Tag: healthy dinner ideas

Recipes and Cooking

Keto-Friendly Chicken Dish

Brandi C

Keto-Friendly Chicken Dish

Keto-Friendly Chicken Dish

I was overall pleased with this Keto-Friendly Chicken Dish.  Lately, I’m trying things (some fail, some not), and I post as I make them.  That way, when I look back, I can see what my crew liked and didn’t.

Ingredients

3.5 chicken breasts

Seasoning

Spinach

Italian Seasoning

Fresh Mushrooms

Green onions

1/2 c. olive oil

1 c. chicken broth

Mozzarella

Directions

I had Big Daddy take each chicken breast and slice them thinly.  With 3.5 chicken breasts, it filled 2 greased 13×9 pans.  I seasoned, with my seasoning mix, each side of the chicken.

Then, I added my spinach, Italian seasoning, and fresh mushrooms to my food processor.  I chopped them finely and then spread some over each chicken breast.  Then, I sprinkled Italian seasoning over the top.

Next Up

I put the cream cheese in the microwave for about 30 seconds to soften it.  Then, I added the oil and chicken broth and whisked those together.  Next, I smeared that over each breast and sprinkled the top with the green onions.

Bake at 375, covered, for 20-25 minutes.  Take the cover off, add mozzarella and cook for another 10 minutes.

What I Would Do Different

Next, I will add minced garlic and sauteed onion to the mix.  Overall, this was a good dish; my family gobbled it up guiltless!

 

Recipes and Cooking

Stuffed Bell Peppers

Brandi C

Stuffed Bell Peppers

Stuffed Bell Peppers

4 green peppers, cut in half, and core

1 pound lean sausage

Seasoning

Basil

Oregano

Italian Seasoning

Worcestershire Sauce

8 oz. tomato sauce

1 onion

12 slices provolone

1 head of cauliflower

Oil (not a lot, just enough to smear on pepper halves)

Directions

Brown sausage, onion, and seasonings until done.  Drain.

Add tomato sauce and Worcestershire sauce.  Let simmer.

In the meantime, break cabbage apart and run it through your food processor or chop finely.  Add about a cup of the “rice” cauliflower to the mixture.

Heat oven to 350.  Take pepper half and cook (after you have put the oil on it) for about 15 minutes while everything else is simmering.

Take out peppers and layer the bottom of pepper with 1/2 slice of provolone.  Add filling.  Top with an entire piece of provolone on top.

Cook for 30 minutes.

Tidbit

I love these Stuffed Bell Peppers so much that I have also created a delicious soup recipe!  Soup.  I love them, almost all of them.  Well, except the nasty cold ones.  The soup should NEVER be cold.  Like, never in history ever.  Cold cucumber soup?  Uhm, no.  I just don’t get it.  Maybe I have never had a good one, or perhaps they should have never been created.

These stuffed bell peppers are one of my go-to recipes for a cozy, comforting meal that doesn’t leave me feeling weighed down. They’re hearty, flavorful, and so easy to customize. Sometimes I switch out the sausage for ground turkey or even a plant-based crumble when I’m cooking for vegetarian friends. The cauliflower rice keeps things light while still giving that perfect texture. And let’s be honest—cheese makes everything better. That gooey provolone is the real hero here. These reheat beautifully, making them perfect for meal prep or leftovers the next day. Serve with a side salad or roasted veggies and call it dinner!

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