Ingredients 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
Directions 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.
2 tomatoes 2 purple bell peppers (or whatever you have) 4 mini chocolate sweet bell peppers (or whatever you have) 1 cup of fresh herbs (Basil & Oregano) Additional basil leaves for topping fish 1 tablespoon minced garlic 1 tablespoon coconut oil 1 lemon Salt & Pepper 1 lemon 4 fish fillets
Wash and slice your veggies. Cut herbs with scissors until you have about 1 cup. Melt coconut oil in skillet over medium low heat. Once oil is melted add in all veggies and minced garlic. Mix everything together. Cover and cook for 10 – 15 minutes. Stirring occasionally. Preheat oven to 375 degrees. Rinse fish fillets and then salt & pepper. Slice lemon and put 2 slices on top of each fish fillet. Add a couple of basil leaves to the top of each fish fillet. Once the veggies are done turn off stove top heat and add in fish fillets. Place in preheated oven and bake for 15 – 20 minutes until fish flake with a fork. Remove and let cook for a few minutes. Squeeze lemon slices over fish. Serve over rice. Enjoy and share with all of your human friends.
Ingredients 2 split chicken breasts (or whatever chicken you prefer) 1 tablespoon olive oil Fresh Basil and Oregano (Rinsed) Salt & Pepper 1 tablespoon minced garlic 1 lemon (Rinsed) 1 cup chicken stock (or broth)
Directions Put olive oil in bottom of the Crock-Pot. Take a basting brush and brush is all around the pot. Place chicken in pot and salt & pepper each side. Spread 1 tablespoon of minced garlic over chicken pieces. Add fresh basil and oregano leaves to top of chicken. Slice lemon and add to top of chicken. Add 1 cup or 1 inch of chicken stock to the bottom of the pot. Cover with lid and cook on low for 2 1/2 – 3 hours or until meat thermometer reads 165F. Share with all your human friends!
Directions 1. Heat cast iron skillet on medium heat. Add in 1 tablespoon olive oil. 2. Wash zucchini and slice. 3. Peel, wash, and slice 1 Vidalia onion. 4. Place onion and garlic in skillet. Add in basil, salt, & pepper. 5. Sautee a couple of minutes. Then, add in Zucchini. Mix all together. 6. Sautee about 10 minutes until soft. Then add in Parmesan. 7. That’s all there is to it. It makes an excellent side dish!
Ingredients 4 pieces of fish 2 cups pecans 1/4 gluten free bread crumbs 1/4 grated parmesan 1 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 1/2 cup mayo 1/4 cup mustard 3 tablespoons maple syrup
Preheat oven to 375 degrees
Wash and dry fish.
Pour 2 cups of pecans in a food processor or blender. Blend until desired texture. Pour in a pie plate. Add in 1/4 cup gluten free bread crumbs, 1/4 grated parmesan, 1 tsp garlic powder and 1/2 tsp salt and pepper. Mix all together and set aside.
In another pie plate mix together 1/2 cup mayo, 1/4 cup mustard, and 3 tablespoons of maple syrup.
Dip fish into mayo mixture. Cover both sides with mixture.
Then place in pecan mixture. Cover both sides with mixute.
Place on a greased baking pan.
Repeat until all fish are breaded.
Bake for 15 – 20 mins in preheated oven. The fish is done when it flakes with a fork.
Remove from oven and share with all your human friends.