Spinach and Goat Cheese Stuffed Chicken

Do y’all love everything goat cheese as much as I do? If so, this recipe is a must! By making slits in the chicken and stuffing with spinach and goat cheese, you’ll get the most delicious, cheesy chicken. This low carb recipe is a crowd pleaser!

My husband HATES goat cheese, has a very serious hatred for the cheese. Anytime someone brings up goat cheese he immediately says, goat cheese tastes like goats! It doesn’t, he’s wrong, it’s the most delicious cheese but I guess we are allowed to have our food preferences. These past few weeks my husband has been working very late and we have been on our own for dinner, so you know what that means?! goat cheese for every meal!

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We just returned home from the perfect weekend of wine tasting on the central coast, it was so much fun! But let me tell you what, we indulged! In 24 hours, we had pizza, donuts and lots of wine, those things are not in my normal low carb diet, but gosh was it delicious! Now that we are back home, its time to get back to my healthy meals full of protein and veggies.

Spinach and Goat Cheese Stuffed Chicken:

Ingredients

  • 3 cups fresh spinach
  • ½ cup crumbled goat cheese
  • ½ tsp crushed red pepper flakes
  • 4 chicken breasts, boneless and skinless
  • Salt and pepper to taste
  • 2 tsp garlic
  • ⅓ cup shredded parmesean cheese

Directions:

  1. Preheat oven to 350 F. Line a baking sheet with foil, set aside.
  2. Cook the fresh spinach until it becomes slightly wilted, then goat cheese and a pinch of red pepper flakes and cooking until the goat cheese melts.
  3. Cut slits down the middle of the chicken (I used tenders because that’s what I had at home, but I suggest using chicken breast). This part can be tricky because it’s important that you do not cut the chicken all the through.
  4.   Stuff each piece of chicken with the spinach and goat cheese mixture.
  5. Season with salt, pepper, and garlic.
  6. Add a little parmesan cheese and pop them in the oven at 350 degrees. At about 15 minutes, switch the oven to broil and continue to cook the chicken for about 10 minutes until the tops of the chicken are brown and bubbly.
Goat Cheese and Spinach Stuffed Chicken

Side Note: Taking pictures of food is HARD!

This stuffed chicken recipe is low carb and keto friendly. I am going to pair my chicken with some roasted veggies for the perfect low carb meal. This stuffed chicken recipe is a perfect work night dinner; Super simple, quick, easy and so delicious! Hope you enjoy this meal as much as I do!

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The Best Chicken Enchiliadas; Easy and Delicious

The Best Chicken Enchiliadas; Easy and Delicious

This past week I have been in Birmingham, AL visiting our closest friends in our old hometown. We have a VERY tight knit group of friends and before we moved we spent most nights together. We ate dinner together, we played board games together, we enjoyed social excursions together, you name it and we were probably doing it together. With all that said, leaving Birmingham to move back to California was very, very difficult.

One of my favorite parts about visiting Birmingham is the food! I ate out quite a bit but one of my favorite meals that I enjoyed in Birmingham was made by my old neighbor and friend, Michele. She is constantly cooking delicious meals for our friend group and these Chicken Enchiladas is a favorite of all of ours. She makes some enchiladas with no dairy and some with no jalapenos, she is always very accommodating of everyone’s preferences.

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Easy Chicken Enchiladas

I feel like I talk about this nonstop but when I am home and preparing the meals for my husband and myself,  we eat predominately a grain-free diet. Keeping a grain-free diet is what makes me feel my best but a grain-free diet can be very hard to keep when you are feeding a large group or hosting a party. I preface this recipe with all of that because this is not even slightly a grain-free meal, I might as well be giving a recipe for Pizza because this recipe has all the grains.

Now let’s get to this delicious recipe.

Chicken Enchiladas 

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 1/2 pint sour cream
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 (15 ounce) can tomato sauce
  • ½ green bell pepper chopped
  • 2 cloves garlic, minced
  • 8-10 tortillas, burrito size
  • Big can enchilada sauce
  • Shredded Cheddar cheese to sprinkle on top
  • 2 chopped jalapenos (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

Boil chicken in water.  Shred the chicken and set aside.

In a skillet add the green pepper, jalapeno, and onion, cook until softened about 3 minutes, add sour cream, tomato sauce, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts, stirring continuously. Once the cheese has melted add chicken back to the pan and stir until chicken is completely coated.

Pour a thin layer of enchilada sauce to just cover the bottom of a 9 x 13 pan, warm the tortillas in microwave about 45 seconds so easier to handle.  Scoop even amounts of the mixture in the tortillas and arrange in a 9×13 inch baking dish. Cover with taco/enchilada sauce and Cheddar cheese. Bake covered in the preheated oven 20 minutes.

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Chicken Enchilada Recipe

16 servings

These enchiladas are:

Delicious
Crowd-Pleasing
Easy

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Delicious Chicken Enchiladas

These enchiladas are so good to feed a crowd, they are comforting and delicious to enjoy with a margarita. Something I really love about this recipe is you can prepare everything in the morning, put it in the fridge and then cook it when everyone is ready for dinner.

Happy Cooking!

-Heather

The Best Grain Free Banana Bread

The Best Grain Free Banana Bread
When we started getting ready for our wedding last year we decided to adopt a grain-free and sugar-free diet, very similar to the paleo diet. For six weeks we basically just ate meat, vegetables and Lara bars; it was boring but the results were great and I felt amazing! Well since our September wedding we have incorporated grains and sugars somewhat back into our diet. When we eat out we will eat grains and sugar but when I am cooking at home we eat 90% grain-free/ sugar-free.
My nephew stayed with us for a week this summer and when that nine-year-old is with me all he wants to do is cook, bake and watch the cooking channel! We decided that we wanted to take the rotting bananas and make some delicious banana bread for breakfast.
I looked through a hundred grain free banana bread recipes and couldn’t find one that didn’t have a ton of weird and hard to find ingredients in the recipe so I kind of adapted my own. Let me tell you the results were so moist and delicious, 10 out of 10 would recommend. This makes a relatively healthy banana bread but tastes like a delicious treat.

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Delicious, Moist, Banana Bread

Ingredients

  • 2 large ripe bananas, mashed (about 1 1/4 cups mashed banana)
  • 1 teaspoon vanilla extract
  • 1/4 cup peanut butter (If Paleo this can be substituted for Almond Butter)
  • 2 eggs, at room temperature
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • (Optional) dark chocolate chips- about 1/2 cup
  • (Optional) 1/2 teaspoon cinnamon

Directions

Preheat oven to 350 Degrees F. Spray a loaf pan with nonstick cooking spray.

In the bowl of an electric mixer, combine bananas, vanilla, and peanut butter; mix until well combined, will look creamy with a thick consistency. Add in eggs, one at a time and mix on medium speed until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, baking powder, and salt; mix again until just combined. Fold in chocolate chips.

Pour batter into prepared pan and smooth top. Bake for about 35 minutes or until the tester comes out clean. Remove from oven and to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.

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Paleo Banana Bread

I hope you enjoy this banana bread as much as my husband did! It’s a great thing to enjoy with your coffee in the morning or after dinner as a delicious dessert.

Happy Baking!

-Heather

Easy White Sangria Recipe With Summer Fruit

Easy White Sangria Recipe With Summer Fruit

If you were following my Instagram stories this weekend you saw that I had the most fun girls weekend in Palm Springs. My college best friends came from LA to Palm Springs for some pool time, wine drinking and lots of Love Island watching (If you aren’t watching Love Island, its a must). Palm Springs is the perfect backdrop for a summer weekend with your best friends, it’s also the most photogenic city I have ever lived in.

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White Sangria Recipe with Peaches

I prepped for the weekend the best way I know how with delicious white wine sangria with triple sec. We enjoyed this summer sangria while floating in the pool all afternoon. My girls and I love wine but when sitting in the sun all day wine isn’t always my favorite option. If I am going to drink alcohol during the day I prefer something light, fruity but not sweet and refreshing. That mixture of items is hard to find but I think this sangria really is the best option.

Ingredients:

1 bottle of white wine (Dry wine, I used Sauvignon Blanc from California but a Pinot Grigio would also work)

1/3 cup triple sec

3 Peaches – cut in slices

1 cup of blackberries

3 limes – cut in eights

Sparkling water

Directions:

  1. Add lime to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.

  2. Add triple sec and muddle again to combine for 30 seconds. Add peaches, and blackberries and stir to incorporate. Then add wine and stir once more.
  3. Taste and adjust flavor as needed, adding sweetener of choice for sweetness (agave is the best choice for sweetness), lemon or lime juice for acidity, or fruit. Stir to combine.
  4. Fill glasses all the way up with ice and pour sangria to fill the cup until its three-quarters full. Fill the glasses the rest of the way with sparkling water, I like to use lime sparkling water for a more citrusy flavor.
  5. Garnish glass with peach slices and a few blackberries.
  6. Store leftovers covered in the refrigerator for up to 48 hours, though best when enjoyed within the first 1-2 days.

I hope you LOVE this sangria! It’s:

Citrusy
Fruity
Not too sweet
Refreshing
& Delicious

Its the perfect drink to sip in the pool with your friends while you gossip the afternoon away. In cooler weather, I love a red wine sangria with cherries, whats your favorite wine to drink during summer?

Happy Relaxing.

-Heather