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Bacon wrapped cream cheese stuffed chicken breasts which is low carb, gluten free and keto friendly. This is a fairly easy recipe to make and I have found out that if you cook it either in the oven or on the grill, if you wrap this in aluminum foil that the cheese filling will not all leak out.

Ingredients:

• 4 Boneless skinless chicken breast
• 8 ounces cream cheese
• 1/2 cup Shredded cheese.
• 2 - 3 stalks green onion, chopped
• 1-2 packages of bacon

Instructions:

1. If you are going to cook this in the oven, preheat the oven to 350 degrees
2. Pound breast so it is about ¼" thick. I find covering them in saran wrap helps minimize stuff flying all over the place
3. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
4. Roll the chicken up, while trying to keep the cheese mixture in the middle
5. Wrap 3-5 pieces of bacon around the chicken, trying to make the bacon fairly tight
6. I find the wrapping it in aluminum foil helps this part since the cheese mixture will not leak out, but that is optional
7. Place in a 9x13 pan and bake for 40 minutes at 375 degrees
8. If you cook on the grill, cook as you normally would cook chicken breasts in a indirect way for about 20 minutes each side

Watch this video on Daily Motion - http://dai.ly/x6hliwf

This entry was posted on December 31, 2016 at 8:10 AM and has received 1339 views. There are currently 0 comments. Print this entry.

Low Carb, Gluten Free, Overn Fried Chicken.
Ingredients:

• 1-2 tsp Thyme
• 1 - 2 tsp Orgeano
• 1 - 2 tsp Garlic Powder
• 2 - 3 cups ground Pork Rinds
• 1 cup Parmesan Cheese
• I added a bit of this also McCormick Grill Mates seasonings
• 3-4 Tbsp Mayo
• 2-3 Eggs
• 3-4 Chicken Breasts or how ever many you want

Directions:
Preheat the oven to 400 degrees
Grease a 9x13 pan
Grind up the pork rinds and add all the seasonings and the paremsan cheese into a mixing bowl and mix well.
In a separate bowl mix the Mayo and the eggs into a bowl and place into a dish that you can coat the chicken breasts with.
Coat the chicken with the egg wash and then put them into a container that has the "breading" and then shake the chicken to coat evenly and then put the chicken into the greased 9x13 pan . Once all the chicken has been coated place into the oven for 40 minutes or so until the chicken is 160 degrees or no longer pink in the middle.

And you know what goes really good with oven fried chicken? Ranch dressing!

Watch this video on Dailymotion - http://dai.ly/x6ij819

Watch this video on DTube - https://d.tube/v/jmrados/vjim2pei

Watch this on YouTube - https://youtu.be/z-aDfR9JCF4

This entry was posted on December 22, 2016 at 4:17 PM and has received 1138 views. There are currently 0 comments. Print this entry.

Here is a low carb, gluten free and keto friendly casserole that works for breakfast, lunch or dinner.

Ingredients:

• 1 lb bulk pork sausage (Gluten Free sausage)
• 1 whole cauliflower chopped into an inch or 1/2 inch cubes
• 1 - 8 ounce package of cream cheese or neufchatel cheese
• 2 eggs
• 1 Tbsp dried onion, minced
• 1 tsp garlic powder
• 1 tsp parsley flakes
• 1 ½ cup shredded cheese (monterey jack or something like that)

Instruction:

1. Cook the sausage and add it to a large mixing bowl and add the cauliflower to the mixing bowl .
2. Soften the cream cheese and then mix it with the eggs, seasonings, and the cream into a mixing bowl and whisk them with a wire wisk until they are smooth.
3. Pour the mixture into the large bowl and mix it well. Add the contents of the large bowl into a 9x13 pan and sprinkle cheese on the top.
4. Bake at 350 degrees for about 30 minutes.

If you want to make this gluten free, you need to make sure that the sausage is Gluten Free, and that the spices are also. The McCormick Red Top spices are all gluten free (for the single item spice). McCormick does a good job at listing what products contain gluten.

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This entry was posted on December 16, 2016 at 3:21 PM and has received 1292 views. There are currently 0 comments. Print this entry.

Ingredients:

• 8 ounces cream cheese, softened
• 3 eggs
• 1 cup pork rind crumbs, about 3 ounces (If you want this to be gluten free also, make sure that the pork rinds are Gluten Free first, which this brand is)
• 1/3 cup Parmesan cheese
• 1 Tbsp garlic powder
• ½ cup Italian Seasoning
• 8 ounces mozzarella cheese, shredded

Directions:
Cut a circle of parchment paper to fit a 12-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.For the crust, whisk the cream cheese and eggs until smooth. Add the remaining ingredients except mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours.

