All posts by cajunmamacookin

Hey! I'm Aimee! I wear many hats in my crazy life! I am a food blogger, primarily blogging about recipes that I really love and now adding low carb recipes that are Keto friendly. I am also a substitute teacher. I am an independent Pampered Chef consultant. I love Pampered Chef products because they make it easy to create tasty, healthy dishes for my family! You can check out my website at www.pamperedchef.biz/cajunmama. I am a mom, wife, friend, HBIC in our house and I love to write about what’s cooking in my kitchen and in my life. My roots are in Central Louisiana and I always remember where I come from. I live in the Arklatex and am learning to bloom where I’m planted. My #goals are to write a book and stay home with our miniature wire haired dachshund, Roy!

Keto lemon cheesecake mousse and I’m like a butterfly 🦋

So if you know me or follow me, you know I’ve been following the keto way of eating for about a year now. It has been amazing and I just feel so good. Granted, this summer I’ve loosened the reigns with all the traveling we have been doing. I have stayed keto-ish for the most part but I realize how much better I feel when I keep my carbs under a certain amount and eating keto is a choice for me. That’s a beautiful thing when I can say ” I choose this.” Sure, I’ll have carb ups here and there. I think it’s necessary (and I’m not open to argument…I’ve done the research. You do you, I’ll do me. After a year of doing this, I’ve done lots of trial and error and I know what works for me. 😊) So I’m about to head back to work as the school year is about to start and I’m kicking my keto mode back into high gear. I’m never super strict keto (again not wanting to argue) but I’m definitely looking to keep my carbs low and my healthy fat intake up to stay full and satisfied. I operate in the real world. And in the real world, we crave something sweet. As much as I love meat, cheese, so on…sometimes you just want something creamy and sweet. Something decadent. And this lemon cheesecake mousse fits the bill!! You can leave the lemon juice out and add some cocoa powder. You can add some vanilla. You can make it fit your cravings. My friend Dana gave me this recipe and she calls it keto cheesecake. It is cheesecake-ish but there are actual keto cheesecake recipes out there. With a crust and the whole nine yards. We eat this more like a mousse and I have always loved chocolate mousse so voila! This is a great mousse recipe. Dana loves her to taste like a lemon icebox pie!

You can just get spoonfuls our the bowl or divvy it up into separate serving containers (I use our Pampered Chef one cup prep bowls). Dana is my keto leader. Lol 😂. Last year when my blood-work showed my triglycerides to be super high (like insanely high and no wonder I was very overweight…I mean I’m still overweight but I’ve come a long way and it’s a journey. One step at a time!) anyway, my doctor advised I go on a low fat diet and I bought tofu, wheat bread and the whole nine yards. I was talking about how I was going to try to make tofu taste like cheese and in her typical Dana fashion…she said “but why though?” She had great success with keto and is a firm believer in that way of eating. And that day I started…and never looked back. I jumped in head first. And she showed me the way. Some days you just need someone to do that. Just take your hand and gently lead you or shove you in the door (ha!) and she has done just that. I’m forever grateful. Yesterday I was at her house and she was making this and I came home and made some and figured I would share. It’s crazy easy.

I’ve definitely come a long way in the past year. I’m sort of evolving all over again and I’m ok with that. I’ve let my hair grow, I’ve gone back to work full time…I try to imagine myself as a butterfly…I’m in a state of metamorphosis. The above picture was so to show how much my hair has grown over the last year, but I also noticed a few other changes. At 43, I’m learning all over again. It’s my second act. And I’m loving every minute. I’ve been knocked off my behind, I’ve lost a lot (weight, people, other things) but I’ve gained so much more. And what’s here is so special. Sorry to wax and wane about this, but being a year out of my evolution…I’m proud of where I am and I figured I’d share. Wherever you are…you are not stuck. You can begin again. You can learn new things and be whoever you want to be. But you have to have the courage to start! Start now! I hope above all you get that message today. And you make up this delicious keto cheesecake filling/lemon icebox mousse. It’s great to have a few spoonfuls when you are having cravings. It’s low carb and will keep you in your macros. It’s a decadent treat you can feel good about.

Keto lemon cheesecake mousse

Stuff you need~

8 ounce block cream cheese (softened)

1 cup heavy cream

1/4 cup of lemon juice (more if you want a more lemony taste or less if you want a less lemony taste)

Splenda or swerve to taste *

*Dana uses Splenda. I do not like Splenda. I find it makes my joints ache and I just don’t feel good when I consume it. I like Swerve. You might to use Stevia. I use the Sweet Drops in my coffee. So whatever low carb sweetener you want to use is fine here. There are lots of options.

What to do with the stuff~

-Add your cream cheese to a mixing bowl. Of course, I’m a Pampered Chef consultant and I am a lover of our batter bowl. I’ve had this one since college 👀!! Their stuff lasts forever. If you need a great mixing bowl or some prep bowls, we have 2 sizes and you can order one from my Pampered Chef website!

So add your softened cream cheese to your bowl. If it is not softened and you just need a keto fix, you can pop it in the microwave for a 30 seconds or so. That’s what Dana did yesterday. Our Pampered Chef batter bowls are microwave safe!

