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Saturday, April 29, 2017

LOADED RANCH CHICKEN AND "POTATO"





LOADED RANCH CHICKEN AND “POTATO”

This recipe is fun to prepare and relatively easy and does not take too long.  The presentation is different and is bound to be kid-approved. Delicious idea for the chayotes which are a very good stand-in for scalloped potatoes in this dish - VERY potato-like!  You could possibly use rutabaga if you can't find chayotes.  States in the South of America will know what chayotes are.  Here is some interesting INFORMATION ON CHAYOTES.



2.2 lbs chayotes, peeled, seeds removed, sliced thinly, OR (1 kg)
  you could possibly use rutabagas (which we don't get here)
Seasoning salt, to taste
2 lbs chicken breasts, cubed (0.9 kg)
Seasoning salt, to taste
Black pepper, to taste
Ranch Dressing (CLICK), divided
2 cups grated Cheddar and (500 mL)
  Mozzarella mixed
6 slices bacon, cooked, chopped
1/cup diced green onions (125 mL)
Sour cream, optional

Preheat oven to 400°F (200°C).  Grease a large cookie sheet.

Easiest way to handle chayotes: Cut in half and rub the open ends on a cutting board.  Then rinse under water.  Now they are no longer so slippery to work with. In large pot of salted boiling water, boil chayotes until almost tender; about 10 minutes.  Drain well in a colander over a bowl.  Sprinkle with seasoning salt.

In medium bowl, sprinkle chicken with seasoning salt and black pepper, to taste.  Toss with a little more than half the Ranch dressing.  Toss the drained chayotes with the remainder.  Spread the chayotes over the prepared cookie sheet.  Top with chicken.  Bake 20 minutes.

Sprinkle with Cheddar and Mozzarella cheeses, bacon and green onions.  Bake another 10 minutes.  Serve with sour cream, if desired.

Yield:  9 servings
1 serving
377.2 calories
35.2 g protein
22.6 g fat
3.5 g fiber
4.2 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: