Sunday, September 10, 2017

Jalapeño Popper Wonton Cups

These Jalapeño Popper Wonton Cups are loaded with bacon, jalapeños, cream cheese, cheddar cheese, and sour cream....all in a crispy wonton shell! The perfect party or game day appetizer!
  • 12 wonton wrappers
  • 4 oz. cream cheese, softened
  • ½ c. sour cream
  • 12 oz. bacon, cooked & crumbled (reserve 2 Tbsp.)
  • 1 c. shredded cheddar cheese (reserve 2 Tbsp.)
  • 3-4 jalapeños, seeded and chopped (**for more spice, do not remove all the seeds)
  1. Preheat oven to 350 degrees.
  2. Spray muffin pan with cooking spray.
  3. Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
  4. Remove from oven and cool slightly.
  5. In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños.
  6. Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.
  7. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

Wednesday, September 6, 2017

Doris' Salsa

24 tomatoes 30-35 Romas
2 green peppers
4 garlic cloves
4-6 jalepenos
2 onions

Blanche tomatoes and slip skins.  Dice tomatoes and chop other ingredients.  Put in a pot and cook down for 45 min.  Drain juice.

1 T sugar
2 T brown sugar
2 T salt
1/4 C white vinegar

Add 1 T lemon juice per pint.

Fill pint jars and water bath for 25 min.

Saturday, September 2, 2017

Salsa Verde

Salsa Verde Recipe

yield 8 servings
Recipe for an authentic "salsa verde," or "green sauce," a staple in every Mexican kitchen. It is so simple to make from easy to find ingredients. You will love it. Give it a try!


  • 1 pound tomatillos or tomate verde
  • 1 medium white onion
  • 3 serrano chiles
  • 4 cloves of garlic
  • 12 sprigs of cilantro
  • 1 teaspoon salt


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  1. Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
  2. Quarter the onion.
  3. Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
  4. Bring the water and ingredients to a boil and then simmer for 10 minutes.
  5. Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
  6. Heat 2 tablespoons of cooking oil in the pot.
  7. Pour the blended salsa back into the pot with the hot cooking oil.
  8. Reduce the heat and simmer for 20 minutes.
  9. Add the salt and adjust if necessary.


  • You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.
  • You can substitute jalapeño chiles for the serranos.
  • The salsa will keep in the refrigerator for 3 days.
  • This salsa freezes very well. Make a double batch so that you always have some on hand.
  • You may also know this salsa a green salsa, green sauce, verde salsa or tomatillo salsa.

Thursday, July 27, 2017

Saturday, July 8, 2017

Keto Strawberry "Pretzel" Salad

Keto Strawberry “Pretzel” Salad

This is by far the best recipe I have made. I took a recipe for regular strawberry pretzel salad and “ketofied” it. It may look gross in my picture but it tastes PHENOMENAL.
1 & 1/2 Cup crushed/chopped pecans
8 Tbsp melted butter (1/2 C)
1/4 C almond flour/almond meal
3 Tbsp sugar sub – (if you use truvia, use 1 Tbsp, if you use xylitol or erythritol you can use 3)
1 Tsp salt – you can use less if you want. I really wanted the sweet & salty.
1 Cup Heavy Whipping Cream
1/2 tsp Vanilla Extract
8 oz (one block) of Cream Cheese
Sugar Substitute
  • If Truvia, use 1/3 C
  • If splenda, use 1 C
  • If Xylitol or Erythritol use 1 cup OR ¼ C & 1 tsp liquid stevia drops

16oz Frozen Unsweetened Sliced Strawberries (do not thaw)
2 Cups of Boiling Water
0.6 oz box of sugar free strawberry jello (bigger box)

  1. Preheat oven to 350.
    2. Combine all crust ingredients together and press into a 9×13″ pan. Bake for 8-10 minutes. Remove from the oven and let cool completely.
    3. As the crust cools, make whipped cream by whipping the 1 cup of HWC and vanilla together until there are soft peaks. It helps to put the mixer blades/whisk and the bowl in the freezer for 10 minutes. Once whipped cream is formed, place in fridge to keep it cold while you move on to the next part.
    4.  Cream the sugar substitute (measurements under filling section) and cream cheese together. It is easier to powder your sugar by using a blender or coffee grinder otherwise you may have some sugar granules.
    5. Once the cream cheese and sugar are fully creamed, fold in the whipped cream and spread mixture over a fully cooled crust.
    6. Boil 2 cups of water and once boiling, pour in and dissolve the sugar free jello. Once dissolved, add the frozen strawberries and let it sit for a few minutes.
    7. Once the strawberry jello mixture is the consistency of egg whites, pour it on top of the cream cheese and crust. Spread it around until it covers the top and refrigerate until firm.
Makes 16 slices
Calories: 302.1g
Fat: 29.3g
Net Carbs: 3.5g (Yes, I counted the 7.5g in the HWC)
Protein: 4.1g

Thursday, June 29, 2017

Chicken Pesto Bake

  • 1 cup basil
  • 1 clove garlic
  • 1/4 cup grated parmesan
  • salt & pepper to taste
  • 2 1/2 tbsp olive oil
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
Makes 5 tablespoons.


  • 2 (16 oz total) boneless, skinless chicken breasts
  • kosher salt and fresh pepper to taste
  • 4 teaspoons Skinny Basil Pesto
  • 1 medium tomatoes, sliced thin
  • 6 tbsp (1.5 oz) shredded mozzarella cheese
  • 2 teaspoons grated parmesan cheese


  1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
  2. Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
  3. Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
  4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
  5. To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.


Sunday, June 25, 2017

Avacado Z'paghetti Girlfredo

28 oz. (about 4 medium) zucchini
3 cups roughly chopped cauliflower
2 oz. (about 1/4 cup) mashed avocado
1/4 cup grated Parmesan cheese
2 tsp. chopped garlic
1/4 tsp. each salt and black pepper
1/2 cup seeded and chopped tomato
Optional seasoning: additional salt
Optional topping: chopped fresh basil or cilantro


Using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Place cauliflower in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave for 5 minutes, or until soft.

In a blender or food processor, combine cooked cauliflower, avocado, Parm, garlic, salt, and pepper. Add 1/4 cup warm water. Blend on high speed until smooth and uniform.

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes.

Transfer noodles to a strainer, and thoroughly drain excess liquid.

Remove skillet from heat, re-spray, and bring to medium-low heat.

Add noodles, sauce, and tomato. Cook and stir until hot and well mixed, about 2 minutes.