One pot chicken thighs and creamed spinach dip - Keto

This recipe is OMG to die for. I made it last night and I can’t wait to warm up some leftovers again for dinner. The frying of the chicken is a little messy so I may try it in the air fryer next time but I love the crispiness of the chicken in the pan. The creamy spinach (aka spinach dip) is so delicious I could just eat that as a dip with crackers or tortilla chips. This is hands down one of my favorite recipes I’ve made this year. The picture doesn't do it justice at all. 

INGREDIENTS

2 tablespoons oil

Seasonings: salt, pepper, paprika, garlic and onion powder

5-6 bone in, skin on chicken thighs

8 ounce package cream cheese

1/2 cup mayonnaise

1/2 cup sour cream

2 large handfuls of fresh spinach

1/2 cup shredded parmesan cheese

1/2 cup shredded asiago cheese

1 can mild Rotel

 

DIRECTIONS

Add oil to a large skillet over medium-high heat. Season both sides of the chicken thighs with salt, pepper, paprika, garlic and onion powder.  Add the chicken thighs to the skillet skin side down, and cover with a splatter guard, if desired.

When the chicken skin is crispy and releases from the pan (about 15 minutes), flip them to the other side. Let cook until an internal temperature thermometer reads 165F.  Remove from pan onto a plate and set aside.  Pour out any grease that is left in the pan.

In the same skillet add the cream cheese, mayonnaise, sour cream, and stir to combine. Add the spinach. Once this mixture is getting melty, add the can of rotel and parmesan/asiago cheese blend. Stir until creamy. 

Notes:

The original recipe called for 12 oz frozen chopped spinach, but I used fresh baby spinach. It also said 1 cup of parmesan, but I mixed it up with the asiago. If you’re not a chicken on the bone person use chicken breasts or tenderloin strips. You won’t have the crisp skin but it will still be a magical combination.

Low carb 2 ingredient pizza crust

I love pizza.  It is hands down my favorite food and I could probably eat it every day. I mean, the topping and crust combinations are endless so that you would never get bored! But...I've been trying to cut back on carbs so we tried this at my parents last weekend when I was home.  Everyone knows my mom makes the best homemade pizza in NE Iowa but I have to say, this variation did not disappoint!

Ingredients:

4 eggs

6 oz. shredded cheese, preferably mozzarella or provolone

Preheat the oven to 400 degrees.  Beat the eggs and blend in 6 ounces of cheese. Spread the cheese and egg batter on a round baking sheet lined with parchment paper.  Sprinkle with garlic powder and Italian seasoning.  Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.

Increase the oven temperature to 450 degrees. Spread on sauce then top with ingredients of choice.  We did one sausage and pepperoni and the other we added onions and green peppers.  Top with shredded cheese and bake for another 5-10 minutes or until the pizza has turned golden brown.

Remove from oven, cut and dig in!!!

I thought this pizza was amazing. Sure, it’s not a deep dish Chicago style pizza but the flavor is great and you skip the carbs of a thick crust.  And it’s much easier than the cauliflower crust/breadsticks I’ve tried before.  I would opt for this or the low carb gluten free thin crust recipe! 

Cheesy chicken tater tot casserole (crockpot)

 Ingredients:

32 oz. bag frozen tater tots

3 oz. bag bacon pieces

1 pound boneless, skinless chicken breast, diced

2 cups shredded cheddar cheese

¾ c. milk

Salt & pepper to taste

Spray crock pot or use crock pot liner.  Layer half the tots on the bottom. Sprinkle 1/3 bacon pieces, top with 1/3 of the cheese.  Add chicken on top.  Salt and pepper.  Add 1/3 cheese and bacon.  Layer with the rest of the tots.  Finish with remaining cheese and bacon.  Pour ¾ cup milk over the top.  Cover and cook on low for 4-6 hours.  

Crock Pot Cheesy Beer Smokies

Ingredients:

1 (14.5 oz) jar Cheese Sauce

1/2 c. beer

1­2 tsp Tabasco Sauce

2 (14 oz) packages Lil’ Smokies

In slow cooker combine the cheese sauce, beer and tabasco Sauce. Stir until combined.  Add smokies and stir until coated. Heat on low for 3­4 hours stirring throughout process or until heated through.

I needed a low maintenance appetizer for my ugly sweater party and this recipe worked perfectly.  Nothing better than being able to throw something in the crockpot.  I’m not a beer fan so I was a little nervous but the beer taste did not override the smokies.  

