Pepperoni Stuffed Chicken Breasts

Ingredients:
4 boneless skinless chicken breasts
1 (8 ounce) block mozzarella cheese
1 package sliced pepperoni
2 eggs (I'll use milk or butter as sub.)
½ cup all purpose flour
½ cup Italian breadcrumbs
½ cup vegetable oil
cooking spray

Step 1: Slice the block of mozzarella cheese into even slices. Using a small sharp knife cut a pocket into the front of each chicken breast. Be careful not to cut all the way through the chicken breast or the filling will come out. Stuff each chicken breast with 2 slices of cheese, and 6-8 pepperoni slices.
Step 2: Place flour into a shallow dish or pie plate. In another shallow dish beat eggs, and in another shallow dish add the bread crumbs. Coat each chicken breast first in the flour mixture, then in the egg mixture, and finally in the breadcrumb mixture. During the coating process make sure to press down on the pocket to keep the filling from falling out.
Step 3: Pre-heat the oven to 350 degrees and line a large baking sheet with aluminum foil. Spray the aluminum foil lightly with cooking spray. Heat vegetable oil in a large skillet over medium-high heat. Test the oil to make sure it’s hot enough by dropping a small pinch of breadcrumbs into the oil. The bread crumbs should sizzle a lot if it’s hot enough. Once the oil is hot enough, place chicken breasts into the oil and fry until golden brown and crispy on each side (about 2-3 minutes). Remove the chicken from the skillet and place onto the baking sheet.
Step 4: Place chicken into the oven and bake for 25 minutes or until the chicken is fully cooked (has reached and internal temperature of 165 degrees).
(Makes 4 Servings)

From: http://blogchef.net/pepperoni-stuffed-chicken-breast-recipe/

Chicken Tacos (crock pot)

3-Ingredient Crock-Pot Chicken Tacos

Shared By: Two Healthy Kitchens

Yield: About 5 cups

 

Ingredients

• 1½ pounds chicken breasts
• 1 1.25-ounce packet low-sodium taco seasoning (see note)
• 1 16-ounce jar of your favorite salsa
• For serving: tortillas or taco shells and your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce

Preparation

1. Place chicken in the bottom of the crock-pot.
2. Sprinkle taco seasoning over chicken.
3. Pour salsa on top.
4. Cook on low (for 6-8 hours) or high (for 4 hours).
5. Just before serving, use two forks to shred the chicken.
6. Stir to evenly distribute salsa throughout chicken.
7. Serve immediately with desired toppings.

From: http://www.twohealthykitchens.com/2014/01/08/3-ingredient-crock-pot-chicken-tacos/

Tomato Soup (Crock Pot)

Ingredient:

• 4 of 14.5 oz cans of Diced Tomatoes in Juice
• 1 bunch of Celery, ends removed and the rest diced
• 1 Medium Onion, diced
• 4 cups Chicken Broth, Feel free to substitute with vegetable stock
• 1/2 cup Basil, full leafs are fine since we will puree the bisque in the end
• 1/2 cup Freshly Grated Parmesan
• 1 cup Heavy Cream
• 1 teaspoon Fresh Ground Pepper

1. In a large slow cooker add tomatoes, celery, onion, basil, and stock. Cook on low for 8 to 10 hours. 
2. Using a handheld blender puree soup. 
3. Add cream and parmesan and stir. 
4. Serve with extra parmesan on the side. Enjoy! 

Chicken Fajitas

RECIPE:

SERVES 10

Ingredients:
- 1 Red Bell Pepper / sliced
- 1 Yellow Bell Pepper / sliced
- 1 Green Bell Pepper / sliced
- 1 Yellow Onion / sliced
- 2 lbs Boneless Skinless Chicken Breasts / cut in half
- 2 Tbsp. Taco Seasoning
- 4 Cloves Garlic / diced
- 1 Lime
- 1 10 oz Can Diced Tomatoes With Green Chiles / drained

For serving: (optional)
Flour Tortillas
Cheese
Sour Cream
Guacamole


Add half of the sliced peppers and onions to your slow cooker. Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime.
Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!

