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Stuffed Chicken Breasts with Spinach, Mushrooms and Goat Cheese, Wrapped in Bacon {Gluten-free, Low-carb}

Stuffed Chicken Breasts with Spinach, Mushrooms and Goat Cheese, Wrapped in Bacon {Gluten-free, Low-carb}
Bacon-wrapped stuffed chicken

Bacon-wrapped stuffed chicken

I don’t know if low-carb, grain-free eating gets much better than this! Beautiful skinless, boneless chicken breasts stuffed with soft chevrie goat cheese, spinach, mushrooms, walnuts and wrapped in bacon… ohmygosh! And to top it off, it’s easy-peasy πŸ™‚ I enjoy recipes that use ingredients that I typically have on hand, or that can be modified easily.

This was a meal that I shared just with my husband on a weekend night at home while our son was spending time with friends, so we used ingredients we really enjoy like mushroom and spinach. (Yay, kitchen time together!)…I think next time I make this for all of us, I will let my son decide what to put inside his, so that he can enjoy as well. Why does pepperoni, tomato, basil and mozzarella come to mind?! πŸ˜‰ Β  Good for 2 of us, I also think that it would be great for a primal-ish dinner party, or even cut up in sections as an appetizer.

Normally, I do keep the skin *on* my chicken as a source of healthy fats, but in this case, I was happy to go without in exchange for some bacon-y goodness!! The filling was easy and could be tweaked in many ways to your own personal tastes (and pantry). I took several pictures along the way to show the process, but to be honest, the recipe amounts will just be a guess, as I made it up as I went along (as usual.) In other words, stuff it with whatever you want! The amount of stuffing you need will vary by the size of the chicken breast, so keep that in mind if you need to add a little more. The minced pork rinds are a great substitute for bread crumbs as a binder in stuffing recipes.

 

Spinach and Mushroom Stuffed Chicken Breasts
Wrapped in Bacon (serves 2-4)

Spinach Filling

Spinach, garlic, mushrooms, onion, and walnuts for the filling

  • 2 boneless, skinless chicken breasts (butterflied open)
  • coconut oil or butter
  • 1/2 C frozen chopped spinach
  • 1/2 small onion, diced (1/4C or so)
  • 3 mushrooms, sliced thinly (used crimini, baby bellas)
  • 1-2 cloves garlic, finely chopped
  • 1/4C pork rinds, finely chopped
  • 1/4C chopped walnuts
  • salt and pepper to taste
  • 3oz soft goat cheese such as chevrie
  • 6-8 slices raw bacon
Spinach Filling

Chicken breasts: butterflied and filled.

Directions: Preheat oven to 400. Prepare filling ingredients: I put the frozen spinach and chopped onion in a microwave-safe bowl, salt lightly, cover with wrap and microwave on high for about 5 minutes and then drain, but you can saute if you choose not to use a microwave (I just like the gentle sweetness of the onions steamed this way, and I can multi-task.) Meanwhile, saute the mushrooms and garlic in butter or coconut oil until done. Add the cooked spinach and onion, heat through, add the walnuts and pork rinds to complete the stuffing.

Wrapping in bacon

Wrapping in bacon

Lay out each butterflied chicken breast, salt and pepper to taste. Use 1/4 of the cheese on each breast, placing it near the center. Top each with 1/2 the stuffing mixture and the remaining cheese (if you have too much stuffing, don’t use it all.). Carefully fold each breast in half, keeping the stuffing in place with your fingers. Carefully wrap each breast in bacon strips, one at a time, spiraling around, making sure to cover all the stuffing. Bake on a cookie sheet (I used a silicone mat on mine) for about 20-25 minutes, (flipped chicken halfway through bake time.) I then broiled the tops for about 3 minutes per side to ensure bacon was cooked completely, but you may find that baking alone is fine.

 

In the pictures shown, I have a side salad of fresh spinach, tomatoes, swiss cheese topped with a simple vinaigrette of 2Tb warm bacon fat, 2Tb balsamic vinegar and 1Tb orange juice with a touch of tarragon, salt and pepper.

Stuffed chicken wrapped in bacon, and simple spinach salad.

