Bacon Pizza Chicken

Prep Time: 15 Min
Cook Time: 1 Hour
Serves: 2-4

Oven Safe Baking Dish

2 Boneless Chicken Breast
5-6 Slices Of Bacon
20-25 Slices Of Pepperoni
4 Slices Mozzarella
1 Large Jar Spaghetti Sauce
2 Tsp Italian Seasoning
2 Cloves Garlic (Sliced)
1/2 Cup Parmesan Cheese
1 Box Pasta (Cooked)

Preheat Oven to 375

Butterfly chicken open by using a knife to cut through the middle of the breast, but not all the way through. Put Italian Seasoning and Garlic inside of the chicken, then layer Pepperoni slices and sliced Mozzarella Cheese. Fold over and enclose the pepperoni and cheese inside the chicken. Take the slices of bacon and carefully wrap around the chicken.

Pour pasta sauce into baking dish, place the bacon wrapped chicken on top of the sauce. Bake for an hour or until chicken is cooked through.

Remove baked chicken from sauce and toss cooked pasta in sauce with 1/2 cup Parmesan cheese.

Turkey Meatballs

Prep Time: 15 Min
Cook Time: 20 min
Servings: 5-6

1 Medium Bowl
1 Baking Pan
1 Medium/Large Sauce Pan

1 Pound Low Fat Ground Turkey
3 Eggs
1/2 Medium Onion (Diced)
3 Cloves Garlic (Diced)
1 Package Ranch Dressing Mix
20 Low Sodium Ritz Crackers (Crushed)
Italian Seasoning
1/4 Cup Olive Oil
1-2 Jars Spaghetti Sauce

Preheat oven to 425. Put Turkey into a Medium Bowl and add in the eggs, stir until well mixed. Add Onion, Garlic, Italian Seasoning to taste and 1/2 Packet of the Ranch Dressing Mix, Stir ingredients together. Slowly add in the Crackers until the meat starts to stick together, enough to be able to make into balls.

Pour Olive Oil into Baking pan and Coat bottom and sides. Using about 1/4 cup, roll the meat into balls and place them into the Baking Pan. Cook for about 20 minutes, until meatballs start to brown and make sure they are cooked all the way though.

Put the cooked Meatballs into Sauce pan and pour Spaghetti Sauce over the meatballs. Cook on medium/low heat until sauce is warm.

Serve immediately over Spaghetti or even plain.

Stuffed Mushrooms

Prep Time: 20 Min

Cook Time: 20 Min

Serves: 3-4

1 Medium Pan

1 Baking Pan

Cooking Spray

14 Whole Fresh Mushrooms

1 Tbsp Olive Oil

1 1/2 Tbsp Minced Garlic

1 (8 ounce) Package Low Fat Cream Cheese (Softened)

1/4 Tsp Ground Cayenne Pepper 

1/2 Cup grated Parmesan Cheese

1/2 Tsp Onion Powder

1/4 teaspoon ground black pepper



Preheat oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems and Chop stems extremely fine.
Heat oil in a large skillet over medium/high heat. Add garlic and chopped mushroom stems to the skillet, cook until mushrooms become soft, taking care not to burn garlic. On low heat stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. 
Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Serve Once they have cooled off to a good eating temperature, not the best cold but still good.

Thai Peanut Chicken

Prep Time: 10 Min

Cook Time: 10 Min

Serves: 4

1 Large Pan

1 Medium Bowl

3 Tbls Olive Oil
3 Boneless, skinless chicken breasts (cut into thin strips)

1/2 Cup Green Onions (chopped)

1/4 Chicken Broth 

  

Sauce

2 Tsp Ginger (minced)

2 Cloves Garlic (minced)

1 Tbls Low Sodium Soy Sauce

1 Tbls White Cooking Wine

1 Tbls Rice Vinegar 

1/2 Cup Hoisin sauce

1/2 Cup Peanut Butter (Creamy or Chunky)

1 Tsp Cayenne Pepper

2 Tbls Sesame Oil

1/4 Chicken Broth

On Medium High, heat olive oil in large skillet and cook chicken until it is no longer pink. While cooking the chicken mix all of the sauce ingredients together in medium bowl. When Chicken is done Reduce heat to low and slowly pour in the sauce mixture. Cook, stirring frequently, slowly adding in a 1/4 cup of chicken broth, until sauce is bubbly and warm. Remove from heat and sprinkle with scallions. Serve with Rice or Noodles.

This recipe tends to be pretty spicy so add less, or more, depending on how hot you want the end results to be.

