Foods, Uncategorized

Spinach and Artichoke Stuffed Chicken

Spinach and Artichoke Stuffed Chicken

 

At a party over the holidays, someone informed me that spinach and artichoke dip is no longer “in.”

I had no idea that food, especially near-universally crowd-pleasing food, could fall so easily out of vogue.

Then again, this came from my sister, the same one who has insisted for years that no one gets acrylic nails anymore. All I can say is last time I went in for a full set, I was in line behind plenty of other ladies waiting to get plastic glued to their fingertips.

Likewise, my sister imparted this sage wisdom over none other than a spinach and artichoke dip that she herself had made. So whether or not it’s still “in,” we all still love it.

 

Ingredients

  • 6 ounce fat-free cream cheese
  • 1 (15 ounce) can artichoke hearts, drained and chopped
  • 1 cup baby spinach, cooked and liquid squeezed out
  • 3 cloves garlic, minced
  • 1/2 cup fat-free shredded parmesan cheese
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 (6 ounce) boneless and skinless chicken breast
  • 1 tablespoon olive oil

Instructions

  1. Pre-heat oven to 400 degrees.
  2. In a mixing bowl, whip the cream cheese on high until fluffy. Add the artichokes, spinach, garlic, cheese, half the salt, and half the pepper. Mix on low speed just until combined.
  3. Carefully cut open the side of the chicken breast to create a pocket. Stuff each with the cream cheese mixture. About 3 to 4 tablespoons per chicken breast.
  4. In a large oven safe skillet, heat the olive oil. Once the oil is very hot, add the chicken carefully so the filling does not fall out. Cook each side about 1 to 2 minutes or until each side golden brown. Transfer the pan to the oven and cook for about 10 more minutes or until the chicken is cooked though.
  5. Remove from the oven and let sit for about 5 minutes before serving. Enjoy!

 

Yields: 4 servings | Calories: 389 | Total Fat: 12g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 139mg | Sodium: 806mg | Carbohydrates: 16g | Fiber: 6g | Sugar: 4g | Protein: 54g | SmartPoints (Freestyle): 4

 

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Foods, Uncategorized

Low Carb Baked Eggs in Ham Cups

bakedeggs

Baked Eggs in Ham Cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

Eggs

Ham or Turkey (I used smoked turkey)

(Optional) Scallions or whatever you like with your eggs!

 

Instructions

 

  1. Preheat your oven to 400°F.

 

  1. Grease up your Muffin/Cupcake Pan. You can either spray it down with some cooking spray, or you can do what I did which was smear some Coconut Oil all over it.

 

  1. Fit 1 or 2 slices of ham in to each muffin cup. I used two because my ham was sliced real thin.
  2. (Optional) Depending on if you want your eggs all scrambled or not, you can crack an egg in to a separate cup and beat it before dumping it in to the ham cups.  If you do decide on doing this, you can also mix in your other ingredients (think chopped mushrooms/scallions/spinach).

 

  1. If you like your eggs whole, go ahead and crack that egg in to the cup!
  2. (Optional) Throw a few pieces of your chopped up scallions on top for garnish!
  3. Pop that muffin pan in to the oven which you previously preheated 400°F and bake for 15 minutes or however well you like your eggs.  When I went with 15 minutes, my scrambled egg version was more well done than my non-scrambled one, so you might want to keep that in mind.

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Foods

Low Carb Mexican Chocolate Coffee Cake

Low-Carb-Mexican-Chocolate-Coffee-Cake

Ingredients:

6 Eggs
½ cup Extra Virgin Coconut Oil, melted
1/3 cup + 1 Tbsp Coconut Flour
1/3 cup Cacao Powder
3 oz Unsweetened Chocolate, melted (100%)
½ cup Blackstrap Molasses
½ cup Honey
2 tsp Vanilla Extract
½ tsp Salt
½ tsp Baking Soda
1 tsp Ground Cinnamon
½ tsp Cayenne Pepper, to taste

Directions

1. Preheat oven to 325F. Line 5”X9” loaf pan with wax paper. Grease wax paper with coconut oil.
2. Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
3. In a food processor or blender, combine eggs, honey, molasses, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate and process/blend for 1 minute.
4. Add dry ingredients to food processor, and pulse to combine.
5. Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).
6. Let cool completely in the pan. Remove from pan and carefully remove wax paper.
Read more at http://lowcarbrecipez.com/low-carb-mexican-chocolate-coffee-cake#1HvQmcfjvGLz0Aj1.99