Hidden Veggie Sketty Sauce and Meatballs with make ahead Meatloaf

 Half a red bell pepper two 3/4 of a red bell pepper one yellow bell pepper one small onion two small zucchini three cloves of garlic probably chopped up there was half 3/4 of a cup of carrots pulse through the food processor quite fine. Half veggie mix is for the ground meat and half is for the sauce. Divide and with a little bit of olive oil sauteed the Blended mixture until most of the moisture is gone add an extra seasonings such as onion powder garlic powder Italian seasoning salt and pepper crushed red pepper flakes there's probably three quarters of a can of tomato paste (the small can) I used fresh tomato sauce from our garden probably two 32 oz jars worth roughly maybe one and a half 32 oz jars simmer on low for a few hours until thickened. I took the other half of the Blended vegetables mixed it into the ground beef to turn into a 1 lb batch of Meatballs and a 1 lb meatloaf for tomorrow

Meatballs/ meatloaf 

Ground beef vegetable puree a little bit of grated Parmesan salt pepper garlic and onion powder egg and breadcrumbs. I mixed all of that together in the two pounds of ground beef and then took out the meatballs with a cookie scoop baked at 350 20 min

 then with the remaining pound of ground beef I added in some Tapatio, ketchup, and Worcestershire sauce extra bread crumbs because it was a little loose from the added moisture and then placed the meatloaf mixture into a meatloaf pan and covered with tin foil and set it in the fridge to set until dinner at the following day.

Favorite mashed cauliflower

These are seriously the best.
Ranch mashed cauliflower.

Riced cauliflower. Cook in the microwave until tender. Then dump in a pot and stir on medium until the water has evaporated. Add in a little salt and pepper. A little parmesan, cream cheese, sour cream, and the powdered ranch to taste. Mix mix mix.  Take out and pulse in your blender until smooth.
So easy. So good.

Keto Blueberry French Toast Muffins with Pecans

Blueberry French Toast Muffins with Pecans
Makes 16
cream cheese 8 to 9 oz room temp
8 eggs
1.5 tsp baking powder
1 tsp vanilla
Few splashes of sugar free blueberry toriani syrup
5 or 6 fresh blueberries for each muffin
Chopped pecans on top so 1/4-1/2 cup

Blend everything together but the pecans and fresh berries.  Pour in liberally greased muffin tin or foil liner. Fill 2/3 to 3/4 or so up. Add the berries and top with nuts. Bake preheated oven 400 degrees 18 min

Baked instant mashed potatoes

Somehow I ended up with a box of instant taters and I hate to waste noms so I was thinking how can I dress these up a bit??? My hubby and kids loved them. The inside was creamy and the top/ sides had a nice crisp all of which are so very important with mashed taters. If there's one thing I can't stand it's gluey or watery mashed potatoes!

I used a box serving of 4 which was about 1 and 1/3 cup of the flakes. Fyi.

2/3 or so block room temp cream cheese (I just used the left over from an already opened 8oz block)
Fresh or dried parsley
Garlic and onion powder
Salt
1 cup or so shredded cheese blend plus extra to broil off at the end
4 servings amount of the boxed Idaho tater flakes
1 cup 1 1/3 or so hot water
1 to 2 tbs butter
Pam

Mix your tater flakes, seasonings, and cheeses all together. Add your water.  I started with about a cup and mixed well and then added more if I needed it. Mix well.  You want the taters to just cone together a little on the stiff spreadable side because when you bake them the cream cheese will let off moisture.
In your Pam spayed casserole dish think 8x8 or 9x9? Spread it out evenly and bake 350 for 30 min.  They would have been good had I stopped here but it's Christmas time and I like to be a little extra so I topped them with a handful or 2 of shredded cheese baked 10 more minutes and then broiled off the top and let sit a few min before digging in!

Keto tomato soup

Major hit with family

Keto avocado fudge

Super great...

Veggie cream cheese spread

Code red approved.  Made this for my mops group to go worth a veggie platter.

2 bricks cream cheese
Bacon crumbles
Ranch packet
Sprinkle extra dill
Couple TBS mayo

Was a hit

No sugar added BBQ sauce

Ingredients: 

1 14 oz can diced tomatoes
2 tbs Balsamic Vinegar
2 tbs Soy Sauce
1/3 Cup Apple Cider Vinegar
1.5 TBSP Yellow Mustard
4 large Garlic cloves
Splash liquid smoke
Splash Worcestershire sauce

1 TBSP Onion Powder
1 TBSP Chili Powder
1.5 TBSP Paprika
1/2 tsp garlic powder
1/8 tsp Cayenne Pepper
1/2 TBSP Minced Dried Onions
3 or so tbs splenda depending on taste
Salt to taste

Combine all ingredients and blend until smooth. Transfer to a sauce pan and let simmer 30 minutes while whisking every few minutes. Let cool and store in fridge

Dijon chicken casserole

I've been doing code red and finished my first 30 day challenge. I'm pleased with my progress so far.  One of my favorite dished I've made is this Dijon chicken casserole that reminded me of chicken cordon bleu but without all the carbs. On to the recipe!