TBR Burgers

Prep Time: 10 Minutes
Cook Time: 15
Serves: 4

1 Large Pan
1 Medium Bowl

1 Lb Low Fat Turkey
1 Packet of Ranch Dressing Mix
1 Cup Shredded Cheese
4 Strips of Crisp Bacon (Crumbled)

Put Turkey, Cheese, Bacon and half of the Ranch mix into a Medium Bowl. Mix Thoroughly and divide into 4 patties. Preheat Pan on High and place the patties into the pan and cook each side for about 1 minute, giving a quick browning. Reduce heat to medium and slowly cook the patties until fully cooked. Top the burgers with whatever you like and serve.

Banana Walnut Chicken

Prep Time: 5 Min
Cook Time: 15 Min
Serves: 2

1 Medium Pan
1 Small Pan

2 Skinless Chicken Breasts
2 Ripe Bananas (Thick Sliced)
2 Tbls Butter
4 Tbls Brown Sugar
1/4 Cup Walnuts (chopped)
Spiced Rum

Cook Chicken thoroughly lightly season to your taste of choice. After chicken is done keep the pan on low.

Melt butter over medium heat slowly add brown sugar and stir until well mixed and melted (you may need to add a couple teaspoons of water to keep the sugar from sticking and hardening), add bananas. Stirring often cook until Bananas are fairly warm and starting to soften (about 2 min.) Add Walnuts and rum to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and pour over chicken, serve warm.

This is definitly a sweet dish, it's like having an entree and a desert all in one.

Garlic Cilantro Chicken

Prep Time: 1.5 Hour
Cook Time: 25 Min
Serves: 2

1 Gallon Zip Lock Bag
Medium/Large Pan

2 Skinless Chicken Breasts
2 Cloves Garlic (Sliced)
1 Tbls Fresh Cilantro (Finely Chopped)
1/2 Cup Sweet Onion Salad Dressing
1 Small Onion (Chopped)

Split Chicken Breasts and open them up flat. Do the following for each Chicken Breast, put on 1 Clove of Garlic, or to taste, sprinkle on 1/2 of the Cilantro, add about 1/4 of the onion and then drizzle 1Tbls of the dressing. Close up the chicken breast so it will make a pocket of the ingrediants. Pour the rest of the ingredients in a 1 Gallon Zip Lock Bag.

Carefully Place each chicken breast into the bag so they don't open up and then mix them up a bit, again be careful not to let the chicken open. Put the chicken mixture into the refrigerator and let it marinate for about an hour, or more if you would like.

Preheat pan on medium/High. Place each breast onto the pan, again careful not to let them open up. Cook about 5 minutes on each side, pour the contents of the baggie over the chicken and let simmer on medium for about 10 minutes, flipping chicken once during cooking. At this point open up the pockets and split the breast in half, so you will have 4 pieces of chicken total. Cook until chicken is completely done and has a slight brown crispness to it.

Slow Cooker Beef Stroganoff

Prep Time: 10 Minutes
Cook Time: 6 Hours
Serves: 6

Large Crock pot

1.5 lbs lean stew meat
3/4 cup reduced sodium beef broth
2 Tbsp cooking Sherry
2 Tbsp Low Sodium Worcestershire
2 Cloves minced garlic
1 Medium onion
1 lb mushrooms
1 - 10 oz can 98% fat free cream of mushroom soup
8oz Low Fat Cream Cheese

Low Carb Noodles


Place first 8 ingredients in the slow cooker and stir well. Cook on Medium for 6 hours or on high for 3-4 hours. When your cooking time is almost up, cook noodles according to package directions and add the Cream Cheese to the slow cooker and stir until fully mixed.

Max & Erma's Chicken Tortilla Soup

Prep Time: 15 Minutes

Cook Time:  1 1/2 Hours

Serves: 16

Large Stockpot

4 cooked chicken breasts, cut into small chunks 

2 (10 3/4 ounce) cans Low Sodium Cream of Mushroom Soup
2 (10 3/4 ounce) cans Low Sodium Cream of Chicken Soup
2 (10 3/4 ounce) cans Low Sodium condensed cream of celery soup
2 (10 3/4 ounce) cans Low Sodium cheddar cheese soup
2 (15 ounce) cans Low Sodium chicken broth
4 Diced tomatoes
1 cup picante salsa 

5  green chilies Chopped
1 medium onion, chopped
4 fresh garlic cloves, minced
1 teaspoon chile powder

1/4 cup fresh cilantro, chopped

In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup, heat until warm. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour. Add cilantro and chicken breast chunks. Simmer another hour.

 

http://www.food.com/recipe/max-ermas-chicken-tortilla-soup-sues-original-clone-158138

Honey Sweet Chili Chicken

Prep Time: 5 Minutes
Cook time: 15 Minutes
Serves: 3

Large Pan
Small Bowl

1 lb Chicken Tenderloins
1 Tbls Low Sodium Soy Sauce
1 1/2 Tbls Honey
1 1/2 Tbls Sweet Chili Sauce
1 Tbls Hoisin Sauce
1 Tbls Cooking Wine
1 Tsp Fresh Ginger (Grated)
1 Clove Garlic (Minced)
1 Tbls Olive Oil

Heat pan on Medium High heat with oil. Put the chicken into the pan and let it cook for about 1 minute on each side. Mix all of the remaining ingredients into a small bowl until fully blended, then drizzle over top of the chicken and reduce heat to medium. Let the chicken cook about 5 minutes on each side, watch closely so the sauce does not burn. The sauce should thicken up a bit creating a nice glaze over the chicken. Make sure to cook the chicken until it is fully done all the way through.

Serve with rice, noodles, or even on a salad.

Steamed Fried Rice

Prep Time: 10 Minutes
Cook Time: 15-20
Serves: 2

Rice Cooker

1 Cup Long Grain Brown Rice
1 Cup Water
1 Egg
1 Tbls Low Sodium Soy Sauce
1 Clove Garlic
1 Tsp Ginger
1 Tbls Cooking Wine

Add rice into the steamer then add egg, mix until well blended. Put in the rest of the ingredients and stir briefly. Set the rice cooker to the desired time to cook the brown rice and when its done just do a quick stir and you done. You can add more Soy Sauce to taste after it's all cooked.

To make more servings it's all a 1/1 ratio.

Beef Stir Fry

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serves: 4

Large Bowl
Wok or Large pan

1 Pound Stew Beef, cubed
1 Red Pepper, Chopped
1 Green Pepper, Chopped
2 Cloves Garlic, Minced
1 Medium Onion, Chopped
2 Heads of Broccoli, Crowns Cut Off
1/2 Cup Sweet Chili Sauce
1/2 Cup White cooking Wine
1/4 Cup Low Sodium Soy Sauce
1/2 Cup Hoisin Sauce
2 Tbsp Olive Oil

Begin cooking Beef in a Wok on Medium High heat. Add in 1/2 of the following ingredients; Garlic, Wine, Oil and sauces. Cook until the meat starts to brown and then set the heat to Medium Low and let simmer for 10 minutes. While the Meat finishes cooking you can cut up all the other ingredients. After the 10 minutes remove it from the pan and put it into a large bowl, also pouring any of the leftover juices in with it.

Put the pan back on and set the burner to Medium High again. Add the remaining Oil to the pan and let it heat up for a minute. Put in the Garlic and Onion saute them until the onion starts to become soft. Add the rest of the vegetables into the pan as well as the remaining Sauces and wine. Stir them all together and keep a close eye on them sturing occasionaly until the peppers start to soften up.

Pour the meat back into the pan with the vegetables turning down the heat to Medium Low stirring to fully reheat everything in the pan.

Sweet Chili Slaw

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Serves: 4

Medium Bowl

1/3 Cup Sweet Chili Sauce
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
8oz plain Coleslaw
1 Pack uncooked unseasoned Ramon Noodles

Break apart Ramon Noodles into small pieces.
Put slaw in a  Medium Bowl add Ramon on top.
Pour on the Sweet Chili, Soy Sauce and Vinegar and mix until well blended.
Chill and serve.

Parmesan Chicken and Spaghetti Squash

Prep Time: 10 Minutes
Cook Time: 1 Hour
Serves: 4-5

1 Small Bowl
1 Medium Bowl
Plate
Large Frying Pan
Large Deep Baking Pan

1 Spaghetti Squash
2 Chicken Breasts cut into slices or cubed
6 Tbsp Almond Flour
3 Tbsp Flax Seed Meal
3 Tbsp Parmesan Cheese
2 Eggs
3 Tbsp Olive Oil

To cook the spaghetti Squash cut it in half short ways, empty out the seeds and pulp and stick them cut side down in the deep baking dish with about 1 inch of water on the bottom. Bake on 400 degrees for about an hour, or when the outer skin browns and is soft to the touch. (it will be extremely hot, use a pot holder or fork).

While Squash is cooking you can cook up the chicken, which can take about 15-20 minutes.

