Friday, November 10, 2017

CHICKEN AND RED PEPPER LASAGNA




This is a layered chicken casserole with chicken being in the place of pasta.  You need to make sure you have large chicken breasts and slice them with a very sharp knife into very thin slices.  You can pound them if necessary to get them as thin as possible.  I didn't do this and wish I had as once they cook they fatten up a bit, which was still okay.  This was so yummy it just didn't matter really.



We loved it, and will serve it again.  I hope if you try it you'll love it too.  It will be a dish I will make again.

                 

                      Chicken and Red Pepper Lasagna


Recipe By     :Ginny
Serving Size  : 6 

  2  pounds  chicken breast
  16 ounces  Mezzetta Deli-sliced Roasted Red Bell Peppers -- drained
  1  tablespoon  avocado oil -- or olive oil
  1  teaspoon  oregano
  1  teaspoon  garlic powder
  1  tablespoon  marsala cooking wine
  4  slices  Gouda deli sliced cheese
  1  cup  mozzarella, shredded low-moisture, part skim

With a very sharp knife, slice thin slices off chicken breast. This works best if you have a couple very large chicken breasts rather than small ones.  Slice them as thin as you can get them. 

In food processor, process drained red peppers until as smooth as you can get it.

Add avocado or olive oil, oregano, and garlic powder.  Add cooking wine.

Process again until combined.

In 9-inch square baking pan, layer 1/2 of the chicken slices.  Cover with half the red pepper sauce.  Top with slices of gouda cheese.  Sprinkle half of the mozzarella on top.

Add another layer of the rest of the chicken slices.  Top with remaining sauce and mozzarella cheese.  Bake in preheated 375F oven for 45 minutes.  Let stand 5 minutes before serving.


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Per Serving: 348 Calories; 21g Fat (53.4% calories from fat); 34g Protein; 7g Carbohydrate; trace Dietary Fiber




Monday, November 6, 2017

FLAX CHEESY BREAD WITH PROTEIN



I was not going to share this recipe at first, because it is a variation of my already loaf of "Cheesy Loaf of Bread" but it is a little different.  And some may like this variation.


I decided I want to use more flax and less almond flour for a while, to see how it affects me.  I usually feel better when eating flax.  So this is a variation of that, plus some added whey protein and MCT oil powder, which is optional.  I have some to use up and so thought I'd use it.  If you have it you can add it, if not, don't worry about it.

I know flax has gotten a bad rap on the internet, but I believe the bad information on it is not according to scientific studies.  All those show it to be a very healthy food.  You can read my take on it here: "One Big Fluffy Pancake"  where I provide several links of studies done on Flax and its benefits.   If you choose not to use it, that's fine.  I merely provide this recipe for those who do and want a substitute for almond flour or coconut flour.  I cannot tolerate coconut flour very well, except in very small amounts added with other flours.  Flax adds a sort of "whole grain" flavor and feel many times to bread recipes.  The amount of flax actually is rather small in this loaf compared to the other ingredients.  Parmesan cheese gives it a good bread flavor and feel, as well as the psyllium powder.

One thing I would also like to mention to my readers, if you notice, I took the ads off my blog.  I am no longer monetized in any way.  I only keep up this blog because I like to share recipes, it's a hobby.  I'm happy going back to that, which is where I started.  I never wanted to really be "out there" and I'm not a professional.  I find I'm back to really enjoying my hobby once again, where as while doing a cookbook, trying to keep up a facebook page, trying to keep up with all the competition, I was stressed and not enjoying it.  I'm back to having fun cooking and sharing, which is what I like to do.

I also enjoy people!  So feel free to comment or share tips or recipes yourself if you have any suggestions or things you've tried different of one of my recipes!  I enjoy hearing from you.



                   

                      Flax Cheesy Bread with Protein

Recipe By     :Ginny
Serving Size  : 16 

1 cup  Parmesan cheese
1/2  cup  golden flaxseed meal
1/3  cup  whey protein isolate, Isopure -- unflavored
3     tablespoons  Psyllium husk powder
3     tablespoons  nutritional Yeast Flakes, NOW brand
1     scoop  MCT oil powder, Quest -- (optional)
2 1/2  teaspoons  baking powder
1/2    tablespoon  Pyure -- or 1 tbsp  equivalent to sugar
8       large  eggs
1/2    cup  Marsala cooking wine or regular wine (can substitute any liquid, but this gives it a wonderful flavor and aroma, like bread! I also think it gets a better rise)

Preheat oven to 350F. Line 8 x 4-inch loaf pan (size is important to rise), with parchment paper and spray with non-stick cooking spray.

In mixing bowl, add parmesan cheese, flax meal, whey protein, psyllium powder, nutritional yeast flakes, MCT oil powder, (if using), baking powder and Pyure sweetener.  Mix with whisk to get any lumps out and combine.

Add eggs and cooking wine and beat with electric mixer until well combined.  Pour into loaf pan and bake for 1 hour.  Remove from pan onto wire rack and cool completely before cutting.

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Per Serving: 111 Calories; 6g Fat (48.0% calories from fat); 8g Protein; 5g Carbohydrate; 4g Dietary Fiber

1g net carb per slice




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