Low Carb Breakfast Egg Cups

Low Carb Breakfast Egg Cups

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Low Carb Breakfast Egg Cups

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  • Author: Cherie | Taste And Review
  • Cook Time: 20
  • Total Time: 25
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Ingredients

Scale
  • 12 eggs
  • 2 ounce (1 package ) Sliced deli ham
  • 1 red sweet pepper
  • 1 cup raw baby spinach
  • 1/2 package of bacon bits (2.5 ounces)
  • 1 cup of shredded marble jack cheese
  • 3 green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat oven to 350º and spray a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham. Crack an egg in each ham cup and use a fork to beat it. If you want it more like a eggs benedict don’t beat it. Chop up the red sweet pepper, baby spinach, and green onions on a cutting board. Then divide the vegetables among all the cups. Next sprinkle the bacon bits, and marble jack cheese, on to the egg cups. Sprinkle salt and pepper on the top. Bake in the oven for 15-20 minutes. Garnish with parsley and serve.

Notes

  • You can make these ahead of time and freeze them for breakfast on the go!

Nutrition

  • Serving Size: 12
  • Calories: 119
  • Sugar: 1
  • Sodium: 284
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 10
  • Cholesterol: 197

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Broccoli & Sausage Egg Bake

Broccoli & Sausage Egg Bake

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Broccoli & Sausage Egg Bake

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  • Author: Cherie | Taste And Review
  • Total Time: 45
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Ingredients

Scale
  • 7 eggs
  • 4 sausage patties
  • 1 package (12 ounces) frozen broccoli florets
  • 1 cup of cream of broccoli soup
  • 1/2 cup of skim milk
  • 2 cups of finely shreded colby jack cheese
  • 1/3 cup of green onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat the oven to 400º F. Take out a mixing bowl and crack the eggs into a bowl and whisk together. Then add the cream of broccoli, skim milk, salt, and pepper. Whisk till all are combined and pour into 9 x 13 baking pan coated with cooking spray.
  2. Cook the sausage in a sauce pan drain the grease and then cut up the sausage and put into the egg mixture pan. Cut up the green onion and add to mixture. Cook the broccoli in a small pan on the stove with water. Cook on high for 5 minutes. Drain the cooked broccoli into a colander. After it cools cut the broccoli up to smaller pieces then add to egg mixture. Stir in the shredded cheese. Sprinkle parsley on top. Bake in the oven for 30 to 35 min or until the center is set.

Nutrition

  • Serving Size: 6
  • Calories: 361
  • Sugar: 2
  • Sodium: 521
  • Fat: 27
  • Saturated Fat: 13
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 24
  • Cholesterol: 278

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Low Carb Cordon Bleu Casserole

Low Carb Cordon Bleu Casserole

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Low Carb Cordon Bleu Casserole

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  • Author: Cherie | Taste And Review
  • Total Time: 72
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Ingredients

Scale
  • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
  • 1 cup Parmesan and Romano grated cheese
  • 1 cup italian style shredded cheese
  • 1 cup colby shredded cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon italian seasoning
  • 8 oz. ( 1 container) cream cheese spread chive and onion
  • 1 cup “Top The Tator” sour cream dip
  • 22 oz (1 bag) pre grilled chicken strips or chunks
  • 1 cup deli sliced ham
  • 12 slices of deli sliced swiss cheese

Instructions

  1. Preheat oven to 400º F. Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Then add to a saucepan with enough water to cover it. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a few minutes. Add to food processor and pulse until it looks like rice like. Do not over-do pulse or you will puree it.
  2. In a medium mixing bowl, whisk the egg first. Then add the cauliflower, parmesan and romano cheese, italian style cheese, colby cheese, garlic powder, and italian seasoning. Stir and then transfer to the cookie sheet lined with parchment paper. Use a spatula to flatten it and spread evenly on the whole pan. Bake for 35 min or until light brown.
  3. As the crust is in the oven cooking. Cook the pre grilled chicken in a sauce pan on the stove to warm it up. Then take out a small bowl and mix together the cream cheese and sour cream dip till it is well blended. Set the mixture aside. On a cutting board cut up the deli sliced ham so that is diced or in piece.
  4. When the crust has cool for 5 minutes you can assemble the cordon blue. Spread the sour cream and cream cheese mixture first on it. Next add the chicken, and ham on top of it. Place the swiss cheese on top and garnish with parsley flakes. Cook in the oven for 25 min.

