Creamy Parmesan Garlic Mushroom Chicken

When I saw the video of this recipe of Facebook from The Recipe Critic, my mouth INSTANTLY began watering and I quickly saved it to add to the menu for the week.  

Not only is it super quick and simple,

it's creamy and filling,

completely keto friendly,

AND is SO EASY to customize for your family!  (Can I get  an AMEN?)

I devoured this creamy deliciousness all on it's own and licked the plate, but I would love to have this next time over zucchini noodles (or regular pasta for the hubs and the boy) or even cauliflower rice?  

What would you serve this over?  Comment below and tell me your ideas!  

All my love and light,

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Creamy Parmesan Garlic Mushroom Chicken 

(From The Recipe Critic)

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, thinly sliced {I actually used tenderloins}
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms

        Creamy Parmesan Garlic Sauce:

  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour {I used almond flour}
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped

DIRECTIONS:

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
  2. Remove chicken and set aside on a plate.
  3. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  4. To make the sauce add the butter and melt.
  5. Add garlic and cook until tender.
  6. Whisk in the flour until it thickens.
  7. Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, pepper and salt.
  8. Add the spinach and let simmer until the sauce starts to thicken and spinach wilts.
  9. Add the chicken and mushrooms back to the sauce.
  10. Serve alone, over zucchini noodles, or over pasta as desired.

  photo credit The Recipe Critic

photo credit The Recipe Critic

Chocolate Chip Cookie Dough FAT BOMBS

One of my FAVORITE parts of a KETO lifestyle is finding

new,

simple,

and DELICIOUS

ways to incorporate more FATS!  

(It's also really fun to watch people freak out that you're eating FAT...ON PURPOSE...but that's for another day!) 


Fat Bombs are something I really shied away from for so so long, but I've found that when I need something that feels like a little treat these really really hit the spot AND keep me on track!  

Plus...is there anything better than eating raw cookie dough? 

I don't think so! 

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Chocolate Chip Cookie Dough Fat Bombs 

(Recipe originally adapted from PaleoMomNoms)
 

INGREDIENTS:

8 oz cream cheese (softened)

1 stick (1/2 cup) salted butter (I always use KerryGold)

1/2 cup creamy peanut butter or almond butter (the real deal that's just nuts and salt and no added sugar or junk!)

1/4 cup Swerve

1 tsp vanilla extract

4 oz sugar free chocolate chips (or 90-100% baking chocolate chopped into itty bitty pieces)


DIRECTIONS:

1.  Mix the softened cream cheese and the butter together until smooth.

2.  Add the peanut butter (or almond butter) and mix until smooth.

3.  Add in the other ingredients and keep stirring until everything is a good texture.

(You could also just add everything to a mixer but I personally don't have one-so I go old fashioned and mix it by hand)

4.  Refrigerate dough for 30 minutes before scooping onto a cookie sheet lined with parchment paper.

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::SIDENOTE:: 

I legit PURCHASED

a cookie dough scooper for this recipe and it makes it no less than nine MILLION times easier. 

Totally worth the $5! 

 

5.  Place the cookie sheet in the freezer for 30 minutes until the dough is hardened.

6.  Store fat bombs in the refrigerator or the freezer based on your preference. 

I store mine in a rubbermaid container in my freezer.  I feel like they get a little too soft in the refrigerator but again-all about your preference!  


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Such a perfect little treat with coffee,

or just a great way to hit your FAT intake goals!  


If you try these out please let me know what you think!  

 

All my Love and Light to you! 

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The KETO Friendly Dinner that WON OVER Our Entire Household

Anyone else struggle with the dinner debate?

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It feels like no matter WHAT I make, the question comes 

"MOM!  What are we having for dinner?"

Followed by a very swift and whiney

"I DON'T LIIIIIIIIKE THAAAAAAT" 

Of course you don't. 


 

Not too long ago when I embarked on this ketolife journey I started playing around with new recipes.  Some of them stayed, some of them went swiftly into the "NEVER AGAIN" file,

But this recipe...

BOTH my guys gobbled up and asked for seconds.

SECONDS!    

I could hardly believe my eyes! 

Since then my husband asks for it almost every weekend and honestly I'm just thrilled to have something they LIKE!

It's so super simple, absolutely delicious and filling, and QUICK to make!  


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Shrimp Scampi with zoodles

INGREDIENTS:

3 large zucchinis (zoodled with a spiralizer or with a julienne peeler) 

2 TBSP of minced garlic 

2 TBSP of Lemon Pepper 

Juice of one whole lemon 

20-30 large shrimp (thawed, deveined and peeled, with tails cut off)

10-15 cherry tomatoes, cut in half (optional)

Zest of lemon to taste 

Grated Parmesan cheese to taste


DIRECTIONS:

1. Spiralize the zucchinis so you have about 3 cups of raw zoodles

2. Once the shrimp are thawed, cut the tails off and make sure there is no shell or vein left 

3. Season the shrimp with the lemon pepper (get both sides!)

4. In a large skillet or frying pan melt the butter with the garlic until fragrant

5. Add the juice of one lemon

6. Add seasoned shrimp into butter and cook until pink, aprox 5 min (don't cook too long-they will turn rubbery!)

7. Once the shrimp are cooked, add the zoodles and incorporate all the buttery goodness into a uniform mixture.  

8. Allow the zoodles to cook uncovered with the shrimp aprox. 3-5 min or until tender (I like my zoodles a little on the raw side)

9. At the very end, add the halved cherry tomatoes as a nice burst of color

10. Serve topped with parmesan cheese (I like some crushed red pepper flakes and hubby tops this with sriracha)

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This is another recipe that's super simple to customize any way your family likes!  

Did your family love it as much as mine?  Tell me what your customizations look like below!    

 

Love and Light, 

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