Chia breakfast pudding

 

1 cups 2% Fairlife

1/2 cup heavy whipping cream 

3 tablespoon chia seeds

Pinch pink Himalayan salt

3 teaspoon Saigon cinnamon 

1-2 tablespoon (depends on how sweet you like things I used 1)powdered sweetener (I use Swerve)

1 teaspoon vanilla 

2-3 tablespoon pb powder (depending on how peanut buttery you like the taste to be or added protein you want I used 3).

Start with your liquid ingredients milk, cream, vanilla, and stir those together in a mixing bowl. 

Then add all your dry ingredients salt, cinnamon, sugar, pb powder, mixing throughly.

Cover and place in the fridge for at least 3 hours.

Scoop out 1/2 of the portion for breakfast or even dessert. Oh that would be fun to have this for dessert.

Top with mix berries, nuts, coconut flakes, or grain free granola. The topping or combinations of topping are endless. Have fun with it, make it yours. Then enjoy. It made enough for 2 breakfast. 

Chocolate Peanut Clusters (low carb)

2 lbs extra fancy extra crunchy peanuts 

1 bag of  Lilys extra dark chocolate chips (milk chocolate or dark your preference)

1 tablespoon peanut butter

Prepare two large baking pans by lining them with wax paper. Then set aside.

In a medium microwave safe mixing bowl, add chocolate chips and peanut butter. 

Microwave in 30 second intervals, stirring after each interval, and scraping down the sides, until chips are melted and mixture is smooth.

Add peanuts. Stir until peanuts are coated with chocolate. *I like it lightly coated that's why I add so much nuts.

Drop by spoonfuls onto wax paper lined pans.

Freeze for 30-45 minutes or until completely set.

Serve immediately or store, covered, in the refrigerator until ready to serve.

Makes about 42.

*Just a side note before you start- If you buy the Costco can of nuts you might like to put them in a strainer and shake them to get ride of the almost 1/4 cup of extra salt I was able to shake off mine. The chocolate coating sticks better when they aren't covered in so much salt.

One Dish Baked Chicken Alfredo

 

1 (16 ounce) package uncooked pasta your choice what kind of pasta

Alfredo sauce - 1 ½ 15-ounce jars or make my homemade

3 cups chicken stock

2 cups precooked shredded chicken (or 2 cans)

2 teaspoons minced garlic

1 1/2 cups shredded parmesan cheese  

Finally chopped basil (topping)

Preheat oven to 400°.

Spray your large baking dish. 

The larger (not deep but wider and spread out) dish helps to cook it faster.

Pour all the liquids in, then the pasta, chicken and garlic.

Mix well.

Sprinkle with cheese. 

Cover.

Place in oven on middle rack and bake for about 40 minutes. You might want to check it at 30 minutes depending on the size of your baking dish. 

Remove aluminum foil with about 5 to 10 minutes left to cook. To absorb some of the excess liquid. 

Remove from oven, and top with basil. 

Let cool slightly and serve with cooked broccoli or a salad. 

Enjoy 😉