I have loads of egg bakes that I have been making lately, and I have just been soooo lazy about blogging them. I’m going to try to break my cycle here with this one that I made over the weekend. It is definitely AMAZING, and incredibly easy. I make one of these and then have breakfasts and/or lunches throughout the week that taste just as good as when I pulled it from the oven. It is perfect for batch cooking and grab and go. If you really like to make it easier, make these in parchment muffin cups so that they are really simple to throw in a lunchbox or microwave when you’re busy and on the fly.
- 6 ounces Trader Joe’s Mediterranean Feta or regular feta cheese.
- 1 bag of spinach (standard size, so not the Costco pack), cooked in a skillet until completely wilted and no longer watery (I “overcook” it to dry it out a bit, but you could also squeeze out excess moisture after it cools).
- 8 large or extra large eggs
- 2/3 cups heavy whipping cream
- 1 large tomato, thinly sliced
- 1 cup plus 1/2 cup shredded mozzarella or monterey jack cheese
- salt and pepper to taste
Preheat the oven to 400 degrees.
In a large bowl, combine all ingredients while reserving 1/2 cup of the mozzarella cheese and tomatoes.
Pour into a greased 9×13 glass casserole dish. Sprinkle remaining cheese over the top, and place the sliced tomatoes on top of the cheese.
Bake for about 20 minutes or until the bake no longer “jiggles”.
Yep, they’re as good as they look. They’re also simple and great dipped in some ranch or pizza sauce (low carb, of course). This is perfect for an appetizer while watching some fall football and a great keto munchy for the kiddos. They won’t even know the difference between this and a full-on carby version.
- One batch of Fathead pizza dough: https://killerketo.net/2016/01/11/fathead-pizza-crust (do not prepare ahead since you need to work with it when it is warm)
- Pepperoni–the amount will really depend on how much you like.
- 8-12 mozzarella cheese slices
- 1/4 cup grated parmesan cheese
- Preheat the oven to 400 degrees
- Make the fathead dough according to the recipe without forming into the individual crusts.
- While still warm, cut the dough in half.
- On a nonstick baking mat or Silpat, use wet fingers and hands to shape each half of the dough into rectangles (size can vary but approximate size is 6×9 inches)
- After forming the dough into rectangles, lay down a layer of cheese topped with a layer of pepperoni. How much you put of each depends on your own personal tastes.
- Sprinkle parmesan over the tops.
- Gently roll each rectangle into a “log”.
- Put in the freezer to cool for 20 minutes.
- Cut each log into 1/4-1/2 inch slices.
- Lay the pinwheels on the non-stick baking mats or parchment, and bake until tops look golden. About 10-15 minutes.
Serve with ranch or marinara sauce. Makes about two dozen.
I will say ahead of time, that this tastes wonderful, and the meat is amazingly tender, but I also need to say that this is more of a “stew” because of the lack of thickening the sauce. I think that if I had an immersion blender, I could have made more of a gravy after removing the meat and continuing to saute, but I did not take the time to do that today.
As always, this instant pot meal was incredibly simple.
- 3 lb boneless beef chuck roast, trimmed
- avocado oil (or other healthy oil for high heat)
- 1 tsp salt + salt for seasoning the meat
- 1/2 Tsp. black pepper + pepper for seasoning the meat
- 1 onion, cut into large chunks
- 1 cup baby carrots
- 1.5 cups beef broth
- 1.5 Tbsp Worcestershire sauce
- 1 bag Trader Joe’s cauliflower rice (optional)
- 8 oz quartered mushrooms
Season the meat on both sides with salt and pepper. Using the saute function on the instant pot, sear the meat for about 4 minutes on each side. Remove to a plate.
Add remaining ingredients to the pot (including remaining salt and pepper). Add meat back in.
Touch the “manual” button, and set a time for 45 minutes. When complete, allow the pot to naturally decompress for at least 15 minutes before using the faster nob option.
It doesn’t get much easier or refreshing than this. I was able to throw this together in a matter of minutes, and my only problem was not making enough for leftovers. SO good! There are plenty of variations, and I after taking the picture, I remembered that I had some avocado to throw in. It was then the perfect dish.
- 1 small cucumber or half of a large cucumber, chopped
- 1/2 cup chopped tomatoes (I used cherry tomatoes from my garden)
- 1/2 cup Trader Joe’s Mediterranean Feta Cheese Crumbles (you can use plain if you’d prefer)
- 1 tsp olive oil
- 1 tsp lemon juice (more if you’d like)
- 1/4 tsp sea salt
- sprinkle of black pepper
- 1/2 chopped avocado (optional)
Combine all ingredients in a bowl and enjoy!
Is anyone else sweating to death in this weather? It is pretty unbearable where I live, and there’s no way that I want to turn on the stove, oven, or stand over a BBQ outdoors. No thank you. This recipe is incredibly simple. I cheat a bit with the chicken and use the rotisserie chicken from Costco. It tastes so damned good. As for the sweetener, it is optional, but it does round out the flavors nicely should you decide to use it. The cabbage lends 22 net carbs to this dish total, so just divide that by the number of servings to decide whether or not you find it to impact your daily goals. The single carrot in the whole recipe definitely won’t blow me over the edge either.
I was really looking for something clean and fresh after my huge splurge party weekend. This totally hit the spot. It’s amazing!
- 2 cups shredded chicken
- 1/2 head cabbage
- 1/2 head purple cabbage
- 1-2 shredded carrots
- 3 Tbsp chopped mint
- 3 Tbsp chopped basil
- 3 Tbsp chopped cilantro
- 5 green onions, chopped
- 2 Tbsp red boat fish sauce (paleo friendly)
- 1-2 limes, juiced
- 1/4 cup water
- 1.5 Tbsp 1 Tbsp avocado oil, macadamia nut oil, or light olive oil
- 1/2 tsp apple cider vinegar
- 1-2 servings low carb sweetener of your choice (I prefer pure stevia, but use whatever works for you).
Combine all of the salad ingredients in a very large bowl. Put all of the dressing ingredients into a separate bowl and whisk. Toss everything together in the very large bowl and serve.
This one pan, two ingredient meal was fast, easy, and filling! I would also recommend trying with mozzarella, a bit of marinara, and pepperoni.
- Cheese of choice (depending on how large of a skillet or serving you’d like)
- Thinly sliced protein of choice (ham, turkey, chicken, pepperoni..)
In a NONSTICK skillet, sprinkle a layer of shredded cheese. Use a spatula to push stray sprinkles into the rest of the cheese. Add a layer of meat, and then sprinkle cheese over the top of the meat. The key here is to really let the cheese get crispy so that when you jiggle the pan, it all moves like a giant, slippery pancake. Once it all moves as a solid piece, flip and repeat until all of the cheese on the bottom is crispy and moves as one large entity.
Remove to paper towels. After a couple of minutes, use a pizza cutter to cut into slices. You can dip into ranch, BBQ sauce, marinara, or just eat them plain. Easy and good!
Ok, look no further. I have, hands down, the best chicken salad recipe EVER. I just stand around in my kitchen eating it with a fork once I’m done making it. The entire family loves it, and it has been a huge hit at BBQ’s with friends.
- 4 cups chopped, cooked chicken (I cheat and use a rotisserie chicken)
- 3/4 cup mayo
- 3 green onions, chopped
- juice of 1/2 lemon
- 1 tsp dried dill or 2 tsp fresh dill
- 1.5 tsp dijon mustard
- 1/2 tsp sea salt (taste and see if you need more at the end)
- 1/2 tsp ground black pepper
Combine all ingredients in a large bowl. Enjoy!