Bacon Biscuits

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Bacon Biscuits

Bacon Biscuits

Ingredients

  • 3 Tablespoons Butter
  • 4 Tablespoons Heavy Cream
  • 1 Teaspoon Oregano
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Cup Almond Flour
  • ½ Teaspoon Baking Soda
  • 4 Ounces Bacon, Cooked
  • 1 Egg

Instructions

  1. In a bowl, whisk egg well. Chop bacon, adding to egg.
  2. Add apple cider vinegar,baking soda, oregano and heavy cream and stir.
  3. Add almond flour and butter, mixing well.
  4. Preheat air fryer to 400.
  5. Pour batter into 6 muffin molds, and cook for ten minutes.
  6. Cool to room temperature before serving.

Broccoli Cheese Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients

  • * 4 cups chopped broccoli
  • * 4 cloves minced garlic
  • * 3 1/2 cups chicken broth
  • * 1 cup heavy cream
  • * 3 cups shredded cheddar cheese

Instructions

  1. In microwave, cook broccoli until tender.
  2. In a large pot over medium heat, saute garlic for one minute.

  3. Add chicken broth, heavy cream and broccoli. Stir until blended and simmer 1 minute.
  5. Remove 1/3 of broccoli, now coated with liquid and puree; add back in soup.
  7. Reduce heat to low. Add the shredded cheddar cheese in half cups at a time, stirring constantly until melted.

Brownies with Almond Flour

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Brownies with Almond Flour

Brownies with Almond Flour

Ingredients

  • 1/2 cup Butter
  • 4 oz Unsweetened baking chocolate
  • 3/4 cup Almond Flour
  • 2/3 cup powdered erythritol
  • 2 tbsp Cocoa powder
  • 2 large Eggs, room temperature
  • 1 tsp Vanilla extract
  • 1/4 tsp Sea salt (only if using unsalted butter)
  • 1/4 cup Walnuts, chopped

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Grease a 8” pan.
  2. Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth. Remove from heat.
  3. Stir in the vanilla extract.
  4. Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stir together until just mixed. Fold in walnuts.
  5. Pour batter into the pan. Smooth the top with a spatula. If desired, sprinkle with chocolate chips and press into the top.
  6. Bake for about 13-18 minutes, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Don’t wait for it to come out totally clean, and don't worry about any butter pooled on top - just watch the actual brownie part to be super soft but not fluid.)
  7. Cool completely before moving or cutting. There may be some butter pooled on top - do not drain it, it will absorb back in after cooling.

Mashed Cauliflower

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Mashed Cauliflower

Mashed Cauliflower

Ingredients

  • 1 large head Cauliflower (6 cups florets, remove big stems)
  • 2 tbsp Butter, chunked
  • 2 tbsp Cream cheese, chunked
  • 4 cloves Garlic
  • 3/4 tsp Sea salt (to taste)
  • Chives (optional, for garnish)

Instructions

  1. Place the cauliflower florets into a silicone steamer with 1/2 cup water.
  3. Microwave for 10 to 15 minutes, until soft and mushy. Drain and pat dry.
  5. Place the cauliflower in a food processor with all other ingredients except chives.
  7. Puree for a couple of minutes, until smooth.
  8. Add salt and pepper to taste.
  10. Garnish with chives and melted butter.

Spinach Parmesan Stuffed Chicken Breasts

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Spinach Parmesan Stuffed Chicken Breasts

Spinach Parmesan Stuffed Chicken Breasts

Ingredients

  • 4 chicken breasts
  • 1 tablespoon olive oil or avocado oil
  • 1 tesapoon paprika
  • 1 teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 ounces cream cheese, softened
  • ¼ cup grated Parmesan
  • 2 tablespoons mayonnaise
  • 1/4 tsp red pepper flakes
  • 1 ½ cups chopped fresh spinach
  • 1 teaspoon garlic, minced

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts on a cutting board, cut a pocket into each one, and drizzle with oil.
  3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle paprika mixture on both sides of chicken breasts.
  4. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper flakes and remaining ½ teaspoon of salt to a small bowl; stir to combine.
  5. Spoon the spinach mixture into each chicken breast evenly; close with toothpicks if desired.
  6. Place the chicken breasts in a large baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
© kitchen

Honey Mustard Sauce

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Honey Mustard Sauce

Honey Mustard Sauce

Ingredients

  • 1/3 cup and 1 tsp mayonnaise
  • 1 tablespoon and 1/4 teaspoon Dijon mustard
  • 2 tablespoons and 3/4 tsp. honey

Instructions

  1. Mix well and refrigerate.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 49Total Fat 3gSaturated Fat 1gCholesterol 2mgSodium 59mgCarbohydrates 4gSugar 4g

 

 

Zucchini Alfredo

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Zucchini Alfredo

Zucchini Alfredo

Ingredients

  • 1/2# bacon, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1 1/2 cups heavy cream
  • 1/2 cup grated parmesan cheese
  • 2-3 zucchinis, spiralized
  • black pepper

Instructions

  1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate.
  3. Pour off all but 2 tablespoons of bacon grease, then add shallots. Cook until soft, about 2 minutes, then add the garlic and cook about 30 seconds. Add wine and cook until reduced by half.
  4. Add heavy cream and bring mixture to a boil. Reduce heat to low and stir in Parmesan. Cook until sauce has thickened slightly, about 2 minutes. Add zucchini spirals and toss until completely coated in sauce. Remove from heat and stir in cooked bacon.
  5. Top with parmesan before serving.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1456Total Fat 141gSaturated Fat 89gCholesterol 441mgSodium 824mgCarbohydrates 21gSugar 11gProtein 22g

Balsamic Fig Sauce

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Balsamic Fig Sauce

Balsamic Fig Sauce

Ingredients

  • 1 pound fresh figs, preferably Black Mission, chopped into 3/4-inch pieces
  • 1/3 cup red wine
  • 1 tablespoon balsamic vinegar, or to taste
  • Pinch of salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1 sprig fresh thyme

Instructions

  3. Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
  5. Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 83Sodium 8mgCarbohydrates 7gSugar 3g