Chicken Bacon Ranch Poppers

I believe in giving credit where credit is due.  I found this recipe on Pinterest, which led me to this wonderful blog by Michelle Hoover.  You can find it here:  http://unboundwellness.com.  She believes in clean eating using whole fresh foods and warm spices to make the foods exciting and interesting.  I made these poppers for our monthly “dinner and a movie” night with friends.  These were a huge hit with all of us.  They are really full of flavor because of all the wonderful spices.  The Ranch Dressing or Dip provides a delicious cool bite.  Made as the recipe outlines, they are gluten free.  I confess I didn’t use coconut flour, rather I used regular all-purpose.  So, if gluten isn’t an issue for you – you can absolutely substitute the regular flour for the coconut.

Ingredients:

1 lb raw ground chicken (or turkey)

2 cups raw shredded carrots (shredded in a food processor or bought pre-shredded)

3 slices raw sugar free bacon

2 tbsp coconut oil

2 tbsp coconut flour

2 tbsp dried parsley

2 tsp dried chives

1 tsp garlic powder

2 tsp dried dill

2 tsp onion powder

1 tsp sea salt

2 tsp nutritional yeast (optional)

Directions:

Preheat the oven to 375 F

Add the shredded carrots to a food processor along with the bacon and blend on high. You want both the carrots and the bacon to be very finely shredded

Remove the carrots and bacon from the food processor and add to a mixing bowl

Stir in the raw ground chicken (or turkey), seasoning, coconut oil and flour and thoroughly combine

Line 2 baking sheets (or one large baking sheet) with parchment paper

Roll the mixture into small poppers and slightly flatten them (you'll have 25-30 poppers)

Bake for 30-35 minutes, flipping them half way through.  OPTIONAL- Place them under the broiler for 5 minutes to crisp before serving.

Serve warm with ranch dressing or dip.  (I used Hidden Valley Ranch Party Dip.)

Click here for printable recipe.