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Crispy Herbed Tamari Ginger Chicken with Asian Inspired Shirataki Noodle Salad

 

Either you like crispy chicken skin, or you don’t… we DO! Mmmmm! It’s such a wonderful combination of texture and taste, and a good source of healthy fats. So, for the crispy-skin-lovers out there, I hope you enjoy this simple chicken recipe!

Crispy Herbed Tamari Ginger Chicken with Asian Inspired Salad

Crispy Herbed Tamari Ginger Chicken with Asian Inspired Salad

Most of the recipes I post here are for foods that traditionally contain wheat or high carbohydrate content, and that have been modified to fit into a grain-free, low-carb way of eating. This tends to include lots of baked goods… not because we eat lots of goodies (we don’t) but because that seems to be the hardest thing for people to convert within a new lifestyle.

This is a recipe that is just plain yummy, and it’s something I would have made in the pre-wheat-free days as well. If you enjoy a crispy skin on tender chicken, this recipe is a great base which can modified in numerous ways to fit the seasonings that you prefer or have on hand.

In this case, I was using Tamari, which is the gluten-free version of soy sauce, and it inspired me to season further with ginger, garlic powder, some fresh tarragon (because I had it on hand) and my homemade Gomasio. (If I’d had some green onion, I would have used it in place of the tarragon, but the tarragon was great!) Take note in the recipe that I pulled the skin back on the chicken to get the herbs and seasonings underneath. This helps to infuse the meat with wonderful flavor, and the skin to become nice and crispy, mmm. Don’t be afraid to mix up the flavors if you prefer lemon/garlic, blackened/cajun or any other combination you enjoy!

Shirataki Noodles

Shirataki Noodles

To accompany the chicken, I made a simple chopped salad of romaine lettuce, fresh avocado, cubed cucumber, shirataki noodles, slivered almonds and Gomasio, topped with a dressing I threw together that my husband ended up being crazy about. It’s very fresh tasting and was also an experiment in using the shirataki noodles in this way. Shirataki noodles are still a new ingredient to me, though I have been hearing about them for quite some time. They are in the refrigerated specialty section in some larger groceries, though they don’t carry them in my small town, so I picked some up when I was in a neighboring Kroger the other day. They are gluten-free and grain-free, and made of tofu, though I wouldn’t say that they have a tofu taste or texture. I quite liked them in this salad, and I also added some to a nice hot bowl of miso soup the other day, and enjoyed that as well!

Crispy Herbed Tamari Ginger Chicken

Ingredients:

  • 4 chicken quarters (thigh/leg)
  • 1/4-1/2 cup tamari
  • 2Tb each fresh tarragon and parsley, finely chopped
  • garlic powder to taste
  • powdered ginger to taste
  • gomasio to taste
Seasoning under the skin

Seasoning under the skin

Directions:
Preheat the oven to 375 degrees. Line a baking sheet with foil. Rinse chicken and pat dry. Gently separate the chicken skin from the meat (leaving it attached at the sides) and brush under the skin with the tamari, season with the herbs and spices as desired (except gomasio). Pull the skin back into place and brush the chicken on both sides with tamari, season with herbs, spices and tamari. Bake for 45 minutes at 375, rotating the pan partway through cooking. Raise temp to 425 degrees and cook for another 10 minutes or until internal temperature reads 165. Serves 4.

Ready to bake

Ready to bake

Asian Inspired Salad with Shirataki Noodles

Chopped Salad

Chopped Salad

Ingredients for Salad:

  • 2 cups chopped romaine hearts
  • 1 avocado, pitted and chopped
  • 1 large cucumber, peeled, seeded and chopped
  • 1/4 C slivered almonds
  • 1 bag shirataki noodles, rinsed and drained
  • gomasio to taste

Ingredients for dressing:

  • 2-3 TB tamari
  • juice of one lime
  • 2TB honey/ginger balsamic vinegar
  • 3-4 TB sour cream
  • 1 tsp honey or sweetener to taste
  • 1/4 tsp ground ginger
  • 1TB fresh tarragon, finely chopped

Combine all salad ingredients in a bowl, set aside. Combine all dressing ingredients, and use as desired on salad.

