Once you’ve spent ten minutes gathering all your ingredients, you will spend about 15 minutes at the stove.

You can make this with boneless chicken breasts or boneless thighs. In other posts, I made a very similar recipe with salmon and then with shrimp. Don’t be afraid to use thighs instead of breasts. They can be tastier and are more affordable.

Ingredients

• Boneless Chicken Breasts or Thighs
• Shallots (can use onion, but shallots are more flavor)
• Garlic
• Sun Dried Tomatoes (I use jar in oil and chop)
• Heavy Cream
• White Wine
• Pecorino or Parmesan Cheese
• Spinach (I buy pre-washed, organic) and use the entire container

Process for Creamy Tuscan Chicken

It’s important to get everything measured and ready, as this recipe moves fast.

• If using chicken breasts, place between plastic or parchment paper and flatten with a rolling pin. You want the chicken cutlets thin, but not too thin, about 1/2 inch. Chicken swells up when cooking, so keep that in mind. If using boneless thighs, the meat is already thin enough.
• Have butter and oil ready.
• Pre-Chop: Sun Dried Tomatoes, Shallots, Garlic, Parsley (for garnish).
• Measure out: Wine, Heavy Cream
• Pre-grate pecorino or romano cheese.
• Spinach: If not pre-washed, wash and dry thoroughly.

Tips

• Make sure pan is large enough to handle the chicken, sauce and spinach.
• Don’t overcook the chicken breasts, or they will be dry and tough.
• If you substitute sun-dried tomatoes with cherry tomatoes, add a good squeeze of lemon.
• Make this dish dairy free, skipping butter and cheese, substituting heavy cream with coconut milk.
• Replace white wine with 2 tablespoons lemon juice.
• Serve with mashed potatoes, rice or cauliflower rice.
• Leftovers can be refrigerated and reheated in the oven at 350 degrees F.

Similar Recipes

• Chicken Dijon
• Chicken with Mustard Cream Sauce
• Greek Chicken Thighs
• Chicken Francaise with Lemon Sauce
• Chicken Picatta with Lemon and Capers

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Creamy Tuscan Chicken

Creamy Tuscan Chicken with Sun Dried Tomatoes and White Wine

Course Entree

Cuisine American

Keyword shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 4 pound boneless chicken breasts (or 8 thighs)
• 3 tablespoons butter
• 3 tablespoons olive oil (or avocado oil)
• 2 small shallots minced
• 3 cloves garlic
• 1/2 cup white wine
• 1 cup heavy cream see notes
• 1/2 cup chopped sun dried tomatoes
• 1/2 cup parmesan or romano pecorino cheese grated
• 3 handfuls spinach leaves
• 1 tablespoon flat Italian parsley
• 1 teaspoon salt
• 1 teaspoon black pepper or to test
• 1/4 teaspoon red chili flakes optional

Instructions

• Get all ingredients in place, as this recipe is made quickly. Chop shallots. Prepare fresh garlic. Chop sun dried tomatoes. Measure out wine, cream. Wash and dry spinach (I use a pre-washed).
• Pound boneless chicken breasts to about 1/4 inch. Cut in half.
• Melt 1 tablespoon of butter in pan with 2 tablespoon of olive oil. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
• Saute chicken on medium heat. Add more oil if needed. You may have to fry chicken in two rotations, as you want to give chicken room in pan. Sautè about 4 minutes each side. Remove from pan.
• Add remaining butter to pan. Add chopped shallots and soften. Add garlic and sautè for a minute.
• Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important for about a minute.
• Add in heavy cream, sun dried tomatoes and optional red chili flakes. Add in pecorino or parmesan cheese.
• Add in spinach leaves. Add chicken back in and turn off heat.
• Sprinkle with chopped parsley.
• Season to taste with salt and pepper.

The post Creamy Tuscan Chicken appeared first on Spinach Tiger.

I make a good lunch for the twins from three to five days a week. This is the dish they ask for the most. They homeschool for their senior year so they can train for competitive mountain biking. This means they need carbs and protein, but it needs to be healthy.

I don’t want to lecture anyone on how to manage the food in their kitchen, but I would like to inspire you to make more food at home using easy, fast recipes and yet still be in that slow food lane.

Slow food doesn’t mean a three-hour braise or a long list of ingredients. It means real food with real ingredients that are easy to access, and feed the body well.

Why Pasta and Beans is a Healthy Recipe

Pasta and beans make a complete protein, providing all the nine essential amino acids needed. Carrots and spinach along with garlic and olive oil add even more healthy benefits.

Why This White Beans Pasta Recipe is Our Favorite

This is a delicious dish for many reasons. The flavor boosters are garlic and rosemary sautéed in olive oil and a finish of pecorino romano grated cheese at the end. The heft of rigatoni along with creamy beans give you something to bite into.

