Southern Chicken & Dressing Low Carb

 Yield: 6 to 8 Servings

Southern Chicken & Dressing (Low Carb, GF )

A low carb and gluten free version of a Southern Style Cornbread Dressing that is perfect for any holiday meal.

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Ingredients

• 2 1/2 cups of Almond Flour/Meal
• 1/4 cup of Oat Fiber
• 1/2 cup of plain Whey Protein
• 1/4 cup coconut oil
• 2 teaspoon baking soda
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup chopped celery
• 1/3 cup chopped onion
• 1 1/2 cups of heavy cream
• 1 Tablespoon vinegar
• 2 teaspoon of Sage
• 2 eggs, beaten
• 2 cups cooked chicken
• 2 1/2 cups of chicken broth

Instructions

1. Prepare the "cornbread. Begin by adding your tablespoon of vinegar to your 1 1/2 cups of heavy cream and set aside for about ten minutes. This will act as buttermilk for your low-carb cornbread.
2. Add all your dry ingredients into a bowl: almond meal, whey protein, oat fiber, baking soda, spices. Whisk them together, then add in your 2 beaten eggs, oil, and your "buttermilk".
3. Stir the mixture together until all the dry ingredients are incorporated with the wet.
4. Once your batter is mixed you can add in your chopped celery and onions. Stir the batter well. This will be a thick batter and that's what you want.
5. Add 2 Tablespoons of bacon fat or coconut oil to a deep cast-iron skillet and place in the preheated oven for 2 to 3 minutes until the oil is hot.
6. Carefully remove the skillet from the oven and slowly pour in the cornbread batter and spread evenly. It is okay if there is a little oil around the edges or on the top. This will bake into the cornbread and keep it from drying out. This process will produce a nice crispy crust.
7. Place the cornbread in the oven and bake at 350 degrees until cooked through. This should take about 30-40 minutes. The bread is done when a toothpick comes out clean when test in the middle.
8. When it is finishes remove it from the oven and let it cool down until it is easy to handle. I usually make my corn bread the day before so it takes less time to make the dressing on the day I am needing it.
9. Once your bread is cool enough to handle begin breaking it up into smaller pieces and place the crumbled mixture into a baking dish with the precooked chicken. My casserole dish was an 11x9 and is 3 inches deep.
10. Lastly you have all your bread and chicken into your baking dish add the chicken broth/stock all over the top of the bread and stir until all the bread has been coated in liquid.
11. Press down on the bread mixture slightly to packing it down.
    You want your bread mixture to be moist so it will bake and come together. If you feel like you need a little more stock add in another 1/2 cup. Just remember that this bread mixture is not like normal flours and it will not soak up an abundance of liquid so don't go to much over the suggest amount of broth.
12. To bake your assembled dressing place it into a 400-degree oven and bake for 45-60 minutes. You want the chicken stock to have cooked into the mixture and the dressing to be nice and brown on top. In my oven it takes my dressing about 60 minutes to be ready.
13. Remove and serve
    *Pinterest 

2 Ingredient Dinner Rolls

 

2 Ingredient Dinner Rolls

Whip up these 2 ingredient dinner rolls to compliment your dinner. All you need is Greek yogurt and self-rising flour. Easy, quick, fluffy, and delicious.

Coursebreads

CuisineAmerican

2 Ingredient Dinner Rolls

Prep Time10minutes minutes

Cook Time18minutes minutes

Total Time28minutes minutes

Servings8 servings

Ingredients

• 2 cups self-rising flour
• 1 1/2 cups plain Greek yogurt full-fat works best

Instructions

• Preheat the oven to 375°F. Line an 8x8" baking dish with parchment paper or lightly grease.
• In a large bowl, mix self-rising flour and Greek yogurt until a dough forms.
• Turn out onto a lightly floured surface and knead 1–2 minutes until smooth.
• Divide dough into 8 equal pieces. Roll into balls and place in the baking dish.
• Bake for 18–20 minutes or until the tops are golden brown and rolls are puffed.
• Optional: Brush warm rolls with melted butter for a soft, glossy finish.

Banana Icebox Cake

 

Banana Icebox Cake

This easy Banana Icebox Cake is perfect for a summer dessert! The layers of graham cracker and pudding are so delicious, and it's simple to make.

CourseDessert

CuisineAmerican

 easy dessert recipes, No bake recipes

Prep Time15minutes minutes

Chill Time6hours hours

Total Time6hours hours 15minutes minutes

Servings15 Servings

Ingredients

• 2 3.4 ounce boxes instant banana cream pudding mix
• 3 cups cold milk
• 2 8 ounce containers whipped topping
• 3 sleeves graham crackers
• fresh banana slices for garnish

Instructions

• In a large bowl, add the banana cream mix and the milk, whisk until combined, and then continue to mix until it starts to thicken, about 1 minute.
• Fold in 1 container of whipped topping. Set aside.
• Place 1/4th of the graham crackers into the bottom of a 9x13 baking dish. You may need to break some of the graham crackers up to fit.
• Add ⅓ of the pudding mixture on top and smooth it out. Repeat 2 more times. Add the last of the graham crackers on top, you will have a couple of small pieces left over, but that’s okay, keep them for garnish if desired.
• Smooth out the remaining container of whipped topping so none of the graham crackers are exposed. Cover with plastic wrap and place in the fridge for at least 6 hours, or even best overnight.
• Top with some of the crushed leftover graham crackers and fresh banana slices if desired, slice and serve.