Cottage Cheese Wraps

Cottage Cheese Wrap

These viral cottage cheese wraps are a low-carb option with higher protein content than traditional bread or flour wraps. With just a few simple ingredients and a quick baking process, these wraps are both easy to make and versatile. 

Ingredients: 

• 1 Cup Low Fat Cottage Cheese Small Curd
• 2 large Eggs
• ½ teaspoon Italian seasoning
• ½ teaspoon Garlic powder
• ½ teaspoon Onion powder

Instructions: 

• Preheat your oven to 375°F (190°C). Line a baking sheet pan with parchment paper.
• Combine the cottage cheese, garlic powder, onion powder, and Italian seasoning in a blender. Blend until the mixture is smooth and creamy.
• Pour the blended mixture onto the lined baking sheet, spreading it evenly.
• Bake in the oven for 30-40 minutes, or until the edges are golden brown.
• Let cook for at least 5 minutes before carefully remove the baked cottage cheese from the baking sheet and allow it to completely cool on a plate for at least 5 minutes.
• Tip: If making a wrap, roll it tightly with parchment paper to make it easier to enjoy.

Tips and Tricks:

• Blend Thoroughly: Make sure to blend the cottage cheese mixture until it’s completely smooth. This ensures an even consistency in the wrap and helps it hold together better.
• Spread Evenly: When pouring the blended cottage cheese onto the baking sheet, spread it as evenly as possible. An uneven spread could result in some parts being overcooked while others are under cooked.
• Use Parchment Paper: Always line your baking sheet with parchment paper to prevent sticking. This also makes it easier to roll the wraps once they’re done.
• Watch the Oven: Baking times can vary depending on your oven, so start checking the wraps at the 25-minute mark. You’re looking for a golden-brown edge as a sign that it’s done.
• Let it Cool: Allow the protein wrap to cool for at least 5 minutes after baking. This makes it easier to handle and prevents it from tearing when you remove it from the parchment paper.
• Rolling Tip: If you’re using the wrap for a sandwich, roll it tightly with parchment paper around it. This will keep the wrap from falling apart and make it easier to eat on the go.

SUBSTITUTIONS:

• Cottage Cheese: Use plain Greek yogurt as a substitute for cottage cheese. It offers a similar protein content and creamy texture. Adjust the baking time slightly if needed, as yogurt may make the mixture a bit thinner.
• Eggs: For a lighter option, you can use egg whites instead of whole eggs. This will reduce the fat content while maintaining the binding properties.
• If you’re looking for an egg-free option, use silken tofu. Blend it well with the other ingredients to achieve a smooth consistency. About ¼ cup of tofu can replace one egg.

Storage & Reheating:

REFRIGERATION:

• Wrap in Parchment Paper: After the wraps have cooled completely, wrap each one in parchment paper. This will prevent them from sticking together and help maintain their texture.
• Airtight Container: Place the wrapped wraps in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3-4 days.

FREEZING:

• Pre-Freeze Individually: To freeze, first place the cooled wraps on a baking sheet lined with parchment paper, making sure they don’t overlap. Freeze them for 1-2 hours until they’re solid.
• Stack and Store: Once the wraps are frozen, stack them with a piece of parchment paper between each wrap to prevent sticking. Store the stack in a resealable freezer bag or airtight container. They can be frozen for up to 2 months.

REHEATING:

• From Refrigeration: Reheat the wraps in a skillet over medium heat for 2-3 minutes on each side until warmed through. You can also microwave them for about 30 seconds, but this might make them a bit softer.
• From Frozen: If reheating from frozen, let the wrap thaw in the refrigerator overnight or for a few hours on the counter. Once thawed, follow the same reheating instructions as above.
• Alternatively, you can reheat them directly from frozen in a skillet over low heat, cooking for a few extra minutes until completely heated.

USING LEFTOVERS:

• Cold Wraps: These wraps can also be enjoyed cold, making them a great option for meal-prepped lunches or on-the-go snacks. Simply fill with your desired ingredients and enjoy directly from the fridge.
• Crisp Up: If you prefer a crisper texture, consider reheating the wraps in the oven at 350°F (175°C) for about 5-7 minutes, or until they regain some of their original crispness.

