SSBB Muffins (Succulent Sausage Bacon Brussels Muffins)

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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

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

Loaded Baked Broccoli

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This recipe was a huge success and an enormous hit with everyone! I think it may be my new favorite food. So tasty.

Loaded Baked Broccoli

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

Cheesy Cauliflower Risotto

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 Cheesy Cauliflower Risotto

Ingredients

Directions

  1. Place cauliflower in a pan, add water just until 1/2 way up the veggies, cover and boil until very tender, drain.
  2. In mixer bowl of a stand mixer (or large bowl for use with hand mixer) put the butter, cream cheese and heavy cream then add the drained cauliflower and mix very well, leaving it chunky. Add the cheeses and spices and continue to mix until cheese is melted and creamy. This won’t be super smooth and it shouldn’t be. It’s not a mash, you want chunks.

This recipe makes 6 good sized servings with 5.71 net carbs per serving, 4 of those are veggie net carbs.

Hemp Hearts!

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I have never paid any attention to these little things before today. A co worker of mine had a few of these sample packs and I asked to take a look and after seeing the facts, I asked if I could have one.
I did a little research and holy moly, these little suckers are a perfect companion. They are not only pure protein and fat, they aid in weightloss and reducing inflammation! So much more benefit that I can’t even list it all but I will be finding more of these soon.

Cheesecake Cup

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My dessert. I love these so very much. This one is Orange flavor.
It’s super simple to make too!
Net Carbs per serving is 3.13 and this recipe makes 4 servings.

Ingredients:

8 oz block of cream cheese, softened to room temp

1 small package sugar free jello, flavor of your choice

1/2 c. boiling water

1/2 c. whipping cream

1 tsp lemon or lime juice

Okay, so add your jello to the boiling water and mix until dissolved and set aside.

Beat the cream cheese until softened up a bit and then add the hot jello mixture to it and beat until combined thoroughly. Be careful it will splash!

Now, beat the heck outta your whipping cream until you have stiff peaks, but not so much that you make butter, then add the lemon or lime juice to it and mix it up.

combine your two bowls, mixing completely so that all the ingredients are smooth and ready to pour into 4 cups.

Well? what are you waiting for? Pour it into those 4 cups and chill in the fridge until time to eat them all up. Preferably just one a day, they are so yummy you may want more.

Curry Chicken & Veggies

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This one is kind of a cross between Indian and Thai curries, who doesn’t love fusion foods? Hope you like spicy!

Curry Chicken & Veggies

(3.92 Net Carbs with 1.9 VNC)

Ingredients

Directions

  1. Heat large pot over medium high with coconut oil. Cube chicken in small bite size pieces, or strips, whichever you prefer. Saute chicken in coconut oil until almost cooked through then sprinkle all the spices over the chicken and stir well until chicken is cooked.
  2. Add fish sauce, sesame oil, and coconut milk and bring to a boil stirring occasionally. Reduce heat to medium and simmer for about 10 minutes to allow flavors to meld.
  3. Add all the drained veggies and stir well. Bring back to simmer and heat through before serving. Makes 10 ~ 8 oz. servings approx 4 net carbs per serving, freezes well.

Ribs & Slaw for Dinner

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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)

Eggplant Lasagna Casserole

I wrote this recipe 3 years ago and do not have a photo right now, but I plan on making this again and will photograph it at that time, but until then… here ya go! It’s an awesome dish.

The Ingredients:

3 med. Eggplants, cubed (36 oz)

1/2 lg. Onion, diced (6.7 oz)

3 Tbsp Olive Oil

15 oz Ricotta cheese

2 lg. Eggs

1/2 c. Parmesan, grated

1 tsp Basil, dried

1 tsp Oregano, dried

1 tsp Garlic Powder

16 oz. Mozzarella, shredded, I used the Kraft Mozzarella with a touch of Philly

2 jars Mezzetta Homestyle Marinara sauce

What to do:

After cubing the eggplants, place in a large bowl and cover with salt and water to leech the bitterness from them, set this aside and let soak.

In a high sided saute pan, heat olive oil over med. to med-high heat, add onions, season with a little salt and saute for about 5 minutes until tender. Add the marinara sauce and stir well to combine, set aside.

Combine Ricotta, eggs, Parmesan, basil, oregano, and garlic powder until well combined.

Drain and rinse Eggplant cubes.

In a very large baking dish, place 1/3 of the sauce in the bottom of the dish, top with 1/2 of the eggplant cubes.  Spread the ricotta mixture evenly over eggplant and top with another 1/3 of the sauce. Spread the second half of the eggplant cubes over the sauce and ricotta and then top that with the last of the sauce.

Cover entire dish with mozzarella, spreading evenly and cover with foil.

Bake in a pre-heated 375 degree oven for 45 minutes, uncover and bake for another 15 until cheese is nicely browned.

Makes 14 servings

If you have your own home-made tomato sauce, just adjust the nutrition info provided to reflect the numbers for your sauce. This made more than I could fit into any one casserole dish that I own, so I had to split this into 2 casserole dishes when I made it. This does freeze well.

Nutritional Information:

Sodium: 716 mg     Fat: 20.68 g     Total Carbs: 11.52 g     Fiber: 3.5 g                        Net Carbs: 8.02 g     Veggie Net Carbs: 6.01 g     Protein: 14.63g     Calories: 302

Ratios:     Carbs: 15%     Fat: 62%     Protein: 23%