25 Trim Healthy Mama Mushroom Recipes

Looking for new and creative ways to use up all that sun tanned fungi?! Here are 25 Trim Healthy Mama Mushroom Recipes for all the different Fuel types to help you enjoy them! 

Sun tanned mushrooms?

What in the world are you talking about?!

In case you missed it in the Trim Healthy Living EZine, letting your mushrooms soak up the rays for a few hours before use can boost their Vitamin D level from 0 – 800! (A cold fridge completely eliminates their Vitamin D content). 

In addition to their insane ability to be supercharged with Vitamin D, mushrooms also also amazing at absorbing other flavors which means these 17 Trim Healthy Mama Mushroom Recipes all tastes spectacularly different from each other even though they each star the same ingredient! 

25 Trim Healthy Mama Mushroom Recipes  

Low Carb Steak & Cheese Quesadillas (S) via Northern Nester 

Creamy Bacon Swiss Chicken Bake (S) via Grace Filled Homemaking 

Pork Chop with Mushroom Cream Sauce (S) via My Montana Kitchen

Butter, Garlic, Mushroom and Chive Spaghetti Squash (FP) Oh Sweet Mercy

Oven Roasted Mushrooms (S) via Wholesome Yum 

Mushroom Powder Seasoning (FP) via Wonderfully Made and Dearly Loved 

Dairy-free Mushroom & Chicken Soup (S) via Northern Nester

Grain Free Stuffed Mushrooms (S) via Oh Sweet Mercy

Creamy Parmesan Tilapia (S) via Joyful Jane 

Smoked Paprika and Mushrooms | Instant Pot Recipe (S) via Oh Sweet Mercy 

Ham & Bean Soup (E) via Briana Thomas

Crock Pot Beef & Gravy (S) via Briana Thomas 

Mushroom, Chicken & Rice Pilaf (E) via Northern Nester

Ham & Cheese Stuffed Mushrooms (S) via Joy Filled Eats

Easy Beef Burgundy (S) via TJ’s Taste 

Baked Boneless Chicken Thighs with Mushrooms (S) via Joy Filled Eats 

Baked Chicken Breast with Mushrooms (S) via Joy Filled Eats

Mushroom Brown Rice (E) via My Table Of Three

Two Cheese Stuffed Mushrooms (S) via Joy Filled Eats

Creamy Mushroom And Beef Soup (S) via Mrs. Criddle’s Kitchen 

Pork Tenderloin with Mushroom Gravy (FP) via Northern Nester

Bacon Parmesan Stuffed Mushrooms (S) via My Table Of Three 

Meatza Supreme (S) via Northern Nester

Low Carb Vegetable Beef Stew (S) via Briana Thomas 



Prosciutto-Wrapped Mozzarella Sticks With Marinara Sauce

This insanely easy, 4-ingredient recipe is a new favorite appetizer or snack around here! Fried Prosciutto-Wrapped Mozzarella Sticks with Marinara Sauce are a savory, Trim Healthy Mama-friendly S treat that’s extremely low-carb (fits with the keto diet), sugar-free, and gluten-free!

They take less than 10 minutes to whip up and are oh-so-delicious!

When I first made them, I brought a plateful down to my husband’s office to get his opinion. He took a bite, closed his eyes to enjoy the moment, and then said, “Wow! Just….wow. Can you leave the plate down here?”

I did, and he brought it back later completely cleaned off.

You don’t need any special ingredients for this; you’ll need:

  • prosciutto (you want the slices to be thin enough to be flexible, but thick enough that it doesn’t tear)
  • mozzarella cheese (you can use cheese strings or cut your own strips off a block)
  • butter (for frying)
  • sugar-free marinara sauce (for dipping)

Rao’s Marinara Sauce is a great sugar-free, on-plan option

How To Assemble Prosciutto-Wrapped Mozzarella Sticks:

If you don’t already have mozzarella cheese strings, you’ll need to cut your own strips. They should be approximately half the length of your prosciutto.