Macros:

• Makes 1 very large wrap - 2 servings
• Calories: 166 cal | Net Carbs: 6 g | Protein: 18 g | Fat: 8 g 
• Source: https://tastyfitmacros.com/cottage-cheese-wrap/

Chicken Protein Calzone

 

Chicken Protein Calzone

This is a protein powerhouse of goodness.  The technique is so versatile to change up the ingredients to your liking. This will be on my weekly rotation. Watch the credit video below for a visual of instructions. 

Ingredients: 

The Chicken:

• 1/2 pound or 200g ground chicken breast
• 1 tsp onion Powder
• 1 tsp garlic powder
• dash salt & pepper
• dash Italian seasoning
• 1/2 cup parmigiano reggiano, for grated on top

The Filling:

• 1/4 tsp cooking oil of choice
• 2 cloves garlic
• 2 cups spinach
• 1 wedge + Lemon Juice
• dash salt
• .70 cups low fat cottage cheese - blended 

Instructions: 

•  Preheat the oven to 400 Fahrenheit.
• Cook the filling ingredients. In a saucepan, add garlic and onions if using and saute 1-2 minutes. Add spinach and let cook down. Add lemon juice and blended cottage cheese and take off the heat. 
•  Line a pan with parchment paper. Spread out the chicken mixture into an oval shape, using a fork and not too thin to break when rolling. 
• Put the filling on 1/2 of the chicken. Take the parchment paper and lift up the other side without the filling over the other half - like a calzone.
• Pinch around the edges to seal the filling so it doesn't cook out. Top with grated parmesan liberally. 
• Bake for 20 minutes and serve with marinara sauce or whatever sauce to dip it in. 

Notes:

• Change up the filling.  I added artichoke hearts and some mozzarella cheese and a little cream cheese and it was amazing. Or you can add fillings like a pizza calzone with cooked sausage, pepperoni and some vegs - bottom line this is a great vessel for whatever you are craving.  The portion is HUGE. I ate 1/2 and the left overs are so good!  I didn't freeze them but I am sure it would be great too. 

Macros:

• Makes 1 very large calzone
• Calories: 490 cal | Net Carbs: 22 g | Protein: 75.5 g | Fat: 12.5 g 
• Source: https://www.instagram.com/p/DWE2lfTD0vG/

Cottage Cheese Brownies FWTLO

  

Cottage Cheese Brownies

These brownies got a Super F*uck rating.  The ingredients are spot on and there is nothing to feel guilty about snarfing one of these down when your sweet tooth is screaming at you. 

Ingredients: 

Dry ingredients 

• 1/2 cups
• 1.5 T cocoa powder
• 6 T chocolate protein powder, 2.3oz
• 1 T sweetener of choice
• Pinch of Himalayan salt

Wet ingredients

• .60 Cups or 10 T egg whites, 5.1fl oz
• 2 large eggs
• 7 T cottage cheese, 3.5oz
• 1.5 T unsweetened Apple Sauce, 0.67oz
• 1.5 T maple syrup, 0.67fl oz
• 1.3 tsp  vanilla extract, 0.17fl oz 

Instructions: 

•  Preheat the oven to 350 Fahrenheit.
•  Mix all dry ingredients in a bowl until smooth.
•  Blend all wet ingredients (only for 10 seconds)
•  Combine wet into dry and fold into a thick brownie batter.
•  Pour into a lined baking tray.
•  Bake for 12-15 minutes depending on how fudgy you want them.
•  Let cool completely so they set (best out of the fridge), then cut and demolish.

Notes:

• optional - add chocolate chips or nuts too if you'd like!

Macros:

• Makes 9 large brownies: 
• Calories: 99 cal | Net Carbohydrates: 8 g | Protein: 11 g | Fat: 2 g |
• Source: https://www.facebook.com/reel/2237172053355223

Cottage Cheese Lemon Cheesecake - KETO

 

Cottage Cheese Cheesecake

1 Serving

Ingredients: 

• 3/4 Cup Low fat cottage cheese
• Lemon zest, from ½ lemon
• 1.5 Tbsp Lemon juice
• 1/2 tsp Vanilla extract
• Pinch of salt
• Natural sweetener, to taste

Crust

• 1¼ cup almond flour
• ¼ cup swerve granular or monk fruit sweetener
• ¼ tsp salt
• ¼ cup butter, melted

Instructions: 

Crust:

• In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
• Press into the bottom and partway up the sides of a 7-inch spring form pan. Place in the freezer while making the pecan pie filling.
• Bake the crust: Press evenly into the bottom of an 8-inch square pan and bake at 325ºF for 12 minutes. Remove and let cool completely.

