Servings
4 – 6 Persons

Ingredients
4 boneless skinless chicken breasts
1 Cup Mayo
6 slices bacon
2 Cups shredded cheddar cheese

Steps
Cook bacon until crisp, then crumble.
Cube chicken breast and cook thoroughly.
Mix all ingredients together.
Spread into a 8” cake pan.
Bake for about 15 minutes.
Serve on top of a bed of lettuce.
Top with black olives if you like.

Servings
8 – 10 persons

Ingredients
2 Heads Broccoli Hellman’s Mayo (to taste)
Hidden Valley Ranch Dressing (to taste)
1 Jar Real Bacon Bits
¾ Package Cracker Barrel Sharp Cheddar Cheese
½ Small Vidalia Onion
Salt & Pepper

Steps
Pull broccoli from stems and steam.
Broccoli should still be crispy.
Refrigerate when done.
Shred the cheddar cheese and set aside.
After broccoli cools, add mayo, ranch, bacon bits, onion, cheese, salt and pepper.
Mix together and refrigerate until ready to serve.

Carbs Per Serving : 7g total

Ingredients
3 ounces lean ground beef crumbled, cooked and drained
4 slices bacon, cooked crisp,drained and crumbled
1 cup chopped lettuce
1/8 cup chopped onion
1/2 medium tomato, chopped
1 tablespoon mayonnaise
¼ cup cheddar cheese

Steps
Stir mayo into lettuce,onion and tomato until evenly coated.
Toss in beef, bacon and cheese.

Carbs Per Serving : 23g total

Ingredients
8 eggs
1 cup mayonnaise
½ pound bacon
1 cup hot pepper cheese
3 tablespoons chives
4 thin radishes, sliced thin
1 head lettuce, torn fine for salad
1 avocado, cubed

Steps
Boil the eggs, until hard and dice them.
Fry the bacon and crumble it.
Mix all ingredients in a bowl.

NOTES:
Carbs for avocado based on 14.85 for 1 3/8 cup – adjust accordingly.
Carbs for lettuce base on 2 for 1 cup – adjust accordingly.
Carbs for hot pepper cheese not included in above total – adjust accordingly.