pour the egg mixture over the top of everything (Do NOT stir).  Top with the remaining cheese.

Bake for 15 – 22 minutes, or until cheese is bubbly and browned on top.  Let the casserole set 5 – 10 minutes before cutting.

Mine served 6 very generous portions. Serve with Frank’s Red Hot sauce. You could also make it fancy and top with lettuce and some diced tomato & avocado. This recipe is definitely a keeper.  #ThisGirlLovesToEat

Air Fried Coconut Shrimp

You might be able to tell I’m obsessed with my air fryer.  It’s so stinkin’ easy to use, clean up, and it’s great for healthy cooking!  The best part of having the air fryer is that the possibilities with it are endless.  All I’ve had to do so far is go to Google for recipe inspiration.  Today’s ingredient: raw shrimp.

airfriedcoconutshrimp

Coconut Shrimp with Honey Lime Sauce

  • 1/2 Cup Bob’s Red Mill Paleo Baking Flour
  • 1+1/2 tsp Freshly Ground Black Pepper
  • 2 Large Eggs (I use Eggland’s Best)
  • 2/3 Cup Unsweetened Flaked Coconut
  • 1/3 Cup Panko Crumbs
  • 24 Medium Peeled, Deveined Raw Shrimp, Tail-on
  • Olive Oil Cooking Spray
  • 1/2 tsp Kosher Salt
  • 1/4 Cup Honey
  • 1/4 Cup Lime Juice
  • 1 Serrano Chile, thinly sliced
  • 2 tsp Chopped Fresh Cilantro (Optional)

Stir together flour and pepper in a shallow dish.  Lightly beat eggs in a second shallow dish.  Stir together coconut and Panko in a third shallow dish.  Holding each shrimp by the tail, dredge shrimp in flour mixture, making sure not to coat tail; shake off excess.  Dip in egg, allowing any excess to drip off.  Dredge in coconut mixture, pressing to adhere.  Coat shrimp well with cooking spray.

Place half of the shrimp in air fryer basket in a single layer, and cook at 400°F until golden, 6 to 8 minutes, turning shrimp over halfway through cooking.  If you have larger shrimp it may take up to 10 minutes.  Season with 1/4 teaspoon of the salt.  Repeat with remaining shrimp and salt.

While shrimp cook, whisk together honey, lime juice, and Serrano chile in small bowl. Sprinkle shrimp with cilantro, if desired.  Serve with sauce.  Note: If you are keeping to a Keto lifestyle, skip the honey based sauce and just squeeze a bit of lime juice on instead.

Serving size 6 shrimp.  #ThisGirlLovesToEat

Nutrition Information per serving (Shrimp only – no sauce):  Calories 213  Fat 11  Carbs 9  Protein 14

Recipe adapted from Cooking Light Magazine