Healthy Shade: Recipes

Showing posts with label Recipes. Show all posts

Sunday, January 19, 2020

Recipes With Ground Beef

By Healthy Shade On January 19, 2020 In Recipes

Recipes for soup: Roasted Butternut Squash, Chicken and White Bean, Beef and Vegetable

Roasted Butternut Squash Ginger Soup With Gingersnap Pecan Crumble

Serves 6.

Note: Gingersnaps, crushed and baked with butter and chopped pecans until golden and crunchy, make a surprising and delicious garnish to this slightly sweet and savory squash soup. From Meredith Deeds.

Recipes With Ground Beef

• 12 gingersnap cookies, crushed (about 1/2 c.)

• 1/3 c. chopped pecans

• 2 tbsp. melted unsalted butter

• 2 (1 1/2 lb. each) butternut squash, peeled, seeded and cut into 1-in. cubes (about 6 c.)

• 1 medium onion, cut into 6 wedges

• 2 tbsp. olive oil

• 1 tsp. salt, divided

• 1/2 tsp. freshly ground black pepper, divided

• 1 tbsp. unsalted butter

• 1 tbsp. grated fresh ginger

• 2 cloves garlic, finely chopped

• 1 tsp. ground ginger

• 4 c. homemade or low-sodium chicken or vegetable broth

• 3/4 c. heavy whipping cream

• 1 tbsp. light brown sugar

• 2 tsp. lemon juice

• Sour cream, optional

• Chopped Italian parsley, optional

Directions

Preheat oven to 400 degrees. To make the garnish, combine the gingersnaps, pecans and melted butter in a small bowl. Spread onto a baking sheet and bake for 6 to 8 minutes, stirring halfway through, until lightly browned. Remove from oven and set aside to cool. Increase oven temperature to 450 degrees.

Place the squash and onion on a large rimmed baking sheet. Add the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Roast the vegetables for 25 to 35 minutes, stirring halfway through, until browned.

Melt butter in a 5-quart Dutch oven or heavy saucepan over low heat. Add the grated ginger and garlic and cook, stirring, for another 1 to 2 minutes or until fragrant, but not browned. Add ground ginger and cook, stirring, for another 30 seconds.

Add the roasted vegetables, broth and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Dutch oven. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes to allow the flavors to blend. Remove from heat and let cool for 10 minutes.

Using a blender, an immersion blender or food processor, purée the soup in batches and return to the Dutch oven. (To prevent the hot soup from splattering when using a blender, fill only halfway, loosen the plastic insert in the top and cover with a dish towel.)

Add cream, brown sugar and the lemon juice to the soup and heat over low until hot. Taste for seasonings and readjust if necessary. Ladle hot soup into serving bowls and garnish with gingersnap crumble. Add a dollop of sour cream and a sprinkling of parsley, if desired.

Nutrition information per serving:

Calories 385 Fat 28 g Sodium 570 mg

Carbohydrates 32 g Saturated fat 12 g Added sugars 4 g

Protein 7 g Cholesterol 50 mg Dietary fiber 5 g

Exchanges per serving: 1 starch, 1 carb, ½ lean protein, 5 fat.

Tuscan Chicken and White Bean Soup

Serves 8.

Note: Infused with fresh herbs and swimming with shredded chicken and kale, this easily made soup is thickened by pureeing some of the white beans, while leaving most whole, which gives it loads of texture and creaminess. From Meredith Deeds.

• 2 tbsp. extra-virgin olive oil, plus more for serving

• 1 medium onion, chopped

• 2 medium carrots, chopped

• 2 ribs celery, chopped

• 4 garlic cloves, finely chopped

• 1/4 tsp. dried red pepper flakes

• 6 c. homemade or low-sodium chicken broth

• 1 1/4 lb. boneless, skinless thighs (about 5)

• 2 (15-oz.) cans white beans (cannellini or Great Northern), drained and rinsed

• 2 sprigs fresh rosemary

• 2 sprigs fresh sage

• 2 sprigs fresh thyme

• 3 c. chopped kale

• Shredded Parmesan cheese, for serving

Directions

Heat olive oil in a 5-quart Dutch oven over medium-low heat. Add onions, carrots and celery and cook, stirring frequently, until softened, about 6 to 8 minutes. Add garlic and dried red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add chicken broth, chicken thighs, beans, herbs and bring to a boil. Reduce to low and simmer for 20 to 25 minutes, until the chicken is cooked through. Remove from heat. Remove and discard herb sprigs.

Transfer chicken thighs to a cutting board. Shred chicken into bite-sized pieces and set aside.

Using a blender or food processor, purée 2 cups of the soup and return to the Dutch oven. (To prevent the hot soup from splattering when using a blender, fill only halfway, loosen the plastic insert in the top and cover with a dish towel.)

Bring soup to a boil over medium heat. Add kale and reduce heat to low. Simmer for 5 minutes or until kale is tender. Add chicken and continue to simmer until hot, about 2 to 3 minutes.

Ladle into serving bowls. Drizzle each with extra-virgin olive oil and garnish with shredded Parmesan cheese.

