This is a quick and super simple recipe for some tasty Chicken Fajitas.  There isn't much difference between this and standard chicken fajitas.

First, here are the Ingredients.

3lb of Chicken Breasts.  Now we are feeding 10 people, so you may need less!

2 Green Peppers

2 Red Peppers

1 small onion

1/2 bottle of Taco Bell Mild Taco Sauce

1 jar of salsa

3 Tbsp Olive Oil

1 bag of shredded lettuce

1 bag of mexican blend shredded cheese

2 avocados

1 bag of Mission Low-Carb Whole Wheat wraps (4g per wrap)




1.) Preheat oven to 400 degrees

2.) Flatten out our chicken breasts so they are just under an inch thick.  I do this with a tenderizing hammer.

3.) Prepare an 11 x 13 pan with a peice of aluminium foil covering it.

4.) Put your chicken breast on one side of the pan.  Liberally coat the chicken in olive oil, salt, pepper, and some salsa.

5.) Slice up your peppers and onions.  Toss the peppers and onions in olive oil. Place them on the right side of the pan.  Salt and Pepper the peppers as well.  You can use two pans if you want as well.

6.) Place your pan(s) in the oven for 20-25 minutes cooking the chicken throughout.

7.) Prepare your toppings.  Slice your avocados, ready your lettuce, cheese, remaining salsa, and taco sauce

8.) Remove the pans from the oven.  Grab a wrap, throw on some chicken, some peppers and onions, and whatever toppings you desire!






One of my all time favorite Keto Dishes.


3lbs of ground beef

Fresh mushrooms

4 cups of shredded mozzarella

2 Jars of Rao's Marinara (Low-Carb / Very Good)

3 Spaghetti Squash

1 bag of pepperoni


Brown ground beef in large sauce pan

Add Marinara and mushrooms to pan, and let it simmer.

Cut squash in half, remove seeds and webbing, spray some olive oil on the meat, and bake for 60 minutes at 350 degrees.

Peel squash meat out, and put into large 11 x 13 pan. 

Cover squash with marinara / beef / mushroom concoction.

Cover that with mozzarella.

Add desired number of pepperoni.

Bake for 15 minutes at 350.


This is by far the best Low-Carb Pizza that I have had.

Here's the ingredients list.


  • 2 cups of Mozzarella Cheese  - I have also used the "Pizza Blend" from Kroger.
  • 3/4 cup of almond flour
  • 2 oz of Cream Cheese
  • 1 Egg
  • 1 tsp salt
  • Italian Seasoning


Whatever you want!  Remember that if you are using meats on your pizza, you need to pre-cook them.


  1. Preheat your oven to 425.
  2. Add the Mozzarella, almond flour, and cream cheese into a microwave safe bowl.
  3. Nuke the cheese mixture for one minute.
  4. Stir the Cheese mixture, and nuke for another 30 seconds.
  5. Now that the dough is good and soft, mix in the one egg.
  6. Place the dough on a piece of parchment paper.
  7. Place another piece of parchment paper on top, and roll out the dough until its about 1/4 inch thick.  I typically do this in a cookie sheet.
  8. Remove the top piece of paper, and take a small fork, and poke small holes through out the crust.  This will prevent any air pockets from being trapped.
  9. Place your dough on the cookie sheet, or pizza stone, and bottom sheet of parchment paper into the oven for 8 minutes.  While the dough is cooking, watch for bubbles forming.  IF they do, pop them gently with your fork.
  10. After 8 minutes, check the crust the the appropriate amount of browning.  Most of it should be darkened at about 11 minutes.  Once that is done, you can take the crust out, add toppings, and then put back in until your cheese is melted.

**** Special Note ****

If you want your pizza crust to be crispy, at the 11 minute mark, flip the crust over, and cook for an additional 3 to 5 minutes until the underside has browned.  Then you can add your sauce and toppings, and enjoy!


Serves 8 pieces.


Quick and easy breakfast that you can make a whole pan full, and eat for the rest of the week.  Or if you have a family like mine, eat them up as soon as they come out of the oven!



  • Eggs ( 1 Dozen)
  • Bacon ( 12 Strips)
  • 1/2 cup of grated cheese of your choice.  I use Sharp Cheddar
  • Salt and Pepper



  1. Preheat Oven to 350 Degrees (F)
  2. Take a greased muffin pan.  I have one that holds 12 muffins, and works out perfectly. 
  3. Take a peice of bacon, and wrap it around the walls of the muffin area. Do that with all twelve. 
  4. Place the muffin pan in the oven for 10 minutes.  This will crisp up the bacon a bit.
  5. After the 10 minutes are up, crack an egg into each muffin hole.
  6. Add salt and pepper to each egg
  7. Add your cheese to top the egg
  8. Put the muffin tin back into the oven for another 12 minutes.




I made this dish with a some spatchcocked chickens that I made on the Vision Grill this past week.  It was really good, and even the kids loved it.


2 Bags of Green Giant Riced Cauliflower

2 Tbsp of Butter

1 package of smoked sausage

8 oz of Sharp Cheddar (I used the Kroger brand)



  1. Cut smoked sausage up.  I have toddlers eating, so I cut into circles, and then quartered each circle.
  2. Cook the smoked sausage in a large skillet.  Cook thoroughly.
  3. Move the smoked sausage to another container, but leave the grease behind.  Add your Butter.
  4. While the butter is melting, cut up your cheddar cheese into small squares to help it melt easier. 
  5. Once the Butter is melted, add in the riced cauliflower.  Be sure to break it up in the bag so it is easier to deal with in the skillet.
  6. After a couple of minutes, add in the cheddar cheese, and cover the skillet.  Give it a good stir every couple of minutes.
  7. Once the cheese is thoroughly melted, add back in your smoked sausage and stir.  If the cheese isn't creamy enough, add some heavy whipping cream.
  8. Serve warm!  Enjoy!