low carb recipe

Deliciously tender pork chops cooked in the Instant Pot and smothered with a creamy ranch sauce.

Instant Pot Pork Chops Recipe with Creamy Ranch Sauce

garlic powder

onion powder

dill weed

chives

salt and fresh ground pepper, (to taste)

olive oil

unsalted butter

(about 1 pound) boneless pork chops, (1-inch thick)

ranch seasoning mix, (or to taste)

garlic, (minced)

chicken broth

heavy cream, (you can also use Half & Half or Evaporated Milk)

Ranch Seasoning Mix

dill weed and dried chives, (for garnish)

Prepare Ranch Seasoning Mix by combining all ingredients together in a small mixing bowl. (Store-bought Ranch Seasoning Mix will also work)

Grease pork chops with cooking spray.

Measure out 1 teaspoon of the prepared ranch seasoning mix (or to taste) and season the pork chops.

Set the Instant Pot to "Sauté"; add olive oil and butter.

Once the butter is melted and hot, sear chops for about 2 minutes per side, or until golden brown. Sear 2 pork chops at a time.

Remove pork chops from Instant Pot; set aside.

Add minced garlic to the pot and cook for 30 seconds.

Pour 1/4 cup chicken broth and use a wooden spoon to scrape up the bits off the bottom of the pot.

Stir in remaining chicken broth and add pork chops to the pot in the liquid.

Seal the lid, and cook on “Manual” at HIGH PRESSURE for 7 minutes.

Do a Natural Pressure Release for 12 minutes. After 12 minutes, do a Quick Release. Pork Chops are done when internal temperature reaches 145F.

Open the lid and remove pork chops to a plate; keep them covered.

Set the Instant Pot to “Sauté”; bring remaining mixture to a simmer.

Whisk in heavy cream.

Add in 2 teaspoons of Ranch Seasoning Mix. You can use less or more – adjust to your taste. Start with one teaspoon, taste, and see if you want more.

Bring to a gentle simmer for 3 to 4 minutes, or until sauce has slightly thickened.

Add the chops and released juices back into the sauce; allow to simmer for 1 minute, or until heated through.

Garnish with dried herbs and serve.

Tried and true method for preparing the most tender and juicy chicken breasts right on the stove top.&nbsp;

Juicy Stove Top Chicken Breasts Recipe

vegetable oil or canola oil, (divided)

(1 pound total) boneless, skinless chicken breasts

cooking spray

basil

paprika

unsalted butter, (divided)

Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.

Pat dry the chicken breasts with paper towels.

Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.

In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.

Season both sides of each chicken breast with the prepared seasoning; rub it all around.

Add 2 chicken breasts to the hot skillet.

Cook chicken breasts for 5 to 7 minutes without moving them around.

Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.

Remove chicken breasts from skillet; set aside and keep covered.

Repeat the same method with the remaining 2 chicken breasts.

When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.

https://www.youtube.com/watch?v=2O03J1ZAbVg

Stove Top Chicken Breasts - One of my favorite chicken breast recipes & the easiest way to make juicy chicken right on the stove top. These pan-seared chicken breasts are exploding with flavor!

FULL RECIPE AND POST: https://diethood.com/stove-top-chicken-breasts/

INGREDIENTS:

3 tablespoons vegetable oil or canola oil, divided
4 boneless, skinless chicken breasts
cooking spray
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon smoked or sweet paprika
2 tablespoons unsalted butter, divided

DIRECTIONS:

Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.

Pat dry the chicken breasts with paper towels.
Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.
In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.

Season both sides of each chicken breast with the prepared seasoning; rub it all around.

Add 2 chicken breasts to the hot skillet.

Cook chicken breasts for 5 to 7 minutes without moving them around.
Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.

Remove chicken breasts from skillet; set aside and keep covered.

Repeat the same method with the remaining 2 chicken breasts.
When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.

JUICY STOVE TOP CHICKEN BREASTS

This Keto BBQ Sauce Recipe is a super simple recipe that turns meat dishes into a delicios party in your mouth.

