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KETO FRIED CHICKEN TENDERS CHICK-FIL-A COPYCAT RECIPE I was craving Chick-Fil-A, which led me to wondering how does Chick-Fil-A make their chicken? Of course panko and chicken tenders aren't on my Keto diet menu! But then of course I got the great idea to make a Keto version of Chick-Fil-A's Chicken tenders recipe using some keto diet basics, almond flour and Pork Panko (Pork rinds) If you're wanting a new keto lunch idea these low carb fried chicken tenders are delicious and the Chick-Fil-A copycat sauce (keto version of course) is a obvious must try too.  KETO FRIED CHICKEN TENDERS recipe makes 8 Chicken Tenders Prep Time: 1 hour 5 minutes Cook time: 15 minutes WHATS YOU NEED: 8 Chicken Tenders 24oz Jar of pickles (you only need the juice) 3/4 cup Now Foods Almond Flour 1 tsp Salt 1 tsp pepper 2 eggs beaten 1 1/2 cups pork panko coconut oil for frying HOW TO DO IT: Put chicken tenders and pickle juice in a large zip lock bag and marinate for at least 1 hour (I left mine m...

LEMON GARLIC ROASTED CHICKEN This low and slow cooking method makes this Lemon Garlic Roasted Chicken incredibly tender, juicy, and flavorful! LEMON GARLIC ROASTED CHICKEN Total Cost $6.40 recipe / $1.60 serving Prep Time 10 minutes Cook Time 2 hours Total Time 2 hours 10 minutes Servings  INGREDIENTS 2 small or 1 large lemon $0.30 1/3 cup olive oil $0.78 6 cloves garlic $0.48 1/4 tsp salt $0.02 Freshly cracked pepper $0.05 2 lbs split chicken breasts* $4.77 INSTRUCTIONS Preheat the oven to 275ºF. Squeeze about 3 Tbsp lemon juice from the lemon(s) and slice the remainder. Mince two cloves of the garlic, and peel the remaining 4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper. Pat the chicken breasts dry with a paper towel. Place them in a glass or ceramic casserole dish. Pour the prepared lemon marinade over the chicken, using a spoon to redistribute the marinade and make sure the surface of the chicken is fully covered. Add the remainin...

TURKEY BACON RANCH PINWHEELS – LOW CARB, THM S, KETO Turkey Bacon Ranch Pinwheels are a crowd-pleasing, five-minute prep appetizer. My kids gobbled these up when I made them for the Super Bowl last week. They have a lot of flavor with only a little bit of effort. Turkey Bacon Ranch Pinwheels Prep Time 5 mins Total Time 5 mins Course: Appetizer, Snack Cuisine: American Servings: 6 Calories: 141 kcal Author: Taryn Ingredients 6 oz cream cheese 12 slices smoked deli turkey about 3 oz 1/4 tsp each garlic powder dill, and minced onion 1 tbsp bacon crumbles 2 tbsp finely shredded cheddar cheese Instructions Put the cream cheese between 2 pieces of plastic wrap. Roll it out until it's about 1/4 inch thick. Peel off the top piece of plastic wrap. Lay the slices of turkey on top of the cream cheese. Cover with a new piece of plastic wrap and flip the whole thing over. Peel off the piece of plastic that is now on the top. Sprinkle the spices on top of the cream cheese. Sprinkle with the baco...

KETO FATHEAD PIZZA- BBQ PULLED PORK Don't miss out on BBQ sauce anymore! We have an amazing keto approved sauce and a delicious Keto Fathead Pizza recipe to use it on. BBQ pulled pork. Keto Fathead Pizza- BBQ Pulled Pork Course Dinner, Main Course, Snack Cuisine American Keyword bbq, bbq sauce recipes, easy recipes, gluten free, grill, holiday recipes, keto, low carb Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 6 pieces Calories 300 kcal Ingredients Double Batch Fathead Dough Our Keto Approved BBQ Sauce 6 oz plain pulled Pork your own or store bought 1/4 small onion chopped 1/2 small green pepper diced 4 strips bacon 1 tablespoon butter 1/4 cup mozzarella shredded 1/4 cup cheddar shredded salt & pepper Instructions Prepare fathead dough, bake, set aside. If using Lavash bread preheat oven to 425. Grease a sheet pan with Olive oil or butter. Place one lavash on the pan, bake 5-6 minutes until bottom is crisp. Remove from the oven, flip over. Set aside...

