Bitluxy

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Low Carb

Ingredients

1 pound ground hamburger or sausage
8 ounces softened cream cheese
12 eggs
1 cup cheese

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and stir into the hamburger or sausage. Pour eggs over the sausage mixture. Add shredded cheese to the top.
Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Burritos

Ingredients

24 medium Low-Carb Flour Tortillas
1 pound breakfast sausage
1 package bacon
15 eggs
1/2 cup milk
1 Orange or Red Bell pepper
2 cups Shredded cheese

Instructions

Preheat oven to 425 degrees. Place bacon strips on a baking stone (or on parchment paper on a baking sheet). Bake bacon 10-15 minutes until crispy. Drain on paper towels. Meanwhile, cook sausage in a large pan. Drain and rinse. Wipe skillet out with paper towel.
Chop pepper. Add 1 tbsp. oil to skillet. Add peppers to skillet. Mix eggs and milk, then season with salt and pepper. Add to skillet on medium-low heat. Stir frequently. When the eggs start to coagulate, turn heat up to medium-high and cook, stirring constantly until eggs are 85% done. Remove eggs from heat and continue to fold until eggs are completely done. Add sausage & bacon. Allow to cool slightly.
Assemble burritos by placing a line of cheese on a tortilla, then a scoop of burrito mix, then roll up burrito. Wrap with saran wrap and freeze in gallon ziplock bags.

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfast Casserole

Ingredients

3 cups (24 oz) frozen shredded hash browns
3/4 cups shredded monterey jack cheese
3/4 cups shredded cheddar cheese
1/3 cup mild salsa
1 cup diced ham
1/2 cup green onions sliced
4 eggs beaten
1 (12 oz) can evaporated milk

Instructions

Preheat 350.
Grease a shallow 2-quart baking dish. Spread hash browns evenly along the bottom. Sprinkle with cheeses, ham, salsa and green onions.
Combine the eggs and milk in a bowl. Pour over potato mixture.
(May cover and refrigerate up to 24 hours at this point.)
Bake uncovered at 350 for 45 mins or until firm in center. Let stand 5 mins before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Muffins!

Ingredients

2 eggs
3 cups Bisquick
1 cup milk
3 tablespoons vegetable oil
1 1/2 cups shredded cheddar cheese
1 cup chopped cooked ham
1/2 green bell pepper, chopped (about 1/3 cup)
1/2 small sweet onion, chopped (about 1/4 cup)
salt and pepper (not much)

Instructions

Preheat oven to 400.
Spray muffin tins with Cooking spray.
Beat eggs.
Stir in Milk, oil and Bisquick until moistened.
Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
Divide batter into tins, sprinkle with cheese.
Bake 18-20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Oatmeal Smoothie - the Perfect Post-Workout Breakfast

Ingredients

1/2 cup rolled oats, soaked overnight in 1/2 cup filtered water in your refrigerator
1/4 cup part-skim ricotta cheese
1 cup low-fat milk, however any milk will do
2 ice cubes, just so it is cold
25 g chocolate protein powder, make sure it's low sugar, I use Rivalus Promasil in Milk Chocolate
1 tablespoon cocoa powder, this is optional, I like the extra chocolatiness and boost of flavanoids

Instructions

Fill blender with the soaked oatmeal mixture, ricotta cheese, milk, and ice cubes. Turn on a low blending speed to get it going.
When things are looking smooth and blended, open the ingredient hatch on the lid of the blender, (or just the lid if yours doesn't have one - just make sure it's going low enough to where you won't have an explosion), and add your protein powder and cocoa powder while it's still going.
Replace cover and turn on high for a few seconds to make sure it's all nice and smooth.
Pour into a tall glass with a straw and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Bourbon Chicken

Ingredients

1 tbsp whole wheat flower
1 tbsp olive oil
4 cloves garlic minced
1 onion chopped
1/2 cup chicken broth
1/2 cup half & half cream
4 cups spinach wash and drained

Instructions

Dust chicken in flour and saute in oil till cooked through. Remove chicken from the oil and add onions garlic cook until onions are translucent - do not burn the garlic.Carefully add the bourbon and cook for one minute to cook off the alcohol. Stir in the cream and reduce till slightly thickened. Place chicken on the raw spinach and drizzle the sauce over top.

Mon, 06 Jul 2026 00:00:00 GMT

Super Simple Breakfast Casserole

Ingredients

1 onion, chopped
1 tablespoon olive oil
3 1/2 cups hash brown potatoes (use a package of refrigerated hash browns)
garlic salt and pepper, to taste
6 vegetarian breakfast sausage patties
8 eggs
1 cup milk
1 cup shredded cheddar cheese

Instructions

Preheat oven to 350. Grease 9x13" glass pan. Thaw sausages and chop finely.
Heat olive oil in medium skillet and saute onions until golden.
Put potatoes in mixing bowl, add onions and sausages, stir, and add seasonings to taste. Pour into prepared pan. Sprinkle cheese on top of casserole.
Beat eggs and milk together lightly. Pour over casserole.
Cover casserole with foil and bake for 45 minutes. Uncover casserole, and bake 15 minutes more, or until casserole is set and cheese is golden.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Coleslaw Salad

Ingredients

3 Cups Shredded coleslaw Pre-bagged from store is just fine
1 Whole Granny smith apple Cored and diced
1/4 Cup Pecans Halves or Pieces
3 tablespoons Mayo
3 tablespoons Cream Could use milk...but it will raise the carb count
1 tablespoon Vinegar
1 tablespoon Sweetener This may vary depending on what brand you use
1/2 tablespoon Black pepper
1/2 tablespoon Celery seed
1/4 tablespoon Sea salt

Instructions

Coleslaw Base
1) In large bowl (room for stirring), combine pre-shredded coleslaw, pecans, and diced apple.
Coleslaw Dressing
1)In a bowl, combine mayo, cream, vinegar, sweetener, celery seed, and salt and pepper.
Whisk together till blended.
2) Taste it! If it's too tart, add sugar. If it's too sweet, add vinegar...
3) Pour dressing over the coleslaw base and mix well till everything is coated.
Let stand for 10-15 minutes to allow flavors to mellow, and coleslaw to soften slightly.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb sandwich Bread

Ingredients

8 ounces Cream cheese
4 Eggs
1/2 cup Parmesan cheese Shredded
2 cups Cheese Shredded

Instructions

Preheat oven at 425 degrees.
Line cookie sheet with foil-Pam the foil.
Put all ingredients in mixing bowl. Stir until mixed.
Spread on foil lined cookie sheet.
Bake for 15-30 minutes.
Cool and cut into sandwich size pieces. Place in fridge.

Mon, 06 Jul 2026 00:00:00 GMT

A Crisp and Fruity Breakfast

Ingredients

1 1/4 cups Kashi GOLEAN Crisp
3/4 cup Blueberries
1/2 cup Raspberries
3/4 cup Lowfat Milk

Instructions

One ingredient at a time, just like it shows!

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Pancake

Ingredients

2 Egg
2 tablespoon Sesame tahini Can use any nut butter.
1 pinch Salt
0.5 teaspoon Baking powder

Instructions

Mix all ingredients in a bowl. Whisk well for more fluffy pancakes.
Heat a skillet; with melted butter or olive oil.
Make small pancake. Serve with sour cream.

Mon, 06 Jul 2026 00:00:00 GMT

SAUSAGE EGG ROLL IN A BOWL- low carb

Ingredients

1 pound ground pork breakfast sausage hot sausage adds a kick
1 bag coleslaw mix or shredded cabbage I like the larger shred, tri-color
4 cloves Fresh garlic, peeled minced
1 tablespoon Ginger minced
1 tablespoon Soy sauce
1/2 cup Green onions chopped and divided
1 tablespoon Sesame Oil
Sauces Chili Garlic, Sambal Oelek or Sriracha

Instructions

Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
Add the coleslaw mix, garlic, ginger, 1/4 cup green onion and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
Remove from the heat and top with the rest of the green onions and drizzle with sesame oil.
Serve immediately.
RECIPE NOTES
Add Chili Garlic Sauce or Sambal Oelek while cooking or drizzle with Sriracha before serving, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

65 Healthy Breakfast Ideas

Ingredients

1/2 cup almond flour
1 cup oat flour (to make oat flour just add oats to a blender until it forms into flour)
1/2-1 cup non-dairy milk (plus more if needed)
2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 tbsp unsweeteed apple sauce or maple syrup ( optional)
1 tsp grapeseed oil (for non-stick pan) (if needed)

Instructions

In separate bowls: mix the wet & dry ingredients.
Add the wet ingredients to the dry ingredients and stir until combined. Let the pancake batter sit for a few minutes to thicken while you heat the pan according hte next steps below.
Add the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy clean up). Cook on each side for about 2-5 minutes (depends on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.
Serve with your favorite toppings. Some suggestions include maple syrup, coconut whip cream, fresh berries, or vegan butter.

Mon, 06 Jul 2026 00:00:00 GMT

Nutritional Breakfast Health Bars

Ingredients

7 cups of fruit mixed cereal
1/2 cup flax seed meal
1 cup roasted roasted soybeans (unsalted if you can find)
1 1/2 cups trail mix
1/2 cup pitted dates
1/4 cup unsalted peanuts, chopped
1/3 cup rice flour
1/2 cup corn syrup
1/2 cup honey
1/4 cup molasses
1/2 cup becel vegetable oil or 1/2 cup virgin olive oil

Instructions

.Preheat oven to 350 degrees.
.In a large bowl blend together all the dry ingredients.Mix well.
.In a sausepan over medium heat add the honey,corn syrup,molasses and the oil .Heat till runny.
.Pour over the dry ingredients and mix well.(takes awhile to mix together(Looks like there is not enough liquid,)but it will mix ok.
.Line a couple of 8"x12" pans with parchment paper.(Makes it easier to get out when baked).
.Put 1/2 of the mixture into each pan -- Pat down with the back of a large plastic spoon.Make a smooth surface --
.Bake about 15-20 minutes --
.ENJOY !

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Almond Muffins

Ingredients

1 1/2 Cups Almond Flour or Almond Meal
1 tsp Baking powder
1/8 tsp Salt
2 Tablespoons Butter (melted)
3/4 Cup Granular Splenda Add up to 1 cup if more sweetness desired
1 tsp Vanilla extract
2 Tablespoons Heavy Cream
3 Tablespoons Water
2 Eggs

Instructions

Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. Add the vanilla, cream and water to the butter. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.
Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.
Makes 6 muffins
Can be frozen
With granular Splenda:
Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Wheat Thins

Ingredients

1 egg white
1 cup almond flour
2 teaspoons Splenda sugar substitute
1 teaspoon garlic salt

Instructions

Preheat oven to 325 degrees.
Mix all ingredients together.
Transfer dough a silicone mat on a cookie sheet.
Cover with waxed paper and roll out with rolling pin, glass, or can. The dough should be quite thin and of an even thickness.
Remove waxed paper and sprinkle with additional garlic salt, if desired.
Score dough into squares using a pizza cutter (don't press, or you'll damage your silicone mat).
Bake for 15 minutes and check to see if crackers have started to brown. If the edges have started browning, remove those crackers, then put cookie sheet back into the oven.
Check crackers at 5 minute intervals, removing any that are thoroughly cooked.
Let cool completely and store in airtight container.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Oatmeal Cups

Ingredients

2 cups / 7 oz / 200 g rolled oats
1/2 cup / 2 oz / 60 g chopped walnuts
1/3 cup / 2 oz 60 g brown sugar (or other granulated sugar of your choice)
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
1 1/2 cups / 6.5 oz / 185 g mix of chopped strawberries, cherries, and/or blueberries
2 ripe bananas, peeled and cut into 1/2-inch pieces
2 cups / 475 ml milk of your choice (see headnote)
1 large egg
3 tablespoons extra virgin olive oil
2 teaspoons pure vanilla extract

Instructions

Line a baking tin with muffin wrappers, this recipe yields about 12 baked oatmeal cups.
Preheat the oven to 375F with a rack in the middle of the oven.
In a large bowl mix together the rolled oats, walnuts, brown sugar, baking powder, cinnamon, salt, and berries. Gently mix in the bananas until they’re evenly distributed. Set aside.
In another medium bowl whisk together the milk, egg, olive oil, and vanilla extract. Pour this mixture over the oat-berries mixture and fold together. Allow to sit 5-10 minutes and then mix again.
I like to use a soup ladle to transfer the mixture to the muffin tin, filling each cup about 3/4 full (see photo above). The mixture will still separate a bit just, spoon a good amount of any residual liquid over the oats in each cup.
Bake for 35-45 minutes, or until the oatmeal cups are deeply golden and well set. Remove from the oven and allow to cool a bit on a rack. They’ll continue to set as they cool.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Atkins Blueberry Muffins

Ingredients

2 cups soy flour
1 cup Splenda sugar substitute, cup-for-cup
2 teaspoons baking powder
2 tablespoons vital wheat gluten (optional)
4 eggs
1 cup 1% low-fat milk
2/3 cup club soda
1 cup fresh blueberries or 1 cup frozen blueberries

Instructions

Preheat oven to 375.
Spray a muffin tin with vegetable oil cooking spray.
In a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.
Fold in the blueberries and fill the muffins cups evenly with the batter.
Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean.
Remove from oven and let cool before refrigerating.
Notes: Adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it.
I also made these substituting flavored Splenda syrup for the club soda and powdered Splenda, with good results.

Mon, 06 Jul 2026 00:00:00 GMT

Coleslaw - for Low-Carb Diets

Ingredients

1/2-3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar substitute, for recipes
6 cups thinly shredded green cabbage (420 grams)
1 teaspoon celery seed
1/4 teaspoon no-salt salt substitute or 1/4 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

NOTE: You may substitute 1/2 cup cream and 2 tbs mayo for the 1/2-3/4 cups mayo.
Thinly slice cabbage with knife.
Cut shreds into 1-inch pieces.
Put in bowl.
Add all other ingredients and stir to mix well.
Chill; stir before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Nutritionist Breakfast 6: Oatmeal

Ingredients

1 cup oatmeal cooked
1 tablespoon brown sugar
1 tablespoon almonds
1 tablespoon dried raisins or cranberries
1 dash cinnamon

Instructions

To 1 cup of cooked oatmeal, add 1 tbs brown sugar, 1 tbs almonds, 1 tbs dried raisins or cranberries, and sprinkle with a dash of cinnamon.

Mon, 06 Jul 2026 00:00:00 GMT

Super Seedy Breakfast Porridge

Ingredients

2/3 cups rolled oats
1/2 cup unsweetened almond milk
2 TBSP pepitas raw
pinch Cinnamon
pinch Nutmeg
pinch Ginger
2 TBSP Hemp seeds
1 TBSP Almond Butter
2 teaspoons chia seeds
1/2 teaspoon Vanilla extract
100% maple syrup
berries

Instructions

Bring the oats and 2/3 cup water to boil in a medium saucepan over medium-high heat.
Reduce heat to low and stir in almond milk, ginger, cinnamon, and nutmeg.
Cook, stirring occasionally, about 5 minutes, until tender.
Remove from heat and stir in hemp seeds, almond butter, chia seeds and vanilla.
Add maple syrup for sweeter porridge.

Mon, 06 Jul 2026 00:00:00 GMT

Weight Loss Breakfast Shake

Ingredients

1 scoop protein powder
2 tablespoon powdered peanut butter
1 cup Coffee
2 cups Almond Milk

Instructions

Mix in blender until smooth

Mon, 06 Jul 2026 00:00:00 GMT

Vegan "Morning Muffins" (Low fat)

Ingredients

3 cups Spelt Flour (I use sprouted spelt flour- but plain spelt or WW would be fine too)
1/2 cup Maple syrup (pure- not pancake syrup)
1/2 cup Coconut palm sugar (raw sugar can be subbed here)
2 teaspoons Baking powder
2 teaspoons Baking soda
1 tablespoon Cinnamon
1/2 teaspoon Ground cloves
1/2 teaspoon Nutmeg
1/2 teaspoon Sea salt
2 cups Juicer Pulp (use a mixture- see above.)
3 cups Unsweetened applesauce (You can sub 1/2 pumpkin here as well)
2 teaspoon Vanilla extract
1 cup Fresh cranberries (Use frozen or fresh, or sub with blueberries or any dried fruit)

Instructions

Preheat oven to 350 F. Lightly spray 2 muffin tins or paper liners to prevent sticking and set prepared pans aside.
In a medium bowl, whisk flour, baking powder, baking soda, salt, sugar, and spices and set aside.
In a larger bowl, mix applesauce (and/or pumpkin) juicer pulp, maple syrup, and vanilla.
Add dry mix to wet in 2-3 batches if mixing by hand, or all at once if using an electric mixer. Blend all ingredients until just combined- do not over mix!
Fill muffin cups evenly and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Enjoy! (These muffins actually get better as they sit, so they are even better day the second day)
**NOTE: The nutrition info is based on using cranberries and does NOT include juicer pulp. The muffins in the picture are made with beet, carrot, apple, and orange pulp with a handful of vegan choc. chips tossed in.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Bread Recipe by Tasty

Ingredients

6 egg yolks
6 egg whites
2 eggs
2 cups almond flour
⅓ cup oil
1 tablespoon baking powder
salt, to taste
¼ teaspoon cream of tartar

Instructions

Preheat oven to 375°F (190°C).
Carefully separate 6 eggs, placing the yolks in a large bowl and the the whites in a medium size bowl.
Place the 2 whole eggs in the large bowl with the yolks and add the oil. 4. Beat together with a fork or whisk until smooth.
Add the almond flour, baking powder, and a pinch of salt to the egg yolk mixture. Stir the mixture with a spatula until well incorporated and set aside.
Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
Use a rubber spatula to transfer ⅓ of the whipped egg whites to the almond mixture and gently fold the batter together.
Add the next ⅓ of the whites to the batter and fold in until smooth.
Gently fold in the remaining egg whites just until the batter is smooth and no white streaks remain.
Line the bottom of an ungreased loaf pan with parchment paper and pour in the batter.
Bake for 40 minutes, until the top has set and formed a golden crust.
Let the loaf cool for 10 minutes before running a thin knife along the inside of the pan to release the sides of the loaf. Gently unmold the loaf from the pan and remove the parchment paper on the bottom.
Let the cake cool at room temperature for 1 hour before slicing.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Caribban Style Banana Bread

Ingredients

1 1/4 c Mashed very ripe bananas
1/2 c White seedless raisins
1/2 c Shredded coconut
1 Egg, well beaten room temp.
1/2 c Butter
1/4 c Jamaican rum
2 c Flour
1 ts Baking Powder
1/2 c Walnuts chopped
1 ts Vanilla
3/4 ts Nutmeg
1/2 c Brown sugar
1/2 ts Salt

Instructions

Cream butter and sugar. Beat in egg until light and fluffy. Stir in rum and vanilla. Sift all dry ingredients together. Add to butter-sugar mixture, alternately with bananas, mixing well after each addition. Fold in remaining ingredients. Pour into well buttered and floured loaf pan. Bake in 350 oven for 1 hour and 15 minutes, until bread shrinks from sides of pan. Cool 30 minutes then unmold. Wrap tightly in foil. Serve at room temp. with plenty of sweet butter. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Mon, 06 Jul 2026 00:00:00 GMT

Very Low-Carb Hamburger Bun!

Ingredients

2 tablespoons of melted butter
1/2 pinch salt
1 extra large egg
4 tablespoons flax seed meal
1/2 teaspoon baking powder

Instructions

Mix all ingredients together in a microwave safe bowl or container.
Put the bowl/container in the microwave and nuke for 1 minute or until center is set.
It will billow up in the bowl.
Leave it in the bowl for another minute then turn it out on a cooling rack and let it cool.
Once it has cooled take a long bread knife and slice the bun in half and make your hamburger as usual.

Mon, 06 Jul 2026 00:00:00 GMT

Lite Oatmeal Raisin Breakfast Bars

Ingredients

3/4 cup brown sugar substitute
1/2 cup sugar substitute
1/4 cup light butter or 1/4 cup margarine
3/4 cup unsweetened applesauce
1 eggs or 2 egg whites
3 tablespoons skim milk
2 teaspoons vanilla
1 1/2 cups flour (I use whole wheat flour)
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups uncooked quick oats
1 -2 cup raisins
1 -2 cup shredded, chopped carrots or 1 -2 cup shredded, chopped apple

Instructions

Heat oven to 350 degrees.
Beat sugars and margarine together.
Add applesauce, egg, milk and vanilla.
Add combined flour, baking soda and cinnamon to wet ingredients.
Mix well.
Stir in oats, raisins, and apples/carrots.
Spread into ungreased 9x13" pan.
Bake 25-30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Chewy Fruit and Oatmeal Bars, Low Fat

Ingredients

3/4 cup brown sugar firmly packed
8 oz plain or vanilla yogurt
2 tbsp Vegetable oil
2 tsp Vanilla
1 tsp Baking soda
1/2 tsp salt
1 cup raisins or dried cranberries
1/2 cup Granulated sugar
2 egg whites lightly beaten
2 tbsp skim milk
1 1/2 cups Flour
1 tsp Cinnamon
3 cups quick cooking oats

Instructions

Heat oven to 350F.
In a large bowl, combine sugars, yogurt, egg whites, oil, milk and vanilla; mix well.
In a medium bowl combine flour, baking soda, cinnamon, and salt; mix well.
Add to yogurt mixture; mix.
Stir in oats and fruit.
Spread dough onto bottom of ungreased 13x9 baking pain.

Mon, 06 Jul 2026 00:00:00 GMT

Yummy Low Carb Gingersnaps-Diabetic Friendly!!!

Ingredients

3/4 cup butter
2 cups Splenda sugar substitute
2 eggs, beaten
1/2 cup molasses
2 teaspoons vinegar
3 3/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon clove

Instructions

Cream butter, Splenda, molasses and vinegar together until blended.
Beat in eggs.
In separate bowl mix all dry ingredients and blend into butter/sugar mixture.
Will be a very firm dough.
Break off pieces and roll into 3/4 inch balls and place on greased cookie sheet.
Flatten to disk size 1/2 inch thick.
Bake at 350 for 8 minutes only.
They will not darken so don't overbake.
Remove from cookie sheet immediately to prevent further cooking.
Enjoy while still warm!

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Cheesecake

Ingredients

1 cup almond meal
1/4 cup coconut
125 g melted butter
2 teaspoons vanilla essence
3 eggs
1/4 cup Splenda granular, sugar substitute (artificial)
750 g cream cheese
1/4 cup sour cream
1 teaspoon vanilla essence
3 tablespoons lemon juice
2 tablespoons orange juice or 2 tablespoons mandarin juice
1/2 cup sugar substitute
3 eggs

Instructions

Base: Melt butter and blend the rest of the ingredients.
Pour into cake tin and cook for 30 minutes on 180°F.
Once cooked allow to cool.
Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
Once you've reached a smooth and creamy texture blend in one at a time the eggs.
Pour mixture onto base.
Decorate with strawberries.
As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
It really is a yummy treat.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Slice Bars

Ingredients

3 large eggs
1 teaspoon vanilla extract
2 tablespoons honey
2 tablespoons coconut oil
1 banana
2 carrots
2 apples
1 1/2 cups Weet-Bix
1 cup oats
1/2 cup shredded coconut
1/2 cup black currants
1/2 cup macadamias
1/2 cup almond meal

Instructions

Preheat fan forced oven to 180 degrees Celcius.
Line a 20 x 30 cm tray with baking paper.
Beat eggs, add honey, vanilla and coconut oil.
Mash bananas and add to mixture.
Grate carrots and apples and add to mixture.
Crush Weet-Bix and add to mixture.
Add rest of dry ingredients.
Combine with your hands and press into prepared tray.
Bake for 20-25 minutes.
Allow to cool slightly in tin.
Slice into 12 breakfast portions or 18 snack portions.

Mon, 06 Jul 2026 00:00:00 GMT

2 Dollar All-American Breakfast (But Cheaper)

Ingredients

2 lbs Yukon Gold Potatoes, peeled and quartered
Water
Salt
Pepper
2-3 Tbsp Vegetable Oil
2-3 Tbsp Additional Vegetable Oil
1.75 cup All-Purpose Flour
1 tsp Salt
1 Tbsp Granulated Sugar
1 Tbsp Baking Powder
1.25 cup Whole Milk
1 Egg
1 Tbsp Vegetable Oil
1lb Ground Pork
2 tsp Kosher Salt
1 tsp Garlic Powder
2 tsp Ground Sage
.5 tsp Red Pepper Flakes
.5 tsp Allspice

Instructions

For your potatoes, peel and cut your Yukon gold potatoes in halves or quarters. Place them into a pot and add enough water to cover. Season generously with salt and place on the stove over medium-high heat and cook for 8-10 minutes or until soft. Drain your potatoes and let them sit and cool long enough until the outside is nice and dry.
Take a baking dish and generously coat the bottom with about 2-3 tablespoons of vegetable oil. Add in your potatoes then rough them up with the bottom of a cup. Cover them with an additional 2-3 tablespoons of vegetable oil and toss to thoroughly coat. Season generously with salt and pepper, then place in an oven set to 425 degrees Fahrenheit for about 30 minutes; taking them out once or twice to toss and turn.
For your pancakes, take a medium-sized bowl and add in all-purpose flour, salt, granulated sugar, and baking powder. Whisk together until combined.
In a separate bowl, you’ll need whole milk, egg, and whisk in vegetable oil.
Next, whisk in your wet ingredients into your dry ingredients and continue mixing until you have a nice and even batter.
Heat a griddle or a non-stick pan over medium heat until nice and hot. Spray or grease with vegetable oil and pour in a heaping ¼ cups scoop of batter. Let that cook for about 2 minutes or until it’s halfway cooked and the bottom is a nice golden brown color.
Carefully flip and repeat on the other side. Repeat this whole process with your remaining batter.
For your meat, take about 1 pound of ground pork and add in your spices consisting of garlic powder, kosher salt, ground sage, red pepper flakes, and allspice. Mix it all together and thoroughly mix it in with the pork.
Form your pork into 2 ½ inch wide discs that are about ½ inch thick.
To cook, simply heat up a very lightly oiled pan over medium-high heat. Place 4 patties in the pan at a time and sear for 2-3 minutes or until you get a nice deep brown crust. Flip and repeat on the other side.
To cook your eggs, heat up a non-stick pan over medium heat, adding just enough vegetable oil to coat the bottom. Add in your eggs about 2-3 at a time, avoiding them touching each other.
Once they cook enough of the white to hold being slid around the pan, simply spoon the hot oil over the egg whites until they are fully cooked through. Season with salt and pepper.
To assemble your breakfast, arrange in any orientation you’d like.

Mon, 06 Jul 2026 00:00:00 GMT

PB Breakfast Sandwich

Ingredients

2 slices whole wheat bread fat-free
1 tablespoon Peanut butter reduced fat
1/2 Banana thinly sliced

Instructions

Toast bread; smooth on peanut butter; top with sliced bananas.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Cheddar Bread

Ingredients

1 large Egg
2 tablespoons Flax Seed Meal
1/2 teaspoon Baking powder
1 packet splenda
1/4 cup Cheddar cheese shredded
1 teaspoon Butter melted

Instructions

Melt butter in 15 oz oval ramekin or flat bowl. Add & mix egg, flax meal, baking powder & splenda. Add cheddar cheese and mix. Put in microwave 1 minute, flip bread over and microwave another 10 seconds if no done in middle. Makes one slice of bread. Cut in half, top half with desired sandwich filling. Suggestions: mayo or cream cheese, turkey, lettuce, tomato, etc. Then top with other half of bread. Serves one.

Mon, 06 Jul 2026 00:00:00 GMT

Better Breakfast Cereal

Ingredients

1 box Kashi wheat biscuits (16 ounce)
1 box Nature's Path Multi-grain Oat Flake Cereal
1 box Kashi 7-grain nuggets, or Ezekiels
2 1/2 cups quick-cooking rolled oats
1 1/2 cups oat bran
4 cups freeze-dried berries (mix of raspberries, blue berries, strawberries)
1/2 cup ground flax seeds
to serve: fresh berries fruit or sliced banana, chia, hemp seeds & your milk of choice (I prefer almond milk here or a blend of cashew and almond milk)

Instructions

Combine everything in your largest bowl, toss well, and transfer to air-tight containers (two Weck 2.5 L glass jars are perfect).

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast To Go!

Ingredients

1/2 c Plain non-fat yogurt
1/2 c bananas Sliced
1 c Non-fat milk
1 ds Cinnamon or nutmeg
1/4 c 100% bran flakes
1/2 c Ice
1 ts Vanilla extract
2 ts Sugar

Instructions

Combine all ingredients in a blender and process on medium speed until smooth. Garnish with cinnamon or nutmeg. You can substitute strawberries, peaches, or other fresh fruit for the bananas if you like. Exchanges: Skim Milk Exchange -- 1&1/2 Fruit Exchange -- 1 Starch Exchange ~- 1 Calories -- 275 Calories from Fat -- 10 Total Fat -- 1g Saturated Fat ~- 0g Cholesterol -- 7mg Sodium -- 313mg Carbohydrate -- 55g Dietary Fiber ~- 8g Sugars -- 37g Protein -- 18g Recipe for Monday, 4/20/98 Enjoy this fast shake in your auto mug while you drive to work. All recipes this week are from the cookbook Quick & Easy Diabetic Recipes for One, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright ? 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/26/98 Recipe by: http://www.diabetes.org/recipes Posted to MC-Recipe Digest by Barb at PK on Apr 26, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Tortillas

Ingredients

1 tablespoon psyllium husks
1/2 teaspoon chia seeds
6 tablespoons almond flour
1/4 teaspoon Salt
1/4 cup warm water

Instructions

Grind psyllium and chia seeds in spice grinder to a fine powder.
Combine ground seeds and salt in a small bowl. Add water and mix to form a dough.
Divide dough into two disks.
Roll each piece of dough between two pieces of parchment to form a 4-5 inch circle.
Preheat a cast iron skillet over high heat and brush with avocado oil. Cook tortillas one at a time for 2-3 minutes per side.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Cauliflower Soup

Ingredients

1 pound Cauliflower one head
2 cups Vegetable broth as required
1 cup Milk I used 2%
1/4 teaspoon Tumeric
1/4 cup Potato flakes
1/2 cup Heavy cream
1/4 teaspoon Salt to taste
1/2 teaspoon Black pepper to taste
1/2 cup Spinach chopped fine

Instructions

Cut up cauliflower into medium (about 1 - 1 1/2 inch) chunks. Don't forget that the center core (except the very bottom) is edible also. Place in saucepan with the vegetable broth. You can use chicken broth if you wish but the dish won't be vegetarian then.
Cook the cauliflower until very tender (about 15 minutes) then move the broth and cauliflower to a food processor or (in smaller batches) a blender. Be sure to place a towel over the top of the blender. That way you won't get a bath in scalding hot broth if the top comes off while blending the hot liquid.
Pulse briefly to get things broken up then add the tumeric to give it a rich yellow color. Pulse a few more times and sprinkle in the potato flakes. These give the soup a smoother texture as the cauliflower can be a bit "grainy". Mix in the cream and possibly a bit more broth to adjust the thickness. Blend once more and season with salt & pepper.
Stir in spinach just prior to serving and garnish with a few shreds on top.
Each (app 3/4 cup ) serving contains an estimated:
Cals: 52, FatCals: 28, TotFat: 3g
SatFat: 2g, PolyFat: 0g, MonoFat: 1g
Chol: 10mg, Na: 380mg, K: 215mg
TotalCarbs: 5g, Fiber: 2g, Sugars: 2g
NetCarbs: 3g, Protein: 2g
If you prefer a spicier flavor add a dash of your favorite hot sauce to each cup.

