- 6 cups shredded cabbage
- 1 small carrot (shredded)
- 2/3 c mayonnaise
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp neutral oil (I used walnut)
- 1 tsp celery seeds
- Salt (to taste)
- 1 c drained pineapple pieces
- 1/2 c raisins
- 1/2 c toaster pumpkin seeds
- Toss the cabbage in a large bowl with the carrot
- In another bowl, whisk together the mayo, vinegar, oil, celery seeds, and salt.
- Stir the mayonnaise mixture into the cabbage, along with the drained pineapple, raisins, and toasted pumpkin seeds.
1 large yellow onions
3 pounds Russet or Idaho potatoes, peeled
1/3 c potato or corn starch
2 tsp salt
Lots of freshly ground black pepper
3 large eggs
5 tbsp olive oil
Heat oven to 350°F.
With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — I like to do this one their sides, for the longest strands.
Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together evenly coating strands. Break eggs right on top and work them into the strands, evenly coating the mixture.
Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet over high heat until very hot. Pour potato-egg mixture into pan carefully and spread evenly in pan. Drizzle with last tablespoon of oil.
Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle.
Serve in squares, either right from the skillet or unmolded onto a platter.
You do need special equipment for this one – one of those Sous Vide Egg Bite molds for the pressure cooker.
These are so easy to make and great for a quick grab and go breakfast.
- 1/2 c bacon, fully cooked and crumbled
- 4 large eggs
- 3 oz shredded cheese, such as cheddar, Parmesan, mozzarella, Muenster, or smoked Gouda
- 1/2 cottage cheese
- 1 c fresh spinach
- 2 tbsp heavy cream
- 1 tsp granulated onion
- pinch of kosher salt
- Add 1 cup of water to the Instant pot. Spray silicone egg bite molds with non-stick cooking spray; divide the cooked and crumbled bacon between each egg bite cup of both molds.
- In a blender add eggs, cheese, cottage cheese, heavy cream, granulated onion, spinach and salt until well combined.
- Pour the prepared egg mixture over the bacon in each egg bite cup, filling each one 2/3 full. Using a small spoon, stir the ingredients in each cup a bit. Cover the egg bite mold with the silicone lid.
- Lower the egg bite molds down into the pressure cooker, placing on top of the trivet.
- Lock the lid into place. Using the manual button, choose High Pressure for 8 minutes, bringing to full pressure. When the timer sounds, perform a quick release to remove all pressure.
- Lift the egg bite mold. Remove the lids, letting the egg bites stand for 5-10 minutes to cool a bit. Gently invert the molds onto a platter so the egg bites can slide out. Serve at once, or let the egg bites cool, then refrigerate and reheat as needed.
These cookies are so good – they taste like birthday cake! I adapted it from Smitten Kitchen. Enjoy!
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 2 sticks unsalted butter, softened
- 1/4 c cream cheese, softened
- 1 1/4 c sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 c rainbow sprinkles
Heat oven to 375 degrees. Line two baking large sheets with parchment paper.
Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg, vanilla and blend again. Add flour mixture and beat until well combined. Chill in the fridge for 20 minutes or so before using.
Scoop balls of dough and roll them briefly in the palms before dropping them in a bowl of rainbow sprinkles and gently press down to coat the top.
Transfer to baking sheets at least two inches apart.
Bake for 9 to 10 minutes until they look underbaked, just a little brown on the the bottoms.
Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.
– 1/2 lb asparagus, tough ends trimmed
– 1/2 cup shallots, chopped
– 2 teaspoons butter
8 large eggs
2 tbsp fresh grated Pecorino Romano
3 oz Gruyère, grated
/2 tsp kosher salt and fresh pepper to tast
Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.
Preheat oven to 350°F.
Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.
In a medium bowl whisk eggs, grated cheese, salt, and pepper. Pour over asparagus.
Place skillet oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.
Serve hot, cut into 4 equal wedges.
8 oz Ricotta cheese, Part-Skim
6 oz Mozzarella cheese
1.5 c tomatoes, chopped
8 oz mushrooms, sliced
1 onion diced
1 lb Beef, ground
3 tbsp Parmesan Cheese
1/4 tsp Ground Black Pepper
1/2 tsp Garlic Salt
2 tsp Italian Seasonings
- Preheat oven to 350 degrees.
- Cook ground beef.
- Add tomatoes, onions, mushrooms, ¼ tsp. garlic salt and 1/8 tsp. pepper. Simmer for 5 minutes, stirring constantly. Remove from heat and set aside.
- Mix ricotta cheese, 3/4 cup (3 oz) of mozzarella, Parmesan cheese, egg substitute, Italian seasoning, and remaining garlic salt and pepper in a separate bowl.
- Fill the bottom of a medium-sized baking dish with the meat mixture and top with the cheese filling.
- Sprinkle the remaining 3/4 cup mozzarella cheese on top.
- Bake for 35 minutes and let cool 10 minutes before slicing.
Makes 4 servings.
- 2 tbsp olive oil
- 1 lb langoustine (or shrimp)
- 4 large garlic cloves, minced
- 1 pint grape tomatoes halved (or quartered roma’s)
- 2 tbsp capers, drained
- 1⁄2 tsp red pepper flakes
- 1⁄2 c sherry, wine or chicken broth
- 1 tsp salt
- 1⁄2teaspoon pepper
- 2 tbsp butter
- 1 lb thin spaghetti (or angel hair)
- 1⁄2cup parsley chopped
- Bring a 6- to 8-quart pot of salted water to a boil.
- Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
- Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat.
- Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
- 1 pound ground pork
- 1 tablespoon fennel pollen
- 1 1/2 ounces Parmigiano-Reggiano, grated (1/3 cup)
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 red or yellow bell peppers, cored and cut into 1/2-inch strips (2 cups)
- 1 onion, cut into 1/2-inch slices (1 1/2 cups)
- 1 can tomato sauce (15 ounces)
- 6 ounces fresh mozzarella
- Mix together pork, fennel, Parmigiano, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Form into 1 1/2-inch balls. Heat oil in a large straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until golden brown, 5 to 6 minutes; transfer to a plate.nullADVERTISEMENT
- Add peppers, onion, and 1/4 cup water to skillet and cook, stirring occasionally, 4 to 6 minutes. Stir in tomato sauce and 3/4 cup water. Season with salt and pepper and return meatballs and any accumulated juices to pan. Bring to a boil, then reduce heat to low. Partially cover skillet and simmer until meatballs are cooked through, about 10 minutes.
- Preheat broiler, with rack 6 inches below element. Top everything with mozzarella. Broil until cheese melts, about 2 minutes.
This low carb healthy dinner comes together in about 30 minutes. The feta studded burger is so yummy.
- 1 lb Ground Beef
- 1/2 tsp Salt divided
- 1/2 tsp Black Pepper divided
- 2 Garlic Cloves
- 1 Scallions minced
- 1 tbsp Capers minced
- 3 oz Crumbled Feta
- 1 English Cucumbers
- 1/2 c Greek Yogurt
- 2 large Romaine Lettuce, chopped
- 2 Roma tomatoes, sliced
- Combine the beef with half of the salt, pepper, and crushed garlic. Add the scallions and capers and mix well.
- Carefully fold in the crumbled feta, and shape the beef mixture into 4 even-sized patties; set aside.
- To make the tzatzki, slice the cucumber into a colander and combine with the remaining salt. Allow cucumber to drain in the colander for about 10 minutes. Add the yogurt and remaining pepper and garlic to the cucumbers, and stir to combine.
- Broil the beef patties on high for about 5 minutes to an internal temperature of about 165*F, flipping once to achieve even cooking and browning.
- Serve burgers on lettuce, tomato and with tzatzki.
3/4 Cup Water
1/4 Cup Balsamic vinegar
1/4 Cup Apple cider vinegar
1/4 Cup Red wine vinegar
1/4 Cup Unseasoned rice vinegar
3-4 Cloves Garlic
1/4 Cup Ketchup
1 Tbsp Dijon mustard
1/2 Tsp Xanthan or guar gum
Place all ingredients in a blender jar and process until very smooth and emulsified.
Chill in refrigerator for at least 2 hours. Dressing will thicken as it chills.