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.

 

Chicken pillow crescents

Ingredients:

3-4 cups shredded turkey or chicken (I use a rotisserie chicken)

1 can cream of chicken soup 

8 oz. brick of cream cheese

1/3 cup ranch dressing

2 cups of shredded cheddar cheese

2 tubes of crescent rolls

Preheat oven to 350. Spray bottom of two 9 x 13 pans.

Combine chicken, cream of chicken, cream cheese, ranch and 1 cup of cheese in a saucepan until cream cheese is melted.  Salt and pepper to taste. Roll out crescent rolls.  Add mix to the middle of crescent rolls and make into a dumpling. Cook for 15 minutes.  Add remaining cup of cheese and bake for 3-5 more minutes until cheese is melted.  

Lyndee's Yum Dip

Ingredients:

1 tsp garlic powder

3 tbsp Hidden Valley dry ranch mix

2 cups shredded cheddar

1 cup bacon pieces

2 blocks cream cheese, room temperature

1 cup mayo

1 tbsp sriracha

2 stalks green onions, chopped

Mix cream cheese, mayo, garlic, ranch, sriracha together until well blended.  Stir in bacon, cheese and green onions. Refrigerate at least one hour before serving with crackers, tortilla chips or veggies.

Note: The amount of sriracha can be more or less depending on your taste for heat.  It was just right for the average tongue but next time I might try a wee bit more. 

Jalepeno bacon dip pull-apart bread

Another amazing dish from our Beaver Crew mini baconfest night. I dare you not to drool. 

The dip:

5-6 diced jalapenos, diced

2 8oz cream cheese

2 packs shredded cheddar

The bread:

1 tube Pillsbury biscuits

16 strips uncooked bacon

Preheat oven to 425 degrees. Halve biscuits and wrap in a strip of bacon.  Place around the edges of a greased pan or large cast iron pan. Mix together dip ingredients and place in the middle of the biscuits.

Bake at 425 degrees for 30 minutes or until biscuits are a golden brown and bacon is cooked. 

Hamburger Potato Casserole

Ingredients:

1 lb. lean ground beef

3 cups thinly sliced potatoes (either peeled or with thin skins)

1/2 cup chopped onions

1 can cream of mushroom soup

3/4 cup milk

1 1/2 cups shredded cheese

1/4 cup chopped green onion

1 tsp. hot sauce

salt and pepper to taste

Preheat oven to 350 degrees and lightly grease an 11 x 7 (2 quart) glass baking dish. In medium skillet, cook the onions and ground beef until done. Drain the grease. Add milk, soup, hot sauce, salt and pepper. Stir together with burger.  Layer half of the potatoes, soup mixture and cheese. Repeat with the rest of the potatoes, soup mixture and then the cheese. Sprinkle with green onions.  Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Southwest Dip

Ingredients

8 oz. cream cheese, softened

1 packet dry ranch dip mix

½ Tbsp. taco seasoning

16 oz. sour cream

1 can corn, drained well

1 can low-sodium black beans, drained and rinsed well

½ c. shredded cheddar cheese

4 green onions, sliced thin

In a medium sized mixing bowl, beat cream cheese, ranch mix and taco seasoning until smooth.  Add in sour cream and beat to combine.  With a spoon, fold in corn, black beans, cheese and green onions.

Eat right away with chips or refrigerate to let the flavors blend together. Enjoy!

Variations:

I used half a can of black beans since I’m not a big fan.

I used 1 ½ Tbsp of hot and spicy taco seasoning

I made this dip for tailgating and a party at my house this weekend.  It was magnificent.  My friend Teresa said it was like crack.  Easy to put together.  Cheap to make.  Great flavor.  

Breakfast casserole muffins

Ingredients:

8 oz. breakfast sausage

8 eggs

1 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dry mustard

1/4 teaspoon paprika

6 Thomas’ English Muffins, coarsely chopped

1 cup shredded cheddar cheese

1/4 cup diced green onions

Preheat oven to 350 degrees. Lightly coat a 12 cavity muffin tin with non-stick cooking spray, set aside.

Cook the breakfast sausage in a skillet over medium heat, breaking it up and crumbling it until it’s no longer pink. Set aside.

In a large bowl whisk together the eggs, milk, salt, pepper, dry mustard and paprika. Add the coarsely chopped English Muffins, cheese, green onions and cooked sausage to the bowl, stir to combine. Let mixture sit for 10 minutes before filling up the muffin cups evenly.

Bake for 20 to 25 minutes or until the eggs are set and cooked through. Run a knife around breakfast cups to remove from the muffin tin and enjoy warm.

*If desired, package up the breakfast cups in a zipclose bag and store in fridge. Reheat one cup at a time in the microwave before eating.

One Pot Kielbasa Pasta

Ingredients:

1 tbsp olive oil

1 lb smoked kielbasa or turkey/chicken sausage sliced 1/4 inch thick

1.5 cups diced onion

2 cloves garlic, minced

2 cups low-sodium chicken broth

10 oz can diced tomatoes

8 oz dry pasta(small pasta)

1/2 cup milk or heavy cream

1/2 tsp salt and pepper, each

1 cup shredded Cheddar cheese

1/3 cup thinly sliced scallions, for garnish

Add olive oil to a 4-5 quart saute pan over medium high heat.  Fry the kielbasa and onions.  Add garlic and cook until fragrant, about 30 seconds.  Add chicken broth, tomatoes, heavy cream, pasta, and seasonings.  Simmer for 15 minutes, or until pasta is tender. Remove skillet from heat and stir in 1/2 cup cheese.  Top with remaining cheese and cover until cheese is melted, spotty brown, and bubbly.  Sprinkle with sliced scallions and serve.

This was easy to throw together and very tasty.  I had most of the ingredients on hand so it was super cheap to make.  

Bacon Jalapeno Beer Cheese Dip

Ingredients:

8 oz. cream cheese, softened

¼ C. beer

6 slices bacon, diced and cooked

¼ tsp garlic powder

2 fresh jalapeno peppers, halved, seeded and diced

1 cup shredded sharp cheddar cheese

Mix all ingredients together except for the shredded cheddar.  Place into greased baking dish.  Cover with shredded cheese and crumble some crackers on top.  Bake at 350 for 20 minutes or until golden brown.  Serve warm with crackers or tortilla chips.

This was a major hit at my family dinner on Sunday.  Simple to make and just enough kick to be tasty but not overwhelming.  Could add diced chiles and some sour cream if you wanted to make this go further.