Garlic Butter Bacon Cheeseburger Roll ups

 

Ingredients:

1 lb ground beef

1/2 cup cooked bacon, crumbled

1/2 cup shredded cheddar cheese

1/4 cup diced pickles

Salt and pepper to taste

1 tube refrigerated pizza dough

1/4 cup unsalted butter, melted

2 cloves garlic, minced

1 tbsp fresh parsley, chopped (for garnish)

Ketchup and mustard (for dipping)

Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a skillet over medium heat, cook the ground beef, breaking it up with a spatula until browned. Season with salt and pepper and stir in the crumbled bacon. Remove from heat and let cool slightly.

Roll out the pizza dough into a large rectangle. Spread the cooked beef and bacon mixture evenly over the dough. Sprinkle with shredded cheddar cheese and diced pickles.

Starting at one end, tightly roll up the dough into a log, then slice into 1-inch pieces. Place each roll-up on the prepared baking sheet.

In a small bowl, combine melted butter and minced garlic. Brush the garlic butter over each roll-up.

Bake for 15-18 minutes, or until the roll-ups are golden brown and the cheese is melted and bubbly.

Garnish with fresh parsley and serve warm with ketchup and mustard for dipping.

Baked Chicken Parmesan

 

Ingredients:

2 large boneless, skinless chicken breasts, halved lengthwise (to make 4 cutlets)

1 cup breadcrumbs (Italian or Panko)

½ cup grated Parmesan cheese

1 tsp garlic powder

1 tsp Italian seasoning

½ tsp salt

½ tsp black pepper

2 large eggs, beaten

1 cup marinara sauce

1 ½ cups shredded mozzarella cheese

2 tbsp olive oil

Fresh basil for garnish (optional)

Directions:

Preheat oven to 400°F. Grease a baking dish with olive oil.

In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.

Dip each chicken cutlet into the beaten eggs, then coat evenly in the breadcrumb mixture.

Place coated chicken in the baking dish and drizzle lightly with olive oil.

Bake for 20 minutes, then remove from the oven and spoon marinara sauce over each cutlet.

Sprinkle shredded mozzarella on top and bake for another 10 minutes until cheese is melted and bubbly.

Garnish with fresh basil and serve hot over pasta or with a side salad.

Meat Lovers Pizza Casserole

 

Ingredients:

• 12 oz pasta (penne or rotini)

• 1 lb ground beef

• 1/2 lb Italian sausage, crumbled

• 1/2 cup pepperoni slices

• 1/2 cup cooked bacon, crumbled

• 2 cups marinara or pizza sauce

• 1 tsp Italian seasoning

• 2 cups shredded mozzarella cheese

• 1/2 cup shredded cheddar cheese

• 1/4 cup grated Parmesan cheese

• 1/2 tsp garlic powder

• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Cook the Pasta:

° Cook the pasta according to package instructions. Drain and set aside.

2. Prepare the Meat:

° In a large skillet, cook the ground beef and Italian sausage over medium heat until browned and fully cooked. Drain any excess fat.

3. Combine the Ingredients:

° Preheat your oven to 375°F (190°C).

° In a large mixing bowl, combine the cooked pasta, meat mixture, pepperoni, bacon, marinara or pizza sauce, Italian seasoning, garlic powder, and red pepper flakes (if using). Stir everything together.

4. Assemble the Casserole:

° Transfer the mixture to a greased 9x13-inch baking dish.

° Top with shredded mozzarella, cheddar, and Parmesan cheeses.

5. Bake:

° Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

6. Serve:

° Let the casserole cool for a few minutes before serving. Slice and enjoy this cheesy, meaty delight!

Diabetic Lemon Ricotta Cake

 

Ingredients:

½ stick soft butter (2 oz/57 g)

½ cup low carb sugar (such as Swerve Granulated or Lakanto Classic)

4 large eggs (cold) (add an extra egg if not using baking powder)

1 cup whole milk ricotta cheese (cold) (250 g)

1 ½ tablespoons fresh lemon juice

1 teaspoon lemon zest (from one lemon)

1 teaspoon vanilla extract

Dry Ingredients:

1 cup almond flour (whisk before measuring)

4 tablespoons coconut flour (whisk before measuring)

2 teaspoons baking powder (see instructions for version without baking powder)

¼ teaspoon salt

Preparation:

Preheat oven to 325°F (163°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.

Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Method:

Cream the butter, vanilla extract, and sweetener until fully blended. Add one egg at a time, beating until light and fluffy after each addition. Mix in the ricotta cheese, lemon zest, and lemon juice until everything is thoroughly combined.

