Delicious Baked Mayo Parmesan Chicken

I found several variations of this low-carb, Keto friendly recipe with rave reviews and had to try it myself!  It did not disappoint.

This chicken was moist and flavorful, it's one that I will for sure be making more regularly!  And best of all, it is super easy to make!

Ingredients:

4 Boneless, skinless chicken breasts

3/4 cup full fat mayo

6 Tbsp shredded Parmesan cheese

1/2 tsp poultry seasoning

3/4 tsp garlic powder

ground black pepper to taste 

Directions:

Preheat oven to 375.  Spray baking dish with non stick cooking spray.

Put each breast inside a small ziploc bag and pound with a meat mallet until the chicken is an even thickness.  Then cut small, shallow crosswise slits going down each chicken breast, being careful not to cut through.

Mix the mayo and seasonings, then stir in the parmesan.  Put chicken breasts into the baking dish and spread the mixture over the top of each chicken breast, covering the entire surface.  I used a spatula to spread.

Bake the chicken for 35 minutes, or until the juices run clear and the top is nicely browned.   

I only used two breasts, because they were gigantic!  The two made four servings, we ended up just cutting them in half.

I know a lot of Keto-ers will say Best Foods Mayo is NOT Keto.  But, it was all I had.    

 I think next time I will try putting some real bacon crumbles on top, or mixed in with the mayo and Parmesan.  Because, bacon.

I found the original recipe on www.kalynskitchen.com 

On MyFitnessPal, I figured this recipe to be 

350 calories per serving

2.5g carbs

21g fat

42g protein

It's been awhile!

I have decided to get more active again in my blogging again!  Can you say slacker?  Yeah, that would be me!  I have no excuse.  But, I'm back!

I'm still debating whether or not I should just scrap all of my old posts and start brand new, what do you think?

Update on me:

~  I moved to Colorado in December!  So be ready for plenty of hiking photos!
~  A little over a month ago, I was diagnosed with Pulmonary Embolisms (blood clots in my lungs).  So, my get in shape process is a little tough.  I get out of breath very easily still but am working every day to strengthen my lungs!  Right now, my main focus is my nutrition as I need to be patient and give my lungs time to heal, so my workouts are limited.
~  I'm doing Keto!
I started this Way of Eating May 30, and have lost 12 lbs!
If you don't know what Keto is, it's a high fat, low carb, moderate protein diet.
I'm feeling very good!  I have more energy, and haven't felt like I'm depriving myself or like I'm starving.  My husband has been eating Keto as well and is also down 12 lbs!

That's about it for now.  I have a lot of pics I need to upload and lots of recipes to share so there will be a lot of content added this next week!  

Shaker organizer!

My husband and I have a problem.

We have quite a collection of shaker bottles. I was keeping them in the corner cupboard but they were so annoying, trying to grab one and I would always end up knocking them ALL over. Ugh. 

But I found a solution!

I found these under cabinet wine racks on Amazon for super cheap! Click the link below to purchase some for yourself!



 It holds 3 but I purchased 2 which fit perfect under my cup cupboard.  It keeps them out of the way and no more knocking them all over every time I try to grab one. And, it frees up some cabinet space which is always nice :) 

Cauliflower Fried Rice

I tried this tonight and YUM!  So good!  I added shrimp and also used Flavor God Garlic Lover's seasoning, their seasonings are awesome!!  I did not have just peas and carrots, but I had a bag of mixed veggies so my version also had corn and green beans in it which still tasted fantastic.  

I found this great recipe at http://therecipecritic.com/2015/01/cauliflower-fried-rice/

Ingredients

• 1 head of cauliflower, (about 2½ cups chopped in a food processor)
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Instructions

1. Rinse and chop the cauliflower into florets and put into a food processor. (If you don't have a food processor continue to chop the cauliflower into tiny pieces.) Pulse until the cauliflower until it is small and resembles rice.
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and cauliflower is tender. Add chopped green onions if desired.

Quinoa & Ground Turkey Stuffed Peppers

I know I've posted this recipe before, but in case you missed it, here you go! It is so good! And any leftover filling goes great in lettuce wraps! 

Grocery shopping done

Veggies and fruit, that's what is on the menu this week! Some of it is for juicing, some for snacking and some for a side to have with dinner!

I was especially excited to see artichokes on sale! One of my favorites, I can't wait to eat it!

Roasted Corn Salsa!

Charred corn and poblanos from the grill give this salsa great roasted flavors! You can control the level of heat you want with the amount of jalepenos you use, or none at all for a sweet corn salsa! This salsa goes perfect with chips or in shrimp tacos!

Ingredients:

3 poblano peppers, sliced in half and seeds removed

2 ears of corn

1 red bell pepper, diced

1/2 cup cilantro, chopped

1 tsp salt

1 tsp pepper

Juice of 1/2 lime

1/2 of 4oz can jalepenos, or less depending on how much fire you like! 

(I used half, it was very spicy and I like spicy. I think 1/4 of the can might be the perfect amount so I will try that next time)

Instructions:

1. Heat grill.

2. Once ready, spray corn with olive oil spray and season with salt & pepper.

3. Place corn and poblanos on grill. Cook on all sides until slightly charred.

4. Meanwhile, add red pepper and cilantro into a medium bowl. Add salt and pepper

5. Remove from grill. Allow corn to cool. Dice peppers and cut kernels off cob.

6. Add corn and poblanos into bowl with other ingredients. Mix well. Add lime juice and taste for season. Adjust with salt and pepper if needed. 

7. Serve immediately or chill in fridge.