Creamy Tuscan Chicken with Spinach and Sundried Tomatoes

This is a phenomenal low carb meal! Of course, it would be delicious over a plate of pasta but I just add a side of green beans.

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Ingredients:

1 pack of chicken

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup of fresh spinach (chopped)

1 cup heavy whipping cream

1/2 cup chicken stock

1/2 cup Sundried tomatoes

1/2 cup Parmesan cheese

Start with cutting the chicken into chunks and cooking it over medium heat in a pan with some olive oil. Season the chicken however you like. I usually just use garlic salt.

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Once the chicken is no longer pink, set it aside. Next, add the rest of the ingredients (except the spinach and tomatoes). Continue to simmer the sauce until it starts to thicken, stirring often. Now, add the spinach and tomatoes. Continue to cook until the spinach leaves have wilted, then add the chicken back to the pan and viola! You’re done. The sauce is so rich and yummy, you won’t even miss the pasta.

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“Melt In Your Mouth” Chicken

I’ve been eating carb free for four weeks now. It’s not easy but I’ve lost fifteen pounds so it’s worth it. However, today I wanted something good. I found this recipe on Pinterest and the comments said it was better than fried chicken. I don’t think I would go that far but it was definitely yummy and the kid liked it. That makes it a winner in my book. Plus, it was super easy.

Ingredients:

chicken breasts

1 cup of Greek yogurt

1/2 cup of Parmesan cheese

1/2 teaspoon of garlic powder

1 1/2 teaspoon of seasoning salt

1/2 teaspoon of black pepper

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Combine everything together in a bowl. Lay your chicken breasts in a casserole dish and coat them with the mixture. They don’t look very pretty at this point.image

Bake them at 375 for 45-60 minutes and viola. That’s it. We paired the chicken with green beans and Mac n cheese (for the boys). I didn’t get a picture of the full plate. I started cooking late so we were all starving by the time it finished but you get the idea.

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Ice Coffee Lovers Rejoice!

Starbucks

Lately, I have become completely obsessed with Starbucks ice coffee. Nothing special, just a large ice coffee with cream and sugar is all I need to power through my day afternoon. Let’s be honest, I have two to three cups of coffee throughout the day. By five o’clock, I don’t want another hot coffee so I usually find some sort of excuse to go to Target so I can get an ice coffee in their conveniently attached Starbucks store. But the $3, mostly ice cube-filled cup was starting to add up. I thought I’d have to cut this addiction out until….alas….I saw it in the refrigerated aisle.

Coffee at home2It’s only $4.49 for a big, premixed cold coffee you pour over ice. You get about eight cups out of it. That’s  a whopping $0.56 per cup! A savings of $2.44 per cup. Sorry, I got a little carried away but I’m pretty excited about the savings. They have a few different flavors that are all good but my favorite so far is the “lightly sweetened” with a splash of creamer. Yum. As a matter of fact, I’m going to have one now. Hope this helps a few ice coffee addicts like me!

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Crockpot Chicken Fettuccine Alfredo

alfredoIt’s no secret how much I adore my crockpot. There is no better feeling that coming home after a long work day and a nice home cooked meal is ready and waiting for you! And your house smells heavenly. I tried a new recipe today and made a few changes. It turned out great. Sometimes alfredo sauce can be too rich but not this stuff. It’s delicious!

Recipe:

3 chicken breasts

1 packet of Italian dressing mix

2 10oz cans of cream of chicken soup

2 8oz cream cheese

1 lb fettuccini pasta

Optional: broccoli, peas, parmesan cheese, etc.

Before work, add all of the ingredients except pasta and optional items. The best way to add the cream cheese is to cut it in chunks before throwing it in the crockpot. Add 1 1/2 cans of water. Set it on low for 6-8 hours and go to work. When you get home, take the chicken breasts out, put them on a plate, and using two forks shred them. Before you return the chicken to the crockpot, whisk the sauce. The cream cheese will still be chunky if you don’t. Once you’re done, return the chicken back to the sauce and add broccoli or any other additions you’d like. Make your fettuccini pasta and enjoy! The picture does not do it justice. Trust me. Add a salad and bread sticks and you’ll be saying, “What Olive Garden?”! Maybe not, but it will cost you less.

