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Category Archives: Main

Creamy Slow Cooker Chicken with Bacon and Cheese

Just another slow cooker recipe…LOL. This one tastes incredible AND its Keto friendly as part of my new JOURNEY to eat healthier this year. As always I was touring around Pinterest and came across this one by Kasey Trenum. It was so great I forgot to photograph it. It was on Kasey’s Pinterest page.

 

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Creamy Slow Cooker Chicken with Bacon & Cheese {low carb & keto}

Ingredients

  • 4-6 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ½ tsp poultry seasoning
  • ½ tsp rosemary
  • ¼ tsp thyme
  • 1 tsp garlic
  • ¾ cup chicken broth
  • 3 pieces of cooked bacon, crumbled
  • cup heavy whipping cream
  • 2 oz. cream cheese
  • 1 cup cheese
  • 3 pieces of bacon, crumbled
  • ¾ tsp Xanthan Gum (for thickening – available at higher end grocery stores)
  • salt/pepper to taste

 

Instructions

Add chicken and next 6 ingredients to slow cooker.

Crumble 3 pieces of cooked bacon on the top of the chicken.

Cook on low for 6 hours or high for 3 to 3½. (Watch your cooker – it was done sooner than I expected)

Add heavy whipping cream to slow cooker.

Dollop cream cheese on top and stir to combine all ingredients.

Using 2 forks, shred chicken in slow cooker.

Sprinkle ¾ tsp Xanthan Gum and allow to simmer with the top off for a few minutes while the mixture thickens.

Spray a casserole dish generously and dump contents of slow cooker into dish.

Add 1 cup of cheddar cheese (or more if you’d like) then crumble 3 pieces of bacon on top.

Place in oven on broil for 2-4 minutes until cheese is melted and bubbly and bacon is extra crisp.

Enjoy!

Nutritional Information based on MyFitnessPal app (8 servings) – Calories 302, Fat 24.7, Protein 17.2, Carbs 3.3 -Fiber .8 = Net Carbs 2.5

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Spice Rubbed Turkey Breast with Roasted Carrots

Not wanting to cook a whole turkey this Thanksgiving amigos? Give this Martha Stewart recipe a shot…it only uses a small skinless turkey breast 30 to 35 minutes of oven time…

Spice Rubbed Turkey Breast with Roasted Carrots

Ingredients

  • 2 pounds carrots peeled and cut into 2 inch lengths
  • 6 garlic cloves, smashed and peeled* (see below)
  • 2 T olive oil
  •  2 lb. turkey breast skinless
  • 1/4 tsp. cinnamon
  • 3/4 tsp. ground cumin
  • Coarse salt and ground pepper
  • 1/2 plain low fat yogurt
  • 2 T fresh lemon juice

Preheat oven to 475 degrees. On a rimmed baking sheet, toss carrots, garlic and 1 T. oil. Push them to the sides. Place turkey in centre of pan and rub with 1 T oil and sprinkle with cinnamon and 1/2 tsp. cumin. Season with salt and pepper.

Roast until a thermometer inserted in the thickest part registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through cooking. Let turkey rest 10 minutes before slicing.

In a small bowl mix yogurt, lime juice and 1/4 tsp. cumin. Season with salt and pepper. Serve turkey with carrots and sauce.

How to Peel Garlic? Cut the bottom off of your garlic cloves and place them on a paper towel in the microwave. Stop after 20 to 30 seconds and remove the garlic. Squeeze the top of the garlic buds and the skin will slip off. Chop as needed.