Primavera Stuffed Chicken

#Italianchicken #keto #Chickendinner This is keto friendly and oh so good, Italian spices, fresh basil chopped and sprinkled on top of melted cheese is so tasty. Healthy choice for lunch or dinner.

INGREDIENTS

4 boneless skinless chicken breasts
2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
1 zucchini, halved and thinly sliced into half moons
1 can of stewed tomatoes OR 3 medium tomatoes, halved and thinly sliced into rounds
1 Jalapeno pepper, thinly sliced
1/2 red onion, thinly sliced
1 c. shredded mozzarella

DIRECTIONS

Preheat oven to 350º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken and season with salt, pepper, and Italian seasoning.
Stuff each chicken breast with zucchini, tomato, jalapeno pepper, and red onion. After stuffing chicken layer the remaining veggies on top of chicken
Bake for 45 minutes then take out pan and
Sprinkle each chicken breast with mozzarella.
Bake until chicken is cooked through and no longer pink, 15 more minutes

Serve.

BACON JALAPEÑO CREAM CHEESE STUFFED MUSHROOMS

Mushrooms are a big favorite anyway you can fix them, these make delicious appetisers or as a lunch by themselves is even delicious.
This is keto friendly

Ingredients

16 oz cremini or baby portabella  mushrooms with stems (see notes)
1 medium-large jalapeño (1/4 cup minced)
1 slice bacon cooked and crumbled
1 clove garlic
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste (I added 1/8 tsp each)
2 oz sharp white cheddar cheese, grated (approx. 1/2 cup plus extra for
topping)
4 oz cream cheese
3-4 TBSP panko breadcrumbs (skip for GF + keto)

Instructions
Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment
paper, or spritz with olive oil spray if preferred.
Clean mushrooms by dusting off the caps with a paper towel and remove the
stems. Place mushroom tops on your baking sheet and set aside.
Finely mince the stems and measure out 1 cup of mushroom stems for your
filling.

Mince your jalapeño and garlic clove. The seeds help control the heat, so for
less spicy mushrooms take out all the seeds. For a little kick add a few into
the filling and for spicy mushrooms, include all the seeds!
Melt oil in a pan or skillet over medium-high heat and add your minced
mushroom stems, jalapeño, and garlic. Sauté for 3-4 minutes until tender then
season with garlic powder, onion powder, salt, and pepper. Then stir in bacon crumbles.

Dice your cream cheese into small cubes (to help it melt faster) and add it
to the pan, stirring until just melted. You can shake in a little grated parm cheese
if you like.

Spoon cream cheese mixture into each mushroom cap then sprinkle with a little
extra white cheddar. If desired, top with panko breadcrumbs as well.

Bake at 375 F for approx. 15-20 minutes or until filling it hot and melty and
the mushrooms are deliciously tender. Sprinkle shredded cheese on each mushroom
and bake another 5-10 minutes till cheese melts and browns. Dive in while they're hot!

Recipe Notes
If you find good medium-sized mushrooms caps you'll have about 16 stuffed
mushrooms. Smaller mushrooms will hold less filling so I usually grab the
package with the biggest baby portobello (crimini) or button mushrooms I can
find. If they're even bigger than the ones I used you may end up with 12-14
stuffed mushrooms.

Baked Stuffed Shells in Alfredo Mushroom Shrimp Sauce

Here is our recipe of Stuffed Shells in a delicious Alfredo Mushroom Shrimp Sauce that will melt in your mouth, it's cheesy delicious, with lots of Mushrooms and cooked just right in Alfredo Sauce with Shrimp. It's So good rich and mouthwatering.


Ingredients
BAKED STUFFED SHELLS
1 box large pasta shells (12 ounces)
3 tablespoons olive oil (reserve 1 tablespoon for cheese mixture)
1 pound whole milk ricotta
2 cups fresh mozzarella (grated, divided)
1 1/2 cups parmesan (grated)
1/2 teaspoon fresh nutmeg (grated)
1/2 tsp parsley
1/2 tsp basil
Kosher salt and freshly ground black pepper (to taste)

Directions
Preheat oven to 375ºF.
SHRIMP SAUTE
Cook your shrimp up in 2 TB butter, just a dash of salt and pepper till sauteed

ALFREDO SAUCE
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper
.
In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in mushrooms and cook a few minutes, then next add heavy cream and cream cheese and heat until bubbling, but do not boil.(This is Important)
Add in Parmesan Cheese and mix until the cheese melts.
Sprinkle in salt and pepper to taste (you don't need to use all of this, do to your liking).
Add your shrimp into the sauce and gently stir to mix.

Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package directions.
To a large saute pan add olive oil and heat over medium-high heat. Add swiss chard and chili flakes, and cook until leaves are wilted, about 5 minutes. Season with salt. Place in a large bowl and allow to cool slightly. To the swiss chard, add the ricotta, 1 cup of mozzarella, parmesan, nutmeg, parsley, basil, olive oil, and mix to combine. Season with salt and pepper.