I have found that the best type of pizza sauce for this crust has been ranch dressing

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This entry was posted on December 16, 2016 at 3:15 PM and has received 1307 views. There are currently 0 comments. Print this entry.

2lbs cauliflower cut up like hashbrowns
1/2 cup butter
1/2 cup chopped onion
1/4 tsp black pepper
1 pint of sour cream (16 ounces) - Daisy Sour Cream is Gluten Free
16 oz grated sharp cheddar
1/2 cup of bacon bits
1-3 Tbsp low carb chicken base (you can also make your own by reducing chicken stock down into a soup like consistency, to about ½ a cup) how to make your own chicken broth

Directions:

Preheat oven to 350
Mix all ingredients together in a mixing bowl (save 1/2 cup of cheese)
and pour in a 9x13 pan
top with 1/2 cup of reserved cheddar cheese
bake for 45-60 minutes




I will be posting pictures and or videos on this later.

This entry was posted on December 16, 2016 at 3:12 PM and has received 989 views. There are currently 0 comments. Print this entry.

2 (8 oz) package of full fat cream cheese, room temperature
4 eggs
1/2 tsp ground black pepper
4 - 8 tsp garlic powder
1/2 cup grated Parmesan Cheese
1 tsp Italian seasoning


Preheat oven to 350.
Spray a pizza pizza pan with cooking spray or line it with parchment paper. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into pizza pan. Bake for 12-15 minutes, or until golden brown.

One thing that I will do, is use parchment paper on top of the pizza pan. Once the pizza crust has cooked the first time, I will slide the parchment paper off of the pan and put that onto a large pizza peel .

From there I will take the pizza pan that this cooked in, and turn it upside down and put it to top of the pizza crust (so the top of the pizza crust now becomes the bottom). I will then use the Pizza peel to flip it so that the pizza is now back in the pan. I will then cook it for about 5-10 minutes longer to give it a nice crispy crust for the pizza.

Allow crust to cool for 10 minutes. I usually double the recipe to make a "hand tossed" like crust, which needs to bake for about 30 minutes or so. I also put the pizza crust on the broiler for about 7 minutes to crisp up the bottom. I also use Neufchâtel cheese instead of cream cheese.

I have tried red sauce on this pizza crust and honestly, it tastes like eating spaghetti-o's, not all that great. What I have found out to be the best is to use ranch dressing as the sauce instead.

Here is a video of the whole operation:

This entry was posted on December 16, 2016 at 3:04 PM and has received 3664 views. There are currently 0 comments. Print this entry.

This is a low carb, gluten free, keto friendly ranch dressing

Ranch Dressing


1.5 cups of Hellmans REAL Mayo(full fat)
.5 cups of Heavy Whipping cream
1 packet of Hidden Valley ranch dressing dry mix
Mix all together in a mixing bowl using a wire wisk

Here is a video of this:


Nutrition Facts
Servings 2.0
Amount Per Serving
calories 1057
Total Fat 112 g
Saturated Fat 27 g
Monounsaturated Fat 29 g
Polyunsaturated Fat 55 g
Trans Fat 0 g
Cholesterol 127 mg
Sodium 1913 mg
Potassium 45 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 2 g
Protein 2 g

I created an update to this that has a lot less carbs - Ranch Dressing 2

This entry was posted on December 16, 2016 at 2:56 PM and has received 7332 views. There are currently 0 comments. Print this entry.

Gluten free and Keto friendly Chicken Cordon Bleu Casserole. This is a super easy casserole to make that is not only gluten free, but it is also keto friendly. I did not bother to figure out the calorie or carb count in this because I make it differently and in different size pans. I usually make this in a 9x13 pan, but will sometimes use a large casserole pan / roaster pan. Ingredients:

• 4 boneless, skinless chicken breasts cut into 1 inch cubes (you can also use some leftover turkey or even chicken thighs)
• 1 large ham steak cut into cubes (1/2 inch or so), or about 4 cups of cubed ham
• 8-10 ounces of shredded swiss cheese
• 1/2 cup of heavy whipping cream
• 12 ounces of cream cheese or neufenchtal cheese that is softened
• black pepper to taste
• 3-4 teaspoons of garlic powder to taste

1. Pre-cook the chicken to prevent this dish from being extremely watery
2. Pre-heat the oven to 250 degrees
3. In a large mixing bowl , add in the cream cheese and the heavy whipping cream and mix it with a handheld mixer until it is fully mixed together. It will seem extremely thick, but this is normal
4. Place the cut up chicken, ham and the spices into the mixing bowl and mix well
5. Add the mixture to the casserole dish or the 9x13 pan and evenly spread out
6. Top with cheese and bake in the oven for 40 - 50 minutes

This entry was posted on December 2, 2016 at 2:04 PM and has received 1155 views. There are currently 0 comments. Print this entry.

