This Monterey chicken is a Chili’s copycat that features seasoned chicken breasts smothered in barbecue sauce, cheese, bacon and tomatoes. An easy dinner option that the whole family will love!
INGREDIENTS
4 boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper to taste
1 cup barbecue sauce
1 cup shredded cheese I used a blend of Monterey Jack and cheddar cheese
4 slices bacon cooked and crumbled
1/2 cup diced tomatoes
1/4 cup green onions
INSTRUCTIONS
Heat the olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees.
Season the chicken on both sides with salt and pepper to taste.
Cook the chicken for 4-5 minutes on each side, or until done. Cook time may vary depending on the thickness of your chicken.
Pour the barbecue sauce over the chicken. Sprinkle 1/4 cup cheese over each chicken breast.
Place the pan in the oven for 3-5 minutes, or until cheese is melted.
Sprinkle the bacon, tomatoes and green onions over the chicken and serve.
This simple and easy roast salmon recipe features fillets seasoned with dried herbs, spices, and Old Bay seasoning, and then quickly roasted in the oven for a superior flavor and texture.
Ingredients
1½ pounds salmon fillets, (use 4 fillets)
2 tablespoons olive oil, (you can also use extra virgin olive oil or avocado oil)
1 teaspoon Old Bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill weed
½ teaspoon dried parsley
Instructions
Preheat oven to 450˚F.
Generously grease a baking sheet or pan with cooking spray.
Place fish, skin side down, on the baking sheet.
Brush fish fillets with olive oil.
In a small mixing bowl combine old bay seasoning, garlic powder, onion powder, dill weed, and parsley; mix to combine.
Add spice mixture to the fillets and rub it all around the top and sides.
Bake for 10 minutes, or until fish flakes easily with a fork. You can also use an instant read thermometer to check for doneness; salmon is cooked through when internal temperature registers at 145˚F.
Remove from oven and serve.
To Make with Roasted Vegetables (optional)
Prepare halved brussel sprouts and slices of yellow squash with a drizzle of olive oil, salt, and pepper; arrange on baking sheet and roast for 10 minutes.Add raw salmon fillets around the veggies and continue to roast for 10 more minutes, or until salmon is cooked through.
This Tender Garlic Butter Baked Salmon in foil comes together in just 20 minutes! This easy salmon recipe is slathered in a honey garlic butter sauce then baked in a foil packet for the perfect flaky bite.
Ingredients
1 lb. salmon
chopped parsley for garnish
Lemon Garlic Butter Sauce:
4 garlic cloves, minced
1 tablespoon dijon mustard
1 tablespoon unsalted butter, melted
2 tablespoons raw honey
1 teaspoon lemon zest
1/4 teaspoon smoked paprika
1/4 teaspoon basil
1/8 teaspoon red pepper flakes
1/8 teaspoon black pepper
salt to taste
Instructions
Preheat oven to 400°F.
Line a baking sheet with a large enough piece of foil that you could fold over and seal to create a packet later on. Place salmon in the center of the foil.
In a small bowl, add garlic cloves, dijon mustard, butter, lemon zest, honey, smoked paprika, basil, red pepper flakes, pepper and salt. Mix everything together until combined.
Pour lemon garlic butter mixture over the salmon and then fold foil up around it to create a tent.
Place in oven and bake for 10 to 14 minutes or until your desired doneness.
Remove salmon from oven and turn broiler on HIGH.
Unfold the foil so the salmon is uncovered. Place salmon back under broiler for 2 to 3 minutes till there is slight browning over caramelization on top.
Remove from oven. Garnish with chopped parsley and lemon wedges. Serve.
One a cutting board or mat, season steak on each side with salt, pepper, garlic powder and onion powder.
Heat a cast iron skillet over medium-high heat. Add tbsp. of olive oil. Once oil is hot, add steaks to skillet and press down. Once steak has cooked for 2 minutes, add butter, garlic cloves and thyme sprigs to skillet. After steak has cooked for an additional 3 minutes, using tongs, flip and cook on other side for 4 minutes.
Reduce heat to medium, and spoon butter over steak. Continue to do this until temperature is 5 degrees less than desired temperature on an instant-read thermometer. See notes below for steak doneness temperatures. Steak will cook an additional 5 degrees while it rests.
Let steak rest for at least 10 minutes before serving.
