FOR THE TOMATOES
4 tbsp. extra-virgin olive oil, 2 cloves garlic, thinly sliced
4 large tomatoes, diced, 1/4 c. thinly sliced basil
2 tbsp. balsamic vinegar, 1 tsp. kosher salt
Pinch of crushed red pepper flakes
FOR THE BREAD
1 large baguette, sliced ¼" thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved
Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from the skillet and toss to combine. Let marinate for at least 30 minutes.
Meanwhile, toast bread: Preheat the oven to 400°. Brush bread on both sides lightly with oil and place on a large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub the tops of the bread with halved garlic cloves.
Baked Feta Pasta
2 pt. cherry or grape tomatoes.
1 shallot, quartered
3 cloves garlic, smashed.
1/2 c. extra-virgin olive oil, divided.
Kosher salt, Pinch crushed red pepper flakes
1 (8-oz.) block feta, 3 sprigs of fresh thyme.
10 oz. pasta.
Zest of 1 lemon optional and Fresh basil for garnish
Preheat the oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon of oil. Season with salt and red pepper flakes and toss to combine.
Place feta into the center of the tomato mixture and drizzle with the remaining 1 tablespoon of oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining.
To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil.
2 lbs chicken - boneless skinless thighs or breasts
1 packet (1 oz) Ranch seasoning
2 (8oz) blocks of cream cheese
6 strips bacon
1/2 cup chicken broth
1.5 cups cheddar cheese, shredded
3 scallions, diced
Add chicken and chicken broth into the crock pot. Sprinkle ranch seasoning all over the chicken. Place cream cheese cubes over everything evenly. Close the lid and cook for 4-5 hours on high or 6-7 on low.
Cook the bacon crisp and crumble it to use later.
Once the chicken is cooked, remove the lid and shred the chicken in the crock pot itself with the help of 2 forks.
Top with cheddar cheese and bacon. Replace the lid and cook for a few minutes until the cheese is melted.
Garnish with diced scallion and serve.
Keto Spinach Cheese Recipe
1 cup whole ricotta cheese
1 cup shredded mozzarella cheese, divided
2 ounces cream cheese, softened
2 tablespoons grated Parmesan cheese, divided
½ teaspoon Italian seasoning
1 teaspoon garlic powder
¼ teaspoon black pepper
1 cup chopped fresh spinach
8 slices roasted chicken or turkey deli meat slices (medium to thicker types of slices)
1 ½ cups marinara sauce (no sugar added)
Preheat the oven to 350 °F (175 °C) and lightly grease or oil a 13x9 inch baking dish.
Pour ½ cup marinara sauce over the bottom of the baking dish, Set aside.
In a large mixing bowl combine: ricotta cheese, cream cheese, ½ cup of mozzarella cheese, 1 tablespoon of Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, and pepper. Mix until creamy.
Place 2 tablespoons down the center (lengthwise) of each chicken deli slice. Fold the sides of the slice over the filling and press down slightly just to stick closed.
Places the rolled and filled meat (seam side up or down) into the prepared baking dish.
Pour the remaining marinara sauce over the top of the rolls and sprinkle with the remaining Mozzarella and Parmesan cheese.
Bake in the oven for 12 to 15 minutes. Removed from oven and serve.
Crockpot Tuscan Chicken
6-8 boneless skinless chicken thighs, 3 garlic cloves, chopped, 3 tbsp butter, divided, 1.5 cup cream
1/2 cup chicken stock (optional), 3/4 to 1 cup parmesan cheese,
1/2 cup sundried tomatoes, chopped or cut into strips
1 Tbsp Italian seasoning, 3-4 cups spinach, packed
1/2 tsp red chili flakes, 1/2 tsp salt, 1 Tbsp oil
1/2 tsp freshly cracked black pepper
Season the chicken with salt, pepper, and red chili flakes. Heat oil and 1 Tbsp butter in a pan on medium-high heat. Add chicken and cook for 5-6 minutes. Flip and cook for 3-4 minutes on the other side. Transfer them to a crockpot.
In the same pan, add the remaining 2 Tbsp butter. Add in garlic and sauté for 30-40 seconds. Add in cream and chicken stock and cook for 3-4 minutes. Stir in parmesan cheese and Italian seasoning and cook for a minute. Add in sun-dried tomatoes and cook for a minute.
Pour the sauce over the chicken into the crock pot. Spread well. Cover and cook for 3-4 hours on HIGH or 6-8 hours on LOW.
Once the chicken is tender and cooked, stir in spinach leaves and mix well with the sauce. Cover and cook till wilted.
Zucchini Crust Pizza
Zucchini Crust Pizza
2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
1/2 cup egg substitute or 2 large eggs, lightly beaten
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 cup julienned bell pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
Chopped fresh basil, optional
Preheat the oven to 450°. In a large bowl, combine the first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-inch. pizza pan coated generously with cooking spray; spread to an 11-inch. circle.
Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs, and remaining Parmesan cheese. Bake until the edge is golden brown and the cheese is melted for 10-15 minutes. Sprinkle with chopped fresh basil, if desired.