This recipe I have made numerous times so definitely “blog worthy,” at least in my opinion. It comes from lowcarbzen.com. The recipe (without changes) serves 6 and contains 2 net carbs per serving. Below is my adapted version:
- 1-1/2 lbs. chicken breast
- 1/2 teaspoon minced garlic
- 1/2 cup chicken stock (or 1 tb chicken base with water) (I use around 1/4 cup chicken broth)
- 10 ounce can tomatoes with green chilies (drained)
- 2 ounces cream cheese
- 1 cup pepperjack cheese (shredded)
- 1 cup monterey jack cheese (shredded)
- Options to include: sliced olives, jalapenos, cumin (remember to add before cheese)
- Add chicken breasts, stock and garlic to skillet.
- Cook chicken in the stock over medium heat until cooked through and tender.
- Shred the chicken into the casserole dish (9×13), discarding any remaining stock.
- Mix in drained can of tomatoes and green chilies (and/or sliced olives, jalapeno, cumin)
- Dot the chicken/tomatoe mix with little bits of cream cheese.
- Cover with shredded pepperjack cheese.
- Cover with shredded monterey jack cheese.
- Cook in 350 degree oven for 35 minutes, until brown around the edges.
Serve. (We look to top off with a little dollop of sour cream.)
Another great recipe I adapted from http://www.ruled.me.com. It makes 6 servings and contains 2.5 net carbs each.
- 6 chicken thighs (skinless and deboned)
- 6 slices bacon
- 3 medium jalapenos (de-seed if you aren’t a fan of spicy)
- 12 oz. cream cheese
- 1/4 cup mayonnaise
- 4 oz. shredded cheddar cheese
- 2 oz. shredded mozzarella cheese
- 1/4 cup Frank’s Red Hot sauce
- salt and pepper to taste
- Preheat oven to 400F. Season chicken thighs well with salt and pepper. Bake chicken thighs in a casserole dish for 35-40 minutes (depending on size of thighs).
- Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos (chopped) into the pan.
- Once jalapenos are soft and cooked, add cream cheese, mayo and hot sauce to the pan. Mix together and season to taste.
- Remove chicken from the oven then spread cream cheese mixture on it, then top with cheddar and mozzarella cheese.
- Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.
Yum, yum! This is a great recipe my whole family loved from http://www.genaw.com. It makes 8 servings (unless you are my family and it makes 4-6 servings). Each serving has 3 net carbs. I will give the directions for chicken breasts and chicken thighs. I used chicken thighs.
- 8 boneless chicken breasts, flattened (or 8 thighs)
- salt, pepper and garlic powder
- 1/4 cup olive oil
- 1 pound pork sausage
- 1 stalk celery, chopped
- 8 ounces cream cheese, softened
- 8 ounces cheddar cheese, shredded divided
- 1 pound fresh mushrooms, sliced
- 1/4 cup fresh parsley, chopped
INSTRUCTIONS (for chicken breasts):
- Season the chicken (salt, pepper and garlic powder). Brown in hot oil. Set aside.
- Brown the sausage and celery. Drain and cool slightly.
- Heat the oven to 350. Spray a 9×13″ baking pan and put the mushrooms in the bottom.
- In a bowl, mix the sausage, cream cheese, 4 ounces cheddar cheese and the parsley. Spoon this mixture over the mushrooms and smooth with a spoon. Place the chicken on top. Cover and bake 30 minutes.
- Remove the cover. Top with the rest of cheese. Bake 15 minutes until the cheese is melted and browned and the chicken is cooked.
- To serve, put the chicken on a plate cheese side up. Spoon the mushroom mixture over the top.
INSTRUCTIONS (for chicken thighs):
- Heat the oven to 425. Spray a 9×13″ baking pan and put the thighs in the pan. Season with salt, pepper and garlic powder. Bake, uncovered for 20 minutes. Remove chicken from pan and drain grease.
- Brown the sausage and celery, drain. Mix in the cream cheese, mushrooms and parsley. Spread in the bottom of the baking pan. Top with thighs.
- Bake another 30 minutes or so, uncovered, until the chicken is done.
This is a great recipe from http://www.ruledme.com. This makes 4 servings and each serving has 4 net carbs.
- 3 chicken breasts
- salt and pepper to taste
- 1 cup mozzarella cheese
- 2.5 oz. pork rinds
- 1/4 cup flaxseed meal
- 1/2 cup parmesan cheese
- 1 tsp. oregano
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. red pepper flakes
- 1/2 tsp. garlic
- 2 tsp. paprika
- 1 large egg
- 1-1/2 tsp. chicken broth
- 1/4 cup olive oil
- 1 cup no sugar added tomato sauce
- 1/2 tsp. garlic
- 1/2 tsp. oregano
- salt and pepper to taste
- Grid up pork rinds, flax, parmesan cheese and spices in food processor.
- Slice chicken breasts in half or in thirds and pound them out into cutlets.
- In a separate container to the coating, crack an egg and whisk with 1-1/2 tsp. chicken broth.
- In a saucepan, combine all ingredients for the sauce and whisk together. Let this cook for at least 20 minutes while you are making the chicken.
- Bread all chicken cutlets by dipping into egg mixture, then dipping into the coating mixture. Set aside on a piece of foil.
- Heat 2 tbsp. olive oil in a pan and fry up each piece of chicken 2 at a time. Add more oil as needed.
- Set pieces of chicken into a casserole dish, add sauce on top and then sprinkle with 1 cup of mozzarella cheese. Bake at 400F for 10 minutes or until cheese is nice and melted.
This is a yummy recipe I adapted from lowcarbfamily.com. The recipe states it serves 8 and has 3 net carbs per serving.
