[Recipe] Chicken Crust Alfredo Pizza!

Hello friends!

I am back with another recipe! I saw a friend who had gastric post a pizza where the recipe called for chicken as the crust; and I couldn't believe I had not thought about that before!

So here I present to you a high protein/ SUPER low carb pizza (I have plans to make a buffalo version in the future)

First up, Sorry for the tall photos, I didn't think to turn the camera :/ This is 1.4lbs of chicken breast I had left over from cooking my weekly meals the other day; so I threw it in the Food Processor on shred and it turned into this! 

Covered it in wax paper and began rolling it out!

It's fine that it doesn't go all the way to the edges, I got it nice and thin though :)

I used 1/2 cup of Bertoli's Alfredo Sauce  which was one of the lowest carb Alfredo Sauces I have found!

1 Cup of Kraft Mozzerella on top of the sauce

28 Hormel Pepperonis, which is 2 servings.

1 Serving of the Hormel Pork Sausage! 

1 serving of black olives because I love black olives.

** I did forget to take a picture after throwing another cup of Mozzerella on top of the pizza. Essentially, I used one whole 2 cup bag for this recipe; 1 cup as the base 1 cup on top.

After baking at 400 for 16 minutes viola; we have this beautiful mother fucker. (Yes I gave to clean my stove.. did a lot of cooking this week and I am lazy)

Here is the entire pizza; just under 2,000 calories for the whole thing and only 14g of carbs.. However...

Let's break it up into a 1/4 pizza serving; and we have just under 500 calories, 4g carbs, and amazing macros all around! 

Now some advice that I didn't do: as I ate it the chicken broke apart some (which I didn't care about.. but you might). Use 1 cup of Parmesan cheese or something similar and mix it with the chicken; should help bind it all together real good. Maybe even an egg or two. I will test this hypothesis out on the next go round!

Until next time

-Freeze

Stuffed Chicken Breasts

I was sitting at work, wondering what to make for dinner. I knew I had taken chicken breasts out for dinner, so I started to google recipes for stuffed chicken breasts. I read a lot of different recipes and then my own recipe started to formulate in my mind. Little did I know how good this meal was going to turn out.

Since it's just me and Mister at home, I only made enough to feed the two of us.

Here's what you'll need for 2 servings:
2 chicken breasts
1 10oz package of frozen spinach
8oz Cream Cheese
1/2 Cup Shredded Cheddar Cheese
6 strips of bacon

Preheat your oven to 350 degrees.

Start by frying your bacon (or however you like to make it). You'll want it cooled off a little so it's easy to chop up into smaller pieces.

While your bacon is going butterfly your chicken breasts. You'll want to get these thin, like you're going to make a chicken Parmesan with them. I like to place them between two pieces of plastic wrap and then beat the snot out of them with a rolling pin. It's a great way to relieve some stress! Try not to beat them too thin though.

Pop your spinach into the microwave and get it heated up or make it the long way if you want to. I always have the steamables on hand, so I just use those as my go to when I need spinach. Make sure to strain your spinach really, really well. You don't want that extra water in your mix. Press it out with the back side of a spoon or cup.

Put your cream cheese and shredded cheese into a bowl. Add the spinach to it, the heat will slowly start to loosen up the cheesy and make it melty. When your bacon is done, let it drain and cool off. Give it a rough chop and then add it to your mix. It should now look something like this:

Now you're going split the mixture in two and spread the mixture over your chicken breasts. Gradually roll the chicken breast up so it looks like a pin wheel. You'll probably need toothpicks to hold the chicken together. I used 3 toothpicks for each chicken breast.

Line a baking sheet with aluminum foil. This makes for easy clean up.

Your chicken breasts should look something like this:

Now pop them in the oven and then let them hang out for 25-30 minutes. When you take them out, cut into them and make sure they're not pink and cooked and the way through.

And that's the finished product! The finished product was so yummy. The outside of the chicken needed some seasoning, so next time I make these I'll do a coating on the outside. The inside mix was rich, gooey, and so good.

Here's a link to the stats on MyFitnessPal: Stuffed Chicken Breasts and here's an overview below.

Hope you enjoy this one!

Quick and Easy: Rotisserie Chicken Salad

This is the southern way of doing a chicken salad!

First grab your ingredients. I got a Rotisserie Chicken at Food Lion for like 6 bucks.

Then Duke's Mayo (no carbs) and Mt Olive Sugar Free Sweet Relish (pretty low carb)

Pull the chicken. Takes about 5-10 minutes, making sure you dont get a bunch of little bones in there is the toughest part.

Mix in 2 cups of Mayo (or less or more, depending on how creamy you like it)

I mixed in half a jar of relish. And Voila. Done.

