Appetizers, Recipes, Side Dishes

Low Carb Jalapeño Poppers

10 – 15 Jalapeños
8 oz cream cheese
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
Pepperoni Slices

Preheat oven to 350 degrees
Wash jalapeños and cut stems
Slice in half and remove seeds
Mix together cream cheese, cheddar cheese, garlic powder, and onion powder
Fill each jalapeño half with the cheese mixture
Top with pepperoni
Bake for 30 minutes and enjoy.

Appetizers, Desserts, Recipes, Side Dishes

Air Fryer Cream Cheese Wontons

8 oz cream cheese (room temp)
1/2 teaspoon garlic powder
1/2 teaspoon swerve sugar substitute
2 teaspoons finally chopped green onion
Wonton Wrappers
1/4 cup warm water

Mix all ingredients together until smooth.
Place a small spoonful on the center of a wonton wrapper.
Dip your finger in the warm water and spread water around the inside edges of the wrapper.
Fold one side over on the other to form a triangle.
Dip finger in warm water and spread across outside edges.
Use fingers to seal edges together with warm water.
Spray the inside of the air fryer basket with cooking spray.
Place wontons in basket being sure not to overcrowd.
Cook on 360 degrees for 5 – 6 minutes. You want them to be golden brown.
Remove from air fryer. Let stand a couple minutes to cool.
Then share with all your human friends.

Dessert filling
8 oz cream cheese (room temp)
1/4 cup swerve powdered sugar or regular powdered sugar
Mix together until smooth.

Appetizers, Main Dishes, Recipes, Side Dishes

Red Hot Chili Pepper Tater Wedges


3 baking potatoes
1 tablespoon coconut oil (melted)
Red Hot Chili Peppers
Cajun Seasoning


Preheat over to 425 degrees.
Slice potatoes into wedges.
Place on a greased pan or parchment paper lined pan.
Brush coconut oil over wedges
Slice open chili peppers and place face down onto tater wedges
Sprinkle with desired amount of Cajun seasoning.
Bake for 45 minutes or until golden brown and soft.
Share with all your human friends that like hot foods.

Appetizers, Main Dishes, Recipes

Mini Tomato Pies -Crispy not Soggy

Ingredients – Makes 3 pies
1 Pillsbury pie crust (Found in refrigerator section. Comes 2 to a box).
1 tomato
6 – 9 fresh basil leaves
3 – 6 spinach leaves
3 teaspoons minced Garlic
3 teaspoons Grated Parmesan Cheese
1 egg
1 tablespoon olive oil
1/4 cup cheddar cheese (or whatever kind you have)

Heat olive oil in skillet over medium heat.
Slice tomato into 3 slices
Salt & Pepper both sides of tomato slices
Place tomato slices in skillet
Cook 3-4 minutes each side. They will get squishy. That is okay. Just trying to cook some of the water out of the tomato so the pie won’t be soggy.
Place tomato slices on a plate.
Preheat oven to 400 degrees.
Unroll pie crust and cut into 6 circles. Use a 3 – 4 inch cookie cutter.
Place a tomato on each of the 3 circles of crusts.
Top each tomato with minced garlic.
Then add basil leaves.
Next add parmesan and spinach leaves.
Lastly, add cheddar cheese but save a little for the top of the crust.
The empty circles need to be stretched a little so they will fit over the tomato topped crust. Place on top.
Then take a fork and crimp the edges to seal the top and bottom crust together.
Whisk an egg and brush it over the crust.
With a fork or knife cut holes in top of crust.
Top with cheddar cheese.
Bake in 400 degree oven for 20-25 minutes.
Crust should be golden brown and the cheese should brown too.
Remove from oven and cool a few minutes before serving.
Then enjoy with all your human friends.