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Creamy Cabbage And Sausage Pasta

January 25, 2018/1 Comment/in Dinner, Hotdish, Pasta /by Cherie DeBrule

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Creamy Cabbage And Sausage Pasta

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 25
Total Time: 35

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Ingredients

Scale

1 pound pork sausage
1 medium head of cabbage, thinly sliced
1 large onion, diced
2 medium carrots, diced
2 cups Top The Tator sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 oz egg noodles
1/3 cup beef broth
Fresh parsley for garnish

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Instructions

On a cutting board cut up the onions, cabbage, and carrots. In a large frying pan on the stove brown and crumble the pork sausage; drain. Add the diced onions, cabbage, carrots and beef broth. Cook for 15 minutes on medium heat or until the vegetables are tender. While the sausage, onions, cabbage, and carrots are cooking you can cook the egg noodles in a separate pan. Cook the egg noodles according to package directions; rinse and drain. Reduce the frying pan heat and add the egg noodles, Top The Tator sour cream, salt, and pepper. Heat through and stir. Garnish with parsley on top.

Nutrition

Serving Size: 8
Calories: 435
Sugar: 4
Sodium: 659
Fat: 28
Saturated Fat: 12
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 31
Protein: 16
Cholesterol: 95

Low Carb Bacon Wrapped Cheese Stuff Meatloaf

Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

January 5, 2018/3 Comments/in Dinner, Low Carb /by Cherie DeBrule

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Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

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Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 70
Total Time: 85

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Ingredients

Scale

1 pound Jimmy Dean hot spicy pork sausage
1 pound ground beef
1/2 medium size onion, chopped
2 teaspoon garlic, chopped
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated Parmesan
8 oz tomato sauce
1 cup pork rinds, crumbs
1 pound bacon
1 cup cheddar cheese curds

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Instructions

Preheat the oven to 350ºF.
Place parchment paper in a 10-inch loaf pan.
In a large mixing bowl combine all the ingredients, except the bacon and cheese curds.
Line the bottom of the loaf pan with half the bacon slices. Each slice should over lap each other and overhang on the sides. Press half of the meatloaf mixture into the pan. Make a groove with your hands in the middle of the loaf. Then add a row of cheese curds pressing down into the meat. Then put the rest of the meatloaf mixture on top of the cheese curd layer. Fold over the bacon that is overhanging.
Using the parchment paper that was lined in the pan flip the meat loaf onto another sheet of parchment paper to finish wrapping the meatloaf. Take the rest of the bacon slices to wrap the other side and sides. The meatloaf at this point should have bacon on all sides. Tuck the bacon pieces in so it is nice and neat and then return the meatloaf back into a lined parchment paper loaf pan.
Bake the meatloaf at 350ºF for one hour and 10 min or until the internal temperature reaches 165 ºF. It will be full of grease when done. Take out the meatloaf onto another platter and let it cool 10 minutes before slicing and serving.

Nutrition

Serving Size: 8
Calories: 466
Sugar: 2
Sodium: 1181
Fat: 35
Saturated Fat: 13
Unsaturated Fat: 18
Trans Fat: 1
Carbohydrates: 4
Protein: 32
Cholesterol: 137

Low Carb Cheese Curd Stuffed Meatballs

November 14, 2017/12 Comments/in Dinner, Low Carb, Lunch, Main dish /by Cherie DeBrule

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Low Carb Cheese Curd Stuffed Meatballs

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 20
Total Time: 40

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Ingredients

Scale

1 pound hot Italian sausage
1 pound ground beef
1/2 cup almond flour
3/4 cup grated parmesan cheese
6 ounces crispy fried onions caramelized (1 can)
16 ounces of garlic cheddar cheese curds
1 egg
1 tablespoon garlic powder
1 tablespoon parsley
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon basil
2 (14 oz) pizza sauce

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Instructions

In a large mixing bowl beat the egg. Add the hot italian sausage, ground beef, almond flour, grated parmesan cheese, garlic powder, salt, black pepper, cumin, and basil. Using your hands combine the meat mixture thoroughly. Then add the crispy friend onions caramelized to the mixture. Take a sheet of parchment paper and place on your counter. This will make it easy to work with. Scoop out the meat about 2 tablespoon and roll into a ball with your hands. Take the cheese curd and cut in half and use half for each meat ball. Press the cheese curd into the center of the meatball, sealing the meat around the cheese while shaping into a ball. Then place each meatball on the parchment paper. Keep repeating till all the meatballs are made. Heat a large frying pan over medium heat. Add the meatballs. Cook the meatballs about 2 min per side turning with tongs till meatball is browned on all sides. Then add the pizza sauce and cook a few minutes more. Garnish with parsley.