Mon, 06 Jul 2026 00:00:00 GMT

Apple Breakfast Bar (Gluten-Free & Vegan Options)

Ingredients

1 cup whole wheat flour (or 1/2 cup whole wheat and 1/2 cup all purpose)
1 cup oatmeal
1/2 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 teaspoons apple pie spice (I use 1 tsp. cinnamon)
1 1/2 cups grated apples
1 eggs or 1 egg substitute, to make it vegan
1/3 cup honey
2 tablespoons vegetable oil

Instructions

Preheat oven to 350 degrees.
Combine dry ingredients in medium sized mixing bowl. Combine wet ingredients in separate bowl, then stir together.
Spread in 9x9 pan and bake about 25 minutes or until light brown and tests clean with a toothpick.
To make it gluten free, substitute your favorite gf flour blend for the whole wheat flour and be sure to use gluten-free oats.
When I use the 9x9 pan, I cut it in half one way and quarters the other way to make 8 bars.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Meatloaf

Ingredients

2 lbs ground beef
2/3 cup ketchup reduced sugar
1 cup parmesan cheese
3/4 cup onion chopped
3 TB Bac-O's
1 large egg

Instructions

Mix ground beef, Ketcup, Egg, Parmesan Cheese, and Onion. Form a loaf. Place in baking pan sprayed with cooking spray if you don't want it to stick. Cook at 350 degrees until done.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Low-Carb Cookies

Ingredients

1 1/3 cups chocolate protein powder
3 tablespoons soy flour
1/4 cup butter
4 ounces cream cheese
3/4 cup vanilla-flavored soymilk (or skim milk if you prefer)
1 teaspoon baking powder
3 tablespoons Splenda sugar substitute
1/2 cup walnuts or 1/2 cup almonds (optional)

Instructions

Melt butter and cream cheese in microwave Add Splenda and stir until smooth Mix in remaining ingredients Add nuts, if using. Bake at 325 for 9-11 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Why the World’s Best Breakfast Meat Isn’t Anything You’ve Ever Heard Of

Ingredients

4 ½-inch-thick slices scrapple
1 teaspoon canola oil
8 slices white bread
Maple syrup

Instructions

In a large cast-iron skillet over medium-high, heat the oil. Add the scrapple, working in batches if necessary, and sear until the underside is crispy and dark brown, 3 to 5 minutes. Flip the scrapple and sear the other side until crisped, another 3 minutes. Transfer the scrapple to a plate lined with paper towels to drain.
Place a slab of scrapple on a slice of bread, drizzle with syrup, close the sandwich, and cut off the crusts, if you want. Repeat with the remaining ingredients. Makes 4 sandwiches.

Mon, 06 Jul 2026 00:00:00 GMT

All-in-1 Veggie Breakfast

Ingredients

1 lb Potatoes cubed
1/4 cup Olive Oil
1 sprig Fresh Thyme
1/2 lb Mushrooms
1 dozen Cherry Tomatoes
4 Eggs
2 tbsp Parsley chopped
Buttered Toast
Salt & Pepper

Instructions

Spread the potato cubes out in a roasting pan. Drizzle over half the oil, scatter over the thyme sprigs and season with salt and pepper. Bake in a preheated over for 7-10 minutes at 425 degrees.
Stir the potato cubes well, then add the mushrooms and bake for 10 minutes.
Add the tomatoes and bake for another 10 minutes.
Make four hollows in between the vegetables and carefully break an egg into each hollow. Bake for 3-4 minutes until the eggs are set.
Garnish the vegetable mixture with parsley and serve straight from the pan or serve on a plate with buttered toast.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast

Ingredients

1/2 lb salami thin sliced
1 lb ham sliced
1 lb Sharp Cheddar cheese sliced
1/2 lb swiss cheese sliced
1 package rye crackers
2 1/2 gallon vanilla greek yogurt
3 avocados
1/2 lb pepperjack cheese
1 box muslix
1 bag Coffee
1 jug creamer

Instructions

Place all ingredients on parchment paper and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Cashew curry

Ingredients

1 small onion , chopped
3-4 garlic cloves
thumb-sized piece ginger , peeled and roughly chopped
3 green chillies , deseeded
small pack coriander , leaves picked and stalk roughly chopped
100g unsalted cashews
2 tbsp coconut oil
1 ½ tbsp garam masala
400g can chopped tomatoes
450ml chicken stock
3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
155g fat-free Greek yogurt
10ml single cream (optional)
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Instructions

Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
Scatter with the coriander leaves and serve with the greens.

Mon, 06 Jul 2026 00:00:00 GMT

Low carb Egg Roll in a Bowl

Ingredients

1 lb of ground sausage
1 - 8 oz bag of shredded cabbage
2 tablespoons of low sodium soy sauce
1 tablespoon of powdered ginger
1 teaspoon of garlic powder
1 package Uncle Ben’s Ready Rice / Brown or White
3 tablespoons of sweet sour sauce

Instructions

Cook sausage stirring and crumbling until cooked through. Stir in Cabbage, garlic, ginger, soy sauce, and stir. Cover and simmer. Prepare rice as instructed on package. Add rice when done along with sweet and sour sauce. Simmer for another 10 min. Top with wonton strips if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Chocolate Cake Rounds

Ingredients

8 oz. cooked black soy beans drained
1/4 cup Butter softened
1 each Egg large
1/2 tsp Vanilla extract
1/4 cup erythritol
1 tsp Splenda granular or 2 drops of liquid
1/4 cup cocoa powder
1/2 tsp instant coffee
1/4 tsp baking powder
1/4 cup Unsweetened chocolate cut into chips
1/4 cup water

Instructions

1. Preheat oven to 325°F. Grease a cookie sheet or muffin top pan (if you have it).
2. Place the black beans, butter, egg, vanilla extract erythritol, and Splenda in a food processor. Process until smooth.
3. Add cocoa powder, instant coffee, baking powder, and 1/4 cup of water to the food processor. Process until mixed.
4. Stir chocolate chips into the batter.
5. Drop 6 equally sized patties onto the cookie sheet or muffin top pan.
6. Bake at 325°F for 20 to 25 minutes or until a toothpick comes out clean.
7. Cool, then remove patties from the pan with a spatula.

Mon, 06 Jul 2026 00:00:00 GMT

Very Low Carb Vanilla Quick Bread

Ingredients

3/4 cup vanilla whey protein
1/8 cup pasteurized liquid egg-whites
1 tablespoon baking powder
4 (1 ounce) packets Splenda sugar substitute
1/8 teaspoon sea salt
1/4 cup heavy cream
3 large eggs
1/8 cup water
3 tablespoons extra virgin olive oil

Instructions

Preheat oven to 400*F; Oil a Pyrex loaf pan and set aside.
Mix all dry ingredients in a small bowl. Mix all liquid ingredients in a large bowl; then add dry ingredients and mix with hand mixer for one minutes. Pour into loaf pan and bake 25-30 minutes or until toothpick inserted in center of loaf comes out clean.
This bread slices like regular bread.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bread (with Carob and Carrots)

Ingredients

1 1/3 cups whole-grain wheat flour
3 tablespoons oat bran
1/2 teaspoon Baking soda
1/2 teaspoon Baking Powder
1 1/8 teaspoons ground cinnamon
1/2 teaspoon Ground ginger
3 tablespoons non-fat yogurt
1/2 cup Apple juice
1 1/8 teaspoons vanilla extract
1/2 teaspoon Canola oil
1 1/2 tablespoons honey
2 Egg whites
3 tablespoons carrots grated
1 1/2 tablespoons carob chips
Preheat oven to 350F

Instructions

Sift together the wheat flour, oat bran, baking soda, baking powder, cinnamon and ginger. Set aside. (This can be done the night before and kept covered at room temperature.)
Mix the yogurt, apple juice, vanilla extract, oil, honey, egg whites and carrots in a separate bowl and blend together.
Mix the dry ingredients into the wet ingredients.
Add the carob chips and fold together until blended. Do not over-mix, this will toughen the bread.
Spray 2 small loaf pans with non-stick spray and fill each pan 3/4 full with batter. Place on the center rack of the preheated oven and bake 45 minutes. The breads are done when a toothpick inserted into the center of a loaf comes out dry. Cool on a rack for 15 minutes. Slice each loaf into 10 slices.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Sandwich

Ingredients

4 Eggs
4 egg whites
1/4 cup minced chives
1/4 cup minced parsley
salt and pepper to taste
4 whole wheat english muffins
4 1/2 inch thick, round canadian bacon slices
1 large beefsteak tomato sliced into 1/2 inch thick slices

Instructions

Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large non-stick skilltet with cooking spray. Ladle 1/4 egg mixture into skillet and cook. omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat canadian bacon until warm, about 1 to 2 minutes per side. Toast english muffins, Fold omelet in to fit english muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomatoe, then top with other muffin half.

Mon, 06 Jul 2026 00:00:00 GMT

Low carb high fiber protein shake

Ingredients

50 grams Protein pownder
10 grams psyllium
30 grams Instant Oatmeal

Instructions

Blend proteing pownder with water, in a glass pour psyllium and oatmeal, then the protein shake.
Add some ice

Mon, 06 Jul 2026 00:00:00 GMT

English Breakfast

Ingredients

4 eggs
1 Tbsp chives chopped
1 Tbsp butter
15 oz baked beans
4 slices bacon
2 medium on-the-vine tomatoes
1/2 cup mushrooms sliced
1 Tbsp creme fraiche (optional)
2 slices Bread

Instructions

Fry the bacon
sautee mushrooms, tomatoes (whole).
Heat the baked beans in a small saucepan.
Toast the bread
Either cook the eggs over-medium, or scramble the eggs.
To scramble eggs, add eggs directly to medium saucepan (do not beat in advance) and put on medium heat. Add tbsp of butter. With a soft spatula, constantly mix the eggs taking on/off the heat every 30-60 seconds until eggs have started to become solid. Stir in creme fraiche to cool down the eggs and create fluffier texture. Add chives and cook 1 more minute. Add salt, and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Lazy Man Breakfast Casserole

Ingredients

2 Cups Bagged Sausage Crumles Already Cooked
2 Cups Sharp Chedda Cheese
1 Pack Real Bacon Bits Small
6 Eggs
2 Cups Milk
7 Pieces Bread White or Wheat

Instructions

1. Butter on the bottom of a 9x13 backing dish
2. Cover bottom of pan with bread
3. In a bowl mix sausage, eggs, cheese, milk, & bacon
4 Pour over bread
5. Refrigerate overnight
6. Cook next morning at 350 degrees for 25-35 minutes untill golden brown

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Burger Bowl Recipe by Tasty

Ingredients

12 oz impossible burger meat
1 cup spinach
¼ cup tomato, diced
3 slices kosher dill pickles
1 teaspoon garlic powder
2 teaspoons onion powder
¼ teaspoon salt
1 medium onion, diced
1 avocado
ketchup
dijon mustard, optional

Instructions

In a medium bowl, mix the ground meat, garlic powder, powder, and salt.
In a pan, heat olive oil over medium heat, then add the ground meat. Cover to ensure thorough cooking. Cook meat for 15-20 minutes on medium heat or until cooked through. Stir every five minutes to prevent meat getting dry. While the ground meat is cooking, start preparing the ingredients that are going to be in the bowl.
In a medium bowl, place freshly-washed spinach, tomatoes, onions, and pickles.
When the ground meat is cooked and crumbled, spoon ¼ of ground meat into the bowl, you started to prepare previously.
Drizzle ketchup, mustard, and add half an avocado (based on your preferences), then serve.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Spinach-Cheese "bread"

Ingredients

1 (10 ounce) package frozen chopped spinach
1/2 cup grated parmesan cheese (in the can)
1 cup shredded mozzarella cheese
4 large eggs
salt and pepper (optional)
1/4 teaspoon garlic powder (optional)
1 dash cayenne pepper (optional)
1/2 teaspoon Italian herb seasoning (optional)

Instructions

Thaw spinach, then squeeze out as much liquid as you can. Place the dry spinach in a bowl and break up into small clumps.
Preheat oven to 350. Line a baking sheet or pan with parchment paper, or spray well with non-stick spray.
Add remaining ingredients to spinach and stir to break up the spinach into small pieces and combine the ingredients well.
Spread batter evenly into prepared baking pan.
Bake about 20 minutes, or until dry and turning golden brown.
Remove from oven, loosen from parchment paper, let cool. Cut into desired serving sized pieces.
I usually use a cookie sheet that measures 10x13, the batter spreads out to about 1/4 inch in this pan. When it is cooked it makes a thickish wrapper that can be rolled up around whatever ingredients. You can use a smaller pan to have thicker "bread" if desired.
Keeps well in a plastic bag for a couple of days. I have never had enough to last longer than that, it usually gets eaten by the second day.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast baked beans

Ingredients

1 leek,
3 cloves of garlic
1 tbsp olive oil
salt and pepper
1/2 tsp cumin
1/2 tsp corriander
2 tsp mustard powder
1 tsp curry powder
Herbs
2 tbsp tomato paste
3/4 cup of apple cider or malt vinegar
2 -3 tbsp brown sugar
2 cans diced tomatoes
1 can red kidney beans
1 can butter beans
1 can white bean
1 cup of chicken or veg stock.

Instructions

Sweat the leek and garlic, add all the spices (I actually ground mine up today because I had mustard seeds but not powder, so I ground them all together with the salt and pepper), tom paste, herbs, vinigar and sugar. give a min or two then add the cans of toms and stock. I make sure it tastes like I want it and then I add the cans of drained beans and let it bubble for about 20 mins or so.
It is best made the day before so the spices can mature. And I have previously put some in a ramikin cracked in a raw egg, topped with a splash of cream, salt and pepper and baked until the egg was done.

Mon, 06 Jul 2026 00:00:00 GMT

Almond Flour Pancakes Low Carb

Ingredients

4 each Eggs
4 ounces Cream cheese
1/8 teaspoon Vanilla extract
1 dash Cinnamon
1 tablespoon Splenda
3/4 cup Almonds Fine almond flour
1 teaspoon Baking powder

Instructions

1. Combine all ingredients into a large bowl and mix well.
2. If desired, add any mix-ins to batter.
3. Add about 1/2 cup batter into a lightly greased non stick pan and cook until lightly brown on both sides.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Oatmeal

Ingredients

2/3 cup uncooked rolled oats
2 cups water
1 whole ripe banana
1 whole ripe peach
1/4 cup raisins
2 tablespoons freshly ground flax seeds
rice milk
cinnamon

Instructions

Put the water and rolled oats in a pot and set on High.
Bring to a boil, then stir, turn the heat to the lowest setting, and cook until thickened.
Meanwhile, dice up the banana and peach.
Put the banana, peach, and raisins in the pot and stir.
Add cinnamon and flaxseed to taste.
Splash of rice milk to taste.

Mon, 06 Jul 2026 00:00:00 GMT

Vegan protein pancakes

Ingredients

2 tbsp ground flaxseeds
20g ground almonds
300ml soya milk
200g quinoa flour
1 medium banana , mashed
2 tbsp maple syrup
coconut oil , for frying
200g blueberries , mashed
2 tbsp chia seeds
1-2 tbsp maple syrup , to taste
2 tsp lemon juice
100g coconut yogurt or Greek yogurt
1 tbsp pistachio nuts or pumpkin seeds, chopped, toasted if you like
2 tsp hulled hemp seeds
mixed berries

Instructions

In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the jam.
Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.
Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.
Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Crispy Fried Chicken

Ingredients

12 Oz Chicken Breast (Cut in Half)
1/2 Cup Crushed Pork Rinds
1/3 Cup Shredded Parmesan Cheese
1 Large Egg
1 tsp. Pepper
1 1/2 Tbsp. Olive Oil
1 Tbsp. Coconut Oil

Instructions

1. Crush up your pork rinds in a Ziploc bag. I highly suggest doing this manually, as having some larger crumbs will add to the texture. I used BBQ flavored pork rinds, but you can use regular if that’s all you have on hand.
2. In a bowl, put your pork rind crumbs, 1/3 Cup Parm cheese, and pepper.
3. In another bowl, crack an egg and scramble it well.
4. Mix the pork rind ingredients up to make sure it will coat the chicken evenly.
5. Dip your chicken into the egg mixture, then dip it into the pork rind crumb mixture. We’re doing a double dip to ensure there will be a nice crust. Dip it in the egg mixture again, and again into the pork rinds.
6. In a pan, put your olive oil and coconut oil. Turn to medium high heat and let it get hot.
7. Once the oil is hot, place your chicken inside. DON’T TOUCH IT! Let it sit here a while, almost until you smell burning. We want to make sure the crust gets nice and crisp.
8. Once you smell that burning, flip it over and do the same to the other side. Once you smell burning again, you can flip it over a second time.
9. Turn your heat down to the lowest setting, and let your chicken cook for about 6-7 minutes per side (depending on thickness of the chicken breast).
10. Let your chicken cook until it’s just about done. I like to keep my chicken nice and moist inside, JUST over the pink side in the center – but this is completely up to your own preferences.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Meal Prep Fruit and Yogurt Bistro Box

Ingredients

4 cups fat-free plain greek yogurt
1 cup low-fat granola
12 strawberries
1 cup blueberries
2 cups pineapple chunks

Instructions

Assemble fruit and yogurt bistro boxes by dividing ingredients evenly in boxes. Keep refrigerated.

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Breakfast Casserole

Ingredients

6 oz. package dry hash brown potatoes (I used a 5.2 oz. Betty Crocker Seasoned Skillets hash brown mix
4 cups Hot water
5 eggs, well-beaten
1 cup shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 teaspoon Salt
dash of ground black pepper
a few dashes hot sauce
1/4 cup sliced green onion tops
sprinkling of paprika
6 slices bacon cooked, drained, and chopped
cooking oil spray for baking dish

Instructions

In a large bowl, place 6-oz. package dry hash brown potatoes. Pour 4 cups hot water over the hash browns, and let them sit for 10 minutes to soften. Drain well. Meanwhile, in another large mixing bowl, place 5 eggs, and beat with an electric mixer until well-beaten. Combine beaten eggs with drained hash brown potatoes. Add 1 cup shredded Swiss cheese, ? cup small curd cottage cheese, 1 teaspoon salt, a dash of ground black pepper, a few dashes of hot sauce, and ? cup sliced green onion tops. Stir the mixture until well-combined. Pour the mixture into a 10-inch deep-dish pie dish (or similar oven-proof dish) that has been sprayed with cooking oil. Sprinkle with paprika, to taste. Sprinkle with 6 slices of chopped, cooked bacon. Cover with aluminum foil and refrigerate 8 hours, or overnight. Bake, uncovered, at 350 degrees for 35 minutes, or until casserole is set. Cut into wedges and serve. This casserole is delicious with a few orange slices on the side. I hope you enjoy it!

Mon, 06 Jul 2026 00:00:00 GMT

Passionfruit Cheesecake Unbaked - Low Low Carb

Ingredients

2 cups almond meal
5 eggs
1/3 cup sugar substitute
1 teaspoon vanilla essence
1/3 cup cream
1 (170 g) passion fruit pulp
1 (1 ounce) packet gelatin
2 (250 g) cream cheese spread
1 cup sugar substitute
1 tablespoon lemon juice
40 ml hot water

Instructions

Pre-heat oven 180 degrees.
Paper lay the bottom of a round baking tin that has the removable top ring.
BASE: Separate eggs – beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
Fold in almond meal, vanilla essence and egg yolks until its blended – don’t beat.
Pour the mixture in the tin for baking. And cook for around 20 mins and prick with a skewer to ensure it is cooked through.
FILLING: Whip the cream until stiff and place in fridge.
Mix the lemon and gelatine together, add the hot water until dissolved.
Place ½ can of the passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then place the gelatine mixture back into the pot and allow to come to a slight boil and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
Beat together the cream cheese & sugar until smooth add remainder of passion-fruit pulp add the cream and beat on medium speed. Whilst beating slowly pour the gelatine mixture until all is blended well.
Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
Any left over filling eat it and enjoy until the cheesecake is set the next day.
Day after - Get a thin knife of butter spreader and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Pasta With Butternut Squash and Sage (Weight Watchers' Friendly)

Ingredients

1 tablespoon olive oil
1 medium butternut squash, peeled, halved lengthwise, seeded and cut into 2-inch pieces
6 green onions, sliced thin
2 tablespoons fresh sage, minced (this is a must!!)
1/2 ounce dried porcini mushrooms, rinsed and minced
1/8 teaspoon nutmeg, freshly grated
salt and pepper
3 cups low sodium chicken broth
1 lb penne
1 ounce parmesan cheese, grated (about 1/2 cup)
4 teaspoons fresh lemon juice
1/4 cup sliced almonds, toasted

Instructions

Heat the oil in a 12” skillet over medium heat until shimmering. Add the squash and cook, stirring occasionally, until spotty brown, 15 – 20 minutes.
Stir in the green onions, sage, mushrooms, nutmeg, 1/8 tsp salt, and 1/8 tsp pepper and cook until the green onions are softened, about 1 minute. Add the broth, bring to a simmer and cook, stirring occasionally, until the squash is tender, about 10 minutes.
Cook pasta according to directions. Reserve ½ cup of cooking water.
Add the squash mixture, parmesan and lemon juice to the pasta and toss to combine, adjusting the sauce consistency with the reserved cooking water if needed. Season with the salt and pepper to taste. Sprinkle with the almonds and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb TVP "Oatmeal"

Ingredients

2 cups TVP granules
1 quart unsweetened soy milk or coconut milk, etc.
1 tablespoon cinnamon
1 teaspoon nutmeg
1 1/2 tablespoons Vanilla extract

Instructions

Preparation:
Mix all ingredients in crockpot, large saucepan/Dutch oven, or large covered casserole dish (be careful about this - when I tested it in the oven, it overflowed).
Cooking Times
Crockpot/Slow Cooker: It will be cooked in about 2 hours on high or 4 hours on low, but you can let it go longer and it won't hurt it.
Oven: About 1 hour at 350 F.
Stovetop: Bring to boil, then simmer for 30-45 minutes, stirring occasionally - you should know by looking when it's done.
Carb Count: Assuming unsweetened soy milk and liquid sweeteners (zero carbs), the entire recipe has about 36 ECC and makes about 6-10 bowls of "oatmeal", depending upon the size.

Mon, 06 Jul 2026 00:00:00 GMT

Lazy Day Oatmeal Cake

Ingredients

1 cup uncooked rolled oats (instant or regular, I used rolled oats)
1 1/4 cups boiling water
1/2 cup butter or 1/2 cup margarine
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar
3 tablespoons cream or 3 tablespoons milk
3/4 cup flaked coconut
1/3 cup chopped nuts (optional)

Instructions

In a shallow bowl soak oats in boiling water for 20 minutes.
Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
Beat in eggs and vanilla.
Sift and measure flour, sifting again with the soda and spices.
By this time the oats will be soaked and cool.
Remove beaters from creamed mixture and fold in soaked oats.
Sift flour mixture over and fold in.
Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
Mix all the topping ingredients.
Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
Watch carefully.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Low-Fat Baked Berry and Fruit Oatmeal

Ingredients

3 cups quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon grated orange rind
1/3 cup chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 c)
finely diced apple, to make up the rest of the 1/3 cup
1/3 cup chunky mashed banana (coarsly mashed so there are still chunks)
3/8 teaspoon banana extract (banana flavour)
1/3 cup brown sugar
1/2 cup egg substitute
1 cup skim milk
3/4 cup blueberries, can be subbed for other berries

Instructions

Mix all ingredients and pour into a lightly greased 8x8 dish the night before. Cover and refridgerate until morning.
Preheat oven to 375.
Bake 30-45 minutes.
Serve topped with extra skim milk, maple syrup to sweeten, and additional berries.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Pizza

Ingredients

4 large eggs
2 1/2 c. shredded mozzarella, divided
1/4 grated Parmesan, plus more for garnish
kosher salt
Freshly ground black pepper
1/4 tsp. dried oregano
pinch red pepper flakes (optional)
2 tbsp. pizza sauce (or marinara)
1/4 c. mini pepperoni
1/2 Green Bell Pepper, chopped

Instructions

Preheat oven to 400° and line a baking sheet with parchment paper. In a medium bowl, combine eggs, 2 cups mozzarella, and parmesan. Stir until combined, then season with salt, pepper, oregano and red pepper flakes. Spread mixture into a ½” thick round on baking sheet.
Bake until lightly golden, about 12 minutes.
Spread pizza sauce on top of baked crust. Top with remaining mozzarella, pepperoni, and bell pepper.
Bake until cheese is melted and crust is crispy, about 10 minutes more. Sprinkle with Parmesan, if using, before serving.

Mon, 06 Jul 2026 00:00:00 GMT

The Perfect Breakfast Sandwich

Ingredients

2 sweet onions finely sliced
salt to taste
pinch of sugar
1/2 cup (112) mayo
1 tablespoon (14g) sriracha or hot sauce of choice
2 teaspoons (9g)Worcestershire sauce
Salt to taste
8 eggs
3 tablespoons (42g) unsalted butter
1.5 tablespoons (21g) creme fraiche
1/2 bunch of chives thinly sliced
Salt and pepper to taste
3 eggs
Salt
Pepper
2 Tbsp butter
Cheese of choice (smoked cheddar & gouda)
Ham

Instructions

Begin with a nice brioche or milk bun.
Once you have your bread, begin by thinly slicing your onions. Add your onions to a medium saucepan with melted butter, salt, and a pinch of sugar. Cover the saucepan and cook on medium-low heat stirring occasionally until they get darker and darker. After about 45 minutes, the onions should be deeply caramelized.
For your bacon, line a baking sheet with bacon, place in a cold oven and raise temperature to 425ºF. Cook the bacon to your desired crispness.
Optionally, you can make a spicy mayo mixing mayonnaise with sriracha, Worcestershire sauce, salt to taste, and fresh garlic.
To make the soft scrambled eggs, fill up a small saucepan with about an inch of water. Bring the water up to a light simmer and place a large bowl on top of it. The bowl should not touch the simmering water. Add to the bowl your eggs and cold butter. Constantly whisk the eggs as it gently cooks and curd until it comes together until it results in a very fine curd soft scrambled egg. Take the bowl immediately off the heat and add a little more cold butter, creme fraiche, and freshly diced chives. Finish with some salt.
To assemble, toast your buns in butter until golden brown on each cut side. Start with a layer of your spicy mayo, caramelized onions, two slices of bacon, and a generous dollop of your scrambled eggs. Top with a slice of cheese of your choice and crown the sandwich.
To make a more easy breakfast sandwich, start with any typical store-bought bread.
In a medium-sized bowl, season your eggs and whisk your eggs until combined. In a medium nonstick skillet, toss in some butter. Once it’s melted add in your eggs and two slices of bread. Coat both sides of the bread in the egg mixture, and on medium heat, let that sit for about 1-3 minutes or until that egg is cooked nearly all the way through.
Flip the eggs and bread, add some cheese and meat of your choice to each slide of bread, and fold in the sides of your egg. Once the egg has been folded over the bread slices, combine the two slices of bread and your sandwich will be complete. Enjoy!
In a medium bowl, crack in the eggs and season with salt and pepper. Whisk together.
Heat a 10-inch nonstick skillet over medium heat. Add in butter, and cook until melted and bubbling.
Add in the eggs, and add 2 slices of bread soaking one side then flip, and soak the other side then let it sit on medium heat for 1-3 minutes.
Carefully flip the bread and eggs mass over (bread should stick to the egg), add in cheese, and 3-4 slices of seared ham.
Fold the right side of the egg over, followed by the left side, and then fold the sandwich completely over.
Remove from the pan, and let cool for a few seconds before slicing and serving.

Mon, 06 Jul 2026 00:00:00 GMT

Country Club Eggs- a Great Make Ahead Breakfast Casserole

Ingredients

1 lb pork sausage
8 eggs, lightly beaten
6 slices firm white bread, cubed
1 teaspoon salt
1 teaspoon dry mustard
2 cups sharp cheddar cheese, shredded

Instructions

Brown sausage in skillet, stirring until browned and crumbled. Then drain.
Combine all ingredients in a large bowl and mix well.
Pour mixture into a greased 9x13 casserole dish.
Regfrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees.
Bake for 45 minutes or until center tests done.

Mon, 06 Jul 2026 00:00:00 GMT

Gfcf Breakfast Bar

Ingredients

1/2 cup cf gluten-free butter (I use Smart Balance)
1/2 cup brown sugar
3 cups cf gluten-free cereal (crushed)
1 egg
1/2 teaspoon gluten-free vanilla extract
1 pinch salt
1 teaspoon gluten free baking powder
1 cup gluten-free flour, I use a mix of flours (i sometimes replace 1/4 cup of flour mix with 1/4 cup gfcf cocoa)
1 cup cf gluten-free chocolate chips (optional)

Instructions

Pre-heat oven to 350*.
Mix together all the ingredients in order they are listed.
Pour into a jelly roll pan or a 9x13 pan.
Bake at 350* for 10 minutes or until toothpick comes out clean.
Makes a brownie-like texture.
* I use a mix of millet, tapoica, potato, and Amaranth flour. Using just one flour tends to give too strong of a flavor.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Oats with Kefir, Berries, and Toasted Coconut

Ingredients

1 ⅓ cups plain low-fat kefir (such as Lifeway)
⅔ cup old-fashioned rolled oats
2 teaspoons honey
¼ teaspoon ground cinnamon
½ cup sliced strawberries
½ cup blueberries
2 tablespoons unsweetened coconut flakes, toasted

Instructions

Combine first 4 ingredients in a bowl. Cover and refrigerate overnight; stir. Divide oat mixture between 2 bowls. Top servings evenly with berries and coconut.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwich

Ingredients

2 Whole wheat English muffins Toasted
2 Eggs Any style except fried
2 slices Turkey bacon or Canadian bacon
2 slices Fat free cheese

Instructions

Microwave sandwich for 15 second

Mon, 06 Jul 2026 00:00:00 GMT

Energy Boost Breakfast

Ingredients

ricotta
honey
berries

Instructions

Combine

Mon, 06 Jul 2026 00:00:00 GMT

Even Lower Cholesterol Oat-Bran Muffins

Ingredients

1/2 c Brown sugar
1 1/2 c Low-fat milk
1 tb Baking Powder
2 tb Vegetable oil
2 Egg whites
2 1/2 c Oat bran
2 bananas Mashed
1/2 c Walnuts chopped

Instructions

Preheat oven to 350F, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Cheesecake Low Carb

Ingredients

3 (8 ounce) boxes Cream cheese Room temperature
3 large Eggs
1 Cup Swerve
1 TBSP Vanilla extract
1 1/2 Cup Sour cream
1/3 Cup Heavy whipping cream

Instructions

Mix together room temperature cream cheese, Splenda, HWC, sour cream and vanilla extract.
Add eggs and beat until creamy.
Pour into greased pie pan.
Bake 35 minutes at 350 degrees or until cracked and golden brown.

Mon, 06 Jul 2026 00:00:00 GMT

Sausage, Egg and Cheese Low Carb Bake

Ingredients

13 large Eggs
2 cups Fiesta Shedded Cheese
1 pound Jimmy Dean's Sage Sausage
2 teaspoons Salt
1 teaspoon Black pepper

Instructions

Brown sausage. Drain.
Whisk eggs. Add salt & pepper to taste.
Layer sausage on bottom of 9*13 glass casserole baking dish.
Layer one cup of cheese over sausage.
Pour whisked eggs over sausage and cheese.
Layer remaining cup of cheese over top.
Bake at 350 until eggs are done and cheese is melted and bubbly.

Mon, 06 Jul 2026 00:00:00 GMT

Oatmeal Breakfast Bars

Ingredients

6 c. dry oats (old-fashioned or quick cooking)
2 1/4 c. flour
2 c. brown sugar
3/4 c. sugar
1 1/2 t. cinnamon
3/4 t. salt
2 c. apple sauce
6 Eggs
2 c. Chocolate chips

Instructions

1. Dump all the ingredients into a large mixing bowl.
2. Stir, by hand, just until completely moistened and combined.
3. Press into a greased 13?9 casserole dish and bake at 350 degrees for 20 to 25 minutes. Let cool completely before cutting into individual bars.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Muffins

Ingredients

1.25 Cups Carbalose
1.25 Cups Heavy cream
.5 teaspoon Salt
3 each Eggs
1 tablespoon Butter

Instructions

Preheat oven to 400. Combine top three ingredients in a mixing bowl, and mix well with a hand mixture until solid dough is formed. Add melted butter, and eggs, and mix well again with a hand mixer. Spray a six muffin pan with non stick spray and add mixture to each cup. They should be about 3/4 full. Bake in the oven for 20 minutes or until the tops of the muffins just start to turn brown. Do not open the oven while cooking.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Substitute Breakfast

Ingredients

1 1/2 Cup Egg Substitute
1/2 Pound Breakfast Sausage
1 Small Can Chopped Green Chilies
2 tablespoons Chopped Jalapenos
1 Cup Low Fat Cheese Shredded

Instructions

Preheat oven to 350.00
Cook and cool the sausage.
Spray a 9X13 baking pan with cooking spray.
Add all the ingredients.
Bake at 350 for 25 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Drop Soup Easy and Low Carb!

