Spinach-Walnut Pesto

Traditional basil-and-pine-nut pesto is delicious, but unless you have your own basil plants (or generous friends), it can be an expensive proposition to make at home. This version is significantly easier on the budget, yet still tastes just as fabulous.

½ c packed basil leaves (¾ oz)
2 c packed spinach leaves (3½ oz)
⅓ c chopped walnuts (1½ oz)
½ c grated Romano cheese (1 oz)
2 cloves garlic
½ c olive oil
¼ t salt

Combine all ingredients in a food processor and process until smooth and well combined.

Nutrition Facts

Serving Size 3½ T Serving per Recipe 6

Amount per Serving Calories 231 Total Fat 24.1 g   Saturated Fat 3.7 g   Polyunsaturated Fat 4.9 g   Monounsaturated Fat 14.3 g Cholesterol 5 mg Sodium 167 mg Potassium 149 mg Total Carbohydrates 2.2 g   Dietary Fiber 1.0 g   Sugars 0.3 g Protein 3.2 g

Garlic Mashed Cauliflower

As I started going low-carb, one of the things I really missed was potatoes. I used to make mashed potatoes as least once a week. I found a recipe called Mock Garlic Mashed Potatoes and had to give it a try. It really didn't work out well for me. The raw garlic was too overpowering and the whole thing just flopped. I recreated the dish with my own twist and this has been our go-to "garlic mash" ever since.

1 head cauliflower (1¼ lbs)
3 T butter
3 cloves garlic, minced
½ c heavy cream
1 c grated Romano cheese (2 oz)

1. Clean and cut cauliflower into small pieces. Cook in boiling water until well done (10-15 min).
2. Meanwhile, melt butter in small saucepan over medium heat. Stir in garlic, cooking until fragrant (about 1 min).
3. Add cream and simmer until sauce begins to thicken (4-6 min), stirring frequently.
4. Remove from heat. Stir in cheese.
5. Drain cauliflower well and wring out in a kitchen towel, removing as much liquid as possible.
6. Puree cooked cauliflower and garlic cream sauce together until smooth.

Nutrition Facts

Serving Size ¼ recipe Serving per Recipe 4

Amount per Serving Calories 222 Total Fat 18.3 g   Saturated Fat 11.4 g   Polyunsaturated Fat 0.8 g   Monounsaturated Fat 5.0 g Cholesterol 58 mg Sodium 280 mg Potassium 456 mg Total Carbohydrates 9.1 g   Dietary Fiber 3.6 g   Sugars 0.1 g Protein 7.9 g

Weekly Menu #5

Sunday
Breakfast: Banana Custard
Lunch: Beef Pot Roast
Dinner: Bacon and Eggs

Monday
Breakfast: Almond Butter Popovers
Lunch: Chicken Spinach-Walnut Pesto Panini
Dinner: Citrus Pork with Jicama Sauce

Tuesday
Breakfast: Sweet and Nutty Granola
Lunch: Bacon-Wrapped Stuffed Brats
Dinner: Coconut Chicken Drumsticks with Garlic Mashed Cauliflower

Wednesday
Breakfast: Banana Muffins
Lunch: Carolina BBQ Chicken with Jicama Slaw
Dinner: Hoisin-Peanut Chicken with Creamed Spinach

Thursday
Breakfast: Sausage and Onion Omelet
Lunch: Meatballs with Tzatziki
Dinner: Baked Chicken with Roasted Radishes

Friday
Breakfast: Gingered Carrot Bread
Lunch: leftovers
Dinner: Garlic Roast Pork with Green Salad

Saturday
Breakfast: Sweet and Nutty Granola
Lunch: Hamburgers and Carrot Chips
Dinner: Pork Lo Mein

Oven-Baked Coconut Chicken

I was really craving nice crispy breaded chicken the other night. I got the bright idea to adapt a recipe I used to follow for cornmeal breading, substituting coconut flour for the cornmeal. My family gobbled it up and asked for more. As you can see in the photo, this dish pairs especially well with Honey Mustard Sauce.

1 c coconut flour (4 oz)
1 t salt
2 t paprika
¾ t ground sage
1 egg, beaten with 2 T water
10 chicken drumsticks (3 lbs) or 3 boneless chicken breasts, cut into 10 pieces* (2 lbs)

1. Mix together coconut flour, salt, paprika, and sage in a gallon-sized plastic bag.
2. Pour egg mixture into a shallow bowl.
3. One at a time, dredge each piece of chicken through the egg mixture, then shake in the bag until well coated.
4. Place chicken pieces at least ¼” apart on a wire rack set over a large baking sheet.
5. Bake at 375°F for 45-50 min or until juices run clear.

*NOTE: You could also make chicken nuggets or chicken fries by using smaller or thinner pieces and cutting cooking time by about half.

Nutrition Facts

Serving Size 1 piece Serving per Recipe 10

Amount per Serving Calories 100 Total Fat 8.5 g   Saturated Fat 6.8 g   Polyunsaturated Fat 0.3 g   Monounsaturated Fat 0.3 g Cholesterol 27 mg Sodium 254 mg Potassium 65 mg Total Carbohydrates 3.5 g   Dietary Fiber 2.4 g   Sugars 0.9 g Protein 3.1 g

Honey Mustard Sauce

There are a lot of recipes out there that combine honey and mustard. They have additional ingredients that range from lemon juice to ketchup to cayenne pepper, but one thing they all seem to have in common is that they are heavy on the honey--thus high in the carb count. I created this sauce because I wanted something a bit less sweet and thick enough to not cause a mess at the dinner table when my kids tried to dip their food.

4 t honey
¼ c mustard
½ c mayonnaise*

Blend together all ingredients until smooth

*NOTE: For a thinner dressing, stir in mayonnaise 1-2 T at a time until mixture reaches desired consistency.

Nutrition Facts

Serving Size 1 T Serving per Recipe about 13

Amount per Serving Calories 65 Total Fat 6.3 g   Saturated Fat 0.9 g   Polyunsaturated Fat 0.0 g   Monounsaturated Fat 0.1 g Cholesterol 2 mg Sodium 97 mg Potassium 9 mg Total Carbohydrates 2.1 g   Dietary Fiber 0.2 g   Sugars 1.8 g Protein 0.3 g

Almond Butter Cookies

This recipe is especially for my dad. Years ago, after he'd stopped eating wheat products, I saw a flourless peanut butter cookie recipe in a magazine and sent it to him. He thanked me, but told me he was also unable to eat peanut butter. In the back of my mind, I'd always meant to make an almond butter version, and here it finally is. I hope you enjoy them, Dad!

