Low Carb Individual Cheesecakes

Low Carb Individual Cheesecakes
Servings: 12

16oz full-fat regular block cream cheese
1 cup granular Splenda + 1 tablespoon2 tsp pure vanilla extract4 Tbsp lemon juice3 Tbsp full fat regular sour cream
2 eggs
1 1/4 cup pecan halves, finely chopped
3 Tbsp butter, melted

Preheat oven to 325 and add cupcake liners to a 12 cup muffin pan.  In a small bowl mix, chopped pecans, 1 Tbsp pourable Splenda, and melted butter.  Press about a tablespoon in the bottom of each cupcake liner. With a mixer, beat the cream cheese until smooth.  Slowly incorporate the Splenda, blending well.  Stop using the mixer and switch to a wooden spoon.  Add vanilla, lemon juice, and sour cream.  Blend just enough to mix the ingredients.  Add the eggs one at a time, gently mixing after each.  Divide batter into the 12 cups (we used a piping bag, but a cookie scoop would work well too - they should be mostly full).  Bake at 325 for 15 minutes.  Let sit and cool for 30 minutes then transfer to fridge and cool for at least 2 hours before eating. We top with a little bit of homemade whipped cream for an added creamy element on top. 

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John's Keto Egg Muffins

John's Keto Egg Muffins

Makes 7 large muffins (we used an oversized silicon muffin pan)

9 ounces of breakfast sausage - or 9 slices (we used Jimmy Dean Country Mild)
7 slices of bacon
1 small/medium red bell pepper (chopped)
7 large eggs
1 cup heavy cream
1 tablespoon minced onion
2 cups of freshly grated sharp cheddar cheese
1 tsp dry mustard powder
Salt & Pepper to taste
*optional - 6 to 7 shakes of Louisiana Hot Sauce

Cook the bacon and set aside to cool. Brown the sausage and chop it into really small pieces, and add the bell pepper to the pan. Sautee for about 5 min to get the water out of the pepper. Once finished cool on a paper towel lined plate.  In a large mixing bowl; combine your eggs, cream, minced onion, cheese, hot sauce (if adding it), mustard powder, salt & pepper and whisk to combine. After the mixture is combined, add in the sausage mixture and mix together. Preheat your oven to 350 degrees. Chop your bacon into pieces. Place a few bacon pieces in the bottom of your muffin tin, fill the tins about 1/2 full and add a couple more bacon pieces to the top.

If you're going to use a regular sized muffin tin, a serving size would be two muffins... for our oversized version, it's one.

FYI - green bell pepper may lower the carb count, but only by 1/2 a gram or so.

The Nutritional information break down according to My Fitness Pal is:

Calories: 533
Fat: 47.5 g
Protein: 24.3 g
Total Carb: 4.5 g
Fiber: .4
Sodium: 725 g
Sugar: 1.2 g (from the cream most likely)




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Keto Soup

Keto Soup

about 4 servings

1 pound ground beef
1 medium green bell pepper
1 medium yellow onion
1 box (4 cups) beef stock
1 can Rotel tomatoes with green chilies
1 block cream cheese
1 tsp celery salt

In a large or medium pot, brown your ground beef with salt, pepper, and garlic powder. Add in the onion and bell pepper for just a minute or two. Then add in the Rotel and cream cheese until the cheese is melted. Finally, add in the celery salt and beef stock. John added a bit of sour cream and cilantro to his bowl before eating it.Pin It Now!

Greek Pasta Salad

Greek Pasta Salad

Dressing:
3/4 cup Extra Virgin Olive oil
2-3 tablespoons fresh lemon juice
1/4 cup red wine vinegar
1 tablespoon dijon mustard
2 teaspoons dried Oregano
1 tablespoon minced garlic or garlic powder
Freshly cracked Pepper
Salt to taste

Salad:
1 lb box of Tricolor Rotini Pasta - cooked and cooled
1 large cucumber, peeled, seeded and cut into wedges
1 red onion, minced
1 small red bell peppers, seeded, deribbed and thinly sliced crosswise into rings
2 ribs celery, thinly sliced across the stalk
1/2 lb Feta cheese, coarsely crumbled
20 Kalamata olives, halved
2-3 tablespoons of the juice from the olives

To make the dressing, in a bowl, whisk all ingredients together. Set aside.

In a large salad bowl, combine the cooled pasta, cucumber, celery, onion, Feta Cheese, olives, juice and bell peppers. Drizzle the dressing over the top and toss gently to mix. For the best result, we make the salad the night before to allow everything to marry together before serving. 

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Fettuccine Salad

I used to LOVE getting this at Souper Salad back when they were open... and this is a really good copy-cat version.

Fettuccine Salad

8 oz Fettuccini, cooked & drained
1/2 cup Mayonnaise (I used Hellman's, but just make sure it's real mayo)
1/2 cup Frozen Corn
1/4 cup Parmesan, grated (I used fresh Parm and my Microplane - but I'd get the powder)
1/2 tsp Garlic Powder
1 tsp Pepper
Salt to taste

Mix all together in a large bowl while the noodles are warm. Chill for at least 2 hours before serving. Enjoy!Pin It Now!

New Years Day Black-Eyed Peas

New Years Day Black-Eyed Peas

1 lb dry peas

2 smoked ham hocks

Rendered grease from 4 slices of bacon

6.5 cups chicken stock

1/2 small white onion chopped (could also use green onion here)

Pepper - grind to taste (1/2 tsp)

Salt (add after cooking to taste) - broth and ham hocks will add quite a bit of salt, so not much is needed

Put all ingredients into the instant pot and set to manual and high for 30 min. Be sure to account for about 20 extra minutes to your total cooking time - 10 for the pressure to come up and 10 for the release. 

Serve hot and add a garnish of chow-chow on the side if you like to add that. 

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New Years Day Greens

New Years Day Greens

Rendered grease from 4 slices of bacon

1 bag chopped turnip greens

1 bag chopped mustard greens

1 bag chopped collard greens

2 smoked ham hocks

10 cups chicken stock

Salt and Pepper to taste

1 turnip - cut into 3/4” chunks

Heat bacon grease in the bottom of a large stock pot - when hot, add one bag of the greens and cook until wilted.  Add the next bags of greens and wilt.  Add the final bag of greens - by this point, you may need to go ahead and add the cover to help wilt the greens.  Once wilted, add your broth and 2 ham hocks.  Bring the greens to a boil and then turn down the heat to med-low and simmer for 4 hours minimum.  Serve piping hot with cornbread and hot pepper sauce.

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