Cheese Chips

Cheese Chips


Shredded Cheese, any (I used Colby)

Silpat or Parchment Paper

Preheat oven to 375.

Place a small amount of cheese in piles on a Silpat or Parchment paper.  (Make sure you don’t get them to close together or you will have one large chip).


Bake in oven for 10-13 minutes, or until the chips are crispy.


Remove from the oven and place on a paper towel.  Take another paper towel and blot the tops to get any grease off.


Place on a cooling rack until they are no longer warm and are crispy.


Serve with your favorite dip (I like mine with my homemade guacamole)



Stuffed Fajita Chicken

Stuffed Fajita Chicken


2 Chicken Breast

1/2 Yellow Onion, sliced

1/2 Red Bell Pepper, sliced

1/2 Green Bell Pepper, sliced

Fajita Seasoning

Shredded Cheese (I used Monterey Jack)


Preheat oven to 375. 

Heat a medium skillet and add olive oil.  Saute bell peppers and onions until tender. 


Sprinkle about 1 teaspoon of the fajita seasoning to the onions and stir.


Cut a pocket in the chicken. 


Stuff the onion/bell peppers in the chicken (careful because they are hot) and then sew up with toothpicks. 


Sprinkle fajita seasoning over both sides of the chicken and rub in.  Place on a baking sheet.


Cover with foil and bake for twenty minutes.


Remove the foil and top with shredded cheese (this amount is up to you). 


Place back in the oven and bake for another ten minutes.



Not Your Grandma’s Fried Chicken (Low Carb)

Not Your Grandma’s Fried Chicken (Low Carb)


2 Chicken Breast

Original Pork Rinds

1/4 t. garlic powder

2 eggs, beaten


Preheat oven to 375

In a food processor, grind the pork rinds until they are a course powder.  (You can also do this in a ziplock bag).


Once they are a powder place them in a bowl (I like pie plates for this) and add garlic powder.  In another bowl beat the eggs.


On a cutting board,  lay the chicken and trim any fat.  Next I take plastic wrap and lay on top of the chicken and then flatten them out with a mallet.


Dip the chicken into the egg, then the pork rinds


and place them on a baking sheet.  (I found this silcone one at Bed Bath and Beyond the other day and it helps get heat under the chicken so the bottom doesn’t get soggy)


Bake in the oven 25-30 minutes, or until the center reaches 165 degrees.





Loaded Cauliflower Casserole

Loaded Cauliflower Casserole

This is one of my favorite meals to make when eating low carb.  Some of my family doesn’t do the low carb thing, but they love this meal as much as I do.  Also, it’s a great way to get my toddler to eat cauliflower.


1/2 to a whole head of Cauliflower

4 T. of butter, softened

4 oz. cream cheese, softened

1/2 c. sour cream

16 oz. shredded colby cheese, divided

Bacon, crumbled

Green onions

 Slice the cauliflower into small pieces. 


Add to a pot of water and bring to a boil.  Boil for about thirty minutes until soft. (I like my cauliflower on soft, but still chewable, but I have made it so it has more of a mashed potato consistancy.) 


When cooked, drain well and add to a bowl.


Next, add the butter and mash with a masher.


Once mashed to your liking, add the sour cream, cream cheese and mix well.


Add 3/4 of the cheese and 3/4 of the crumbled bacon.  (I actually use the real bacon bits that you find in the salad section.)  Mix well.


Place into a 9×9 baking dish, and top with the remaining cheese and crumbled bacon.


Bake in a 375 degree oven for about twenty minutes or until the cheese is nice and bubbly.  Top it off with some green onion slices.