Sausage Fritatta - Low Carb, Ketogenic

 

This is a go-to recipe that we love!

It makes up quick and easy in our favorite black skillet, and it has a slight southwestern taste from the green chilies

Enjoy!

 

Sausage Frittata
Serves 4
Write a review
Print
Ingredients
  1. 6 large eggs
  2. 1/3 c. heavy cream
  3. 16 oz. bulk breakfast sausage
  4. 1/2 small onion, chopped
  5. 1 can (4 oz.) chopped green chilies
  6. 6 oz. shredded colby-jack cheese
  7. 2 T. olive oil
Instructions
  1. In a large mixing bowl, whisk together eggs and heavy cream. Stir in chilies. Set aside.
  2. Place sausage and onion in a 12" cast iron skillet. Cook over medium-high heat, stirring often to break up the sausage. Cook until no pink remains. Drain.
  3. Return skillet to stove top over medium-low heat.
  4. Add sausage/onion mixture and 1/2 of the cheese to eggs and stir briefly to combine. Pour into skillet.
  5. Cover and cook 10-12 minutes.
  6. Meanwhile, preheat broiler.
  7. When the eggs are set around the edges and almost done in the middle, top with remaining cheese and place under the broiler. Watch closely and broil until the cheese is completely melted. Brown slightly, if desired.
  8. Remove from oven and cool 10 minutes before cutting.
Diet With Us http://dietwithus.net/

When I created this seasoning, I was actually looking for a clean eating or real food recipe for barbeque sauce

Unfortunately, all the recipes I found called for ingredients that I didn’t have on hand. 

Up until now, I had never used a dry spice rub, so I wasn’t even sure what I was looking for, or how to use it. 

What I noticed right away, though, was that most of the recipes for bbq rub seasonings were loaded with sugar!

No matter what diet you are following, there is nothing healthy about taking a perfectly good piece of meat and coating it with sugar!

Therefore, this recipe has a fraction of the sugar, and only 1/3 of the salt that I found in the other recipes online.

We love it, and use it often on pork roast, pork chops, and hamburgers. 

And popcorn. 

Oh, my… It is amazing on popcorn!!!

This omelet is fairly simple to make, and it fits wonderfully in most of the healthy diets we are studying! 

Spinach Omelet
Serves 1
Write a review
Print
Ingredients
  1. 1 T. chopped onion
  2. 1 small mushroom, chopped
  3. 3/4 c. chopped fresh spinach
  4. 2 eggs, beaten
  5. 1/3 c. grated cheese
  6. 2 T. salsa
  7. Water
  8. Cooking spray
Instructions
  1. Place the onion in a small frying pan with about 1 T. water. Cook on medium high until the water evaporates and the onion is slightly translucent. Transfer onion to a small bowl.
  2. Spray the frying pan with cooking spray, and spread the spinach evenly in the pan. Add 1 t. water, cover and heat over medium high until the spinach is wilted.
  3. Pour the eggs over the top of the spinach. Cover and cook over medium heat until the eggs are almost done. Flip the eggs and spinach at the same time.
  4. Cover 1/2 of the eggs with the onion, mushrooms, and 1/2 of the cheese. Fold the other half of the eggs over the top of the onion mixture.
  5. Sprinkle the remaining cheese on top of the omelet. Cover. Remove from heat and let set until the cheese is melted.
  6. Serve with salsa.
Diet With Us http://dietwithus.net/

I’ve never been a fan of eggs! My mother could cook them a million different ways, but the only way I could choke them down is covered in salsa, hot sauce or A-1. If it was bold, I hoped that it would mask it! My feelings towards eggs have recently changed, as I attempted something to alter the texture. This Open-Faced Omelet is exactly what I was looking for! A crispy top, lots of flavor, and my favorite pizza toppings really brought this to my breakfast plate every morning for a week!

