Category Archives: Chicken

Prepping Chicken for Salads

January 8, 2019Chicken, Main Dishes, Tasty TuesdayLife of Joy

As my family has gone to the chiropractor, each one has been given a questionnaire to complete as part of the initial consultation. This questionnaire is quite lengthy but helps to determine your body type for the purpose of suggesting the food emphasis you should follow. As it turns out, all four of us are Thyroid Types or T-Type for short.

Unfortunately the t-type diet is a low fat one with moderate carbs, very similar to the THM energizing meals. At first glance I was very saddened by this diet recommendation but realized that it was quite similar to the Stubborn Loser’s Menu on Trim Healthy Mama (THM) where I’d lost nine pounds in three weeks.

This t-type diet also suggests that two eggs and a half piece of whole grain toast are the optimal breakfast for this body type. I can work with that. Of course, we’re going to stray just a bit on Saturdays, a.k.a. pancake breakfast day. But we will give this a go following THM principles. I’m very thankful for the variety of E recipes available to me, otherwise I this diet would be very difficult for me to even attempt. (I love that THM is so flexible and versatile that it takes all body types into consideration. It truly will work for anyone. )

The other evening we had country style pork ribs and Tiffany seasoned them really well. I’ll write it down next time and take pictures to share with you. I fixed chicken breast seasoned the same way for Michael. There was some of his leftover, so Tiffany and I added that to our salad the next day and it really made a difference in our enjoyment of said salad.

Aldi had boneless, skinless, chicken breast on sale for $1.49 a pound last week, so I got two packages of it. We bagged each large breast of one five pound package into a quart size freezer back and then froze them for use later. The other six pound package we cooked up for salads.

I have this three crock cooker and placed two large breasts in each crock. We seasoned one with the yummy bar-b-que seasoning from the other night, one with onion powder, garlic powder, salt, pepper, and balsamic vinegar, and the final one with soy sauce, Sukrin gold (which is a brown sugar substitute), salt, and pepper.

When it was cooked, I shredded it and stirred it around into all the juices in the pots.

I used the potato masher in a twisting motion to break it up into chunks/shreds and finished it off with forks.

shredded chicken in crock pot ~ Lifeofjoy.me

Once it cooled, I bagged it up and froze most of it. I kept half of the bbq one out for our salads the next couple of days, since I know that one is Tiff’s favorite. We’ll probably have to add more seasoning next time because it wasn’t very strong but better to need to add more than to have it too seasoned.

I hope this gives you an idea of how to prep some chicken and make your lunches a bit easier and more flavorful.

Until next time, God bless,

Michele ºÜº

Philly Cheese Chicken Skillet

September 25, 2018Chicken, Main Dishes, Tasty Tuesdayketo, low carb, THM-SLife of Joy

Creamy, cheesy chicken cooked with onions, mushrooms, and bell peppers.

When I was in my early twenties, I worked at a pizza and sub shop. I love pizza but when I worked there I realized that I also loved sub sandwiches. Specifically Philly cheese steak sandwiches. Oh, don’t get me wrong, I also really liked Italian hoagies and hot ham and cheese subs too. Most every time I worked, instead of getting a small pan pizza, I got a Philly Cheese Steak.

Early in my marriage, I found Steak-Umm steaks and figured out how to make them at home. Yummo! Well, Michael cannot have steak currently, so I decided that I’d try to make this over with chicken. We all loved it.

Without further adieu, here’s how to do it.

Slice the veggies and chicken into thin strips.

Sauté the veggies until nearly done to your liking.

Add the chicken strips

When chicken is cooked, about 5 minutes or so, depending on how big or small you cut your chicken pieces.

Add the cream cheese (or Greek cream cheese) and stir to combine until cream cheese is melted.

(We like our veggies VERY well done.)

Sprinkle with shredded mozzarella cheese.

When it is melted, it is ready to serve.

I heated some Swiss bread to serve this on.

We like green fries (roasted frozen fancy green beans) with ours.