Filling:

• Add cottage cheese, lemon zest, lemon juice, vanilla, salt and sweetener to a blender. Blend until smooth and creamy. Spoon into a bowl, crush biscuits over the top, mix through or layer like a cheesecake base. Eat immediately or chill for a thicker texture.

Notes:

• Macros:

• 1 servings Calories: 300 cal | Net Carbohydrates: 29 g | Protein: 27 g | Fat: 9 g |
• Source: https://www.instagram.com/reel/DTtpmySk5_0/

Easy Carrot Cake - Gluten Free/Not KETO ❤ *

Easy Carrot Cake 

Gluten Free

I made this for Easter in these adorable flower molds and a lame attempt at decorating. But let me tell you, this was the most flavorful and moist carrot cake I have ever had.  I will be making this recipe going forward for GF cake. 

Follow this recipe to make a flavorful, classic, moist gluten-free carrot cake topped with a tangy cream cheese frosting. Perfect gluten-free Easter dessert! 

Feel free to add your favorite mix-ins like raisins, coconut or nuts, to this classic moist gluten-free carrot cake.

Servings: 16

Ingredients: 

Carrot Cake

• 2 1/2 cups all-purpose gluten-free flour (see note below)*
• 3/4 tsp. xanthan gum (see note below)*
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1/3 cup unsweetened applesauce
• 2/3 cup canola or vegetable oil or melted coconut oil
• 1/2 cup melted unsalted butter (or oil)
• 3 cups finely shredded carrots (from about 1 lb. carrots)

Cream Cheese Frosting

• 8 ounces cream cheese, softened to room temperature
• 5 Tbsp. butter, softened to room temperature
• 2 1/2 - 3 cups powdered sugar
• 2 Tbsp. heavy cream or half and half
• 2 tsp. pure vanilla extract

Garnish

• ¼ cup chopped pecans
• 1 tbsp finely grated carrot

Instructions: 

Cake

• Preheat oven to 350°. Spray 9x13 pan with cooking spray. I used a glass Pyrex pan.
• In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
• In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
• Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
• Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
• Pour into greased 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
• Let cake cool, in pan, on a wire rack.
  

Cream Cheese Frosting

• In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
• Add 2 cups of powdered sugar and beat until well mixed.
• Add the heavy cream or half and half, and pure vanilla extract. Beat on medium speed for 2 minutes.
• Add an additional 1/2 to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
• Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 15 large slices, or you can cut smaller slices if you prefer.

Notes:

• Gluten-free Flour Blend: I have tested this with, and recommend, GF Jules gluten-free flour or King Arthur Measure for Measure Flour or GF Mama’s All-purpose Almond Flour Blend.
• Also tested this cake with Bob’s Red Mill 1:1 GF baking flour and it worked great. 
• Other high quality gluten-free flour blends should work well in this too! Try your favorite!
• Xanthan gum: Omit this if your flour blend contains guar gum or xanthan gum already.

Storage:

• Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

• You can also freeze this cake, tightly wrapped up, for up to 2 months.

• Source:  My Gluten Free Kitchen

RaShelle's Famous Carrot Cake Traditional

 

RaShelle's Famous "Secret " Carrot Cake

We were at a Birthday party by the pool in Carlsbad and RaShelle brought this "Famous" Cake. I don't normally take a piece of cake but she said I had to try it. YUM! 

I had to beg her for the recipe for years. It wasn't until I moved back to MN that she shared it with me (stinker). 

Here it is, she swears it's the baby food carrots that makes this super moist. I'd agree.

Serves 10 to 12. 

Ingredients: 

Cake

• 4 eggs
• 2 cups sugar
• 10 ounces strained baby food carrots
• 1 cup vegetable oil
• 1 cup crushed pineapple, juice drained and reserved. 
• 2 cups flour
• 2 teaspoons cinnamon 
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 cup chopped walnuts

Cream cheese frosting 

• 8 ounces cream cheese
• 4 tablespoons softened butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1 to 2 tablespoons of milk (if needed) 
• chopped walnuts for garnish (optional)

Instructions: 

Cake: 

• Preheat the oven to 350
• Beat eggs, vanilla and sugar until well combined. 
• Add reserved pineapple, pineapple juice.
• Then add in the cinnamon, baking soda, and salt, stir well.
• Stir in the raisins and walnuts. 
• Pour batter into a lightly greased, 9 by 13 inch pan
• Bake for 50 minutes
• Cool completely on a wire rack

Prepare the frosting: 

• Mixed together all ingredients, until blended, 
• If mixture appears too thick, thin it out with milk.  
• Spread frosting, liberally, on top of cooled cake and garnish with chopped walnuts, if desired.