Notes

  • If you don’t have a food processor, you can grate the whole head with a cheese grater. To make the recipe go faster you can grill the chicken the day before or cook the cauliflower the day before as well.

Nutrition

  • Serving Size: 6
  • Calories: 838
  • Sugar: 4
  • Sodium: 1031
  • Fat: 43
  • Saturated Fat: 25
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 36
  • Protein: 81
  • Cholesterol: 213

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Country Breakfast Sausage

Country Breakfast Sausage

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Country Breakfast Sausage

Country Breakfast Sausage

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  • Author: Bryon Kunze
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Ingredients

Scale
  • 1/2 lb lean ground turkey
  • 1/2 lb lean ground pork
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon sage
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon garlic

Instructions

  1. Mix all ingredients in a large bowl. Make patties with your hand and place onto a plate. Cook patties in a saucepan on medium heat until browned. About 5 minutes per side. If you have a thermometer cook until it reaches 165ºF.

Notes

  • Add hot sauce to your liking. If you want it milder replace 1 teaspoon of rosemary instead of sage, red pepper flakes, and black pepper. To make Italian sausage, replace the sage and red pepper flakes with 1 teaspoon of basil and 1/2 teaspoon of fennel.

Nutrition

  • Serving Size: 6
  • Calories: 216
  • Sugar: 1
  • Sodium: 59
  • Fat: 14
  • Saturated Fat: 5
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 20
  • Cholesterol: 75

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Gaucamole

Guacamole

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Guacamole

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  • Author: Cherie | Taste And Review
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Ingredients

Scale
  • 5 avocados, seeded and peeled
  • 1 tablespoon of squeeze garlic or garlic cut up
  • 1 tablespoon lime juice
  • 2 tablespoon mild salsa
  • 2 roma tomatoes
  • 1/2 medium onion
  • 1 tablespoon cilantro
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • Dash of cayenne pepper

Instructions

  1. Take out a large mixing bowl. Grip the avocado gently with one hand. Take a large sharp knife and cut it lengthwise around the seed. Squeeze the sides and the seed will come out. Then squeeze the rest of it into the mixing bowl. Mash the avocados with a fork till smooth and creamy. Dice the tomatoes and onion and place into bowl. Then fold in the rest of the ingredients. Refrigerate until ready to serve.

Notes

  • Adjust this recipe to your taste.

Nutrition

  • Serving Size: 6
  • Calories: 285
  • Sugar: 3
  • Sodium: 244
  • Fat: 25
  • Saturated Fat: 4
  • Unsaturated Fat: 20
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 4
  • Cholesterol: 0

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Poblano Poppers

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Poblano Poppers

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
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Ingredients

Scale
  • 6 Poblano Peppers
  • 1 bag ( 3oz) real bacon bits
  • 1 bag (2 cups) cheddar jack shredded cheese
  • 2 containers (8 0z each) chive & onion cream cheese spread

Instructions

  1. Preheat the oven to 350ºF. Line 2 backing sheets with parchment paper. Remove the tops, seeds and membranes of the poblano peppers. Then cut it into 4 pieces to 8 pieces as desired. Place all the peppers on the baking sheet. Take a butter knife and spread cream cheese onto each pepper. Then sprinkle the bacon bits on top of the cream cheese. Top off the peppers with the shredded cheese. Bake in the oven for 10 to 12 minutes.

Notes

  • Use latex gloves when cuttting the peppers so the spice of the pepper won’t get on your finger nails and skin.

Nutrition

  • Serving Size: 30
  • Calories: 47
  • Sugar: 1
  • Sodium: 98
  • Fat: 3
  • Saturated Fat: 2
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 3
  • Cholesterol: 8

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beef enchiladas

Beef Enchiladas

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Beef Enchiladas

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  • Author: Cherie DeBrule
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Ingredients

Scale
  • 1 can (19 ounces) Enchilada Red Sauce
  • 1 cup chicken broth
  • 1/2 teaspoon of garlic power
  • 1 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 tablespoon of ground chili powder
  • 2 tablespoons all-purpose flour
  • 1 can (6 ounces) tomato paste
  • 2 cups (8 ounces) shredded mexican cheese
  • 1 can (15 ounces) black beans
  • 1 can (2.25 ounces) sliced olives
  • 1 cup chopped green onions
  • 2 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 packages of medium size flour tortillas

Instructions

  1. Preheat the oven to 350ºF

For The Sauce

  1. In a saucepan over medium-low heat, combine the olive oil and flour. Allow it to bubble for a minute and whisk together. Pour in the red sauce, chicken broth, spices and bring to a boil. Reduce the heat and let it simmer on low while you prepare the rest.

