Keto Bacon Cheeseburger Cups

Ingredients (makes 10 cups)

1. 12 thin-cut bacon slices (300 g/ 10.6 oz)
2. 500 g minced beef (1.1 lb)
3. 1 small brown onion, chopped finely (70 g/ 2.5 oz)
4. 1 tsp garlic powder
5. 1/2 cup sugar-free tomato sauce (120 ml/ 4 fl oz)
6. 1/2 cup full-fat cream cheese (120 g/ 4.2 oz)
7. 6 tbsp sugar-free tomato ketchup (90 g/ 3.2 oz) - you can make your own ketchup
8. 6 tsp American mustard or Dijon mustard
9. 1 cup grated cheddar cheese (113 g/ 4 oz)
10. 1/3 cup sliced pickles (52 g/ 1.8 oz)

Instructions

1. Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). I sprayed my muffins tins lightly with olive oil. I don’t think this is essential but didn’t want my bacon to stick.
2. Cut the bacon slices in half (I asked my delicatessen to slice mine half the usual thickness), and wrap them around the inside of the holes in the muffin pans, and then lay the excess across the bottom.
3. Bake for 10 minutes and remove from oven. Leave oven turned on.
4. While the bacon is cooking, brown the minced beef and onion in a frying pan, along with the garlic powder, until cooked.
5. Add the cream cheese and tomato sauce (passata) and stir until melted and well combined.
6. Spoon the mince mixture into each of the bacon cups and then top with tomato ketchup and mustard.
7. Pile grated cheese on top and then bake for a further 12 minutes.
8. Serve 2-3 cups with a pickle slice on top.
9. Store in a container in the refrigerator for up to 5 days.

CAULIFLOWER “MAC” AND CHEESE (KETO, LOW CARB)

Cauliflower “Mac” And Cheese (Keto, Low Carb)

Cauliflower "mac" and cheese with a rich and creamy sauce. A healthy, no pasta version that's low carb and keto friendly.

Ingredients

1. 1 pound cauliflower florets
2. 1/4 cup finely grated parmesan cheese
3. 2 tablespoons olive oil
4. freshly ground black pepper

Sauce:

1. 1/2 cup heavy cream
2. 3 ounces (about 1 cup) shredded cheddar cheese
3. 2 ounces cream cheese cut into small pieces
4. 2 teaspoons dijon mustard
5. 1/2 teaspoon salt
6. 1/2 teaspoon garlic powder
7. 1/4 teaspoon cayenne

Instructions

1. Preheat the oven to 400 F.
2. If any cauliflower florets are on the larger side (> 2 inches), cut them into smaller florets.
3. Prepare a baking sheet lined with foil. Add olive oil and cauliflower florets to the baking sheet, mixing to coat the florets with oil and then spreading them out in a single layer.
4. Bake at 400 F for 15 to 20 minutes, or until tender. While waiting for the cauliflower to bake, proceed to the next step to make the sauce.
5. In a small saucepan, add all sauce ingredients. Heat for about 5 minutes over medium heat until melted and smooth, whisking frequently. Adjust the flame as needed, so that it doesn’t get hot enough to simmer. Keep warm over low heat while you wait for the cauliflower to bake.
6. In a mixing bowl, toss roasted cauliflower with the sauce until well-coated.
7. Serve in bowls. Evenly sprinkle parmesan cheese on top, and season with freshly ground black pepper.

Keto Big Mac Salad Low Carb Hamburger Salad

Keto Big Mac Salad | Low Carb Hamburger Salad

I kid you not, this tastes JUST like a Big Mac, except it’s low carb and you know exactly what went into it. 

Ingredients

1. Big Mac Sauce
2. 3/4 cup Mayonnaise
3. 4 tsp mustard
4. 2 tbsp diced hamburger pickles
5. 1 tablespoon White Vinegar
6. 1 tablespoon finely minced onion
7. 2 teaspoons Swerve
8. 1/2 teaspoon Smoked Paprika

Salad

1. 1 lb Lean Ground Beef
2. 1 tsp Salt
3. 1 tsp Ground Black Pepper
4. 4 cups chopped iceberg lettuce
5. ½ cup Sliced Onions cut in half
6. 1 cup shredded Cheddar cheese
7. 1/4 cup diced hamburger pickles

Instructions

1. Make the dressing. Mix mayo, diced pickles, mustard, vinegar, onion, paprika and Swerve. Set aside while you get the other ingredients together. Set aside while you get the other ingredients together.
2. Heat a 10-inch sauté pan over medium heat. Add the ground beef, smash it to break up the clumps, and cook until it’s almost cooked through. Add salt and pepper and finish cooking it all the way.
3. While the ground beef is browning, chop lettuce. Slice onions and then cut into half. Roughly chop pickles..
4. When you are ready to serve the salad, mix the lettuce, onions, pickles, and cheese. Put into four bowls. Add in ¼ of the ground beef mixture into each bowl. Drizzle with dressing and serve immediately.

