AUTO REPIN

Ingredients Main Ingredients: 6   bacon strips 2   tablespoons   olive oil 1   pound   boneless and skinless chicken   (thick in size, such as chicken breasts) salt and pepper 1   teaspoon   garlic powder 1   tablespoon   butter 3   garlic cloves   (minced) 4   small tomatoes   (diced) 2   cups   spinach 1 1/2   teaspoon   paprika 1   teaspoon   Italian seasoning   (more, if desired) 1/4   teaspoon   crushed red pepper flakes 1/2   teaspoon   salt 1.5   cup   heavy cream 1   cup   Parmesan cheese   shredded (more for garnish) Pasta: 10   oz.   penne pasta 2   tablespoons   Parsley   (chopped) Instructions BACON:  Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces CHICKEN:  Paper towel dry t...

INGREDIENTS 4 boneless skinless chicken breasts 1 tablespoon olive oil salt and pepper to taste 1 cup barbecue sauce 1 cup shredded cheese I used a blend of Monterey Jack and cheddar cheese 4 slices bacon cooked and crumbled 1/2 cup diced tomatoes 1/4 cup green onions INSTRUCTIONS Heat the olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees. Season the chicken on both sides with salt and pepper to taste. Cook the chicken for 4-5 minutes on each side, or until done. Cook time may vary depending on the thickness of your chicken. Pour the barbecue sauce over the chicken. Sprinkle 1/4 cup cheese over each chicken breast. Place the pan in the oven for 3-5 minutes, or until cheese is melted. Sprinkle the bacon, tomatoes and green onions over the chicken and serve. This article and recipe adapted from this site

Ingredients 1 and half pounds boneless chicken breasts 1 teaspoon dried thyme 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon vegetable oil 1 can 20 oz. sliced pineapple save the juice for the sauce 1 tablespoon cornstarch 1/4 cup Dijon mustard 1/4 cup honey 2 garlic cloves minced 4 servings of cooked rice. Instructions Season chicken with thyme, salt and pepper. Over medium heat brown the chicken in the vegetable oil. Drain pineapple slices and reserve the juice. Combine cornstarch and 2 oz. of the pineapple juice and set aside. In a separate bowl combine remaining juice with mustard, honey, and garlic. Add dijon mixture to the pan, reduce heat and cover. Allow to simmer for 15 minutes. Remove chicken from the pan. Stir the cornstarch mixture and add to the pan and bring to a boil. Stir for 2 minutes. Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce. Add pineapple slices to pan (on top of chicken and around the chicken) cov...

Ingredient 4 chicken breasts 1 tablespoon olive oil or avocado oil 1 tesapoon paprika 1 teaspoon salt, divided � teaspoon garlic powder � teaspoon onion powder 4 ounces cream cheese, softened � cup grated Parmesan 2 tablespoons mayonnaise 1 � cups chopped fresh spinach 1 teaspoon garlic, minced � teaspoon red pepper flakes Instructions Preheat oven to 375 degrees. Place the chicken breasts on a cutting board and drizzle with oil. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining � teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly. Place the chicken breasts in a 9�13 baking dish. Bake, uncovered, for 25 minutes or until chicken is cooked throu...

Ingredients Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1    10 ounce can cream of chicken soup 2 T sour cream 2 T butter Instructions   Cut each chicken breast into 3 large chunks.   In a small food processor grind up the ritz crackers.   Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.   Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nice...

Ingredients 3 pounds bone-in, skin-on, chicken thighs (about 8) 1 tablespoons olive oil salt pepper 1 large onion, finely chopped 8 ounces sliced fresh mushrooms 3 cloves garlic, minced � teaspoon crushed red pepper flakes 2 tablespoons all-purpose flour 1 cup dry white wine 1 (14.5-ounce) can diced tomatoes, do not drain 2 tablespoons tomato paste 3 bay leaves 1 small Parmesan rind 1 tablespoon fresh thyme, or 1 teaspoon dried thyme 1 teaspoon dried oregano 1 large red bell pepper, ribs and seeds removed, chopped Instructions Heat a large Dutch oven or skillet over medium heat. Add the olive oil.   Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crisp and browned. Turn the pieces over and cook another 5 minutes. Remove to a plate and continue browning in small batches until all chicken is browned. Reserve 1 tablespoon of the drippings in the pan. Add the onions, mushrooms and a pinch of salt to the pan with the reserved dripping...

INGREDIENTS � cup lemon zest plus � cup juice (4 lemons) 1 large egg plus 5 large yolks ? cup plus � cup honey Salt 4 tablespoons unsalted butter, cut into 4 pieces and chilled 2 tablespoons heavy cream 1 recipe Classic Tart Crust (see below) partially baked and cooled 10 ounces (2 cups) blueberries 2 tablespoons cornstarch 2 tablespoons water INSTRUCTIONS Adjust oven rack to middle position and heat oven to 350 degrees. Measure out 1 tablespoon lemon juice and set aside. Whisk remaining lemon juice, lemon zest, egg and yolks, ? cup honey, and pinch salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165 degrees, about 5 minutes. Off heat, whisk in chilled butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in cream with rubber spatula. Pour warm lemon curd into cooled tart crust. Set tart on baking sheet and bak...

Ingredients 1/2 cup Greek vanilla yogurt 3 oz. cream cheese softened 3 tbsp. butter softened 1 tsp. vanilla 1/4-3/4 cup powdered sugar plus more to taste 2 tbsp. flour 1/3 cup red and green sprinkles gingerbread men cookies vanilla wafers, fruit, etc. for dipping Instructions In a medium bowl add the cream cheese, yogurt, and butter and then blend together with a hand mixer until light and fluffy. Add in 1/4 cup powdered sugar, flour, and vanilla. Blend again until well incorporated. Taste and add in more powdered sugar if you want a sweeter dip.  Fold in the sprinkles with a spatula.  Stir very slowly and lightly so you don't melt the sprinkles. You may get streaks of color in your dip!  Cover and refrigerate for at least two hours before serving. Base Recipe adapted from this SITE

Ingredients 2 � cups granola 1 cup peanuts-chopped 3 Tablespoons peanut butter 3 Tablespoons honey (or more if needed) Filling: 1 cup peanut butter-melted Topping: 12 oz. dark chocolate-finally chopped 1 Tablespoon coconut oil Instructions To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set. Store in the fridge in air-tight container., or freeze for longer storage. Base Recipe adapted from this SITE

INGREDIENTS DOUGH:  4 1/2 cups (22.5 ounces) all-purpose flour  2 tablespoons instant yeast  1/3 cup (2.5 ounces) granulated sugar  1 1/2 teaspoons salt  4 large eggs (7 ounces)  1 1/4 cup hot water  8 tablespoons (4 ounces) butter, melted FILLING:  8 ounces cream cheese, softened  3/4 cup (3 ounces) powdered sugar  Zest of a lemon (about a teaspoon)  1 to 2 cups strawberry jam, depending on how jammy you want them GLAZE:  1 cup (4 ounces) powdered sugar  1 tablespoon melted butter  2 tablespoons milk, plus more if needed  Splash of vanilla extract INSTRUCTIONS In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on...

Ingredients 4 oz cream cheese softened 1 cup creamy peanut butter 1 cup powdered sugar 1 tsp vanilla extract 1 1/4 cups crushed Rold Gold pretzels 1/2 cup mini chocolate chips chocolate candy coating CandiQuik, Ghirardelli melting wafers, etc. chocolate sprinkles crushed peanuts, crushed pretzels (optional) Instructions Line a baking sheet with parchment paper. Set aside. In a large bowl, beat cream cheese until nice and fluffy. Add peanut butter and beat until thoroughly combined. Beat in powdered sugar and vanilla extract. Stir in crushed pretzels and mini chocolate chips. Shape into 1-inch balls and place on prepared baking sheet. Refrigerate for one hour or freeze for 15 minutes. Melt chocolate candy coating according to package directions. Dip balls into melted chocolate, and place back on baking sheet. Sprinkle with chocolate sprinkles, crushed peanuts, or crushed pretzels if desired. Base Recipe adapted fr...

Ingredients 1.5 Cup Chicken, breast meat,cut into small pieces 1 tsp Sesame Oil 1/4 tsp Baking Soda 1 tsp Black Pepper Powder 1 Tbsp Sauce Mix 1/2 Tbsp Cornstarch For Cashew Chicken Sauce: 1/4 Cup Unsalted Chicken Stock 1.5 Tbsp Low Sodium Soy Sauce 1 tsp Sugar 1 Tbsp Rice Vinegar 1 Tbsp Hoisin Sauce 1 tsp Sriracha 1 Tbsp Oyster Sauce A dash of Black Pepper Powder 1 Tbsp Tomato Ketchup 1 tsp Chili Garlic Sauce Additional: 1 Tbsp Sesame Oil 1 Tbsp Vegetable Oil 1 tsp Ginger,grated 1 Tbsp Garlic,grated 1 Small White Onion,chopped 3/4 Cup Unsalted Cashews Roasted Whole 2 Tbsp Chopped Spring Onion,green Sesame Seeds Get Ingredients Powered by Chicory Instructions In a bowl add the ingredients mentioned for sauce mix. Mix well everything and keep aside. In another bowl,add the chicken pieces,clean. Add the ingredients mentioned and mix well and keep aside. Heat a pan/skillet/wok,add the sesame oil and vegetable oil. When its hot,add the ch...