Dijon chicken casserole
1 package riced cauliflower or cauliflower broccoli blend
1/2 a rotisserie chicken or a pound of cooked chicken
1 package softened cream cheese
Dijon mustard
Mayo (Or the Dijon mayo blend already together)
Heavy whipping cream or sour cream
Salt
Pepper
* onion and garlic powder optional
Crumbled bacon to top at the end

Basically stir mush everything together. Bake 350 for 30 to 45 min.  I broiled the top off mine then added my crispy bacon.  You could mix it in too.

I do everything to taste here. The Heaney whipping cream is to thin or the mixture of you need to.

Whole Milk Greek yogurt

You will need:
Enamel Dutch pot (mines a 6qt)
Instant read thermometer
Whisk
1/2 gallon whole milk
1 tablespoon heaping of starter yogurt could be new store bought with live cultures or left over from your last batch of under a week old

Heat milk constantly stirring until reaches 180F. remove from heat let sit until 120F. Skim the skin off the top and mix in your starter.  Wrap with towels and place in slightly warmed oven that just had the chill taken off. Leave light on.  Let sit 12h or so.  Then strain for Greek yogurt

High fat blueberry smoothie/ ice cream

Ok.... take yah some frozen blueberries 1/2 the smaller package.  You don't wanna be a greedy cow. Then a few spoons of splenda. 🎶pour some sugar inn meh!🎶 then a whole avocado. Because yum.  And we're creamy loving bitches here is why the whole avocado. a pint ish we have these little boxes here of hwc.
Blend that bish until it's creamy af. Pour into freezer mugs and freeze until desired consistency.  Top with a few fresh berries to be fancy af.
There you have "Blueberry huckleberry ice cream" the #rebelafway

If I can find Greek yogurt next time I'll do havesies with it and that HWC to not be so extra

Almond maple chia pudding

1 cup almond milk unsweetened for thicker for thinner just add a splash more
1/4 cup chia seeds 
1/4 cup ground flax
1/2 tsp almond extract
1/2 tsp instant maple extract
1-2 tsp sweetener of your choice ( I didn't think it needed it)

Mix it all together and divide into 2 servings. Let sit in fridge overnight out at least 4hrs. Put your toppings on and enjoy I like chopped nuts or berries.

Pumpkin Chia Pie Muffin Cups

1 8oz block of cream cheese
1 small can of pumpkin puree (not pie filling)
2 heaping tablespoons chia seeds
1 1/2 teaspoon baking powder
4 large eggs
2 teaspoon of pumpkin pie spice extract
6 to 8 teaspoons of stevia or sweetener of choice like splenda
Blend together in a bowl with a hand mixer
Let rest so the chia seeds can puff up and absorb the moisture

Spray and fill your muffin cups

Bake 375 for 25 to 30 minutes depending on your oven

Recipe makes 12 muffins

Dark chocolate coconut chia pudding

1 cup almond milk unsweetened
¼ cup chia seeds
3 tablespoons cocoa powder
1 teaspoon coconut extract
1 to 1/2 tsp instant espresso
1-2 tsp sweetener of your choice

Top with pecans and raspberries

Mix it all together and divide into 2 servings. Let sit in fridge overnight out at least 4hrs. Put your toppings on and enjoy.

Note: because I use splenda and my kids don't need sugar free I leave the sweetener out until I serve and mix in then this way they can have a different one even though let's face it when I make it they eat mine too.

Low Carb Breakfast Bake

Low Carb Breakfast Bake

9x9 pan bake 350 40 min

6 to 8 eggs
1/2 block cream cheese
Spaghetti squash small
Bacon for garnish
Sage bulk sausage 1/2 package I like Jimmy Dean
Heavy whipping cream
Salt
Pepper
Butter/ Olive oil
**I happened to have some left over poached chicken so I chipped that up and tossed it in too.

Preheat oven 425 if you roast your squash
Either microwave or roast your spaghetti squash (my small one cut in half with a little salt pepper olive oil took 40 min) you can do this the day before easy.

Lower oven 350.
Oil or butter your dish.  Layer the squash on the bottom in a thin layer.
Next layer your cooked sausage on top.
I like tiny little pockets for the cream cheese so dollop that about as you like.
Whisk your eggs and a few splashes of heaven whipping cream with some salt and pepper. Pour over dish top with your garnish of about 4 crispy bacon strips.
Bake until eggs are set about 40 to 45 min

Chocolate Bran Muffin

Chocolate Bran Muffin

Yields 16 muffins
Ingredients

1 1/2 cups oat bran

1 1/4 cups flour

1 1/4 cups milk

2/3 cup brown sugar (or natural sweetener), packed

2/3 cup canola or vegetable oil

1/2 cup unsweetened cocoa powder

2 large eggs

3 teaspoons baking powder

1 1/2 teaspoons vanilla extract

1/4 teaspoon sea salt

mini dark chocolate chips, optional

Directions

Preheat oven to 350 F.

