Crustless Cottage Cheese and Spinach Quiche

                                                    

Crustless Cottage Cheese and Spinach Quiche

Light, fluffy, and loaded with protein — this low-carb, diabetic-friendly quiche makes the perfect breakfast or brunch!  

Read Blogger's Post at the end of directions!

Ingredients:
1 cup cottage cheese (low-fat or fat-free)
5 large eggs
1 cup chopped spinach (fresh or frozen, drained)
½ cup shredded mozzarella or cheddar
¼ cup diced onions
½ tsp black pepper
¼ tsp salt (optional)
½ tsp garlic powder or Italian seasoning
Directions:
Preheat oven to 375°F (190°C) and lightly grease a baking dish.

In a bowl, whisk together eggs and cottage cheese until smooth.
Add spinach, cheese, onions, and seasonings — mix well.

Pour into the dish and bake for 30–35 minutes, until golden and set.

Let it cool slightly before slicing.

High in protein, low in carbs, and blood sugar–friendly.

Blogger's opinion;  I would not waste the ingredients on this disappointment.  It sounded easy and quick.  But the result was flat tasting and was 1" or less not the tall and fluffy quick quiche pictured.  Not sure what happened to my photo that was taken down!.

Cabbage Roll Casserole With Dilled Sour Cream

                        Cabbage Roll Casserole With Dilled Sour Cream

Cabbage Roll Casserole with Dilled Sour CreamThis comforting dish delivers all the beloved flavors of traditional cabbage rolls with a fraction of the effort. Layers of seasoned ground beef, tender cabbage and rice bake in a rich tomato sauce crowned with melted cheese until golden and bubbly. A vibrant dilly sour cream adds a fresh, creamy finish to this crowd-pleasing casserole.

Ingredients:

2 tbsp (30 mL) olive oil, divided, plus more for greasing pan and foil

1 large onion, finely chopped
1 lb (455 g) lean ground beef
Salt and freshly ground pepper to taste
2 tsp (10 mL) paprika
3/4 tsp (4 mL) dried thyme
3 cloves garlic, minced
1 can (398 mL) diced tomatoes
1 can or jar (about 680 mL) tomato sauce
1 bay leaf
10 cups (2.5 L) thinly sliced cabbage
3 cups (750 mL) cooked long-grain rice, from 1 cup (250 mL) uncooked rice
1 1/2 cups (375 mL) shredded mozzarella cheese
1 1/2 cups (375 mL) shredded old white cheddar cheese
1 cup (250 mL) full-fat sour cream
2 tbsp (30 mL) finely chopped fresh dill, plus more to garnish (optional)
Directions:
Heat 1 tbsp (15 mL) oil in a large, deep skillet or sauté pan over medium heat. When hot, add onions. Cook, stirring frequently, for 2 minutes. Add ground beef and break it into small pieces with a wooden spoon, stirring to combine with onions. Season with salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes.

Add paprika, thyme and garlic. Cook, stirring constantly, for 1 minute. Carefully add diced tomatoes, tomato sauce, bay leaf, and season with salt and pepper. Bring to a simmer, cover and reduce heat to low. Simmer, covered, for 30 minutes, stirring once or twice.

Meanwhile, heat remaining 1 tbsp (15 mL) oil in large pot over
medium heat. When hot, add cabbage. Cook, stirring often, until just wilted, about 2 minutes. Season with salt and pepper. Set aside.  When meat mixture is done, stir in rice.  Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm) casserole dish.

Spread half of cabbage over bottom of casserole followed by half meat mixture. Repeat with remaining cabbage and meat. Mix mozzarella and cheddar together in a bowl, then sprinkle over casserole.

Lightly oil a piece of foil then cover casserole, oil side down. Bake for 30 minutes. Remove foil and bake, uncovered, until cheese is melted and starting to brown, 15 to 20 minutes more.                                                                                                                                                                                                           

Meanwhile, mix sour cream, dill and a pinch of salt in a small bowl until combined.

Remove casserole from oven and rest for 10 minutes. Cut into serving sizes and serve a dollop of sour cream on side. Sprinkle with chopped dill, if desired.  Serves 6 to 8

Spinach Lasagna. ~ Vegan

Spinach Lasagna

This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.  If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe.