1 c almond butter (9 oz)
1 T butter
3 T honey
¼ t salt
1 egg
½ t baking soda
½ t vanilla

1. Beat together all ingredients until smooth.
2. Roll into 1½” balls and flatten with a fork.
3. Bake at 350°F for 9-11 min until they have lightened and look slightly dry on top.
4. Let cool for 1-2 min on pan before transferring to cooling rack.

Nutrition Facts

Serving Size 1 cookie Serving per Recipe 12

Amount per Serving Calories 152 Total Fat 12.2 g   Saturated Fat 1.5 g   Polyunsaturated Fat 2.7 g   Monounsaturated Fat 7.4 g Cholesterol 3 mg Sodium 180 mg Potassium 162 mg Total Carbohydrates 8.5 g   Dietary Fiber 2.5 g   Sugars 5.4 g Protein 4.7 g

Cream of Chicken Soup

A few days ago we were all feeling a bit under the weather. Adam suggested chicken vegetable soup. I didn't especially want chicken soup. What I was really craving was Minnesota Wild Rice Soup. This dish was my attempt to create something of a compromise between the two.

2 lbs bone-in chicken
2 c chicken broth
3 cloves garlic, left unpeeled
1-2 t oil
½ lb yellow squash
½ t salt
½ c heavy cream
2 T butter
½ c grated Romano cheese (1 oz)
¼ t pepper

1. Place chicken in a large heavy-bottomed pan. Add chicken broth and water to cover. Bring to a boil and reduce heat. Cover and let simmer 2-3 hours until chicken falls off the bone.
2. Meanwhile, roast garlic cloves in oil at 350°F for about an hour or until they are soft in the center.
3. Shred yellow squash and mix with salt. Set in colander to drain for at least 30 min.
4. Remove bones and waste from chicken. Shred meat and return to broth. Add cream and simmer over medium heat until broth begins to thicken (10-15 min).
5. Melt butter over medium-high heat and add drained squash. Sauté, stirring frequently until squash is tender (about 5 min).
6. Add squash, cheese, and pepper to broth. Remove from heat, stirring until cheese is fully incorporated.

Nutrition Facts

Serving Size ¼ recipe Serving per Recipe 4

Amount per Serving Calories 284 Total Fat 18.6 g   Saturated Fat 9.8 g   Polyunsaturated Fat 2.2 g   Monounsaturated Fat 6.2 g Cholesterol 114 mg Sodium 983 mg Potassium 635 mg Total Carbohydrates 4.2 g   Dietary Fiber 0.9 g   Sugars 1.6 g Protein 24.9 g

Mediterranean Meatballs with Tzatziki

I made this dish the first time on a whim, looking for something a little different and lower in carbs than a typical tomato-based sauce. Tzatziki is what the Greeks call their cucumber and yogurt sauce, variations of which are served all around the Mediterranean. We usually eat this for lunch or supper, but it also would make great hors d'oeuvres.

Meatballs
2 lbs ground beef
2 T dry minced onions
2 eggs
½ c grated Romano cheese (1 oz)
2 t dried parsley

1. Mix together all ingredients and form into 24 balls.
2. Bake on a metal rack set over a baking pan at 400°F for 25-30 minutes or until cooked through.

Tzatziki
1 small cucumber (5 oz)
½ t salt, divided
2 cloves garlic
1 c yogurt
⅛ pepper

1. Peel cucumber and slice thinly.
2. Sprinkle slices with ¼ t salt.
3. Set in colander to drain for at least 30 minutes.
4. Mash garlic with remaining salt to form a paste.
5. Add garlic paste to yogurt and cucumber slices and puree until smooth.
6. Refrigerate until chilled through.

Nutrition Facts (Meatballs)	Nutrition Facts (Tzatziki)
Serving Size 4 meatballs Serving per Recipe 6	Serving Size ¼ c Serving per Recipe 10
Amount per Serving Calories 516 Total Fat 43.1 g   Saturated Fat 17.6 g   Polyunsaturated Fat 2.0 g   Monounsaturated Fat 18.6 g Cholesterol 195 mg Sodium 184 mg Potassium 403 mg Total Carbohydrates 1.6 g   Dietary Fiber 0.2 g   Sugars 0.0 g Protein 28.9 g	Amount per Serving Calories 17.5 Total Fat 0.8 g   Saturated Fat 0.5 g   Polyunsaturated Fat 0.0 g   Monounsaturated Fat 0.2 g Cholesterol 3 mg Sodium 128 mg Potassium 59 mg Total Carbohydrates 1.6 g   Dietary Fiber 0.5 g   Sugars 1.3 g Protein 1.0 g

Inside-Out Mounds of Joy

Almond Joys are a long-time favorite of Adam's. While he didn't get a chance to indulge in the chocolate-almond-coconutty goodness often, eating even one candy bar now would be a cheat on his diet. As a surprise for him, I created this recipe the other night while he was working late. I asked if he thought the name might be too much, but he assured me "Mounds of Joy" was perfect.

½ c cocoa powder (1½ oz)
3 T butter, softened
2 T honey
1 T heavy cream
12 almonds (½ oz)
4 t unsweetened shredded coconut (½ oz)

1. Beat cocoa powder, butter, honey, and cream together until smooth
2. Refrigerate for an hour or until chocolate has set enough to mold with your hands
3. Place coconut in a shallow dish
4. Form a generous tablespoon of chocolate into a ball around each almond
5. Roll in coconut to coat
6. Set on waxed paper and freeze for 30 min or until solid

Nutrition Facts

Serving Size 1 candy Serving per Recipe 12

Amount per Serving Calories 64 Total Fat 5.2 g   Saturated Fat 3.1 g   Polyunsaturated Fat 0.3 g   Monounsaturated Fat 1.4 g Cholesterol 9 mg Sodium 28 mg Potassium 67 mg Total Carbohydrates 5.4 g   Dietary Fiber 1.5 g   Sugars 3.1 g Protein 1.1 g

Weekly Menu #4

Sunday
Breakfast: Zucchini Muffins
Lunch: Baked Chicken with Riced Summer Squash
Dinner: Bacon Burgers and Radish Chips

Monday
Breakfast: Scrambled Eggs and Pancakes
Lunch: Kansas City BBQ Chicken
Dinner: Mediterranean Meatballs with Tzatziki

Tuesday
Breakfast: Blueberry Muffins
Lunch: Pan-fried Chicken with Creamy Garlic Green Beans
Dinner: Mushroom Baked Almond Noodles

Wednesday
Breakfast: Banana Bread
Lunch: Coconut-Breaded Fried Chicken Fingers
Dinner: Chopped Steak and Garlic Mashed Cauliflower

Thursday
Breakfast: Bacon Cheddar Muffins
Lunch: Egg Salad Wraps
Dinner: Roast Chicken with Ozark Dressing

Friday
Breakfast: Bacon Tomato Frittata
Lunch: Chicken Salad
Dinner: Garlic Roast Pork

Saturday
Breakfast: Eggs and Sausage
Lunch: Hoisin-Peanut Chicken Drumsticks
Dinner: Beef and Mushroom Pizza

Bacon Spinach Frittata

I created this dish to serve at a birthday brunch we hosted for my dad this spring. In fact, this is officially the very first low-carb recipe I wrote. Frittatas are traditionally cooked on the stove top, then finished under the broiler. So while it may be more accurately described as an oven-baked omelet or a crustless quiche, I think "frittata" is more fun to say.

