Man, that sounds great!

Spinach Mushroom Chicken


6 chicken breast thinly sliced
1 container chive n onion cream cheese
1 large container mushrooms sliced
1 small bag baby spinach
1/4 cup olive oil
1/2 cup chicken broth

garlic seasoning and pepper
8 ounces mozzarella cheese

In 9x13 pan line chicken in single layer, top with spinach and then mushrooms. Sprinkle with seasonings. Soften cream cheese and whisk with oil and broth. Pour over mixture. Lay foil over top of pan but do not seal. Cook at 375 for 20 mins, remove foil and cook uncovered for another 25 mins. Add mozzarella and cook uncovered additional 10 mins.

Let cool 10 mins.

Biscuits and Gravy Bake

1 12-oz tube biscuits
6 eggs
1/2 c milk
1/2 tsp pepper
1/2 tsp salt
1 lb cooked sausage
1 c shredded cheese

gravy: 4 Tbsp. butter
4 Tbsp. flour
salt & pepper
2 c milk

Cut each biscuit into 8 pieces. Mix the eggs, milk, 1/2 tsp salt, and 1/2 tsp pepper. Melt the butter. Stir in flour, salt, and pepper, slowly add the 2 cups of milk. Simmer, stirring, until it’s thickened. In a greased 9x13 glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy. Bake 350°F for 35-45 min.

SALSA CHICKEN CASSEROLE
Serves 6
Prep Time: 5 minutes
Total Time: 1 hour 5 minutes

You’ll Need
– 1 cup uncooked basmati rice, rinsed
– 1 cup frozen corn kernels, thawed
– 1-15-ounce can black beans, drained and rinsed
– 1-16-ounce jar salsa
– 1 cup chicken broth
– 1-½ teaspoons ground cayenne pepper
– 1 teaspoon oregano
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 large chicken breasts (about 1-1/2 pounds), thawed
– 1 cup shredded cheese blend
– 2 green onions, sliced

How To

Preheat the oven to 375 degrees Fahrenheit.
In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
Top with green onions and serve.

Cinnamon Roll Oatmeal
30min to prepare, 6
Ingredients

2 cups milk
2 cups old-fashioned oats
1 large egg
4 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon cinnamon
1/2 cup powdered sugar
1/2 (8 oz.) package cream cheese, softened
2-3 tablespoons milk

Preparation

Preheat oven to 375º F and lightly grease a 9x11-inch baking dish with butter or non-stick spray.
Mix together oats, sugar, cinnamon, salt and baking powder in a medium bowl.
In separate bowl, beat the egg into the milk and pour in vanilla extract. Continue to whisk and gradually pour in melted butter.
Stir the dry oat mixture into the wet ingredients until just combined, then transfer mixture to baking dish.
Place in oven and bake for 20 minutes, or until oatmeal is set and browned on top.
While oatmeal is baking, combine cinnamon drizzle ingredients together in a medium bowl and whisk together until smooth and combined.
In a separate bowl, whisk together cream cheese with powdered sugar. Slowly add 2 tablespoons milk until icing is smooth. Add remaining milk if you’d like icing to be thinner.
In a separate bowl, whisk together cream cheese with powdered sugar. Slowly add 2 tablespoons milk until icing is smooth. Add remaining milk if you’d like icing to be thinner.
Serve warm and enjoy!

Pineapple Pecan Cake with Cream Cheese Frosting

Ingredients
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
20 oz can crushed pineapple with juice
1 cup chopped pecans (optional)
Icing:
1 stick butter, softened
1 8oz cream cheese softened
2 cups confectioners sugar
1 tablespoon vanilla

Direction

Cake: Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9x13 inch baking pan. Bake in a preheated 350 degree oven for about 35 minutes or until toothpick comes out clean. Cool completely. Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting. DELICIOUS!!!

Old Fashion Tater Cakes

2 cups of mashed boiled potatoes

1 cup all purpose flour

1 egg

1 diced onion

1/2 teaspoon of black pepper

1/2 teaspoon of salt

1/2 a cup of vegetable oil

Use a little milk if batter is too thick

Mix mashed taters, flour, egg, onion, black pepper and salt in a bowl until batter consistency.
Heat oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook till golden brown, about 5 minutes per side. Remove with a slotted spoon and place on paper towels to soak up oil. Repeat with remaining batter.

