19 Jan

Chicken Parmesan Casserole – Low Carb & Gluten Free

Chicken Parmesan Casserole – Low Carb & Gluten Free
Serves 8
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For the chicken
  1. 1.5 lbs boneless skinless chicken breast
  2. 1 egg
  3. ½ cup almond flour
  4. ¼ cup grated parmesan cheese or *raw cheese of choice
  5. ½ tsp kosher salt
  6. ⅛ tsp ground black pepper
  7. ½ tsp garlic powder
  8. 1 tsp dried parsley
  9. ½ tsp dried basil
  10. 3 Tbsp olive oil for frying
  11. For the casserole
  12. 4 cups cooked spaghetti squash
  13. 1 Tbsp olive oil
  14. ½ tsp kosher salt
  15. ⅛ tsp ground black pepper
  16. ½ Tbsp dried parsley
  17. 1.5 cups easy keto marinara sauce (or low sugar jarred sauce)
  18. 6 ounces fresh mozzarella or *Raw Goat Cheese
  19. Fresh basil, chopped (optional for garnish)
For the chicken
  1. Cut the chicken into 2 inch pieces.
  2. In a small bowl, beat the egg.
  3. Combine the almond flour, parmesan cheese, salt, pepper, garlic powder and dried parsley in another medium bowl.
  4. Dip the pieces of chicken, one or two at a time into the egg solution and then the breading mixture - then remove to a clean plate.
  5. Heat the oil in a nonstick saute pan until hot. Cook the breaded chicken pieces on both sides until golden brown. Remove to a paper towel-lined plate.
  6. Combine the cooked spaghetti squash, olive oil, salt, pepper, and parsley in a medium bowl and toss well to coat. Spread the squash out in a 8 x 12 (or equivalent) oven safe dish.
  7. Spread the cooked chicken pieces over the top of the squash.
  8. Spoon the marina sauce over the chicken and squash.
  9. Cut or tear the mozzarella into pieces and place them over the chicken.
  10. Bake in a 375 degree (F) oven for 30 minutes, or until the cheese is melted and the casserole is heated through. Garnish with fresh chopped basil and serve hot.
Notes
  1. *Raw Cheeses digest easier and are also very alkalizing compared to pasteurized cheeses that have been stripped of important digestive enzymes.
The Belly Fit Club http://thebellyfitclub.com/wordpress/
30 Dec

Greek Yogurt Blue Cheese Dressing

Greek Yogurt Blue Cheese Dressing
Goes great with the Buffalo Chicken Salad!
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Ingredients
  1. ⅓ cup crumbled blue cheese
  2. ½ cup plain Greek yogurt
  3. Juice of ½ lemon
  4. 1 tablespoon apple cider vinegar
  5. 1 teaspoon honey
  6. 1 tablespoon fresh minced chives
  7. 2 tablespoons fresh minced cilantro
  8. Salt and pepper, to taste
  9. Milk or water, to thin (about 1-2 tablespoons)
The Belly Fit Club http://thebellyfitclub.com/wordpress/

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