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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Broccoli Stuffed Chicken (low-carb, Keto)

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Broccoli Stuffed Chicken (low-carb, Keto)

Soft cheese and creamy chicken breast stuffed with broccoli, garlic, parmesan, cheddar and cream cheese.

Equipment

  • grill pan
  • mixing bowls
  • kitchen knife

Ingredients

for chicken

  • 4 chicken breasts
  • 1 teaspoon Italian seasoning optional
  • 1 teaspoon paprika optional
  • 1/2 teaspoon garlic powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of olive oil

for filling

  • 2 cups broccoli florets
  • 1/4 cup chopped bell pepper
  • 1/2 cup cheddar cheese or melted cheese of choice
  • 4 ounces cream cheese softened
  • ¼ cup grated Parmesan
  • 2 cloves of garlic minced
  • salt and pepper

Instructions

  1. To steam broccoli: Chop the broccoli florets into small pieces. Place the whole broccoli in a microwave-safe bowl and about 2 tablespoons of water. add water. Cover with plastic wrap and microwave on high for 2-3 minutes. Alternatively, steam on the stovetop or boil in boiling water for 1 minute.
  2. Use a sharp knife to cut each chicken breast horizontally to create a pocket. Be sure not to cut about 1/2 inch from the ends and sides. Sprinkle chicken breasts generously with Italian seasoning, garlic powder, paprika, salt and pepper.
  3. In a large bowl, mix steam and chopped broccoli, bell pepper, garlic, cheeses and salt and pepper; set it aside. Spread the mixture evenly on each chicken breast. Secure with toothpick if necessary.
  4. Preheat oven to 400F. Heat 1 tablespoon of oil in a large cast iron or ovenproof skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side or until golden. Cover with aluminum foil and transfer to the preheated oven for 15-20 minutes or until golden brown.




Nutrition

Servings: 1 chicken breast | Calories: 242kcal | Carbs: 6g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 879mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1163IU | Vitamin C: 53mg | Calcium: 234mg | Iron: 1mg

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