Baked Crack Chicken Breast (4 servings)

This recipe is absolutely fabulous!  My entire family loves it.

• 4 slices of bacon (diced)
• 4 boneless, skinless chicken breasts
• Salt & pepper to taste
• ½ tsp garlic powder
• ½ tsp smoked paprika

• 4 oz cream cheese (softened)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp dill weed
• ½ cup cheddar cheese, shredded

1. Preheat oven to 400F.
2. Lightly grease a 9×13 baking dish with cooking spray and set aside.
3. Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
4. Remove bacon from skillet and set aside.
5. Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
6. Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn’t big enough – and cook chicken breasts for 4-5 minutes, or until golden brown.
7. Flip over the chicken breasts and continue to cook for 4-5 more minutes.
8. Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
9. In a small bowl combine cream cheese, garlic powder, onion powder, and dill weed. Mix until thoroughly combined.
10. Top each chicken breast with 2 tbs of the cream cheese mixture. Spread to coat the surface of each chicken breast.
11. Sprinkle the bacon on top of the cream cheese.
12. Sprinkle shredded cheese over the chicken breasts.
13. Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.

Garlic Shrimp and Zucchini Noodles (2 servings)

• 2 medium zucchini
• 1 lemon (juice and zest)
• 12 oz shrimp (peeled and deveined)
• 2 tsp minced garlic
• 1 tbs olive oil
• Sprinkle of chili flakes
• Salt & pepper

1. Slice zucchini in half lengthwise. Take a fork and rake the zucchini to make noodles. (Or use a vegetable spiralizer).
2. Add oil, lemon juice and zest to a large skillet.
3. When pan is warm, add shrimp and cook for 2 minutes on each side.
4. Add garlic and chilli flakes. Cook for 1 minute and stir thoroughly.
5. Add noodles and toss for 2-3 minutes until lightly cooked and warmed through.
6. Season with salt and pepper.

Chicken Lettuce Wraps (1 serving)

• 4 romaine lettuce leaves
• 4 oz rotisserie chicken
• 1/3 cup cheddar cheese, shredded

• 3 tbs mayonnaise
• 3 tbs sour cream
• ½ tsp Cajun seasoning
• ½ tsp apple cider vinegar
• 2-3 tsp erythritol

1. Divide chicken and cheese and lay out on lettuce.
2. Combine wet ingredients to make the dressing.
3. Spread dressing on top of the cheese.
4. Fold lettuce leaves in.

          (I’ve adapted and modified the original recipe so many times, that I consider this my own recipe)

Roasted Cajun Broccoli (4 servings)

• ¼ cup melted coconut oil
• 2 large eggs
• ¼ cup almond flour
• 3 tbs Cajun seasoning
• 1 large head of broccoli; broken into florets

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. Whisk coconut oil and eggs in a medium sized bowl.
3. In a separate bowl, combine almond flour and Cajun seasoning.
4. Dip one floret at a time into the egg mixture – coat it well. Shake to remove excess.
5. Dip the floret into the almond flour mixture. Once thoroughly coated, give it a shake and place it on the parchment paper. 
6. Repeat for all florets.
7. Bake for 25-27 minutes, until the tops begin to brown
8. Allow to cool for 5 minutes before serving.

          (Another recipe modified enough that I call it my own)

Pumpkin Mousse (3 servings)

This is my all-time favorite dessert!!!

• 8 oz cream cheese, softened to room temperature
• 1/3 cup pure pumpkin
• ¼ cup erythritol
• 2 tsp pumpkin pie spice
• 1 tsp vanilla
• ½ cup heavy whipping cream

1. Put cream cheese, pure pumpkin, erythritol, pumpkin pie spice, and vanilla into a bowl an beat with an electric mixer until light and fluffy.
2. Add the heavy whipping cream to a second bowl and beat with an electric mixer until stiff peaks are formed.
3. Fold the whipped cream into the pumpkin mixture until just combined.
4. Divide into 3 bowls and enjoy!

Rocket Fuel Latte (1 serving)

• 1 ¾ cups of hot brewed coffee
• 1 tbs MCT oil (or coconut oil)
• 1 tbs cacao butter
• 2-3 tbs skinny syrup flavoring (vanilla or salted caramel tastes best, in my opinion)

1. Place all ingredients into a high-powered blender.
2. Blend on high speed for 30 seconds.
3. Transfer to a mug and top with cinnamon.