Nutrition information per serving:

Calories 300 Fat 10 g Sodium 480 mg

Carbohydrates 25 g Saturated fat 3 g Added sugars 0 g

Protein 29 g Cholesterol 75 mg Dietary fiber 6 g

Exchanges per serving: 1 ½ starch, 3 medium-fat protein, ½ fat.

Slow Cooker Beef and Vegetable Soup With Crispy Spaetzle

Serves 6.

Note: Deeply flavorful soup will fill your house with the enticing smell of home cooking as it simmers away in the slow cooker. Frozen spaetzle, sautéed until brown and crispy, makes a deliciously different garnish to the family-friendly soup. From Meredith Deeds.

• 2 lb. beef chuck roast, trimmed and cut into 4-in. pieces

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 2 tbsp. vegetable oil

• 2 medium onions, finely chopped

• 2 tbsp. tomato paste

• 1 tsp. dried thyme

• 4 c. beef broth, divided

• 1 (14 oz.) can diced tomatoes

• 1 (14 oz.) can crushed tomatoes

• 2 medium carrots, peeled and chopped

• 2 medium parsnips, peeled and chopped

• 2 bay leaves

• 2 tbsp. soy sauce

• 2 tbsp. butter

• 1 (12-oz.) pkg. frozen spaetzle, thawed

• 2 tbsp. finely chopped Italian parsley

Directions

Season beef with salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Add beef and cook for 5 to 7 minutes, turning occasionally, until browned on all sides. Transfer to a 5-quart slow cooker. Add onions to the skillet and cook, stirring, until lightly browned, 6 to 8 minutes. Stir in tomato paste and thyme and cook until fragrant, about 30 seconds. Stir in 1/2 cup broth, scraping up any browned bits; transfer to slow cooker.

Stir in both diced and crushed tomatoes and their juice, remaining 3 1/2 cups broth, carrots, parsnips, soy sauce and bay leaves into slow cooker. Cover and cook until meat is tender, 9 to 10 hours on low or 6 to 7 hours on high.

Discard bay leaves. Transfer beef to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard fat and gristle. Stir beef into soup and let sit until heated through, about 5 minutes.

Meanwhile, heat butter in a 12-inch skillet over medium-high heat. Cook spaetzle, stirring, for 6 to 8 minutes, until lightly browned. Remove from heat.

Re-season soup with salt and pepper, if necessary. Divide among serving bowls. Top each with some of the spaetzle and a sprinkling of parsley.

Nutrition information per serving:

Calories 380 Fat 20 g Sodium 1,470 mg Carbohydrates 26 g Saturated fat 8 g Added sugars 0 g Protein 24 g Cholesterol 90 mg Dietary fiber 6 g

Exchanges per serving: 1 ½ starch, 2 medium-fat protein, ½ fat.

Slow Cooker or Electric Pressure Cooker Roasted Chicken Stock

Makes about 3 quarts stock.

Note: Whether you have all day or you need your stock fast, these two easy methods will deliver deep chicken flavor to any soup, stew or sauce you add it to. This stock also can be done in a stock pot, in which case add the roasted chicken, vegetables and remaining ingredients to the large pot, adding enough additional water to cover ingredients. Simmer on low heat for 3 hours, adding more water if necessary. From Meredith Deeds.

• 3 lbs. bone-in chicken pieces (leg quarters, backs and/or wings)

• 1 medium onion, chopped

• 1 medium carrot, chopped

• 1 tbsp. vegetable oil

•1 medium stalk celery, chopped

• 1 tbsp. soy sauce

• 3/4 tsp. salt

• 1 tsp. whole black peppercorns

• 1/4 c. Italian parsley leaves

• 2 bay leaves

Directions

Preheat oven to 425 degrees. Place the chicken, onion and carrots on a large rimmed baking sheet. Drizzle with the oil and toss to coat. Roast for 35 to 45 minutes, until the chicken is browned.

Slow cooker method: Transfer roasted chicken and vegetables to a 6-quart slow cooker. Pour 1/2 cup water onto the baking sheet and scrape up any browned bits. Transfer the liquid to the slow cooker with celery, soy sauce, salt, peppercorns, parsley and bay leaves. Add about 11 1/2 cups water, cover and cook on high heat setting for 8 to 10 hours.

Strain the stock, discarding solids, and cool before using or storing.

Electric pressure cooker method: Transfer roasted chicken and vegetables to a 6-quart electric pressure cooker. Pour 1/2 cup water onto the baking sheet and scrape up any browned bits. Transfer the liquid to the pressure cooker with celery, soy sauce, salt, peppercorns, parsley and bay leaves. Add 11 1/2 cups water. According to manufacturer’s instructions, cook on High Pressure for 1 hour and release pressure using Quick Release method.

Strain the stock, discarding solids, and cool before using or storing.

Health Baked Rigatoni with Peppers and Sausage

By Healthy Shade On January 14, 2020 In Recipes

Mezzi Rigatoni With Sausage And Escarole Recipe

Serves 4 to 6

Ingredients

If you can't find mezzi rigatoni, use another tube-shaped pasta, such as ziti, penne, gomiti or rigatoni. This recipe uses only the coarser outer leaves of escarole, so save the inner parts of the head for salad.