-After your cream cheese is softened, whip it up with your mixer. Let it get good and stirred up. Add in your heavy cream a little at a time. Mix it until you have a good creamy consistency. Add your lemon juice, mix it up. Add in some of your sweetener of choice. Whip it some more. Whip it real good!

– Add more sweetener until you have it like you like it. You can add more lemon juice if you need a more 🍋 lemony flavor. Now refrigerate until it is a little more set. Or have a few spoonfuls right away and then stick it in the fridge. Do you! Our batter bowl goes from microwave to the fridge and even has a nice lid that pops right on! You can divvy this up into separate containers. Our Pampered Chef 1 cup prep bowls are PERFECT for this. They come with lids that fit perfectly. And our mini mix in scrape is great for getting all the cheesecake mousse goodness out of the bowl!

Keep some of these prep bowls full of the lemon cheesecake mousse for when sweet cravings hit and you can stay on track to the ketosis and your fat adapted state. What a wonderful thing!!

Be a butterfly and let yourself evolve. Thanks for reading! I appreciate you all.

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Keto chicken nuggets and the best summer ever

So…long time no post and I know it my friends. What can I say? It’s been so busy. And as I have said numerous times before…it’s not going to slow down. And that’s ok. I’m accepting it. I have an almost 9th grader, almost 8th grader, almost 6 grader, and almost 4th grader. We ended the school year with a bang and the summer has just been so fantastic.

My 4 kiddos having fun in Perdido!

We’ve spent time with precious friends and family.

Me and my sisters during a rare dinner out together
All of the 12 cousins oldest to youngest

Big Daddy even got to fly to Colorado to see his brother, his wife and kiddos. He had a great time and could not believe the change in weather between Louisiana and Colorado! They sleep with the windows open and some homes don’t even have air conditioning! That’s so crazy!

Proud to say my sweet brother in law bring Cajun Mama Cooks recipes to Colorado! That’s the best!!

We have certainly logged some miles so far this summer but I am so grateful the summer is not over yet!

It was a wonderful 4th of July!

We have more ground to cover. We have a house for sale…we decided it was time to let our rent house go. It’s time to close that chapter in our lives. And we feel a great peace with it. So before I get to these delicious keto chicken nuggets and the recipe….I’m going to share the link to our house. This is a home we lived in from 2004-2012. We raised our kiddos and brought two home from the hospital to that house. So it’s pretty special and I just know this house is perfect for someone out there. So I’m sharing here.

See what I mean? Great little house and so many wonderful memories made there. I’d love to find the perfect owners for it who are ready to make new memories there. Here’s the listing if you’re interested.

But back to these chicken nuggets y’all. These. Chicken. Nuggets! My oldest kids kiddo says they are an abomination and are against nature but I’m here to say to you they are so good. They have a KFC or Chick Fil A crunch and are nugget perfection. I used the Marzetti’s ranch which is super low carb and so freaking good. My kids call it the “good ranch” 😂😂. These little tasty bits of heaven completely fill my craving for nuggets. If you’re following the keto way of eating, doing low carb, or just love nuggets…this is an excellent recipe!

I found this recipe circulating around Facebook. It’s from keto-daily.com. This recipe is genius! Only thing I’d maybe do differently is add more salt and take down the slice a notch. But it’s still fantastic as is. Making it even better, the original poster listed the carbs as 1 gram of carbs per 8 ounce serving!!! Nice!

Keto chicken nuggets

Stuff you need~

2 pounds of chicken tenderloins or breasts, cut into 1 inch chunks

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon garlic powder

2 teaspoons Italian seasoning

3 tablespoons mayonnaise

3 tablespoons Dijon mustard

1 egg

1 bag plain pork rinds

What to do with the stuff~

1. Preheat oven to 425 degrees.

2. Crush your pork rinds. You can put your pork rinds in a Ziplock bag and use a rolling pin to crush them. I used my Pampered Chef manual food processor to do the trick. Easy peasy and made my pork rinds into perfect breading!

3. Cut your chicken into about 1 inch pieces.

4. Mix together the seasonings and roll your cut up chicken pieces in that seasoning.

5. Whisk the egg, Dijon mustard, and mayo together in large bowl.

6. Add the seasoned chicken pieces to the mayo mustard mixture. Coat the pieces well. Don’t make it hard. Just put the chicken in the bowl and use your clean hands to coat the pieces.

7. Add your crushed pork rinds to a sealable bag or big ole bowl and just coat those chicken pieces with the pork rind breading.

8. Take a big ole baking sheet, (I use my half sheet size baking sheet) cover with a piece of foil. Then add a cooling rack over the foil. Believe it or not, I didn’t have one of these before today. I’ve been needing one and the original poster said it was necessary ensure crispness of these nuggets. So glad I listened!!

9. Lay your pork rind coated nuggets on top of the cooling rack. Bake at 425 degrees for 40 minutes or so.

10. Remove from oven and let them cool as long as you can stand it and enjoy!! I just dipped mine in ranch (the “good ranch” 😂)

Sausage puffs, milestones are blessings but simple is good too

Oh my. What a weekend, y’all! What. A. Weekend. Actually what a week!! A week full of milestones. Wonderful blessings, but milestones none the less. First of all, I registered my oldest for high school. We are so proud of him and so excited but man, it’s a hard pill to swallow! High school!

