Valentine’s Day isn’t always about making reservations and dining at the finest restaurants. There are quite a few people out there who love to cook and love making a gourmet dinner for their significant other. Yes?
A while back I was doing the keto lifestyle and loved it. Then, I went on holiday and everything went down the shoot. Luckily, I am still maintaining my weight loss. One thing I do remember is how hard it was to stay on track especially during the holidays or special occasions. That is when I though a post like this would be so helpful. Not to mention, it was highly requested!!
I think it is also important to mention, that these recipes are delicious and are still able to be enjoyed even though you are not following the keto lifestyle.
Bacon-Wrapped Cream Cheese Stuffed Chicken
- 2 lb chicken breasts boneless and skinless
- 8 oz cream cheese softened
- 1 tbsp chives chopped
- 12 slices bacon (3 pieces per chicken breast)
Preheat oven to 375 degrees F.
In a skillet over medium heat, cook bacon until it begins to curl and turn red – you want it to be partially cooked but still flimsy. Place bacon on a paper towel while preparing other ingredients.
In a small bowl, mix together cream cheese and chives. Set aside.
Place chicken breasts in a Ziploc bag (gallon-sized). Using a rolling pin or meat tenderizer, flatten chicken breasts until they’re about 1/4 inch thick.
Spoon a portion of the cream cheese mixture and spread it in the center of the chicken breast, keeping at least a 1/2 inch gap from the edges clear.
Starting with the smallest end, roll up the chicken breast. With the seam side of the chicken facing up, wrap pieces of bacon around it so that the ends of the bacon are tucked beneath the chicken. Wrapping this way should secure the bacon and keep the chicken wrapped. If needed, use toothpicks to help keep the chicken wrap together.
Place chicken in a 9×13 baking dish and bake for 30 minutes. Turn oven to broil for 5 minutes to crisp the bacon. If desired, sprinkle more fresh chopped chives on top.
Photo + recipe courtesy of Homemade Hooplah
Low Carb Cheesy Brussels Sprouts Gratin
- 2 pounds Brussels Sprouts stems removed
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup heavy cream
- 1 cup white cheddar grated, I used Wisconsin Cheese
- zest of 1 lemon or 1 tsp
- 1/4 tsp white pepper
- 1/3 cup Asiago cheese grated
- Optional: fresh chopped parsley
Preheat oven to 400 degrees F.
Slice Brussels Sprouts in half and toss with oil in a bowl.
Place them on a baking pan or cast-iron skillet and sprinkle with salt and pepper.
Bake for 20 minutes.
In another bowl, combine the heavy cream, cheddar, lemon zest, and pepper.
Pour over the Brussels Sprouts.
Sprinkle with grated Asiago.
Bake for 10-15 minutes or until bubbling and steaming hot.
Sprinkle with fresh parsley if desired.
Photo + Recipe Courtesy of Sugar Free Mom
Keto Chocolate Mousse
Per Serving: 227 calories, 1.5 net carbs
2 oz unsalted butter
2 oz cream cheese
3 oz heavy whipping cream, whipped
1 tbsp cocoa powder
stevia, to taste
Soften butter and combine with sweetener, stirring until completely blended.
Add cream cheese; blend until smooth.
Add cocoa powder and blend completely.
Whip heavy cream and gradually add to the mixture. (You may also add 1 tsp of coconut oil or MCT oil.)
Spoon into small glasses and refrigerate for 30 minutes.
Per Serving: 227 Calories; 24g Fat (94.3% calories from fat); 4g Protein; 3g Carbohydrate; 1.5g Dietary Fiber.
Photo + recipe courtesy of Low Carbe Diem
I hope you enjoy these recipes! Happy Tuesday!!