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Chicken Zucchini Bake with Bacon

Baked Chicken Zucchini with Bacon is baked in a casserole dish! Chicken breasts are smothered with Mozzarella and Parmesan cheeses. It’s a fast recipe for a satisfying, healthy meal.

 

 

Chicken Zucchini Bake with Bacon

Chicken and zucchini make the best combination! Take a look at family favorite chicken zucchini pasta.

This Chicken and Zucchini Bake with Parmesan & Mozzarella is made in a casserole dish. It’s a delicious one-pan meal with only one dish to clean! The chicken is seasoned with dry Ranch seasoning mix. The chicken breasts are moist and tender. They are baked with lots of Parmesan and Mozzarella cheese in a casserole dish. This is a great recipe if you’re looking to incorporate more veggies into your recipes.

Chicken Zucchini Bake with Bacon

 

THE LOW-CARB CHICKEN ZUCCHINI RECIPE

  • Chicken adds a good amount of protein to your dinner.
  • Zucchini is low in calories and a good source of dietary fiber.
  • All the ingredients used in this recipe have a low-carb count: chicken, zucchini, bacon, Parmesan, Mozzarella, bacon.

Chicken Zucchini Bake with Bacon

WHY YOU WILL LOVE THIS RECIPE

  • Everything is baked in a casserole dish. The clean up is minimal! One pan to clean.
  • It’s a great recipe if you want to add veggies to your dinner in a delicious way.
  • Baked chicken with zucchini is a low-carb, gluten-free recipe, packed with protein!
  • Because there is so much protein in this recipe, it will keep you full and satisfied for a long time! Miss carbs? Pair this chicken zucchini with easy-to-make four cheese pasta (use store-bought cheese mix) or mushroom pasta.
  • The flavors are amazing! Zucchini, crispy bacon, Mozzarella, and Parmesan. All that on top of chicken breasts seasoned with Ranch mix!
  • Everyone in your family will love this recipe! After all, it has bacon!

 

HOW TO MAKE BAKED CHICKEN ZUCCHINI

Chicken Zucchini Bake with Bacon Chicken Zucchini Bake with Bacon Chicken Zucchini Bake with Bacon Chicken Zucchini Bake with Bacon

  1. Heat oven to 375 F.
  2. Add 4 chicken breasts to casserole dish.
  3. Sprinkle the chicken with dry Ranch seasoning.
  4. Top with sliced zucchini.
  5. Top with chopped cooked bacon.
  6. Top with shredded Parmesan and Mozzarella cheeses
  7. Bake uncovered for about 20 minutes.
  8. Broil for the last 2-3 minutes (optional).
  9. Remove from the oven.
  10. Allow the chicken zucchini rest in the casserole dish for 5-10 minutes. It will continue cooking as it rests.

Chicken Zucchini Bake with Bacon

Chicken Zucchini Bake with Bacon

Chicken Zucchini Bake with Bacon

Baked Chicken Zucchini with Bacon is baked in a casserole dish! Chicken breasts are smothered with Mozzarella and Parmesan cheeses. It's a fast recipe for a satisfying, healthy meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 504 kcal

Ingredients
  

  • 4 chicken breasts
  • 6 strips bacon cooked drained, chopped
  • 1 zucchini thinly sliced
  • 1/2 cup Parmesan cheese shredded
  • 0.5 oz dry Ranch seasoning 1/2 packet
  • 1/2 cup Mozzarella cheese shredded

Instructions
 

  • Heat oven to 375 F.
  • Add 4 chicken breasts to casserole dish.
  • Sprinkle the chicken with dry Ranch seasoning mix.
  • Top with sliced zucchini and chopped cooked bacon.
  • Top with shredded Parmesan and Mozzarella cheeses.
  • Bake uncovered for about 20 minutes.
  • Broil for the last 2-3 minutes (optional).
  • Remove from the oven.
  • Allow the chicken rest in the casserole dish. It will continue cooking as it rests for 5-10 minutes.

Notes

Use regular chicken breasts or thinly sliced chicken breasts. If your chicken breasts are large, slice each one in half horizontally. By doing this, you can make 2 thinly sliced chicken breasts out of each large chicken breast.
The chicken should be cooked through in about 20 minutes. The actual time depends on your oven. All ovens are different. It also depends on the thickness of your chicken breasts. Thin chicken breasts will cook faster.
The chicken is cooked through when it's no longer pink in the center.
When broiling, check often. Make sure the cheese doesn't burn too much on top of the chicken.
Keyword Chicken Zucchini Bake with Bacon
keto recipes/ low carb recipe/ pasta recipes

Keto Alfredo Sauce Recipe

This is a very simple sauce that can easily increase the ratio of a meal. It is delicious on almost everything! Our creamy Keto Alfredo Sauce is very low-carb loaded with garlic, parmesan cheese and just a hint of nutmeg.

Keto Alfredo Sauce Recipe

If you like a thicker Low Carb alfredo sauce, you can always add more parmesan cheese, and if you like it thinner, just a splash of cream or unsweetened almond milk while cooking will thin it out.

This recipe makes 2 cups of keto alfredo sauce, or 8 serves. 1 serve is a ¼ cup.

Keto Alfredo Sauce Recipe

The Low Carb Alfredo Sauce can be kept in the fridge for up to 1 week, or frozen for up to 3 months. Always reheat very slowly as a sharp change in temperature can cause the sauce to curdle.

Keto Alfredo Sauce Ingredients

2 tablespoons of Butter
2 cloves of Garlic, crushed
2 ounces of Cream Cheese
1 ½ cups of Heavy Cream
½ cup of Parmesan Cheese, shredded
½ teaspoon of White Pepper, ground
¼ teaspoon of Nutmeg, ground
Salt, to taste

Keto Alfredo Sauce Recipe

How to Make Keto Alfredo Sauce

  • Place a medium-sized saucepan over medium heat.
  • Add the butter and garlic and saute for 2 minutes, until fragrant.
  • Add the cream cheese, when it has melted, add the heavy cream and bring to a slow simmer. Do not let the sauce boil as it will split.
  • Whisk the cream while slowly adding all the parmesan cheese.
  • Simmer for 10 minutes before adding the pepper and nutmeg.
  • Serve immediately.

Keto Alfredo Sauce Recipe

Try it over steamed veggies, grilled chicken or shrimp, or broil a piece of fish in a ramekin covered with this easy Alfredo Sauce. Make a large batch and keep on hand to use through the week. It will thicken as it cools. It has been a favorite of hers for a long time and she most often mixes in shredded chicken.

Keto Alfredo Sauce Recipe

Keto Alfredo Sauce Recipe

Keto Alfredo Sauce Recipe

This is a very simple sauce that can easily increase the ratio of a meal. It is delicious on almost everything! Our creamy Keto Alfredo Sauce is very low-carb loaded with garlic, parmesan cheese and just a hint of nutmeg.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Condiments
Cuisine French, Italian
Servings 8 serves
Calories 229 kcal

Ingredients
  

  • 2 ounces Cream Cheese
  • 2 tablespoons Unsalted Butter
  • 1 1/2 cups Heavy Cream
  • 1/4 teaspoon Nutmeg ground
  • 2 cloves Garlic crushed
  • 1/2 teaspoon White Pepper
  • 1/2 cup Parmesan Cheese shredded
  • Salt to taste

Instructions
 

  • Place a medium sized saucepan over medium heat.
  • Add the butter and garlic and saute for 2 minutes, until fragrant.
  • Add the cream cheese, when it has melted, add the heavy cream and bring to a slow simmer. Do not let the sauce boil as it will split.
  • Whisk the cream while slowly adding all the parmesan cheese.
  • Simmer for 10 minutes before adding the pepper and nutmeg.
  • Serve immediately.
Keyword Keto Alfredo Sauce
chicken recipes/ dinner recipes/ low carb recipe/ salad recipe

Simple Sheet Pan Sesame Chicken and Veggies

This Sheet Pan Sesame Chicken and Vegetables is a complete one pan meal that is super quick and simple. Perfect recipe for your Sunday meal prep too!

