WHAT WE'RE MAKING? CHOCOLATE COCONUT CUPS

My dear friend Shannon sent me a wonderful recipe from Coconut Mama. But I needed to make it less Paleo and more lower carb.

1 C Lilly's stevia sweetened chocolate chips
3/4 C coconut oil
1/2 t unsweetened vanilla
1/4 C more or less powdered stevia

In a microwave safe bowl, melt chocolate chips in microwave for 1 minute. Stir. Remove and place approx 1.5-2 T melted chocolate into paper lined muffin tins. Place in refrigerator for 10 minutes.

Place coconut oil in a clean microwave safe bowl and microwave for about a minute to melt it. Stir in vanilla and stevia. Pour about 1.5-2 T of coconut mixture over the chocolate. Refrigerate 15-30 minutes.

Still in the paper muffin cups, stack and place in ziploc bag. Freeze until ready to eat.

Makes 8-10

WHAT WE'RE COOKING? SKILLET FRIED CHICKEN CORDON BLEU with WHITE WINE GRAVY

This is the type of meal I cook for my family that I wish I wasn't gluten free. Sigh...

3 chicken breasts, cut in half lengthwise
6 slices Swiss cheese
3-6 thick slices ham (had ours cut at the deli at size 5)
3 T cornstarch
1 t paprika
6 T butter
1/2 C dry white wine
1 t chicken bouillon granules
1 T cornstarch
1 C whole milk

Pound each piece of chicken. For each piece of chicken, place a slice of cheese and a slice of ham. Roll up it up and secure it with a toothpick. Mix flour and paprika in a small bowl. Coat the chicken roll ups. Heat butter in large skillet over medium high heat. Cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes or until chicken is no longer pink. Remove toothpicks and transfer chicken to platter. Whisk cornstarch into the juices in skillet. Slowly whisk in the milk.
Cook over medium heat, stirring constantly until thickened. Pour over
chicken.