Shrimp & Lobster Cream Sauce
In a bowl, season shrimp with all-purpose seasoning. Do not over season. Shrimp is already flavorful itself.
In a 10 inch skillet, heat olive oil and 1 tbsp. of butter over medium heat. Sear shrimp for 2 minutes on one side, then flip and sear for 1 minutes. Remove and set aside. Add 1 tbsp. of butter skillet, then add lobster Sauté lobster until it turns pink in color. Shouldn’t take no longer than 3 minutes. Remove and set aside.
Add 6 tbsp. of butter to skillet. When butter starts to melt, add white wine and clam juice. Let mixture come to a simmer. Slowly whisk in heavy cream and bring to simmer. Stir in salt, pepper, garlic powder, onion powder and smoked paprika. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent boiling over. Sauce will reduce and thicken. Taste and add more salt if you feel it needs it.
Stir in shrimp and lobster and let simmer for an additional 1-2 minutes.
This easy keto dinner recipe is not only healthy, it’s made with just 5 simple ingredients and is excellent for the entire family! The ground chicken makes them quick and easy to make without a lot of mess or pre-baking. You don’t have to be on a low carb diet to fall in love with these delicous chicken stuffed zucchini boats.
Course: Main Course
Keyword: keto, low carb, zucchini boats
Servings: 4
Ingredients
1 lb ground chicken
3 large zucchinis (or 4 small)
2 cups marinara or pasta sauce
3 cups freshly shredded mozzarella
1 cup shredded parmesan
salt, pepper and garlic powder to taste
Instructions
In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper and garlic powder.
Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don’t want it to be too runny, so if you’re using a thin sauce you may need to use a little less).
Preheat your oven to 400 degrees, and grease a 9×13 baking dish.
While the chicken and sauce are simmering, de-stem and cut your zucchinis in half length wise. Use a spoon or melon baller to carve out the guts. *See tip in notes for what to do with the guts.
Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture; stir until melted.
Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.
Bake uncovered in the center rack for 25 minutes, and then switch your oven to broil for a few minutes to brown the cheese.
This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!
INGREDIENTS
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound ground chicken (ground turkey or pork may be substituted)
1 small sweet Vidalia yellow onion
3 to 4 cloves garlic, finely minced or pressed
1 teaspoon ground ginger
one 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
1/2 cup reduced-sodium soy sauce
1/2 teaspoon freshly ground black pepper, or to taste
about 3 green onions sliced into thin rounds, for garnishing
1 tablespoon sesame seeds, optional for garnishing
hoisin sauce or extra soy sauce, optional for serving
INSTRUCTIONS
To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
Add the onions and cook for about 5 minutes or until tender; stir intermittently.
Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.
NOTES
Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
Salt and pepper to taste (remember the soy sauce is salty as well)
Teriyaki Sauce
3 tablespoons low sodium tamari or soy sauce
3 tablespoons water
3 tablespoons maple syrup
2 tablespoons rice vinegar
1 – 2 teaspoons sriracha
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 teaspoons cornstarch
Other Ingredients
1 small pineapple, peeled, core removed and cut into spears or planks
1 red bell pepper, core removed and quartered
1 cup selled edamame
2 cups cooked brown rice
1 green onion, sliced thin (optional)
Instructions
Whisk together all of the ingredients for the chicken marinade in a small bowl. Put the chicken breasts in a resealable bag and pour in the marinade. Seal the bag pressing out the air as you do. Massage the marinade into the chicken and then refrigerate for an hour or overnight.
In a small saucepan, combine all of the ingredients for the teriyaki sauce, except the cornstarch. Whisk them together and bring the mixture to a boil. Combine the cornstarch with an equal amount of water and stir together until the cornstarch dissolves. Pour the mixture in with the sauce and whisk together. Lower the heat to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove the sauce from the stove and store it in a jar or other airtight container until ready to use.
Preheat your grill to 400° F. Oil the grates and then place the chicken, quartered bell pepper, and pineapple onto them. Grill the pineapple for about 3 minutes then flip and grill another 3 minutes, then remove it. Grill the pepper for 4-5 minutes, then flip and grill another 4-5 minutes before removing it.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165° F. Let the chicken rest for 5 minutes before slicing it.
To assemble the bowls, divide the rice into each bowl. Top the rice with some of the chicken, pineapple, peppers and edamame. Drizzle on desired amount of teriyaki sauce and garnish with sliced green onions.
