Creamy Garlic Parmesan Brussel Sprouts With Bacon

Sautéed creamy Brussels Sprouts and bacon oven baked in a cheesy garlic sauce topped with bubbling mozzarella and parmesan cheese! This recipe is guaranteed to convert ANY sprouts hating fan to fall in love (me included)! From cafedelites.com.

Creamy Garlic Parmesan Brussel Sprouts With Bacon


Ingredients:

10 ounces (300 g) bacon, cut into strips (without problem ingredients)
2 tablespoons butter
2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)
Salt and pepper to season (if tolerated)
5 cloves garlic finely chopped
1 1/2 cups (400 ml) light or heavy cream, (thickened cream)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)
1/3 cup fresh shredded or grated mozzarella
1/4 cup fresh shredded or grated parmesan cheese


Directions:

1. Preheat oven to 375°F | 190°C.

2. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

3. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.

4. Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).

5. If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.

6. Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

7. Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

Parmesan Tuscan Chicken

This is the most delicious chicken you can possibly make! Sometimes called “Marry Me Chicken” (because it’s that good!). Serve with your favorite pasta noodle, Roasted Green Beans or simple side salad. From laurenslatest.com with video (scroll down to this).

Parmesan Tuscan Chicken
4 servings


Ingredients:

salt to taste
pepper to taste (if tolerated)
1 tsp Italian seasoning
2 boneless skinless chicken breasts sliced lengthwise into 2 pieces each
2 tbsp olive oil
2 tbsp butter
½ cup flour
4 cloves garlic minced
¼ cup sundried tomato sliced if tolerated or substitute with roasted bell pepper
3 cups spinach fresh, baby, chopped
½ cup dry white wine sauvignon blanc, pinot grigio, etc. (if tolerated) or substitute pear juice for white wine or use more chicken broth
⅓ cup chicken broth (without problem ingredients)
1 cup heavy cream
½ cup parmesan cheese grated (if tolerated)
½ cup basil fresh, chiffonade


Directions:

1. Slice chicken breasts lengthwise into 2 thin cutlets each. If your chicken breasts are still too thick, pound them out between plastic wrap until desired thickness is achieved.

2. Season with salt, pepper and Italian seasoning.

3. Dredge chicken in flour.

4. Heat large skillet on medium heat. Add oil and butter.

5. Add chicken to skillet and brown on both sides (about 2-3 minutes per side).

6. Remove chicken from pan and add minced garlic. Saute for 2-3 minutes being careful not to burn.

7. Add sundried tomatoes or roasted red pepper and spinach to skillet.

8. Deglaze pan with white wine and bring to a simmering boil.

9. Add chicken broth.

10. Whisk in heavy cream and parmesan cheese.

11. Add chicken back to skillet and garnish with fresh basil.

12. Serve warm and enjoy!

Sour Cream Pound Cake

It tastes amazing as is, or tuck it under ice cream! From tasteofhome.com with video.

Sour Cream Pound Cake


Ingredients:

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Optional: Confectioners' sugar and fresh fruit


Directions:

1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.

2. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, garnish with confectioners' sugar and fresh fruit.

White Chocolate Peanut Butter Blondie Cheesecake

No-bake white chocolate peanut butter cheesecake with a thick peanut butter blondie crust that just won’t quit. This one is a show-stopper! From thegoldlininggirl.com .