Preheat a Large frying pan on medium high heat with the 3 Tbsp Oil. Put eggs into a bowl and mix until well blended, onto a plate put the Flour, Flax seed and Parmesan and stir them all together. Take each piece of chicken and coat it with the eggs then roll it into the Flour mix. Place each piece of the chicken into the pan and cook for about 2-3 minutes on each side browning each side. Lower heat to medium and cook the chicken until it is completely done.

Remove the Squash from the over and carefully remove the inside of the squash into a medium sized bowl.

You can mix the chicken together with the squash or serve on the side. For a good Alfredo sauce to put on the top of it all check out the 3 Cheese Alfredo Sauce recipe.

Three-Cheese Alfredo Sauce

This recipe Originally came from Spark People Recipes.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=637402

Minutes to Prepare: 10
Number of Servings: 8

Ingredients

    1/2 tbsp butter
    8 oz nonfat cream cheese (can use regular or light cream cheese instead)
    2 cloves garlic (or equivalent)
    1/4 tsp black pepper
    2 C nonfat milk
    6 oz mozzarella cheese (3/4 cup)
    2 tbsp Parmesan cheese (or to your taste. Calories are for 2 tbsp)
    salt or garlic salt to season


Directions
-Melt butter in sauce pan on medium
-Add cream cheese and stir till melted and creamy
-add garlic and pepper
-Gradually pour in milk until well blended and creamy
-Stir in mozzarella until melted.
-Mix in Parmesan
add salt as desired

It thickens as it cools. Thin with nonfat milk if needed.

Note: Because nonfat cheeses don't melt quite the same as high-fat cheeses, you may need to pop the sauce in a blender to smooth it out, or use a hand blender.

This recipe is good for an alternative pizza sauce too, and anything else you could think of. We also thought that the sauce came out a bit thick so we added in an extra 1/2 cup milk.

Italian Sausage and Noodles

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Serves: 3

2qt Pot
Large Frying Pan

2 Italian Sausages
1 1/2 Green Pepper (chopped)
1 Medium onion (chopped)
2 Cloves Garlic (diced)
1 Large tomato (diced)
1 Green Chile (diced, Optional)
2 Servings Low Carb Noodles (4-5oz)
2 Tbsp Olive Oil

Prepare Noodles as package directions recommend.

While noodles are cooking;
Put the sausage in a large frying pan with 1Tbsp Oil and cook until they are fully cooked and prepare the other ingredients.

When the Sausage is done, remove them form the pan and put in the remaining Oil, Onion, Peppers and Garlic. Saute them until they are tender crisp, then add in the Tomato and Chilies. Cut the Sausage into slices or cubes and by this time the noodles should be done. Put the sausage back into the pan and stir until they are warmed back up again. Put the noodles into the pan with the other ingredients and stir until fully mixed.

Mushroom Chicken

Prep time: 10 minutes

Cook time: 30 minutes
Serves: 3-4

Knife

Cutting board

Large pan

1 lbs skinless chicken breast

1 can low sodium cream of mushroom soup

10 oz mushrooms

1 cup almond milk

2 cloves garlic

1 medium onion

1 tbsp Italian seasoning

Cut chicken into strips and put into a large pan. Cook with 1 clove of garlic, 1/2 the onion and the seasoning. Once chicken is partially cooked add in the mushrooms then cook the chicken thoroughly. When the chicken is fully cooked top with the rest of the garlic and onion then pour over the mushroom soup and add the milk. Stir them all together until the soup is well mixed. Simmer on medium low for 15 minutes or until the chicken is a bit tender and the soup is hot.

Serve chicken with some of the soup poured over top.

Also works well over top of brown rice or low carb noodles.

Chicken Broccoli Bacon Wrap

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 3

Knife

9x13 baking pan

3 skinless chicken breasts

1 cup shredded cheese of your choice

1 head of broccoli

9-12 strips of bacon

Preheat oven to 375

Cut the chicken breasts down the middle to make a pocket, don't cut all the way through. 

Divide up the cheese into 1/3 cups, and then put the cheese into the pockets. 

Cut off the crowns of the broccoli into small pieces, put them into the pocket also. 

Wrap one strip of bacon around the chicken at a time until you have 3-4 strips on each chicken breasts. 

Put the chicken in a 9x13 greased baking  pan and put them into the oven for 20 minutes, when bacon becomes crisp. 

Cut one of the chicken breast in half after cooking to be sure they are fully cooked. 

