6 Tbsp olive oil
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
Salt and ground pepper
1 cup sliced white mushrooms
1/4 cup thinly sliced red onion
3 cups baby spinach
In a small cup whisk together, olive oil, red wine vinegar, Dijon mustard, salt and pepper.
In a large salad bowl combine spinach, mushrooms and onions.
Drizzle dressing over salad and mix until combined and serve immediately.
We had baked chicken wings with this salad and everyone loved it. 💕
This was so yummy.
Wheat-Free Low Carb Chicken Parmesan
8 boneless skinless chicken breasts, sliced in half to make cutlets
1 cup no-sugar-added spaghetti sauce ( Classico Basil & Tomato Sauce)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
garlic powder, to taste
onion powder, to taste
1 tsp oregano
2 TB olive oil
Salt & pepper, to taste
Preheat oven to 375 degrees.
In a fry pan add oil, season both sides of chicken with salt, pepper, garlic powder, onion powder and saute for 10 min. Transfer to a shallow or small baking dish with non-stick cooking spray or (I used parchment paper on a cookie sheet).
Spoon tomato sauce equally over top of each chicken cutlet.
Bake for about 45 minutes, sprinkle with mozzarella, Parmesan cheese and oregano, bake for an additional 5 minutes or until cheese is melted.
I made this dinner for my family on Valentine’s Day. It was the first time I made this and it was a huge hit, everyone had two pieces of chicken just as I expected. It’s going to be a keeper that’s for sure.
Bacon Wrapped Blue Cheese Stuffed Chicken
8 boneless, skinless chicken breasts
½ cup blue cheese crumbles
16 slices bacon
Roasted garlic spice
Salt & pepper
Using a small sharp knife cut into the thick end of the chicken and butterfly the breast. Season the chicken with pepper, add the blue cheese and stuff the breasts. Spiral-wrap the breasts with 2 slices of bacon tightly to cover the meat evenly. Place chicken in a nonstick fry pan cook on low to medium heat for 40-55 minutes until bacon is crispy and chicken is firm.
Blue cheese and stuff the breasts
Chicken in a non stick pan
I served this with steamed asparagus and Caesar salad (no croutons).
Greek Style Chicken Breasts
10 pitted kalamata olives, halved
2 Tablespoons extra virgin olive oil
1 Teaspoon salt
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh oregano
4 oz crumbled Feta cheese
4 medium lemons, thinly sliced
3 Pounds chicken breasts
8 garlic cloves, peeled
1 Tablespoon fresh lemon juice
1 Teaspoon pepper
Arrange rack in center of oven. Heat oven to 350°F. Layer lemon slices on the bottom of a 13×9 baking dish; set aside. Gently run your fingers between chicken breast and the skin to loosen skin.
Press 2 garlic cloves through a garlic press. Lift the skin from 1 breast and rub garlic between skin and breast. Repeat process with remaining chicken breasts and garlic cloves. Drizzle olive oil and lemon juice over chicken breasts. Sprinkle with salt and pepper and rub into skin. Place chicken breasts over the lemon slices in prepared pan.
Combine mint and oregano in a small bowl; evenly sprinkle over chicken breasts. Sprinkle olives over chicken and bake for 45 minutes, until juices run clear when chicken is pricked with a fork. Remove from oven and sprinkle with feta. Bake 5 minutes more. Serve with pan juices.
Net Carbs: 5