CRACKER BARREL CHICKEN TENDERS

CRACKER BARREL CHICKEN TENDERS

When we go to a Cracker Barrel restaurant, this is one of our "go to" choices because these chicken tenders are unique in that they are not breaded and always have a great tangy flavor and they are juicy and delicious.  Olivia has this recipe that is loaded with sweet citrus flavor that can really hit the spot.  Marinating it ahead of time makes this an easy weeknight meal that is sure to satisfy.  If you make enough, they are also really good the next day for lunch either in a sandwich or on a nice crisp, green salad.  If you try them, we are pretty sure you will like them!

-Nanette

INGREDIENTS

Nutrition

• 1 lb chicken tenders
• ¹⁄₂ cup Italian dressing (choose a low carb Italian dressing)
• 1 teaspoon fresh lime juice
• 1 ¹⁄₂ teaspoons Gentle Sweet from Trim Healthy Mama

DIRECTIONS

• Mix dressing, lime juice and honey.
• Pour over chicken tenders in a gallon sized Ziplock bag.
• Marinate for overnight.
• In a skillet over medium heat, dump the chicken tenders in the pan including the marinade.
• Cook tenders in a non stick pan or grill until golden in color, but not dry.  The marinade will create a sticky glaze.

LOW CARB MEATLOAF

LOW CARB MEATLOAF
Olivia found this recipe at www.thelittlepine.com.  The picture you see below comes from that website and shows how delicious it looks.   Meatloaf is a staple when it comes comfort food and with cold weather moving in where we live, it seems a good time to share this low carb alternative to a traditional meatloaf recipe.  

Many of the common flavors associated with meatloaf are here--tomato, garlic, onion, and Worcestershire sauce.  The addition of mozzarella cheese adds a nice moisture, flavor and texture factor that makes this meatloaf exceptional.  If you are trying to watch your intake of carbs, you may want to add this recipe to your rotation.  I don't think you will be disappointed.
-Nanette 

LOW CARB MEATLOAF

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Ingredients

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3 Ounces Tomato Paste

1/4 Cup Apple Cider Vinegar

2 Tablespoons Erythritol powdered

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

2 Tablespoons Vegetable Oil

1 Medium Onion chopped

4 Garlic Cloves minced

2 Teaspoons Salt divided

1 1/2 Teaspoons Black Pepper divided

3 Tablespoons Worcestershire sauce

2 Lb Ground beef

3 Eggs

1 1/4 Cup Mozzarella

Instructions

• Preheat to oven to 350 F and line a rimmed baking sheet with parchment paper.
• Mix the tomato paste, apple cider vinegar, erythritol, onion and garlic powder in a bowl and set aside. Alternatively you can use low carb ketchup.
• Heat the vegetable oil in a pan and cook onion with 1 teaspoon of salt and ½ teaspoon pepper over medium heat until softened (about 10 minutes).
• Add garlic and cook for another 1-2 minutes, or until the garlic is fragrant.
• Place cooked veggies into a large bowl and stir in Worcestershire.
• Add the ground beef, eggs, mozzarella and remaining salt and pepper and combine thoroughly.
• Form meatloaf on prepared baking sheet by forming a 5” wide loaf with your hands.
• Brush the ketchup over the top and bake in the oven for 1 hr, or until a meat thermometer inserted into the center reads 155F. This took my closer to 1hr 15 minutes, but start checking your meat at 1 hr to be sage.
• Allow the meatloaf to cool 15 minutes before cleaning up edges and transferring it to a serving plate*. Brush additional ketchup over the top (if you’d like) before serving and enjoy!

LOW CARB PROTEIN HOT CHOCOLATE MIX

LOW CARB PROTEIN HOT CHOCOLATE MIX
Cooler weather is just around the corner and this hot chocolate mix will be just the thing to take the chill off and provide you with a healthy dose of protein as well.  Olivia enjoys this drink often as her breakfast and finds it really filling and satisfying plus it is just plain yummy!  When she makes it she uses more protein, collagen, and cocoa powder than the original recipe calls for.  The original is found below. 


