Sunday, October 29, 2017

Low-Carb Cheeseburger Casserole

1 lb. ground beef
1 packet onion soup mix
1 bag shredded colby jack (or your cheese of choice)
1 tbsp. minced garlic

½ cup mayonnaise
½ cup heavy cream (I used half & half)
2 eggs

Preheat oven to 350.  Brown burger and drain excess fat. 

While you're waiting for the meat to brown mix together all topping ingredients. Stir well.

After meat is cooked, thoroughly mix in onion soup mix. Mix in ¾ bag of shredded cheese. Place in greased casserole dish

Cover top of casserole with topping mixture. Add remaining cheese evenly on top of mixture. Bake for 40 minutes. 
This casserole was amazing! I'm not sure how, but it tasted like tater tot casserole, minus the carbs. Super easy to make and hit the spot on a cold rainy night in Iowa. 

Friday, October 13, 2017

Fathead Bagels

With 21 grams of protein and 4 net carbs these bagels are a definite add to the breakfast menu!

1 ½ C almond flour
1 T baking powder (can use gluten free)
2 ½ C finely shredded mozzarella cheese
2 oz. cream cheese (cubed)
2 large eggs
Trader Joe’s Everything But the Bagel Seasoning

Stir together the almond flour and baking powder. Set aside.

Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Combine the two bowls together, and add in eggs. (Be careful the cheese mixture isn’t too hot or it will cook the eggs.) Stir thoroughly! I used my hands to mix.

NOTE: It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour. Divide the dough into 6 parts. Form a long log with each part, then press the ends together to make a bagel shape on a parchment lined baking sheet.

Sprinkle with seasoning.  Bake for 10-14 minutes at 400, until the bagels are firm and golden.

These can be stored in the fridge for freshness. 

Wednesday, October 11, 2017

Pumpkin Coffee Cake with Streusel


For the streusel:
1 cup brown sugar
½ cup sugar
½ teaspoon salt
1 ½ tablespoon cinnamon
1 cup butter, melted
2 ½ cups flour

For the cake:
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 tablespoon cinnamon
½ teaspoon salt
1 cup brown sugar
½ cup sugar
1 cup (2 sticks) butter, room temperature
2 eggs
2 15 ounce cans pumpkin puree

For the glaze:
½ cup powdered sugar
1 tablespoon milk

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.

To prepare the streusel, stir together the sugars, cinnamon, salt and melted butter in a medium bowl until well combined.  Stir in the flour.  Set aside while you prepare the cake batter.

Add the flour, baking soda, baking powder, cinnamon and salt to a large mixing bowl and whisk to combine.  Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.  Beat in the eggs and pumpkin until just combined. Add the pumpkin mixture to the flour mixture and stir until just combined.

Spread cake batter into prepared pan.

Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. It will seem like too much but use it all.  Bake for 50 minutes.  Let cool completely. 

Whisk together the powdered sugar and milk to make a glaze. Drizzle over the top of cake before serving.

Sissy says this was amazing and not “overly” pumpkin flavored. Perfect fall dessert. 

Sunday, October 1, 2017

Cheddar bacon garlic dip

6 bacon strips, thick-cut cooked and crumbled
1 tsp garlic powder
1/2 cup mayo
1 cup shredded cheddar
1 (8 ounce) package cream cheese
1/4 cup sour cream

In a medium mixing bowl, place cream cheese, mayo, and sour cream. Whisk to combine, until smooth and creamy. Add garlic powder. Add bacon and cheddar to the mixing bowl with cream cheese mixture, and stir to combine.

Cover and refrigerate until ready to serve with your favorite crackers.  I chose to use bacon Ritz and added a stalk of green onion just for fun.