So that was Wednesday! Thursday, we celebrated my daughter turning 13. She became a teenager. So now we have 2 teenagers in the house. Craziness!! She’s blossoming and becoming her own person, so it’s hard to be sad, as I’m lucky to see her grow, but man 13 years went by quickly and sometimes that’s a little overwhelming. I’m sure lots of mamas and daddies out there can relate.

Her actual birthday was Friday, but we celebrated Thursday because big brother had a Sadie’s dance and had to be there. Then on Saturday, Big Daddy and I celebrated 17 years of marriage! Yikes! How did that happen? I feel like all week I asked myself how in the heck did that happen? Time sure is not slowing down for anyone.

A wonderful friend of ours had gotten us a night at a bed and breakfast last year, but we never used it. Life was just chaos at that time and then suddenly another year had gone by. How did that happen?! See?! There I go again! So she came and stayed with the kids, who were all too anxious to see us move along as Lo spoils them rotten and they have too much fun together.

So off we went. And we had so much fun. Just a nice break from reality. Frankly, we were past due. It was time. Fairfield Manor treated us like royalty and even served us breakfast in bed. If you are in the area and looking for a place to stay, I highly recommend this bed and breakfast!

So now it’s Sunday and it’s time to get back to reality. Cue that song from the late 80’s by Soul II Soul…back to life, back to reality, back to the hear and now…lol! I’m frankly looking forward to a week of no milestones. After a week of nothing but milestones, a week of regular days sounds so lovely. It’s always nice to celebrate and enjoy, but I love simplicity. And these low carb, keto friendly sausage puffs go right along with that simple vibe. A friend of mine who subs up at the school where I work sent this recipe for low carb sausage puffs one day and said they were a hit at her house. I got the stuff and finally tried them this afternoon, thinking that they’d be a nice breakfast or a quick bite for lunch. They make your kitchen smell so yummy and they are so delicious!! My little tootie girl, aka #3, loves them! Rachel warned me I needed to double the recipe and she was right! I should have! They are super simple to whip up, and they bake up quick. Yes, they are basically sausage balls. Yummy! I usually balk at using coconut flour, as I do not enjoy it in pancakes, but in this recipe you can hardly taste it. Sometimes the simple things make life so much better! Quick bite to grab if I know I need to eat but don’t want the extra carbs?! Score!

Sausage puffs (makes about 25)

Stuff you need~

1 pound (roll) breakfast sausage, browned and drained-not crumbled!!!

4 1/2 tablespoons of melted butter, cooled

4 eggs

2 tablespoons sour cream

2 cups shredded cheddar

1/3 cup coconut flour

1/4 teaspoon baking powder

1/4 teaspoon garlic powder

A few turns of Himalayan pink salt

What to do with the stuff~

Melt the butter in the microwave and then put in fridge to cool. The pampered chef 2 cup prep bowl works great for this!

Line a baking sheet with parchment paper and set aside.

Preheat oven to 375 degrees.

Brown your sausage in a large skillet. Do not crumble the sausage completely. Just sort of break it up a little. I use my Pampered Chef mix n chop for this in my big all purpose skillet and it was a breeze.

In a medium size bowl, add your eggs, sour cream, garlic powder, salt and cooled butter and whisk together.

Whisk in the coconut flour and baking powder to this mixture.

Next, add the broken up browned and drained sausage and shredded cheddar. Mix well. I use my Pampered Chef mix n scrape and I find that incorporates all the ingredients together beautifully.

Now, using a spoon or In my case, a Pampered Chef scoop to make these sausage puffs a reality. It works great. The original poster said she made 35 puffs, but I only managed to get 25. I imagine I used a bigger scoop. It’s all good. She said you did not need much space in between each puff, so I just loaded up that baking sheet.

Pop these bad boys into your preheated oven for 15 minutes give or take. And prepare for the wonderful smells to draw people in. When done allow them to set for a few minutes. Store in a air tight container in the fridge. Be prepared to stay in your macros all week long!

Here’s to a simple, keto friendly week of no milestones!! Yes!!

Enjoy and God bless!!

Low carb lasagna and change is good!

So I have lots of friends doing keto and low carb right now. That’s an excellent thing since it means lots of support and also they send me lots of recipes. As many of you know, I am also a pampered chef consultant and a friend of mine wanted to a virtual party because she, like me, loves Pampered Chef. Being a consultant and doing keto puts me in touch with lots of friends who have common interests and I love that. I have fallen in love with being a consultant and it’s a natural fit like I would never have imagined. Over the past year I have absolutely amazed myself with my ability to push past limits I had set for myself. I feel like I have stepped into this place where God wanted me to be and it’s all happening. It’s a wonderful thing and it has strengthened my faith twofold. I never thought my oldest could get accepted to an excellent high school Magnet engineering program and I’d not melt down and cry because he’s growing up. I never thought I could handle the THOUGHT of that transition.