Notes

1. The sauce will keep for at least a week in the fridge so make double–or quadruple! Not only does it get better with time, but it also works well with a variety of salads and grilled meats. Great for dipping grilled chicken as well.
2. Use lean ground beef for this so you don’t have a greasy mess in your salad.
3. I used plain yellow mustard for this.
4. You can make a layered salad in a mason jar, and take it to work.

CRISPY BAKED CHICKEN THIGHS

Crispy Baked Chicken Thighs

Crispy Baked Chicken Thighs - The most amazing oven baked chicken thighs! These chicken thighs come out crispy on the outside and amazingly tender and juicy on the inside. Baked chicken thighs are so easy to make with only a few ingredients and one pan!

Ingredients

1. 3 Pounds Chicken thighs, About 6-8
2. 2 Tablespoons Olive Oil
3. 2 Teaspoons Salt
4. 2 Teaspoons Garlic Powder
5. 2 Teaspoon Onion Powder
6. 2 Teaspoons Italian Seasoning
7. 1 Teaspoon Black Pepper
8. 1 Teaspoon Paprika

Instructions

1. Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
2. Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
3. In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly. 
4. Bake chicken in preheated oven for 35-45 minutes.*

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BAKED CHICKEN BREASTS

BAKED CHICKEN BREASTS

DESCRIPTION

Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.

BAKED CHICKEN BREAST INGREDIENTS:

1. 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
2. 1 Tablespoon melted butter or olive oil
3. 1 teaspoon kosher salt
4. 1/2 teaspoon freshly-cracked black pepper
5. 1/2 teaspoon garlic powder
6. 1/2 teaspoon paprika (I prefer smoked paprika)

INSTRUCTIONS

1. To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
2. Preheat oven to 450°F.
3. Place the chicken breasts in a single layer in a large baking dish or roasting pan*. Brush on both sides (turning once) evenly with the melted butter or olive oil.
4. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
5. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. I recommend using a cooking thermometer to know exactly when it is fully cooked; in the thickest part of the breast, it should be 165°F. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.)
6. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
7. Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

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HONEY DIJON GARLIC CHICKEN BREASTS

HONEY DIJON GARLIC CHICKEN BREASTS

Boneless skinless chicken Breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.

Ingredients

1. 4 large boneless skinless chicken breasts, about 6 ounces each
2. 3 tbsp butter
3. 6 cloves minced garlic
4. pinch salt and pepper
5. 1/3 cup honey
6. 2 tbsp whole grain Dijon mustard

Instructions

1. Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

TO PREPARE THE GLAZE

1. Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
2. Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
3. Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.
4. Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.
5. Allow the chicken to rest for 5 minutes before serving.

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Perfect Oven Baked Chicken Breast

Perfect Oven Baked Chicken Breast

Perfect Oven Baked Chicken Breast are incredibly juicy and flavored with the perfect amount of seasonings. Foolproof tip shared on how to bake the juiciest chicken breasts ever. 

Ingredients

1. 1 tsp garlic powder
2. 1 tsp onion powder
3. 1 tsp paprika*
4. 1 tsp chili powder
5. 1 tsp salt
6. 1/2 tsp ground pepper
7. 1/4 tsp crushed red pepper flakes (optional)
8. 1 tbsp dried parsley
9. 2 large boneless, skinless chicken breast
10. olive oil
11. 2 tbsp butter

Instructions

1. Preheat oven to 450 degrees. 
2. Mix together garlic powder, onion, paprika, chili powder, pepper, salt, crushed red pepper flakes, and parsley together in a small ramekin. 
3. Slice the large chicken breasts in half lengthwise to create 4 chicken breasts. 
4. Brush olive oil on both sides of chicken breasts. Rub the seasoning blend onto each side of the chicken breasts making sure all sides are coated well. Place seasoned chicken breasts in a baking dish. 
5. Place half of a tablespoon of butter on top of each chicken breast. Bake for 18 minutes. Remove baking dish from oven and place aluminum foil on top and bake for another 4-5 minutes.
6. Remove chicken breasts from oven and allow them to rest for 5 minutes and serve.

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SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.

INGREDIENTS

1. 8 oz button mushrooms 
2. 1 clove garlic, minced 
3. 10 oz box frozen spinach, thawed 
4. 4 large eggs 
5. 1 cup milk 
6. 2 oz feta cheese 
7. 1/4 cup Parmesan, grated 
8. 1/2 cup shredded mozzarella 
9. Salt and pepper to taste 

INSTRUCTIONS

1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

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MARTHA STEWART’S SLOW COOKER CHEESECAKE

Slow Cooker Cheesecake by Martha Stewart

INGREDIENTS

For the crust:

1. Cooking spray
2. 3/4 cup graham cracker crumbs
3. 2 tablespoons unsalted butter, melted
4. 2 tablespoons granulated sugar

For the filling:

1. 16 ounces cream cheese, at room temperature
2. 1/2 cup granulated sugar
3. 2 tablespoons all-purpose flour
4. 1 teaspoon vanilla extract
5. 2 large eggs, room temperature
6. 1/2 cup plain yogurt or sour cream

