4TBSPGrill seasoningSuch as McCormick Smokehouse Maple Seasoning
1/2Cup1/2 cup bbq sauceSuch as Stubb's Original or G. Hughes Sugar Free
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Instructions
Start by opening your package of baby back ribs and scoring and/or removing any tough membranes on the boney side of the ribs. I used a knife meant for filleting.
Once that’s done, rub both sides generously with grill seasoning. Any rub will do.
Wrap up the ribs and bake 2-2 1/2 hours until completely cooked through and tender.
Baste one side generously with a really approved BBQ sauce. Broil 2-3 minutes or until sauce starts to brown. Flip over, baste other side and broil again.
Remove from oven, add more bbq sauce as needed, cut into pieces and serve.
Combine G. Hughes Sugar Free BBQ Sauce and Olive Garden Light Italian Dressing. Pour over chicken and let marinate in refrigerator 4 hours to overnight.
Grill chicken approximately 15 minutes, or until done
Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
Arrange stuffed chicken in the bottom of a 9"-x-13" baking dish. Season with salt and pepper. Sprinkle with Italian seasoning and drizzle with oil.
Bake until chicken is just cooked through, about 25 minutes. Discard excess juices in pan.
Change oven to broil and top the chicken with remaining ¾ cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil until cheese is golden and bubbly, about 4 minutes.
Heat a large skillet over medium heat. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper.
Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for 10-12 minutes or until pasta is tender. Stir occasionally to prevent sticking.
While noodles are cooking, dice Canadian Bacon and brown in 1 TBSP of MCT oil
Mix Parmesan cheese, egg yolks, eggs, and black pepper. Whisk until smooth.
Drain noodles. Reserve 1 cup of liquid to use with sauce
Slowly whisk in 1/2 cup of the reserve liquid into the sauce mixture
Return noodles to the pan. Add Canadian Bacon. On low heat stir in sauce mixture and stir until fully cooked. Add additional reserve liquid as needed to obtain desired consistency. If the eggs start to look like scrambled eggs, then the heat is too high.
Gently pound the chicken bread to an even thickness. I do this on top of a layer of plastic wrap.
Paint each chicken breast on both sides with a thin, even layer of the paprika paste. All them to stand at room temperature for 20 to 30 minutes.
Preheat your broiler to High. Line a baking pan with foil and place the chicken breast on it. Place the pan at least 4 inches under the broiler, and cook for 7 minutes.
Flip the breast and cook for another 5-7 minutes until the internal temperature is 160 degrees.