And yet…I have.

I never thought my quiet, meek child would so bravely approach horse back riding like she has.

And yet…she has. She’s growing more confident with each lesson. Taking life on like a boss!

I never thought I could lose almost 60 pounds but it has happened. And I’m not done yet, peeps!!

I never thought I could go back to work full time and my family be ok. Somehow we have all thrived. I just thought it would be too much. It’s not. It’s exactly what I was supposed to do. I have found this wonderful community of support and positivity at the school where I work. When I say work I mean sub almost everyday. I am praying for a day when it becomes a real full time gig. I don’t know what to do with myself when I’m not there. My kids have thrived. My older two catch the bus to the school where I work and my two younger kiddos go to school. I never thought they’d love riding the bus but they do. I never thought we could leave our old school and feel at home and so much a part of a new school. And yet it is has happened. That my child who was “the problem kid” in class could excel and be so happy, just as he is.

And yet…he has. He has blossomed. Amazing what a little change can do! Even change we are so scared of and think it will never be ok. Never be the same. And no, they are not the same…they are different in a whole new, wonderful way! Change is good!!

My younger two babies are content and happy and feel at home. I never thought our family would be the same if Big Daddy did not work at Farm Bureau, and yet we are even better. He’s happier and his insurance business is thriving.

Thriving. That word. We have gone beyond surviving . Our family is THRIVING! My marriage is thriving.

We have walked through the fire, we have endured controversy and come out stronger. God has made a way when I saw absolutely no way. It’s amazing and wonderful and thrilling what he has done. No, life is still not perfect but somehow we are here and BETTER THAN EVER!! We have a wonderful support through our family and friends. They have held us up through prayer, through encouragement and little ways and big ways. The people I work with, the people he works with, the principals of our schools, the teachers at both schools, the people where we go to church. So. Much. Support. Literally a village. Our families have held us up and never faltered.

We have such wonderful people all around us!

What I thought would be a horrible time has turned out to be this beautiful time where things did not fall apart. No. They came together in a whole new beautiful way that I could never imagined. I say all of this to remind you that you are capable of so much more than you think. The people around you are behind you so much more than you know. If they are not, find new people. When things are falling apart, that is just a chance for God to help you rebuild in a whole new way. He can. He will. I’m getting somewhere with all of this, my friends. I just needed to take a minute to say things you think will never work, when your worst fear is realized, it can be ok. It can be better than ok. Trust, pray, believe.

How does this all tie into a low carb lasagna recipe, you might ask? Oh well let me tell you. When my friend, Michelle, sent me this recipe for low carb lasagna, I thought, I’ll try it but ain’t no way this is better than my mama’s lasagna. That recipe is here. It’s the best. I thought I’ll make this to stay in my macros dang it, but I know I’ll still want real lasagna, I’ll know it’s not the same. But wait. As with life, I was amazed. No lack. This lasagna is amazing. It’s so tasty. It’s full of flavor. I’m not lying y’all. It’s so good!!! I made my mama’s lasagna right alongside this low carb version for my family and I was not even tempted!! So take that for what it’s worth. Just like life can surprise you and something you think will be the end, only marks the beginning of something new…a low carb/keto lasagna CAN be satisfying and delicious. Just my two cents. And I had several taste testers (a teacher I work with and two of Big Daddy’s coworkers at Reeves, Coon, and Funderburg all liked it too!!)

Low Carb Lasagna with Meatza Layer (adapted from Low Carb Yum)

stuff you need ~

Meatza layer

2 pounds lean ground beef

1/2 cup Grated Parmesan cheese

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder, more or less depending on preference

Himalayan pink salt and cracked black pepper to taste

3-4 teaspoons Italian seasoning *

1 egg yolk, beaten

Lasagna~

Meatza layer

10 ounces fresh spinach

1 cup ricotta

1 jar Rao’s marinara sauce (Walmart)**

2 egg yolks, beaten

2 cups grated mozzarella cheese

1/2 cup Grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

A few turns of cracked black pepper

1 tablespoon olive oil

What to do with the stuff~

Ok. First off you will need parchment paper. So if you do not have any, get some. This recipe was a little extra, I’m not gonna lie and I have revised it some to make it less complicated but the parchment paper is important.

First off, make this meatza layer. It’s the foundation of this whole operation.

Preheat oven to 450.

Line 2 9 x 13 inch baking dish with parchment paper. One for meatza layer and one for actual lasagna.

In a large mixing bowl…add all the meatza ingredients. Ground meat, beaten egg yolk….

Mix it together real good

Press into your parchment paper lined baking dish.

Bake at 450 for 10-15 minutes or until done. Drain.

Now to make lasagna …

In other parchment paper lined baking dish, spread a little marinara sauce on the bottom (which is on top of parchment paper…to be clear)

While meatza layer is cooking, go on and sauté your spinach. Warm olive oil over medium heat and then sauté your spinach in it until wilted. Sprinkle in the onion and garlic powder, add a little black pepper.

When meatza layer is cooked, you can slice the meatza layer to fit nicely in the bottom of this pan.