1 tsp. Salt, plus more for the pasta water

3 Tbsp. Extra-virgin olive oil

1 1/4 pounds sweet Italian sausage without fennel seeds (about 6 links), removed from casings

3 cloves garlic, thinly sliced

1/4 tsp. Crushed red-pepper flakes

Outer leaves from 2 heads escarole, coarsely chopped (about 10 cups)

1 pound mezzi rigatoni

1 1/2 cups chicken stock

1 cup grated Grana Padano

Directions

Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the sausage. Break the meat up with a wooden spoon and cook until it's no longer pink, about 5 to 6 minutes.

Add the garlic and red-pepper flakes, and let sizzle a minute. Add the chopped escarole, in batches if necessary, and season with the salt. Cover the escarole and let it wilt, about 3 to 4 minutes.

Meanwhile, add the pasta to the water. Once the escarole has wilted, uncover and add the chicken stock. Bring to a simmer and cook until the escarole is tender and the sauce has reduced by half, about 5 minutes.

When the pasta is al dente, remove it with a spider strainer and transfer directly to the sauce. Toss to coat the pasta with the sauce, adding a little pasta water if it seems dry. Turn off the heat and sprinkle with the grated cheese. Toss and serve.

Sausage and Mushroom Baked Rigatoni

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

Pinch of crushed red pepper flakes

One 28-ounce can whole plum tomatoes, crushed by hand

One 15-ounce can whole plum tomatoes, crushed by hand

4 large sprigs fresh basil, plus chopped fresh basil, for serving

3/4 pound sweet Italian sausage, casings removed

1 pound cremini or button mushrooms, sliced

1 pound dried rigatoni

3 cups shredded provolone

1 cup grated pecorino

1 cup fresh ricotta

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The Seedy Sprinkle You Need to Power Your COOK90

By Healthy Shade On January 10, 2020 In Recipes

10 Keto Meal Delivery Services For When You're So Over Running To The Store

Another meal delivery service that has #options? Territory Foods relies on chefs and nutrition experts to create entrees that check every specific diet plan's boxes. Their über-popular Keto Reset eating program centers around plenty of healthy fats and minimal carbs, of course, but also packs in low-carb, keto-friendly veggies for optimal health.

Heads up: Territory's keto subscription only delivers lunch and dinner meals, not breakfast or snacks. (No worries, though: These keto brekkie recipes and shopping lists can help you out there!)

How it works: Territory will deliver meals for free at local gyms and other convenient locations, or drop them off at your doorstep for $8 extra. You can choose twice-weekly meals to be delivered on Mondays, Thursdays, or both, but prices vary.

You can also pick from two different meal sizes, so if you tend to eat on the lighter side and don't want to waste food (good girl), you don't have to. Smaller meals cost around $10 or more each, while the slightly larger, standard size will come in closer to $13-plus.

The Seedy Sprinkle You Need to Power Your COOK90

Make a batch of this crunchy mixed seed sprinkle now; add it to breakfasts, lunches, and dinners all month long.

Meet my Power Sprinkle. I call it that because sprinkling just a bit of it over the top of any dish magically boosts flavor, protein, fiber, and, most importantly, crunch factor. That's a good super power, eh?

This seedy sprinkle is featured twice in this year's COOK90 meal plan, topping easy weeknight hummus salad bowls as well as a crispy broccoli and riccotta (or white bean) dinner, but that's not the only things this stuff is good for. Honey makes the mix of sunflower, chia, flax, and sesame seeds just a tiny bit sweet, and Aleppo-style pepper makes it just a tiny bit spicy. (Though you could skip the spice if you prefer.) It's nice and salty and crunchy, lending itself to easy snacking out of hand. You can sprinkle it on your yogurt in the morning. Sprinkle it on your favorite pureed vegetable soup for lunch. Use its power to turn a bowl of roasted vegetables into a satisfying dinner tonight.

a bowl of food on a plate: Whipped ricotta + roasted broccoli + seedy sprinkle = dinner!

My easy recipe makes about 4 cups of seedy sprinkle, which lasts at least 2 weeks in a well-sealed jar. If you've got a big crowd in the house, you'll want to double the recipe so you can keep it around awhile.

As I was developing the recipe, I wanted to be sure to have the exact right ratio of seeds to liquid to get optimal clustering and crunch. The secret: an egg white whisked into some water, oil, and honey gives you those crisp clusters. But the second secret is that you need to let the seed mixture sit until all the excess liquid is absorbed. Don't be impatient and cut the time short! The waiting period hydrates the chia seeds so they swell and help bind the mixture. Once there's no more liquid hanging around in the bowl and it all feels sticky and gooey, use a rubber spatula to spread it out onto a lined baking sheet. Don't worry about getting it perfectly smooth; you're going to stir it during baking. (Unless you want to make seedy crackers instead: then, don't stir it, and just break it into cracker-sized pieces once it cools.)

Make sure all the moisture is absorbed before you spread it out to bake.

To get the mixture into nice clusters for easy sprinkling and snacking, gently stir the mixture in the oven after 10 minutes, just when it's starting to stick together and brown. Don't be too aggressive with the stirring—just softly nudge it around with a spatula to encourage clumping. Then continue roasting until it's golden brown and getting crispy. It will continue to crisp as it cools. Let it sit and do its thing. Patience is powerful, and so is this sprinkle.

a bowl of food on a plate: Hummus. Salad. Sprinkle. Eat.

