Sausage Egg Bake

This recipe is a modification of one I've had for several years.  My original recipe was not made much as it needed to sit over night.  I don't have patience like that.  This one has no bread in it and no reason to sit so it's perfect to make ahead and have all week!

Sausage Egg Bake

INGREDIENTS

• 1lb Sweet Italian Sausage
• 8oz freshly grated Sharp Cheddar Cheese
• 8 whole large Eggs
• 1-2 cups Milk
• Salt and Pepper
• OPTIONAL: Chopped Spinach, Mushrooms, Peppers, Onions

DIRECTIONS

Fry the sausage in a pan until completely done.  This is the time for add-ins if you like.  Mushrooms, spinach, peppers, onions, anything you like!  Let mixture cool.

In a bowl crack 8 large eggs and whisk.  I greatly vary my milk depending on what I feel I need carb-wise that week.  Skim milk is typically what I have in the house and is very high in carbs.  My original recipe calls for 2 cups milk.  I've used 1 cup half and half with 1 cup water.  I've used 1 cup heavy cream.  I've used 1/2 cup heavy cream.  This is a flexible recipe with the milk so do what you need to do.  Add in salt and pepper and whisk all ingredients together.

Add in the freshly grated cheese and the cooled sausage mixture.  Stir to combine.  Pour into a lightly greased 8x8 baking dish.  Bake on 350 degrees for one hour.

This can be served immediately or kept refrigerated up to a week.

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Brussel Sprouts

Never EVER did I think I would post a recipe about Brussels sprouts much less be able to say I've eaten them, enjoyed them and will definitely be making them again.  It's as if I've lost my mind!

Roasted Brussels Sprouts

INGREDIENTS

• 12oz pre-shredded package of Brussels sprouts
• 2T Olive Oil
• Salt, Pepper and Garlic Powder to taste
• 1/4 cup grated Parmesan Cheese

DIRECTIONS

Pre-heat oven to 400 degrees.  In mixing bowl place sprouts, oil, salt, pepper and garlic powder.  Toss with tongs so all parts are coated with oil.  Spread onto non-stick baking sheet in single layer.  Bake for 20-30 minutes tossing every 10 minutes.  When done sprinkle with Parmesan cheese and toss to melt.

I didn't take a photo of this dish mostly because it wasn't around long enough!  SO GOOD.  Wait - I'm talking about brussel sprouts.  Wow.

When I make these in the future, assuming I'm not crunched for time, I would like to purchase them whole as in not pre-shredded.  My shreds in the bag were cut "length wise", if you will, and had some large pieces that baked soft but didn't exactly roast.  For more consistency in roasting I think if these were sliced on their little 'equators' they would fall apart into more equal pieces.

Delicious!

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With ALL posted recipes everywhere - track the nutritional content of the ingredients you use.  Add it all up and divide by the number of servings the recipe produces for YOU.  This is the only way to have accurate carb counts and other nutritional information for anything you make!

Peanut Butter Cookies

Peanut Butter Cookies

Yes, I'm sure you've noted the theme to this blog being very 'sweet'!  In these first few weeks of low carb living it's the sweets I've missed the most.  I crave something sweet after nearly every meal.  So I've been obsessing over anything sweet.  The story goes that after the first few weeks of living low carb the cravings do subside.  I'm looking forward to that time!

Until then...

Low Carb Peanut Butter Cookies

INGREDIENTS:

2 cups natural peanut butter

3 eggs

1/2 - 1 cup granulated sweetner

DIRECTIONS:

1. Combine all ingredients into mixer, mix well.
2. Roll into balls and place on ungreased baking sheet. Smash in criss cross pattern with fork.
3. Bake in 325 degree oven for 15 minutes or until browned.

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With ALL posted recipes everywhere - track the nutritional content of the ingredients you use.  Add it all up and divide by the number of servings the recipe produces for YOU.  This is the only way to have accurate carb counts and other nutritional information for anything you make!

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Update 1/23/2017

Over the weekend I made these cookies exactly as posted above - with 1 cup Splenda.