Notes:

• This recipe is super moist. Keep the left overs in the refrigerator for several days due to the cream cheese frosting. 

• Source:  not sure, Rashelle Garton makes this for get togethers and sent me a picture from a cookbook. 

Classic Carrot Cake KETO GF (Carolyn)* ❤

Classic Carrot Cake

This three layer Keto Carrot Cake is a stunner of a low carb dessert. Frosted with the best sugar-free cream cheese frosting, this cake will wow your friends and family. And it's remarkably easy to make! 

Keep in mind, this is KETO so it calls for sugar free ingredients. If you don't care about that but still want a GF recipe (Danni ❤) just replace it with regular sweeteners. 

Also, if you don't want to get all fancy with the tiered look, just put it in a cake pan and call it a day. Or you can always bake muffins or mini Bundt cakes too like I did in my picture below. You will obviously need to watch the cooking times.

Servings: 16

Ingredients: 

Carrot Cake

• 2 cups almond flour
• ⅓ cup coconut flour (to help with consistency)
• ⅓ cup unflavored whey protein powder, or egg white protein powder (I used vanilla protein powder, it's fine)
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• ½ tsp salt
• ¼ tsp ground cloves
• 4 large eggs
• ½ cup avocado/extra light olive oil, or another neutral oil (avoid vegetable or canola, literally terrible for you) 
• ½ cup Swerve Brown
• ½ cup Swerve Granular (don't use allulose it will burn)
• 1½ cups finely grated carrot, lightly packed
• 1½ tsp vanilla extract
• ⅓ cup chopped pecans/walnuts

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup powdered Swerve Sweetener
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream, room temperature

Garnish

• ¼ cup chopped pecans
• 1 tbsp finely grated carrot

Instructions: 

Cake

• Preheat the oven to 350ºF and grease 3 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.
• In a medium bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.
• In a large bowl, beat the eggs and oil with the sweeteners until well combined and the sweeteners are mostly dissolved. Beat in the carrots and vanilla extract.
• Add the dry ingredients and beat on low until combined. Stir in the chopped pecans.
• Divide the batter evenly among the baking pans and spread to the edges. Bake 18 to 25 minutes, or until golden brown and the tops are firm to the touch.
• Remove and let cool completely in the pans, then run a sharp knife around the inside of the pans and flip out onto a wire rack.

Cream Cheese Frosting

• In a large bowl, beat the cream cheese and butter together until very smooth. Beat in the sweetener and vanilla extract until well combined. 
• Slowly beat in the heavy whipping cream until a spreadable consistency is achieved.

To assemble

• Place one layer of cake on a cake stand or plate. Spread the top with one quarter of the frosting. Repeat with the remaining layers.
• Use the final quarter of frosting to lightly crumb coat the sides, so that the cake peeks through.
• Sprinkle the chopped pecans and shredded carrot around the outside of the top of the cake. Refrigerate 1 hour before cutting and serving.

Notes:

The sweeteners

• Staying true to conventional carrot cake, I incorporated both a brown sugar replacement and granulated sweetener. Swerve Brown is, by far, the most like real brown sugar, and it deepens the flavor of the cake.

The spices

• Carrot cake is really a kind of spice cake, so don’t skimp on the spices. I used plenty of cinnamon and some ground cloves. You can also add in nutmeg and a bit of ginger. But don’t overdo the ginger as it can overpower the rest of the flavors.

Is the protein powder necessary?  What can I use to replace it?

• Protein powder is a critical ingredient as it helps baked goods rise and hold their shape properly. You will find that my keto cake recipes are lighter and fluffier than many others. You can skip it, but please understand that your cake will be more dense and more fragile.
• You can use whey protein, egg white protein, or some plant-based proteins. But don’t use collagen protein as it will make the cake gummy and hard to cook through.

What if I want more frosting on the sides of the cake?

• You can make 1 1/4 to 1 1/2 times the frosting recipe to make a fully frosted cake.

I don’t like Swerve, can I use a different sweetener?