Sheet Pan Sesame Chicken and Veggies

You’re going to love this all-in-one meal that cooks in a single pan. It’s not only tender and flavorful but clean-up is effortless. Sheet pan Sesame Chicken and Veggies is a wonderful way to serve your family a wholesome dinner in under an hour.

I know that most of you can relate, especially those that have kids, so having the convenience of throwing a complete dinner all on one pan definitely makes life much more bearable. Easy clean up, delicious flavor and so many leftovers that you won’t even need to worry about what to eat for lunch the next day!

Sheet Pan Sesame Chicken and Veggies

You can easily prep this the day before too by chopping up all your veggies and marinating the chicken, but if this is a last minute recipe you decided to throw together in a pinch then that’s okay too. Prep time takes just a few minutes and the sauce only requires 5 simple ingredients so it really is that easy! Then just toss everything together on the pan and you are good to go.

For this recipe I basically just tossed the chicken and veggies together on a baking sheet, seasoned with salt and pepper then drizzled everything with the sauce. THAT’S IT! Now if you like your veggies crunchier, I would cook the chicken first halfway through then add your veggies to the pan so that they won’t cook as long, but that’s completely up to you. Either way this dish will taste delicious!

Sheet Pan Sesame Chicken and Veggies

You could also easily turn this recipe into a stir fry if you wanted! Rather than cooking everything in the oven, simply toss the chicken and veggies into a skillet, drizzle with the sauce and cook this meal that way. Like I said before, this recipe is simple, delicious and created for convenience for those busy weeknights so feel free to cook this how YOU prefer!

You can customize this dinner however you’d like to too! Try using green beans or asparagus in place of the broccoli or throw in some chopped onions or even sweet potatoes. Trust me this sauce tastes great on EVERYTHING so go crazy and make this to your liking! Serve this over brown rice or some quinoa for a complete meal that is delicious and much healthier than ordering take-out in the middle of the week.

Sheet Pan Sesame Chicken and Veggies

Oh and this sauce?? Yes it is to DIE for. A simple combination of soy sauce, honey, garlic, fresh ginger and a drizzle of sweet chili sauce make this meal super flavorful and only uses 5 ingredients! I topped everything off with a sprinkle of sesame seeds and some chopped green onions and then proceeded to devour my plate. Literally.

Simple Sheet Pan Sesame Chicken and Veggies

This Sheet Pan Sesame Chicken and Vegetables is a complete one pan meal that is super quick and simple. Perfect recipe for your Sunday meal prep too!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 Servings
Calories 294 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2 medium red bell peppers cut into chunks
  • 1 large head of broccoli chopped (about 2 cups)
  • Salt and pepper to taste
  • 1 cup snap peas
  • Optional toppings: sesame seeds and green onions

For the sauce:

  • 1 Tbsp sweet chili sauce
  • 1/4 cup lower-sodium soy sauce
  • 1 tsp. fresh ginger
  • 2 cloves garlic
  • 2 Tbsp honey

Instructions
 

  • Preheat oven to 400 degrees F.
  • To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
  • Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  • Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!
Keyword chicken, sheet pan sesasme chicken and veggies
breakfast recipes/ healthy recipe/ low carb recipe

Green Breakfast Chia Pudding

Green Breakfast Chia Pudding is filling and easy to make with only a few ingredients. This is best prepped at night so that it is ready to eat in the morning. You can top the chia pudding with whatever raw fruits you enjoy.

Green Breakfast Chia Pudding

Chia seeds

You may be wondering what are chia seeds. According to 11 Proven Health Benefits of Chia Seeds, they contain protein, fiber, calcium, anti-oxidants, and omega-3 fatty acids.

