Dijon Parmesan Crusted Pork Chops

Whenever I find a recipe online and it has 20 different ingredients or spices I seriously just roll my eyes. I can’t be bothered making anything that has that much stuff in it. So when I came across a recipe for mustard pork chops and saw just how much ingredients it had I figured it would be good but I could make it easier and probably better.

This recipe calls for you to marinate the pork chops overnight but c’mon guys.. it’s a trend here and ya’ll know by now that I am LAZY and a super lazy cook so I’ve never actually marinated these and they turn out just fine. Would they be better if I did? Probably.. so if you aren’t quite as lazy as I am go ahead and give it a try and then tell me to stop being lazy! 🙂

4 Boneless Pork Chops
1/3 c Dijon Mustard
3 Tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
3/4 tsp Garlic
1/2 tsp Onion Powder
1 cup Shredded Parmesan Cheese

1: Preheat oven to 400 degrees.
2. Combine mustard, olive oil, and spices in a small bowl. Transfer to ziplock bag and add Pork Chops to coat. (marinate overnight if you’re not as lazy as I am)
3. Spread Parmesan cheese in a shallow dish and coat each pork chop on both sides.
4. Place a flat roasting rack or a cooling rack on top of a cookie sheet, grease well, and transfer Pork Chops to rack.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until Pork is done.
7. Broil on high until cheese is crispy.

I am a huge fan of pork, cheese, and mustard so I LOVE this recipe! If you aren’t so big on mustard just lower the amount that you’re putting in.
I usually pair this meal with some green beans and a salad and you have the perfect meal that’s delicious, easy, fast, healthy, low carb, and keto!

Mango Black Tea Lemonade

I am (or was?) obsessed with Starbucks Mango Black Tea Lemonade. I obviously quit drinking this quite awhile ago once I went Keto but I honestly miss it quite a bit. I guess lucky for me Starbucks actually discontinued this drink so it’s not a temptation for me anymore.

Enter Jordans Skinny Syrups. I wandered upon the Mango flavor and grabbed a bottle thinking maybe I could come close and it would satisfy that craving for something other than water, coffee, or pop.

It took a little practice getting the tea right and the ratios correct but I’m absolutely in love with this drink now!

I brew black tea as a concentrate so I have more and keep it in the fridge for a week. You can do this two ways.

  1. Boil 2 quarts of water. Take about 15-20 (depending on how strong you like your tea) regular black tea bags and seep for 10 minutes. Transfer to a pitch and keep in the refrigerator for up to one week.
  2. Use 4 of the cold brew tea bags and seep in 2 quarts of cold water for 10 minutes.

I prefer method 1 but either is ok. Remember that this makes a concentrate so if you were just going to drink the tea you would do equal parts water to tea and add ice.

Now, for the Mango Lemonade Tea

  1. Measure out 8 ounces of black tea concentrate.
  2. Add in a packet of sugar free lemonade drink powder.
  3. Add in 8 ounces of water.
  4. Add 4-6 pumps of Mango Syrup.
  5. Pour into shaker.
  6. Add ice.
  7. Shake and pour into cup.
  8. Enjoy!

It really is a delicious refreshing drink and during the summer I cannot get enough of it! I’ve also done this using the peach and strawberry watermelon syrup and both are just as good! If you’re not a Lemonade person it’s almost just as good without the lemonade. 😉


Oven Baked Chicken Wings

With Football season under way, what better game day or tailgating snack than chicken wings.  Unfortunately a lot of oven baked chicken wing recipes out there don’t give your wings the same crispy texture as their fried counterpart.  These wings however, come pretty close due to the baking powder coating which draws moisture to the surface of the chicken, allowing it to get that crispiness that you’re looking for.

A little note on the chicken.  A lot of stores will sell pre-cut/prepped wing pieces that are already separated into wing (minus wing tip) and drumstick, so if you don’t want to go through the extra prep, or aren’t comfortable cutting up the chicken I would suggest trying to find those.  If you don’t mind the extra work, the whole wing pieces are quite a bit cheaper, and there are a lot of videos out there on YouTube on getting the pieces separated.

Once your wings are ready, you can either eat them just the way they are for a “naked wing”, or toss them through either a store bought Keto Friendly BBQ Sauce (we use the G Hughes Smokehouse Sugar Free BBQ Sauce which is available in some Walmarts, and Hy-Vees or click the link to get it from Amazon) or Buffalo Sauce, or you can make your own sugar free sauce to eat them with.


4lbs Chicken Wing portions
2 tbsp Baking Powder
3/4 tsp Salt
1 oz Pork Rinds ground in food processor.