Ingredients

1 cup Chicken broth
.5 teaspoon Soy sauce
.25 teaspoon Sesame Oil
1 each Egg Beaten
1 each Green onion chopped

Instructions

1. In a small saucepan, bring the chicken broth, soy sauce, and sesame oil to a boil.
2. Stir gently while you slowly pour in the beaten egg. Continue to boil for one minute while stirring.
3. Serve with a sprinkling of chopped green onion, however much you like. You may season with salt and pepper to taste

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

1 c Swiss cheese; shredded
1 c Cheddar cheese; shredded
1 bn Green Onions chopped
; drained)
1 ts Dry mustard
3 c Light cream
10 Eggs lightly beaten
1 pk Jimmy Dean roll sausage;
16 oz Day old bread; cubed
1 ts Salt

Instructions

Grease 9"x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown. Serves 6 to 8.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Macadamia Nut & Mock Banana Muffins

Ingredients

2 tablespoons wheat bran
1 tablespoon soy flour
1 cup soy flour
1/2 cup Splenda sugar substitute
1 teaspoon baking powder
2 eggs
1/2 cup heavy cream
1/2 teaspoon banana extract or 1/2 teaspoon banana flavoring (no sugar added)
1/3 cup club soda
1/2 cup macadamia nuts, coarsely chopped

Instructions

Preheat oven to 375°F.
Spray (6 muffin) muffin tin with vegetable oil spray.
Mix wheat bran and 1 T soy flour, then coat the muffin tin with the mixture (do this step over a trash can!).
Mix soy flour, Splenda, baking powder, eggs, cream, and banana extract in a large bowl with a wire whisk.
Whisk in club soda.
Fold in nuts.
Fill muffin tins evenly, and bake for 20 to 25 minutes, using the toothpick test for doneness.
The tops will be golden brown, but it is a bit hard to tell by color change since soy flour is dark.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Oatmeal Breakfast

Ingredients

1/2 cup Brown sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 cup Milk (any fat content will do)
1/4 cup Butter melted
1 Egg
splash Vanilla extract
handful Dried cranberries
Raspberries optional
Pistachios optional

Instructions

Place a rack in the center of the oven and preheat oven to 350 degrees F.
In a medium sized bowl, whisk together the oats, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together the milk, butter, egg and vanilla extract. Add the wet ingredients to the dry and stir to incorporate. Fold in the dried cranberries.
Pour mixture into a lightly greased 9-inch pie pan. Place in the oven and bake for 20-25 minutes, until lightly firm to the touch and no wiggle remains.
Remove from the oven, let cool for 5 minutes then spoon into serving bowls. Top with milk, fresh fruit and nuts and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Vegetable Dip Recipe

Ingredients

16 oz cream cheese
1 1/2 cup mayonnaise (NOT miracle whip)
3-4 tbsp lemon juice
10-12 dashes Tabasco sauce
2 bunches green onions
1-2 tsp salt
1-2 tsp pepper
1 1/2 cup salad shrimp

Instructions

In a mixer, combine the mayonnaise and cream cheese.
When combined, add lemon juice and Tabasco sauce.
Add Salt and Pepper.
Finely chop the green onions and then add to the mixture.
Wash and Drain the shrimp. Soak up excess water on a paper towel to avoid too much moisture in the dip. Add the shrimp to the mixture.
Chill for at least 3 hours before use. Keep refrigerated.

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cook Breakfast Cereal

Ingredients

2 C seven grain cereal
1 medium Apple peeled and chopped
1/4 C dried apricots chopped
1/4 C dried cranberries
1/4 C raisins
1/4 C dates chopped
5 C water
1 C Apple Juice unsweetened
1/4 C Maple syrup
1 t Cinnamon
1/2 t salt
walnuts optional

Instructions

Combine all ingredients except nuts. Cook covered on low for 6-7 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Carrot Bran Muffins

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups all-bran cereal (such as all bran, bran flakes)
2/3 cup raisins
1/3 cup brown sugar (I often add only 1/4 cup for breakfast muffins)
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, lightly beaten
1 3/4 cups skim milk, with
2 teaspoons lemon juice (or 1 3/4 cup buttermilk)
2 tablespoons margarine, melted
2 tablespoons unsweetened applesauce (or pumpkin, or just margarine)
1 cup carrot, grated
1 orange, rind of, grated (optional, but recommended)

Instructions

Preheat oven to 400°F.
In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
Add dry ingredients to wet ingredients and mix until just combined.
Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Winter breakfast hash

Ingredients

375g potatoes , cut into small chunks
1 tbsp rapeseed oil
1 onion (about 200g), chopped
½ tsp caraway seeds
2 garlic cloves , chopped
1 green pepper , deseeded and diced
200g large brussels sprouts , trimmed and sliced
2 eggs

Instructions

Boil the potatoes for 15 mins until tender. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and fry the onion for 8 mins, stirring frequently until it starts to colour. Add the caraway, garlic, pepper and sprouts and cook for 5 mins more with the lid on the pan so they steam at the same time.
Drain and lightly crush the cooked potatoes using a masher. Stir them into the vegetables and cook for 5-10 mins, turning occasionally so the mixture browns.
Meanwhile, poach the eggs for a few minutes for a runny yolk or until cooked to your liking. Remove from the pan using a slotted spoon. Serve each portion of hash topped with an egg.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Fake French Toast

Ingredients

1 egg
1 tablespoon ricotta cheese or 1 tablespoon cottage cheese
2 (1/16 ounce) packages Splenda sugar substitute
1 teaspoon vanilla
1 dash cinnamon
1 dash nutmeg
sour cream

Instructions

Spray pan with pam ,.
mix all ingredients except sour cream and one pkg of Splenda.
cook over med heat turn once this may be hard to do,.
when done serve with sour cream mixed with Splenda.

Mon, 06 Jul 2026 00:00:00 GMT

Chicken Eggplant Lasagna - No Noodles Recipe

Ingredients

4 chicken breasts; pounded thin
adobo seasoning OR salt, pepper, garlic powder
1 package frozen chopped spinach; thawed and drained
2 garlic cloves; chopped
1 onion; chopped
15 oz ricotta cheese (more or less)
1 large eggplant; peeled and sliced very thinly (breading optional)
olive oil
butter
tomato sauce
shredded mozzerella cheese (optional)

Instructions

Preheat oven to 400 degrees.
After you've pounded out the chicken breasts, sprinkle with "adobo seasoning" or salt, pepper, garlic powder.
Pan sear in a pan barely coated with olive oil.
Meanwhile place sliced (and breaded) eggplant onto a baking sheet sprayed with Pam. Bake for about 15 minutes until slightly cooked.
Once chicken is just browned on both sides, remove from the pan.
Add a little bit of olive oil and a little bit of butter to the pan.
Add the chopped garlic and onion and saute.
Add the chopped, thawed, and drained spinach and cook through.
Take off the heat and stir in the ricotta until the mixture is creamy.
Season spinach mixture with salt and pepper to taste.
Pour some tomato sauce in the bottom of a casserole dish.
Place some of the eggplant slices to cover the bottom of the casserole dish.
Top the first eggplant layer with the spinach mixture and spread over.
Place the chicken on top of the spinach mixture.
Top the chicken again with the spinach mixture.
Keep layering until you are out of ingredients.
Top off with some extra tomato sauce and a little shredded mozzerella.
Bake for 20-30 minutes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Country-Style Breakfast Casserole

Ingredients

Cooking spray
8 ounces low-fat smoked link sausage
2 Tbsp. maple syrup
2 pounds frozen country-style hash brown potatoes
2 cups fat-free milk
1 1/2 cups egg substitute
2 slices low-fat American cheese diced
1 /4 cup shredded Parmesan cheese or grated
1/2 tsp. dry mustard
1 /4 tsp. pepper
2 Tbsp. green onions green part, finely snipped, optional

Instructions

Preheat the oven to 350 degrees F. Lightly spray a 13 x 9 x z-lncn baking pan with cooking spray.
In a medium skillet, cook the sausage over medium high heat for 3 to 4 minutes, or until browned, turning occasionally. Remove from the skillet and cut into bite size pieces. Wipe the skillet with paper towels; Return the
sausage to the skillet.
Pour in the maple syrup. Cook for 1 minute, stirring to coat.
Place the sausage in a single layer in the baking pan.
Top with the potatoes.
In a medium bowl, whisk together the remaining ingredients except the green onions. Pour over potatoes.
Bake for 1 hour,or until the center is set (doesn't jiggle when the pan is gently shaken).
Sprinkle with the green onions. Let cool for at least 10 minutes before cutting.

Mon, 06 Jul 2026 00:00:00 GMT

Whole Grain Carob Brownies With Dates

Ingredients

3/4 cup chopped dates, lightly packed
water (enough to fill the spaces between the dates in the measuring cup)
1 cup whole wheat flour
1/3 cup brown rice flour
1/3 cup carob powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup oil (I used extra-virgin olive oil and extra-virgin sunflower oil)
1 -2 tablespoon molasses (I recommend unsulphured Blackstrap)
1/4 cup water
2 teaspoons vanilla
1 tablespoon rum (or other alcohol such as brandy or whisky)
1 teaspoon orange zest (optional)
1/3-1/2 cup carob chips (optional)
1/3-1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F.
Lightly grease a 8"X8" pan.
Put the dates and their water in a small saucepan.
Bring to a boil, stirring often.
When the dates look like a paste, remove from the heat.
Put the bottom of the saucepan in cold water.
In a medium bowl, sift together the flours, carob powder, baking powder and salt.
In a small bowl, whisk together the cooled date paste, oil, molasses, water, vanilla and alcohol.
Pour the liquid ingredients into the dry ones and stir. If using optional ingredients, only mix roughly. If not, mix well.
If using, add the zest, chips, nuts and finish mixing.
Pour the batter in the pan and spread it evenly with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole2

Ingredients

2/3 c Green pepper chopped
1 ts Garlic minced
1/3 c Light cream
1/2 ts Salt
1 ds Pepper
8 oz Cream cheese
5 Eggs
1 1/2 c bread Soft cubes
1 c Cheddar cheese shredded
2 tb Vegetable oil
1 c zucchini Unpared, chopped
2/3 c Onion chopped
1 c fresh mushrooms Sliced

Instructions

Saute mushrooms, onion, green, pepper, zucchini and garlic in oil until crisp tender. Beat eggs w/cream, salt & pepper; add mushroom mixture and cheddar cheese; stir thoroughly but lightly so cream cheese cubes are intact. Pour into well-greased 9-inch pie plate. Bake 350 degrees - 45 minutes or until set in center & browned. Cool 5 - 10 minutes before cutting into wedges. Note: Chop vegetables to 1/4 - 1/2 inch pieces. Recipe by: Pauline Jensen Posted to MasterCook Digest V1 #409 by Suzy Wert on Januy,, ary 19, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Orange Soda Crockpot Chicken (Low Carb)

Ingredients

2 lbs boneless chicken breasts, no skin
8 ounces diet orange soda (the tangerine soda is great too)
1 small onion, cut in fourths
2 garlic cloves, minced
1 tablespoon cocoa powder
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 (1 g) Splenda quick pack
1 tablespoon xanthan gum (thickening, or other thickener)

Instructions

Place chicken breasts in a 3 quart or larger crock pot and top with onion and garlic.
Mix cocoa powedr, chile powder, cumin, cinnamon, salt and splenda together in a separate bowl and sprinkle over chicken/onion/garlic. Pour in orange soda. Cover and cook at LOW setting until chicken is very tender when pierced, 6 to 7 hours (although I have cooked it as long as 9 hours).
Blend in xanthan gum or other thickener with a bit of water and stir into crockpot.
Increase slow cooker heat setting to HIGH. Cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes). Season to taste with salt.

Mon, 06 Jul 2026 00:00:00 GMT

Farm Breakfast Strata

Ingredients

1 lb bacon (cut into 1/2 inch pieces)
1/2 lb cooked ham (cut into cubes or diced)
1 small onion (chopped)
10 -12 slices white bread (recipe originally said cubed but I left them whole)
2 cups cubed potatoes (I used Ore-Ida western style or can use O'Brien)
3 cups shredded cheese
10 large eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt and pepper

Instructions

The NIGHT BEFORE:.
In large skillet, cook bacon until crisp.
Drain off excess bacon fat, but keep a little in skillet in order to cook onion.
Add onion, ham and chopped bacon to skillet and cook until onion is tender and transparent.
Butter a large baking dish - I used a glass lasagna dish.
Layer the bread to cover bottom of dish - will use probably 5-6 slices or half the amount of bread cubed.
Add half of potatoes and cheese.
Top with bacon, onion and ham mixture.
Add remaining pieces of bread, potatoes and cheese.
In large bowl, beat eggs, milk, Worcestershire sauce, mustard, salt and pepper.
Pour this mixture evenly over the ingredients in baking dish.
Cover and chill OVERNIGHT in the refrigerator.
The NEXT MORNING:.
Remove strata from the refrigerator and bring to room temp (about 30 minutes prior to baking).
Preheat oven to 325°F.
Bake uncovered for 1 hour or when knife is inserted near center and comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Oatmeal Breakfast Cookies

Ingredients

100 g / 3.5 oz pitted dates ((1 heaped packed cup))
1/3 cup / 85 ml boiling water
1 egg
3 tbsp maple syrup or honey ((Note 1))
3 tbsp coconut oil (, melted, or other plain oil (Note 2))
1 tsp vanilla essence ((Note 5))
1 1/4 cups rolled oats
1/2 cup flaked almonds ((Note 3))
1/4 cups desiccated coconut ((Note 3))
1/2 cup raisins or sultanas ((Note 3))
3/4 cup almond meal ((almond flour) (Note 4))
1/2 tsp baking powder
1/2 tsp cinnamon ((Note 5))

Instructions

Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment/baking paper.
Roughly chop dates. Place in bowl, pour over water. Cover and leave to soak for 10 minutes+.
Mash with potato masher or fork until it becomes a paste.
Add remaining Wet ingredients. Mix well with wooden spoon.
Add Dry ingredients. Mix until all flour is incorporated - should be a thick batter (see video).
Measure out just shy of 1/2 cup (6 cookies) or 1/3 cup flat (8 cookies). Flatten to 1.7cm / 2/3" thick rounds. (Note 9) Bake 20 minutes until golden.
Remove from oven, leave to cool on the tray.

Mon, 06 Jul 2026 00:00:00 GMT

Impossibly Easy Breakfast Bake

Ingredients

24 Oz Pork sausage 2 12 oz pkgs
1 Medium Bell pepper Chopped
1 medium Onion Chopped (1/2) cup
3 Cups Frozen hash browns
2 Cups Cheddar cheese Shredded
1 Cup Bisquick
2 Cups Milk
1/4 Tsp Pepper
4 Eggs

Instructions

Heat oven to 400. Grease 13x9x2 Baking pan.
Cook sausage, pepper, onion in 10" skillet over med heat, stirring occasionally. Drain.
Stir sausage mixture, potatoes and 1 1/2 cup cheese in baking dish.
Stir bisquick, milk, pepper and eggs until blended. Pour into baking dish.
Bake uncovered 40 to 45 minutes or until knife comes out clean.
Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted.
Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Simple Egg, Bacon, and Cheese Breakfast Sandwich

Ingredients

2 slices of bread
1 egg
2 bacon slices
1 tablespoon Butter
1/4 cup shredded cheese

Instructions

Step 1: Fry 2 pieces of bacon in a pan and save the grease
Step 2: Crack one egg into the grease on the pan and break the yolk. Fry on both sides.
Then, put the cheese on top of the egg and melt it. Meanwhile. toast your bread
Step 3: Butter the inside of your toast, lay your egg and cheese on the toast, cut the bacon slices in half and lay them on the egg.
Step 4: Put the other piece of toast on top and enjoy the sandwich!

Mon, 06 Jul 2026 00:00:00 GMT

Cowboy Breakfast Casserole

Ingredients

12 slices bread
2 cups colby or 16 slices American cheese
1 lb ham, chopped (any breakfast meat would work) or 1 lb sausage (any breakfast meat would work)
8 ounces sour cream or 8 ounces yogurt
6 large eggs
1 teaspoon ground mustard
salt and pepper

Instructions

Line a 9x13 greased pan with 8 slices of bread and top with half of the cheese.
Sprinkle meat over cheese. You could also use any other type of meat you prefer. Turkey bacon cooked and crumbled is good too!
Mix eggs, milk or sour cream or yogurt, ground mustard, and salt and pepper in a bowl until well blended and pour over cheese.
Top with the rest of the cheese and 8 more slices of bread, pressing down so the egg bubbles up and moistens it a little.
Spray top of bread with butter flavored cooking spray or spread with a little butter covering the whole surface of the bread.
Cover and refrigerate overnight. Bake at 350 F for 45 minutes to 1 hour or until the middle of casserole looks cooked. Knife inserted in middle will come out with melted cheese but not with ‘wet’ egg when done.
Note: Like I said I made this recipe up for my meat and taters cowboy but you can add mushrooms, onions, green pepper etc. if desired. Just throw it into the meat layer.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Beans

Ingredients

2 cups dried cannellini beans (400 grams)
1 tablespoon olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, sliced thinly
2 rindless bacon, rashers chopped coarsely (130 grams)
2 tablespoons brown sugar
1/4 cup maple syrup
1 tablespoon Dijon mustard (4 teaspoons)
400 g chopped tomatoes
1 liter water
flat leaf parsley, finely chopped for decoration

Instructions

Wash and strain the beans. Place the beans in a large bowl and cover with water. Stand overnight and then drain them. RInse under fresh cold water and drain the beans again.
Heat the oil in a large saucepan, add the onion, garlic and bacan. Cook, stirring until the onion softens.
Stir in the beans, sugar, syrup and mustard. Add undrained tomatoes and the water and then bring to the boil.
Reduce heat and simmer, covered for about 2 hours or until the beans are tender.
Uncover, cook, stirring occassionally, about 30 minutes or until the mixture thickens.
Serve beans on toast, sprinkled with parsley.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Flax Bread

Ingredients

1/3 cup of oil
1/2 cup of water
1 teaspoon of salt
1 tablespoon of artificial sweetener
1 tablespoon of baking powder
5 eggs beaten together well
2 cups of flax seed meal

Instructions

First preheat the oven to 350 degrees F.
Mix the Low Carb Bread Ingredients
In a large bowl, pour the flax seed meal, the artificial sweetener, the salt, and the baking powder and mix well.
Now we'll add oil, the water and the eggs and mix those together well. Let this set for two to three minutes to thicken.
Form the Low Carb Flax Bread
Here I have silicon mat on a baking tray. You can use oiled parchment paper. And now we'll pour the batter into the pan, once you have it all there, you can spread this out on your pan to whatever thickness you desire, but it should be at least a 1/2 inch think.
Bake the Low Carb Bread
We'll put this into the oven at 350 degrees for about twenty minutes. And you can pull it out and you just want to push on the bread and if it bounces back a bit it is done. Finally let this cool for about twenty minutes, and then take a spatula or knife and cut the bread as you like.

Mon, 06 Jul 2026 00:00:00 GMT

Crepes - Low carb

Ingredients

4 Eggs
2 Egg whites
1/3 cup Sour cream
2 tablespoons Whey protein powder
1/2 teaspoon Baking soda
1/4 teaspoon Cream of tartar
1 tablespoon Water
Butter

Instructions

Put all ingredients except the butter in a food processor. Process briefly (only for about 10 to 12 seconds). Over beating makes the batter foamy. You can also beat the batter by hand in a small mixing bowl; use a wire whisk. When you do this, tiny (sour cream) lumps usually persist. Ignore them; they disappear in cooking.
Preheat a nonstick 10-inch griddle (most 10-inch griddles make about 8 1/2 inch or slightly larger crepes) over low to medium low heat.
Melt a little butter on the griddle. Keep heat low enough so that the butter does not brown right away. When the butter foams, lift the pan with one hand and pour the batter in it with the other. Tilt the pan as you do this and swirl the butter around so that it coats the bottom evenly and thinly. It takes about 4 tablespoons of batter to coat a 10-inch griddle. Experience will quickly guide you.
Cook the crepe until the outer edge shows a bit of dryness and a hint of color. Turn the crepe, using a 3-inch spatula. Crepes will always turn out--the difference is chiefly between good and superb. Cook them as briefly as possible. It's better to turn a crepe too soon---occasionally one may break--rather than wait too long. A broken crepe tastes just as good. once turned, heat the crepe for only a few seconds. This side merely needs drying (it stays a light color).
It is simple to fill a crepe. most commonly, a strip of filling is placed down the middle; the crepe is rolled like a jelly roll or you can fold the two side flaps over the center.
May need to turn the heat up a little to cook it properly. it's also easier to just pour some in the pan and swirl it around. It doesn't take long to see how much you need.

Mon, 06 Jul 2026 00:00:00 GMT

Oatmeal Breakfast Bars

Ingredients

2 cups rolled oats, uncooked
1 cup oat flour (can be made by pulverising rolled oats in a blender or food processor)
1 cup chopped prunes or 1 cup other dried fruit
1 cup apple juice or 1 cup orange juice (you could also use 1/4 cup molasses and 3/4 cup water)
1/4 cup white sugar or 1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup sesame seeds or 1/4 cup nuts, pieces

Instructions

Preheat oven to 375 degrees F.
Grease a 9 inch by 13 inch pan, or two 8 inch by 8 inch pans.
Combine all ingredients in bowl and mix well.
It should be moist enough to form a ball, without extra liquid.
Put mixture in prepared pans and spread evenly.
Bake for 30 minutes.
Remove from oven and cut into squares while still hot.
Wait until the bars cool before trying to remove them from the pan.
One tip: if the fruit is hard, soak it with a bit of water before starting to make this recipe because the fruit doesn't soften much in baking.

Mon, 06 Jul 2026 00:00:00 GMT

Oatmeal - Trail Mix Cookies (Breakfast-To-Go)

Ingredients

4 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
1/2 teaspoon baking soda (dissolved in 1 tablespoon warm water)
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups old fashioned oats
1/2 cup sweetened flaked coconut
1 cup semi-sweet chocolate chips (or M & Ms)
1/3 cup pecan nuts (peanuts can be substituted)
1/2 cup raisins (or craisins)

Instructions

Place rack in middle of oven and preheat to 375 degrees.
Line two cookie sheets with parchment paper (or grease sheets).
With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
Transfer to rack to cool.
Cookies will keep in an airtight container at room temperature for up to 5 days.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Cornbread

Ingredients

8 ounces cream cheese
3 eggs
3 tablespoons Splenda sugar substitute
1/3 cup Atkins baking mix
1/2 teaspoon baking powder
1/2 cup soy grits
1/4 cup buttermilk
2 tablespoons bacon grease or 2 tablespoons oil

Instructions

beat cream cheese in mixer, adding other ingredients slowly until incorporated.
allow to sit at least 5 minutes.
preheat oven to 350 with a cast iron skillet inside.
move skillet to stovetop and add bacon grease or oil, coating the sides and bottom.
pour excess oil into your batter, mixing well.
pour batter into pan and bake until golden.

Mon, 06 Jul 2026 00:00:00 GMT

Hobo Breakfast Casserole

Ingredients

10 boiled grated potatoes
5 eggs, beaten
1 cup cooked meat
1/2 cup bell peppers or 1/2 cup mushroom, etc.combine
1 cup grated cheddar cheese (it's what you like) or 1 cup monterey jack cheese, etc. (it's what you like)
2 cups of peppered country cream gravy (optional)

Instructions

oil griddle & get hot,.
put enough hash browns down to cover griddle. As hash browns are getting golden crisp I then place on top of browns my cooked meat & vegetables then my beaten eggs, place a lid over it until egg is set.
cut into serving size squares and flip, place lid back on & cook until egg is cooked all the way through.
Top with cheese until melted. We enjoy this served up with peppered cream gravy.
variation= with vegetables add green chili's & when done serve it with your favorite salsa.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Chocolate Cheesecake

Ingredients

4 (8oz) cream cheese
2 boxes instant sugar free chocolate pudding mix
2/3 cup splenda
2 1/2 teaspoon vanilla
1 cup heavy cream
4 Eggs

Instructions

1. Beat cream cheese and splenda until fluffy.
2. Add vanilla and eggs. Beat well.
3. In another bowl, mix cream and pudding mix. Mix.
4. Add pudding mix to the cream cheese. Beat on high until blended.
5. Pour mixture into a greased 9-inch pie pan.
6. Bake 300 convection oven 350 regular oven for 40 minutes.
7. After baking, the top of the pie may appear to have a pudding skin. Once the pie has cooled for 30 minutes peel the skin off.
8. Refrigerate.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Cranberry Chicken-Low Carb

Ingredients

1 small onion, thinly sliced
1 cup fresh cranberries (unthawed) or 1 cup frozen cranberries (unthawed)
4 boneless skinless chicken breasts
1/4 cup lc catsup
2 tablespoons sugar twin brown sugar substitute
1 teaspoon dry mustard
2 teaspoons cider vinegar
salt

Instructions

In a 3-quart or larger electric slow cooker, combine onion, cranberries.
Arrange chicken on top.
In small bowl, mix ½ c water with catsup, sugar substitute, mustard and vinegar and pour over chicken.
Cover.
Cook at low setting until chicken is very tender when pierced (6 ½ to 7 ½ hours).

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast 3

Ingredients

1 large Fruit coffee cake
6 medium Cinnamon rolls
1/2 quart Plain no fat Greek yogurt
1/2 quart Low fat Greek Vanilla yogurt
6 ounces Dark roast coffee ground for drip
1 quarts Fruit juice
4 Apples chopped
4 Pears chopped
3 Seedless Oranges chopped
1 pound Seedless Grapes
1 pound Frozen berries
1 Pineapple chopped

Instructions

Make coffee. Slice coffee cake. Make fruit salad.

Mon, 06 Jul 2026 00:00:00 GMT

Delicious Low-Carb Meatloaf

Ingredients

1 lb ground turkey
1 egg
3/4 cup kraft low-carb barbecue sauce
1/4 cup Worcestershire sauce
1 1/2 cups parmesan cheese (from the green can)
2 slices toasted and chopped low-carb bread (found at all grocery stores)
1 (1 ounce) packet dry onion soup mix
5 baby dill pickles, chopped (optional)
1/2 teaspoon black pepper

Instructions

Mix all ingredients together with hands and mold into a loaf.
Bake on pizza sheet for 1 hour on 350°F or until cooked through, about 45 minutes into cooking process.
Cover with desired amount of low-carb barbecue sauce and finish cooking.

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

1 pound breakfast sausage cooked, drained, crumbled
4 cups Bread day old, cubed
2 cups shredded cheese your favorite
10 Eggs beaten
4 cups Milk
1 teaspoon Dry mustard
1/2 teaspoon Salt
1/2 teaspoon Onion powder

Instructions

Grease well a 9"x13" baking dish. Place bread in dish and sprinkle with cheese.
Mix next five ingredients (eggs to onion powder) and pour evenly over bread and cheese. Sprinkle sausage on top of casserole.
Cover and chill. MUST BE CHILLED FOR 12 TO 24 HOURS BEFORE BAKING.
Preheat oven to 375 degrees F. Bake uncovered for 1 hour. Tent with foil if top begins to brown too quickly.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Breakfast Balls

Ingredients

2 pounds bulk pork sausage
1 pound Ground beef
3 eggs
2 tablespoons dried onion flakes
1/2 teaspoons black pepper
1/2 pound sharp cheddar cheese shredded

Instructions

Mix all ingredients until thoroughly blended (it is best to use your hands or an electric mixer).
Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
Bake at 375 degrees for about 25 minutes.
Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.

Mon, 06 Jul 2026 00:00:00 GMT

The Best Low Carb Muffin in a Cup!

Ingredients

1/8 cup ground flax seeds
1/8 cup almond flour
1 teaspoon cinnamon
1 teaspoon cocoa powder
1 teaspoon baking powder
1 teaspoon Splenda sugar substitute (or to taste of your favorite sweetener)
1/4 cup chopped almonds or 1/4 cup your favorite nuts
1/2 tablespoon coconut oil, melted
1 egg, slightly beaten

Instructions

Put coconut oil in mug and microwave for about 15 seconds, just until it melts.
Add all dry ingredients and nuts and stir with a fork until combined.
Add egg and stir until completely incorporated.
Microwave on full power for one minute.
Invert onto plate and serve with butter or cream cheese, ENJOY!

Mon, 06 Jul 2026 00:00:00 GMT

Low carb mini calzones/pizza bites

Ingredients

2 ounces cream cheese
1 1/4 cup mozzarella cheese shredded
egg beaten
3/4 cup almond flour
salt

Instructions

Melt the cream cheese and mozzarella together. Form into a ball. Add in the beaten egg, almond flour and salt. Mix together then form into smaller balls. Place in greased muffin dish. Add in pizza fillings of your choice - pepperoni, marinara sauce and more shredded cheese on top. Then more dough to top it. Bake at 375 until tops are golden and crispy!

Mon, 06 Jul 2026 00:00:00 GMT

Everything Breakfast Bar

Ingredients

4 cups oatmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 eggs, beaten
1 cup pumpkin
1 cup milk
1 tablespoon maple syrup
1 cup Splenda sugar substitute
1/2 cup brown sugar, packed
1 tablespoon vanilla
1 cup raisins

Instructions

Preheat oven to 325°F.
In large bowl combine oatmeal, baking powder, salt and cinnamon.
Mix in remaining ingredients.
Spread in greased 9x13 pan.
Bake for 40 minutes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for

Ingredients

1/4 zucchini
1/4 cucumber
3/4 cup spaghetti sauce
3 tablespoons reduced fat parmesan cheese
1 garlic clove
3 white button mushrooms

Instructions

Peel zucchini and cucumber with a vegetable peeler to get long wide strips
Layer some of the sauce in a mini loaf pan.
Now alternate layers of zucchini/sauce/cucumber/sauce.
At one point slice the mushrooms and chop the garlic and add it to one layer.
On the second to last layer, add the parmesan cheese
Finish with the last of the sauce.
Bake at 325 degrees for 30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

All-Star Oatmeal Cookies

Ingredients

8 tablespoons (113g) unsalted butter room temperature
1/2 cup (92g) vegetable shortening
1 cup (213g) light brown sugar or dark brown sugar packed
1/3 cup (67g) granulated sugar
2 teaspoons King Arthur Pure Vanilla Extract
3/4 teaspoon table salt
1 tablespoon (14g) cider vinegar or white vinegar
1 large egg
1 teaspoon baking soda
1 3/4 cups (198g) King Arthur Golden Wheat Flour
1 cup (89g) quick-cooking oats
3 cups (340g to 510g) chips chunks dried fruit and/or nuts of your choice

Instructions

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt, and vinegar., Beat in the egg, then the baking soda, flour, and oats. Stir in the chips., Drop the dough, by tablespoonfuls, onto the prepared baking sheets., Bake the cookies for 12 to 14 minutes, until they're golden brown. Remove the cookies from the oven, and cool on a rack, or right on the pan. Lighter-colored cookies will be chewier; darker-colored, crunchier.

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Lower Carb Turkey Lasagna ( Whole Wheat Lasagna Noodles)

Ingredients

1 lb extra lean ground turkey
44 ounces Hunts tomato sauce (1 large 29oz. can, 1 medium 15 oz. can)
1 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons oregano
1 tablespoon chopped fresh parsley
1 teaspoon nutmeg
1/2 teaspoon garlic powder
1 teaspoon sugar (used to remove acid from tomato sauce, Splenda won't work)
2 tablespoons Splenda sugar substitute
1 (8 ounce) box hodgson mill whole wheat lasagna noodles (or other brand)
1 (10 ounce) box frozen chopped spinach
30 ounces about 4 cups polly-o fat-free ricotta cheese
8 ounces sargento shredded reduced-fat mozzarella cheese
1/4 cup grated locatelli romano cheese
1 cup egg substitute
1 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Brown meat in large (>3qt) saucepan, drain.
Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda. Simmer for 1 hour. Meanwhile, continue with next 3 steps.
Cook spinach according to directions, drain well and let cool a little.
Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling.
In a 13"x9" baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
Allow to stand for about 10 minutes before cutting for easier handling.
Obviously, you can substitute whatever brands you can find, but using the brands listed above, each piece (1/12 recipe) has about 285 calories, 5g fat, 24g carbs, and 32g protein.