Humble cabbage stars in these easy winter recipes

The humble cabbage deserves a moment in the spotlight. Cabbage is often overlooked as a vegetable. It shouldn’t be. It’s a culinary powerhouse, especially this time of year.

Cabbage adds sweetness to soup, crunch to dishes, and can star in side dishes prepared with few ingredients. It can be used as stuffing wrapper, as a scooper for ground meat, or cooked down until luscious and silky in a soup.

Go to any winter farmers market, and you’ll see tables overflowing with cabbage — from red to green to Savoy to Napa — with some varietals so large and picturesque, they make me think of the Cabbage Patch Kid logo or of Peter Rabbit stealing one from Mr. McGregor’s farm. Some area vendors selling beautiful cabbage right now include Crystal Organic Farm at the Morningside farmers market and Woodland Gardens at the Freedom farmers market.

Among varietals, I use green cabbage most often because of its versatility. Since it is so sweet, it can add deceiving richness to any dish, and it is incredibly filling. The cabbage soup diet was popular in the 1980s because people had good short-term success losing a few pounds due to the low calorie and high fiber content of this cruciferous vegetable, which makes the soup filling.

When I was a kid, TV cartoon shows portrayed cabbage as a bland and smelly vegetable with stink lines being plucked from a boiling pot by some witchy-looking character. So, you’d think getting children to eat cabbage would be hard. But the inherent sweetness and natural crunch appeals to them. I am still surprised every time I see my daughter grab a hunk of cabbage off my cutting board and walk away, snacking happily. So, like any mom, if my kid likes it, I use it a lot.

Although cabbage sometimes looks quite tasteless, the vegetable is surprisingly complex, with health benefits that include anti-inflammatory properties and high levels of vitamin C. That’s something we all need a little bit more of during cold and flu season.

There’s more to cabbage than just boiling it and serving it on the side with corned beef and potatoes. These recipes are kid-approved and come together in an hour or less, making them excellent weeknight dinner options. If you can’t find green cabbage, use any other firm variety. For best results, don’t use bok choy.

Recipe: Ground turkey with cabbage cups

1 head cabbage

5 limes, divided

1 tablespoon fish sauce

1 teaspoon dark soy sauce

1 teaspoon brown sugar

1 pound ground raw turkey (a mix of white and dark meat)

2 tablespoons canola oil

1 shallot (or half a small red onion), diced

4 cloves garlic, minced

1 teaspoon red chile flakes or chopped fresh Thai red chile

1 teaspoon salt

¾ cup chopped fresh cilantro

¾ cup chopped fresh mint

1 cucumber, peeled and sliced, for garnish

Sriracha, for garnish

Peel away and discard any tough outer layers or leaves from the cabbage. Rinse the cabbage. Using a paring knife, cut a deep cone-shaped incision into the bottom of the cabbage and remove the core. Gently separate the cabbage leaves. (You will have about 24 leaves.) Set aside on a plate or in a large bowl.

Juice 4 of the limes. Add the lime juice to a bowl, along with the fish sauce, soy sauce and brown sugar. Set the sauce aside.

Cut the remaining lime in half, then cut each half into wedges. Set aside.

Sauté the ground turkey in the canola oil over medium-high heat until browned. Add the diced shallot, garlic, red chile and salt, stirring to combine. Cook until softened. Remove from the heat, add the lime-fish sauce and stir until evenly coated. Once incorporated, mix in the cilantro and mint.

To serve: Spoon ½ cup turkey mixture into cabbage cups. Serve with the cucumber slices, lime wedges and Sriracha on the side. Serves 6.

Nutritional information

Per serving: Per serving: 207 calories (percent of calories from fat, 48), 16 grams protein, 13 grams carbohydrates, 2 grams fiber, 12 grams fat (2 grams saturated), 60 milligrams cholesterol, 580 milligrams sodium.

Pork sausage, potato, cabbage and carrot soup

I make this whenever I want a hearty soup for dinner that takes less than an hour to prepare. The mix of pork sausage and cabbage combine for an instantly complex, slightly sweet concoction. You can use soy crumbles or turkey sausage if you have dietary restrictions, but the pork sausage adds immediate depth to this quick soup.

Recipe: Pork sausage, potato, cabbage and carrot soup

1 tablespoon olive oil

2 pounds spicy Italian pork sausage, casings removed

1 large yellow onion, diced

6 cloves garlic, minced

½ head green cabbage, julienned

5 medium carrots, peeled and cut into 1-inch pieces

8 cups chicken stock or 8 cups of water plus chicken bouillon (such as low-sodium Better Than Bouillon brand)

1 tablespoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

1 pound Yukon gold potatoes, peeled and diced into 1-inch pieces

2 tablespoons chopped fresh dill

1 lemon, juiced

Heat the olive oil in a Dutch oven over medium heat. Add the sausage and sauté, breaking it up with a spoon as it cooks. Cook until golden brown, about 5-7 minutes. Add the onions and garlic, and sauté until softened. Add the cabbage and carrots, and sauté until they start to slightly soften. Add chicken broth. Once the soup reaches a boil, add the onion powder, salt and pepper, lower the heat to a simmer and cook until the flavors have married, about 20 minutes. Add the potatoes and cook on low heat until done, about 10 minutes. Remove from heat. Stir in the dill and lemon juice. Taste and adjust seasoning, if necessary. Serves 10.