Keto BBQ Sauce - Sweet & Low Carb with a Smokey Flavor

sugar tomato sauce

tbsp worcestershire sauce (Make

tbsp apple cider vinegar (With the mother)

tsp liquid smoke flavor

tsp salt

garlic

cayenne powder (Optional

tsp stevia powder

Combine all ingredients in a saucepan.

Place on stove over medium heat and lightly simmer for 5 minutes.

Allow to cool and jar or put in a serving dish

Juicy, flaky, and flavorful salmon fillets pan seared in a delicious cream sauce with dijon mustard and garlic.

Creamy Garlic Dijon Salmon

salmon fillets

salt and black pepper

Italian Seasoning

chicken

heavy cream

dijon mustard, (you can use less or more)

asparagus

chopped fresh parsley, (for garnish)

Pat dry salmon fillets with paper towels.

Heat olive oil and butter in a large skillet over medium-high heat.

Season salmon fillets with salt, pepper, Italian Seasoning, garlic powder, and paprika; transfer to the skillet, skin-side up. IF your skillet isn&#x27;t big enough, don&#x27;t crowd the skillet; please cook the fillets in two batches.

Cook for about 4 to 5 minutes, or until browned and cooked three quarters of the way through.

Flip over and cook for 4 more minutes, or until cooked through.

Remove fish from skillet and transfer to a plate; keep them covered. DO NOT discard the juices in the skillet.

Return skillet to the heat and melt the remaining butter.

Stir in minced garlic and continue to cook for 30 seconds, stirring very frequently.

Slowly whisk in the chicken broth and scrape up all the browned bits from the bottom of the skillet.

Bring to a simmer; lower heat to medium and cook for 3 minutes.

Whisk in the cream and dijon mustard; add in the asparagus.

Add the salmon back into the skillet and simmer over medium-low heat for 4 minutes or until asparagus is fork tender and sauce is thickened. If you want a creamier, thicker sauce, continue to cook until sauce is reduced to a desired consistency. You can also add some butter, stir it through, and cook until creamy.

Remove from heat.

Sprinkle with parsley.

Serve.

Check out this easy recipe for chicken parm stuffed peppers from Delish.com.

Chicken Parm Stuffed Peppers

c. shredded mozzarella, divided

c. Parmesan,

garlic,

c. marinara

tbsp. parsley,

red pepper flakes

Kosher salt

black pepper

bell peppers,

c. Swanson Chicken Broth

I used frozen Tyson Any’tizers Homestyle Chicken Fries. Diced up 3-4 at a time. Was quick and easy.

Forgot to bread the chicken and it was still great! Will probably reduce the cheese next time around.

Definitely a hit! Will be making this again in the future 😊 I put a little less cheese in mine and made homemade marinara sauce and it tasted amazing 👍

Used cooked chicken rather than breaded to make it GF and omitted the last cup of mozzarella cheese as they are plenty cheesy without it. Just sprinkled a little mozzarella and parm on top and broiled at the end of baking time. Husband loves them

Great recipe. Have made it several times now. Easy directions.

It would be a nice surprise to find these amazing recipes in the Weight Watchers ap

I'm using ground chicken breast and browning first,  261 calories, 11g carbs, 13g fat, 25g protein

I loved this recipe one look its amazing man! Just like kylie jenner kissing a phone lol!

Really yummy but used rotisserie chicken to be gluten free.

Really good, but next time I will put rice in the mixture as well. These were not very filling.

So delicious. I use boneless skinless chicken breast instead though for a healthier option.

Creamy, ultra cheesy, and super indulgent Keto Mac and Cheese prepared with cauliflower, bacon, and cheddar cheese! 

Keto Mac and Cheese

cauliflower,

salt

softened cream cheese,

parsley

chili powder, (or to taste)

cheddar cheese, (divided)

mozzarella cheese

bacon,

fresh chopped parsley, (for garnish)

pork rinds panko crumbs

Parmesan cheese

butter

Preheat oven to 375˚F.

Place 1 inch of water in a large pot or large saucepan with a pinch of salt and bring to a boil.

Add cauliflower florets to boiling water and cook for 8 to 9 minutes, or until tender crisp.

Drain cauliflower in colander and set aside.

Butter a 9x13 baking dish; set aside.

Pour milk in the same pot that you used for the cauliflower, and set over medium heat.