I am a big fan of biscuits and gravy, but when you have Celiac disease those things got put on the back burner as I could not have them. There are biscuit recipes and box kits at the stores for biscuits, but nothing like the real good flaky, buttery biscuits that you would expect to have and not the hard rock things that most of the Gluten Free world has. I had found a recipe online for some biscuits, to which I modified the recipe some and then turned it into a casserole that is just ready to go. You can make the biscuits separate and the gravy separate and just do a traditional biscuits and gravy meal. Rather than doing 15 shots of the prep, and then have one tiny paragraph for the real stuff that everyone wants to see (the recipe) I am just goingto cut to the chase here. You will need a Gluten Free all purpose flour mix (about 2 cups, but for mine I made a large batch as I baked it into a large casserole container). The flour that I wound up using was Aldi's gluten free flour blend, but you can use what ever you want to use. My recipe is the large batch, but you can cut it in half if you are just baking this into a 9x13 pan . Preheat the oven to 350 degrees. Grease the bottom of your 9x13 pan

• 4 cups of gluten free flour, (I also have a recipe here for gluten free flour)
• 2 teaspoons of xantham gum (look on the ingredients for your AP flour to see if the xantham gum is included in it or not. If it is, then do not use extra, if there is no xantham gum in your GF flour mix, then add the 2 teaspoons)
• 1 cup of nonfat dry milk
• 4 Tablespoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt.
• 1 - 2 lbs of pork sausage
• 4 cups of milk (can use more if you want)
• 3/4 to 1 cup of gluten free corn starch
• 2 sticks of butter
• 1.5 - 1 3/4 cups of buttermilk
• black pepper to taste

• Pre heat the oven to 350 degrees.
• Add all of these ingredients into a food processor(I use a Ninja blender) and blend it into a fine powder.
• Add into the blender 2 sticks (16 Tablespoons) of butter and blend it until the butter is cut well into the flour mixture
• Once the butter is cut into the flour mixture, add the flour mixture into a large mixing bowl and add in 1.5 to 1 3/4 cups of buttermilk. Lightly fold the buttermilk into the flour mixture until it is all mixed. If you need to add a bit more buttermilk, go ahead and do so, just do not over-work the dough.
• Lay out a few sheets of either wax paper or parchment paper on a level surface and dump the dough onto it. Flatten the dough out into about 3/4 to an inch thick. If you have a bicuit cutter, cut out the biscuits to the size you want, or you can use a cup as long as you butter the cup every couple of biscuits you make.
• Add the biscuits to the bottom of the 9x13 pan , if they all wind up touching it is fine.
• Brown the sausage, and make sure to NOT drain the grease. Once the sausage is browned, add the corn starch into the pan and stir, making sure to not burn the corn starch. Add in the milk, lower the heat a bit (between medium and high) and stir the milk about every minute or so until it thickens up
• While the gravy is cooking, you can add the biscuits into the oven for about 6 or 8 minutes to get them cooking a bit. If you dont want to, it will still turn out fine but the biscuits will be a bit doughy like dumplings.
• Once the gravy is thickened to where you want it to be at, and it has the right amount of pepper and or salt to it, pour the gray on top of the biscuits in the casserole dish and cook in the oven for about 30 - 40 minutes. You will want to cover the dish with tinfoil first, or else the gravy will develop a thick skin to it.

Once done, spoon up and serve!

The flour mixture.

Biscuits being arranged in the large casserole pan.

Sausage gravy being made

Gravy poured on top of the biscuits ready for the oven.

Biscuits out of the oven and on the plate

If you want to make the biscuits only, just arrange them onto a sheet pan and bake in the oven for about 20 - 25 minutes. Take one biscuit out and make sure that the center is fully cooked.

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This entry was posted on December 1, 2016 at 9:54 PM and has received 4075 views. There are currently 0 comments. Print this entry.

How to make Italian Roast beef in your crock pot. You can use as much or as little Italian seasoning as you want.

Watch this video on Dailymotion - http://dai.ly/x6ic6f7

This entry was posted on November 26, 2016 at 5:51 PM and has received 857 views. There are currently 0 comments. Print this entry.