Dinner Lunch

Crustless Quiche (Instant Pot)

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


  • 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.


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.


Carrot Cake Cheesecake Cups


  • 10 Carrot Cake Cookies without icing
  • 6 tbsp melted butter
  • 2 blocks softened cream cheese
  • 1/2 cup heavy whipping cream
  • 1/2 cup Erythritol
  • 3 tsp vanilla


Make cookie crumbs crust by crushing cookies in a ziplock bag and mix in melted butter. Divide crumbs into 6 ramekins and press into each base to form a crust. Bake for 12 minutes and set aside to cool. Beat softened cream cheese in a mixing bowl until smooth, add 1/2 cup sugar substitute and vanilla. Mix until sugar substitute is dissolved. In a separate bowl, whip heavy whipping cream and 1/4 cup sugar substitute until stiff peaks form. Fold whipped cream into cream cheese mixture. Top crusts with cheesecake mixture and chill in refrigerator until ready to serve.

Nutrition Facts
Servings: 6
Amount per serving
Calories 490
Total Fat 49.2g
Net Carbohydrates 4g
Protein 8.4g
Disclaimer: Nutrition is approximate.

Mock Cinnamon Sugar Biscuits



Preheat oven to 450° degrees. Prepare a large baking sheet with parchment. Slice biscuits in half. Generously butter each biscuit half and place on prepared cookie sheet. Sprinkle a spoon of Erythritol on each biscuit half and top with cinnamon. Bake in preheated oven for 5-10 minutes or until sweetener is bubbling and the edges of biscuits are golden brown. Broil for a minute if desired, for crispier biscuits (but watch carefully to prevent burning.)

Nutrition Facts
Servings: 12
Amount per serving
Calories 251
Total Fat 25.3g
Net Carbohydrates 2.5g
Protein 2.4g
Disclaimer: Nutrition is approximate.

White Chicken Enchiladas

Adapted from The Pioneer Woman’s “White Chicken Enchiladas”

  • 10 Mama Lupe’s Low-Carb Tortillas
  • 2-1/2 cups shredded cooked chicken
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 onion minced
  • 1 fresh jalapeño, seeded and minced
  • 3 whole 4 oz cans diced green chilies, drained
  • 1 teaspoon paprika
  • 1/2 cup heavy cream
  • 2 TBSP butter
  • 8 oz. cream cheese
  • 1 tsp xanthan gum
  • 3 cups shredded monterey jack cheese
  • 1/4 tsp pepper
  • Optional garnish: low-carb salsa, sour cream, cilantro (not included in nutritional facts below)


To make filling, mince onions and jalapeno in food processor or Ninja chopper and and saute with 2 cans green chillis for a few minutes, just until onion begins to brown. Add chicken, 1/2 cup chicken broth, cream, and paprika. Bring mixture to a light boil, stiring constantly, and remove from heat. To make sauce, melt butter and cream cheese in a medium saucepan, whisking constantly. Once softened, whisk in 1 1/2 cups chicken broth. Add remaining chilies and 1 1/2 cups grated cheese. Stir until cheese is melted and then whisk in pepper and xanthan gum. Fill each low-carb tortilla with 1/3 cup filling, roll, and place in a casserole dish (9×13 inch). Cover with sauce and top with remaining cheese. Bake at 350°F for 30 minutes. If desired top with 1 tablespoon salsa, cilantro leaves, and sour cream.

Nutrition Facts
Servings: 10
Amount per serving
Calories 382
Total Fat 28.4g
Net Carbohydrates 6.2g
Protein 24.7g
Disclaimer: Nutrition is approximate.


Bacon-Wrapped Water Chestnuts


  • 10 water chestnuts
  • 20 toothpicks
  • 10 slices of bacon
  • 1/4 cup soy sauce
  • 2 TBSP sugar substitute


Cut chestnuts in half. Wrap a half piece of bacon around each chestnut half, and insert a tooth pick to hold the bacon in place. Place chestnuts in a baking pan. Make a marinade of soy sauce and sugar substitute and pour over chestnuts. Let chill for 4 hours, basting marinade over bacon again halfway through. Broil for 10 minutes, or bake at 375°F until bacon reaches desired crispness, draining off excess grease after 15 minutes.

Nutrition Facts
Servings: 4
Amount per serving
Calories 136
Total Fat 11.3
Total Carbohydrate 3.6g
Protein 10.2g
Disclaimer: Nutrition is approximate.