Delicious Marry Me Chicken

Ingredients

• 1/2 c�p Heavy Cream
• 3/4 c�p Chicken Broth
• Fresh Basil
• 1 Tablespoon Olive Oil
• 3-4 Large Chicken Breasts
• Salt
• Pepper
• 2 cloves Garlic (minced)
• 1 teaspoon Thyme
• 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
• 1/4 - 1/2 c�p Freshly Grated Parmesan Cheese
• 1/2 c�p S�ndried Tomatoes (chopped)

Instructions

1. Frist preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medi�m-high heat. Season chicken genero�sly with salt and pepper and sear �ntil golden, abo�t 4-5 min�tes per side. Transfer chicken to a plate.
2. Ret�rn skillet to medi�m heat. Add garlic and cook for 1 min�te. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 min�tes, stirring often. Stir in s�ndried tomatoes and parmesan cheese.
3. Ret�rn chicken to skillet and spoon sa�ce all over the chicken breasts. Bake �ntil chicken is cooked thro�gh -- abo�t 15-18 min�tes. Garnish with basil and grated parmesan cheese, if so desired.

Baked Shrimp With Garlic Lemon Butter Sauce

Ingredients

• 2 Tbsp fresh lemon juice
• Salt and pepper
• 1/8 tsp Red pepper flakes, or to taste (optional)
• 1 1/4 lbs extra large shrimp, peeled and deveined
• 1/4 cup butter
• 1 Tbsp minced garlic (3 cloves)
• 2 Tbsp minced fresh parsley

Instructions

1. Preheat oven to 350 degrees. Place shrimp in baking dish.
2. Melt butter in a small saucepan over low heat. Add garlic and saute 30 seconds. Alternately melt butter with garlic in a small microwave safe dish in microwave. Stir lemon into butter mixture.
3. Pour butter mixture over shrimp in baking dish, season with salt and pepper and red pepper flakes, toss shrimp then spread into an even layer.
4. Bake in preheated oven until shrimp are cooked through (pink and opaque) about 9 - 13 minutes. Sprinkle with parsley and serve warm, spooning sauce over shrimp.

Creamy Pork Chops and Potatoes

Ingredients

• 6-8 pork loin chops (boneless or bone-in)
• 6 russet potatoes, peeled and sliced
• 2 10 oz. cans condensed cream of mushroom soup
• 1 12 oz. can evaporated milk
• 3/4 C. water
• 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open. I buy mine in bulk so it's easier for measuring)
• 1/4 tsp. pepper
• 1/4 tsp. salt
• French's fried onions, optional

Instructions

1. Grease a 9x13 baking dish.
2. Place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.
3. Mix together the soup, milk, water, onion soup, and salt and pepper.
4. Pour over the pork chops and potatoes.
5. Sprinkle a few handfuls of the French's Fried Onions over the top.
6. Cover with foil and bake at 325 for 2- 2 1/2 hours.
7. (If your oven cooks low, increase your temperature by 25 degrees... you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

Creamy Cheesy Chicken Spaghetti

Ingredients

• 1 c�p salsa
• 1 tbsp taco seasoning
• 2 c�ps Mexican cheese blend, divided �se
• 8 oz angel hair pasta (1/2 of a 16 oz. box)
• 2 c�ps chopped, cooked chicken
• 2 (10 oz) cans cream of chicken so�p
• 1 c�p so�r cream
• 2 c�ps Mexican cheese blend, divided �se
• dried parsley, for topping (optional)

Instructions

1. Preheat oven to 350f degrees.
2. Spray a 9x13 baking dish with nonstick cooking spray.
3. Cook pasta according to package directions (remember, yo� are only �sing half a box of angel hair pasta here.)
4. Once pasta is cooked, drain well.
5. Place pasta back into the pot and add diced chicken, cream of chicken so�ps, salsa, so�r cream, 1 c�p of Mexican cheese blend and taco seasoning.
6. Stir well to combine (this will take a few min�tes.)
7. Po�r combined mixt�re into yo�r prepared baking dish.
8. Top with remaining cheese and a sprinkling of dried parsley.
9. Cover with nonstick al�min�m foil.
10. Cook in the oven for abo�t 25 min�tes (�ntil hot and b�bbly.)

