Sunday, January 24, 2010

Low Carb Cheesey Bacon Chicken w/ Fauxtatoes

Lots of sadness in our house today because my husband's JETS were eliminated from the playoffs. He wanted comfort food in the form of pasta. That meant that I was on my own for dinner. I usually go grocery shopping on Sunday but with the playoffs, I put it off until tomorrow.

I had boneless chicken defrosting in the frig so I decided to use a piece of it for my dinner. I found a small chunk of "3 alarm cheddar cheese" - my new favorite cheese! It is very hot!- and some turkey bacon that I needed to use up. I'm happy that I'm not a picky eater and because of this, I like to mix things together. That's were I came up with this cheesy bacon chicken.

There was a head of cauliflower waiting to be eaten in there, too. I had been wanting to try a "fauxtatoes" recipe for a while so that's what I cooked to go along with the chicken.  "Fauxtatoes" are cooked, mashed cauliflower that really resembles mashed potatoes.

The entire meal was very delicious. I will definitely make this again.


Cheesey Bacon Chicken
1 serving

1 boneless chicken breast, thawed if frozen
2 strips of lowfat turkey bacon
1/4 C. of your favorite cheese - I used 3-alarm cheddar.
The hot peppers really added a great flavor to the chicken.
1 TBSP butter
onion powder
Montreal Steak seasoning

Add butter to frying pan. Melt on med-high heat. Add chicken to pan. Season with onion powder and steak seasoning. Do not add salt, there is plenty in the bacon. Fry on one side until light brown. Flip over and brown on the other side.

Add two pieces of turkey bacon to the pan. Turn the heat down to medium. Cover with a lid and continue to cook until the chicken is no longer pink in the middle. Remove the bacon to a plate lined with paper towels.

Once the chicken has finished cooking, turn off heat but leave the chicken in the pan. Lay the two strips of bacon on top of the chicken breast. Top the bacon with the cheese. Cover the pan with the lid, the cheese will melt over all of it.


Fauxtatoes
taken from "500 Low Carb Recipes" by Dana Carpender
Whole recipe makes 6 generous servings.

I halved the recipe and only ate half of it.
1 lg. head cauliflower - I used 1/2 of a lg. head
1/3 C. cream
4 oz. cream cheese - I used 2 oz.
1 TBSP butter - I used 1/2 TBSP in the mix and 1/2 for on top
salt and pepper

1. Simmer cauliflower in water with the cream added to it. (the cream keeps the cauliflower sweet and keeps it from turning an ugly gray color). Cook until really soft. Drain thoroughly.

2. Put the still warm cauliflower into a food processor with cream cheese, butter and salt & pepper to taste. Process until smooth.

This really does look like mashed potatoes. It doesn't taste like mashed potatoes like some claim, it still tastes like cauliflower...but that's ok because I love cauliflower. I'm sure adding cheese to it would be delicious, too!  It's very satisfying and filling.


6 grams of carbs - 2 grams of fiber = 4 grams of usable carbs per serving.

3 comments:

Jillian said...

Your picture is great! Looks just like Creamed Potatoes! I make this quite often myself. I think I always add cheese and bacon bits. Seems to make it more like a baked potato. They have to be drained real well, too, or they'll be watery. Found that out the hard way. :)

Tami said...

Cheese & bacon would really kick up the flavor in these potatoes. I haven't made these in a while so I will have to add them back into the menu soon. You're right about the tip on draining them WELL. They are awful if they're watery.

Thanks for stopping by today!

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