Philly Cheese Chicken Skillet

Ingredients

onion, sliced
green bell pepper, sliced
mushrooms, sliced
chicken breast, sliced thin
salt, pepper, and oregano
about 2 ounces of cream cheese, neufchatel, or greek cream cheese
about 3-4 ounces mozzarella, shredded

Instructions

Slice veggies and sauté in a bit of oil.
Add sliced chicken when veggies are nearly cooked as desired.
sprinkle with salt, pepper, and oregano to taste
add cream cheese, mix in and allow it to melt.
sprinkle with shredded mozzarella
Serve either in low carb roll, on low carb bread, or just eat off your plate. 😉

https://lifeofjoy.me/philly-cheese-chicken-skillet/

I hope you enjoy this.

Until next time, God bless,

Michele ºÜº

Creamy Chicken and Wild Rice Soup

December 5, 2017Chicken, Main Dishes, Soup, Tasty TuesdayTHM-ELife of Joy

Smooth, creamy, and comforting delicious soup! This one is a THM E soup which means it is low in fat and has some good healthy carbs in there but it tastes anything but low fat.

I was looking through the Trim Healthy Mama Cookbook looking for something new to add to my menu one week shortly after starting THM. We had the promise of a few cooler days, which to me means soup. This one sure didn’t let me down.

So here’s what I do:

I finely dice about 3 or 4 stalks of celery and a large onion. Then I put them in my dutch oven with a little water, about a tablespoon or two. You don’t want so much that the veggies are swimming in it but enough to keep them from sticking to the bottom of the pan.

Periodically stir them and add more water as needed, until they have lost their crunch. They don’t have to be too well done because they are going to be cooking for over an hour so they will soften even more. You see, my family is picky about veggies, they should be melded into the flavor of the soup and not heard/crunched on. Yes, this increases the amount of time required to cook this recipe but it is worth it for us.

Now we need to get the cauliflower cooked. So, sometimes I remove the veggies and others I just add the broth and cauliflower. Once the cauliflower is fork tender, use a slotted spoon and remove it from the pot to the blender, along with two cups of the broth. If some of the onions and celery makes the trip with the cauliflower or broth, no big deal.

Now add carrots. I like to slice them on my mandolin. Again, we don’t like crunchy veggies so having these sliced thinner is better for us.

Add the wild rice as well.

Also add in the salt

freshly ground pepper

and herbs. We do not care for thyme so I use oregano.

Simmer for 45 minutes to an hour.

Add three ounces of Neufchatel cheese (1/3 less fat cream cheese) to the cauliflower in the blender and blend until smooth. Then add it to the simmered soup.

Stir it in well; then add pre-cooked chicken. I like to use chicken I cooked in the crockpot earlier in the week but you could always just take a large breast and saute it in a pan while the soup was simmering.

Stir it all together and let it heat up and meld the flavors at a simmer for about 15 minutes. You want the rice to break apart but it is ready as soon as it is hot.

Yummy and creamy and oh so good!!!

So there you have it, a delicious bowlful of creaminess. In order to respect the copyright of the Trim Healthy Mama Cookbook and the creator of this yumminess, Rohnda, I will refer you to page 100 of the cookbook or direct you to Rohnda’s website or to her new website here, where you will find her original recipe. I used the version from the cookbook.

Here are the tweaks I made:

less celery
substituted yummy oregano for the thyme
sautèd the onions and celery to ensure they were not detectable in the final soup
sliced the carrots on the mandolin so they too would be completely cooked
I did not measure the chicken, veggies, or black pepper
Oh! And I mistakenly used rice blend instead of just wild rice.

I hope you enjoy this as much as we have. Oh! It can be served with a slice of sprouted grain bread (warm from the oven is delightful) and still be an E.

Until next time, God bless,

Michele ºÜº

Prep Chicken

October 31, 2017Chicken, Tasty Tuesday, TipsLife of Joy

Tender, moist chicken for easy lunches or to make dinner quicker.

I heard Trim Healthy Mama co-author, Pearl Barrett, mention at some point that she super prepared chicken. I didn’t know exactly what she meant, but I immediately thought about prepping by cooking some chicken breast in the crock pot.

This produces a great source of lean meat that can be used in any meal. It can be used in an “S”/keto meal, an “E” or “FP” /low fat meals. If it is used in an “S”/keto meal, simply add healthy fats. I have found that I need to have more fuel pull meals when I desire to lose weight.

I use this meat in Michael’s daily lunches. I get chicken breast for $1.89 a pound at Aldi which is significantly less than price of deli meat and even less than prepackaged lunch meat. Plus there’s the added benefit of having meat already cooked for addition to a casserole, soup, salad, or wrap.

I use a general seasoning but you could change it up if you desired, giving it a Mexican, Italian, Asian, or even Indian. The decision need only be based on the how you decide to use the meat. I keep it very basic, so that I can use it in any meal and just change the seasonings at the time I use it.

It is uber simple. You simply place the chicken breasts in the crock pot and season with salt, pepper, onion powder, and garlic powder. There are really no measurements, just sprinkle it on as you deem fit. You can always add more when you use it.

Cook it on low for about 6 hours or on high for about 4. (I didn’t get pictures of the finished product last week, so I took them this week and that is why you will see more breasts and more seasonings in the following pictures.)

When it is cooked and cooled, bag the meat and put the small amount of broth in a jar. Before you use the broth, remove the fat, if you are using it in and E or FP (low fat) meal, there won’t be much.

Just pull it out of the refrigerator and break off the amount you want to use.I just break it apart to add it to Michael’s wraps for lunch or cut it up and add to a soup or casserole.

Yesterday I added it to konjac noodles for a nice stir fry.

I sincerely doubt this even needs a “recipe” but I’ll add it for ease of seeing the seasonings I add.

Prep Chicken

Ingredients

4-5 pounds chicken breast
salt
pepper
onion powder
garlic powder

Instructions

Place chicken in crockpot in a single layer (or if you are doing more than fits in a single layer, season each layer of chicken breasts)
Season as desired
Cook on low for about 6 hours or high for about 4.
Cool, bag, and refrigerate until needed. If it isn't used within a week, I'd recommend freezing it and use it in a soup or casserole upon thawing.

https://lifeofjoy.me/prep-chicken/

When I get home from running errands, I throw it in the crock pot and before bed be sure to bag and refrigerate it. And even though there is only about one to two cups of broth, save it! It is very flavorful.

I have found this so helpful and time saving. I recently made a dinner and was able to get it done more quickly because I already had my meat cooked.

Until next time, God bless,

Michele ºÜº

P.S. I have since found out that she super preps by roasting/baking three whole chickens in the oven. I think my way is easier and leaner.

Chicken Spinach Alfredo Pizza

May 23, 2017Chicken, Tasty TuesdayLife of Joy

Creamy alfredo sauce with spinach and chicken pizza! Yes, this one is good and lower carb because the cheese sauce is less carby than the tomato sauce.

So, here it is . . . finally, the full recipe. First I gave you the delicious Alfredo sauce. Then I gave you the pizza crust. Now today, we combine it and add toppings.

I think this would be really good with some sautéed onions and fresh mushrooms but I haven’t tried it that way yet because the kids don’t care for onions and mushrooms. But that’s okay. It is still good!!! (Please note that if you decide to add onions and mushrooms that you should sauté them before putting them on the pizza, as it is only in the oven long enough to melt the cheese on top and heat up the toppings.)

So you have your crust and your sauce made. We put all but about a quarter cup of the batch of sauce on the crust but you use however much you like. Then add some cooked chicken. I had some pieces left over from a rotisserie chicken that I’ve used before. I have also just used about a half a pound chicken breast cooked and diced.

Then we added about a cup or so of thinly sliced spinach. It’s nice not to bit into a big leaf and struggle not to pull it away with most of the cheese from your slice.

Then we used about 1-2 cups of shredded cheddar cheese. We’ve tried it with white cheddar and we didn’t care for it nearly as much as with regular cheddar.

Put it back in the 350º oven for 5-10 minutes, just until the cheese is melted and bubbly.

Cut and enjoy!

Until next time, God bless,

Michele ºÜº

Bacon-Wrapped Chicken

April 25, 2017Chicken, Main Dishes, Tasty Tuesdayketo, low carbLife of Joy

Chicken with cheese, wrapped up in bacon! Yummo!

This deliciousness is excellent for those on a keto or low-carb diet but it is not great for those on a calorie-restricted diet. I found it when I was on phase three of the hCg diet. However, when I decided I needed to watch my calories, this meal became taboo. But since being on the ketogenic diet, I have revived this awesome recipe.

I see on my print recipe copy that I got it from this website. She has lots of ideas for other ‘fillings’ in this chicken that I may yet have to try.

Here’s what I did. I started with a generous one pound chicken breast and sliced it about half both horizontally and vertically to get individual portions. Next lay down about three slices of bacon, side-by-side in one direction and then two in the other direction.

Place your chicken on top of the intersection of the bacon.

Add some slices of cream cheese.

Then sprinkle with garlic salt and any other seasonings of your choice.

Now add some cheese of your choice. I used mild cheddar.Now fold in the two slices, overlapping if possible.

Then wrap/roll the three slices around the chicken.

Place seam-side down on your baking pan.

Bake at 400º for 45 minutes. Check it around 30 minutes and turn over to brown/crisp the bottom side.

This really is delicious! Give it a try.

Bacon-Wrapped Chicken

Ingredients

1 pound boneless skinless chicken breast
1 pound thin bacon, about 5 slices per serving, about 20 total
garlic salt
cream cheese
cheddar cheese

Instructions

Cut cut your breast into 4 pieces and pound a little, between parchment paper or such to thin it evenly.
Lay down three thin strips of bacon side by side and then two slices in the other direction.
Lay the chicken on top.
Add a little cream cheese, garlic salt, and cheddar cheese.
Fold over the two strips.
Then fold/roll the chicken on the three strips of bacon.
Place seam side down on baking sheet.
Bake 400º for 45 minutes. Flip chicken when top is crispy to crispy the bottom bacon.

https://lifeofjoy.me/bacon-wrapped-chicken/

I hope you enjoy this one, if you try it.

Until next time, God bless,

Michele ºÜº

Garlic Parmesan Wings

February 28, 2017Chicken, Main Dishes, Tasty Tuesdayappetizer, keto, low carbLife of Joy

Quick to prep, easy, and delicious slow-cooked chicken wings.

I had been watching some keto recipes on youtube, not too long ago where a couple of the vloggers talked about this easy recipe for chicken wings and said they were delicious. I’m not much of a wing fan but easy and delicious sounded good to me. So I bought a bag of wings to give it a try.

A four pound bag of chicken wings were about $8.99 at our local Aldi. Since I hadn’t bought wings before, I didn’t think that was a very good price until I checked them at another store or two. I decided it was an okay price after all.

Michael, Tiffany, and I can eat a four pound bag easily. When Sean is eating them with us for a dinner, I make two bags but have some leftover for another time. Of course, if we had anything else with them them, one bag would probably be enough but I didn’t feel like making a salad and the kids don’t generally feel like eating a salad.

I like to thaw the wings first but you can just cook them a bit longer if you are cooking from frozen.

Begin by covering a rimmed baking sheet with aluminum foil or I guess parchment paper would work if you are opposed to foil.

Spread the wings out in a single layer on the sheet. Place a thin slice of cold butter on each wing. Then sprinkle with salt, pepper, garlic powder, and onion powder.This was a picture from the first time I made them seasoned this way and I used some jarred minced garlic, which got a bit dark having been roasted for so long. So the next time I made them I just sprinkled them with a little garlic powder and onion powder, which tasted just as good.

Put them in the oven on 250º. Yes that is right, 250º. Slow cook them for about 2 hours. Then crank up the heat to 350º-400º depending on how impatient you are to eat. This takes around 20 minutes or so. You want them to be browned and for a lot of the liquid in the pan to be evaporated.

I used less butter on future pans because there was so much left in the pan when they were finished; so my thin slices of butter got even thinner.

Sprinkle them with Parmesan cheese before eating. I think the next time I make them, I make sprinkle them as soon as I remove them from the oven or even pop it back in for a minute or two to melt that lovely cheese.

Garlic Parmesan Wings

Ingredients

1/2-3/4 stick of butter
4 pound bag of chicken wings (preferably thawed)
salt, pepper
onion powder (optional)
garlic powder or about 1-2 tablespoons of minced garlic

Instructions

Cover a rimmed baking/cookie sheet with aluminum foil.
Spread wings on pan in a single layer.
Put a small slice of butter on each wing.
Sprinkle with salt, pepper, garlic powder, and onion powder (if desired).
Bake at 250º for about 2 hours.
Increase heat to 350º-400º and bake for another 20 minutes or so, until they are nicely browned, and most of the pan liquids are evaporated (unless you use too much butter like I did the first time, as in the picture)
Sprinkle with shredded Parmesan cheese (or shaker Parmesan, if you prefer).

https://lifeofjoy.me/garlic-parmesan-wings/

I hope you enjoy these too. I’ll be sharing another wing recipe in the next few weeks that is even easier.

Until next time, God bless,

Michele ºÜº

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Chicken Sausage Mushroom Casserole

February 21, 2017Chicken, Sausage, Tasty Tuesday, Veggiescasserole, cheese, keto, low carbLife of Joy

The combination of chicken, turkey sausage, mushroom, cauliflower and cheeses is like chicken and dressing without those carbs.

This is yet another wonderful recipe from Linda’s Low Carb Menus and Recipes. I don’t know why I don’t make this more often. We really like it and it is tasty. It tastes almost like chicken and dressing, at least when I make it with turkey sausage; I don’t think I’ve ever made it with pork sausage.

It is another of the recipes that I found when I did the hCg diet and was on phase 3. However when I was watching calories, I tried making it with less cheese and it just wasn’t creamy enough. But when you include all sixteen ounces of cheese and your cauliflower is nicely cooked, it is just delicious!

So let’s get to it.

Dice the celery and onion. I do it finely, because we do not like chunky crunchy veggies in our casseroles.

I start by sautéing them in a little coconut oil; I use refined coconut oil so there is no coconut flavor. Tiffany went a little overboard on the onion this day. It was still delicious.

Add in the diced mushrooms. We don’t use the entire package, only about four ounces worth because Sean does not care for them. This is also why they are diced into small pieces rather than simply sliced.

I like to lightly salt these because salt helps them release water and thus, speeds the cooking process.

When these veggies are well on their way to losing their crunch, I add the sausage to brown.

While that is browning, I steam my cauliflower, unless of course, I have forgotten about it and need it quickly. In which case, I steam it in the microwave. Then give it a course chop. It’s already cooked and has lost it crunch so I don’t have to chop this too finely.

After the sausage is browned, add in the softened cream cheese and blend it in well. Add in the cooked chicken, cheddar, salt, and pepper. Spread into a greased 9×13 baking dish.

Bake at 350º for about 40 minutes, until the top is nicely browned. We accidentally left ours in a little longer this time. (I have no idea why this picture has a green hue.)

This is a hearty dish and there will be leftovers, even when I serve it to four hungry adults with no side dishes.

Chicken Sausage Mushroom Casserole

Ingredients

3-4 cups cooked chicken, chopped (1-1½ pounds boneless skinless chicken breast or the meat from a small-3½ pound-rotisserie chicken)
1 pound sausage
1 stalk celery, diced
1 tablespoon onion, diced
¼-½ pound mushrooms, diced
8 ounces cream cheese, softened
16 ounces cauliflower, steamed
8 ounces cheddar cheese, shredded
salt
pepper

Instructions

Sauté onions, celery, and mushrooms, lightly salted
Add sausage and brown.
Stir in softened cream cheese, until well blended
Add coarsely chopped cooked cauliflower and the rest of the ingredients.
Spread into a greased 9x13 baking dish.
Bake at 350º about 40 minutes until the cheese is completely melted and top slightly browned.

https://lifeofjoy.me/chicken-sausage-mushroom-casserole/

I hope you enjoy this.

Until next time, God bless,

Michele ºÜº

Chicken and Garlic Cream Sauce

February 7, 2017Chicken, Main Dishes, Tasty Tuesdaycreamy, keto, low carbLife of Joy

This is a satisfying creamy, easy to make entrée. It is good served over raw spinach or with broccoli.

I got this one from a menu-planning service YEARS ago. I think it was the first one of its kind-actually, I think she invented the whole concept. At any rate, I had been given a small gift from my aunt for Christmas and had been wanting to try out this service. As it turned out, they were having a special that week, so I paid for something like a six-month subscription and got three months free. It was a great help to me since I was on the Atkins diet at the time. Oh! she had two versions: regular and low-carb. As you can probably surmise by now, I got the low-carb one.

The original recipe, and the one we tried first, used pork chops, so feel free to substitute the meat. However, I was going through my recipes for something different to eat and happened upon this one. I realized that I could substitute chicken for the pork, and we could enjoy this recipe once again, since Michael couldn’t eat pork because of a reaction he gets when doing so.

I like to buy chicken breasts on sale and they are usually family packages. Well the breasts in those packages are nearly a pound each, so I try to find packages that have five breasts and weigh as close to five pounds as possible. In this way I can freeze each individual breast in a freezer bag and thaw one for dinner, since about one pound of meat is appropriate for a family of four. Unfortunately my family was extra hungry tonight and I should have had an extra half pound of meat. (It’s okay thought; they ate dessert.)

A one pound breast is rather large. So I cut it in half horizontally and vertically, creating four smaller pieces weighing about a quarter pound each. Salt and pepper each piece.

Melt some butter, olive or coconut oil in a skillet and sauté the chicken a few minutes on each side.

Remove from pan and keep warm.

Add the butter to the pan and melt, over medium heat. Add garlic and cook for a minute or so. Be careful not to burn it or you’ll need to start over.

Add the cream cheese and milk, stirring until it is thick, scraping any brown bits from the cooked meat into the creamy sauce.

Serve on a bed of raw spinach. The meat and sauce will perfectly wilt the spinach.

When I serve broccoli with this meal, I double the sauce because we like to add it to the broccoli.

In order for the spinach to wilt properly, it has to be under the hot food, chicken and/or sauce.

Chicken and Garlic Cream Sauce

Ingredients

1 pound boneless, skinless meat
1 tablespoon olive or coconut oil
salt and pepper, to taste
1 tablespoon butter
2 cloves garlic, minced
3 ounces cream cheese
1/3 cup milk
Raw Spinach

Instructions

In a skillet, heat oil (or substitute butter) over medium high heat.
If using chicken breast, cut it into four cutlets.
Brown the meat on both sides.
Remove from pan and keep warm.
Melt butter over medium heat.
Add garlic and sauté for a minute or so, careful not to let it burn.
Add cream cheese and milk.stirring until thick, incorporating the browned bits from the bottom of the pan, left from cooking the meat.
Serve on raw spinach.

https://lifeofjoy.me/chicken-and-garlic-cream-sauce/

I hope you enjoy this recipe.

Until next time, God bless,

Michele ºÜº

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Chicken Lasagna Florentine

November 22, 2016Chicken, Main Dishes, Tasty Tuesdaycheese, gluten-free, keto, low carbLife of Joy

A creamy, cheesy, chicken dish with spinach. You could serve this over pasta of some kind or zoodles, if you desire but we just eat it the way it is. Good served with broccoli, to share some of that yummy sauce.

Well, Tiffany and I dropped the ball yesterday. I was working on my dad’s final dessert completing his Christmas present from last year, so Tiffany began working on dinner, which was this recipe. Well, since I was dealing with a bad recipe, I didn’t remind her to take pictures. Then when I finished what I was doing and helped prep the ingredients she needed, I was so frustrated with my recipe flop that I didn’t even think about the pictures again.

So, she finished layering the ingredients and put it in the oven and that is when I remembered. Crazy! Consequently I tried to figure out something else I could share but I just couldn’t come up with anything else. Thus I’m sharing this recipe without procedural pictures. Sorry guys!

