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VIRAL CHICKEN CAESAR SALAD PIZZA! Hannah @Lovelydelites was in town this week so it was the perfect opportunity for us to get together and give this viral trend a go and report back as to whether YOU should make it too. The crust is made with CHICKEN - no bread or flour - so it is packed with protein and will keep you full for hours. We also made my homemade high-protein caesar dressing, and let me/us tell you, it was a 12/10!!! The crust is nice and sturdy and can handle the weight of your favorite toppings. IB: @Low carb mama Makes 4-6 servings Chicken Pizza Crust: 20oz canned chicken, drained well 1 egg 2/3 cup grated parmesan cheese 1 tsp garlic powder 1/2 tsp red pepper flakes @kalejunkie High Protein Caesar Dressing: 1 1/2 cups plain greek yogurt 1 lemon, juiced 1 anchovy 3 cloves garlic 3/4 cup grated parmesan cheese 1/2 tsp black pepper Salad: 2 heads romaine lettuce, washed and dried, chopped Extra grated parmesan cheese Preheat oven to 375F. Line a baking sheet with parchment paper and set aside. In a food processor, add the canned chicken and remaining ingredients. Pulse/process until incorporated well. Transfer the mixture to the baking sheet. Press down gently, forming a circle, about 1/4 inch thick. If the mixture is sticky, just add a little oil to the palm of your hand. Bake for 40-45 minutes or until crust is golden brown and it is firm to the touch. Remove from the oven and let cool. While the crust is in the oven prepare the salad dressing, by adding all of the ingredients to a blender and blending until smooth. Taste and adjust seasonings as needed. Toss the salad with the dressing, and add the salad on top of the pizza crust. Sprinkle with extra parmesan cheese and ground black pepper and ENJOY! #pizza #pizzarecipe #lowcarb #lowcarbrecipes

Duration: 28 sPosted : Thu, 11 Apr 2024 03:29:20

Nicole K. Modic

@kalejunkie

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ONE PAN CREAMY TUSCAN CHICKEN that I am so obsessed with this season! It's creamy and delicious, warm & cozy, and can be served on it's own, or over pasta, rice or veggies! Makes 4 servings 1 lb boneless skinless chicken breasts, 2 large breasts, sliced in half if thick 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp paprika ½ cup sun-dried tomatoes, drained and chopped, reserving 3 tb of the oil 1 small yellow onion, finely diced 3 cloves garlic, mashed 1 to italian seasoning 2 tsp dijon mustard 1 1/4 cups full fat coconut milk OR heavy cream 1 tb corn starch or tapioca or arrowroot, if you want a thicker sauce (optional) 2 cups fresh spinach 3/4 cup freshly grated parmesan cheese chopped parsley to garnish Season chicken on both sides with salt, pepper and paprika. Heat a large skillet with 1 tb reserved sun-dried tomato oil. Once very hot, add the chicken and cook on both sides until cooked through (depending on how thick your chicken is this is usually 5 to 6 minutes on each side). Remove chicken from the pan set aside. In the same pan over medium heat, ado remaining sun-dried tomato oil and sauté the onion and garlic, about 5 minutes or until the onions have softened. Add sun dried tomatoes, dijon mustard, and italian seasoning, stirring another minute or two. Add the spinach and parmesan cheese, stirring until the spinach has wilted. Ada the chicken back in, reduce heat to low and cover with the sauce. Remove pan from heat, garnish with parsley and enjoy! #tuscanchicken #chickenrecipes #easyrecipes

How to make your herbs last for a month #herbs #foodtips #foodhacks

How to make chicken shawarma without a spit! Learned this fun technique from my good friend @Chef Ara Zada Recipe makes 8 or so servings, so you will have protein to last you all week 2 1/2 lbs boneless, skinless chicken thighs 1 tb cumin 2 tsp coriander 1 tb paprika 1/2 tsp cayenne pepper 1/2 tso cardamon (optional) 2 tsp kosher salt 1 lemon, juiced 1/4 cup olive oil Add chicken to a bowl along with the spices. Toss to coat well. Marinate at least 30 minutes or overnight. I didn’t wait at all, I was hungry. Preheat oven to 375F. Layer each piece of chicken on 4 wooden skewers that are standing on half a potato. Place in the oven on the bottom rack (you will need to put it on the bottom rack so it fits in the oven. Cook for 1.5 hours or until internal temperature reaches 165F. Remove from oven, let stand for a few minutes then slice and enjoy. Wrap is lavash, romaine lettuce, the chicken shawarma meat, @mezetta pickled onions, tomatoes, and @toum garlic sauce. Wrap it up, slice in half and ENJOY! #chicken #chickenshawarma #easyrecipes #foodhacks #shawarma

Have you ever made mac & cheese in a sheet pan? #sheetpanmeals #macncheese 1 lb large elbow macaroni 3 tb unsalted butter 1 large shallot, finely chopped 4 cloves garlic, mashed 1 4 oz can diced green chilis 1 1/2 tsp smoked paprika 1/3 cup all-purpose flour 2 cups whole milk 1 cup heavy cream 1 tb dijon mustard Kosher salt and freshly ground black pepper, to taste 4 cups shredded cheddar cheese 1 1/4 cups freshly grated parmesan cheese 1 1/2 cups panko breadcrumbs Cook pasta according to package instructions, drain and set aside. In a large skillet over medium heat, add the butter. Once melted, add the shallot and garlic. Cook 1-2 minutes then add the diced chilis and continue stirring. Add the diced chilis and stir to incorporate. Add the paprika and flour and coat well. The mixture will be thick. Carefully pour in the milk, heavy cream, and dijon mustard and let cook for 3-4 minutes, stirring regularly. Sprinkle with salt and pepper. Remove the pan from the heat. Add 3 cups of the cheddar cheese and the Parmesan cheese. Gently mix until smooth. Spray a half baking sheet with non-stick spray. Add pasta in an even layer. Evenly sprinkle 1 cup of the panko over the pasta, followed by the cheese sauce. Gently toss to coat the pasta well. Add remaining panko on top and remaining cheddar cheese. Add the tray to the oven 6-8 inches under the broiler. Broiler for about 5-6 minutes until evenly browned and crunchy on top. You might need to rotate the tray under the broiler as needed.