  1. Adjust your oven racks to upper-middle and lower-middle as you will be moving the wings between the two racks half way through.  Pre-heat the oven to 250 degrees.
  2. Put a wire rack on a baking sheet and spray with cooking spray.
    Place your wing segments in a large bowl.
  3. Mix the Baking Powder and salt in a smaller bowl, and then sprinkle over your wings.
  4. Toss the wings through the powder mixture until completely coated.
    Sprinkle your ground Pork Rinds over your chicken, and again toss until fully coated.
  5. Arrange your wings skin side up on your wire rack.
  6. Put your baking sheet on the lower-middle oven rack and bake for 30 minutes.
  7. After 30 minutes increase the oven temperature to 425 degrees, and move your baking sheet to the upper-middle oven rack and bake for another 40-50 minutes rotating the baking sheet about half way through, until the wings are brown and crispy.
  8. Remove them from the oven and let them sit for 5 minutes, and then either coat in your sauce, or serve them as they are with a side of sauce.

Keto Taco Casserole

It’s National Taco Day so it only seemed fitting to share my absolute all-time favorite keto recipe with you today. Even if I wasn’t doing keto this casserole would be in my weekly line-up anyways.
My favorite thing about this recipe is that tacos are easy and this casserole is just as easy. It’s a recipe that I usually have all the items on hand anyways so if I’m stuck for something to make for dinner this is an easy go to and everyone loves it


1 lb Ground Beef (high fat)
1 packet taco seasoning
1/4 cup Salsa (I just use the generic kind but check the labels to get the lower carb one)
1  1/4 cup Cheddar Cheese
4 large Eggs
2/3 cup Half and Half
1/2 tsp salt


  1. Preheat oven to 350 degrees.
  2. Brown the ground beef.
  3. Add taco seasoning and cook until incorporated.
  4. Set ground beef aside.
  5. In a medium bowl, mix together the eggs, half and half, salsa, salt,  and 1 cup of the cheese.
  6. Add the taco meat into the egg mixture and stir to combine.
  7. Pour into to a prepared 9×9 casserole dish.
  8. Sprinkle the remaining cheese on top.
  9. Bake for 30-40 minutes or until the casserole is set.
  10. Remove from oven and let cool for a few minutes before cutting.
  11. Top with your favorite toppings such as cilantro, sour cream, lettuce, or guacamole.

Depending on your macros for the day this can be either 4 or 8 servings. We tend to eat higher calorie meals for dinner so we do 4 servings.
Based on the ingredients we used for 4 servings it comes to 556 calories, 4.6 net carbs, 42.9 grams of fat, and 33.9 grams of protein.

Parmesan Sriracha Crusted Chicken Breasts

If you would have told me a month ago that I would like Sriracha I would have called you crazy! But here I am 4 weeks later trying to find different ways to use this stuffed because I am addicted! This Parmesan Sriracha Chicken is probably my new favorite meal and I can’t get enough of it! It’s quick and easy to prep, absolutely delicious, and super filling!

4 Chicken Breasts
1 Tbls Mayo
3 Tbls shredded Parmesan Cheese
1 tsp Sriracha

3 slices Bacon
1/2 cup Half and Half
1 Tbls Cream Cheese
1 Tbls shredded Parmesan Cheese
1/2 tsp Garlic Powder
1/4 tsp Salt
1/2 tsp Pepper


  1. Preheat oven to 400 degrees.
  2. Pat the chicken dry so that the mayo will stick to it.
  3. Combine the mayo and sriracha in a small bowl. Use a basting brush and evenly distribute to each chicken breast; covering each one.
  4. Evenly coat the chicken with the 3 tbls of parmesan cheese.
  5. Place in a greased baking dish and bake 40-50 minutes or until chicken is fully cooked.
  6. Towards the end of the cooking time being preparing your sauce.
  7. Fry the bacon in a skillet, remove bacon, crumble and place in a bowl, leaving the bacon fat in the skillet.
  8. On med heat add the half and half while whisking until smooth and the edges start to form.
  9. Add in the cream cheese, whisk until well combined and smooth.
  10. Combine the cheese, garlic powder, salt, and pepper and bacon until smooth.
  11. Remove chicken from over, top each piece with 1-2 Tbls of sauce.

Keto Cream Cheese Pound Cake Cupcakes

Having dessert on a keto diet can be kind of tricky. Most of the recipes you’ll see out there call for weird or expensive ingredients or coconut flour. As someone who is a lazy cook, who really hates to bake, and doesn’t like buying weird expensive things I thought I would just have to get over having dessert.
Then I stumbled across a recipe for some low carb cheesecake and decided with a little tweaking these could be amazing. When thinking dessert you often think that it’s something that’s “forbidden” on a diet but these pack a good amount of fat, are pretty low calorie, and low carb. A keto persons dream dessert!

I don’t usually keep a lot of sugar substitutes in my house because I don’t care for the texture a lot but I am a BIG FAN of Jordan’s Skinny Syrups. I started using the Vanilla for my coffee and then the Mango for tea and got hooked. These bottles are a bit smaller than what you can buy from Starbucks but they’re available at Gordman’s, TJMAXX, or Home Goods! If you don’t have any of those near you can still buy them online from  Amazon. They have SO many flavors and I have personally tried Vanilla, Caramel, White Chocolate, Peach, Mango, and Almond. They are all really good and can be used for so many different things!