Now, spread some marinara sauce all over top of the meatza layer. Sprinkle with some of the Parmesan.

Top this layer with the spinach.

Add the ricotta and 2 beaten egg yolks to a bowl and blend together. Now spread that ricotta cheese egg mixture all over this spinach. Top with half of the mozzarella.

More marinara, more Parmesan.

Now finish this with the rest of the mozzarella. Sprinkle it all over. Load it down.

Bake at 400 for 15 minutes or until the cheese is all melted and irresistible looking. Like you cannot handle how good it looks. And why yes, that is an old school Pampered Chef stoneware baker. I inherited it from my mother in law (shout out to Deb!) I use that thing more than I ever imagined, just as I use all my Pampered Chef. I guess that’s why I became a consultant! And guess what? It’s been a blessed business and I give God all the glory!! He continues to bless my path every time I ask Him to come in and do His thing. Just saying. But I digress..back to the lasagna!

Only 3 grams of carbs and it is perfection. Noodles? I don’t need no stinking noodles!! It’s a dish I will crave and make over and over again. I can eat this and stay in my macros? It’s keto and I love it!! Hope y’all enjoy it! Thanks Michelle for sharing this recipe with me! And keto peeps, I have started a Cajun Keto Mama Facebook page if you’d like to join me on there! This is a journey, not a destination y’all. Remember that and be patient with your body. Just keep at it!! Drop me a comment and let me know if you need anything!!

*original recipe called for all sorts of spices and I just did Italian seasoning. The spices were basically all the spices in Italian seasoning.

**you can use any marinara but Rao’s is fantastic and low carb. Just a thought

***cotton field pics photo creds go to my precious friend, Natalie, with Soul Rebels Photography. She’s an amazing friend and photographer who also works at The Razzberry Restorative Salon, owned by two of my good friends, Jessica and Whitney. That’s where I get my hair did. And my soul restored. More of my people.

Cheesy asparagus stuffed chicken and this dish is just good

I promised this one a while back on my Cajun Mama Cooks Facebook page…I know. For shame. I wrote it up. I actually had a whole long verbose post written up in honor of the new year. It was very sentimental and touching…I just erased it. Yep. I did. An hour of work gone. I erased it. It was all too poignant and I was feeling it that day but now not so much. Today I’m feeling the saying “yesterday is history, tomorrow is a mystery, today is a gift that’s why it’s called the present.” I’m so grateful to be able to tell you about this chicken dish, so many blessings to give God thanks for, so much joy to tell of that it would take one million blog posts. So I’ll just say this chicken dish is so tasty, you have to try it! When I make this for my family, I eat only this. To make it a meal for my family, I make a starchy side because they think it is necessary…non keto people…what can I say 🙄. But it is a perfectly delicious meal. And you can always just cook a plain chicken breasts for those kiddos who would balk at asparagus and cheese touching their chicken. How dare you!!! Lol! I found this recipe on Facebook before I was doing keto and I fell in love. I really, really love it since it is on my list of things I can have!! Big daddy, Pappy, and madame toot adore this!! It’s amazing y’all! It’s even good cold the next morning for breakfast…uh, um…my friend told me. 😏

My precious blessings...and at the end of the day one of the few things that matter Cheesy stuffed asparagus chicken~

Stuff you need~

4 boneless, skinless chicken breasts<<bis recipe, I use the thicker ones)

4 slices of provolone cheese

Bundle of asparagus, the bottom inch chopped off

Zest of 1 lemon

Garlic powder, onion powder, paprika, pink salt and cracked black pepper

What to do with the stuff~ Butterfly your chicken breasts. Do not let this deter you! It’s simple! Put your chicken breasts on your cutting board. Use a sharp knife and yes a little caution. Put one hand firmly over one chicken breasts. Using knife with other hand, slice chicken breast almost in half horizontally. Go from outside to inside. So basically you can open the chicken breast like a book now or opens like a butterflies wings hence the term butterflied.

I am assuming some people do not know how to butterfly the chicken breasts. I know I was reluctant to do it at first. If you know, then skip reading this. Do this with all of your chicken breasts.

Now, you will season the inside of the chicken breasts with all of those spices and add some lemon zest. My Pampered Chef microplane zester always gets the job done perfectly!

Next, you will put 3 pieces of trimmed asparagus and a slice of cheese (I cut mine in half and use it that way. Whole slice per chicken breast but it fits better cut in half). Fold the breast over the cheese and asparagus. Season again with the same spices.

Heat a tablespoon of butter and a tablespoon of olive oil in a large skillet. I use an oven safe skillet so I can do it all in one pan, but you can always transfer to a casserole dish if you want. Preheat oven to 350. Brown the chicken in your melted butter/warmed olive oil over medium heat. You’d rather brown it over lower heat so the cheese does not melt too fast. Brown on both sides. Pop it in oven and continue cooking until chicken is done throughout and no longer pink. Spoon some of those juices over the chicken during the baking process if you want. Yes some of the cheese will melt out of the butterflied chicken. It’s ok. Now on the video I saw when I first discovered this dish, it did not. But I operate in the real world, not smoke and mirrors and I’m telling you some of the cheese will drip out. Life is messy and that is ok!! There is nothing wrong with you! It only matters if you let it!! I usually cook the rest of the asparagus in the bundle right alongside the chicken because I have some asparagus lovers in my house. You do as you wish!