½ lb bacon
½ c diced onion (3 oz)
2 cloves garlic, minced
6 cups fresh spinach, stems removed (7 oz)
12 eggs
½ t salt
½ t pepper
¾ c almond milk
4 oz goat cheese crumbles, divided

1. Fry bacon until crisp. Drain and crumble, reserving 2 T grease.
2. Sauté onions in reserved grease over medium high heat until soft, 6-8 min.
3. Add garlic and spinach, cooking for another 2-3 min or until onions are translucent.
4. Beat eggs with salt and pepper until frothy. Add milk and beat another 1-2 min.
5. Fold in bacon, spinach mixture, and half the cheese.
6. Pour into a well-greased 9-in springform* pan lined with parchment. Sprinkle remaining cheese over the top.
7. Place springform pan on top of a baking sheet and bake at 400°F for 45 min or until top is golden and a knife inserted into the center comes out clean.
8. Let frittata cool in pan for 5-10 minutes before removing and slicing. Serve warm or at room temperature.

*NOTE: You can use a standard 9-in round cake pan as well, but the frittata will be more difficult to remove from the pan

Variation
Bacon Asparagus Frittata: Substitute asparagus for the spinach. Chop into ½-1" pieces and sauté with the onions.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 234 Total Fat 18.0 g   Saturated Fat 7.0 g   Polyunsaturated Fat 2.4 g   Monounsaturated Fat 7.0 g Cholesterol 294 mg Sodium 471 mg Potassium 331 mg Total Carbohydrates 2.8 g   Dietary Fiber 1.0 g   Sugars 0.2 g Protein 15.4 g

Beef Pot Roast

My mom used to make beef roast pretty regularly for Sunday dinners. She would season the beef with a packet of onion soup mix. Of course, she would also toss in a bunch of potatoes. Still, this dish was created as a low-carb homage to Mom's pot roast.

2 T dry minced onions
½ t oregano
½ t turmeric
½ t salt
¼ t chili powder
¼ t thyme
⅛ t pepper
3 lbs beef roast
2 T bacon grease
4 celery stalks (6 oz)
3 carrots, roughly chopped (7 oz)
2 onions, roughly chopped (8 oz)

1. Combine first 7 ingredients and rub mixture over beef
2. Sear beef in bacon grease
3. Lay celery stalks across bottom of crock
4. Place beef on top of celery
5. Add remaining vegetables
6. Cover and cook on high 4-5 hours

Nutrition Facts

Serving Size 1 slice Serving per Recipe 12

Amount per Serving Calories 374 Total Fat 24.3 g   Saturated Fat 2.5 g   Polyunsaturated Fat 0.7 g   Monounsaturated Fat 2.6 g Cholesterol 70 mg Sodium 199 mg Potassium 543 mg Total Carbohydrates 4.4 g   Dietary Fiber 1.1 g   Sugars 0.7 g Protein 32.5 g

Bacon-Wrapped Stuffed Brats

Looking for something else entirely the other day, I stumbled upon a recipe for bacon-wrapped stuffed hot dogs. Yum! The original recipe instructs you to spread ketchup and mustard along the inside cut before stuffing, but I've found it easier just to let everyone dip once they're cooked. We don't have a grill, so ours are oven baked, but I'll bet they're even tastier grilled over charcoal.

5 slices bacon
5 4-oz uncooked brats
1 c sauerkraut, drained

1. Bake bacon for at 350°F until cooked but still floppy, about 20 min.
2. Boil brats in water for 15 min or until heated through.
3. Remove from water and slice deeply along the length of each brat, being careful not to cut completely through.
4. Stuff brats with sauerkraut. Wrap one slice of bacon around each brat, securing with toothpicks.
5. Bake on a rack set over a baking sheet in a 350°F oven for 20 minutes or grill over medium heat until cooked through.

Nutrition Facts

Serving Size 1 stuffed brat Serving per Recipe 5

Amount per Serving Calories 417 Total Fat 36.2 g   Saturated Fat 12.6 g   Polyunsaturated Fat 3.4 g   Monounsaturated Fat 18.2 g Cholesterol 89 mg Sodium 1248 mg Potassium 373 mg Total Carbohydrates 4.0 g   Dietary Fiber 0.7 g   Sugars 0.5 g Protein 17.7 g

Savory Bacon Cheddar Muffins

These are absolutely the best bread item we've tasted since changing our diet. The flavor is excellent; the "mouth feel" is spot on. Adam and I suspect even our carb-loving friends wouldn't guess these are low-carb muffins made without grain.

⅔ c almond butter (6 oz)
6 eggs
1½ t honey
¼ c almond milk
¼ t salt
2 t baking powder
¼ lb bacon, cooked and crumbled
1 c grated Cheddar cheese (4 oz), divided
1 scallion, sliced into rings

1. Beat together almond butter, eggs, honey, almond milk, salt, and baking powder with bacon and ¾ c cheese.
2. Divide batter evenly among 6 greased jumbo muffin cups. Top with remaining cheese and scallion rings.
3. Bake at 350°F for 55-60 min or until browned and set.

Nutrition Facts

Serving Size 1 jumbo muffin Serving per Recipe 6

Amount per Serving Calories 355 Total Fat 29 g   Saturated Fat 7.6 g   Polyunsaturated Fat 5.1 g   Monounsaturated Fat 14.6 g Cholesterol 209 mg Sodium 540 mg Potassium 342 mg Total Carbohydrates 7.9 g   Dietary Fiber 3.5 g   Sugars 2.9 g Protein 18.9 g

Strawberries and Cream Pipsicles

I find regular popsicle molds a bit big for my kids. The popsicles melt all over the house before they get eaten. Plus, they tend to come in sets of three or four pops. That means I either have to buy several sets, or else I'm making a new batch every other day. My solution? Pipsicles! Tiny little popsicles made in standard ice cube trays. The perfect size for my kids and they can be made 16 at a time. It's a win-win. This is probably our favorite pipsicle recipe, developed one week when strawberries were on sale and we somehow ended up bringing four pounds of them home.