Lay a cheese strip in the center of each piece  of prosciutto. Fold up the prosciutto over each end and roll up the sides like a burrito to encase the cheese completely (this is important, because the cheese will melt right out of any loose ends otherwise.)

Melt a tsp of butter in a frying pan over medium-high heat. Use tongs to add your prosciutto-wrapped mozzarella sticks to the sizzling butter, and fry for 3-4 minutes on each side, turning once.

Blot off excess oil with a paper towel before serving with a small bowl of warmed up Marinara sauce.

Bliss, I tell you.

Crispy, flavorful coating.

Ooey, gooey, cheesy inside.

Make it. You won’t be sorry.

Yield: 1-2 servings

Fried Prosciutto-Wrapped Mozzarella Sticks With Marinara Sauce

Fried Prosciutto-Wrapped Mozzarella Sticks With Marinara Sauce
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes


  • 8 slices of prosciutto
  • 4 mozzarella cheese sticks, cut in half
  • 1 tsp butter
  • 1/4 cup sugar-free marinara sauce


  1. Lay half a cheese strip in the center of each piece of prosciutto. Fold up the prosciutto over each end and roll up the sides like a burrito to encase the cheese completely.
  2. Melt a tsp of butter in a frying pan over medium-high heat.
  3. Use tongs to add your prosciutto-wrapped mozzarella sticks to the sizzling butter, and fry for 3-4 minutes on each side, turning once. Blot off excess oil with a paper towel before serving with a small bowl of warmed up the Marinara sauce.

Cajun-Rubbed Chicken Thighs | THM: S

These Cajun-rubbed chicken thighs are one of the easiest, most affordable ways to enjoy a crispy-coated piece of chicken!

I first fell in love with Cajun-flavor during a mission trip to Louisiana/Mississippi to rebuild homes that were destroyed by Hurricane Katrina. Cajun and Jerk chicken were served everywhere and it was so good!

Cajun-rubbed chicken thighs are one of those “magical” dinners I pull out when I’m plum out of groceries. I can usually dig out a pack of chicken thighs from the freezer and the rest of this recipe is made from just olive oil, common herbs, and spices! No special ingredients necessary to enjoy some Creole goodness:

These Cajun-rubbed chicken thighs are a Trim Healthy Mama S protein source. Thighs are considered “dark” meat and aren’t as lean as chicken breasts. The best thing about enjoying chicken thighs in an S meal is that you’re free to enjoy that crisp, crusted, cracklin’ skin! My favorite part!

Cajun-rubbed chicken thighs have quite a kick to them, so they are well-paired with a milder, creamy side like Cheesy Cauliflower with Bacon….

….or Creamy & Crunchy Broccoli Salad.

Yield: 8-9 thighs

Cajun-Rubbed Chicken Thighs | THM: S

Cajun-Rubbed Chicken Thighs | THM: S

Cajun-Rubbed Chicken Thighs are an incredibly easy and affordable way to enjoy flavor-infused chicken with a crispy skin! A THM S.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 2 tsp mineral salt
  • 2 tsp freshly ground pepper
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 1 1/2 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/3 cup olive oil
  • 2.5 3 lbs bone-in, skin-on chicken thighs


  1. Preheat oven to 400 F. Line a baking sheet with foil.
  2. In a small bowl, stir together herbs and spices with oil. Let sit for 5 minutes to thicken into a paste. Rub spice mixture all over chicken thighs. Arrange on prepared baking sheet. Roast thighs in oven at 400 F for 50 minutes - 1 hour. Let thighs rest 5 minutes before serving.


This rub is also delicious as a rub on grilled pork chops!

Low-Carb Sausage Patties | THM: S

These low-carb sausage patties are out-of-this-world delicious, thanks to an ingredient that is famous for taking everything to the next level: bacon!

Yep, there’s a whole package of bacon blended up in these sausage patties, which make them ideal Trim Healthy Mama-friendly burgers too! The easy trick to infusing the ground pork with bacon flavor, is to freeze the bacon slices first, and then blitz them up into tiny pieces in a food processor or blender (I used my Ninja, and it did a marvelous job!).

Along with some fresh garlic and onion, a few additional seasonings are also added to the meat mixture before sitting in the fridge all day (or overnight, if you want to fry these up for breakfast):

These low carb sausage patties are wonderful with eggs for breakfast, or you can shape them into bigger patties and enjoy them as burgers on the Wonderful White Blender Bread from Trim Healthy Table baked in a muffin top pan!

Muffin Top Pan

Either way, these sausage patties are a flavorful way to enjoy a good dose of protein without any special ingredients. You’ll be able to get 20-25 small patties or 10-15 burgers from this recipe.

See those little fingers? They belong to the sweetest little 3 year-old sausage snatcher I have ever met. She couldn’t wait for me to finish taking pictures so she could sample another!
Yield: 20-25 patties, or 10-15 burgers

Low-Carb Sausage Patties | THM: S

Low-Carb Sausage Patties | THM: S

These delicious, low-carb sausage patties are infused with bacon! They can also be made into burgers. A low-carb, THM S.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 4 hours 25 minutes
Total Time 5 hours


  • 8 bacon slices, frozen and chopped
  • 2 garlic cloves, minced
  • 1/2 small onion, chopped
  • 1 1/4 tsp dried rosemary leaves
  • 1 1/4 tsp ground sage
  • 3/4 tsp mineral salt
  • 1/4 tsp ground pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 1/2 lbs ground pork


  1. Add first 8 ingredients to food processor or blender and pulse until minced. Pour into a large bowl and knead in ground pork until thoroughly combined and shaped into a ball. Cover, and refrigerate mixture for at least 4 hours or overnight to allow flavors to develop.
  2. Shape sausage into patties and fry several at a time over medium-high heat for 2-3 minutes per side, or until lightly browned (thermometer should read 160 F). Keep warm until ready to serve.


These patties can be cooked and refrigerated or frozen. Reheat in microwave, or covered in the oven when ready to serve.

Meat Lover Pizza Cups | THM : S

I usually make a mozzarella dough crust when we have pizza night (I use this recipe), but every once in a while, I just don’t have the time or ingredients to whip up a base. Instead of buying a store-bought pizza or ordering take-out and scraping off the toppings to stay on plan, these Meat-Lover Pizza Cups are tastier and faster to put together!

Made with no special ingredients, all you need is:

  • 12 deli ham slices (the thinner they are, the crispier they get in the oven)
  • sugar-free pizza sauce
  • sugar-free bulk Italian sausage
  • mozzarella cheese
  • pepperoni slices
  • crumbled bacon

Lining a 12-cup muffin tin with the ham slices makes a nice pocket for the rest of the toppings. You could throw some green peppers, red onion, or mushrooms on top for a bit of variety.

Obviously, these Meat-Lover Pizza Cups deliver a whole lot more protein than vegetables; don’t forget to pair them with some non-starchies for a nutritional boost if you’re eating them as a meal. These also make great appetizers and quick lunches through the busy holiday season. You can cook them up, store them in the fridge, and re-heat in the toaster oven or microwave.

Yield: 12 servings

Meat-Lover Pizza Cups | THM : S

Meat-Lover Pizza Cups | THM : S

These Meat-Lover Pizza Cups are essentially the very best parts of a pizza scraped off into a tasty little low-carb bowl! A fast and easy THM S.

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes


  • 12 deli ham slices
  • 1 lb. bulk Italian sausage
  • 12 Tbsp sugar-free pizza sauce
  • 3 cups grated mozzarella cheese
  • 24 pepperoni slices
  • 1 cup cooked and crumbled bacon


  1. Preheat oven to 375 F. Brown Italian sausage in frying pan, draining excess grease.
  2. Line 12-cup muffin tin with ham slices. Divide sausage, pizza sauce, mozzarella cheese, pepperoni slices, and bacon crumbles between each cup, in that order.
  3. Bake at 375 for 10 minutes. Broil for 1 minute until cheese bubbles and browns and the edges of the meat toppings look crispy.
  4. Remove pizza cups from muffin tin and set on paper towel to prevent the bottoms from getting wet. Enjoy immediately or refrigerate and re-heat in toaster oven or microwave.

