Sausage & Egg Casserole

 Sausage and Egg Casserole

 

     This casserole is absolutely yummy.  It also follows a Keto Diet and pretty easy to make.  Hope you enjoy!

Ingredients

1 pound pork sausage

6 eggs

1/2 cup sour cream

1/8 cup milk

salt & pepper

2 green onions

1/4 green bell pepper, diced

1/4 red bell pepper, diced

1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees

2. Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl.  Mix on low speed with an electric mixer just until combined.

3. Heat a large skillet over medium heat.  Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks.  Drain most of the grease and add the sausage to the bowl with the egg mixture.

4. Add the bell peppers and onion to the same skillet the sausage was cooked in and saute' for 2-3 minutes.  Add to the bowl with the eggs and stir everything to combine.

5. Pour mixture into greased 9x6 inch pan and bake for 35-40 mins or until the edges are set and the center is just barely jiggly. 

Veggie Burgers

 Veggie Burger

Ingredients 

1 15 oz can Chickpeas

1 15 oz can Artickoes

1/2 Green Bell Pepper

1/2 Red Bell Pepper 

1 Green Onion

1 Stalk Celery

1/2 TBS Dried Parsley 

2 TBS Dijon Mustard

3 TBS Mayonnaise 

1 1/2 Cups Breadcrumbs 

2 tsp Old Bay Seasonings 

1/8 tsp Cayenne Pepper 

3 TBS Almond Flour

1 TBS Lemon Juice

Olive Oil for frying

Directions 

1. Drain cans of chickpeas and artichokes. Pat dry

2. Place in a food processor and pulse until slightly chunky

3. Transfer to a stand mixer and add Dijon, mayo, Breadcrumbs, Old Bay, Almond Flour, Cayenne and lemon. Mix thoroughly.

4. Using a 1/4 cup for a scoop, make a dozen veggie burgers coating each one in breadcrumbs.

5. Fry in olive oil.

Shrimp Fra Diavolo

Ingredients 1 lb Extra Large Shrimp 1 15 oz can Diced Tomato1/2 Small Sweet Onion1 tsp Minced Garlic2 TBS Wickles Spicy Red Sandwich Spread3 TBS Olive Oil 1 TBS Butter1 cup Dry White Wine1/2 tsp Dried Oregano 1 TBS Dried Parsley 1 TBS Dried Basil
Directions1. Warm Olive Oil into large frying pan add butter 2 Cook shrimp turning after about 2 minutes, then cook 2 more mins and remove from pan and set aside.3. Add garlic and let sizzle until flavor is released4. Add sliced onions a nd cook until softened5. Add Diced Tomatoes, wickles, white wine and seasonings6 Let simmer for 10-15 mins7 Return shrimp to pan and serve over white cauliflower rice

Broccoli Spinach & Potato Soup

Ingredients 1 Huge bunch of broccoli plus one smaller bunch 8 oz Spinach 1 large or three small potatoes 1 entire bunch of green onions 8 cups of water 8 bullion cubes 1 Tbs thyme 1 Dash of pepper Directions 1. Cut large broccoli into smaller pieces using the stems, saving smaller bunch 2. Cut green onions into 1/4 in pieces 3. Cut potatoes into cubes 4. Add to water in a Dutch Oven 5. Add bullion cubes and thyme 6. Bring to a boil, then simmer 7. Cook about 1/2 hr until potatoes and broccoli and softened 8. Add spinach and cook another 15 mins 9. Scoop out some broccoli florets to add at the end 10. Using a hand blender mix until smooth 11. Steam small bunch of broccoli until just able to Pierce with a sharp knife. Add broccoli florets whole to soup

Mini Zucchini Lasagne

 

Ingredients 

1 egg

 2 zucchini

1 1/2 cup Tomato Sauce 

1/2 cupRicotta Cheese 

1/4 cup Parmigiano Cheese 

1 2 cup Mozzarella Cheese 

Basil & Parsley 

1. Spread some sauce on the bottom of the8 x 5 baking dish

2. Slice zucchini the long way. Place on a cookie sheet and bake at 400 until it softens about 20 mins.

3. Mix ricotta cheese with the egg Parmigiano and basil

4. Cover the bottom of the dish with zucchini

5. Spread ricotta mixture evenly over the zucchini 

6. Repeat layers, sauce, zucchini,  cheese mixture.

7. Top with Mozzarella sprinkle with parsley 

8. Bake 20 mins at 400

Avocado Salad Dressing

 

This salad dressing is out of this world! I got it from simplyscratch.com.  

Recipe:

1.  1 large avocado 🥑 

2.  1 clove of garlic

3.  1/2 TBS fresh lime or lemon juice

4.  3 TBS Avocado Oil

5.  1/4 tsp salt

6.  1/4 tsp pepper

7.  Blend in mini food processor 

Baby Arugula Salad with basil lemon dressing

 1. Cut the top leaves from a basil plant leaving a few leaves below the cut, so that you have 1/3 cup of basil.

2. Mash in a mortor and pestal.

3. In a small salad dressing jar add 2-3 Tbs honey,   6 Tbs extra virgin olive oil, 2 tsp lemon juice,         salt  & pepper.  Add the basil and shake well.

Next:

1. Make a bed of baby arugula and top with feta cheese, pistachios and Tomatoes. 

4. Fry pre choped pancetta and add to salad.

Top with basil lemon dressing and toss again. 

Enjoy!!