 

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Easy! Creamy Veggie Soup with Bacon {Grain-free, Low-carb}

Creamy Veggie Soup with Bacon

Creamy Veggie Soup with Bacon

My previous post was about how to make Cauliflower Cream for a soup base. Even if you aren’t a low-carber, getting more veggies into your lifestyle is likely a positive move, so I hope you give this a try!

Thick, creamy and healthy! Soup made with Cauliflower Cream

Thick, creamy and healthy! Soup made with Cauliflower Cream

The recipe below is just ONE of probably hundreds of possible combinations of ingredients for using the Cauliflower Cream soup base. I used the shredded veggies because they were on sale and free of preservatives, and saving time whenever possible has its own value! Feel free to modify, swap out, invent or otherwise make this recipe work for you! Clam or seafood chowder will be coming soon in my kitchen πŸ™‚

 

 

Creamy Veggie Soup with Bacon and Ham

  • 1 recipe of Cauliflower Cream soup base (4-6C depending on size of cauliflower)
  • 1C diced bacon
  • one onion, diced
  • 1- 12oz bag mixed shredded veggies (broccoli hearts, cabbage and carrot)
  • 32oz container of chicken broth, or make your own stock to use
  • 2 bay leaves
  • 8 oz shredded sharp white cheddar cheese
  • crispy ham to garnish (optional)
  1. Prepare one recipe of Cauliflower Cream soup base and set aside.
  2. In a stock pot or dutch oven, Saute bacon until nearly crisp and fat is rendered.
  3. Add onions to bacon, cook and stir 3-5 minutes over medium heat.
  4. Add shredded vegetable mix and cook, stirring occasionally for 5-8 minutes or until vegetables begin to soften.
  5. Add broth to pot and simmer for 15-20 minutes or until vegetables are cooked.
  6. Carefully add Cauliflower Cream to pot and gently mix together, bringing the soup back up to temp.
  7. If using cheese, add it a little at a time, stirring after each addition to melt the cheese.
  8. Serve in bowls, topped with crispy ham if desired.
Adding onion to the cooked bacon and fat.

Adding onion to the cooked bacon and fat.Β 

Adding shredded veggies to pot.

Adding shredded veggies to pot.Β 

Adding Cauliflower Cream to pot after simmering.

Adding Cauliflower Cream to pot after simmering the veggies and broth.

After the Cauliflower Cream is mixed in, it becomes a rich cream soup!

After the Cauliflower Cream is mixed in, it becomes a rich cream soup!

 

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Cream Soup Base… (you won’t believe it’s made from cauliflower!)

Cauliflower Cream for soup or sauce

Cauliflower Cream for soup or sauce in the pitcher of my Ninja. Hopefully you can see the very SMOOTH texture in this pic!

I never thought I would see a day that I counted CAULIFLOWER among my favorite vegetables.. and yet here I am! It’s actually one of my staple grocery items now, and I don’t want to be without it any more than I want to be without nut butter (egads… )

The problem turns out not to be that cauliflower was “icky”, but rather I’d never had the occasion to really get to KNOW Cauli. Before going on Wheat Belly, giving up grains and also going low-carb, I had only my trusty (high-carb) root vegetables and starches to rely on to thicken or act as a base for other toppings. The healthy head of off-white, cruciferous abundance was something I usually avoided at the store! I knew it was good for me, but if I was going that route, I’d grab broccoli or cabbage way before I’d reach for Cauli. If I had only known…

So here is one of the methods that will show you why I hold it with such high regard in my kitchen, and hopefully it’s something that you will try as well.

In my house we LOVE soup! Broths, chowders, stews… especially as cold weather becomes the norm, warming up with a bowl of homemade goodness is a cherished tradition! Well, most cream-based soups rely on a rue of flour or an addition of cornstarch to make them thick and creamy. Not this one!