I just got in these stellar Pyrex Mixing Bowls for less then 20 bucks. Good deal and super sturdy. Comes with the lids for super convenience.

Here's 1/4th of the whole thing, I ate about 1/4th. You are welcome to break it up into smaller servings

Here's the entire nutritional info for the entire bowl. 

I think one of our under-utilized fat bomb style foods is Mayo. Especially one like Duke's which is 0 carbs. When you need some fat to satiate you I think it's a perfect option. 

Enjoy! I know I did. Feel free to adjust the mayo/relish to your tasting. Add some Frank's Red Hot to give it a buffalo chicken salad taste to it! Whatever your heart desires!

Keto Buffalo Chicken Tenders

This is one of my favorite recipes even before I started the keto diet. I'm not a fan of breaded and fried buffalo chicken and I stumbled upon Skinny Taste Buffalo Chicken Strips and modified it to my own liking. This is my own recipe because I don't think the recipe Skinny Taste features makes enough seasoning to coat the chicken. Also, I add veggie oil to help the coating stick to the chicken.


Get yo shit!
2 TBSPs veggie oil - split in half
1/8 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp cayenne
2 chicken breasts (obviously there are only 2 people in my house so we only make enough for 2 people).
1/2 Cup Texas Pete (you can use Franks or whatever, I grew up in Winston Salem, NC so Texas Pete is the only buffalo sauce in my opinion.)

Put 1 TBSP veggie oil in your frying pan. Put the other one in a big bowl along with the black pepper, garlic, paprika, and cayenne. Cut your chicken breasts into strips and add them into the bowl. Mix well, coating chicken well. You can let the coating sit if you want, it does't real matter and it all depends on how spicy to you like your chicken.

Heat your frying pan on medium/high heat. Add your chicken to the frying pan and let it cook through. In a separate bowl measure out your buffalo sauce. When chicken is finished cooking, add to buffalo sauce and toss well until all tenders are covered.

I like eating my tenders over a salad, my mister likes to eat them as a meal. To each their own! These so great with a nice blue cheese or ranch dipping sauce and most only have 1-2gms of garbs per 2 TBSPs.

Here's the breakdown for 1 whole chicken breast: 380 cal per serving - Total Fat 20.1g - 512.2mg of Potassium - 12.8 gm Carbs - 0.5g Fiber - Protein 48.2 g

I hope y'all like this one since it's such a fav of mine! Drop a comment if you do!!

Chicken Parm Over Baked Zucchini Noodle Spaghetti

First things first, to make the Zucchini Noodles for this or any other recipe that I may make, make sure to grab a  Veggetti Spiral Vegetable Slicer. I was skeptical when I first saw one of these on the As Seen On TV Isle.. but it worked amazingly!

Here's what 3 Zucchini's look like in noodle form:

Lesson 1 from making this tonight; Could have used a lot more Zucchini. (It was so freaking good) Now that I have this Veggetti, I'm going to really go crazy on making more pasta dishes with it!

What I did was get the bottom of the pan covered in the tomato sauce. Then I pan seared the zucchini noodles in olive oil and italian herbs for just a minute or two (i wanted to keep the firmness of the noodles).

Then I didn't take a picture of the breading, it was pork rinds, shredded Parmesan and some Italian herbs in there. Egg bath then breading.

Lesson 2: The Magic bullet does not like Pork Rinds.

In olive oil; getting them nice and brown before placing them onto the noodles/ sauce. Added a little more italian herbs while cooking for just a few moments like this,

Lined the chicken along the top, then topped them with Mozzarella, Italian herbs and more shredded Parmesan!

Preheat the oven to 425 and put them in for 15 minutes

I coulda let them in there to brown a little more on the cheese, but I was satisified. I butterflied the chicken and they were cooked so I decided my body was ready!

I ended up not getting a lot of noodles, which is ok! Next time: More noodles! I put into MyFitness Pal that I had 1/3 but there's no way I actually had a 3rd of the entire product (sometimes I'd rather be over on the numbers in MFP then actually eating)

So here's the nutrition on the recipe:

The sauce was 5 net carbs per serving, and the lowest I found locally. I could probably bring the carbs down by making my own in the future.

And this is what 1 serving looks like (if you ate a 3rd) I'm sure i ate less then that! But even then; if you ate 1/3 here you go! 17 net carbs

This was absolutely delicious. So good and it really curbed my craving for pastas. If I can figure out how to make a fried rice like this I may just never ever have to eat cheat foods again! (Which I am totally ok with!)

I can't wait to have more of this tomorrow night, it was sooo good!

Make sure to grab a Veggetti, I can't believe I didn't get one before!

Until next time
-Freeze