Ingredients:
Tomato sauce (or substitute 2 cups jarred marinara sauce)
1 can (28 ounces) diced tomatoes
¼ cup roughly chopped fresh basil
2 tablespoons olive oil
2 garlic cloves, pressed or minced
½ teaspoon fine salt
¼ teaspoon red pepper flakes (optional)
Spinach mixture
2 cups (16 ounces) low-fat cottage cheese
2 tablespoons olive oil
1 small-to-medium yellow onion, chopped
¼ teaspoon fine salt
4 cloves garlic, pressed or minced
12 ounces baby spinach, preferably organic
Freshly ground black pepper, to taste
Remaining lasagna ingredients
9 no-boil lasagna noodles
8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
Sprinkle of additional chopped fresh basil, for garnish 

Directions: 
Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes (if using). Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups of sauce).

Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to a large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.

Warm 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 10 to 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.

Transfer the spinach mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), about 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time!

Spread ½ cup tomato sauce evenly over the bottom of a 9-inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.

Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with all of the remaining cheese.

Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 to 17 more minutes, until the top is turning spotty brown.

Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.

Creamy Chicken Alfredo Lasagna Roll-Ups

Creamy Chicken Alfredo Lasagna Roll-Ups

Ingredients

2 cups Alfredo sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
8 lasagna noodles
2 cups cooked chicken, shredded or diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.

In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well.

Spread a thin layer of Alfredo sauce onto each lasagna noodle.
Spoon a generous amount of the chicken mixture onto each noodle and spread it evenly.

Carefully roll up each noodle and place them seam-side down in the prepared baking dish.

Pour the remaining Alfredo sauce over the rolled noodles, making sure they are all evenly covered.

Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover the dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.

Garnish with additional chopped parsley if desired before serving

Bacon-Ranch Cheesy Pull-Apart Bread

  

Bacon-Ranch Cheesy Pull-Apart Bread

Transform Pillsbury biscuits into cheesy, bacon-flecked pull-aparts with just five ingredients and 15 minutes prep.
Ingredients
1 can (16.3 oz) refrigerated Pillsbury Grands! Southern Homestyle
   Original Biscuits (8 count)
5 tablespoons butter, melted
2 tablespoons ranch dressing seasoning mix
1 cup shredded mozzarella cheese (4 oz)
1/2 cup chopped cooked bacon

Directions:

Heat oven to 350*F

Spray a 9" deep dish pie plate with cooking spray.  Set aside.

Separate 1 can (16 oz.)  Pillsbury Grands TM Souyhern Homestyle into eight biscuits each cut into quarters.  Place biscuit quarters in a medium bowl.

Pour 5 tablespoons melted butter over biscuits. Stir to coat. Add 2 tablespoons ranch dressing and seasoning mix, 1 cup shredded mozzarella cheese (4 oz) and 1/2 cup chopped cooked bacon. Gently stir to coat biscuits. Pour into pie plate; arrange in one even layer.

Bake 20 to 25 minutes until biscuits are golden brown and cooked through.  Serve warn.

Tips from the Pillsbury Kitchens
Tip 1  Replace mozzarella cheese with Cheddar for a different flavor!
Tip 2  Serve with marinara sauce and ranch dressing.

Crustless Tomato Quiche - Frittata

Crustless Tomato Quiche - Frittata

Ingredients:
5-6 tomatoes
1 small onion, finely diced
2 garlic cloves, crushed
2 Tablepoons chopped fresh oregano
6-7 fresh basil leaves, chopped
8 eggs, room temperature, beaten
2 cups shredded mozzarella plus extra for on top
1/2 cup double cream (heavy cream)
Salt & Pepper 

Directions:
Slice the tomatoes not too thin. Place them on a paper towel and lightly sprinkle with salt. Let sit for 20 minutes. After 20 minutes, gently blot tomatoes to soak up excess moisture. 

In a small pan fry the onion and garlic in a tablespoon butter till the onion starts to soften. Remove from pan and transfer to a medium bowl. Leave to cool then add the beaten eggs, cheese, heavy cream fresh herbs, salt and pepper and stir to combine. 

