This morning I made a tasty open faced breakfast sandwich and if I would have thought it out better (my tummy was grumbly) I would have made some hollandaise and this would be a perfect eggs Benedict mock up.
I took a piece of my Italian cheese bread and sliced it in half, buttered both sides and grilled it in a pan until browned. Then I topped it with some deli meat and sliced cheese and broiled it until melted and bubbly. While it was broiling I fried up egg and threw that on top after it was done in the oven. Pretty darn good and very filling.
Excellent grab-n-go food. I like making things that are simple for portion control. Doesn’t hurt that they taste amazing!
Succulent Sausage Bacon Brussels Muffins
- Dice bacon into small pieces and fry up to make bacon bits, remove from grease and then dice up the sausage links and fry until crispy. Grease muffin tins (18) and divide the bacon and sausage evenly between the 18 muffin cups.
- Cook Brussels sprouts according to package then slice into quarters and divide evenly over the muffin tins on top of the sausage and bacon, approximately 3 brussels in each cup.
- Combine the egg whites, mayo, sour cream and ranch seasoning, blending really well then stir in cheese. Top each cup with the cheese/egg mixture, dividing as evenly as possible over the top of each of the 18 muffin cups then push the ingredients down to pack them slightly. Place in a 375 degree oven for 25 minutes until golden brown.
Makes 18 muffins 3.03 net carbs per muffin, 2.22 coming from veggies.
This recipe was a huge success and an enormous hit with everyone! I think it may be my new favorite food. So tasty.
- Cook broccoli in a deep pan, with water added only up to about halfway through the broccoli until tender about 10 minutes and drain. Mix Mayo, sour cream, egg whites, and cracked black pepper until thoroughly blended, pour over broccoli and add most of the cheese and mix really well. Pour into a casserole dish 9×13″ that is sprayed with cooking spray and spread out evenly. Top with addition 4 oz of cheese and bake in a 375 degree oven for 30 minutes.
- While the broccoli is baking, Dice bacon and fry until crispy, remove from grease and set aside. Dice onions and cook in the leftover bacon grease until tender, remove from pan, set aside.
- After casserole is done baking, top evenly with the bacon and onions.
Makes 12 servings, 5.98 net carbs per serving with 4.83 coming from veggies. To reduce the amount of net carbs in this recipe you can reduce the amount of onions used, but I love the flavor of the caramelized onions on this dish.
Tonight I made succulent juicy Pork Ribs and sweet creamy coleslaw for dinner. Not every recipe has to be exact measurements, some just need to be easy. For the ribs, I always follow my recipe for the cooking time; start at 300 for 1 hour, bump it up to 325 for an hour, them bump to 350 for 30 minutes (all of this time is covered with foil), then take foil off and cook for 20-30 minutes uncovered to get a nice crust.
I seasoned these with a sprinkle of Johnny’s seasoned salt, oregano, garlic powder, smoked paprika, chili powder and fresh cracked black pepper.
For the slaw, simply mix a couple Tbsp of Mayo with a packet of artificial sweetener, a sprinkling of poppy seeds and a Tbsp or so of Apple Cider Vinegar (use your judgement according to taste and viscosity) and toss with shredded cabbage. I love the crunch of fresh cabbage so I mix mine right before I serve, but if you like your slaw a little softer, by all means make ahead of time and chill.
This whole meal was about 7 net carbs (based on 2 cups of cabbage, don’t judge, I love my slaw)
This is one of my oldest daughters favorite dish at the Mexican restaurant we go to and she asked me to make it at home for her and this is what I came up with. She absolutely loves it!
1 lb. Chicken Thighs, sliced into strips
15 oz. jar of Napolitos (cactus) drained and rinsed
1/2 Onion, sliced or chopped
2 Tbsp. Oil
1 tsp. ground Cumin
1 tsp. Chili Powder
1/2 tsp Sea Salt
1/4 tsp. Black Pepper
10 oz. can of Rotel or diced tomatoes with green chilies, pureed
Heat oil in a large skillet over medium-high heat
Combine spices in a small bowl, set aside
Place chicken in skillet, stir well to coat with oil and cook for about 5 minutes stirring often, drain off about 1/2 of liquid in pan.
