No Carb Cheetos!

If you are like me sometimes the low carb lifestyle leaves me longing for crunchy foods! I got this recipe from 'mariamindbodyhealth'. These golden crunchy puffs are delicious and satisfied my craving for Cheetos. I don't know how long it has been since I have had real Cheetos. There are some things that I would change with this recipe. Maybe adding some cheese flavored popcorn salt would do the trick about halfway through the baking process.

3 egg whites beaten until very stiff

1/8 tsp. cream of tarter (add this to the egg whites before beating)

1/2 cup frozen cheddar cheese that has been pulsed in the food processor or blender until it is in tiny bits.

Add the cheese bits gently to the egg whites. Be sure you don't let all,the air out of the egg whites. Put the cheese and egg white mixture in a plastic bag nd cut a hole in the corner and squeeze out Cheetos size shapes onto a greased cookie sheet. I used olive oil but you could also use parchment paper.

Bake this in a preheated oven at 300 degrees for about 25 minutes. If you want you can sprinkle them wi Parmesan cheese or dust them with cheese flavored popcorn salt.

Bacon & Cheese Deviled Eggs

When on a low-carb diet, eggs are your friend.  I eat a lot of eggs, usually scrambled or boiled for breakfast. I use then in a salad for lunch and a flourless cake for dessert.  This is one of my favorite ways to eat eggs!

Deviled Eggs with Bacon and Cheese 
12 boiled eggs, sliced in half lengthwise
1/2 Cup of Mayonaise 
1 tablespoon mustard
4 slices of bacon, well-done and crumbled
2 tablespoons of finely shredded cheddar cheese

Mix the last four ingredients together along with the yolks out of the boiled eggs. Mix this up very well and then spoon it back into the white part of the boiled eggs.  Sprinkled them individually with a little paprika.  These are delicious any time of day.  This is a terrific way to use up all those boiled eggs the kiddos just found around the house on Easter morning. 

Cheese soup

Cheese Soup

5 cups chicken broth
1 package of California blend vegetables (broccoli, cauliflower, carrots)

While this is coming to a boil

make a roux of 1/2 cup flour and 1/2 cup butter (cook until it starts to turn brown)
cut up 8 oz. of Velveeta into cubes

Add your flour/butter slowly stirring well
Add the velveeta and stir until it melts

Add pepper if you like.

I serve it to my family in bread bowls. Of course, I go without the bread.
Yummy!