Nutritional information

Per serving: Per serving: 443 calories (percent of calories from fat, 64), 24 grams protein, 17 grams carbohydrates, 2 grams fiber, 31 grams fat (10 grams saturated), 69 milligrams cholesterol, 926 milligrams sodium.

Spicy slaw

I was inspired to make this slaw at home after eating it on fish tacos in Cabo San Lucas. This slaw can be used in a variety of applications: on tacos, as a side dish for barbecued meats, and as the base of a lunch bowl with black beans, tomatoes, hot sauce, and maybe some grilled chicken. I use store-bought avocado mayo, but you can easily substitute your favorite brand.

1 head green cabbage, julienned

3 limes, juiced

1 cup avocado mayonnaise or regular mayonnaise

1 bunch cilantro (leaves and stems), chopped

1 serrano chili, seeded and minced

1 teaspoon salt

½ teaspoon pepper

Mix all of the ingredients except the cabbage in a lidded container. Stir to combine. Add the cabbage and mix thoroughly. Refrigerate at least an hour prior to serving. The slaw will keep, refrigerated, 2-3 days. Serves 10.

Per serving: 176 calories (percent of calories from fat, 96), trace protein, 1 gram carbohydrates, trace fiber, 19 grams fat (3 grams saturated), 8 milligrams cholesterol, 340 milligrams sodium.

Recipe: Spicy slaw

1 head green cabbage, julienned

3 limes, juiced

1 cup avocado mayonnaise or regular mayonnaise

1 bunch cilantro (leaves and stems), chopped

1 serrano chili, seeded and minced

1 teaspoon salt

½ teaspoon pepper

Nutritional information

Per serving: Per serving: 176 calories (percent of calories from fat, 96), trace protein, 1 gram carbohydrates, trace fiber, 19 grams fat (3 grams saturated), 8 milligrams cholesterol, 340 milligrams sodium.

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Fox Recipe Box: Low Carb Seafood Enchiladas

By Healthy Shade On January 09, 2020 In Recipes

Fox Recipe Box: Low Carb Seafood Enchiladas

Lots of people are trying to cut down on 'carbs' and finding ways to re-create favorite recipes with low carb ingredients. That's exactly what Brittani Bo Baker loves to do. She's been tweaking some of her favorites dishes and this morning showed Fox 8's Wayne Dawson how to make 'Low Carb Seafood Enchiladas'.

Brittani is a managing partner at Bubba's-Q restaurant in Avon and also the creator behind Grammaw Knows line of seasoning.

Brittani Bo Baker's Low Carb Seafood Enchiladas

1 Tablespoon Grammaw Knows Fajitas

2 teaspoons Grammaw Knows Everything

2 Tablespoons Butter

2 large lime leaves

2 cups of Cotija cheese

1/2 cup of Queso Fresco cheese

2 cups of seafood (drained and chopped) (I used lump crab and scallops)

8 oz Enchilada sauce

1 head of cabbage (stem chopped and boiled for 10 minutes)

1/2 cup diced green onions

2 garlic cloves minced

1/4 cup of fresh Cilantro (chopped)

1 lime

Optional Additional Toppings

-Sliced Avocado

-Crispy onions

-Fat Free greek yogurt

-Black olives

-Sliced tomatoes

Directions:

1.) On medium heat in a saucepan melt butter, and sauté green onions, garlic, lime leaves.

2.) Add Seafood season with Grammaw Knows fajitas and Grammaw Knows Everything cook for about 5-7 minutes, squeeze with half of a limes juice.

3.) Drain the cabbage and carefully peel off the leaves.

4.) Stuff each cabbage leave with about 3 Tablespoons of your seafood mix and 1 Tablespoon of Cotija cheese.

5.) Place stuffed leaves in a baking dish and cover with enchilada sauce.

6.) Preheat oven to 410 degrees Fahrenheit and bake for 15 minutes.

7.) Remove from oven and cover with remaining Cotija cheese and Queso Fresco, return to oven for another 10 minutes to melt cheese.

8.) Remove from oven, plate, top with fresh cilantro and any optional additional toppings.

19 Keto Chicken Recipes to Keep Your Protein Portions in Check

The keto diet may be all about the fat, but that doesn’t mean protein doesn’t play an important role too. Too much of it, and you’re no longer in ketosis. Too little of it, and you risk losing important muscle mass. So while you’re busy cooking everything in butter, don’t forget that 15 to 30 percent of your calories should be coming from a protein source. And what’s one of the most popular, accessible, and easy-to-cook proteins available? Chicken, of course.

Use it in these 19 recipes, which will help you keep your protein portions in check while sticking to the high-fat, low-carb keto commandments.

1. Keto Chicken Florentine in a Skillet

With a sauce made of a full cup of heavy whipping cream plus Parmesan cheese, this chicken dish isn’t kidding around about helping you get your keto-friendly fats in. To balance out the dish a bit, spinach and mushrooms provide some color and fiber.