Gradually add ⅓ of the dry ingredients into the wet batter, followed by one egg, and mix well. Repeat this process with the remaining ingredients, finishing with the final egg.

Spread the batter evenly into the prepared cake pan using an offset spatula. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for 15-20 minutes. Run a knife around the edges of the cake to loosen it, then flip it out onto a wire rack to cool completely.

For Version Without Baking Powder:

Preheat oven to 325°F (163°C) and prepare the pan as described above.

Separate the 4 eggs, placing the whites into a medium bowl to be whipped into soft peaks.

Cream the butter, vanilla, and sweetener. Beat in the egg yolks until light and fluffy, followed by the ricotta cheese, whole egg, lemon zest, and lemon juice. Mix in the dry ingredients until fully combined.

Gently fold the whipped egg whites into the batter, working in thirds. The batter will be thick.

Spread the batter into the pan and bake for 50 minutes, or until a toothpick comes out clean.

Serving:

This cake serves 9, with 3.5 net carbs per serving. Store leftover cake in cling film at room temperature for up to 3 days, or refrigerate and warm slightly before serving if desired.

Prep Time: | Cooking Time: 50 minutes | Total Time: | Servings: 9

Breakfast Egg Muffins 3 Ways

 

Here is a recipe for breakfast egg muffins in three different flavors:

Ingredients: 

Basic muffin mixture:

• 8 large eggs

• 1/2 cup milk

• 1/2 cup grated cheese (such as cheddar, mozzarella, or Parmesan)

• salt and pepper, to taste

Flavor variations:

Option 1: Sausage, mushroom, & spinach

• 1/2 cup cooked sausage crumbles

• 1/2 cup diced mushrooms

• 1/2 cup chopped baby spinach

• Option 2: Ham, bell pepper, & onion

• 1/2 cup diced ham

• 1/2 cup diced bell pepper

• 1/2 cup diced onion

• Option 3: Bacon, tomato, and scallion

• 1/2 cup cooked and crumbled bacon

• 1/2 cup diced tomato

• 1/2 cup diced scallion

Method: 

1. Preheat the oven to 350° F.

Grease a 12-cup muffin tin.

2. In a large bowl, whisk together the eggs, milk, cheese, salt, and pepper.

3. Divide the basic muffin mixture evenly among the cups of the muffin tin.

4. Choose one of the flavor options and stir the additional ingredients into the muffin cups.

5. Bake the muffins until they are set and the edges are golden brown, about 20-25 minutes.

6. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

carrot walnut cake

 

Ingredients

4 eggs

1.5 cups granulated sugar (225 g)

1 cup milk (200 ml)

1 cup oil (200 ml)

2.5 cups flour (300 g)

2 packets baking powder (20 g)

1 packet vanilla (5 g)

2 cups grated carrots

1 cup walnuts, chopped (slightly less than a full cup)

1 teaspoon cinnamon

Directions

Prepare the Baking Pan:

Preheat your oven to 180°C (356°F).

Grease the baking pan with 1 teaspoon of solid oil.

Mix the Wet Ingredients:

In a large mixing bowl, beat 4 eggs and 1.5 cups of granulated sugar with a mixer until the mixture turns white and foamy.

Add 1 cup of milk and 1 cup of oil to the mixture. Whisk again for about 10 seconds.

Incorporate the Dry Ingredients:

Sift together 2.5 cups of flour, 2 packets of baking powder, and 1 packet of vanilla.

Gradually add the dry ingredients to the wet mixture, beating with the mixer on the lowest speed until just combined.

Add Carrots, Walnuts, and Cinnamon:

Fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of cinnamon. Mix until evenly distributed.

One-Pan Creamy Garlic Butter Chicken Pasta

 

Ingredients:

1 lb (450g) boneless, skinless chicken breast, diced

8 oz (225g) pasta (penne, fusilli, or your choice)

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon Italian seasoning

2 cups chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

1️⃣ Cook the Chicken:

Heat a large skillet over medium heat and melt the butter.

Add the diced chicken, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

2️⃣ Infuse with Garlic & Seasoning:

Stir in the minced garlic and Italian seasoning, cooking for 30 seconds to 1 minute until fragrant.

3️⃣ Cook the Pasta in One Pan:

Add the uncooked pasta directly into the skillet, then pour in the chicken broth.

Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the broth has been absorbed.

4️⃣ Create the Creamy Sauce:

Stir in the heavy cream and Parmesan cheese, mixing until smooth and creamy.

Let the sauce simmer for another 2-3 minutes, allowing it to thicken slightly.

5️⃣ Serve & Garnish:

Taste and adjust seasoning with additional salt and black pepper if needed.

Garnish with freshly chopped parsley and serve warm.