To celebrate Mother's Day, "Good Morning America" is sharing recipes from our moms.
Cooking in the Robach household has always meant flavorful meals to feed a large family, as the co-anchor for ABC News' "GMA3" and "20/20" attests in her mom Joanie Robach's food blog, "My Keto Home."
MORE: Amy Robach shares mom's keto cheesecake pie recipeAmy Robach and her mom shared three family-favorite recipes below that are also keto-friendly.
"With only five ingredients, these fabulous cheese-stuffed bacon wraps deliver a moist and flavorful meat dish. Whenever I serve these wraps, I think back to my incredible mom making this recipe for her nine hungry kids. I’m not sure I ever got an entire chicken wrap all to myself, but I savored every single bite," Robach wrote with the recipe. "Mom served these with baked potatoes that were loaded with butter and sour cream. These days, the side dish at the Robach house is cauliflower rice or broccoli with cheese sauce, or a fresh salad loaded with low carb vegetables. Just as delicious, but without all the carbs."
Ingredients
4 boneless, skinless chicken breasts about 5 ounces each
1/2 cup cream cheese, softened 4 ounces
1/2 cup blue cheese, softened 4 ounces
1/2 cup chopped green onions
Coarse salt and ground pepper to taste
12 slices bacon
Instructions
Preheat oven to 450 degrees degrees. Turn oven fan to highest level as we are broiling bacon which produces smoke.
Place chicken breast in plastic resealable bags or between pieces of waxed paper, and pound with flat side of meat mallet or rolling pin to no more than 1/4-inch thickness. Set aside.
In small bowl mix softened cream cheese, blue cheese and chopped green onions. Add salt and pepper to taste. Spread about 1/4 cup of cheese and onion mixture into plastic wrap and roll into cylinders, a little shorter than the length of the chicken breast. Put in freezer for 10-15 minutes.
Remove from freezer, placing the mixture in the center of the breast. Starting on the short end, roll the chicken breast around the cheese and onion roll, tucking in the ends.
Wrap each breast with 3 slices of bacon, making sure the last piece runs lengthwise. Secure with toothpicks to keep the wrap together. Use no-stick cooking spray on either broiler pan or wire rack placed on top of baking pan. Place chicken wraps on top. Tip: Line lower pan with foil to catch cheese drippings and make for easy clean-up.
Bake on top rack, 6 inches from heat source for 15 minutes then flip. Bake another 6-8 minutes, or until meat thermometer reads 160 degrees.
"In 15 minutes, you’ll transform fresh green beans into a side dish that becomes a family favorite. And why not? It’s covered in pecan pieces sautéed in butter, and topped with a sprinkle of lemon zest," Joanie Robach wrote. "While each ingredient adds its own fabulous flavor profile, the browned butter blends them into a finger-licking vegetable and vegan recipe you’ll crave again and again."
Ingredients
3/4 pound fresh green beans
3 tablespoons butter
2 tablespoons chopped fresh pecans
1 teaspoon grated lemon peel
Salt and pepper to taste
Instructions
Rinse beans and cut or snap ends. Place into 2-quart saucepan, adding just enough water to cover the beans. Heat to boiling. Boil uncovered for 6 to 8 minutes until crisp-tender. Drain.
In small saucepan melt butter over low heat. Stir in chopped pecans and increase heat to medium. Continue stirring until butter is golden brown. This will only take a minute or two.
Remove from heat and pour butter mixture over beans. Salt and pepper to taste. Toss to coat. Sprinkle with lemon peel before serving.
Ingredients
Crust
1 1/4 cups almond flour
1/2 cup chopped pecans or walnuts
1/4 cup brown sugar alternative Swerve, truvia, Sukrin Gold
6 tbsp butter melted
Filling
4 egg yolks whisked
14 oz keto sugar-free condensed milk (1 batch) see blog for link to recipe
1/2 cup fresh key lime juice or regular fresh lime juice
Whipped cream topping
1 cup heavy whipping cream
6 tbsp powdered sugar substitute truvia, Swerve, etc.
1 tsp vanilla extract
Instructions
Crust: Preheat oven to 350 degrees. Line the bottom of a 9 to 9½ inch pie plate with parchment paper. In a medium bowl stir together almond flour, chopped nuts, and brown sugar alternative until well-mixed. Drizzle in melted butter and combine ingredients with a fork. Press the crumbs firmly into bottom and up sides of pie plate. Bake on center rack 12-15 minutes, or until crust is lightly browned. Cool. Reduce oven to 325 degrees.
Lime Filling: Whisk egg yolks in a medium bowl for 1 minute. Add our keto sugar-free sweetened condensed milk (link to recipe in blog above) and lime juice. Whisk until well-combined.
Pour lime filling into the cooled crust and bake for 15 minutes at 325° F, or until center of pie is set but still wobbly when lightly shaken. Let cool to room temperature. Place in fridge until well-chilled, about 4 hours or overnight.
Whipped Topping: Using a stand or hand-held mixer, beat the heavy whipping cream until soft peaks form. Add powdered sugar substitute, one tablespoon at a time, beating between each addition until reaching your desired level of sweetness. Add optional vanilla extract and continue beating until stiff peaks form.
Spread the whipped cream evenly over the filling. Garnish with lime slices and zest, if desired. Serve cold. Store leftovers, covered in plastic wrap, in refrigerator up to 3 days.
Recipes reprinted with permission courtesy of My Keto Home.
