11/08/2025
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My take on the antipasto salad. Steamed cauliflower, pepperocinis, pickled onions, olives, peppers, cucumber, radish, ham, salami, pepperoni, shredded pecorino and provolone cubes. With a lemon, vinegar & oil Mediterranean type dressing. REWRITE
ChatGPT said:
Here’s a polished rewrite of your description:
My Antipasto Salad Creation
A vibrant mix of steamed cauliflower, pepperoncini, pickled onions, olives, bell peppers, cucumber, and radish, tossed with diced ham, salami, and pepperoni. I added shredded pecorino and cubes of provolone for richness, then finished it with a zesty Mediterranean-style dressing made with lemon, vinegar, and olive oil.
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This low carb pizza was everything.
Crust is not dough. It's made from Can Chicken... tastes freaking awesome
Total carbs: 7 grams.
1 can chicken
2 tbsp parmesan cheese
1 egg
Season with Italian seasoning
Mix all ingredients to form a ball and roll out into circle shape.
Cook on 400 for 30 minutes
Topping:
Sugar free pizza sauce
Pizza blend cheese
Turkey pepperoni REWRITE
ChatGPT said:
Here’s a clean, engaging rewrite of your description:
Low-Carb Chicken Crust Pizza
This pizza turned out absolutely amazing — and the best part? The crust isn’t dough! It’s made from canned chicken, and it tastes unbelievably good.
Nutrition: Only about 7g total carbs
Crust Ingredients:
1 can of chicken
2 tbsp grated Parmesan cheese
1 egg
Italian seasoning to taste
Instructions:
Mix all the crust ingredients together to form a ball.
Roll out into a circle and bake at 400°F for 30 minutes until golden and firm.
Toppings:
Sugar-free pizza sauce
Shredded pizza blend cheese
Turkey pepperoni
Simple, flavorful, and totally guilt-free!
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Garlic "bread"
1.5 cups mozzarella cheese
1.5 cups cheddar cheese
2 eggs
Garlic powder and Italian seasoning
Mix all together and spread evenly on parchment paper and bake at 350 for 20-30 mins or till turns a nice golden brown with marinara sauce for dipping! Sprinkled parsley on top to make it look pretty. REWRITE
ChatGPT said:
Here’s a polished and appetizing rewrite of your description:
Cheesy Garlic “Bread” (Low-Carb Edition)
Crispy, golden, and packed with cheesy garlic flavor — the perfect guilt-free side or snack!
Ingredients:
1½ cups mozzarella cheese
1½ cups cheddar cheese
2 eggs
Garlic powder and Italian seasoning (to taste)
Instructions:
Combine all ingredients in a bowl and mix well.
Spread the mixture evenly on parchment paper.
Bake at 350°F for 20–30 minutes, or until beautifully golden brown.
Sprinkle with chopped parsley for a fresh touch.
Serve warm with marinara sauce for dipping!
Crispy edges, melty cheese, and all the flavor — without the carbs.
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Sour cream chicken enchiladas(ugly but tasty🤣)
1 pack low carb tortillas
1lb chicken breast cooked and shredded
1 block cream cheese
1 cup sour cream
1 cup chicken broth
Cheese
Jalapenos
Garlic, onion, paprika ect
Boil chicken, once done shred it, season it.
In a sauce pan add cream cheese, sour cream, chicken broth, and seasoning cook till everything is incorporated. Roll chicken in tortillas, pour sour cream sauce on top, top with cheese and Jalapenos. Bake at 350 for 20 mins covered. REWRITE
ChatGPT said:
Here’s a polished and appetizing rewrite of your description:
Sour Cream Chicken Enchiladas (They might not win a beauty contest, but they taste amazing! 🤣)
Ingredients:
1 pack low-carb tortillas
1 lb chicken breast, cooked and shredded
1 block cream cheese
1 cup sour cream
1 cup chicken broth
Shredded cheese (your choice)
Sliced jalapeños
Seasonings: garlic, onion powder, paprika, etc.
Instructions:
Cook the chicken: Boil chicken breasts until done, then shred and season to taste.
Make the sauce: In a saucepan, combine cream cheese, sour cream, chicken broth, and seasonings. Cook until smooth and fully incorporated.
Assemble: Fill tortillas with shredded chicken, roll them up, and place seam-side down in a baking dish.