To make this cream soup base, you will need:

  • A high-powered blender or food processor 
  • 1 head of cauliflower, cleaned, center stalk removed
  • 1/2C heavy cream
  • 1/2C cream cheese, softened 
  • Add-ins are optional and include shredded cheese,
    roasted garlic or other seasonings
  1. The first step is to steam the cauliflower on the stove top in a few inches of water. I use a covered stockpot because it’s easiest for me. I usually let it steam for 20 minutes or so, until the cauliflower is VERY soft. When it’s done cooking, strain it and let as much water drain out as possible. (Getting the cauliflower soft enough is essential to this method working.)
  2. Transfer cooked cauliflower to a high speed blender (I use my Ninja) or food processor. If your cauliflower is large or your bowl is small, you may have to do this in more than one batch. (This works with freshly steamed cauli, as well as with some that has been refrigerated for a few days.)
  3. Blend cauliflower until SMOOTH, adding 1/2C heavy cream as you go. (When I say smooth, I mean almost as smooth as pudding… like you can’t believe it’s actually cauliflower, “smooth”)
  4. When you’ve blended it to the right consistency, add the softened cream cheese and continue processing until all the small pieces are blended in as well.Β  Makes about 6C

That’s IT! Really.
Now that you have this incredible, thick, smooth Cauliflower Cream, you can use it in conjunction with a wide variety of soup recipes such as the (Easy) Creamy Veggie Soup with Bacon that I will be posting next. If you have a very small head of cauli, you may need to halve the other ingredients. I’ve had a giant farm-market head the last few times I’ve made this, and the quantities above were ideal.

If you want to use this as a cheese sauce over veggies or meat, you can add grated cheddar (or whichever cheese you prefer) to the smooth mixture while it’s still hot, and process until creamy again.

Mixing the Cauliflower Cream into a broth with veggies and bacon

Mixing the Cauliflower Cream into a broth made with veggies and bacon.

The method for making this into a creamy soup is to saute any other ingredients you may be using for your soup (such as bacon or other meat and veggies); add about 32oz of broth; simmer until all ingredients are cooked; stir in the cauli-cream and grated cheese if you will be using any. Voila! Creamy, thick, low-carb soup that can hide an entire head of cauliflower πŸ˜€Β  I plan to use this base to make clam chowder in the very near future (alas not today as my son is not a fan of foods that come from water.) I’ve used a variety of add-ins and may post updates using this base in the future. Flexibility in the grain-free kitchen is key!
Oh, did I say “hide”?….. Well, yes, cauliflower is one of MY favorites, but it is NOT a fave of my son… so this is an excellent means of kitchen camouflage! I think just about anyone would be hard-pressed to identify this as being made from veggies, even those who turn up their noses at the mere thought! If this describes you, and you give this a try… I’d love to hear what you think! Who am I kidding, I always love to hear your feedback πŸ™‚

 

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Oopsie Daisy! Low-carb bread made of eggs and cream cheese…

Tuna Salad on an Oopsie roll!

Tuna Salad on an Oopsie roll!

Most people who consider going grain-free and low-carb shudder first at the thought of giving up sandwiches. Personally, I was never a big bread eater (wheat snuck into my food in other ways!) but there is no denying the convenience of being able to pick up a juicy burger layered with toppings! There are recipes out there that use almond flour, which are good… but some people don’t have easy access to specialty flours. Enter… the Oopsie Roll!

I will say straight away that this was NOT my invention. However, it’s such a great basic substitute for bread that I wanted to share it with you, just to make life easier for you! I was introduced to these by an online friend, and once I started googling, I found many recipes for them. The basics ingredients are eggs, cream cheese, cream of tartar, a little sweetener, pinch of salt, and some seasoning like garlic powder if you’d like them to be savory. The eggs need to separated and the whites beaten with cream of tartar until stiff… then beat the egg yolks, cream cheese, sweetener, salt and any seasoning you’re using… then fold whites into yolk mixture…

Large rectangluar Oopsie on parchment.

Large rectangular Oopsie on parchment. We’ll be cutting this into square burger buns for dinner tonight!

One of the best things about oopsies, is that you can shape them virtually any way that suits your needs. I have used bun pans for individual small buns; spread them into circles on a parchment-lined baking sheet for larger buns; spread a solid rectangle onto a parchment covered sheet and then cut them into square buns (my son uses them for peanut butter sandwiches) or larger pieces to use as wraps; baked them in large circles using a springform pan lined with parchment.