LOW-CARB CRUSTLESS TACO PIE This Low-Carb Crustless Taco Pie makes an easy spicy dinner. It's crustless, so not only is it low-carb, it's also gluten-free and grain-free. This crustless quiche can work in low-carb, ketogenic, diabetic, Atkins, diabetic, and Banting diets. Low-Carb Crustless Taco Pie Course Main Course Cuisine low-carb, Mexican Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Servings 8 Author Annissa Slusher Ingredients 1 pound ground beef preferably grass-fed 1 packet taco seasoning (be sure it is free of MSG, starches, and any additives) 3 green onions thinly sliced 1/4 cup salsa 1 cup Mexican blend cheese finely shredded, quantity divided 4 large eggs 2/3 cup heavy cream preferably grass-fed 1/2 teaspoon sea salt Instructions Preheat oven to 350º Fahrenheit. Prepare a 9" pie pan by greasing with butter or spraying with coconut oil. Heat a large skillet over medium high heat. If your ground beef is low in fat or if your skillet is not well...

CAJUN CHICKEN PASTA Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better! CAJUN CHICKEN PASTA yield: 4 SERVINGS  prep time: 10 MINUTES  cook time: 20 MINUTES  total time: 30 MINUTES INGREDIENTS: 2 boneless, skinless chicken breasts 2 tablespoons olive oil, divided 1 tablespoon cajun seasoning 8 ounces penne pasta 2 tablespoons unsalted butter 3 cloves garlic, minced 1 cup heavy cream, or more, to taste 1/2 teaspoon lemon zest 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, to taste 2 Roma tomatoes, diced 2 tablespoons chopped fresh parsley leaves DIRECTIONS: In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm. In a la...

RANCH CHICKEN Crispy on the outside, moist on the inside, flavorful Ranch chicken. This is a family-favorite! This Ranch Chicken is one of the most delicious chicken recipes you’ll ever try! The outside coating is crispy and packed with flavor and the inside is tender and juicy! INGREDIENTS 3-4 boneless, skinless chicken breasts 1/4 cup butter, melted 1 (1 ounce) packet Ranch dressing seasoning mix 1 cup crushed Corn flakes 1/2 cup grated Parmesan cheese INSTRUCTIONS Preheat oven to 375° degrees F. Spray a 9×13 glass baking dish with cooking spray. Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a large freezer baggie. Shake well to mix all together. Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken. Once all chicken has been coated, sprinkle the remaining seasoning mixture...

Creamy Lemon Chicken Piccatta It is just like the classic chicken piccata dish, but with the added lemon tang. It gives it such a fresh and delicious taste to this creamy sauce. The chicken has a delicious breading on the outside and it is perfect served over some pasta. Everyone in my family loved this meal. It had such a delicious flavor and will be one that we make again and again! Creamy Lemon Chicken Piccatta Prep time 10 mins Cook time 15 mins Total time 25 mins A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love! Author: Alyssa Serves: 4 INGREDIENTS 4 whole Boneless, Skinless Chicken Breasts salt and pepper to taste ¼ cup all purpose flour 2 Tablespoons Butter 2 Tablespoons Olive Oil 1 cup chicken broth 2 whole Lemons ¾ Cup Heavy Cream ¼ cup capers Chopped parsley, for garnish 1 pound Angel Hair Pasta INSTRUCTIONS Heat 2 tablespoons butter and 2 tablespoons of oil in a large ...

Baked Firecracker Chicken Sweet and spicy baked chicken that is both packed with flavour and nice and light! Save Recipe Baked Firecracker Chicken Prep Time:5 minutes  Cook Time:25 minutes Total Time:30 minutes  Servings: 4 ingredients 1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha) 1/2 cup brown sugar or honey 1 tablespoon soy sauce 1 tablespoon cider vinegar 2 cloves garlic, grated 1 pinch red pepper flakes 1 tablespoon oil 1 pound boneless and skinless chicken breasts salt and pepper to taste directions Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce. Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side. Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes. Enjoy with the remain...