This pan fried tilapia recipe tastes straight out of a gourmet restaurant but is an easy, one skillet recipe ANYONE can make! This speedy recipe is made with herbaceous, garlicky, Sea Cuisine tilapia cooked to tender, flaky perfection then bathed in a lux basil pesto cream sauce lifted with bright pops of lemon.
INGREDIENTS
1 tablespoon olive oil
1 package Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia (frozen)
1/2 cup heavy cream (or evaporated milk + 1 teaspoon cornstarch)
1/3 cup pesto
1 cup low sodium chicken broth
2 teaspoons cornstarch
1 tablespoon lemon juice
salt and pepper to taste
INSTRUCTIONS
Heat 1 tablespoon olive oil over medium high heat (medium if your stove runs hot) in a nonstick skillet.
Add the frozen fillets in a single layer and cook for 10 -11 minutes, turning over halfway through cooking. Cook until golden on the outside with a minimum internal temperature of 145 ̊F; transfer to a plate.
Reduce heat to low and add heavy cream and pesto to the now empty skillet. Whisk chicken broth with cornstarch and add to the skillet.
Bring the sauce to a simmer until thickened to desired consistency, stirring often. Stir in lemon juice. Season to taste with salt, pepper (I add about ⅛ teaspoon of each).
Add tilapia back to the skillet and spoon the sauce over top. Serve over pasta, mashed potatoes or rice
These Loaded Scalloped Potatoes are next level comfort food! Layers of potatoes with a rich, creamy sauce, cheese, bacon and caramelized onions make for an unforgettable side dish. This comfort classic just got taken to the next level!
Ingredients
2 tbsp extra virgin olive oil
2 onions medium, thinly sliced
12 oz bacon cooked and crumbled
4 tbsp unsalted butter
4 tbsp all purpose flour
3 cups whole milk
3 lbs potatoes thinly sliced (use Yukon or russet)
8 oz cheese I used a combination of sharp cheddar and Gruyere, any cheese will work
salt and pepper to taste
Instructions
Preheat oven to 350F. Lightly grease a 9×13 or deep 9×9 baking dish with butter and set aside.
Add olive oil to a medium skillet and heat over medium heat. Add thinly sliced onion and salt and pepper, to taste. Cook over medium heat, stirring occasionally until onions become caramel in color. Remove from skillet and set aside.
Wipe skillet clean and cook bacon until crisp. You can alternatively bake the bacon while the onions are cooking, saving a little time. Remove bacon from skillet, drain grease, and wipe clean again.
Melt butter over medium heat. Sprinkle flour on top of butter and whisk to form a roux. Cook for 2 minutes.
Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside.
Assembly
Layer half of the potatoes, half of the caramelized onions, half the bacon, half the cheese, and half the sauce, in that order in the prepared baking dish. Repeat.
Cover baking dish with foil and bake for 1 hour. Remove foil and bak an additional 30 minutes or until potatoes are easily pierced with a fork. Remove from oven and let cool 10 minutes before serving.
Tender, caramelized roasted cauliflower is loaded with tangy ranch, crisp bacon, fresh green onions, and sharp cheddar cheese for an addicting side dish!
Ingredients
6 slices bacon, chopped
2 heads of cauliflower, leaves removed, broken/cut into small florets
1 teaspoon garlic powder
1/4 teaspoon fresh cracked black pepper
1/3 cup shredded sharp cheddar cheese
4 green onions, sliced thinly
1/3 cup ranch dressing (see notes)
Additional salt, to taste
Instructions
In a medium skillet, cook the bacon over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to cool, and set aside. Reserve 1/4 cup of bacon grease.
Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the cauliflower, bacon grease, garlic powder, and black pepper. Toss to combine.
Spread cauliflower on the prepared baking sheet, and then bake in preheated oven for 18-22 minutes, flipping once halfway through. The cauliflower should be tender and golden brown when ready.
Sprinkle the cheddar cheese on top of the cauliflower, and bake an additional 2-3 minutes to melt the cheese.
Remove from oven, and top the cauliflower with the crumbled bacon and green onions, and drizzle on the ranch dressing. Serve immediately.
Notes
If your bacon isn’t fatty enough to produce enough grease, supplement with a high-smoke point oil, like avocado oil or grapeseed oil.
Use whatever homemade or store-bought ranch dressing is your favorite.