Crispy Open-Faced Omelet
A crispy topping of cheese, mushrooms, onions and pepperoni!
Write a review
Print
Ingredients
  1. 1 mushroom, (sliced)
  2. 1/8 cup onion, (diced)
  3. 2 eggs
  4. 6 slices of pepperoni
  5. 1/4 cup Mozzerella cheese
  6. 1 tablespoon butter or margarine
  7. Garlic powder
  8. Onion powder
  9. Italian seasoning blend (optional)
  10. Salt
  11. Pepper
Instructions
  1. In an omelet pan, over medium heat, melt butter.
  2. Add sliced mushroom and onion. Saute until lightly browned.
  3. Beat both eggs.
  4. Turn heat to medium/medium-low.
  5. Evenly disperse mushrooms and onions.
  6. Add slices of pepperoni.
  7. Top with Mozzerella cheese.
  8. Pour beaten eggs evenly over "toppings."
  9. Sprinkle with seasonings (garlic and onion powder, Italian seasoning blend, salt and pepper).
  10. Place lid on top and cook almost throughout, on bottom side.
  11. Flip, cook until bottom is firm as well.
  12. Serve.
Notes
  1. Omelets may require practice... Don't get discouraged.
Diet With Us http://dietwithus.net/

 I just had an interesting realization. I am older than Jello Poke Cake. Sigh. I remember when my mom first started making it… I was in high school. That means I am a lot older than Jello Poke Cake!

 Looking back, what I remember most about this cake is that everyone thought it was so good! Except me. I hated it. I have made one Jello Poke Cake in my life, and it was because someone else requested it. I had one bite – just enough to confirm that I still hate it.

 However, in the midst of all that loathing, there was something I loved about it. Something that made it worth it to suffer through at least one piece.

 The cake that my mom made had a special ingredient. Something you can’t find any more. Sigh. It was wonderful. The greatest thing to ever happen to a jello cake. It was light, and airy, and rich, and creamy, and dreamy and wonderful. It was Whip ‘n Chill.

 Since I was a teenager at the time, I was naturally avoiding spending any unnecessary time with my mother, and I certainly wasn’t going to allow myself to learn anything from her. Therefore, I have no idea how this marvelous concoction was made. I assume it was similar to mixing a package of Dream Whip, but I don’t know if it was pourable or required spreading, or if she let the cake chill before topping it with this memorable layer of lusciousness.

 What I do know is there was this nasty jello cake, topped with this amazing strawberry layer, which was then topped with Dream Whip. And the only way I could get that yummy strawberry goodness was to eat. that. cake.

 This required strategy, because if I ate the top part first, I would never eat. that. cake. And, if I threw it out, I would get caught and I would never get any Whip ‘n Chill.

 The only way to get through it was to lay the slice of cake on its side and start at the bottom, and get a large glass of milk to wash it down. I. really. hate. Jello. cake. Sigh.

 But… once I got to the top, it was so worth it! Never before, and never since, has there been a product like Whip ‘n Chill. If you have never had it, there is no way to explain it to you. There are forums on the internet dedicated to people who are still mourning over the void left in their lives by the loss of Whip ‘n Chill. Seriously. You can look it up. People are begging to buy boxes of this stuff that are leftover from the 70’s. It’s that good.

 So, obviously, when I started my Low Carb lifestyle, Jello Poke Cake was not on my list of recipes to re-create. Whip ‘n Chill was gone, so I never even gave it another thought.

 Until I found this. As I was making it, I was just thankful to have found a quick, affordable low-carb dessert. I’m sure you already know the punch line, but at the time, I had no idea what a treat I was in for!

When I tasted it, I think I cried. It was like a mouth-full of magic, and I was instantly transported back to the 70’s. Sitting by the pool after a swim on a hot summer day, eating the top of the Jello cake… Mmmm…. So, back to the future, where Homemade Whip ‘n Chill became part of my low-carb diet menu!

This is really personal for me. I consider this recipe to be my reward for never throwing it out, and always suffering through that cold, horrible, plastic jello cake to get to the top. (No offense, Mom. I know I’m the only person on the planet who doesn’t like Jello Cake.)

 Whip ‘n Chill apparently came in several flavors – vanilla, chocolate, lemon, and strawberry. Fortunately, the first flavor I made from the recipe below was strawberry, otherwise I might not have made that immediate connection. However, I have branched out to other flavors, which I also thoroughly enjoy.

 Strawberry Jello = Whip ‘n Chill – exactly like I remember!

Orange Jello = a Dreamsicle flavor

Peach Jello = a light Peaches and Cream (slightly artificial, but yummy)

Lemon Jello = Pure Refreshment

Raspberry = the boldest of them all!

