Cheddar Baked Chicken

Cheddar Baked Chicken

This was definitely a family pleaser.  Everyone including the baby liked them (I made the kids portions into smaller pieces like chicken nuggets and cooked for less time).  You can't really go wrong with what is basically chicken nuggets with cheddar mixed in.  Yum!  If you don't have almond flour, I think that coconut flour or low carb bake mix would probably work fine too.  You could probably even skip the initial step of dredging in flour if you don't have any low carb flours available to you.  If you skip the flour, these would be *INDUCTION FRIENDLY*.

4 STARS
3 servings
3 NET CARBS PER SERVING
other nutrition per serving: 527 cal; 34.66g fat; 51.33g protein

1/2 cup almond flour *omit flour to make Induction friendly*
1/2 tsp pepper
1 tsp garlic powder
1 egg, beaten
1 1/2 cups shredded cheddar cheese
1 1/2 cups crushed pork rinds
3 boneless skinless chicken breasts

Preheat oven to 350 degrees.  Coat baking dish in oil of preference to make non-stick.  Mix the almond flour, pepper and garlic powder in a bowl (I use a small plate to help with dredging chicken later).  Set aside.  Pour beaten egg into another bowl, set aside.  In a 3rd bowl/plate mix the cheddar cheese and crushed pork rinds.  Dredge chicken in flour mixture, then dip in eggs, then dip in cheddar cheese/pork rinds mixture, making sure to press coating down into chicken on all sides.  Put in baking dish and bake at 350 degrees for 30 minutes.

Laughing Cow Creamed Spinach

Laughing Cow Creamed Spinach

It's no secret that I like to use Laughing Cow spread wedges to make creamy sauces.  Just type Laughing Cow into the search box on the top right of my page and you'll see all the yummy sauces I've made with these magic wedges!  I've already posted a creamed spinach recipe as SOUR CREAM SPINACH but this one is made with my beloved Laughing Cow so I figured there's room for two on my blog.  I made it with half of an onion, which I thought was too much so I've written the recipe to only be 1/4 of an onion.  This was very creamy so if you like the taste of the spinach to shine through, you might want to reduce the Laughing Cow wedges from 4 to 2 or 3.  This was super simple to prepare, tasted great and the Hubs enjoyed so this was a winner all around!

4 STARS
2 servings
4.4 net carbs per serving

1 TBSP butter
1/4 onion, chopped
4 Laughing Cow wedges of any savory flavor (I used garlic & herb)
6 ounces fresh spinach
1 tsp red wine vinegar
salt and pepper to taste

Melt butter in large skillet over medium.  Saute chopped onion until translucent and soft.  Add Laughing Cow wedges and break them up, smash and stir them until melted (at this point is will look like a train wreck glob and you will think I'm crazy but just trust me, it will melt down to a sauce).  Add the spinach.  Once it starts wilting and breaking down (just a minute or two), add the red wine vinegar, salt and pepper.  Stir and mix until spinach is wilted to the consistency you like and the Laughing Cow is fully mixed through (usually just 3 or 4 minutes). *INDUCTION FRIENDLY*

Atkins Crustless Chicken Pot Pie Review

Atkins Crustless Chicken Pot Pie

click to enlarge

My Super Walmart FINALLY put these little gems in the freezer section.  So let's start with the obvious.  It does not look like the photo.  That's pretty normal for frozen meals so it wasn't much of a shock.  They are 5 net carbs for 9 ounces.  That's fairly large for a frozen meal, most of the low calories frozen meals are closer to 6 or 7 ounces.  I had this for lunch and it didn't have me stuffed but it satisfied me until time for an afternoon snack.  Now on to the important stuff, the taste.  This tasted good!  The chicken was pretty decent (I don't like the quality of the chicken in some brands of low calorie frozen meals), the veggies were plentiful and the sauce was great!  I don't think it really tasted like a pot pie but if you ignore the name of it, then it was very good.  The price point is higher than the low calorie frozen dinners (I think I paid $3.89) but you can't complain considering us low carbers finally have frozen dinners again!