For The Meat

  1. Chop up a medium size onion and then add to a frying pan with ground beef. Drain the fat. Take the black beans rinse them out with a strainer and then add to mixture.

Assemble The Enchiladas

  1. Take a few tablespoons of the sauce and coat the bottom of baking pan. Then take out the tortillas and shredded cheese and organize to make an assembly line to make the enchiladas. Take 2 tablespoons of the meat mixture, a tablespoon of the the cheese, a tablespoon of the enchilada sauce then roll it up. Repeat this till you run out of meat. Place each tortilla seam side down in baking dish. There may be some remaining meat sprinkle that on top with cheese, enchilada sauce, green onions, and olives on top.

Bake In Oven

  1. Place into the oven for 20 minutes at 350ºF .

Notes

  • You can make this same recipe with corn tortillas instead of the flour.

Nutrition

  • Serving Size: 16
  • Calories: 191
  • Sugar: 4
  • Sodium: 494
  • Fat: 10
  • Saturated Fat: 4
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 12
  • Cholesterol: 31

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upside down pizza

Upside Down Pizza

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Upside Down Pizza

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  • Author: Bryon | Taste And Review
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55
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Ingredients

Scale
  • Pizza Sauce 14 oz (We recommend Green Mill)
  • Shredded italian cheese 8 oz.
  • 1 small yellow onion chopped
  • 3/4 bag of pepperoni (6 oz bag)
  • Italian sausage (16 oz tube)
  • 1 bell pepper chopped
  • 1 can sliced ripe olives (2.25 oz)
  • 2 eggs
  • 1 cup milk
  • 1 cup flour

Instructions

  1. 1. Cook sausage in frying pan then drain grease and set aside.
  2. 2. Chop up the bell pepper, and onions.
  3. 3. Grease 9 x 12 pan. Then pour pizza sauce on bottom of pan. Then put all the toppings
  4. on next. Cheese goes on top of toppings.
  5. 4. In a mixing bowl beat 2 eggs. Then add the milk and flour. Beat it until smooth.
  6. Then pour the dough mixture into the pan. Let it sit for 5 minutes.
  7. 5. Bake at 350ºF for 30 min. Take it out and let it cool. Next get a baking sheet pan out and put
  8. parchment paper on it. Then flip the pizza upside down onto the parchment paper.
  9. 6. Let it cool for 10 minutes.

Notes

  • Make sure to let the pizza mixture sit for 5 minutes before baking it. Feel free to use whatever toppings you prefer.

Nutrition

  • Serving Size: 6
  • Calories: 311
  • Sugar: 4
  • Sodium: 429
  • Fat: 17
  • Saturated Fat: 8
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 21
  • Protein: 17
  • Cholesterol: 110

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Low carb cheeseburger soup

Low Carb Cheeseburger Soup

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Low Carb Cheeseburger Soup

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  • Author: Cherie DeBrule
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Ingredients

Scale
  • 1 package sliced bacon
  • 1 small yellow onion
  • 1 lb ground beef
  • 1/2 head cauliflower
  • 2 tablespoons dill weed
  • 1/2 bag of baby spinach (2.5 oz)
  • 64 oz beef broth (2x32 oz cartons)
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 box (16 oz) Velveeta cheese
  • 2 cups shredded cheddar cheese

Instructions

  1. Place the broth, Velveeta and dill weed into a large stock pot. Cook on medium heat until blended and melted. Chop cauliflower and spinach into small pieces then put into stock pot. Add the fire roasted diced tomatoes. Turn to low heat after around 10 minutes. Fry bacon until crisp. Chop up bacon. Fry hamburger in bacon grease, then transfer to stock pot. Then chop up the onion. Transfer to pan and sauté onion. Then put the sauté onion and shredded cheddar cheese in the stock pot. Cook on low heat for 20 minutes with lid on pot.

Nutrition

  • Serving Size: 10
  • Calories: 359
  • Sugar: 5
  • Sodium: 2105
  • Fat: 23
  • Saturated Fat: 14
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 27
  • Cholesterol: 89

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