Low-Carb Pepperoni Pizza Chicken Bake

Low-Carb Pepperoni Pizza Chicken Bake



(Makes 6-8 servings)

Ingredients: 

  • 1 jar (14 oz) pizza sauce, reduced to 1 cup
  • (Use the lowest-carb sauce you can find, or make your own pizza sauce and omit the sugar.)
  • 4 large boneless-skinless chicken breasts (6-8 oz. each)
  • 1 T olive oil
  • 1 tsp. Greek oregano (sometimes just called oregano)
  • 1 tsp. garlic powder
  • 6 oz. piece of part-skim Mozzarella, sliced about 1/4 inch thick
  • 2 oz. sliced pepperoni (regular or turkey pepperoni)

 
Instructions:

  1. Preheat oven to 400F/200C.  Put the pizza sauce in a small saucepan and simmer over low heat until it's reduced to one cup, about 20 minutes.  Don't skip this step or the dish will be watery.
  2. While the sauce reduces, trim the chicken breasts and cut each one crosswise to make two same-size pieces.  Put chicken pieces one at a time inside a heavy plastic bag and use a meat mallet (or something heavy) to pound the chicken until it's as thin as you can get it without it shredding apart.  (Don't worry if some pieces break apart a little.)  Mix the Greek oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
  3. Heat the olive oil over medium-high heat in the largest non-stick frying pan you have (you may have to do this in 2 batches if your pan isn't big enough.) Add the chicken pieces and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through. 
  4. Choose the smallest glass casserole dish you have that will fit all the browned chicken pieces, and lay the chicken in the dish in a single layer.  Cut the Mozzarella into slices and cut the slices as needed to make enough pieces to mostly cover the top of each piece of chicken. 
  5. By now the sauce should be nicely reduced, so spread sauce over the top of each chicken breast.  (Use it all.)  Top each piece with sliced Mozzarella and pepperoni slices, covering the top of each piece of chicken as much as you can.
  6. Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped.  (Some pieces of pepperoni will slice off the chicken, try not to obsess about that like I did.)  Serve hot.
  7. I'm having leftovers of this tonight for dinner so I'll report back on how it reheats after it's been in the fridge a few days, but you probably won't have any left!


source:http://kalynsprintablerecipes.blogspot.co.id/

THE BEST FRIED RICE

THE BEST FRIED RICE



PREP TIME: 10 MINS
COOK TIME: 10 MINS
TOTAL TIME: 20 MINS
SERVES: 4

INGREDIENTS

  • 2 tablespoons butter, divided
  • 3 eggs, whisked
  • 2 medium carrots, small dice
  • 1 small onion, small dice
  • 3 cloves garlic, minced
  • 1 cup frozen peas, thawed
  • 4 cups cooked and chilled rice, (I either use white or brown rice)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • sliced green onions for garnish, if desired


INSTRUCTIONS

  1. Heat 1 tablespoon of butter into a large skillet.
  2. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
  3. Add the remaining tablespoon of butter into the pan.
  4. Add carrots and onion to the pan and cook until tender, 3-4 minutes.
  5. Stir in garlic and cook for an additional minute.
  6. Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
  7. Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
  8. Serve immediately with green onions for garnish, if desired


source:http://chefsavvy.com

Copycat Texas Roadhouse Steak Rub

Copycat Texas Roadhouse Steak Rub



yield: ABOUT 3 TABLESPOONS
total time: 5 MIN
prep time: 5 MIN

Ingredients:

  • 1.5 tablespoons kosher salt
  • 2 teaspoons brown sugar
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon black pepper


Directions:

  1. Combine all ingredients in a gallon-sized plastic bag and seal it tightly. Shake it to thoroughly combine all ingredients.
  2. Cut a small hole in the corner of the bottom of the bag and pour the contents into a spice container.
  3. Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface (through osmosis, oohhhh…) and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to reabsorb, which makes the meat juicer.
  4. Once the grill is nice and hot, place the steak(s) on and cook for 4-5 minutes, until it’s browned and slightly charred.


source:http://thecozycook.com

STEAK WITH BLUE CHEESE AND CHIVE COMPOUND BUTTER

STEAK WITH BLUE CHEESE AND CHIVE COMPOUND BUTTER



Prep time 20 mins
Cook time 15 mins
Total time 35 mins
Author: Emily Clifton - Nerds with Knives
Serves: 2 steaks

INGREDIENTS
For the Steaks:

  • 2 (1½ inch thick) steaks (New York strip, rib eye, flatiron or hanger steaks)
  • Course kosher salt
  • Freshly cracked pepper
  • Grapeseed or other neutral oil for grill

For the Blue Cheese and Chive Compound Butter:

  • ½ lb (8 oz) unsalted butter, (2 sticks) room temperature
  • 2 teaspoons smooth Dijon mustard
  • 3 tablespoons chives, fresh, chopped fine
  • ? teaspoon course sea salt
  • ? teaspoon freshly cracked black pepper
  • 4 oz Blue Cheese


INSTRUCTIONS

  1. Make the compound butter: Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3-4 minutes. Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1-2 minutes.
  2. Crumble in the blue cheese and gently mix until it’s incorporated. It shouldn’t be perfectly smooth, there should be a few small flecks of cheese here or there. Taste for seasoning and add salt and pepper if desired.
  3. Place the butter in the center of a sheet of parchment paper, wax paper or plastic wrap. Form a log by rolling the bottom half of the paper over the butter (roll it back and forth a few times until it’s the thickness you want), then roll it all the way closed. Twist the ends to seal and tighten the log (you can tie them with twine if you like) and refrigerate until hardened, about two hours.
  4. Note: This recipe makes about 12 servings of the butter. The sealed roll will keep for 4-5 days in the refrigerator or up to 3 months frozen.
  5. Make the steaks: Prepare a charcoal or gas grill. If gas, preheat on high for at least 15 minutes ahead of time. Remove steaks from the refrigerator 30 minutes before cooking so they come to room temperature. Season them liberally with course salt and pepper on both sides.
  6. Rub grill grates well with oil. Grill steaks until medium rare, about 3-4 minutes per side (or however you like them done).
  7. Remove steaks and immediately top each with a slice of Blue Cheese butter. Let it melt for 5 -7 minutes as the steaks rest. Serve with Balsamic Roasted Red Onions with Thyme.


Notes
The recipe makes enough compound butter for 12 servings.
You could also pan-sear the steaks in a heavy-bottomed skillet. Cast iron is perfect for this.


source:http://www.nerdswithknives.com

Bourbon-Marinated Flank Steak

Bourbon-Marinated Flank Steak



Prep Time 10 mins
Cook Time 12 mins
Total Time 2 hr 22 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 306 kcal

Ingredients

  • 1/4 cup brown sugar packed
  • 1/4 cup bourbon such as Jim Beam
  • 1/4 cup olive oil
  • 1/2 cup tamari or soy sauce
  • 1 tablespoon thyme leaves chopped
  • 3 large cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 pounds flank steak or london broil


Instructions

  1. In a small bowl, mix the first 7 ingredients.
  2. Pour into a resealable plastic food storage bag. Place steak in the bag, remove as much air as possible and seal it. Flip the steak around a few times to coat it with the marinade.
  3. Place in the refrigerator for at least two hours and up to eight, flipping and rotating the meat every few hours.
  4. Heat barbecue to a medium high heat.
  5. Remove steak from marinade and blot off the excess moisture with a paper towel.
  6. Place steak on hot grill. Cook for 5-6 minutes on the first side for medium rare. Flip the steak and cook an additional 5-6 minutes.
  7. Transfer steak to a cutting board and allow it to rest for 5 minutes so that the juices redistribute throughout the meat.
  8. Thinly slice, going against the grain, at about a 35-45 degree angle.
  9. Recipe Notes
  10. Cooking times depend on the size of your steak, and your preference on doneness. We like ours medium rare


source:https://www.garlicandzest.com

BEST EVER CHILI DOG RECIPE

BEST EVER CHILI DOG RECIPE



Prep Time 5 min
Cook Time 30 min
Total Time 35 min
YIELDS 8

Ingredients

  • 8 hot dog buns
  • 1 tablespoon olive oil (or spray)
  • 8 bun length hot dogs
  • 2 cups of chili (Click HERE for my favorite EASY Chili Recipe!)
  • 2 1/2 cups shredded Mexican Blend Cheese, divided
  • 1/2 cup yellow onion, chopped (optional)
  • 1/2 cup freshly chopped cilantro (optional)
  • ketchup and mustard to taste


Instructions

  1. Preheat oven to 375
  2. Place olive oil in a large non-stick skillet or griddle over medium-high heat.
  3. Place hot dog buns, inside side down, on skillet just long enough to toast the buns.
  4. Place hot dog buns on a baking sheet with high sides or casserole dish. Sprinkle onions, cilantro, and desired amount of ketchup and mustard into each bun. Sprinkle with 1/2 cup cheese.
  5. Place a hot dog into each bun.
  6. Top the hot dogs and buns generously with chili and then top with the remaining 2 cups cheese.
  7. Cover with foil and bake for 30 minutes.
  8. To make them even toastier, you can remove foil and broil for another 3-4 minutes, being careful not to burn the buns.
  9. Allow to cool at least 5 minutes before serving.
  10. Enjoy!


source:http://www.thecookierookie.com

Paleo & Whole 30 Marinated Flank Steak

Paleo & Whole 30 Marinated Flank Steak



Course Lunch/Dinner
Cuisine Paleo &amp, Whole30
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 6 servings
Calories 285 kcal
Author Michele

