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ATOMIC BUFFALO TURD JALAPENO POPPERS (aka – A.B.T.)

You had my son at Jalapeno!!   If you have a Jalapeno lover in your family, he or she will just love these!  Enjoy!
ATOMIC BUFFALO TURD JALAPENO POPPERS
Prep time: 20 mins. Cook time: 3 hrs. Total time: 3 hrs 20 mins
Serves: 20 ABTs
Ingredients
10 jalapeno peppers
10 bacon slices, cut in half
10 mini sausages or smokies (or 20 if they are very small)
1 cup cream cheese
1 cup grated monterey jack
1 tsp chipotle powder
2 shallots, minced
Instructions
Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned.
Notes: To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking.
To cook in the oven: Bake the ABT’s in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.
Are you a Keto Lover?  Don’t miss out on this Bacon & Butter Cookbook!
Eating Healthier with LCHF | Healthy Eating Habits | Being a Healthier You | Choosing to eat healthy | Healthy Recipes for the asking | LCHF Recipes made easy
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Roasted Parmesan Rosemary Potatoes

“Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!”   via Allrecipes.com
Rosemary Garlic potatoes
Ingredients
Prep  15 m  | Cook 40 m  | Ready In 55 m | 4 servings | 234 cals
1 1/2 pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic or tsp garlic powder
salt and ground black pepper to taste
Directions
  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
  3. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
19 Fatburning Holiday FavoritesP.S.  Be sure to get our latest for healthy Nutrition:   19 Fat-Burning Holiday Favorites (enjoy these today)
To Your Health and Wellness
Katharine
KJensifyme Healthy  | Katharine

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Olive Garden Tuscan Garlic Chicken

I make this one a few times throughout the year, its DELISH!!!!
Ingredients:…
Servings:
6-8
1 1/2 cups flour, plus
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 lbs boneless skinless chicken breasts
3 fluid ounces vegetable oil, divided
1 lb penne pasta
1 tablespoon garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole spinach leaves, stemmed
12 fluid ounces heavy cream
1 cup parmesan cheese, grated
Directions:
1  Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
2  Dredge chicken in the mixture, shaking off any excess.
3  Saute the chicken in batches, in a large, nonstick, ovenproof skillet — with enough oil to coat — over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
4  When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
5  Preparing the pasta: Cook pasta al dente (or according to package instructions).
6  Drain and set aside until needed.
7  Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
8 Slowly add remaining one tablespoon of flour and stir to combine.
9  Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
10  Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy
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Sautéed Zucchini with Plum Tomatoes

Zucchini-and-tomatoes

With the gardening season in full bloom, and gardens are flourishing with delicious vegetables, Moms are always looking for healthy but delicious ways to serve the home-grown vegetables.   Here is an easy and quick recipe for Zucchini with Plum Tomatoes.  Make them as a side dish or just a stand alone over rice or chicken.  Either way you serve it up, Enjoy!

7 Ingredients  90 Calories  30 Minutes  Servings 4  • Points +: 3 pts • Smart Points: 2
Calories: 91.8 • Fat: 7.3 g • Carb: 6.9 g • Fiber: 1.7 g • Protein: 1.2  g • Sugar: 0.8 g Sodium: 9.3 mg (without salt)
Read more at SkinnyTaste.com

Ingredients

1 medium zucchini (cut up)
5 plum tomatoes (medium fresh, diced)
5 cloves garlic (smashed)
2 tablespoons extra-virgin olive oil
1/2 teaspoons herbes de provence
kosher salt
pepper
Directions:
In a large non-stick skillet, heat olive oil over medium-high heat. Add garlic and sauté until golden. Add zucchini, salt and pepper. Cook about 4-5 minutes on each side, add tomatoes and season with additional salt and herbes de provence. Lower heat and simmer about 5-10 minutes. Divide into 4 equal portions when serving.
Zucchini-and-tomatoes