Add onions, nopales and spices, stir well and cook about 5 minutes stirring often.
Add pureed tomatoes to pan and stir well, simmer about 2 minutes until slightly thickened.
Garnish with sour cream and avocado slices, makes 4 servings.
4 – 5 oz cans Tuna, packed in water, drained
6 oz. Fresh Green Beans, cut in 3rds
12 oz Cauliflower, cooked and chopped, about 2 cups
3 oz. Onions, diced
3 stalks Celery, chopped, 4 oz.
4 1/2 oz. Mushrooms, sliced
4 Tbsp Butter
8 oz. Marscapone or Cream Cheese
1/2 c. Heavy Cream
8 oz. Cheddar Cheese, shredded
2 tsp. Salt
What to Do:
Pre-heat oven to 375*
Cover green beans with water, boil for 10 minutes and drain.
Melt butter in a large saucepan over med-high heat. Add mushrooms, onions, celery and saute for about 5 minutes. Stir in marscapone or cream cheese, heavy cream, salt, green beans and cauliflower. Stir well and heat through, add tuna and mix thoroughly.
Pour into a 9×13″ casserole dish and spread evenly. Top with shredded cheese and bake uncovered for 25-30 minutes until cheese is golden and bubbly.
Makes 8 servings.
I served this over spaghetti squash as shown above in the photo.
Sodium: 1028 mg Fat: 36.44 g Total carbs: 6.21 g Fiber: 1.8 g NetCarbs: 4.41 g VeggieNetCarbs: 2.75 g Protein: 21.88 g Calories: 437
6 c. Water
1 oz. Dried Porcini Mushrooms
1 oz. Dried Shiitake Mushrooms
2 Tbsp Butter
8 oz. Marscapone or Cream Cheese
4 c. Mushroom Stock (reserved from soaking mushrooms)
1/4 tsp. Thyme leaves, dried
1/2 tsp. Garlic powder
1/2 tsp. Onion Powder
Salt & Pepper to taste
What to Do:
Bring water to a boil over high heat, add dried mushrooms, cover, turn off heat and let soak for 30 minutes. Drain, reserving mushrooms stock.
In a large saucepan melt butter, add mushrooms, thyme and mushrooms stock and bring to boil over high heat. Cook uncovered for about 15 minutes.
Stir in Marscapone or cream cheese and spices, continue cooking over high heat for 15-20 minutes until reduced to a nice saucy consistency.
Makes 6 servings
I like to use this over a burger patty, as shown, or a steak or chicken breast.
Sodium: 141 mg Fat: 17.16 g Total Carbs: 7.6 g Fiber: 1.9 g NetCarbs: 5.7 g VeggieNetCarbs: 4.35 g Protein: 4.41 g Calories: 198
1 1/2 lbs Beef steak or Stew meat, cut into cubes (I had 27.5 oz)
10 oz. Green Bans, fresh, cut in thirds
5 Green Onions/Scallions (2.8 oz)
1 small Onion, chopped (5.1 oz)
5 stalks Celery, chopped (6.8 oz)
6 small Turnips, peeled and chopped into large pieces (22.7 oz)
4 c. Beef Broth
2 tsp. Salt
1 tsp. black Pepper
1 tsp. Oregano, dried leaves
1/2 tsp. Thyme, dried
1 Bay leaf
3 c. Cauliflower, cook it and mash it
What to Do:
Put everything except cauliflower into a large crock pot, cover and cook on low for 10 hours.
After cooking is done, stir in the mashed cauliflower and serve.
Makes 10 servings.
Sodium: 720 mg Fat: 15.41 g Total Carbs: 10.69 g Fiber: 3.7 g NetCarbs: 6.99 g Veggie Net Carbs: 6.5 g Protein: 17.16 g Calories: 247