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Broccoli and Cheese Stuffed Chicken Breast

For the most part, we all like Chicken.  And chicken is a healthy way to get your protein!  For years, chicken was said to be the best way to lose weight.  But more and more we are eating healthy to be health conscious!  Broccoli and Cheese stuffed Chicken breast, is not only tasty, but nutritious and healthy too!  Enjoy!
Broccoli and Cheese stuffed Chicken Breasts
Ingredients:
2 Large Chicken Breasts – pounded flat
1 half Onion Diced
Fresh Broccoli Chopped
Cream Cheese – Big Dollop
Mozzarella Cheese
2 slices Bacon
Directions:
Fry the bacon lightly – don’t overcook
In the same frying pan, saute the onion and broccoli til onions are translucent. Add Cream Cheese and a little mozzarella and cook on low til melted.
Put half of mixture on each flattened chicken breast. Roll up and top with mozzarella cheese, and two half slices of bacon.
I never measure so use as much or as little as you like.
Bake at 350 til done

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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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HAMBURGER GRAVY AND MASHED “POTATOES”
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

Brussels Sprouts in Garlic Butter

This is a recipe from Joy of Cooking…

brussel-sprouts-in-garlic-butter

Brussels Sprouts in Garlic Butter

TOTAL TIME
25mins
PREP 10 MINS
COOK 15 MINS

SERVINGS 2-4 UNITS

This is a recipe from Joy of Cooking… It’s imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

INGREDIENTS
brussel-sprouts-in-garlic-butter15 Brussels sprouts, halved lengthwise
1 1â2 tablespoons butter
1 1â2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated…

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Brussels Sprouts in Garlic Butter

TOTAL TIME
25mins
PREP 10 MINS
COOK 15 MINS

SERVINGS 2-4 UNITS

This is a recipe from Joy of Cooking… It’s imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

INGREDIENTS
brussel-sprouts-in-garlic-butter15 Brussels sprouts, halved lengthwise
1 1â2 tablespoons butter
1 1â2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper

DIRECTIONS

Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.

Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.

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Persian Eggs Poached in Tomato Sauce

This recipe from World Vegetarian seems like a close approximate – though I know his version..

persian-poached-egg-in-tomato-sauce

Persian Eggs Poached in Tomato Sauce
This recipe from World Vegetarian seems like a close approximate – though I know his version included a generous bit of cumin and cilantro. I’m posting the original here and will begin to tinker. Once perfected, I’ll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.▬▬▬▬▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬▬▬ ¸¸.•*¨*•♫♪ FOR…

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Persian Eggs Poached in Tomato Sauce

This recipe from World Vegetarian seems like a close approximate – though I know his version included a generous bit of cumin and cilantro. I’m posting the original here and will begin to tinker. Once perfected, I’ll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.
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INGREDIENTS Nutrition
SERVINGS 2-4
PREP 10 MINS
COOK 20 MINS
1 1⁄2 tablespoons olive oil or 1 1⁄2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, finely chopped
4 -5 medium tomatoes, peeled, seeded and chopped
salt (to taste)
pepper (to taste)
4 eggs
1 tablespoon chives, finely chopped
DIRECTIONS
Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.
Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.
Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.
Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness.
Carefully scoop egg with some sauce onto serving plates. Garnish with chives.
Serve with warmed pita or other flatbread of choice.
?Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.
persian-poached-egg-in-tomato-sauce
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Chicken Lazone

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.

chicken-lazone

Chicken Lazone
5 Star Recipe!

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders. In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.

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Chicken Lazone

5 Star Recipe!
Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders. In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
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INGREDIENTS
chicken-lazone
SERVINGS 4
1 teaspoon salt
1 1⁄2 teaspoons chili powder
1 1⁄2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
1⁄4 cup butter, divided
1⁄2 cup heavy cream
DIRECTIONS
Combine the seasonings and coat chicken breasts.
In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken breasts on four plates and top with the sauce.

Low-Carb Meatloaf

Healthy Choices with Low Carb Meatloaf

Low-Carb Meatloaf

PREP 10 MINS
COOK 1 HR
Yield: 6 SERVINGS
INGREDIENTS

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 DIRECTIONS Preheat oven…

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