The Breakfast Kitchen: Asparagus, bacon, and Cheddar Egg Bake

The ingredients:

6 eggs

2 TBSP heavy cream

1/4 tsp salt

1/4 tsp pepper

1/2 tsp savory

1 tsp baking powder

1/2 C Crumbled bacon

6-8 asparagus spears

Cheddar cheese shredded

The recipe:

Preheat oven to 350 degrees.

Bake Crumbled bacon for 10 min. 

In a bowl combine the eggs, salt, pepper, savory, heavy cream, and baking powder.

Pour egg mixture over the bacon.

Top with asparagus spears and cheese.

Bake for 30 mminutes.

Notes:

If crumbling your own bacon cook bacon first of course and skip step 2.

The Healthy Kitchen: Cilantro Lime Vinaigrette Salad

A southwest inspired side to pair with a dish like tacos that is low carb. Not the basic rice and beans.

The ingredients:

Chopped cilantro

1/3 C olive oil

2 TBSP white wine vinegar

1 TBSP lime juice

1/2 tsp kosher salt

1/8 tsp black pepper

2 tsp cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp dried oregano

The recipe:

Add everything to a mason jar, add the lid and shake well to combine.

Mine made enough for 6 TBSP.

I made mine into mason jars with dressing, cucumber, monterrey cheese, sunflower seeds, and spring mix.

Just shake up to coat in dressing and add to the bowl.

Notes:

I added a couple of my frozen cilantro and oil cubes instead of the 1/3 C of olive oil. Just thaw before adding the rest of the ingredients.

The Low Carb Kitchen: White Chicken and Cheese Enchiladas

A twist on enchiladas using egg life wraps instead of tortillas. Turned out sooo good!

The Ingredients:

3 C cooked chicken cut up

2.5 C monterrey jack cheese grated and divided

6 egg life wraps

1.5 C chicken broth

1 C sour cream

4 oz cream cheese softened and cubed

2 TBSP butter

4oz diced green chiles

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1 tsp xanthum gum

The recipe:

Preheat oven to 350 degrees.

Grease baking dish.

In large bowl combine chicken and 1.5 C cheese and stir to combine.

Place half a cup of mixture in each wrap, fold, and place seam down in the pan.

Sprinkle remaining chicken mixture over thet top.

In a medium saucepan add the broth, sour cream, cream cheese, butter, chiles, and seasonings.

Cook, whisking occasionally until smooth.

Add xanthum gum and whisk until thickened.

Pour evenly over the enchiladas.

Top with remaining cheese.

Bake for 30 minutes.

Let stand for 5 minutes.

Notes:

I added some green enchilada sauce to the chicken mixture.

Be careful when building the egg wraps are easier to tear than the tortillas and can stick together.

When making the sauce it may taste a bit salty but when you eat the final product it is not. If your concerned you can omit the salt.

I topped with cheddar instead of monterrey but used monterrey in the filling. I ran out.

I also built the enchiladas the night before then made the sauce and baked when ready.

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.