In addition, one of the amazing properties of chia seeds is that they absorb up to 14 times their weight in water and form a gel that is perfect for making pudding.

 

Green Breakfast Chia Pudding

You can also grind the seeds and mix into water to make an egg-substitute for baking and recipes like black bean burgers. Since they have very little flavor, all you taste are the other ingredients in your recipe.

How to make breakfast chia pudding

Green Breakfast Chia Pudding

Green chia pudding ingredients

  • Medjool date (for sweetness)
  • Non-dairy milk of your choice (for the base of the liquid)
  • Fresh spinach (for the verdant green color and additional nutrition)
  • Chia seeds
  • Additional fruit for topping (optional)

Chia pudding ratio
My rule of thumb for making breakfast chia pudding is to use 3 tablespoons seeds for every cup of liquid.

Green milk
Making chia seed pudding is simple.

Basically all you need to do is add the seeds to the liquid, stir well, and let it chill in the refrigerator.

It’s really that easy!

Green Breakfast Chia Pudding

For this recipe, I first make “green milk” with spinach, dates, and non-dairy milk.

Process shots showing how to make “green milk” in a blender using a Medjool date, non-dairy milk, and fresh spinach.

While I prefer using organic unsweetened soy, you can also use almond milk, coconut milk, cashew milk, or any plant milk of your choice.

And if you don’t care for the texture of chia seeds, you can add them to the liquid in your blender and process the mixture to make it smooth.

Making the pudding

After blending the liquid mixture, add it to a mixing bowl containing the chia seeds.
Stir well, and continue stirring every few minutes for about 15 minutes. Process shots showing how to combine the chia seeds with the liquid mixture to make breakfast chia pudding. You’ll need to let it set up for at least an hour before eating it. I suggest making it at night to enjoy the next morning for breakfast.

You can make a few ahead of time to eat during the week. They will last about five days covered in the refrigerator.

Then just before serving, you can top the pudding with whatever fruit you like.

For best results, refrigerate your breakfast chia pudding overnight.

If you prefer a sweeter pudding, add an extra date.

Be sure to stir the mixture every few minutes for at least 15 minutes before you place it in the refrigerator. And it’s also important to let the pudding set up for at least an hour before eating. And if you don’t like the texture of the chia seeds, you can blend them with the non-dairy milk mixture instead of stirring them in.

For best results, refrigerate your breakfast chia pudding overnight. Chia pudding will last up to 5 days refrigerated. You can make a big batch on Sunday to enjoy for breakfasts all week.

This recipe makes 1 serving but can be changed to a larger quantity by adjusting the servings below.

Green Breakfast Chia Pudding

Green Breakfast Chia Pudding

Green Breakfast Chia Pudding is filling and easy to make with only a few ingredients. This is best prepped at night so that it is ready to eat in the morning. You can top the chia pudding with whatever raw fruits you enjoy.
Prep Time 30 mins
Chilling Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast
Servings 1
Calories 241 kcal

Equipment

  • High Speed Blender

Ingredients
  

  • 1 cup non-dairy milk organic soy, almond, or coconut
  • 1 Medjool date pit removed
  • 3 Tbsp chia seeds
  • 1 handful fresh spinach
  • Fruit slices for topping such as pomegranate seeds, banana, kiwi, mango, berries, etc.

Instructions
 

  • In a high speed blender, blend the date, milk, and spinach until very smooth.
  • In a medium bowl, add the liquid to the chia seeds.
  • Stir well, and continue stirring every few minutes for about 15 minutes.
  • Place in the refrigerator at least one hour, or overnight.
  • Just before serving, stir again, then top with fruit.

Notes

For a sweeter pudding, add an extra date.
Breakfast Chia Pudding will last up to 5 days in the refrigerator.
Keyword breakfast, chia seeds, healthy breakfast