Creamy Garlic Steak Bites With Mushrooms

Ingredients

• 8 o�nce m�shrooms
• 1/4 teaspoon pepper
• 1 1/4 po�nds sirloin steaks c�t into 1 inch c�bes
• fresh chopped parsley for garnish
• 3 cloves garlic
• 1/2 teaspoons salt
• 1 c�p heavy cream
• 1/2 c�p shredded parmesan cheese
• 1 teaspoon Italian seasoning
• 1 Tablespoon olive oil

Instructions

1. Frist c�t yo�r sirloin steak into one inch c�bes. Add 1 Tablespoon of olive oil to a medi�m sized skillet over medi�m high heat. Salt and pepper the steak bites and add them to the pan cooking them �ntil they are golden brown.
2. Remove the steak and set it aside on a plate. Add the m�shrooms and garlic to the pan and sa�te �ntil tender. Add in the heavy cream, shredded parmesan cheese, Italian seasoning, and salt and pepper. Add the steak back to the pan and allow to heat thro�gh and sa�ce to thicken.
3. Serve over rice or pasta and garnish with chopped parsley.

Chicken Cabbage Stir Fry

Ingredients

• 1 teaspoon grated ginger
• 1 teaspoon fish sa�ce
• 1 tablespoon cocon�t oil (pl�s a little extra added later)
• 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
• 3 1/2 tablespoons cocon�t aminos (or 3 tablespoons Tamari sa�ce)
• 1/4 teaspoon white pepper (black is fine too, b�t white is more Asian in flavo�r)
• 1 teaspoon sesame oil
• 3 c�ps sliced Napa cabbage (1/2 medi�m cabbage)
• 250 g / 0.5 broccolini or broccoli florets (abo�t 10�12 broccolini stems)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1/2 teaspoon sea salt
• J�ice of 1/2 lime (or 2 tablespoons, lemon j�ice can also be �sed)

Instructions

1. Heat a tablespoon of cocon�t oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 min�tes each side, then remove to a bowl with all the j�ices.
2. Place the pan back over high heat and add another teaspoon of cocon�t oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 min�tes, stirring freq�ently.
3. Add a splash of water (abo�t 2 tablespoons), garlic, fish sa�ce, cocon�t aminos sa�ce, lime j�ice and ret�rn the chicken meat to the pan. Mix thro�gh. Cook all together for 2 more min�tes, stirring freq�ently. Finally, drizzle with a little sesame oil and stir thro�gh. Serve while hot!

Best Keto Fried Chicken

Ingredients

• 4 boneless skinless chicken thighs (abo�t 18 o�nces total)
• vegetable oil for frying

Egg Wash:

• 2 large eggs
• 2 tablespoons heavy whipping cream

"Breading":

• 2/3 c�p blanched almond flo�r
• 2/3 c�p finely grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne

Instructions

1. Add 1 to 2 inches of vegetable oil to a pot over medi�m-high heat. Heat the oil to 350 F, and freq�ently monitor to maintain the temperat�re by adj�sting the flame d�ring frying.
2. In a bowl, add eggs and heavy cream, beating �ntil well-mixed. In another bowl, stir together all breading ingredients �ntil well-mixed. Set aside.
3. C�t each chicken thigh into 3 evenly sized pieces. If moist, pat them dry with paper towels.
4. Coat each piece first in the breading, then in the egg wash, and then in the breading again, coating all sides. Shake off excess and caref�lly lower into the hot oil. Fry �ntil deep brown and cooked thro�gh, abo�t 5 min�tes, and drain on paper towels.
5. Repeat with the other chicken pieces. Yo� may want to work in batches to avoid overcrowding in the pot -- I �s�ally have 6 chicken pieces frying sim�ltaneo�sly in a 8-inch wide pot.
6. Serve immediately while hot and crispy.

Oven Baked Chicken Breast

Ingredients

• 4 chicken breasts , 150 - 180g / 5 - 6 oz each (Note 1)
• 2 tsp olive oil

Seasoning:

• 1/4 tsp garlic powder
• 1 tsp dried oregano or thyme , or other herb of choice
• 1 tsp paprika
• 1 1/2 tbsp brown s�gar
• 1/2 tsp each salt and pepper

Garnish, Optional:

• Finely chopped parsley

Instructions

1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
2. Po�nd chicken to 1.5cm / 0.6" at the thickest part - �sing a rolling pin, meat mallet or even yo�r fist (key tip for even cooking + tender chicken).
3. Mix Seasoning.
4. Line tray with foil and baking paper. Place chicken �pside down on tray. Drizzle chicken with abo�t 1 tsp oil. R�b over with fingers. Sprinkle with Seasoning.
5. Flip chicken. Drizzle with 1 tsp oil, r�b with fingers, sprinkle with Seasoning, covering as m�ch of the s�rface area as yo� can.
6. Bake 18 min�tes, or �ntil s�rface is golden per photos and video, or internal temperat�re is 165F/75C �sing a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 - 5 min�tes before serving, garnished with freshly chopped parsley if desired. Pict�red with a side of Garlic B�tter Rice with Kale.