You may find you want to just play with the recipe to see what you like.  When Olivia makes it she uses three tablespoons of mix with two tablespoons of heavy whipping cream in a big mug of boiling water.  She likes to drink it almost every day...no matter what the weather is.  When we travel together, she is even kind enough to make a travel mug for her mother.  Enjoy!


-Nanette

LOW CARB PROTEIN HOT CHOCOLATE MIX

Ingredients

• 1/2 Cup Cocoa Powder
• 1/2 Cup Gentle Sweet
• 1/3 Cup Pristine Whey Protein Powder
• 1/3 Cup Integral Collagen Collagen Hydrolysate
• 1 Teaspoon Sunflower Lecithin
• 1/4 Teaspoon Mineral Salt
• 2 Tablespoons Lily's Dark Chocolate Chips Optional

Instructions

• Add all ingredients in your blender, and blend for 10 seconds or so until all ingredients are well combined and the chocolate chips (if using) are broken into small pieces.
• Store in an airtight container.

To Make Hot Chocolate

• Heat 8-10 ounces of Unsweetened Vanilla (or Plain) Almond Milk or Cashew Milk.
• Add 2 Tablespoons of Hot Chocolate Mix and stir until dissolved.
• Enjoy!

LOW CARB STRAWBERRY MUFFINS

LOW CARB STRAWBERRY MUFFINS
The original recipe Olivia found to make these muffins calls for cranberry sauce.  Olivia decided to try substituting  some strawberries in a bit of water and Trim Healthy Mama Gentle Sweet to make a strawberry sauce.  The result was really delicious! You could stick to the original recipe shown below or experiment with other fruits to make your own "sauce." 

We are all looking for a quick and easy breakfast, especially this time of year when the kids are going back to school and life seems to get more hectic.  Make these muffins on the weekend and enjoy them well into the week.  Happy baking!
-Nanette

Ingredients
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber
1/2 cup cranberry sauce, NO SUGAR ADDED
2 eggs
1/3 cup sour cream
1/3 cup heavy cream
1/4 cup Brown Swerve
1/3 cup Swerve Confectioners
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon orange zest
2 teaspoons vanilla extract
1/2 cup walnuts, chopped
Pinch of salt

Preparation
Preheat oven to 350F.

Add the flour, baking powder, oat fiber, cinnamon, nutmeg and salt to a bowl and whisk together, then set aside.

In a separate bowl, add all of the wet ingredients, swerve and swerve brown, then mix using a hand mixer or whisk.

Add the dry ingredients into the wet and mix just until combined.

Fold in the chopped walnuts.

Add large drops of the cranberry sauce.

Gently stir into the batter using a fork in a swirling motion.

Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.

Allow to cool slightly before serving, but these are best served warm!

THAI CHICKEN SALAD WRAPS

LOW CARB CHICKEN SALAD WRAPS

Chicken salad is a summer staple and if you are like Olivia and I you may be looking for a slightly different twist on your usual recipe.  Olivia discovered this  recipe at www.lowcarbyum.com and it  is loaded with not only the bright flavor of ginger but with the crunchy texture of the broccoli slaw.  Wrapping all of this deliciousness up in a crisp piece of your favorite lettuce or putting it on your favorite bread or even eating it alone or stuffed in a tomato can be a great hot summer day meal.  

Make the break from your usual chicken salad and give this flavor filled recipe a try.  You'll find yourself going back to it again and again.
-Nanette

Ingredients

Salad:

10 ounces chicken cooked, I used two 5 ounce cans

16 ounces coleslaw mix or broccoli slaw

1 large green onion

Dressing:

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6 tablespoons coconut aminos or tamari or soy sauce

4 tablespoons peanut butter or other nut/seed butter

2 tablespoons apple cider vinegar

2 tablespoons avocado oil

15 drops stevia liquid or 1 tablespoon bulk low carb sweetener

1/2 teaspoon fresh ginger minced

Instructions

• Mix salad ingredients in large bowl. Set aside.
• Blend together dressing ingredients. Pour over salad. Toss to ensure salad is evenly coated with dressing. Garnish with sliced green onion.

