Chicken Bacon Ranch Meatballs

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Ground chicken breast is one of my favorite ways to build a base for a #Keto meal!  It’s so versatile, mixes so well with most of my favorite ingredients, and is so easy to meal prep for the week ahead, that it’s become my go-to for creating new #KetoRecipes

This recipe for #ChickenBaconRanchMeatballs is fun because you can eat them all alone or pop them on a skewer between a piece of lettuce and 1/2 a plum or cherry tomato and drizzle with some ranch dressing for a fun lunch, light dinner, or appetizer.  #ThisGirlLovesToEat

Chicken Bacon Ranch Meatballs

  • 2 Pounds Ground Chicken Breast
  • 4 Pieces Thick Cut Bacon
  • 3 Pieces Thick Cut Peppered Bacon
  • 1 Large Egg
  • 2 Cups Fresh Baby Spinach
  • 1 TBLS Olive Oil
  • 4 TBLS Ranch Dressing
  • 1/2 Cup Panko
  • Olive Oil Spray

 

Using your hands, combine all of the ingredients in a medium bowl until well mixed.

Spray the basket in your air fryer lightly with olive oil spray, place a layer of meatballs, with space between for the air to flow around, set the temperature to 380° F, and set the timer for 8 minutes. Cook the meatballs, shaking them to turn them about halfway through so they brown evenly.

Quick, easy and oh so tasty!

 

Zero Effort Chicken For Dinner

Between the humidity coming up from a storm in Mexico and the temperature gauge hovering around the century mark, cooking is the last thing I want to do, but with my surgery date now 10 days away, I know that I will be making very few meals for the family due to movement restrictions, so I’m doing the deed today. 😉

The pressure cooker is definitely a cook’s friend on days like this!  With this recipe you get a bonus of 2 recipes in one!  The chicken, plus a bonus flavorful chicken stock that I am using as the base for my cabbage soup.  Yum!

chicken-on-cutting-boardChicken is the universal meat from which can spring any meal.  My Mom’s go-to was the Zacky Farm’s Cut up Whole Fryer, seems like a good place to start, so that’s where I’ll start.  I’ll make it early today and then the mood I’m in about an hour before dinnertime will determine how it ends up being served.

Zero Effort Pressure Cooker Chicken + Yummy Chicken Stock

  • 1 – 3 1/2 to 4 1/2 lb fryer chicken (cut up)
  • 2 TBLS Olive Oil
  • Zatarain’s Cajun Spice Mixture (Seasoned Salt)
  • 1/2 Medium Yellow Onion
  • 1 – Large Poblano Pepper
  • 5 Cloves Garlic

It should only take you 5 minutes to get all of the ingredients into the pressure cooker.  After that it’s pretty much set it and forget it!

  1. Set your pressure cooker to the “Brown” setting.
  2. Pour the Olive Oil into the pressure cooker pan
  3. Cut the pepper in half, remove the seeds and veins, then cut into about 1″ chunks and place into pan
  4. Peel and chop the onion into roughly 1″ chunks and add to pan
  5. Peel the garlic and add to pan
  6. Sprinkle the Zatarain’s seasoning on both sides of the chicken
  7. Place each piece of the chicken, skin side down (or on edge so skin is in contact with the sides of the pan) into the pan on top of the vegetables
  8. Allow the chicken to brown, undisturbed for about 20 minutes, then close the lid of the pressure cooker and set to cook under pressure for 30 minutes
  9. When cooking cycle has ended, allow the pressure to return to normal naturally

At the end of the keep warm cycle, release the lid and remove the chicken from the cooker to a large bowl.  It should be falling off the bones.  I take the time to remove the bones, skin and cartilage at this point and use a fork to do a gentle separation of the meat.

Leave the remaining vegetables and garlic in the pan with the meat drippings.  Skim ant visible fat and allow to cool.

If you aren’t using it immediately in another recipe, move the cooled Yummy Chicken Stock to a sealable container and refrigerate (up to 5 days) or freeze until ready to use.

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Cleansing Ginger Chicken Soup

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Food’s not forbidden on The Prime, but I am not particularly hungry (a good thing) so this recipe for a light soup from the January 2012 issue of Bon Appetit Magazine, with ginger, whose anti-inflammatory properties my body is sorely (pun intended!) in need of, as one of its key ingredients, is definitely on tonight’s menu.  After reading the reviews I made a few of the suggested additions and it made a really tasty soup.