Process for White Bean Pasta

The beauty of this recipe is how easy it is to get flavor, heft, and protein in just 15 minutes. The carrots are cooked right in the pasta water with the macaroni, while the beans are heated in an adjacent frying pan, soaking up the garlic flavored olive oil with rosemary. I also add in a half cup of passata (tomato puree) to the beans to add even more flavor.

The pasta and carrots are then transferred to the pan with beans, along with some pasta water. This is important because the starchy water adds creaminess. I do add a small amount (1/4 cup) of heavy cream at the end, which I still consider an option. Spinach is added to hot pasta and then the whole pan is tossed with some pecorino romano (or parmesan).

What Pasta is Best for White Bean Pasta?

The pasta of choice is a short rigatoni, but penne pasta would also be a great choice. More importantly, look for a bronze cut pasta (from Italy).

What Beans to use for White Bean Pasta?

Use cannellini beans. I like to rinse them first in cold water.

The Veggies for White Bean Pasta

I made this dish to use up carrots and they are a great choice to accompany beans. It really depends on what you have on hand. I had an excess of carrots and spinach the day I first made this dish, and we really liked it like this. You could also make it with red bell pepper.

ANY kind of greens such as kale, swiss chard, or napa cabbage can work in this pasta dish, as they go great with beans. Add cherry tomatoes to the beans before you add the pasta. Play around. This is a flexible dish, but we do like it just as written.

This is not the first time I’ve put macaroni and white beans in a recipe. Some time ago, I made a white bean macaroni soup, also made very quickly.

Variations

Feel free to add any left over meat (ground meat) pulled pork, bacon, or Italian sausage to this recipe.

Similar Dishes

• Oven Roasted Duck Confit with Rosemary White Beans
• White Bean Macaroni Soup
• Chicken and White Bean Soup
• Easy Shrimp and White Bean Soup
• Snowcap Heirloom Bean Soup
• My Special Italian Bean Soup

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Tuscan White Bean Pasta

Delicious easy white beans pasta made in under twenty minutes for a quick, but hearty lunch or dinner,

Course Pasta

Cuisine Italian

Keyword white beans pasta

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 servings

Ingredients

Pasta Pot

• 4 carrots cut into coins
• salt
• 1 pound short rigatoni or penne pasta

Frying Pan

• 2 tablespoons olive oil
• 3 garlic cloves peeled
• 2 cans cannellini beans
• pepper
• 3 sprigs fresh rosemary
• 1/2 cup passata (tomato puree)
• pasta water
• 2 cups fresh spinach or trimmed kale
• 1/4 cup heavy cream
• red chili flakes
• 1/2 cup pecorino romano grated

Instructions

Pasta Pot

• Peel and cut carrots into coins (rounds).
  
• Bring large pot of water to a boil.
• Once boiled, add 2 tablespoons salt.
• Add pasta and carrot coins. Cook pasta two minutes under the recommended time.

Frying Pan

• Rinse beans with cold water and drain.
  
• Sauté whole peeled garlic cloves in olive oil.
  
• Swish the rosemary around in the oil and leave in to be removed at the end.
• Add drained beans and add more olive oil, if needed. Season with salt and pepper. Add chili flakes if desired.
• Add passata (a tomato puree). Or use tomato sauce.
• Some of the beans will become extra creamy and mashed which is great for the sauce. Keep on low heat until pasta is ready.
  
• Make sure to KEEP one cup of pasta water. Drain pasta and add pasta and carrots to the beans.
• Add the pasta water and stir. The pasta water contains starch and will bring more creaminess.
• Add spinach or kale. Stir in.
  
• Add heavy cream. Stir in.
  
• If necessary, season with salt and pepper. Add pecorino romano.

  Serve immediately.
  

The post Tuscan White Bean Pasta Recipe appeared first on Spinach Tiger.

The keto crepes are made with almond flour, eggs, melted butter, sour cream, and almond milk. They do take a lot of patience, but once you have a batch, you can refrigerate or freeze for later use.

Cooking tip: Pour batter onto pan that is held up off stove. Swirl around and pour excess batter back into the bowl. If your batter is not thin enough for this, add more almond milk.

This batch worked well with my plans to use them as the lasagna noodle substitute. Layering ricotta cheese, mozzarella, tomato sauce with the crepes, this keto crepe lasagna will satisfy a craving keto or low carb folks get from time to time.

I did not add meat the first time I made this recipe because I made it for Good Friday (no meat), but the second time I used crumbled Italian sausage, which was great. You could also use crumbled paleo meat balls, or bolognese for an even more of a hearty meal.

