Author: Camromere
Balsamic Brussels Sprouts
October 31, 2020
Persons
6
Prep Time
10 minutes
Cook Time
27 minutes
Total Time
37 minutes
Ingredients
- 1 1/2 pounds Brussels sprouts
- 2 tablespoons olive oil or avocado oil
- salt and pepper, to taste
- 8 ounces bacon
- 1/2 onion, diced
- 1/3 cup balsamic vinegar
Instructions
- Preheat your oven to 425F/220C.
- Cut the end off the Brussels sprouts, then slice them into quarters. Some leaves may come loose and that’s okay.
- Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper.
- Roast the Brussels sprouts for 25-30 minutes, stirring halfway through.
- While the Brussels sprouts are cooking, slice the bacon into 1/2-inch thick pieces. Add the bacon to a pan on medium heat and cook until the bacon become crispy, stirring frequently. Use a slotted spoon to remove the bacon to a paper towel.
- At the same time you’re cooking the bacon, add the balsamic vinegar to a small pot. Simmer this on medium heat for 10-12 minutes, or until it’s reduced by a third to a half. When it’s done, you should have about 3 tablespoons remaining in the pot. Then turn off the heat.
- Drain off most of the bacon grease (you can render and save the bacon grease for future use!), but keep one tablespoon left in the pan.
- Add the diced onion to the pan and cook on medium heat for 2-3 minutes, or until it becomes translucent. Add the crispy bacon back to the pan, give it a stir and turn off the heat.
- When your Brussels sprouts are done, remove them from the oven. Add the onions and bacon and drizzle with the balsamic reduction. Stir everything together and serve.
Notes
- Want more Brussels sprouts? You can easily add up to 2 pounds without changing any other ratios in the recipe. So feel free to add a little extra!
- I purposefully cook the bacon separately for that extra crispy texture. I find that when cooking bacon on the same baking sheet as the brussels, you always end up with uncooked pieces of bacon. So it really is worth it to cook the bacon separately.
Nutrition Facts
Balsamic Brussels Sprouts
Serves: 6 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 264.16 kcal | |
| % Daily Value* | ||
| Total Fat 19.87 g | 30.6% | |
| Saturated Fat 5.73 g | 28.7% | |
| Trans Fat 0.05 g | ||
| Cholesterol 24.95 mg | 8.3% | |
| Sodium 420.5 mg | 17.5% | |
| Total Carbohydrate 14.36 g | 4.8% | |
| Dietary Fiber 4.62 g | 18.5% | |
| Sugars 5.44 g | ||
| Protein 8.84 g | ||
| Vitamin A 5.27 % | Vitamin C 107.95 % | |
| Calcium 5.83 % | Iron 10.81 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Low Carb New York Cheesecake
December 14, 2019
Persons
8
Prep Time
15 minutes
Cook Time
1 hour, 15 minutes
Total Time
1 hour, 30 minutes
Ingredients
Crust
- 1/2 c almond flour
- 1/2 c ground flax
- 1/4 stick butter melted
- 2 Tbls Truvia
- 1 tsp Vanilla
Filling
- 32oz cream cheese (softened)
- 1 1/2 c Truvia
- 4 eggs
- 3 Tbls Lemon juice
- zest of 2 Lemons
- 2 tsp Vanilla
Instructions
Crust
- Stir together and then put in pan and pat down smooth and even.
- Bake 10 mins @ 325°
- Remove and cool while making filling.
Filling
- Mix together cream cheese and Truvia
- Add Lemon juice and Vanilla
- Then add eggs, One at a time while mixing.
- Pour into pan.
- Bake @ 325° for 45 – 55 minutes. Depends on how your oven maintains heat. Done when knife comes clean.
- Important! When done baking, just turn off oven and leave door propped open. Let cool in/with oven. About 2 hours. Remove and let cool to room temp another 2 hours. Then refrigerate for at least 6 hours, best overnight.
Notes
This is definitely something that you need to make at least one day before you want to eat it.
If you rush the cooling, it might crack. Cracking doesn’t make it inedible, it’s just prettier if it doesn’t.
Top with whatever you want! I enjoy No sugar added Black Cherries (freezer section)
Nutrition Facts
Low Carb New York Cheesecake
Serves: 8 slices
| Amount Per Serving: | ||
|---|---|---|
| Calories | 524.89 kcal | |
| % Daily Value* | ||
| Total Fat 49.54 g | 76.2% | |
| Saturated Fat 24.86 g | 124.3% | |
| Trans Fat 0.12 g | ||
| Cholesterol 212.31 mg | 70.8% | |
| Sodium 445.44 mg | 18.6% | |
| Total Carbohydrate 50.69 g | 16.9% | |
| Dietary Fiber 3.16 g | 12.6% | |
| Sugars 4.67 g | ||
| Protein 12.7 g | ||
| Vitamin A 52.64 % | Vitamin C 11.0 % | |
| Calcium 14.3 % | Iron 7.38 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Taco Lasagna
October 19, 2019
Persons
8
Prep Time
25 minutes
Cook Time
55 minutes
Total Time
1 hour, 20 minutes
Ingredients
- 2 lb. ground beef
- 1 tbsp. Taco Seasoning
- 1 box no-boil lasagna noodles or cooked lasagna noodles
- 3 c. salsa
- 2 15-oz. tubs of ricotta
- 1/4 c. sour cream
- 1 large egg
- 3 c. shredded Mexican cheese
- Sliced green onions, for garnish
- Thinly sliced red jalapeño, for garnish
Instructions
- Preheat oven to 350°. In a large skillet over medium heat, add ground beef. Season with taco seasoning and cook, crumbling up with a wooden spoon, until no longer pink, about 8 minutes.
- In a 9″-x-13″ baking dish, spoon a layer of salsa over bottom to cover, then add a layer of lasagna noodles. In a medium bowl, mix ricotta, sour cream, and egg and season with salt. Spread ricotta mixture over noodles and top with a layer of ground beef, salsa, and cheese. Repeat layers until baking dish is full, making sure to end with cheese.
- Cover with aluminum foil and bake until bubbly, 30 to 35 minutes.
- Let cool 10 minutes, then garnish with scallions and jalapeño and slice.
Nutrition Facts
Taco Lasagna
Serves: 8 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 938.59 kcal | |
| % Daily Value* | ||
| Total Fat 56.25 g | 86.5% | |
| Saturated Fat 28.21 g | 141.1% | |
| Trans Fat 1.92 g | ||
| Cholesterol 212.21 mg | 70.7% | |
| Sodium 1262.93 mg | 52.6% | |
| Total Carbohydrate 53.6 g | 17.9% | |
| Dietary Fiber 3.71 g | 14.8% | |
| Sugars 6.12 g | ||
| Protein 53.21 g | ||
| Vitamin A 34.26 % | Vitamin C 2.13 % | |
| Calcium 62.71 % | Iron 22.27 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