Chicken Ranch Cheese Dip

Ingredients:

2 blocks cream cheese (room temp)

1 ranch dressing dry packet

1 can (12 oz) chicken (white chunk chicken drained)

1 cup shredded cheddar cheese

Mix cream cheese and ranch mix together until well blended. Fold in chicken and cheese. Chill for an hour before serving with crackers or vegetables. 

This dip was simple to make.  It tasted fine as is but I decided to dress it up a bit with another block of cream cheese and a package of real bacon pieces.  This took the taste from ordinary to awesome.  I served it with ranch flavored wheat thins and ritz crackers. 

Sausage balls

What do you take to a brunch potluck when the host is already making the egg bakes and you’re a little short on time?  After perusing Pinterest I found this handy recipe and decided to give it a try.

Ingredients:

1 lb. ground pork sausage, cooked (NOT drained)

2 cups Bisquick

2 cups shredded cheese

Preheat oven to 350 degrees.  In a large bowl, combine cooked sausage, Bisquick and shredded cheese. Form into walnut size balls and place on baking sheets.  Bake in preheated oven for 10 minutes, until golden brown. (makes approx. 36 balls) 

I made these in the morning and then threw them in the crockpot on warm for the brunch.  They were easy to make, simple ingredients and tasted great.

Leftover pot roast sandwiches

Sunday I made a pot roast. Yum.  Instead of using regular cola I used rootbeer and it turned out great with a little added zing.  But I had lots of roast left over.  There’s a little café I love that serves pot roast sandwiches which are to die for.  So I used my leftovers to create a little slice of heaven like the ones they serve.   

Ingredients:

2 pieces Italian bread

Roast

Mozzarella cheese

Butter

Garlic

In a pot on medium heat warm roast and leftover au jus.  Butter one side of bread and sprinkle with garlic.  Set face down on your pizzazz or a cookie sheet.  If using the oven preheat to 350 degrees. 

Once roast is warmed through pull out the meat and place on bread.  Pour juice into a bowl.  Sprinkle with shredded mozzarella or your favorite cheese.  Bake 10 minutes until the cheese on is melty and golden brown.  I did this on the pizzazz and it took about 8 minutes.  It came out perfectly golden brown on the bottom and melted goodness on the top.  Dip in the au jus and enjoy! Easy, filling and delicious! 

Turkey tray

Want a fun way to make your fruit, veggie or meat and cheese tray festive for the holidays?  Check out this awesome turkey Melody made out of cheese and meats for our family Thanksgiving. Is that too cute or what?

Smashed baby potatoes

Ingredients

8 whole new potatoes (I used baby reds)

3 Tbsp olive oil

Kosher salt to taste

Black pepper to taste

Dash of garlic

Rosemary (or other herbs of choice)

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.  On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

I topped these with shredded Colby jack, sour cream and some diced green onions. They were great.  Thanks, Pioneer Woman for the recipe. 

Potato bites

Review by Audra:

Ingredients:

Potatoes, sliced

Bacon bits

Green onions, chopped

Shredded cheese

Cut potato into fairly thick slices. Place on baking sheet, brushing each side with butter.  Cook at 350 for 30-40 min, until crisp. Sprinkle with cheese, green onions and bacon bits. Continue baking until cheese is melted. Salt & pepper to taste.  Can be eaten plain, with sour cream or ranch.  

Can you say yum? Easy to make, easy on the tastebuds and the kids loved them.

Mom’s Broccoli & Cheddar Soup

Review by Jami:

It's cold outside and time for some yummy winter soups! 

Start with
2T butter
2 lbs. broccoli - peel big stems and chop all into 1/4 inch slices
1 med. onion chopped
2 med garlic cloves chopped or 2 teaspoons
1 1/2 tsp. dry mustard
pinch of cayenne
1 tsp. salt

This all gets blended so don't worry about neat chopping.  Melt butter in a large dutch oven pan over med. heat and when foaming stops, add all of the above and cook for about 6 minutes, stirring frequently until fragrant.

Add 1 C water and 1/4 teas. baking soda, bring to simmer, cover and cook until broccoli is soft - about 20 min. stir once or twice.