Ingredients for Low Carb Crepe Lasagna

• 6-8 Keto Crepes
• 15 ounce ricotta cheese
• 1 egg
• 1/2 cup chopped spinach or Variation: 1 cup crumbled Italian Sausage
• 1/2 cup pecorino romano, grated
• 1 cup shredded mozzarella
• 1/2 cup tomato sauce (sugar free)

Ingredients for the Savory Keto Crepes

• 1/2 cup almond flour
• 1/2 cup almond milk, more if needed
• 2 tablespoons melted butter
• dash salt
• avocado spray for crepe pan

MACROS: 9 Net Carbs per serving Calories: 530 Fat: 39 grams Protein: 32 Grams

Equipment Needed for this Recipe

• Crepe Pan
• 8 x 8 Baking Dish

Similar Keto Friendly Italian Recipes

• Chicken Parm
• Eggplant Parm
• Sausage Crust Pizza
• Spaghetti Squash Lasagna
• Eggplant Rollatini
• Italian Sausage Stuffed Eggplant
• Savory Ricotta Fritters

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Keto Crepe Lasagna

Low Carb, Keto Crepe Lasagna with Ricotta Cheese, spinach or Italian sausage.

Course Entree

Cuisine Italian

Keyword crepe lasagna, keto lasagna

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Crepe Making Time 20 minutes minutes

Servings 4 servings

Calories 540kcal

Ingredients

• 15 ounce ricotta cheese
• 1 egg
• 1/2 cup chopped spinach cooked or raw
• 1/2 cup pecorino romano cheese grated
• 1 cup shredded mozzarella
• 1/2 cup tomato sauce sugar free
• 8 keto crepes

Keto Crepe Recipe

• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 2 eggs
• baking spray
• 2 tablespoons water
• 2 tablespoons melted butter

Instructions

• Preheat oven to 350 degrees F. Use an 8×8 baking dish and cut crepes to fit the dish.
• Make sure to drain ricotta, by sitting on paper towel in colander. Some ricotta cheese is more moist than others.
• Mix ricotta with egg, spinach and pecorino romano. If not using spinach, add some chopped parsley or chopped basil. Season with salt and pepper.
  
• Layer the crepes with ricotta. You can cup the crepes to fit a square pan. Start with small amount of sauce, crepe, ricotta cheese, and so forth. Finish with sauce and mozzarella cheese.
  
• Bake at 350 F. for 20 minutes and turn up to 400 degrees for another five minutes. You may need more time if cheese isn't melted enough.
• If you don't want to use spinach, you can layer the very last layer with the cooked crumbled Italian Sausage.
  

Keto Crepes

• Mix almond flour with salt. Set aside.
• Mix eggs with almond milk, melted butter.
• Add dry mixture. Add a few teaspoons water if you need to thin down crepes.
• Heat crepe pan. I used a 7 inch crepe pan, which made 8 crepes. Whichever pan you use, follow the next instruction.
  
• Add baking spray. Hold crepe pan off the stove and add 1/4 crepe batter Or more if your pan is bigger. Swirl around to cover pan. Pour excess back into the batter. Put back on stove and cook for about 4 minutes on medium. Turn over for about 10 seconds.

  NOTE: Makes up to 10 crepes. If you are using a larger pan, you'll make less crepes and can cut them to fit your 8 x 8 baking dish.
  

Notes

Macros are for Spinach Version. 

Nutrition

Serving: 1of 4 | Calories: 540kcal | Carbohydrates: 11g | Protein: 32g | Fat: 39g | Fiber: 2g

The post Keto Crepe Lasagna appeared first on Spinach Tiger.

Make a crustless quiche for two with any leftover ingredients you may have. The good news here is that I only ate half and reheated the second half the next day. It heats up surprisingly well, as it tasted even better!

Bottomless Pan for Crustless Quiche

I used a six-inch removable bottom cheesecake pan (Amazon Affiliate) and it worked perfectly. Mine did not leak, but you might wrap some foil around the bottom. Always put your crustless quiche pan on a baking sheet.

Ingredients for Crustless Quiche

I added fresh spinach to my quiche. Sausage or crispy bacon would be good too. I had Irish white cheddar cheese on hand and used that. Asparagus is another great option instead of spinach.

• Heavy Cream
• Eggs
• Nutmeg
• Pecorino Romano (or Parmesan)
• White Cheddar Cheese (or gruyere)
• Spinach (or any green you prefer)
• Salt, Pepper, Garlic Powder
• Options could include Italian Sausage, Bacon

Ratio Eggs to Heavy Cream

The best ratio for a custardy quiche is 7 extra large (8 large) eggs to 1 cup of heavy cream. This results in a creamy, silky quiche.

Baking Temperature for Quiche

Bake at 350 degrees F. (180 C.) for about 20 minutes or until the middle of the quiche is no longer soft.

Quiche is Breakfast, Lunch or Dinner

Quiche is easily a breakfast or brunch item. Consider serving quiche for dinner with this side salad. Since it’s crustless, you could serve with these keto cheddar biscuits or crusty bread.

Crustless Quiche is Low Carb and Keto Friendly

As long as you are using low carb ingredients, (cheese, meat) this quiche is almost zero carbs.

Low Carb, Keto Crust for Quiche (in case you want that)

Just in case you’re interested here is a great recipe for a low carb, keto crust made with almond flour.