Cajun Mama Keto: Butter chicken and Cajuns eat crazy things!

I’ve never been to an Indian restaurant before but I think I’d love it! Truthfully we have an Indian restaurant or two in town and I really need to go there. But I’ll tell you what…I bet their butter chicken chicken is not much better than this divine concoction. I cannot imagine it could be. Yes, I said Indian food. I’m Cajun, but I love this butter chicken. Which when you think about it, Cajuns have a long history with eating different exotic foods. For instance, my parents live for Lent because that means fish every Friday and that means they can indulge in their favorite goo. Gasped goo. I’d walk in the door from school and want to gag and I knew dang well they were cooking goo fish. Another example, every Father’s Day meant there would be a ponce. Also referred to as gaug “gog”…I’m writing things I cannot even spell y’all. I just know what they are. My family would go stupid over this cajun delicacy. Here is a post from Acadiana Table that will tell you more about it. It’s a real thing though. So we have a long history of eating things that are different so what’s a little Indian food to a bunch of Cajuns? Exactly! I found this recipe here . This is a great Keto dish when you steam a little broccoli to go alongside it or make some cauliflower fried rice to go with it. I use my everyday Rock Crock from Pampered Chef to steam my broccoli for 5 minutes and it comes out perfectly every single time. What makes the butter chicken so perfect is the mix of the heavy cream (fat) and butter (healthy fat) with the chicken (protein). The tomato paste does have carbs. You use very little so it is spread out over several servings. I bought the Contadina brand and it has 6 grams of carbs 2 tablespoons and in our recipe we only need 1 1/2 tablespoons. So the carbs are minimal. I’ve learned to look at labels because carbs can vary over brands. So take a few in the store to check the carbs. It’s a good way to learn! So getting down to the recipe. It’s very simple and it makes enough for your lunch the next day. Or at least for me it does because no one else in my family eats it so there’s plenty for me!😉 Butter chicken Stuff you need~2 tablespoons butter or ghee 1 pound chicken breasts, cubed 1/2 medium onion, diced (optional)2 teaspoons minced garlic 1 1/2 teaspoons turmeric3/4 teaspoons chili powder 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1 cup heavy whipping cream1 1/2 tablespoons tomato paste1 teaspoon Himalayan pink salt What to do with the stuff~I combine all of my spices in a pampered chef 1 cup prep bowl and then sprinkle it all over my cubed up chicken. Use your hands to rub those spices all into the chicken. It can sit for a little while if you want to let the chicken sort of soak in those spices. But it’s ok if you don’t. In a large skillet, melt butter or ghee (this is a keto suggested clarified butter and can be found in many stores now. If not Amazon has it). If you are using onion add it now and sauté until tender, add garlic towards the end and just sauté until fragrant. It does not take long. Now, add your spiced chicken to the skillet. Stir around until done and the chicken has soaked up that butter. It will smell heavenly. Next add your heavy cream and tomato sauce and whisk it until combined. Cook over medium low heat until the tomato paste and cream are blended together and the cream is thickening up a bit. The longer you let this simmer on medium low heat (whisk it or stir it some!)the thicker it will get. No need to add a thickener I promise. Now you serve it over your cauliflower rice or along side your buttered steamed broccoli and you are ready!! Keto-licious my friends!! It really is such a nice change of pace from grilled chicken or steak. Let me know what you think! This is definitely one of my favorites. Thanks for reading along! Glad I’ve found so many keto loving Cajun mama peeps! Keep calm and keto on! Take it one day at a time. Remember keto is a choice, your choice, and it is a way of eating not a diet. You are only as deprived if you let yourself feel that way. It is not that you have to eat this way, you choose to eat this way! Just that shift in words can make all the difference!A bunch of Cajuns at a pre-boucherie party (me, big daddy, my mama and daddy circa 1997)

That is a picture of me, big daddy, my mama and daddy circca 1997 or so…at a pre-boucherie party. We eat some crazy things but we always have fun!!

Chicken tenders in cajun mama keto gravy

I love chicken. I love gravy. I mean I was raised Avoyelles parish style (my parents are both from Marksville, Bluetown and Broulliette to be exact) and loving gravy is just part of my genetic makeup. I think. Maybe it’s not that scientific, but I love of gravy is deeply engrained in me. So now that I have adopted the ketogenic woe, the rice is not on the list of items I choose to eat, I have found a way to make sure I can still have me some gravy. Yay!! Happy cajun girl over here! This is the tastiest, lip smacking, plum larapin’ gravy I think I’ve ever had. My dad says plum larapin when he likes something he is eating so I figured I’d toss that in there. Ha!! Love my daddy. And I love this gravy. This chicken in the gravy is over the top! I serve it over creamed spinach but it would go great with steamed broccoli with a little butter or even a salad. But me, I prefer to eat it over a nice bed of creamed spinach, which I suppose sort of acts like rice for me. All the same…a vehicle for getting that gravy into my mouth!!! I sort of concocted this recipe one night when I had chicken tenders and I wanted something creamy that fit within my macros. Now, if you are strict keto, you might take umbrage with this as a keto recipe, but it’s lazy keto, which is perfect for me. Ok. So this is an easy recipe and comes together fast! Make sure to make enough to have it for lunch the next day…you’ll want it again. Trust me.

