1lb ground meat
1 package taco seasoning
3 large green peppers
lettuce
cheddar cheese
sour cream

preheat oven for 350 degrees

Brown ground meat w/taco seasoning.

Stuff green pepper 3/4 full with taco meat.

Wrap peppers individually in foil. Bake at 350 degrees until peppers are tender.

Add all your favorite taco toppings.

3 servings



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1 tablespoon butter
3 tablespoons heavy cream
2 teaspoons cocoa
1 teaspoon liquid Splenda
1 tablespoon natural peanut butter
2 tablespoons oats
1/4 cup unsweetened coconut (or use 1/2 cup and omit almond flour)
1/4 cup almond flour, 1 ounce
1/4 teaspoon vanilla

Bring butter, Splenda, cream and cocoa to a boil in a very small pot; boil 1 minute, stirring constantly. Stir in peanut butter until well blended, then stir in remaining ingredients. Drop onto wax paper (mixture will

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1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and Italian seasoning, to taste
1 tablespoon pizza sauce
4 slices pepperoni
1 teaspoon butter or oil
2 fresh mushrooms, sliced
2 thin green pepper rings
1 ounce mozzarella cheese, shredded

Season chicken with salt and other seasonings; grill. Meanwhile, sauté the mushrooms and pepper rings in butter or oil until slightly tender, but not mushy; set aside. Spread sauce over chicken, then top with

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3 boneless chicken breasts
1 teaspoon Seasoning for Tacos
7 ounce can whole pickled jalapeños, 6 peppers
3 one-ounce slices Monterey jack cheese

Season the chicken with the taco seasoning; grill or pan fry until done. Place chicken on a baking sheet. Slit jalapeños lengthwise and open flat. Scrape out seeds and membranes. Arrange them on top of the chicken. You'll need 2 per breast. Cover jalapeños with a slice of cheese. Bake at 350º for about 10 minutes, until the cheese is melted.


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- skinless, boneless chicken breasts
- Chive & onion cream cheese
- uncooked bacon strips

Flatten chicken breasts. Spread 2 tbspoons of chive & onion cream cheese on breast. Roll up chicken breast. (may need toothpick depending on size of breast) Wrap 1-2 pieces of bacon around chicken. Cover with foil and bake at 350 for about 40-45 minutes or until juices run clear. When done, uncover and put under broiler for about 5 minutes to crisp bacon.

carbs per serving: 2-3 g

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2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup heavy cream
2 ounces blue cheese, crumbled

Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.


Remove chops to a plate and keep warm. Stir the whipping cream into

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6 eggs
1/2 cup heavy cream
12 slices bacon, cooked
6 oz cheese (any type of hard cheese or american is good)
salt and pepper to taste

1.In a bowl, scramble the eggs with the cream and salt and pepper.

2. pour into pam sprayed muffing tins, regular or jumbo sized works best. Fill the cups 1/3 to 1/2 full only.


3. Add 1 slice crumbled bacon to each muffin and then 1/2 oz cheese on top of that. Bake at 350 for about 15 minutes or until slightly browned.




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1/2 lb. lean ground beef
2 tsp. fajita seasoning mix
1/2 c. shredded cheddar cheese
2 tbsp. sour cream
2 tbsp. salsa

Mix ground beef with dry fajita seasoning mix. Form ground beef into patty. Pan broil burger to desired doneness. Top with shredded cheese, sour cream and salsa.

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1/2 cup Olive Oil
1-2 tbsp. Cajun or Creole Seasoning *(depending on how spicy you like it)
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tbsp. Imitation Honey
1 tbsp. Soy Sauce
1 pinch Cayenne Pepper


1lb. Shrimp, uncooked, shelled and de-veined

Combine first 7 ingredients in a 9” X 13” baking dish.
Add shrimp.
Toss to coat shrimp.
Refrigerate 1 hour.
Pre-heat oven to 450 degrees.
Bake shrimp 10 minutes.

4 servings


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1 (16 ounce) bottle Italian salad dressing (any variety, even the cheap stuff will work)
4-6 pork chops (this works well with boneless chicken breast also, but I prefer the pork)
1/2 cup melted butter

Place the pork chops or chicken into a large ziploc bag or bowl with a lid (not a metal container).
Pour salad dressing in the bag or bowl.
Marinate at least 4 hours or overnight, turning the bag or shaking up the bowl 3 or 4 times.
(I do the overnight marinade in a bag).


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1 cup water
1 envelope Knox® unflavored gelatin
16 ounces cream cheese - softened
3/4 cup sugar substitute
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoon sugar-free pudding mix (any flavor)

In glass cup, sprinkle gelatin over cold water; let
stand for 2 minutes. Microwave on HIGH until
hot.; stir thoroughly, then let stand until
completely dissolved. Add cream cheese cubes
and stir until softened.

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