Top it off: Pour the sour cream sauce over the enchiladas, sprinkle generously with cheese, and add jalapeño slices.
Bake: Cover and bake at 350°F for 20 minutes, until bubbly and melty.
Creamy, cheesy, and full of flavor — comfort food done right! 🌮✨
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Garlic Parmesan Keto Bagel🥯
1 cups shredded mozzarella cheese
2 oz. cream cheese
2 eggs
1 Tsp baking powder
1 1/2 cups almond flour
Parmesan shredded cheese (sprinkle on top)
Flavor gods garlic seasoning
Preheat the oven to 400F. Melt mozzarella cheese and cream cheese in the microwave for 90 seconds 30 second intervals. In a bowl, combine eggs, baking powder, flour and cheese mixture. Mix into dough, and roll it out into logs on a parchment lined cookie sheet. Fold the logs into circles to make the bagels. Brush with melted butter . Sprinkle with garlic seasoning & Parmesan cheese Place in the oven for 16-18 minutes. Slice in half and top with whipped cream cheese REWRITE
ChatGPT said:
Here’s a polished and delicious rewrite of your recipe description:
Garlic Parmesan Keto Bagels 🥯
Golden, cheesy, and perfectly garlicky — these low-carb bagels are everything you crave without the guilt!
Ingredients:
1 cup shredded mozzarella cheese
2 oz cream cheese
2 eggs
1 tsp baking powder
1½ cups almond flour
Shredded Parmesan cheese (for topping)
Garlic seasoning (such as Flavor God’s Garlic Seasoning)
Melted butter (for brushing)
Instructions:
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a microwave-safe bowl, melt mozzarella and cream cheese together in 30-second intervals for about 90 seconds total, stirring until smooth.
In a separate bowl, whisk together eggs, baking powder, and almond flour.
Add the melted cheese mixture and mix until a dough forms.
Roll dough into logs and shape into bagels.
Brush with melted butter, then sprinkle with garlic seasoning and shredded Parmesan.
Bake for 16–18 minutes, until golden brown.
Slice and enjoy warm — perfect with a smear of whipped cream cheese!
Crispy on the outside, soft and cheesy on the inside — keto never tasted this good! 😋
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Meatball Parmesan
Meatballs:
2 lbs hamburger
1 egg
1/2 c keto pork panko
1/2 small onion chopped (or grate it into mixing bowl)
1 tsp Himalayan pink salt
1/4 tsp ground black pepper
1-2 tsp Worcestershire sauce
Mix together and form meatballs. Cook in air fryer on 380 degrees for 15 mins. Shake meatballs half way through.
Sauce:
1 jar Raos marinara sauce
1 tsp Italian seasoning
1/2+/- c Shredded Parmesan cheese
1+/- c shredded mozzarella cheese
In prepared casserole dish, pour some marinara sauce in the bottom of casserole. Place cooked meatballs in the casserole dish. Sprinkle Italian seasoning over meatballs. Sprinkle Parmesan over meatballs. Pur remainer of marinara sauce all over the meatballs. Bake in 350 degree preheated oven for 10 mins. Sprinkle mozzarella cheese on top and cook another 10 mins! Enjoy!
1 serving = 3 meatballs
Approximate measures for one serving:
1 net carb per meatball (x3)
3 net carbs Raos Marinara (1/4 c)
1.4 net carbs mozzarella & Parmesan (~ounce REWRITE
ChatGPT said:
Here’s a polished and mouthwatering rewrite of your recipe:
Meatball Parmesan Bake 🍝
Cheesy, saucy, and packed with flavor — this keto-friendly comfort dish is pure perfection!
Ingredients:
For the Meatballs:
2 lbs ground beef
1 egg
½ cup keto pork panko
½ small onion, finely chopped or grated
1 tsp Himalayan pink salt
¼ tsp black pepper
1–2 tsp Worcestershire sauce
For the Sauce & Topping:
1 jar Rao’s Marinara Sauce
1 tsp Italian seasoning
½ cup shredded Parmesan cheese (or more to taste)
1 cup shredded mozzarella cheese (or more to taste)
Instructions:
Make the meatballs: In a mixing bowl, combine ground beef, egg, pork panko, onion, salt, pepper, and Worcestershire sauce. Form into meatballs.
Cook: Air fry at 380°F for 15 minutes, shaking halfway through for even browning.
