LC/GF Baked Parmesan Chicken

Hey everyone, 

How many here are fans of pork rinds? I sure am, but I will admit that I have been extremely hesitant to use them in lieu of breadcrumbs. I always feared that the meal would taste like pork rinds, which isn’t technically a bad thing but in a way it is. So I jumped into the deep end of the pool, sink or swim, and made this for the family. The only difference is that I used pork rinds instead of breadcrumbs, everything else was the same. 

What you’ll need: 

2 pounds chicken, thawed and fileted

7 oz pork rinds, finely ground

1 cup parmesan cheese

1 tsp dried basil

1/2 tsp dried oregano

1 tsp black pepper

3 sticks butter, melted

1 Tblsp minced garlic

Directions:

Preheat oven to 375 degrees F. Line sheet pan with non-stick foil and set aside. On the stove top in a medium size sauce pan over medium heat, begin melting the butter. Once melted, reduce heat to low and add minced garlic. 

Filet chicken, try to keep your pieces about the same thickness. Set adise in a covered bowl.

Finely grind up pork rinds in food processor. Add to a medium size bowl and stir in parmesan cheese, basil, oregano, and black pepper. 

Take chicken, coating and sheet pan to the stove and begin assembling. First begin by placing chicken, one piece at a time, in the melted garlic butter and the rind into the pork rind coating. Once completely coated move to lined sheet pan. Easy! Continue this step until all the chicken fills the pan. Take the remaining pork rind mixture and spread it out over the chicken and drizzle the rest of the garlic butter over the top of the chicken. 

Bake for 40 minutes, or until the coating is golden brown. Serve over your favorite salad, in low carb wraps, or with spaghetti squash with a marinara sauce. 

If you want to reduce the amount of butter please feel free to do so. I like for this recipe to be super buttery, but you can do it however you like. The pork rind coating didn’t crisp up like abread coating would, but it was a great alternative and definitely making it again!

 Let me know what you think and if you’ve tweaked it! I love learning about other possible variations. 

Have a blessed week!! 

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Sheet Pan Steak & Vegetables


To start the week off I decided to treat the guys (dad, G, and JJ) to a low carb manly feast! Depending on what cut of steak you use will determine the outcome of this meal. So keep in mind, the leaner the meat the chewier it will be and a likelier chance you will need to marinade. You can use anything you like, but keep in mind that if you are living a low carb life to keep your marinades sugar free. Aside from the one listed below, I also like using peanut oil with fresh lemon juice, lemon zest, and italian seasoning which is great with chicken. 

What you’ll need:

2-2 1/2 pounds flank or flat iron steak

1/2 c peanut oil, or any vegetable oil of your choice, divided

4 tblsp Worcestershire sauce, divided

4 tsp zesty cajun seasoning (optional), divided

4 tsp grill seasoning of your choice, preferrably one without sugar or msg, divided

1 pound frozen broccoli, thawed

1 pound frozen cauliflower, thawed

1 medium onion, sliced

2 garlic cloves, minced

Directions:

Marinade your steak for up to an hour or overnight in 1/4 cup oil, 2 tsps Worcestershire sauce, 2 tsps each of cajun seasoning and steak seasoning. Keep covered in the fridge if marinading overnight and keep covered on the counter top if marinading for an hour. 

Set oven to 425*F. Line a large half size sheet pan with non-stick foil(shiny side down, dull side up). Set aside. 

In a large bowl add thawed broccoli, cauliflower, sliced onion, minced garlic, 1/4 cup of remaining oil, Worcestershire sauce, and remaining seasonings. Give it a good stir to coat everything and pour out onto the foil lined sheet pan. Flatten out into a single layer and bake for 20-25 minutes. 

Place a metal cooling wrack(aka metal wire rack) over the sheet pan of cooked vegetables. Carefully place the marinated steak on top. Bake for an additional 15 minutes or until an internal thermometer reads between 125*F — 140*F. Depending on how done you like your steak. Remove from oven and let rest for 10 minutes before serving. 

Nutritional Information: 1/6th serving(according to MyFitnessPal)

Calories: 520

Fat: 33g

Carbs: 11.3g

Fiber: 4.4g

Net Carbs: 6.9g

There you have it! A meal under 10g net carbs, filling, and better for you. Any seasoning can be used, change it to keep things interesting! 

Both G and JJ were in food heaven. My dad being a purist prefers his steak to have that grill flavor, but for all the effort that was put into the meal he was thankful and surprised that it tasted as good as it did. There was plenty of steak between the three of them leftover to have for breakfast the next morning with their eggs, which is always a nice treat! 
Since this was such a hit with them it’s going to be filed away as a keeper, with a special request that I also do steak fajitas sometime soon. The leftover vegetables are great to have on wraps with chicken or can be used in another meal! Nothing goes to waste around here. 

Hope you all enjoy and have a blessed weekend!!

Keto Bread (Review)

Hey y’all!! I know I haven’t done a recipe review in a while and with this particular recipe I will admit I was a tad leery of it. Mostly because I have had the oopsie bread and numerous others like it in the past. The one thing all these recipes have in common are eggs. There’s no escaping it, when you remove gluten from any recipe the go to ingredient to add in its place are eggs. I am still on the look out for a low carb bread that is soy free and still looks like bread with a similar texture. I know, wishful thinking perhaps, but a girl can dream! ­čśë

This Keto Bread recipe provided a nice addition to our Friday night meal of meatball casserole and caesar salad. Click HERE to get the recipe for this bread and to see their scrumptious pictures. Right off the bat what sold me on trying this recipe was that all the ingredients were items that I already had! Almond flour, eggs, baking powder, butter, salt, and cream of tartar. I didn’t have to have psyllium, tapioca, rice or oat flour. The second thing that sold it for me is that it’s 1.3 carbs per slice! That’s a HUGE difference from 11 carbs per slice of store bought bread.

All week I spent a little time each day looking through the reviews seeing if anyone had any questions, concerns, or possible ideas on how to take this basic recipe and do other yummy things with it. That’s when I decided to turn it into cheesy garlic bread, cutting it into sticks was something on the fly at the moment when I realized loaf slices wasn’t going to happen for me.

After checking all the loaf pans in my possession, I discovered that I didn’t have an 8×4 loaf pan(that is going to be remedied soon), instead I had an 8-in round cake pan, which I then lined with Reynolds Non-Stick foil. The recipe said to butter the dish, personally I prefer to reduce the amount of dishes I have to do. But you’re welcome to flour the pan if you prefer. Don’t let my laziness deter you! ­čśë Resolved on the pan I plan to use, I set about following the recipe to the T! For me baking is something I don’t take lightly, ingredients are expensive(especially almond flour) and this is why I measure carefully. Always. The only time I relax on not measuring ingredients exactly is when I’m cooking, which is totally different.

It really is an easy recipe from egg separating, egg white whipping, to the making of dough. Which you can either usea food ┬áprocessor or a hand mixer(I chose the latter, gee wonder why?!). The only part I was remotely concerned about was when I had to incorporate the whipped egg whites into the almond flour dough. My concern was that I was going to lose all that wonderful air, thankfully I didn’t. After letting it bake for 30 minutes, I removed it from the oven and let it cool on the stove top.

After letting it sit in the pan for 30 minutes I sliced off a sliver and was not surprised at the familiar taste or texture. Eggy bread, but not too bad. It was definitely something I could work with! That’s when I began to slice the round “bread” and then each slice was cut in half to make short bread stix.(Yes, I spelled it like that on purpose!) See below…


Those who follow my blog know that I make my own garlic butter(click HERE) by the pound. It’s great to keep on hand, perfect on steaks, in soups, sauces, and shrimp scampi. After I sliced the keto bread, I placed it on a half sheet pan, again lined with foil, and proceeded to dress the stix with garlic butter and mozzarella cheese.

At this point I was still iffy about the final results, with my bread loving family I knew it might be hard to sell it to them. Fingers crossed, little prayers sent up, and dinner was finally ready. Who was first to the trough, why none other than G-Man! Shocked me, this child has come a long way. Just this week I made a chicken parmesan and he ate it without hesitation!! He ┬ádove into the keto garlic bread and right off he said, “this is like cornbread.” That made me nervous, I hesitated at first and asked him if that was a good thing or a bad thing. Mind you this child is a hard nut to crack, he will like something completely or hate it vehemently! He took another bite and he said……”it’s good!” SUCCESS!!!!!! I felt like Sebastian from The Little Mermaid, “thank you, thank you!”

The rest of the family thought it was ok. Dad was expecting something thicker, crispier just like with regular bread. Mom concurred its texture was a bit like cornbread. And JJ, well I haven’t heard from him yet. Usually he walks through and will tell me “Amanda do good!”

For me…I am pleased, I mean it is what it is, but when you’ve gone for so long without bread it’s a welcomed substitute. It’s definitely a keeper in my book since I can eat it without worrying about it messing up my ketosis or aggravating my lower intestines. I think the next time I make this bread I’ll used my square silicone baking cups and make keto bread muffins. Something I can keep on hand in the freezer and pull out when I want a small breakfast sandwich or a roll to go with a hearty soup. This keto bread recipe would make a decent grilled cheese sandwich, pb&j, or toast it to enjoy with eggs and bacon.

As for making this dairy free, all I can say is try it out and let me know how it goes. I’m still new to the dairy free baking realm and lack the expertise. However I am eager to learn since it is better for me to be as lactose free as possible. I welcome suggestions, as long as they are soy free.

Hope this review has been a blessing to you and perhaps persuade you to try it out! Have a wonderful weekend!!