2. Shredded Chicken Chili

With no beans in sight, this chili is all about the chicken—well, the chicken plus the flavorings that take it over the top, including a spiced tomato mixture with cream cheese stirred in for richness. You’ll go crazy for this even if you’re not living a strictly low-carb life.

3. Chicken Pot Pie

Almond flour is already a keto staple, but once you use it to make a crust for this low-carb pot pie, it’ll claim the top spot on your list of favorite ingredients. With the cheesy dough on top and creamy chicken filling underneath, this may even beat out the traditional recipe for the ultimate comfort food title.

4. Keto Chicken Korma

Coconut milk and almond butter might make for a pretty unorthodox take on a classic Indian dish, but spices like cumin, garam masala, and coriander keep the flavors authentic. Enjoy it with cauliflower rice so you have a grain-free substitute to soak up all that gravy.

5. Keto Zucchini Enchiladas

While chicken gives these enchiladas their protein power, a special shoutout goes to the zucchini slices, which stand in for the tortilla. Once they’ve been stuffed with the meat and topped with the sauce and cheese, you’ll hardly notice that there are barely any carbs in the dish.

6. Keto Chicken Parmesan

When bread is a no-no and a cauliflower crust seems like too much work, simply pile your tomatoes and melt your cheese on top of chicken. Your keto lifestyle will remain intact, and your pizza cravings will be satisfied.

7. Lemon Sesame Pistachio Crusted Chicken

Pistachios are some of the most underrated nuts out there, but they totally steal the spotlight here, as the crust for the pan-fried chicken breast. In fact, there’s so much to love about the coating—the nuts, the crunchy sesame seeds, the bold chipotle spice mix—that it practically outshines the protein.

8. Cheesy Keto Chicken Meatballs

Ground chicken, lots of cheese… what’s not to love about these carb-conscious meatballs? Just make sure your marinara sauce doesn’t come with any added sugar to make this totally keto-compliant.

9. Pan Seared and Baked Chicken With Lemon Caper Sauce

Dredge a couple of chicken breasts, pan-fry them, and whip up a creamy sauce all in 30 minutes? This recipe makes it possible without requiring you to break a sweat. Serve on top of zucchini noodles to add some fiber and keep the carb count low.

10. Keto Curry

There are a million chicken curry recipes to choose from, but when it comes to one that works for a keto diet, this one might just be your winner. Beginning with ghee, finished off with a cupful of heavy cream, and with a smattering of spices added in-between, it doesn’t skimp on fat or flavor.

11. Low-Carb Chicken Salad

When you’re on the keto diet, bring on the mayo! Half a cup gives this chicken salad just enough creaminess without making it soggy, while sunflower seeds add extra crunch and more healthy fat.

12. Low-Carb Chicken Pizza Crust

Bake your toppings right into your crust with this creative, carb-free twist on pizza. When the mixture of chicken, cheese, and veggies cooks up into sliceable wedges, you won’t miss the bread at all.

13. Easy Cashew Chicken

Any take-out version of this dish is almost guaranteed to come with a sauce that’s heavy on the sugar. This homemade keto recipe goes for a more savory flavor, going heavier on ingredients like garlic and sesame oil and getting its subtle sweetness from only a splash of rice vinegar.

14. Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Cream sauces are undoubtedly rich, but they can also be pretty bland without enough seasonings. You won’t be running into that problem with the sauce that coats this chicken; with a spoonful each of Dijon and grainy mustard, plus the addition of garlic and thyme mushrooms, it’s got full-bodied flavor.

15. Low-Carb Chicken Cordon Bleu

You’ll find everything you love about the classic French dish here: the golden-brown crust on the meat, the ham and cheese tucked inside, even a bonus recipe for a cheese sauce. The only difference is that instead of bread crumbs, it’s shredded coconut coating this bird to make the cordon bleu totally keto.

16. Spicy Keto Chicken Casserole

Casseroles usually involve some sort of grain, but we’re guessing that no one will be complaining about this one swapping out the carbs for chicken and extra bacon. Plus, with coconut cream and coconut oil, this dish is also a great option for keto eaters who don’t do dairy.

17. Keto Chicken Burgers With Tomato Butter

The juicy chicken patty is one thing. But what really takes these burgers over the top is the fried cabbage (lettuce is way too blah) and the whipped tomato butter, which serves as the low-sugar, high-fat, and totally mouthwatering keto answer to ketchup.

18. Gluten-Free Macadamia Nut Chicken Thighs

When breading your chicken isn’t an option on a low-carb diet, dredge the meat in a combination of egg and crushed macadamia nuts instead. You’ll get a super-crunchy coating, and as if that isn’t enough, a drizzle of butter over the top gives it a golden-brown crust and makes it taste even better.

19. Keto Cauliflower Mac and Cheese

Any diet that still finds a way to include mac and cheese can’t be so bad, right? There may not be any actual macaroni in this recipe, but with cauliflower in its place, chicken for extra protein, and two types of cheeses for gooey goodness, pasta will be the last thing on your mind.

101 Stylish Recipes to Try Now (and Instagram Later)

Here’s the thing about cooking: If you know how read and measure, you’ll find that whipping up anything—and we do mean anything—is easier than you think.

In fact, creating restaurant-quality meals requires very little else than the right tools, good ingredients, and easy-to-follow recipes.