Assemble the casserole:
Spread a thin layer of marinara sauce on the bottom of a casserole dish.
Add cooked meatballs on top.
Sprinkle with Italian seasoning and Parmesan cheese.
Pour the remaining marinara sauce evenly over the meatballs.
Bake: Place in a 350°F preheated oven for 10 minutes.
Add the cheese: Top with mozzarella and bake another 10 minutes until bubbly and golden.
Serving Size: 3 meatballs per serving
Approximate Net Carbs (per serving):
1 net carb per meatball (x3)
3 net carbs from Rao’s Marinara (~¼ cup)
1.4 net carbs from mozzarella and Parmesan (~1 oz)
Rich, cheesy, and low-carb — this dish delivers all the comfort of classic Italian without the guilt! 🇮🇹✨
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Keto Magic Cookie
2 eggs
1/4 c coconut oil melted
3T butter melted
1/4 c brown sugar sweetener
1/2 t salt
1c shredded coconut flakes
1/2 c white baking chips
1/2 c semi sweet baking chips
1 c pecan halves
Mix all together in a large bowl
Pre heat oven 350
Bake 15 - 18 minutes broil 30 seconds at the end REWRITE
ChatGPT said:
Here’s a clean, tempting rewrite of your recipe:
Keto Magic Cookie Bars ✨
Sweet, chewy, and loaded with chocolate and nuts — these keto treats really are magic!
Ingredients:
2 eggs
¼ cup melted coconut oil
3 tbsp melted butter
¼ cup brown sugar sweetener
½ tsp salt
1 cup shredded coconut flakes
½ cup white baking chips
½ cup semi-sweet baking chips
1 cup pecan halves
Instructions:
Preheat oven to 350°F.
In a large bowl, combine all ingredients and mix well.
Spread mixture evenly in a parchment-lined baking dish.
Bake for 15–18 minutes, until golden and set.
For a little extra magic, broil for 30 seconds at the end to get that perfect golden top.
Let cool before slicing into bars.
Rich, nutty, and chocolatey — the ultimate low-carb indulgence! 🍪💫
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Zucchini boats I guess you’d call them.
462 cal. 9 net carbs. 47 protein. 25 fat. Zucchini, ground chicken, a tbsp of spaghetti sauce (optional) and mozzarella cheese. Not too bad. I’m getting used to eating healthier and cleaner. REWRITE
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Here’s a clean, appetizing rewrite of your caption:
Zucchini Boats 🥒
Simple, satisfying, and full of flavor! These zucchini boats are made with ground chicken, a touch of spaghetti sauce (optional), and melty mozzarella cheese.
Nutrition (per serving):
Calories: 462
Net Carbs: 9g
Protein: 47g
Fat: 25g
Light, cheesy, and packed with protein — a perfect way to eat cleaner without feeling deprived. 💪✨
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Pumpkin Snickerdoodle COOKIES w/ a vanilla bean frosting🦃❤️✨
* 2 cup all-purpose flour
* 1 teaspoons ground ginger
* 1 teaspoon cinnamon
* ¼ teaspoon nutmeg
* 1/4 teaspoon all-spice
* ¾ teaspoon baking soda
* 1 teaspoon baking powder
* ¼ teaspoon salt
* 1 1/2 Stick softend butter
* 1 cup pumpkin purée
* 1/2 cup brown Swerve sugar* packed
* 1/2 cup monkfruit sugar
* 2 large egg
* 2 teaspoons vanilla Bean extract
* In a medium bowl whisk together the flour, spices, baking soda, and salt.
* In a large bowl beat together the butter and sugar and pumpkin until fluffy. (Scoop pumpkin on a plate and press flat with a paper towel to draw out any moisture)
* Beat in the egg, vanilla bean extract .
* With the mixer on low speed, flour mixture into the butter mixture until combined.
Roll dough into individual balls- before placing them on a cookie sheet lined with parchment paper
You will roll balls in a cinnamon and sugar mixture! (3 tablespoons of sugar a Tsp cinnamon)
* When ready to bake, preheat the oven to 350F (180C) degrees or line cookie sheets with parchment paper or baking mats.
* Sprinkle some sugar onto each cookie
* Bake 12 minutes
Vanilla Bean FROSTING-
Ingredients
* 1 cup butter room temperature
* 1.5 cups Monkfruit confectioner
* 2 tbsp Heavy Whipping Cream
* 1 tsp vanilla bean extract
Mix with handheld blender until creamy and smooth- spread or pipe onto Cookie! Sprinkle with a little cinnamon on top! 
