Category: Recipes

Chicken Crust Pizza

Chicken Crust Pizza

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This is a really great go to low carb alternative to carbo’licious goodness that is Pizza! Get your fix with this healthier version!

Ingredients

  • 1 lb ground (raw) chicken breast – about 3 small boneless breasts, chopped in food processor
  • 1/2 cup Parmesan, grated
  • 1 cup Mozzarelle, freshly shredded (part skim)
  • 1/2 tsp Garlic Powder
  • Salt & Pepper
  • Dried Oregano
  • 1/2 Cup Pizza Sauce or Pasta Sauce (low sugar if you want)
  • Crushed Red Pepper Flakes, optional
  • Your choice of toppings, keep it light – Perhaps low fat Pepperoni

Instructions

  1. Preheat over to 400 F.
  2. Line a baking sheet with parchment paper or foil sprayed with non-stick spray.
  3. Combine ground chicken with 1/4 cup parmesan, 1/4 cup mozzarella, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp oregano.
  4. Place mixture onto the parchment paper and pat into a flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into the shape you desire. A rolling pin is handy for this or you can use a can veggie or anything cylinder in shape to press the mixture down evenly. I usually press it quite thin as I like a thinner crust and it helps to crisp it up some.
  5. Remove plastic wrap.
  6. Bake until golden 12 to 15 minutes. I usually check on it from time to time and flip once I see it’s cooked enough to do so. I may flip it several times and bake longer if needed. Be careful not to over bake it as you’re going to return it to oven once you put toppings on it.
  7. Once crust is done, remove from oven and top with sauce, scatter 1/4 cup Parmesan, 3/4 cup Mozzarella, layer with toppings and season with oregano, little salt, little pepper and red pepper flakes if you’d like.
  8. Place back in oven and cook until melted and bubbly (about 6 to 10 mins). Enjoy!

Inspired by: Bariatric Eating

Broccoli Chicken Cheddar Chowder

Broccoli Chicken Cheddar Chowder

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This soup is so good! It’s a great go to for a filling soup just any day of the week! My whole family loves it!

Ingredients

  • 3 to Boneless Chicken Breasts or 2 or more cups of rotisserie chicken
  • Salt
  • Pepper
  • 1 cup Carrots, thinkly sliced into half moons (optional if you’re watching carbs)
  • 1 cup Celery, chopped
  • 1 cup Onion, chopped
  • 4 cloves Garlic, minced
  • 1/2 tsp Dried Thyme (more or less to taste)
  • 2 tbsp All- Purpose Flour (for low carb you can sub other flours but this is so little I just used regular flour)
  • 38 oz Low Sodium Chicken Broth (if boiling – use leftover broth from that)
  • 12 oz Fresh or Frozen Broccoli Florets (I tend to use more cause I love it)
  • 1 Cup Corn (optional)
  • 1 tbsp Fresh Chopped Parsley (optional)
  • 8 oz. Cream Cheese
  • 1-1/2 cup Fresh Shredded Sharp Cheddar Cheese, plus more for serving

Instructions

          Cooking the Chicken (skip if using rotisserie):

  1. Preheat oven to 400 F
  2. Line a baking sheet with aluminum foil and coat with non-stick spray
  3. Place chicken breasts in pan and season with salt & pepper. Pour about 1/3 water in pan and cover it tightly with aluminum foil.
  4. ** If you would rather not use an oven or have excess dishes – I have boiled my chicken breasts before and that worked out fine as well – roasting gives a bit more flavor to chicken **
  5. Bake chicken (or boil) for 25 to 30 minutes, until cooked through.
  6. Prep veggies while chicken cooks.
  7. Once chicken is cooled slightly, cut on the bias into slices. Put the chicken back in the pan and mix them with the juices. Cover with the foil and set aside.