As you can see in the photo above they very much look like "regular" peanut butter cookies and they tasted FANTASTIC!  This is definitely one of the more successful low carb recipes I've used to date.  

My batch yielded 33 cookies.  Once the math was all said and done they came to just over two carbs and 92 calories each.  I packaged them up in baggies of 3 cookies each so I wouldn't be tempted to over eat them which hopefully will work moving forward.  I ate 3 while they were piping hot because I'm human, then 2 more happened before the night was over.  So hopefully I'll be able to respect three and move on...hopefully.

I experimented slightly.  I had two cookie sheets.  When the first batch came out they were acting like they would crumble if I removed them immediately from the baking sheet so I let them sit then decided the batch in the oven would bake an additional 5 minutes longer.  After about 3 minutes my first batch had cooled enough to move to a plate without crumbling at all.  

I like my cookies a little brown so I was hoping an additional 5 minutes in the oven would have them coming out golden brown.  There was actually no difference in the two batches at all.  Which is fine - they're delicious!

One slight thing I would modify when I make this again:  I would reduce my Splenda to 3/4 cup.  The cookies are more sweet than peanut buttery but not bad at all.  My first thought was to use 1/2 cup Splenda, taste then add more if needed but I just tossed in a full cup and went for it on this batch.  

Delicious!

Jello Cheesecake

Super simple recipe for something sweet. I originally made the recipe with just the sugar-free Jello and cream cheese.  I found I'm not a fan.  It definitely needed more to it.  I added in the egg and baked it.  

Quick Jello Cheesecake

INGREDIENTS:
1 8oz Cream Cheese
1 Small Package Sugar-Free Jello (any flavor)
2 Eggs

DIRECTIONS:

1. Combine all ingredients into mixer.  Mix well, approximately 2 minutes.
2. Transfer into a non-stick baking dish.  The recipe does not make a lot, I used a loaf pan and my cheesecake was very thin.
3. Bake on 300 degrees for about 30 minutes or until set.
4. Cool completely, refrigerate.

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With ALL posted recipes everywhere - track the nutritional content of the ingredients you use.  Add it all up and divide by the number of servings the recipe produces for YOU.  This is the only way to have accurate carb counts and other nutritional information for anything you make!

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Update 1/23/2017

Having made this I can say I won't be making this again.  I wish I had taken a photo but it's probably best I didn't.

I would describe the results as Lime Eggs.  Obviously I chose sugar free lime Jello.  When all combined and baked it was super eggy, not creamy at all and seriously tastes like lime flavored eggs.

I didn't do the math and figure the carb count.  I had one bite when it was still warm - HUGE mistake - gross!  Then after refrigeration over night I had two more bites.  It's still in my fridge because it kills me to waste things but it's not going to be consumed so I'm not doing the math.

If you're into a breakfast dessert then maybe this is something you'd like.  Not my cup of tea at all.

Yuck.

Cream Cheese Fudge

Low Carb Cream Cheese Fudge

INGREDIENTS:

• 1 Stick Butter ( I use salted )
• 2 Tablespoons Unsweetened Cocoa Powder
• 1 Tablespoon Vanilla
• 1 8 oz. package Cream Cheese, softened
• 1/4 - 1/2 Cup Splenda (to taste)

INSTRUCTIONS:

1. Combine all ingredients together in mixer.  Mix together very well for approximately 2-4 minutes.
2. Pour into a greased  pan or ungreased non-stick pan.
3. Can be refrigerated or frozen.

These could also be poured into individual serving molds and kept cold for a quick fix. 

Makes 24 pieces at  0.3 carbs per piece.

Join: https://www.facebook.com/groups/lowcarbindy/

With ALL posted recipes everywhere - track the nutritional content of the ingredients you use.  Add it all up and divide by the number of servings the recipe produces for YOU.  This is the only way to have accurate carb counts and other nutritional information for anything you make!

**This recipe was modified from the original at https://www.mealplannerpro.com/recipe-search-engine/Low-Carb-Cream-Cheese-Fudge-1330937    The picture was stolen from somewhere else, I don't remember what website!!

