KETO DIET RECIPES

RECIPE CREDIT: ( https://littlespicejar.com/30-minute-mozzarella-chicken/ ) INGREDIENTS: 4 small chicken breasts 1 tablespoon olive oil 1 tablespoon minced garlic ½ cup chopped onions 1 (14 ounce) can crushed tomatoes ½ teaspoon EACH Italian seasoning AND red pepper flakes (see notes) ¼ teaspoon dried basil 1 tablespoon sun-dried tomato pesto ( homemade  or store-bought) (see notes) salt and pepper + ¼ cup water 4 slices mozzarella cheese (or 1 cup shredded) TO SERVE: chopped parsley or basil + pasta or crusty bread OR Zoodles or Spaghetti Squash DIRECTIONS: CHICKEN: Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium high heat with the olive oil. Add the chicken to the skillet and cook for about 3-5 minutes per side or until the chicken is completely cooked through, remove to a plate. If you are planning on serving this with pasta, get the water going and cook the pasta according to package ...

RECIPE CREDIT: ( https://www.purewow.com/recipes/greek-yogurt-chicken-salad-stuffed-peppers ) By: Erin McDowell   INGREDIENTS   ( 6 servings) ⅔ cup Greek yogurt 2 tablespoons Dijon mustard 2 tablespoons seasoned rice vinegar Kosher salt and freshly ground black pepper ⅓ cup chopped fresh parsley Meat from 1 rotisserie chicken, cubed 4 stalks celery, sliced 1 bunch scallions, sliced and divided 1 pint cherry tomatoes, quartered and divided ½ English cucumber, diced 3 bell peppers, halved and seeds removed DIRECTIONS 1. In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season with salt and pepper. Stir in the parsley. 2. Add the chicken, celery, and three-quarters each of the scallions, tomatoes and cucumbers. Stir well to combine. 3. Divide the chicken salad among the bell pepper boats. 4. ...

RECIPE CREDIT ( https://happybodyformula.com/zucchini-pasta-with-chicken-pistachios/ ) Author:  Melissa Joulwan Recipe type:  Main Serves:  2-4 servings Ingredients NOODLES: 2–2½ pounds / about 1 kg of zucchini (courgettes) 1 tablespoon salt 1 tablespoon extra-virgin olive oil 2 cloves garlic ¼ teaspoon ground cumin ¼ teaspoon ground black pepper CHICKEN: 4 boneless, skinless chicken breasts (150 g/ 4–6 oz. each) 1 tablespoon extra-virgin olive oil or ghee 1 teaspoon salt ½ teaspoon ground black pepper AROMATICS: 2 scallions 7–10 fresh mint leaves ¼ cup shelled pistachios 1 tablespoon lemon juice Instructions Prep the noodles. Julienne the zucchini with the  spiralizer . Place the noodles in a colander and toss them with the salt until the strands are lightly coated. Set the colander in the sink to drain while you prep the other ingredients. Cook the chicken.  Pound the chicken to ½-inch thickness between ...

SHREDDED MEXICAN CHICKEN (Recipe Credit:  https://www.brit.co/keto-shredded-chicken/ ) (Makes 6 servings) Ingredients: 2 pounds boneless, skinless chicken thighs 2 tablespoons taco seasoning 1 (8-ounce) can tomato sauce ½ cup (1 stick) salted butter sliced jalapeño peppers sliced red onions chopped tomatoes diced avocado shredded cheese sour cream Directions: Place the chicken thighs in a 4-quart or larger slow cooker and sprinkle each thigh with the taco seasoning. Pour the tomato sauce over the seasoned chicken and top with the butter. Cook on low for 8 to 10 hours, until the chicken is tender. Shred the chicken with a fork and mix it with the liquid in the slow cooker. If desired, serve the shredded chicken with sliced jalapeños, sliced onions, chopped tomatoes, diced avocado, shredded cheese, and/or sour cream. (Try serving over riced cauliflower cooked in taco seasoning!)