Mon, 06 Jul 2026 00:00:00 GMT

Nutritious Breakfast Bread

Ingredients

1/2 c Vegetable oil
3/4 c Orange juice
2/3 c Dry non-fat milk powder
1 c Mashed banana
1/3 c Chopped prunes
1 c Whole wheat flour
1/2 c Chopped peanuts
1/2 c Raisins
1/2 ts Baking soda
1/2 ts Salt
1/4 c Walnuts chopped
1/2 c Molasses
2 ts Baking Powder
1/2 c Brown sugar
3 Eggs
1 c Flour
1/3 c Oatmeal

Instructions

Preheat oven to 325 F. Combine flour, salt, baking powder, baking soda, milk, oats, sugar, nuts, raisins and prunes in large bowl. Blend with fork. Beat eggs until foamy. Add oil, molasses, juice and bananas. Add mix to dry ingredients. Pour into 2 8x4 greased loaf pans. Bake at 325 F one hou( for muffins, grease tins and fill 2/3 full, bake 350 F for 20 minutes)Cool slightly before removing from pan.You may substitute raw chopped apples, grated carrots, applesauce or grated zucchini for bananas.

Mon, 06 Jul 2026 00:00:00 GMT

Lower-Carb Stuffed Mushrooms with Goat Cheese & Bacon

Ingredients

1 pound Cremini mushrooms
4 slices Bacon
4 each Green onion sliced thinly
1/2 teaspoon Salt
1/4 teaspoon Black pepper ground
4 ounces Goat Cheese
1 teaspoon Tyme leaves fresh
2 slices Bread (Low Carb)
1/4 cup Water

Instructions

Remove stems from mushrooms. Finely chop stems and set aside.
Cook the bacon in a skillet until crisp and brown. Using a slotted spoon, drain cooked bacon on paper towels. In the bacon fat, saut? the chopped mushroom stems and the scallions until soft, about 3 minutes over medium heat.
In the meantime, place the bread slices in a food processor fitted with the metal blade. Pulse the bread until fine crumbs form, set aside. Preheat oven to 350 degrees.
In a bowl, combine the goat cheese, bacon, saut?ed mushroom stems and scallions, salt, pepper and thyme leaves. Place a rounded teaspoon-full into the cavity of each mushroom and sprinkle with bread crumbs.
Place the filled mushroom caps in a baking dish along with the hot water and transfer to the oven. Bake for 20 - 25 minutes or until when the tip of a knife is inserted into the thickest part of the mushroom feels soft and offers no resistance.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Gluten Free Cheesy Bread Sticks

Ingredients

1 head Cauliflower washed, dried, 4 cups chopped
1 cup Parmesan cheese grated
2 egg whites
1 tsp. Italian seasoning
1 tsp. Garlic powder
1/2 tsp. salt
1 cup Mozzarella grated
Marinara sauce

Instructions

Preheat oven to 450.
Line 2 baking sheets with parchment paper.
Cut cauliflower into bite-size pieces and steam until just tender.
Place cauliflower in food processor and pulse until the size of rice. Pour riced cauliflower into large bowl and add Parmesan cheese, egg whites, and seasonings. Mix well then spread mixture onto baking sheet in a rectangular 8x12 shape.Bake for 30 minutes until browned on top.
Invert into the other baking sheet with parchment paper and bake for another 10 minutes until browned.
Sprinkle mozzarella over the top and broil for 1 minute until cheese melts.
Let rest 10 minutes.
Slice into 24 pieces and serve with marinara sauce for dipping.

Mon, 06 Jul 2026 00:00:00 GMT

Keto Low Carb Classic Meatloaf

Ingredients

1 pound Ground beef
1 pound Ground pork
1 cup Almonds Almond Flour
2 each Eggs
.5 cup Green pepper chopped
.25 cup Ketchup sugar free
2 tablespoons Dijon mustard
2 tablespoon Worcestershire sauce
1 teaspoon Salt
1 teaspoon Pepper
2 teaspoons Garlic
1 cup Finely chopped onions

Instructions

1. Preheat oven to 350.
2. In a large mixing bowl, combine ground beef, pork, almond flour, eggs, onion, green pepper, ketchup, mustard, Worcestershire, salt and pepper. Mix until evenly incorporated.
3. Transfer mixture into a 9x5 loaf pan. Use a spatula to smooth out the top.
4. Bake in the preheated oven for approximately 1 hour or until 160 internal temperature.
5. Remove from oven and let rest for 5 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Fried Chicken

Ingredients

3 1/2 lbs chicken, washed, brined, dried
2 (1 3/4 ounce) bags bags pork rinds (Oberto Brand microwavable, Nuked and crushed with a rolling pin)
1/2 cup mayonnaise
2 tablespoons cream
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (OR 4 dashes Tobasco or Frank's)
1/4 teaspoon white pepper
1/4 teaspoon herbes de provence, dried
2 cups Crisco shortening

Instructions

Cut up your chicken into serving pieces, you should get, two legs, two thighs, two wings with some breast meat on them, two breast halves (save the neck and back for stock) and soak in a brine of ¼ cup water and 1 gallon of water for about an hour or two.
Microwave the Oberto pork rinds and cool.
Crush the pork rinds with a rolling pin leaving different sized chunks.
Mix mayonaise, cream, paprika, cayenne, pepper and herbs in a pie plate.
Dry chicken pieces and roll in mayonaise mix, shaking off excess.
Roll in the pork rinds and let dry on a wire rack.
Heat cast iron skillet and melt Crisco over med high heat.
Fry until up to temp, trying to turn only once, drain and eat hot, cold or in between!
Hope you like it.

Mon, 06 Jul 2026 00:00:00 GMT

Lower-Carb Biscuits And Gravy Recipe by Tasty

Ingredients

2 cups almond flour
1 tablespoon baking powder
salt
½ cup plain greek yogurt
2 large eggs
2 tablespoons honey
oil, of choice, for cooking
1 lb lean sausage, or ground turkey
¼ cup almond flour
¼ teaspoon cayenne
¼ teaspoon paprika
½ tablespoon fresh rosemary, chopped
½ tablespoon fresh sage, chopped
salt, to taste
pepper, to taste
2 cups milk, of choice

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Make the biscuits: In a medium bowl, add the almond flour, baking powder, and salt. Whisk to combine.
In a separate large bowl, add the Greek yogurt, eggs, and honey. Whisk to combine.
Sift the dry ingredients through a fine-mesh sieve into the wet ingredients. Mix to combine until fluffy. Do not overmix.
Using a large ice cream scoop or a large spoon, scoop dough onto the lined baking sheet, spacing evenly. You should have about 6 biscuits. (If the oven is not ready, keep biscuits in the refrigerator so that they do not spread out and flatten.)
Bake for 15-20 minutes, or until golden brown.
Make the gravy: Drizzle a bit of oil in a large skillet over medium-high heat, then add the sausage and cook 7-10 minutes, or until browned.
Reduce the heat to medium-low and add ¼ cup (25 g) of almond flour, the cayenne, paprika, rosemary, sage, salt, and pepper. Stir to combine, then add the milk.
Simmer the gravy until it reaches your desired consistency, stirring occasionally. You can add up to ¼ cup (25 g) more almond flour for a thicker, heartier gravy.
Serve the gravy hot, poured over a warm biscuit.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Paleo Breakfast Stacks

Ingredients

3 breakfast sausage patties
1 avocado, mashed
kosher salt
Freshly ground black pepper
3 large eggs
chives, for garnish
Hot sauce, if desired

Instructions

Heat breakfast sausage according to instructions on box.
Mash avocado onto breakfast sausage and season with salt and pepper.
Spray a medium skillet over medium heat with cooking spray, then spray the inside of a mason jar lid. Place mason jar lid in center of skillet and crack an egg inside. Season with salt and pepper and let cook 3 minutes until whites are set, then remove lid and continue cooking.
Place egg on top of mashed avocado. Garnish with chives and drizzle with your favorite hot sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Tin Muffin Breakfast

Ingredients

1 dozen Eggs Scrambled
12 ounces Frozen Cut Spinach Minced to small pieces
1 cup Ham Steak Diced into small cubes
1/4 cup Hormel Sliced Pepperoni Diced to small pieces
1/2 cup Mexican Shredded Cheese
1/2 cup El Sol Medium Salsa
4 tablespoons Italian Seasoning
1/4 cup Milk
2 tablespoons Garlic Minced

Instructions

1. In a large pan with a little olive oil, saute’ the cut spinach for a few minutes until wilted. Empty spinach into a large bowl.
2. While pan is still hot add two table spoons of minced garlic and cook until golden brown. Do not overcook! Empty garlic into
the large bowl.
3. Preheat the oven to 375 degrees.
4. Whisk a dozen eggs in another bowl and add about a ¼ cup of milk while whisking. Empty mixture into the large bowl.
5. Dice up the ham steak into small cubes. Add about 1 cup to large bowl.
6. Dice up about 20 Hormel sliced peperoni into very small pieces and add to large bowl.
7. Add about ½ cup of Shredded Mexican Cheese.
8. Add about 4 table spoons of El Sol Medium Salsa.
9. Add about 2 table spoons of Italian Seasoning to large bowl.
10. Whisk all the ingredients together.
11. Spray two cupcake pans (12 cups each) with PAM cooking spray.
12. Fill each cub with mixture but not to the top. Leave about ¼ of an inch room for the egg to rise while cooking.
13. Place trays in oven for about 25 minutes. I would check on them around 20 minute to see how they are doing.
14. Take trays out of oven and let cool for about 5 minutes.
15. Dump Egg Muffins out on a towel or large chopping board.
16. Optional: Add hollandaise sauce. (I use a package mix)

Mon, 06 Jul 2026 00:00:00 GMT

Strawberry Breakfast Cookies

Ingredients

2 cups rolled oats
2 large bananas mashed
1/4 cup strawberries chopped
1/2 cup peanut butter natural
1/4 cup chocolate chips

Instructions

Preheat oven to 350.
Line a large tray with parchment paper.
In a large mixing bowl, combine all ingredients except for strawberries and chocolate chips. Fold them through at the end.
Form 12 small balls of dough and place each one on the lined sheet. Press each ball into a cookie shape.
Bake for 12 minutes or until golden on the edges.

Mon, 06 Jul 2026 00:00:00 GMT

** Ensure Replacement

Ingredients

Mix 8-oz. milk
2 scoops Slimfast (any flavor)
1/2 pkg Carnation Instant Breakfast (complementary flavor for Slimfast)

Instructions

It makes a thick mixture; adjust quantities according to the thickness you want.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Green Bean Casserole

Ingredients

2 (15 ounce) cans French style green beans, drained well
4 ounces mushroom stems and pieces, drained
1/2 medium yellow onion, sliced, sep into rings
2 stalks celery, sliced small
2 tablespoons butter
1/4 cup heavy cream
1/4 cup mayonnaise
1 cup diced cheese (cheddar, jack, pepper jack, cream - your choice)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Instructions

Melt the butter in a skillet and saute the onions, celery and mushrooms until soft (about 7 to 8 minutes).
Mix the mayonnaise and cream.
Mix everything together in a casserole and bake at 350°F, covered, for 30 minutes.
Uncover and brown, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Homestyle Good Morning Casserole

Ingredients

4 slices bread, crust trimmed
6 eggs
1 1/2 cups skim milk or 1 1/2 cups low-fat milk
4 slices cooked turkey bacon, crumbled
1/4 cup shredded low-fat cheddar cheese, divided (1 oz.)
1/4 cup shredded lowfat swiss cheese, divided (1 oz.)
1/3 cup sliced mushrooms
1/4 teaspoon seasoning salt (optional)
1/2 cup frozen hash brown potatoes, thawed

Instructions

Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread slices, slightly overlapping.
Set aside.
In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of Swiss and Cheddar cheeses, mushrooms and salt, if desired.
Pour mixture over bread slices.
Sprinkle potatoes and remaining cheeses over egg mixture.
Cover and refrigerate overnight.
Bake, uncovered, in preheated 350ºF oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Fried "Rice"

Ingredients

10 ounces fresh cauliflower grated
cooking oil
3 green onions sliced
1 clove garlic minced
3 tablespoon soy sauce
few drops sesame oil
1-2 cups meat Your choice, chicken, pork, or beef
3 eggs beaten

Instructions

Grate cauliflower to make 10 ounces. Heat enough oil to cover bottom of large skillet on medium high. Quickly stir fry white of onions and the garlic. Do not burn. Add cauliflower. Fry 4-5 minutes, stirring constantly until it begins to color. Don't let it get mushy. Stir in soy sauce, sesame oil, and meat. Fry until browned. Push "rice" to one side and scramble eggs into other side. Cook until soft. Mix eggs into "rice." Mix well and break up into large chunks of egg

Mon, 06 Jul 2026 00:00:00 GMT

Power Breakfast

Ingredients

2 tablespoons hemp seeds
1 tablespoon chia seeds
1 tablespoon dried coconut optional
1/2 cup greek yogurt
1/2 frozen banana optional
1 cup frozen blueberries
1 cup unsweetened almond milk
2 tablespoons Warrior Food protein powder or similar whey protein

Instructions

Mix all of the above ingredients in blender.

Mon, 06 Jul 2026 00:00:00 GMT

Impossibly Easy Holiday Breakfast Bake

Ingredients

2 package pork sausage 12 oz bulk
1 cup Bell pepper chopped
1/2 cup onion chopped
3 cups hash brown potatoes frozen
2 cups shredded cheddar cheese
1 cup Original Bisquick mix
2 cups milk
1/4 teaspoon Black pepper
4 each eggs

Instructions

1. Heat oven 400 degrees. Cook sausage, bell pepper and onion over medium heat, stirring occasionally, drain. Combine sausage, mixture, potatoes and 1 1/2 cups cheese in greased 13X9 baking dish.
2. Stir Bisquick mix, milk, pepper, and eggs. Pour into baking dish.
3. Bake uncovered 40-45 minutes. Sprinkle with remaining cheese. Bake 11-2 minutes until melted.

Mon, 06 Jul 2026 00:00:00 GMT

Quick Breakfast Bars

Ingredients

1 1/2 cups cornmeal
1 cup soymilk (or any non-dairy milk substitute)
1 teaspoon baking powder
1 cup egg substitute, egg beaters
1 banana, mashed
2 tablespoons peanut butter
1 cup yam, mashed
1 teaspoon cinnamon
2 scoops protein powder (I like the vanilla one)
1/2 cup sesame seeds
1 teaspoon flax seed, ground
1/2 teaspoon stevia
1/4 cup honey

Instructions

Combine all ingredients.
Pour in large greased casserole pan.
Bake at 350 for 30 minutes.
Let cool and cut into squares.
Store in an air-tight container or individually wrap and freeze.

Mon, 06 Jul 2026 00:00:00 GMT

Almond Meal Bread, low carb

Ingredients

2 cups almond flour
1 tbsp baking powder
1 tsp salt
1/4 cup sweetener
2 whole eggs
3 egg whites
15 g olive oil
1/2 cup water

Instructions

mix dry/ then wet, then combine. Bake until golden brown.

Mon, 06 Jul 2026 00:00:00 GMT

Toasty breakfast pockets

Ingredients

6 slices American cheese
2 Hard-boiled eggs
2 ounces Sliced deli turkey breast 1/2 cup
1 tablespoon Mayonnaise
24 slices Soft wheat or white bread
3 tablespoons Butter or margarine
Paprika

Instructions

1. Preheat oven to 400°. Cut cheese slices into circles. Cut each circle into quarters. Wrap in plastic wrap and refrigerate. Cut the remaining scraps of cheese into smaller pieces and place in a bowl.
2. Dice boiled eggs and add to bowl.
3. Chop turkey. And turkey and mayonnaise to bowl.
4. For each pocket, place one bread slice on a cutting board. Gently pat down center of bread. Place a level scoop of egg mixture in center of bread slice. Gently pat down center of second bread slice and place over filling. Seal the outer edges of the bread together to make pockets.
5. Arrange pockets on a flat cookie sheet. Microwave butter on high for 30 seconds or until melted. Using a pastry brush, brush the tops of pockets with butter.
6. Bake 11 to 12 minutes or until lightly browned. Top each pocket with two pieces of cheese and sprinkle with paprika, if desired
7. Return pockets to oven, and bake one minute or until cheese begins to melt. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Sandwich

Ingredients

2 whole wheat deli thins
1/2 green pepper chopped
1/2 avacado mashed with salt, pepper, and garlic
4 eggs
4 slices cheese any kind

Instructions

Lightly toast deli thins
Begin frying chopped green pepper
Add eggs over top of cooking pepper
Fry eggs, breaking yolks so they cook through
Assemble sandwich

Mon, 06 Jul 2026 00:00:00 GMT

German Farmer Breakfast

Ingredients

4 medium sized potatoes
4 slices bacon, cubed up
3 eggs
3 tablespoons milk
1/2 teaspoon salt
1 cup ham, cooked and diced
2 tomatoes, peeled, diced
1 tablespoon chives, snipped

Instructions

Boil unpeeled potatoes until tender, drain and let cool.
Slice or dice potatoes.
In large frying pan cook bacon until translucent.
Add the potato slices, cook until lightly browned.
Meanwhile, blend eggs with milk and salt.
Stir in cubed ham.
Add tomatoes to egg mixture.
Pour the egg mixture over the potatoes in the skillet.
Cook until eggs are set.
Sprinkle with chopped chives and serve at once.

Mon, 06 Jul 2026 00:00:00 GMT

Make-Ahead Banana Oatmeal Breakfast Cookies

Ingredients

1/2 cup peanut butter
1/2 cup applesauce
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 ripe bananas, mashed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups flour
1/4 cup toasted wheat germ
2 cups quick-cooking oats (not instant)
1 cup raisins (or dried cranberries, or chocolate chips)

Instructions

Preheat the oven to 350 degrees F.
With an electric mixer, beat the peanut butter and applesauce until combined. Beat in the brown sugar. Add egg and vanilla, beating until mixed. Stir in the bananas, baking soda and salt.
Add the flour and wheat germ, mixing until combined. Stir in the oatmeal and raisins.
Drop ¼-cup dollops of batter four inches apart onto an ungreased cookie sheet. Press down slightly with the palm of your hand to flatten into three-inch rounds.
Bake for 15 minutes or until the edges are browned. Let stand 1 minute on the tray, then remove to a wire rack.

Mon, 06 Jul 2026 00:00:00 GMT

California Short Grain Rice Breakfast Burritos

Ingredients

1/2 c Mushrooms
1/2 c Shredded carrots
1/4 ts Salt
Warm tortillas
1/2 c Green and/or red bell
Salsa if desired
1/4 ts Black pepper
1/4 c Skim milk
1 sm Can sliced olives
1/2 c Onions
1/4 c Celery
3 c Cooked short grain brown
8 Eggs or egg substitute to
1 c Shredded cheddar cheese; up
1 tb Margarine

Instructions

Heat large skillet over medium-high heat. Add margarine. When margarine bubbles add vegetables and cook for 5 minutes. In a separate bowl whisk together eggs, milk, salt, pepper. Reduce heat to low-medium and pour eggs over vegetables. Continue stirring and add rice. Heat 2 minutes and then serve immediately or spoon into warmed tortillas. Top with cheese and salsa if desired. Recipe by: Lundberg Family Breakfast Recipes Posted to MC-Recipe Digest V1 #1069 by SuzyWert@aol.com on Jan 31, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Low-Fat Banana Zucchini Bread

Ingredients

1 cup white flour
1 cup wheat flour
1 cup rolled oat (Quaker Old Fashioned Oats)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
2 Eggs (or Egg Beaters to cut some calories)
2 tblspns ground flaxseed mixed with 6 tblspns water
1/2 cups white sugar
1/2 cup brown sugar
1/4 cup oil
1/2 cup applesauce
2 medium overripe bananas mashed (the riper, the sweeter)
1 teaspoon vanilla
2 cups shredded zucchini
1 cup raisins (or dates or walnuts)

Instructions

Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
In a separate bowl, beat the eggs.
Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
Add the vanilla.
Combine the wet and dry mixtures. Stir until just combined.
Fold in the zucchini and raisins.
Pour into 2 lightly greased loaf pans (9x5-inch).
Bake for 45-50 minutes or until a knife comes out clean

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwiches

Ingredients

6 Eggs
1 cup Baby Spinach
6 slices Cheese
6 English Muffins

Instructions

Scramble 6 eggs in a bowl, add a little bit of water. Add spices as desired.
Add spinach to a silicon muffin tin, a few pieces per tray. Pour the egg mixture over spinach, filling each section about 2/3 up.
Bake in a preheated oven (350°) for 20 minutes. Let cool. Store in airtight container in fridge.
As needed, pull out a patty, put it on a muffin w/ a slice of cheese, and just melt that bastard in the microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Power Muffins

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup white sugar
3/4 cup brown sugar
1 cup canola oil
3 Eggs beaten
1 teaspoon vanilla extract
1/2 cup rolled oats uncooked
1/2 cup flaked coconut handful
1 cup raisins mixed golden and regular
2 cups carrots shredded
8 oz crushed pineapple drained with juice reserved
1/2 - 3/4 cup applesauce ( I used cinnamon applesauce)
1/2 cups English walnuts (optional)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C ). Lightly grease muffin tins.
2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. In a bowl, blend. Add remaining ingredients do not drain pineapple. Fill each muffin cup about 3/4 full.
4. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Supreme

Ingredients

1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
1 (24 ounce) bag frozen hash brown potatoes
12 eggs, beaten
1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
3 cups cheddar cheese, shredded

Instructions

Melt margarine and place in the bottom of 9" by 13" baking pan.
Spread potatoes (still frozen is okay) in bottom of the pan.
Sprinkle chopped vegetables over potatoes.
Add salt and pepper to taste.
Sprinkle meat over potatoes and vegetables.
Note: At this point you may continue or casserole may be refrigerated overnight.
Pour beaten eggs over potatoes.
Bake at 350 degrees for 45 minutes.
Remove from oven and sprinkle cheese evenly over top.
Bake another 5-10 minutes or until cheese is hot and bubbly.
Remove from oven and let set for approximately 5 minutes.
Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Flax Muffins

Ingredients

1/8 cup flax seed meal
1/8 cup almond flour
1/2 teaspoon baking powder
1 teaspoon Splenda granular
1 teaspoon vanilla
1 teaspoon cinnamon
1 egg
1 teaspoon vegetable oil

Instructions

Mix all together in a large microwavable cup and microwave for 1 minute. Let sit for a minute.
Excellent toasted!

Mon, 06 Jul 2026 00:00:00 GMT

Fluffy Low Carb Keto Cinnamon Roll Pancakes (Paleo, Vegan)

Ingredients

Keto Low Carb Version (Keto Paleo, Sugar Free)
1/2 cup almond flour
2 tbsp coconut flour
1 tsp cinnamon
1/2 tsp baking powder
1-2 tbsp granulated sweetener of choice
3 large eggs
1/4 cup milk of choice
Flourless Version (Vegan Gluten Free, Sugar Free, Egg-Free)
1 cup rolled oats can sub for quinoa flakes
1/4-1/2 cup milk of choice * See notes
1/2 cup unsweetened applesauce can sub for pumpkin banana or sweet potato
1 tbsp apple cider vinegar can sub for lemon or lime juic
1 tsp baking powder
1 tbsp sticky sweetener of choice
1 tsp cinnamon
1 tsp vanilla
For the sticky cinnamon roll glaze
1-2 tbsp coconut butter
1 tsp cinnamon
1 tbsp milk of choice

Instructions

In a high-speed blender, add all your ingredients and blend until fully combined and a thick batter remains.
Allow the batter to rest for 5-10 minutes, allowing the coconut flour/rolled oats to thicken. If the batter is too thick, continue to add milk of choice.
Preheat a greased/oiled pan over low-medium heat. Pour scant 1/4 cup portions of batter on the hot pan. Cover the pan and cook for 2-3 minutes, until bubbles form on the edges and flip.
Continue cooking until all the batter is used up.
Once pancakes are cooked, prepare your sticky cinnamon roll glaze. Melt your coconut butter and add the cinnamon. Thin out with milk and drizzle over the top.
Notes
* Adjust accordingly. If batter is too thick, add extra milk.
May freeze in a ziplock bag.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 3.5g | Protein: 7g | Fat: 7g | Fiber: 3g | Vitamin A: 2% | Vitamin C: 1% | Calcium: 2% | Iron: 5%

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Garbage Bowl (Healthy)

Ingredients

1/2 cup quinoa
1 cup water
1/4 cup Strawberries chopped
1/4 cup blueberries
Honey
1/4 cup dried fruit of choice (raisins, craisins, cherries, etc)
1 tablespoon almond butter optional

Instructions

1. Cook quinoa on stovetop with water according to package directions. I prefer cooking mine the night before because this bowl is best when the quinoa is cold.
2. Garbage bowl mix in the rest of the toppings.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Bars

Ingredients

6 ounces unsalted butter
4 ounces soft brown sugar
4 tablespoons clear honey
12 ounces porridge oats
2 ounces sultanas
2 ounces sliced almonds
1/2 teaspoon ground cinnamon
1 tablespoon sesame seeds (optional)
1 tablespoon sunflower seeds (optional)
1 tablespoon pumpkin seeds (optional)
3 ounces dried apricots
2 ripe bananas

Instructions

Preheat the oven to 375°F Grease a 9x12x2in baking tin with butter and line with baking parchment.
In a saucepan, combine the butter, sugar and honey and heat gently until melted, stirring from time to time. Simmer gently for 30 seconds then remove from the heat.
Place the oats in a large bowl, add the sultanas, almonds, cinnamon and seeds (if using). Chop the apricots into 1/2in pieces and add to the bowl. Mix well.
Mash the bananas and mix into the butter and honey mixture. Pour into the oats and mix well until thoroughly combined.
Tip into the prepared baking tin and press down into an even layer.
Bake on the middle shelf of the oven for 30-35 mins until golden.
Cool in the tin and then cut into bars.

Mon, 06 Jul 2026 00:00:00 GMT

British Breakfast in Bed - Boiled Eggs and Marmite Soldiers

Ingredients

2 medium free-range eggs, at room temperature
2 slices bread
butter
marmite (optional)
salt

Instructions

Bring a small pan of water to the boil. Carefully lower in the eggs and simmer for 4 minutes. Turn off the heat and leave the eggs in the water for another 15 seconds before removing with a slotted spoon.
Meanwhile, toast the bread, butter generously and spread thinly with marmite and slice into fat fingers.
Place your eggs in an egg cup and provide a teaspoon and a knife.
Cut the tops off the eggs and eat with the buttery marmite toast soldiers and a little salt.
Cook's note: if you use eggs at room temperature rather than straight from the fridge, they are less likely to crack in the boiling water.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwiches

Ingredients

10 slices Brioche Bread
5 slices Bacon
5 slices American cheese
8 Eggs
Country Crock Butter

Instructions

Cook and put together

Mon, 06 Jul 2026 00:00:00 GMT

Tropical Fruity Breakfast

Ingredients

1 cup Strawberries sliced or cut into quarters
1 cup Raspberries whole
1 cup Pineapple cubed
1 cup Kiwi sliced or cut into quarters
1 cup Mango cubed
1 cup Star Fruit sliced
Yoghurt
Muesli
Orange juice

Instructions

1. Cut various fruit up into desirable sizes then combine all fruit in a bowl.
2. Sprinkle with a bit sugar and lemon juice.
3. Serve with chilled yoghurt, muesli and fresh orange juice.
4. Garnish fruit salad with a mint leaf on top or a slice of star fruit.

Mon, 06 Jul 2026 00:00:00 GMT

Clean breakfast casserole

Ingredients

1 Onion chopped
1 Bell pepper chopped
8 ounces Mushrooms chopped
1/2 Large bag Spinach chopped
1 pound Turkey bacon chopped
1 cup Cheddar cheese Shredded
12 large Eggs
1 Sweet potatoe Shredded
2 Potatoes Shredded
1 Pound Turkey or chicken sausage

Instructions

Preheat oven to 350F.
Cook meat.
Cook all veggies in meat juice 3-5 minutes.
Beat eggs.
Layer in greased 9 x 13: potatoes, greens, meats, eggs, cheese.
Bake 45 minutes uncovered.
Bake 15 minutes uncovered.

Mon, 06 Jul 2026 00:00:00 GMT

Zucchini Noodles Low-Carb

Ingredients

4 -5 zucchini
1 tablespoon olive oil
1 dash salt
1 dash pepper

Instructions

Get out your best vegetable peeler (it must be SHARP).
"Peel" strips off the zucchini, going around the length of the veggie in an equal manner so that you make strips of equal length and thickness - you'll get the hang of it after one zucchini so have an extra available for practice.
After you have peeled a bowl full of strips, add olive oil and salt and pepper to taste. Don't add too much olive oil. Let the bowl sit out for 1 hour to "temper" the noodles, tossing once or twice (I like to toss with my hands, the zucchini strips feel silky and wonderful!)
Place in fridge after one hour until ready to use (will keep for one day).
I serve this with meatballs and sauce, plain, or with grated cheese. Some people actually boil these noodles briefly (blanche) but I prefer them raw.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 tablespoon unsalted butter or vegetable oil
1 cup (142g) onion minced
12 thick slices (454g) firm-textured white bread slightly stale
8 cups (about 340g) broccoli rabe cut in 1" pieces blanched cooled and drained
1 pound (454g) breakfast sausage or bacon cooked crumbled and drained
2 1/2 cups (283g) sharp cheddar cheese grated divided
6 large eggs
3 1/2 cups (794g) milk
3/4 teaspoon table salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper

Instructions

Lightly grease a 2-quart casserole dish or a 9˝ x 13˝ pan that’s at least 2˝ deep., In a medium sauté pan over medium heat, melt the butter (or oil) and add the onion. Cook, stirring occasionally for 5 minutes, until softened. Remove from the heat and set aside., Cut the bread into 3/4˝ cubes and place in a large bowl. Add the cooked onions, 1 cup of the cheese, and 3/4 of the broccoli rabe and cooked meat (set aside 1/4 for sprinkling on top)., Whisk together the eggs, milk, salt, dry mustard and pepper until smooth. Pour over the bread in the bowl, stirring to coat the cubes evenly. Transfer the mixture to the prepared pan, and sprinkle the top with the remaining broccoli rabe and meat., Cover the pan and refrigerate for at least 6 hours and as long as overnight., Preheat your oven to 350°F., Uncover the casserole and sprinkle the remaining cheese on top. Bake until golden, about 70 to 75 minutes. A paring knife inserted in the center should come out clean., Remove from the oven and allow to rest for 20 to 30 minutes before serving warm., Store, covered, for up to 3 days in the fridge.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Casseroles

Ingredients

6 lg Eggs
1/8 ts Salt
4 oz Pork sausage
1/2 c swiss cheese Shredded
1/4 ts Pepper
Paprika
1 c milk, 1% low-fat
2 lg Egg whites
1 tb Chives minced
2 tb All-purpose flour
2 tb Water

Instructions

In a 10-inch nonstick skillet, cook the sausage over moderate heat until cooked through. In a medium-size bowl, whisk together the eggs, egg whites, water, and chives. Pour over sausage in skillet. Cook, gently scrambling the eggs with a wooden spoon, for 5 minutes or just until firm yet moist. Spoon into 4 lightly greased 10-ounce custard cups. In a medium-size saucepan, whisk together the milk, flour, pepper, and salt. Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in the Swiss cheese until melted. Spoon the cheese mixture over the eggs. Cover and refrigerate for 8 to 24 hours. Preheat oven to 350 F. Bake casseroles, covered, for 40 minutes or until heated through. Sprinkle with paprika before serving. Formatted by RecipeLu, Orginal post by Janie McKinney on 0 Nov 1997 04:43:59 -0700, converted by MC_Buster. Recipe by: Readers Digest/rec.food.recipes Posted to recipelu-digest Volume 01 Number 299 by RecipeLu on Nov 24, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

8 slices bread cubed
2 1/2 cups milk
2 lbs bulk sausage (Bob Evans)
1 1/2 tsp dry mustard
2 cups shredded sharp cheddar
1 1/2 tsp salt
8 eggs or Egg Beaters
dash pepper

Instructions

Spread cubes of bread on bottom of 13X9X2 inch baking dish.
Brown the sausage and drain. Spread browned, crumbled sausage on top of bread.
Beat together eggs, milk, mustard, salt and pepper. Add shredded cheese. Pour mixture over sausage and bread.
Bake in preheated oven at 350 for 50 minutes (edges will be browned ).
Best prepared night before and cooked in morning but may be done the same day.

