Inspired by Tanner's Tasty Seasonings   CustomerRecipes

Dara's Primo No-Carb Chicken Alfredo



4 cooked chicken breasts (rub with Tanner’s Mambo Italiano and bake or cook on the smoker.  Cool)

Cooked crumbled bacon (3 or 4 slices)


Garlic – at least 2 cloves, chopped

Tanner’s Mambo Italiano seasoning

2 Zucchini

2 Yellow squash


4 oz whipped cream cheese

Heavy Cream (approx. 1 -1/2 cups)

Parmesan cheese



Pre cook the chicken as per above. Shred or dice it.  Set aside.  Use a vegetable peeler on the squash and zucchini until you have enough thin slices to be your noodle substitute.  Saute with 2 to 3 Tbl butter and the garlic.  Stir in Tanner’s Mambo Italiano seasoning to taste.  When done, add to bowl that has the chicken and stir.  Add another 2 Tbl butter to pan, or 1 Tbl and 1 Tbl olive oil.  Melt.  Stir in the cream cheese and heavy cream.  Once heated, add Parmesan (1/2 to 1 cup).  Stir.  Add in a little more of Tanner’s Mambo Italiano if desired.  Stir in the crumbled bacon.  Heat 5 minutes or so.  Add to chicken/zucchini/squash and stir.  Enjoy!


Creole Bacon Wrapped Avocado Bombs


2 ripe avocados - sliced in half and peeled

approx 4 oz whipped cream cheese

8 slices raw bacon

Tanner's Tempting Creole Soul seasoning



Preheat oven to 450.  Line a cookie sheet or square baking dish with parchment paper or spray with non-stick spray.  In a bowl, combine cream cheese with Creole seasoning (to taste - approx 1/2 to 1 tsp).  Spoon into the pit-hole of the avocado.  Stretch bacon and wrap 2 slices around each avocado.  Sprinkle generously with Creole seasoning.  Bake approx 20 to 25 minutes or until bacon is cooked.  Delicious!

Dara J's No-Carb T-GOES  breakfast casserole



Preheat oven to 375 and grease a 9x9 or 9x11 casserole dish.

Cut up sausage (I always use the raw breakfast sausage, never the frozen pre-cooked ones) and bacon into small pieces and sauté.  When cooked/browned, add the mushrooms (I chop small but can be sliced).

In a bowl – combine eggs,  Add in heavy cream (approx. 1 to 2 TBL) and T-GOES (approx. 1 TBL).  Whisk.  Add in green onions, cheddar cheese, cream cheese, green chiles and avocado.  Stir with a spatula/scraper

Spread sausage/bacon/mushroom mixture to bottom of casserole dish.  Pour egg mixture over the top.  Top with remaining cheese.

Cook 20 to 30 minutes until firm.


Southwest style:

For a zestier flavor, add to the above:

1 small can chopped green chiles

replace T-GOES seasoning with Tanner's Mexican seasoning

After you remove it from the oven, top with Salsa





1 dozen eggs

1 cup shredded cheddar

about 4 oz whipped cream cheese

4 breakfast sausages

4 slices of bacon

6 green onions

1 can sliced green chiles (for mexican version)

1/2 avocado (cut into pieces)


Heavy cream


Southwest style:

For a zestier flavor, add to the above:

1 small can chopped green chiles

replace T-GOES seasoning with Tanner's Mexican seasoning

After you remove it from the oven, top with Salsa (both red and green are delicious) then return to warm oven for a minute or two


Mambo Italiano Meat and Mushroom Stew



2 Chicken Breasts

4 Italian Sausages

Mushrooms (sliced - approx 2 cups)

Zucchini (1 - chopped)

Sweet peppers (chopped - 6 small or 2 large)

Mambo Italiano Seasoning



2 lrg cans low salt Tomato Paste

2 16.9 oz cans low-salt chopped tomatoes

Olive Oil (approx 2 TBL)

Mambo Italiano Seasoning



I throw everything into an Instapot but you could also use a Crock Pot or Saucepan.  

Remove casings from Italian Sausage and chop up

Chop up Chicken

If using saucepan, brown meat in butter or olive oil.  If using Instapot or Crock Pot - add all other ingredients.

In a bowl - combine sauce ingredients and set aside.

Saucepan - add mushrooms and other vegetables and saute for a minute or two

Pour sauce over everything, cover and cook.

Serve in bowls - top with grated Parmesan.


Creamy Low-Carb Chicken Enchilada Soup/Casserole



4 chicken breasts


1 can chopped green chiles

1 onion

1 can Great Northern Beans (or Black Beans)

1 or 2 14oz cans Enchilada red sauce

Maxican Mexican Seasoning

Cream Cheese

Cheddar Cheese

Sour cream

shredded lettuce

chopped tomatoes




Try using green sauce instead of red



(These instructions are for cooking in the InstaPot but can be modified for crockpot or stove)

Cube chicken breasts - dump into Instapot.  add chopped onion, chopped green chiles, can of beans, Maxican Mexican seasoning (to taste) and enchilada sauce (I used 1 1/2 cans).  Cook on chicken setting or until done in Crockpost/pan.

Stir in cream cheese (I used approx 4 oz).  Stir in cheddar cheese to taste.  dish into bowls and top with sour cream, lettuce, tomatoes & avocado & ENJOY!  

For variations - try using green enchilada sauce instead of red.  Or ground beef instead of chicken.


Garlic Butter Mushroom Stuffed Chicken Breasts




4 tbl butter

8 ounces brown mushrooms, sliced

4 cloves garlic, minced

2 Tbl fresh parsley, chopped

TTS T-Goes, to taste



4 chicken breasts, skinless and boneless

TTS T-Goes

TTS Italian Seasoning

8 slices Mozerella cheese

¼ cup fresh grated parmesan cheese


Garlic Parmesan Cream sauce (Optional):

1 Tbl Olive Oil

2 large cloves garlic, minced

1 Tbl Dijon mustard

1-1/2 cups heavy cream (or half and half)

½ cup grated parmesan cheese

2 Tbl fresh chopped parsley



  1. Preheat oven to 400F

  2. Melt butter in a large skillet over medium heat.  Add garlic and saute until fragrant (about 1 min).  Add in mushrooms and T-GOES (to taste) and parsley.  Cook, stirring occasionally, until mushrooms are soft. Put into bowl and set aside to cool.

  3. Pat breasts dry with a paper towel.  Season with T-GOES & TTS Mambo Italian.  Rub seasonings into each side of breast. 

  4. Horizontally slice a slit through the thickest part of each breast to form a pocket.  Place 2 slices mozerella cheese in each breast.

  5. Divide the mushroom mixture into four equal portions and fill each breast (leave juices in the pan) – Don’t worry if you have extra mushrooms. Top the mushroom in each breast with Parmesan cheese.  Seal each breast with three toothpicks.

  6. Reheat the pan with the mushroom juices.  Add the chicken and sear until golden.  Transfer breasts to oven-safe pan, cover and cook for 20 minutes.

  7. Serve with pan juices and any remaining mushrooms over pasta, rice or steamed vegetables or

  8. Add optional cream sauce.



  1. Fry the garlic in the leftover pan juices (about 1 min).  Reduce heat to low, and add the mustard and cream.

  2. Bring to a gentle simmer and add in any remaining mushrooms and the parmesan cheese.  Allow to simmer until the cheese has melted slightly.

  3. Season with a little T-GOES to taste, add in parsley.  Add the chicken back to the pan and let sit for a minute or two.  Serve and enjoy!