Add 2 C or one can of low sodium chicken stock or veg. stock and 2 C water, bring to simmer over med. high heat.  When mixture begins to simmer stir in 2 C of loosely packed fresh spinach and let it wilt - about 1 min.
Shred 3 oz. sharp cheddar cheese (3/4 C) and
1 1/2 oz. parmesan cheese (3/4 C)

Use a hand blender to smooth soup, always use care when blending hot stuff. Place a dry towel over the top and hold firmly to prevent burns. Adjust consistency of soup by adding up to 1 C water if desired. Salt and pepper to taste.  Serve with croutons and a bit of shredded parmesan on top. 

Not your average grilled cheese BLT

Review by Lyndee:

2 slices French bread

1 slice cheese (I used American but any flavor you love would work)

4 pieces bacon (cooked)

1 slice of tomato

Butter one side of each piece of bread.  Set a piece butter side down in the pan.  Add half a piece of cheese, the bacon, tomato and then the other half of cheese and the top bread (butter side up).  Grill in the pan until golden brown and the cheese becomes melty. 

I had a hankering for a grilled cheese the other day. But I kind of wanted a BLT too.  And I had a tomato on the counter that needed to be used up.  When I went to look at our bread supply I realized we were out of sandwich bread so my choices were a hamburger bun or a loaf of French bread.  This is when I decided I was going to make a grilled blt, minus the lettuce because let’s be real, warm lettuce is gross.  This was amazing!! I actually moaned when I took the first bite. I instantly sent a picture to my sister bragging about the best grilled cheese, BLT, random sandwich I have ever made that can be made in under 10 minutes.  Winning! 

Meat & noodle casserole

Review by Lyndee:

½ cup diced onion

1 28-ounce can diced tomatoes

2 pounds lean ground beef, pork or turkey

½ bag macaroni or other noodles

1 cup cheddar

1 cup mozzarella cheeses

2 tbsp cream cheese

optional seasonings: I used salt, black pepper, crushed red pepper, garlic and a dash of hot sauce

Preheat oven to 400 degrees.  Brown onions and meat in pan.  Boil noodles according to directions and drain.  Once the meat is browned, mix in cream cheese and diced tomatoes.  Remove from heat and stir in noodles.  Pour into a greased 9 x 13 baking dish. Bake covered for 30 minutes.  Remove tinfoil and top with the shredded cheeses.  Bake for 10 more minutes or until cheese is golden brown.  (This can also be refrigerated overnight and cooked the next day. ) Sprinkle with parmesan and enjoy. 

I used ground pork for this recipe because it was something different and I had it on hand.  I used egg noodles instead of macaroni.  The original recipe did not call for the cream cheese but I felt it was a nice touch.  I made mine last night and warmed it up today for lunch.  I added a little bit of spaghetti sauce as I knew it probably dried out a bit in the fridge last night.  It was a pretty tasty casserole that was easy and cheap to make.    

Overnight Ham and Cheese Breakfast Enchiladas

Review by Lyndee: 

Ingredients:

2 cups cubed and cooked ham

1/2 cup chopped green onions

2 1/2 cups shredded cheddar cheese, divided

10 flour tortillas (6-8 inches)

1 1/4 cup half-and-half

4 whole eggs

1/2 teaspoon salt

1 tablespoon flour

salsa, sour cream, and additional green onions for serving

In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.

Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.

In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.   Serve with salsa, sour cream, and additional green onions.

I was a little skeptical of this recipe.  When I poured on the egg mixture it didn’t seem to cover much area and I didn’t want dry, crunchy tortillas.  I baked it last night and warmed it for breakfast this morning to have all week.  It was surprisingly excellent.  Very tasty! I added just a tiny bit of salsa and sour cream on a few bites but it wasn’t needed because it’s so rich and yummy.  Definitely will put this on the docket for when company is coming to town.   

Cheesy Ham Biscuit Pull Aparts

Review by Lyndee:

Ingredients:

1 egg

2 T. milk

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits

3/4 cup diced ham pieces

1/4 cup thinly sliced green onion

3 oz. (3/4 cup) finely shredded Mexican-styled cheese

1/2 t. granulated garlic

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth. Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

This was ok. Not my favorite breakfast ever.  I think I would try it again but use 2 eggs and bacon instead of ham.  

Pizza Rolls

Review by Lyndee:

Ingredients: 

1 frozen bread dough (thawed)

Pepperoni

Shredded cheese

Italian seasoning

Garlic powder

Spray a frozen loaf of bread with nonstick spray and loosely cover with plastic wrap. Allow dough to thaw for a few hours at room temperature. Roll dough out to approximately 11 x 11 square. Lay pepperoni on dough covering entire surface. Sprinkle with shredded mozzarella cheese. Sprinkle on Italian seasoning and garlic powder.  Start at one edge of square and roll up dough.  Brush some melted butter on the top and sprinkle with garlic. 

