Loaded Baked Potato Bites

3-4 Potatoes (washed with skin on) cut in medallions
1/1/2 cup shredded sharp cheddar cheese
3 green onions (diced).  Whole onion used.
10-12 slices crisp bacon
Sour cream
1/2 tsp onion salt.
Fresh ground pepper to taste.

Preheat oven to 425.  Line baking sheet with foil, then spray with non stick cooking spray.
Place potatoes, in single layer on baking sheet.  Bake 22 minutes, remove from oven.  Sprinkle grated cheese on each potato medallion.  top with fresh ground pepper and onion salt. Place back in oven for 2 minutes.  Remove from oven, add remaining toppings.  I do sour cream, then bacon then onion.
ENJOY!

Egg Salad-In The Kitchen With Sandy Recipe 109

Easy Egg Salad

1 dozen hard boiled eggs (Peeled and diced))
1 cup mayonnaise
2 tbsp yellow mustard
1 1/2 tsp onion salt
3/4 cup diced onions
Fresh ground black pepper and salt to taste

In large bowl, combine all ingredients except pepper and salt. Stir until well combined.  Add salt and pepper to taste.
Enjoy!

Apple Cinnamon Crumb Cake-In The Kitchen With Sandy Recipe 108

Apple Cinnamon Crumb Cake

For Cake:
1 1/3 cup flour
4 Tbsp butter
1/2 cup granulated sugar
1 lg egg
1 tsp vanilla
1/2 cup sour cream
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder

With mixer, cream together butter and sugar, add egg and vanilla and sour cream,  Combine well.  Stir in remaining ingredients.

For Cinnamon streusel topping:
1 cup flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup unsalted butter (melted)
1 tsp vanilla

1 lg apple

With mixer, cream together butter, granulated sugar, add vanilla, combine well.  stir in remaining ingredients.  Mix well.   Peel and slice apple thinly.

In 8in pan (I use springform pan), Liberally spray with non stick cooking spray.  pour in 1/2 of cake mixture.  Add sliced apples on top of cake batter, spoon on top of apples, 1/2 streusal topping.  Pour remaining cake batter on top the top with remaining streusal.  Bake in preheated 350 degree oven for 35 minutes.

For Glaze:
1/2 cup powder sugar
4 Tbsp apple juice
Combine these 2 ingredients then pour over cake when done.
ENJOY!

One Pot Chicken And Rice-In The Kitchen With Sandy Recipe 107

Chicken And Rice-One Pot

4-6 boneless skinless chicken thighs
2 lg cloves chopped garlic
1 1/2 tsp onion salt
1 tsp celery seed or salt
2 cups instant rice- Not cooked
2 Tbsp chicken stock granuals
5-6 cups chicken stock
1 stalk rosemary
2 tsp olive oilolive oil
Salt and pepper to taste

Pepper both side of chicken, In lg stock pot, add olive oil, garlic and onion salt, cook for 1-2 minutes, add chicken,  brown chicken on both sides on med heat for 2-3 minutes per side,  remaining ingredients **Except for rice**. Bring to a boil, reduce heat, cover and cook for 45 minutes.  Remove chicken, chunk or shred to desired size, add back to pan, bring back up to boil, add rice, cover with lid and remove from heat.  let set for 10 minutes.  Stir and ENJOY

Beef Enchilada Soup-In The Kitchen With Sandy Recipe 106

Beef Enchilada Soup

1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 1/2 pound ground chuck
1 28oz can diced tomatoes
1 6oz can green chili's
28 oz beef broth
1 cup black beans (drained)
1 cup frozen corn
1 28oz can Enchilada sauce
3 cloves minced garlic
2 Tbsp lime juice
1 med onion (diced)
Fritos corn chips and grated sharp cheddar cheese to top it off.

Brown ground chuck in lg pot with onions and minced garlic, then drain.  Add remaining ingredients, bring to a boil, reduce heat, simmer for 20 minutes.  Top with corn chips and grated sharp cheddar cheese.  Enjoy!

