VEGETABLE SIDE DISH: CHEESY BRUSSEL SPROUT CASSEROLE (click here to print)

Cheesy Bacon Brussel Sprout Casserole

Serves 8-10
Ingredients

• 2 pounds brussel sprouts, halved (fresh or frozen and thawed)
• 1/2 pound bacon, crumbled
• 1 cup sharp cheddar cheese, grated
• 1 cup fontina cheese, grated
• 1 cup heavy cream
• 2 eggs
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fresh thyme, minced
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 400º F.
2. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
3. While brussel sprouts are roasting, cook bacon in a large pan or skillet over medium-high heat until crispy.
4. Drain off fat and add garlic. Cook for 1-2 minutes, or until fragrant, and season with fresh thyme.
5. In a large bowl, whisk together eggs and heavy cream, then stir in cheeses.
6. Remove brussel sprouts from oven and add 3/4 bacon and garlic to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
7. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
8. Remove from oven and let cool 5 minutes before serving.

Source:

www.12tomatoes.com     
Nutritional values for this recipe  https://www.verywell.com/recipe-nutrition-analyzer-4129594

COOKIES: GRAHAM CRACKERS (click here to print)

      

Homemade Graham Crackers

Yield: 24 to 30 crackers

Homemade low carb Graham Crackers get a much-needed update! These healthy, grain-free crackers are the ultimate kid snack, but adults love them too.

Ingredients

• 2 cups almond flour
• 1/3 cup Swerve Sweetener
• 2 tsp cinnamon
• 1 tsp baking powder
• Pinch salt
• 1 large egg
• 2 tbsp butter, melted
• 2 tsp molasses (optional but improves colour and flavour)TIP: I use Sugar free Torani gingerbread syrup for less carbs)
• 1 tsp vanilla extract

Instructions

1. For the crackers, preheat oven to 300F.
2. In a large bowl, whisk together almond flour, sweetener, cinnamon, baking powder and salt. Stir in egg, melted butter, molasses and vanilla extract until dough comes together.
3. Turn dough out onto a large piece of parchment paper or silicone liner and pat into a rough rectangle. Top with another piece of parchment. Roll out dough as evenly as possible to about 1/8 to 1/4 inch thickness.
4. Remove top parchment and use a sharp knife or a pizza wheel to score into squares of about 2x2 inches. Transfer the entire piece of parchment onto a baking sheet.
5. Bake 20 to 30 minutes, until just beginning to brown and firm up. Remove crackers and let cool 30 minutes, then break up along score marks. Return to the warm oven (with oven off...if it's cooled down too much, turn it on and set the temperature at no higher than 200F). Let sit another 30 minutes or so, then cool completely (they will crisp up as they cool).

Notes

Makes about 24 to 30 crackers (this will depend on how thin you roll your dough). Each cracker has 1.57 NET CARBS.

Food energy: 65kcal Total fat: 5.56g Calories from fat: 50 Cholesterol: 2mg Carbohydrate: 2.59g Total dietary fiber: 1.12g Protein: 2.17g

Source:

www.alldayidreamaboutfood.com

MAIN DISH: PIZZA TOPPING CASSEROLE (click here to print)

PIZZA TOPPINGS CASSEROLE
1 pound bulk Italian sausage
8 ounces fresh mushrooms, sliced
4 eggs
1/2 cup heavy cream
1/4 cup pizza sauce (recipe follows)
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning and/or basil
3 1/2 ounces pepperoni, chopped
1/2 cup green pepper, chopped (2 ounces)
8 ounces whole milk mozzarella cheese, cut into small cubes
1/2 cup red onion, slivered (1 ounce)
Crushed red pepper, optional

Brown the sausage with the mushrooms; drain the grease. Meanwhile, whisk the eggs, cream, pizza sauce and seasonings in a medium bowl. Grease a 7x9" deep baking dish (or 7x12" shallow baking dish) and put in the meats, mushrooms, peppers and the mozzarella cubes. Pour in the egg mixture and mix well. Top with the red onion. Sprinkle with a little more garlic powder, Italian seasoning and a little crushed red pepper flakes, if you like. Bake at 350º for 45-55 minutes until nicely browned and a knife inserted in the center comes out almost clean. Mine still had a bit of liquid in the center but it was done. Let stand about 5 minutes before serving.

Makes 6-8 servings

Per 1/6 Recipe: 582 Calories; 50g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 437 Calories; 38g Fat; 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

PIZZA SAUCE
8 ounce can tomato sauce (sugar free)
2 tablespoons tomato paste (sugar free)
1/2 cup water
2 teaspoons granular stevia
1/4 teaspoon garlic powder
1/2 teaspoon dried basil, or to taste

Bring all of the ingredients to a boil in a small saucepan. Partially cover the pot and simmer over low heat for 1 hour.

Makes about 1 cup
Can be frozen

Per 1/4 cup: 22 Calories; trace Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per Batch: 86 Calories; trace Fat; 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 16g Net Carbs

I wanted this to be this to be more like a casserole than a quiche so I only used 4 eggs and a little cream to help bind the ingredients together. I wouldn't bother trying to cut this into squares to serve it. A big spoon would be more effective for just scooping it out. I was going to call this Pizza Bake, which was a pretty boring name. This is like eating a big pile of pizza toppings and inspired me to change the name to Pizza Toppings Casserole. Next time I might just omit the eggs and cream and add another 8 ounces of mozzarella. That would be even more like pizza toppings. Click the photo to see a close-up.

Here's a picture of a serving (click the photo to see a close-up):

UPDATE 10/27/12: I just realized that I've never updated this recipe to the way that I make it now. I leave out the eggs and cream and I use a whole pound of mozzarella. Here are the counts for the revised version:

Per 1/6 Recipe: 573 Calories; 48g Fat; 30g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs 


Source:

 www.genaw.com