Chicken tenders in cajun mama keto gravy

Stuff you need~

Package of chicken tenders

2 tablespoons Real butter

Himalayan pink salt and cracked black pepper

1 cup Heavy whipping cream

2 teaspoons Chicken bouillon base

What to do with the stuff~

Melt butter in a sauté pan. I use my pampered chef grill pan and it works perfectly for this. Salt and pepper the chicken tenders on both sides. Add seasoned chicken tenders to the melted butter in the hot skillet. Cook on both sides until nicely browned and no longer pink inside. Remove the chicken from the pan. Stir in the heavy cream. Let this come to a simmer over medium heat. Whisk in bouillon base. You can add more to taste if desired. I add just enough to give my gravy that good chicken-y flavor. Once you have the gravy like you want it, add the chicken tenders back in. The “gravy” will thicken up the longer it simmers and the tenders will get more…tender. All in all, a perfect combination of tender tenders and chicken-y gravy. 🤣 I crack myself up! Make up some creamed spinach and you are good to go! Even the carb eaters in my house love this dish! Because it’s delish!

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t the best pictures but what can I say? I was ready to dig in!!

Feta, lemon chicken

I’m going to share one of my most favorite, tastiest, healthiest chicken recipes. I found it several years ago in People magazine as part of a get healthy America initiative and was hooked after the first try. It has some serious flavor. I adore feta cheese and green onions already, but when sprinkled on top of the lemony chicken, it is just magical. You can serve this alongside a spinach salad or sliced on top of a bed of greens, or you can serve baked sweet potatoes with it, depending on the different macros you are wanting to hit. This chicken recipe is low carb, filling and taste wonderful as leftovers. Make extra. Now, recently I’ve started using the thin sliced chicken breasts whenever possible. They are a little higher but worth it to me since they cook up better. If I can only find the huge chicken breasts, then I slice the breads in half and pondé (pound) them a little to make them thinner. I hope you will try this and let me know how much you love it.

Lemon Feta Chicken

Stuff you need~

1/4 cup freshly squeeze lemon juice

2 T. Olive oil

1 tsp. Dried oregano

1/4 tsp. Himalayan pink salt

1/4 tsp. cracked black pepper

4 boneless, skinless chicken breasts (I use the thin sliced ones)

8 T. crumbled feta cheese (I use full fat, but do your thing)

4 t. sliced green onions (I use more than this because I adore green onions)

What to do with the stuff~

First off, let’s make the marinade. I use my Pampered Chef juicer to get my fresh lemon juice. It’s easy peasy.

Then I combine the marinade ingredients to my Pampered Chef classic batter bowl. It’s the perfect size!!

Add the chicken to the marinade and let it marinate in the fridge for 2 hours.

Preheat oven to 350. Remove chicken from marinade. Discard the marinade. Sear the chicken breasts over medium high heat in a skillet. About 3-5 minutes on each side should do it. I use my PC grill pan for this job. It’s perfect.

Now if you are not using an oven safe skillet, then transfer the chicken breasts to 9 x 13 oven safe dish. But my grill pan goes from stove top to oven easily so I just kept my chicken breasts in that. Top the seared chicken breasts with the crumbled feta and sliced green onions and pop in oven for a few minutes. Let the feta melt a little. Serve and enjoy!

You can also serve roasted broccoli or asparagus alongside this dish. Since I am following the Ketogenic WOE, both of these veggies are my go to sides these days. The Pampered Chef large bar pan is fantabulous for roasting veggies! The veggies come out tender yet crispy, a hard combo to achieve!

Now you have a perfect low carb dish that is full of flavor. Hope you love this recipe as much as we do in the Cajun mama house!!

Twice baked cauliflower casserole

Now, one of my former favorite side dishes to make has always been my “special potatoes”. Love, love, love their cheesy, creamy deliciousness and I used to crave them but now that I am following the ketogenic diet, I choose not to eat potatoes. This way of eating is my choice and I am certainly better for it. So I had seen mashed cauliflower recipes and this and that but none of them really caught my eye. Far as I am concerned, I may as well just do without boiling cauliflower to make it like potatoes. I’ll eat my favorite creamed spinach or some asparagus with my meat and keep on rolling. I get why people do it and certainly does give you some options for sides, but it is not something I have to have. BUT Big Daddy had bought some cauliflower a few days ago and he took some ribs out to smoke this weekend and I needed to come up with a side. I made deviled eggs (a keto no brainer and I even made enough to have for lunch tomorrow!! I had saved this twice baked baked cauliflower casserole a few weeks ago annnddd I had cauliflower so today was our lucky to try it!! So glad I did! It is fantastic! It is creamy and cheesy and the texture is just right! The only thing I think I might try next time is to beat it until it is creamy with my mixer. I mashed it as the original recipe from Kayln’s Kitchen had called for this time just to see how it was and all in all the texture was fine. We had a friend come over to eat supper and he thought it was fantastic. Big Daddy was so excited about it (the man will literally eat a boot if it is smothered in gravy and not complain but he genuinely enjoyed this!!). It is definitely a good side option if you are following keto WOE or living the low carb life!