Add the cream cheese to the milk and whisk until cream cheese is completely melted.

Stir in dried parsley, garlic powder, chili powder, salt, and pepper.

Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.

Add the cauliflower florets back into the pot, and using a large spoon, gently stir around until everything is covered in cheese sauce.

Transfer cauliflower mixture to previously prepared baking dish; sprinkle with remaining cheddar cheese and set aside.

In a small bowl combine pork rinds crumbs, parmesan, and melted butter; mix and stir until well combined.

Sprinkle pork rinds mixture in an even layer over the cauliflower.

Bake, uncovered, for 18 to 20 minutes, or until hot and bubbly.

In the meantime, dice the bacon and fry to a desired crispness.

Remove Cauliflower Mac and Cheese casserole from oven.

Garnish with prepared bacon and fresh parsley.

Skip the spaghetti and try this zoodle Alfredo with bacon from Delish.com.

Zoodle Alfredo With Bacon

lb. bacon, chopped

shallot, chopped

c. white wine

c. heavy cream

c. grated Parmesan cheese,

(16 oz.) container zucchini noodles

Kosher Salt

This meal was my first foray into zoodles. OMG, it was gone and my table was delivering rave reviews!  We will most definitely be making this one again.

Not really all that great instructions. I also believe that their should be some nutritional information on this. Would also like to add that when me and my mom made this it was only enough for one small bowl for each of us. Not sure if the zoodles were supposed to be drained of all the liquid because this was my first dish with zoodles in it, but I found out that when it was almost a soup when we were done making it.

https://streaming.hearstdigitalstudios.com/608351a9-5b67-4d9b-a8f1-3623109770e1/video_rover_16x9_1080p_hd_1542675260_45378.mp4

This cloud bread is perfect for sandwiches, toast, and snacking!

Keto People! This Cloud Bread Will Satisfy All Your Carb Cravings

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese.

Baked Salsa Chicken

chicken breasts, (pounded to an even thickness)

cumin

paprika, (or to taste)

salt and fresh ground pepper (to taste)

Chunky Salsa (<-- click

cheddar

Heat olive oil in a large skillet.

Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.

Transfer to skillet and cook for 2 minutes per side, or until just browned.

Spread about 1/2 cup salsa on the bottom of a baking dish.

Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.

Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.

Remove from oven and sprinkle with cheese.

Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.

Remove from oven and let stand 5 minutes before serving.

https://www.youtube.com/watch?v=Nz-mL8SmsaA

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese. A low carb, Keto-friendly, scrumptious, and cheesy chicken dinner LOADED with flavor. 

FULL POST AND RECIPE: https://diethood.com/easy-baked-salsa-chicken/

INGREDIENTS:

1 tablespoon olive oil
4 boneless skinless chicken breasts, pounded to an even thickness
1/2 teaspoon ground cumin
1/2 tablespoon chili powder, or to taste
1/2 teaspoon paprika, or to taste
1/2 teaspoon garlic powder
salt and fresh ground pepper to taste
1-1/2 cups Chunky Salsa 
1 cups shredded cheddar cheese, (I use a mix of white and yellow cheddar)

DIRECTIONS:

Preheat oven to 375˚F.
Heat olive oil in a large skillet.
Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
Transfer to skillet and cook for 2 minutes per side, or until just browned.
Spread about 1/2 cup salsa on the bottom of a baking dish.
Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.
Remove from oven and sprinkle with cheese.
Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.
Remove from oven and let stand 5 minutes before serving.

Store leftovers in an airtight container and keep in the fridge for up to 4 days.

EASY BAKED SALSA CHICKEN

Baked Crack Chicken Breasts, also referred to as Ranch Chicken with Bacon, is a delicious and creamy dish loaded with cheese and bacon.&nbsp;

Baked Crack Chicken Breasts

thick cut bacon, (diced)

vegetable oil

(1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness

cream cheese, (softened)

cheddar cheese, (white

green scallions

Preheat oven to 400F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.

Remove bacon from skillet and set aside. DON'T discard bacon fat.

Return skillet to heat and add vegetable oil to the remaining bacon fat.

Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.

Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.

Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.

Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.

In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.

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