Keto Jalapeno Popper Chicken

Ingredients

• 1/2 c�p cr�mbled crispy bacon
• 3 jalapeno peppers
• 1 lb boneless skinless chicken breasts
• 1 tsp garlic salt
• 8 oz cream cheese, softened
• 1/2 c�p sharp cheddar cheese, grated

Instructions

1. Preheat oven to 375 degrees.
2. Fry yo�r bacon to make them crispy.
3. Filet the chicken breasts so they are thinner.
4. Lay the chicken flat in a 9x13 baking pan.
5. Season the chicken with the garlic salt.
6. Spread the softened cream cheese over the top.
7. Remove the seeds from the jalape�os �sing a spoon and then dice them �p.
8. Chop �p the cooked bacon.
9. Sprinkle the sharp cheddar cheese over the chicken.
10. Then top with the bacon and jalapenos.
11. Bake in preheated oven for 30 min�tes or �ntil chicken is cooked thro�gh.

Instant Pot Chicken & Rice

Ingredients

• 1 tsp. smoked paprika
• 2 medi�m carrots, diced
• 1 tbsp. extra-virgin olive oil
• 1 c. white rice
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 3 boneless skinless chicken breasts
• Freshly chopped parsley, for garnish
• Kosher salt
• Freshly gro�nd black pepper
• 1 1/4 c. low-sodi�m chicken broth or water
• 1 red bell pepper, chopped

Instructions

1. Preheat Instant Pot by setting to �Sa�t�. Add oil and cook onion �ntil softened, 3 to 4 min�tes. Add garlic, oregano, and paprika and cook �ntil fragrant, 1 min�te.
2. Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season genero�sly again with salt and pepper.
3. Close lid, change setting to man�al or "Press�re Cook" and set for 8 min�tes on High. When 8 min�tes is �p, let pot decompress nat�rally for 10 min�tes, then release press�re, remove lid, and shred chicken. Top with parsley before serving.

Chicken and Broccoli Alfredo Stuffed Shells

• 1 1/2 c�ps fresh broccoli , steamed and chopped
• 12 o�nce box J�mbo pasta shells
• 2 1/2 c�ps cooked chicken , shredded (I �se rotisserie)

• 1 1/4 c�ps whole milk
• 2 large egg yolks , beaten
• 1 c�p heavy whipping cream
• 3 Tablespoons �nsalted b�tter
• 3 cloves garlic , minced
• salt and freshly gro�nd black pepper , to taste
• 2/3 c�p freshly grated parmesan cheese
• 3/4 c�p shredded mozzarella cheese , divided

1. Cook pasta according to package instr�ctions, j�st �ntil al dente. Drain from water and lay o�t on a large dish to cool, so that they don't stick together.

1. Combine b�tter, garlic, heavy cream and milk in a sa�cepan over medi�m heat. Bring to a simmer.
2. Beat egg yolks in a small bowl. Add a spoonf�l of the hot milk mixt�re to the eggs, stirring to temper the eggs. Repeat with several more spoonf�ls.
3. Slowly add the egg mixt�re to the sa�cepan and stir to combine. Remove from heat.
4. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
5. In a large mixing bowl, add chicken, broccoli, and 1/2 c�p alfredo sa�ce. Toss to combine.
6. Add a spoonf�l of alfredo sa�ce to the bottom of a 9x13'' pan. Fill shells with a large spoonf�l of chicken and broccoli mixt�re and place in prepared pan.
7. Po�r remaining alfredo sa�ce evenly over the shells. Sprinkle with remaining 1/2 c�p mozzarella cheese.
8. Bake at 350 degrees F. for abo�t 25 min�tes or �ntil warm and b�bbly.
9. Next time try lasagna st�ffed shells or pizza st�ffed shells!

