Roasted Cauliflower

1 head of cauliflower

2 tbsp of olive oil

1 tsp garlic salt

1/2 tsp pepper

1/2 tsp chili powder

1 tbsp balsamic vinegar

preheat oven to 450 degrees.  Trim the cauliflower into bite size pieces.  lay out on a cookie sheet.  drizzle with olive oil.  Mix salt, pepper, chili powder together and sprinkle on top of the cauliflower.  Bake for 20-25 minutes, stirring once or twice.  remove from oven once cauliflower has turned golden brown.  Move to a serving bowl and toss with the balsamic vinegar.

Spaghetti Squash Carbonara

INGREDIENTS

1 Large Spaghetti Squash

2 Tbs. Olive Oil

5 oz. Pancetta – Diced

5 oz. Onion – Diced

2 Cloves Garlic – Minced

2 Eggs

1 Tbs. Fresh Parsley – Chopped

½ Cup Parmesan – Grated

1 tsp. Sea Salt

¼ tsp. Pepper

½ Cup Parmesan – Shredded

 

 

 DIRECTIONS
Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.
Cut spaghetti squash in half lengthwise.  Scrape out seeds.  Drizzle squash halves with olive oil and sprinkle with a little salt and pepper.  Place cut side down on baking sheet.  Bake for 30 minutes or until fork tender.
While the spaghetti squash is roasting, heat a large skillet over medium heat.  Add pancetta to the pan and cook until crispy.  To the pan, add onion and garlic.  Cook until translucent and soft.  Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash.  Add to skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.
In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, salt and pepper.  To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them.
Top with shredded Parmesan before serving.

Makes Servings: 6
Per Serving:
Calories – 256
Carbs – 10 net g
Protein – 13 gFat – 19 g

Baked French Eggs

You'll need:
12 large eggs [any amount will work]
8 oz grated or shredded Parmesan cheese
1/3-1/2 cup of heavy cream [more or less depending on how many eggs you're making]
salt & black pepper to taste
Directions:
Preheat the oven to 425°F.  Spray each muffin cup with butter flavored cooking spray.  Crack an egg into  each cup.  You can make as many or few eggs as desired.

Slow Cooker Low Carb Breakfast Casserole

Ingredients

• 1 medium head broccoli, chopped
• 1 12-oz package sausage, cooked
• 1 cup shredded Cheddar, divided
• 10 eggs
• 3/4 cup whipping cream
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper

   

 

Instructions

• 1. Grease the ceramic interior of a 6 quart slow cooker well.
  2. Layer one half of the broccoli, half of the sausage and half of the cheese into the slow cooker. Repeat with remaining broccoli, sausage and cheese.
  3. In a large bowl, whisk eggs, whipping cream, garlic, salt and pepper until well combined. Pour over layered ingredients.
  4. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until browned on the edges and set in the center.

  Notes

  Serves 6 to 8. For 6 servings, each serving has 5.39 g of carbs and 1.18 g of fiber. Total NET CARBS = 4.21 g.

  Food energy: 484kcal Saturated fatty acids: 16.50g Total fat: 38.86g Calories from fat: 349 Cholesterol: 399mg Carbohydrate: 5.39g Total dietary fiber: 1.18g Protein: 26.13g Sodium: 858mg

  
  Read more at http://alldayidreamaboutfood.com/2014/08/low-carb-slow-cooker-sausage-egg-breakfast-casserole.html#zDabUhqeyoR7DD0o.99
   

Read more at http://alldayidreamaboutfood.com/2014/08/low-carb-slow-cooker-sausage-egg-breakfast-casserole.html#zDabUhqeyoR7DD0o.99

Bake Garlic Wings

Ingredients

4 lbs. jumbo fresh chicken wings

2 Tbsp. olive oil

2 1/2 Tbsp. minced garlic

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. black pepper

1/4 cup grated Parmesan Cheese

Directions

Place oven rack in center position and preheat to 375 degrees.

In a large bowl or plastic bag, combine the wings, olive oil, minced garlic, garlic powder, salt and black pepper to toss all to coat.

Place the coated wings on a sheet pan and bake for 1 hour, or until skin becomes crispy.

Sprinkle baked wings with cheese while still hot, shaking wings around pan to evenly coat all.  Serve immediately.