10 oz fresh strawberries (about 20 berries)
1½ T honey
⅓ c heavy cream
⅓ c yogurt

1. Puree ingredients until smooth
2. Spoon 2 T into each section of a standard ice cube tray
3. Stand a toothpick in the center of each section
4. Freeze until solid

Nutrition Facts

Serving Size 1 pipsicle Serving per Recipe 16

Amount per Serving Calories 32 Total Fat 2 g   Saturated Fat 1.2 g   Polyunsaturated Fat 0.1 g   Monounsaturated Fat 0.5 g Cholesterol 7 mg Sodium 4 mg Potassium 43 mg Total Carbohydrates 3.2 g   Dietary Fiber 0.6 g   Sugars 2.6 g Protein 0.4 g

Cobb Salad

This is hardly an original recipe, but it's one of my favorites. And I love the fact that I no longer have to feel slightly guilty for loading up my greens with bacon and cheese. Yum. I personally prefer my salads with just a sprinkle of freshly ground pepper and salt, but you can add a low-carb red-wine vinaigrette or ranch, if you prefer.

1 head Romaine lettuce, chopped (1¼ lbs)
12 oz bacon, cooked and crumbled
1 medium tomato, diced (7 oz)
8 hardboiled eggs, halved
2 avocados, sliced (10 oz)
1 c grated Romano cheese (2 oz)

1. Fill 8 bowls with lettuce
2. Arrange bacon, tomato, eggs, avocado slices, and cheese over top of lettuce

Nutrition Facts

Serving Size 1 bowl Serving per Recipe 8

Amount per Serving Calories 255 Total Fat 19.7 g   Saturated Fat 5.7 g   Polyunsaturated Fat 2.6 g   Monounsaturated Fat 9.6 g Cholesterol 203 mg Sodium 358 mg Potassium 656 mg Total Carbohydrates 7.2 g   Dietary Fiber 4.7 g   Sugars 0.2 g Protein 14.5 g

Caramelized Peach Custard

A few weeks back, Adam made a coconut-peach custard. It smelled delicious and even tasted good, but the texture was pretty bad. Having never made custard, I investigated the process and came up with a much smoother batch. This dish is sweet enough to serve for dessert, but filling enough to make a nice breakfast.

1 ripe peach, pitted and peeled (6 oz)
½ t cinnamon
¼ t nutmeg
¼ t ground cloves
6 eggs
¼ t salt
1 t vanilla
2 t honey
1¾ c almond milk
½ c cream

1. Slice peach and divide equally among 4 10-oz* custard cups.
2. Stir together spices. Sprinkle evenly over peach slices.
3. Bake in a 450°F oven for 10-15 minutes or until peaches are soft and juice is syrupy.
4. Remove cups and set aside to cool. Reduce oven temperature to 350°F.
5. In a medium bowl, beat together eggs, salt, vanilla, and honey.
6. Heat milk and cream over medium heat until bubbles begin to appear on the surface.
7. Whisk milk mixture slowly into egg mixture and divide among custard cups.
8. Place cups in a 9x13 pan. Pour hot water into the pan until it is even with the level of custard in the cups.
9. Carefully set pan in the center of 350°F oven. Bake for 45 minutes or until set.
10. Remove cups from water bath and let cool on a rack before serving.

*Note: For 6 6-oz cups, bake 25-30 min.

Nutrition Facts

Serving Size 1 10-oz cup or 1½ 6-oz cup Serving per Recipe 4

Amount per Serving Calories 258 Total Fat 20.0 g   Saturated Fat 9.2 g   Polyunsaturated Fat 1.9 g   Monounsaturated Fat 6.2 g Cholesterol 318 mg Sodium 341 mg Potassium 295 mg Total Carbohydrates 9.5 g   Dietary Fiber 1.5 g   Sugars 3.1 g Protein 10.7 g

Weekly Menu #3

Sunday
Breakfast: Caramelized Peach Custard
Lunch: Mediterranean Meatballs with Tzatziki
Dinner: Chicken Nachos

Monday
Breakfast: Almond Butter Popovers
Lunch: Cobb Salad
Dinner: Hamburgers with Radish Chips

Tuesday
Breakfast: Eggs in Bacon Cups
Lunch: Baked chicken drumsticks
Dinner: Wild Riced-Zucchini Casserole

Wednesday
Breakfast: French Toast
Lunch: Bacon-Wrapped Stuffed Brats
Dinner: Baked Almond Noodles

Thursday
Breakfast: Blueberry Muffins
Lunch: Coconut Fried Chicken
Dinner: Garlic Pork

Friday
Breakfast: Gingered Carrot Bread
Lunch: Almond Cheddar Chicken Fingers
Dinner: Pork Tacos

Saturday
Breakfast: Banana Muffins
Lunch: Bacon Spinach Frittata
Dinner: Beef Roast

Cauliflower Pizza Crust

A cauliflower-based pizza crust was actually one of the first low-carb recipes I'd found that truly excited me. Of the three or four types of crusts I've tried since changing my diet, this is definitely my favorite. For a photo tutorial on preparing the cauliflower, and a comparison of most of the major low-carb crust recipes available online, check out Stuff I Make My Husband. Also, please forgive the toasted appearance of this pizza. I wasn't watching it closely in the broiler and it got a little browner than I would have liked.

12 oz cauliflower, fresh or frozen
¾ c shredded mozzarella cheese (3 oz)
½ c grated Romano cheese (1 oz)
1 egg
½ t baking powder
1 t basil
1 t thyme

1. Cook the cauliflower in salted water for 8-10 minutes, until soft but not mushy.
2. Drain well, pressing excess water out.
3. Shred cauliflower or pulse in a food processor until it resembles grains of rice.
4. Mix together with remaining ingredients to form a soft dough.
5. Press evenly into a greased, parchment-lined 10-in springform pan* or onto a a greased baking sheet lined with parchment.
6. Bake at 400°F for 60 minutes or until evenly browned.
7. Flip crust over and add sauce, cheese, and/or toppings of your choice.
8. Broil for 5-10 minutes or until cheese is bubbly.

