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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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Slow Cooker Ropa Vieja (Cuban Shredded Beef)

Ropa vieja (Spanish for “old clothes”) is one of the national dishes of Cuba, but is also popular in other areas of the Caribbean such as Puerto Rico and Panama. It consists of shredded or pulled stewed beef with vegetables. This was a dish we had in Havana in 2014. The beauty is that it is done in a slow cooker.

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You can omit the olives, but trust me on this one. Serve with your favorite rice or use it with fresh tortillas.

Slow Cooker Ropa Vieja (Cuban Beef)

Ingredients

  • 3 lbs. beef flank steak (or substitute Mexican arrachera)
  • 1 cup beef broth
  • 1 (6-oz.) can tomato paste
  • 1 (14-oz.) can petite diced tomatoes
  • 1.5 tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. oregano
  • 1 tsp. cumin
  • ½ tsp. turmeric
  • 1 Tbsp. apple cider vinegar
  • 1 small white onion diced
  • 2 bell peppers, diced ( I used red for contrast)
  • 1 cup Spanish olives – green
  • 3 whole garlic cloves, peeled

Cooked yellow rice for serving*

Slow Cooker Size:4-quart or larger

Instructions

  1. Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
  2. Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
  3. Cover and cook on low for 9 hours on LOW without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.

If you have been following me you know that our slow cooker cooks faster for some unknown reason. When I looked up cooking on HIGH (because I was short of time) it suggested 5 hours as the equivalent. Guess what? It was done in a little over 2.5 hours using an arrachera of 1.3 kilos.

LESSON—-dont let it cook while you are away at work unless you know your cooker very well. Keep checking  for doneness.

 

Creamy Cauliflower Chowder

Baby its cold outside (in the North, actually here in Mexico too, trust me on this one…). Great time for a hearty chowder – vegan if you leave out the bacon!

It calls for a whole head of cauliflower, but here we can but 1 lb. packages of florets which simplifies the recipe. I think you’ll really like this one my friends…great start to the New Year!

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Creamy cauliflower chowder

Prep Time: 10 minutes         Cook Time: 30 minutes       Yield: 4-5 people

Creamy Cauliflower Chowder is a healthy, easy, comfort food recipe and ready in under 30 minutes. It’s gluten free, low carb and keto friendly.

INGREDIENTS

  • 1 tablespoon butter
  • 1/2 cup diced Onion
  • 5 Garlic Cloves (minced)
  • 1/2 cup diced Carrots
  • 1 Whole Head of Cauliflower (cut into small florets)I bought a one lb. bag of florets
  • 1 1/2 cups Vegetable Broth
  • 1 teaspoon freshly ground Pepper
  • 1/2 teaspoon dried Oregano
  • 1/4 cup cream cheese
  • Salt to taste

Olive Oil and cooked bacon (4 strips) for topping

 Instructions

In a Dutch oven or soup pot, heat butter and add onions and garlic. Saute for a few minutes until the onions are soft.

Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.

Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don’t have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.

Switch the flame back on and add a cup of water or broth along with the cream cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if  you like with some more broth or milk. Top with olive oil and bacon and serve hot.

Steamed Mussels in a Coconut Curry Broth

Its not too late to do your Nw Years Eve shopping is it? Your guests would love these coconut curry mussels with fresh baguettes for dipping into the sauce. If you need a veggie dish, go for the steamed broccoli…

 

Mussels

STEAMED MUSSELS IN A COCONUT CURRY BROTH

INGREDIENTS:

  • 2.5 pounds mussels (I prefer Prince Edward Island mussels)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons red curry paste
  • 1 (14-ounce) can full-fat coconut milk (lite version is fine too – just won’t be as rich)
  • 1/4 cup low-sodium chicken (or seafood) stock
  • 2 green onions, sliced

baguettes or bread for serving (or fries!) 

DIRECTIONS:

Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.

Better still, buy the frozen ones which are already cleaned..just add them in where required in the recipe.

Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it’s distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it’s smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.

