Low Carb Jalapeño Poppers

Ingredients10 – 15 Jalapeños 8 oz cream cheese1 cup shredded cheddar cheese1 tsp garlic powder1 tsp onion powderPepperoni Slices DirectionsPreheat oven to 350 degreesWash jalapeños and cut stemsSlice in half and remove seedsMix together cream cheese, cheddar cheese, garlic powder, and onion powderFill each jalapeño half with the cheese mixtureTop with pepperoniBake for 30 minutesContinue reading “Low Carb Jalapeño Poppers”

Air Fryer Cream Cheese Wontons

Ingredients8 oz cream cheese (room temp)1/2 teaspoon garlic powder1/2 teaspoon swerve sugar substitute2 teaspoons finally chopped green onionWonton Wrappers1/4 cup warm water DirectionsMix 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.FoldContinue reading “Air Fryer Cream Cheese Wontons”

Red Hot Chili Pepper Tater Wedges

Ingredients 3 baking potatoes1 tablespoon coconut oil (melted)Red Hot Chili PeppersCajun Seasoning Directions Preheat over to 425 degrees.Slice potatoes into wedges.Place on a greased pan or parchment paper lined pan.Brush coconut oil over wedgesSlice open chili peppers and place face down onto tater wedgesSprinkle with desired amount of Cajun seasoning.Bake for 45 minutes or untilContinue reading “Red Hot Chili Pepper Tater Wedges”

Mini Tomato Pies -Crispy not Soggy

Ingredients – Makes 3 pies1 Pillsbury pie crust (Found in refrigerator section. Comes 2 to a box).1 tomato6 – 9 fresh basil leaves3 – 6 spinach leaves3 teaspoons minced Garlic3 teaspoons Grated Parmesan Cheese1 egg1 tablespoon olive oil1/4 cup cheddar cheese (or whatever kind you have) DirectionsHeat olive oil in skillet over medium heat.Slice tomatoContinue reading “Mini Tomato Pies -Crispy not Soggy”