Butter grease a 28cm (10 inch) pie dish and place the tomatoes in a single layer. Top with half of the cheese and egg mixture, add another layer of tomatoes, cheese mixture, finish off with just a few sliced tomatoes and scatter extra mozzarella on top. 

Bake in preheated oven 180C/350F for about 45 minutes or edges are slightly browned.
NOTE: It is important to use fresh herbs as they add a great flavour to the quiche.

Khachapuri

 

Khachapuri  Geogian Church Bread

This soft, cheese-filled bread is the national dish of the country of Georgia. Part of its charm is that it varies by region; the open-faced Adjaruli version is filled with cheese and herbs, and garnished with an egg on top. Georgians typically serve khachapuri for breakfast or enjoy it at lunch; either way, it's a traditional way to welcome friends and family to the table. Using bread flour in this recipe makes the dough easier to work with, less prone to tear, and a sturdier "nest" for its substantial filling. Prep 1 hr. Bake 25 to 32 min. Yield: 4 Breads 
Ingredients
Dough
3 tablespoons (43g) unsalted butter
1 cup (227g) milk
1 1/2 teaspoons (6g) granulated sugar or 1 tablespoon (9g) non-  
   diastatic malt powder
1/2 teaspoon coriander
1 1/2 teaspoons (9g) salt
2 teaspoons instant yeast or active dry yeast
2 3/4 cups (330g) Unbleached Bread Flour

Filling

2 cups (227g) mozzarella cheese or Muenster cheese, shredded
1/2 cup (113g) ricotta cheese
1/2 cup (57g) crumbled feta cheese
1 large egg
2 tablespoons (14g) Unbleached Bread Flour
1/2 teaspoon salt
1/2 to 1 teaspoon coarsely ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs, cold from the refrigerator
4 teaspoons (19g) butter

Directions:

To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.

Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.

After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.

Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.

To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.

To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.

Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.

Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.

Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.

Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F with two racks toward the center.  

Brush the exposed edges of the khachapuri with the egg wash and bake for 15 to 20 minutes, until they feel set; they won't have started to brown nor will the filling be bubbly, but don't worry; they're going to continue to bake once you add their egg-and-butter garnish.

Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for an additional 8 to 10 minutes (for soft-set eggs), or 12 to 15 minutes (for firmer eggs).

Remove from the oven and serve warm. Garnish with additional fresh herbs, if desired.

Storage information: Store any leftover khachapuri, well wrapped, in the refrigerator for up to five days.

Tips from our Bakers

While there are many regional iterations, the Adjaruli khachapuri is probably the most familiar to Americans; this recipe has been tweaked somewhat to include readily available ingredients (see tip below). Made in an oval, with an egg added for the second half of the bake, it's thought to evoke a boat, the ocean, and the sun, testament to the region of Adjara's location on the Black Sea.

While the traditional cheeses used in native Georgian Adjaruli khachapuri are imeruli and sulguni, they're difficult to find in this country. The most commonly suggested (and available) substitutes for these Georgian cheeses are mozzarella and feta, which we've combined here with ricotta.

Sausage, Caramelized Onion And Date Pizza

Sausage, Caramelized Onion & Date Pizza

This is a pizza that is loaded with big flavour, which allows it to stand up to all the delicious notes of the Dunkel. The steak sauce as a base is what really helps to unite the two aromatically, not that beer and pizza 
ever really need a helping hand! 

Ingredients:
1 pkg store-bought pizza dough (about 700 g), at room temperature
2 tbsp (30 mL) olive oil14 oz (400 g) spicy Italian sausage, casings removed
2 cups (500 mL) red onion, very finely sliced
½ cup (125 mL) water
⅓ cup (80 mL) steak sauce
½ cup (125 mL) dates, pitted and coarsely chopped
1½ cups (375 mL) mozzarella cheese, grated
1 cup (250 mL) fontina cheese, grated

Directions: 

Preheat oven to 400°F (200°C). 

On a floured surface, roll dough into a rectangle to fit a 12 x 17-inch (30 x 43-cm) lightly greased baking sheet. Spread dough evenly on baking sheet. 