Twice Baked cauliflower casserole

Stuff you need~

One head cauliflower

1/2 cup sour cream

4 ounces cream cheese, cubed

Green onions

6 slices of bacon, cooked until crispy and then crumbled

1 cup shredded cheddar

What to do with the stuff~

Cut the cauliflower into smaller pieces. Remove the core/stem. Boil in salted water until fork tender.

Drain well and then mash with a potato masher. The original recipe said to leave some chunks in it.

Now, add all ingredients except the shredded cheddar to the mashed cauliflower. I added some Himalayan pink salt and cracked black pepper and some Tony’s to it.

Mix well and then transfer to a 9 x 13 baking dish. I used a slightly smaller dish and it was fine. Bake at 350 for about 20 minutes. Sprinkle the shredded cheddar all over the casserole and some more crumbled bacon if you did not eat the extra like I did (😏 🥓) then return to the oven until cheese is melted. Enjoy without the guilt! Yum!!

Here are a few pictures my friend Natalie, who is a mom boss who runs Soul Rebels Photography took for us earlier this month. These pictures make me happy on so many levels. Check out more of her work at http://www.soulrebelsphotography.com. She is so very talented and a wonderful person to work with! My family is changing everyday and my kids are growing up so fast, but for a moment she captured us in that moment in a cotton field just before the sun went down. It was a magical evening and the pictures turned out so well.

Cajun Mama Goes Keto…Jalapeno popper chicken!

Hey my friends!! I am coming straight at you today with a bomb chicken recipe that will make your taste buds tingle! You might have read in my previous post that I have been following the ketogenic diet and I am feeling amazing! Better than I have in a long while! The ketogenic diet basically is a high fat, moderaten protein, low carb way of eating and I love it! I am not a doctor nor a nutritionist and I don’t claim to be an expert on health, but this way of eating has done wonders for me and I am currently into finding new recipes that fit in with my lifestyle. I’m not selling anything, but I am promoting the idea that foods can improve our mindset and enhance our lifestyle. So take that with a grain of salt and just know that many of the recipes I blog about these days will likely have a low carb twist to them. I am still Cajun Mama, just a little lighter (well 40 pounds plus some lighter if anyone is keeping track lol!!) This chicken recipe will make you forget that it is low carb. It is so very tasty. It’s got a hint of spice and is just so cheesy that it will become a new favorite comfort food. Trust me!! I found it on Facebook and here is the original link. It’s from Aunt Bee’s Kitchen. She says it is her most popular post and I totally get why!! Hope y’all make it and enjoy! Let me know if you do! This chicken is proof that change can be good!

Jalapeño Popper chicken

Stuff you need~

6 chicken breasts (I used 3 big breasts and cut them in half then pounded them a little flatter. Worked perfectly!)

Salt and pepper

5 slices of bacon, chopped up

1/4 cup diced onions

8 ounce package cream cheese

1/4 cup sliced jalapenos (the kind in the jar, like what you use for nachos)

1 cup shredded cheddar

1/2 cup mayonnaise (full fat if you are doing keto)

1/2 cup Kraft grated Parmesan (the kind you grew up shaking into your spaghetti or at least I did! My kids call it shaky cheese. Lol!)

4 tablespoons butter, the real stuff please

2 ounces pork rinds, crushed

1/4 Kraft grated Parmesan

What to do with the stuff~

Preheat oven to 350. Place chicken busoms in a baking dish and sprinkle with Himilayan pink salt (my favorite go to nowadays) and cracked black pepper. Bake in oven for 30-40 minutes or until cooked.

Fry the bacon pieces in a big ole skillet until crispy. Drain on a paper towel and set aside. Sauté your onions in the bacon grease until tender. Set aside.

In a bowl, combine cream cheese, onions, bacon, cheddar, jalapeños, and mayo.

When chicken is cooked, spread the cream cheese mixture all over the top of the cooked chicken. Return to oven for 15 minutes or so, just until the cheese is all bubbly and melty perfection.

While the chicken and cream cheese mixture are baking together in harmony, crush your pork skins, melt the butter and stir together. Throw in the grated Parm. When the cream cheese is all melty and bubbly, sprinkle the pork skin/butter/Parm mixture all over the top of the cream cheese. Hold your horses. You can devour it soon!!

Broil on high for about 3-4 minutes or until the pork skin butter Parm layer is browned just right. You will know. And it will be so right.

And there you have a keto lover’s dream!! It will break that mealtime monotony! If you love the fact that Cajun mama is shaking stuff up a bit and posting Keto/Low Carb recipes…Drop me a line In the comments please! Please be nice and if you are not a fan, it is ok to keep that to yourself. Thanks for all of your support during this exciting time!!