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 Yes, you read that right! I felt the same way the first time I found this recipe but I have since learned that this is really good! For all you low-carb dieters who are missing those cheese-flavored snacks, this is the treat for you! But you don’t have to be on a low-carb diet to appreciate this decadent snack!
Nonstick cooking spray
1 to 2 tablespoons olive oil
1/2 to 3/4 cup shredded Cheddar, Jalapeño Jack or Monterey Jack cheese
1. Spray a small, heavy bottomed, nonstick skillet with cooking spray; place over medium-high heat.
2. Add the oil and then the cheese. The cheese will melt, bubble and spread to fill the bottom of the skillet.
3. Let the cheese fry until it is crisp and brown around the edges. Use a thin spatula to lift up an edge; if the cheese is well browned, flip it over and fry the other side until it is also well browned.
4. Remove from the skillet and drain on paper towel; allow it to lie flat to cool. Break it into pieces and it is ready to eat.
This makes 2 servings, each containing 1 gram of carbohydrate, no fiber and 11 grams of protein.
Emily
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 With several members of my family deciding to try the low-carb diet, I have been busy coming up with new recipe ideas to meet their dieting needs. This meatloaf recipe has quickly become a favorite of both carb-eaters and low-carb-dieters alike. It has a wonderful Mexican flavor with just the right blend of spices!
1 pound lean ground beef
1 pound mild bulk pork sausage
1 cup crushed plain pork rinds
1 (4-1/2 ounces) can diced mild green chilies
1 medium onion, finely chopped
1 (8 ounces) package shredded Monterey Jack cheese
3/4 cup salsa (your choice of mild, medium or hot)
1 egg
2 cloves garlic, crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt (to taste)
Pepper (to taste)
1. Preheat the oven to 350 degrees F.
2. In a very large bowl, combine all the above ingredients; with clean hands, knead until well blended; shape into a loaf.
3. Turn the mixture out on a clean broiler rack that’s been sprayed with cooking spray. This will make a big loaf about 3-inches thick. Bake for 1-1/2 hours.
Makes 8 servings, each containing 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.
Emily
Emily's Favorite Recipes:
 Your family, friends and guests alike will enjoy this rich cheesy dip. Don’t be surprised by how quickly it disappears!
1 (8 ounces) package cream cheese, softened
1/2 cup mayonnaise
1-1/2 cups shredded cheddar cheese
2 tablespoons chopped onion
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
8 slices bacon, cooked crisp and crumbled
1. Preheat the oven to 350 degrees F.
2. In a medium mixer bowl, beat the cream cheese and mayonnaise until smooth. Stir in the cheese, onion, parsley and garlic powder until well combined. Spread the mixture evenly on the bottom of a 9-inch glass pie plate.
3. Sprinkle the crumbled bacon over the top and bake for 15 minutes. Makes 12 servings each with 2 grams of carbohydrates, a trace of fiber and 7 grams of protein.
Emily
Emily's Favorite Recipes:
 A wonderful down-home recipe that will have a delicious dinner on the table in a hurry!
1 (10-3/4 ounces) can condensed cream of mushroom soup
1-1/2 cups milk
3/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 (6 ounces each) cans tuna, drained*
4 ounces (about 1 cup) sliced American cheese, cut up
3/4 cup uncooked regular long-grain white rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1. Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9-inch square baking dish; cover with aluminum foil.
2. Bake at 350 degrees F. for 30 minutes; uncover and stir.
3. In a small bowl, combine the bread crumbs and melted butter; sprinkle over the tuna mixture. Bake 20 minutes longer or until hot and bubbly and the rice is tender. Makes 4 servings.
* If your family is not partial to tuna, you can substitute an equal amount of canned chicken for the tuna.
Emily
Emily's Favorite Recipes:
 Everybody loves mac & cheese and this recipe is especially good! At least my family thinks so! Try it tonight and watch how fast it disappears from your dinner table!
1 (10-3/4 ounces) can cheddar cheese soup
1/2 cup milk
1/4 teaspoon black pepper (or to taste)
1/2 cup shredded cheddar cheese
1-1/2 cups rotini pasta, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
1. Stir the soup, milk, pepper, cheddar cheese and pasta in a 1-1/2-quart baking dish.
2. Mix the bread crumbs and melted butter in a small bowl; sprinkle over the pasta mixture.
3. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 5 servings.
Emily
 This recipe has been one of my family’s favorites for many years. Even those who don’t normally like cabbage really go for this cheesy casserole!
1 large head cabbage
8 ounces process cheese spread (Velveeta), cubed
2 cups milk
1/4 cup butter, cubed
30 saltine crackers, crushed
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese
1. Cut the cabbage head into several large chunks; place in a large pot and cover with water. Bring to a boil and continue boiling until the cabbage is tender; drain well. Transfer to a 9-inch x 13-inch x 2-inch baking dish.
2. Stir all the remaining ingredients, except the Parmesan cheese, into the cabbage; blend well. Cover and bake at 350 degrees F. for 20 minutes or until hot and bubbly.
3. Remove cover and sprinkle with Parmesan cheese; bake, uncovered, for 5 to 10 minutes longer or until Parmesan cheese is lightly browned. Makes 8 servings.
Emily
 My family loves chicken almost any way I fix it. I am especially fond of chicken seasoned with curry and I like the convenience of casseroles, as this allows me to cook everything in one dish. I just started putting things together the other night and this is what came together for our dinner. Hubby and our son Matthew really enjoyed this and declared it a “keeper”!
3 cups uncooked wide egg noodles
1 medium onion, chopped
1 tablespoon butter
1 (14 ounce) package frozen broccoli cuts, thawed
4 ounces processed cheese spread (Velveeta), cubed
2 cups cooked chicken cut into bite size pieces*
2 cans (10-3/4 ounces each) cream of chicken soup
1 soup can of milk
1 teaspoon curry powder
1 (6 ounce) package French fried onions, divided
1. Cook the noodles according to the package directions; drain. Pour into bottom of a 13×9-inch casserole.
2. In a small skillet, sauté onion in butter until tender; stir into noodles in casserole. Layer the broccoli, cubed cheese, cooked chicken and 1/2 the French fried onions over the noodle mixture.
3. In a large bowl, combine the soup, milk and curry powder; pour over the noodle mixture. Sprinkle remaining French fried onions over the top.
4. Bake at 350 degrees F. for 20 to 25 minutes or until hot and bubbly and onions are golden brown. Makes 8 servings.
Emily
 Delicious, creamy comfort in every bite! This easy-to-make, all-in-one dinner is sure to be a winner!
2-1/2 cups uncooked spiral pasta
1 pound lean ground beef
1/4 cup chopped onion
3/4 cup roasted red bell peppers,( from jar), drained and chopped
2 tablespoons butter or margarine, cubed
2 tablespoons all-purpose flour
1 (1.25 oz) envelope taco seasoning
1/4 teaspoon black pepper
2 cups milk
1-1/2 cups shredded Mexican blend or cheddar cheese
1 cup coarsely crushed tortilla chips
1. Cook the spiral pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook the ground beef and onion until the meat is no longer pink; drain.
2. Add the roasted red bell peppers, butter, flour, taco seasoning and pepper; blend well. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese until melted.
3. Add the cooked and drained pasta to the beef mixture; stir to coat. Sprinkle with tortilla chips. Makes 6 servings.
Emily
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