Herb Crusted Pork Loin

 

• 1 (2 lb) Pork Loin Roast (I used a 3.5 lb roast and the maximum listed times, and it was perfectly cooked)
• 1/2 Tablespoon sea salt
• 2 Tablespoons olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary

Instructions

• Preheat oven to 475 degrees F.
• Place pork loin in a roasting pan or on a baking sheet.
• Combine remaining ingredients in a small bowl.
• With your fingers, massage the mixture into the pork loin covering all the meat and fat then place in pan.
• Roast the pork for about 15-20 minutes at 475 degrees F, then reduce heat to 350 degrees F. Roast for an additional 35-45 minutes or until the internal temperature reaches 160 degrees F.
• Cut into slices and serve.

Garlic parmesan chicken pasta

 

• Place 2 chicken breasts in the bottom of your slow cooker pot
• Pour 1 bottle garlic parmesan sauce on top of the chicken
  (Possible brands: Buffalo Wild Wings, Sweet Baby Rays, Great Value, etc)
• Pour 1 cup heavy cream in the bottle of garlic parmesan sauce to "clean it up" by shaking well. Pour it on top of the chicken. (If you don’t have heavy cream, milk works just fine.)
• Add 4 oz. cream cheese and 1 cup grated parmesan and cook on low heat for 4 hours
• Stir the sauce well and shred the chicken. Mix until well incorporated.
• Cook 16 oz. pasta per package instructions until al dente. (You can also replace the pasta with cooked cauliflower for a very tasty keto meal.)
• Add the cooked pasta to the chicken in the slow cooker and stir until well combined
• serve immediately, top with parmesan cheese and basil (optional)

Sheet pan chicken cordon bleu with roasted broccoli

• 2 tablespoons olive oil
• 1 ½ pounds broccoli, cut into spears/thin wedges
•  Salt and pepper
• 1 ½ to 2 pounds boneless skinless chicken breasts (2-3 breasts), cut in half (like a hamburger bun) to form two thinner cutlets 
• 2 tablespoons Dijon mustard
• 4 to 8 slices deli ham, exact amount depends on brand/size of slices
• 1 cup (114 g) shredded Gruyere or Swiss cheese
• ¾ cup Ritz crackers (about 15), coarsely crushed 

INSTRUCTIONS 

• Preheat the oven to 450 degrees. Make sure an oven rack is in the lower-middle position. Brush a large, rimmed baking sheet (about 11X18-inches) with 1 tablespoon of the oil.
• Toss the broccoli with the remaining tablespoon of oil, 1/4 teaspoon salt (I use coarse, kosher salt), and a pinch of black pepper.
• Pat the chicken dry with paper towels and season lightly on both sides with salt and pepper. (Don’t skip this step or it will be soggy and bland!) Place the chicken breasts side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake.
• Spread the mustard lightly over the top of each chicken piece. (Even if you think you don’t like Dijon, don’t skip this step. The flavor is very mild.) 
  Top with 1 to 2 slices ham to cover (if you don’t like ham, you could omit it). Then add 1/4 cup or so of the shredded cheese evenly across the top.
• Sprinkle the cracker crumbs evenly over the cheese, and press lightly so the crumbs aren’t loose.
• Arrange the broccoli in a single layer on the opposite side of the baking sheet.
• Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer and the broccoli is roasted and tender. The exact time will depend on the thickness of the chicken. If the chicken still needs more time but the broccoli looks like it is finished, scoop the broccoli off the sheet pan onto a plate and lightly tent with foil while the chicken finishes cooking.
• I recommend removing the chicken as soon as the sheet pan comes out of the oven so it doesn’t sit in the liquid that will naturally pool on the bottom of the sheet pan.
  Note: this serves 4-5. To serve more you could 1.5x the recipe and bake it on two sheet pans.

Cheesy Tex-Mex Zucchini Skillet

 

• • 1 pound lean ground beef or ground turkey
  • ½ cup finely chopped onion
  • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen corn kernels or 1 can, drained
  • 1 can (14.5-ounces) diced tomatoes (don't drain)
  • 1 can (15-ounces) black, pinto, or white beans, drained and rinsed
  • 1 can (4-ounces) green chiles (mild or spicy), drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoons oregano
  • ¼ teaspoon paprika, smoked or sweet
  • 4 cups finely chopped zucchini (about 2 medium zucchinis)
  • 1 to 2 cups shredded Mexican-blend cheese

  (I might up the spices next time.)