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More Related Recipes from Spinach Tiger

• Low Carb Asparagus Quiche with Almond Flour Crust
• Sausage and Sweet Potato Quiche
• Corn and Leek Quiche
• Sweet Corn and Buttermilk Quiche
• Shrimp, Smoked Bacon Quiche
• Mini Spinach Bacon Egg Bites

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Crustless Quiche for Two

Crustless Quiche with Spinach for Two

Course Egg Dish

Cuisine American

Keyword quiche, spinach quiche

Prep Time 16 minutes minutes

Cook Time 25 minutes minutes

Pre-baked tart crust 10 minutes minutes

Servings 2 servings

Ingredients

Quiche

• 4 eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic or onion powder
• 4 ounces white cheddar or gruyere
• 1 ounce pecorino romano grated
• 1/2 cup spinach leaves

Instructions

• Preheat oven to 350 degrees.

Quiche

• Mix eggs, heavy cream, salt, pepper, cheese together.
• Spray bottom of six inch bottomless pan.
  
• Bake for 15-20 minutes at 350 degrees F. (180 C.)
  

The post Crustless Quiche for Two appeared first on Spinach Tiger.

These can be made in advance and even frozen, so you can always have either breakfast or a snack, perfect for the keto or low-carb diet.

Make Individual Crustless Quiche

Use these silicone individual quiche tart pans.

Tips for Crustless Quiche Bites

• Cut bacon in small pieces prior to frying and make sure the bacon is crisp. One piece of bacon per egg.
• Use fresh spinach, but also cut it up.
• Use a good white cheddar, freshly grated.
• Heavy cream.
• Non-stick muffin pan, which I did not have to spray.

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Crustless Quiche Bites

Spinach, Bacon, Cheese Crustless Quiche Bites and Individual Quiche

Course Egg Dish

Cuisine American

Keyword bacon, cheddar biscuits, quiche, spinach

Prep Time 16 minutes minutes

Cook Time 25 minutes minutes

Servings 10 servings

Ingredients

Quiche

• 7 eggs
• 1 cup heavy cream
• 1 teaspoon black pepper
• 1 teaspoon garlic or onion powder
• 4 ounces white cheddar cheese
• 1 ounce pecorino
• salt
• 1 cup chopped fresh spinach
• 7 bacon

Instructions

• Preheat oven to 350 degrees.

Quiche

• Chop bacon in very small pieces. Fry to crispy. Drain.
• Chop spinach finely.
• Grate cheddar cheese
• Mix eggs, heavy cream, salt, pepper, cheese, bacon, spinach together
• Pour into silicon mini cupcake pan, silicone cupcake liners, or individual tart pans.
• Bake for 15 to 20 minutes at 350 degrees F. (180 C).

The post Keto Crustless Spinach Bacon Quiche Bites appeared first on Spinach Tiger.

People often ask me why I have the name Spinach Tiger. I’ve shared this before, but I’ll share again how this unusual name came to be. A long time ago, I was having a heated debate on an on-line private forum. One of the guys that usually took my side commented, “she’s a real spinach tiger.” I loved it. While it meant strong, it was also whimsical, and if you knew me in person, you would know how it fits.

Make Spinach Frittata for Dinner

Growing up in an Italian family, we never had frittata except as a side at dinner. It was never served as a breakfast or brunch item. So you can take the liberty of having an easy and affordable dinner. It

Often when I’m not sure what to make for dinner, I make a frittata, a hearty, healthy choice that has very little active cooking time. Served with crusty bread and salad, you have a fantastic meal, but this could also be considered a brunch item or a side dish.

Placing spinach at the top of the frittata makes for a beautiful presentation. Add the spinach to the frittata after the egg mixture is in the pan to get this beautiful look.

I’ve written often about frittatas, because they are the perfect way to use leftovers, are affordable and can become a leftover themselves. Easy to heat up, great for sandwiches, or even a side dish.

I wrote an article Everything You Ever Wanted to Know About Frittatas here. It’s worth a read, if you haven’t mastered the frittata. There is also a link there to 15 frittatas.

Stovetop or Oven Baked Spinach Frittata

I grew up making frittatas on top of the stove, which takes a little practice, but you can bake your frittata in the oven. However, I like to start my frittata on the stove and then finish in the oven. This will cut down cooking time and I give you both options in the recipe.

Why Use Manchego Cheese?

Manchego Cheese is a Spanish sheep’s cheese with a nutty taste. People that can’t eat cow’s milk cheese can often eat sheep’s cheese. It’s one of my favorite for snacking too. You can switch out the cheese for swiss or cheddar or even add dollops of ricotta.

Why Cauliflower in a Frittata?

Instead of potatoes, I used left over cauliflower as a low-carb option. It’s a great substitute and added some heft.