Combine oat bran, flour, cocoa powder, baking powder and salt in a medium bowl and mix together.

In a separate bowl, beat together the milk, sugar, oil, eggs and vanilla extract until smooth.

Gradually pour the wet ingredients into the dry ingredients, whisking continuously, until just combined. Don’t over mix.

Pour batter into the muffin tin, place in oven and bake for 23 minutes, or until toothpick inserted in center comes out clean.Optional: sprinkle mini chocolate chips over the muffins before baking.

Remove pan from oven let cool for 5 minutes, before turning out onto a wire rack to finish cooling.

Serve immediately or store in an airtight container.

Cast Iron Skillet Cornish Hen with Brocoli

Divine!!!!! Seriously.

What you will need:
Skillet
Cornish Hen
Package frozen broccoli florets or fresh if you have it I happened to be out.
Salt
Pepper
Garlic powder
Onion powder
Paprika
1/4 or less of a bottle of Italian dressing so guessing 1/2 cup or so.
olive oil

Preheat oven to 450.
Drizzle just a smidge of olive oil in the pan. Dump frozen broccoli  into pan and arrange like a wreath around the edge. You're going to place the hen in the center. Drizzle with a bit more olive oil. Salt and Pepper the broccoli.
Prep your hen. Wash her good and pat dry. Truss her up if you're feeling frisky and then salt, pepper, garlic powder, onion powder and paprika to taste. I just used a smidge/dash 1/4tsp maybe....
Place into preheated oven for 25 min. Then Reduce heat to 350 and dump on the Italian dressing over everything....cook 25 more min.
Beautiful!

I served this up with some cheesy scalloped taters for the kiddos and crusty bread.

Oven Poached Chicken

So good. So easy.

Take a pie dish lay your chicken breasts inside. Season the chicken.  I prefer to use vegetable better than bouillon and pepper. Put some water to come 1/3 to 1/2 way up the chicken. Cover with foil.
Bake 400 40 min. 
I let cool with the foil on a bit and then remove the foil either eat or let sit till cooled to store for later.

Mom Breakfasts

I don't know about you but basically the second I became a mom I stopped getting to eat my own meals unless we are all eating together at the same time and sometimes not even then come to think of it. If one of my little munchkins sees you eating something they think THEY MUST HAVE SOME or their little life will be over. Most of the time I don't really mind because I am able to get some extra good type things into them. A prime example. I was trying out one of those Kelloggs crustless quiches from the frozen section today. They are a perfect size for me and breakfast is not my best meal of the day. I more often than not get busy and feed the kids but forget myself.
 

So here I am thinking yes. Finally, a free second to scarf down something while the kids are busy. Only to look down and see these faces staring up at me... Mouths open Little Mr. grunting and Little Miss saying eat eat...And don't think you can steal 2 bites for yourself and skip them once. Oh jeeze. Who knew even infants could count let alone his sister!

The quiche in question...

As you can see this is how breakfast went. They split half and I ate half. But on the bright side. This quiche was fantastic and I am definitely going to keep a few around for when I am sick of a protein bar or shake for breakfast because I forgot to eat again. Here is a picture of the one I tried today with their nutrition info. 10g of protein with only 6 net carbs is a win!!! I may have to become one of those parents that hide to sneak a snack they don't want to share or start just making two at a time. 

 

Avocado Love and Gadgets

Ever since having my son I've begun to love avocados. Before I had him they were a definite nope from me with the one exception of our friend Josh's guacamole. All hail Josh and his guacamole. Seriously it is that good. He'd make me a special batch whenever we were over because let's face it I'm a wimp with spicy things and the boys like to go a little crazy with the hot peppers. 

Now one thing I will say is a brown avocado where the air turned it is bleh.  Green is beautiful brown... Thanks but no. I'm like that with apples too.

I was cruising Amazon looking for something to help with my guacamole and left over 1/2 of avocado problem because who wants to spend their hard earned green on something that doesn't work and #reviewsarelife

I ran into these beauties and thought after reading on them and their stellar reviews let's give them a try.  I've been using them for a while now and I must say they work well. My unused half an avocado stays fresh until I eat it the next day and the guaclock kept our left over guac nice and green when we had some the next day.  I still spritz the top with lime juice either fresh or the bottled just be sure 

Now to get my daughter on board but no such luck yet. I'm a persistent mama so I'll keep offering until she gives them a try again. It takes her awhile to be adventurous.

In case you wanted to take a look at them here are their links. (BTW I do not get anything from sharing these)

Casabella Guac-Lock Container with Tray 
by Casabella 
Link: http://a.co/gpWLgOV

Evriholder Avo Saver Avocado Holder 
by Evriholder 
Link: http://a.co/3s1PaVo