ArcaMax

I don’t want to go all “Debbie Downer” on you at the beginning of a New Year but I thought a good theme to start 2023 would be to talk about not getting manipulated in the grocery store. Plan Z Dieters know to read labels and avoid the middle aisles of the grocery store. But the temptations don't stop there. In fact, they start the minute you walk in the door.

It’s a game folks, and “they” are winning.

Who is “they”? “They” are the grocery chains and the massive food manufacturers, and I was once on their team...

Read the full column at PlanZDiet.com

Cheddar Cheesy Poof Biscuits

LOVE these cheesy bits for an appetizer. They go great while you are sipping your wine.

This is not a completely original Plan Z recipe. I saw a version very similar to this on line and I just adjusted it to suit my tastes. The BEST low carb bites you could ask for. My guests raved! The person who designed this recipe didn’t take credit so I guess that person will remain anonymous but I am very grateful.

Servings: Makes about 18

Ingredients:

2 cups of diced or shredded cooked chicken (I just baked chicken tenders at 375 degrees for 6 oz of cream cheese softened
2 cups of grated cheddar (in this recipe it will be worth it to buy a good block of cheddar and grate it yourself)
2 eggs
1 tsp of salt
¼ t of chili powder (or to taste)
½ cup of super fine ground almond flour
butter or olive oil cooking spray
1/2 tsp garlic powder (optional)

Instructions:

Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray. Then, in a medium bowl add your ingredients. Thoroughly mix with a spoon or spatula. Drop by spoonfuls onto the cookie sheet. Bake 10 to 15 minutes or until light brown. Keep an eye on them so they don’t burn. They will be about a quarter-inch thick and moist. Carefully remove them from the cookie sheet and serve warm or at room temperature.

If you want them to taste like the biscuits at Red Lobster, add a half teaspoon of garlic powder.

I can see myself making these with a combo of cheddar and blue cheese...

Or Gruyere...

Or Mozzarella and Parmesan combined. All would be very yummy!

If you want to make a stiffer cracker, squish the spoonfuls down gently with the bottom of a glass to flatten them before you bake them. Then keep a close eye as they bake. They will cool to a stiffer consistency and taste a lot like Cheeze Its.

Enjoy!
Cheers,
Zola