Ingredients

  • 3 medjool dates pitted and softened if necessary by soaking in very hot water
  • 2 tbsp water you can use the soaking water, if you want
  • 1/3 cup coconut aminos*
  • 1 tbsp spicy brown mustard
  • 1 tbsp raw apple cider vinegar or preferred vinegar
  • 2 garlic cloves
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • black pepper or crushed red pepper flakes for spice
  • 1/4 tsp sea salt
  • 1/4 cup olive oil or avocado oil
  • 1.5 lbs flank steak
  • chopped fresh chives green onion or your favorite fresh herbs for garnish


Instructions

  1. Combine all marinade ingredients in a high speed blender except for the olive oil, then once pureed, add the olive oil with the blender running on low.
  2. Score the steak all over with a knife, place in a large bowl and pour all the marinade over the steak, turning to completely coat. Cover tightly in plastic wrap and marinate for at least 2 hours and up to overnight.
  3. Once ready to grill, preheated grill to medium high heat. Remove most of the marinade from steak, leaving a very thin coating. The rest of the marinade can either be discarded, or boiled into a sauce for the steak (see instructions below)
  4. Place the steak on the hot grill and turn after the first side is browned with visible grill lines, repeat on the second side. Lower the heat to medium, cover the grill and continue to cook until steak is done to preference, turning once. I press the steak to determine if it’s “medium” but you can use a meat thermometer to be more precise.
  5. Once done, remove the stead to a large platter and loosely cover with aluminum foil for 5-10 minutes to allow juices to distribute. Then, using a fork and long sharp knife cut the steak against the grain (opposite direction that the lines of the meat run in) in 1/2 inch slices on a slight angle. See this video for quick easy instructions showing how to do this.
  6. To turn marinade into a sauce, bring it to a full boil in a small saucepan and allow to boil/strong simmer for 5-10 minutes. Add a bit of coconut aminos and a few drops of hot sauce and serve with steak
  7. Serve steak with veggies, over salad, with sweet potato fries and with the sauce (or your favorite sauce)
  8. *Recipe note steak can also be made stovetop in a large cast iron skillet


Recipe Notes
*Gluten-free liquid aminos or soy sauce is a non-paleo/whole30 alternative


source:https://www.paleorunningmomma.com

Lemon Chicken with Veggies

Lemon Chicken with Veggies



Author: Lil' Luna
Recipe type: Main Dish
Serves: 4

Ingredients

  • 6 TB Olive Oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 tsp minced garlic
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¾ pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 boneless skinless chicken breasts


Instructions

  1. Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
  2. Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.
  3. Cook at 350 for 1 hour - 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm


source:https://lilluna.com

One-Pan Cheesy Chicken, Broccoli, and Rice

One-Pan Cheesy Chicken, Broccoli, and Rice



Servings: 4 -6 servings

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion , diced finely
  • 1 pound boneless skinless chicken breasts , cut into bite sized pieces
  • 2 cloves of garlic , minced
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 1 cup uncooked extra long grain white rice
  • 2 1/2 cups broccoli florets , cut into bite sized pieces
  • 2 1/2 cups of low-sodium chicken broth
  • 2 cups shredded extra sharp cheddar cheese


Instructions

  1. In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
  2. Once onions soften, increase the heat to medium high and add chicken to the pan.
  3. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  4. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
  5. Add the uncooked rice in the olive oil and saute it for a couple of minutes.
  6. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
  7. Cook chicken and rice mixture covered for about 12 minutes.
  8. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
  9. Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
  10. Remove from heat and stir in half a cup of cheese.
  11. Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.


Recipe Notes
You need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.


Source: Number 2 Pencil

Italian Stuffed Shells

Italian Stuffed Shells



Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • Jumbo shells, 1/2 box (This will depend on how full you stuff them)
  • Ground sausage, 1/2 lb
  • Ground beef, 1/2 lb
  • Cream cheese, 4 oz
  • Italian seasoning, 1 tsp
  • Garlic powder, 1 tsp
  • Marinara sauce, 1 1/2 cup (divided)
  • Mozzarella cheese, shredded, 1/2 cup


Instructions

  1. Start by cooking the jumbo shells according to the package instructions. Drain and set aside.
  2. Meanwhile in a skillet cook sausage and ground beef. Drain fat and add cream cheese to the skillet. Cook and mix until cream cheese is melted and well combined. Season with Italian seasoning then add 1 cup of marinara sauce.
  3. Preheat oven to 375 degrees. Spoon in filling to shells and place in a casserole dish. Top with remaining marinara sauce and shredded mozzarella cheese. Bake for 10-15 minutes until cheese is melted


source:http://thediaryofarealhousewife.com