Amy Robach’s mom shares her cheese-stuffed chicken bacon wrap recipe and more – Advice Eating

To celebrate Mother’s Day, Good Morning America is sharing recipes from our moms.

Cooking in the Robach household has always meant tasty meals to support a large family, according to ABC News co-host for “GMA3” and “20/20” on her mother Joanie Robach’s food blog, “My Keto Home.” , approved.

Amy Robach and her mom shared three popular family recipes below that are also keto-friendly.

Amy’s Cheese Stuffed Chicken Bacon Wraps

“With just five ingredients, these fabulous cheese-filled bacon wraps deliver a juicy and flavorful meat dish. Whenever I serve these wraps, I think back to my incredible mom who made this recipe for her nine hungry kids. I’m not sure I’ve ever made an entire chicken wrap to myself, but I savored every bite,” Robach wrote of the recipe. “Mom served it with baked potatoes loaded with butter and sour cream . As a side dish at Haus Robach today there is cauliflower rice or broccoli with cheese sauce or a fresh salad with low-carb vegetables. Just as tasty, but without all the carbohydrates.”

4 boneless, skinless chicken breasts, about 5 ounces each 1/2 cup cream cheese, softened 4 ounces
1/2 cup blue cheese, softened 4 oz
1/2 cup chopped green onions
Coarse salt and ground pepper to taste
12 slices of bacon


Preheat oven to 450 degrees. Turn the oven fan on to the highest level while we fry bacon, which will produce smoke.

Place the chicken breasts in resealable plastic bags or between pieces of wax paper and pound with the flat side of a meat mallet or rolling pin to no more than 1/4 inch thick. Put aside.

In a small bowl, mix together the softened cream cheese, blue cheese, and chopped green onions. Season with salt and pepper. Spread about 1/4 cup cheese and onion mixture in plastic wrap and roll into cylinders slightly shorter than the length of the chicken breasts. Place in the freezer for 10-15 minutes.

Remove from the freezer and place the mixture in the center of the breast. Starting at the short end, roll the chicken breast around the cheese and onion roll and tuck in the ends.

Wrap each breast with 3 slices of bacon, making sure the last piece runs lengthwise. Secure with toothpicks to hold the wrap together. Use the non-stick cooking spray on either the grill pan or the rack on the baking pan. Place chicken wraps on top. Tip: Line the bottom pan with foil to catch cheese drips and make cleanup easier.

Bake on the top rack, 6 inches from the heat source, for 15 minutes, then turn. Bake an additional 6-8 minutes or until the meat thermometer reads 160 degrees.

Brown butter green beans

“In 15 minutes, you’ll turn fresh green beans into a side dish that will become a family favorite. And why not? It’s covered in butter-sautéed pecan chunks and topped with a sprinkling of lemon zest,” wrote Joanie Robach. “While each ingredient adds its own fabulous flavor profile, the browned butter blends them into a finger-licking veggie and vegan recipe you’ll crave time and time again.”

3/4 pound fresh green beans
3 tablespoons of butter
2 tablespoons chopped fresh pecans
1 teaspoon grated lemon zest
salt and pepper to taste


Rinse the beans and cut or snap off the ends. Place in a 2 quart saucepan and add just enough water to cover the beans. Heat to a boil. Cook uncovered for 6 to 8 minutes until crispy-tender. drain.

In a small saucepan, melt butter over low heat. Stir in chopped pecans and increase heat to medium. Keep stirring until the butter is golden brown. This only takes a minute or two.

Remove from the heat and pour the butter mixture over the beans. salt and pepper to taste. Throw to cover. Sprinkle with lemon zest before serving.

Best Keto Key Lime Pie

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

4 egg yolks whisked
14 ounces keto sugar free evaporated milk (1 batch) see blog for link to recipe
1/2 cup fresh lime juice or regular fresh lime juice

whipped cream topping
1 cup heavy whipping cream
6 tablespoons powdered sugar substitute Truvia, Swerve etc.
1 tsp vanilla extract


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 the almond flour, chopped nuts, and the brown sugar alternative. Drizzle in melted butter and mix ingredients together with a fork. Press the crumbs firmly into the bottom and top of the cake stand. Bake on the middle shelf for 12-15 minutes or until the crust is lightly browned. Cool. Reduce oven to 325 degrees.

Lime Filling: In a medium bowl, beat egg yolks for 1 minute. Add our keto-free sweetened condensed milk (recipe link on blog above) and lime juice. Whisk until well mixed.

Pour the lime filling into the cooled crust and bake at 325F for 15 minutes or until the center of the cake is set but still wobbles when you shake it slightly. Leave to cool to room temperature. Place in the fridge until well chilled, about 4 hours or overnight.

Whipping Cream: Using a stand mixer or hand mixer, beat the heavy whipping cream until soft peaks form. Add powdered sugar substitute one tablespoon at a time, beating between each addition until you reach your desired sweetness. Optionally add vanilla extract and continue beating until stiff peaks form.

Spread the whipped cream evenly over the filling. Garnish with lime slices and zest, if you like. Serve cold. Store leftovers wrapped in cling film in the fridge for up to 3 days.

Recipes reprinted courtesy of My Keto Home.

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