Bacon Cheesecake Cups

Ingredients

3 slices thick cut bacon
1 lb cream cheese, softened
2 eggs
1 tsp minced dried onion
1 tsp jalapeno seasoning OR 1 tbsp minced jalapeno pepper (optional)

Directions

Place slices of bacon on a cookie sheet. Place into a cold oven. Turn the oven on to 350 degrees. Cook bacon for about 20 minutes. or until it is cooked but not crisp. Remove from oven and allow to cool about 5 minutes. Wrap one strip around the outer edges of each of 12 standard muffin cups. Crumble the remaining strip. Place a drop or two of the bacon grease in the base of each muffin cup.

In a medium bowl, use a hand mixer to combine cream cheese, eggs, onion and seasoning. Divide the batter among the muffin cups, taking care to stay inside the bacon ring. Bake for 20 minutes. The cheesecake will puff, but fall after the cups cool. Garnish with crumbled bacon.

12 cups, each:   313 calories    8 g protein   30 g fat   2 g net carbs

Gingerbread Cream Cheese Muffins (Low Carb and Gulten Free)

Ingredients

 
8 oz cream cheese, softened
2 large eggs
3 tbsp unsweetened almond milk
2 tsp molasses (optional, but gives better flavour and colour)
16 drops stevia extract
1 1/2 cup almond flour
1/4 cup vanilla whey protein powder
1/4 cup granulated erythritol
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt

Directions

Preheat oven to 325F and line a 12-muffin pan with paper or silicone liners.

In a large bowl, beat cream cheese with electric mixer until smooth. Add eggs, one at a time, and beat until combined, scraping down sides of bowl and beaters as needed. Add almond milk, molasses and stevia extract and beat until just incorporated.

In a medium bowl, stir together almond flour, whey powder, erythritol, baking powder, baking soda, spices and salt. Add to wet ingredients and beat until just incorporated, being careful not to overmix.

Spoon batter into prepared muffin cups and bake for 20-25 minutes, or until golden brown and center is set.

Serves 12. Each muffin has a total of 8.9g of carbs, but only 4.9g if you subtract erythritol.

Read more at http://alldayidreamaboutfood.com/2011/01/gingerbread-cream-cheese-muffins-low-carb-and-gluten-free.html#EJ1QBJGkxIs112Bp.99

Asian Lettuce Wraps

Ingredients

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce(optional)
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Creamy Cauliflower Mashed Potatoes

Ingredients

• 1 head of cauliflower
• 1 tablespoon of cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon of minced garlic
• 1/2 teaspoon of salt
• 5 or so dashes of pepper
• Chives for garnish

Directions:

1. Wash and cut cauliflower into small pieces. Boil in a pot of water for about 10-15 minutes or until soft and cooked.
2. Drain and dry using paper towels. Immediately place in food processor or blender. You do not want the cauliflower to cool.
3. Puree the cauliflower with the cream cheese, Parmesan cheese, garlic, salt and pepper.
4. Sprinkle the top with chives and a few dashes of pepper. Serve!

Slow Cooker Pulled Pork Enchiladas

Ingredients

Pork
• 3 pounds boneless pork tenderloin
• 1 (14-ounce) can reduced sodium, fat-free chicken broth
• 1 medium yellow onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 (4-ounce) can chipotle chile salsa (1 tablespoon chipotle chile pepper or hot chili powder may be substituted)
Sauce
• 2 (10-ounce) cans red enchilada sauce
• 3 tablespoons chopped fresh cilantro
• 1 (10-ounce) can tomatoes and diced green chile peppers
• 1 1/2 cups (6-ounces) crumbled reduced fat Feta cheese
• 16 (6-inch) flour or corn tortillas
Garnish
• Snipped fresh cilantro
• Diced tomato or quartered grape tomatoes
• Sour cream
• Additional Feta cheese

Instructions

Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork, broth, onion, garlic, cumin, chipotle chile salsa or chili powder, and salt. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 5 to 6 hours. (I cooked mine on low.)

Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.

In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the cilantro. Set aside.

In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the tomatoes and diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.

Divide pork mixture and 1 cup cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.

Sprinkle with additional chopped cilantro and tomato. If desired, serve with sour cream. Makes 8 servings

Nutritional Information:

Calories: 452; Fat: 12 g; Carbohydrate: 36 g; Fiber: 5 g; Protein: 48 g