*NOTE: Using a 10-in pan will make a crust that is ¼- to ½-in thick. For a thinner crust, reduce baking time accordingly.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 4

Amount per Serving Calories 132 Total Fat 8.2 g   Saturated Fat 4.4 g   Polyunsaturated Fat 0.6 g   Monounsaturated Fat 2.4 g Cholesterol 70 mg Sodium 322 mg Potassium 310 mg Total Carbohydrates 5.6 g   Dietary Fiber 2.4 g   Sugars 0.2 g Protein 10.2 g

Creamed Spinach

Spinach isn't something I remember liking or eating much growing up. I bet if my mom had used this recipe, I would have appreciated spinach a whole lot more as a kid. My own daughter was disappointed tonight when she discovered I hadn't made enough for her to have a third helping with dinner.

10 oz spinach
1 T butter
⅓ c heavy cream
½ c grated Romano cheese (1 oz)
Pinch nutmeg

1. Blanch spinach in boiling water 1-2 min or use frozen, thawed spinach. Drain thoroughly and roughly chop.
2. Melt butter over medium-high heat and add chopped spinach.
3. Sauté spinach in butter until wilted.
4. Add cream and reduce heat. Simmer until sauce begins to thicken (6-8 min).
5. Remove from heat. Add cheese and nutmeg, stirring until smooth.

Nutrition Facts

Serving Size ½ c Serving per Recipe 4

Amount per Serving Calories 103 Total Fat 8.7 g   Saturated Fat 5.4 g   Polyunsaturated Fat 0.4 g   Monounsaturated Fat 2.4 g Cholesterol 29 mg Sodium 165 mg Potassium 411 mg Total Carbohydrates 3.1 g   Dietary Fiber 1.6 g   Sugars 0.4 g Protein 4.5 g

Hoisin-Peanut Sauce

This recipe is one of the reasons we're not entirely sugar- and grain-free around here. Prepared hoisin sauce is made with both refined sugar and rice. :( Maybe someday soon I'll make some up myself without them, but in the meanwhile, we buy the stuff in the jar. This sauce goes well with chicken, pork, beef, and vegetables.

¼ c hoisin sauce
1 c peanut butter
1 T freshly grated ginger
5 cloves garlic, minced
2 T minced onion
1 t honey
¼ t salt
pinch cayenne pepper
3 T oil
2 T soy sauce
Juice of 2 limes (6 T)
½ c chicken broth

Beat together all ingredients until thoroughly combined.

Nutrition Facts

Serving Size ¼ c Serving per Recipe 8

Amount per Serving Calories 285 Total Fat 21.4 g   Saturated Fat 3.5 g   Polyunsaturated Fat 1.8 g   Monounsaturated Fat 2.5 g Cholesterol 1 mg Sodium 608 mg Potassium 71 mg Total Carbohydrates 12.2 g   Dietary Fiber 2.4 g   Sugars 2.6 g Protein 8.8 g

Mock-aroni and Cheese

Changing my eating habits to exclude high-carb foods and most grains left me without one of my all-time favorite foods. I needed to create an acceptable substitute pronto. This dish is so yummy that both my kids (ages 6 and 1½) preferred the squash version over traditional wheat macaroni I'd made for them.

3 lbs yellow squash
1½ t salt
⅓ c butter, divided
½ c cream
1 c shredded cheddar cheese, divided (4 oz)
¼ lb bacon, cooked and crumbled
4 scallions, sliced into rings

1. Using a julienne peeler or a sharp knife, make long, thin noodles from squash skin and flesh. Cut noodles into ½” to 1” pieces.
2. Salt and set in a colander for 20-30 min. Drain well.
3. Melt 3 T butter in small saucepan over medium heat.
4. Sauté noodles in remaining butter over medium-high heat, stirring occasionally, for 6-8 min or until noodles reach desired tenderness.
5. Add cream to melted butter and simmer until sauce begins to thicken (about 5 min), stirring frequently.
6. Add half the cheese to the cream sauce. Remove from heat and stir until smooth.
7. Mix together noodles and cheese sauce. Top servings with remaining cheese, bacon crumbles, and scallion rings.

Nutrition Facts

Serving Size ¼ recipe Serving per Recipe 4

Amount per Serving Calories 435 Total Fat 39.6 g   Saturated Fat 23.9 g   Polyunsaturated Fat 1.8 g   Monounsaturated Fat 11.7 g Cholesterol 118 mg Sodium 868 mg Potassium 685 mg Total Carbohydrates 10.6 g   Dietary Fiber 3.3 g   Sugars 4.0 g Protein 11.8 g

French Toast

I've been working to perfect a sandwich bread recipe. I'm not quite there yet, but along the way I found a way to make some nice low-carb French toast.

Bread
2 t yeast
1¼ c almond milk, warmed to 110°F
¾ c coconut flour (3 oz)
2½ t baking powder
¼ t salt
8 eggs
⅔ c almond butter (6 oz)
6 T butter, softened

1. Proof yeast in warm milk for 15 minutes or until frothy
2. Beat remaining ingredients together
3. Add yeast mixture and pour into a well-greased 9x5 loaf pan lined with parchment
4. Bake at 400°F for 15 min then lower temperature to 350°F for another 60 min or until browned and set
5. Let bread cool in pan a few min before turning out onto cooling rack
6. Cool completely and slice into 16 pieces
7. Set slices out to dry overnight or toast in a 350°F oven for an hour

Custard
4 eggs
½ c almond milk
½ t cinnamon

1. Beat eggs
2. Whisk in almond milk and cinnamon until smooth
3. Dip dried bread slices in custard, pressing down to absorb mixture
4. Fry on a greased griddle over medium heat until browned on both sides, turning halfway

Nutrition Facts

Serving Size 2 slices Serving per Recipe 8

Amount per Serving Calories 392 Total Fat 34.6 g   Saturated Fat 14.1 g   Polyunsaturated Fat 4.5 g   Monounsaturated Fat 12.4 g Cholesterol 300 mg Sodium 526 mg Potassium 307 mg Total Carbohydrates 8.1 g   Dietary Fiber 4.4 g   Sugars 1.7 g Protein 14.9 g

Kansas City BBQ Pork

They had spare ribs on sale at the grocery store last week and Adam had been asking for real ribs (rather than their "country style" cousins I had been buying because they're usually about half the cost). I bought a big slab and made him this for supper. He was a very happy camper.

