Keto Recipe – Cheesy Bacon Chicken

About a week ago, I decided to start following the Keto diet. The Keto diet is a high fat, moderate protein and low carb diet. I do all of my tracking on My Fitness Pal. Making the decision to switch to this way of eating was a real difficult one for me. I kept going back and forth. Finally I got a book that was recommended to me (Why We Get Fat: And What to Do About It) and began reading. Every single thing I grew up knowing about food or thought I knew, completely went out the window. I decided to give this diet a try. Now I thought I felt good after eliminating gluten. My goodness…I feel like a million dollars eating on this new plan. I am no longer craving sugar, I have an infinite number of things to eat when I am hungry, and most importantly, I feel light. I don’t know if that makes sense, the feeling light part, but that’s the only way I can think of to describe it. You really have to give this a try to know what I mean. Before you get started, read, read, and read some more about the Keto diet. There is a TON of info out there. You can also feel free to ask. If I don’t know the answer, I will definitely try to point you in the right direction where you can get the answer!

The other night was my FIRST attempt at making a total Keto dinner. Here’s what I came up with:

Cheesy Bacon Chicken


  • 1 lb. Thin Sliced Chicken Breasts
  • 1 TBS Unsalted Butter
  • 6 slices Fully Cooked Bacon
  • 1/2 cup Mild Cheddar Cheese


  1. Preheat your oven to 375 degrees. Lightly butter the bottom of your glass baking dish (I used the butter wrapper). You can probably skip this part, if you wanted too.
  2. Place your thin sliced chicken breasts in the glass baking dish.
  3. Cut your butter into thin slices and place over top of the chicken.
  4. Place the bacon on top of the chicken. Sprinkle the half a cup of cheese on top.
  5. Bake for 20 minutes covered. Uncover and bake for about 10 minutes more (or until the chicken is done).

keto cheesy bacon chicken

One piece of advice…use a wide spatula to help you get the chicken out of the baking dish or it will end up looking like that piece on the far right! We devoured the chicken! It was so delicious! I debated about putting the butter on it, but I think it was a good call. It prevented the chicken from sticking to the bottom of the pan and it also kept the chicken nice and moist. Ugh. I hate that word, but it’s true. The chicken was very moist. There’s that word again…

Pick up Why We Get Fat HERE!!

Roasted Whole Chicken with Delicious Dry Rub

Over the weekend, we were watching some cooking show competition on television and one of the contestants made a dry rub for chicken that sounded absolutely delicious. I knew I wanted to make an oven roasted whole chicken recipe. Of course, I did not write the dry rub down. However, while I was grocery shopping, I picked up a whole chicken and decided to put together as much of the dry rub ingredients that I could remember and then hoped and prayed it turned out OK!

Pro tip…pick up a pack of these inexpensive slow cooker liners on Amazon! Makes your clean up a breeze!

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Roasted Whole Chicken Dry Rub Recipe


  • 1 1/2 TBS Brown Sugar
  • 1 1/2 TBS White Sugar
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Cayenne Pepper
  • Black Pepper, to taste
  • 1 TBS Butter, softened 
  • 5 lb Whole Chicken (or meat of your choice)


  1. Preheat the oven to 375° or use your slow cooker!
  2. Remove the nasty stuff inside the chicken and rinse it inside and out. Pat the chicken dry with paper towel. Place in a baking dish or on a baking sheet with sides breast side up.
  3. Combine all of the ingredients (except the butter) in a small bowl and mix it together.
  4. Rub the butter all over the chicken. Be sure to cover the legs and wings well.
  5. Rub the dry rub all over the chicken and inside the chicken.
  6. Cover the chicken with foil and bake for 1 hour. Remove the foil and bake for another 45-50 minutes. * If you are using your slow cooker, be sure to use slow cooker linersroasted whole chicken and place a few balled up pieces of foil at the bottom, place the chicken on top and cook for 6-8 hours on low.

roasted whole chicken

How Was It?

You guys…this was the best roasted chicken recipe ever! My kids DEVOURED it! The skin was crispy and delicious!  This tastes really good if you wanted to use your slow cooker to make the roasted whole chicken. Place balls of foil on the bottom of the slow cooker and then place the chicken on top of the foil. No matter how you choose to make this recipe, it is a very easy roasted chicken recipe!

If you are in the market for a slow cooker, or just want a second one, this slow cooker is currently on sale for a really good price!!

Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Digital Timer, Stainless SteelCrock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Digital Timer, Stainless Steel

I have made this roasted chicken recipe a bunch of times and it is ALWAYS a favorite in our house! I’ve never had it turn out bad! Definitely put it on your weekly menu. Whole chickens are usually pretty inexpensive, so stocking up on them when they are on sale is a good idea! I think I have four or five in my freezer right now!

