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Low Carb Pizza Recipe

I got this delicious recipe from the orginal chef is Bikergoddess. We all thank her for creating this great recipe. It's not exactly like pizza, but it's pretty close. I like it alot. I've made it twice now, and will be making it over and over again.



4 ounces cream cheese, softened
4 eggs
1⁄3 cup heavy cream
1⁄4 cup grated parmesan cheese
1 teaspoon chives
1⁄2 teaspoon italian seasoning or 1⁄2 teaspoon pizza seasoning
1⁄2 teaspoon wet garlic or 1⁄4 teaspoon garlic powder
2 cups mozzarella cheese


1⁄2 cup pizza sauce (the lowest carb you can find) or 1⁄2 cup tomato sauce (the lowest carb you can find)

1 cup mozzarella cheese

pizza toppings, of choice


Preheat oven to 375 degrees F.

Beat together cream cheese and eggs until smooth.

Add cream, parmesan, chives, Italian seasoning and garlic.

Spray 9X13 pan with cooking spray or oil.

Place 2 cups mozzarella cheese in bottom of pan.

Pour egg mixture over cheese.

Bake for 30 minutes.

Remove from oven and spread sauce over baked mixture.

Add toppings of choice.

Cover with remaining mozzerella cheese.

Bake until bubbly and brown.

Let stand for 5 minutes.


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Beefy Tomato Soup

If you need a quick and comforting dinner that you’re whole family will love this Beefy Tomato Soup is what you’re looking for!

This shop has been compensated by Collective Bias, Inc. and its advertiser. But all opinions here are mine. #GetSaucy #CollectiveBias


¾ lb. ground beef
2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
2 teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon oregano
1 (23.5) oz jar of Francesco Rinaldi Traditional No Salt Added pasta sauce
4 cups of chicken stock
½ cup of cream cheese, at room temperature
1½ cups elbow macaroni or short-tubed pasta
¼ cup fresh chopped basil, divided


1.In a large pot heat the olive oil over medium heat.

2.Add the onion and cook for 3-4 minutes until the onion softens.

3.Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink, then add the minced garlic and stir.

4.Next add the salt, pepper and oregano to the beef and stir to combine.

5.Now you can pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir.

6.Bring the soup to a simmer and cook for 10 minutes.

7.Whisk in the cream cheese until it;s all mixed in and then add ½ of the fresh basil.

8.Pour in the pasta, stir and let cook for another 10 minutes with the lid on.

9.Spoon into bowls and garnish with the leftover basil.


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Wrapping up 2015 with something warm, comforting, delicious, and SIMPLE!!! Busy Fall and Winter days will always call for crockpot meals and this ‘Healthy Creamy Italian Crockpot Chicken’ I made for the family last week could not be any easier! This is a great option for an effortless weeknight meal, but I opted to make this for a typical ‘football Sunday’. Those usually call for me spending the entire day relaxing in pajamas, on the couch, curled up in front of the fire, and not leaving the house for ANYTHING!

After breakfast I just threw the ingredients in the crockpot and let it cook while I enjoyed watching the games with my the family. Then right before the evening game, I made the pasta, cut up the chicken, and put the meal together for everyone! If you really wanted to make this even easier, you could add more liquid to the crockpot (maybe 1-2 cups of chicken stock) and in the last 30 minutes of cooking, add the pasta in. In all honesty, the noodles should taste even better like that because it will soak up all of the liquid and juices from the chicken and seasoning!!! Either way though, this is a winner and a new family favorite!


4oz fat free cream cheese (softened/room temperature)
6oz 0% plain Greek yogurt
10.5oz Campbell's Healthy Request Cream of Chicken Soup
1 packet Italian dressing & seasoning (I used Good Seasons brand)
3/4 cups low sodium chicken broth or water
6 frozen or thawed chicken breasts
8oz pasta or spiralized vegetable of choice
2 heaped tablespoons finely chopped flat leaf parsley


1.Combine cream cheese, greek yogurt, soup, chicken broth, and seasoning packet in the bowl of your slow cooker. mix well. Add chicken breasts to slow cooker and make sure each breast is coated with liquid mixture.

