How to Make Easy Meals

Delicious low carb chicken dinner!

Ingredients:

8 ounces cream cheese (0 carbs)
1 cup mayonaise (0 carbs)
1 cup sour cream (0 carbs)
1 cup parmesean cheese (0 carbs)
1 8.5 ounce can artichoke hearts sliced into small pieces (6 carbs)
Several pieces of celery, chopped

Instructions:

Mix the above together in a medium bowl.  This will be our filling.

You’ll also need 4 to 6 average sized chicken breasts depending on how many people you are serving. Pound chicken breasts flat.

Spread the artichoke filling on top of the flattened chicken. Roll up and secure in place with a toothpick or skewer and put into baking dish. After all rolls are in place, sprinkle with parm cheese.  Bake for 375 degrees F for 45 minutes until chicken juices run clear.

You will have likely left over filling, you can add this on top of the chicken or serve on the side at dinner time.

Ingredients:

1 slice bacon, chopped
1 tomato, chopped
1 carrot, chopped
1 celery rib, chopped
1 1/2 cup French bread, cubed
1 pound lean ground beef
2 eggs
1/2 cup Parmesan cheese, grated
1/2 cup parsley, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) package mozzarella cheese, shredded

Instructions:

Place the bacon in a large skillet over medium heat.  Cook 3 minutes or until browned.  Remove bacon to a paper towel.

Using the bacon drippings, cook the tomato, carrot, celery and onion, covered for 6 minutes or until tender.  Stir the bacon back into the skillet.

Place the bread in a bowl.  Place just enough water in the bowl with the bread to cover.  Allow the bread to stand in the water 5 minutes.  Drain the water and squeeze the excess water out of the bread cubes.

Place the bread back into the bowl.  Add the ground beef, eggs, Parmesan cheese, parsley, garlic, salt and pepper to the bread.  Mix the ingredients together with you hands.  Form a square loaf when the ingredients have been mixed together.  Place the loaf in a square baking dish.  Form a well in the middle of the loaf.  Place the cooked vegetables into the well.  Sprinkle in the mozzarella cheese.  Form the loaf back over the top of the vegetables.  Heat the oven to 350 degrees.  Bake 50 minutes.  Remove and let the meat loaf stand 10 minutes before cutting.

Serves 4

photo credit: WmJR

Ingredients:

1 baguette, cut into 20 slices
4 eggs
1 cup eggnog
1/2 cup milk
1/4 teaspoon ground nutmeg
1 cup frozen cranberries
1/4 cup cold butter, cut up
1/3 cup brown sugar, firmly packed
1/3 cup pecan pieces

Instructions:

Coat a large baking dish with a non stick cooking spray.  Layer the bread in a single layer in the baking dish.

Place the eggs in a large mixing bowl and beat slightly.  Pour in the eggnog and milk and whisk to combine.  Sprinkle in the nutmeg and continue whisking to combine ingredients.  Pour mixture over the bread.  Allow to stand for 30 minutes.

Turn bread over and sprinkle the top with the frozen cranberries.  Cover and place in the refrigerator overnight.

Bring the oven temperature to 400 degrees.  Place the cut up butter into a mixing bowl.  Add the brown sugar.  Use a pastry blender to cut the butter into the brown sugar.  Mixture should be crumbly.  Cover the top of the bread mixture with the streusel mix.  Bake 12 minutes.  Sprinkle the top with the pecan pieces and continue cooking 12 minutes or until a light golden brown.

Serves 8

photo credit: kthread

Ingredients:

1 tablespoon extra virgin olive oil
1 cup onion, chopped
4 garlic cloves, minced
1 (28 ounce) can peeled whole tomatoes and juice
1 (7 ounce) container sun dried tomato pesto
2 eggs
2 (15 ounce) containers ricotta cheese
1 (14 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package Italian cheese blend, shredded
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt
12 oven ready lasagna noodles

Instructions:

Pour the oil into a large skillet and place over medium heat.  Once the oil is hot but not smoking add the onion.  Cook for 3 minutes stirring occasionally. Stir in the garlic and continue cooking 1 minute garlic should be fragrant. Pour in the tomatoes and use the back of a spoon to crush being sure to leave chunks in the sauce.  Place the heat on low and cook 3 minutes.  Add the pesto and stir well. Remove the skillet from the heat.

Beat the eggs slightly in a large mixing bowl.  Add the ricotta cheese, spinach and 1/2 of the cheese blend.  Stir well.  Add the Parmesan cheese and salt and continue stirring until completely combined.

Cover the bottom of a large baking dish with sauce.  Lay 4 lasagna noodles on top of the sauce.  Spread 1/2 of the cheese mixture over the noodles.  Cover with sauce.  Repeat layers 2 more times ending with sauce on the top.

Bring the oven temperature to 375 degrees. Sprinkle the top of the lasagna with the remaining Italian cheese blend.  Cover the baking dish with aluminum foil.  Bake 45 minutes.  Remove the foil and continue baking 30 minutes or until bubbly.  Allow lasagna to stand 15 minutes before serving.

Serves 8

photo credit: beccapie

Ingredients:

8 ounces white chocolate, chopped
3 cups milk
1 cup whipping cream
1/2 teaspoon peppermint extract

Instructions:

Place the chocolate in a large microwave safe measuring cup.  Add the mikl and whipping cream.  Stir in the peppermint extract.  Microwave the cocoa on high for 5 minutes.  Remove and stir until the chocolate has completely melted.

Serves 4

photo credit: chatirygirl