Full fat? Full flavor? Look no further. This Bruschetta Grilled Chicken Zoodle Bowl Ketogenic diet recipe will keep your life low-carb and low-stress. Enjoy! Makes 2 bowls in just 40 minutes.
Ingredients:
3
tablespoons olive oil (divided)
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3
garlic cloves (crushed)
2
tablespoons fresh basil (chopped)
2
chicken breasts
3
roma tomatoes (chopped)
1/4 cup red onion (chopped)
2
garlic cloves (minced)
1
tablespoon fresh basil (chopped)
2
tablespoons extra virgin olive oil
1
tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2
tablespoons parmesan cheese (grated)
2
large zucchini (spiralized into app. 4 cups zoodles)
Directions:
Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
Add to a large plastic bag with the chicken and marinate for 1-8 hours.
Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl. (ingredients from the roma tomatoes, down).
Place in the refrigerator until ready to serve the bowls.
Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
Divide the zucchini noodles between two bowls. Once the chicken is grilled, slice it up and place on top of the zoodles. Spoon the bruschetta over the chicken and zoodles. Yum Yum!
From oven to stovetop, this BHG’s Skillet Taco Pie takes only 25 total minutes to make for any day during the week. Well especially on Taco Tuesday! Serves 6
Ingredients:
1 pound ground turkey breast or extra-lean ground beef
1 fresh poblano chile pepper, seeded and chopped (Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.)
1 15 ounce can no-salt-added black beans, rinsed and drained
1 8 ounce can tomato sauce
½ cup salsa
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 taco shells, broken
1/4 cup sliced green onions
1 cup shredded reduced-fat cheddar cheese or Mexican-style four cheese blend
Shredded lettuce
Chopped fresh tomatoes
Sour cream (optional)
Directions:
In a large skillet cook turkey or ground beef and poblano pepper over medium-high heat until meat is browned. Stir in beans, tomato sauce, salsa, chili powder, and cumin. Bring to boiling; reduce heat to medium. Simmer, covered, about 5 minutes or until slightly thickened. Stir in half of the broken taco shells and the green onions.
Top meat mixture with remaining broken taco shells, the cheese, lettuce, and tomatoes. If desired, serve with additional salsa or sour cream, if using. Yum Yum!
You’ll fall in love with the flavors in this Italian inspired Skillet Creamy Chicken Bacon Spinach Tomato Pasta dish. All that’s missing is a glass of white wine. Sliced chicken and bacon are simmered together with vegetables and Penne pasta in a homemade creamy Alfredo sauce made with Parmesan cheese. Serves 4 Total Time: 40 minutes
Ingredients:
2 tablespoons olive oil 1 lb skinless boneless chicken breastsSalt and pepper, to taste 1 teaspoon paprika 1 teaspoon Italian seasoning 5 medium tomatoes, diced 1 cup spinach 5 cloves garlic, minced 1/4 teaspoon red pepper flakes 6 strips of bacon, cooked and crumbled 1 1/3 cups shredded Parmesan cheese + 1/2 cup to garnish 1 1/3 cups half & half10oz Penne Pasta
Directions:
Pat chicken dry and season both sides with salt, pepper, paprika and Italian seasoning.
In a skillet add the oil on med/high heat, when hot brown the chicken on both sides until browned and the internal temperature reaches 160F-165F. Remove and cover with foil to keep warm. Once it’s easy to handle cut it into bite size pieces. Recover.
In the same skillet add the tomatoes, spinach, garlic, red pepper flakes, 1/3 of the chicken pieces and 1/2 of the bacon; mix well. Add in the half & half and bring to boil. Once it starts boiling add in the 1 1/3 cup of Parmesan cheese, reduce to a simmer and stir until cheese melts and sauce thickens, about 2 minutes. Remove from heat and taste test to adjust any seasoning.
Cook your pasta according to package instructions, drain and rinse in cold water. Add pasta to skillet and toss to coat in sauce and vegetables. Add the remaining chicken pieces in along with the other half of the bacon. To serve: top with 1/2 cup of Parmesan cheese. Yum Yum!
Easy and light Italian Pasta Carbonara made with angel hair pasta in olive oil instead of a spaghetti sauce. I made this for myself tonight, so this recipe will serve only 2 people. I also used tomatoes for an added twist, some recipes include baby peas and even chicken or ham. Double the ingredients for 4. Total Time: 20 minutes
Ingredients:
4oz angel hair pasta, cooked al dente
3 Roma tomatoes, diced (optional) pictured
1 cup frozen baby peas, thawed (optional)
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
6 strips of bacon, cooked and crumbled
1 tablespoon dried basil
Salt and pepper, to taste
1/2 shredded Parmesan cheese
Garnish: diced chives (optional)
Directions:
While cooking your pasta al dente (I cooked mine 7 minutes), dice your tomatoes and mince the garlic. In a skillet cook your bacon, remove to a paper towel until cooled enough to crumble. Drain all but 1 tablespoon of bacon fat in the skillet then add the garlic and tomatoes (or peas), cook 5 minutes to heat through. In a bowl add the angel hair pasta, oil, basil and salt and pepper, stir to coat. Add in the bacon, tomatoes and garlic then top with the shredded Parmesan cheese and diced chives, if using. Adjust seasonings, if needed. Serve immediately. Yum Yum!
