KETO FRIENDLY DELISH RECIPE CHEESY BACON RANCH CHICKEN

CHEESY BACON RANCH CHICKEN from DELISH

From Lyn Sewell

4 slices thick-cut bacon

4 boneless skinless chicken breasts (about 1 and 3/4 lbs.)

Kosher salt

Freshly ground black pepper

2 t. ranch seasoning

1 and 1/2 cups shredded mozzarella

chopped chives, for garnish

In a large skillet over medium heat, cook bacon til crispy.  Place cooked bacon on a paper-towel-lined plate for use later. Drain all but 2 T. of bacon fat from the skillet.

Season chicken with salt and pepper. Return skillet to medium-high heat; add chicken and cook til golden and just cooked through, about 6 minutes per side.

Reduce heat to medium and sprinkle chicken with ranch seasoning. Top with mozzarella. 

Cover the skillet and cook until the cheese is melted and bubbly.

Crumble and sprinkle bacon and chives on top before serving.

SLOW COOKER BARBACOA

SLOW COOKER BARBACOA

From Abby Reid

1 T. olive oil

3 lbs. boneless chuck roast*

1/2 cup beef broth 

1 T. salt

1 T. chili powder

1 t. garlic powder

1 t. onion powder

1 t. paprika

1 t. black pepper

Season roast with salt and pepper. 

Heat oil in large skillet; sear roast on all sides.

Place roast in slow cooker and season on all sides.

Add beef broth - adjust amount to cover bottom of pot, not the roast.

Cover. 

Cook on low for 7-8 hours or until tender.

Shred meat; add lime and cilantro, if desired.

Serve & enjoy!

We like eating it on tacos with salsa, cheese, and sour cream or homemade nachos.

*3 lbs. roast - adjust size to servings needed - this lasts the 2 of us several days' worth of leftovers!

FRENCH BREAD AND AVOCADO TOAST

FRENCH BREAD AND AVOCADO TOAST
 From Niki Reid

FRENCH BREAD

1.15 cup warm water (1 cup plus 2 T. and 1 t.  warm water)

1 T. sugar

1/2 T. active dry yeast

1 T. avocado oil

2 and 1/2 or 3 cups flour

Combine water, sugar and yeast. Let sit for 3-5 minutes. 

Add salt, oil and 2 cups flour gradually.

Knead for 3-5 minutes.

Add additional 1/4 cup flour at a time until dough doesn't leave a lot of residue on hands.

Allow dough to rise for about an hour.

Flatten dough then roll long-ways, pressing out air bubbles and seams.

Pinch each end to seal the loaf.

Arrange seam side down on parchment-lined baking sheet.

Gash top of loaf 3-4 times.

Cover with pastry towel and let rise for about an hour. 

Preheat oven to 375 degrees and use rack in center of oven.

TIP FOR CRISPIER CRUST: 

Place baking sheet in the oven and immediately throw 2-3 ice cubes on the bottom of the oven. Close the door quickly.

Bake 25-35 minutes until golden.

Optional: slather loaf in butter!

AVOCADO TOAST

Slice loaf long-ways and drizzle with avocado oil.

Place back in the still hot oven for 5-10 minutes.

Mash 1-2 avocados and season with salt and pepper.

Spread avocado on toasted loaf.

Sprinkle with additional salt and pepper, to taste.

We also add red pepper flakes on top.