Here’s another great low carb dinner that can be made all in one pan!  Yummy!

This is for about 1 or 2 servings

Here is what you need…
1 tsp Coconut oil or butter for cooking
1 onion chopped up
1/2 green pepper chopped
1/2 yellow pepper chopped
2 tomatoes chopped
5 cooked chicken strips (leftover chicken)
1/2 tsp Italian seasoning
Salt and Pepper to taste

In frying pan, heat up coconut oil
add onions, stir cook about 2 min
add green and yellow peppers cook about 2 min

add tomatoes your italian seasoning salt and pepper, cook about 3 min stirring regularly.

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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


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)


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!

Eggroll Stirfry

Eggroll Stirfry

This Egg Roll Stir Fry is a perfect dinner that can be made any night of the week. It’s quick, simple, nourishing and the whole family will love it! You only need one pan to cook this dish and it tastes just like an egg roll but without the roll! 

Prep Time: 10 minutes | 10-15 minutes | Serves: 4


1 pound ground pork

1 tablespoon sesame oil

3 cloves garlic, minced

½ onion, thinly sliced

1 cup cremini mushrooms, sliced

2-3 baby bok choy, chopped

1 cup broccoli slaw

2-3 carrots, thinly sliced or shredded

½ head napa cabbage, thinly sliced

1 teaspoon fresh ginger, grated

¼ cup coconut aminos

Salt and freshly ground pepper, to taste

Red pepper flakes, to taste


1.) In a large skillet, cook the pork until no longer pink, breaking it up into pieces. Drain the fat and set aside.

2.) Heat the sesame oil in a large skillet (or wok) over medium-high heat and sauté the onion and garlic until fragrant, about 2-3 minutes. Stir in the mushrooms, bok choy, broccoli slaw carrots and ginger and cook for 2-3 minutes.

3.) Add the napa cabbage and coconut aminos, stir well and cook just until the cabbage starts to wilt. Season to taste with salt, pepper and red pepper flakes. Serve with cauliflower rice or any other desired sides.

Courtesy of Warriorwife.com


Parmesan-Crusted Chicken with Agurla Salad

Why just have a plain salad when you can have a Parmesan-Crusted Chicken with Agurla Salad!  Great combination for a great LCHF meal or side dish!  Dress up your chicken and enjoy a healthy salad meal or side dish!
1 tablespoon Dijon mustard, divided
1 tablespoon extra virgin olive oil, divided
1⁄2 teaspoon chopped fresh thyme
4 (6 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper, to taste
1⁄2 cup freshly grated parmesan cheese, divided (I’ve used store-bought in a pinch)
1⁄2 teaspoon water
4 cups packed arugula (I’ve also used a spring mix)
1 cup cherry tomatoes, halved
Preheat the oven to 475 degrees.
In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
Season the chicken breasts, on both sides, with salt and pepper – then brush them all over with the mustard mixture.
Pat about 2 T. of the parmesan on EACH chicken breast (both sides) – it should take about 1/2 Cup total for all 4 breasts.
Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam – for easy release and clean-up).
Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
Spoon the salad onto plates, top with the chicken and serve!
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Courtesy Food.com


For those who love meat and potatoes, but are watching what they eat, here is a low carb meal the whole family will enjoy!
Hamburger Gravy and Mashed Potatoes1 pound ground beef
1 stalk celery, finely chopped
2 tablespoon onion, chopped
3 ounces mushrooms, minced, about 8 small
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
1 1/2 bags frozen cauliflower, 24 ounces
1/2-1 teaspoon xanthan gum, optional*
Brown the hamburger, celery and onion in a large skillet; drain the fat. Add the minced mushrooms, salt and pepper. Cook until the mushrooms are tender. Add the broth and cream; bring to a boil. Simmer until the liquid has reduced by half and thickens. Season to taste. Meanwhile, cook the cauliflower until very tender, about 8 minutes; drain well. Mash and add some butter; season to taste. Serve the meat sauce over the cauliflower or just mix it all together.
Makes 5 servings
* You can thicken the gravy with xanthan gum rather than reduce it until thick. The end result will be nice and saucy. After stirring in the broth and cream, bring it to a boil, then sprinkle lightly with some of the xanthan gum, about 1/2 teaspoon at a time, and quickly stir in. Repeat until all of xanthan is mixed in. Let simmer a few minutes to thicken. Season and continue with the recipe as directed above.
Per Serving: 321 Calories; 24g Fat; 19g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs


Cajun Chicken Stuffed With Pepper Jack Cheese & Spinach
Wanting some Cajun style for dinner?  Here is the perfect recipes for Cajun Chicken.stuffed with pepper Jack Cheese and spinach!   A meal done Louisianna Style!
1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
2 tbsp Cajun seasoning – click here for my homemade Cajun spice recipe
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Cajun Chicken Stuffed with Pepper Jack Cheese and Spinach.
1. Preheat oven to 350 degrees.
2. Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper.
3. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
4. Combine the Cajun seasoning and breadcrumbs together in a small bowl.
5. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!
6. Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. Sprinkle any remaining spinach and cheese on top of chicken (optional).
7. Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
8. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions. Enjoy!



1 cup brown sugar packed
3/4 cup ketchup
3/4 cup soy sauce
1/3 cup chicken broth
2 1/2 tsp minced fresh ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 5 lbs)
huli-huli-chickenIn a small bowl, combine the brown sugar, ketchup, soy sauce, chicken broth, ginger and garlic. Reserve 1 cup for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each. Seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat for 8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes.
Courtesy #2CrazyGals,
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Almond-Crusted Chicken Tenders
 Courtesy by: Isabel De Los Rios via beyonddiet.com
When selecting my recipes, sometimes i rely on the nutrition experts!  Isabel is no exception!  I enjoy the recipes posted by them!  Hope you do too!  Please enjoy this recipe: Almond-Crusted Chicken Tenders!
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 2 Chicken tenders the whole family will love!
1/2 lbs. chicken breast, skinless, organic, free-range
1/4 c. yogurt, greek, plain, full-fat, plain, organic
3/4 tsp. garlic powder, organic
1/4 tsp. sea salt, unrefined and pure
1/4 tsp. black pepper, ground, organic
1/4 c. almond flour, organic
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
In a bowl, combine Greek yogurt, garlic, salt, and pepper. Stir well.
Put almond meal in another bowl.
Coat chicken tenders with yogurt mixture and dredge through almond flour.
Place coated chicken on baking sheet, and bake for 25-30 minutes, until chicken is cooked through.


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Easy Oven Baked Ribs

These are so moist and tender, you will probably never want to grill them again. I’ve used many types of ribs… Baby Backs, Spare Ribs (St. Louis), or Country Style (which are not really “ribs” as they are cut from the Shoulder).    This recipe is just basically a technique to baking ribs indoors.
TOTAL TIME 3hrs 45mins
– 4 -5 lbs pork ribs
– 3 tablespoons dry rub seasonings (use your favorite, I use Rustic Spice Rub (Bulk))
– 1 cup barbecue sauce (use your favorite, I use BBQ Sauce: Sweet and Spicy)
– Pre-heat oven to 250* F.
– Season all sides of the ribs with your favorite rub.
– Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
– Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 – 3 hours (depending on the size of the ribs you are using).
– Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
– Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important — the resting period gives the ribs time to re-distribute their juices, just like a steak would).
– Enjoy!   (compliments of food.com)


Cheesy Bacon Wrapped Chicken Tenders

(Keto Friendly!!) Gluten free too!
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cheesy-bacon-wrapped-chicken-tenders6-8 chicken tenders
6-8 slices of bacon
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped green onion
1 cup shredded monterey cheddar cheese
tony cachere’s cajun seasoning ( or a Cajun Seasoning of your choice)
Heat Foreman Grill (you may pan-fry also).
Sprinkle Cajun Seasoning generously on both sides of chicken.
Wrap a slice of bacon around each chicken tender.
Grill on the Foreman for 4 minutes (or pan fry 4 minutes each side).
In a separate pan, saute your onion and bell pepper in the 2 T butter.
Place chicken on top of sauteed vegetables.
Cover and cook on med/lo for 20 minutes.
Uncover (careful to watch for steam) and smother with the cheese.
Cover and cook 10 additional minutes.
Sprinkle with green onions.