The Low Carb Kitchen: Noodle-less Lasagna

The ingredients:

1 lb ground beef

1 lb ground pork

Tutto porchetta

Black garlic

Italian Seasoning

Marinara sauce

16oz cottage cheese

2 packages shredded mozzarella

1 egg

Egg life wraps

The recipe:

Make the cheese mixture combining the cottage cheese, 1 of the mozzarella cheese packages, and egg, and 1 of the cheese packages.

Cook the meat with the black garlic, tutto porchetta, Italian Seasoning, salt, and pepper. Then add the marinara sauce.

Preheat oven to 350 degrees.

Layer the Lasagna in a baking dish.

Meat sauce, cheese, then egg life wraps. 

Top with the 2nd bag of cheese.

Bake for 45 minutes.

Notes:

I blend the cottage cheese for a finer texture or you can use ricotta. 

My baking dish held 2 full layers then topped with remaing sauce and mozzarella.

Tent with foil for 1st 20-30 minutes of baking then remove to brown the top.

FYI: this is a looser Lasagna without the sturdy Lasagna noodles so be prepared for that.

The Breakfast Kitchen: Brie and Bacon Egg Bake

The ingredients:

6 eggs

1 C crumbled bacon

4 oz diced brie cheese

1 tsp baking powder

1 tsp ground mustard

1 tsp garlic powder

Salt and pepper

Grated parmesan cheese

Dried rosemary

The recipe:

Preheat oven to 350 degrees.

Cook bacon and crumble.

Place bacon in baking dish and top with diced brie.

In a bowl, combine eggs, garlic, baking powder, mustard, salt, and pepper.

Add parmesan and stir to combine.

Pour egg mixture over brie and bacon.

Sprinkle rosemary over top.

Bake for 30 minutes.

The Veggie Kitchen: Roasted Asparagus

On my next veggie journey....first time cooking asparagus. It was so good. 

The ingredients:

Olive oil

Asparagus

Grated parmesan cheese

1/4 lemon juiced

Salt and pepper

The recipe:

Preheat oven to 400 degrees.

On parchment lined baking dish line up trimmed asparagus will room in between.

Drizzle with olive oil and sprinkle with salt and pepper.

Top with grated parmesan and drizzle with more olive oil.

Bake for 10-15 minutes.

Toss with lemon juice and serve.

You can add parmesan at the end instead.

You can also add butter.

The Low Carb Kitchen: Baked Pesto Chicken Alfredo

I love these alfredo dishes and keep it low carb by omitting the noodles or using zucchini noodles. I like trying new flavors add ins and today it's pesto. 

The ingredients:

1-2 TBSP butter

2 cooked chicken breasts shredded

1-2 C broccoli

1/2 C roasted red pepper strips

1/4 C basil pesto

1/2 jar alfredo sauce

Riviera or Italian Seasoning

Garlic powder

1/4 lemon juiced and zested

1/4- 1/2 C grated parmesan

The Recipe:

Preheat oven to 350 degrees.

Chop up broccoli and add to an buttered skillet then add red peppers and shredded chicken. 

Add alfredo and pesto and stir to combine.

Add in seasonings and stir to combine.

Place mixture in an oven safe baking dish.

Top with lemon juice, zest, and parmesan

Bake for approximately 20 minutes.

Notes:

I used already shredded chicken so it did not take long to cook. If you need to cook the chicken cook and shred that before starting the rest of the recipe. You can also use rotisserie for a quick fix. My chicken was also already salted and peppered so if you did not add to the chicken you may need to add some, but you will also get some from the pesto.

I prefer freshly grated parmesan over jarred. 

You can garnish with crushed red pepper or basil and serve with garlic bread. 

If you are not worried about low carb you can add your favorite noodles.

The Breakfast Kitchen: Green Shakshuka with Sausage

I've wanted to try shakshuka for awhile but I'm picky about tomatoes then I found this Green Shakshuka and I had to try it. So glad I did it was sooo good. A new favorite!