 I hope you all enjoy this. If you never had Whip ‘n Chill in the 70’s, it may not be as spectacular to you. Maybe it’s the trip down Memory Lane that makes it so great – after all, it’s a pretty plain and simple dessert. But, please, pass this recipe along to any fellow Whip ‘n Chill mourners. They will love you forever! And, if you decide to use it as a topping for your Jello Poke Cake, please let me know how it works out. I’m curious, but not enough to make it myself!

 

Jello Cream Mold
Serves 4
Write a review
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 1 pkg (4-serving size) sugar-free jello
  2. 1 c. boiling water
  3. 4 oz. cream cheese, softened
  4. 1/2 c. heavy cream
Instructions
  1. Dissolve jello in boiling water.
  2. Pour into blender with cream cheese and cream. Blend well.
  3. Pour jello mixture into a mold or individual bowls.
  4. Chill several hours or overnight.
  5. Unmold (if necessary) and serve with desired garnishes.
Adapted from Low Carb Friends
Adapted from Low Carb Friends
Diet With Us http://dietwithus.net/
 by Cynthia McInvale

Coffee Lover's LaneOverall, I consider myself a fairly well-balanced individual. I am easy to get along with, a change in plans doesn’t ruin my day, and I don’t have any annoying habits. (It’s true – even my mother said so!) However, I do have two major obsessions. Chocolate and coffee. Please don’t send me any articles about how chocolate and coffee are bad for your health. I won’t read them. I have switched to an organic low acid whole bean coffee and dark chocolate, but I refuse to give them up completely. I take comfort in the fact that medical science doesn’t seem to have made up its mind regarding the benefits vs. detriments, and I avoid all negative information about my morning ritual.  Although I refuse to address my addiction to coffee, I have recently been dealing with my love/hate relationship to the entire selection of bottled coffee cream. I remember when flavored cream first appeared. The only options were Amaretto and Irish Cream, but coffee would never be the same. I have fond memories of my early years, camping trips with my family, mornings spent by the fire with my dad, and my first experience drinking black coffee with a spoonful of sugar. It’s nice to think about, but I’m not going back. My theory hasn’t been tested, but I believe that you could blindfold me, spin me around three times, and, no matter where I started from, I could walk directly to the cooler and pick out my favorite coffee cream in our local grocery store. Coffee with Hearts Without hesitation, I can say that finding a healthy substitute for the blessed/cursed bottled coffee cream has been my greatest challenge. I had almost given up when I stumbled across this recipe yesterday. All I can say is – A.mazing. Really. Emphasis on the Aaa. Before I tried it, I was expecting to have to add some heavy cream to accommodate my craving, but I made it this morning and I was blissfully surprised! The butter and coconut oil provide the richness and the creamy texture I so desire, and the chocolate adds just the right amount of flavor.  I have a large bottle of Heath bar-flavored coffee cream in the fridge, and it’s not even a temptation.   

 

 

Hershey's Bullet Proof Coffee
Write a review
Print
Ingredients
  1. 1 large cup of coffee
  2. 1/8 t. Hershey's chocolate syrup
  3. 2 T. coconut oil
  4. 2 T. butter
  5. Stevia to taste
Instructions
  1. Put chocolate syrup, coconut oil, butter, and sweetener in the bottom of a large coffee cup.
  2. Add coffee.
  3. Stir and enjoy!
Notes
  1. I have to admit that I have not yet developed a taste for Stevia, so I used Splenda in it's place. It was absolutely delicious!
Diet With Us http://dietwithus.net/

 

 

A delicious twist to a favorite finger food! Grilling them gives a smokey, dry, crisp outside with the buttery goodness that is a signature of a Buffalo Wing! Find your preferred dipping sauce, because this is your new favorite Buffalo Wing Recipe!

Grilled Buffalo Wings
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 lbs chicken wingettes, or chicken of choice (cook time may vary)
  2. 1/4 bottle of Louisiana Buffalo Wing Sauce
  3. 1/4 T. granulated garlic
  4. 1/4 T. granulated onion
Instructions
  1. Toss chicken in garlic and onion powder using a bag or the "popcorn flip" method. Grill until cooked thoroughly. Then toss in the Louisiana Buffalo Wing Sauce and place on the grill, do not cover. Once dry on both sides, remove from the grill, let cool and enjoy!
Notes
  1. Be sure not to over-cook the first time!
Diet With Us http://dietwithus.net/