- 4-5 cups cooked chicken, cubed (small) (great with rotisserie chicken too)
- 2 cups broccoli florets
- 1 medium onion, diced
- 8 ounces softened cream cheese
- 1 cup chicken broth
- 1-1/2 cups shredded colby jack cheese
- 2 tablespoons fried onions (optional)
- STEAM broccoli in the microwave 2-3 minutes. If you like the broccoli crunchy, skip this step.
- PREHEAT oven to 350 degrees. Spray a 9×13 pan with non-stick spray. Place chicken and broccoli in a large mixing bowl.
- Saute onion in olive oil with salt and pepper. When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to saute pan. When cream cheese is melted, whisk in chicken broth until the mixture is smooth. Allow to simmer for about a minute, or until sauce thickens slightly.
- Add cream cheese and onion mixture to chicken and broccoli. Mix well. Add 3/4 cup of the shredded cheese and mix again. Season with salt and pepper to taste. Spread evenly in baking pan. Add remaining 3/4 cup cheese and fried onions on top. Bake for 25-30 minutes until cheese is melted and casserole is bubbling.
This is a quick and easy recipe from the “Wheat Belly” cookbook. Prep time: 10 minutes. Total time: 20 minutes. Makes 4 servings (although I would say closer to 3). Total net carbs: 1 per serving.
- 1/2 cup pecan meal or ground pecans
- 1/4 teaspoon sea salt
- 2 tablespoons butter, melted
- 1 tablespoon sugar-free maple-flavored syrup
- 1 pound chicken cutlets
- 1 tablespoon butter
- 1 tablespoon olive oil
- In a shallow bowl or pie plate, combine the pecan meal or ground pecans and the salt.
- In a separate shallow bowl or pie plate, combine the 2 tablespoons melted butter and the syrup.
- Dip each cutlet into the butter mixture, evenly coating both sides.
- Dredge in the pecan mixture, pressing lightly to coat both sides.
- In a large skillet over medium heat, heat 1 tablespoon butter and the oil until hot.
- Cook the chicken for 8 minutes, turning once, or until the chicken is no longer pink, and the juices run clear.
(While these are tasty by themselves, if you are a ranch dressing addict like me, then these are also great for dipping!)
This is a great crockpot recipe from http://www.thesweetslife.com. I have calculated it at 4 servings and around 4 net carbs per serving.
- 3 large boneless skinless chicken breasts
- 1 celery stalk
- 1 onion, diced
- 1 clove garlic
- 16 oz. low sodium chicken broth
- 1/2 cup hot wing sauce
- large lettuce leaves (Bibb or iceberg)
- 1-1/2 cups shredded carrots
- 2 large celery stalks, thinly sliced
- blue cheese, for serving
- ranch dressing, for serving
- Combine the chicken, onions, celery stalk (1), garlic and broth in slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
- Remove the chicken from the pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the reserved broth and the hot sauce. Cook on high for an additional 30 minutes (or just keep on warm for another hour or two).
- Serve chicken on lettuce cups, topped with buffalo chicken, shredded carrots, chopped celery, blue cheese and ranch dressing, if desired.
This yummy recipe comes from http://www.alldayidreamaboutfood.com. This recipe contains approximately 4 net carbs per serving (5 servings total).
- 4 oz. cream cheese
- 1 cup shredded monterey jack, cheddar or combo (I also have used colby jack)
- 1 can diced green chiles (I add both chiles and jalapenos)
- 2 cloves garlic
- 2 tsp cilantro
- salt and pepper to taste
- 5-6 boneless, skinless chicken breasts
- 1/2 cup plain yogurt (I have also used plain greek yogurt)
- 2 tsp lime juice
- 1/2 cup pork rinds (I usually use 3/4 or 1 cup)
- 1-1/2 tbsp chili powder (I find only 1/2 tbsp or 3/4 tbsp chili powder to be plenty)
- 1 tbsp butter, melted
- Spray a 9×13 inch glass baking dish with vegetable cooking spray.
- Stir cream cheese, shredded cheese, chiles (and jalapenos), garlic, cilantro and salt and pepper together until well combined.
- Pound chicken breasts between layers of plastic wrap to an even 1/4 inch thickness. Season with salt and pepper.
- Starting at the wider end of each chicken breast, spread 2 tablespoons of cheese mixture about halfway down the breast. Roll each breast up tightly from the wider end towards the narrower end. You may end up with some filling left over, set it aside.
- Place each roll, seam side down, in prepared baking dish. Make sure that the rolls are not touching, they need space to cook through evenly. Cover tightly with plastic wrap and chill in refrigerator until filling is firm, about 1 hour.
- Preheat oven to 425F.
- Mix any leftover filling with yogurt and lime juice and spread over the top and sides of each chicken breast.
- Combine breadcrumbs and chili powder, and sprinkle over top and sides of each breast, pressing lightly with a spoon to make sure they stick. Drizzle with melted butter.
- Bake in the middle position of oven 35-40 minutes, or until center of chicken roll reaches 160F.
This is a recipe I adapted from George Stella. You can use any chicken pieces that you want for this recipe (I used thighs), as well as any combination of fresh herbs. I added sliced yellow squash to the roasting pan in the last 40 minutes. Net carbs: 1 g.
- Nonstick cooking spray
- 8 pieces of chicken
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- Juice of 1/2 lemon
- PREHEAT oven to 350 degrees and spray a roasting pan with nonstick cooking spray.
- PLACE the chicken pieces evenly throughout the pan and sprinkle all herbs and seasonings over top of each piece.
- DRIZZLE lemon juice over the chicken and then cover pan with aluminum foil. Bake 1 hour.
- UNCOVER and baste with the drippings from the pan. Continue baking uncovered 1 additional hour (add yellow squash after cooking 20 minutes). The chicken should be browned and falling off the bones. Optional: serve garnished with additional chopped parsley.