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!


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


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 



Best Ever BBQ Chicken

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Seriously this Sauce is just amazing! Double the recipe so you have some on the side for dipping, it’s THAT Good!

3 garlic cloves, minced
2 teaspoons butter
1 cup Heinz ketchup or bbq sauce (a must for us)
1⁄4 cup packed brown sugar
1⁄4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1⁄2-3⁄4 tablespoon celery seed
1 tablespoon prepared mustard
1⁄2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)

In a saucepan, saute the garlic in butter until tender.
Add the next 8 ingredients.
Bring to a boil, stirring constantly.
Remove from the heat and set aside.
Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
Baste with sauce.
Grill 15 minutes longer or until juices run clear.
Continue basting and turning during the last 15 minutes of cooking.

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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!


Low-Carb Meatloaf

Low Carb Meatloaf

Healthy Choices with Low Carb Meatloaf

1 1⁄2 lbs ground beef (I have used half ground beef & half ground pork)

1 cup pork rind, crumbs
1 egg
1⁄3 cup tomato sauce
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 tablespoons parsley
1⁄2 cup grated parmesan cheese
1⁄4 cup chopped onion
1⁄2 teaspoon garlic powder
Preheat oven to 350 degrees.
Mix meat and other ingredients.
Shape into a firm oval loaf in shallow baking pan.
Bake for 1 hour.
Makes 6 servings.
Note: 11 carbs

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Chicken Cordon Bleu

The French term cordon bleu is translated as “blue ribbon”. According to Wikipedia:  Cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood,  L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.   The Cordon Bleu is usually  made with veal or chicken,  pounded thinly, then wrapped with cheese, and ham!  It is then pan-fried or baked to perfection!

Here is a recipe that your whole family will enjoy!  Great for those who are on a LCHF diet!  Cheers!

Comment when you see my recipes please.

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6 skinless, boneless chicken breast halves…
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
chicken-cordon-bleu2Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.


Garlic Butter Chicken with Caramelized Onions

Thanks you lifemadefull for this YUMMY recipe!

4 cloves garlic

1 TBSP lard or olive oil
1 onion, sliced thin
optional: 1 TBSP honey

garlic-butter-chickenPreheat oven to 375 degrees. Lay chicken breasts in a 9×13 pan and sprinkle with salt and pepper. In a small saucepan, melt butter on low, then add garlic and let cook until garlic is tender (about 7-8 minutes). While that’s cooking, heat the oil or lard in a skillet over medium-high heat. Add in sliced onions and cook until caramelized (about 8-10 minutes), then stir in the 1 TBSP honey, if desired. Pour butter and garlic over the chicken. Then top with caramelized onions. Cover gently with foil and bake for about 20-25 minut boneless, skinless chicken breasts, flattened a bit with a meat tenderizer
1/2 cup butter (preferably grass-fed, pastured) or ghee
4 es. Remove foil the last 5 minutes, switch oven to broil, and cook until chicken is done and juices run clear. Oh, that buttery goodness is sooooo yummy.
Compliments of #2crazygals


Low carb goodness right here!!

💙💙Spicy Sausage Stuffed Monterey Mushrooms💙💙

24 medium mushroom caps
1 (16 ounce) packages hot ground pork breakfast sausage (Jimmy Dean is good) or 1 (16 ounce) packages regular ground pork breakfast sausage ( Jimmy Dean is good)…
8 ounces cream cheese or 8 ounces neufchatel cheese, I use Neufchatel
2 ounces monterey jack cheese or 2 ounces monterey jack pepper cheese, shredded
1 tablespoon crushed red pepper flakes, less for less heat
2 tablespoons parmesan cheese, shredded

Wash the mushrooms and pat dry with paper towels.
Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
Preheat oven to 350.
Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.
Place 1 heaping teaspoon of the mixture into each mushroom cap.
Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
Remove from oven and let cool for 5 minutes.
Serve stuffed mushrooms on a decorative serving platter.
Sometimes I make them ahead and line a tupperware with papertowels and put them in it. Then they are ready to bake just before the event.

photo: food. com


Chicken Cheesesteak


1 tbsp. extra-virgin olive oil
1 onion, chopped
3 bell peppers (red and green), chopped
kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, thinly sliced
1 tbsp. Italian seasoning
6-7 slices provolone cheese
Hoagie rolls, for serving

In a large skillet over medium heat, heat oil. Add onions and peppers and season with salt and pepper. Cook until very soft, stirring occasionally, 10 to 12 minutes.
Add chicken and Italian seasoning and stir to combine
Cook until chicken is golden, stirring occasionally, 10 minutes.
Top all over with provolone and cover with a lid. Let melt 1 minute.

This is great for low carbers!!!


Smoothered Chicken Breasts!

Cook 30 m
Ready In 35 m

Sprinkle chicken with salt and lemon-pepper.
“Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it’s easy to clean up.”

431 4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
8 strips bacon
1 onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese
Prep 5 m

Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.


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Grilled Chicken Cordon Bleu

4 boneless skinless chicken breast halves (1 1/4 pounds)
4 slices (1/2 ounce each) Swiss cheese, 3×1 1/2 inches
4 slices (1/2 ounce each) cooked ham, 3×1 1/2 inches
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup honey mustard dressing

grilled-chicken-cordon-bleuHeat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing.