Chicken Rice Casserole

 

2 cups of cauliflower rice or Rice

(thawed, if frozen)

2 cups of broccoli florets

1 lb. raw chicken tenderloins, cutinto bite-sized pieces

4 tsp of rice flour or 1 to 1 Gluten Free Flour

1 cup of unsweetened almond milk

1 1/3 cups shredded cheddar cheese

Sea salt (or Himalayan salt)

Preheat your oven to 350 degrees and lightly spray

a casserole dish with cooking oil. Add cauliflower

rice to the bottom of the dish and sprinkle with a

pinch of sea salt.

Next, add the chicken and, again, sprinkle with a

pinch of salt. Add in broccoli next. Set casserole

dish aside.

For the cheese sauce, in a large skillet, melt butter

over medium heat. Sprinkle in the flour and whisk

together. Slowly whisk in the almond milk, and

continue to whisk until the mixture comes to a boil

and begins to thicken. Once thickened, remove

sauce from heat and stir in 1 cup of cheddar

cheese until fully melted, adding salt to taste.

Pour cheese sauce over casserole, using a rubber

spatula or spoon to spread out the cheese. Top

with remaining cheese and place in the oven for

45 minutes or until cheese starts to bubble.

Set to a low broil to brown the cheese for 4-5

minutes before removing from the oven.

PERFECT JUICY CHICKEN

 

2 (10-oz. each) raw chicken breasts, boneless, skinless

1⁄2 tsp. ground paprika

1⁄2 tsp. garlic powder

1. Preheat oven to 425° F.

2. Pat chicken breasts dry with paper towels; sprinkle all over with

paprika, garlic powder, and salt.

3. Heat a large cast-iron skillet over medium-high heat; coat lightly

with spray.

4. Add chicken breasts; cook for 3 minutes without moving, until

lightly browned and meat releases easily from pan. Flip; place pan

in oven. Bake for 13 to 15 minutes, or until juices run clear when

pierced with a knife.

5. Transfer chicken to a cutting board; let rest for 10 minutes. Cut each

breast in half, or slice, if desired. Divide chicken evenly among

four plates; serve immediately, or store refrigerated in an airtight

container for up to 4 days.

TURKEY BACON RANCH PINWHEELS

Ingredients

• 6 oz cream cheese
• 12 slices smoked deli turkey about 3 oz
• 1/4 tsp each garlic powder dill, and minced onion
• 1 tbsp bacon crumbles
• 2 tbsp finely shredded cheddar cheese

Instructions

1. Put the cream cheese between 2 pieces of plastic wrap. Roll it out until it's about 1/4 inch thick. Peel off the top piece of plastic wrap. Lay the slices of turkey on top of the cream cheese.
2. Cover with a new piece of plastic wrap and flip the whole thing over. Peel off the piece of plastic that is now on the top. Sprinkle the spices on top of the cream cheese. Sprinkle with the bacon and cheese.
3. Roll up the pinwheels so that the turkey is on the outside. Refrigerate for at least 2 hours. Thinly slice and serve on top of low carb crackers or sliced cucumber.

https://joyfilledeats.com/turkey-bacon-ranch-pinwheels/

Honey Dijon Chicken

INGREDIENTS

• 1½ pounds boneless, skinless, chicken thighs (You can also use chicken breasts)
• 2 Tablespoons olive oil
• 6 garlic cloves, divided (3 minced, 3 whole) *
• ¼ cup honey
• 3 Tablespoons stone ground dijon mustard
• salt and pepper to taste
• green onions or fresh parsley for garnish

INSTRUCTIONS

1. In a medium sized skillet over medium heat add 1 tablespoon olive oil. Add 3 whole garlic cloves. Salt and pepper the chicken thighs and cook each side until the temperature reads 165 degrees. Remove and set aside on a plate.
2. Add 1 tablespoon olive oil and 3 garlic cloves minced. Cook until tender and whisk in honey and mustard. Add the chicken back to the pan and heat for a couple of minutes more. Garnish with green onions or fresh parsley.

https://therecipecritic.com/honey-dijon-garlic-chicken/

Low Carb Pizza Crust

• 
  Ingredients
• 1 8 oz. package of full fat cream cheese (room temp.)
• 2 eggs
• Freshly ground black pepper
• Garlic powder
• 1/4 cup grated parmesan cheese

Directions

1. Preheat oven to 350.
2. Butter a 9×13 baking dish
3. Blend cream cheese and eggs and season with pepper & garlic powder
4. Add parmesan cheese and stir until combined
5. Pour into buttered baking dish
6. Bake for 17 minutes or until golden brown
7. Let crust cool for 10 minutes before adding toppings

For the Pizza:

1. After crust is cooked, raise oven to 400 degrees
2. Mix together marinara sauce, garlic powder, cayenne pepper & oregano
3. Top crust with marinara and spread evenly
4. Top with mozzarella cheese
5. Add toppings
6. Bake for 8 minutes or until cheese is bubbly

https://www.730sagestreet.com/no-carb-pizza/

Roasted Chicken with Honey Mustard Glaze

 

1⁄3 cup Dijon mustard

3 Tbsp. honey

1⁄2 tsp. garlic powder

1⁄2 tsp. onion powder

1 (31⁄2-lb.) raw whole chicken

1⁄2 tsp. sea salt (or Himalayan salt)

1⁄2 tsp. ground black pepper

1. Preheat oven to 425° F.

2. In a small mixing bowl whisk together mustard, honey, garlic powder, and

onion powder. Set aside.

3. Place chicken breast-side-down on a cutting board, locate the backbone,

and remove it by cutting along either side with kitchen shears.

4. Turn chicken breast-side-up and press down with your palms until chicken

lays flat.

5. Season both sides of chicken with salt and pepper. Rub mustard mixture

over entire chicken, including under the breasts, with clean or gloved

hands, until chicken is evenly coated.

6. Place chicken skin-side-up on a roasting rack and cook for 15 minutes

until skin is golden brown.

7. Lower oven to 325° F and roast an additional 35 minutes, or until the

thickest part of the breast reaches an internal temperature of 165° F.

8. Allow chicken to rest 10 minutes before carving into 6 equal servings.

9. Serve immediately, or store refrigerated in an airtight container for up to 3-5 days