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Easy Deviled Ham Salad

Leftover ham from Christmas dinner? No ham? Buy some… this recipe really was good on crackers, etc. Try it Mikey…you’ll like it! (Who remembers that phrase?) Ignore the Keto reference, it really tastes good!

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EASY DEVILED HAM SALAD – LOW CARB & KETO

Author: Mellissa Sevigny      Yield: 5 servings

INGREDIENTS

For the salad:

2 cups chopped cooked ham

1/4 cup chopped dill pickles

3 Tbsp chopped fresh parsley

2 Tbsp chopped onion

1/2 tsp minced fresh garlic

For the dressing:

1/2 cup sugar free mayonnaise (you decide, I used Hellamns Organic…)

1 tsp Dijon mustard

2 tsp Sriracha (or other chili sauce)

1 tsp fresh lime juice

INSTRUCTIONS

To make the salad:

Combine the salad ingredients into a food processor or magic bullet and pulse until a coarse, crumbly mixture is formed – don’t over blend into mush.

To make the dressing:

Combine the dressing ingredients in a medium bowl and whisk until smooth.

Spoon the ham mixture into the dressing mixture and mix until the dressing is fully incorporated into the salad.

Serve chilled on low carb crackers, celery, romaine, or another low carb base of your choice! It was great with bacon rinds!

Nutrition

Serving Size: 1/2 cup Calories: 268 Fat: 24g Carbohydrates: 2g  Protein: 13g

Keto Parmesan Garlic Pork Chops

Do NOT be afraid to try these Keto recipes. Yes, they are low in carbs, medium in fat and high in protein BUT they really do taste great! Keto likes things like cream cheese, oil, whipping cream, cheddar and Parmesan cheeses. There are very little pasta or grain foods in Keto, which aids in trying to shed some pounds. Most spices are allowed.

Once you try this recipe you will LOVE it!

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Keto Parmesan Garlic Pork Chops

Ingredients

1.5 lb. center cut boneless pork chops

½ medium onion, sliced

2 garlic cloves, minced

2 tablespoons of olive oil

1 cup heavy whipping cream

1 oz. cream cheese

cup chicken broth

cup parmesan cheese

½ cup cheddar cheese

1 tablespoon Italian seasoning

½ teaspoon pepper

salt to taste

 

Instructions

Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx. 3-5 minutes each side).

Remove pork chops from skillet.

Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.

Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.

Serve with cauliflower rice or broccoli (the latter is a little high in carbs)

Nutritional Information based on MyFitnessPal app (6 servings) – 529 calories,

36.5 g fat, 48.9g protein, 2.7g carbs – .2g fiber = 2.5g Net Carbs

Keto Salad Dressings – 5 Minute Caesar & Keto Garlic Dressing

Needing a great salad for a change? Both of these dressings are incredible and cheaper than the bottled stuff! Sorry, no photos today…

Keto 5 Minute Caesar Dressing

  • 3 cloves garlic, finely minced
  • 1 ½ teaspoons anchovy paste (I substitute equal amount of fish oil when anchovy paste is not available)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice (about ½ a lemon)
  • 1 ½ teaspoons Dijon mustard
  • ¾ cup mayonnaise
  • Salt and Pepper to taste

Nutrition  per 2 Tablespoon – Calories 140, Fat 15g, Carbs 0.8 Protein0.1g.

Keto Garlic Dressing

Servings 16 (of 2 tbsp)

INGREDIENTS

  • 4-6 Cloves garlic
  • 1/2 Cup Apple Cider Vinegar
  • 1 Cup olive oil
  • 1/3 Cup Water
  • 1 Tbsp Dijon Mustard
  • 1/4 Tsp Sea Salt
  • 1 Pinch Black Pepper To taste
  • (Optional) Fresh herbs (I used parsley)

INSTRUCTIONS

Making the Keto Garlic Salad Dressing is really simple! – Combine all of the ingredients in a blender and blend until it’s creamy and smooth. You can start with 4 cloves of garlic and add more after you taste the dressing, if you feel like it’s not strong enough.