The BEST chicken soup you'll ever eat is the best homemade nourishing healthy soup when you're feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. BEST SOUP EVER! Ingredients 1 tablespoon avocado oil or olive oil 6 cloves of garlic, minced 1 yellow onion, diced 2 large carrots, thinly sliced 2 celery stalks, roughly chopped 1 tablespoon fresh grated ginger 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric) 6 cups low sodium chicken broth 1 pound boneless skinless chicken breast 1 teaspoon freshly chopped rosemary 1 teaspoon freshly chopped thyme, stems removed � teaspoon salt Freshly ground black pepper 1 cup pearl or Israeli couscous 2/3 cup frozen peas Instructions Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent. Next add in grated ginger and grated turmeric. Saute for 30 seconds...

DESCRIPTION Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup), with a creamy broth of green enchiladas sauce, salsa verde, cheeses, and tender shredded chicken, you can�t go wrong with this recipe. Perfect for those busy nights! This Mexican soup recipe is keto and low carb friendly which will make everyone happy! This recipe can be made on a stovetop or in an Instant Pot. INGREDIENTS 2.5 lbs boneless, skinless chicken breasts or thighs 28 oz can green enchilada sauce 24 oz chicken broth 1 cup half and half 2 cup Monterey jack cheese 4 oz cream cheese, cubed and at room temperature 4 oz green salsa (salsa verde) INSTRUCTIONS In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. In a small bowl mix 1 or 2 ladles of soup with half and half, stir then add to slow cooker. Add chicken, jack cheese, cream cheese, and green salsa. Turn crock pot to warm and stir until cheeses are melt...

Ingredients 1 pound boneless, skinless chicken breast, cubed 12 ounces broccoli florets � cup coconut aminos, or soy sauce 1 tablespoon avocado oil (I use this brand) 1 teaspoon sesame oil 1 � teaspoon arrowroot powder 1 clove garlic, minced � teaspoon sesame seeds, plus extra for garnish Salt and pepper, to taste Red pepper flakes, for garnish Green onions, sliced, for garnish   Directions Place the broccoli florets in a microwave safe bowl with 1 tablespoon of water and cover with a damp paper towel. Microwave for 2 minutes until the broccoli is just becoming tender. In a small bowl, mix the coconut aminos and arrowroot powder and set aside In a large skillet over medium heat, add the avocado oil and garlic and saut� until fragrant, about 1 minute. Add the chicken to the skillet along with the salt and pepper, and saut� until cooked through, about 6 minutes. Once the chicken is just about done, add the sesame seeds, sesame oil and broccoli to pan and saut� f...

INGREDIENTS For The Chicken: 2-3 large boneless and skinless chicken breasts halved horizontally to make 4 4 tablespoons flour (all purpose or plain) 4 tablespoons finely grated fresh Parmesan cheese 2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon Black cracked pepper For The Sauce: 5 tablespoons olive oil 2 tablespoons butter 1 small onion finely chopped 1 whole head of garlic peeled and divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup half and half or heavy cream (or evaporated milk) 1/2 cup finely grated fresh Parmesan cheese 2 tablespoons fresh parsley, to serve INSTRUCTIONS Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly. Fry 2-3 chicken breasts until golden on each side...

Ingredients Seasoning Mixture 1 tsp sea salt 2 tsp Creole seasoning (or Cajun seasoning) 2 tsp paprika powder 1 tsp onion powder 2 tsp garlic powder 1/4 cup all purpose flour Chicken 1 tbsp olive oil 1 tbsp butter 1 lb chicken tenders Sauce: 4 tbsp butter Remaining seasoning mixture 2 cups heavy cream 1 tsp paprika Pasta 8 oz. linguine 2 tbsp parsley chopped 1/2 cup Pasta water (reserve it) Instructions In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more papri...