1 clove garlic
½ t salt
⅓ c ketchup
1½ T water
1½ T vinegar
1½ t honey
1 T oil
2 t paprika
1 t chili powder
Pinch cayenne pepper
4 lbs pork ribs

1. Mash garlic and salt into a paste
2. Stir together garlic paste with remaining sauce ingredients until well blended
3. Brush sauce over ribs and place in slow cooker
4. Cook on low for 7-9 hours

Nutrition Facts

Serving Size ¼ lb cooked meat Serving per Recipe 8

Amount per Serving Calories 441 Total Fat 34.2 g   Saturated Fat 12.3 g   Polyunsaturated Fat 3.2 g   Monounsaturated Fat 15.5 g Cholesterol 129 mg Sodium 386 mg Potassium 369 mg Total Carbohydrates 5.2 g   Dietary Fiber 0.3 g   Sugars 4.6 g Protein 26.7 g

Dark Chocolate Cheese Blintzes

Ever since I found the Almond Flour Crepes recipe, I'd been dreaming of cheese blintzes. And what goes better with cheese than chocolate?

6 oz cream cheese, softened
4 t butter
¼ c cocoa powder
2 T honey
1 recipe Almond Crepes (see below)
Oil for frying

1. Beat together cream cheese, butter, cocoa, and honey until smooth and fluffy
2. Divide filling evenly among crepes and roll up
3. Fry in a small amount of oil until golden brown

Almond Crepes
Scant ½ c almond butter (4 oz)
4 eggs
¾ c water
4 t coconut flour (10 g)
¼ t salt

1. Blend all ingredients together until well combined
2. Pour ⅓ c of batter onto 10-in* round griddle brushed with oil and tip pan for evenly coat
3. Cook over medium heat until set and crepe easily slips from pan (2-3 min)
4. Slide out onto cooling rack and let rest while starting a second crepe
5. Return first crepe to the pan and cook second side for 30-60 seconds
6. Repeat with remaining batter

*Note: You can also make mini-crepes in a 6-in egg pan. Use 2 T batter for each mini crepe. Recipe makes 18.

Nutrition Facts (Blintzes)	Nutrition Facts (Crepes)
Serving Size 1 blintz Serving per Recipe 6	Serving Size 1 crepe Serving per Recipe 6
Amount per Serving Calories 322 Total Fat 27.3 g   Saturated Fat 10.8 g   Polyunsaturated Fat 3.5 g   Monounsaturated Fat 11.3 g Cholesterol 161 mg Sodium 314 mg Potassium 280 mg Total Carbohydrates 12.6 g   Dietary Fiber 3.7 g   Sugars 6.8 g Protein 11.3 g	Amount per Serving Calories 171 Total Fat 14.3 g   Saturated Fat 2.6 g   Polyunsaturated Fat 3.1 g   Monounsaturated Fat 7.7 g Cholesterol 123 mg Sodium 211 mg Potassium 188 mg Total Carbohydrates 4.1 g   Dietary Fiber 2.5 g   Sugars 1.0 g Protein 8.4 g

Weekly Menu #2

Sunday
Brunch: Dark Chocolate Cheese Blintzes
Dinner: Baked chicken and salad

Monday
Breakfast: Bacon and eggs
Lunch: Chicken salad
Dinner: Kansas City BBQ Pork

Tuesday
Breakfast: French Toast
Lunch: Pan-fried chicken breast
Dinner: Sausage Scramble

Wednesday
Breakfast: Jicama Bread
Lunch: Mock-aroni and Cheese
Dinner: Hoisin-Peanut Chicken

Thursday
Breakfast: Banana Nut Bread
Lunch: Steak and Creamed Spinach
Dinner: Roast chicken with Ozark Dressing

Friday
Breakfast: Scrambled eggs with cheese
Lunch: Hamburgers and Jicama Chips
Dinner: Sausage and Onion Pizza

Saturday
Breakfast: Almond Pancakes
Lunch: Chicken vegetable soup
Dinner: Mojito Pork Roast

Banana Nut Bread

Banana bread was always one of my favorite breakfast treats growing up. My mom made the best. Of course, her version has a ton of flour and sugar added. While this isn't quite the same as Mom's, it's pretty close--for a fraction of the carbs. I think it's especially yummy with a dab of peanut butter.

⅓ c coconut flour (1½ oz)
1 t baking powder
½ t cinnamon
¼ t salt
4 eggs
⅓ c almond butter (3 oz)
4 T butter, softened
1 c mashed ripe bananas (8 oz)
½ c walnuts (3 oz)

1. Whisk together dry ingredients
2. In a separate bowl (or blender) beat together eggs and butter
3. Pour egg mixture over dry ingredients and beat until well combined
4. Stir in banana and walnuts
5. Pour batter into a well-greased 8x8 pan lined with parchment
6. Bake at 375°F for 45 min or until golden brown and set
7. Let stand in pan a few min before serving

Variation: Banana Muffins
I've also made this recipe as 6 jumbo muffins. I bake them at 400°F for 25-30 min.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 285 Total Fat 24.4 g   Saturated Fat 8.4 g   Polyunsaturated Fat 7.1 g   Monounsaturated Fat 7.1 g Cholesterol 108 mg Sodium 258 mg Potassium 275 mg Total Carbohydrates 12.0 g   Dietary Fiber 3.5 g   Sugars 4.6 g Protein 7.7 g

Ozark Dressing

Surfing the low-carb internet waves in my search for new ideas, I found a series of posts featuring Thanksgiving recipes, including one for cornbread-like low-carb stuffing made with coconut flour. Since we'd recently had to exchange our decades-old toaster oven for a model with a rotisserie feature, I've been wanting chicken with cornbread dressing. Since I'm not known for leaving well-enough alone, I created my own version of "corny" coconut muffins inspired by Jeremy Jackson's Ozark Cornbread recipe.

3 jumbo/6 standard Ozark muffins (see recipe below)
2 T butter
½ c diced onion (2 oz)
1 c diced celery (4 oz)
1 clove garlic, minced
1 t thyme
¼ t sage
¼ t each salt and pepper, or to taste
1 egg, beaten
1 c chicken broth

1. Cut muffins into ½" cubes and toast in a single layer for an hour at 350°F.
2. Melt butter over medium-high heat. Add vegetables and sauté until soft and translucent. Add the garlic, herbs, and seasoning, cooking for a minute longer.
3. Stir in egg, broth, and muffin cubes.
4. Reduce heat to low and continue cooking, stirring occasionally, until mixture is golden brown and liquid has been absorbed.

Ozark Muffins
½ c coconut flour (2 oz)
1½ t baking powder
¼ t salt
6 eggs
Scant ½ c almond butter (4 oz)
4 T butter, softened
¾ c almond milk

1. Whisk together flour, baking powder, and salt.
2. In a separate bowl, beat eggs with remaining ingredients until smooth and creamy.
3. Pour egg mixture over dry ingredients and mix until combined.
4. Divide batter among 6 well-greased jumbo* muffin cups (about ½ c ea).
5. Bake at 400°F for 30 min or until golden brown and set.
6. Let cool completely before serving.

