Seriously, where has the time gone?! This was our first week back in school and I am still trying to figure out what is going on. G–Man is no longer a baby, he’s not the same little guy who was once learning his ABC’s and 123’s. Gone are the art days of let’s put a sticker on it and paint everything!!! I’m not going to cry, ok, maybe I have shed a few tears but I’ll spare you all that.
I will admit this week has been great, we’ve had a few bumps along the way but for the most part it’s been really good. Hopefully this will set the tone for the rest of the school year 🙂 I can dream!
My writing has had to keep to the back burner, obviously. The summer has been busy and now with school back in session everything I personally enjoy doing has come to halt. I think about this place often and when I think about needing to post, something else comes up. All I can say is bear with me friends. This night owl is having to learn how to become an early bird and it is not easy. Kind of like switching to decaf…I shiver at the thought. Even my cooking has had to change a bit to suit our busy schedule. Last Saturday, I prepped a few meals to make this week and it’s worked out nicely! One recipe in particular has become a family favorite.
How is this different from every other recipe out there? For one, it’s low carb. Two, I kind of added a little extra something to the recipe to make it creamier and backed off the Frank’s Hot Sauce a tad.
Here’s what you’ll need:
2 pounds of chicken, boiled and shredded
salt and pepper to taste
Frank’s Hot Sauce, to taste
1 small onion, chopped
5 jalapenos, thinly sliced (seeds are optional)
1 tblsp cold pressed coconut oil
16 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup heavy cream
1/2 tsp garlic powder
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Preheat oven to 375*F
Start by boiling your chicken. I like to let it boil for a couple of hours this way the chicken it really tender. Move it to a bowl and let it cool.
Chop up onion and jalapenos. Set aside a small amount of jalapenos to garnish with. Saute in 1 tablespoon of cold pressed pure coconut oil or an oil of your choice, until the onions are transparent. Set aside.
In a medium size glass bowl, mix together the cream cheese, mayonnaise, heavy cream and garlic powder. Set aside.
Check the chicken to make sure it’s cooled enough to shred with your fingers or you can use forks if you prefer. Season with salt, pepper and Frank’s Hot Sauce. For me I like less hot sauce and I just shook the bottle till everything was lightly coated. You could go with 1/4 cup but I find less is better. Stir to combine and fold in the cream cheese mixture and 1 cup of shredded cheddar cheese. Pour mixture into a 9×13 baking dish. Spread out evenly.
Add remaining cheddar cheese and mozzarella to the top and garnish with leftover slices of jalapenos. Bake for 30–35 minutes or until bubbly around the edges.
This is a crazy good dish! We had it with a salad, nothing fancy, but you can serve this up with a number of your favorite sides or even have it on a lightly toasted bun. Since we’re still trying to watch our carbs, most of our sides are either vegetables or salads.
However, if you are not too terribly concerned about carbs, you can add about 8 ounces of cooked pasta to this. Just be sure to increase your liquid ingredients to help compensate.
The amount of fat in this recipe might look jarring to some folks. When living a lower carb lifestyle, a person needs a little more fat to help keep them sated between meals. This helps to curb unnecessary snacking especially at night. That’s why I stress to everyone to use the ingredients you feel are best for you and your family.
Nutritional Information: Yields 10 servings, info is per serving and is courtesy of MyFitnessPal.
Net Carbs: 6g