Stuffed Fajita Chicken
2 Chicken Breast
1/2 Yellow Onion, sliced
1/2 Red Bell Pepper, sliced
1/2 Green Bell Pepper, sliced
Shredded Cheese (I used Monterey Jack)
Preheat oven to 375.
Heat a medium skillet and add olive oil. Saute bell peppers and onions until tender.
Sprinkle about 1 teaspoon of the fajita seasoning to the onions and stir.
Cut a pocket in the chicken.
Stuff the onion/bell peppers in the chicken (careful because they are hot) and then sew up with toothpicks.
Sprinkle fajita seasoning over both sides of the chicken and rub in. Place on a baking sheet.
Cover with foil and bake for twenty minutes.
Remove the foil and top with shredded cheese (this amount is up to you).
Place back in the oven and bake for another ten minutes.
Not Your Grandma’s Fried Chicken (Low Carb)
2 Chicken Breast
Original Pork Rinds
1/4 t. garlic powder
2 eggs, beaten
Preheat oven to 375
In a food processor, grind the pork rinds until they are a course powder. (You can also do this in a ziplock bag).
Once they are a powder place them in a bowl (I like pie plates for this) and add garlic powder. In another bowl beat the eggs.
On a cutting board, lay the chicken and trim any fat. Next I take plastic wrap and lay on top of the chicken and then flatten them out with a mallet.
Dip the chicken into the egg, then the pork rinds
and place them on a baking sheet. (I found this silcone one at Bed Bath and Beyond the other day and it helps get heat under the chicken so the bottom doesn’t get soggy)
Bake in the oven 25-30 minutes, or until the center reaches 165 degrees.
Loaded Cauliflower Casserole
This is one of my favorite meals to make when eating low carb. Some of my family doesn’t do the low carb thing, but they love this meal as much as I do. Also, it’s a great way to get my toddler to eat cauliflower.
1/2 to a whole head of Cauliflower
4 T. of butter, softened
4 oz. cream cheese, softened
1/2 c. sour cream
16 oz. shredded colby cheese, divided
Slice the cauliflower into small pieces.
Add to a pot of water and bring to a boil. Boil for about thirty minutes until soft. (I like my cauliflower on soft, but still chewable, but I have made it so it has more of a mashed potato consistancy.)
When cooked, drain well and add to a bowl.
Next, add the butter and mash with a masher.
Once mashed to your liking, add the sour cream, cream cheese and mix well.
Add 3/4 of the cheese and 3/4 of the crumbled bacon. (I actually use the real bacon bits that you find in the salad section.) Mix well.
Place into a 9×9 baking dish, and top with the remaining cheese and crumbled bacon.
Bake in a 375 degree oven for about twenty minutes or until the cheese is nice and bubbly. Top it off with some green onion slices.