Mon, 06 Jul 2026 00:00:00 GMT

Eggnog Low carb treat

Ingredients

1/2 cup coconut milk
1/4 cup Heavy whipping cream
1 egg
1/2 tsp Vanilla
1/4 tsp Cinnamon
1/4 tsp Nutmeg

Instructions

Microwave milk in large cup that will fit a mixer wand.
Add rest of ingredients except nutmeg.
Mix until frothy.
Top with nutmeg and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Baked Potatoes Recipe

Ingredients

2 1/2 c of cooked cauliflower
1 dash of pepper
3/4 c of shredded cheddar cheese
3-6 slices cooked crumpled bacon
3 finely chopped green onions
1 dash of salt
1 c of sour cream

Instructions

Set your bacon and 1/4 c of cheese aside because you are going to be using that last.
Cut your cauliflower into little pieces
In a medium mixing bowl start adding everything
Preheat your oven to 350 F
Place everything into your baking dish
When thats done then sprinkle your bacon and the rest of your cheese ontop. Bake for 20 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Energy Boosting Breakfast Casserole

Ingredients

1- 12 oz. package Jimmy Dean 50% less fat Pork Sausage
2 cups shredded cheddar cheese low fat
1 cup Heart Smart Bisquick mix
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups skim milk
4 eggs

Instructions

1. Brown sausage and drain
2. Arrange cheese and sausage in bottom of a greased 9x13 pan
3. In a separate bowl, beat milk, eggs, Bisquick, salt, and pepper, until smooth
4. Pour mixture over cheese sausage
5.Bake at 400 degrees fro 30-35 minutes, or until lightly browned

Mon, 06 Jul 2026 00:00:00 GMT

Bacon Cheeseburger Soup - Low(Er) Carb Version

Ingredients

1 lb lean ground beef
6 slices bacon, chopped
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon Frank's red hot sauce
4 cups chicken broth
8 ounces Velveeta cheese (cubed)
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream

Instructions

In a large saucepan, cook beef and chopped bacon until both are browned.
Add chicken broth, basil, parsley, Franks Red Hot Sauce and bring to a boil.
Reduce heat - Cover and simmer for 20 - 30 minutes.
Add Velveeta, heavy cream, salt and pepper and sour cream and stir until Velveeta melts.
Serve in bowls and top with shredded cheese and a teaspoon of sour cream (if desired).

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Recipe

Ingredients

8 slices of bread cubed, or croutons of choice
2 c. grated chesse
2 c. ham cubed (or meat of choice)
8 eggs beaten slightly with 4 c. milk
s&p to taste
pinch of dry mustard

Instructions

Mix cheese and meat into eggs mixture and pour over bread cubes
Refrigerate at least 2 hours, better overnight (covered)
Bake in oven at 325 for 2 hrs, or 350 for :45 min or so in 9x12 buttered cake pan
slice to desired serving size

Mon, 06 Jul 2026 00:00:00 GMT

Carb Friendly Salmon Welly-style Recipe

Ingredients

4 - six ounce portions of salmon fillets
brined jarred grape leaves, rinsed and patted dry
1 4 ounce log of goat cheese
2 ounces of cream cheese
2 tbsp of extra virgin olive oil
1 large fat leek, cleaned, halved and sliced into moons
1 lb of crimini mushrooms, brushed and sliced
1 tbsp non-paraeil capers, drained and chopped
1 tsp of dried dill weed
1 tsp of lemon pepper seasoning
extra virgin olive oil for brushing outside of grape leaves
1/2 stick of melted butter, mixed with the juice on one lemon and a dash of cayenne pepper and two to three scrapes of fresh nutmeg
3 small zucchini, washed and shaved into wide noodle shape with mandolin, or use the vegetable peeler

Instructions

In a large skillet, heat the olive oil and add the leeks (lower carb count than yellow onions, shallots and green onions are even less than leeks) and the mushrooms and cook until soft and limp.
Reserve and cool.
Mix the cooled veggies into the soft cream cheese and goat cheese until well combined. Add capers and seasonings (dill & lemon pepper).
Place 3 grape leaves slightly overlapping in a triangle pattern, No holes please. Top with a piece of salmon and evenly divide the filling between each fillet.
Fold in sides of grape leaves, then the botton and finally roll into a neat log shape. Completely enclosing salmon and filling mix.
Refrigerate while you shave the zucchini into wide faux pasta noodles.
Preheat oven 425 degrees. Place salmon bundles on foil lined cookie sheet, brush foil with oil. Brush bundles with so they barely glisten with the oil. Bake for 10 minutes. Let rest for five.
While the salmon oven roasts, melt half the butter in a large skillet and toss in the zucchini ribbons, cooking quickly over high heat.
Melt remaining butter in microwave and season to taste with cayenne, lemon juice and nutmeg.
Serve salmon bundle with zucchini ribbons, drizzle with flavored lemon butter. Blasted tomatoes (previous post) also make a great side dish for this meal.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Spinach Lasagna

Ingredients

1 lb ground turkey breast
1 (32 ounce) container cottage cheese
2 (8 ounce) packages mozzarella cheese
1/2 cup parmesan cheese
2 eggs
1 (8 ounce) package , mushrooms-sliced
2 (8 ounce) cans no-salt-added diced tomatoes
1 (8 ounce) package frozen spinach
dried- basil, Garlic Powder, Oregano, Red Pepper flakes to taste

Instructions

Preheat oven to 425°.
Microwave spinach for 3 minutes and drain well.
In pan brown meat and mushrooms and drain, add to the meat the 2 cans of tomatoes (drained) and as much of the desired seasonings to taste.
In bowl combine cottage cheese, eggs and Parmesan cheese and 1Tbsp of basil and stir up well.
In (large) casserole dish put down ½ of meat mixture on bottom.
Then layer ½ of spinach.
Then layer ½ of cottage cheese mixture.
Then put 1-8oz package of mozzarella.
Repeat these 4 steps again.
Bake at 425° for approx 30 minutes, drain any excess liquid, bake for another 10 minutes or until top is desired brown.
* I use whole milk products for lower carbs but if you are doing a low calorie diet use skim products.
www.MyDailyDish.com.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Fudge

Ingredients

1/4 cup margarine or 1/4 cup butter
2 ounces unsweetened chocolate (2 squares)
24 (1 g) packets Equal sugar substitute
1 teaspoon vanilla extract
8 ounces cream cheese, softened (not fat free)
1/2 cup chopped nuts (optional)

Instructions

Melt butter over low heat.
Add chocolate and stir until melted.
Remove from heat and stir in sweetener and vanilla.
Combine the chocolate mixture with the cream cheese and beat until smooth.
Stir in nuts and spread in lightly greased 8-inch square pan.
Refrigerate until firm.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in a Glass

Ingredients

1/3 c Orange juice
1 tb Honey
1 c Crushed ice
2 ts Wheat germ
1 Bananas
1 Carton Yogurt (any flavor)

Instructions

Slice banana into blender, add remaining ingredients and blend at high speed for 1 minute. from Nell Grothe, published in the Honey Cookbook, Concho Valley Beekeepers Association, no ISBN typed and posted by teri Chesser 3/96 From: Teri Chesser Date: 03-29-96 Cooking Posted to MM-Recipes Digest V4 #4 by "Rfm" on Jan 30, 99

Mon, 06 Jul 2026 00:00:00 GMT

Grab 'n' Go Crispy Granola Bars

Ingredients

2/3 cup rolled oats, ground in food processor (about 1/2 cup)
1/2 cup almonds, ground in food processor (about 1/2 cup, may use other nuts if you like-if allergic to nuts, use 1/2 cup more ground oats)
1/4 cup wheat germ
1 tablespoon ground flax seeds
1 cup crispy brown rice cereal (or Rice Krispies)
1 cup nonfat dry milk powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil (any neutral tasting oil)
1/2 cup honey
1 teaspoon pure vanilla extract
1/4 cup chocolate chips (optional)
1/4 cup raisins (or any dried fruit you like-optional)

Instructions

Preheat oven to 300*F.
Line a 9" square or 13x9" bakiing pan completely with foil or parchment paper and butter the foil(or spray with cooking spray).
In a medium bowl, combine oats, almonds, wheat germ, ground flax seeds, cereal, fry milk, cinnamon, and salt. Mix in the oil, honey, vanilla, and the optional chocolate chips and fruit, if using.
Mix well, then pour into the prepared baking pan. Press down with the palm of your hand, evenly distributing the mixture into the corners of the dish and bake for 15-18 minutes. Check occasionally to prevent burning.
Remove from the oven and using the foil to help you, lift the giant bar out of the pan. Place on a flat surface and while still warm, cut into small bars.
Store in an airtight container fo up to a week, or freeZe in plastic bags. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Toasted Oat and Prune Breakfast Muffins

Ingredients

2 cups (about 7 oz.) oat flour
¾ cup (6 oz.) unsalted butter, softened
¾ cup granulated sugar
1 cup packed light brown sugar, divided
4 large eggs
1 tablespoon orange zest (from 1 orange)
1 ½ teaspoons vanilla extract
1 ½ cups (about 6 3/8 oz.) all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ teaspoon kosher salt, divided
1 cup whole buttermilk
1 cup dried pitted prunes, coarsely chopped (16 to 18 prunes)
1 cup uncooked old-fashioned regular oats
¼ cup unsalted cold butter, cut into small pieces

Instructions

Preheat oven to 350°F. Spread oat flour on a large rimmed baking sheet. Toast in preheated oven until very lightly browned and fragrant, 10 to 12 minutes, stirring after 5 minutes. Remove baking sheet to a cooling rack, and cool completely, about 20 minutes.
Beat softened butter with a heavy-duty stand mixer on medium speed until creamy; gradually add granulated sugar and 3/4 cup of the brown , and beat until light and fluffy. Add eggs, 1 at a time, beating just until combined after each addition. Beat in orange zest and vanilla just until combined.
Whisk together all-purpose flour, baking powder, baking soda, cinnamon, cloves, nutmeg, 1 1/2 cups of the toasted oat flour, and 1/2 teaspoon of the salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Gently fold in chopped prunes.
Spoon batter into 2 (12-cup) muffin pans lined with paper baking cups, filling three-fourths full (about 1/4 cup per muffin).
Combine uncooked regular oats and remaining 1/2 cup toasted oat flour, 1/4 cup brown sugar, and 1/4 teaspoon salt in a medium bowl. Cut in cold butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Top each muffin with about 1 tablespoon oat topping.
Bake at 350ºF until a wooden pick inserted in center of a muffin comes out clean, 19 to 22 minutes. Remove pans to wire racks, and let cool 5 minutes. Remove muffins to wire racks, and let cool completely or serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Best Low Carb Bread (Bread Machine)

Ingredients

1/2 cup water
1 egg
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons Splenda sugar substitute
1/3 cup ground flax seeds
1/4 cup soy flour
3/4 cup vital wheat gluten flour
1 teaspoon dried yeast

Instructions

Using a 1 pound capacity bread machine, combine ingredients according to order given in bread machine manual.
Select 'light' browning setting.
Don't remove bread until it is cooled.
Cut into slices, and store, covered, in the refrigerator.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Broccoli Bacon Salad

Ingredients

1 bunch fresh broccoli, finely chopped (raw, about 1 pound)
1/2 cup red onion, finely chopped
3/4 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons Splenda sugar substitute (1/8 teaspoon plus 16 drops of liquid Splenda)
12 ounces bacon, chopped and fried until crisp,drain on paper towels
1/4 cup sunflower seeds (optional-peanuts or cashews may also be used)

Instructions

Put the broccoli and onion in a large bowl.
Mix the mayonnaise, vinegar and Splenda; pour over broccoli and mix well.
Just before serving, stir in the bacon and sunflower kernels.

Mon, 06 Jul 2026 00:00:00 GMT

Cheesy Broccoli Chicken Casserole Low Carb

Ingredients

4-5 cups Boneless chicken Shredded
2 cups Broccoli Florets
1 medium onion diced
8 ounces cream cheese softened
1 cup chicken broth
1.5 cup colby cheese shredded
2 tablespoons fried onions optional

Instructions

Preheat oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Place chicken and broccoli in a large mixing bowl. I used raw broccoli; I like mine to be crunchy. If you like your broccoli to be soft, steam it in the microwave 2-3 minutes first. Sautee onion in olive oil with salt and pepper. When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to sautee pan. When cream cheese is melted, whisk in chicken broth until the mixture is smooth. Allow to simmer for about a minute, or until sauce thickens slightly. Add cream cheese and onion mixture to chicken and broccoli. Mix well. Add 3/4 cup of the shredded cheese and mix again. Season with salt and pepper to taste. Spread evenly in baking pan. Add remaining 3/4 cup cheese and fried onions on top. Bake for 25-30 minutes until cheese is melted and casserole is bubbling. Makes 8 servings, approximately 3 net carbs per serving

Mon, 06 Jul 2026 00:00:00 GMT

Reduced Carb Stuffing

Ingredients

Low Carb Cornbread - see separate recipe (1 recipe)
2 cups Celery - finely chopped
4 medium Green onions - finely shopped
2 tablespoons Poultry seasoning -
1 teaspoon Kosher salt - or to taste
1 teaspoon Black pepper - coarse ground
1 cup Vegetable stock - low sodium (more as needed)
1/2 cup Egg Substitute - or 2 beaten eggs

Instructions

Crumble cornbread on a baking sheet and place it in a warm (225) oven for about 30 minutes. Or you can make it ahead and let it sit out to get dry and crisp. It should be very "stale", almost crunchy.
Blend together in a large bowl the cornbread crumbs, celery, onions, and spices. In a separate bowl mix the stock and eggs then add the wet ingredients to the dry and stir gently to mix. You may need a bit more stock depending on how dry the cornbread was. The mixture should be moist but not "soupy".
Place the mixture in a 9X12 pan and bake at 375 for about 30 minutes or until a knife comes out clean.
Options:
You can use chicken broth but the dish won't be vegetarian. Eliminate the salt if you use commercial chicken stock as they are usually high in salt already.
Add a tablespoon of Cajun seasoning mix if you'd like to "Kick it up a notch".
Adapted from recipe and idea by : Vicki Beausoleil
Makes 18 (1/2 cup) servings each containing:
Cals: 100, Cals from fat: 25, Total Fat 3g, Sat. Fat 1g,
Chol.: 31mg, Sodiun: 395mg, pottasium: 148mg
total Carbs: 14g, Fiber 1g, sugars; 2g
Protein: 4g

Mon, 06 Jul 2026 00:00:00 GMT

Banana Carob Breakfast Shake

Ingredients

1/2 Ready to Eat Banana
1/2 cup Vanilla or Plain Yogurt
1 cup Vanilla or Plain Soy Milk
1 tablespoon Carob Powder
1 tablespoon Flax seeds

Instructions

Mix all the ingredients into a blender and blend well. Yields 2 Cups.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Muffins

Ingredients

1/4 c Low fat cottage cheese
1 Package artificial sweetener
1/2 tb Vegetable oil
4 Eggs
2 tb Soy flour
1/2 ts Cream of tartar

Instructions

1. Preaheat oven to 350 degrees. Coat muffin cups with a little vegetable oil. (or use butter, margarine, or pan spray) 2. Separate the eggs very carefully, allowing no egg yolk to mix with the whites. 3. Beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue beating just until stiff peaks form. 4. Combine egg yolks, cottage cheese, soy flour, and sweetener. Fold this mixture carefully into the egg whites. 5. Fill each muffin cup 2/3 full of batter. Bake the muffins for about 30 minutes, until the are golden brown and spring back when touched. Variation: To make spice muffins, stir 1/2 ts cinnamon, 1/4 ts ground ginger, and 1/8 ts cloves into the soy flour before adding to the egg yolks. Note These turned out tasty but sort of fell like crumpets, I would be more careful about not overmixing next time. MM

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfasts

Ingredients

4 lg Eggs beaten
3 tb Butter
salt and pepper to taste
Sliced
2 c Diced ham
1/2 Sweet green pepper diced
3 md Potatoes peeled and thinly sliced
4 oz Cheddar cheese shredded
4 Green onions sliced

Instructions

In a frying pan,melt butter over medium heat.Saute vegetables,ham, and seasonings for 3 minutes.Cover,cook over low heat until the potatoes are tender,about 30 minutes. Pour eggs over vegetables.Do not stir.Cover and cook until eggs are set,about 10 minutes.Sprinkle with cheese.Heat only until the cheese melts.Cut into wedges and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Pasta with Squash and Kale

Ingredients

1.5 lbs red kuri squash, (or butternut)
1 bundle of kale, (stems removed and chopped)
1/2 onion, (chopped)
1/3 cup Parmesan
3/4 cup ricotta
12 ounces pasta, (I used a whole wheat fusilli pasta from Community Grains)
1/3 cup hazelnuts
pasta liquid
salt and pepper
6 tablespoons butter
1/4 cup wheat flour, (or all purpose)
3 cups milk
1 teaspoon salt
1/2 tablespoon sage, (chopped)
1/4 teaspoon pepper

Instructions

roasting the squash and kale
Preheat oven to 375 degrees.
Chop the squash into 1 inch pieces by first slicing it in half, removing the seeds, then slicing into long wedges. Sliced the wedges into bite size squares and then finally, slice the outer skin off each piece. Toss the squash in a couple tablespoons of olive oil and a few pinches of salt, then roast at 375 degrees for 25-30 minutes. Add chopped kale and onion to the squash for the last 5-10 minutes of roasting.
for the Bechamel Sauce
Melt your butter in a saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, sage, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed.
assembling the pasta
Preheat oven to 400 degrees.
Bring a large pot of salted water to a boil, then add the pasta and cook until al dente (a little crunch left in a bite). Drain, reserving about 1/2 cup of the pasta liquid.
In a large bowl, combine the squash and kale mixture with the pasta. Pour the bechamel over and toss, gently to combine. If more liquid is needed add a bit of the reserved pasta liquid.
Lightly butter a rectangular baking dish. Spoon out half of the pasta and veggies into the dish then add a layer of half of the cheese. Place remaining pasta and veggies over the cheese then top with remaining cheese and all of the hazelnuts.
Bake at 400 degrees for 15 minutes or until bubbly and golden brown on top.

Mon, 06 Jul 2026 00:00:00 GMT

Larry Norths Healthy High Powered Instant Breakfast

Ingredients

1 c Non-fat yogurt
1/2 c Raw oatmeal
1 tb Raisins
1 scoop high quality protein

Instructions

MIX and eat! Prep: 60 second Serves 1 This recipe takes less than 2 minutes to prepare, tastes great, the kids like it and it can be eaten on the go! GMT RECIPES http://www.wfaa.com/gmt/index.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Fitness Expert Larry North

Mon, 06 Jul 2026 00:00:00 GMT

French Toast Kebabs with Foil-Packet blackberry sauce

Ingredients

12 oz blackberries about 2 cups
1/4 cup granulated sugar plus 2 tbs
1 tbs Unsalted butter
4 large eggs
2 cups half-and-half
1 tbs pure vanilla extract
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
Kosher Salt
13 oz loaf challah bread cut into 1 1/2" cubes
Confectioners Sugar for dusting
pure maple syrup for serving

Instructions

1. Preheat a grill to medium high. Stack two 12" long pieces of heavy-duty foil. Toss the blackberries, 2 tbs sugar and the butter on the foil. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal. Grill until the fruit is bubbling and the juices are syrupy, 12-15 min. Transfer the berries to a bowl.
2. Meanwhile, whisk the eggs, half-and-half, the remaining 14 cup granulated sugar, the vanilla, cinnamon, nutmeg and a pinch of salt in a bowl until well combined. Put the challah in a 9x13" baking dish. Pour the egg mixture on top and let soak, turning to coat, 1-2 min. Thread onto 6 skewers (is using wooden skewers, soak them in water for about 20 min first). Grill, turning, until well marked, 6-8 min. Transfer to a platter and dust with confectioners' sugar. Drizzle with maple syrup and serve with the blackberry sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Oat Breakfast Cookie

Ingredients

1 large Banana mashed
1/2 cup Chunky Natural Peanut Butter
1/2 cup Honey
1 teaspoon Vanilla
1 cup Rolled Oats
1/2 cup Whole-wheat flour
1/4 cup Nonfat dry milk powder
2 teaspoons Cinnamon
1/4 teaspoon Baking soda
1 cup Dried cranberries or raisins

Instructions

1. Preheat oven to 350 degrees. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl stir together banana, peanut butter, honey and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in the dried cranberries or raisins.
2. Using a 1/4 cup measure, drop mounds of dough 3 inches apart onto prepared baking sheets. Spread each mound of dough into a 2 3/4 inch round about 1/2 inch thick using a spatula dipped in water.
3. Bake, one sheet at a time, for 9 to 11 minutes or until browned. Transfer to wire racks to cool completely.
Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Donut Balls - Healthy, Yes Healthy (Low Carb)

Ingredients

1 cup Carbquik baking mix
2 tablespoons Carbquik baking mix
1/4 cup Splenda granular (sugar substitute)
1/2 teaspoon Ground cinnamon
1 egg (or equivalent in egg substitute)
2/3 cup Skim milk (Hood - Calorie Countdown)
1 teaspoon Vanilla extract
COATING:
2 tablespoons Splenda granular (sugar substitute)
1/2 teaspoon Ground cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 12 hole mini muffin pan with butter flavored cooking spray.
3. In a medium bowl, combine baking mix, 1/4 cup Splenda and 1/2 teaspoon cinnamon.
4. Add egg, skim milk and vanilla extract.
5. Mix well to combine.
6. Drop by spoonfulls into prepared muffin pan. Fill about half full. Fill each empty hole about half full of water.
7. Bake for 14 to 16 minutes.
8. Place muffin pan on a wire rack and cool for 10 minutes.
9. Carefully empty water and remove balls from pan.
10. In a ziplock plastic bag, combine sugar and cinnamon coating. Place warm balls in 2 or 3 at a time and shake to coat.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast smoothie in a bowl

Ingredients

1 cup Spinach
1/2 cup Avocado
1/4 cup rasberries
2 cups black berries
1 Banana
1/4 cup hemp seeds
Handful Almonds

Instructions

Start by adding all the ingredients into the blender, once blended more in bowl and decorate with hemp seeds , almonds, strawbeeries etc

Mon, 06 Jul 2026 00:00:00 GMT

breakfast bars

Ingredients

1/2 cup Peanut butter
2 Bananas
1/2 cup nuts
1.5 cup dried fruit
1 cup rolled oats
1 tsp vanilla
1/4 cup pumpkin seeds

Instructions

Cereal Bar Recipe
(makes 12 or 24)
1/2 cup peanut butter or other nut butter2 bananas, mashed
1/2 cup whole nuts (choose your favorite)
1 ½ cup total of dried fruits (cherries, cranberries, apricots, raisins, coconut, etc.)
1 cup rolled oats
1 tsp vanilla (optional)
Pinch cinnamon (optional)
1/4 cup pumpkin or sunflower seeds (optional)
Preheat oven to 350 F. In a food processor, coarsely chop nuts and dried fruits. Mix nut butter and bananas until a paste forms. Add the rest of the ingredients and mix. Spoon into lightly greased muffin cups and bake for 15 minutes. Can be stored in refrigerator for 5 days.
For one granola bite (12 in recipe) = 190 calories, 8.4 g fat, 26.7 g carbohydrates, 5.4 g protein, 3.1 g fiber, 52 mg sodium, 5 Points+

Mon, 06 Jul 2026 00:00:00 GMT

Down-On-The-Farm Breakfast

Ingredients

1/4 ts Dried thyme
2/3 c milk
8 Strips bacon, cut in 1/4 in.
1/2 c Cheddar cheese shredded
2 1/4 c Boiling water
1/4 c Green Pepper Chopped
2 tb Onions chopped
6 Eggs
1 ds Pepper
1 Box au gratin potatoes mix

Instructions

Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons drippings in the skillet with the bacon. Stir in contents of au gratin potato mix, water, milk, green pepper, onion and thyme. Bring to a boil, stirring frequently. Reduce heat; cover and simmer, stirring occasionally, for 20 minutes. Transfer to an ungreased 2-qt. baking dish. Make six indentations in potato mixture with a spoon. Break eggs into indentations. Sprinkle with pepper. Cover and bake at 350 for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by Daphne on Mar 22, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Gluten-Free Peach and Almond Crumble Loaf

Ingredients

175 g unsalted butter, softened, plus extra to grease
2 peaches, destoned and cut into 1cm chunks (200g prepared weight)
2 tbsp. rice flour
175 g caster sugar
3 medium eggs
125 g ground almonds
75 g quick-cook/1-minute polenta
2 tsp. gluten-free baking powder
225 g natural yogurt
15 g butter
1 tbsp. demerara sugar
3 tbsp. oats
2 tbsp. flaked almonds

Instructions

Preheat oven to 170°C (150°C fan) mark 3 and lightly grease and line a 900g loaf tin with baking parchment.
For the cake, in a small bowl, toss the peach chunks with the rice flour to coat; set aside. Using a freestanding mixer, or a handheld electric whisk, beat the butter and sugar until pale and fluffy. Gradually beat in eggs, one at a time, adding 1tbsp of ground almonds with each egg.
Beat in the polenta, baking powder, yogurt and remaining ground almonds, until combined. Using a large metal spoon, fold in the peach chunks. Scrape into the lined tin and spread to level. Bake for 45min.
Meanwhile, make the crumble topping. Melt the butter in a small pan; set aside to cool for 10min. Stir through the sugar, oats and almonds.
Once the cake has had 45min, sprinkle over the crumble topping. Return to the oven for 30min, or until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack to continue cooling. Serve just warm or at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Energy Bars

Ingredients

1 cup raw almonds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup raw steel cut oats
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice (cinnamon nutmeg, cloves and allspice)
1/2 teaspoon sea salt
1/2 cup raisins or dried currants
1/4 cup Almond Butter
1/4 cup organic honey
1/4 cup unsweetened applesauce
3 tablespoons ground flax seed

Instructions

Line muffin pan with paper cups. Process nuts, oats and spices (NOT the flax seed) on high until finely chopped, roughly 1 minute. Pour in large bowl. Add raisins or currants and mix well.
In a small sauce pan, whisk almond butter, applesauce and honey until the mixture melts and is smooth. Remove from heat and stir in flax seed. Pour mixture over dry ingredients and mix well until even. Use an ice cream scoop to put one scoop of mixture in each paper cup. Use bottom of a cup to press down firmly. Set in the freezer for 30 minutes and store in an airtight container.

Mon, 06 Jul 2026 00:00:00 GMT

Mini Breakfast Cups

Ingredients

2 packages Refrigerated biscuits 12 oz. each
5 Eggs beaten
1 pound Ground sausage browned
1 cup Monterey jack cheese shredded
1 cup Mild cheddar cheese shredded

Instructions

1. Preheat oven to 400 F
2. Separate each biscuit in half; press into mini muffin tins lightly sprayed with non-stick vegetable spray.
3. Scramble eggs in a skillet.
4. Combine eggs, sausage, and cheeses.
5. Spoon into muffin tins.
6. Bake for 7-10 minutes until biscuits are golden around edges.

Mon, 06 Jul 2026 00:00:00 GMT

Mediterranean Breakfast Burrito

Ingredients

6 cups fresh Spinach
12 large eggs
3/4 cup heavy cream
8 tortillas get the carb balance version for 6g net
1/2 upsun-dried tomatoes
1 cup Feta cheese
Aluminum Foil

Instructions

Instructions
Heat the pan: spray a skillet with non-stick spray and turn to medium-high heat.
Add: spinach to the pan and cook for 2-3 minutes or until wilted. Transfer to a plate to cool when done.
Crack: eggs into a very large bowl and whisk with heavy cream until blended. Add some dashes of salt and pepper if you'd like!
Spray : the same pan with another coat of nonstick spray.
Pour: enough eggs into fill the pan without pouring it too thickly. If you have a large 13-inch skillet, this will be about 12 eggs. Cook the scrambled eggs in batches until done. Stir the eggs continuously for 3-5 minutes or until cooked to your desired level. Transfer to plate and let cool.
Cut: one 8x8 inch square per burrito out of aluminum foil or parchment paper.
Mix: if you're only making this burrito and not meal prepping other flavors at the same time then you can mix the sun-dried tomatoes, feta, spinach, and eggs altogether. Make sure everything cools before adding to the tortillas so they won't get soggy.
Roll burritos: lay out all the tortillas on the foil squares. Evenly distribute the egg mixture across each burrito. If you're making multiple types of breakfast burritos and you didn't mix the eggs with all the other ingredients, then add 2 tablespoons of feta cheese and 1 tablespoon of sun-dried tomatoes to each burrito. Evenly distribute the eggs and spinach across the burritos. Roll the burritos then wrap with foil or parchment paper.
Freeze: add burritos to a gallon size bag and freeze for up to 3 months. Reheat in the microwave for 1 minute, then flip it over and heat for another minute. Heat for another 2 minutes if necessary.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Noodle Pudding

Ingredients

1 medium spaghetti squash
5 eggs
1 lb 2% fat cottage cheese, not fat free
8 ounces neufchatel cheese, Philadelphia's
3/4 cup Splenda granular (pouch not packets)
1/2 cup low carb French vanilla flavored coffee creamer, its usually in the milk area of supermarkets
3/4 cup raisins
1/2 teaspoon cinnamon (or more)
3/4 cup butter, melted
1 cup vanilla Special K cereal
butter-flavored cooking spray (I use "I can't believe its not butter")

Instructions

Cook the squash by placing in boiling water for about 20-30 minutes - let cool.
Pre-heat oven to 350.
After squash has cooled cut open and take out the insides using a fork.
Mix the squash with the next 8 ingredients, and place in a 9X12 pan sprayed with the butter spray.
In a small bowl spray some butter sray on the cereal, crunch it a bit with your fingers and sprinkle over the pudding.
Bake for about 1 hour 20 minutes, you may have to place foil over the top towards the end so the cereal doesn't get too crispy. Check for doneness by inserting a sharp knife in the center, it should come out clean. Remove from oven and let get to room temp or refrigerate and serve cold, either way it is yummy and an interesting way to use spaghetti squash.
prep time includes the cooking of the squash.

Mon, 06 Jul 2026 00:00:00 GMT

PB&J Bistro Lunch Box

Ingredients

1 slice whole-grain bread, halved
2 tablespoons natural peanut butter
1 tablespoon your favorite fruit jam
0.75 cup low-fat plain Greek yogurt
0.5 cup diced fresh mango
Ground cinnamon for sprinkling
2 stalks celery, cut into 4-inch lengths
1 cup lightly salted popcorn

Instructions

Spread one bread half with peanut butter and the other with jam. Press the pieces together.
Place yogurt in a well of a 4-cup divided sealable container (or in a small sealable cup). Top with mango and sprinkle with cinnamon.
Arrange the sandwich, the yogurt mixture, celery and popcorn in the container. Keep refrigerated until ready to eat.

