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RECIPES
CHEESY CHICKEN BROCCOLI CASSEROLE
2 cups diced cooked chicken
8 ounces frozen broccoli cuts or florets, cooked and drained well
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon chicken bouillon granules dissolved in 1/4 cup hot water
1 teaspoon garlic powder
4 ounces cheddar cheese, shredded, 1 cup
4 pieces bacon, chopped and fried until crips
Salt and pepper to taste

Put the chicken in a greased 1 1/2 quart casserole; sprinkle with a little salt and pepper. Top with the broccoli; season with salt and pepper. In a small bowl, whisk together the sour cream, mayonnaise, bouillon mixture and garlic powder; pour over the broccoli. Top with cheese, then sprinkle with the bacon. Bake at 350 degrees for 25 minutes until hot and bubbly.

Makes 4 servings. Do not freeze.

Per serving: 432 calories, 32g Fat; 31g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

CINNAMON-CRISPYPORK RINDS
1 ounce pork rinds *
2 tablespoons butter, melted
Cinnamon/granular Splenda mix *
Spread the pork rinds out in a single layer on a dinner plate. Drizzle the butter all over them then sprinkle them liberally with the cinnamon/Splenda mixture. If you like, you can warm them for about 20-30 seconds in the microwave.

Makes 1 serving. Do not freeze

* 1 ounce of pork rinds will pretty much cover a dinner plate in a single layer. I tried to select pork rinds that were somewhat flat but any shape will work. I didn't measure the cinnamon and Splenda because I already had some mixed in a shaker jar. I'd guess you may need about a teaspoon or two of Splenda and 1/8-1/4 teaspoon cinnamon. The counts are based on 2 teaspoons Splenda and 1/4 teaspoon cinnamon.

Per Serving: 289 Calories; 28g Fat; 13g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

CHEESE CRISPS (MICROWAVE METHOD)
8 ounce bag shredded cheese, any flavor

Place a square of parchment paper (do NOT use wax paper) on a microwaveable dinner plate. Place a generous tablespoon of cheese in center of plate and, with your fingers, gently spread into a circle about 3 1/2-4" in diameter and not too thick in the middle. Microwave on HIGH about 30-40 seconds or until a toasty color and they sound crisp when tapped with your fingernail. Lift it off the paper with tongs and set on paper towel to cool. You can use the same piece of parchment over and over for the current crisp-making session.

Makes about 18-20 crisps. Can be frozen

Per 6 Crisps: 304 Calories; 25g Fat; 199 Protein; 1g Carbohydrate; Og Dietary Fiber; 1g Net Carbs

MULTIPLE SMALLER CHEESE CRISPS
If your microwave turntable is large enough, you can make 3 cheese crisps at a time by placing 3 sandwich size plates on the turntable. Cover each plate with a square of parchment paper. Make crisps as directed above using less cheese. In my 1,2000 watt microwave, it takes about 1 minute 30 seconds for three crisps.

CRISPY CHEESE CRACKERS
Deluxe American cheese slices (not cheese food or cheese product)
Cut one square of cheese into 16 tiny squares. Arrange on a sheet of parchment paper in somewhat of a ring around the edges of the paper. Don't place the cheese squares too close together or they'll stick to each other. Don't place any in the center of the paper or they will burn before the outer squares are done. Carefully place the sheet of parchment on the tray of a microwave oven. Microwave on HIGH about 65 seconds, or until the crackers are well-browned, but not burnt. Watch closely and add more time if needed. Remove the parchment from microwave and let the crackers cool slightly before removing them from the paper. Peel them off
the paper and store in an airtight container. Repeat this process one cheese slice at a time. These will keep quite well in an air-tight container at room temperature for several days or longer.

Each slice of cheese makes 16 crackers. Can be frozen

Per Serving (16 crackers): 106 Calories; 9g Fat; 6g Protein; .5g Carbohydrate; Og Fiber; .5g Net Carbs

CHEESE ROLL-UPS
2 ounces mozzarella cheese, shredded
Garlic powder
Marinara or pizza sauce, optional
In a 10-inch nonstick skillet over medium-high heat, spread the cheese to cover the entire bottom of the pan. Sprinkle with garlic powder to taste. Once the bottom of the cheese is golden brown, start gradually prying it up with a spatula. Starting from one side, push and roll the edge inward with a spatula to roll the cheese upjelly roll fashion then remove to a plate. Serve as is or dip in marinara or pizza sauce, if desired. The sauce is not included in the count.

Makes 1 serving. Do not freeze

Per Serving: 159 Calories; 10g Fat; 16g Protein; 2g Carbohydrate; Og Dietary Fiber; 2g Net Carbs