• The cake will probably turn out with other sweeteners but I do warn you that allulose causes baked goods to darken very quickly and look almost burnt. For the frosting, you need a good confectioner’s style (powdered) sweetener.

Storage:

• Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

• You can also freeze this cake, tightly wrapped up, for up to 2 months.

Macros:

• Serving: 1 slice | Calories: 320kcal | Carbohydrates: 6.3g | Protein: 6.2g | Fat: 32.7g | Fiber: 3g
• Source:  All Day I Dream About Food

Greek Chicken KETO (Maya)

 

Greek Chicken

This juicy Greek chicken recipe has a simple marinade with Greek yogurt, olive oil, lemon, and Mediterranean herbs. So easy and flavorful!

Ingredients: 

Chicken:

• 4 8-oz Boneless skinless chicken breasts (or 6 boneless skinless chicken thighs; 2 lb total)

Marinade:

• 1/2 cup Greek yogurt
• 4 tbsp Olive oil (divided)
• 2 tbsp Lemon juice
• 2 tsp Dried oregano
• 1 tsp Dried thyme
• 2 cloves Garlic (minced)
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Instructions: 

• In a small bowl, combine the Greek yogurt, 2 tablespoons of olive oil, lemon juice, dried oregano, dried thyme, garlic, sea salt and black pepper. Stir or whisk until smooth.

• Add the chicken breasts to a large zip lock bag, along with the Greek chicken marinade. Marinate in the refrigerator for at least 1 hour, or up to 24 hours. (Alternatively, you can mix the marinade in a large bowl instead and marinate the chicken right in the bowl, covered in plastic wrap.)

• Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat, or if grilling outside, preheat the grill to medium-high heat.

• Add the chicken breasts and sear for 7-8 minutes per side, until the outside is golden brown and the internal temperature reaches 165 degrees F (74 degrees C). If they brown too much before the inside is done, reduce heat to medium and continue cooking.

• Transfer the Greek chicken to a plate or cutting board, and let it rest for 5 minutes to let the juices settle before serving.

Baking Instructions:

• Preheat the oven to 450 degrees F (232 degrees C).
• Bake for 18-22 minutes, until firm and no longer pink, and internal temperature reaches 160-165 F.  (Internal temperature will rise another 5 degrees when resting.) A probe thermometer like this is the best set-it-and-forget-it method because it will beep when ready, but an instant-read thermometer also works.
• Cover with foil and rest for 5 minutes before serving or slicing.

Notes:

• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can warm it up later, or serve it in one of my healthy salad recipes.
• Meal prep: Make the marinade ahead and let the chicken marinate for up to 24 hours. You can also cook it in advance for easy lunches all week.
• Reheat: Warm in the microwave for a quick fix, or in a covered baking dish in the oven at 350 degrees F. Be careful not to heat too long to avoid drying it out.
• Freeze: After cooling, store in the freezer for up to 3 months. I recommend freezing it whole rather than slicing.

Macros:

• Calories 359 | Fat 16.1g | Protein 49.6g | Total Carbs 1.5g | Net Carbs 1.2g | Fiber 0.3g
• Source:  Wholesome Yum 

Golden Citrus Chicken & Marinade

 

Golden Citrus Chicken & Marinade

Are you ready to amp up your weeknight dinner? Golden Citrus Chicken Marinade is sure to impress at your next backyard bbq! Featuring an easy chicken marinade combining freshly squeezed orange juice, lemon, vanilla, garlic and ginger.

Ingredients: 

Chicken:

• 4 chicken breasts, cut horizontally to make 8 thinner pieces
• salt
• pepper
• garlic powder
• onion powder
• dried sage
• dried thyme
• dried parsley

Marinade:

• 3 tbsp olive oil, extra virgin
• 1/4 cup orange juice, freshly squeezed
• 2 tbsp lemon juice, freshly squeezed
• 1/2 tsp vanilla, I am using Simply Organic
• 2 garlic cloves, minced
• 1 tbsp fresh ginger root, minced
• 1/4 tsp salt, or more to taste

Instructions: 

Prepare the chicken: 

• using a paper towel, blot the chicken on both sides to remove any excess moisture.

• Carefully slice through the chicken breast horizontally from one side to the other until sliced all the way through creating two thinner pieces.

• Repeat until you are left with 8 pieces of chicken.