4 STARS
1 serving
5 net carbs per serving

Peanut Butter Coconut Flour Cookies

Peanut Butter Coconut Cookies

Ahhhh...peanut butter cookies.  I love that peanut butter is a yes on the low carb list of goodies!  I wish I could take credit for these lovely cookies, but I pulled the recipe from Your Lighter Side who said she got them from Candice.  All of my kids and my Hubs enjoyed these, without them being wise that they were anything different than "normal" peanut butter cookies.  The cookies were sitting on the counter when my carb-etarian Hubs got home from work.  He plopped one in his mouth and instantly said "These are great, I can't wait to dunk them in a glass of milk."  He was shocked when I said that they were low carb.  Usually I don't cook with straight coconut flour, opting more for a coconut flour and almond flour mixture.  However I was intrigued by these since Candice (through Your Lighter Side) said that she made them with just coconut flour in order to make them more filling so you'll eat less.  I do think the taste might be a tad better if it was a mixture since these were a tiny bit dry (coconut flour zaps moisture out of recipes so that was expected) but they really were more filling than traditional cookies and they tasted really good.  It took my family and I about 4 days to eat the whole batch and I noticed that they got a bit drier each day.  I would suggest eating these within a day or two for best flavor.

4 STARS
(my batch made 40 small bite size cookies)
55.23 net carbs per entire batch ; 1.38 net carb per cookie assuming 40 cookies per batch


1/2 cup coconut flour
3/4 tsp baking soda
1/4 tsp kosher salt (omit if your peanut butter is salted)

1/2 cup (1 stick) unsalted butter, room temp
3/4 cup natural sugar free peanut butter (and salt free if you can find)
3/4 cup granulated Splenda (or your sweetener of choice)
3 eggs
1 tsp pure vanilla extract

Preheat oven to 350 degrees F.  In a small bowl mix coconut flour, baking soda and salt.  Set aside.  In a separate bowl, mix butter & peanut butter with a mixer until combined.  Slowly add in Splenda and mix until fluffy and thoroughly combined.  Add eggs one at a time while mixer is running.  Add vanilla extract and mix until thoroughly combined.  Slowly add the coconut flour/baking soda and salt mixture.  Once combined, mix on med/high until mixture is smooth.  Line a cookie sheet with parchment paper or a baking liner.  Using hands (I find it easier but use a spoon if you are more comfortable) scoop about 1 TBSP worth of dough and roll into a ball, approximately 1 inch wide.  Place ball on cookie sheet.  Cookies do not rise much so they can be set fairly close to each other.  Using a greased fork (I sprayed with Pam) press down on each ball left to right, then top to bottom, making peanut butter cookie traditional crisscross pattern.  Bake for 8-10 minutes (I made each batch with slightly different times and preferred the least cooked cookies, at 8 minutes).

Cheese n Chili Chops

Cheese n Chili Chops

Another meal in the series of Atkins.com meal suggestions!  As a bit of an experiment I used the Atkins.com Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  You can see my entire week of planned Induction meals HERE. 

This was a nice basic recipe without too much fluff or difficulty with a decent amount of flavor payoff.  It was a bit awkward trying ti spread the cream cheese over the salsa layer.  Next time I'll probably just mix the two together and spread over each pork chop. *INDUCTION FRIENDLY*

4 STARS
2 servings
3.9 net carbs per serving

1 tsp canola oil
2 pork chops (I used boneless but either is fine)
1/4 cup salsa (check labels for added sugar)
2 1/4 ounce canned diced green chilies
1 tsp ground cumin
1/3 cup shredded cheddar cheese
2 TBSP cream cheese, softened

Heat oil in a nonstick skillet over medium-high heat.  Season chops with salt and pepper.  Brown chops about 2 minutes per side.  Combine salsa, chilies and cumin in a bowl.  Pour mixture over chops.  Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.  Mix cheeses in a bowl.  Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.

Chicken Nuggets II

Chicken Nuggets II

This recipe is called Chicken Nuggets II because, well, because I already have a CHICKEN NUGGET recipe posted.  There are tons of ways to make chicken nuggets so it's great to try different ways and see what appeals most to your family.  My family really liked this one, with no mention of it being odd or "not normal" chicken nuggets.  They just scarfed them down while saying that they were good.  I don't think they realized that they were made with any type of specialty ingredients.  It's also nice to get some extra fiber in their diets by using golden flax.