*NOTE: You can make this recipe in standard-sized muffin cups. It will make 12 muffins and baking time should be cut about in half.

Nutrition Facts (Dressing)	Nutrition Facts (Muffins)
Serving Size ¼ recipe Serving per Recipe 4	Serving Size 1 jumbo muffin or 2 standard muffins Serving per Recipe 6
Amount per Serving Calories 323 Total Fat 28.8 g   Saturated Fat 13.3 g   Polyunsaturated Fat 3.4 g   Monounsaturated Fat 10.1 g Cholesterol 217 mg Sodium 795 mg Potassium 374 mg Total Carbohydrates 7.8 g   Dietary Fiber 3.5 g   Sugars 1.4 g Protein 10.6 g	Amount per Serving Calories 322 Total Fat 28.8 g   Saturated Fat 12.1 g   Polyunsaturated Fat 3.7 g   Monounsaturated Fat 10.3 g Cholesterol 205 mg Sodium 450 mg Potassium 237 mg Total Carbohydrates 7.0 g   Dietary Fiber 3.7 g   Sugars 1.5 g Protein 11.1 g

Baked Almond Noodles

I was planning to make lasagna with slices of eggplant instead of the noodles. Unfortunately, I had forgotten to add eggplant and mozzarella to the grocery list. I found a low-carb lasagna recipe that substituted almond flour crepes for the noodles. I tinkered a bit to make a thicker noodle, then added them to my own lasagna recipe, minus the mozzarella.

1 lb ground beef
½ c minced onion (2 oz)
½ c shredded carrot (2 oz)
½ c diced celery (2 oz)
3 c diced tomatoes (28 oz)
1 t oregano
½ t thyme
3 T butter
3 cloves garlic, minced
½ c heavy cream
1½ c grated Romano cheese, divided (3 oz)
Pinch nutmeg
1 recipe almond noodles (below)

1. In a large saucepan over medium-high heat, sauté together beef, onion, carrot, and celery until beef is browned and onions are soft and translucent. Drain well. Add tomatoes and herbs. Reduce heat to low. Simmer until thick, stirring occasionally.
2. Melt butter in small saucepan over medium heat. Stir in garlic, cooking until fragrant (about 1 min). Add cream and simmer until sauce begins to thicken (4-6 min), stirring frequently. Add 1 c cheese and nutmeg. Remove from heat. Stir until smooth.
3. In a buttered 9x9 pan, make layers of cream sauce, noodles, and meat sauce. Top with remaining Romano. Bake uncovered at 350°F for 30 min or until cheese is melted and bubbly.
4. Let stand a few min before serving.

Almond Noodles
⅓ c almond butter (3 oz)
1 T coconut flour (8 g)
3 eggs
½ c yogurt
¼ c water
¼ t salt

1. Blend all ingredients together until well combined.
2. Pour by ½ c measure onto square griddle brushed with oil and spread to cover.
3. Cook over medium-low heat until set and slides easily from pan.
4. Set on a wire rack to cool.
5. Cut into wide noodles.

Nutrition Facts (whole recipe)	Nutrition Facts (noodles only)
Serving Size 1 slice Serving per Recipe 8	Serving Size 12 noodles (9" x 3") Serving per Recipe 1
Amount per Serving Calories 418 Total Fat 33.7 g   Saturated Fat 14.0 g   Polyunsaturated Fat 2.8 g   Monounsaturated Fat 13.8 g Cholesterol 153 mg Sodium 344 mg Potassium 565 mg Total Carbohydrates 11.2 g   Dietary Fiber 3.5 g   Sugars 1.2 g Protein 19.6 g	Amount per Serving Calories 856 Total Fat 67.6 g   Saturated Fat 13.0 g   Polyunsaturated Fat 13.8 g   Monounsaturated Fat 34.6 g Cholesterol 555 mg Sodium 1133 mg Potassium 1060 mg Total Carbohydrates 23.3 g   Dietary Fiber 14.8 g   Sugars 6.2 g Protein 42.9 g

Cream Cheese Frosting

I'd been craving carrot cake, so I decided to experiment with one of my favorite frosting recipes ("Butter-Cream Cheese Frosting" from 1,000 Vegetarian Recipes by Carol Gelles) to see if I could low-carbify it.

½ c cream cheese, softened (4 oz)
1 T butter, softened
1 T honey
¼ t vanilla

Beat together all ingredients until fluffy.

Nutrition Facts

Serving Size 1 T Serving per Recipe 12

Amount per Serving Calories 48 Total Fat 4.3 g   Saturated Fat 2.7 g   Polyunsaturated Fat 0.2 g   Monounsaturated Fat 1.2 g Cholesterol 13 mg Sodium 36 mg Potassium 13 mg Total Carbohydrates 1.7 g   Dietary Fiber 0.0 g   Sugars 1.4 g Protein 0.7 g

Carrot Chips

My husband sent me a recipe for baked carrot chips that he'd found online. We tried it a couple of times, but the chips never got crispy without getting burnt. So we dusted off our deep fryer and gave our own version a try.

3 large carrots (¾ lb)
Peanut oil (or other oil appropriate for deep frying)
¼ t salt, or to taste

1. Heat oil in a deep pan or electric fryer to 400°F.
2. While oil is heating, peel each carrot into long strips from stem to root with a vegetable peeler. You will have about ½ lb strips. Set aside remaining carrot pieces for another use.
3. Deep fry carrot strips in small batches for 3-5 min, until bubbling subsides and chips turn a golden brown.
4. Remove to paper towels and sprinkle with salt. Chips will crisp as they cool.
5. Leftovers, if there are any, should be stored in an airtight container.

Nutrition Facts

Serving Size ½ oz chips Serving per Recipe 4

Amount per Serving Calories 53 Total Fat 3.5 g   Saturated Fat 0.6 g   Polyunsaturated Fat 1.1 g   Monounsaturated Fat 1.6 g Cholesterol 0 mg Sodium 185 mg Potassium 182 mg Total Carbohydrates 5.4 g   Dietary Fiber 1.6 g   Sugars 2.6 g Protein 0.5 g

Faux-tato Pancakes

I know latkes aren't traditionally a breakfast food, but that's when I seem to serve them most often. Something about that sweet and savory taste just starts the day out right. With potato pancakes off the menu, I decided to try a ricing technique I'd been reading about to make cauliflower latkes instead.