Stuffed Bell Peppers- In The Kitchen With Sandy Recipe 105

Stuffed Bell Peppers

1 lb Ground chuck
6 bell peppers ( washed, top and seeds removed)
1 Tbsp Oregano
1 1/2 tsp garlic powder
1 tsp onion salt
1 tsp red pepper flakes
1 med onion diced
1  10 oz can diced tomatoes
pepper to taste.
1/4 cup franks red hot sauce
2 -3 garlic gloves (minced)
1 1/2 tsp olive oil
1/2 cup grated Parmesan cheese
2 Tbsp Worcestershire sauce
1/2 cup instant rice (not cooked)

Sauce:
1 10 oz can tomato sauce
1 tsp garlic powder
1/2 tsp onion salt
1 tsp oregano
1/2 cup ketchup

In large pan, Add  ground chuck, diced onions, minced garlic and olive oil on medium heat until meat is browned.  drain grease and return to pan.  add tomatoes, Garlic powder, onion salt, hot sauce, Parmesan cheese, Worcestershire sauce, oregano, red pepper flakes, and cheese.  Combine well.  Add rice and mix well and remove from heat.

In med bowl, combine all ingredients for sauce, mix well
add 2-4 tablespoons to meat mixture and combine.

Fill bell peppers with meat mixture. place in baking dish and bake for 30 -35 minutes in preheated 350 degree oven.
Remove from oven, spoon remaining sauce over stuffed peppers then bake for an additional 20 minutes or until bell peppers are your desired doneness.  (I like mine to still have a bite)
NOT mushy.  Allow to rest 10 minutes then  ENJOY!

Parmesan Garlic Roasted Carrots-In The Kitchen With Sandy Recipe 104

Garlic Parmesan Roasted Carrots

1 lb carrots, washed, peeled and cut length wise
2 cloves garlic chopped
1 tsp garlic salt
2 Tbsp olive oil
1/2 Cup grated Parmesan cheese.
Salt and pepper to taste

Preheat oven to 400.  In  Lg zip lock bag add all ingredients EXCEPT Parmesan cheese.  Shake, until combined well.  Pour onto foil lined baking sheet and bake 20-25 minutes, OR until desired doneness.  (I like mine to still have a bite to them, so I bake mine for about 20), remove from oven, sprinkle with Parmesan cheese and serve.

Low Carb Pizza-In The Kitchen With Sandy Recipe 103

Roasted Chicken Breast With Vegetables

5 Potatoes washed and cut to your desired size. (I prefer halved)
1 Pound baby carrots
1 Bell pepper cut in chunks
1 Lg onion cut in chunks
1/2 cup Chicken stock
3 Tbsp olive oil
1 tsp garlic powder  ------combine all dried spices in 1 small bowl for easy seasoning.      
1 tsp onion salt
1 tsp garlic pepper  ----You can substitute garlic salt.
Fresh ground pepper
2 tsp fresh thyme
3 lg chicken breast (bone in)

Preheat oven to 400
In lg bowl, add vegetables and 2 Tbsp olive oil, 1/2 mixed spices, and fresh ground pepper.  Coat well, and set aside.
 Wash and pat dry your chicken breasts.  In bowl add chicken, remaing spices, fresh pepper and remaining olive oil.  combine well.
In shallow baking pan lined with foil, add vegetables.  place your chicken breast, meat side down on top of vegetables.  Add chicken tock to pan.  top roasting pan with foil.  DO NOT tightly secure foil, just lay it on top. Roast in oven for 25 minutes with foil on, then remove foil, turn chicken over and roast another 25 minutes with foil off.  **This dish may require longer cooking time, depending on the size of you chicken breasts.  To test for doneness, you will be able to insert knife into thickest part of chicken easily without any resistance and juices run clear.**For crispier skin, for the last 1-2 minutes, place oven setting on broil.  Monitor closely.

