Chicken Breast Stuffed with Pepper Jack Cheese and Spinach

Perfect for low carb, pair this with a salad and your have a great low carb meal!

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians

Grilled Summer Vegetable Sandwich with Cheesy Onion Cloud Bread

Grilled Summer Vegetable Sandwich with Cheesy Onion Cloud Bread

Ingredients

• 3 eggs, separated
• 1 packet stevia
• 3 TBL cream cheese, softened
• 1/4 tsp cream of tartar
• 2 tsp garlic powder
• 4 dashes sea salt
• 1 very thin slice of a red onion, slightly chopped
• 1/2 cup shredded mozzarella cheese
• 1/3 small zucchini, sliced
• 1/3 small yellow squash, sliced
• 1/4 red pepper, cut in large chunks
• 1/4 cup mushrooms, sliced
• 4 thin slices of tomato
• 2 TBL+1 TBL balsamic vinegar, divided
• 1/4 cup olive oil
• 1 TBL butter
• 4 slices pepper jack cheese

Directions

1. Preheat the oven to 300 degrees.
2. In one bowl, beat the egg whites and cream of tartar until stiff peaks form.
3. In another bowl, mix the egg yolks, cream cheese and stevia. Fold the egg whites gently into the yolk mix, being careful not break it down.
4. On a baking sheet lined with parchment paper, scoop the mixture into 4 even rounds.
5. Sprinkle a dash of sea salt on each round and 1/2 tsp garlic powder on each round. On two of the rounds (the tops), sprinkle half the onion and 1/4 cup of mozzarella on each.
6. Bake on middle rack for 30-35 minutes, or until they're golden brown.
7. In a bowl, combine the olive oil and 2 TBL of balsamic vinegar. Add the zucchini, yellow squash and red pepper. Set aside.
8. In a small skillet, heat the butter and remaining balsamic vinegar over medium-high heat. Saute the mushrooms until they are brown and tender. Remove from heat and cover to keep warm.
9. Remove the vegetables from the marinade and grill them until they are golden and tender. (Or you can saute them)
10. On the bottom pieces of the cloud bread, layer each with 2 slices of pepper jack cheese, 2 slices of tomato, the grilled vegetables and the mushrooms. Top with the cloud bread tops and enjoy.

Nutritional Facts

Servings

2

751 calories

12.75 g carbohydrates

67 g fat

23.5 g protein

867.5 mg sodium

2.5 g dietary fiber

Breadless Philly Cheese Steak

Breadless Philly Cheese Steak

Ingredients

• 2 medium green peppers
• 1/2 lb. steak
• 1/2 yellow onion, thinly sliced
• 1/2 cup sliced mushrooms
• 1 TBL butter
• dash of hot sauce
• salt and pepper to taste
• 2 slices provolone cheese, halved

Directions

1. Cut the tops off of the green peppers, but no the bottoms. Slice the peppers in half, lengthwise. Wash and pull out all the seeds. Pat them dry and set aside.
2. Very, very thinly slice the steak against the grain, as thin as you can get it.
3. Melt the butter in a large skillet over medium-high heat. Add the steak and salt and pepper and stir every few minutes, letting the steak get brown. When it's almost cooked all the way, add the onion and mushrooms. Cook until the onions are soft and transparent.
4. Spoon 1/4 of the filling onto one green pepper half. Top with two half slices of provolone and then put on another 1/4 of the filling. Top with the other green pepper half. Repeat with the other pepper.