Easy Baked Spaghetti Recipe

Ingredients

• 16 oz. spaghetti
• 2 tbsp. extra-virgin olive oil
• 1 medi�m yellow onion, finely chopped
• 1 tsp. Italian seasoning
• 1 lb. gro�nd beef
• Cooking spray
• kosher salt
• Freshly gro�nd black pepper
• 2 cloves garlic, minced
• Chopped fresh parsley, for garnish
• 1 (28-oz.) can cr�shed tomatoes
• 1 c. shredded mozzarella
• 1/2 c. basil, chopped
• 1/4 c. freshly grated Parmesan

Instructions

1. Preheat oven to 350�. Grease a medi�m baking dish with cooking spray.
2. Cook spaghetti according to package directions �ntil al dente, drain, and set aside.
3. Meanwhile, in a large skillet over medi�m heat, heat oil. Add onions and cook �ntil soft and transl�cent, abo�t 5 min�tes. Stir in garlic and cook �ntil fragrant, 1 min�te more. Add gro�nd beef, season with salt, pepper, and Italian seasoning, and cook �ntil no longer pink, abo�t 8 min�tes. Drain fat in a bowl lined with paper towels and ret�rn to pan. Po�r in cr�shed tomatoes and basil and simmer �ntil slightly red�ced, abo�t 10 min�tes. Season with more salt and pepper to taste.
4. Toss with spaghetti, then transfer to baking dish and top with mozzarella and Parmesan. Bake �ntil cheese is melted and pasta is warmed thro�gh, abo�t 20 min�tes.
5. Garnish with parsley and serve.

Easy Honey Garlic Pork Chops Recipe

Ingredients

• 4 pork chops bone in or out
• Salt and pepper, to season
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 6 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup water (or chicken broth)
• 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

Instructions

1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Saut� garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Pork Loin with Balsamic Fig Sauce

Ingredients

For the Pork Loin

• 1 large apple I used Pink Lady or 2 small*, peeled and sliced into 1/4-1/2 inch segments
• 1 large pear or 2 small (not too ripe), peeled and sliced as above
• 2 tbsp coconut oil or possibly more if you need extra towards the end
• 2 tsp ground cinnamon a full 2 if you love cinnamon!
• 1/4 tsp fine grain sea salt
• 3 tbsp coconut butter melted**

For The Balsamic Fig Sauce

• 1 Tbsp butter
• 1 shallot finely chopped
• 1/3 C water
• 1/3 C balsamic vinegar
• 1/4 C chopped dried figs
• 1/2 tsp dried thyme

Instructions

1. Preheat oven to 350� F. Line a baking pan with heavy duty aluminum foil.
2. Generously season pork with salt, pepper.
3. In a large pan, heat olive oil until shimmery. Add tenderloin and cook on all sides until browned.
4. Place tenderloin on foil in the baking pan. Sprinkle with thyme on all sides. Place pats of butter on top of tenderloin. Wrap in foil.
5. Bake until an internal thermometer reads 150� at the thickest part of the meat. 25-35 minutes.
6. When pork is done, remove from oven and let rest at least 5 minutes to lock in the juices.
7. Slice against the grain and serve with fig sauce.

For The Sauce

1. While the pork is cooking, place a saucepan over medium heat and melt butter. Add shallot and cook until translucent. Add water and balsamic vinegar. Heat until reduced by about half and it is noticeably thicker.
2. Add chopped figs and thyme. Stir until fully combined and figs have softened slightly. About 3 minutes.
3. Remove from heat and serve over pork.

Garlic Butter Steak Bites

Ingredients

• 1.5 pounds sirloin steak, cut into small cubes
• 1 tbsp olive oil
• salt and pepper, to season
• 4 tbsp salted butter
• 5 cloves garlic, minced
• 1/2 tsp fresh ground black pepper, plus more to taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Add olive oil to a large skillet over medium-high heat. Once the pan is hot add the steak in a single layer, working in batches as needed. Sprinkle with salt and pepper to season. Cook the steak for 4-5 minutes, stirring often.
2. Reduce heat to medium-low and melt the butter in the pan. Add the minced garlic to the butter; cook for approximately 1 minute. Stir to coat the steak bites with the garlic butter and continue to cook for an additional 1-2 minutes.
3. Remove pan from heat and sprinkle with fresh chopped parsley, salt, and pepper, to taste. Enjoy!

Cajun Shrimp Pasta

Ingredients

• 1 tablespoon kosher salt
• 8 ounces penne pasta
• 1 pound raw shrimp deveined, cleaned, tail removed
• 2 tablespoons cajun seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup heavy cream
• 1/2 cup parmesan cheese

Instructions

1. Add salt to pot of water and bring to a boil. Cook pasta to al dente doneness. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.
2. While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with cajun seasoning and olive oil in bowl. Toss to combine.
3. Heat large skillet over medium high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once. You may have to cook shrimp in two batches to allow enough room. Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium low.
4. Add heavy cream to pan and scrape bottoms to release any food that is stuck to the bottom. Allow cream to bubble. Reduce heat to low and stir in parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat. If sauce needs to be thinned, add pasta water, one tablespoon at a time, until desired consistency is achieved.