Buffalo Chicken Dip Goes Main Course

This recipe is from LCF.
Buffalo Chicken Dip Goes Main Course




I made a few small changes. 1 cup of cheese instead of 1/2 cup and I cut the chicken into strips.

The counts per 1/8th of the recipe is:
Cal:617g Fat:34.5g Carbs: 2g

Pizza Caserole Bake

Counts per 1/8th:
Cal:580g Fat:44.2g Carb:6g

Counts per 1/10th:
Cal:464g Fat:35.4g Carb:4.8g

Counts per 1/12th:
Cal:387g Fat:30g Carb:4g

Brown the ground beef and sausage and add tomato sauce. Layer it with the other ingredients and top with mozzarella cheese and parmesan and bake at 350* until hot and bubbly.
I haven't made this yet but I'm going to this weekend.

Fauxtato Salad

This was really good and really tasted like potato salad. I didn't care for the sweetness of the radish so I think I will leave those out next time and use more cauliflower.

Quick Cauli "Mac" N Cheese

Just boil the cauli until tender, drain, add butter and cheese and let melt. Salt & pepper to taste.

Counts for 1/4th of the recipe:
Calories:281.8, Fat:25g, Carbs:4g (total)

Pork Rind Pizza Crust-Best Yet!

So I've tried quite a few different pizza crusts while on my LC journey, and they all seem to fall short. I've tried the mostly cream cheese ones, the cups upon cups of mozzarella ones, and the infamous cauliflower pizza crust. They were ok, but all seemed to be lacking for my personal taste. I couldn't pick any of them up and with all that cheese, why put cheese on the pizza? To me it took away from the cheesy, gooey pizza topping experience. I came up with my favorite pizza crust yet made out of pork rinds and canned parmesan cheese. I realize parmesan is still cheese, but to me it doesn't taste like cheese in the same sense, and I use canned parmesan as kind of a freebie food. My can says 0 carbs and I haven't had any ill effects from using it as such so I will continue to do so. Anyways, on to the recipe! By the way, this crust you are truly able to cut and hold in your hand and it gets crispy and crusty. And best of all, it's simple to make and freezable. I made a bunch of individual crusts (which is the recipe I am going to post) and separated them with wax paper and put them in a zip loc bag and froze them so I can grab and go.

1/4 cup ground pork rinds
1/4 cup canned parmesan cheese
1 egg
1tsp Italian seasoning of choice (I used Mrs. Dash Tomatoe Basil Garlic)

Pre-heat oven to 350*. Spray or oil a tin pie pan. In a bowl mix the egg, pork rinds, parmesan cheese, and seasoning well. Pour mixture into pan and spread to the sides from the middle by pressing outwards with your hands. If the mixture sticks to your hands wet them with water and it will spread smoothly. Bake for about 10 minutes or until golden brown. Remove and add whatever desired toppings and put the pizza back under the broiler until toppings are hot and cheese is melted.
The counts for the whole crust are:
Cal:347, Fat:22.9g, Carb:0.4g



I also made cheese sticks with the same recipe, only using a square baking pan instead. I added about 1/4 cup mozzarella into the mixture before baking, and then melted some more on top until brown, and used tomato sauce for dipping.








Here is a plate I made with pepperoni pizza, supreme pizza, and cheese "bread" sticks.