Update: My picky three year old loved it and asked for seconds! He doesn’t like anything but nuggets lately. Victory!alfredo2

Sweet & Tangy Chicken Legs

This is my favorite way to make chicken legs. After working all day, it is so easy to mix up all of the ingredients and put the chicken in the oven for an hour while I do a load of laundry or straighten up the house. Hope you love it too!

Ingredients:

2 1/2 lbs of chicken drumsticks

 3/4 cup honey

1/2 cup soy sauce

1/4 cup ketchup

3 garlic gloves, minced

salt & pepper

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In a big glass bowl add the honey, soy sauce, ketchup, and minced garlic. For more convenience you can get the jar of minced garlic and just add a few spoonful. That’s what I do. I say to put all of it in a glass bowl because you’ll probably have to heat the mixture up in the microwave for a minute or two to help it blend together.

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Next, line a glass casserole dish with foil. This isn’t necessary but it makes clean up a lot easier! Lay the chicken legs in the dish and sprinkle them with salt and pepper. Add the liquid mixture and make sure to coat all of the legs. It’s okay that the sauce doesn’t cover the legs. You’ll turn them later.

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Bake the mixture on 350 degree for forty five minutes. Then take it out and flip the legs. Put them back in the oven but this time crank the heat up to 425 degrees and bake them for an additional twenty to thirty minutes. Increasing the heat is the key! Let them cool & enjoy.  Let me know what you think!

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Ridiculously Easy Tortellini

I try really hard to eat a low carb diet. Key word being “try”. But sometimes a girl just needs her pasta! Am I right?! Fill that pasta with cheese and I’m in heaven. This is a really easy, cheap, weeknight dinner that the boys just love. I brown one pound of hamburger meat, drain and return to the pan. Add diced tomatoes (get the onion & garlic flavored kind and you can save the time it would take to sauté the garlic & onion yourself), alfredo sauce, and tomato sauce. Let simmer for about fifteen minutes. While the sauce is simmering, bring a pot of water to boil and add your cheese filled tortellini. Cook per package instructions, drain, add to the sauce and you’re done. My family likes to top it with way too much parmesan cheese. But seriously, is there such a thing as too much cheese? Not really.

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(Hamburger not pictured)

Ingredients:

1 lb hamburger meat

1 cup alfredo sauce

1 can diced tomatoes (I like the garlic/onion flavor)

1 can tomato sauce

20 oz package of cheese filled tortellini (in the dairy section)

The sauce is kind of tricky. I like it to be a nice pink color. Just add the ingredients slowly. If your sauce is too red, add more alfredo. If it’s too white, add more tomato sauce. The end result will look something like this…

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Low Carb Mexican Chicken Casserole

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This one is just way too easy, and the toddler eats it without too much of a fight. That makes it a winner! I adore my crockpot. It makes weeknight dinners a lot easier (Except when you go off to work and forget to turn the crockpot on. Yep, that’s from experience.) This recipe called for boiling the chicken, but it took too long. I put a whole pack of boneless, skinless chicken breasts in the crockpot with a half cup of chicken stock, a table spoon of minced garlic, salt, & pepper. It looks something like this….

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Not very appetizing, yet. Hold on. It gets better. It cooks on low heat for six hours. When I get home from work I shred it and put it in a glass casserole dish. Add two cans of diced tomatoes and chilies (I use mild Rotel) and mix well. Next, add a layer of cream cheese. You definitely want to spread it over the chicken. If you do dollops, you’ll get a big mouth full of cream cheese and as Aiden would say, “That’s just gross”. Anyway, it will look like this…

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The cream cheese could have been spread more evenly before that picture was taken. Oh, well. Next, cover the top with shredded Mexican cheese. It probably takes two cups. I don’t know, I just cover the top. And when it looks like enough, I add a little more. Bake it at 350 degrees for 30-35 minutes. Long enough to heat it through and melt the cheese.

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The final result is a nice cheesy, Mexican chicken casserole that you can add vegetables and maybe rice on the side, of course it will no longer be a carb free meal at this point.  Check it out. Looks good, right?

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Ingredients:

1-2 lbs boneless, skinless chicken breasts (cooked & shredded)

2 cups chicken stock

1 tablespoon minced garlic

salt & pepper to taste

2 10oz cans of diced tomatoes & chilies

8oz cream cheese (the tub is easier to spread than the block)

2 cups of shredded Mexican cheese

Bake at 350 degrees for 30-35 minutes