2.Cook on high for 4-6 hours. Serve over cooked pasta and add vegetables of choice.


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Hooray for apple season! Last week I shared this incredible Caramel Pecan Apple Crisp, and I’ve been dying to share this amazing baked apples recipes.

My love for this healthy treat comes from my Mom. Whenever we had a big sweet tooth, but didn’t want a heavy dessert she would make these baked apples. They take all of 5 minutes to prepare and the end result is sweet, tender apples with a delicious pecan filling. I love to top mine with low fat vanilla ice cream and a little drizzle of my favorite homemade caramel sauce. It’s perfection.


4 good-quality apples (I like to use red apples, but baking apples, such as Granny Smith, work great to!)
1/4 cup chopped walnuts or pecans
1/4 cup packed brown sugar
2 Tbsp butter, room temperature
1/2 tsp cinnamon
1/2 cup water
Caramel sauce, for topping, optional
Ice cream, for topping, optional


1.Preheat oven to 350 degrees F. Use a paring knife to remove the stem and seeds from the apples, making a deep hole where the filling will go.

2.Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples. Add water to a small baking dish and place apples on top. Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool before eating. Serve with ice cream and caramel sauce, if desired.


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Do you ever struggle to come up with interesting lunches for yourself? I know I do, all to often I fall back on a simple ham sandwich or crackers with cheese, and whilst I fill my kids’ plates with plenty of fresh fruit and vegetables, I’m pretty good at avoiding vegetables myself! I’m making a real effort to improve my own eating habits though and today’s recipe for vegetable stuffed pizza quesadillas makes a great alternative to boring sandwiches. This recipe sneaks in lots of yummy vegetables, great for grownups as well as kids!

Ingredients (serves 2):

2 wholemeal tortilla wraps
1 Tbs tomato puree
handful grated cheddar cheese
2 spring onions
1/2 yellow pepper
large handful fresh baby leaf spinach


Prepare the fillings – wash and chop the spring onions, de-seed and chop the red pepper, wash and dry the spinach.

Lay one of the tortilla wraps in a large frying pan. Spread the tomato puree over the tortilla, then sprinkle the grated cheddar cheese over the top. Add the spring onion and red pepper, then top with the spinach leaves.

Place the second tortilla over the top to form a sandwich with the fillings in the middle.

Dry-fry the tortilla for a couple of minutes until the base is golden. Once the base is cooked, pop a plate on top of the pan and flip the pan over, then carefully slide the quesadilla back into the pan to cook on the other side. Cook for a few minutes more until the cheese is melted and the quesadilla cooked through.

Slide the quesadilla out of the pan and onto a chopping board and cut it into 8 wedges, then serve immediately. The quesadilla can also be cooled and popped into a lunch box to eat cold.

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Pecan Pie Bread Pudding is actually Pecan Pie without the crust. Instead it’s poured over a delicious bread pudding and baked to perfection!
It’s Pecan Pie infused heaven!!
I’ve been on a Pecan Pie theme lately.
When I started this, I intended to make a Chocolate Chip Bread Pudding, but after I got
everything out I started thinking about trying to make it taste like Pecan Pie instead.
Great decision! It was delish.


1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half (see notes) You can substitute whole milk or heavy cream
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped


1.Preheat oven to 350 degrees F.

2.Cube bread the place in a large bowl.

3.In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes

4.In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

5.Pour half of the bread mixture into a 8x8 inch pan.

6.Top with half the pecan mixture.

7.Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.

8.Top with remaining pecan mixture.

9.Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.


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Low Carb Taco Soup

A meal in minutes! It’s so easy to customize this soup to keep your whole family happy. You can add a little chilli for the adults and let everyone pick their own toppings. We love to top our Low Carb Taco Soup with a little Avocado, an even better idea is to top it with our Sugar Free Guacamole!