As I started to make this cheesecake at 9pm at night while I was in my PJ’s I realized that I didn’t have enough sweetener to make them. You know me, once in my PJ’s I certainly am not leaving the house again. So, I took a look at my bottles of syrup, said why the heck not, and went to town. If you don’t want to purchase these syrups you can still make this cheesecake so I will give you both recipes so you can decide. I do find that the syrup is actually cheaper to use than buying sweetener so there’s that as well.


1  1/4 cup Almond Flour. (Order from Amazon)
1/4 cup sweetener.  We recommend using Swerve Sweetener, but any zero calorie sweetener should work.
3 pumps OR 3 Tbls of Sugar Free Vanilla Syrup (Order from Amazon)
1 tsp Baking Powder
1/4 tsp Salt
4 Eggs
3 1/2 oz Cream Cheese
4 Tbls softened butter

If you don’t have sugar free vanilla you can increase the sweetener to 3/4 cup and add 1tsp of pure vanilla extract.


  1. Preheat Oven to 350 degrees.
  2. In a large bowl combine the butter with the sugar free vanilla syrup. Beat on high until well combined.
  3. Add the cream cheese and mix well.
  4. Add the eggs one at a time; mix well after each egg.
  5. Add all the dry ingredients until well incorporated.
  6. In a greased cupcake pan measure out 1/4 cup portions into 12 cup portions.
  7. Bake for 20-25 minutes, or until the tops are golden brown.
  8. Enjoy!Based on the ingredients you use these come out to 148 calories, 1.5 grams of net carbs, and 13 fat grams per cupcake. So if you’re feeling like you need something to hit that dessert spot these are definitely a great option! You could also play around with using different flavors of the syrups for something new!


Fat Head Dough Bagels

Fat Head Dough Bagels

If you’re new to Keto you might not have heard about Fat Dough yet but I’m here to tell you that this simple dough is LEGIT. After a month of keto I was absolutely dying for some bread, a pizza crust, ANYTHING that tasted like carbs or bread.

Garrett and I tried cauliflower pizza dough which was meh but I guess it worked. I just wasn’t a fan of the soft crust and cauliflower taste of the pizza dough and it was a lot of work for not a lot of success. If you like cauliflower more than I do this might be a good option for you and worth a try. But I wanted more!

Next we tried chicken pizza crust which was better than the cauliflower crust but I still wasn’t satisfied. Garrett definitely liked this better than I did and while I wasn’t home while he made it he said it was pretty easy to make.

So when I stumbled across this recipe for fat head dough I was a bit skeptical but willing to give it a try after seeing so many different options for it. It started as a pizza crust dough but people have used it for so many different things including desserts! We actually haven’t used it for pizza crust yet but I’m a solid fan of it and it makes delicious bagels! There are several different recipes that you can use but I’ve had the most success with this one after tweaking it just a bit.


1 1/2 cup Almond Flour (Get it from Amazon)
1 tbsp Baking Powder
2 1/2 cup shredded Mozzarella Cheese
2 oz Cream Cheese (the lowest carb one is original Philadelphia)
2 large Eggs – beaten
1 tsp garlic powder
*Optional Toppings*
Sesame seeds
Everything but the bagel seasoning.


  1. Preheat oven to 400 degrees.
  2.  Stir together the almond flour, baking powder, and garlic powder and set aside.
  3. Combine the mozzarella and cream cheese in a large microwave safe bowl. Microwave for 1 minute, stir, and microwave for another minute. Stir again until well incorporated.
  4. Stir the flour mixture and the eggs into the melted cheese mixture. Work quickly and knead with your hands until a dough forms. This will be very sticky but continue kneading for a few minutes while it comes together. If the dough becomes hard go ahead and microwave again for another minute to melt the cheese so you can fully incorporate the flour mixture into the cheese.
  5. Divide the dough into 6 pieces. Roll a long log with each piece, then press together to form a bagel shape on a baking sheet.
  6. Sprinkle with topping if using.
  7. Bake for 10-14 minutes, until the bagels are golden and firm.
  8. Remove from baking sheet and cool on a cooling rack.
  9. Store in an airtight container (not in the fridge) for up to one week. You can also freeze if you want to make a large batch but they don’t last that long in my house for me to do that!

Depending on which brands of items you use these come out to 3 net carbs for us!

I use these for lunch.. Just Toast them up, slather them in butter, and melt some cheese and ham for a delicious sandwich!

Really, the ideas for the dough are limitless and I can’t wait to experiment with them even more!  This recipe should definitely be a staple for anyone doing keto and I promise you this will be life changing for your keto journey. This certainly isn’t as easy as driving to the store and grabbing a loaf of bread but it’s not hard and it’s worth it to be able to have a sandwich.