This low carb bake is sure to become a favorite at your house! Easton said it was really good, even though it had "trees" in it. I think he's finally coming around to broccoli. Case, however, eats anything without qualms. :) Ingredients: 1lb Ground Chicken 1 Package Bacon 1 Package Steam-able Broccoli Florets 1/2 Package Ranch Dip Dry Mix 1/4 c. Grated Parmesan Cheese 1/4 c. Heavy Whipping Cream 1/4 c. Water 3/4 c. Mozarella Cheese Italian Seasoning (Optional) Ground Pepper If you're like me, you love to cook with cast iron skillets, but aren't the best at caring for them yet. I had to begin by rubbing my cast iron skillet with some Crisco since it doesn't have a definite seasoning yet. Then, take the thawed ground chicken, and press it into the bottom of the pan. I sprinkled with some Italian seasoning, albeit I got wayyyyy too much. Next time I think I'm just going to use pepper instead. An 8 inch skillet is perfect for this. I used my 10 inch, and it shrunk down while cooking. Oops. :) I had to then transfer to my 8 inch. I popped the ground chicken "crust" into the oven at 375° for 20 minutes. Meanwhile, I began working on the top. I popped my steam-able broccoli florets in the microwave and fried up my bacon with some garlic in another skillet. I drained the fat from the bacon, and then added the steamed broccoli to infuse it with the bacon and crisp it up a bit. Once it was cooked to perfection, I removed it from the pan to make the sauce. For the sauce, I began by deglazing my broccoli and bacon pan with 1/4 c. of water. I then added 1/4 c. of heavy whipping cream and a 1/4 c. of parmesan cheese and half of the packet of ranch dressing. I whisked the ingredients together until smooth over medium heat. The sauce will still be extremely runny, and then I added the 3/4 c. mozzarella cheese. The cheese really thickens it up! By this time, my 20 minutes was up on the oven, and I poured half of my sauce mixture on the ground chicken "crust." I then layered my broccoli and bacon on top, and then added the remaining sauce mixture on the top. I ground pepper on the top, and put it back in the oven for 12 more minutes. Once the 12 minutes were up, I turned on the broiler for 2 more minutes to brown the top. This easily served our family of 4 for our main dish. It will definitely be on our low-carb rotation from here on out!
0 Comments
|
ArchivesCategories |