Cleansing Ginger-Chicken Soup

  • 1-2 TBLS Extra Virgin Olive Oil
  • 1/2 Yellow Onion, Chopped
  • 4 Celery Stalks, Chopped
  • 3 Large Carrots, Peeled and Chopped into 1″ Pieces
  • 8 oz Unpeeled, Scrubbed Ginger, Cut into 1/2″ Pieces
  • 5 Garlic Cloves, Crushed
  • 1/2 Large Lemon (seeds removed)
  • 2-3 tsp freshly ground black pepper (or to taste)
  • 1 – 3lb Whole Organic Chicken, Cut into 7 pieces (2 Breasts, 2 Legs w/Thighs Attached, 2 Wings, 1 Back)
  • Cilantro Leaves
  1. In a large heavy pot, place chopped yellow onion, and the chicken, skin side down, in 1 to 2 TBLS Olive oil and cook long enough to brown slightly and pull the fat out of the skin.
  2. Add the garlic and continue to cook over low heat for about 5 minutes then add the celery, carrots, ginger, lemon, pepper and 5 quarts of water (preferably filtered or spring water); bring to a boil over medium-high heat. Cover with lid slightly ajar.
  3. Reduce heat to low; simmer  uncovered, until broth is fully flavored, about 2 hours.
  4. Remove chicken from broth. When cool enough to handle, coarsely shred meat; discard skin and bones.
  5. Place a fine-mesh sieve over another large pot; strain broth, discarding solids in strainer (you should have about 8 cups broth). Season with salt if needed.
  6. Rewarm soup.
  7. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.

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Baked Chicken in Creamy Poblano Sauce

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I’ve fallen in love with Amazon Fresh.  Not just because I can be lazy and not go into the grocery store, although that keeps me from making impulse buys which is a definite plus, but also because the quality of the produce allows me to be creative when I cook on the weeknights.  Not only is the produce generally larger than what I am seeing in my local grocery store, but it stays fresh longer, and I’m paying less money per pound.  Win, Win, Win!

I hadn’t decided what to do with the chicken breasts I thawed this morning then remembered that two large Poblano chilies have been in the crisper for just over a week –  in my eyes they are begging to be made a couple!  Throw some rice into the pressure cooker and we have a trio!

Baked Chicken in Creamy Poblano Sauce with Mexican Rice

  • 2 Poblano Chilis
  • 1/2 Yellow Onion
  • 2 TBLS Olive Oil
  • 3 Cloves Garlic
  • 3-4 Boneless Skinless Chicken Breasts
  • 1 – 8oz Package Cream Cheese
  • 2 TBLS Dried Cilantro
  • 1 Can Evaporated Milk
  • Juice of 1/2 a Lime
  • 2 TBLS Flour
  • 4 TBLS Butter
  • 1/4 Cup Milk
  • Salt & Pepper to Taste
  • Preheat oven to 425 degrees (F)
  • Cut the poblano peppers in half, stem & seed, then slice thinly with a Mandoline
  • Cut the cleaned and skinned half white onion into thin slices on the Mandoline
  • Peel the garlic
  • Place these above items in a baking dish and drizzle with olive oil, turn to coat completely
  • Place in the oven and roast for approx 20 minutes
  • In the meantime cut your chicken breast halves with the breast flat on the cutting board use your knife to cut parallel to the board to divide it into two equal pieces
  • Salt and pepper the chicken on both sides
  • Remove the roasted veggies from the oven & lower the temperature to 350 degrees
  • Place the roasted veggies, cilantro, salt and evaporated milk in a blender
  • Puree the mixture
  • Saute’ the chicken breast pieces in the 2 TBLS oil for about 2 minutes per side until they have a little color on them
  • Remove the chicken to the baking dish you used to roast the veggies
  • In the same pan you used for the chicken, over medium heat, melt the butter
  • When the butter is melted add the flour and stir for a minute until fully incorporated and brown bits are scraped up
  • Add the poblano puree to the sauce pan and stir
  • Add the 1/4 up Milk to the pan and stir
  • Add the Cream Cheese to the sauce pan and stir constantly for a couple of minutes until fully incorporated – it will be thick
  • Remove from the heat an add the juice of the half lime, stir to incorporate
  • Pour the Poblano Cream Sauce over the chicken
  • Bake in the oven for 15 minutes until the chicken is cooked through

Serve with your favorite version of Mexican or Spanish rice and a salad or sliced and roasted zucchini squash.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood