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Chicken Bacon Ranch Casserole!

Juli from PaleOMG always has delcious recipes. If you havent noticed, Katy and I get a lot of our stuff from her website including this one. Since she is paleo, her recipes are pretty high fat but with a couple modifications, you can bring down the fat content and it’s still just as good. In the receipe I’m about to share with you, I used a little less bacon than her recipe called for and instead of 3 whole eggs, I subbed egg whites. Here’s what you’ll need,

    • 1 medium spaghetti squash( I used 700 grams)
    • 4 slices of bacon, cubed( I used Applegate Farms)
    • 2.5 oz  red bell pepper, diced
    • 2.5 oz yellow bell pepper, diced
    • 3 oz yellow onion, minced
    • 2 garlic cloves, minced
    • 1 pound ground chicken
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 cup Bolthouse Farms ranch
    • 92 grams of egg whites

Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350 degrees F. Grease an 8×8 glass baking dish.

    1. While the spaghetti squash cooks, place a large saute pan over medium heat, add bacon, and cook until crispy, about 10 minutes. Remove and set aside. You’ll want to leave behind about 2 tablespoons worth of bacon fat to feel free to remove any excess once bacon has cooked. Add peppers, onion and garlic cloves and cook for about 10 minutes, until onion is translucent.
    1. To the pan with the peppers and onion, add the ground chicken along with the garlic powder, salt, black pepper, and cayenne pepper. Use a spoon to break apart the chicken and cook until no pink remains, about 10 minutes.
    1. Use a fork to scrape out the spaghetti squash strings and place in the pan with the chicken mixture and ranch and mix well.  Add to greased 13 x 9 baking dish, pour eggs whites ovder top, then sprinkle the crispy bacon on top.
    1. Place in the oven to bake for 1 hour to 1 hour and 15 minutes or until the center is cooked through and edges have begun to brown.

I broke it down to macros per OZ so depending on how hungry I am, I can weigh out more or less. Last night for dinner I ate 7, 1 oz servings and the total macros for that were

12.7 carbs

10.2 fat

21.5 protein

This is one of my new favorites! Tons of flavor, easy to make and now I have lunch for the rest of the week :) Enjoy!

With love,

Mallory

Heres that link I talked about earlier in the post! It makes breaking down the macros for each serving easy peezy!

http://www.malzisfit.com/how-to-measure-a-serving-of-a-recipe-in-myfitnesspal-for-iifym/

Chicken Bacon Mac ‘N’ Cheese

Chicken Bacon Mac ‘N’ Cheese

Ingredients:

    • 2oz dry Macaroni Pasta (I used Safeway Eating Right Veggie Twisted Elbow Pasta)
    • 5oz Ground Chicken
    • 1T Safeway Real Bacon Pieces (bacon bits)
    • 42g Reduced Fat Chedder Cheese
    • Salt and Pepper to taste

Directions:

1. Sautee’ ground chicken until cooked through.

2. While chicken is cooking, bring 2 cups of water to boil. Add in macaroni and boil until noodles are tender.

3. Drain noodles, combine with chicken, stir in bacon and cheese. Season and enjoy!

*Add in a splash of milk or cream to make it a creamier consistency!

Macros: 50P 42.5C 18F

Bacon Cheesburger Meatloaf

Bacon Cheeseburger Meatloaf and sweet potato fries.jpg

Bacon Cheeseburger Meatloaf

  • 1 pound 93/7 ground beef
  • 1 pound 93/7 ground turkey
  • 3 slices bacon
  • 1 whole egg
  • 3oz mini portobello mushrooms
  • 50g red onion
  • 150g red pepper
  • 1 cup almond flour
  • 1/2 cup dill pickle relish
  • 2T spicy brown mustard
  • 2T yellow mustard
  • 1/2t garlic powder
  • salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees, place bacon on a lined pan and cook until crispy. Soak up extra grease on a paper towel and dice up bacon.

2. In a large mixing bowl, mix all ingredients, including diced bacon together. Make sure it is well mixed, then press mixture into a 9×5 loaf pan that is lined with parchment paper. Bake for 1 hour and 15 minutes until cooked through. 

3.Once meatloaf is done, drain excess liquid and let cool for a couple minutes.

4. We cooked sweet onions in a pan slowly until carmalized , while meatloaf cooked and put these on top, along with a small serving of queso cheese, cilantro and some bacon crumbles. Toppings not included in macros. 

We paired it with roasted sweet potatoe fries!

Makes 6 servings:

MACROS: 34P 16F 4C