    Make the soup:

  8. In a large soup pot, heal oil over medium heat. Add carrots, celery, onion, garlic & some thyme. Cook until softened about 10 mins., stirring often.
  9. Sprinkle the flour over the cooked veggies and stir, cooking 2 or more minutes.
  10. Stir in the broth, broccoli, corn (optional) parsley, salt (to taste), pepper (to taste), and chicken (with remaining juices).
  11. (MOVE)
  12. Turn up heat and bring to a light boil. Lower heat and simmer for 25 minutes.
  13. Place the cream cheese in a small bowl and add hot broth at ladel at a time and stir until the cream cheese is melted, smooth and creamy – add more broth as needed.
  14. Stir the cheese mixture into the soup. Let simmer on low if needed to keep warm. Season more to taste.
  15. Serve with shredded cheddar on top and Enjoy!!

Inspired by: Cinnamon-Spice & Everything Nice

Pesto Chicken Bake

Pesto Chicken Bake

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This is an easy, healthy, and delicious recipe that is a quick prep. In no less than 5 to 10 minutes you could have this ready to go in the oven before the oven has preheated! Give it a go! My husband enjoyed it just as much as I did!!

Ingredients

  • 4 – Chicken Breasts
  • Salt & Pepper (to taste)
  • 1 – 6 to 8 oz. Jar Basil Pesto Sauce (you can certainly make your own)
  • 2 to 3 Medium, Roma Tomatoes, sliced
  • 1 to 2 cups Mozzarella Cheese

Instructions

  1. Preheat oven to 400 F
  2. Place chicken breast side by side in a 9×13 pan (greased). Season with salt and pepper.
  3. Top each chicken with a large spoonful of pesto (cover each breast nicely)
  4. Place sliced tomatoes on top of the pesto throughout the whole pan and cover the chicken and pesto. I use a lot of tomatoes here cause I love them.
  5. Top the tomatoes with shredded mozarella. Use as little or as much as you’d like here. I use a lot, cause I love it.
  6. Bake in 400 F oven for 30 – 40 minutes (keep an eye out on it towards the end) until chicken is cooked through and cheese is a little browned.
  7. Serve with zoodle alfredo, or broccoli or eat alone! So good! Enjoy!!

Yield: 4
Inspired by: Buzzfeed

Easy Marinara Sauce

Easy Marinara Sauce

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Easy Marinara Sauce

Lisa C. Warren

This is a quick and easy go to for a Marinara Sauce. I usually make this sauce in big batches to use in various dishes. I make it when I’m going to use it that night then freeze what is left over for another dish another night. I’ve use this in my Zoodle Spaghetti, Zucchini Lasagna, and Zucchini Ravioli. It can just be used anywhere you need a good Marinara Sauce – and works great for dipping. You easily add any ingredients you’d like to amp it up (such as red pepper, green peppers, etc). I used canned crushed tomatoes as they’re essential for the sauce to remain thick and not watery.

This recipe is for a double batch, however you can easily scale it down or make more to suit your needs.

Note:

**I use an immersion blender in this recipe. It comes in handy for blending right in the pot, however, you could transfer the sauce into your blender BEFORE you start to heat the sauce. **

Ingredients

  • 2 – 28 oz Can Crushed Tomatoes
  • 2 to 3 tbls Olive Oil
  • 1 Large Onion – Diced (more or less to taste)
  • 3 Cloves – Diced finely (more or less to taste)
  • Basil (to taste) Use fresh (chopped) if you got it but dry will work also
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Add oil to hot pot.
  2. Add chopped onion to hot oil and cook through until clear.
  3. Add garlic and cook on medium heat for 1 to 2 mins. Be sure not burn the garlic – the garlic will get a bitter taste.
  4. Add salt, pepper, basil (reserve some of all of these to add more towards the end).
  5. Pour the 2 cans of crushed tomatoes into the pot. (if you’re going to use a blender to blend together at the end – now is the time to blend this sauce before it gets too hot).
  6. Stir and bring to a good simmer. Put to back eye on the stove at a low heat and simmer on low for 30 minutes to an hour. I usually make the sauce first and let it simmer while making the rest of the dinner.
  7. Once you’re ready to use the sauce, use your immersion blender to finely blend all the ingredients together. (Please see about description above regarding this step).
  8. Add more salt, pepper, & basil if needed (to taste).
  9. Sauce should be ready to use or freeze. Let cool some before freezing. Enjoy!
Quick Cheese Chips