Mon, 06 Jul 2026 00:00:00 GMT

Ally’s Breakfast Casserole

Ingredients

8 Large Eggs
6 Pieces Bread - Toasted Sturdier bread is better - I like to use sourdough
2 Cups Milk
1 Pound Pork Breakfast Sausage I use hot
1 Tsp Salt Or to taste
1 Tsp Dry mustard
1/2 Cup Finely chopped onions Optional
1/2 Cup Sliced mushrooms Optional
1 Cup Shredded cheddar cheese
1 Cup Shredded Velveeta (Must be cold to shred)
1 Tsp Pepper Or to taste

Instructions

Cook sausage and let cool completely
Toast bread and cut into cubes
Grease 9x13" baking Pan (I spray with Butter Pam)
Spread the bread evenly into the bottom of the pan
Sprinkle the sausage and cheese evenly over the bread
In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper
Pour the egg mixture evenly over the ingredients in the pan
Cover and refrigerate overnight
Next Morning
Preheat the oven to 325 degrees
Place covered dish in the oven and cook covered for the first 30 minutes
Remove cover and continue baking for another 15-25 minutes (approximately 45-55 minutes total, or until set)
You may need to bake it for a little more or less time depending on your oven and how soft or “runny” you prefer the eggs to be.
To check, use a fork or knife to stick in the middle and see how soft it still is.
Remove from oven
Let cool for ~5 minutes
Slice and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Simple Savory Breakfast Casserole

Ingredients

1 lb breakfast sausage
10 eggs
3 cups milk
2 teaspoons dry mustard
8 ounces cheddar cheese or 8 ounces colby-monterey jack cheese
6 cups bread, cubed
salt and pepper
sliced mushrooms (optional)
chopped tomato (optional)
chopped bell pepper (optional)
green onion (optional)
precooked potato, chunks (optional)
green chili (optional)

Instructions

Preheat oven to 325 degrees.
Cook the breakfast sausage as directed on the package. Crumble and drain.
In a large bowl combine the eggs, milk, dry mustard, pepper, and salt. Mix thoroughly.
Lay half the bread cubes in the bottom of a greased 9 x 13 casserole dish.
Add half the cheese and sausage to the casserole dish along with half of any of the optional ingredients if desired.
Repeat layer of bread, cheese, sausage, and optional ingredients if used.
Pour egg mixture over the top of the casserole.
Bake for about an hour or until eggs are set. Cover with foil if top browns too quickly.

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cooked Breakfast Casserole

Ingredients

1 package hash browns frozen, any variety
1 pound Meat of your choice cooked and drained
3 cups cheese of your choice shredded
1 can tomatoes diced
onion diced to taste
1 dozen Eggs beaten
1/2 cup water or milk beaten w/ eggs
Salt & pepper to taste

Instructions

spray 6 cup crock pot. Layer all ingredients starting with hash browns. Cover with beaten eggs. Cook in greased crock pot 8hrs on low, 4hrs on high or until eggs are set and veggies tender.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Omlet

Ingredients

2 Eggs
2 tablespoon Bacon Turkey sausage
1/2 cup Diced vegetables
Salt and pepper to taste

Instructions

Cook veggies add egg and meat

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Hamburger Bun

Ingredients

2 teaspoons olive oil
1 extra large egg
1 pinch salt
3 tablespoons flax seed meal (ground flax seeds)
1 tablespoon soy protein isolate
1/2 teaspoon baking powder
1/4 teaspoon sesame seeds (optional)

Instructions

Use a small, flat, round microwave safe bowl like a Grab-It.
Combine all ingredients and mix well in the bowl.
Smooth the batter out. If desired, sprinkle top of batter with sesame seeds.
Cook in microwave on high for one minute, until set in center.
Let sit in bowl for one minute, then turn out onto a rack.
When cooled, slice in half using a bread knife.
Use like a regular hamburger bun.

Mon, 06 Jul 2026 00:00:00 GMT

Make-Ahead Breakfast Casserole

Ingredients

4 tablespoons (57g) butter
1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
3 cups (680g) milk
2 cups (227g) shredded cheese Cabot cheddar preferred; or Velveeta
salt and pepper to taste
6 tablespoons (85g) butter
2 cups (454g) diced deli ham
1 1/2 cup (170g) diced mixed veggies such as onions peppers mushrooms
12 large eggs well beaten
3 cups (340g) breadcrumbs or panko breadcrumbs
2 tablespoons (28g) butter melted
1/8 teaspoon paprika smoked

Instructions

Lightly grease a 9" x 13" x 2" casserole or baking dish. Set aside. Try to avoid a dish that's too deep, or your casserole won't cook well in the center., To make the cheese sauce: Melt the butter in a large saucepan. Add the flour and cook for about 3 to 4 minutes, or until the mixture just begins to color., Remove the pan from the heat and whisk in the milk. This will help keep the sauce lump-free. Return to the heat and add the shredded cheese 1/2 cup at a time. Whisk until the cheese melts before adding more cheese. When the mixture is thick and smooth, remove from the heat. Add salt and pepper to taste; set aside., To make the filling: Melt the butter in a large skillet. Sauté the ham and your choice of veggies for 5 to 8 minutes, until they begin to brown along the edges., Pour the beaten eggs into the hot skillet with the ham and veggies. Scramble until just barely set, then fold in the cheese sauce. Add additional milk if the mixture seems too thick; you're looking for cake-batter consistency., Pour the cheese and egg mixture into the prepared pan., Cover the egg mixture with an even layer of crumbs, and drizzle with the melted butter. Sprinkle with the paprika, or salt and pepper if you prefer., At this point you can chill the casserole from 1 to 12 hours in the fridge, tightly wrapped in plastic wrap., When you're ready to bake, remove the pan from the fridge and preheat the oven to 350°F. Bake for 55 to 65 minutes, or until the casserole is bubbling hot in the center. Serve hot.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Oatmeal with Dried Cranberries and Apricots

Ingredients

1 pound steel cut oats
1 cup walnuts or other nuts
2 tablespoons yogurt kefir whey, or buttermilk for soaking
dash unrefined sea salt
6 Eggs
2 cups whole fresh milk (can substitute with low-fat milk
1/4 cup maple syrup ***(up to ¼ cup), optional
½ cup raisins or dried cranberries
½ cup dried apricots diced
2 tablespoons cinnamon
¼ cup coconut oil plus extra for greasing baking dish (you can substitute with low-fat cooking spray to lower calories)

Instructions

Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and two tablespoons of fresh yogurt, whey, kefir, or buttermilk.
Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to 12 hours.
After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
Pour the mixture of eggs, milk, and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
Gently fold dried fruit, cinnamon, and coconut oil into the porridge-like mixture.
Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid, and the fragrance of baked oats, dried fruit, and cinnamon perfumes your kitchen.
If you can bear to wait, allow the baked oatmeal to cool for five to 10 minutes before cutting into squares and serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Muffins To-Go

Ingredients

3 tablespoons olive oil
2 garlic cloves, finely chopped
1 red onion, finely chopped
1 zucchini, grated and squeezed to remove excess moisture
1/4 cup chives, finely chopped
1 cup cottage cheese
1/2 cup gluten-free flour
1 teaspoon baking powder
1 pinch salt and pepper
12 eggs
1 avocado, cut into quarters and fanned
kale chips
2 tablespoons honey
1/2 lemon, juice and zest
2 tablespoons sriracha sauce

Instructions

Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Zucchini Pancakes (Low-Carb)

Ingredients

4 cups zucchini (grated, skin on)
1/2 cup onion (chopped)
2 eggs
1/4 cup soy flour (can use regular flour if you're not low carbing it!)
1 teaspoon garlic powder (or less depending on your love of garlic)
1/4 cup parmesan cheese (grated)
1/8 teaspoon pepper

Instructions

Grate Zucchini.
Put in colander in sink and let sit for about 30 minutes to drain.
Squeeze out remaining liquid.
Transfer grated zucchini to a large bowl.
Chop onion and add to zucchini.
Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
Mix well.
Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
Cook (flipping once) on Medium/medium-low until golden brown on each side.
Keep warm in 250 degree oven (on a plate) until all are finished.
Serve with sour cream as main dish or side dish.
We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!

Mon, 06 Jul 2026 00:00:00 GMT

Meal prep: pasta

Ingredients

2 red onions, halved and thinly sliced
150g wholemeal penne
1 lemon, zested and juiced
1 tbsp rapeseed oil, plus a little extra for drizzling
2 large garlic cloves, finely grated
30g pack basil, chopped, stems and all
½ red pepper, sliced
1 salmon fillet
1 tsp capers
big handful rocket
1 large courgette, sliced
1 skinless chicken breast fillet, thickly sliced (150g)
2 tsp pesto
5 large cherry tomatoes, halved (80g)
1 small aubergine, sliced then diced (about 275g)
5 large cherry tomatoes, quartered (80g)
5 kalamata olives, halved

Instructions

Heat oven to 200C/180C fan/gas 6. Arrange the red onions, red pepper, courgette and aubergine in lines on a large baking sheet. Drizzle with a little oil and roast for 15 mins.
Cook the pasta for 10-12 mins until al dente. While the pasta is cooking, loosely wrap the salmon fillet in foil and do the same with the chicken and pesto in another foil parcel, then put them on another baking tray.
When the veg have had their 15 mins, put the salmon and chicken in the oven and cook for a further 12 mins (or until the chicken is cooked through). Drain the pasta, put in a bowl and toss really well with the lemon zest and juice, rapeseed oil, garlic and two-thirds of the basil. When everything is cooked, add the red onions to the pasta. Toss together and divide between three lunch boxes.
Top the first box with the salmon fillet (remove the skin first), then add the red pepper from the tray. Scatter over the capers and add the rocket. To the second box, add the chicken and pesto with any juices, the roasted courgette and the halved cherry tomatoes. In the third box, toss the aubergine into the pasta with the quartered cherry tomatoes, olives and the remaining basil. Seal up each container and chill. Eat within three days, preferably in the order of the salmon, then the chicken and then the aubergine.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Iced Coffee

Ingredients

1 cup brewed coffee or 1 cup instant coffee (most low carb diets recommend decaf)
1/4 cup heavy cream
3 teaspoons Splenda sugar substitute
ice

Instructions

Pour coffee in your favorite large coffee mug.
Add cream and splenda.
Stir.
Add ice to fill cup.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Impossible Easy Breakfast Bake

Ingredients

2 pkgs (12 oz) pork sausage
1 c chopped green pepper
1/2 chopped onion
3 c frozen hash brown potatoes
2 c shredded cheddar cheese
1 c Bisquick mix
2 c milk
1/4 tsp pepper
4 eggs

Instructions

Heat oven to 400. Grease 13x9 pan.
Cook sausage, pepper & onion in skillet, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture potatoes & 1-1/2 c of the cheese in baking dish.
Stir Bisquick mix, milk, pepper & eggs until blended. Pour into baking dish.
Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or just until cheese is melted. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Four Layer Delight

Ingredients

1 cup pecan halves, toasted
1 (3 1/2 ounce) package jello sugar-free white chocolate pudding mix
1 cup whipping cream
1 cup cold water
3 packets Splenda sugar substitute
1 (8 ounce) package cream cheese, softened
1 tablespoon graham cracker crumbs
1 (3 1/2 ounce) package jello sugar free chocolate fudge pudding and pie filling mix
1 cup whipping cream
1 cup cold water
3 packets Splenda sugar substitute
1 (8 ounce) package cream cheese, softened

Instructions

Layer the toasted pecans in the bottom of a glass jelly roll pan, reserving enough to make 1 T of chopped nuts for topping.
Whip all ingredients for 2nd layer with a mixer until fluffy.
Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
Sprinkle graham cracker crumbs over 2nd layer.
Don't use more than 1 T.
Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
Drop in mounds over the graham cracker crumb layer.
Spread very carefully, taking care not to mix the layers.
Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
Refrigerate.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1/4 ts Ground red pepper
6 sl White Bread Cut Into
3 Green Onions Chopped
1/2 In Cubes. Cherry
3/4 ts Italian seasoning
2 cl Garlic Minced
1 c Skim milk
Substitute Thawed
3/4 ts Dry Mustard, 1/4 t. Salt
Tomatoes
2 (8 Oz.) Cart Frozen Egg
3/4 lb Lean Ground Pork
1/4 ts Fennel Seeds Crushed
1/4 c (1 Oz.) Shredded Cheddar

Instructions

Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat Dry With Paper Towels & Set Aside. Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt & Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread, Stirring Until Just Blended. Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover & Chill 8 To 12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set & Lightly Browned.Garnish With Tomatoes & Green Onion Tops If Desired. Fat 8.3. Chol. 46. Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 17:10:57 -0500 From: "hassell@eecs.tulane.edu"

Mon, 06 Jul 2026 00:00:00 GMT

Crunchy granola with berries & cherries

Ingredients

175g mixed nuts (pecan halves and peanuts in their red skins)
450g rolled oats
50g sesame seeds
50g sunflower seeds
125ml sunflower oil
100ml runny honey (try one of the lightly flavoured flower ones)
half a 170g packet dried berries and cherry

Instructions

Preheat the oven to 190C/Gas 5/fan oven 170C. Halve some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey – it will slide out easily. Stir together with a fork to break up any big clumps of oats.
Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edges, until it is golden. Transfer to a large bowl and leave to cool.
Mix in the berries and cherries and serve with plenty of chilled milk.
Store for up to 1 month in airtight container.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Strata

Ingredients

5 cups bread day old
4 links Sausage casing removed, browned and crumbled
1/4 cup Sun-dried tomatoes oil reserved
1/2 cup onion chopped
2 tablespoons Fresh rosemary chopped
1 cup Monterey jack cheese shredded
6 eggs large
1 1/2 cups Milk
1 teaspoon Kosher Salt
1/4 teaspoon pepper freshely ground
1 teaspoon Dry mustard
1/4 teaspoon Nutmeg ground

Instructions

Spray a 9 inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour 1 T reserved sun-dried tomato oil into skillet. Add onions and saute until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well-blended. Pour eggs mixture over casserole. Cover. Refrigerate overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Bake 30 to 45 minutes, or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Fluffy Greek Yoghurt and Mixed Berry Chocolate Chip Pancakes

Ingredients

2 cups organic white self rising flour (or light spelt flour, whole wheat, or all purpose flours)
2 teaspoons baking powder
2 tablespoons raw sugar
1/4 teaspoon salt (1/2 tsp if using other flours)
2 large eggs
2 1/2 tablespoons coconut oil, melted (or any oil)
1 tablespoon pure vanilla extract
1 cup plain non fat Greek yogurt
1 cup unsweetened almond milk
1/3 cup raspberries (fresh or frozen)
1/3 cup blueberries (fresh or frozen)
1/4 cup dark semi-sweet chocolate chips

Instructions

Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
In a smaller bowl, combine together the eggs, oil, vanilla, and yoghurt. Whisk well until creamy and smooth. Add the milk and mix until combined.
Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. The batter won't be smooth. Don't worry about any lumps. Fold the berries and the chocolate chips through the batter, being gentle again, not to break the berries.
Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. *I used butter instead. Using a ladke or 1/4 cup measuring cup, pour batter onto pan to make pancakeds. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
Cook them for about 3 to 4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2 to 3 minutes, or until cooked through. Bubbles don't form on these due to thickness. Repeat with remaining batter.
To serve, dust with a little icing sugar and top with extra berries.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Oats with strawberries, blueberries and almonds

Ingredients

1/3 cup Oats
1/3 cup Vanilla rice milk
2 tablespoons Fat free fromage frais
1 large Strawberry
8 Blueberries
1 teaspoon Almond butter
6 whole Almonds

Instructions

Layer the ingredients in a jar or glass in the following order:
1. Oats
2. Rice milk
3. Fromage frais
4. Strawberries and blueberries
5. Almond butter
6. Almonds
Cover or seal and leave in the refrigerator overnight as you sleep.
Can microwave for 20 seconds to take the chill off or just eat cold straight from the jar.
Enjoy :)

Mon, 06 Jul 2026 00:00:00 GMT

Use Up Some of That Zucchini at Breakfast With This Greek Omelet

Ingredients

1 1/2 pounds medium zucchini, thinly sliced
1 teaspoon kosher salt
6 large eggs
1/3 cup finely crumbled feta
2 tablespoons chopped fresh dill
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Instructions

Toss zucchini with salt in a colander set over a bowl and let drain for 30 minutes. Squeeze excess water from the zucchini and pat dry with paper towels.
Whisk together eggs, feta and dill in a medium bowl. Season with black pepper.
Heat olive oil in a large nonstick skillet over moderately high heat. Add zucchini and cook, stirring occasionally, until crisp-tender and browned in spots, 6 to 8 minutes. Pour egg mixture over zucchini, tilting pan so the eggs flow under and through zucchini slices. Cook until eggs begin to set, then reduce heat to moderately low, cover and cook until eggs are fully set, about 10 minutes.
Remove pan from heat and carefully invert omelet onto a serving platter. Serve warm or at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Casserole

Ingredients

12 eggs
1 cup milk of your choice
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup onion, diced & divided in two
1 large bell pepper, diced & divided in two
16 ounces cooked meat, divided in two
16 ounces frozen hash browns, divided in two
2 cups cheese, shredded & divided in two

Instructions

Spray the slow cooker generously with cooking spray.
Add half of the hash browns to the bottom of the slow cooker and top with half the of onions, half the bell peppers, half the cooked meat, and half of the cheese. Repeat layers again starting with the hash browns and ending with the cheese.
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour mixture over the ingredients in the slow cooker.
Cook HIGH 3-4 hours or LOW 6-8.

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Breakfast Wraps

Ingredients

4 (6 inch) low-fat flour tortillas
1 cup Egg Beaters cheese and chive egg substitute
3 tablespoons salsa
4 slices turkey bacon
4 teaspoons fat free cream cheese

Instructions

Place bacon on paper towel on top of paper plate. Cover with another papertowel and cook on high 2 minutes.
Flip bacon over and cook 30 sec to 1 min more or till crispy.
Scramble egg substitute in a non-stick pan coated with cooking spray.
Once egg substitute is fluffy add in salsa and warm through.
Spread each tortilla with 1 t. cream cheese, fill with 1/4 of egg mixture and one slice bacon.
Wrap up and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Marmie's Delicious Asain Flavor, Low Cal, Low Fat Vegetable Soup

Ingredients

2 tablespoons olive oil
1/4 cup ginger, fresh chopped
1/4 cup garlic, fresh chopped
1 cup mushroom, fresh sliced
1/2 cup low sodium soy sauce
1/4 cup rice vinegar, japanese
2 tablespoons sugar, white granulated
1 1/4 teaspoons red pepper flakes
1 (8 ounce) can bamboo shoots, drained
2 cups water
1/3 cup cornstarch
1800 ml low sodium chicken broth
2 (600 g) bags frozen oriental-style vegetables (I use Europes Best Brand)
12 ounces spinach, fresh chopped

Instructions

Saute first 4 ingredients together for 5 min, add mushrooms for another few min untill almost tender.
Add next 5 ingredients and set aside. (Bamboo will absorb more flavors from peppers and soya if allowed to sit for a few minutes.).
Chop spinach and set aside.
Mix water and corn starch in a seperate bowl or cup untill smooth.
Replace pot on stove, add water & cornstarch mixture to soya and bamboo mixture, cook till somewhat thickened.
Slowly add chicken stock and bring to boil.
Add oriental vegetables, simmer about 4 minutes,.
Add spinach and simmer untill spinach is just wilted.
Enjoy your guilt free soup!

Mon, 06 Jul 2026 00:00:00 GMT

The Great British breakfast bap

Ingredients

2 tbsp sunflower oil
4 Morrisons Pork Sausages
3 handfuls frozen chips
4 rashers smoked back bacon
4 eggs
4 large floury soft white baps
400g can baked beans
butter , ketchup and brown sauce, to serve

Instructions

Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the Morrisons Pork Sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Waffles

Ingredients

2 tablespoons Flax meal
3/4 cup gram flour
1/8 teaspoon Salt
2 teaspoons Splenda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 cup Egg Substitute - or 1 large egg
3/4 cup Evaporated milk - We use low fat version
2 tablespoons Butter melted

Instructions

Mix the dry ingredients in one bowl and wet ingredients in another. Preheat your waffle maker and lightly spray it with non-stick.
Pour wet ingredients into the dry and mix briefly. A few lumps are OK, so don't over-mix.
Pour 1/2 - 3/4 cup portions of batter onto the waffle maker and bake for 3-4 minutes. When the waffles are golden brown place them in a warm oven to dry slightly while you bake the rest of the batch.
This makes four 7-inch waffles. Serve with sugar free syrup or fresh fruits.
Each waffle contains an estimated:
Cals: 218, FatCals: 102, TotFat: 12g
SatFat: 6g, PolyFat: 2g, MonoFat: 4g
Chol: 29mg, Na: 314mg, K: 379mg
TotCarbs: 16g, Fiber: 4g, Sugars: 2g
NetCarbs: 12g, Protein:10g
You can use melted margarine if you want to shift the fat profile towards MonoFats.

Mon, 06 Jul 2026 00:00:00 GMT

No Dough Meat Crust Pizza For The Low Carb Dieter

Ingredients

1 pound Lean ground beef
2 cups part-skim mozzarella cheese shredded, divided
1/2 cup low-sugar pizza sauce I use Ragu
Canadian bacon diced
low-fat pepperoni
turkey pepperoni
Onions
green peppers
mushrooms
Tomatoes
pizza seasoning your favorite

Instructions

1. Preheat oven to 350 degrees.
2. Meanwhile, brown the ground beef; drain.
3. Place meat in a mixing bowl and mix with 1 cup of mozzarella.
4. Spread the mixture into a circle on a round pizza pan or baking stone (I prefer the stone); and top with 1/2 cup pizza sauce.
5. Top with the rest of the mozzarella, optional toppings and seasonings.
6. Bake for about 25 minutes or until cheese is melted and browned.
Comments: Tastes like a pizza, cuts like a pizza, yet there is no dough... though do have a fork and knife on hand for eating purposes because it can get a little messy if eaten with hands only. I am a South Beach dieter with a love for Italian foods and this is what curbs my craving for pizza. I love mine with the turkey pepperoni slices, onion, green peppers and mushroom. Serve with a tossed salad or marinated veggies.

Mon, 06 Jul 2026 00:00:00 GMT

Work day breakfast sandwich

Ingredients

2 each egga
1 slice ezekial bread
1/4 c Fresh Spinach
2 tablespoons salsa

Instructions

eggs in microwave, assemble as you would expect

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Supreme

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 small onion chopped
3/4 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine melted
2 cups shredded Cheddar cheese divided
12 eggs
2/3 cup whipping cream

Instructions

In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside.
Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking dish. sprinkle with 1 cup cheese. beat eggs; pour over cheese. Top with sausage mixture. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set. Let stand for 10 minutes before cutting.

Mon, 06 Jul 2026 00:00:00 GMT

Famous Breakfast Cookies

Ingredients

2 c. Butter- room temp
2 c. Dark brn sugar
4 eggs
1 Tablespoon vanilla
3 c. Flour
1 Tablespoon baking soda
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon clove
4 c. Rolled oats
2 c. Shredded Coconut (opt.)
2 c. Raisins
2 c. Mix of dried cranberries ~~amp cherries
1 c. Pumpkin seeds
1/3 c. Flax seeds
1/3 c. Sesame seeds (all seeds toasted)

Instructions

Preheat oven to 350*
Cream sugar and butter until fluffy (about 10 minutes)
Beat in eggs one at a time, then vanilla
Mix dry ingredients together
Slowly add dry to creamed mix by hand
Mix in oats, coconut, seeds and fruit
Place on parchment paper in even 1/4c. scoops, mounded
Bake for 7 minutes, turn and put on bottom rack for 7 minutes
Cool on wire rack right away

Mon, 06 Jul 2026 00:00:00 GMT

Hardy Breakfast Casserole

Ingredients

10 large Eggs hard boiled, peeled and cool
2 lbs Ground Chuck optional, ground sausage
1 medium Sweet Onion chopped
1 Bell pepper, Orange chopped
1 Bell pepper, Red chopped
27 American cheese slices
10 large Potato
10 large Eggs
1/2 cup Milk
Parsley
1/2 cup Water

Instructions

1. Boil the eggs, remove shell and set aside.
2. Peel and chop onion, add to meat and brown, drain grease and set aside.
3. Wash and peel potatoes, slice thin and evenly, set aside.
4. Mix egg, milk & water, set aside.
5. Slice hardboiled eggs.
6. Preheat oven to 350 degrees.
7. Start layering. Add 1/2 the potatoes, sprinker with salt, pepper & parsley, then the red peppers, then half the meat (optional: crushed red pepper on the meat and onions.), then half of the sliced eggs and then half the cheese slices. Repeat, only use the orange peppers for this layer.
8. Pour the egg and milk mixture over the top of the casserole. Touch off with additional salt and pepper and bake.
9. Bake for 1- 1/2 hours, let set for 10 to 15 minutes before cutting. Serve and eat!
Notes: Before pulling it out of the oven, test to make sure its done. Tip it to one corner and if there is no liquid its done. Bake time will vary depending on the size of pan used and number of layers added. (Fresh Mushrooms would be pretty tasty in here too!)
Top off with salsa, green chili or tabasco sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Cheese Crackers

Ingredients

2 Cups Cheese of your choice (I used a Parmesan-Romano mi
1 cup Almond Flour
2 oz Cream Cheese
1 egg
1/2 teaspoon sea salt
1 teaspoon Rosemary (or a seasoning of your choice such as ba chives, garlic, dill weed, spicy chili, thyme, oregano etc…)

Instructions

Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute. (UPDATE: There some people that prefer not to use a microwave and I certainly understand that. You can heat these ingredients up on the stove top too. You are going to heat them up just enough for the cheese to my melted enough for you to roll out the dough. I would continue stirring it while heating it up on the stove top.)
Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
Now add the egg, sea salt, and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.
Mix it together until all the ingredients are fully combined. If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
Next, use a pizza cutter to cut the crackers into small squares as seen in the photos.
Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in the oven longer (but watch them closely) if you love a very crispy texture. The crispier the better for me!
Allow the crackers to cool for about 5 minutes and they are ready to eat!

Mon, 06 Jul 2026 00:00:00 GMT

Egg, Spinach & Cheddar Breakfast Sandwich

Ingredients

2 teaspoons extra-virgin olive oil, divided
2 cups coarsely chopped baby spinach
0.5 teaspoon garlic powder
0.25 teaspoon ground pepper, divided
0.125 teaspoon salt
1 large egg
1 whole-grain English muffin, toasted
2 tablespoons shredded extra-sharp Cheddar cheese

Instructions

Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add spinach, garlic powder, 1/8 teaspoon pepper and salt; cook, stirring, until the spinach is wilted, 1 to 2 minutes. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan. Break egg into the pan; sprinkle with the remaining 1/8 teaspoon pepper. Cook until set on the bottom, 1 to 2 minutes. Break the yolk, then flip the egg and cook, undisturbed, until set, about 1 minute more.
Place the spinach on an English muffin half. Sprinkle with cheese, then top with the fried egg and remaining muffin half.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Cinnamon Crunchies (similar to Taco Bell Crispas)

Ingredients

1 bag plain pork rinds
4 tablespoons butter
1 tablespoon Cinnamon
1-2 teaspoons Stevia
1 gallon size ziploc bag

Instructions

Place pork rinds in a gallon size ziploc bag. Pour melted butter over pork rinds. Close bag and shake until pork rinds are coated in butter. Mix together cinnamon and sweetener, sprinkle over pork rinds, shake bag again until pork rinds are coated in cinnamon mixture. Store in air-tight container.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Spaghetti Squash Pie

Ingredients

1 1/2 cups spaghetti squash, cooked and shredded
3 large eggs
1/4 cup buttermilk or 1/4 cup heavy cream
6 (1 g) packets Splenda sugar substitute (up to 8)
1/2 teaspoon vanilla
1 1/2 teaspoons coconut extract

Instructions

Mix together all the ingredients, pour into a pie plate and bake at 350°F until JUST set (this could take as little as 10 minutes, depending upon your oven).

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Calzone's

Ingredients

1 (16 1/3 ounce) can large refrigerated biscuits (i used grands butter tasting)
4 eggs, lightly beaten with
salt and pepper
1 cup diced cooked ham
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons green chilies
3/4 cup shredded cheese (chef's choice)
3 -4 tablespoons margarine
cooking spray

Instructions

In a skillet over medium heat, melt margarine.
Add rest of ingredients, except cheese.
Scramble for 5 to 7 minutes or until desired firmness.
Set aside.
Roll biscuits into 8 5-inch circles.
divide egg mixture over 4 circles leaving a ¾-inch edge.
Sprinkle cheese over eggs.
Cover with remaining biscuits.
Seal edges with fork.
Lightly spray a medium-size baking sheet.
Place calzones on sheet.
Bake at 350°F for 15 minutes or until golden brown.
Serve with a side of your favorite breakfast potatoes.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Breakfast Bake

Ingredients

1 Large green bell pepper chopped
1 Large red bell pepper chopped
1 + 1/2 Tsp Olive oil
12 Links Turkey Sausage Cooked
1/2 Cup Low fat mozzarella Grated

Instructions

Pre heat oven to 450.
Cut up the bell peppers into bite size pieces. Toss with olive oil and roast in oven for 20 min.
Cut sausage into bite sized pieces.
After the peppers have roasted, toss withe the sausage and cook 5 more minutes.
Turn the oven to broil and sprinkle on the cheese. Broil until cheese is melted

Mon, 06 Jul 2026 00:00:00 GMT

Huey’s Slow-Carb Scrambled Egg Breakfast

Ingredients

200 g ( 1/2 can) of black beans
2 medium eggs
2 tbsp of medium chunky salsa
1/2 aasavocado

Instructions

1. Place the black beans in a pan and set to low heat.
2. Break the two eggs in a bowl, add a splash of water, and beat them with a fork.
3. Heat a frying pan on medium heat with some vegetable oil.
4. When the pan is ready, cook the eggs until there is no liquid visible.
5. Pour the scrambled eggs and black beans onto a plate.
Add the two tbsp of salsa to
the eggs and the sliced half of avocado.

Mon, 06 Jul 2026 00:00:00 GMT

PB&J Breakfast Wrap

Ingredients

1 Flatout® Light Flatbread
1 Tbs reduced fat peanut butter
1 Tbs sugar-free jam
2 strawberries, hulled and sliced
1/4 banana, cut in half lengthwise
2 Tbs low fat granola

Instructions

Spread peanut butter evenly over entire Flatout. On one rounded end, spread jam. Layer strawberry, banana and granola. Roll, cut and enjoy

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat/Low Carb Spinach Artichoke Dip in Bread Bowl

Ingredients

2 cups nonfat parmesan cheese
16 ounces fresh spinach, minced
1/2 teaspoon sage, rubbed
1/2 teaspoon salt
1/2 teaspoon white pepper
1 (14 ounce) can artichoke hearts, drained
2/3 cup fat free sour cream
1 cup fat free cream cheese
1/3 cup fat-free mayonnaise
2 garlic cloves, crushed and minced
1 loaf brown bread, round

Instructions

Mix together Parmesan cheese, spinach, artichoke hearts, and spices.
Combine remaining ingredients and mix with spinach mixture.
Deposit in hollowed out round bread loaf and bake at 375°F for 20-30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Frozen Peanut Butter Pie Low Carb

Ingredients

4 ounces cream cheese, softened
1/2 cup crunchy peanut butter
3/4 cup heavy cream
8 (1 g) packets Truvia

Instructions

Blend together cream cheese & peanut butter.
In another bowl, whip the cream to soft peaks & slowly add the Truvia.
Fold the whipped cream mixture into the peanut butter mixture.
Spoon into a prepared pie crust. Place in the freezer for at least an hour. This can be topped with shaved chocolate curls or lower carb chocolate sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Recipe

Ingredients

1 (24 oz) bag of frozen hash brown potatoes
12 beaten eggs
1/2 lb of cubed ham or thin sliced ham or cooked crumbled bacon or sausage
3 c. of shredded cheddar cheese
1/4 c. of margarine
1 chopped small sweet onion
1 chopped small green pepper
2-3 chopped medium tomatoes

Instructions

First you want to melt the margarine and place in the bottom a regular size baking pan.
Then Spread in the potatoes (still frozen good) in bottom of the pan.
Then you can sprinkle chopped vegetables over potatoes.
Now add in the salt and pepper to taste.
Next you want to sprinkle the meat over potatoes and vegetables.
Then you can pour beaten eggs over potatoes.
And then you will bake at 350 degrees for approx. 45 minutes.
Then remove from oven and sprinkle cheese.
Now bake approx. 5-10 minutes letting cheese get hot and bubbly.
Then you can remove from oven to cool.

