Low-Carb Chicken Cordon Bleu

I did not get a picture of this after it came out of the oven, such a shame. Sometimes I forget! Either way, this recipe is delicious. Make sure you check the ingredients on your pork rinds if you are trying to stay Paleo. Not all pork rinds are what they say they are!


  • 1-2lb.s Chicken Tenders
  • 5 slices, thick cut ham, sliced into chicken tender sized strips.
  • 1 small bag, pork rinds, crushed into crumbs
  • 16 ounces of white cheese (mozzarella, swiss, etc) Sliced or shredded.
  • 1/2 C. Tapioca Flour/Arrowroot Flour/Corn Starch (depending on your diet!)
  • 1 T. Coconut or Almond flour
  • 4 Eggs, whisked
  • Salt & Pepper
  • 3 T. Parsley Flakes

Gather three small bowls. Add Pork Rind Crumbs,Coconut/Almond Flour, parsley flakes, salt and pepper in one. Whisked Eggs in one. Tapioca Flour/ArrowRoot Flour or Corn starch in the last one.

Start an assembly line. Dip chicken into the Corn Starch bowl, then into the whisked eggs, then into the breadcrumb mixture. Completely covering with each step.  Place on sprayed cookie sheet, and bake for 30-40 minutes in an oven @ 350 Degrees. Once the chicken tenders are crispy, Take them out of the oven.. Layer Ham, and then cheese on top. Throw back into the oven, for about 3-5 minutes or until cheese is melted.

Eat! =D



Sausage & Kraut (New Years Day Tradition!)

In Ohio, sauerkraut is a major tradition… if you want good luck for the year! After moving to Virginia, I still keep up the traditions while adding a few traditions from my husbands family. Sauerkraut & Pork, Soup Beans, Fried Taters & White Cornbread are my Ohio way of doing things.. where my husbands family enjoys their collard greens, yellow cornbread and blackeyed peas.

Thankfully, I enjoy those as well, so I just do a big dinner and include it all! This recipe is obviously not Paleo, but if you don’t mind the sauerkraut taste, you can omit the brown sugar and it will be just as tasty.

  • 3 T. butter or lard
  • 1 onion, finely diced
  • 2 lbs. Kielbasa Sausage
  • 1 can carrots (or use fresh! 2 carrots, sliced & steamed)
  • 1 lb. bag sauerkraut, drained and rinsed
  • 1/2 c. brown sugar
  • salt & pepper; to taste

In a large frying pan, melt butter or lard.


Add onion and carrots, and saute until done.


Add sausage, and cover and let simmer on medium heat for ten minutes.


Turn up the heat and cook until sausage is browned.

Add Brown sugar, and stir until dissolved. Add Sauerkraut, give it a good stir.  Let simmer on low for 10 minutes. Serve!



  • 1 1/2 cups peanut butter
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 6 cups confectioners’ sugar
  • 1 T. Milk
  • 1/2 tsp salt (unless using salted butter, then omit!)

Chocolate Dip

  • 4 cups semisweet chocolate chips
  • 1 T. Heavy Cream
  • 1 tsp. Vanilla
  • 1/4 C. Butter (Can use parafin wax for shine.)

Mix Peanut Butter, Butter, vanilla & salt together until well blended.  Gradually add powdered sugar and mix with your hands until a “dough” forms. Firm peanut butter, but not crumbly… Just keep mixing it… and mixing it.. and mixing it….. If you have mixed til you cant mix anymore and it’s still too crumbly, add 1/2 tsp. vanilla.

Form into balls. Spread out on a cookie sheet. Poke with toothpicks. (so you can use it to coat in the chocolate) Chill for 30 minutes+

Before you take them out of the fridge, melt your chocolate, butter, vanilla and heavy cream together in a glass bowl over a boiling pan of water (or use a double boiler!) Dip using the toothpick as a handle leaving a small amount showing at the top, to resemble a buckeye! Let dry on a cookie sheet with wax paper, or a silpat!


Peanut Butter Blossoms


  • 2 Milk Chocolate Bars (Can use chocolate squares, circles, stars, or Hershey kisses.)
  • 1/2 cup shortening
  • 3/4 cup Creamy Peanut Butter
  • 1/2 cup granulated sugar (1/3 C. Separated)
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll into extra sugar… place onto a greased baking sheet or with a silpat. Bake 8 minutes. Immediately press a  piece  of chocolate into center of each. Bake 2 more minutes.

Cool completely. Makes about 30 cookies.

Low Carb Taco Salad

taco salad

  • 1 Head Lettuce
  • 1 medium Tomato
  • 1 C. Cheddar Cheese
  • 1/4 C. Ranch Dressing
  • 1 medium Onion
  • 1 t.  Low-Carb Taco Seasoning
  • 1 t. water
  • 1 lb. Ground beef or cooked chicken
  • Optional: Sour Cream, Sliced Avocado, Crumbled Doritos for crunch (this option is obviously not low-carb!)

Brown beef or chicken. Drain. Mix water and seasonings with beef/chicken, until well coated. Add Ranch dressing, and stir.

Layer lettuce first, then make a salad with everyone else on top.

Curry Chicken Salad


  • 1 lb. Chicken Breast, cubed, baked/boiled/grilled/cooked
  • 1/4 C. Ranch Dressing
  • 1 T. Yellow Curry Powder
  • 1 Celery Stalk, diced
  • 1 Onion, diced
  • Fresh Spinach or Lettuce

Cube up and Cook chicken however is easiest for you. I usually bake mine for chicken salads.  Mix Ranch dressing and Curry powder together in a small bowl. 


Mix all ingredients together except the spinach/lettuce.


Wrap it up in a low-carb tortilla wrap! I found some 4 carb tortilla’s at Kroger, and some 5 carb ones at Food Lion.

Tips & Tricks: Sausage Overload


Paleo is a meat & vegetable happy diet. Some people may claim that it’s a little bit more expensive than normal, not accurate. If it’s expensive it’s because you are making crazy elaborate recipes from online and/or not paying attention at your local grocery. You don’t have to be fancy to be paleo. Plain old baked chicken and vegetables is just as delicious and pretty cheap. Meat.. also doesn’t have to be expensive:

A roll of sausage is about $2.50 here, give or take a few pennies and random sales.  That’s for the cheap stuff here at my Kroger, because I am a tightwad.

I am lucky enough to have about 4 major grocery store chains all within a block or so of my house. This makes my life so much easier in general.

I wish I was in-the-know for answers to give you so that you could just magically find markdowns at your store. Sadly, each store is different and often the policies vary.  Most of the time, in my experience, it happens on Monday or Tuesday. Usually whatever didn’t sell after they stocked the shelves high for the weekend. My Food Lion does it on Monday. Kroger seems to do it every single weekday. My Farm Fresh does it on Tuesday, and I don’t entirely know if Harris Teeter ever does it… either that or they are so good about it, it’s gone before I get there.

Either way, my Food Lion  always has marked down sausage rolls when I go looking.. Getting a roll for $1.00-$1.99 is a score for me, and today I bought 11 rolls for 1.59 each.  That saved me almost $11 buying it a roll at a time over the course of 2 or 3 months.  This is not limited to sausage. Bacon, Chicken, Hamburger, Steaks, ham, you name it. Just because it’s marked down, does not mean it’s bad. Usually they mark it down a few days before it goes bad, to get rid of it quickly. This just means you need to freeze it asap. Which is what I did here.  I also did this in two batches because I lack a huge bowl for mixing.

  • 10lbs. Rolled Sausage (Hot or Mild) or Ground Pork (Can use both, and mix!)
  • 2 T. Salt (optional, I just like to season my pork.)
  • 2 T. Ground Black Pepper
  • 1/4 C. Minced Garlic
  • 1/4 C. Each Fennel Seeds, Sage & Parsley (Optional)

Mix well using clean wet hands.  Package individually in Quart sized Freezer Bags. Freeze, Defrosts in about 7 minutes in the microwave or in the fridge overnight.