Jalapeno popper chicken – keto

I’m always looking for ways to jazz up chicken breasts and this was the perfect recipe! Don’t be scared by the jalapenos. This isn’t a spicy dish. I would probably add another jalapeno for more kick next time I make it because I like the heat. If you need a quick dinner that’s easy to throw together, I highly recommend this creamy and delicious meal.

INGREDIENTS

4 slices bacon chopped

4 boneless, skinless chicken breasts (could do thighs also)

Salt, pepper and garlic powder

4 ounces cream cheese softened

3 to 4 tablespoon heavy whipping cream

1 heaping tbsp of minced garlic or 2 cloves, minced

2 small jalapeno peppers - de-seeded and minced

2 cups shredded cheddar cheese

DIRECTIONS

Preheat the oven to 375F. In a large skillet over medium, cook the chopped bacon until crisp.

Cube your chicken breasts and sprinkle with salt, pepper and a dash of garlic powder. Add the chicken to the skillet and cook until browned, about 3 to 4 minutes per side. Remove chicken and place in the bottom of a sprayed baking dish.

In a medium bowl, whisk together the cream cheese, whipping cream, and garlic. Spread over the chicken in the dish.

Sprinkle with the jalapeno and cheddar cheese, then sprinkle with the chopped bacon. Bake about 20 minutes, until the cheese is melted and the chicken is cooked through.

 

Amish Broccoli Salad

Ingredients:

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayo

1 cup sour cream

½ cup sugar

½ tsp. salt

½ pound bacon, fried and crumbled

1 cup shredded cheddar cheese

Mix mayo, sour cream, sugar and salt.  

Add the rest of the ingredients and stir well.  Chill one hour before serving.  

Rhubarb Dream Bars

Ingredients:

Crust:

2 C. flour

¾ C. powdered sugar

1 C. butter

Mix crust and press into 9x13 pan.  Bake at 350 degrees for 15 minutes.

Filling:

4 eggs (beaten)

2 C. sugar

¼ C. flour

½ tsp. salt

4 C. rhubarb

Mix the filling ingredients and fold in the rhubarb.  Pour on top of the crust and bake at 350 for 40-55 minutes or until the edges begin to brown.  

Italian dressing

Ingredients:

3 Tbsp red-wine vinegar

3 Tbsp water

2 Tbsp olive oil

1 Tbsp grated parmesan cheese

1 tsp honey

½ tsp garlic powder

½ tsp dried oregano

¼ tsp salt

¼ tsp black pepper

In small airtight container, combine vinegar, water, oil, parmesan, honey and spices.  Shake well and chill in refrigerator until serving.

This doesn’t make a huge batch so if you’re doing it for a family or wants to keep some on hand, I would double or triple the recipe.  The flavor is good and it’s comforting to know what exactly is in your dressing! 

Sour Cream Noodle Bake

1-1/4 lb. ground beef

15 oz. can tomato sauce

1/2 teaspoon salt

Freshly ground black pepper

8 oz. egg noodles

1/2 cup sour cream

1-1/4 cup small curd cottage cheese

1/2 cup sliced green onions

1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees.  Brown meat in a large skillet. Drain fat and add tomato sauce, salt and pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

This is a great casserole for a cold night at home.  Easy to make and doesn’t take too long.  Can be served alone or with a side of crusty French bread.  

Roasted chex

Review by Lyndee:

It was nothing but a chex mix party up in my house Thursday night.  I had opened a box to try the lemon bar muddybuddies and I knew this was not a cereal that would get eaten in our house.  So I made the snickerdoodle and these roasted chex as well.  The inspiration came from a snack a babysitter used to make us with cheerios.  It’s quite simple and if you are looking for a salty, crunchy, delicious snack, you’re in luck. 

Ingredients:

Butter

1 tsp garlic powder

1 tsp salt

A few dashes cayenne

2.5 cups rice chex

Melt 2-3 tbsp butter in a pan.  Add the seasonings.  Stir.  Once melted, add the rice chex.  Continue to stir until the chex is coated in the butter and gets golden brown and crisp.  Store in a ziplock bag for easy snacking.  This will last 5-7 days without getting soggy but I don’t think it would last that long in any one’s house because it’s so good! 

You could probably do this with chex mix as well, throw in some nuts, pretzels, cheerios, etc.  Make it your own and enjoy!