Mon, 06 Jul 2026 00:00:00 GMT

Everything Breakfast Bar Vii

Ingredients

8 cups quick oatmeal
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons cinnamon
1 cup raisins
1 cup chocolate chips
4 eggs, beaten
2 cups canned pumpkin
2 cups milk
2 tablespoons maple syrup
3 cups sugar
2 tablespoons vanilla

Instructions

Preheat oven to 325°F.
Grease two 9" x 13" pans.
Combine dry ingredients in large bowl, stirring well.
Combine wet ingredients in a large bowl (I use an 8 cup measure). Whisk thoroughly for a uniform, lump-free mixture.
Pour wet ingredients into dry. Stir well.
Pour into greased pans and bake for 40 minutes. (I put one pan on each rack and switch them around after 20 minutes.).
Letting them cool completely will make slicing easier, if you have the willpower to wait that long!

Mon, 06 Jul 2026 00:00:00 GMT

No Dough Meat Crust Pizza for the Low Carb Dieter

Ingredients

1 lb lean ground beef
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup low-sugar pizza sauce (I use Ragu)
diced Canadian bacon
low-fat pepperoni
turkey pepperoni (optional)
onion
green pepper
mushroom
tomatoes (optional)
your favorite pizza seasoning, to taste

Instructions

Preheat oven to 350 degrees.
Meanwhile, brown the ground beef; drain.
Place meat in a mixing bowl and mix with 1 cup of mozzarella.
Spread the mixture into a circle on a round pizza pan or baking stone (I prefer the stone); and top with 1/2 cup pizza sauce.
Top with the rest of the mozzarella, optional toppings and seasonings.
Bake for about 25 minutes or until cheese is melted and browned.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Blueberry Muffins

Ingredients

2 cups almond meal (or use a mixture of almond and walnut meal)
2 teaspoons baking powder
1 tablespoon coconut oil
3 egg whites
1/4 teaspoon stevia or 1/4 teaspoon artificial sweetener
1 teaspoon almond extract
1/2 cup frozen blueberries (or other fruit)

Instructions

Preheat oven to 350°F.
Makes 12 muffins.
Melt coconut in microwave.
Spray silicone muffin pan. Heart shaped muffins are particularly pretty.
With a food processor (optional) mix dry ingredients and add wet ingredients. Add wet ingredients and mix thoroughly. The batter should be a little stiff like shortbread.
Spoon dough mixture into muffin pan. Cover dough with blueberries. Push the blueberries in a little into the dough.
Bake for about 20 minutes. Cool before eating.

Mon, 06 Jul 2026 00:00:00 GMT

Delicious Gluten Free Chocolate Chip Oatmeal Cookies

Ingredients

1 cup brown rice flour
1 1/4 cups gluten-free oats, plus
2 tablespoons gluten-free oats
1/4 cup avocados or 1/4 cup canola oil
1 teaspoon gluten-free baking soda
1/4 teaspoon gluten free baking powder
1/4 teaspoon sea salt
1/2 cup super extra finely granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips, I used mini chunks
2 -3 tablespoons almond milk or 2 -3 tablespoons soymilk

Instructions

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
Place in fridge for about 10 minutes.
Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
The cookies will remain soft on the inside and crispy on the outside. A sure winner!
Makes 24 large cookies.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Breakfast Casserole

Ingredients

32 oz pkg Southern Style Hash Brown Potatoes
1/2 cup Salted Butter Melted
14-16 oz Ham Steak Diced
8 oz Cheddar Cheese Shredded
6 large Eggs
1 cup Milk
1/2 tsp Salt
1-2 oz cans Diced Green Chiles

Instructions

In a greased, 4qt, glass casserole dish, spread frozen potatoes evenly. Pour/brush melted butter over the frozen potatoes and bake at 475° for 25 minutes.
While potatoes are baking, dice ham and set to the side. Next, combines eggs, milk, and salt in a separate mixing bowl, and beat thoroughly.
Once potatoes are done baking, turn the oven down to 350°, spread the 1 or 2 cans of green chiles, layer the ham next, and finally spread the cheese so that it evenly covers the other ingredients. Lastly, you will pour the egg mixture over the layered casserole titling the casserole back and fourth a couple times to ensure the egg mixture settles evenly.
Bake at 350° for approximately 35 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Oatmeal Waffles or Pancakes

Ingredients

2 cups quick oats
1/2 cup flour
1 teaspoon salt
1 1/2 cups water
1 tablespoon baking powder
1 beaten egg
1 tablespoon molasses
2 tablespoons corn oil

Instructions

Mix well together.
There should be no lumps.
Bake in a waffle iron, or like regular pancakes.
Variation: add 1/2 cup finely chopped apple and 1/2 teaspoon cinnamon.

Mon, 06 Jul 2026 00:00:00 GMT

Light Low-Fat Oatmeal Carmelitas (Half Whole Wheat)

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup quick-cooking rolled oats
2/3 cup firmly packed brown sugar (See Note Above)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced fat margarine, softened (Non Hydrogenated, NO LESS THAN ( 35 calories, 4 grams fat, and 0.5 grams sat. fat PER 2 tsp.)
5 teaspoons unsweetened applesauce
butterscotch extract, to taste (optional)
2/3 cup caramel topping (I use smuckers fat-free)
5 teaspoons all-purpose flour
1/3 cup semi-sweet chocolate chips
3 tablespoons chopped toasted walnuts or 3 tablespoons chopped toasted pecans

Instructions

Heat oven to 350F, and grease 8x8 inch pan.
In large bowl, blend all crust ingredients at low speed until crumbly.
Press half of crumb mixture into the bottom of the greased pan, reserving the remaining crumb mixture for topping.
Bake at 350F for 10 minutes.
In the meantime, in smaller bowl combine caramel topping and 5 teaspoons flour then set aside.
Sprinkle warm crust with chocolate chips and nuts.
Pour caramel mixture evenly over chocolate and nuts, then sprinkle overtop with reserved crumb mixture.
Put back in oven and bake an additional 18 to 22 minutes or until golden brown.
Refrigerate 1 1/2-2 hours or until filling is set, and serve at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Egg Sandwich

Ingredients

2 large eggs
2 slices white bread
1 teaspoon butter

Instructions

Scramble 2 large eggs at medium heat.
Spread 1 teaspoon butter on 2 white bread slices.
Place cooked eggs inside 2 white bread slices.
Place bread on medium heat for 1 minute each side.
Turn off heat and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Banana Morning Glory Muffins (Cooking Light)

Ingredients

cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran or 1 tablespoon oat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt or 1 cup non-fat vanilla yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped dried apricots or 1 cup raisins
3/4 cup chopped walnuts
1/2 cup dried fruit or 1/2 cup fresh blueberries
2 tablespoons whole flax seeds, ground (it will be 3 tablespoons ground) or 3 tablespoons wheat germ

Instructions

Preheat oven to 350°.
Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Crockpot Lasagna

Ingredients

1 lb ground turkey
1 (5 ounce) package of hormel turkey pepperoni
1 (26 ounce) jar pizza sauce (no added sugar)
1 tablespoon garlic powder
2 tablespoons parsley
1 medium zucchini, shredded (about 8-10-inch long)
3 cups fresh spinach
2 cups cottage cheese
3 cups shredded mozzarella cheese
1/2 cup parmesan cheese

Instructions

Brown hamburger in skillet and drain.
Wipe 6 quart crockpot with oil.
Spread a thin layer of pizza sauce in bottom of crockpot.
Spread 1/2 of hamburger over the sauce.
Stir remaining pizza sauce into hamburger, along with garlic powder and parsley.
Layer half of the zucchini and spinach over hamburger.
Top with 1/2 of the cottage cheese, spreading evenly.
Sprinkle with 1 Celsius of Mozzarella cheese.
Top with 1/2 of hamburger mixture, spreading evenly.
Then top with veggies and the rest of the cottage cheese.
Sprinkle with the rest of the mozzarella cheese and sprinkle Parmesan on top.
Cook on low 3-1/2 to 4-1/2 hours. Let rest for 10 minutes.
Cut into wedges & serve.

Mon, 06 Jul 2026 00:00:00 GMT

Loaded Breakfast Sandwich

Ingredients

1 large avocado, mashed
1/2 tablespoons lemon juice
salt to taste
4 tablespoons mayonnaise
1 chipotle chili pepper in adobo, chopped
4 English muffins (or buns or croissants), split and lightly toasted (gluten-free for gluten-free)
4 sliced cheddar cheese
4 breakfast sausage patties, cooked
4 strips bacon, cooked
4 eggs, fried (or scrambled, or omelette)

Instructions

Mix the mashed avocado with the lemon juice and salt.
Mix the mayonnaise with the chipotle chili pepper in adobo.
Assemble the sandwiches and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Whoa Breakfast

Ingredients

3 cups Water
2 cups Apples peeled and chopped
1.5 cups Steel-Cut Oats
.25 cup Sliced almonds
.5 teaspoon Cinnamon

Instructions

Combine all ingredients in slow cooker, cook on low 8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Snack Recipe

Ingredients

1/3 cup Applesauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 teaspoon Vanilla
1 teaspoon Cinnamon

Instructions

Mix all ingredients together. Bake at 350* for 15-20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Lift-Off

Ingredients

1 1/2 ts Egg substitute or 1 egg
1/2 c Cooked oatmeal
3 sm Bananas
2 c Orange juice,fresh-squeezed
1/4 c Firm tofu
Plus 2 tablespoons water
1 tb Honey
1/4 c Grape nuts cereal*

Instructions

* In place of Grape Nuts, use brown rice cereal, oats, shredded wheat, or any other favorite grain cereal. Place all ingredients in a blender and Mix on medium speed for 1 minutes. Pour into tall glasses and serve. Source: Great American Smoothies by Gabriel Constans Posted to MM-Recipes Digest V4 #15 by jbowde19@idt.net on Apr 17, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Double Chocolate Zucchini Bread

Ingredients

1 cup about 1 oz fresh spinach, cooked
1 tablespoon olive oil
1 ripe banana
1/2 cup unsweetened applesauce
1/3 cup demerara sugar
150 g dessert style tofu (I used Sunrise Soya Custard Flavour)
2 teaspoons vanilla
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon dried ancho chile powder (optional but nummy!)
1/3 cup unsweetened cocoa
3/4 cup barley flour
3/4 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 medium zucchini, shredded
1/3 cup large chocolate chips
1/3 cup toasted pumpkin seeds

Instructions

Preheat the oven to 350F and grease an 8x5" loaf pan.
In a food processor, puree the spinach, oil, banana, applesauce, sugar, tofu and vanilla until smooth.
Add the salt, cinnamon, chili powder and cocoa and puree until smooth.
Pulse in the flours, baking soda and baking powder until just combined, then pulse in the zucchini, chocolate chips and pumpkin seeds.
Scrape into the loaf pan and smooth the top.
Bake for 1 1/2 hours, or until it tests done.
Cool in the pan for 30 minutes, then unmould onto a wire rack.

Mon, 06 Jul 2026 00:00:00 GMT

Up-and-go breakfast muffins!

Ingredients

1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))
1 large egg (, at room temperature (~55g/2oz))
2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))
1/3 cup yogurt (, plain/unsweetened)
1/2 cup honey ((or maple syrup))
1/2 tsp vanilla extract
1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2))
1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder ((Note 4))
1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
250g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired)
2 cups diced fresh fruit ((not watery) - like apples, pears)
1 1/4 cups dried fruit, nuts, choc chips etc

Instructions

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Oats

Ingredients

1/2 cup oats
2 tbsp protein
1/8 tsp salt
2 tbsp coconut
1/2 tsp coconut extract
1 cup almond milk
1/2 cup yogurt
1/2 c rolled oats regular or gluten free
2 T cold brewed coffee
1/2 c milk of choice
1 tsp vanilla extract
1-2 tsp vanilla almond butter
2 tsp pure maple syrup or honey
1 tsp chia seeds
Dash of sea salt
1/2 cup rolled oats regular or gluten free
3 T vanilla Greek yogurt
1/2 cup milk of choice
1/2-1 tsp cinnamon
1 tsp chia seeds
2 - 3 tsp brown sugar (or maple syrup)
Dash of sea salt
1 serving (41 g) Vega Performance Protein in Vanilla
1/2 cup (40 g) quick oats
2/3 cup unsweetened almond milk
2 tbsp vegan chocolate chips raw cacao nibs or carob chips
1/2 cups old fashioned rolled oats (use certified gluten fr
1 tbsp unsweetened shredded coconut
2 tsp chia seeds
1 tsp unsweetened cocoa powder
1/4 cup protein
1 tsp pure maple syrup
toasted coconut flakes toasted pecans, and mini chocolate chips, for serving
1/4 cup quick cooking oats (you may use regular oats but the cooking time will be a little longer)
1/2 ripe banana
1/4 cup milk of your choice (I typically use almond milk)
90 ml liquid egg whites
1/2 teaspoon cinnamon

Instructions

For overnight oats:
Combine and refrigerate over night
For oatmeal:
Microwave for 2min, stirring every 30 sec.

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Snack Mix

Ingredients

1 sm Box reduced-fat cheese
12 c Plain popcorn, popped
1 sm Bag pretzel nuggets

Instructions

Dump all ingredients into a BIG bowl, and snack away - guilt-free :) For the cheese snacks, by the way, I used Cheese Nips and then for a second batch I used Snack Wells. Notes from the Chef: "Heres a decent snack mix that I put together last week, and have been munching on ever since." - Lisa From: Lisa Date: 01-21-96 (15:13) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. Posted to MC-Recipe Digest V1 #711 by Lisa Clarke on Aug 1, 97

Mon, 06 Jul 2026 00:00:00 GMT

Homemade Lunch Combination

Ingredients

6 wheat crackers (such as Wheat Thins®)
+3 slices reduced-sodium turkey
+2 slices reduced-fat Cheddar cheese quartered
+1 romaine lettuce leaf torn into large pieces (optional)
+1 roma tomato sliced (optional)

Instructions

Place crackers in a small plastic bag. place the lettuce and tomato into a third resalable plastic bag
server by stacking turkey, cheddar chesses, lettuce , and tomato on wheat crackers

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Microwave Italian Flax Bread

Ingredients

2 tablespoons Butter
1 teaspoon Baking powder
4 tablespoons Flax seed meal Golden
1 cup Colby Jack cheese Shredded
2 tablespoons Splenda
2 each Egg
1 dash Dill weed
1 Dash Dried rosemary
1 Dash Dried oregano

Instructions

1. Melt butter in a microwave safe loaf pan. (I use a pan that is approximately 5 inches by 9 inches). 2. Add all remaining ingredients, stir well, and even out in the pan. 3. Microwave for 3 minutes 30 seconds or until firm throughout. (Microwave times vary, and you may have to adjust up or down slightly.) 4. Remove from pan to cool. The "bread" should be firm throughout and have no runny areas. It should just fall right out of the pan. Slice into sandwich slices, or eat warm as a great healthy snack.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Cereal

Ingredients

1 cups organic rolled oat grains
2 cups oat bran
1 cup sunflower seeds
1 cup lecithin granules
1 cup ground flaxseeds
1 1/2 cup ground milk thistle seeds

Instructions

Add ingredients and mix

Mon, 06 Jul 2026 00:00:00 GMT

Chorizo Baked Beans on Toast

Ingredients

6 1/2 oz / 200g chorizo ((Note 1))
1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, diced (white, brown or yellow))
14 oz / 420g canned cannellini beans ((or any other white beans, such as navy), drained)
14 oz / 420g can crushed tomatoes
1/2 cup water
1 tbsp sugar ((brown, white or raw - or even honey))
1 tsp paprika
1 1/2 tsp cumin powder
1/2 tsp cayenne pepper or red chili flakes ((optional))
1 tsp salt
Black pepper
Eggs (, cooked to your liking sunny side up (or poached or boiled))
Sourdough bread slices (, toasted)

Instructions

Dice most of the chorizo, leaving some in slice form if you want to use them for garnish like I did.
Heat the olive oil in a skillet over high heat.
Add the garlic and onions and cook for 2 minutes or until starting to turn translucent.
Add the chorizo (all of it) and saute until the chorizo is nicely browned.
Add the remaining Baked Beans ingredients. Bring to simmer, then turn it down to medium low and leave to bubble away gently for 10 minutes or so, stirring occasionally. Add a splash of water if it gets too thick to your liking.
Adjust salt and pepper to taste.
To Serve
Pile the Baked Beans onto toasted sourdough and top with a fried egg.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast In A Slow Cooker

Ingredients

1 pound hash brown potatoes frozen
1/2 Onion chopped
1/2 Green bell pepper chopped
1/2 pound ground sausage or cubed ham
1 cup Cheddar cheese shredded
6 Eggs
1 cup milk
Salt and Pepper to taste

Instructions

Cook sausage until no longer pink. Spray inside of slow cooker with cooking
spray. Place 1/2 of the hashbrowns in bottom, layer 1/2 of each bell
pepper, onion, crumbled sausage, and cheese. Repeat the layering process.
In a bowl, add eggs, milk and salt and pepper; mix well. Pour over
ingredients in crockpot. Cover and cook on low for 8 to 10 hours. (Be sure
and check this after 4 hours if using a new crockpot).

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Platter with Vegan Umami Patty Recipe

Ingredients

1/2 cup edamame beans
1/2 cup green beans
3 tablespoon masoor dal
1 teaspoon cumin powder
3 ground sun dried tomatoes
1 teaspoon coriander powder
3 tablespoon walnuts
2 teaspoon nutritional yeast
1 1/2 tablespoon bread crumbs
3 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 broccoli
3 tablespoon brown basmati rice
3 cup veg stock
2 teaspoon miso
1 onion
1 bay leaf
2 teaspoon soy sauce
3 cloves garlic
cup salt
1 inch crushed ginger

Instructions

Put oil in a pan and roast brown rice till you smell the roasted aroma. Now add 1/2 cup veg stock till the rice is cooked but is not too mushy. Since you are using roasted rice, you do not require much water.
In another pan, heat oil and add masoor dal or brown lentil in it along with bay leaf, remaining veg stock and cook till the dal is soft.
Saute the chopped onion in another pan using a little oil. Next, grind the walnuts to a fine paste.
Finally, take a large bowl and add the cooked rice, lentils, chopped and sauteed onions, cumin powder, sundried tomatoes, soya, nutritional yeast, garlic, salt and mix with hands and finally add breadcrumbs.
Take a little mixture and make patty using your hands. You can put them in your air-fryer with a little oil brushed on them. You can also cook them on your pan. Serve on a bed of arugula leaves.
Now, put a pan over medium flame and add some oil in it. Saute the chopped edamame for a few minutes and sprinkle some salt in it. Then, in the same pan, add broccoli and saute with crushed garlic. Remove it once done. Then, finally, add green beans in it and saute for 3-4 minutes. Once the beans are done, add some crushed ginger and lemon juice over them and toss well.
Now, make a bed of arugula leaves and spread all the sauteed veggies side by side. Then, add the vegan patty and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Muffins (Hurrythefoodup.com)

Ingredients

1 bell pepper (your favourite colour)
3 spring onions
4 little cherry tomatoes
6 eggs
2 slices cheddar cheese (2 slices = around 50g, you can use different cheese too)
1 handful spinach
1/2-1 teaspoon salt
4 -5 splashes hot sauce (or curry powder)

Instructions

Preheat the oven to 200°C/ 390°F.
Wash and dice the pepper, onions and tomatoes. and put them in a large mixing bowl.
Wash the spinach, lightly chop it and add it to the bowl as well.
Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
Optionally add some hot sauce, curry powder -- whatever you like. Hot sauce is great!
Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ��.
If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
Bon Appetit!

Mon, 06 Jul 2026 00:00:00 GMT

Apple or Rhubarb Crisp

Ingredients

4 cup apples sliced
1/2 cup white sugar
2 tsp Lemon Juice
2 tbsp water
Crumble
1/2 cup butter
2/3 cup brown sugar
2/3 cup gluten free flour
1 3/4 cup gluten free oats

Instructions

Grease baking dish, Mix crumble ingredients, spread 3/4 in bottom of dish. Mix 1st four ingredients and spread on top. Then put remaining crumble on top. Bank at 375 until apples are tender approx 35 mins.
Rhubarb may also be substited for the apples and adding 1/4 tsp cinnamon, and 1/4 tsp ginger and omitting the lemon juice.

Mon, 06 Jul 2026 00:00:00 GMT

Spinach Breakfast Smoothie

Ingredients

1 Frozen banana
1 tablespoon Peanut butter
1 cup Skim milk
1/2 cup Greek Plain yogurt
4 cups Baby spinach Packed
1 teaspoon Honey

Instructions

Combine all ingredients In a blender and blend on high speed.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in Minutes

Ingredients

3 tablespoons Olive oil
1 package Simply Potatoes® Shredded Hash Browns
1 cup Fully cooked ham cubed
1 cup Onions chopped
1 package (16 oz.) Better’n Eggs®*
1/4 cup Milk
1 cup Crystal Farms® Shredded Cheddar Cheese
Chopped green onion, if desired

Instructions

1. In a 12-inch nonstick skillet, heat oil on medium-high heat. Add Simply Potatoes, ham and onions. Cook for 8 to 10 minutes, stirring occasionally, until potatoes are golden brown. Season with salt and pepper.
2. Stir together Better’n Eggs and milk in medium bowl; pout into skillet. Reduce heat to medium; continue cooking, stirring occasionally, until Better’n Eggs are set but still moist. Remove from heat; sprinkle with cheese. Cover and let stand until cheese is melted. Sprinkle with green onion if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Breakfast Burrito Fillings

Ingredients

8 Eggs scrambled
pepper jack cheese shredded
Chdeear cheese shredded
Bacon cooked
Ham cooked
Sausage cooked
Steak cooked
Onions sauted
Red peppers sauted
8 Low Carb Burritos

Instructions

This makes 2 different types of burritos
Scramble eggs
Add cheeses
Separate into 2 sections
Add bacon, ham, sausage for a meat-lovers burrito to one section
Add steak, onions, peppers to the other section for philly cheese steak
Freeze in gallon size bags after separating into serving size (see picture)
When ready to eat, put into burrito and heat.

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Oatmeal Bars

Ingredients

2 eggs
2 teaspoons vanilla
1/3 cup shortening
1/3 cup applesauce
1 cup Splenda sugar substitute
1 cup brown sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups oatmeal
1/2 cup walnuts or 1/2 cup raisins

Instructions

Preheat oven 350 degrees.
Spray 9x13 inch pan with non stick cooking spray.
Combine and mix all wet ingredients including shortening.
Mix all dry ingredients together.
Add dry ingredients to wet ingredients stirring thouroughly.
Pour into pan and bake for 15-20 minutes.
Let cool.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 lbs Pork Sausage (Breakfast Sausage)
1 Loaf White Bread
8 Eggs Beaten
4 Cups Milk
1 ⁄2 lb cheddar cheese Grated
1.5 tsp Dry Mustard
2 tsb Salt

Instructions

Grease 9x13 Pan
Layer 1/2 bread cubes, 1/2 cheese, 1/2 Sausage, Repeat Layers.
Combine Eggs, Milk, Salt & Mustard Mixture over layers.
Cover with foil
Refrigerate overnight.
Bake at 350 degrees for 45 min
remove foil and bake 15 more.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 1/2 cups tater tots
1 pound pork sausage
1/4 cup Onion chopped
1/4 cup green bell pepper chopped
1/2 cup fresh mushrooms chopped
2 cloves garlic finely chopped
2 cups milk
1 (10.75oz) can condensed cream of mushroom soup
1/2 10 oz pkg frozen, chopped spinach thawed and drained dry
1 cup sharp Cheddar cheese shredded
1 cup Monterey jack cheese shredded
1/4 teaspoon Ground mustard

Instructions

Layer tater tots in bottom of casserole dish. Brown sausage and saute onions, green pepper, red pepper, mushrooms and garlic together with sausage; drain and add to top of tater tots. Beat eggs and milk well and then mix in soup, spinach, cheeses and ground mustard. Pour mixture over sausage mixture. You may add shredded cheese on top and garnish with parsley. Bake a 350 degrees for 1 hour and 15 minutes (longer if needed). Center should be firm in the middle.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Supreme

Ingredients

1/4 cup margarine
1 small sweet onions chopped
1 medium green peppers chopped
1 medium red pepper chopped
1 (24 ounce) bags frozen hash brown potatoes
12 eggs, beaten
1/2 pound cubed ham or
1/2 pound thin sliced ham
1/2 -1 lb sausage
3 cups cheddar cheese shredded

Instructions

Directions
Melt margarine and place in the bottom of 9" by 13" baking pan.
Spread potatoes (still frozen is okay) in bottom of the pan.
Sprinkle chopped vegetables over potatoes.
Add salt and pepper to taste.
Sprinkle meat over potatoes and vegetables.
Note: At this point you may continue or casserole may be refrigerated overnight.
Pour beaten eggs over potatoes.
Bake at 350 degrees for 45 minutes.
Remove from oven and sprinkle cheese evenly over top.
Bake another 5-10 minutes or until cheese is hot and bubbly.
Remove from oven and let set for approximately 5 minutes.
Cut into 2.5"-3" squares and serve with a spatula. Enjoy.
Servings Per Recipe: 12
Amount Per Serving % Daily ValueCalories 302.7 Calories from Fat 176 58% Amount Per Serving % Daily ValueTotal Fat 19.6g 30% Saturated Fat 8.6g 43% Cholesterol 250.9mg 10% Sodium 590.1mg 24% Total Carbohydrate 12.5g 4% Dietary Fiber 1.2g 4% Protein 19.0% 38%

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Lasagna

Ingredients

4 cups corn flakes
2 cups watermelon minced
2 cups fresh blueberries or sliced strawberries
2 cups vanilla yogurt

Instructions

Place 1/3 of corn flakes in an even layer in bottom of an 8- x 8-inch serving dish.
Mix together watermelon, blueberries and yogurt and spoon 1/2 evenly over corn flake layer.
Sprinkle another layer of corn flakes over yogurt and then layer remaining yogurt over that. Sprinkle remaining corn flakes evenly over top.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Cauliflower Au Gratin

Ingredients

1 head cauliflower
1 small onion, diced
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon salt
2 teaspoons fresh cracked pepper
1 teaspoon dried marjoram
1/2 cup diced ham
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
1 egg, beaten
1/4 cup half-and-half
1/4 cup cream
1/2 cup sour cream

Instructions

Break cauliflower into florets and lightly steam in water and salt for about 10 minutes. Drain and in the same pan saute onion and garlic in one tablespoon of the butter until translucent. Use the rest of the butter to grease a glass or ceramic baking dish.
Mix onion and cauliflower together with salt, pepper and marjoram and add to greased baking dish. Mix beaten egg, half and half, cream and sour cream together until well blended. Top with ham and cheese and then pour the egg and sour cream mixture over the entire dish.
Bake at 350 degrees for about 30 minutes or until browning on top.

Mon, 06 Jul 2026 00:00:00 GMT

Spinach Soufflé - Low Carb (3.5g)

Ingredients

Butter 1/2 teaspoon
Raw Egg 1 large
Cream Of Tartar 1/8 tsp
Almond Flour 2 tbsp
Xanthan Gum by Bob's Red Mill 1/8 tsp
Salt 1/8 tsp
Black Pepper Ground 1/8 tsp
Onion Powder 1/8 tsp
Mozzarella Cheese 2 tbsp shredded
Spinach 1/4 ounce
Heavy Cream 2 tbsp

Instructions

Preheat oven to 350°.
Prepare ceramic baking dish by rubbing butter all over the inside. Make sure the entire inside and the edges where the walls meet the bottom of the dish are coated. Set aside in a refrigerator until later.
Separate the egg and keep the yolk somewhere safe for later.
Whip the egg white with the cream of tartar in a stand mixer until you have stiff peaks - about 5 minutes with a room-temperature egg.
Transfer the egg white to a clean bowl. Wipe the mixer bowl clean and combine the egg yolk and heavy cream.
Whip the two ingredients until the egg turns pale yellow and thickens slightly. Finely chop the spinach. Then, fold the remaining ingredients into the egg yolk.
In 3 additions, fold the egg white into the egg yolk mix with a spatula until you have a consistent batter. Be as gentle as possible to avoid breaking the air bubbles, which are crucial to a successful soufflé.
Place the buttered dish on a naked sheet tray. Pour the soufflé batter in. Do not tap or shake the ramekin, or else you will break the air bubbles.
Gently rotate the ramekin to help even out the batter if necessary.
Bake the soufflé immediately for 25 minutes. The top should be golden brown, the edges crisp, & the inside tender and spongy.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Fruit and Nut Granola Loaf

Ingredients

1 cup (142g) whole almonds
2 cups (178g) old-fashioned rolled oats divided*
1 cup (125g to 150g) dried fruit such as figs apricots dates and raisins or King Arthur Baker’s Fruit Blend chopped
1/2 cup (70g) mixed seeds such as pumpkin seeds sesame seeds and sunflower seeds
1/4 cup (50g) millet or quinoa or a combination
1/4 cup (25g) flax meal*
4 large egg whites*
1 cup (227g) water warm
1/3 cup (104g) maple syrup
3 tablespoons (38g) extra-virgin olive oil
1/2 teaspoon table salt
1 to 2 tablespoons almonds chopped
1 to 2 tablespoons old-fashioned rolled oats*
1 to 2 tablespoons mixed seeds such as pumpkin seeds sesame seeds and sunflower seeds

Instructions

Preheat the oven to 350°F. , Lightly grease an 8 1/2" x 4 1/2" loaf pan. Line with parchment, leaving a 2" overhang on both long sides. , Bake the almonds until fragrant and golden-brown inside, about 12 to 15 minutes. Let cool. , Coarsely chop 1/2 cup (71g) of the almonds and set aside. Transfer the remaining almonds to a food processor and add 3/4 cup (67g) of the oats. Pulse until it’s the texture of coarse meal, less than 30 seconds. , Transfer the almond-oat meal to a large bowl and stir in the remaining oats and the dried fruit, seeds, millet, and flax meal, along with the reserved chopped almonds. , In a medium bowl, whisk the egg whites until foamy, about 30 seconds, then whisk in the water, maple syrup, oil, and salt. Stir the liquids into the oat mixture and let rest at room temperature, stirring occasionally, until slightly thickened, about 10 minutes. , Transfer mixture to prepared pan, smooth the top into an even layer, and let it rest for 20 minutes to allow the oats and millet to continue to hydrate. Sprinkle the top with additional oats, chopped almonds, and seeds, if desired. (Use a light hand with the toppings, as too many will fall off and make slicing difficult.) Press gently to adhere. , Bake the loaf for about 80 to 90 minutes, until it's golden-brown on the edges and the loaf feels firm. The center of the loaf should read 215°F when measured with a digital thermometer. Let the loaf cool in the pan on a wire rack for 20 minutes, then use the parchment overhang to lift it out of the pan. Let it cool completely on a wire rack for at least 3 hours. The longer it cools, the easier it will be to slice. Slice using a sharp serrated knife. This bread is especially good toasted and spread with butter or topped with sharp or tangy cheese. , Storage information: Store at room temperature, loosely wrapped in a kitchen towel or parchment, for up to four days. For longer storage, freeze the sliced loaf, well wrapped, for up to three months.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 slices of bread
1/2 lb. Pork sausage
1/2 cup shredded cheddar cheese
3 eggs
1 cup milk
1/2 tsp. Ground mustard
1/4 tsp. Salt
1/8 tsp. Pepper

Instructions

Remove the crust from the bread and cut into 1" cubes,place in a greased 8" square baking dish. In a skillet, Brown the sausage over medium heat until no longer pink. Drain...Sprinkle the sausage and cheese over the bread cubes. In a bowl whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350? for 30 minutes or until puffed and golden

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Make Ahead Breakfast Bowls

Ingredients

3 lbs red potatoes cubed
1 tbsp olive oil
pepper to taste
9 eggs large
Olive oil spray
1 (1⁄2 c) salsa
1 (1⁄2 c) cheddar cheese shredded

Instructions

1. Preheat the oven to 400 degrees.
2. Cut red potatoes into 1-inch cubes.
3. Put in a bowl, add 1 tbsp olive oil, and mix to cover well.
4. Bake for 45 mins or until golden brown, stirring once.
5. Make scrambled eggs - whisk 9 eggs and add to the pan with olive oil spray.
6. Sprinkle with pepper to taste.
7. Add potatoes, eggs, salsa if desired, and cheese over 6 bowls.
8. Store in the fridge for up to a week.
9. Reheat for 30-45 seconds in the microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Egg White Omelette Recipe by Tasty