Low Carb Pizza

1 8oz pkg cream Cheese (Room Temp)
3/4 Cup Grated Parmesan Cheese
2 Lg Eggs
1 lg Clove Minced Garlic
1/2 Tsp. garlic Powder.
Your Desired pizza toppings
Salt and Pepper to taste

In large bowl, combine Cream cheese, eggs, minced garlic, garlic powder, and grated Parmesan cheese, mix with hand mixer until well combined, 2-3 minutes
Spread onto baking sheet that has been sprayed with non stick cooking spray.  Bake in preheated 375 degree oven for 15 minutes.  Remove from oven and allow to cool for 10 minutes.  Add your desired toppings, a dash of salt and pepper.  Bake an additional 12-15 minutes at 450.  Allow pizza to rest for 5 minutes then ENJOY!
**Content for crust less than 15 net grams carbs..

Jalapeno Popper Buffalo Chicken Casserole-In The Kitchen With Sandy Reci...

Jalapeno Popper Buffalo chicken Casserole

3/4 Cup Franks Red hot sauce
1 tsp Garlic powder
1 8-oz pkg cream cheese (room temp)
1/2 Cup mayonnaise
6-8 Chicken Thighs (boneless, Skinless)
6-8 slices of cooked crispy bacon
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Sharp cheddar cheese
1/2 cup jalapeno pepper rings
Pepper to taste

Pepper chicken on both sides.  Place on foil lined baking sheet, cover tightly with foil and bake for 35-40 minutes in preheated 400 degree oven.
Once chicken is done, in pan add cream cheese, hot sauce, and mayo, cream together on low heat until well combined and melted.  Add garlic powder and  a few jalapeno pepper rings, combine well.
Place chicken in casserole dish sprayed with non stick cooking spray.  Pour mixture over chicken, Top with both shredded cheeses.  Bake again for 10 minutes, turning to broil for the last minute to brown.  remove from oven, top with crumbled bacon and remaining jalapeno peppers.  Enjoy!

Mountain Dew Apple Dumplings-In The Kitchen With Sandy Recipe 101

Mountain Dew Apple Dumplings

1 cup Brown sugar
1 stick unsalted butter
2 tsp Vanilla
2-3 Apples (Peeled thinly sliced)
2 Cans Crescent rolls
1 16oz can Mountain Dew

Roll 2-3 apple slices into each crescent roll, Spray 9 x13 baking pan
Place rolled Apple dumplings in baking pan.  In small post, combine butter, Brown sugar, and vanilla and cook oven med low heat until butter is melted and sugar is well combined.  Pour over apple dumplings.  Then, pour entire can of Mountain dew in side of pan, careful NOT to pour over dumplings.  Top with small crumbles of brown sugar( if desired).  Bake in preheated 350 degree oven for 35 to 40 minutes.  Enjoy!

One Pot Italian Meatball Soup-In The Kitchen With Sandy Recipe 100

Italian Meatball Soup

3 Cups Beef Broth
1 28oz can diced tomatoes (juice included)
2 tsp. Italian seasoning
1 tsp Seasoned salt
1 tsp garlic Powder
2 Cloves fresh garlic (minced)
1 pkg Frozen Italian Meatballs (24-28 count)
2-3 cups frozen vegetable mix. ( I use Broccoli, Cauliflower, Carrot Mixture)
2 tsp Olive oil
1/2 Cup uncooked mini bow tie pasta
1/2 Cup fresh grated Parmesan cheese
Fresh ground pepper to taste.


In lg stock pot, saute garlic in olive oil on medium heat just until fragrant.  Add dry ingredients, Beef stock, water, frozen meatballs, Fresh ground pepper, and vegetables.  Combine well.  Bring to a boil on med heat, stiring often, reduce heat and simmer for 20 minutes.  Stir often.   Add pasta, stir, continue to simmer for 5 minutes.  Remove from heat and let sit for 5 minutes.  Give it another stir,   add fresh grated Parmesan cheese and serve