Low Carb Breakfast Casserole

Ingredients

12 eggs
1 lbs sausage
2 cups shredded cheese

Preheat oven to 375. Brown sausage in a skillet and drain excess grease. Beat 12 eggs. Line the  bottom of a glass baking dish with the sausage. Spread 2/3 of the cheese over the sausage. Pour eggs on top of the sausage and cheese. Sprinkle the rest of the cheese on top. Place in the oven for 30 min or until the top is golden brown. let cool for 5 min. and serve hot.

No Way... I can Eat Pizza!

This is a great low cab alternative to pizza. Here I make a meat lovers pizza, but feel free to use whatever toppings you like. This recipe is 15-20 net carbs for the whole pizza depending on the pizza sauce.

Ingredients:
For the crust:
2 cups processed raw cauliflower (to the size of couscous)
2 cups part-skim shredded mozzarella
2 large eggs
1 teaspoon basil
1 teaspoon oregano
1 clove garlic

For the Toppings
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
Pepperonis
Canadian Bacon
Sausage

Preheat oven to 425 degrees Fahrenheit.
Combine crust ingredients in a bowl. Press into a circle on a greased 12″ pizza pan by sprinkling the crust mixture around the pan and then gently pressing the mounds together. Make sure the crust is pretty then and lightly pat with a paper towel to soak up excess moister.

Bake for 12-15 minutes, or until the edges are a golden-brown color. Allow to cool for five minutes. Gently slide a spatula around the edges to loosen from the pan slightly.

Top crust with sauce, cheese, and other toppings

Place under a broiler on high for 3-5 minutes until toppings have heated and the crust is crispy.

Allow to cool for 10 minutes for the crust to solidify. Cut and serve.

Living Better!: Food Dreams

Living Better!: Food Dreams

Two Great Sides/Snacks

Cucumber Snack

Slice Cucumbers

and Season to taste with:

Lemon juice

Olive oil

Salt & Pepper

Chili powder    

Sautéed Mushrooms

Ingredients:

6 packages baby bella mushrooms

1 packet dry hidden valley ranch

2 sticks butter

Directions:

Sauté in saucepan on med low for 10-15 mins  

The Ultimate Low Carb Burger

Ingredients:
Ground beef
Salt 
Pepper 
Worcestershire sauce
Tomatoes
Avocados
Red onion
Bacon (2 slices per burger)
Cheese (your choice)
Mayonnaise
Dijon mustard
Pickles
Lettuce

Directions:

Patties:
Mince Onions.  Mix onions, salt, pepper, and Worcestershire sauce into ground beef. Mold the ground beef mixture into balls about 3" tall. Form the balls into patties and cook them in a skillet until cooked all the way through. 

Sauce:
In a separate bowl mix mayonnaise, Dijon, and Worcestershire sauce. 

Toppings:
Cook the bacon in a skillet. Cut avocados in half, scoop out the insides, and slice into thin slices. Slice tomatoes. Peel the rapper off cheese. Cut full leaves off the lettuce leaving them as intact as possible (2 leaves per burger).

Finishing:
When the burgers are done place the patties on a leaf of lettuce. Add toppings and sauce. Wrap the bottom leaf up over the top of the burger and place a second leaf on top and wrap around the bottom.

Cajun Stuffed Chicken

Serves 4
Preparation time: 15 min
Cooking time: 40 minutes

Ingredients:

1 lb. boneless, skinless chicken breasts

4 oz. pepper jack cheese, shredded (you can use up to 6 oz.)

1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)

2 tbsp. olive oil

2 tbsp. Cajun seasoning

Sea salt, to taste

Freshly ground black pepper, to taste

Lots of toothpicks 

Directions:

Preheat oven to 350 degrees. Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the cheese, spinach, salt and pepper. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. Usually 8 toothpicks in each roll. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle Cajun seasoning evenly over all. Sprinkle any remaining spinach and cheese on top of chicken. Place the chicken seam-side up onto a tin foil-lined baking sheet. Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving.

Cucumbers

Ingredients:
1 Cucumber
Lemon juice
Olive oil
Salt and pepper
Chili powder

Slice cucumber and mix ingredients in a bowl using your own preference for amounts. Add cucumbers to bowl and allow them to soak for 10-15 minutes.

Zucchini Lasagna

Ingredients:

5 medium zucchini
1 lb. lean ground turkey
1 onion, diced
2 cups fresh broccoli, chopped small
2 cups fresh cauliflower, chopped small
2 cups fresh spinach, chopped

2 cloves garlic, minced

Sprinkle of seasoning salt & pepper

1 25 oz. jar of spaghetti sauce
2 cups cottage cheese

1/2 cup Parmesan cheese, grated

1 cup mozzarella cheese, shredded

Directions:

Preheat oven to 425◦. Line a cookie tray with parchment paper, set aside. Slice zucchini into 1/8 inch slices. Arrange zucchini on cookie sheet and bake at 425◦ for 5 minutes on each side. Remove from oven and then turn oven to 375◦. For meat sauce - In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies begin to soften), stirring occasionally. For cheese layer - Mix the cottage cheese and parmesan cheese together.

To assemble your lasagna - Spray 2 8 X8 pans with cooking spray. Cover with tinfoil and bake at 375◦ for 50 minutes. Remove foil and bake for 10 more minutes, uncovered. Remove from oven and let sit for at least 10 minutes before serving to re-absorb some of the liquid. If you find your lasagna is really soupy then serve it with a slotted spoon.