parmesan-sage crusted pork chops

Parmesan-sage Crusted Pork Chops

  • Servings: 4
  • Difficulty: easy
  • Print

Our simple 3-ingredient cheesy crust transforms budget-friendly pork chops to create this restaurant-worthy star of a mouthwatering Southern feast.


Ingredients

  • 1/3 cup super-fine almond flour
  • 1/3 cup grated Parmesan cheese
  • teaspoon dried sage
  • 4 bone-in pork loin rib chops, about 3/4″ thick
  • 2 eggs, beaten

Directions

  1. Heat oven to 400F in shallow bowl, stir together almond flour, Parmesan cheese and sage. Season both sides of chops with salt and pepper. Dip pork chops into egg, then coat all sides with cheese mixture.
  2. Coat ovenproof skillet with cooking spray; heat over medium-high heat. Add chops; sear 3 minutes per side or until well-browned. Transfer skillet to oven. Bake 10 minutes or until thickest part of meat registers 145F.

low carb crab florentine bake

Low Carb Crab Florentine Bake

  • Servings: 4
  • Difficulty: easy
  • Print

This crab Florentine bake is low in carbs but high in comfort!


Ingredients

  • 10 ounce box of frozen spinach
  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1/2 teaspoon minced garlic
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 2 tablespoons white wine
  • 2 tablespoons shredded Parmesan
  • 8 ounce crab meat
  • salt and pepper

Directions

  1. Preheat the oven to 350F.
  2. Cook the spinach according to box instructions. Drain thoroughly, then spread over the base of a small baking dish.
  3. Melt the butter in a saucepan, then add garlic and flour. Cook for the 1-2 minutes over medium heat.
  4. Add the cream, water and wince, and cook until thickened, stirring regularly.
  5. Add the Parmesan and crab, stir well and check for seasoning. Pour the mixture over the top of the spinach.
  6. Bake for 25 minutes or until cooked through and bubbly.

Recipe Courtesy of stepawayfromthecarbs.

cheesy chicken marsala

Cheesy Chicken Marsala

  • Servings: 4
  • Difficulty: easy
  • Print

Our tender three-cheese chicken dish in a rich mushroom marsala sauce is unbelievably easy -- and faster than going out to dinner.


Ingredients

  • 4 boneless skinless chicken breast halves, about 1-1/2 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded mozzarella cheese about 1 oz.
  • 1/4 cup shredded provolone cheese about 1 oz.
  • 1/4 cup shredded Asiago cheese, about 1 oz.
  • 3 tablespoons chopped, drained, oil-packed sun dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1 tablespoon oil – I use avocado oil
  • 1 package baby portobello mushrooms sliced
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup dry marsala wine
  • 1 tablespoon all corn starch (or flour if not keto)
  • 2 tablespoons butter

Directions

  1. Preheat oven to 375F. Place each chicken piece between 2 sheets of wax paper. With flat side of meat mallet or heavy can covered with foil pound each piece to 3/4″ thickness.
  2. Sprinkle Chicken with salt and pepper. Place on jellyroll pan. Bake 15 minutes. Turn chicken; bake until almost done, 10 minutes. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinkle each piece with one-fourth of cheese mixtures, return to oven until cheese is melted and chicken is no longer pink in center, about 5 minutes. Transfer to platter.
  3. While chicken is cooking make sauce: In large nonstick skillet heat oil over medium heat. Add mushrooms; cook, stirring occasionally, until softened, 4 minutes. whisk together broth, wine and starch (flour); pour into skillet. Bring to a boil; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from heat; stir in butter until almost melted. Pour sauce over chicken; sprinkle with additional parsley, if desired.
  4. Serve with Mashed Cauliflower and green beans.

Pesto-stuffed Grilled Portobellos

  • Servings: 3 servings
  • Difficulty: easy
  • Print

Serve as a side or as a main vegetarian meal


Ingredients

  • 6 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 splash Chardonnay wine, or as desired
  • 3 tablespoons pesto
  • 2 tablespoons pine nuts
  • 1/2 cup shredded Italian 3-cheese blend

Directions

  1. Remove stems from mushrooms and finely chop stems.
  2. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4.Brush the olive oil mixture over the top of each mushroom and place, top-side up, on the grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  5. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Recipe Courtesy of All Recipes

The Flakiest Gluten Free and Keto Pie Crust

The Flakiest Gluten Free and Keto Pie Crust

  • Servings: 8
  • Difficulty: easy
  • Print

Super flaky, buttery and tasty and ideal to use to make anything from pies to empanadas to pasties to meat pies.


Ingredients

  • 1 cup almond flour
  • 5 tablespoons coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon zest or orange zest (optional)
  • 3 1/2 tablespoons unsalted grass fed butter cold
  • 1/4 cup cream cheese cold
  • 1 egg lightly beaten
  • 2 teaspoons apple cider vinegar
  • egg wash optional (for glossy finish)

Directions

  1. Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.
  2. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
  3. Turn out the dough onto cling film and pat into a round.
  4. Refrigerate for at least one hour, or up to 3 days. you can, alternatively freeze the pie crust at this point and thaw out as needed (just like regular pie crust).
  5. Roll out he crust between parchment paper. It’s more fragile than regular pie crust, so you need to work quickly and in cold conditions. you can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.
  6. Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested).
  7. Fill with your favorite filling and bake per pie recipe.
Recipe Courtesy of Gnom-gnom.com

Crunchy chicken salad

Crunchy Chicken Salad

  • Servings: 5
  • Difficulty: easy
  • Print

Hearty, fruity and crunchy.


Ingredients

  • 2 cups cooked chicken chunked
  • 1/2 cup celery
  • 1/4 cup green pepper
  • 1/4 onion
  • 1/2 cucumber
  • 1/2 cup grapes
  • 1 apple (small, diced, leave the peel on)
  • 1/4 cup pecans
  • 1/4 cup yogurt, plain

Directions

  1. Use leftover cooked chicken, or cook enough chicken to make 2 cups of chicken pieces.
  2. Chop the celery into small pieces.
  3. Chop the green pepper into small pieces.
  4. Peel and chop 1/4 of an onion.
  5. Peel and chop half of a cucumber.
  6. Chop the apple into pieces. it’s okay to leave the peel on the apple.
  7. Cut the grapes in half.
  8. Put all ingredients in a large bowl. Stir together.
  9. Serve over a bed of lettuce or put on crackers.