1¼ lb cauliflower
4 eggs
½ c shredded onion (3 oz)
1 c grated Romano cheese (2 oz)
1 t baking powder
¼ t salt
½ t pepper
Oil for frying

1. Cook cauliflower in boiling water until tender but not mushy. Drain well, squeezing out as much excess water as possible.
2. Shred or pulse in a food processor until cauliflower resembles grains of rice.
3. Stir together riced cauliflower with remaining ingredients.
4. Heat a large skillet over medium heat and grease lightly with oil.
5. For each cake, spoon 2 T batter into pan and spread out into a 3- to 4-in round. Cook 2-3 min per side or until browned and cooked through.

Nutrition Facts

Serving Size 5 pancakes Serving per Recipe 4

Amount per Serving Calories 169 Total Fat 9.2 g   Saturated Fat 4.0 g   Polyunsaturated Fat 1.2 g   Monounsaturated Fat 3.1 g Cholesterol 200 mg Sodium 551 mg Potassium 547 mg Total Carbohydrates 10.1 g   Dietary Fiber 4.0 g   Sugars 0.1 g Protein 13.8 g

Citrus Pork Roast

My favorite way to roast pork loin used to be with red potatoes, sweet potatoes, and a green apple. Yummy, but no longer fitting for the way I eat. I found several recipes similar to this one, all called Cuban Mojito Pork. I'm not sure why, as a Cuban Mojito appears to be made with rum, lime, and mint, not orange juice. This blend makes a delicious roast, though. I will be trying a real Mojito marinade next time I have rum on hand. I'll let you know how it turns out.

3 T oil
½ onion, chopped (2 oz)
4 cloves garlic, crushed and chopped
⅔ c orange juice
3 T lime juice
¾ t cumin
¾ t oregano
1 T chopped fresh cilantro
½ t salt
½ t pepper
2 lb pork tenderloin

1. Heat oil over medium heat. Cook onions until they begin to turn translucent, about 5 min.
2. Add garlic and cook an additional 30-60 seconds or until fragrant.
3. Add juices and spices. Let simmer for 5 min.
4. Remove from heat and let cool.
5. Pour cooled mixture into blender and puree until smooth.
6. Place pork in a resealable bag and cover with puree. Refrigerate overnight.
7. Pour pork and marinade into slow cooker. Cook on low for 7-9 hours or until the internal temperature reaches 160°F.
8. Remove from pot and let stand 10 min before slicing.
9. Reduce marinade and serve with roast.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 301 Total Fat 16.6 g   Saturated Fat 5.4 g   Polyunsaturated Fat 2.5 g   Monounsaturated Fat 7.9 g Cholesterol 81 mg Sodium 338 mg Potassium 530 mg Total Carbohydrates 4.1 g   Dietary Fiber 0.3 g   Sugars 1.9 g Protein 32.1 g

Weekly Menu #1

Sunday
Breakfast: English Muffins
Lunch: Bacon Asparagus Frittata
Dinner: Citrus Pork Roast

Monday
Breakfast: Faux-tato Pancakes
Lunch: Baked chicken and green beans
Dinner: Bacon-wrapped Stuffed Brats

Tuesday
Breakfast: Banana Muffins
Lunch: Almond Cheddar Chicken Fingers with green salad
Dinner: Hamburgers and Carrot Chips

Wednesday
Breakfast: Gingered Carrot Bread with Cream Cheese Frosting
Lunch: Egg salad wraps
Dinner: Roast chicken and Garlic Mashed Cauliflower

Thursday
Breakfast: Ozark Muffins
Lunch: Chicken salad
Dinner: Baked Almond Noodles

Friday
Breakfast: Blueberry Muffins
Lunch: Roast Chicken with Ozark Dressing
Dinner: Mock-aroni and Cheese

Saturday
Breakfast: Gingered Carrot Bread with Cream Cheese Frosting
Lunch: Bacon Asparagus Frittata
Dinner: Hamburgers and Jicama Chips

Blueberry Muffins

I'd really been craving blueberries ever since I read a recipe for lemon souffle with blueberry coulis. Once I got the hang of low-carb muffins, I thought they would make a perfect vehicle for blueberries.

1/3 c coconut flour (1½ oz)
1 t baking powder
½ t cardamom
¼ t salt
4 eggs
1 T honey
1/3 c almond butter (3 oz)
4 T butter, softened
1 c blueberries (5½ oz)

1. Whisk together dry ingredients
2. In a separate bowl (or blender) beat together eggs and butters
3. Pour egg mixture over dry ingredients and beat until well combined
4. Fold in half the blueberries
5. Divide batter by 1/3-c measure among 6 well-greased jumbo* muffin cups
6. Top batter in each cup with remaining blueberries
7. Bake at 400°F for 25-30 min or until golden brown and set

*NOTE: You can make this recipe in standard-sized muffin cups. It will make 12 muffins and baking time should be cut about in half.

Nutrition Facts

Serving Size 1 jumbo muffin or 2 standard muffins Serving per Recipe 6

Amount per Serving Calories 275 Total Fat 22.8 g   Saturated Fat 10.1 g   Polyunsaturated Fat 2.7 g   Monounsaturated Fat 8.1 g Cholesterol 144 mg Sodium 345 mg Potassium 181 mg Total Carbohydrates 11.6 g   Dietary Fiber 3.4 g   Sugars 6.6 g Protein 8.0 g

Bacon Cheeseburger Meatloaf

I was looking up low-carb options for binding ingredients when I stumbled across Paula Deen's Bacon Cheeseburger Meatloaf Recipe. While the idea sounded fabulous, Paula's recipe needed a little tweaking to fit our low-carb, grain-free diet.

6 slices bacon, divided (5 oz)
2 lbs ground beef
1½ c shredded cheddar, divided (6 oz)
2 eggs
1 T dry minced onions
⅓ c crushed pork rinds (½ oz)
½ t pepper
2 T mustard
⅓ cup ketchup, divided

1. Cook bacon until crispy. Crumble into a large bowl, reserving 2 slices.
2. Add beef, 1 c cheese, eggs, onions, pork rinds, pepper, mustard, and ¼ c ketchup. Mix well.
3. Shape into a flat-topped loaf (or form a giant burger) and place on metal rack over a baking sheet. Spread remaining ketchup over top of loaf.
4. Bake at 400°F for 50 minutes. Top with remaining ½ c cheese and crumble reserved bacon slices over the center of the loaf.
5. Bake an additional 20-25 min or until cheese is bubbly and beef is no longer pink in the center.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 509 Total Fat 41.5 g   Saturated Fat 18.2 g   Polyunsaturated Fat 2.0 g   Monounsaturated Fat 16.9 g Cholesterol 172 mg Sodium 471 mg Potassium 330 mg Total Carbohydrates 4.2 g   Dietary Fiber 0.2 g   Sugars 2.7 g Protein 28.5 g