Apple Dumplings

Ingredients:

2 (8 oz) cans refrigerated crescent roll dough
2 large Granny Smith apples, cored and peeled
1 stick (4 oz) salted butter
1 ½ cups granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
6 oz lemon-lime soda

Instructions
1. Preheat your oven to 350 F.

2. Spray a 9×13 pan with non-stick spray.

3. Slice the cored and peeled apples into eight wedges.

4. Open one of the cans of crescent rolls and carefully unroll it. Separate the 8 triangles from each other.

5. Place one apple slice on the wide end of the triangle, then roll up like a crescent roll (the package has an illustration on the back if you’re not sure what that should look like). Tuck the ends around the apple slice to completely enclose it. Place in the baking pan and repeat with the seven remaining triangles from the first can, then repeat again with the second can of crescent rolls.

6. Place the butter in a large microwave safe measuring cup and microwave until melted, about a minute.

7. Stir in the sugar, vanilla, and cinnamon, then spread evenly over the dumplings in the pan.

8. Pour the Mountain Dew around the edges of the pan.

9. Bake at 350F for 35-40 minutes, or until the crescent rolls are golden brown on top.

Low Carb Cheese Danish

Dough

1. 1 1/4 cup 2% mozzarella shredded cheese (140 grams)
2. 6 tbsp Almond Flour (42 grams)
3. 3 tbsp Coconut Flour (21 grams)
4. 4 tbsp sugar equivalent (I used 5 tsp Truvia)
5. 1/2 tsp baking powder
6. 1/2 tsp vanilla
7. 4 tbsp butter (omit if you are using a higher fat cheese but I implore you to use the 2% or part skim mozzarella cheese!)
8. 1 egg (large)

Filling

1. 6 oz cream cheese
2. 1 tsp lemon juice
3. 1/2 tsp vanilla extract
4. 1/4 cup sugar equivalent
5. 1 egg yolk

Frosting

1. 3 tbsp powdered sweetener (3 tbsp truvia in a coffee grinder for 30 secs and then measure out 3 tbsp of the powdered.)
2. 2 tbsp heavy cream
3. 2 oz cream cheese
4. 1/4 tsp vanilla extract

Instructions

1. Preheat oven to 400 degrees.

Filling

1. Soften cream cheese and combine with lemon juice, vanilla, and sweetener and egg yolk using a whisk or electric mixer. Set aside in the fridge until you are ready with the dough.

Dough

1. Measure out almond flour, coconut flour, and baking powder. Combine well with a whisk.
2. Melt 4 tbsp butter and add vanilla and sweetener. Stir.
3. Melt 1 1/4 cup shredded mozzarella cheese in the microwave (30% power for 2 minutes with a 1200 watt microwave).
4. Combine all the ingredients and add an egg.
5. Stir until batter is combined and the cheese and dough are completely mixed. Use your hands or a spatula to press and fold the cheese and the batter together. Reheat for 10 seconds in the microwave. Press and fold some more until 99% of the dough is all one color. (Tip-this gets sticky and if you wet your hands a little it helps tremendously. The water from your hands will stop the stickiness on the outside of the dough making it very easy to roll out.)
6. Reheat dough for 10 seconds and roll out into a square the approximate length of a rolling pin and slice into four quarters with a pizza slicer.
7. Fold the corners into the center repeating with all four squares.
8. Pipe filling (or spoon it on top!) into the center of each danish.
9. Bake for 10-12 minutes. (Check on this at 10 minutes and make sure to remove it from the oven as soon as it has a deep golden brown color! Just slightly past 13 minutes and 2 of mine did get burnt. Definitely keep an eye on it.)

Frosting

1. Soften cream cheese in the microwave and add powdered sweetener, heavy cream and vanilla. Mix well with a whisk and pour into a ziploc bag. Cut a tiny hole in the corner and pipe onto each danish.

Special notes for working with this cheese dough

1. Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above. I also recommend using a regular shred for the cheese. Finely shredded cheese does not melt well and will be difficult to work with. For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving.