parm stuffed peppers

• 3 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan, plus more for serving
• 3 cloves garlic, minced
• 1 1/2 c. marinara
• 1 tbsp. freshly chopped parsley, plus more for garnish
• pinch of crushed red pepper flakes
• kosher salt
• Freshly ground black pepper
• 12 oz. fresh or frozen breaded chicken, cooked according to package instructions
• 4 bell peppers, halved (seeds removed)
• 1/2 c. low-sodium chicken broth

DIRECTIONS

1. Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in cooked breaded chicken.
2. Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
3. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
4. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
5. Garnish with parsley and more Parmesan and serve.

creamy cheesey bacon brussel sprouts

2 tablespoons butter - 3/4th cup heavy whipping cream -3 oz cream cheese - 1/2 cup cheddar- 1/2 tablespoon green chives - 1/2 tablespoon dried onion - 1/2 teaspoon black pepper- 1 lb brussel sprouts. 1 or two tablespoons of chopped bacon

dip

• 5 green onions,chopped
• 8 oz cheddar cheese,shredded
• 1½ cups mayonnaise
• ½ cup real bacon bits
• 
  

low carb biscuits

1½ Cups Almond Flour
¼ Teaspoons Salt
1 Tablespoon Baking Powder
2 Eggs
⅓ Cups Sour Cream
3 Tablespoons Butter (melted)
⅓ Cups Shredded Cheese (optional)
½ Teaspoons Garlic Powder