More Frittatas from Spinach Tiger

• Yellow Squash Bacon Frittata Stovetop or Baked
• Brussels Sprouts Frittata with Arugula, Purple Potatoes, Manchego
• Sheet Pan Frittata
• Shredded Sweet Potato Frittata for One
• Asparagus Ricotta Frittata
• Italian Sausage RIcotta Spinach Frittata
• Sweet Potato, Sage Sausage Frittata

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Spinach Manchego Frittata Recipe, Paleo Friendly

Oven baked spinach manchego frittata

Course Entree

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 8 eggs well beaten
• 2 tablespoons olive oil
• 2 cups baby spinach washed, dried
• 1 cup Manchego Cheese shredded (can use white cheddar)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup cauliflower optional (can use potatoes)

Instructions

• Preheat oven to 375 degrees F.
• Heat oil in a 10-inch non-stick pan.
• Cut cauliflower into bite-sized pieces and cook for about five minutes, before adding any other ingredients.
• Beat eggs well.
• Season eggs with salt and pepper. Add in cheese.
• Add eggs to pan.
• Add spinach evenly. Push spinach down into egg mixture.
• Option 1: Use a spatula to bring from egg mixture from the edge of pan and allow It to run underneath. Once most of the liquid mixture is used, place I oven.

  Option 2: You can put frittata directly into oven. It will take a little longer to bake. (30 to 40 minutes). Check at 25 minutes.
• Bake for 15 to 20 minutes until top is done.
• Serve hot or at room temperature.

The post Spinach Frittata with Manchego appeared first on Spinach Tiger.

Baked in a 9 x 13 baking dish, you will have up to 12 servings, which makes this perfect for cutting into squares for a brunch party.

Ingredients for Low Carb Sausage Casserole

• Eggs
• Sausage (Italian or Country)
• Sweet Potato
• Fresh Spinach (can use kale or arugula)
• Cheddar Cheese
• Baking Spray

Equipment

• 9 x 13 Baking Dish
• Parchment Paper
• Egg Scrambler

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Low Carb Sausage Breakfast Casserole

Baked Egg Casserole with Sweet Potatoes, Sausage, Spinach, Cheddar

Course Breakfast

Cuisine American

Keyword chicken sausage,, eggs, frittata, sweet potatoes

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Ingredients

• 12 large eggs
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup heavy cream optional
• 1 large roasted cubed sweet potato
• 1 pound loose sweet sausage Italian or country
• 1 handful baby spinach leaves
• 1/2 cup cheddar cheese shredded
• 1 tablespoon bomba sauce

How to Cook Sweet Potatoes

• 1 large sweet potatoes
• 1 tablespoons olive oil
• dash sea salt
• dash black pepper
• dash paprika or cayenne pepper

Instructions

Baked Egg Frittata Casserole

• Preheat oven to 375 degrees F. 190 C.
• Prepare 9 x 13 baking dish with parchment paper and spraying sides with baking spray.
• Prepare sweet potatoes (recipe below).
  
• Cook sausage in frying pan over medium heat, breaking it up for bite sized pieces. Drain on paper towels.
• Beat eggs with salt, pepper and heavy cream.
• Place sausage and sweet potato cubes evenly in baking pan. Arrange spinach leaves evenly.
• Pour eggs over baking pan.
• Sprinkle cheddar cheese evenly.
• If you want to add in bomba sauce spoon in to your taste.
  
• Bake in middle of oven for 25 minutes. Rest 10 minutes before cutting.
  

The post Low Carb Sausage Breakfast Casserole appeared first on Spinach Tiger.

Ricotta Stuffed Chicken Breast is Keto Friendly

My favorite breading for chicken breasts is pork panko, which made a crunchy chicken coating possible. That makes this dish very keto friendly. 

This is another one of those stove top to oven recipes that is super easy, but don’t skip important steps like pounding the chicken breast thin. If you don’t, your chicken will seize up and be too difficult to work with.

Ingredients for Ricotta Stuffed Chicken Breast

• Chicken Breast
• Pork Panko (or crushed pork skins)
• Ricotta Cheese
• Mozzarella Cheese
• Egg
• Spinach (or parsley)
• Salt, Pepper
• Lemon Wedges

If you really want to take this dish to ten kisses, try the optional lemon sauce. 

Optional Lemon Sauce

• white wine or chicken broth
• lemon juice
• white wine vinegar
• butter
• parsley

How to Make Ricotta Stuffed Chicken Breast

• You must first pound your chicken breasts to flatten them. You can do this in a number of ways, but my favorite way is to put the chicken in a large plastic bag, and use either my meat pounder or a flat cast iron pan. Pound them as thin as you can, as they will naturally shrink up a bit and become thicker than you think when they are baking.
• Mix all the ingredients except the Pork Panko. The egg helps to bind the cheese. I use half of the beaten egg for the ricotta cheese and half to brush on the chicken and roll in Pork Panko. I only do the top like this as the bottom can get mushy.
• Bake in oven at 400 degrees F. (204 C.) until the inside reaches 165 degrees. F. (74 C. ). 
• Serve with lemon wedges or lemon sauce.
• You could also serve this with a side of tomato sauce.

