Chicken & Spinach Skillet Pasta with Lemon & Parmesan

Ingredients:


* 8 ounces gluten-free penne pasta or whole-wheat penne pasta

* 2 tablespoons extra-virgin olive oil 

* 1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into bite-size pieces

* ½ teaspoon salt

* ¼ teaspoon ground pepper

* 4 cloves garlic, minced

* ½ cup dry white wine

* Juice and zest of 1 lemon

* 10 cups chopped fresh spinach

* 4 tablespoons grated Parmesan cheese, divided
How to Make It:
Step 1
Cook pasta according to package directions. Drain and set aside.

Step 2
Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.

Step 3
Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.

KETO BROCCOLI SALAD

Ingredients:


* 8 cups fresh broccoli cut into small pieces

* 1/4 cup red onion, diced finely

* 1/2 cup sunflower or pumpkin seeds

* 4 ounces cheddar cheese, cubed

* 3/4 cup mayonnaise

* 5 tablespoons low-carb sweetener (Erythritol), (more or less to taste)

* 2 tablespoons red wine vinegar or apple cider vinegar
salt and pepper to taste

* 1/2 lb bacon, cooked and crumbled
How to Make It:
1. Combine broccoli, red onion, sunflower or pumpkin seeds, and cheese in a large bowl.

2. In a separate bowl, mix the mayonnaise, sweetener and vinegar together until smooth. Stir into the salad.

3. Let salad chill for about 3 hours. It may not seem like enough dressing but after it chills the dressing marinates and is plenty. This also allows the flavors to meld. Stir in the bacon right before serving.
Season with salt and pepper and serve.

Chicken & Spinach Skillet Pasta with Lemon & Parmesan

Ingredients:


* 1/2 cup coconut aminos or low-sodium soy sauce

* 1/2 cup beef broth

* 1/4 cup keto-friendly sweeteners like erythritol, (like Monkfruit)

* 4 cloves garlic, minced

* 1 tablespoon freshly grated ginger

* 1 teaspoon sesame oil

* 1 teaspoon crushed red pepper flakes, optional

* 5 pounds beef short ribs, bone-in or boneless, cut into 2" pieces

* 1 1/2 teaspoons xanthum gum

* 1/4 cup sliced green onions

* 1 teaspoon sesame seeds
How to Make It:
SLOW COOKER INSTRUCTIONS

In a large bowl, combine soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.
Place ribs into slow cooker. Pour soy sauce mixture over ribs.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Ribs are done when meat is fork tender.

In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the slow cooker / crock pot.

Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

Serve immediately, garnished with green onions and sesame seeds, if desired.


INSTANT POT INSTRUCTIONS

In a large bowl, whisk together soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.

Place ribs into Instant Pot. Pour soy sauce mixture over ribs.

Place Instant Pot lid on and seal. Cook on high pressure for 65 minutes. Ribs are done when meat is fork tender.

In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the instant pot. Change Instant Pot mode to Sautee and cook for 2-3 minutes or until mixture thickens.

Serve immediately, garnished with green onions and sesame seeds, if desired.

CHICKEN WITH PARMESAN CAULIFLOWER RICE

Ingredients:


* 1/2 cup coconut aminos or low-sodium soy sauce

* 1/2 cup beef broth

* 1/4 cup keto-friendly sweeteners like erythritol, (like Monkfruit)

* 4 cloves garlic, minced

* 1 tablespoon freshly grated ginger

* 1 teaspoon sesame oil

* 1 teaspoon crushed red pepper flakes, optional

* 5 pounds beef short ribs, bone-in or boneless, cut into 2" pieces

* 1 1/2 teaspoons xanthum gum

* 1/4 cup sliced green onions

* 1 teaspoon sesame seeds
How to Make It:
In a large skilllet, melt the butter over medium heat. Add the onion and cook about 2-3 minutes until soft.

Season the chicken with salt and pepper and add it to the skillet. Sprinkle with the Italian seasonings. Cook for 5-6 minutes or until chicken is cooked through.

Add the garlic and cook for an additional minute.

Add the cauliflower rice, chicken broth, and cream. Simmer for 10 minutes or until liquid reduces. Stir in the Parmesan cheese and serve.

CHICKEN WITH PARMESAN CAULIFLOWER RICE

Ingredients:


Ginger dressing
¼ cup light olive oil, or avocado oil
1 tbsp minced, fresh ginger
½ lime, juice
½ tbsp tamari soy sauce
½ garlic clove, pressed
salt and pepper, to taste

Salad
1 (7 oz.) avocado
½ lime, juice
5 oz. cucumber, peeled, cut in half lengthwise, seeded and sliced
2 oz. (2 cups) baby spinach
sea salt, for seasoning

Shrimp
1 tbsp olive oil, for frying
1 garlic clove, pressed
2 tsp chili powder
10 oz. fresh shrimp, peeled, deveined
salt and pepper

For Serving
2 tsp chopped, fresh cilantro
2 tbsp chopped hazelnuts or salted peanuts (optional)

How to Make It:
Ginger dressing

Add the Ginger dressing ingredients to a small bowl. Using an immersion blender, mix together over low speed, until combined. Set aside.

Salad
Slice the avocado in half, and remove the pit. Using a spoon, scoop out the avocado flesh, and cut it into slices. Place in a small bowl, and stir together with the lime juice.
Arrange the spinach, avocado, and cucumber slices on a serving platter, or large plate. Season with the sea salt, and set aside.

Shrimp
Heat the olive oil in a medium-sized pan, over medium heat. Stir in the garlic and chili powder. Add the shrimp, stir to combine, and fry for a couple of minutes per side until the shrimp are pink and cooked through, be careful not to overcook or the shrimp may be rubbery. Pre-cooked shrimp should only be heated through, 1 - 2 minutes. Season with salt and pepper, to taste.
Use a slotted spoon to place the shrimp, with some of the spicy sauce, on top of the vegetables. For serving, sprinkle the nuts and cilantro on top, drizzled with the ginger dressing.
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