Hot Wing Chicken Bites

2 -3 pounds boneless, skinless chicken breast
1 cup Frank's Hot Sauce
1 pkt. dry ranch mix (or substitute below)
1 T. olive oil

Cut chicken into bite size pieces. Pour olive oil into large skillet. Cook chicken in oil until done. Remove chicken from pan and drain juices. Add Frank's and ranch mix to pan and mix well. Put chicken back into pan and heat through or put into crockpot to keep warm. Add more Frank's if you want it really saucy.

Ranch Mix Substitute
1 T. dried or fresh chives
1T. parsley
1 T. garlic powder
1 t. onion powder
1 t. garlic salt
1 t. pepper

Fiddle Faddle or Cracker Jack

3/4 cup brown sugar

1/4 cup butter

3 T. corn syrup

1/4 t. salt

1/4 t. baking soda

1/4 t. vanilla

8 cups popped popcorn

1 cup peanuts

Combine sugar, butter, corn syrup, and salt over low heat until butter is melted. Cook without stirring for 3 minutes. Add baking soda and vanilla. Pour onto popcorn and nuts. Mix. Bake 15 minutes at 300 degrees. When cool, break into pieces.

Low Carb Boneless Hot Wings

1 lb. Boneless, Skinless Chicken Breast
1 1/2 Cups Crushed Pork Rinds
1/2 Cup Parmesan Cheese – Grated
1/2 tsp. Garlic Powder
3/4 Cup Buffalo Wing Sauce
2 Tbs. Butter
Oil

Trim excess fat off chicken breast and cut into large chunks.

In a food processor combine pork rinds, Parmesan cheese, and garlic powder and pulse until ingredients are well combined and moderately fine. Pour mixture onto a plate, in a thin layer.

Heat an inch of oil over medium-high heat. Press the chicken chunks firmly into the breading mixture, coating both sides. Drop the breaded chicken into the oil. Using tongs, flip the chicken pieces a few times until they are golden brown and crisp on both sides – About 3 minutes each side. After removing chicken from oil, allow to cool on a paper towel to soak up excess grease.

Melt the butter and mix with buffalo wing sauce. Lightly toss the Chicken in the sauce.

Prep Time – 30
Minutes Cook Time – 30 Minutes
Makes 4 Servings
Per Serving:
Calories – 350
Protein – 40 g
Carbs – 0.5 net g
Fat – 15 g

From: http://peaceloveandlowcarb.com/2012/01/zero-carb-boneless-buffalo-wings.html

Aunt Leona Dip

1 (8 oz) cream cheese
1/4 c. ketchup
1 T. horseradish
1/4 c. milk
1 T. Worcestershire
minced onion to taste (optional)

Mix all ingredients well. Great with potato chips. The longer it sits the better it tastes.


From Great Aunt Leona DeCleene

Low Carb Flax Muffin in a Mug

1/4 cup flax meal 
1/2 teaspoon baking powder
1 T. Splenda or equivalent of sweetener
1 teaspoon cinnamon
1 large egg
1 teaspoon butter or coconut oil

Put the dry ingredients in a coffee mug. Stir. Then add the egg and the butter. Mix. Microwave 1 minute. 

Optional: Leave out cinnamon to make plain or add other spices/cheese for different flavors.

Serving Size: 1 

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 223mg Cholesterol; 284mg Sodium

Notes: 11.1 total carbs, 8.8 fiber, for 2.3 net carbs. 

Sara's Hash Brown Potatoes

1 ( 2 lb ) bag frozen hash brown, thawed 
1( 10 oz) can cream of chicken soup 
1 ( 12 oz ) sour cream 
2 c. Grated / shredded cheddar cheese 
1 tsp. salt 
1 tsp. pepper 

Thaw hash browns. Mix together all ingredients. Spread into a buttered 9 x 13 inch pan. Bake at 350 for 60 minutes. Some times I put a layer of cheese on the top with about 10 minutes left. 

Optional: Add 1/2 c. Chopped onions or 2 c. Crushed corn flakes or potato chips mixed with 1/2 c. meted butter to bake on top of the casserole. 

Meatball Sub Casserole

1 loaf French bread, cut into 1inch cubes

8 oz. cream cheese, softened

1/2 cup mayo

1 t. Italian seasoning

1/4 t. pepper

2 cups mozzarella cheese, shredded, divided

16 oz. package of frozen meatballs, thawed (or use homemade)

28 oz. jar of pasta sauce (or use homemade)

2- 3 T. of water 

Arrange bread in single layer in greased 9x13 dish. In a bowl, combine cream cheese, mayo, and seasonings. Spread over bread. Sprinkle with about 1/2 cup of cheese. Mix meatballs, pasta sauce, and water. Spoon over bread and cheese. Spring with remaining cheese. Bake uncovered at 350 for 30 minutes.

Chex Party Mix

1/4 c. butter, melted
1 1/4 t. seasoned salt
4 1/2 t. Worcestershire sauce
8 c. Chex cereal (corn, rice, and/or wheat)
1 cup mixed nuts or peanuts
1 cup pretzels

In large microwavable bowl, mix cereals, nuts, and pretzels.

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Reuben Spread (or Dip)

1/2 lb. corned beef, chopped
1 (16 oz) can sauerkraut, drained
1 cup shredded cheddar cheese
1 1/2 cup shredded Swiss cheese
1 cup mayo
Thousand Island Dressing
Snack Rye bread

Combine beef, sauerkraut, cheddar, Swiss, and mayo in crockpot. Mix well. Cook on high 1-2 hours stirring occasionally.  Turn to low and keep warm. Top bread with spread and a bit of dressing, if desired.


From Fix It & Forget It

Hot Dip aka "Cat Poop" Dip

1 lb. ground beef
2 medium onions, chopped
16 oz. Velveeta
1 lb. tomatoes, chopped
Salsa Brava (17 oz)

Brown beef and onion. Add cheese and tomatoes. Melt. Add salsa. Keep warm (crockpot works well). Serve with tortilla chips.

From the Gressicks