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Mini Zucchini Cheese Bites

The zucchini is grated so only some of the green skin is noticeable. You can opt to leave out the cilantro .These are crispy on the outside and soft on the inside.
Super quick and easy to make. Using a food processor to grate the zucchini, then squeeze out the excess water in a paper towel or clean cloth. Add the rest of the ingredients and pack them into a little mini quiche tin. You can certainly double the recipe if you have
more or even make them larger than mini.
Ingredients
◾2 cups grated zucchini ( about 1 medium)
◾1 egg
◾1/2 cup grated Parmesan Cheese
◾optional: 1/4 cup chopped cilantro, salt & pepper
Directions
Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough . Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges.
Nutrition Info
Servings: 12* Calories for one: 27* Fat: 2g* Fiber: 0g* Carbs: 1g* Protein: 2g
Mini Zucchini bits
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Jicama Fries

This recipe is a great compliment side to any meal!  It’s a healthy accompaniment to chicken, beef or pork!  Try it and see for yourself!  Enjoy!

Prep time: 15 minutes | Cook Time: 45-60 minutes | Serves: 2

Ingredients:

1 large jicama, sliced into fries

1 tablespoon avocado oil

Smoked paprika, to taste

Salt and freshly ground pepper, to taste

Garlic powder, to taste

Optional for serving: Salad or assorted vegetables of choice.

 

Directions:

1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.

2.) Toss the fries with the avocado oil and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.

courtesy WarriorWife.

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Bacon-Herb Chicken

Prep Time: 2½ hours minutes | Cook Time: 15-20 minutes | Serves: 4-6

Looking for amazing recipes for alternative ways of cooking chicken, and I came across this delicious recipe from the WarriorWife!   It’s simple easy to prepare, only thing taking time is the marinating!  Bacon-Herb Chicken will be the a hit with your family!  Try it tonight!  Enjoy!

Ingredients:

2 pounds chicken breast (I used boneless and skinless)

¼ cup uncured bacon fat, melted

¼ cup white or apple cider vinegar

¼ cup fresh basil, chopped

¼ cup fresh dill, chopped

1 tablespoon dried parsley

1 teaspoon sea salt

¼ teaspoon freshly ground pepper

¼ teaspoon garlic powder

Directions:

1.) Combine all the ingredients in a ziplock bag and place in the refrigerator to marinate for at least 2 hours and up to overnight.

2.) Preheat the grill (or sauté pan) to medium-high heat. Drain the chicken from the marinade and discard. Place on the grill and cook for 5-6 minutes per side, or until the center is no longer pink. Serve on top of salad or alongside sautéed or roasted vegetables.

Courtesy WarriorWife 

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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!
INGREDIENTS Nutrition
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
DIRECTIONS
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

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Avocado Fries With Habanero Ketchup

More and more we, the public, are looking towards the Healthy Alternative way of life!  That includes, healthy eating!  And everyone loves their fries!  Well here is a healthy alternative for fries that you and your family will enjoy!  Avocado Fries with Habanaro Ketchup!

INGREDIENTS

1 quart oil (for frying)
2 avocados, just beginning to ripen

1 cup flour

1 teaspoon ground cumin

1 teaspoon chili powder

salt

white pepper

2 eggs

1⁄2 cup milk

1 cup breadcrumbs (Japanese if you can find them)

Habanero Ketchup

2 tablespoons olive oil
1 medium chopped onion

4 garlic cloves, minced

1 small habanero pepper

1 large red bell pepper, seeded & chopped

4 roma tomatoes, seeded & chopped

1 bay leaf

1⁄2 teaspoon allspice

1⁄2 teaspoon cinnamon

1⁄4 teaspoon ground cloves

3⁄4 cup cider vinegar

1⁄2 cup packed brown sugar
DIRECTIONS

Prepare ketchup (can be up to 1 day in advance); set aside.

Heat oil in deep fryer to 350 degrees.

Cut avocados in half lengthwise and remove seeds.

Carefully slice each one into 4 wedges and remove skin.

Combine flour, cumin, chili powder, salt and pepper in small bowl.

Whisk eggs and milk together in second bowl.

Dredge avocados in flour, dip into egg mix to coat.

Coat each wedge in breadcrumbs.

Deep-fry until golden brown.

Drain on paper towels.

Serve with Habanero Ketchup (recipe follows).

Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.

Add peppers and tomatoes; sauté until peppers are tender.

Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.

Remove bay leaf and puree; return to saucepan and simmer 5 minutes.

Add salt to taste, cover and refrigerate.

Keeps 1 week in fridge.

Courtesy of Food.com

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