Easy Chocolate Italian Love Cake With help from a cake mix, even your kids can make this Easy Chocolate Italian Love Cake! It\\\'s a simple yet impressive dessert that everyone loves! INGREDIENTS: 1 package chocolate cake mix 2 lbs ricotta cheese 4 eggs ¾ cup sugar 1 tsp. pure vanilla extract 1 package of instant chocolate pudding 1 cup cold milk 8 oz. frozen whipped topping (such as Cool Whip), thawed Instructions Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray. In a large bowl, mix together cake mix according to the directions on the box. Set aside. In another bowl, mix together ricotta cheese, eggs, sugar, and vanilla until smooth. Pour the cake batter into the baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking). Bake the cake for 1 hour. Remove from oven and allow to cool compl...

LAYERED RATATOUILLE One of the things I love most about Southern California summers is the abundance of fresh fruits and vegetables available. From grocery stores to farmer’s markets, it’s a wonderful thing to know that the produce I need, and plenty more that I don’t need, is fresh, plentiful and grown locally. Even my meat-eating man was over the moon for this one, which we served with grilled chicken and a warm, sliced baguette. We also agreed that it would also be enough as a full dinner on its own, or served with rice, couscous or polenta. I know you’ll absolutely love this ratatouille adapted from Smitten Kitchen, too, because the flavors are just as vibrant as the colors. Completing it really makes you feel like you’ve not only made an incredibly delicious dish, but you’ve created a work of art! Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries...

DOUBLE DARK CHOCOLATE CHIP SHORTBREAD COOKIES Double Dark Chocolate Chip Shortbread Cookies ~ they melt in your mouth with an explosion of deep rich chocolate that’ll make your eyelids flutter… to call it a cookie is to completely miss the point. VINTAGE VIEW ~ these Double Dark Chocolate Chip Shortbread Cookies are from TVFGI archives, way back from the winter of 2011. As part of a new series on the blog I’m reviving some of my favorite recipes that you may have missed over the years. I’m refreshing the photos and commentary but the recipe remains the same, the only change I made was to double it ~ these unusual cookies are a special treat! Ingredients 2 sticks (1 cup) unsalted butter, at room temperature (this is important) 1/2 cup confectioner's sugar, sifted 1/2 cup dark cocoa powder, sifted (I use Hershey's Special Dark) 2 teaspoons vanilla 1 1/2 cups all-purpose flour 1 cup dark chocolate chips Instructions Oven to 325F Cream the butter, cocoa powder and sugar together un...

EASY OVEN-BAKED ZUCCHINI CHIPS Snack These easy oven-baked zucchini chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too? Oven-baked to crisp perfection! Here’s another zucchini recipe to add to your repertoire. Easy oven-baked zucchini chips are both delicious and a healthy way to snack! Veggie chips rock my world. I buy large bags of them at Costco and go to town. They’re dangerously addicting and I feel like eating the entire bag helps me get more than a day’s worth of veggies in. Haha, or at least I’d like to think that way. Probably not the best. These oven-baked zucchini chips that I made are definitely made of REAL zucchinis and using my mandolin to slice up these discs was really relaxing. I was kind of sad when I came to the end of the zucchini and couldn’t slice up anymore, lol These delicate chips take a bit of time to make – honestly, waiting was probably the worst part of it. It’s extremely simple but having to wait for them t...

HONEY GARLIC CHICKEN SKILLET This one is dee-licious. With the same, much loved flavor profile of honey garlic shrimp, we get to enjoy everyone’s favorite sauce with boneless, skinless chicken thighs or breasts. It’s simple to cook, quick and easy, but full of yum. And it’s 20-25 minutes (depending on the thickness of your chicken) from prep to table without lacking in flavor. Great for those quick weeknight dinners. Even though we patted the chicken dry with paper towels earlier, there might still be some angry spitting from the oil. So it’s always worth it to invest in a splatter guard. And wear an apron! Once it’s all cooked, drain the chicken on some paper towels and remove any excess oil from the pan. Reduce the heat to medium-low. Mix your sauce ingredients, toss the chicken back in and pour the sauce over the chicken. Make sure to keep the heat on medium-low as boiling the sauce too fast will burn and harden it into a sticky mess. And even though sticky sauce sounds great, burni...

HOMEMADE FUNFETTI CUPCAKES. It’s kind of getting annoying, right? Look at me! I’m obsessed with sprinkles! Wah wah wah. I need attention. Yeah. Not cool. I may as well just slap on some glitter eyeshadow and tease my hair. But in reality, I’m so obsessed with sprinkles because now that I’m in my mid-to-late (read: really late) 20s, it’s not so appropriate for me to be walking around sporting the newest shade of Urban Decay and blinding folks with glistening flecks from my lids. Um… what would you rather have? Me wearing loose sparkles on my eyes or a compulsion to bake you colorful vanilla cakes? Don’t mind my crumbs. I’m messy. So if you feel like creaming some butter and scooping some flour, you’re in for a treat. My favorite part? Different sprinkles. Wowza. Sometimes I use the regular old things – you may refer to them as jmmies, but I just can’t get behind that. Other times I use the nonpareils, which I love because they have super bright, fun colors. If you haven’t noticed, I lik...