Nutrition

Serving Size: 8
Calories: 627
Sugar: 3
Sodium: 1431
Fat: 44
Saturated Fat: 19
Unsaturated Fat: 22
Trans Fat: 0
Carbohydrates: 18
Protein: 38
Cholesterol: 157

Crockpot Hashbrown Casserole

November 7, 2017/1 Comment/in Breakfast, Dinner, Hotdish, Side Dish /by Cherie DeBrule

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Crockpot Hashbrown Casserole

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Author: Bryon | Taste & Review
Prep Time: 5
Cook Time: 240
Total Time: 240

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Ingredients

Scale

1 lb (one tube) Jimmy Dean hot pork sausage
20 oz (1 package) frozen hashbrowns
12 fl oz (1 can) evaporated milk
2 x 10 1/2 oz cans cream of mushroom soup
6 oz (1 can) french fried onions
2 cups (1 package) shredded cheddar cheese
5 cloves of garlic, diced
1 small onion, diced
1 teaspoon of Franks red hot sauce
1 cup of rippled potato chips

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Instructions

In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.

Nutrition

Serving Size: 10
Calories: 427
Sugar: 5
Sodium: 679
Fat: 32
Saturated Fat: 12
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 19
Protein: 17
Cholesterol: 67

Crockpot Cuban Sandwich

October 30, 2017/2 Comments/in Dinner, Lunch /by Cherie DeBrule

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Crockpot Cuban Sandwich

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Author: Joe | Taste & Review
Prep Time: 20
Cook Time: 360
Total Time: 380

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Ingredients

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3 lbs boneless pork shoulder
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 tablespoon salt
2 teaspoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 tablespoons lime juice
2 tablespoons orange juice
4 x 12″ submarine roll
1 lb swiss slices
1 lb ham deli sliced
2 cups dill pickle chips
2 red onions
4 tablespoons yellow mustard

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Instructions

In a small mixing bowl combine the olive oil, cumin, salt, oregano, black pepper, red pepper, lime juice, orange juice, and minced garlic. Then with a knife make slits in the pork and rub it with the olive oil mixture enough to coat it and place into the crockpot. Pour the rest of the olive oil into the crockpot. Cover the crockpot and cook on low for 6 hours. Flip once half-way through it.
Take out the pork and set on a cutting board. Let it cook for a few minutes. Shred the pork into chunks using two forks.
Slice the submarine bread in half and spread both halves with yellow mustard. Take one half and place the swiss cheese slices on it and purple onions. Take the other half and put the deli sliced ham and then layer it with the pulled pork, pickles, and drizzle a dash of liquid from the crockpot.
Cut the sandwich as you desire and serve.

Nutrition

Serving Size: 8
Calories: 947
Sugar: 4
Sodium: 2617
Fat: 50
Saturated Fat: 21
Unsaturated Fat: 26
Trans Fat: 0
Carbohydrates: 44
Protein: 77
Cholesterol: 246

BBQ & Grape Jelly Meatballs

October 1, 2017/4 Comments/in Appetizers, Dinner, Side Dish /by Cherie DeBrule

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BBQ & Grape Jelly Meatballs

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Author: Bryon | Taste & Review
Prep Time: 5
Cook Time: 180
Total Time: 185

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Ingredients

Scale

1 (22-ounce) bag frozen fully cooked Italian meatballs
1 (18-ounce) jar grape jelly
1 (18-ounce) BBQ sauce
5 ounces of jalapeño pepper jelly

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Instructions

Combine the grape jelly, BBQ sauce, jalapeño pepper jelly in a crockpot. Stir till well combined. Then add the Italian meatballs and stir till they are well coated. Cook on high for 3 hours.

Nutrition

Serving Size: 8
Calories: 446
Sugar: 58
Sodium: 602
Fat: 9
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 1
Carbohydrates: 80
Protein: 12
Cholesterol: 43

Honey Chili

August 21, 2017/3 Comments/in Dinner, Mexican, Soup /by Cherie DeBrule

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Honey Chili

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Author: Bryon | Taste & Review
Prep Time: 15
Cook Time: 25
Total Time: 35

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Ingredients

Scale

1 pound ground beef
1 pound Jimmy Dean regular sausage
1 clove garlic garlic (chopped)
1/2 cup red or green peppers
1 poblano pepper
2 (14.5 oz) can of diced tomatoes
1 (4 oz) can diced green chili peppers
2 (15 oz) can chili beans
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup of beef broth
1/2 cup honey

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Instructions

In a large pan brown the ground beef and sausage. Chop up the onion, garlic, peppers and then add the pan. Continue cooking until the onion is browned. Drain the grease from the pan. Add the beef broth, diced tomatoes, diced green chili peppers, chili powder, cumin, thyme, salt and cinnamon. Mix well in the pan, and place a lid on the pan and allow the mixture to simmer for 25 minutes. Add honey and stir well.