Quick Cheese Chips

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 Quick Cheese Chips

Lisa C. Warren

These are a quick go to for something crunchy. They are great paired with a low carb dip, as a side to a soup, or just by themselves. So easy, you can’t help by give them a try! Enjoy!

Ingredients

  • Cheddar Cheese (small shred works really good)
  • Parchment Paper (cut to fit your microwave)

Instructions

  1. Place cut parchment paper in microwave.
  2. Pinch a small bit of cheddar cheese and place in a small pile on parchment paper in microwave. Leave a couple inches between piles and repeat till paper is covered.
  3. If you have a turning plate in your microwave, it might be best to disable this feature during the cooking process. If you can’t, not biggie – just make sure that the paper isn’t too big so that it won’t get caught on the sides of the microwave.
  4. Microwave for about 45 seconds or more until crispy. They will burn easily so add in 5 to 10 second increments if you need more time. Enjoy!
Breakfast Egg Muffins

Breakfast Egg Muffins

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Breakfast Egg Muffins

Lisa C. Warren

I was making my son breakfast and had some leftover sausage and bacon so I whisked these up. I have seen several versions of this same thing across the internet, this is just my version and what I did.

With exception to the eggs, everything was added just by sight, not measured so add as much or as little as you would like to suit your tastes! Even add onion, peppers, or different cheeses for different flavors! Don’t neglected your spices either! Have fun with it and enjoy!

Ingredients

  • 4 Large Eggs
  • 2 Sausage Patties (chopped into pieces)
  • 3 Strips of Bacon (crumbled)!
  • 1/2 cup Milk (I used Cashew Milk to cut back carb content – even 1/2 in 1/2 works)
  • 1/2 to 1 cup Cheddar Cheese
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Preheat oven to 350 F
  2. Whisk eggs, milk, salt, & pepper together in large bowl to combine.
  3. Add sausage and bacon.
  4. Stir together.
  5. Grease muffin tin. If you’re using non-stick spray – don’t spray the pan until you’re ready to immediately pour. I found they don’t stick as much if I spray right before I pour. Bake for 15 to 18 mins at 350 F
  6. Pour mixture evenly into greased muffin tins. They will rise some so do not fill completely. Leave about 1/2 inch at top.
  7. Bake for 15 to 18 mins at 350 F
  8. Let cool slightly, pop out of pan, sprinkle more Cheddar on top.
  9. Serve and Enjoy!
Yield: 6
Prep Time: 15 mins.  Cook time: 15 mins.  Total time: 30 mins.
Easy Six Layer Greek Salad

Easy Six Layer Greek Salad

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Easy Six Layer Greek Salad

Lisa C. Warren

Inspired by a salad that my local grocery store made, I sought out to make this a lower calorie and healthier option. You certainly could add cooked chicken (cold) or shrimp to this to up the protein content. I make this to keep in the fridge as a salad to eat for a couple days for lunch. My husband enjoys it as well and it prevents me from making poor choices if I have it ready to go. I make and serve it out of a container, however you could make this for a party and serve along side some crackers or whatnot! Enjoy!!

Ingredients

  • 2 Cucumbers
  • 6 Roma Tomatoes
  • 1/2 Red Onion (more or less – up to you)
  • 5 oz Feta
  • 1 can Black Olives (cut in half or buy sliced)
  • 1 Green Pepper
  • Greek Vinaigrette (to taste)

Instructions

  • Chop ingredients, layer, & pour Vinaigrette over top. Put lid on container and shake or stir with spoon.
Prep Time: 20 mins.    Total time: 20 mins.