To Assemble: Spray baking dish with pam first, Coat the bottom of a 9x13-inch casserole dish with 1/4 of the  sauce and set aside. Spoon cheese mixture into each of the cooked shells and place them seam side up in the dish. Cover the shells with the remaining sauce, and top with the remaining mozzarella cheese.
Cover the casserole dish with foil and bake until cheese is melted, about 30 minutes. Take the foil off and bake for another 10 minutes or until light golden brown on top. Remove from the oven and let cool for 10 minutes. Sprinkle with basil and parsley and serve.
Tip: Place the ricotta mixture into a piping bag to easily fill cooked shells.

Keto Ground Beef Casserole

Found this recipe for Keto friendly Ground Beef Casserole, by using cream and cream cheese instead of can soups it makes it healthy and keto friendly. It tastes better than the old fashion ground beef casseroles we usually make. You can add frozen peas and carrots for a change up or other veggies you like as well.

Ingredients

1 pound ground beef
3 ounces cream cheese
1/2 cup beef broth
1/2 cup heavy whipping cream
1 tsp minced garlic or 1/2 teaspoon garlic powder
2 cans green beans, drained
3/4 cup cheddar cheese
3/4 cup mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions
Preheat oven to 350 degrees.
Brown ground beef in a cast iron skillet then drain the excess grease.
Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.
Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer.
Once the ground beef mixture thickens add the two cans of green beans that have been drained on top then sprinkle cheese on top of green beans.
Bake for 25 minutes.

Nutrition
Calories: 281kcal | Carbohydrates: 4g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 410mg | Potassium: 234mg | Fiber: 0.875g | Vitamin A: 10.8% | Calcium: 15.6% | Iron: 8.1%

Matcha Green Tea Latte

Matcha Green Tea Ice Latte
Ingredients
50 m
3 servings
52 cals

1 teaspoon green tea powder (matcha)
2 1/2 cups hot water
1/2 cup 2% milk, soy, coconut or regular milk
4 teaspoons honey

Directions

Whisk the green tea powder, water, and milk together in a bowl; sweeten with
the honey and continue whisking until dissolved into the tea. Chill
completely in the refrigerator. Serve poured over ice.

CHINESE LEMON CHICKEN

Yield: 6 Servings

Chinese Lemon Chicken is the classic Chinese takeout recipe cooked with coated chicken breast in a sweet and sour lemon sauce in just 30 minutes.

INGREDIENTS

3 chicken breasts boneless skinless
1 egg
1 1/2 tsp kosher salt
1 pinch black pepper
1 tablespoon canola oil
1/2 cup + 2 tablespoon cornstarch divided
1/4 cup flour
1/2 cup lemon juice
1/4 cup sugar
2/3 cup water

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

Slice the chicken breasts in half butterflied into two thinner pieces each.
To coat the chicken add the egg, salt, pepper and oil into a bowl and whisk together in a large bowl.
In a separate bowl, add 1/2 cup corn starch and 1/4 cup flour and mix well.

In a large frying pan or a wok, heat more canola oil in a wok 375 degrees (medium high heat).
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.

Remove the chicken from the pan, then drain the oil.
Add the lemon juice, sugar, water and remaining 2 tablespoon cornstarch to the pan and whisk to combine.
Cook until thickened and smooth. If the sauce isn't as yellow as you like add a dot of yellow food color. Let the sauce cool slightly before serving.
Slice the chicken into thin strips then serve with lemon sauce poured over.

Italian One Pan Chicken and Vegetables

This dish is easy to make, quick and tasty Marinate your chicken and veggies
in Italian Dressing and dinner is in the pan

What you need:
1 bottle Italian dressing
4 chicken thighs
2 veggies of your choice, (zucchini and asparagus today)
dash salt and pepper

How to make it
Put chicken in a bag and shake a little Italian dressing over then put in
fridge to marinate at least 2 hours
Put vegetables in another bag shake some Italian dressing over gently shake
to coat and marinate in fridge.
When ready to cook, Heat oven to 350, line a large cookie sheet with foil
place chicken on pan season with salt and pepper place in oven and bake 30-45
minutes until nice and golden, take out of oven place veggies on pan and
spread out, bake another 15-20 minutes.
Serve with salad or couscous and enjoy.

Instant Pot Pork Loin Stuffing and Gravy

All in one-pot recipe make in your Instant Pot. This meal will certainly be a family favorite
Serves: 6

INGREDIENTS
4 Tbsp. butter (divided)
2-4lb. pork loin
1 medium onion, diced
6 oz box Stove top
2¼ c. chicken broth
2 Tbsp. flour

INSTRUCTIONS
Take out your pork loin about 20-30 minutes before cooking, season with pepper, garlic powder and onion powder, do not use salt as your seasoning for stuffing has salt as does chicken broth.
Add 2 Tbsp. butter to the Instant Pot and turn to saute. When the butter is melted add the pork loin and sear for 4 minutes. Turn the pork loin over and add the onions to the pot. Cook for 4 more minutes.
Add the chicken broth to the pot and cover. Cook on high pressure for 60 minutes. Allow the pressure to release naturally.
Remove the pork loin and set on a cutting board, allowing to rest.
Remove 2 c. liquid from the pot and reserve for the gravy. Add the box of the stuffing mix to the remaining liquid and onions and stir until all moistened. Cover with the lid and let sit for 5 minutes. Fluff the stuffing and add to a bowl and cover.
To the Instant Pot, add the remaining 2 Tbsp. butter and turn on to saute. (No need to clean out the pot first. The bits of remaining stuffing will just add a little flavor to the gravy) Melt the butter and add the flour. Whisk for 1 minute. Add the reserved 2 cups broth slowly, stirring to combine well. Cook for 1-2 minutes until thickened. Season with salt if necessary
After the pork loin has rested, cut and serve with the gravy and stuffing.