I should say “What’s in My Grandma’s Macaroni Salad.” If you like a loaded, throw everything but the kitchen sink kinda macaroni salad, then this ones for you. Serves 8-12 (depends on 2nds and 3rds) Total Time: 30 minutes + chill time
Ingredients:
1 16oz box of macaroni
2 cups mayonnaise
2 tablespoons red wine vinegar
1 teaspoon sugar
Salt and pepper, to taste
1/2 teaspoon dried mustard
3 tablespoons sweet pickle juice
1/2 cup whole milk
1 cup chopped celery
1/2 cup chopped red pepper
1 cup chopped red onion
1 4.25oz can black olives, drained and chopped
2 tablespoons fresh parsley, chopped to garnish
Directions:
Cook the macaroni al dente in lightly salted water, drain and rinse in cold water until cooled then set aside. In a large bowl whisk together the mayonnaise, vinegar, sugar, salt, pepper, dried mustard, pickle juice and milk until smooth. Stir in the macaroni, celery, red pepper, red onion and black olives. Chill for a minimum of 6 hours or overnight. The longer the better to blend flavors. Sprinkle with freshly chopped parsley and serve. Yum Yum!
If you love couscous you’re going to love this recipe. This Couscous Chicken with Vegetables is a recipe I’ve had for years because it’s quick and easy to make any day of the week. Serves 4 Total Time: 40 minutes
Ingredients:
1 lb boneless skinless chicken breasts, cut into 1” strips Salt and pepper, to taste 1 tablespoon olive oil 1 cup diced carrots 3/4 lb butternut squash, diced 1/2 cup diced onion 1 teaspoon minced garlic 1/2 teaspoon each ground ginger, cumin, coriander and paprika 1/4 teaspoon ground red pepper Pinch cinnamon 1 10 3/4oz can reduced sodium chicken broth, divided Water1 14oz can plum tomatoes, drained 1 19oz can chick peas, drained and rinsed1/2 lb (2 small) zucchini, sliced 1/2” thick 1 cup couscous 1 tablespoon chopped parsley
Directions:
Season chicken with salt and pepper. Heat oil in skillet and brown chicken over medium heat; transfer to a plate and cover to keep warm.
Add carrots, squash and onions to the skillet cook until softened, about 5 minutes. Add garlic and spices, cook another minute. And broth, 1/2 cup water add the tomatoes and chicken peas, simmer 10 minutes. Add zucchini and cook 3-5 minutes.
In a saucepan bring 1 3/4 cups water to boil add couscous remove from heat, cover and let stand for 5 minutes. Add couscous and chicken to skillet and combine with vegetable mixture, stir until warmed. Sprinkle with parsley. Yum Yum!
Yum, a mix of berries covered with a crispy topping and served with vanilla ice cream. This recipe can be cooked on the grill or oven.
Serves 4 Total Time: 1 hour 30-45 minutes depending on which cooking method.
Ingredients:
3 cups mixed fresh berries (such as blueberries, blackberries, and/or raspberries)
1/3 cup granulated sugar
4 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup crushed amaretti cookies
1/4 cup all-purpose flour
2 tablespoons sliced almonds
2 tablespoons packed brown sugar
1/4 cup butter + 1 tablespoon butter, softened
Vanilla ice cream
Directions:
In a large bowl combine berries, granulated sugar, tapioca, cinnamon, and ginger. Let stand for 15 minutes, stirring occasionally.
For the topping, in a medium bowl combine crushed amaretti, flour, almonds, and brown sugar. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs.
Generously butter an 8- to 9-inch cast-iron skillet or two individual 10- to 12-ounce cast-iron skillets or casseroles (such as 5-inch skillets or 4 1/2x3-inch casseroles) with the 1 tablespoon softened butter. Fill skillet(s) with berry mixture. Sprinkle with the topping.
For a charcoal grill, arrange medium-hot coals around the edges of the grill, leaving center of grill with no coals. Test for medium heat above the center of the grill. Place skillet(s) in center of grill rack (not over the coals). Cover and grill until bubbly and topping is golden brown. Allow about 35 minutes for large skillet or about 20 minutes for small skillets. (For a gas grill, preheat grill. Adjust for indirect cooking. Place skillet(s) on unheated side of grill. Grill as above.)
Remove from grill; let cool for 30 minutes before serving. Serve warm with ice cream.
Oven Directions:
Prepare as directed through sprinkle on top. Meanwhile, preheat oven to 350°F. Bake until bubbly and topping is golden brown. Allow about 30 minutes for large skillet or about 20 minutes for small skillets. Serve as directed above. Yum Yum!