First you cut up the chicken into bite-size pieces and cook in a skillet with a little bit of oil.

Next prepare the alfredo sauce. Melt one tablespoon of butter in a pot and add a clove of garlic, minced, cooking for about 30 seconds or so.

Then add one and a half cups of heavy cream and simmer for about 5 minutes.

Then add 1/4 cup of shredded Parmesan cheese and 2 ounces of cream cheese.

Combine well. Simmer the sauce on low for about 10-15 minutes. This is important because the sauce will thicken during this time.

Meanwhile, prep remaining ingredients (I don’t have all of the spinach pictured here.)

Preheat the oven to 350º.

Add the chicken to the sauce.

Now it’s time to layer it into a 9×9 or similar pan. (Pictures show an 8×11 pan.)

Chicken sauce,

spinach, which we like to give a rough chop,

mozzarella

And repeat chicken sauce, spinach, mozzarella, parmesan.

Bake for about 20 minutes, uncovered. Can broil for a few minutes to brown the top a bit at the end.

Let it stand for about 10 minutes, if you can, and the cheese will stiffen up a bit and make it easier to serve and look less like soup. As you can tell in this picture, we didn’t wait.

Chicken Lasagna Florentine

Ingredients

2 pounds chicken breast
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon butter
1 clove garlic, minced
1 1/2 cups heavy whipping cream
1/4 cup Parmesan cheese, grated
2 ounces cream cheese
2 cups mozzarella, shredded
2 cups spinach, I slice mine into ribbons
1/4 cup Parmesan, shredded

Instructions

Cut the chicken breast into bite-size pieces and brown in olive oil. Season with salt and pepper as desired.
Melt butter in pot and saute garlic for about 30 seconds.
Add heavy whipping cream and simmer 5 minutes.
Add cream cheese and 1/4 cup Parmesan cheese, Whisk to combine.
Simmer 10-15 minutes on low to allow the sauce to thicken up a bit.
Preheat oven to 350º
Add chicken to sauce.
Layer ingredients into 9x9 pan:
chicken sauce, spinach, mozzarella
chicken sauce, spinach, mozzarella, Parmesan
Bake about 20 minutes.
(Can broil for a few minutes at the end to brown the top a bit.)
Let sit for a few minutes when it is finished to allow the cheese to set just a bit and make it easier to serve. 😉

https://lifeofjoy.me/chicken-lasagna-florentine/

Good served with even more spinach underneath individual servings or with a side of broccoli.

(Updated 1/30/17: Added pictures for each step and changed featured image.)

Until next time, God bless,

Michele ºÜº

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Life Of Joy

A Place of Encouragement

Category Archives: Chicken

Prepping Chicken for Salads

Philly Cheese Chicken Skillet

Creamy, cheesy chicken cooked with onions, mushrooms, and bell peppers.

Creamy Chicken and Wild Rice Soup

Smooth, creamy, and comforting delicious soup! This one is a THM E soup which means it is low in fat and has some good healthy carbs in there but it tastes anything but low fat.

Prep Chicken

Tender, moist chicken for easy lunches or to make dinner quicker.

Chicken Spinach Alfredo Pizza

Creamy alfredo sauce with spinach and chicken pizza! Yes, this one is good and lower carb because the cheese sauce is less carby than the tomato sauce.

Bacon-Wrapped Chicken

Chicken with cheese, wrapped up in bacon! Yummo!

Garlic Parmesan Wings

Quick to prep, easy, and delicious slow-cooked chicken wings.

Chicken Sausage Mushroom Casserole

The combination of chicken, turkey sausage, mushroom, cauliflower and cheeses is like chicken and dressing without those carbs.

Chicken and Garlic Cream Sauce

This is a satisfying creamy, easy to make entrée. It is good served over raw spinach or with broccoli.

Chicken Lasagna Florentine

A creamy, cheesy, chicken dish with spinach. You could serve this over pasta of some kind or zoodles, if you desire but we just eat it the way it is. Good served with broccoli, to share some of that yummy sauce.