Page 19 - Florida Sentinel 7-27-18

Recipes
4 boneless, skinless chicken breasts
6 oz. cream cheese, softened
10 oz frozen spinach – drained well – squeezed dry
2 cloves garlic chopped fine
1/3 cup grated Parmesan cheese 2/3 cup grated Mozzarella cheese 1/4 tsp ground black pepper
1/4 poultry seasoning
1/4 tsp Sherpa Pink Himalayan salt
Breading the Chicken
1/3 cup superfine Bob’s Red Mill Superfine Almond Flour
1/3 cup grated Parmesan Cheese
2 tsp dried Parsley
1/2 tsp Pink Himalayan salt
1/4 tsp Onion powder
1/4 tsp Garlic powder
2 Eggs
4 Tbsp Olive Oil for frying
Preheat the oven to 375 degrees (F)
Directions: Combine the cream cheese, spinach, garlic, Parmesan and Mozzarella cheese, pepper, poul- try seasoning, and salt in a medium bowl. Get your fingers into it and mix it well.
If the pieces are really large, you can cut them in half lengthwise and just use two of them for four good sized pieces.
Place a breast in a plastic baggie or put between a folded piece of wax paper on a cutting board.
Pound the chicken flat with a meat mallet (starting on one edge and working around and then the center) until
it’s about twice the size of when you started, being careful not to pound so thin that it rips the chicken meat. Repeat with the remaining 3 pieces of chicken.
Spoon 1/4 of the filling mixture into the middle of breast and roll the edges up around it. Turn it over and
squeeze with your hands until sealed and an oval shape. With small piece of string, tie chicken closed just to ensure you don’t lose the filling during cooking.
Place seam side down on a cookie sheet and repeat with the other 3 pieces of chicken. Chill the stuffed chicken for 15 minutes.
Beat the eggs in a shallow bowl (you’ll be dipping chicken in this bowl soon) Combine the other dry breading ingredients in a different bowl and stir.
Heat the olive oil in a good sized nonstick skillet. (This is important. If your oil isn’t hot when the chicken goes into it, the chicken will stick to the bottom and you’ll lose your crust).
Dip the stuffed chicken into the egg first, then the breading mix and place carefully in HOT skillet and cook on medium-high until golden brown on all sides.
Transfer the browned chicken to a baking pan.
Bake in the oven at 375 degrees for about 20 minutes or until internal temperature is 165 degrees (F).
KETO CHEESY SPINACH STUFFED CHICKEN BREASTS
THE SHRIMP SCAMPI
1 pound shrimp shelled, 16 oz/ 454 g
4 tablespoons salted butter 1 oz/ 28 g
4 cloves garlic chopped fine 1/4 cup lemon juice 2 oz/ 59 g 1/4 cup chicken broth
1/4 teaspoon red pepper flakes (OPTIONAL)
2 dinner onions sliced fine 1/4 cup parsley chopped
ZUCCHINI ZOODLES
3 medium zucchini spiralized into noodles (any shape you choose)
2 tablespoons salted butter 1 oz/ 28 g
TOPPING
1/2 cup fresh grated Parme- san cheese
4 slices cooked crumbled bacon
Directions: Prepare your shrimp first by peeling and de-veining the shrimp. This can be done anytime prior to preparing the dish.
Juice the lemon. Chop the garlic and parsley, slice the onions and cook and crumble the bacon.
Spiralize the zucchini – this can be done the night before also.
Using a large skillet or wok, (I used non-stick) over medium heat, add 2 tablespoons butter to the hot pan and melt.
Swirl the pan to melt the butter and coat the bottom of the pan. Add the garlic and saute until it begins to soften.
Add the shrimp to the pan and cook until the bottom half of the shrimp turns pink.
Turn each shrimp over with a pair of tongs and if using add the red pepper flakes.When the shrimp looks almost cooked through, (about a minute on each side) add the lemon juice and broth.Cook for just a minute to let the liquid reduce.
Turn off the heat and add 2 additional tablespoons of butter, the parsley, and onions, stirring to mix thoroughly.
Salt and pepper to taste.
Remove to a bowl or serving plate and tent with foil to keep warm.
KETO SHRIMP SCAMPI ZOODLES
KETO VANILLA CHEESECAKE CUPS
Ingredients:
8 oz. cream cheese
2 tsp. vanilla extract
1/2 cup Swerve or other Keto Friendly sweetener
5 drops Stevia clear
1 cup heavy cream
Directions: Set cream cheese out for a few hours to soften.
Add cream cheese, vanilla extract and both sweeteners into a mixer and mix on low. Stop a few times in the mixing process to
scrap the bowl to ensure a smooth consistent texture.
Add half of the heavy cream and mix for another 2 minutes.
Let the the mixture rest for 4-5 minutes to allow sweeteners to
dissolve and blend thoroughly.
Add the other half of the heavy cream and mix on medium speed for
3 minutes until the mixture forms stiff peaks. Spoon or pipe mixture into muffin papers. Set in the fridge for at least 1 hour
Before serving, top with a dollop of homemade whipped cream and your favorite berries.
FRIDAY, JULY 27, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B