Category Archives: Appetizer

Spicy Bacon & Gorgonzola Turkey Meatballs drizzled with Sriracha Mayo on a bed of Fresh Arugula

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This was A-Mazing. Do not omit any ingredients… they all work together in such harmony it’s a palate symphony. I will absolutley make this a staple on my dinner table.

Spicy Bacon & Gorgonzola Turkey Meatballs

Ingredients

Directions

  1. Combine everything (except the arugula, bacon & Sriracha Mayo) and shape into 10 meatballs, place into a shallow baking dish lined with foil and parchment (for easy clean up and so the meatballs release easily from pan).
  2. Bake in a 375 degree oven for 30 minutes.
  3. While meatballs are cooking, slice bacon into small pieces and fry into bacon bits until crispy and browned, drain grease.
  4. To serve, make a bed of about 1 1/4 c. arugula and place 2 meatballs on top, drizzle the meatballs with about 1 Tbsp of Sriracha Mayo and top with approx 2 slices worth of bacon bits. This makes 10 meatballs, 2 meatballs per serving with 3.04 Net Carbs per serving with 1.73 coming from veggies.

Asian Cabbage Soup

The Ingredients:

1 small-med head of Cabbage, sliced or chopped (23.7 oz)

4 stalks Celery, diced (7.2 oz)

2 med. Zucchini, diced (14 oz)

4 clumps of Oyster Mushrooms, woody stems removed (7.6 oz)

7 Green Onions/Scallions, sliced (2.8 oz)

10 c. Chicken Stock

2 Tbsp Sesame Oil

1 tsp Minced Garlic

1 tsp. Ground ginger Paste

1 Tbsp Soy Sauce

What to Do:

Bring Chicken Stock, garlic, ginger, sesame oil to a boil over high heat in a large pot.

Add celery, cover, reduce heat to med-high and cook for about 4 minutes.

Add Zucchini and mushrooms, cover, return to boil and cook for 2 minutes.

Add Cabbage and scallions, cover, return to boil and cook for 10-15 minutes.

Remove from heat, stir in soy sauce and serve.

Makes 10 servings.

Nutritional Information:

Sodium: 638 mg      Fat: 3.02 g     Total Carbs: 8.88 g     Fiber: 3.1 g     NetCarbs: 5.78 g     Veggie Net carbs: 4.6 g     Protein: 6.55 g     Calories: 81

 

Portobello Mushroom Pizza

I am not including any nutritional info for this because there are so many different options for topping a pizza, not to mention, the different sizes of the mushrooms available.

What I did for this picture is cut off the stem of the portobello mushroom, scrape the dark gills out of the inside.

Top with a little pizza sauce.

I added crumbled sausage right on top of the sauce, then covered with mozzarella cheese and topped with pepperoni.

Bake at 400 degree oven for anywhere from 15-25 minutes depending on the size of the mushroom and the amount of toppings.

I also like to broil the top for just a minute to get that slightly browned cheese.

Creamy Spinach Dip

The Ingredients:

5 oz. Spinach Leaves, roughly chopped

5 oz. Water Chestnuts, chopped (8 oz can, drained)

3 oz. Leeks, sliced and cleaned, approx 1 medium leek

7 oz. Celery, chopped, approx 2 large stalks

2 oz. Onions, finely chopped

3 Tbsp. Apple Cider Vinegar

16 oz. Mayonnaise

16 oz. Sour Cream

1 tsp. Paprika

1 tsp. Garlic Powder

1 Tbsp Parsley flakes

1 tsp. Onion Powder

1 tsp. Celery Salt

1/2 tsp. Celery Seed

1 Tbsp. Chives, freeze-dried

5-6 drops EZ Sweets

What To Do:

Mix all the chopped veggies together with the mayo, sour cream and spices. Viola! Yummy dip for parties, and for utilizing other recipes. Great over a piece of chicken or fish as well.

Makes approx 10 – 6 oz. servings.

Nutritional information:

Sodium: 523 mg     Fat: 40.2 g     Total Carbs: 8.36 g     Fiber: 1.4 g                          Net Carbs: 6.96 g      Veggie Net Carbs: 4.66 g      Protein: 2.67g     Cals: 414

Ratios:     Carbs: 8%     Fats: 87%     Protein: 5%