That’s why we combed our favorite foodie hub—Pinterest, obviously—to bring you 101 easy, elegant, stylish recipes broken out in sections (appetizers, entrees, desserts, and side dishes) that even the most rudimentary chef can master.

Not only will these recipes look amazing on a plate, but they’ll also pretty good on Instagram, too (c’mon, don’t even pretend you won’t be posting them.)

101. Kale is good, but a kale and shredded brussels sprouts salad with pecorino in a tangy dijon dressing is better.

100. So elegant: Give every guest half an avocado filled with cilantro-lime crabmeat.

99. These yummy buffalo chicken quesadillas are baked, not fried.

98. Forget cheese and crackers—put out a platter of this guacamole and shrimp ceviche toast for guests.

97. Nothing looks prettier than ricotta crostini—here’s a whole guide packed with topping ideas.

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Photo: Honestly Yum

96. Learn how to make a hot clam dip in less than 30 minutes.

95. How’s this for low-fat, full flavor? Vegetarian buffalo cauliflower with ranch yogurt dip.

94. Sushi without really making sushi: Try these Philadelphia sushi stacks.

93. A good party calls for a layered Greek dip.

92. Easy: Tangy peppadew peppers stuffed with sheep’s milk feta and topped with black pepper.

peppers feta cheeseboard md110117 vert 101 Stylish Recipes to Try Now (and Instagram Later)

Photo: Martha Stewart

91. Swap a boring salad for tangy chargrilled romaine hearts!

90. Unique and delicious: Crispy broccolini, chickpea and ricotta salad.

89, Storebought shrimp cocktail is fine, but why not spend 15 minutes making garlic herb roasted shrimp with homemade cocktail sauce?

88. A hothouse tomato caprese salad goes with anything,

87. We swear: Making your own pork and scallion dumplings is a cinch: You only need a few ingredients and a hot pan!

9887e64d4b78fa7c16f487bfe1dedc3e 101 Stylish Recipes to Try Now (and Instagram Later)

Photo: China Sichuan Food

86. A nice way to start a meal: Seared scallops with creamy basil pesto sauce.

85. Nothing’s better than a homemade soup. One to try: White bean and escarole with garlic oil.

84. Mini pizza rolls? A crowd-pleasing party app.

83. Impress anyone with this rustic and crusty mushroom and goat cheese galette.

82. Forget cheese and crackers—put out a platter of this guacamole and shrimp ceviche toast for guests.

21cee40af060f72a8b32c778cb8f793a 101 Stylish Recipes to Try Now (and Instagram Later)

Photo: MarlaMeredith.com

81. Try this low-carb bruschetta that replaces toasted bread with baked eggplant slices.

80. Such a treat: Crunchy baked parmesan tortellini bites!

79. Class up grilled cheese with these mini versions for any party.

78. Zucchini tots = a healthier plat on tater tots.

77. Elegant and easy: smoked salmon, horseradish, and watercress toast.

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Photo: Jamie Oliver

76. Impress guests in under an hour with this roast pork loin with balsamic, dijon, and thyme.

75. Roasted tomatoes with shrimp and feta is a one-pot dish that tastes like it was cooking all day.

74. Restaurant food ain’t got nothing on these easy-to-make ricotta meatballs from the chef at Apizz—a great New York restaurant.

73. How’s this for easy: Baked chicken enchiladas made with pre-cooked rotisserie chicken.

72. Teriyaki salmon with creamy sriracha sauce? Yes please!

Photo: Damn Delicious

71. Slow-cooker beef and broccoli, served over rice? Yum!

70. Having friends over for brunch? Wow them with these cucumber and goat cheese grilled cheese sandwiches.

69. Here’s how to make restaurant quality shrimp scampi in 15 minutes.

68. How good does hummus-crusted chicken sound?

67. A perfectly elegant savory dish: Cilantro-lime steak with chimichurri sauce.

Photo: Married Claire

66. Linguini with shrimp scampi—easy, elegant, and from Ina Garten!

65. Foil baked fish with veggies, lemon, and garlic is one of the easiest things you’ll ever make.

64. Got a skillet? That’s really all you need to make these Italian-flavored turkey meatballs stuffed with mozzarella cheese and simmered in marinara sauce.

63. Tangy and healthy: Zesty sriracha shrimp and quinoa

62. These healthy sriracha, honey, and lime chicken skewers work as well for a weeknight meal for two as they do piled high on a platter for a party.

db6224f35b6fc78a612f4d7f986578b2 101 Stylish Recipes to Try Now (and Instagram Later)

Photo: Back to Her Roots

61. Serve this grilled chicken tzatziki in pitas, or with pita on the side.

60. It’s astoundingly easy to whip up the perfect filet mignon in a pan, then in the oven.

59. Four words: shrimp, pasta, vodka, marinara. Yum.

58. When lobsters are in season, why not learn the right way to boil and eat them like a pro?

57. It’s called 20-Minute Spicy Sriracha Ramen Noodle Soup, so you know it won’t be difficult.

b2a05fdb492340300fd8fe40a835f14d 101 Stylish Recipes to Try Now (and Instagram Later)

Photo: Baker by Nature

56. Seared sesame-crusted tuna with ginger soy sauce takes barely any time to cook

55. Cacio e pepe is a simple classic Italian pasta made with cheese and fresh black pepper—and it’ll blow your guests’ minds.