4 STARS
4 servings
6 net carbs per serving

4 boneless, skinless chicken breasts
1/2 cup frying oil of your choice
1/3 cup coconut flour
1/2 cup golden flax mill
1 tsp Splenda (or sweetener of choice)
1 tsp garlic powder
1 tsp seasoning salt
1 tsp smoked paprika
1/2 tsp dried parsley
pepper to taste

Cut chicken breasts into one inch cubes.  Pre-heat frying oil over medium-high heat in a large skillet.  While pre-heating, mix all dry ingredients in a bowl.  Add chicken chunks and mix well to ensure all sides of each chicken chunk is coated.  Add chicken to hot skillet in a single layer (cook chicken in batches if needed).  Turn chicken after 4-5 minutes or golden brown until all sides are golden.

Ranch Cauliflower Mash

Ranch Cauliflower Mash

I hadn't eaten much cauliflower before becoming a Low Carber.  However, in the low carb world cauliflower is the pretty standard rice or potato replacement so I eventually tried cooking various recipes with it.  I must say that I wish I had included it in my vegetable repertoire sooner.  It is great cooked a multitude of ways, it's yummy and my whole family likes it.  This recipe for cauliflower is a quick, basic microwave recipe but it made my family and I happy.  My 11 year old even packed the leftovers in his lunch the next day.  I used commercially prepared ranch salad dressing (Hidden Valley original) but feel free to whip up your own homemade as well.

4 STARS
3 servings
4 net carbs per serving

1/2 head of cauliflower
1 TBSP butter
3 TBSP low carb Ranch dressing (check labels)
1/2 tsp garlic powder
salt and pepper to taste

Break cauliflower up into small pieces and place into a microwave safe bowl.  Add approx 1 TBSP of water.  Steam in microwave for 6 minutes.  Remove from microwave and mash with a fork.  Add Ranch, garlic powder, salt and pepper.

Lemon Pepper Wings

Lemon Pepper Wings

Oh my these were good!  I was in the mood for some wings and these really hit the spot.  So tangy and lemony and peppery, yum.  Wings are one of the greatest things about being low carb / Atkins and it's so fun to play with different flavors for them.  I get giant bags of them at Sam's Club (like Costco) to always have in my freezer.  If you are looking for some other fun wings flavors, I've made PARMESAN CRUSTED (my favorite), SALT AND VINEGAR (can't beat the tang on these), as well as BUFFALO WINGS (you can't go wrong with a classic) in the past.  *INDUCTION FRIENDLY*

4 STARS
2 servings
1 net carbs per serving

16 defrosted wings and drummettes
1/4 cup salted butter, melted
1/2 tsp seasoned salt
1 1/2 tsp lemon pepper
juice of half a lemon
pepper to taste

Bake wings in a preheated oven at 425 degrees for 1 hour.  I put them on a foil lined cookie sheet that I spray with butter flavored Pam.  They should be fully cooked and the skin crispy when done.  Meanwhile, mix butter, seasoned salt, lemon pepper, lemon juice and pepper together in a medium sized bowl.  Once wings are fully cooked, toss them in the lemon pepper sauce.

*You can also deep fry them for 12 minutes at 400 degrees but we actually prefer the oven method.

Beef and Bell Pepper Saute

Beef and Bell Pepper Saute

Another meal in the series of Atkins.com meal suggestions!  As a bit of an experiment I used the Atkins.com Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  You can see my entire week of planned Induction meals HERE.

This was a very simple and yummy meal.  The original recipe calls for a red bell pepper but I used some defrosted frozen mixed peppers.  Either way is fine, depending on what you have available.  This is a recipe that I've actually made a couple of times since it's so easy and filling.  Nothing that is WOW worthy but a good basic meal. *INDUCTION FRIENDLY*

4 STARS
1 serving
5 net carbs per serving

5 ounces ground beef
1/4 cup chopped scallions
1/2 cup chopped red bell pepper (or frozen mix)
1/4 cup shredded mozzarella cheese
salt & pepper to taste

Saute ground beef in skillet over medium high heat for 1-2 minutes.  Add scallions and bell pepper.  Saute until beef is browned and peppers are soft.  Add salt and pepper to taste.  Drain grease if necessary.  Plate meal and sprinkle with mozzarella cheese.