LOW CARB BROCCOLI SALAD

LOW CARB BROCCOLI SALAD

This fantastic recipe came from www.lowcarbmaven.com and it is a winner.  Olivia added cubed cheddar cheese, bacon, and some sunflower seeds to the original recipe to give it a bit more texture and flavor.  The sesame oil seems to be one of the distinguishing flavors in this recipe and gives the whole thing a nutty flavor that blends beautifully with the sweetened mayo and subtle white vinegar. If you are looking for something slightly different and yet low carb to add to your summer picnic or gathering, give this a try.  You will definitely find yourself with an empty serving bowl when the meal is finished.  Enjoy summer food!
-Nanette

Ingredients

• 1 pound broccoli florets about two big heads and stalks cut and trimmed
• 1/4 pound bacon
• 1/2 bunch green onion
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 3 tablespoons Swerve or powdered erythritol or stevia glycerite to taste
• 1 teaspoon toasted sesame oil

Optional:

• 1/4 cup dried cranberries, raisins, dried currents, gogi berries, chopped walnuts, slivered almonds, pumpkin seeds or sunflower seeds.

Instructions

• Cook and crumble the bacon.
• Trim and cut broccoli into bit sized pieces.
• Slice the scallions.
• Mix the ingredients for the dressing.
• Assemble and toss with dressing just before serving. Garnish with your favorite topping. Makes 8 cups with 1 cup per serving. Net Carbs 2.4 g.

VANILLA CARAMEL ICED COFFEE

VANILLA CARAMEL ICED COFFEE
  When I was younger, I really had a distaste for iced coffee.  I found it to be bitter, rather flat, and worst of all COLD.  I know that may sound odd since it is technically iced coffee, but instead of tasting like a delightfully creamy, cool confection, it tasted to me like hot coffee that had, unfortunately, just gone cold.
  Fast forward to today.  Olivia made a batch of iced coffee for me as part of my birthday celebration, and when I tasted it, I was hooked.  This recipe is not only cold and refreshing, but it is creamy, smooth, and just sweet enough to be delicious (I like my hot coffee unsweetened).  I quickly became hooked on this drink.  It is low carb and stores extremely well in the refrigerator.  I am a big fan.  Thanks Olivia for getting your mom hooked on this one!  Enjoy summer with an iced coffee featuring Trim Healthy Mama ingredients.  Look for them on the THM website.
Nanette

Vanilla/Caramel Iced Coffee THM-FP

• 5 cups brewed cold coffee
• 3 tablespoons THM Gentle Sweet
• 3 cups almond milk
• 1/3 cup heavy cream
• 2 teaspoons THM Vanilla
• 1/2 teaspoon THM Caramel Extract
• 3 cups ice cubes
• additional ice

In a large glass pitcher combine all ingredients but ice. Blend well with an immersion blender or mix all ingredients except ice in your Ninja Blender Jar to blend. Add ice. In each drinking glass place 5 ice cubes. Fill glass with iced coffee. Serve. 8 servings.

LOW CARB HORSERADISH BACON VEGGIE DIP

LOW CARB HORSERADISH BACON VEGGIE DIP
Looking for a great springtime dip for vegetables or chips?  Thinking it is hard to find a low carb version?  Well here is a winner.  Olivia found this recipe on a web site called www.lowcarbmaven.com.  It has all the springtime fresh taste of horseradish, green onions, and dill weed with, of course, a touch of garlic.  This recipe is a delightful mix of sweet, tangy, and savory flavors.  It will wake up your taste buds and give your mouth something to sing about.  Why not give it a try for your next carry in, game night, or perhaps an appetizer for Easter?  You'll find yourself making it more than once.
-Nanette

LOW CARB HORSERADISH BACON VEGGIE DIP

 Ingredients

• 1/2 cup mayonnaise
• 1/2 cup Fage Greek Yogurt 2% or sour cream
• 4 slices bacon
• 1 tablespoon prepared horseradish
• 1 tablespoon green onions, minced
• 1 tsp Sukrin Melis Icing Sugar (or Swerve Confectioners)
• 1/4 tsp Worcestershire sauce
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon granulated garlic
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt

Instructions

• Chop bacon and crisp in a pan over medium heat. This takes about 6 minutes. Meanwhile, gather the other ingredients and mince the green onions.
• Blend all ingredients together and refrigerate overnight.  Makes 1 1/4 cups. Serves 6 at 3 tbsp each. 

