Who says you can't have fried chicken while eating low carb?! Not me! I was really surprised at how amazing this recipe turned out. I was expecting it to be gooey or not have a lot of flavor. Boy, was I wrong! The chicken had a really good crunchy texture and the seasonings are to die for.

What you need:
1 or 2 lbs boneless/skinless chicken breasts (cut into fingers)
2 Eggs
Coconut oil
Olive oil

For the breading:
1 Bag of pork rinds (I used plain, but BBQ will work also)
1/4 Cup Shredded Parmesan cheese
Garlic powder (to taste)
Onion powder (to taste)
Salt
Paprika (to taste)
Black pepper

Directions:

In a food processor or blender, add the pork rinds, Parm and seasonings then pulverize. Set aside.
Beat the eggs well, in a bowl. Set aside.

Melt equal parts olive oil and coconut oil in a non stick pan over med-hi heat. (I set my stove to 6 and it was perfect)

Now you're ready to bread the chicken. Make sure you have pounded your chicken cutlets fairly thin, so they will cook faster, then dip the chicken into the egg wash, then into the pork rind mixture. Do this step twice to ensure a good, crispy breading on your chicken.

Fry each piece of chicken about 6 or so minutes per side, until it reads 160 on a meat thermometer. Due to serving pink chicken to my husband more than once (or Thrice), I now am really weird about measuring the temp, so I make sure I check every meat, every time.

Note: If you like a spicier version, you can add some cayenne pepper to the pork rind breading when you pulverize it. (and Blue Cheese is only 2 carbs per 2 Tbsp)

Since I started eating low carb, I have seen tons of recipes that say you can substitute cauliflower for potatoes. I wasn't really sure this would work, but I was down to give it a try.

To test the theory, I decided to try it with a version of my Mom's potato casserole recipe and boy, was I surprised. It was amazing! It wasn't the exact texture of potatoes, but that would be easily corrected with a little more elbow grease, while mixing.

What You Need:
1 Head of cauliflower (steamed)
1 Block softened cream cheese
1/2 Cup Mayo
1/2 Cup Sour cream
1/2 Cup Shredded cheddar + another 1/2 cup for the top
1/2 Cup Shredded Mozzarella
3 or 4 Slices of bacon (cooked and chopped)
1 Bunch green onions (chopped)
Salt & Pepper
Sprinkle of dill

Directions:
Preheat the oven to 350.
Steam a medium sized head of cauliflower for about 15-17 minutes.
Cut into bite sized pieces.
In a separate bowl, mix together all other ingredients minus the bacon, a few green onions and 1/2 cup of the shredded cheddar.
Add in the bite sized cauliflower and stir well. (for a more mashed texture, you can whip this with an electric mixer)
Pour into a 9x11 pan, top with the bacon and remaining cheese, a few green onions and the bacon.
Bake for 20 minutes or until cheese is melted and bubbly.

DISCLAIMER: A big thanks to my friends at Aldi, for sponsoring today's recipe.

When deciding whether to add a recipe to my weekly meal plan, I have a few criteria it must meet... It must be easy to fix with not too much prep time. It must be healthy(ish). It must be delicious and it must be kid friendly.

My latest find meets all the criteria aaaannndd, you can make it in a slow cooker... double score. Here's the full recipe...