• Season: generously season both sides of your chicken with salt, pepper, garlic powder, onion powder, dried sage, dried thyme, and dried parsley.

• Add the prepared chicken to a large bowl or resealable bag.

Prepare the marinade: 

• To a small mixing bowl, add all of the marinade ingredients and mix well.

• Marinade: pour the marinade directly over the chicken ensuring every piece is well-coated. 

• Rest: allow the chicken to rest for at least 1 hour in the fridge, or up to 4 hours. (see notes below)

Cook: 

• Bake, fry or grill as desired.

• Once your chicken reaches an internal temperature of 165 °F it's ready.

• Allow to rest for 5 minutes before slicing.

Notes:

• Marinade time: up to 4 hours is generally what I recommend. Since citrus marinades work quickly to tenderize the chicken, marinating for more than 4 hours can cause the acids to break down the chicken quicker which can result in a mushy/stringy consistency. 

Macros:

• Serving: 8  | Calories: 182kcal | Carbohydrates: 2g | Protein: 24g | Fat: 8g | Saturated Fat: 1g |
• Source:  https://sammymontgoms.com/golden-citrus-chicken-marinade/#wprm-recipe-container-13053

Blackened Chicken Alfredo KETO (without the noodles)

 

Blackened Chicken Alfredo

This Blackened Chicken Alfredo recipe is your weeknight ticket to restaurant quality flavor. If you’re looking for a delicious dinner that can be made in less than 30 minutes with minimal clean up, look no further!

Ingredients: 

• 400 grams pasta of choice, preferably short pasta
• Chicken:
• 4 chicken breasts, thinly sliced to yield 8 pieces
• 1 tsp olive oil, extra virgin
• 1/4 cup butter
• salt
• black pepper
• garlic powder
• onion powder
• smoked paprika
• dried parsley
• dried oregano
• dried basil

Cream Sauce:

• 2 ¼ cup heavy cream, 33%
• 1 ¼ cup parmigiana reggiano, finely grated
• 3 garlic cloves, minced
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp dried parsley
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/8 tsp nutmeg

Garnish:

• red pepper flakes, optional
• fresh basil, optional

Instructions: 

Prepare the chicken: 

• Using a paper towel, pat the chicken to dry.
• Lightly spray both sides of the chicken with cooking spray.
• Generously season both sides with salt, pepper, garlic powder, onion powder, smoked paprika, dried parsley, dried oregano, and dried basil.

Fry the chicken: 

• Use a large frying pan set to medium/high heat add 1 tsp of olive oil.
• Once hot, fry half of the chicken, undisturbed, for at least 2-3 minutes per side until deeply golden and a nice crust develops.
• Once you flip the chicken, add half of the butter and once melted, baste the chicken with a spoon, continuously drizzling the melted butter over it until it's cooked through.
• Remove the chicken from the pan and loosely tent with aluminum foil and allow to rest.
• Repeat this step and cook the remaining chicken breasts.

Cook the pasta: 

• Fill a large pot of salted water and bring to a boil.
• Cook your pasta until al dente, drain and return it back to the pot and cover with a lid.
• Keep aside until ready to use.
• Nikki's tip: add a generous drizzle of olive oil to the pasta and toss, ensuring the pasta doesn't stick together.

Make the sauce: 

• To the same frying pan, add the garlic and seasonings. Sauté on medium heat until you can smell their fragrance; 1-2 minutes.
• Add the heavy cream and bring to a simmer for 3-4 minutes.
• Add the finely grated parmigiano-reggiano and whisk continuously for a minute to avoid clumps.
• Allow the sauce to simmer for 2-3 minutes, or until it has thickened.
• Nikki's tip: for optimal melting, use the smallest holes on your grater to finely shred the cheese.

• Add the pasta: reduce the sauce to low heat and add the pasta and toss to combine. Take the pasta off the heat.
• Top with chicken: cut the chicken into desired shapes (cubes or strips) and fold into the pasta or garnish on top.
• Garnish: finish with red pepper flakes and fresh basil if desired.

Notes:

• Serve over GF pasta or protein pasta as a healthier choice. Highly recommend using the fresh herbs, it adds a freshness to this rich dish. 

Macros:

• Serving: 8  | Calories: 661kcal | Carbohydrates: 40g | Protein: 38g | Fat: 38g | Saturated Fat: 22g
• Source:  https://sammymontgoms.com/blackened-chicken-alfredo/#wprm-recipe-container-13191