Categories
Dinner Lunch

Mama’s Meatloaf

Ingredients:

meatloaf
  • 2/3 cups almond flour
  • 1 cup half & half
  • 3 lbs ground beef
  • 4 eggs
  • 1/2 cup diced onion
  • 1 stalk celery, diced
  • 2 tsp garlic
  • 2 tsp salt
  • 1/2 tsp pepper
picante sauce
  • 6 T erythritol
  • 1/2 cup no-sugar added ketchup
  • 1/2 tsp nutmeg
  • 2 tsp dry mustard
  • 1 tsp molasses

Instructions:

Preheat oven to 350 degrees. Grease three loaf pans and set aside. In a large bowl or mixer, mix together ground beef, almond flour, half and half, eggs, onion, celery, garlic, salt, and pepper. Shape three loaves and place into prepared pans. Make the picante sauce, by whisking together all ingredients until smooth. Spread sauce evenly over uncooked loaves. Bake for 45-60 minutes, or until the internal temperature of the meatloaf reaches 160 degrees.

Nutrition Facts
Servings: 12
Amount per serving
Calories 269
Total Fat 16g
Total Carbohydrate 4.2g
Protein 25.3g
Disclaimer: Nutrition is approximate.

Categories
Dinner Lunch

Crustless Quiche (Instant Pot)

Adapted from The Fanny Farmer Cookbook’s “Cheese and Bacon Quiche.”

Ingredients:

  • 4 eggs
  • 1 1/2 heavy whipping cream
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • Pinch of cayenne pepper
  • 1 3/4 grated Swiss cheese
  • Optional mix-ins: bacon, spinach, onions, bell pepper, etc.

Instructions:

Prepare in Instant Pot safe baking dish with butter. I use an 8 inch (7 cup capacity) Pyrex dish. Add eggs and heavy whipping cream to food processor, and process until well blended. Add remaining ingredients and pulse about 5 times, lightly blending the ingredients but not pulverizing them. Pour into prepared dish. Cover quiche with a paper towel followed by foil. Fill Instant Pot with minimum water requirement for your Instant Pot. Place quiche on trivet and lower into Instant Pot. Close the Instant Pot lid, making sure the steam release valve is NOT on. Cook at high pressure for 30 minutes (also allowing time for the pressure to build) then use the Quick Release method described in your Instant Pot manual. Carefully remove the quiche using hot pads and the trivet handle. Let cool slightly, cut into six pieces, and serve.

Disclaimer: Nutrition is approximate.

Categories
Dinner Lunch

Mets’ Bases Loaded Pita Dog

Ingredients:

  • 4 low-carb pitas (Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread)
  • 8 Nathan’s Beef Franks
  • 1 lb Applewood Smoked Bacon, chopped and fried (about 3/4 cup)
  • 4 green onions, chopped
  • Cheddar Cheese Fondue OR Easy Cheddar Cheese Sauce (Below)
Easy Cheddar Cheese Sauce
  • 8 slices cheddar cheese
  • 4 TBSP cream cheese
  • 2 TBSP heavy whipping cream
  • 2 TBSP melted butter
  • 1/8 tsp mustard powder
  • 1/4 tsp worcester sauce
  • 1/2 tsp minced garlic
  • 1/4 tsp black pepper

Instructions:

Place hotdogs to frying pan. Add just enough water to cover the bottom of the pan. Cover and cook hotdogs on medium heat for 7-8 minutes, stirring occasionally and adding more water if it cooks off before the time is up. Drain off remaining water, and add 2 tbsp butter. Fry hotdogs until golden brown. To make cheese sauce, microwave cream cheese, cheddar cheese, heavy whipping cream, and 2 TBSP butter in a microwave safe bowl until cheese is melted (stirring every 15 seconds). Stir in mustard powder, worcester sauce, garlic, and black pepper. Assemble hotdogs by slicing pitas in half and filling each half with one hotdog, cheese sauce, fried bacon pieces, and green onions. Serves 8.

Nutrition Facts
Servings: 8
Amount per serving
Calories 478
Total Fat 40.3g
Net Carbohydrates 4.3g
Protein 23g
Disclaimer: Nutrition is approximate.
Categories
Dinner Lunch

Fathead Personal Pizzas (Air Fryer)

Ingredients:

Crust
  • 3 cups shredded mozzarella cheese (full-fat)
  • 1/2 cup grated parmasan cheese
  • 1/4 cup cream cheese
  • 2 eggs
  • 1 1/2 cups almond flour
  • 1 TBSP baking powder
  • Garlic powder
Toppings:
  • 1 1/2 cups low carb marinara (My favorite is Easy Keto Marinara – Low Carb)
  • 3 cups colby jack cheese
  • 42 slices (about 3 oz.) pepperoni
  • 1 can sliced olives (3.8 oz.)

Instructions:

Melt mozzarella cheese, parmasan cheese, and cream cheese together in microwave, stirring occasionally until completely melted. Whisk together 2 eggs, baking powder, and 1/2 tsp garlic powder. Pour egg mixture into cheese mixture and stir a couple times before adding almond flour. Knead the dough with hands until well incorporated. The dough should be smooth and fairly elastic (not two-toned) when done. Divide dough into six balls. Sprinkle a piece of parchment with garlic powder to prevent dough from sticking. Roll out dough ball on the parchment to desired thickness (dough will expand a little in air fryer). Poke holes in the dough using a fork. Place dough on prepared parchment in air fryer and cook at 350° for 4 minutes. After 4 minutes, flip the pizza dough and cook another 4 minutes. Repeat the rolling and baking process with remaining dough balls. Top each cooked pizza crust with 1/4 cup marinara, 1/4 cup cheese, 7 slices of pepperoni, 2 TBSP olives, and another 1/4 cup cheese. Bake each pizza at 300° for 2 minutes or until cheese is melted.

Nutrition Facts
Serving size: 1/2 pizza
Servings: 12
Calories 403
Fat 33g
Net Carbohydrate 4g
Protein 20.4g
Disclaimer: Nutrition is approximate.
Categories
Dinner Lunch

Three Cheese Broccoli Soup

Ingredients:

  • 2 TBSP butter
  • 2 cups chopped broccoli florets
  • 1 cup chopped white onion
  • 20 cups chicken broth
  • 1/2 tsp red pepper flakes
  • 1/2 tsp oregano
  • 2 cloves of garlic, minced
  • 4 oz softened cream cheese
  • 1 cup heavy whipping cream
  • 1/2 cup grated parmesan cheese
  • 3 cups shredded sharp cheddar cheese
  • Optional: xanthan gum

Instructions:

In a large pot, brown chopped onion and minced garlic in butter. Add broccoli, chicken broth, and spices. Bring broth to boil, then reduce heat and simmer until the broccoli is done. You will be able to insert a fork in a piece of broccoli with ease. In a small bowl whisk together softened cream cheese and cream until smooth. Add cream mixture, cheddar cheese, and parmesan cheese to the broth, and stir constantly until combined. Serve as is or try the following variations. For a thicker soup, add xanthan gum or puree the soup in a blender and reheat before serving. (WARNING: DO NOT PUREE SOUP WHILE HOT. IT WILL EXPLODE.)

Disclaimer: Nutrition is approximate.