Morel Mushrooms

These mushrooms are only around for a short time each year and people go crazy to get them. They will pay highly for 1 pound even. They can be difficult to find and even more difficult to grow.
Oh but they taste SO GOOD. They are worth walking a bit and looking to find them.

How to Clean Store and Cook Morel Mushrooms
Look for damp but not wet, spongy mushrooms that feel soft to the touch and don't show any signs of shriveling. Fresh morels will smell slightly funky and "woodsy." If foraging, simply pluck the mushrooms from the ground by pinching at the base of the stem and twisting gently. They should come right out of the earth.

Store your morels loose, in the refrigerator, in a container with plenty of ventilation. Do not seal them in a bag. For very dirty morels, soak the mushrooms in a bowl of cool water with a shake of salt, agitating it once or twice. Otherwise, rinse the morels under a gentle stream of cool running water, being sure to loosen and remove any dirt lodged in the spongy pockets. Gently pat dry before using, but do not wash until just prior to cooking—storing wet morels will cause them to perish faster.

Fried Morel Mushrooms
4 servings
185 cals

Ingredients
1 pound fresh morel mushrooms - clean mushrooms gently and mushrooms halved lengthwise
1 cup all-purpose flour
1 Tsp cornstarch
1 cup canola oil, or mix of Olive oil and coconut oil
salt and pepper to taste

Directions
Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
Place flour in a shallow bowl.
Heat vegetable shortening in a large skillet until very hot.
Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.

Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

INSTANT POT BBQ PULLED PORK

YIELD: 10-12 SERVINGS
Learn how to make juicy, tender, and flavorful BBQ pulled pork easily with this easy Instant Pot recipe!

TOTAL TIME: 1 HOUR 45 MINS PREP TIME: 15 MINS COOK TIME: 1 HOUR 30 MINS
INGREDIENTS:
2 tablespoons smoked paprika
1 tablespoon packed light brown sugar
2 teaspoons garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard
1 teaspoon Kosher salt
3-4 pound boneless pork roast*, cut into 2-inch cubes
1 tablespoon olive oil
2 cups of your favorite BBQ sauce (homemade or store-bought), divided
1 cup chicken stock or water

DIRECTIONS:

Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large bowl until evenly combined.  Add the pork, then gently toss with the spice blend until it is evenly coated.  Cover and refrigerate for at least 30 minutes, or overnight.
When you’re ready to cook the pork, press “Sauté” on the Instant Pot.  Add the oil.  Then once it is hot (it will be shimmering), add a single layer of the pork pieces.  Brown the pork on all sides, then transfer the pork to a clean plate and set aside.  Repeat with the remaining pieces of pork.  (This may take you 2 or 3 batches.)
Once all of the pork has been browned, turn the Instant Pot off.  Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything.  Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes.  Once the time is up, let the vent naturally release.  (Don’t do the quick release option.)
Carefully open the lid.  Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind.  Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half.  Meanwhile, shred the pork with two forks.**
Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it.  Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
Serve immediately, topped with an extra spoonful or two of the remaining BBQ sauce.
*I recommend using boneless pork shoulder.  You are welcome to use more tender cuts of meat, but the pork may not be quite as tender and juicy.

**If the pork does not shred easily, just pop it back in the Instant Pot and cook for an additional 10-15 minutes on high pressure.

I served my pulled pork with a Cilantro-Lime Mango Slaw, which was just a combination of coleslaw + shredded carrots + fresh chopped mango + fresh chopped cilantro + fresh lime juice + a pinch of salt and pepper and ground cumin.  Super easy and delicious!

Egg Roll Bowl

Egg Roll in a Bowl! This recipe is so versatile You can use Diced Chicken like I did today or Ground pork, Ground Turkey, Diced Pork or go vegetarian. Easy one dish meal, or cook some rice and Dinner is served YUM

What you need:
1 tablespoon olive oil
3 cloves garlic, minced
1 knob of ginger, grated
1/2 onion chopped
1 teaspoon Chinese five-spice
2 tablespoons soy sauce
1 pound diced chicken or ground pork
5–6 cups shredded cabbage or coleslaw mix
3 large carrots, diagonally sliced
Rice and green onions for serving

How to Make it:
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger and saute until fragrant. Toss in onions cook till transparent
Add the five-spice, soy sauce, and chicken or other meat. Cook until the meat is browned and cooked through.
Add the coleslaw mix and carrots. Toss until the vegetables are tender-crisp.
Serve over rice, with green onions and Sriracha if you like that kinda thing.