MAIN DISH: HEALTHY STUFFED CHICKEN BREAST (click here to print)

Healthy Stuffed Chicken Breast

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

I could eat this stuffed chicken breast every single day. It’s super tender, tastes fantastic, and is a healthy meal all by itself – no sides required!

Course: Main Course

Servings: 1

Calories: 262 kcal

Author: Christel Oerum

Ingredients

• 1 chicken breast
• 1 oz. (28 g) low-fat mozzarella
• 1 artichoke heart (from a can)
• 1 tsp. sundried tomato, chopped
• 5 large basil leaves
• 1 clove garlic
• ¼ tsp. curry powder
• ¼ tsp. paprika
• Pinch of pepper
• Toothpicks

Instructions

1. Preheat the oven to 365 F (185 C).
2. Cut the chicken breast almost halfway through with a sharp knife.
3. Chop up the mozzarella, artichoke, basil, tomato, and garlic. Mix to combine and stuff it into the cut chicken breast.
4. Use a few toothpicks to close the chicken breast around the stuffing (you can see how in the video above).
5. Place the chicken breast on a baking sheet or aluminum foil, and season it with pepper, curry powder, and paprika.
6. Bake for around 20 minutes (depending on the size of the chicken breast).
7. Remember to remove the toothpicks before serving, and you're done!
8. 
   
9. Source: www.diabetesdaily.com

Nutrition Facts

Healthy Stuffed Chicken Breast

Amount Per Serving

Calories 262Calories from Fat 37

% Daily Value*

Total Fat 4.1g6%

Saturated Fat 1.8g9%

Trans Fat 0.2g

Polyunsaturated Fat 0.6g

Monounsaturated Fat 0.7g

Cholesterol 109mg36%

Sodium 338.9mg14%

Potassium 560.8mg16%

Total Carbohydrates 8.5g3%

Dietary Fiber 2.4g10%

Sugars 1.1g

Protein 46.1g92%

DESSERTS: MAYONNAISE CUP CAKES (click here to print)

Recipe by Kathryn
Low Carb Chocolate Mayonnaise Cake
(Servings: 6-8 or 20 cupcakes)

Ingredients:

2/3 cups coconut flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 eggs
Sweetener to equal 1 2/3 cups sugar ( I used 1 1/2 cups Erythritol + 1 tsp Stevia, maybe could have used more)
1 teaspoon vanilla extract
1 cup mayonnaise (Primal Kitchen made with Olive Oil)
1 1/3 cups water

Directions:

1
Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside.

2
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

3
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans. Makes 20 cupcakes, (use liners)

4
Bake 30-33 minutes for cake, 25 minutes for cupcakes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.

Frost.... With low carb cream cheese frosting...

20 cupcakes...Per cupcake =

Unfrosted....

Carbs...3 g.

Fiber...2 g.

Net Carbs...1g.

Fat...10 g.

Protein...2 g.

Keto Frosting:

Keto Cream Cheese Frosting – Low Carb

★★★★★

5 from 1 reviews

THIS KETO CREAM CHEESE FROSTING IS PERFECT ON LOW CARB CAKES, BUT ALSO MAKES GREAT FAT BOMBS, CREPE FILLING, OR EVEN TRUFFLES!

• Author: Mellissa Sevigny
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 cups
• Category: Keto Desserts
• Cuisine: American

INGREDIENTS

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)

INSTRUCTIONS

1. In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
2. Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air.
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Then bring to room temperature before using.

Nutrition

• Serving Size: 2 Tbsp
• Calories: 100
• Fat: 11g
• Carbohydrates: 0g
• Protein: 1g

MAIN DISH: CABBAGE LASAGNA (click here to print)

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Cabbage Lasagna - Low Carb and Gluten Free

A crowd pleasing low carb lasagna recipe that can be made ahead. They'll never miss the pasta noodles in this healthier version.

 Prep Time 10 minutes

 Cook Time 35 minutes

 Total Time 45 minutes

 Servings 20

 Calories 451 kcal

 Author Lisa | Low Carb Yum

Ingredients

• 1 head cabbage
• 3 lbs ricotta cheese
• 1 1/2 cups parmesan cheese grated
• 1/4 cup dried parsley optional
• 3 large eggs
• 2 pounds ground meat browned
• 40 ounces marinara sauce with no sugar added
• 32 ounces fresh mozzarella cheese sliced or shredded
• 1/4 cup parmesan grated (optional)

Instructions

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1. Carefully remove leaves from cabbage head.
2. Parboil leaves in salted boiling water for 5-10 minutes. Drain and remove excess water with towel.
3. Mix ricotta and parmesan cheese with eggs and parsley (if using). Set aside.
4. Stir marinara sauce into browned meat.
5. Spread about 3/4 cup sauce onto bottom of 11 x 15 inch pan
6. Place a layer of cooked cabbage leaves over sauce.
7. Spread half ricotta cheese mixture over cabbage leaves.
8. Top cheese mixture with half the remaining sauce.
9. Cover sauce with half the mozzarella cheese.
10. Repeat layers.
11. Top off with additional parmesan cheese if desired.
12. Bake 350F for about 25 minute

Nutrition Facts

Cabbage Lasagna - Low Carb and Gluten Free

Amount Per Serving (379 g)

Calories 451Calories from Fat 306

% Daily Value*

Total Fat 34g52%

Saturated Fat 17g85%

Cholesterol 131mg44%

Sodium 511mg21%

Total Carbohydrates 9g3%

Dietary Fiber 1g4%

Sugars 3g

Protein 27g54%

* Percent Daily Values are based on a 2000 calorie diet.