White Chocolate Peanut Butter Blondie Cheesecake


Ingredients:

For Peanut Butter Blondie Crust:
2 cups Creamy Peanut Butter
2 cups Granulated Sugar
2 Eggs

For White Chocolate Peanut Butter Cheesecake:
12 ounces Reduced Fat Cream Cheese, Softened
1 1/2 cups Creamy Peanut Butter
2 1/2 cups Powdered Sugar
1 8-ounce container Whipped Topping, Thawed (without problem ingredients)
2 4-ounce packages White Baking Chocolate, Melted, cooled, not white chocolate chips, must be baking chocolate (without problem ingredients)
1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, whole (check for problem ingredients)

For Topping:
1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, coarsely chopped (check for problem ingredients)
1/4 cup Creamy Peanut Butter
2 ounces White Baking Chocolate, Melted, not white chocolate chips, must be baking chocolate (without problem ingredients)


Directions:

For Peanut Butter Blondie Crust:

1. Preheat oven to 325°F.

2. In a large bowl, combine peanut butter, sugar, and eggs.

3. Spread evenly into the bottom of a very well-greased 8-inch springform pan.

4. Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.

5. Cool completely in pan on a wire rack. Once cool, release sides of pan. Meanwhile, prepare cheesecake.


For White Chocolate Peanut Butter Cheesecake:

1. In a large mixing bowl, beat cream cheese until smooth.

2. Add peanut butter, powdered sugar, and whipped topping, beating until smooth.

3. Beat in the melted white chocolate in a slow stream.

4. Spread about 1/2 cup cheesecake mixture in a thin and even layer over the cooled peanut butter blondie crust - it will act as the 'glue' for the Reese's cups.

5. Arrange the 12 oz. of whole mini white chocolate Reese's cups in a single layer, covering the entire surface of the crust.

6. Place in the refrigerator for 20 minutes so that the Reese's cups firm and adhere to the crust. Also place the remaining cheesecake mixture in the refrigerator for 20 minutes. We want it to get a little firmer, so that it will spread into a mound on the crust more easily.

7. Once chilled, remove both the crust and cheesecake mixture from the refrigerator, and pile the cheesecake mixture in a large mound on top of the Reese's cups on the crust. Smooth around the edges with a knife, and make the cheesecake layer as even as possible.


For Topping:

1. Scatter the 12 oz. chopped Reese's cups on top of the cheesecake.

2. In a small microwave-safe bowl, melt the peanut butter for 30-45 seconds, or until thin and runny.

3. Drizzle it over the Reese's cups.

4. Drizzle the melted white chocolate over the cheesecake.

5. Return to the refrigerator to chill for at least 2 hours. Cut and serve!

Keto Creamy Chicken with Spinach and Mushrooms

Keto Creamy Chicken is my go-to dish when I am craving comfort food! Chicken is lightly browned and then topped with a creamy mushroom and spinach sauce for a scene-stealing meal that is always a hit. Serve it on its own or with zucchini noodles. From kicking-carbs.com .

Keto Creamy Chicken with Spinach and Mushrooms


Ingredients:

1 ½ pounds boneless skinless chicken breast or thighs
1 teaspoon sea salt
½ teaspoon fresh ground black pepper (if tolerated)
2 tablespoons avocado oil
8 ounces fresh mushrooms sliced
1 shallot diced (or 2 tablespoons diced onion) if tolerated
8 ounces frozen spinach thawed and drained
1 teaspoon minced garlic
¼ cup white wine (if tolerated) or chicken broth (without problem ingredients)
1 ½ cups heavy cream
½ cup grated parmesan cheese (if tolerated)


Directions:

1. If using chicken breasts (or large thighs), place the chicken in a plastic zip-top bag and pound to an even thickness.

2. Season with salt and pepper.

3. Heat the oil over medium-high heat.

4. Add the chicken to the pan and cook for 7 minutes per side, or until the internal temperature is 155° F.

5. Remove the chicken from the pan and tent with foil.

6. Add mushrooms and shallots and cook for 7 minutes.

7. Add the spinach and garlic and cook for about 1 more minute.

8. Add the broth or wine to the pan and scrape up any brown bits.

9. Reduce heat to medium-low and add the heavy cream and parmesan cheese.

10. Cook for 3 to 5 minutes until the cheese melts.

11.Return the chicken to the pan and toss to coat. Cook for another two minutes until the chicken reaches 165° F.