Nutritional Facts

Servings

2

468.5 calories

30.5 g fat

9 g carbohydrates

39.5 g protein

984 mg sodium

2.5 g dietary fiber

Rosemary Chicken Bacon Apple Sliders

Rosemary Chicken Bacon Apple Sliders

Ingredients

• 1 medium apple
• 3 slices of bacon
• 1 small chicken breast
• 1/2 tsp fresh rosemary
• 2 TBS olive oil
• salt and pepper to taste
• red leaf lettuce

Directions

1. Slice the apple in 1/4-1/2 inch disks, making 6 slices. Cut out the core if needed. Place the apple slices in water and sprinkle in a little salt. This will keep the apple slices from turning brown and the salt will enhance the flavor.
2. Season the chicken breast with salt and pepper and rosemary. Heat olive oil in a small skillet over medium heat. Place the chicken breast in the skillet and cook covered for 3-4 minutes on each side until cooked all the way through. Set the chicken aside and let it rest for 2-3 minutes.
3. Cook the bacon over medium heat until it's brown and crispy. Cut the slices in half.
4. Slice the chicken breast in 1 inch strips. Layer the chicken on 3 separate apple slices, followed by the bacon and lettuce. Top with the remaining apple slices to make 3 sliders. Slide a tooth pick in to hold it all together.

Nutritional Facts

Servings

3

205 calories

14 g fat

7 g carbohydrates

13 g protein

366 mg sodium

1.5 g dietary fiber

Chicken Caesar Sandwich with Cheesy Herb Cloud Bread

Chicken Caesar Sandwich with Cheesy Herb Cloud Bread

Ingredients

• 3 eggs, separated
• 1 packet stevia
• 3 TBL cream cheese, softened
• 1/4 tsp cream of tartar
• 2 tsp garlic powder
• 4 dashes sea salt
• 1 tsp chopped fresh rosemary
• 1/2 cup shredded mozzarella cheese
• 2 small chicken breasts
• salt and pepper to taste
• 1 cup chopped romaine lettuce
• 2 TBL original caesar dressing mix
• 6 thin roma tomato slices
• 1/4 cup shaved parmesan

Directions

1. Preheat the oven to 300 degrees.
2. In one bowl, beat the egg whites and cream of tartar until stiff peaks form.
3. In another bowl, mix the egg yolks, cream cheese and stevia. Fold the egg whites gently into the yolk mix, being careful not break it down.
4. On a baking sheet lined with parchment paper, scoop the mixture into 4 even rounds.
5. Sprinkle a dash of sea salt on each round and 1/2 tsp garlic powder on each round. On two of the rounds (the tops), sprinkle 1/2 tsp rosemary and 1/4 cup of mozzarella on each.
6. Bake on middle rack for 30-35 minutes, or until they're golden brown.
7. Season the chicken breasts with salt and pepper and grill over medium heat for 3-4 minutes on each side, or until cooked all the way through.
8. Toss the romaine and caesar dressing together.
9. Layer on a bottom piece of cloud bread with a chicken breast, 2 tomato slices, parmesan shavings and caesar salad mix. Top with a top piece of cloud bread. Repeat with the other sandwich.

Nutritional Facts

Servings

2

625 calories

8.5 g carbohydrates

41 g fat

53 g protein

1470.5 mg sodium

1.5 g dietary fiber

Apricot Chicken Sandwich

Apricot Chicken Sandwich

Ingredients

• 1 medium chicken breast
• 1 slice of red onion, rings separated
• 6 fresh sage leaves
• 1 tsp. butter
• 1 tsp. canola oil
• 1 TBL mayonnaise
• 1 TBL sugar free apricot preserves
• 1/3 cup arugula
• 1 slice provolone cheese, halved

Directions

1. Mix mayonnaise and apricot preserves. Set aside.
2. Grill the chicken breast with salt and pepper, spraying the grill so the breast doesn't stick. Cook 3-4 minutes on each side over medium heat. When cooked all the way through, remove the chicken breast and cut in half, lengthwise.
3. While the chicken is cooking, in a small skillet, heat the butter and oil over medium heat. Fry sage leaves in the skillet until they crisp up. Remove them and place on a paper towel.
4. On the bottom half of the chicken breast, spread the apricot mayo spread. Next layer on the sage leaves, provolone cheese, red onion and arugula. Place the other half of the chicken breast on top and enjoy.

Nutritional Facts

Servings

1

612 calories

35 g fat

8 g carbohydrates

65 g protein

1116.75 mg sodium

.25 g dietary fiber