Other Chicken Recipes You May Like

Best Chicken Parmesan Recipes on the Web

Cast Iron Skillet Meals: Harvest Chicken

Spicy Chicken Thighs Recipe

Chorizo Chicken Soup Recipe

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*Baking time depends on the weight of your chicken. A good rule of thumb is 20 minutes per pound.

Oven Roasted Cauliflower Recipe

Tonight was a rare occasion…we actually sat down and had a family dinner…together! Thanks to Mother Nature, lacrosse practice was canceled. Only problem, I forgot to take something out to make tonight. It was 4:30 pm and I was scrambling to figure out what to make. I found a Stouffer’s Meat Loaf in the freezer so I made that, noodles for the kids, heated up some leftover mashed sweet potatoes and I made THE BEST oven roasted cauliflower. It got an “eh” from Zack. That’s pretty huge considering he will only eat salad and green beans!

Oven Roasted Cauliflower



  • One Head of Cauliflower
  • 2 tsp Minced Garlic
  • 1 Onion, sliced
  • 2 TBS Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • Cayenne Pepper, to taste
  • 1/4 cup Parmesan Cheese


  1. Preheat the oven to 425°. Line a baking sheet with tin foil (makes clean up easier).
  2. Put all of the ingredients, except for the Parmesan Cheese, into a gallon size Ziplock bag. Shake the bag to toss the ingredients evenly.
  3. Pour everything in the bag onto the baking sheet and bake for 35 minutes.
  4. Sprinkle the Parmesan Cheese over top of the cauliflower and bake for an additional 5-10 minutes.

Look at all that deliciousness!


I am a huge cauliflower fanatic. I thought my favorite was the Cauliflower Rice was my favorite recipe, but now I don’t know! If cayenne pepper is not your thing, experiment with different spices!

Grain-Free Alternative to Stuffing for Thanksgiving

Thanksgiving is almost here and those of you (like me!) that are eating a grain-free diet, Thanksgiving could prove to be a little challenging. But don’t worry, I have a grain-free alternative to stuffing that you will LOVE!

grain-free alternative

Cauliflower “Rice” – Grain-Free Alternative to Stuffing


  • 1 Head of Cauliflower, shredded
  • 1/2 cup Red Pepper, chopped
  • 1/2 cup Yellow Onion, chopped
  • 1/4 – 1/2 cup Zucchini, shredded
  • 2 TBS Olive Oil
  • Seasonings of your choice


  1. Shred one head of cauliflower and set in a bowl to the side.
  2. Shred 1/4 to 1/2 cup zucchini and put in the bowl with the shredded cauliflower.
  3. Chop 1/2 cup of red pepper and 1/2 cup of yellow onion.
  4. Place olive oil in a frying pan (I use one that has sides) and saute the red pepper and onion for about 5 minutes.
  5. Add the cauliflower, zucchini and your choice of seasonings to the pain and thoroughly mix until the cauliflower browns lightly.

Normally I make this dish very spicy, but today I wanted it to slightly resemble stuffing so I used Mrs. Dash chicken seasoning, thyme, salt, black pepper and red pepper flakes (I told you, I like this dish spicy). It turned out absolutely delicious. So much so, I am thinking about taking it with me to Thanksgiving tomorrow to have in place of stuffing so I can stick to my diet!! Or at least stick to it enough that I don’t feel too guilty when I eat a sugar cookie!

What is your favorite grain-free dish?

Sloppy Joe Stuffed Zucchini Recipe

Sloppy Joe sandwiches are a favorite in our house. Especially for Bella. She gets so excited when she sees that I’m making them for dinner. She can barely control her excitement when she sees leftovers and knows she can eat it for breakfast. For reals. She will eat a Sloppy Joe sandwich any time of the day!

sloppy joe stuffed zucchini

Now Bella likes to eat a Sloppy Joe sandwich in the traditional manner…on bread. I, on the other hand, am trying to eat a little less carbs so I decided to make mine breadless with this sloppy joe stuffed zucchini recipe!

Sloppy Joe Stuffed Zucchini


  • Zucchini (1 large made about 4)
  • 1 lb ground beef or turkey
  • 1 can of Manwich (I used Manwich Thick and Chunky)
  • Shredded cheddar cheese


  1. Preheat the oven to 350 degrees. Wrap a baking sheet in non-stick foil (makes clean-up so much easier) and set aside.
  2. Brown your ground meat and drain.
  3. Pour ground meat and Manwich into a saucepan and simmer on low.
  4. Wash and cut the ends off the zucchini. As evenly as possible, cut thick slices (mine are roughly 2 inches thick…I think).
  5. Using a melon baller or a grapefruit spoon (like I did), scoop out the inside of each piece of zucchini…be careful not to scoop out too much at the bottom or the sides.
  6. Scoop a little bit of Sloppy Joe mix into each piece of zucchini and place on the baking sheet. Bake for 20 minutes.
  7. Once the timer goes off, add a pinch of shredded cheese and bank for an additional 12 minutes.

sloppy joe stuffed zucchini