Crab Rangoon Dip

Yield: approx. 5 cups

Ingredients

12 oz. imitation crab meat
2 (8 oz.) packages cream cheese, room temperature
2/3 cup sour cream
1/4 cup green onions, finely chopped
1 1/4 tablespoons powdered sugar
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 loaf sourdough bread, garnish
crackers, garnish

Directions

Combine cream cheese, sour cream and crab meat in slow cooker.
Add powdered sugar, Worcestershire sauce, garlic powder and green onions, then use a wooden spoon to mix together.
Place cover on slow cooker and cook on LOW for 2-3 hours, or until creamy. Stir in the middle to make sure everything is completely combined.
Take sourdough bread and cut top off. Scoop out center of bread, leaving 1/2-inch bread all around the sides, and pour crab rangoon dip into the center.
Serve immediately with crackers and enjoy!
Recipe adapted from Crock Pot Ladies

Thanks for that!
I love me some crab rangoons,,, never tried it as a dip

Yeah I saw that and was like my eyes started rolling back up into my head.

7-Layer Steak Sandwich

Serves 6

INGREDIENTS
2 (12-oz) sirloin or top loin steaks*
Kosher salt and freshly ground pepper
¼ cup plus 2 tablespoons vegetable oil, divided
2 tablespoons unsalted butter
½ large yellow onion, chopped
2 cups button mushrooms, chopped
1 large sourdough bread boule
6 slices cheddar cheese
1 cup baby spinach
6 strips cooked bacon
6 slices Provolone or Swiss cheese

*Sirloin or top loin steaks work great for this recipe, but you can use any boneless cut of steak that you like best.

PREPARATION
Season each steak generously with salt and pepper, making sure to rub the salt and pepper into the sides of the steak.

In a cast iron skillet, heat the vegetable over high heat until smoking hot. Lay the steaks in the pan and cook for about 2 minutes. Flip the steaks, then add the butter, swirling it around the pan. Using a large spoon, scoop the melted butter over the tops of the steak, basting them continuously. Cook for about 2 minutes to get medium rare. (Check the steaks with an instant read thermometer if you have one; you want an internal temperature of about 135˚F.) Set the steaks aside on a cutting board to rest.

Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion and mushrooms and sauté, stirring constantly, until caramelized, about 20 minutes.

Using a serrated knife, slice the top off the bread and scoop out the insides to create a bread bowl. Nestle one steak into the bottom of the bread bowl. Layer the cheddar cheese evenly on top. Add the caramelized onions and mushrooms and use a spoon to spread them evenly over the cheese. Top with the spinach, then the bacon, then the Swiss cheese. Finally, put the second steak on top, tucking it under the lip of the bread bowl. Cover with the bread lid and wrap the entire loaf in foil.

Place the wrapped sandwich in the fridge and put a cutting board on top of it. Stack books on the cutting board to compress the sandwich. Chill in the fridge for at least 5 hours.

Preheat the oven to 250˚F. Remove the foil from the sandwich and place it on a baking sheet. Bake for 20 minutes, until the bread is slightly crisp. Slice into wedges and enjoy!

Crock Pot Low Carb Un-Stuffed Cabbage Roll Soup


Nutrition Information

Serves: 9

Serving size: 1 1/2 cups
Calories: 312
Fat: 15.2g
Saturated fat: 5g
Carbohydrates: 12.6g
Sugar: 4.5g
Sodium: 554mg
Fiber: 2.8g
Protein: 31.1g
Cholesterol: 84mg

Ingredients

2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup chopped shallots
2 pounds ground beef
1 tsp dried parsley
1/2 tsp dried oregano
1 tsp salt
1 tsp pepper
16 ounces marinara sauce
1/2 head cauliflower or 2 cups riced cauliflower
5 cups beef broth, low sodium
1 large cabbage or 8 cups sliced

Instructions

Heat olive oil and garlic on medium high heat.
Add onions and shallots and cook until softened.
Add ground beef and cook until browned and no longer pink.
Add seasonings to beef and marinara sauce.
Add the riced cauliflower to the beef mixture and stir until coated.
Pour the beef into the crock pot.
Pour beef broth into crock pot and add cabbage.
Stir to combine everything.
Cook on high 3 hours or low 6 hours. If you don't have a crock pot, simply cook ground beef in a dutch oven or heavy soup pot, follow recipe and simmer on low, covered for about an hour until cabbage is tender.

Notes
Net Carbs: 9.8g
You could reduce the carbs more if you have just a cup as a serving instead of suggested serving.