wonderfood2

Ingredients 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructions Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate.  Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.   Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired.  Adapted from : bit.ly/2s4bM

                            INGREDIENTS Boneless 1 pound boneless chicken breasts 1 diced yellow onion 2 minced garlic cloves 1 can of chicken stock [12 ounces] 1 can of chicken cream [12 ounces] 2 cans large northern beans drained and rinsed [15 oz] Diced green chillies 2 cans [4 oz] 1 can of whole corn with hazel [15 oz] 1 teaspoon of salt 1/2 teaspoon of black pepper 1 teaspoon of cumin 3/4 teaspoons of oregano 1/2 teaspoon of chili powder 1/4 teaspoon of cayenne pepper small handful of chopped fresh coriander 8 ounces of softened reduced fat cheese cream 1/4 cup half and half TOPPINGS: sliced ​​jlapenos sliced ​​avocado spoonful of sour cream fresh chopped coriander chopped green onions tortilla strips Hammered shredded cheese INDICATIONS Add the chicken breasts to the bottom of the slow-cooking pot, add salt, pepper, cumin, oregano, chili powder and cayenne pepper. Top with diced onion, minced garlic, large northern beans, green peppers, corn, chicken broth, chicken cream and cori

INGREDIENTS For the Cajun seasoning: 1 tablespoon of delicate paprika 1 1/2 teaspoons of salt 1 1/2 teaspoons of garlic powder 1 teaspoon of onion powder 1 teaspoon of chili powder, add more if you like the heat 3/4 teaspoon of dried thyme 1/2 teaspoon of dried oregano 1/2 teaspoon of KETO cane sugar: use the cane sugar substitute 1 / 2-3 / 4 teaspoon of cayenne pepper, add more if you like the heat 1/4 teaspoon of black pepper broken to taste For the steak: 23-ounce steak (650 g), cut into 2-inch cubes (loin, rump, New York strip, porterhouse or ribeye) 1-2 tablespoons of canola oil, divided 1/4 cup of butter 4 finely chopped garlic cloves INSTRUCTIONS Combine the cajun dressing in a shallow bowl. Add the steak and spear bites to evenly coat. Heat 2 teaspoons of oil in a skillet or skillet over medium-high heat until hot. Sear the steak stings in batches for 2-3 minutes per side until the edges are crisp and golden, adding extra oil if necessary. To put aside. Reduce heat to medium. A

INGREDIENTS : 8 oz. Medium-sized pasta shells 1 tablespoon of olive oil 1 kg of ground beef 1/2 medium sweet onion, diced 2 cloves of garlic, chopped 1 1/2 teaspoons of Italian seasoning 2 tablespoons of flour for all uses 2 cups of beef broth 1 (15 ounces) can tomato sauce 3/4 cup of cream Kosher salt and freshly ground black pepper to taste 6 ounces of extra sharp cheddar cheese, about 1 1/2 cups INDICATIONS: In a large pot of boiling salted water, cook the pasta according to the instructions on the package; drain well. Heat the olive oil in a large skillet over medium-high heat. Add the minced meat and cook until golden brown, about 3-5 minutes, making sure to crumble the meat during cooking; drain excess fat. To put aside. Add the onion to the pan and cook, stirring frequently, until it is translucent, about 2-3 minutes. Mix with garlic and Italian seasoning until it is perfumed, about 1 minute. Whisk in the flour until lightly browned, about 1 minute. Beat gradually in beef broth

                                                               ingredients chicken breasts (as many as you want / want) olive oil (only a spoonful) minced garlic (a smattering ... little more than a smattering if you really like garlic) chili flakes (leave them out if you don't like the heat) marinara sauce (you probably won't need more than one can unless you're a seafaring demon) Parmesan cheese mozzarella (you'll need double the Parmesan mozzarella) crostini (we used seasoned Italian) INSTRUCTIONS We also cut the chicken into cubes instead of leaving them whole. So in the bottom of a casserole there is a little olive oil, minced garlic and chilli flakes. And yes, those are the technical measures. Use exactly "some". Nothing more, nothing less. Then cover the chicken with the marinara sauce you think is necessary. Then cover the marinara sauce with a ratio of 2 to 1 mozzarella / parmesan. The original recipe included grated Parmesan, but we opted for grated

ingredients 4 boneless and skinless chicken breasts, 6 ounces each 4 ounces of cream cheese, room temperature 1/2 cup of grated cheddar cheese 1 package of condiments on the ranch 1/2 cup of buffalo sauce 1 tablespoon fresh parsley Dressing for ranch or blue cheese, to serve Instructions Preheat the oven to 375 degrees. Spray a 9x13 dish with non-stick spray. Put the chicken breasts on a cutting board and use a sharp knife to cut a pocket on the side of each chest, being careful not to cut it all the way down. Put the chicken aside. Add the cream cheese, cheddar and ranch dressing to a small bowl and mix well to combine. Pour the cream cheese mixture evenly into a piece of chicken. Put the chicken in the prepared pan and brush it heavily with the buffalo sauce. Cook for 25 minutes, brushing with additional sauce every ten minutes. Sprinkle with chopped parsley and season with ranch or blue cheese sauce before serving. adapted from :  thatlowcarblife

INGREDIENTS 1/4 cup of brown sugar 3 tablespoons of smoked paprika 1 tablespoon of chili powder 1 tablespoon of garlic powder 1 tablespoon of powdered onions 1 tablespoon of dried thyme 1 teaspoon of Cayenne pepper, optional 1/2 teaspoon of kosher salt 1/2 teaspoon of ground black pepper 4 boneless and skinless chicken breasts 1/4 cup of butter INSTRUCTIONS In a medium bowl, whisk together the brown sugar, paprika, chilli powder, garlic powder, onion powder, thyme, cayenne pepper, salt and pepper. Put the chicken breasts in a large zippered bag and pour the dressing on the chicken. Shake the chicken to coat. Transfer the chicken to the refrigerator (still in the bag) and marinate for 30 minutes or up to 24 hours. Preheat the oven to 425 degrees. Remove the chicken from the bag and place it on a baking sheet lined with a sheet. Put 1 tablespoon of butter on each chicken breast. Bake the chicken in the oven for 20-30 minutes (or according to the table above) until an instant reading ther

Slow Cooker Cream Cheese Crack Chicken ingredients 3 chicken breasts 2 (8 ounces) packages of cream cheese 1 package of condiments on the ranch 1 cup of grated cheddar cheese 1 teaspoon of garlic powder 8 slices bacon, cooked and crumbled 8 slices of cheddar cheese 8 rolls of hoagie Instructions Add the chicken, cream cheese, ranch dressing, grated cheddar cheese and powdered garlic to a slow-cooking pot and cook over high heat for 3-4 hours. Toast the hoagie rolls, collect the chicken and cover with a slice of cheddar and crumbled bacon. Adapted from :  myincrediblerecipes