Boneless chicken breasts are a go to for so many people, and while sometimes I find them boring and bland, ricotta stuffed chicken breasts feel very gourmet. The best accompaniment is a nice green salad with this champagne vinaigrette. 

Tips for Ricotta Stuffed Chicken Breast with Optional Lemon Sauce

• If you don’t want to make the lemon sauce, that’s fine, just serve with lemon wedges, and make sure to season with salt and pepper. 
• Make sure to bake your chicken breast on a parchment paper, as ricotta cheese tends to ooze out a little. I like the pre-cut parchment sheets that fit on a baking sheet. 
• Make sure your ricotta is not too watery to begin with. Use full fat and you might sit it in sieve for 30 minutes to get the liquid out. I use the brand Polly O and don’t need to do that. 
• Taste your ricotta before you add raw egg to see if it’s seasoned enough for you. 
• Let your chicken rest for ten minutes before eating. 

Spinach Tiger Recipes and Note to My Readers

If you’re sticking with me and these keto friendly recipes, I’d like to thank you and tell you how much I appreciate your nice comments and emails. I work hard on these recipes to make sure that you can repeat them. Most home cooks like to brag that they don’t use a recipe and I understand that kind of creativity. But actually, they do use a recipe; it’s just done intuitively. They just do it by feel, intuition or practice.

I used be be that person that didn’t write down what I did. After twelve years of this practice, it’s really important to write down what I do. Not just so you can have a good kitchen experience, but so I can too. I’ve discovered lots of tips and tricks and sound cooking methods over these years and I find that when I don’t use them, I don’t have the same result. 

There have been times I’ve gone to make my own recipe from this blog and I discover that it’s not clear enough, and I’m the one who wrote it. I apologize to my readers for this, and I do everything I can to correct, refine and tweak these recipes. 

If you ever find a recipe too ambiguous, please let me know. I’ll go and rewrite it, because my goal here is to make sure you can eat delicious food that you cook for you and your family. 

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Macros (which includes lemon sauce)

4 servings: Calories: 394   Fat: 18 grams    Carbs: 3 grams    Proteins: 46 grams

More Boneless Chicken Breast Recipes from Spinach Tiger

Keto Chicken Parm with Pepperoni

 Parmesan Chicken  Mayonnaise

Grain Free Chicken Piccata

Chicken Marsala

Chicken Stir Fry with Asparagus with Lemon and Pistachios

Grain Free Chicken and Biscuits

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Ricotta Stuffed Chicken

Low Carb Friendly Ricotta Stuffed Chicken, with Lemon Sauce

Course Entree

Cuisine American

Keyword chicken breast

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4 Servings

Calories 394kcal

Ingredients

Ricotta Stuffed Chicken Breast

• 1 pound boneless chicken breasts
• 1/2 cup ricotta cheese
• 2 tablespoons grated mozzarella cheese
• 1/2 cup fresh spinach, chopped can use parsley
• 2 tablespoons grated pecorino romano
• dash freshly ground nutmeg
• 1 egg, beaten
• 1/2 cup pork panko or as needed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• lemon wedges

Lemon Sauce

• 1/2 cup white wine or chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons minced parsley

Instructions

• Preheat oven to 400 degrees F (204 C.)

Ricotta Stuffed Chicken Breast

• Flatten chicken breasts with meat pounder.
• Season with salt. Set aside.
• Mix ricotta, spinach, pecorino romana, nutmeg, and mozzarella with only half of the egg. Sprinkle with salt and pepper. Use salt sparingly as pecorino is salty.
  
• Put the ricotta mixture onto the chicken and fold over. Gently brush egg wash and cover with Pork Panko.
• You can put chicken in oven or at this point fry on one side for five minutes and turn over and place in oven. I like starting on top of the stove.
• Place parchment paper or silpat on baking sheet.
• Place on baking sheet. Brush the remaining egg on top. Sprinkle pork panko over chicken.
• Bake for twenty minutes and then test inside for doneness. Internal temperature has to be 165 F. or 74 C.

Lemon Sauce

• Make this once chicken is out of the oven and resting.
• Heat wine or broth. If using broth and not wine, lemon juice, till simmering, Add cold butter.
• Serve sauce immediately.
• Garnish with parsley.

Notes

Macros include the lemon sauce. 

Without the Lemon sauce: Calories: 311   Fat: 12 g  Carbs: 1 g Protein: 46 g

Nutrition

Serving: 4servings | Calories: 394kcal | Carbohydrates: 3g | Protein: 46g | Fat: 5g

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It’s also keto friendly, as it’s high in fat, low in carbs and very satisfying. I made this same dish with salmon here.

What is Tuscan Shrimp?