WEIGHT WATCHERS PEANUT BUTTER WHIP FREESTYLE UPDATE I found this recipe for Weight Watchers Peanut Butter/Cool Whip Treat while reading the blog Stockpiling Moms. I thought it sounded delicious, plus super easy, so I decided to give them a try. You may see a few products I recommend to use for creating recipes throughout this post. These affiliate links are provided for your convenience and I may earn a commission from your order. Weight Watchers Peanut Butter Whip Freestyle Update – Scroll down to the recipe. If you use fat free cool whip and add 6 Tablespoons of PB2 Powder. Divide the mixture into six cupcake papers/tins. This recipe will be 3 Freestyle Points per serving. If you want a peanut butter treat, budget those smart points! You can use real peanut butter and it will be 4 Freestyle SP.  Ingredients 3 Tablespoons of Peanut Butter or 6 Tablespoons peanut butter powder. 1 8 oz Container of light or fat free frozen whipped topping. (fat free makes the 1 point recipe) 1 Table...

Clean Eating Cod Fish Recipe: A Healthy, Less Expensive Seafood Dish From all codfish recipes I know, this pan-fried clean eating cod fish might be the quickest dish. The correct culinary terminology would probably be pan-seared cod fish as I’m searing the fish in little oil and not frying it in an oil bath. This recipe is very simple to do at home and it is the way cod and similar white fish are often cooked in restaurant kitchens – although I admit I do it a bit different… For this recipe it is important that you have either fresh cod fish fillets or you thawed your frozen cod fish in your fridge for at least 5-6 hours. You can use cod fish with skin or without. I’ve used skinless cod fish. Ingredients 2-3 cod fish fillets 1/2 tsp salt some pepper 2 tbsp plain flour 2 tbsp oil (I use olive oil) Instructions Wash your fresh or thawed fillets under current cold water and dry them with kitchen roll. Heat oil in a frying pan. (The pan should be really hot) Mix flour with salt and pepper ...

CREAM CHEESE STUFFED CARROT CAKE WITH ORANGE GLAZE Super moist, spiced Carrot Cake stuffed with sweet cream cheese filling and drizzled with sweet and tangy Orange Cream Cheese Glaze that will have you drinking it straight from the bowl. So I really love you guys. I made this cake 3 times this week (not counting the time I forgot the flour – its been that kind of week), to create the perfect carrot cake that’s super moist without being oily, spiced to perfection with hints of orange, and with a surprise sweet cream cheese fill. INGREDIENTS 2 1/2 cups peeled and grated carrots Dry Ingredients 2 cups all-purpose flour 1 1/2 cups granulated sugar 1/2 cup light brown sugar, packed 1 cup pecans, finely chopped (I use my food processor) 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon + 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/4 teaspoon ground nutmeg Wet ingredients 4 large eggs 3/4 cup Vegetable oil 1/2 cup vanilla Greek yogurt (regular or lowfat) 1...

EGGS BENEDICT BREAKFAST BAKE Eggs Benedict Breakfast Bake turns a delicious but fussy classic into a stunning dish for a crowd. This Eggs Benedict Breakfast Bake is a welcome and tasty addition to any breakfast buffet. And that’s the beauty of it. Traditional eggs benedict is not a dish easily made for a crowd. At least I’ve never tried it. I actually have never poached an egg before! It’s not because I don’t think I can… it’s because I have an issue with the texture of runny yolks. I feel like my food blogger card needs to be revoked for that or something. But try as I might, I just don’t enjoy poached eggs. So turning eggs benedict into a casserole solves that problem for me and creates a show-stopper dish for you! Ingredients 6 English muffins see note at end 3 tbsp butter 12 oz fully cooked ham, cubed I used Bob Evans brand 4 green onions white and light green parts sliced 4 oz sharp cheddar cheese shredded 8 large eggs 1 cup whole milk 1/2 cup sour cream 2 tbsp yellow mustard 1 1/...