Green Chili Chicken Casserole

8 oz. block cream cheese, softened

8 oz. carton sour cream

7 oz.can chopped green chilies

1/4 tsp.salt

1/2 tsp.cumin

sprinkle of cayenne pepper, to taste (optional)

Meat from one rotisserie chicken, about 3 to 3-1/2 cups, diced (Don’t bother to measure!)

1-1/4 c.Mexican Fiesta cheese, divided

Mix first six ingredients together until blended the stir in chicken and one cup of cheese.  Pour into an 8 x 8 pan and top with remaining cheese.  Bake at 375 degrees for 35 minuets, until bubbly and browned around edges.

This recipe is a good “base”.  Top it with your choice of picante, black olives, Catalina dressing, tossed salad, green onions, bell pepper, French fried onions or jalapeños.  Wrap it in a low carb wrap or tortilla, eat it over toast or a chaffle. Serve it with a side of beans or tossed salad.

Hot Buttered Pecans

3 Tbs. butter

2 cups pecan halves

Tony Chachere's Cajun Seasoning, to taste

Preheat oven to 350 degrees.  Put butter on a cookie sheet and place in the oven until it is melted.  Add the pecans and toss until they are evenly coated.  Bake for 4 minutes, then stir.  Bake another 4 to 5 minutes.  Remove from oven and sprinkle with Cajun Seasoning and toss.  Cool them on the cookie sheet.  Portion them out into zipper bags.  A serving is 1/4 cup.  They are addictive!

Nutrition information per 1/4 cup serving, 8 servings total

calories 218

fat 23 grams

protein 2 grams

carbohydrates 2 grams

dietary fiber 2 grams

These can be made with coconut oil instead of butter

Lemon Chive Butter

2 Tbs. butter

1/2 tsp. grated lemon zest

1 Tbs. fresh lemon juice

2 tsp. dried chives

1/2 tsp. pink salt

1/4 tsp.pepper

Heat together just until bubbly.  This is great on steamed broccoli, steamed broccoli and carrots, or boiled new potatoes (I know, not keto!  Save those for a cheat day!)