Notes

Serve with shredded cheddar cheese, sour cream, tortilla chips.

Nutrition

Serving Size: 8
Calories: 482
Sugar: 21
Sodium: 1330
Fat: 28
Saturated Fat: 10
Unsaturated Fat: 15
Trans Fat: 1
Carbohydrates: 35
Protein: 26
Cholesterol: 94

Fajita Chicken Kebabs

August 7, 2017/0 Comments/in Dinner, Low Carb, Main dish, Mexican /by Cherie DeBrule

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Fajita Chicken Kebabs

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 25
Total Time: 35

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Ingredients

Scale

1 pound boneless, skinless chicken breasts
1 large red bell pepper
1 large green bell pepper
1 large orange bell pepper
1 poblano pepper
1 yellow onion
1 white onion
1 purple onion
1/2 cup lime juice
2/3 cup water
1/4 cup olive oil
8 cloves garlic (crushed)
2 tablespoons soy sauce
2 teaspoon salt
1 teaspoon liquid smoke flavoring
1 teaspoon cayenne pepper
1 teaspoon black pepper

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Instructions

In a medium size bowl make the marinade. Whisk together the lime juice, water, olive oil, garlic, soy sauce, salt, liquid smoke flavoring, cayenne pepper, black pepper. Set aside. On a cutting board cut up the chicken into bite size pieces. Then put the chicken in a zip-top bag with half of the marinade sauce. Cut up the peppers and onion into bite size pieces and put in a zip-top bag with half of the marinade sauce. Refrigerate for 30 minutes or overnight. Then take the skewers and alternate between the chicken, peppers, and onions. Keep going till the skewer is filled. Grill the Fajita Chicken Kebabs over medium heat for 4 to 5 minutes per side or until chicken is cook through.

Notes

Serve with salsa, sour cream, or guacamole as desired.

Nutrition

Serving Size: 12
Calories: 133
Sugar: 2
Sodium: 576
Fat: 6
Saturated Fat: 1
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 7
Protein: 13
Cholesterol: 32

Crispy Coated Baked Chicken

August 4, 2017/2 Comments/in Dinner /by Cherie DeBrule

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Crispy Coated Baked Chicken

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Author: Bryon | Taste & Review
Prep Time: 15
Cook Time: 55
Total Time: 70

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Ingredients

Scale

1 cup plain low-fat yogurt
1 tablespoon Dijon-style mustard
4 pieces bone in chicken breast (about 2 pounds total), skin removed
4 cups corn flakes, (whole-grain & unsweetened)
1 1/2 teaspoon paprika
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper

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Instructions

Marinate Chicken: In a mixing bowl, whisk together yogurt and mustard. Add the chicken and massage it to make sure chicken is evenly coated. Seal the top on the bowl with saran wrap and marinate in the refrigerator for at least 1 hour.
Crispy Coating: Process cornflakes in food processor to consistency of coarse crumbs. Mix in paprika, garlic powder, salt, and cayenne pepper.
Bake: Preheat oven to 350ºF. Press each piece of marinated chicken into crumb mixture, making sure it is evenly coated. Place on baking sheet covered with parchment paper. Bake for 45 to 55 or until chicken is crisp and cooked through.
Instant-read thermometer inserted in the meat, away from bone, should register 165 degrees.

Notes

This chicken is great to add to salads!

Nutrition

Serving Size: 4
Calories: 302
Sugar: 6
Sodium: 423
Fat: 9
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 20
Protein: 34
Cholesterol: 86

Chicken Teriyaki Lettuce Wraps

July 9, 2017/3 Comments/in Dinner, Low Carb, Main dish /by Cherie DeBrule

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Chicken Teriyaki Lettuce Wraps

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 15
Total Time: 25

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Ingredients

Scale

Chicken tenders boneless skinless 1 pound
3/4 cup Teriyaki marinade
8 ounces (1 can) sliced water chestnuts in water
2 cups shredded carrot
7 small sweet peppers red, yellow, and orange
1/3 cup pine nuts
1/3 cup cashews
10 green onions
6 ounces ( 1 can) french fried onions
1 package romaine lettuce

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Instructions

Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add chicken to mixing bowl. On cutting board chop up the waster chestnuts, peppers, and green onion and then add to mixing bowl. Add the shredded carrots, pine nuts, cashews, french fried onions. Stir everything till combined. Spoon the mixture into the romaine lettuce leaves to serve.

Nutrition

Serving Size: 4
Calories: 790
Sugar: 33
Sodium: 3113
Fat: 34
Saturated Fat: 5
Unsaturated Fat: 25
Trans Fat: 0
Carbohydrates: 96
Protein: 37
Cholesterol: 51

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