In a large sauté pan, heat oil over medium-high heat, add sausage and break into bite-size pieces with a fork or wooden spoon. Sauté sausage until browned and cooked through, about 7 minutes.

Remove sausage from pan and set aside. Drain all but 1 tbsp (15 mL) oil from pan, add onions and water. Cover and cook onions over medium-low heat until translucent, about 5 minutes. Remove cover and cook on medium-high until all liquid has reduced and onions begin to brown, about 3minutes. 

Cover dough evenly with steak sauce, top with sausage, onions and chopped dates. Sprinkle evenly with cheeses. 

Bake in lower third of oven until the dough is golden on the bottom and the cheese is golden on top, about 22 minutes. 

Let cool for 10 minutes on a cooling rack, then slice into 24 small snack-size slices.

Serves 6

Eggplant Parmesan

Eggplant Parmesan

Ingredients:
2 medium eggplant (about 2 1/4 pounds), cut into 1/2-

   inch round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups Quick Marinara Sauce, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
Quick Marinara Sauce  (The BEST sauce ever!)
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil

1 tablespoon kosher salt
Freshly ground black pepper

Directions:

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.

Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. 

Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

Quick Marinara Sauce:
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: about 3 1/2 cups

Rosemary And Kalmata Olive Focaccia

Rosemary And Kamata Olive Focaccia

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Servings
Calories 285kcal

Ingredients:
1 1/2 cups almond flour
2 tablespoons Oat Fiber (see notes)
2 1/2 cups shredded mozzarella cheese
3 ounces cream cheese
2 eggs, beaten
2 teaspoons baking powder
1 teaspoon garlic powder
1 tablespoon fresh rosemary divided
14 Kalamata olives pitted
1/2 teaspoon salt
1/4 teaspoon ground pepper
Extra Virgin Olive Oil

Directions:
Preheat oven to 400F.

Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.

Add the almond flour, oat fiber, salt, pepper, garlic powder, most of the rosemary (chopped) and baking powder in a bowl and whisk together to combine, then set aside.

Add in the 2 beaten eggs, then mix in the dry ingredients. As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix. Make sure the ingredients are fully mixed for a more consistent dough.

The dough will be very sticky, so be sure to oil your hands. Place the dough in an 8 X 8 glass casserole baking dish and spread it out evenly with your hands.

Poke 14 random dimples into the dough. Place the 14 Kalamata olives into each dimple, slightly pushing them into the dough. Brush olive oil over the top. Sprinkle with salt and the remaining rosemary.

Bake for 15-18 minutes or until the dough has firmed up. Mine too exactly 18 minutes. Allow to cool slightly before cutting into 9 pieces.

Serve warm dipped in olive oil, with fresh rosemary and ground pepper. You can also use it to make a sandwich, or serve on the side of a bowl of soup! 

Store leftovers at room temperature in a sealed container or food storage bag for a few days, or freeze. When you are ready to eat, pop in the microwave for 10-15 seconds with a damp paper towel wrapped around it.

NOTES:
You can omit the olives, if you’d like, but they really add a great flavor so I recommend leaving them in!
Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe. Fresh mozzarella contains too much water and your focaccia won’t turn out as it should.

The Oat Fiber is an important ingredient in this recipe, as it adds such an amazing texture, unlike anything else I’ve ever baked with. Therefore, I cannot say any substitution would suffice and still give you that great texture that makes these comparable to traditional focaccia. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in the recipe).
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

Calzone Pizza

Calzones

Calzones are stuffed pizza dough, stuffed with the freshest ingredients and served on a bed of pizza sauce if you wish.  Calzones are like a sandwich.  You stuff them with the filling of your choice.  I will give two suggestions:

Calzone #1,  Ricotta and mozzarella cheese, marinara sauce, Canadian Bacon, mushrooms, and spinach.

Calzone #2 Ricotta and Mozzarella cheese, marinara sauce, spinach, green bell peppers, mushrooms, and black olives.

To make the pizza dough, do a search on the blog for "Perfect Pizza Crust" which is a King Arthur recipe.  Follow the directions to make the crust or purchase a refrigerated crust.