The ingredients:

2 TBSP olive oil

1 small onion finely diced

Smoked sausage sliced

2 heaping C of chopped brussel sprouts

1/4 tsp coriander powder

1/2 tsp cumin

1 tsp Hungarian paprika

Pinch of salt and pepper to taste.

4 eggs

1/4 C feta cheese Crumbled

2 TBSP pesto

Cilantro for garnish optional

The recipe:

In a skillet, add oil, seasonings, and onion. Once cooked through add sausage.

Add the brussel sprouts and cook on low about 5 minutes. If spices sticking add 1 TBSP water.

Make 4 wells and Crack an egg in each well.

Cover and cook on low for about 5 minutes or longer until eggs cooked to your liking.

When done, remove from heat and add pesto and feta.

Garnish with cilantro, hot sauce, etc.

Notes:

I used a cilantro cube with oil instead of adding oil and garnishing with cilantro at the end.

I used onion powder 1 tsp instead of diced onion.

When adding the pesto I put 1/2 TBSP on each egg. 

I like my eggs over hard so I pierced each egg and cooked until cooked all the way through. Cook time will depend on the desired egg type.

You make this healthier by omitting the sausage.

The Veggie Kitchen: Roasted Brussel Sprouts with Bacon

On my current health journey I am trying to find new ways to enjoy vegetables I've always disliked. Today's recipe is the first time I've really enjoyed brussel sprouts and Doyle be a meal all on its own or can be a side dish.

The ingredients:

Chopped brussel sprouts

Bacon crumbles or panchetta

Grated parmesan cheese

Olive oil

Salt and pepper

Butter (optional)

The recipe:

Preheat oven to 400 degrees.

In a baking dish add chopped brussel sprouts, parmesan, and bacon.

Drizzle with olive oil.

Bake for 15 minutes and stir.

Add salt and pepper and bake an additional 15 minutes.

Serve hot and top with some butter if desired.

This was very easy and the bacon and cheese adds so much flavor. 

The Slow Cooker Kitchen: Kalua Pig with a Hawaiian Coleslaw

There is nothing like throwing some meat in the slow cooker to cook low and slow. It's so easy to do while you work the day away. This was a super easy recipe with just 4 ingredients for the Kalua Pig then the coleslaw was easy to throw together for a great Hawaiian bowl. 

Kalua Pig

The ingredients:

4lb pork roast

1-2 TBSP liquid smoke 

2 tsp sea salt

1 C chicken broth

The recipe:

Pierce the pork roast with a fork all over and rub the sea salt all over generously. 

Drizzle the liquid smoke over the pork, making sure its evenly coated. 

Place in a slow cooker and pour the chicken broth around it. 

Cover and cook on low for 8-10 hours of until it is tender and easily shreds with a fork. 

Once cooked, shred with two forks and mix the meat in with the juices in the slow cooker to make sure it remains moist and flavorful. 

Hawaiian Coleslaw

The ingredients:

1 bag of coleslaw

1/3 C avocado oil

1/3 C lemon juice or rice vinegar

1 C G Hughes sugar free pineapple ginger marinade

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/4 tsp black pepper

1/2 tsp salt

1 bunch of cilantro chopped

1/4 C chopped macadamia nuts

The recipe:

In a food processor or blender add all ingredients except the coleslaw, cilantro, and macadamia nuts.

Blend until well combines and add to mason jar and store in fridge. 

The flavors will combine while in the fridge. 

Once ready to make the coleslaw, combine the coleslaw with 1/2-1/3 of the vinegarette, adding the chopped cilantro and mix well until combined.

Top with the macadamia nuts. 

To make the bowl, add some of the Kalua Pig to a bowl and top with the coleslaw. Garnish with more cilantro, macadamia nuts, or crushed red pepper. You can also add some fresh chopped pineapple if you like.