Really Good Low Carb Chicken Cordon Bleu

 

Chicken Cordon Bleu Casserole – Low Carb

A healthy version of Chicken Cordon Bleu with layers of chicken, ham, and swiss cheese in a creamy dijon sauce.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: American

 

Servings: 8

 

Calories: 452

 

Author: Taryn

Ingredients

• 2 boneless chicken breasts, pounded thin
• 2 slices deli ham
• 4 oz butter melted
• 6 oz cream cheese softened
• 1 tbsp dijon mustard
• 1 tbsp white wine (optional)
• 1 oz lemon juice
• ½ tsp salt
• 5 oz swiss cheese

Instructions

• Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the slices of ham on top. 
• In a large bowl with an electric mixer combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
• Lay the slices of swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
• I broiled it for 2 minutes at the end so the cheese would get more golden and bubbly. If you decided to do that do not leave it unattended. It's very easy to burn the cheese topping.

Notes

 

Make sure to check out the video of this recipe right about the recipe card!

• If you have a bottle of dry white wine open it adds a nice flavor. But I wouldn't open a new bottle just for this recipe. Unless you are planning on having a glass while you cook.
• You can use chicken tenderloins. Just cook, drain the cooking liquid, and then proceed with the rest of the recipe.

Nutrition

Calories: 452 | Carbohydrates: 2g | Protein: 34g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 164mg | Sodium: 916mg | Potassium: 348mg | Sugar: 1g | Vitamin A: 820IU | Vitamin C: 1.4mg | Calcium: 179mg | Iron: 0.8mg

Low Carb Peanut Butter Cookies

 1 cup peanut butter

1 egg

1 cup sugar free sweetener. I use Swerve. 

1 tsp almond extract or maple extract

1/4 cup almond flour

1 tsp baking powder

Bake 12-15 minutes at 350 degrees. 

Makes 16 cookies. 3 cookies per serving

13.3 carbs

8 g fat

4 g protein

Air Fryer Bratwurst

Preheat air fryer to 350 degrees. 

Cook bratwurst for 15 minutes turning once. 

Air Fryer Chicken Wings and Garlic Parmesan Sauce

 Thawed chicken wings, dry well with paper towels

In a plastic bag, add baking powder about 1/2 cup, garlic powder and salt and pepper

Shake the wings and coat well. Spray the wings with olive oil. 

Preheat air fryer to 380 degrees  cook for 15 minutes, turning over halfway through cooking time  

Finish cooking at 400 degrees for 8 minutes  

Keep warm in the oven at 275 degrees while you cook batches of wings  

Sauce

Melt 1/4 of a stick of butter, sauté a few cloves of garlic

Add 1/ cup Parmesan cheese, black pepper and a little garlic powder  

Heat and then toss wings in sauce  

Low Carb Pork Sausage

 1 lb. ground pork

2 cloves minced garlic

1 tsp fennel or anise seeds

1 tblsp granulated onion

2 tsp granulated garlic

1/2 tsp sage

1 pinch cayenne

1/2 tsp dried thyme

Combine all ingredients. You can crumble and pan fry or make into patties and bake at 325 degrees for 20 minutes. 

Cool and store in freezer bags. 

Spinach Lasagna Low Carb

 3 zucchini, sliced longways (use in place of lasagna noodles)

1 pound ground beef

2 tblsp. onion, chopped

1/8 tsp garlic powder

1/2 cup spaghetti sauce

8 ounces cream cheese 

1 egg

1/8 tsp pepper

10 ounces frozen chopped spinach, thawed & drained

4 ounces mozzarella cheese, shredded

2 tblsp parmesan cheese

Brown the hamburger with the onion; drain off the fat Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium size microwaveable bowl for about 40 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Make layers: zucchini slices, the meat mixture, mozzarella, and repeat. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes until hot and bubbly.

Makes 6-9 servings

https://www.genaw.com/lowcarb/spinach_lasagna.html

Libby’s Pumpkin Cake Roll

 

For the cake roll:

1 cup chopped walnuts, toasted, set aside

3 large eggs, separated, room temperature

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1/8 tsp. salt

Filling:

8 ounces cream cheese, softened (Do not use whipped cream cheese for this recipe.)

2 tblsp. butter, softened

1 cup confectioner's sugar

3/4 tsp. vanilla extract

Line a 15 x 10 x 1 inch baking pan with waxed paper; grease the paper and set aside. In a large bowl beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan. Top with toasted walnuts.

Bake at 375 degrees until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto parchment paper. Gently peel off waxed paper. Roll up cake in the paper jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioner's sugar, spices, and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 inch of edges. Roll up again without the paper. 

Sprinkle with confectioner's sugar when serving if desired, serve with whipped cream.

This can be frozen up to 3 months.