To be honest, I don’t think this dish comes from Tuscany and I’m not sure how the dish of cream, sun-dried tomatoes and spinach became the Tuscan “take” on proteins, but I do know it’s all over the internet. You can substitute chicken or salmon in this recipe, serve with your choice of cauliflower rice, mashed cauliflower, low-carb pasta, or just eat as is. It’s all good.

You can see how I did this with salmon here and in that recipe I cut some of the heavy cream.

So let’s break down what’s so good about it. 

Delicious in a dish, and has a good balance of fat, acid and salt. 

• The fat comes from the butter and heavy cream.
• The acid comes from the wine, tomatoes or fermented Calabrian pepper sauce.
• The salt comes from adding salt. 

It’s heavy cream, butter, garlic, spinach which adds beautiful color, and some kind of tomato. In some cases parmesan cheese is added, and while I like that with chicken, I don’t like cheese with shrimp. Feel free to add in a half cup of grated parmesan cheese. 

I do like to add heat with a creamy dish and I added my favorite bomba sauce as I didn’t have any tomatoes. The bomba sauce is made from fermented calabrian peppers and adds the acid that tomatoes would add, but so much more. You could substitute this with sun dried tomatoes and a sprinkling of red chili flakes.

I can’t get enough of this bomba sauce from Trader Joe’s, and I use their frozen red Argentinian shrimp for the recipe. 

I started with a little butter and garlic. Once the garlic is golden, I remove it and quickly cook the shrimp for a few minutes on low, just until they are done. They are removed to a dish to be added in at the last minute, because we don’t want to overcook the shrimp. 

• 2 cups water
• 1 tablespoon xanthan gum
• Add water to blender, turn it on and add in xanthan gum.
• Mix for five minutes.

I added in about a tablespoon because I used some broth to avoid using a whole cup of heavy cream.

Once I had the creaminess I wanted, I added in the spinach, which wilts fast and then the shrimp. Don’t forget to season with salt and pepper, and add in some fresh herbs such as parsley, basil or thyme. 

Serve over pasta, potatoes, or this cooked spaghetti squash if you want to keep this low carb. We often eat this just as is and are very satisfied. 

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If you love healthy shrimp recipes you have to try these.

Make this same dish with salmon. 

More Shrimp Recipes from Spinach Tiger

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Keto Tuscan Shrimp with Calabrian Peppers

Spicy, Creamy Keto Tuscan Shrimp

Course Entree

Cuisine American

Keyword shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Ingredients

• 1 pound shrimp
• 3 tablespoons butter
• 1 small shallot or onion minced
• 3 cloves garlic
• 1/2 cup white wine
• 1 cup heavy cream see notes
• 2 tablespoons bomba sauce see notes
• 2 handfuls spinach leaves
• 1 tablespoon flat Italian parsley
• 1 teaspoon salt
• 1 teaspoon black pepper or to test

Instructions

• Get all ingredients in place, as this recipe is made quickly.
• Melt 1 tablespoon of butter in pan. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
• Cook shrimp for a few minutes just until no longer translucent. Remove from pan and set aside.
• Add remaining butter. Add onion and soften. Add garlic and saute for a minute.
• Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important.
• Add in heavy cream and stir in bomba sauce or sun dried tomatoes and red chili flakes.
• Add in spinach leaves. Add shrimp back in and turn off heat.
• Sprinkle with chopped parsley.
• Season to taste with salt and pepper.

Notes

Feel free to add in up to 1/2 cup parmesan cheese if desired. 

Substitute bomba sauce with 4 tablespoons sun dried tomatoes chopped and 1/4 teaspoon red pepper flakes.

TO REDUCE HEAVY CREAM: Use 1/4 heavy cream and xanthan gum gel (recipe in this blog post), and 3/4 cup broth.

The post Spicy Tuscan Shrimp appeared first on Spinach Tiger.

Spicy Tuscan Salmon is a delicious dinner that takes 15 minutes to make. There is no reason to not quickly get this on your weekday rotation.

Ingredients for Spicy Tuscan Salmon

The first thing I do is get all my ingredients in place. While my salmon slides into the oven, I can then quickly make the sauce which takes about five to seven minutes.

Spicy Tuscan Salmon couldn’t be easier, and it tastes like a gourmet dinner. While all this is happening, you could be making rice or pasta, but we like it as is.

What salmon is best for this dish?  

We really love the farmed salmon at Whole Foods that is sold frozen in a six-pack. Each is conveniently individually wrapped. It has no bones to worry about, is deliciously fatty, yet mild.  All you need to do is slip the salmon (while wrapped) into a bowl of cold water for fifteen minutes to defrost. You can also defrost by placing in the refrigerator. I like to take the chill of the salmon, by letting it sit on counter 15 to 30 minutes. 

What is the best way to cook salmon?

This simple recipe from stovetop to oven is the start of many salmon dishes. It makes perfect salmon every time.

