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BUFFALO CHICKEN STUFFED ZUCCHINI BOATS

Courtesy: Yummly.co http://www.yummly.co/recipe/Buffalo-Chicken-Stuffed-Zucchini-Boats

Always looking for great tasting foos without all the high carbs and sugars?  Just by dressing up our favourite low carb foods, we can make eating /  Dining a whole new experience!  Just like these Buffalo Chicken Stuffex Zucchini Boats!  A tasty dish your whole family will love!

PREP TIME 10 mins COOK TIME 4 hours TOTAL TIME 4 hours 10 mins Serves: 12 boats

 INGREDIENTS

1 pound boneless skinless chicken breasts

1 cup chicken broth (if using the slow cooker)

⅓ cup hot sauce (I used Frank’s Red Hot)

6 zucchini, sliced in half lengthwise*

⅔ cup blue cheese

⅓ cup chopped celery Ranch or Blue Cheese Dressing (optional)

 INSTRUCTIONS

Place the chicken breasts in a slow cooker and pour in the chicken broth. Cook on high for 4 hours or on low for up to 8 hours.

Alternatively, you can roast or poach the chicken.

When cooking is complete, shred the chicken. In a bowl, combine the shredded chicken and hot sauce.

Preheat the oven to 350 degrees.

Using a spoon, hollow out each zucchini half and fill with about ¼ cup of shredded chicken.

Sprinkle 1 tablespoon of blue cheese over each zucchini boat. Place in the oven for 15 minutes.

Sprinkle about 2 teaspoons of chopped celery over the zucchini boats and if desired, drizzle ranch or blue cheese dressing over the top.

NOTES * The zucchini boats are not as tender as regular roasted zucchini due to the short cooking time. If you’d like your zucchini boats to be tender, pre-cook it in the oven at 350 degrees for about 15 minutes before adding the filling and baking.

 NUTRITION INFORMATION Calories: 109 Fat: 4.1 g Carbohydrates: 4.6 g Sugar: 2.2 g Sodium: 324 mg Fiber: 1.3 g Protein: 13.5 g

Buffalo Chicken Stuffex Zucchini Boats!  A tasty dish your whole family will love!

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wp-1490445985134.jpgBaked Cheesy Cauliflower

This Baked Cheesy Cauliflower is delicious way to jazz up your favorite veggie. Cauliflower florets are drizzled with olive oil, a blend of seasonings, and topped with two kinds of cheese. Baked until tender and oozing with flavor, this easy vegetable will quickly become a new mealtime favorite!

10 min
Prep Time
30 min
Cook Time
40 min
Total Time

Ingredients

1 head fresh cauliflower, separated into florets

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon Italian seasoning

Salt and pepper, to taste

1/2 cup shredded Mozzarella cheese

1/2 cup shredded sharp cheddar cheese

Instructions

Preheat oven to 425F. Lightly grease a 9×13 baking dish or pan with non-stick cooking spray. Set aside.
Place cauliflower florets into a large bowl. Add olive oil, garlic powder, Italian seasoning, salt, and pepper. Stir to coat, making sure each piece is covered.
Spread cauliflower in an even layer in prepared dish.
Bake for 15 minutes. Turn cauliflower over, top with cheeses, and bake for another 12-15 minutes, or until cauliflower is lightly golden.
Serve immediately.
Enjoy!

Coutesy favesouthernrecipes.com

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Cheesy Bacon Wrapped Asparagus

Whether you love Asparagus or not, here is a low carb way to dress up your dinner!  Enjoy!(Keto/LCHF friendly)

cheesy-bacon-wrap-asparagusYou will need:

1 package of bacon
16 fresh asparagus spears
1/4 cup Heavy Whipping Cream
2 Tbsp full fat butter
1/4 cup (2 oz) cream cheese
1/2 cup grated cheddar cheese
pinch of sale (I use Celtic Sea Salt)
1-2 Tbsp water

Preheat oven to 400°F. Wrap one piece of bacon around one spear of asparagus. Place on baking sheet. Repeat with remaining 15 spears. Place in oven and cook 20-25 minutes until bacon is cooked to desired crispiness.

While bacon is cooking:

In a small pot over low heat, combine butter and heavy cream in a small pot. Add cream cheese and stir until melted and smooth. Simmer until bubbles form. Remove from heat. Add grated cheese and stir until smooth and creamy. Add water if the cheese sauce is too thick.

Place cooked asparagus on a plate and drizzle hot cheese sauce on top. Enjoy!!!
Courtesy #2crazygals

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Shut the Front door!! Yum!  Crabmeat can take some getting used to!  But once you have, the taste is amazing!  And when you smother it will sauce and mushrooms, Wow!  You just have to try it!  Enjoy!