54. Cod baked with sliced lemon and butter is a foolproof entree.

53. It won’t only be the vegetarians who can’t get enough of these cauliflower steaks with mushroom gravy.

52. Whether you make it for brunch or dinner, poached eggs on avocado toast with a side of tomato is perfection.

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Photo: Pinch of Yum

51. If you love churros, you’ll really love these lightened-up whole wheat versions.

50. Try making key lime pie cupcakes (they’re easier than baking an actual pie!)

49. Chocolate-dipped kiwi pops are an expected twist on the popsicle.

48. A strawberry ice-box cake might be retro, but it’s also delicious.

47. Reeses, who? Make your own peanut butter cups at home.

Photo: Two-Tarts

46. Here’s how to make tangy key lime cupcakes.

45. A chocolate chip cookie cake? Yes, please.

44. These gummi bear ice pops made with Sprite almost look too pretty too eat.

42. How festive: Champagne Jello squares with crystal sugar.

41. What’s more fun than classic funfetti layer cake? It’s easy to make!

5195f180db5727f7eff773dfe42a5bd1 101 Stylish Recipes to Try Now (and Instagram Later)

Photo: Sweetapolita

40. You don’t need a campfire to make these indoor s’mores!

39. This fresh cinnamon pull-apart bread definitely beats that Cinnabon stand at the mall.

38. There’s not a person alive who won’t love these fudgey chocolate chunk brownies.

37. This apple cinnamon crumble is restaurant quality.

36. Chic and easy: Chocolate-dipped mandarin slices with sea salt

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Photo: Deliciously Yum

35. Refreshing and elegant: Here’s how to make pink grapefruit Campari sorbet.

34. These bakery-style chocolate donut holes are baked not fried.

33. Save a little blueberry lemon pound cake for breakfast!

32. Make your own chocolate chip cookie bowls, then top with a scoop of ice cream.

31. Chocolate-covered gummy bears are a cinch to make, and will look amazing served in a big bowl!

how to make chocolate covered gummy bears

Photo: The Gunny Sack

29. Everyone loves chocolate chip cookie dough truffle balls! And they’re so easy to make.

28. Whip up grilled banana boats stuffed with chocolate or peanut butter chips.

27. All the taste, without (all) the guilt: Cheesecake-stuffed strawberries.

26. There are a lot of names for this white chocolate Chex party mix, but no matter what you call it, you’ll be addicted.

25. These fruit salad ice pops taste as amazing as they look.

Photo: Martha Stewart

24. Leeks have a mild, slightly scallion-y flavor, and they make an elegant side dish when sauteed with a little butter, salt, and pepper.

23. Make a big bowl of cauliflower couscous with preserved lemons.

22. Sautéed spinach with caramelized onion and mushrooms makes a perfect side to any protein, or can be eaten alone over rice or pasta.

21. We love these crispy lemon roasted baby artichokes.

20. Knock your guests’ socks off with this broccolini fried rice.

broccolini fried rice a house in the hills 1 101 Stylish Recipes to Try Now (and Instagram Later)

Photo: A House in the Hills

19. Rather a simpler rice? Try this version with scallion, cilantro, habanero, and lime.

18. Try whipping up this amazing mushroom and garlic sauté topped with fresh scallions. Bonus: It’s vegan!

17. Mashed potatoes are good, but wasabi mashed potatoes are even better.

16. Serve your meal with a side of garlic parmesan roasted cauliflower.

15. French Fries are (obviously) amazing, but they’re most not certainly not healthy. Why not make baked asparagus fries instead?

Photo: Damn Delicious

14. Gorgeous rainbow veggie skewers look amazing, and taste it too.

13. A grownup twist on bar food: Roasted red pepper and feta stuffed potato skins.

12. Unexpected and delicious: Garlic-rubbed roasted cabbage steaks!

11. Like risotto, but easy: Creamy garlic parmesan rice.

10. Garlic parmesan potatoes literally go with everything.

Photo: Damn Delicious

9. One of New York’s top restaurant, L’Artusi, is known for their amazing sautéed mushrooms with a fried egg. Here’s how to make it yourself!

8. This tangy cucumber, tomato, and onion salad will add brightness to any entree.

7. Quick and delicious: Caesar green beans.

6. There won’t be any leftovers of this Mexican street corn on the cob.

5. You’ll be shocked at how amazing these roasted red radishes are!

roasted red radishes 101 Stylish Recipes to Try Now (and Instagram Later)

Photo: Spoon Fork Bacon

4. Here’s how to expertly roast garlic in the oven.

3. Spicy mushroom rice will go nicely with chicken, beef, or fish.

2. They don’t call this roasted broccoli with lemon, garlic, pepper, and parmesan “magic” for nothing!

1. And because you’d be a liar if you say you don’t like creamy mac and cheese, here’s Martha Stewart’s foolfroof recipe.

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Sunday, January 19, 2020

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Tuesday, January 14, 2020

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Sausage and Mushroom Baked Rigatoni

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Thursday, January 9, 2020

Fox Recipe Box: Low Carb Seafood Enchiladas

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101 Stylish Recipes to Try Now (and Instagram Later)

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