Whatever you decide to do, just make sure that you make them thick enough (about 1/’2″ or so) so that they are durable … and be careful of how long you cook them to preserve the flexibility. Many of the recipes I’ve found call for baking them about 30 minutes, mine usually come out after 20. I do have a convection oven, so that is likely a factor as well… so you will have to judge for yourself.

 

 

Enjoy your Oopsies!

 

Here are some Oopsie recipe links for you:

Large round Oopsie...

Large round Oopsie… why? I don’t know yet!Β 

From Your Lighter Side
On Food.com

I think this might be the original recipe link by Cleochatra… but I’m not quite sure! Apologies, as I like to give credit where credit is due πŸ™‚

 

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Thick Chops Roasted with Pesto Balsamic Marinade and Tomatoes

Pesto Balsamic Chops

Pesto Balsamic Chops

I just posted about making my annual pesto for the freezer, so that I can carry a bit of late summer with me in the kitchen all year long! Here is a recipe that I made with the pesto, just to show you how versatile it is as a seasoning. This is a very simple marinade because most of the work is already done by using the pesto, which contains basil, garlic, olive oil, nuts and Parmesan cheese. It’s also great on chicken or as a marinade for grilled meats and seafood (awesome on grilled shrimp!)

Thick Chops Roasted with
Pesto Balsamic Marinade and Tomatoes

  • Chops and tomatoes, ready for the oven.

    Chops and tomatoes, ready for the oven.

    3 large boneless pork loin chops
    (these were about 1 1/4″ thick or slightly more)

  • 1/2C fresh pesto (or frozen, thawed or jarred)
  • 1/4C balsamic vinegar
  • 1 can stewed tomatoes, roughly diced
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350.
  2. Spread the tomatoes in a casserole dish and set aside.
  3. Combine pesto and balsamic vinegar; spread evenly over both sides of chops as well as the sides.
  4. Roast for 35-40 minutes or until meat reaches 165-170 using a meat thermometer (or to desired doneness.) Remove from oven and allow to rest for 10 minutes prior to serving. (Also great on the grill.) Serve topped with the roasted tomatoes.

I served this with a side of sauteed veggies including broccoli, purple cabbage and brussel sprouts. I’m sorry for not getting a better photo of this all plated up, but it was eaten too quickly! Very juicy and tender, and incredibly easy. Great for a busy weeknight when you don’t have a lot of time to spend on preparation!

Tender and delicious, Pesto Balsamic Roasted Chops

Tender and delicious, Pesto Balsamic Roasted Chops

 

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My Favorite Guacamole!

My Favorite Guacamole

My Favorite Guacamole! Avocados are an abundant source of Omega-3 fatty acids, fiber, potassium, and folate, along with vitamins A, C, E, K and B6. The many different anti-oxidants found in avocados help prevent inflammation.

Guacamole burgers with Muenster cheese and Low-carb buns

Baby Guacamole burgers with Muenster cheese and Low-carb buns

This is a guacamole recipe that I tweaked years ago, and I am often asked for the recipe when I take it to parties to share with friends. It’s naturally grain-free, gluten-free, Wheat Belly and primal friendly.

Tonight I’ve made a 1/2 batch to serve on grilled burgers with melted muenster cheese and grain-free, low-carb buns. Mmmmmm! It’s also great as a dip for veggies, low-carb cheese crackers and even pork rinds πŸ˜‰ Low-Carb and lovin’ it!

The Low-carb bun recipe isn’t mine; it was posted by a fellow WB cook on the Wheat Belly Recipe Central page if you’d like to have a look! Check the “posts by others.”

My Favorite Guacamole

  • 4 ripe avocados
  • 1 lime, juiced
  • 1/2 medium vidalia or white onion, chopped
  • 1-2 garlic cloves, minced
  • 1 vine-ripe tomato, diced
  • 1 canned roasted chipotle pepper, seeded and diced (or use fresh hot pepper to taste)
  • 1 big handful fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground pepper

Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.

Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.

 

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