 

LOW CARB CROCK POT VEGGIES AND ROAST

L0W CARB CROCK POT VEGGIES AND ROAST

Olivia created this recipe herself and with great success.  The radishes turn into "radishtatoes" that are very similar to potatoes.  When I first heard of this idea my thought was a negative one I will admit.  Olivia assures me the sharp flavor of the radishes disappears when they are cooked and they are an excellent low carb alternative to potatoes. 

This dish contains lots of delicious low carb vegetables and tons of protein.  Since we aren't quite there in terms of grilling season in this part of the country (it is snowing today), this warm and satisfying dish may be just the comfort you need until warm weather fare becomes the norm.  Enjoy!
-Nanette

LOW CARB CROCK POT VEGGIES AND ROAST

1 bag of whole radishes, left whole, but trim the ends and wash
1 bag of baby carrots, left whole washed
1 large purple onion, cut into chunks
2 smaller (or 1 large) English post roast
ground rosemary
garlic powder
onion powder
salt
pepper
2 cups beef broth
olive oil

1)  In a crock pot, add a crock pot liner for easy clean up.  Dump the radishes in the bottom followed by the carrots and lastly the onions on top.

2)  Generously season both sides of the roasts with the spices listed above.  Heat a couple of tablespoons of olive oil in a pan over medium high heat.  Quickly sear both sides of the roasts. Remove the roasts to the crock pot and sit side by side over the veggies.

3)  Turn the pan up to high and quickly add the beef broth to the pan, using a spatula to scrap any of the yummy bits of seasoning off the bottom.  Pour this mixture over the beef.

4)  At this point you have a choice.  You can immediately turn the crock pot on, or you can put the crock pot in the fridge overnight and turn the meal on for the next day.  I refrigerated mine until the next morning.

5)  To cook, cook on low for 8 hours.  The meat falls apart and the meal is delicious!

MAC AND CHEESE LOW CARB CAULIFLOWER DISH

MAC AND CHEESE LOW CARB CAULIFLOWER DISH
I have to say Olivia's journey into low carb cooking has been an astonishing one.  She has lost a great deal of weight, she is living healthier than ever, and she has created some fantastic recipes along the way.  I won't lie and tell you that every low carb recipe I've ever tried (most of them recipes I found somewhere on the internet) have been home runs.  Some are poor substitutes for the real thing, but many are delightful and good enough to satisfy the urge for the high carb real thing. 

Eating low carb requires a mindset that is open to making healthy choices and is not prone to be what I would call a "food snob" when it comes to trying something new.  This recipe for low carb "mac and cheese" substitutes cauliflower.  No it is not going to have the starch that is one of the things that makes real mac and cheese appealing but it is a flavorful substitute that may satisfy your craving and keep you eating healthy dishes.  The choice of cheeses take this "mac and cheese" to new flavorful heights and make  it a very flavorful dish.  Hope you enjoy it!
Nanette

MAC AND CHEESE LOW CARB CAULIFLOWER

*approximately 11 cups cauliflower pieces in a little larger than bite-sized pieces, washed
*2 cups unsweetened almond milk
*1 cup fontina cheese, shredded
*2 cups smoked gouda cheese, shredded
*1 small container marscapone cheese
*1 cup shredded parmesan
*garlic powder
*white pepper
*paprika
*salt

1) Place the cauliflower pieces in a glass bowl with about 1/2 cup of water.  Cover with plastic wrap and microwave on high for 3 minutes, or until the cauliflower just begins to steam.  Remove and dump in a greased baking dish, making sure to drain and discard the water.  The goal here is to just slightly steam the cauliflower, NOT to cook it and make it a mushy mess.