You can roast salmon, grill salmon, fry salmon stove top or do a combination. I’ve done all these methods and my favorite, fast method is to start my salmon on top of the stove and finish in the oven. 

A perfect piece of salmon takes about 9 minutes to make. Perfect salmon means, crispy skin, tender flesh that is not over-cooked. Use a meat thermometer and take your salmon out at 125 degrees F. You can always stick it back in the oven if it’s too raw for you, but dry salmon is not tasty.

What’s that white stuff?

If you see that white stuff coming out of the salmon,  you’ve  overcooked it.  That white stuff is a protein called albumin and if you take a look at my salmon below, you won’t see that.

Making the Spicy Tuscan Sauce

This recipe or similar recipe can be found all over Pinterest and is made with either salmon, shrimp or chicken. I’ve altered it a bit, because there’s too much heavy cream in most of the recipes for my taste. Also, I’ve made the sauce spicy, but you don’t have to do that. You can leave out the heat and just go for creamy.

Some recipes call for a whole cup of heavy cream, and I think if you are making six servings and serving it over a pasta or rice, that makes sense. You can add all the heavy cream you desire, but I’ve switched out some of the heavy cream for broth and thickened with my xanthan gum gel. 

The basics of the sauce include butter, heavy cream, onion, white wine, broth, sun dried tomatoes (optional) bomba sauce, spinach and my favorite keto friendly or grain free thickener

This recipe is for four servings.  When I first made this, I only made two salmon filets, but saved the remaining sauce for the next day and it was enough for two more salmon filets. 

How to Reduce the Heavy Cream with Xanthan Gum

Since a recipe like this generally calls for a cup of heavy cream, you might consider using my tip for thickening the sauce. I only use 1/4 cup heavy cream, 3/4 cup broth (or water) and tablespoon of a xanthan gum gel. 

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What to Serve with Spicy Tuscan Salmon

You can always serve spicy Tuscan Salmon over pasta, rice, mashed potatoes. Keto options include cauliflower rice or spaghetti squash. 

Salmon is super healthy, full of omega 3’s and I hope you add this recipe to your rotation frequently. Let me know if you do.

The first time I made anything called “tuscan,” it was with a shrimp dish. They are very similar and you could easily replace the salmon in this recipe with shrimp, but I’ll soon be posting how to do that. You will want to cook the shrimp on top of the stove very quickly and then set aside while making the sauce, so as not to overcook the shrimp. 

Keto Friendly

This dish is obviously low carb and keto friendly. You can cut out the sun-dried tomatoes which account for about 3 carbs in the recipe.  You can add more heavy cream if you desire. This dish has a lot of flexibility. 

More Salmon Recipes

• Salmon Kabobs
• Spicy Mayonnaise Salmon Baked
• Salmon with Crispy Skin
• Salmon Tacos with Mango Salsa
• Ginger Roasted Salmon

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Spicy Tuscan Salmon

Course Entree

Cuisine Italian

Keyword keto salmon, salmon, tuscan salmon

Prep Time 6 minutes minutes

Cook Time 6 minutes minutes

Servings 4 servings

Ingredients

• 1 tablespoon avocado oil or olive oil
• 4 salmon filets

Tuscan Cream Sauce

• 3 tablespoons butter
• 2 garlic cloves
• 2 tablespoons minced onion
• 1/2 cup broth (or water)
• 1/4 cup white wine
• 1/4 cup heavy cream
• 1 teaspoon bomba sauce or sprinkle red pepper flakes
• 2 tablespoons sun dried tomatoes
• 2 handfuls spinach leaves
• 1/4 cup parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon xanthan gel or use more heavy cream

Xanthan Gel

• 2 cups water
• 1 tablespoon xanthan gum

Instructions

• Preheat oven to 350 degrees F.
• Gather all ingredients before cooking salmon. While salmon is finishing in oven, you can make the sauce.

Cook Salmon

• Season salmon with salt and pepper.
• Heat oil in pan that will go from stovetop into oven on medium heat.
• Once oil is hot, place salmon in pan, skin side down, cook on medium for five minutes.
• Turn over and place in oven for about 4 minutes. Salmon should be at 125 degrees F.

Tuscan Sauce

• I used a 10 inch non stick pan to make sauce. Start with melting butter in pan.
• Smash garlic cloves with knife. Saute until just golden. Remove garlic. Add in minched onion and cook until softened.
• Add broth and wine and cook a few minutes to evaporate wine. If you are going to use a full cup of heavy cream instead of a 1/4 as I did, you can skip adding broth and xanthan gum gel. If you want to reduce the amount of heavy cream, add broth and gel.
• Add chopped sun dried tomatoes.
• Add in heavy cream and parmesan cheese.
• Add in bomba sauce or red chili flakes.
• Add in spinach leaves. They will wilt immediately.
• Season with salt and pepper.
• By this time salmon should be done. Add salmon to the pan and spoon sauce over filets.
• Serve immediately.

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