Chicken in a Bacon-Cream Sauce

Is there anything better than bacon? I say no. Just give me ALL the bacon! This gluten free chicken recipe is high fat, low carb and awesome! I loved it, even the leftovers. I'm not a huge leftover fan but this was great the next day. I paired it with some spinach and a couple of Trader Joe's broccoli-cauliflower patties. Yum!

Chicken with Bacon-Cream Sauce

For the chicken

1 lb boneless, skinless chicken breast- sliced
2 T grated parmesan cheese
1/4 cup tapioca or arrowroot starch
1 egg
Fry oil (any kind you'd like. I used olive oil because that's all I had in the house!)
salt and pepper, to taste

For the sauce

3-4 slices of bacon, thick cut
1/2 cup half n half
2 T sour cream
2 T grated parmesan cheese
1/2 tsp garlic powder
salt and pepper, to taste


1. Combine Parmesan, tapioca starch, and salt and pepper in a shallow baking dish. Slice chicken breast into strips (I find this easier when the breast is slightly frozen)

2. Dip each strip first in egg and then in Parmesan mixture. Fry in oil till lightly brown and thoroughly cooked inside. Drain on paper towel. Once cool, chop into small pieces and set aside.

3. Drain oil off pan. Fry bacon strip in same pan.

4. In excess bacon fat, whisk in half n half until bubbly.

5. Add in sour cream, Parmesan cheese, garlic powder, and salt and pepper. Stir until slightly thickened. Add in chopped bacon and stir to combine.

6. Top chicken strips with bacon-cream sauce. Serve immediately.

Low Carb Ketogenic Cornbread and Chili

Fall is in the air and you know what that means, right?! It's time for chili! So here's two new recipes for you. Modified by me but the original recipes came from HERE and HERE if you're interested. I've been dealing with a weight loss plateau for about 2 weeks now so this week, I've concentrated on significantly lowering my carbohydrate macros by half. I try to stay under 60 grams a day. Doesn't always happen, but I'm working on it. And I've lost 2.5 lbs in 4 days, so that's not bad at all!

Stay tuned this weekend to my Instagram page (@frugalnfit). I'll take you budget grocery shopping again. We'll even hit Whole Foods and take a look at some of their new "lower prices"! I'll also be introducing a few new Paleo approved foods (well, new to me. You may have tried them already).

Ketogenic Approved 30 Minute Chili
(Serves 8)

1/2 large eggplant, diced (about 3 cups)

1 large onion, minced
1 large green pepper, diced
1 T minced garlic
1 T chili powder
1 T cumin
1 tsp cayenne (omit if you don't want it too spicy!)
1 8 oz can tomato sauce
1 15 oz can diced tomatoes (I used the one with green chilis in it too)
1 lb ground beef
1 lb chorizo
Salt and Pepper to taste

1. Chop all veggies and garlic to size.
2. Brown beef and chorizo in large saucepan
3. Add veggies to meat and saute till tender
4. Add spices and tomatoes to mixture. (I needed to add about 1/2 cup of water too but that's optional. Just depends how thick you like your chili!)
5. Simmer for at least 20 minutes. Top with sour cream and cheese, if desired!

This recipe freezes well and makes a bunch! It's a great meal prep menu item as it will keep in the refrigerator for 5 days.

Keto "Corn"bread
(makes 6 large muffins)

1 C Almond Flour (I use Trader Joe's Almond Meal)
1 T Coconut Flour
1 tsp baking powder
2 eggs, beaten
2 T heavy cream (or I used sour cream instead since I was saving the last of my cream for coffee! LOL)
2 T water
1 tsp Splenda or honey (I omit this every time and it comes out just fine!)

1. Preheat oven to 350 degrees. Spray muffin tin with cooking spray or use muffin liners.
2. Mix dry ingredients together.
3. Add wet ingredients and stir to combine. Fill muffin tins till 2/3 full.
4. Bake 10-12 minutes or until golden brown. These are great toasted in the morning with some jam!

Almond-Crusted Pork Chops

I grew up with a Mennonite recipe called Oatmeal Crusted Pork Chops and Applesauce. And a dad who always referenced Bobby Brady’s impression of Humphrey Bogart when my mom would make it (*rolls eyes*). But that’s a story for another day.

Here’s a Paleo spin-off of this quintessentially comfort food. Easy to make and easy on the budget too. I usually make them with boneless pork chops just because I don’t like eat around bones but you can use either. Bone-in pork chops are decidedly less expensive.

Almond Crusted Pork Chops

1 cup Almond Meal

1 egg, whisked

1 tsp garlic powder (or garlic salt)

1 tsp ground pepper

1 tsp Italian seasoning

4 Pork Chops (any variety that you prefer)

1 cup frying oil (I used olive oil as that’s all I had on hand)

1. In large skillet, heat oil on medium-high heat.
2. Combine almond meal and spices in one plate. Whisk egg in another.
3. Dip pork chops first in egg and then in almond mixture. Place in fry pan and cook until no longer pink in center and golden brown, about 6-8 minutes each side.
4. Serve hot with applesauce on the side (Although, as you can see, I did not serve them with applesauce! LOL)