2)  In a large pan on medium heat, warm the milk.  Once the milk starts to steam just a bit, dump in the gouda, fontina, and marscapone cheeses.  Stir continuously until the mixture becomes a cohesive sauce.  Add the spices at that point.

3)  Pour the sauce over the cauliflower.  Cover the dish loosely with foil and bake at 350 degrees for approximately 40 minutes.

4)  Remove the pan from the oven and remove the foil.  At this point, you might notice oil from the cheeses separated floating on top of the mixture depending on the cheeses you used.  I used a spoon and took some of the visible oil off, which was easy.  You do not have to do this step.  Sprinkle the parmesan over, and return the pan to the oven for another 10 minutes or so until it is golden and bubbly.

5)  Serve!  This recipe also makes wonderful leftovers!

LOW CARB CINNAMON ROLL COFFEE CAKE

LOW CARB CINNAMON ROLL COFFEE CAKE

This great recipe comes from a website called All Day I Dream About Food.  Olivia told me about this site and I wanted to make a nice coffee cake for hospitality hour at church.  This recipe fit the bill.  A number of people in our congregation are diabetic and I wanted to find a recipe that would be yummy yet good for them to eat.  The coffee cake has a nice texture, a great cinnamon center, and delicious cream cheese icing.  Grab a cup of coffee or tea and enjoy this cake.

-Nanette

Ingredients

Cinnamon Filling:

• 3 tbsp Swerve Sweetener
• 2 tsp ground cinnamon

Cake:

• 3 cups almond flour
• 3/4 cup Swerve Sweetener
• 1/4 cup unflavoured whey protein powder
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/2 cup butter melted
• 1/2 tsp vanilla extract
• 1/2 cup almond milk
• 1 tbsp melted butter

Cream Cheese Frosting:

• 3 tbsp cream cheese softened
• 2 tbsp powdered Swerve Sweetener
• 1 tbsp heavy whipping cream
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325F and grease an 8x8 inch baking pan.
2. For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.
3. For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.
4. Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined. 
5. Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.
6. Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
7. Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
8. For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.

Recipe Notes

Serves 16. Each serving has 5.4 g of carbs and 2.2 g of fiber. Total NET CARBS = 3.2 g.

Banana Kiwi Muffins

Banana Kiwi Muffins

Like many people, I found myself with a few ingredients leftover from another recipe that I didn't know what to do with, so I looked for a recipe that called for kiwis and bananas.  The search led me to a site called Genius Kitchen and they had a recipe for kiwi and banana muffins.  I modified the recipe slightly by using stevia instead of sugar and almond flour instead of regular flour.  Olivia, in her efforts to eat less carbs, has convinced me to use almond flour when I can.  The result was a moist, fruity muffin that is delightful.  If you'd like to make something a little different than your ho-hum muffin, give this one a try.

-Nanette



Ingredients:

1/2 cup stevia

2 cups almond flour

1/2 tsp salt

1 T baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

3/4 low carb vanilla yogurt

6 T skim milk

3 T canola oil

1 egg

1 tsp vanilla extract

2 large ripe bananas

3 ripe kiwi chopped into small pieces

Preheat oven to 375 degrees.  Combine first six ingredients (dry) in a large mixing bowl.  Set aside.

Mix yogurt, milk, oil, egg, vanilla, and mashed bananas in a small bowl. 

Add wet to dry until just combined and stir in the kiwi.  Line muffin pan with paper liners.  Spray those with vegetable oil spray.  Fill each cup about 2/3 full and garnish with a pecan if you like.  Bake at 375 degrees for 25-30 minutes.  Cool for at least 10 minutes.  Enjoy!



