Category: Dinner

zucchini parmesan crisps

Zucchini Parmesan Crisps

  • Servings: 4 servings
  • Difficulty: Easy
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Another great way to eat Zucchini.


Ingredients

  • cooking spray
  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon avocado oil
  • 1/4 cup freshly grated Parmesan (3/4 ounce)
  • 1/4 cup plain pork rinds crushed
  • 1/8 teaspoon salt
  • Pepper to taste

Directions

  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4″ thick rounds. Ina medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, pork rinds, salt and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to to stick, and place in a single layer on the prepared baking sheet.
  3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

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low carb chili dog casserole

Do you love chili dogs? Then you’ll love this casserole and it’s Low Carb!

Low Carb Chili Dog Casserole

  • Servings: 10
  • Difficulty: Easy
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This recipe is wondeful for outdoor cookouts, and it can be made ahead of time. Young and old alike will love it!


Ingredients

  • 2 (15 ounce) cans chili with beans (or for lower carb – get it without beans)
  • 1 (16 ounce) package beef frankfurters
  • 10 (8″) low carb tortillas
  • 1 (8 ounce) package Cheddar cheese shredded

Directions

  1. Preheat oven to 425 degrees F
  2. Spread 1 can of chili in the bottom of a 9×13 baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili ‘bed’. Top with remaining can of chili and sprinkle with cheese.
  3. Cover baking dish with aluminum foil, and bake for 30 minutes.

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keto yellow squash casserole

Keto Yellow Squash Casserole

  • Servings: 10
  • Difficulty: Easy
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Tender squash, gooey cheese and crunchy pork rinds make this a memorable side dish or a hearty main course.


Ingredients

  • 4 cups sliced yellow squash
  • 1/2 cup chopped onion
  • 1 bag of original pork rinds (12-16 ounces) pulverized
  • 1 cup shredded Cheddar cheese
  • 2 large eggs beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • ground pepper to taste
  • 2 tablespoons butter

Directions

  1. Preheat oven to 400 degrees F.
  2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  3. Ina medium bowl, mix together pork rinds and cheese. Stir half of the pork rinds mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch backing dish. Sprinkle with remaining pork rind mixture, and dot with 2 tablespoons butter.
  4. Bake in preheated oven for 25 minutes, or until lightly browned.

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Crack Keto Biscuits

Crack Keto Biscuits

  • Servings: 12 biscuits
  • Difficulty: Easy
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Delicious whether you are doing a keto lifestyle or not. Loaded with cheddar, bacon and ranch. SOOOO Good.


Ingredients

  • 4 ounces cream cheese
  • 2 cups shredded mozzarella cheese
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 (1oz) packet dry Ranch dressing mix
  • 1-1/2 cups superfine almond flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup copped cooked bacon

Directions

  1. Preheat oven to 400F.
  2. In a microwave-safe bowl, microwave cream cheese and mozzarella cheese on HIGH for 1 minute. Stir until smooth.
  3. Add baking powder, eggs, ranch mix, and almond flour to cream cheese mixture. Stir well.
  4. Stir in cheddar cheese and bacon. Stir until combined.
  5. Spray a 10″ iron skillet with cooking spray. divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
  6. Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.

Recipe Courtesy of PlainChicken

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Cuban-inspired slow cooker chicken

Cuban-Inspired Slow Cooker Chicken

  • Servings: 4
  • Difficulty: easy
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A refreshing and effortless slow cooker recipe for Cuban Chicken that has lots of Cuban flavor


Ingredients

  • 1 large onion, chopped
  • 3 skinless, boneless chicken breast halves, or more to taste
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can petite diced tomatoes
  • 2 cups chicken broth
  • 1 cup sour orange juice (if you can’t find sour orange juice – use 3/4 cup orange juice and 1/4 cup lime juice)
  • 3/4 cup dry white wine
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
    • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground thyme
  • cooked rice or cauliflower rice

Directions

  1. Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
  2. Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper and thyme; pour into the slow cooker.
  3. Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165F.
  4. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  5. Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

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parmesan-sage crusted pork chops

Parmesan-sage Crusted Pork Chops

  • Servings: 4
  • Difficulty: easy
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Our simple 3-ingredient cheesy crust transforms budget-friendly pork chops to create this restaurant-worthy star of a mouthwatering Southern feast.


Ingredients

  • 1/3 cup super-fine almond flour
  • 1/3 cup grated Parmesan cheese
  • teaspoon dried sage
  • 4 bone-in pork loin rib chops, about 3/4″ thick
  • 2 eggs, beaten

Directions

  1. Heat oven to 400F in shallow bowl, stir together almond flour, Parmesan cheese and sage. Season both sides of chops with salt and pepper. Dip pork chops into egg, then coat all sides with cheese mixture.
  2. Coat ovenproof skillet with cooking spray; heat over medium-high heat. Add chops; sear 3 minutes per side or until well-browned. Transfer skillet to oven. Bake 10 minutes or until thickest part of meat registers 145F.

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