Maple Bacon Waffles

Based on the food competition shows Adam and I tend to watch, bacon has settled in nicely as a fashionable accessory to otherwise sweet foods. Bacon being pretty well its own food group in our house, it seemed only natural to try it in my next waffle experiment. These were a big hit in our family. In fact, this was the first batch of waffles we completely polished off at one sitting. YUM!

8 slices bacon (½ lb)
⅔ c almond butter (6 oz)
6 eggs
4 T butter, softened
1½ t baking powder
3 T maple syrup

1. Cook bacon until crisp. Drain between layers of paper towels.
2. Blend together remaining ingredients until smooth.
3. Crumble bacon into batter and stir until well mixed.
4. Brush a small amount of butter or oil over cooking surface.
5. Pour a generous ⅓ c batter onto waffle iron and cook for 2½-3 min.
6. Repeat with remaining batter, greasing surface between every other waffle.
7. Waffles may be enjoyed immediately or frozen and toasted.

Nutrition Facts

Serving Size 1 waffle Serving per Recipe 7

Amount per Serving Calories 338 Total Fat 28.2 g   Saturated Fat 8.0 g   Polyunsaturated Fat 4.7 g   Monounsaturated Fat 13.8 g Cholesterol 184 mg Sodium 439 mg Potassium 305 mg Total Carbohydrates 10.8 g   Dietary Fiber 2.9 g   Sugars 6.3 g Protein 13.5 g

Bacon Apple Tart

I had bookmarked a pastry crust recipe made with almond flour several weeks ago, but hadn't ever gotten around to making it. This week I had the wonderful combination of a fresh bag of apples straight off the tree, half a package of leftover bacon bought on sale, and nearly-free-to-me bulk walnuts. Adam called this dish "brilliant" and "amazing." He also told me Chef Ramsay would be proud.

Updated to note: If you're looking for something more appropriate for dessert, check out my Sweet Apple Tart recipe.

Crust
1 c walnuts (4 oz)
¼ t salt
1½ T cold butter
1 egg white
1 t icy water

1. In a coffee grinder or food processor, pulse walnuts and salt until finely ground. Let cool in refrigerator 20 min.
2. Combine ground walnuts and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
3. Beat egg white with water and stir into walnut mixture.
4. Press evenly into an 8-in tart or springform pan.

Filling
6 strips bacon, diced (5 oz)
¼ c minced onion (2 oz)
1 T maple syrup
1 egg yolk
2 apples, peeled, cored, and thinly sliced (9 oz)

1. Sauté together bacon and onion over medium-high heat until bacon is browned and crisp.
2. Drain, reserving 1 T grease.
3. Stir in syrup and reserved grease. Let cool for a few minutes.
4. Beat egg yolk with a small spoonful of bacon mixture.
5. Pour egg into pan and stir together until fully incorporated.
6. Add apple slices and toss to coat.
7. Arrange apples in even layers atop crust. Top with any remaining bacon mixture.
8. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
9. Remove foil and bake an additional 10-15 min or until crust is golden and apples are tender.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 193 Total Fat 16.4 g   Saturated Fat 3.9 g   Polyunsaturated Fat 7.4 g   Monounsaturated Fat 4.0 g Cholesterol 35 mg Sodium 179 mg Potassium 112 mg Total Carbohydrates 9.0 g   Dietary Fiber 1.7 g   Sugars 1.9 g Protein 4.6 g

Washday Red Beans

I attended grad school, very briefly, in Louisiana. On my first visit, the head of the department took me out to lunch. Not being a big seafood fan, I chose red beans and rice. I was told I'd chosen a classic Louisiana dish that was traditionally served on Mondays, washdays. I found polish sausage on sale last week and was really craving red beans and rice. This dish isn't quite authentic, but it comes close enough to make my taste buds happy.

1½ lbs yellow squash
1 t salt, divided
½ c chopped onion (2 oz)
¾ c chopped green bell pepper (4 oz)
1 c chopped celery (4 oz)
1 T oil
14 oz polish sausage, halved lengthwise and sliced
½ c canned red beans, undrained (4½ oz)
½ t thyme
½ t black pepper
½ t cayenne pepper
1 bay leaf
2 T butter

1. Using a julienne peeler or a sharp knife, make long, thin noodles from squash skin and flesh. Cut noodles into ½-in pieces.
2. Sprinkle squash with ½ t salt, stir to combine, and set aside.
3. Sauté onion, pepper, and celery in oil over medium high heat until softened.
4. Add sausage and cook until browned.
5. Pour in beans, thyme, peppers, bay leaf, and remaining salt. Add enough water to cover contents. Bring to a boil.
6. Reduce heat and let simmer uncovered 2 hours, stirring occasionally. (Add more water as needed).
7. Drain squash well. Sauté in butter over medium high heat until tender (6-8 min).
8. Serve sausage and beans atop squash.

Nutrition Facts

Serving Size ¼ recipe Serving per Recipe 4

Amount per Serving Calories 467 Total Fat 37.9 g   Saturated Fat 14.5 g   Polyunsaturated Fat 4.5 g   Monounsaturated Fat 16.5 g Cholesterol 85 mg Sodium 1630 mg Potassium 720 mg Total Carbohydrates 15.2 g   Dietary Fiber 5.1 g   Sugars 2.6 g Protein 17.1 g

Sausage Scramble

I had been planning to make my Breakfast Strata a few weeks ago, but I hadn't gotten around to baking any Ozark Muffins for the bread layer. I was also running late and getting hungry. In other words, I didn't have the patience to wait an hour for dinner to bake. Instead, I created this dish as a quicker stovetop version of our usual breakfast casserole.

1 lb bulk sausage
½ c chopped onion (2 oz)
1 c grated jicama (5 oz)
2 c chopped spinach, well packed (5 oz)
8 eggs
½ c shredded cheddar cheese (2 oz)

1. Brown sausage in a large pan over medium high heat. Drain, reserving 2-3 T grease.
2. Add onions and jicama. Cook until vegetables are soft.
3. Add spinach and continue cooking until wilted.
4. Beat eggs with cheese until well blended.
5. Add to pan and continue cooking, stirring frequently, until eggs are set.
6. Serve immediately.

Nutrition Facts

Serving Size 1 c Serving per Recipe 6

Amount per Serving Calories 449 Total Fat 37.4 g   Saturated Fat 13.8 g   Polyunsaturated Fat 4.4 g   Monounsaturated Fat 16.6 g Cholesterol 310 mg Sodium 781 mg Potassium 428 mg Total Carbohydrates 5.9 g   Dietary Fiber 1.8 g   Sugars 0.5 g Protein 22.0 g

Bacon Chicken Kiev

Bacon-Wrapped Stuffed Brats worked so well, I thought I'd branch out and try it with a non-pork-based meat product. I'd never made Chicken Kiev, or even eaten it, so when I looked up a few recipes, I was surprised to discover that the traditional method coats the chicken breast in breadcrumbs. I decided to skip that step entirely and just stick to the bacon.

2 cloves garlic
½ t salt
½ c butter, softened
2 T finely chopped parsley*
2 T finely chopped tarragon*
2 T finely chopped chives*
¼ t pepper
2 t lemon juice
4 boneless, skinless chicken breasts (1½ lbs)
8 slices bacon (½ lb)

1. Mash garlic with salt to form a paste.
2. Mix with butter, herbs, pepper, and lemon juice until well blended.
3. Roll into a log in waxed paper or plastic wrap and refrigerate until solid.
4. Place chicken breasts one at a time in a gallon-size plastic bag and pound to about ¼-in thickness.
5. Cut herbed butter into 4 pieces. Wrap a flattened breast around each piece.
6. Roll bacon around breasts and secure with toothpicks.
7. Bake at 375°F for 45 min or until juices run clear.

*NOTE: You can also substitute 2 t dried herbs, crumbled between your fingers.

Nutrition Facts

Serving Size 1 breast Serving per Recipe 4

Amount per Serving Calories 451 Total Fat 31.7 g   Saturated Fat 17.4 g   Polyunsaturated Fat 1.8 g   Monounsaturated Fat 9.7 g Cholesterol 157 mg Sodium 1056 mg Potassium 127 mg Total Carbohydrates 1.6 g   Dietary Fiber 0.2 g   Sugars 0.1 g Protein 39.9 g

Pork Roast with Root Vegetables

Our local grocer had another sale on pork loin last week. Big haul of meat, little price. I was getting a bit tired of Garlic Pork and Citrus Pork, yummy though they both are. Having also found radishes on sale, I was inspired to make this dish. I used scallions as you see in the photo just because I had them on hand.

2 lbs boneless pork loin
½ lb carrots, cut into large pieces
½ lb radishes, whole or halved
½ onion, quartered (3 oz)
¼ t each salt and pepper, or to taste

1. Place pork loin into the crock of a slow cooker.
2. Surround with vegetables.
3. Sprinkle with salt and pepper.
4. Cover and cook on low 7-9 hours until until the internal temperature reaches 160°F.
5. Remove from crock and let stand 5-10 minutes before slicing.

Nutrition Facts

Serving Size 1 slice pork and ⅛ vegetables Serving per Recipe 8

Amount per Serving Calories 191 Total Fat 7.1 g   Saturated Fat 1.8 g   Polyunsaturated Fat 0.6 g   Monounsaturated Fat 2.1 g Cholesterol 67 mg Sodium 151 mg Potassium 543 mg Total Carbohydrates 4.6 g   Dietary Fiber 3.5 g   Sugars 1.9 g Protein 25.6 g

Garlic Pork Roast

This is my version of the Cuban Pork Roast II that has been floating around the internet for several years. I changed the spices slightly, used white wine instead of red, and left off the marinating overnight part because that requires me to plan entirely too far ahead. I also divided up the garlic cloves in order to spread the flavor more evenly through the roast.

6 garlic cloves
2 lb boneless pork roast
½ t rosemary
½ t thyme
½ t oregano
¼ t salt
¼ t pepper
½ c dry white wine

1. Quarter garlic cloves lengthwise.
2. Make 24 deep slits into the pork. Stuff ¼ garlic clove into each cut.
3. Blend together herbs, salt, and pepper. Rub mixture over surface of roast.
4. Place in a slow cooker and add wine. Cook on low 7-9 hours until the internal temperature reaches 160°F.
5. Remove from crock and let stand 5-10 minutes before slicing.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 224 Total Fat 12.3 g   Saturated Fat 4.3 g   Polyunsaturated Fat 1.3 g   Monounsaturated Fat 5.5 g Cholesterol 66 mg Sodium 122 mg Potassium 460 mg Total Carbohydrates 1.0 g   Dietary Fiber 0.2 g   Sugars 0.0 g Protein 23.3 g

Breakfast Strata

I've been making this casserole for a number of years. In fact, I've even posted it before. Well ... almost. That recipe was the original higher-carb dish. This is my basic low-carb version. Perfect for breakfast, brunch, or dinner!

6 slices bacon
½ c chopped onions (3 oz)
1 c packed spinach (3 oz)
3-4 mushroom caps, diced (2 oz)
6-8 radishes (4 oz)
6 eggs
½ c heavy cream
½ t pepper
¼ t salt
1 jumbo Ozark Muffin, cut into ½” cubes
½ c grated Romano cheese (1 oz)

1. Cook bacon until crispy and drain well, reserving 1 T grease.
2. Cook onions in reserved grease over medium-high heat until translucent, adding spinach and mushrooms for the last 2-3 minutes.
3. Shred radishes into bottom of 9x9 baking dish.
4. Arrange bacon slices on top of radishes.
5. Spread vegetable mixture over bacon and top with muffin pieces.
6. Beat eggs and cream with salt and pepper. Pour over layers, pressing muffin cubes down until fully soaked.
7. Sprinkle with cheese.
8. Bake uncovered at 350°F 50-55 minutes, until center is set and edges are browned.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 9

Amount per Serving Calories 174 Total Fat 14.5 g   Saturated Fat 6.7 g   Polyunsaturated Fat 1.6 g   Monounsaturated Fat 5.1 g Cholesterol 171 mg Sodium 285 mg Potassium 225 mg Total Carbohydrates 3.2 g   Dietary Fiber 1.1 g   Sugars 0.6 g Protein 8.6 g

Pork Lo Mein

I've been craving Chinese food lately. Unfortunately, the few dishes I've tried serving over riced cauliflower haven't been particularly appealing to my family. Then it struck me: we've really been enjoying julienned squash noodles, so why not try an Asian-inspired noodle dish? I was able to find a great sale on pork loin last week, but it required buying a full 8-lb cut. This dish seemed like the perfect way to use some of that "extra" pork. The added bonus? Everybody loved it.

2 lbs yellow squash
1 t salt
1 lb boneless pork loin,* cut into ¼- to ½-in cubes
2 T peanut oil
¾ c chopped broccoli (4 oz)
½ c julienned carrots (2½ oz)
⅔ c chopped cauliflower (3 oz)
2 T diced red bell pepper (½ oz)
½ c halved snap pea pods (2 oz)
1 mushroom, sliced (¾ oz)
2 T butter
1 T grated fresh ginger (8 g)
2 garlic cloves, minced
½ c chicken broth
2 T soy sauce

1. Using julienne peeler, make long, thin noodles from squash skin and flesh. Dice 4 oz of remaining seed core and add to other vegetables.
2. Salt noodles and set in a colander for 20-30 min.
3. Heat oil in a large frying pan or wok over high heat. Stir fry pork 7-9 min or until cooked through.
4. Drain squash noodles well. Sauté in butter over medium-high heat, stirring occasionally, for 6-8 min or until noodles reach desired tenderness.
5. Add vegetables, ginger, and garlic to pork. Stir fry for another 3-5 minutes or until just tender.
6. Add broth, and soy sauce. Simmer until vegetables reach desired tenderness.
7. Serve pork and vegetables over noodles.

*You can substitute leftover pork. Add ¾ lb cooked pork, diced or shredded, to the vegetables with the broth.

Nutrition Facts

Serving Size ¼ recipe Serving per Recipe 4

Amount per Serving Calories 325 Total Fat 18.5 g   Saturated Fat 7.5 g   Polyunsaturated Fat 3.0 g   Monounsaturated Fat 7.4 g Cholesterol 77 mg Sodium 1261 mg Potassium 1024 mg Total Carbohydrates 13.6 g   Dietary Fiber 4.7 g   Sugars 4.6 g Protein 27.3 g

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

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

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

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

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

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