Mexican Sliders

 

Prep time: 5 min

Cook time: 10

Servings: 2

Bowl

Spatula

Spoon 

Frying pan

1/2 pound lean ground turkey

1 1/2 tbls taco seasoning

3/4 cup cheddar cheese

1/2 avocado 

1 small tomato

1 cup shredded lettuce
4 slider buns (optional)

Put the turkey into the bowl and put the seasoning and cheese on top. Mix them thoroughly until you can no longer see and of the seasoning causing little pockets of unmixed spices. Divide the meat into 4 medium/large meat balls, flatten them out as thin as you like. Cook on medium heat for 5 minutes on each side.

While the burgers are cooking cut the Avocado and tomato into thin slices.

Once the burgers are done place them onto the buns and put on top the Avocado, tomato and sprinkle on some the lettuce.

Chocolate Chip Cookies

Prep time: 10 min

Cook time: 10-15 min
Servings: about 32

Large Bowl
Mixer
Cookie sheet

2 1/4 cups Almond Flour

3 tbsp Flax Seed Meal

1/2 cup unsweetened apple sauce

8oz chocolate chips 

1/4 cup of Splenda brown sugar mix

Preheat oven to 375

Put Flour and Flax Seed into the bowl and sift together. Add in apple sauce and Splenda, mix until well blended.  Pour the chocolate chips into the batter and mix together.

Spray pan with cooking spray. Make each cookie about 2 inches round and about 2 inches apart. Put them into the oven and bake between 10-15 minutes, or until they become a bit stiff to the touch. 

Simple cheese bread

Prep time: 5 minutes

Cook time: 10 minutes

Baking pan

1 Momma Mary's pizza crust

1 tbsp Greek Yogurt Butter

2oz shredded mozzarella

1 Clove garlic (minced)

Preheat oven to 400

Spread butter onto crust. Sprinkle garlic and cheese over the top. Put the bread into the oven and bake until top starts to brown. 

Pizza

Prep time: 15 minutes

Cook time: 15 minutes

Pizza stone

1 boboli 100% wheat crust

1 cup pizza sauce

4oz 2% shredded mozzarella 

4oz pizza cheese

Turkey pepperoni (about 20 pieces)

2 strips of bacon (cooked until crispy)

2oz mushrooms

Preheat oven to 450

Pour pizza sauce onto the crust and spread it thinly over the crust. Mix the two cheeses together and put 1/3 third on top of the sauce. Then put on the pepperoni and cover it with 1/2 of remaining cheese. Crumble bacon over top of the new layer of cheese, top that with the mushrooms. Finally Add remaining cheese on top. 

Put the pizza in the oven for 10-15 minutes, until the crust and cheese start to brown. 

Broccoli and Rice

Prep Time: 10 Min
Cook Time: 15 Min

Servings: 4

Rice Cooker

2 Cups Long Grain Brown Rice
1 Head of Broccoli (Chopped)
2 1/2 Cups Water
2 Cloves Garlic (chopped)
1/2 Small Onion

Pour water into a Rice Cooker then Add in the Rice, Broccoli, Garlic and onion. Stir them all together, otherwise the other ingredients will just set on top of the rice. Set the Timer for 15 minutes or Hit the Rice Button.

Broccoli, Cauliflower and Cheese

Prep Time: 5 Min
Cook Time - 5 Min

Servings: 3 - 4

Steamer

1/2 head of Broccoli
1/2 Head of Cauliflower
2 Cups Cubed Velveeta
1/4 Cup Almond Milk
1/2 tsp of Garlic powder, or one Clove Diced
1/2 tsp of Onion powder, or 1/2 of a small onion

Steam Broccoli and Cauliflower for 5 minutes.

While steaming put Velveeta, Milk, Garlic and onion into a microwave safe bowl. Set microwave in 30 second intervals stirring after each time until the cheese is fully melted.

When the Broccoli and Cauliflower are done steaming serve them with the cheese sauce poured over top on each serving.

you can use as much or as little of the sauce as you like.

Crock-pot BBQ Ribs and Chicken

Prep Time: 15 Min
Cook Time: 7 - 8 Hours

Servings:  4 - 6

Large Crock-pot

2 pounds ribs
2 skinless chicken breasts
28 oz bottle BBQ sauce
1 yellow onion (chopped)
3 cloves garlic (diced)

Pour 1/2 of bottle in the bottom of the crock-pot. Put in the chicken then the ribs over top of them, this will help the chicken from getting dry.

Put the remaining BBQ sauce in a bowl and add the onion and garlic.  Mix them all together until every thing is covered. Pour the sauce over top of ribs and chicken.

Cook on low for 7-8 hours.

When serving add a bit of BBQ sauce over top of the meat. (optional)