LOW CARB HOT FUDGE FONDUE

LOW CARB HOT FUDGE FONDUE
January will soon be coming to a close and February means Valentine's Day!  Olivia found this sweet treat on a web site called www.idreamoffoodallday.com. It is ridiculously simple with only four ingredients and it gives you a great excuse to top you favorite healthy ice cream dessert with a velvety topping or dip luscious berries, bananas, or any of your favorite fruits until your  heart is content.  You might even want consider this recipe if you are planning a Super Bowl party and want a low carb alternative to the usual snacks.  No matter what the occasion, give this delicious fondue a try.
-Nanette

LOW CARB HOT FUDGE FONDUE

Ingredients

• 1 cup whipping cream
• 1/3 cup powdered Swerve Sweetener
• 2 1/2 ounces unsweetened chocolate finely chopped
• 1/2 tsp vanilla extract 

 Instructions

1. In a medium saucepan over medium heat, whisk together whipping cream and sweetener until combined. Bring to a simmer and remove from heat.
2. Add chopped chocolate and let sit 5 minutes, until chocolate is completely melted. Add vanilla extract and whisk until smooth.
3. Drizzle over your favorite low carb ice cream or use as chocolate fondue.

Recipe Notes

Serves 8 (2 tbsp per serving). Each serving has 3.7 g of carbs and 1.47 g of fiber. Total NET CARBS = 1.23 g.
 

CRANBERRY SAUCE LOW CARB MUFFINS

CRANBERRY SAUCE LOW CARB MUFFINS
Olivia likes this low carb muffin recipe so much she has made it several times.  It comes from a site called www.ketochristiancooking.com.  I have not tried them but she and her husband have raved about how good they are.  She mentioned to me that it is key to use low carb cranberry sauce when you make them.  If you struggle with coming up with something healthy and delicious for breakfast day in and day out, this is a super alternative to the humdrum usual breakfast fare.  Enjoy them!
-Nanette

Ingredients
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber (see note below)
1/2 cup cranberry sauce
2 eggs
1/3 cup sour cream
1/3 cup heavy cream
1/4 cup Brown Swerve
1/3 cup Swerve Confectioners
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon orange zest
2 teaspoons vanilla extract
1/2 cup walnuts, chopped
Pinch of salt

Preparation
Preheat oven to 350F.
Add the flour, baking powder, oat fiber, cinnamon, nutmeg and salt to a bowl and whisk together, then set aside.
In a separate bowl, add all of the wet ingredients, swerve and swerve brown, then mix using a hand mixer or whisk.
Add the dry ingredients into the wet and mix just until combined.
Fold in the chopped walnuts.
Add large drops of the cranberry sauce.
Gently stir into the batter using a fork in a swirling motion.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
Allow to cool, but these are best when served warm!

CHICKEN CORDON BLEU CASSEROLE - LOW CARB

CHICKEN CORDON BLEU CASSEROLE - LOW CARB
This recipe is one you will really like.  Olivia found this at www.joyfilledeats.com.  Olivia has recently discovered a host of really good low carb recipes.  The reason is not just that it is the new year and many people are thinking about how to lose weight and cut calories.  She has been under a doctor's care for a medical condition and has lost over 100 pounds!  She has done it largely because she and her husband have made a commitment to getting healthy and making good choices.  The results have been phenomenal.  In the future, you will find many "regular" recipes here but you will also find many that have been modified to be healthier.  If you would like to follow more of her tips and insights, check out her Facebook page:  Healthy You - Low Carb Lifestyle.  Enjoy AND  be healthy!
- Nanette

CHICKEN CORDON BLEU CASSEROLE - LOW CARB

Ingredients

• 6 cups shredded cooked chicken (from about 2 lb chicken)
• 6 oz ham , cut into bite size pieces
• 4 oz butter , melted
• 6 oz cream cheese , softened
• 1 tbsp dijon mustard
• 1 tbsp white wine , optional
• 1-2 oz lemon juice
  
• 1/2 tsp salt
• 5 oz Swiss cheese

Instructions

1. Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.
2. In a blender combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
3. Lay the slices of Swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
4. I broiled it for 2 minutes at the end so the cheese would get more golden and bubbly. If you decided to do that do not leave it unattended. It's very easy to burn the cheese topping.