INSTRUCTIONS

1. Lightly coat a 6-inch springform pan with cooking spray; line the bottom with parchment paper and coat it lightly cooking spray. Fill a 5-to 6-quart slow cooker with 1/2-inch hot water. Set 3 (1-inch) balls of aluminum foil in the center of slow cooker. Wrap the slow-cooker lid tightly with a clean kitchen towel, gathering the ends at the top to absorb condensation.
2. Make the crust: Place all the ingredients in a small bowl and stir to combine. Transfer to the prepared pan and press it evenly into the bottom and about 1 inch up the sides of the pan.
3. Make the filling: Place the cream cheese, sugar, flour, and vanilla in a food processor fitted with the blade attachment and pulse until smooth. Add the eggs and process until combined. Add the yogurt or sour cream and process until smooth, scraping down the sides of bowl as needed. Pour the filling into the pan on top of the crust. Gently tap the pan on a work surface to remove air bubbles.
4. Place the pan on the foil balls. Cover with the towel-wrapped lid and cook until set and an instant-read thermometer inserted in the center registers 155°F, about 1 1/2 to 2 hours on the HIGH setting (do not cook on LOW). Turn off slow cooker and let the cheesecake rest, covered, for 1 hour.
5. Carefully transfer the pan to a wire rack to cool completely. Refrigerate until chilled, at least 4 hours and preferably overnight. Carefully remove outer ring from pan and transfer cake to a plate (remove parchment). Use a warm knife to cut into wedges, wiping blade after each cut.

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Oven Baked Chicken Breast

Oven Baked Chicken Breast

My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi "sauce", and cooking fast on a high temp! Go by the colour of the crust to know when it's baked. 

Ingredients

1. 4 chicken breasts , 150 - 180g / 5 - 6 oz each (Note 1)
2. 2 tsp olive oil

SEASONING:

1. 1 1/2 tbsp brown sugar
2. 1 tsp paprika
3. 1 tsp dried oregano or thyme , or other herb of choice
4. 1/4 tsp garlic powder
5. 1/2 tsp each salt and pepper

GARNISH, OPTIONAL:

1. Finely chopped parsley

Instructions

1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
2. Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
3. Mix Seasoning.
4. Line tray with foil and baking paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
5. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
6. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165F/75C using a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.

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ASPARAGUS STUFFED CHICKEN BREAST

Asparagus Stuffed Chicken Breast

This fast, easy, and delicious Asparagus Stuffed Chicken Breast recipe is a perfect meal for your weeknight dinner and requires only 4 major ingredients.

Ingredients

1. 4 large free-range organic chicken breasts
2. 1 tablespoon lemon zest
3. salt and pepper
4. 12 asparagus stalks — trimmed
5. 4 slices mozzarella cheese
6. 1 teaspoon garlic powder
7. 1 teaspoon paprika
8. 1 tablespoon extra virgin olive oil

Instructions

1. Preheat oven to 425ºF.
2. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.
3. Season the inside of the chicken breasts with lemon zest, salt, and pepper.
4. Place the chicken on your work surface, lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.
5. In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Then, season the outside of the chicken breasts with this spice mixture.
6. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil.
7. Sear the chicken for 3-5 minutes per side, until it is golden brown.
8. Place the chicken in the oven.
9. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF.

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GARLIC BASIL CHICKEN WITH TOMATO BUTTER SAUCE

GARLIC BASIL CHICKEN WITH TOMATO BUTTER SAUCE

DESCRIPTION

Garlic Basil Chicken – you won’t believe that this easy real food recipe only requires 7 ingredients like basil, garlic, olive oil, tomatoes, and butter.

INGREDIENTS

1. 1 lb. boneless skinless chicken breasts
2. salt and pepper
3. 1/4 cup olive oil
4. 5–6 roma tomatoes, diced
5. 3 cloves garlic, minced
6. one handful fresh basil, loosely packed, cut into ribbons
7. 1/4 cup LAND O LAKES® European Style Super Premium Salted Butter
8. 8 ounces pasta, like spaghetti, linguine, or bucatini

INSTRUCTIONS

1. Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
2. Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.
3. Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.
4. Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.
5. Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

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BAKED CHICKEN TACOS RECIPE

OVEN BAKED CHICKEN TACOS RECIPE

This Easy Oven Baked Chicken Tacos Recipe is PERFECT for a quick weeknight dinner! OVEN BAKED chicken tacos have lots of flavor and none of the stress. This Easy Chicken Tacos Recipe is the most popular recipe on The Cookie Rookie and has been pinned over 2 million times. Have you tried it?

INGREDIENTS

1. 1 tablespoon olive oil
2. 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
3. 1 ounce Taco Seasoning click for homemade recipe!
4. 1/2 cup onion diced
5. 1 can diced tomato 14.5 ounce, fully drained
6. 1 can Chopped Green Chiles 4.5 ounce, fully drained
7. 10 Stand and Stuff Taco Shells I used Old El Paso
8. 8 ounces Refried Beans 1/2 can
9. 2 cups Mexican Blend Cheese shredded

INSTRUCTIONS

1. Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
2. Heat olive oil over medium heat in a medium skillet.
3. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
4. Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
5. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
6. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
7. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
8. Sprinkle each shell generously with shredded cheese, the more the better!
9. Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
10. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
11. Enjoy!

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