Drop “COOKBOOK” in the comments below for your FREE COPY of my Digital Thanksgiving cookbook!!
Enjoy!
❤️🎅🏾🎄 REWRITE
ChatGPT said:
Here’s a beautifully polished and engaging rewrite of your caption — perfect for a recipe post or social media feature:
Pumpkin Snickerdoodle Cookies with Vanilla Bean Frosting 🦃❤️✨
Soft, spiced, and topped with creamy vanilla bean frosting — these cookies taste like pure holiday magic!
Cookie Ingredients:
2 cups all-purpose flour
1 tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
¾ tsp baking soda
1 tsp baking powder
¼ tsp salt
1½ sticks softened butter
1 cup pumpkin purée (press with a paper towel to remove excess moisture)
½ cup packed brown Swerve sugar
½ cup monkfruit sweetener
2 large eggs
2 tsp vanilla bean extract
Instructions:
In a medium bowl, whisk together flour, spices, baking soda, baking powder, and salt.
In a large bowl, beat together butter, sugars, and pumpkin until light and fluffy.
Add eggs and vanilla bean extract; mix until smooth.
Gradually add the dry ingredients to the wet mixture, mixing on low until combined.
Roll dough into balls and coat each one in a cinnamon-sugar mixture (3 tbsp sugar + 1 tsp cinnamon).
Place on a parchment-lined baking sheet and sprinkle with extra sugar.
Bake at 350°F for 12 minutes, then cool completely before frosting.
Vanilla Bean Frosting:
1 cup butter (room temperature)
1½ cups monkfruit confectioners’ sweetener
2 tbsp heavy whipping cream
1 tsp vanilla bean extract
Beat until smooth and creamy, then spread or pipe onto cooled cookies. Finish with a light dusting of cinnamon for that perfect cozy touch!
✨ Drop “COOKBOOK” in the comments for a FREE digital copy of my Thanksgiving recipe book! ✨
Enjoy every soft, spiced bite! 🎄❤️
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Homemade Chicken Cordon Bleu (w/side of parmesan asparagus) - Definitely a winner in this house and my hubby never realizes it’s pork rind breading instead of actual bread crumbs!
*Recipe:
-Chicken - Butterfly breast & pound flat, put deli ham and swiss cheese inside and roll up, then dredge chicken rolls in coconut flour, egg, and pork rinds (seasoned w/salt, pepper, & garlic powder). Bake on sheet pan at 400° until 165° internal temp.
-Dijon Sauce - Melt 4 Tbls butter in sauce pan, whisk in 1 cup heavy cream, whisk in 1/4 cup white wine (optional), whisk in 1/3 cup Dijon mustard. Simmer for 5-10 minutes, stirring occasionally. Mix in 4 Tbls shredded parmesan cheese until smooth. Then add 1/8-1/4 Tsp Xantham gum (little at a time) to thicken. REWRITE
ChatGPT said:
Here’s a refined and enticing rewrite of your post:
Homemade Chicken Cordon Bleu 🧀🍗 (with Parmesan Green Beans)
A crispy, cheesy, flavor-packed dinner that’s always a hit — and the best part? My husband still doesn’t realize the “breadcrumbs” are made from pork rinds! 😄
Chicken Cordon Bleu:
Butterfly and pound chicken breasts until thin.
Layer deli ham and Swiss cheese inside, then roll tightly.
Dredge each roll in coconut flour, egg wash, and crushed pork rinds seasoned with salt, pepper, and garlic powder.
Place on a sheet pan and bake at 400°F until the internal temperature reaches 165°F.
Creamy Dijon Sauce:
Melt 4 tbsp butter in a saucepan.
Whisk in 1 cup heavy cream and ¼ cup white wine (optional).
Stir in ⅓ cup Dijon mustard and simmer for 5–10 minutes, whisking occasionally.
Add 4 tbsp shredded Parmesan and mix until smooth.
Sprinkle in ⅛–¼ tsp xanthan gum, a little at a time, until the sauce thickens to your liking.
Serve the golden, crunchy chicken topped with that luscious Dijon-Parmesan sauce — and don’t forget a side of buttery green beans or asparagus! 💛