Keto Hash Browns

Keto Hash Browns

Ingredients:

1/4 head of cauliflower (grated)
1/2 small onion (grated)
1 cup of grated cheddar
1 tbsp shredded mozzarella
Pinch of salt and pepper
Pinch of oregano and turmeric
1 heaped tbsp almond flour
1 egg

Directions:

Combine well and fry in butter and finish in the oven. 

Zucchini Spinach Manicotti

Ingredients:
1 1/2 c. ricotta
1 c. finely grated Parmesan, divided
1 large egg, lightly beaten
1 clove garlic, minced
1/2 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
4 medium zucchinis, sliced 1/4" thick
1 c. marinara
1 1/2 c. shredded mozzarella
2 tbsp. thinly sliced fresh basilDirections:Preheat oven to 350° and spray a large baking dish with cooking spray.

In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.

On a clean working surface, lay out three slices of zucchini so they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.

Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.

Bake until the zucchini is tender and the cheese has melted, about 30 minutes. 

Garnish with fresh basil then serve immediately.

Sweet Potato Breakfast Casserole

Sweet Potato Breakfast Casserole

Sweet potatoes are the star in this breakfast casserole recipe. We start the recipe with a quick and easy hack for tenderizing the potatoes—pop them in the microwave! Put the spuds in a microwave-safe bowl with water, cover with plastic wrap, and cook on HIGH until they're tender, probably around 4 minutes. Next, brown the sausage in a skillet. A mixture of eggs, half-and-half, and Italian seasoning will serve as the base of your frittata. You’ll stir together all of your ingredients and 1 cup of mozzarella cheese before adding it all to your lightly greased 5-quart slow cooker. Sprinkle the top with the remaining cup of mozzarella cheese before setting your slow cooker to LOW and cooking until the frittata is just about set. You’ll need to allow around three and a half hours. Next, you’ll remove the lid and continue cooking. This will help the liquid on the top of the frittata to evaporate. Before serving, garnish with chopped fresh parsley.
Ingredients:
1 1/2 pounds sweet potatoes, peeled, cut into 1/2 inch pieces
2 tablespoons water
1 tablespoon salted butter
1 pound pork breakfast sausage
6 large eggs
1 cup half-and-half
1/2 teaspoon Italian seasoning
2 cups fine, dry breadcrumbs
1 cup refrigerated pre-chopped onion
8 ounces pre-shredded mozzarella cheese (about 2 cups), divided
Chopped fresh parsley
Directions:
Place sweet potatoes in a microwave-safe bowl with water. Cover with plastic wrap, and microwave at HIGH until tender, about 4 minutes. Remove plastic wrap, and set aside. 

Melt butter in a large skillet over medium-high. Brown sausage in melted butter, stirring often, until sausage is browned and crumbled, 5 to 6 minutes. 

Whisk together eggs, half-and-half, and Italian seasoning in a medium bowl. Stir together sausage, egg mixture, breadcrumbs, sweet potatoes, onion, and 1 cup of the cheese in a lightly greased 5-quart slow cooker. 

Sprinkle top with remaining 1 cup cheese. Cover and cook on LOW until almost set, about 3 1/2 hours. Remove lid, and cook on LOW until edges are browned and liquid on top has evaporated, about 20 minutes. Garnish with fresh parsley.  Serves 8

Creamy Scampi Dip

Creamy Scampi Dip

Ingredients:
8 ounces cream cheese, at room temperature
1 cup shredded part-skim mozzarella
1 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan
4 tablespoons plain dried breadcrumbs
Kosher salt
2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter
1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces
6 cloves garlic, thinly sliced
Large pinch crushed red pepper flakes
1/2 cup dry white wine
1/2 cup fresh parsley leaves, finely chopped
1 teaspoon lemon zest
Slices of crusty bread and/or crackers, for serving
Directions:
Position an oven rack in the top position, and preheat the oven to 375 degrees F.

Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely.

Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.

Stir the shrimp, pan sauce and cream cheese mixtures together to combine; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes. Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.  Serves 8 to 10.

Cheesy Breadsticks

KETO BREADSTICKS

Prep Time 20 minutes

Cook Time 10 minutes

Appetizer, Side Dish

Cheesy breadsticks which are also 

low carb, keto and gluten free.

