Monthly Archives: February 2019

Chicken Parmigiana “Pizza” (Keto Friendly)

I hope everyone had a great weekend. I’ve been working on some new recipes lately so expect more coming soon. I’ve been feeling a little under the weather the last week or so and I am just playing catchup with some recipes.

That’s where this recipe comes in!! Who doesn’t like pizza or at least something that resembles pizza taste wise. Since eating low carbs while doing Keto I needed something that was like pizza. I made this chicken Parmigiana pizza. I wouldn’t really say this is like a pizza because you can’t pick it up and eat it. You will need to use a fork and a knife but it’s really a delicious take on it.

This recipe is simple to make and it’s a good way to stay low carb and get in your protein. You can mix up this recipe with your own toppings. I made this with just cheese but feel free to add some extras. This is definitely not the most eye appealing plate of food but it was so good!

Check out this recipe!

Chicken Parmigiana Pizza

Ingredients:

“Crust”
1lb Ground Chicken
2 t garlic powder
2 t onion powder
2 t Italian seasoning
4 garlic cloves, minced or grated
1 t salt
1 t pepper
¼ cup Romano or Parmesan cheese, grated or shredded
¼ cup grated mozzarella cheese

Toppings:
½ cup full fat ricotta
½ t Italian seasoning
½ cup marinara sauce, low carb/sugar
1 cup shredded Italian cheese of choice
Optional Toppings ideas:
Arugula
Pepperoni/Sausage
Chopped Veggies

Directions:

Preheat oven to 400°. In a bowl mix together all above ingredients for the crust. Use your hands to mix well. (Use some disposable gloves if you don’t like to get your hands dirty) Line a baking sheet with parchment paper. Spray the parchment paper with cooking spray. Evenly spread the ground chicken mixture on the parchment paper in a round circle. Try and make the mixture as even as possible for even baking.
In a small bowl mix together ricotta and Italian season and set aside.

Bake the crust in the oven at 400° for 15-20 minutes depending on the thickness of the chicken mixture. Remove from oven and drain any liquid from cooking. Let cool a few minutes. Then spread ricotta evenly over the chicken crust, next evenly spread the sauce over ricotta and finally sprinkle with shredded cheese. Broil for 10 minutes checking every few minutes to make sure it’s not over cooking. The broil will help get the cheese all nice and bubbly.

Remove from the oven and cut into pieces. Keep in mind this recipe doesn’t get the chicken crust crispy. When you take it out of the oven it’s going to be flimsy. You will definitely need a fork to eat this.

20190216_2307094735248886951551655.jpg20190216_2305022743762032249201526.jpg20190216_2303125524557861861615814.jpg20190216_2305506992842731658467211.jpg20190216_2306041615649407693041303.jpg20190216_2306272902299280483641973.jpg20190216_2306437494749585238802126.jpg

Advertisements

Spinach Gratin (Keto Friendly)

I hope everyone had a wonderful weekend!  I’m now a week into doing Keto/low carb diet and so far it’s been pretty good.  I felt like this past week I had way more energy and I didn’t feel like I was craving sweets as much as I thought I would.

This past week has been pretty much protein in the form of some type of meat and than a vegetable side or a salad.  I’ve been trying my best to make veggies taste like something I’d want to eat more often.  So far it seems to have been working.

I made this spinach recipe this weekend and it came out phenomenal.  It was my first time making it and I’m pretty impressed.  Hey I’ll give myself a little pat on the back from time to time.

This recipe is simple to make and can be made ahead of time.  Perfect for a rather quick side dish. This is thicker than an average creamed spinach which is why it’s more of a gratin.  Give it a try!  I hope you enjoy it as much as I did.

Spinach Gratin (Keto Friendly)

Ingredients:

16 oz organic frozen chopped spinach, thawed and excess liquid removed
6 oz cream cheese
6 T full fat ricotta cheese
2 tablespoon butter
1/2 medium onion, diced
3 garlic cloves, minced
1/2 cup +2T  grated parmesan or Romano cheese
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon salt
1 teaspoon pepper

Directions:

Heat a medium sauté pan on medium high heat.  Make sure that as much liquid as possible is removed from the spinach.  You can do this by putting in a strainer and using a spatula to press down on the spinach to remove the liquid.

Add the butter to the sauté, once it starts to melt, add in the garlic and onion and cook for 3-4 minutes.   Next add in the spinach and mix.  To the mixture add in the cream cheese and break up and mix often.  Reduce the heat to low and stir occasionally until the cream cheese is fully melted.  Remove from the head and stir in the ricotta and all the seasoning.  Taste and add more salt and pepper to your liking.  Lastly mix in the grated cheese, save 2 T for topping.

Spread mixture in a greased oven safe dish and top with remaining 2 tablespoons of cheese.  Bake at 375 for 20-25.

Note: This dish Is perfect to make ahead of time. If you refrigerator make sure to add another 15 minutes or so to the baking time.

20190217_1818058650807494756033941.jpg

Before going into the oven!

20190217_1817244680043755255340725.jpg

After baking

20190217_1817027493182542233857267.jpg

Close up!