Cheddar Burger with Sauteed Mushrooms and Onions

Cheddar Burger with Sauteed Mushrooms and Onions

Another meal in the series of Atkins.com meal suggestions!  As a bit of an experiment I used the Atkins.com Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  You can see my entire week of planned Induction meals HERE.

This was a decent basic meal but I was still a bit hungry afterwards since there's no sides.  Next time I will probably add a small side salad to accompany.  I used a pre-made frozen hamburger patty since I already had them in the freezer.  If you do, just make sure to check the ingredients for carby fillers or added sugars.  I also just pan fried instead of heating up the grill for just one burger. *INDUCTION FRIENDLY*

4 STARS
1 serving
3.7 net carbs per serving

6 oz ground beef chuck
2 TBSP chopped onion
4 button mushrooms, cleaned, trimmed and sliced
1 tsp virgin olive oil
1 slice Cheddar cheese

Grill burger to desired degree of doneness.  Meanwhile, sauté mushrooms and onions in a skillet with 1 teaspoon of virgin olive oil until soft and onions are tender.  To serve, place burger on plate, top with onions and mushrooms and then cheese.

Beef Huevos Rancheros

Beef Huevos Rancheros

This is my first meal in the series of Atkins.com meal suggestions!  As a bit of an experiment I used the Atkins.com Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  You can see my entire week of planned Induction meals HERE.

This was good.  Nothing special but certainly edible and different from just plain eggs and bacon.  I thought it was just a bit bland and at least should have some hot sauce or salsa over it to give it an added punch of flavor.  FYI, the original recipe said to serve this over a slice of canadian bacon but I didn't have any so I just made a side of regular bacon.  Also, this was supposed to have fresh chopped cilantro over the top, which probably would have upped the flavor but I only had dried so that's what I used. I've had a bit of an internal debate about whether to give this 3 or 4 stars.  I have decided on 4 as I'm pretty sure I'd make this again, even though I'd certainly add more spices and/or some hot sauce next time.  *INDUCTION FRIENDLY*

4 STARS
4 servings
2.5 net carbs per serving

6 Oz ground beef
1/2 Cup canned green chili peppers
1/4 tsp garlic powder
1 tsp powdered chili pepper
1/4 tsp ground cumin
1/4 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
4 oz canadian bacon, 4 slices (I used regular bacon)
4 large eggs
2 oz Cheese, cheddar, shredded
2 TBSP Herb, cilantro, leaves, fresh


The directions for this dish call for scrambled eggs, but you can also serve them fried or poached.
In a greased medium skillet, brown the beef over medium heat.
Stir in chiles, garlic, chili powder, cumin, oregano, salt and pepper. Cook 5–10 minutes to blend the flavors.
Lay the Canadian bacon slices over the top of the beef mixture to warm. Remove pan from heat and set aside.
In another skillet, scramble eggs until firm. 
Place 1 piece of Canadian bacon on each plate, top with a quarter of the beef mixture and a quarter of the eggs. Sprinkle with cheese and chopped cilantro. 

Rum and Toasted Coconut Ice Cream

Rum and Toasted Coconut Ice Cream

Is there really anything better on a hot summer night than ice cream?  My big ole booty would certainly say not.  Just because my booty wants to be less booty-licious by being a low carber does not mean that we have to miss out on such a yummy treat!  I made this recipe exactly how All Day I Dream About Food wrote it since it was my first time making ice cream from scratch.  It was a time consuming process but if you've missed ice cream as much as I have, then it is WELL worth it.  Following her directions, the texture and quality was right on par with traditional ice cream (results may vary depending on your ice cream maker).  The flavor of rum and toasted coconut together was such a great combo that I would never have dreamed up on my own.  I plan on using this recipe as a base and experimenting with other flavors in the future.  One thing I will say, it has a bit of a weird bite in the flavor which I think it from the Splenda I used.  I know there are some other sweeteners or mixture of sweeteners that can be used to reduce that and create a closer match to sugar.  This was still an amazing recipe, just be aware that you can taste the artificial sweetener in it.

