Chicken Thighs in Cream Sauce

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Chicken Thighs in Lemon Cream Sauce

Chicken Thighs in Lemon Cream Sauce
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Ingredients

  • 6 chicken thighs
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 2 tablespoons butter
  • 1 tsp thyme
  • 2 cloves garlic, minced
  • 4 oz mushrooms, sliced
  • 1/2 cup sun dried tomatoes
  • 2 Tablespoons flour
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • lemon, juice of 1
  • 1/2 cup heavy whipping cream
  • 1/4 cup parmesan, grated

Instructions

  1. Preheat oven to 400.
  2. Mix salt, pepper and paprika and place in bag with chicken thighs, and shake until coated.
  3. Heat butter in large oven-ready skillet over medium heat and brown chicken until golden, about 2 minutes. Remove chicken to make sauce.
  4. Add mushrooms and tomatoes and brown for 2-3 minutes.
  5. Add garlic and saute 1 minute, then add flour and whisk into thick paste.
  6. Add wine, stock, lemon juice and cream, bring to simmer, about 5 minutes.
  7. Add Parmesan cheese and stir until melted.
  8. Add chicken back into skillet and bake in oven for 30 minutes, or until juices run clear.

 

Glazed Ham

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Glazed Ham

Glazed Ham
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Ingredients

  • 1/2 spiral cut smoked ham 3-4 lb
  • 6 Tbsp Guldens mustard
  • 3 Tbsp Lakanto maple syrup
  • 3 Tbsp golden Monkfruit sweetener
  • 2 Tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne pepper

Instructions

  1. Preheat the oven to 325°.
  2. Place the ham, fat side up, in a pan with a rack. Bake for about 50 minutes, or until temperature is around 125-130.
  3. Combine the mustard, syrup, sweetener, avocado oil, and spices.
  4. Brush 1/2 of glaze over ham, bake for 10 more minutes, then brush the ham with the rest of glaze and bake until ham is 140°F, about 10 minutes more.
  5. Cover the ham and let it rest for 10 minutes.

Bacon Biscuits

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Bacon Biscuits

Bacon Biscuits
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Ingredients

  • 3 Tablespoons Butter
  • 4 Tablespoons Heavy Cream
  • 1 Teaspoon Oregano
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Cup Almond Flour
  • ½ Teaspoon Baking Soda
  • 4 Ounces Bacon, Cooked
  • 1 Egg

Instructions

  1. In a bowl, whisk egg well. Chop bacon, adding to egg.
  2. Add apple cider vinegar,baking soda, oregano and heavy cream and stir.
  3. Add almond flour and butter, mixing well.
  4. Preheat air fryer to 400.
  5. Pour batter into 6 muffin molds, and cook for ten minutes.
  6. Cool to room temperature before serving.

Broccoli Cheese Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup
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Ingredients

  • * 4 cups chopped broccoli
  • * 4 cloves minced garlic
  • * 3 1/2 cups chicken broth
  • * 1 cup heavy cream
  • * 3 cups shredded cheddar cheese

Instructions

  1. In microwave, cook broccoli until tender.
  2. In a large pot over medium heat, saute garlic for one minute.

  3. Add chicken broth, heavy cream and broccoli. Stir until blended and simmer 1 minute.
  5. Remove 1/3 of broccoli, now coated with liquid and puree; add back in soup.
  7. Reduce heat to low. Add the shredded cheddar cheese in half cups at a time, stirring constantly until melted.

Brownies with Almond Flour

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Brownies with Almond Flour

Brownies with Almond Flour
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Ingredients

  • 1/2 cup Butter
  • 4 oz Unsweetened baking chocolate
  • 3/4 cup Almond Flour
  • 2/3 cup powdered erythritol
  • 2 tbsp Cocoa powder
  • 2 large Eggs, room temperature
  • 1 tsp Vanilla extract
  • 1/4 tsp Sea salt (only if using unsalted butter)
  • 1/4 cup Walnuts, chopped

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Grease a 8” pan.
  2. Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth. Remove from heat.
  3. Stir in the vanilla extract.
  4. Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stir together until just mixed. Fold in walnuts.
  5. Pour batter into the pan. Smooth the top with a spatula. If desired, sprinkle with chocolate chips and press into the top.
  6. Bake for about 13-18 minutes, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Don’t wait for it to come out totally clean, and don't worry about any butter pooled on top - just watch the actual brownie part to be super soft but not fluid.)
  7. Cool completely before moving or cutting. There may be some butter pooled on top - do not drain it, it will absorb back in after cooling.

Mashed Cauliflower

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Mashed Cauliflower

Mashed Cauliflower
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Ingredients

  • 1 large head Cauliflower (6 cups florets, remove big stems)
  • 2 tbsp Butter, chunked
  • 2 tbsp Cream cheese, chunked
  • 4 cloves Garlic
  • 3/4 tsp Sea salt (to taste)
  • Chives (optional, for garnish)

Instructions

  1. Place the cauliflower florets into a silicone steamer with 1/2 cup water.
  2. Microwave for 10 to 15 minutes, until soft and mushy. Drain and pat dry.
  3. Place the cauliflower in a food processor with all other ingredients except chives.
  4. Puree for a couple of minutes, until smooth.
  5. Add salt and pepper to taste.
  6. Garnish with chives and melted butter.

Spinach Parmesan Stuffed Chicken Breasts

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Spinach Parmesan Stuffed Chicken Breasts

Spinach Parmesan Stuffed Chicken Breasts
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Ingredients

  • 4 chicken breasts
  • 1 tablespoon olive oil or avocado oil
  • 1 tesapoon paprika
  • 1 teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 ounces cream cheese, softened
  • ¼ cup grated Parmesan
  • 2 tablespoons mayonnaise
  • 1/4 tsp red pepper flakes
  • 1 ½ cups chopped fresh spinach
  • 1 teaspoon garlic, minced

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts on a cutting board, cut a pocket into each one, and drizzle with oil.
  3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle paprika mixture on both sides of chicken breasts.
  4. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper flakes and remaining ½ teaspoon of salt to a small bowl; stir to combine.
  5. Spoon the spinach mixture into each chicken breast evenly; close with toothpicks if desired.
  6. Place the chicken breasts in a large baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
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