Low Carb Chicken Nacho Bake

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It’s January… we are all still working on our New Year’s Resolutions I’m sure. I am continuing mine! The hubby and I are planning an anniversary cruise in the fall, and I do NOT want to be embarrassed when I put on that bathing suit. So… toning up, working out, and CLEAN eating is to be had! A lot of gluten free, low carb (except weekends), less eating out etc etc etc. You know the drill.

This recipe… mmmmmm!!!!!!!!!! DE-LISH! It’s filling, and takes care of that craving for nachos, and junk food… while being filling and full of protein and good fats! It’s a little bit on the “cheat” side with the bacon… but don’t skip it! It adds that perfect flavor!

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INGREDIENTS
  • 3 frozen chicken breasts (I used Trader Joes… my FAVORITE!)
  • 1½ cups cheddar cheese
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • OPTIONAL red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 half small onion diced
  • 1 TB olive oil
  • 1 TB butter (for extra flavor, but NOT necessary)
  • 1 large jalapeno,
  • 3/4 cup frozen corn
  • 1 avocado
  • 1 small zucchini
  • 1/2 cup of your favorite salsa
  • 3 slices of bacon, cooked and crumbled

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INSTRUCTIONS
  1. Preparation: Heat oven to 425 degrees
  2. If you haven’t, microwave/cook your bacon and cut/crumble into pieces
  3. Combine and mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, cumin and cayenne pepper in a bowl. Sprinkle and rub spice mixture over chicken pieces. Drizzle on olive oil on top of seasoned chicken and rub pieces together to evenly distribute oil. Melt the TB of butter in a large OVEN SAFE skillet on medium/medium high. Once melted, BROWN the chicken on both sides to really get those spices into the chicken. (DON’T cook through, just cook until brown on both sides… 2-3 minutes per side)
  4. Remove the chicken from the pan and turn off the stove top. Cut the chicken into bite size (about 1″x 1″) pieces and return to the pan.
  5. Add the rest of the ingredients (BUT NOT THE AVOCADO!! That’s put on after it comes out of the oven!!) on top of the chicken in the skillet and place into the oven. Make sure that the salsa is poured over everything in the skillet to give it a bit of liquid to cook in. (MAKE SURE YOUR PAN IS OVEN SAFE!! You can also bake it in a baking sheet… I just didn’t want to dirty 2 dishes.)
  6. Bake at 425 degrees F for 10-15 minutes or until hot, bubbly and delicious smelling (and the chicken pieces are cooked through).
  7. Remove from oven sprinkle avocado over top and serve immediately.
    *Optional: Serve with sour cream and chips!

And that’s it!!!

ENJOY!

 

And now, again, instead of a quote, I’m going to share ANOTHER of my new favorite songs to sing and dance to in my kitchen… also by Jordan Feliz:

Stuffed Mini Sweet-Peppers

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So, John again made a request… can you imagine what the “ethnicity” of the meal was?? That’s right! Mexican! He specifically requested Refried Black beans (Recipe :https://dancinandcookininthekitchen.com/2014/07/24/spicy-shrimp-tostado-with-refried-black-beans-and-guacamole/), white rice, red sauce (From enchiladas, recipe here: https://dancinandcookininthekitchen.com/2014/07/02/ground-beef-enchiladas/) and Stuffed mini peppers. So… I of course obliged!!! I started out with the homemade refried black beans, and got those cooking and simmering. Then I got the ground beef for the stuffed peppers going, then I started the rice in my rice cooker. Remaining directions for the Stuffed min sweet peppers below:

Stuffed Mini Sweet Peppers

Ingredients:
Vegetable oil cooking spray
2 tablespoons olive oil
3/4 lb ground beef
1/4 medium onion, finely chopped
3/4 FF cottage cheese (or ricotta cheese)
1/3 shredded cheese (I used cheddar)
dash of cayenne pepper
1/2 tsp minced garlic
1 tsp. chili powder
1 tsp. ground cumin
2 small jalapenos cut and diced (I kept the seeds in)
Kosher salt and freshly ground black pepper
20 (2 to 3-inch long) sweet baby peppers

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Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.

In a medium skillet, heat the oil over medium-high heat. Add the onion  and garlic and cook, stirring frequently. Cook until translucent and soft, about 5 minutes. Add ground beef  and jalapenos  and seasonings to the pan and cook through. Set aside to cool for 10 minutes.

In a medium bowl, combine the ground beef mixture, cheeses, salt and pepper to taste.

Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the beef and cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.

Arrange the peppers on a platter and serve.

You  can pair these with refried beans and rice like I did, or with wings… or salad!! They got high reviews!!!!

And now, for the quote of the day:

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