4 STARS
6 servings
3.5 net carbs per serving


2 cups heavy whipping cream
1/2 cup granular Splenda (or your sweetener of choice)
4 large egg yolks
1 cup full fat coconut milk
1/2 cup unsweetened coconut shreds, toasted (400 degrees for 2-3 minutes)
3 TBSP dark rum

Set a medium bowl in a large container of ice water.

In large saucepan over medium heat, combine cream and sweetener and cook, stirring occasionally, until mixture reaches 170F on a candy or instant-read thermometer. 

Meanwhile, beat egg yolks until light yellow and thickened, about 3 minutes.  Very slowly whisk ½ cup of the hot cream into the yolks to temper them, then gradually whisk tempered yolks back into the saucepan.  Continue to cook mixture, stirring continuously, until it reaches 175F to 180F.  Do not let it come to a boil.

Stir in the coconut milk and toasted coconut.  Pour mixture into the bowl set into the ice bath and let cool 10 minutes, then cover tightly with plastic wrap and chill until cold, at least 3 hours. 

Stir in rum and pour into canister of an ice cream maker.  Churn according to manufacturer’s directions until thickened and creamy, about the consistency of soft serve ice cream.  Transfer to an air-tight container and press plastic wrap flush to the surface.  Chill until firm but not rock hard, about 2 more hours.   Serve immediately. 

If you will be freezing the leftovers for later use, be sure to let them warm in the fridge or on your counter to make them soft enough to serve.

Broccoli in a Garlic Herb Cream Sauce

Broccoli in a Garlic Herb Cream Sauce

I have a thing for making cream sauces out of Laughing Cow Light cheese.  It's just amazing how those little simple wedges turn into the most perfect creamy and rich sauce when mixed with heavy cream.  I've used Laughing Cow to make sauces in my SHRIMP IN A GARLIC CREAM SAUCE as well as my CHICKEN IN A SUN DRIED TOMATO CREAM SAUCE.  The newest thing to try this magic sauce on is vegetables!  The Hubs and Girl liked it (Boy is out of town) and I thought it was a nice change from our normal basic steamed and buttered broccoli.

4 STARS
4 servings
5 net carbs per serving


1 pound frozen or fresh broccoli florets
3 wedges of Laughing Cow Light Garlic & Herb Spread
1/3 cup heavy cream
chopped chives (optional for garnish)

Steam broccoli using your preferred method (I use a microwave steamer).  Meanwhile, in a small saucepan, cook Laughing Cow wedges over medium heat until melted and kind of a chunky, melted mess, stirring regularly.  Add the heavy cream and continue to stir.  In a few minutes the magic happens where that goopy mess because a lovely cream sauce.  Pour sauce over broccoli and garnish with chopped chives if desired.

Deep Fried Cauliflower

Deep Fried Cauliflower

Oh my!  I've never had deep fried cauliflower before but I can tell you that this will not be the last time.  Such a fun way to eat your vegetables!  A big thank you to Heart of a Country Home for such a fabulous recipe.  The original recipe is vague on the spices to add to the cheese "breading" so I used the spice mixture from my Parmesan Crusted Wings recipe since the spice balance on them is just perfect to me.  Ok, one last link but it must be mentioned: I dipped these awesome little bites into the most fabulous sauce ever!  Trust me and make the sauce from my Bangin Shrimp recipe.  It really is that extra oomph to make this side dish....er...bangin! *INDUCTION FRIENDLY*

4 STARS
4 servings
3 net carbs per serving

One 10 oz bag frozen cauliflower (fresh won't cook before coating browns)

1 egg

3 TBSP heavy cream

1/2 cup grated parmesan cheese

1/2 cup grated romano cheese

2 tablespoons dried parsley 
1 tablespoon dried oregano 
2 teaspoons paprika 
1 teaspoon salt 
½ teaspoon pepper 

hot oil for deep frying (I used canola)

Rinse and thaw the frozen cauliflower.  Drain off the water.  With a fork or whisk, mix the cream with the egg.  Set aside.  Add your spices to both cheeses, stir and set aside.

Put about a cup of cauliflower florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese mixture (I put the cheese into a quart size freezer bag) and shake around until the cauliflower florets are well coated with the cheese mixture.

Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the cauliflower is cooked. Drain on paper towels and serve with your preferred dipping sauce.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

This one was definitely a family pleaser.  The Boy ate leftovers for breakfast the next morning!  The Girl said "Mommy this chicken is soooo yummy!".  Very simple to make and my carb-etarian family loved it; sounds like a winner!  I am reducing a star to make it a 4 star recipe as it was kind of watery (I'm assuming because I used leftover ham that had been frozen) so it didn't really look great on the plate.  This is from Caveman Keto and I made as stated except I reduced the amounts to make 6 servings.  Mine fit perfectly in a 2.5 quart casserole dish.

4 STARS
6 servings
4 net carbs per serving


4 boneless, skinless chicken breasts cut into 1 inch cubes
1 large hamsteak, cut into 1/2 inch cubes (I used leftover frozen easter ham so I just eyeballed the amount of ham I put in)
8 oz shredded swiss cheese
3/4 cup heavy whipping cream
6 oz cream cheese, softened
salt, pepper, garlic powder and paprika to taste


Preheat oven to 350 degrees.  Throw cut up chicken in 2.5 quart casserole dish, sprinkle with salt, pepper and garlic powder.  Throw in ham and shredded swiss cheese.  In a separate bowl, mix together heavy whipping cream and softened cream cheese.  Pour over casserole.  Stir everything together.  Sprinkle paprika over top.  Bake at 350 degrees for 40 minutes.  

Monterey Chicken

Monterey Chicken

You know this is good just by looking at that picture.  Seriously, anything covered in bacon and cheese is good.  I bet you aren't even reading this.  There's no need, the photo says it all.  From All Things Simple.

Oh, and if you are reading, this is VERY similar to my BBQ Cheddar Bacon Chicken except for the different cheese type and the addition of Rotel.  Try both!

4 STARS
4 servings
3 net carbs per serving


4 boneless, skinless chicken breasts
1/4 cup low carb bar-b-que sauce (I used Kraft Light)
1/4 cup real bacon bits
1 cup colby and jack cheese, shredded (I didn't have so used cheddar)
1 14 oz. can Rotel tomatoes, drained (some store brands are lower carb than Rotel, check labels)
1 sliced green onion
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper (no salt, toppings are salty enough). Grill or pan fry chicken until no long pink and place on baking sheet covered with foil (or casserole dish). Top each chicken breast with one TBSP bar-b-que sauce, 1/4 cup cheese, 1/4 cup tomatoes, one tablespoon of bacon bits, and green onions. Place in oven and bake until cheese is melted (about 5 minutes).

Chocolate Raspberry Shake

Chocolate Raspberry Shake

I love shakes to whip up a low carb shake when I'm feeling naughty and think that I NEED ice cream.  It's so thick and creamy while being filling and satisfying.  This is another variation of this BASIC SHAKE (I've also posted a fabulous CHUNKY MONKEY version).  Oh what a nice flavor combination chocolate and raspberry are together.  If you can get your hands on some sugar free raspberry syrup, then definitely try this flavor combo.  If you can't, then you can sub any flavor that you can find but it won't be quite as magical.  I love that you get instant gratification with a shake when you really need that sweet treat.  No waiting for something to bake or freeze.  Just throw in the blender or Magic Bullet or whatever and ta-da!

4 STARS
1 serving
5.5 net carbs per serving

3 oz full fat cream cheese, softened in microwave
1/2 cup egg substitute, full fat original flavor (EggBeaters)
1/4 cup heavy cream
2 TBSP Sugar Free Raspberry syrup (I used Torani brand)
1 TBSP granular Splenda
2 tsp unsweetened cocoa powder
4 ice cubes

Blend everything but ice together for approximately 30 seconds.  Add ice and blend until it is a shake-like consistency. 