Ingredients

Breadstick Dough:

•  1 1/2 cups shredded mozzarella cheese
•  1 oz cream cheese
•  1/2 cup almond flour
•  3 tbsp coconut flour
•  1 large egg

Toppings

•  1/2 cup shredded mozzarella cheese
•  1/3 cup shredded parmesan cheese
•  1 tsp finely chopped parsley

Directions:

Preheat oven to 425°F.
Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30-second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform (see photo above). This should take around 1-1 1/2 minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.

1. Add cheese ball to a food processor with dough blade attachment. Add in almond flour, coconut flour and egg. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
2. Allow the dough to cool slightly, which will also make it less sticky and easier to work with. Roll the dough out between two sheets of parchment paper until 1/4 inch thick. Peel top sheet of parchment paper off of dough. Move the dough (still on the bottom parchment paper) onto a baking sheet.
3. Spread 1/4 cup of mozzarella cheese over the dough, leaving a 1/2 inch perimeter. Bake for about 5-6 minutes, or until edges of the dough are golden and puffy.
4. Evenly sprinkle the surface of dough with remaining mozzarella cheese and parmesan cheese, leaving a 1/2 inch perimeter. Bake for 3-5 more minutes or until cheese is melted. Garnish with parsley before serving.

NOTES:

• I recommend using a food processor to make the dough because the dough is quite sticky so it's hard to mix by hand.
• Because the dough is sticky it's important to use parchment paper to roll out it as detailed in the instructions.
• This recipe calls for both almond and coconut flour because the coconut flour helps absorb the liquid and the almond flour keeps the dough from being too sweet.

Potato Salad

Alfredo Potatoes

Serves 4

The flavor of these potatoes in alfredo sauce is guaranteed,  the combination bacon with the
creaminess of the white sauce is exceptional, they are ideal as a garnish for any dish. 

Ingredients:
4 white potatoes, peeled and cut in medium cubes
1/4 cup chopped bacon, fried crisp
4 tablespoons butter
1 tablespoon onion, chopped
1 teaspoon garlic, chopped
4 tablespoons flour
2 cups milk
1/2 cup grated Parmesan cheese
3/4 cup mozzarella cheese grated
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper, garnish
chopped parsley, garnish

Directions:
Peel and cook the diced potatoes just until soft.  

Fry bacon just until browned and crisp,  Remove from heat and save drippings.

Drain potatoes and fry in bacon drippings to give color and flavor.

Alfredo Sauce:  
Add the butter to a saucepan, sauce the onion and garlic.  Add the flour and stir until it forms a golden  paste.

Add the milk and stir until it forms a slightly thick sauce.  Add the cheeses, let them melt, add seasoning: nutmeg, salt and pepper.

Mix the potatoes and bacon with the sauce and garnish with the chopped parsley.

Low Carb Cauliflower Breadsticks

Low Carb Cauliflower Breadsticks

Low Carb Cauliflower Breadsticks with fresh herbs, garlic, and lots of ooey gooey cheese atop a cauliflower crust looks and tastes like cheesy bread.

 Prep Time 15 minutes

 Cook Time 15 minutes

 Total Time 30 minutes

 Servings 5 Servings

 Calories 143 kcal

 Author Life Tastes Good

Ingredients

1 head cauliflower raw
1/2 cup Mozzarella Cheese shredded
1/2 cup Parmesan Cheese shaved
1 large egg
1/2 tablespoon garlic minced
1/2 tablespoon fresh basil chopped
1/2 tablespoon fresh Italian flat-leaf parsley, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup Mozzarella Cheese shredded 

Instructions
Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
Rice the cauliflower by coring it and breaking it into florets. Then place it in the bowl of a food processor and pulse until it is the texture of rice. (If your cauliflower seems excessively moist, squeeze the riced, raw cauliflower in a paper towel to help remove moisture.)

In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.

1. Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!
   
   

Recipe Notes

The number of breadsticks per serving will vary based on how thick of thin you cut the breadsticks. To control serving size, cut the sheet of cooked breadsticks into fifths first. Then cut each fifth into breadsticks.However many breadsticks you cut from each fifth is the number per serving - based on the breadstick size you like.