  
  In a large, 12-inch nonstick skillet (it will be very full by the end, so don't use a smaller size) over medium heat, brown the ground beef, onion, garlic, salt and pepper. Break the meat into small pieces and cook until no longer pink. Drain grease.
• Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to combine. 
• Add the zucchini and stir until evenly combined. Bring the mixture to a gentle simmer over medium heat and cook, stirring often, until the ingredients are heated through and the zucchini is tender (I only cook for a few minutes so the zucchini stays al dente; cook longer if you want the zucchini softer). 
• Season to taste with additional salt and pepper, if needed. 
• Turn the heat to low. Pat the zucchini mixture into a mostly even layer, sprinkle with cheese, cover with a lid or loosely with foil, and let rest on the heat until the cheese is melted, 3-4 minutes. 
• Serve warm with toppings of choice: chips, sour cream, cilantro, olives, avocados, salsa, etc.

Skillet Lemon Parmesan Chicken and Zucchini (low carb)

INGREDIENTS

• 1 tablespoon olive oil
• 1 ½ pounds boneless chicken breast or thighs
•  Salt, pepper, and garlic powder
• 3 small zucchini (about 1 pound total)
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon dried basil
• ¼ teaspoon dried oregano
• ½ cup shredded Parmesan cheese
•  Fresh parsley or basil, chopped (optional)

INSTRUCTIONS 

• Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper and garlic powder. Chop the zucchini (discarding end with the stem) into 1/2-inch pieces. Set aside.
• Heat the oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add the chicken pieces in a single layer. Let them cook WITHOUT STIRRING for 2-3 minutes until golden on one side. Flip and cook for another 2-3 minutes until cooked through. Remove to a plate reserving as much oil/liquid in the pan as possible.
• Return the skillet to medium heat and add the zucchini in a single layer. Again, let the zucchini cook WITHOUT STIRRING (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for another minute or two until the zucchini is tender (but not mushy – don't over cook). 
• Add the chicken back to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to combine.
• Increase the heat to medium high and cook until sizzling and the liquid thickens just a bit, 1-2 minutes. 
• Sprinkle with parmesan cheese and fresh herbs, if using. Season to taste with additional salt and pepper, if needed.

Tuscan chicken pasta

 

Ingredients

• 2 boneless, skinless chicken breasts cooked and diced
• 2 cups ditalini pasta or elbows (For a low carb alternative, replace the pasta with cooked cauliflower cut bite-sized)
• 2 cups chicken broth (do NOT add this if cooking on the stovetop! It’s just for cooking the noodles!)
• 2 Tablespoons butter
• 8 ounces cream cheese 1 package
• ½ cup milk
• ½ cup grated parmesan cheese
• 4 ounces sun dried tomatoes drained and chopped (I often use a can of drained diced tomatoes instead. It tastes different, but also good.)
• ½ teaspoon garlic salt
• ½ teaspoon black pepper
• 1 Tablespoon dried basil
• 2 cups fresh spinach leaves

Instructions for Instant Pot

• In the Instant Pot, add the pasta, chicken broth, butter, and chicken.
• Place lid securely on and move the knob to sealing.
• Set on manual, (or pressure cook) for 3 minutes.
• Once timer goes off, allow a natural pressure release for 5 minutes before releasing valve to remove remaining pressure.
• Remove lid and stir the noodles and chicken.
• Turn off manual button and push the saute button
• Stir in the cream cheese, milk, garlic salt, black pepper, basil, and Parmesan cheese.
• Add in the sun dried tomatoes and spinach stirring until spinach is cooked down a bit.
• Serve immediately.
  
  

  ***You can also make this recipe on the stove top! Here’s how:

  • Boil your noodles separate in water or chicken broth.
  • Over medium heat on the stove, add butter! cream cheese! milk, Parmesan cheese, sun dried tomatoes, garlic salt, black pepper, basil, and chicken.
  • Add in your noodles and spinach until spinach is wilted and everything is well combined.

  
  

  Leftovers freeze well!