Parmesan Dill Crackers

Parmesan Dill Crackers

So I was standing in the pantry, staring at all of the sugary-carby snacks I have in there for my Hubs and kids.  I think some of them were whispering "Eat me, choose me, I'm so good".  I then remembered these crackers that my Dad told me about last time he came to visit (also a low carber!).  They were easy to make and really hit the spot.  I make crackers alot but they are usually my CHEESE CRACKERS and I was getting bored with them.  These parmesan dill crackers were a nice change of pace and I was impressed with the crisp little snap that these gave, almost like "real crackers".  You could change up the dill for rosemary, garlic powder, or anything that sounds good at the moment.  Tomorrow I think I'm going to make a larger batch to make sure to have some around when snack cravings hit. *INDUCTION FRIENDLY*

4 STARS
1 serving of 10 crackers
1.4 net carbs per serving

1/3 cup shredded parmesan cheese
1/4 tsp dried dill weed
dash of salt (optional as parmesan cheese is salty on it's own)


Mix parmesan, dill and salt together.  Remove the turntable from your microwave and line with parchment paper.  I used a mini cookie cutter to form the crackers.  If you don't have one, just try to find some sort of small circular or square ring.  Lightly press some of the parmesan mixture into the mold, forming the crackers onto the parchment paper.  Put your turntable back into your microwave with the crackers formed on it.  Microwave until crisp but not burnt.  Forty seconds was perfect for my microwave but times will vary according to your specific microwave.

Chorizo Chicken

Chorizo Chicken

A big shout out to Living Low Carb...One Day at a Time for this recipe!  I never would have thought of combining chorizo and chicken on my own.  I followed the original recipe as written except I coarsely chopped the spinach to incorporate it into the sauce more.  The flavors work really well together and was a nice change of pace from all the basic chicken or cream sauce recipes that I tend to make.  The mayo sauce that the chicken is baked in is fabulous and then you add the chorizo sauce and it really makes the dish pop.  Very nice!

4 STARS
4 servings
3.3 net carbs per serving


4 boneless, skinless chicken breasts

1/2 cup mayonnaise
Zest of one lemon
1 tsp lemon juice
1.5 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1 shallot, chopped
1 clove of garlic, minced
1/2 lb of chorizo sausage, casing removed
1/4 cup chicken broth
1.5 cups of baby spinach, coarsely chopped

Preheat oven to 425 F.  Mix the mayonnaise, lemon zest, lemon juice, chili powder, cumin, garlic, and salt in a small bowl.  Spread the mixture over all sides of the chicken breast and place in an baking dish.  Bake for 20-25 minutes or until cooked through. 

Meanwhile, heat 1 Tbsp of oil in a medium-large size skillet over medium heat.  Add the shallots and cook for 4-5 minutes or until translucent.  Add the garlic and cook for another 1-2 minutes.  Remove the chorizo from the casing and add it to the pan.  Break up the chorizo into pieces and cook for 5-6 minutes.  Add the chicken broth and let it reduce slightly.  Add the baby spinach and cook until wilted.  Serve the chorizo topping over the cooked chicken breast.  

Chicken in a Caper Cream Sauce

Chicken in a Caper Cream Sauce

This was sooooooo simple to make but doesn't it look beautiful?  The family asked for "regular lasagna" so I complied but knew I'd have to come up with something for myself.  I found this recipe on allrecipes.com and knew it was right up my alley.  I love me some cream sauces!  It's something that still feels sinful after so many years of thinking they were evil on low fat/low calorie diets.  Don't skimp on the seasonings because they are what really makes the flavor of the sauce when you deglaze the pan with heavy cream.  I thought it was just a tiny bit salty so use your own judgement on whether to reduce the amount.  I tend to think quite a few recipes are too salty so I think I'm overly sensitive.  This recipe only takes 3 more minutes than a basic skillet chicken breast so go that extra step and make this fabulous cream sauce! *INDUCTION FRIENDLY*

4 STARS
4 servings
1.5 net carbs per serving


4 boneless skinless chicken breast halves
1 tsp lemon pepper (some brands add sugar so read labels)
1 tsp salt
1 tsp dried dill weed
1 tsp garlic powder
3 TBSP butter
1/2 cup whipping cream
2 TBSP capers, drained and rinsed (I didn't rinse as I like the vinegar)


Season chicken breasts with lemon pepper, salt, dill weed and garlic powder.  Melt butter in a large skillet over medium high heat.  Place breasts in skillet and sear each side until brown, then reduce heat to medium and continue cooking until juices run clear, about 5 additional minutes.  Remove chicken and put on serving platter.  With skillet still on burner on medium high, Whisk in whipping cream, whisking continuously about 3 minutes, until sauce is reduced.  Remove from heat, stir in capers.  Pour sauce over chicken and serve.