Pumpkin Cheescake

Pumpkin Cheesecake

6.8g
Net Carbs

Prep Time: 240 Minutes
Cook Time: 45 Minutes
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 19 servings                                                                                                                                                                                                         20 servings                                                                                                                                                                                                         21 servings                                                                                                                                                                                                         22 servings                                                                                                                                                                                                         23 servings                                                                                                                                                                                                         24 servings                                                                                                             

6.4g

Protein

24.9g

Fat

1.3g

Fiber

276

Calories

---

INGREDIENTS

• 24 oz Cream Cheese
• 15 oz Pumpkin (Without Salt, Canned)
• 2/3 cup Granulated Sugar Substitute
• 1/2 tsp Vanilla Extract
• 1/2 tsp Simply Organic Cinnamon Ground Certified Organic
• 1/4 tsp Ginger (Ground)
• 3 large Eggs (Whole)

DIRECTIONS

Be sure to use pure pumpkin purée, not pumpkin pie mix.

1. Heat oven to 325°F.  Spray an 8x3-inch deep cake pan with vegetable cooking spray. Line bottom with a round of parchment or wax paper; spray paper; set aside. 
2. In a large bowl, with an electric mixer on medium, beat cream cheese until smooth. Add pumpkin purée, sugar substitute, vanilla, cinnamon and ginger; beat until smooth.
3. Beat in eggs one at a time, just until combined.  Pour batter into prepared pan. Place cake pan in a deep roasting pan and carefully pour in enough boiling water into roasting pan to reach halfway up sides of cake pan.  Bake 42-45 minutes, until cake is just set in center. Turn off oven, open door and let stand in oven 15 minutes.  Remove cake pan from water bath and transfer to a wire rack; cool completely.  Run a knife around edge of cake, cover and refrigerate until chilled (4 hours or overnight).
4. To remove cake from pan, dip bottom of pan into hot water for just a few seconds to loosen. Place serving platter over top and invert.  Remove pan and peel off paper.

This recipe can also be made in a standard 8x8 cake pan without using parchment paper.  Servings would be adjusted to how the cake is cut. 

Join: https://www.facebook.com/groups/lowcarbindy/

With ALL posted recipes everywhere - track the nutritional content of the ingredients you use.  Add it all up and divide by the number of servings the recipe produces for YOU.  This is the only way to have accurate carb counts and other nutritional information for anything you make!

**This recipe was copy/pasted from www.atkins.com

Cream Cheese Pancakes

CREAM CHEESE PANCAKES 

PRINT

These can also be made without sweetener to make low carb wraps.

Serves: 4 pancakes

INGREDIENTS

• 4 oz cream cheese
• 4 eggs
• 2 tsp granulated sugar substitute
• 1 tsp cinnamon
• 
  
• INSTRUCTIONS

1. Put all ingredients in a blender. Blend until smooth. Let rest for 2 minutes.
2. Pour ¼ cup of the batter into a hot pan greased with butter. Cook for 2 minutes, flip and cook 1 minute on the other side. 
3. Serve with sugar free syrup.

Alterations:  Add 1 tsp vanilla for a slightly sweeter taste.  Top with 1 tsp natural peanut butter.  

I haven't tried these as low carb wraps yet.  I think they would work but they are very fragile and mine tear easily.

Join: https://www.facebook.com/groups/lowcarbindy/

With ALL posted recipes everywhere - track the nutritional content of the ingredients you use.  Add it all up and divide by the number of servings the recipe produces for YOU.  This is the only way to have accurate carb counts and other nutritional information for anything you make!

**This recipe was copy/pasted from www.ibreatheimhungry.com/recipes  

Blogger is Poop...so far

I'm not really fond of this platform.  I want to create pages that I can categorize recipes on, like separate my low carb recipes from other recipes.  BUT I can't figure out how to do it!

Pages doesn't seem to be the answer.  I could make a completely separate page for every last recipe??  That seems dumb.

I could just mass post them on the front page but that seems horribly disorganized and what if I want to blog about something else?  It's just all on the front page like scrambled eggs?  ok.  yuck.

So far, not happy.