Ingredients for Making Your Low Carb Taco Soup:

2 tbsp of Butter

1 medium Green Pepper, diced

1 clove of Garlic, crushed

1 teaspoon of Oregano, dried

1 teaspoon of Cumin, ground

1 teaspoon of Paprika, ground

8 ounces of Tomato Puree

2 cups of Chicken Stock

5 ounces of Low Carb Pork Carnitas

1 teaspoon of Pepper

1/2 teaspoon of Salt

1/2 cup of Cheddar Cheese, grated

1/2 medium Avocado, diced

3 teaspoons of Cilantro, finely shredded

3 tablespoons of Sour Cream

Instructions For Making Your Low Carb Taco Soup:

1.In a large saucepan place the butter, diced pepper and garlic and saute over medium heat for 3 minutes, until the butter is bubbling.

2.Add the oregano, cumin and paprika and saute for a further 3 minutes, until fragrant.

3.Add the tomato puree and chicken stock and bring to a simmer.

4.Add the pork carnitas, salt and pepper. Allow to simmer for 2 minutes to ensure the pork is heated through.

5.Ladle the soup between three bowls and garnish with the shredded cheddar, diced avocado, cilantro and sour cream.


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Are you in the mood for something carb loaded, cheesy, and delicious? I’ve got just the thing! Feast your eyes on this Scalloped Potatoes recipe. Then, go make it for dinner!


1 1/2 cups shredded cheddar cheese, (OK to substitute 2% milk cheese)

1 bunch green onions, sliced thin

1 cup sour cream, (reduced fat OK)

1/2 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt, (plus more to taste)

freshly ground black pepper

2 large baking potatoes, peeled and sliced into thin circles

2 boneless, skinless chicken breasts, cut into bite-sized pieces


1.Preheat oven to 375 degrees F. Spray a 9" square or 8 x 11" baking dish very well with cooking spray.

2.In a medium bowl, stir together cheese, chopped green onions, sour cream, milk, garlic powder, salt and pepper to taste.

3.Arrange half the potato slices over the bottom of the baking dish and half the diced chicken over the potatoes. Sprinkle lightly with salt and pepper if desired. (I like a lot of salt on my potatoes.) Spread half the cheese mixture over the chicken and potatoes. Repeat these layers with the remaining ingredients.

4.Spray a piece of aluminum foil with cooking spray, and cover the baking dish with the sprayed side down toward the food. Bake covered for 60 minutes.

5.Remove foil, and increase heat to 400 degrees F. Bake for an additional 10-15 minutes or until top is bubbly and starting to brown. Serve garnished with additional sliced green onions if desired.


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Garlic Butter Shrimp Scampi + GIVEAWAY!

This is a Sponsored post written by me on behalf of McCormick & Company for SocialSpark. All opinions are 100% mine.


8 ounces of linguine or other pasta
1/4 cup olive oil
1/4 cup (half stick) of butter
1 pound defrosted large shrimp, peeled and deveined
1 package McCormic® Garlic Butter Shrimp Scampi Seasoning Mix
1 tbsp lemon juice or 2 tbsp white wine (optional)


1.Cook pasta as directed on package. Drain well.

2.Meanwhile, heat oil and butter in large skillet on medium heat until butter is melted. Add shrimp and Seasoning Mix; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in lemon juice or wine, if desired.

3.Toss with cooked pasta to coat well. Serve with grated Parmesan cheese, if desired.


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Where have these been all my life? Really? I tried fried pickles for the first time last week at a restaurant and had to come home and figure out how to make them myself! I am telling you, these are my newest addiction! (And I may or may not have had a few fried pickles for breakfast today with my coffee… but I won’t say for sure).


Sandwich sliced dill pickles (about 12 slices)
1-2 cups Panko Breadcrumbs
Oil for frying
1 cup all purpose flour
1 cup milk
1 teaspoon baking powder
1 egg
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon dill (optional)


1.Preheat oil to 360-370 degrees.

2.Combine all batter ingredients and stir until smooth, let sit at least 5 minutes.

3.Dab pickle slices on paper towels to dry them. Place about ½ cup of Panko bread crumbs in a bowl (add more as needed). (If they get wet, they don't stick so it's best to work in small batches.)

4.Dip each pickle slice in the wet batter and then gently toss in the bread crumbs, let sit for a minute or so, this will allow the crumbs to stick better.

5.Fry in small batches for 3-4 minutes or until brown and crispy.

6.Serve with ranch dip.

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