Bake at 375 degreees for 15-25 minutes (until top turns golden brown). 

This was easy to make and tasted pretty good.  I wanted sauce though.  I dipped it in some marinara but next time I would add it to the dough before putting on the pepperoni and cheese.  You could add whatever ingredients you wanted (other meats, veggies, etc) to customize your pizza roll.  I cut my roll in half before baking.  One bread dough made enough for three-four people.  

Beer cheese dip

Review by Lyndee:

Ingredients:

2 blocks cream cheese (I used reduced fat)

1 pkg dry ranch dressing

1/3 cup of beer (I used Bud Light)

2 cups shredded cheddar cheese

Mix ingredients until blended. Put in fridge 3 hours before serving.

Once I got this mixed up it seemed a little salty from the ranch packet.  I added a small container of plain greek yogurt and a little more beer. The creaminess was much better and it definitely helped reduced the salty taste.  You can serve this cold or heat it in a small crockpot.  We used club crackers and have also had it with pita chips.  Delicious and super easy to make! 

Healthified Brunch Squares

Review by Lyndee:

So Molly gave me the Pampered Chef brownie pan I’ve been dreaming of getting for an early birthday present this weekend.  And they give you some recipes to try with it.  This thing isn’t just for brownies.  You can do lasagna, muffins, cheesecakes, egg bakes, etc. and the beautiful thing is, it’s portion controlled!  I decided I would use it to make my breakfast for the week. Then I got really crazy and decided to use their recipe for Brunch Squares.  I made some substitutions to healthify it and it is excellent! 

36 tater tots (You could use hashbrowns if you don’t have tater tots)

½ package cream cheese (I used reduced fat)

8 eggs (I used 2 cups of egg beaters)

3 green onions

Diced ham or sausage (I used 1 pound of turkey breakfast sausage)

Shredded Cheddar cheese (I used 2%)

Place 3 tater tots in each well. Mix cream cheese and eggs in batter bowl. Salt and pepper to taste. Add meat and green onions to egg mixture. Use large scoop and place 1 scoop of mixture into each well. Bake at 350 for 10-12 minutes. Test with a knife to make sure eggs are set.

These are yummy and easy! I brought two for breakfast and popped them in the microwave to warm up for 2 minutes.  Delicious! I can’t wait to make them again next week. 

BBQ Chicken Texas Toast

Review by Rachael

Who knew they made BBQ flavored Texas toast?! Not me! When getting the Texas toast I didn’t pay attention to the BBQ on the label & was going to use it for a meal with pasta. Once I actually read the label I changed my mind. So I put these 4 items together & made a meal!

Chicken

Mozzarella cheese

BBQ Texas toast

Hickory smoked bbq sauce

I had some already cooked chicken in the freezer so I put that in a large casserole with hickory smoked barbeque sauce & a little water so it didn’t burn. I put this in the oven on 350 until warm. 

I then placed 8 pieces of toast on a baking sheet. Layering chicken on each one and then topping with mozzarella cheese. 5 minutes in the broiler and they were good to go. I had no complaints from this meal!! I wanted a little more bbq flavor so I dipped mine in more sauce. Very good and as always with my recipes – easy to make! 

Quinoa mac & cheese

Review by Lyndee:

Ingredients:

1 1/2 cups quinoa, rinsed and drained

Veggies of your choice (optional)

good pinch of salt

a few grinds of seasoning salt

2 cloves garlic, minced

2 large eggs

1 cup soy milk or non-fat milk

1 1/2 cups grated Cheddar cheese, more for sprinkling

Optional- Crushed Red Pepper, Panko Bread crumbs for topping

Toppings (optional)- salsa, hot sauce, sour cream, scallions

Lightly sauté any veggies you would like in this dish.  Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)

Preheat oven to 350 F. Coat 13x9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned.

This was a bummer for me. I didn’t love it. It wasn’t “bad” but I think I was expecting something cheesier and a closer texture to mac and cheese. This is more like a rice casserole with a slight cheese flavor.  I would add more cheese and some of the optional ingredients or toppings for more flavor next time. I think I will continue to search for a different recipe that might be better as I have heard so many people that love the quinoa mac and cheese. Michael actually liked it and he can be a picky eater so I’m not saying it’s not for anyone, just wasn’t my favorite recipe ever.