Pork Tenderloin with Mushroom Gravy | THM: FP

This pork tenderloin with mushroom gravy is, hands down, my favorite Trim Healthy Mama-friendly Fuel Pull dinner. It tastes like something you’d enjoy at a wedding or restaurant. Your family will never believe this high-protein main dish is low in both fat and carbs!

To keep this meal a Fuel Pull, you could serve it with steamed, non-starchy vegetables, such as green beans or broccoli. Or, if you’d like an S meal, you could coat those non-starchy vegetables in a buttery, cheesy sauce. For an E meal, serve the pork tenderloin with mushroom gravy over brown rice and pair with a side of carrots or a sweet potato.

The no-fail trick to keeping lean meats tender and juicy without brining or coating in additional fat, is to cook your meat on stoneware! I’ve been doing this for the last nine years with the same stone bar pan (stone and cast iron are the only types of kitchenware that get better with age, so they’re an excellent investment!) and chicken breasts and tenderloin turn out succulent every time.

The whole dish is made without any special ingredients, using things you probably already have on hand (except for the tenderloin, perhaps):

Yield: 4 servings

Pork Tenderloin with Mushroom Gravy | THM: FP

Pork Tenderloin with Mushroom Gravy | THM: FP

Hands down, this is my favorite Trim Healthy Mama-friendly Fuel Pull main dish. A flavorful mushroom sauce dresses up a juicy tenderloin.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1lb pork tenderloin
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 Tbsp butter
  • 1/2 Tbsp butter
  • 1 small onion, finely chopped
  • 2 cups cremini mushrooms, sliced
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • 1 1/4 cup chicken broth
  • 3 Tbsp fresh parsley, finely chopped
  • 1 tsp xanthan gum


  1. Sprinkle tenderloin with salt and pepper. Brown in butter over medium-high heat in skillet. Transfer to stone bar pan or a foil-lined rimmed baking sheet. Roast at 400 F for 18-20 minutes, or until juices run clear. Let tenderloin rest for 5 minutes before slicing.
  2. In the mean time, make the gravy by heating 1/2 tablespoon of butter in the same skillet with other drippings. Saute onions until soft. Add mushrooms, thyme, salt, and pepper, and saute until mushrooms are golden. Pour in chicken broth, stirring to scrape up any brown bits. Cook for 5 minutes. Whisk in any additional juices from the cooked tenderloin, parsley, and xanthan gum, until xanthan gum is completely dissolved and sauce is thickened to desired consistency. Pour over tenderloin slices and serve immediately.


Serve with a non-starchy vegetable (like green beans) to keep in Fuel Pull mode, or serve with a sweet potato for an E.

Slow-Cooker Roasted Pork | THM: S

My dear husband voiced the ultimate compliment after enjoying his first bite of this succulent, slow-cooker roasted pork. He said it tasted like his Dad’s.

That’s equivalent to a husband saying an apple pie you make tastes like his Mom’s.  His Dad is infamous around these parts for knowing how to cook a whole hog on a spit until perfection.

This sugar-free, slow-cooker roasted pork tastes similar to that, but on a much smaller scale. A THM S, you can enjoy slices of this roast with loaded mashed cauliflower and broccoli for an elegant meal, or try it in a low-carb wrap with lettuce, cheese, sour cream, mustard, and any other low-carb fixin’s you enjoy.

All you need are a few spices (paprika, cumin, chili powder, sea salt, and pepper), a bit of sweetener (I used xylitol, but you can use half the amount in Gentle Sweet if you prefer), some chicken broth, apple cider vinegar, and sugar-free ketchup (there’s also a recipe for sugar-free ketchup in the Trim Healthy Mama Cookbook, if you don’t have a bottle on hand).

Yield: 8-10 servings

Slow-Cooker Roasted Pork | THM: S

Slow-Cooker Roasted Pork | THM: S

This succulent, slow-cooker roasted pork is the perfect filling for a low-carb wrap, or serve with mashed cauliflower and green beans for an elegant THM S meal.

Prep Time 10 minutes
Cook Time 8 hours
Additional Time 50 minutes
Total Time 9 hours


  • 2 Tbsp xylitol, divided
  • 1 Tbsp paprika
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp sugar-free ketchup
  • 1 boneless butt or shoulder pork roast


  1. In a small bowl, mix 1 Tbsp of xylitol, paprika, chili powder, cumin, salt, and pepper together. Rub well into all sides of roast. Marinate in seasonings for an hour, or overnight.
  2. Place roast in slow-cooker and pour chicken broth over top. Cook on low for 8 hours. Remove roast from slow cooker and discard all but a 1/2 cup of juices. Slice or shred roast and return to crockpot. Whisk remaining tablespoon of xylitol, apple cider vinegar, and ketchup with 1/2 of juices, and pour over roast. Stir and serve immediately.

Chicken Quesadillas

These chicken quesadillas are one of my favorite dinners to prepare. They are incredibly easy and everybody enjoys them! Plus, you can make these quesadillas a Trim Healthy Mama S, E, or Crossover depending on whether or not you use cheese and how many you have.

I LOVE cheese, and I love dipping them into cilantro infused sour cream, so I serve them as an S meal. As long as you limit your self to 2 quesadillas (equivalent to one low-carb wrap) you’re safely in S territory. Joseph’s  low carb wraps are great, but if you’re Canadian, you probably have to buy them online. I can usually find Flatout wraps  at our local Wal-Mart and Farm Boy.

If you eat more than 2 quesadillas, and you’ll be crossing fuels.

If you skip the cheese altogether, use chicken breast for your meat, and a whole-grain or sprouted wrap instead of a low-carb wrap, you have a perfect E meal.

You’ll want to use a sugar-free salsa and a sugar-free taco seasoning to keep this recipe Trim Healthy Mama compliant. I really like Pace’s sugar-free salsa which I can find locally. (American friends, I’ve heard great things about 1st Sgt. cooking salsa!). Los Chileros makes a wonderful, sugar-free taco seasoning, if you prefer to use a mix. Otherwise, you can make your own (Darcie and Gwen have great recipes!)

I like to make these quesadillas the day after making chicken soup with chicken I reserved.

You’ll get 12 quesadillas from this recipe. Each wrap is folded in half, then cut in half after cooking. At 2 per serving, you’ll have enough for 6 people.

Chicken Quesadillas

Chicken Quesadillas

These cheesy chicken quesadillas are perfect for a busy weeknight when you're feeling pressed for time. They can be served as a THM S, E, or XO. Pick your setting and enjoy!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 2 cups cooked, shredded chicken
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 2/3 cup sugar-free salsa
  • 3 Tbsp + 1 tsp Taco seasoning
  • 2 cups Monterrey Jack cheese, grated
  • 1 cup cheddar cheese, grated
  • 6 low-carb wraps


  1. Preheat oven to 375 F.
  2. In a non-stick skillet, heat chicken, peppers, salsa, and 3 Tbsp Taco seasoning over medium heat until peppers are slightly soft. Set aside.
  3. Butter one side of each wrap. Place wraps buttered side down on the baking sheet. Divide and
  4. sprinkle cheeses evenly on half of each wrap.
  5. Spoon chicken mixture on top of the cheese. Fold the wrap in half. Sprinkle remaining Taco seasoning on top of the quesadilla.
  6. Bake at 375 F for 10-11 min or until cheese starts bubbling and top looks golden. Serve with sour cream, salsa, or guacamole. Garnish with fresh cilantro.


As long as you limit your self to 2 quesadillas (equivalent to one low-carb wrap) you're safely in S territory.

If you eat more than 2 quesadillas, and you'll be eating a Crossover.

If you skip the cheese altogether and use chicken breast for your meat, you have a perfect E meal and can eat more than 2 in a sitting.

Chicken Cordon Bleu with Dijon Cream Sauce | THM: S


Chicken Cordon Bleu looks so classy and complicated (a great dish to serve company!), but this THM S version is equally impressive in its simplicity to prepare.

It occurred to me that the coating for the Parmesan Chicken Wings could easily be used in place of the traditional breading around Chicken Cordon Bleu. I adjusted the coating recipe slightly, inserted a slice of deli ham and a thick slice of Swiss cheese inside the chicken breasts, and baked them on stoneware for 30 minutes.


They turned out perfectly, and Brad declared them to be the best chicken breasts he has ever had.

“Can I quote that?”


I also made an accompanying Dijon Cream Sauce to drizzle over the green beans we enjoyed with the chicken. It has a definite mustard flavor that compliments the ham in the Chicken Cordon Bleu, but it’s not overpowering. You could also pour it over steamed broccoli or cauliflower instead.

Yield: 8 servings (half a chicken breast is a serving)

Chicken Cordon Bleu with Dijon Cream Sauce | THM: S

Chicken Cordon Bleu with Dijon Cream Sauce | THM: S

This low-carb, gluten-free Chicken Cordon Bleu looks impressive, but is incredibly easy to make! A Dijon Cream Sauce brings vegetables to the next level. A great THM S meal to serve to company.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour



  • 1 cup grated Parmesan cheese
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1 tsp mineral salt
  • 1/4 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1/4 cup butter, melted
  • 4 boneless, skinless chicken breasts
  • 4 slices of deli ham
  • 4 thick slices of Swiss cheese


  • 3/4 cup heavy cream
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Dijon mustard
  • 1/4 tsp ground pepper


  1. Preheat the oven to 350.
  2. Mix first 6 ingredients together in a bowl and set aside.
  3. Slice chicken breasts nearly in half, lengthwise. Keep them attached on one end and open each breast like a book. Lay a slice of ham and a slice of cheese in the center of each opened chicken breast. Fold the top half of each chicken breast over so the ham and cheese are tucked inside.
  4. Dip each stuffed chicken breast into melted butter and then into Parmesan mixture. Lay chicken breasts on stoneware (or other greased baking sheet), and bake at 350 for 30 minutes, or until chicken is cooked through.
  5. While chicken is cooking, prepare Dijon Cream Sauce by heating all the sauce ingredients together in a saucepan. Be careful not to boil. Pour sauce over cooked chicken and accompanying vegetables if desired.


I'm not a Pampered Chef consultant or affiliated with the company in any way, but I've used my Pampered Chef baking stoneware every day for over 8 years and would be lost without it. The large bar pan is expensive, but I use it for everything, including cooking chicken breasts. They always turn out moist, even without greasing. Stoneware is definitely worth the investment! 


Parmesan Chicken Wings | THM: S


First, my apologies for the lack of good photos for this recipe. Everyone was sitting at the table, eager to kick off Wing Night and eat these wings while they were hot, so, fast as I could, I snapped a few photos outside and they ended up being over-exposed. Oh, well. I promise the recipe is much better than the pictures. 🙂

This Parmesan Chicken Wing recipe is probably one of the easiest wing recipes you’ll ever make. Our kids especially love them because they aren’t nearly as spicy as Mommy and Daddy’s favorite: Spicy Chicken Wings on page 164 of the Trim Healthy Mama Cookbook.


Yield: 24 wings

Parmesan Chicken Wings

Parmesan Chicken Wings

This is one of the easiest chicken wing recipes you will ever find. Kids especially love them; they're full of flavor but not nearly as spicy as some other varieties. A THM S.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 1 1/2 cups grated Parmesan cheese
  • 1 1/2 tsp dried parsley
  • 1 1/2 tsp paprika
  • 1 1/2 tsp mineral salt
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1/2 cup butter, melted
  • 2 lbs chicken wings


  1. Preheat oven to 350. Line baking sheet with foil.
  2. Mix first 6 ingredients together in a small bowl. Dip each chicken wing into melted butter, and then into cheese mixture. Arrange in a single layer on the baking sheet. Bake at 350 for 45 minutes.


Dip wings into a sugar-free marinara sauce, or Rhonda's Ranch Dressing from the THM cookbook for even more flavor.