CRAB STUFFED MUSHROOMS

1 lb mushrooms
2 Tbs unsalted butter
1/4 cup finely chopped celery…
2 Tbs finely chopped onion
2 Tbs finely chopped red bell pepper
1/2 lb crab
2 cups crushed oyster crackers
1/2 cup shredded white cheddar cheese
1/2 tsp Old Bay seasoning
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 egg, beaten well
1/2 cup water
6 slices white cheddar cheese
Preheat the oven to 400°. Wash and stem mushrooms. Transfer to a bowl and cool in the refrigerator. Melt the butter in a medium pan and sauté celery, onion and bell pepper for 2 minutes. Finely chop half of the mushroom stems and combine with sautéed vegetables. Add the crab, crackers, cheese, Old Bay, garlic powder, salt, pepper, egg and water and mix well. Divide mushroom caps equally among 6 individual buttered baking dishes and spoon 1 tablespoon of the stuffing into each mushroom. Cover with a slice of cheese and bake until cheese is lightly browned, about 15 minutes.
crab-stuffed-mushrooms
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This looks so good 😋😋
With eating low Carb and High Fat, the possibilities are endless!  Just look at this beautiful yes simple recipe!  Enjoy!

Broccoli Chicken Zucchini Boats

Ingredients
broccoli-chicken-zucchini-boats10 oz. Zucchini (2 large zucchini, hallowed out)
2 tbsp. Butter
3 oz. Cheddar Cheese, shredded
1 cup Broccoli
6 oz. Rotisserie Chicken, shredded
2 tbsp. Sour Cream
1 stalk Green Onion
Salt and Pepper to taste
Directions
Preheat the oven to 400F and cut the zucchini you’re using in half lengthwise.
Using a spoon, scoop out most of the zucchini until you’re left with a shell about ½ – 1 cm thick.
Pour 1 tbsp. of melted butter into each zucchini boat, season with salt/pepper and place them in the oven for about 20 minutes.
While zucchini is cooking, shred your rotisserie chicken and measure out 6 oz. Cut up broccoli florets into small pieces, and combine both with sour cream. Season with salt and pepper.
Once the zucchini is done, take them out and add your chicken and broccoli filling.
Sprinkle cheddar cheese and bake for an additional 10-15 minutes or until the cheese is melted and browning.
Garnish with chopped green onion and enjoy with more sour cream or mayo!
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Sour Cream and Cheddar Mashed Cauliflower

Sour Cream and Cheddar Mashed Cauliflower

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p style=”font-family:"”>Yield: 6 servings

Ingredients
1 large head cauliflower
3 cloves garlic
1/3 cup full fat sour cream
4 oz sharp aged Cheddar cheese, grated, plus a few tablespoons for garnish
Salt and pepper to taste
Instructions

Place a steam basket into a large saucepan and fill with a few inches of water.
Cut cauliflower into florets and rinse with water. Place in pot along with garlic cloves and steam until tender, about 7 to 10 minutes.
Drain and transfer to the bowl of a food processor, including garlic cloves.
Puree until smooth.
Return to empty pot and stir in sour cream and grated cheese until creamy and smooth.
Season with salt and pepper and sprinkle with cheese for garnish.
Notes
Serves 6. Each serving has 9 g of carbs and 3.5 g of fiber. Total NET CARBS = 5.5 g.

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Sour Cream and Cheddar Mashed Cauliflower

Sour Cream and Cheddar Mashed Cauliflower-LCHF -Great taste!

YUMMY POTATOES

YUMMY POTATOES!!!

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Ingredients

2 lbs hash browns

1/2 cup butter

2 (10 3/4 ounce) cans condensed cream of chicken soup

1 pint sour cream

1/2 teaspoon salt

3/4 cup onion, chopped

1 tablespoon butter

2 cups longhorn cheese, grated, firmly packed

1 1/2 cups corn flakes, crushed

4 tablespoons butter, melted

Directions

Saute onion in 1 tablespoon butter until translucent.

Mix all ingredients, except cornflakes and 4 tablespoons butter, together.

Put potato mixture into a 9×13 inch baking pan.

Combine cornflakes and butter, and sprinkle evenly over top of casserole.

Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.http://www.food.com/recipe/funeral-potatoes-55389

LCHF SIMPLE STUFFED MUSHROOMS

Simple Stuffed Mushrooms!! Great for all you Low Carbers!!!!

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Simple stuffed mushrooms!
1 pkg cream cheese
1 lb bacon, cooked and chopped
1 bundle chopped green onion
1 handful shredded cheddar 

cheeseMushrooms (of course!)

Clean and take the stems out of the mushroomsCombine remaining ingredients and place a small amount in each mushroom capBake at 350 for about 20-25 minutes – Voila!
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Stuffed Jalapeños!

Stuffed Jalapeños! 
Only 4 ingredients, LOW CARB, and delicious!!! These are gone in 10 minutes at any get together I take them to… they are seriously that good.
Ingredients:

1 lb ground sausage (HOT if ya like! )

22 jalapeños

1- 8 oz block cream cheese, softened

1 cup grated Parmesan cheese

Directions:

Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).
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#kjensifymehealthy  #lowcarb, #stuffedjalapeños