Sausage Cheddar Balls

Keto Sausage Cheddar Balls

1 lb. Breakfast Sausage

1 Large Egg

1 Cup almond flour

8 Oz Cheddar Cheese

1/4 Cup Grated Parmesan

1 Tbsp Butter

2 tsp Baking Powder

1/4 tsp Salt

Preheat oven to 350

Add eggs and spices to a bowl and beat until well combined

Add all other ingredients to egg mixture

Using a spoon and your hands roll sausage mixture into 20-25 sausage balls (I made 20)

Place sausage balls on a cookie sheet with parchment paper. Bake for 16-20 minutes. Place leftovers in a ziplock in the frig.

Per sausage ball

Calories 124

Fat 11g

Carbohydrates: 1g

Fiber 0g

Protein: 6g

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Quick Cole Slaw

1/2 green cabbage

1/2 cup mayo

1 tbs lemon juice

2 tbs dijon mustard

garlic powder, salt, and pepper to taste

Mix all together and let sit in the frig for an hour or so. That way the cabbage can absorb and get softer. 🙂

Makes about 3 servings. I like to double this to have leftovers!

Macros per serving

279 Calories

27g Fat

2g Protein

5g Net Carbs

 

Everything Pasta Salad


Everything Pasta Salad

Bacon – 1/2 pack, cooked crisp

Corn – one can drained

Green onions – 3 or 4, sliced

Celery – one stalk, diced

French’s Fried onions – handful

Mayo – to your liking

Plain Greek yogurt- to your liking 

Salt, pepper, natures seasoning and creole

Ham – handful, diced 

Lime juice – just a squirt

Ranch dressing – just a squeeze 

Italian cheese – just a small handful

Dill relish – two spoonfuls

Rigatoni pasta – 1 lb. cooked and rinsed

Combine all ingredients and chill!

Italian Pasta Salad

Italian Pasta Salad
1 lb. spiral pasta

8 ounces mozzarella cheese, cut into cubes

1 lb. ham or salami, cut into chunks

3 cups diced tomatoes or the grape tomatoes 

¾ cup black olives, sliced

¼ cup minced fresh parsley

1/4 cup sliced or diced red onion

1/4 cup Shredded carrots

pepperoncinis

Fresh broccoli, cut into smaller pieces 

1½ cups or so of Italian dressing (fat free)

Cook pasta then toss in oil and cool. Add all the ingredients together then toss in Dressing a little at a time until you like it. 

Garlic Red Potatoes

Garlic Red Potatoes


4 cups chicken broth

1 stick butter

2 spoons of garlic

Salt to taste

12 small potatoes

Poke holes in each potato with a fork

Cook on medium in the liquid covered, til tender

Take lid off and boil on high til liquid reduces in half then turn off

Cut each potato in half and lay face down in the buttery liquid for 10 minutes 

Mexican Shrimp Cocktail


1/3 cup Yellow onion, chopped 

1/4 cup freshly squeezed lime juice 

1 pound chilled cooked medium shrimp – peeled, deveined, and tails removed 

2 roma (plum) tomatoes, chopped

1 cucumber, finely chopped

1 stalk celery, finely chopped 

1 jalapeno pepper, seeded and finely chopped 

2 teaspoons salt 

2 teaspoons ground black pepper 

1 1/2 -2 cups chilled tomato and clam juice cocktail (such as Clamato)

1 cup chilled ketchup

1 bunch fresh cilantro – stems discarded and leaves chopped 

2 tablespoons hot sauce

2 avocados – peeled, pitted, and chopped

Directions
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Warm Dijon Potato Salad

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This recipe was for three people but feel free to add more to feed more!

8-10 red potatoes

1/2 cup mayo

3 tbs grated parm cheese

2 tbs dijon mustard

4 tsp apple cider vinegar

1/2 tsp seasoned salt

salt and black pepper to taste

1/4 tsp paprika

1/2 small red onion, thinly sliced/diced

2 green onions, chopped

a few pieces of crispy bacon, chopped

Cut the potatoes into cubes and boil until tender.

Combine mayo, parm, dijon, vinegar and seasoning in a large bowl.

Add potatoes, both onions and bacon then gently toss to combine.

Serve warm.

Holiday Menu

So I wanted to put together a holiday day menu that we normally like to use for Thanksgiving or Christmas or even Easter. This is our favorites for the holidays! Feel free to browse thru other recipes for more ideas. Here goes!

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Breakfast

French Toast with Sausage

Biscuit & Gravy Casserole

Brown Sugar Banana Oatmeal

The Perfect BLT with a fried egg

Main Course

Ranch Turkey

Pot Roast

Chicken Broccoli Casserole

Dirty Rice

Sides

Sweet Potato Casserole

Corn Casserole

Creamed Spinach

Honey Roasted Carrots

Parmesan Peas

Corn Bread Dressing

Jalapeno Popper Deviled Eggs

Desserts

Banana Pudding

Nutella Cheesecake

Chocolate Pie

Carrot Cake

Pumpkin Pie

PB Pie

Yellow Cupcakes w/choc buttercream

Breads

Southern Corn Bread

Yeast no-knead Dinner Rolls

Bread Maker Bread

Parmesan Peas

1

2 tbs unsalted butter

1-2 small shallots

salt and pepper

14 oz bag frozen green peas, thawed

2 tbs fresh squeezed lemon juice

1/4 cup grated parm

Splash of heavy cream if needed

Melt the butter over medium heat. Add the shallots, salt and pepper and cook until shallots are soft. Stir in the peas and cook until soft but still bright green. (Add more salt and pepper if needed here) Add the lemon juice and toss. Remove from heat and sprinkle in the Parmesan, mix and let it melt. Add more pepper here if needed. If you want them to be more moist and creamy, add a splash of heavy cream and simmer another few minutes til warm again.

Honey Roasted Carrots

2

Baby carrots, or regular carrots cut in half like seen in picture.

2 tbs olive oil

2 tbs honey

salt and pepper

1 tbs soy sauce

1 tbs dried parsley

Preheat over to 450

Line a baking sheet with foil, trust me on this one

Toss the carrots in the olive oil and half of the honey. Spread flat on the pan lined with foil in a single layer. Sprinkle with salt and pepper. Roast the carrots until they start to blister but still have a slight crunch. When done, toss the carrots in remaining honey, parsley and the soy sauce.