I’m all about quick side dishes on a busy week night. Somehow the combination of cream cheese and sour cream makes this simple spinach dish so good that your family will ask for again and again! Easy? Healthy? Yes and yes.
Gather all tools and ingredients for the recipe to save time!
Heat 1 tbsp butter and 1 tbsp evoo in skillet on med-high temp. Add chopped onion. Saute until soft and golden. Add minced garlic and cook about 1 minute to avoid burning the garlic.
Whisk in cream cheese and sour cream (or yogurt) until creamy, on medium-low heat.
Add spinach and seasonings to skillet. Stir well until spinach is wilted.
This is one of my first attempts (in my 20s) at cooking chicken. I still love it. It is super quick and easy. It is full of a garlic creamy sauce to sop-up with your bread. An answer for your weeknight question, “Okay…what do I do with this chicken breast?” SO good folks. Enjoy!
3 medium rectangle dishes or bowls for dredging chicken breasts
Measuring Spoons & Cup
Meat thermometer
plate or platter
Ingredients
2Chicken breasts
½CupAlmond flour
2LargeEggs
½CupPanko bread crumbs
½Cup Grated parmesan cheese
1TbspGrill Seasoningor 1 tbsp each of salt, pepper, and paprika
2TbspExtra virgin olive oilevoo
4TbspButter divided
4OuncesCream cheese Divided
1Lemon zest and juice
2ClovesGarlic, minced or 2 tsp garlic powder
2TspHerb De Provence (or mix 1 tsp each of dried thyme and rosemary)or 1 tsp each of dried thyme and rosemary
1CupChicken stock
¼CupDry white wineoptional however it really deepens the flavor
Instructions
Gather all equipment and ingredients to save time.
Line up three dishes for dredging chicken.
In the first, add almond flour. In the second, add eggs and whisk with 1 tbsp water. In the third, add panko & parmesan cheese. Season each dish with 1 tsp Grill Seasoning. Set aside.
In cereal-size bowl, mix 2 tbsp softened cream cheese, Herb De Provence, lemon zest and juice, and garlic. Set aside.
Place one hand on top of the chicken breast. Carefully cut through the thick part of the chicken.
Open the chicken breast like a book.
Spoon the cream cheese filling on one side of the breast. Fold over to close the chicken "book". It's okay if some spills out!
Dip both sides of the chicken breasts in the three dredging dishes, shaking off excess after each dip.
Heat 2 tbsp butter and 2 tbsp evoo in fry pan on med high. Once the butter starts to bubble, add the chicken breasts and cook for 5 minutes on medium high. Flip over for an additional 4 minutes. Remove to a serving plate.
Make the sauce: Add remaining evoo, butter, cream cheese, chicken stock and wine to your pan. Loosen the brown chicken bits from the bottom of the pan. Simmer and whisk to a creamy consistency. Return chicken to the pan, cover with a lid, and continue to simmer on low about 5 minutes or until internal temperature reaches 165F.
Spread sauce on each plate. Top with chicken breast and sprinkle with parsley. Serve with a fresh green salad and crusty garlic bread to soak up the sauce.
I love anything pumpkin flavored. The question is, why don’t I enjoy this healthy orange squash throughout the year? It is so good! I hope you enjoy this comforting bread anytime of year.
2CupsAlmond flourI use super fine flour or pulse for 10 seconds in food processor
1TbspBaking powderI know it seems like a lot, but it works well!
1 TspBaking soda
2TspCinnamon divided
½TspGround nutmeg
½TspGround cloves
1TspSalt
¼CupBrown sugar Sweetener of ChoiceI use Swerve, plus 1 tsp for topping
2TspLiquid Sweetener of ChoiceI use Liquid Vanilla Stevia
1TspPure vanilla
2LargeEggs
1CupCanned pureed pumpkin
1TspPumpkin seedsfor topping
Cream Cheese Frosting
8 Ounce Softened cream cheese
¼CupPowdered sweetener of choiceI use Swerve
1TspPumpkin seedsI use slightly salted organic
1TspPure vanilla
Instructions
Gather all "tools for the trade" to save time. Set oven to 325F.
Line bread pan with parchment paper by overlapping the sides for easy removal of the bread. Use Cooking Spray or butter on top and under the paper as you fit it to the bottom of the pan.
Mix all dry ingredients in food processor.
Add liquid sweetener, vanilla, eggs and pumpkin.
Mix until you have a creamy consistency.
Pour mixture into the bread pan. Bake in the center of the oven for one hour. Check for doneness by inserting a toothpick in the center that should come out dry.
Let cool completely in pan before frosting.
Cream Cheese Frosting
In food processor or bowl, mix all the frosting ingredients until creamy. Lift cooled bread with parchment paper from pan to a flat surface to frost.
Toppings
Sprinkle with remaining tsp of cinnamon and brown sugar. Top with pumpkin seeds.
Slice and enjoy with your favorite hot tea or coffee!
Need a super quick and delicious dessert for Easter? This one screams springtime in every silky, lemony bite! Have friends or family feel special with their own mini cheesecakes. No need to share! So creamy and sooo good! Enjoy!
1Block cream cheese8 oz softened at room temperature
⅓CupFreshly squeezed lemon juiceapprox. 2 lemons and zest of 1 lemon
1CupWhole milk ricotta cheese
1TspLemon extractor pure vanilla extract
3-4TbspSweetener of choiceI use 1 tbsp stevia with 3 tbsp allulose or liquid stevia
8Fresh strawberries or your favorite berriesstems removed; cut in a fan-shape or diced
1TbspAll Fruit strawberry preservesno sugar added
1CupWhipped creamoptional
Instructions
Gather all your "tools for the trade" including your ingredients to save you lots of time!
Crush graham crackers in food processor (or ziplock bag). Reserve 1 tsp. Add butter and mix well. Press mixture into the bottom of ramekins with the back of a spoon.
In food processor (or bowl) mix cream cheese, lemon juice (reserve 1 tbsp), lemon zest, ricotta cheese, extract, and sweeteners until creamy.
Fill ramekins and make a smooth top with the back of your spoon
In a small saucepan on medium heat, whisk strawberry preserves and 1 tbsp of reserved lemon juice until smooth.
Top each ramekin with a cut or diced strawberry (or whipped cream and strawberry). Brush strawberries with preserve mixture. Sprinkle reserved crushed graham cracker on top.
