** http://www.handcraftedbyradar.com for more recipes **
I have been pondering modifying my diet for a while now and have decided to go low(er) carb. I’m not quite disciplined enough for keto. I have tried it, didn’t find it sustainable and because I was diagnosed with high blood pressure at the tail end of it, I have connected the two of them in my mind. Paleo has entirely too many organ meats for me – my mom inflicted that stuff on me when I was young and it left an impression. So low carb it will be. Mostly, I think it will be much meal planning.
There are about a million versions of this recipe on the internet, so I went through a bunch and filtered what I liked and what I had in the house into it. I managed to clean out the vegetable drawer in the fridge while I was at it, so bonus. Also, it’s cheesy – big fan of this and it didn’t offend the other two residents of my house.
- 1 lb chicken breast – cooked, cubed or shredded
- 4 slices bacon – chopped up and cooked
- 3 cloves garlic, minced
- ½ cup onion, diced
- 1 ½ cups mushrooms, sliced
- 16 oz baby spinach (can be cut up, I didn’t bother)
- ¾ cup ranch dressing
- ½ cup cream cheese
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
Preheat oven to 375F.
Add the bacon, onions and mushrooms to a frying pan. Saute until the onions are translucent.
Pour into your baking dish.
Add the spinach to the frying pan and saute until it wilts down. Pour into the baking dish.
Put the cream cheese in a small bowl and pour in the ranch dressing – mix very well. Add half of the shredded cheese and fold together.
Add the chicken to the baking dish. Pour the cheese mixture into the baking dish, also, and mix to coat everything in the dish.
Top with the remaining cheese and bake for about 20 minutes. The cheese will be melted and the filling will be bubbling.
- Calories: 468
- Fat: 20g
- Carbs: 8g
- Protein: 35g
- 6 servings