Nutrition – Calories 123, Fat 13.5g, Carbs 0.5g, Protein 0.1g

 

Garlic Parmesan Cauliflower Rice

New diet equals new foods! Just in at Costco – Cauliflower Rice! Pinterest has recipes for almost everything…shown here with roasted peppers, grilled salmon and avocado salsa. Supposedly all Keto friendly.

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Garlic Parmesan Cauliflower Rice

Cauliflower “rice” is now widely available in many supermarkets, including Costco Merida. There are many different recipes for using it, but this one is very simple!
Ingredients
5 cups cauliflower rice
3 T butter
3 garlic cloves minced
7 Tbsp. shredded Parmesan cheese
1 Tbsp. EVOV (Extra virgin olive oil OR coconut oil)
Chopped parsley
Directions
In a small saucepan, combine butter and garlic, stirring constantly for 2 to 3 minutes. Don’t let it burn!
In a separate fry pan, skillet or wok add 1 Tbsp. EVOV (Extra Virgin Olive oil OR coconut oil). Medium heat. Stir in the cauliflower rice and continue stirring until it is warmed through.
Pour I the butter mixture and stir to blend.
Top with the shredded Parmesan and mix well. Add chopped parsley! SERVE.
Instead of the butter and cheese, try pesto sauce…OR cilantro and lime…

 

Chinese Pork Meatballs/Chinese Fried Rice

You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..

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Chinese Pork Meatballs

Ingredients

∙ Makes 20 meatballs

  • 1 lb. Ground pork
  • 3 Garlic cloves
  • 1 tsp Ginger
  • 2 tsp Soy sauce
  • 2 tsp Brown sugar
  • 1 tbsp Cornstarch
  • 1 tsp Five-spice powder
  • 2 pinches White pepper, ground
  • 3 tbsp Peanut oil

Instructions

In a large bowl, combine the pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.

Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.

In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.

 Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.

Keep rotating the meatballs gently until cooked through.

Serving Tip

For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.

Chinese Fried Rice  Serves: 4

Ingredients

  • 4 cups cooked brown or white rice
  • 1 cup frozen peas and diced carrots
  • 1 egg, whisked
  • cup soy sauce
  • 1 tablespoon oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger (optional)
  • 3 green onions, diced

Instructions

  1. Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
  2. Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.

 

Shrimp and Sausage Jambalaya

There was sausage. There was shrimp. There were Costco Ancient Grains. What can I make? Jambalaya!! What is that you say…

Jambalaya  is a Louisiana origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the “holy trinity” in Creole and Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done.

Jambalaya is similar to (but distinct from) other rice-and-meat dishes known in Louisiana cuisine. Gumbo uses similar sausages, meats, seafood, vegetables and seasonings. However, gumbo includes filé powder and okra, which are not common in jambalaya. Gumbo is also usually served over white rice, which is prepared separate from the rest of the dish, unlike jambalaya, where the rice is prepared with the other ingredients. Étouffée is a stew which always includes shellfish such as shrimp or crayfish, but does not have the sausage common to jambalaya and gumbo. Also, like gumbo, étouffée is usually served over separately prepared rice.

Shrimp and Sausage Jambalaya (for TWO people, half the recipe!)

Ingredients

  • 12 ounces sausage, sliced into 1/4″ slices (Costco Kielbasa works just fine)
  • 2 cups of peeled, deveined shrimp
  • 4 cups of chicken broth or stock
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 medium onion, diced
  • 1 cup of instant rice/ Ancient Grains
  • 2- 14 oz. cans of petite diced tomatoes
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp of dried oregano
  • 1/2 tsp of paprika
  • 3 cloves of minced garlic or 1/2 tsp garlic powder
  • 1 bay leaf
  • salt to taste
  • freshly cracked black pepper

Instructions

In a large stock pot on medium heat, add olive oil, onions, peppers, garlic and the bay leaf. Cook for 5 minutes covered.

Add tomatoes, sausage, chicken broth or stock and remaining seasonings and cook on medium heat for 25 minutes.

Add instant rice (here I used Costco’s Ancient Grains) and shrimp. Stir and cook for 5 minutes or until rice is tender and shrimp turns orange. Cover and let stand for 10 minutes.

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