Ingredients

½ lime, Juiced
⅔ cup water
1 avocado, diced
½ cup greek yogurt
salt, to taste
black pepper, to taste
4 tablespoons oil
salt, to taste
black pepper, to taste
1 red bell pepper, diced
1 green bell pepper, diced
½ onion, diced
2 cups fresh spinach
⅓ cup shredded sharp cheddar cheese
12 egg whites
1 tomato, diced
2 tablespoons fresh cilantro, chopped

Instructions

Place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
Add oil to a pan over medium heat.
Add onions and peppers and cook until nearly soft, about 5 minutes.
Add spinach and cheese and stir for another 2 to 3 minutes. Set aside.
Add oil to a pan over medium heat.
Add the egg whites to the pan and season with salt and pepper. Cook until set, about 2 minutes.
Flip the eggs and let set for about 1 minute.
Fill the egg whites with the pepper, onion, spinach, and cheese mixture. Roll up the egg white omelette.
Top with avocado dressing, tomato, and cilantro.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Breakfast Casserole

Ingredients

2 package Sausage links
9 Eggs
3 cups 2% Milk
1 1/2 teaspoon Ground mustard
1 teaspoon Salt
40 ounces shredded hash browns
1/2 cup Red bell pepper diced
1/3 cup Green onions thinly sliced
2 cups Salsa

Instructions

Place sausage in baking pan - bake at 375 for 15-20 minutes or until no longer pink, turning once. drain and slice into 1/4 inch coins. In large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, red pepper, onions, mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Banana And Strawberry Oatmeal Smoothie Recipe

Ingredients

! cup of uncooked quick oats
1 cup of lowfat milk ( you can also use soy, almond, or whatever you prefer)
1 Banana (sliced)
1 cup of lowfat plain yogurt ( you can use any kind of yogurt you prefer)
6-8 fresh strawberries or 1 cup of frozen fruit of your choice!
**optional 1 tbs of splenda or honey or whatever sugar you have on hand**

Instructions

place all ingredients into blender and blend until everything is liquified. the liquid should be somewhat thick. if you prefer watery smoothie then just add more milk. Place in your favorite tumbler or cup and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Simple Breakfast Casserole

Ingredients

6 eggs
1 cup milk
6 ounces cheddar cheese, grated
1 lb sausage or 1 lb bacon, cooked and crumbled
1/2 cup green onion, chopped, with tops
4 frozen hash brown patties
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard

Instructions

Spray with cooking spray and then line an 8x8 baking dish with frozen hash browns.
Sprinkle hash browns with crumbled sausage or bacon and green onions.
Mix together eggs, milk, salt, pepper, and dry mustard.
Pour over meat and hash browns.
Top with grated cheddar cheese.
Let set in refrigerator for about 1 hour.
Cook at 350 degrees for 45 minutes to 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Sandwich

Ingredients

1 egg or egg white
1 tablespoon milk
1 slice American cheese
1 slice Meat
1/2 slice English muffin
1 tsp 21 salute seasoning
1 slice tomato
1 bunch Spinach

Instructions

Toast the English muffin with tomatoes and spinach while cooking the egg. Spray a custard cup with cooking spray. Put the meat at the bottom of the cup. Beat an egg and put it on top of the ham. Cook for about 30 seconds at a time. Then put slice of cheese on top and cook for about 10- 15 seconds more. Turn the dish upside down and place on top of English muffin.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast – Cottage Cheese Pancakes with Berries

Ingredients

7 ounces cottage cheese
4 whole eggs
1/4 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons ground Psyllium husk powder
2 ounces butter or coconut oil
1 cup heavy whipping cream
1/2 cup fresh strawberries or berries of choice

Instructions

1. In a medium-sized bowl, add cottage cheeses, eggs, salt, and ground Psyllium husk powder and mix thoroughly.
Then let the mixture rest for at 5 minutes to thicken.
2. Now melt your butter or oil using a non-stick skillet.
3. Use low to medium heat to fry your pancakes for utmost 4 minutes each side. Ensure they’re not too big to be
easy to flip.
4. Use a separate bowl to whip your heavy whipping cream until soft peaks start to form.
5. Serve the pancakes now with the whipped cream and your favorite berries.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 pound Sausage
12 each Egg
1 cup Sour cream
1/4 cup Milk
4 each Green onion chopped
1/2 each Green pepper Diced
1/2 each Red Pep Diced
2 cup Cheddar cheese Shredded

Instructions

1. Preheat oven to 350*. Spray a 9x13 pan with cooking spray.
2. Combine eggs, sour cream, milk, cheese and salt & pepper in large bowl. Mix on low speed with electric mixer, just until combined.
3. Heat large skillet over medium heat. Add sausage & cook until browned. Break into small pieces. Drain grease.
4. Add sausage to egg mixture.
5. Add bell peppers and onion to sausage skillet and saute’ for 2-3 min. Add to egg mixture bowl.
6. Pour mixture into greased 9x13 pan & bake for 35-50 min or until edges are set & center barley jiggly.
7. Leftovers can be stored in fridge for 3-4 days.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast: 1 cup Grain & 1 piece Fruit (or 1 cup)

Ingredients

1 Cup Instant Oatmeal Original / plain
1 cup oatmeal
1 cup brown rice
1 cup quinoa
1 slice ezekiel toast toasted
1 whole apple
1 cup strawberry
1 whole Orange
1 cup Blueberries
1 cup Raspberries
1 cup watermelon
1 whole grapefruit
1 whole pear
1 whole Red Plum

Instructions

Eat 1 cup grains
1 piece fruit
IE -
- Oatmeal with cut up apple, dash of cinnamon, and drop or two of vanilla
- Cup of rice with pineapple
- Ezekiel Toast w/ Fruit on top

Mon, 06 Jul 2026 00:00:00 GMT

Triple Berry Wake-Up Breakfast

Ingredients

1 Egg
4 sl White bread; crusts removed
1/2 pt Fresh strawberries; sliced
2 tb Strawberry spreadable fruit
2 tb Skim milk
1/4 c Fat-free cream cheese;

Instructions

Seeing I havent posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Combine cream cheese and spreadable fruit; spread on two slices of bread. Top with sliced berries, making a complete blanket over the cheese. Top each with remaining bread. In a bowl, beat egg and milk. Heat a frying pan or griddle coated with nonstick cooking spray over medium-high heat. Dip sandwiches in egg mixture and fry until golden brown on both sides. If desired, serve with syrup or dust with confectioners sugar. Serving Size: 1/2 recipe NOTES : This recipe earned "most outstanding" honors in our states "Berry-Off" cooking contest. Strawberries make this stuffed French toast scrumptious. Recipe by: Leandra Holland, Westlake, California Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" on Dec 30, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

9 Slices Bread
1/2 C Fresh Mushrooms
1/2 C Green Bell Peppers
16 oz Cheddar Cheese
1/2 C Onions
2 C Cooked Ham
8 each Eggs
2 C Milk

Instructions

- Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Mon, 06 Jul 2026 00:00:00 GMT

On-The-Go Breakfast Egg Rolls

Ingredients

1 (8 ounce) carton egg whites (shells removed) or 6 eggs (shells removed)
1/3 cup nonfat milk or 1/3 cup milk
1 teaspoon garlic pepper seasoning
1/2 teaspoon cayenne pepper
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
4 ounces turkey sausage (or turkey bacon or regular bacon, even veggie bacon or veggie sausage) or 4 ounces sausage, cooked and chopped in small pieces (or turkey bacon or regular bacon, even veggie bacon or veggie sausage)
8 egg roll wraps
1 cup reduced-fat monterey jack cheese (optional) or 1 cup monterey jack cheese, shredded (optional)
4 tablespoons asiago cheese
non-fat cooking spray

Instructions

Preheat oven to 425 degrees.
On the stove, heat a large skillet greased with cooking spray to medium high.
Whisk together egg, milk and peppers in a bowl, and add to skillet; scramble until nearly done. Add spinach and cooked meat and stir together until well-mixed, then remove from burner.
Assemble the egg rolls: on each wrapper, place one-eighth of the egg mixture (almost half a cup), two tablespoons shredded jack cheese (if using) and sprinkle with half a tablespoon of asiago cheese. Moisten the edges of each egg roll wrap; fold in sides and then roll tightly the long way like an egg roll in a Chinese restaurant; place in a baking dish greased with cooking spray.
Spray the top of the egg rolls with cooking spray and bake for eight minutes, then flip on the other side and cook an additional eight minutes or just until starting to crisp and turn golden. Allow a minute to cool and then ENJOY!

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Vegetarian Mexican Breakfast Casserole

Ingredients

1 tablespoon olive oil
1 onion
1/2 bell pepper
2 garlic cloves, minced
8 ounces Morningstar Farms grillers, crumbles
5 slices pickled jalapeno chilies, chopped
2 cups cheddar cheese, shredded
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup salsa
12 eggs
1/2 cup light cream

Instructions

Preheat oven to 350F and grease a 9x13 pan.
Saute onion and pepper in olive oil until onions are translucent.
Add minced garlic and saute for 1 minute.
Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
Add spices to crumbles and mix thoroughly. Remove from heat.
Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
Mix crumble mixture and egg mixture. Pour in pan.
Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
Let stand 15 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Easy, Low Carb Green Pea Salad

Ingredients

10 ounces frozen peas
6 slices cooked bacon, diced (or try Canadian bacon or diced Spam instead)
8 ounces cheddar cheese, shredded
2 tablespoons onions, chopped
1/2 cup mayonnaise

Instructions

Rinse peas under cold water (to quick thaw); drain.
Mix all the ingredients; cover and refrigerate for 2 hours (to blend flavors).
The serving size is about 3/4 cup.

Mon, 06 Jul 2026 00:00:00 GMT

Extreme Low-Fat Buttermilk-Bran Breakfast Squares

Ingredients

1/2 cup boiling water
1/2 cup all-bran cereal
1 large egg (or use 1/4 cup egg substitute)
1 cup buttermilk (use low fat if desired)
1/2 cup sugar (can use more sugar, or use sweetener equivalent to 1/2 cup)
1/4 cup applesauce
3/4 cup whole wheat flour
1/2 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup bran buds (Kellogg's All Bran cereal preferred) or 1 cup 100% all-bran cereal (Kellogg's All Bran cereal preferred)

Instructions

Set oven to 350°F.
Grease an 8 x 8-inch baking pan.
In a small heat-proof bowl mix together the 1/2 cup All Bran cereal with boiling water; let stand until softened.
In a large bowl mix/whisk egg (or egg substitute) buttermilk, sugar and applesauce; add in the softened bran/water mixture to the egg mixture.
In a bowl mix together both flours, baking soda and salt; add to the wet mixture; mix only just until combined.
Stir in the 1 cup Bran Buds or 100% Bran cereal with a wooden spoon.
Transfer the mixture to prepared baking pan.
Bake for 45-50 minutes or until the bars test done.

Mon, 06 Jul 2026 00:00:00 GMT

Eggy bread with smoked haddock and watercress and apple salad

Ingredients

4 slices of sourdough
2 eggs, beaten
20ml of soy sauce
200ml of milk
200g of smoked haddock, divided into 50g portions
4 tbsp of rapeseed oil
2 tbsp of white wine vinegar
1 tbsp of wholegrain mustard
salt
pepper
1 bunch of watercress, washed
1 red apple

Instructions

For the smoked haddock, bring the milk to a simmer in a saucepan over a low heat, then place the haddock in the pan and cook gently for 5 minutes
Whilst the haddock poaches, make the dressing by whisking all the ingredients together. Taste and season with salt and pepper
Core and finely slice the apple and place in a bowl. Add the watercress and pour over the dressing, reserving a little to garnish. Toss to coat evenly
For the bread, add the soy sauce to the beaten eggs. Place the bread into the mix until soaked, then remove and cook in a hot frying pan for 1 minute on each side until golden brown. Keep warm
Carefully remove the haddock from the milk
Place the eggy bread on a warm plate, place the hot haddock on the bread and top with the watercress and apple salad. Finish with a drizzle of the leftover mustard dressing

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Dilly Deviled Eggs Recipe

Ingredients

6 hard-cooked eggs, peeled and sliced in half lengthwise
1tbs. reduced -fat sour cream
1tbs. reduced-fat mayonnaise
1tbs. 1% cottage cheese
1tsp. dried dill weed
1tsp. minced dill pickle
1tsp. Dijon mustard
1/8tsp. salt
1/8tsp. white pepper
Paprika, for garnish

Instructions

Remove yolks from egg halves. Mash yolks with sour cream, mayonnaise, cottage cheese, dill, dill pickle, mustard, salt and pepper in small bowl.
Fill egg halves with mixture, using teaspoon or piping bag fitted with large plain tip. Garnish filled egg halves with paprika.

Mon, 06 Jul 2026 00:00:00 GMT

Denver Omelet Breakfast Casserole

Ingredients

¼ cup (2 oz.) unsalted butter, divided
1 pound ham, diced (about 3 cups)
2 red bell peppers, diced (about 2 cups)
6 ounces cremini mushrooms, chopped (about 2 cups)
6 ½ cups whole milk, divided
2 cups uncooked quick-cooking grits
2 ½ teaspoons kosher salt
1 teaspoon black pepper
12 ounces Cheddar cheese, shredded (about 3 cups), divided
12 large eggs
1 tablespoon thinly sliced chives

Instructions

Preheat oven to 350°F. Heat 2 tablespoons of the butter in a 12-inch cast-iron skillet over high until foamy. Add ham, bell peppers, and mushrooms. Cook, stirring occasionally, until vegetables are soft and mixture is lightly browned, about 8 minutes. Transfer mixture to a plate, and wipe skillet clean.
Bring 6 cups of the milk to a boil in a large saucepan over medium-high. Whisk in grits, reduce heat to medium, and cook, whisking often, until thickened, about 7 minutes. Remove from heat, stir in salt, pepper, and 2 cups of the cheese.
Whisk together eggs and remaining 1/2 cup milk in a large bowl. Add 1/2 cup grit mixture at a time, whisking between each addition (mixture will be lumpy). Stir ham mixture into egg-grits mixture until combined.
Melt remaining 2 tablespoons butter in iron skillet over medium until foamy. Add omelette mixture to skillet. Top with remaining 1 cup cheese. Bake in preheated oven until set and top is golden, 30 to 35 minutes. Let stand 10 minutes. Cut into wedges. Sprinkle with chives.

Mon, 06 Jul 2026 00:00:00 GMT

Peanut Butter-Chocolate Chip Overnight Oats with Banana

Ingredients

2 cups unsweetened almond milk or other nut or dairy milk, divided
4 tablespoons smooth natural peanut butter, divided
8 teaspoons pure maple syrup, divided
2 cups rolled oats, divided
4 pinches salt, divided
4 tablespoons mini chocolate chips, divided
2 bananas, halved, divided

Instructions

Combine 1/2 cup milk, 1 tablespoon peanut butter and 2 teaspoons maple syrup in a mason jar or bowl; shake or whisk until blended. Stir in 1/2 cup oats, a pinch of salt and 1 tablespoon chocolate chips. Using a separate mason jar or bowl for each serving, repeat with the remaining ingredients. Cover and refrigerate overnight. Before serving, slice half a banana into each serving.

Mon, 06 Jul 2026 00:00:00 GMT

Real Breakfast Pudding

Ingredients

1 cup whole grain cereal
6 tablespoon rolled oats
1 cup berries your choice
2 tablespoon almonds chopped
3 teaspoon honey
1 1/2 cup yogurt

Instructions

1. In a medium bowl combine all ingredients
2. Eat immediatly, or refrigerate for up to 24 hours to all cereal to soften and flavors to meld
calories 377 per serving
5 dannon 5.3 oz

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Casserole

Ingredients

9 Eggs beaten
3 cups milk
3 slices bread broken into pieces
1 1/2 tsp dijon mustard or 1/4 tsp dry mustard
1/4 tsp fresh ground black pepper
1 1/2 cups shredded sharp or mild cheddar
1 lb pork sausage browned & drained
4 -5 green onions chopped thin
1 medium green pepper chopped
8 oz white mushrooms thinnly sliced

Instructions

Combine the above ingredients.
Pour into a greased 9 x 13 pan. Store in refrigerator overnight.
Preheat oven to 350 degrees F
Bake uncovered 45 minutes or until done and edges are lightly browned.
Use knife to check doneness.
Let sit 15 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Fried Chicken

Ingredients

1/2 cup hot sauce
12 pieces chicken (thighs, legs, wings and breast)
peanut oil, to fry
1/2 cup pork rind, ground fine
1 cup soy flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
brown paper bag

Instructions

Pour hot sauce evenly over chicken; cover with plastic wrap and place chicken in refrigerator overnight.
Preheat cast iron pan over medium-high heat with enough peanut oil to fill pan 1-1/2 inches.
Mix pork rinds with soy flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon white pepper in plastic trash bag.
Place chicken pieces 2 or 3 at a time in bag with flour (shake off excess flour).
Fry chicken pieces 4 to 6 minutes each side in hot oil.
Place chicken on a wire rack over a cookie sheet in a 275 degree Fahrenheit oven until entire batch is finished.

Mon, 06 Jul 2026 00:00:00 GMT

Sunday Morning Potato Pancakes

Ingredients

4 cups mashed potatoes
4 eggs
10 pieces bacon, cooked
1/2 cup potato flour (or regular if you don't want gluten free)
1/2 small onion, finely chopped
2 cups sharp cheddar cheese, shredded
4 tablespoons vegetable oil
salt and pepper

Instructions

Heat skillet on med-high heat with vegetable oil.
Mix all other ingredients together, we try to use left over mashed potatoes, buy fresh are just as good. Crumble bacon up, and make sure to mix very well together.
Patty up, and place in skillet; cook each side 5-10 minutes or until browned and crispy on the outside.
Remove from heat, serve and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cooker Egg White Vegetable Fritatta (Low Carb)

Ingredients

2 cups egg whites (from approximately 10-12 eggs)
1 cup low-fat cheese, shredded
1/2 cup milk of your choice
1 1/2 cups vegetables, chopped
1 garlic clove, minced
1/4 cup onion, diced
Pinch of salt & pepper

Instructions

Spray slow cooker generously with cooking spray.
In a medium size bowl, mix together all ingredients. Pour into slow cooker.
Cook HIGH 3-4 or LOW 6-8 or until eggs are set.

Mon, 06 Jul 2026 00:00:00 GMT

Zone Diet - Perfect Pancakes

Ingredients

1/2 cup steel cut oats (4C)
1/2 cup fat-free cottage cheese (2P)
4 egg whites (2P) or 2 eggs (2P)
2 teaspoons peanut butter (4F) or 4 teaspoons sliced almonds (4F)
cinnamon (optional)
nutmeg (optional)
vanilla (optional)
3 tablespoons maple syrup (optional)

Instructions

Mix all ingredients in blender until thick batter. For your fat count, either add peanut/cashew/mac butter to your batter or top with sliced/slivered almonds.
Cook on griddle just like pancakes with butter flavored non-stick cooking spray until done, approx 3 mins per side on med heat. Add syrup and enjoy!
Scale as necessary. For a 3 block meal, eat only 3 pancakes.
I personally add 1 tsp of cinnamon & nutmeg and a Tbsp of vanilla, but I like those spices in my pancakes to come loud and strong.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Muffins

Ingredients

1 3/4 cups plain flour (all-purpose flour) ((Note 1))
1 1/4 tsp baking soda / bi-carb ((Note 2))
1/2 tsp salt
1/2 cup Dutch process cocoa powder (, sifted (Note 3))
1 tbsp instant coffee granules / powder (, optional (Note 4))
3/4 cup milk (, full fat, HOT)
1/2 cup canola oil ((or veg or other neutral flavoured oil))
1 cup brown sugar (, packed (Note 5))
1 tsp vanilla extract
3/4 cup sour cream (or thick plain yogurt (fridge-cold fine, Note 6))
1 large egg ((55-60g / 2oz) (fridge-cold fine, Note 6))
1 1/2 cups dark chocolate chips ((US: semi-sweet chips))

Instructions

Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
Add chocolate chips: Stir in most of the chocolate chips - reserve approx 1/4 cup for topping.
Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shake

Ingredients

1 to 2 scoops pea protein powder (or hemp protein) any vegan, non whey protein.
1 to 2 tbls chia seeds or fresh ground flax could also use almond butter
1 cup frozen berries
1 cup liquid (water, unsweetened coconut milk) could also use coconut water

Instructions

Optional: Add a handful of fresh spinach. Blend and drink

Mon, 06 Jul 2026 00:00:00 GMT

Banana overnight oats

Ingredients

2 bananas, peeled
100g porridge oats
¼ tsp ground cinnamon, plus a pinch to serve
1 tbsp maple syrup
300ml milk of your choice, plus a splash
2 tbsp peanut or almond butter, plus extra to serve
2 tbsp flaked or chopped almonds
2-4 tbsp natural yogurt, to serve (optional)

Instructions

Mash 1 banana in a bowl with a fork until smooth. Stir in the oats, cinnamon, maple syrup, milk and peanut butter. Mix well, then cover and chill overnight.
The next morning, stir the porridge, adding another splash of milk if the mixture is quite stiff. Divide between two bowls. Slice the remaining banana and scatter this over the porridge, drizzle with more nut butter and sprinkle over the almonds. Top with spoonfuls of yogurt, if using, and sprinkle with a pinch more cinnamon before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Make Ahead Company Breakfast

Ingredients

6 sl Bread cubed
1 lb Sausage
1 1/2 c milk
1 c cheddar cheese Sharp
1 ts Dry mustard
6 Eggs beaten

Instructions

Cube bread and place in bottom of greased casserole dish. Fry sausage and chop into fine pieces. Beat eggs, add cheese, milk and dry mustard. Sprinkle sausage over bread, then add egg mixture. Cover tightly and chill overnight. Put in cold oven and set temperature at 350 degrees for 45 minutes. Source: "the cooks Book, Century 21, Manor Realty" Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Magic Black Bean Brownies (Gluten-Free)

Ingredients

6 ounces high-quality unsweetened chocolate bars
1/3 cup coconut oil or 1/3 cup shortening
2 cups black beans, rinsed well (canned)
1 cup agave nectar or 1 cup honey
1 tablespoon vanilla extract
2 tablespoons instant espresso powder (if avoiding coffee, sub in 1 teaspoon almond extract)
1/4 teaspoon salt
2/3 cup coconut flour (found in health food section of grocery store) or 2/3 cup almond flour (found in health food section of grocery store)
3 tablespoons flax seed meal
1 1/2 teaspoons baking soda
1 cup walnut pieces (optional) or 1 cup chopped almonds (optional)
1/2 cup unsweetened chocolate chips (optional)

Instructions

Preheat the oven to 325*F, and grease a small (8x8 or 9x9) pan. Break up the unsweetened chocolate, and combine it with the fat (butter, coconut oil or shortening). Heat the mixture on low power in the microwave or in a double boiler, stirring often, until it's melted and combined.
Meanwhile, put the black beans, agave, vanilla, espresso powder, and salt in a food processor. Add the chocolate mixture, and process 2-3 minutes - until the black beans are obliterated and the mixture is well-combined. Add almond flour (or coconut flour), flax meal, and baking soda. Process two minutes more. Fold in nuts & chocolate chips, if using.
Pour the mixture into the greased baking pan. Bake for 40-50 minutes - until the top is set, but be careful about burning the edges. Allow to cool for at least an hour; otherwise, the brownies may be too gooey to slice.
Store covered on the counter, or for a firmer brownie, in the refrigerator.

Mon, 06 Jul 2026 00:00:00 GMT

3-Ingredient Breakfast Cookies Recipe by Tasty

Ingredients

1 cup oats
2 bananas
mix-in of choice, such as sliced almonds, shredded coconut, crushed chocolate sandwich cookies, chopped walnuts, chocolate chips, or peanut butter

Instructions

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
In a large bowl, combine the oats and bananas, mashing the banana and mixing until well-incorporated.
Stir in your mix-in(s) of choice.
Scoop the dough onto the prepared baking sheet and bake for 12 minutes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Baked Egg Breakfast

Ingredients

2 cups Unflavored croutons or bread cut in squares
1 cup shredded cheddar
4 Eggs
2 cups milk
1/2 tsp salt
1 dash pepper
1/2 tsp prepared mustard
8 slices bacon cooked and chopped or sausage

Instructions

Spray 10x6 baking pan with cooking spray
Fill with croutons, then cheese
Beat Eggs and other ingredients (except meat)
Pour egg mix over pan. sprinkle meats over top.
May be stored like this over night in the refrigerator
Bake uncovered @325F for 55-60 min or until. (may be longer chilled)
to double use a 13X9 pan and 16 oz of meat.

Mon, 06 Jul 2026 00:00:00 GMT

Berry breakfast smoothie

Ingredients

1 Cup Baby spinach
1 Carrot
2 Tbs Ground flaxseed
1/4 Cup Almonds
1 Small apple
1/2 Cup Berry juice
1/2 Cup Low fat vanilla yogurt
1/2 Cup Frozen mixed berries

Instructions

Throw in blender all but yogurt. Blend thoroughly. Add yogurt and blend a few more seconds.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy cookies

Ingredients

2 ripe bananas , mashed
150g porridge oats
2 tbsp ground almonds
1⁄2 tsp cinnamon
100g raspberries (fresh or frozen)

Instructions

Preheat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. If you're using an air fryer, skip preheating at this stage.
In a bowl, mix the banana, oats, almonds, cinnamon, and a pinch of salt to create a sticky dough. Gently stir through the raspberries, being careful not to break them up. Scoop up tbsps of the mixture and roll them into balls. For the oven, place them on the prepared baking trays and flatten them with your hand. For the air fryer, you can proceed to the next step.
If you're using the oven, bake the cookies for 15 mins until they feel firm around the edges and are golden brown. If you're using the air-fryer, preheat it to 180C for 4 mins. Place the cookies in a single layer in the air-fryer basket. You may need to do this in two batches. Air-fry them for 8-10 mins until they feel firm around the edges and are golden brown.
Once the cookies are done, leave them to cool. They can be stored in an airtight container for up to three days.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole

Ingredients

2 tablespoons olive oil
1/2 argeyellow onion diced
1 large red bell pepper diced
1 8- ounce package veggie ground
2 cups spinach or another leafy green chopped
Salt & pepper to taste
7-8 frozen hash brown patties thawed
1 cup shredded vegan cheese plus more for the top
2 blocks extra-firm silken tofu
1/3 upchickpea flour
1/4 upnutritional yeast
1/4 easpoonturmeric
1 1/2 teaspoons salt
1/2 easpoonblack pepper

Instructions

Preheat your oven to 350°F, and lightly grease a 9×13” casserole dish with cooking spray or oil.
Heat olive oil in a large skillet over medium, then sauté the onions and bell peppers for 3 minutes, or until softened.
Add the veggie ground and cook for 5 minutes longer, or until browned. Stir in the spinach, and remove from heat once it’s wilted. Season with a pinch of salt and pepper.
Add the tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper to a high-speed blender or food processor. Blend until the mixture is smooth and creamy, about 1 minute.
Transfer the egg mixture to the skillet, and stir to combine.
Place the hash brown patties in the casserole dish in an even layer, then sprinkle the tops with vegan cheese.
Pour the egg mixture over the cheese and hash browns, spreading evenly with a spatula. Top with extra cheese, pepper, green onions, or sliced cherry tomatoes if desired.
Bake in the middle rack of the oven for 55-60 minutes, or until the top is evenly browned and the center is firm. If the top is browning too quickly, cover it with foil and finish baking.
Let the baked casserole cool for 10 minutes, then slice and serve. Happy eating!

Mon, 06 Jul 2026 00:00:00 GMT

Heart Healthy Oatmeal Pancakes

Ingredients

1 cup buttermilk (1 cup milk Tbsp white vinegar)
1 tablespoon white vinegar
1 cup rolled oats
1 egg
1/8 cup oil
4 tablespoons brown sugar
1 1/2 teaspoons vanilla extract
1/2 cup flour
1 1/4 teaspoons baking powder (can substitute no sodium baking powder)
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

Pour buttermilk over oats and soak 15 minutes or up to overnight.
Beat in egg, oil, brown sugar and vanilla.
Mix in dry ingredients.
Fry on a hot, greased griddle until bubbles form on top. Flip over and cook another minute or two until cooked through.
Serve smeared with butter, maple syrup or jam.

Mon, 06 Jul 2026 00:00:00 GMT

Carrot Cake Oatmeal Bars

Ingredients

2 cups old-fashioned rolled oats
1/2 cup chopped toasted pecans or shredded unsweetened coconut
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup low-fat milk
2 large eggs, at room temperature
6 tablespoons light brown sugar
1/4 cup unsweetened applesauce
1/2 cup shredded carrot
1/4 cup raisins
2 ounces cream cheese, softened
1 1/2 tablespoons confectioners’ sugar
2 tablespoons low-fat milk
1/2 teaspoon vanilla extract

Instructions

To make bars: Stir oats, pecans (or coconut), baking powder, cinnamon, ginger, baking soda, nutmeg and salt together in a large bowl. Whisk ½ cup milk, eggs, brown sugar and applesauce in a medium bowl until well combined. Add the milk mixture to the oat mixture; stir until well combined. Fold in carrot and raisins. Let the mixture stand at room temperature for 30 minutes, stirring occasionally.
Preheat oven to 350°F. Line bottom and sides of an 8-inch-square baking pan with foil. Lightly coat with cooking spray.
Spread the mixture evenly in the prepared pan. Bake until set and edges are starting to turn golden, 35 to 40 minutes. Let cool in the pan for 10 minutes. Using the edges of the foil as handles, transfer to a cutting board and let cool to room temperature.
Meanwhile, make glaze: Place cream cheese and confectioners’ sugar in a small bowl; beat with an electric mixer on medium speed until smooth. Add milk and vanilla; continue beating until smooth. Spread over the top of the cooled oat bars. Cut into 9 pieces.

Mon, 06 Jul 2026 00:00:00 GMT

Fat Free Oatmeal Pancakes

Ingredients

3/4 cup oatmeal
1 3/4 cups fat-free buttermilk
4 tablespoons egg substitute
1 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder

Instructions

Combine oats and buttermilk. Set aside.
Place egg substitute in a separate bowl and beat until stiff peaks form.
Combine dry ingredients in a large bowl. Add oatmeal mixture and mix well. Gently fold in egg substitute.
Coat a griddle with nonstick cooking spray (make sure to coat well or the pancakes will stick) and heat to 300°F.
Pour 1/4 cup of batter on griddle and cook until tops are bubbly, turn and cook for 1 more minute.

Mon, 06 Jul 2026 00:00:00 GMT

Crustless Bacon, Spinach & Swiss Quiche - Low Carb

Ingredients

1 lb bacon
1 large onion, chopped
2 tablespoons butter, divided
1 teaspoon olive oil
10 ounces frozen spinach, thawed
6 ounces swiss cheese, shredded
6 eggs
1/2 cup heavy whipping cream
salt
pepper

Instructions

On a foil lined pan, cook bacon in 350 degree F. oven until crisp.
While bacon cooks, chop onion and shred cheese.
Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat.
When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool.
Remove bacon from oven, and place on a paper-towel lined plate to drain.
Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
Let rest 5 minutes before cutting & serving.
I bet you can't eat just ONE slice!

Mon, 06 Jul 2026 00:00:00 GMT

Buttermilk Pancakes With Oatmeal Recipe

Ingredients

2 cups quick oats, uncooked
1 tsp cinnamon
1/2 teaspoon baking soda
2 1/2 cups buttermilk
1 cup sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons splenda
1/4 oil
2 eggs, beaten

Instructions

Mix oats, soda, cinnamon and buttermilk. Let stand 5 minutes.
Sift together flour, baking powder, salt and sugar.
Add sifted dry ingredients, oil and eggs to oats mixture.
Stir until combined.
For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle.
Bake to a golden brown, turning only once.
Serve hot with butter and syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Apple Cinnamon Waffles

Ingredients

1 tablespoon Fiberfit or equiv of other sweetner or liquid splenda
15 drops Liquid Stevia
1/4 cup Da Vinci sugar free vanilla syrup
1 tablespoon Cinnamon
1 container Egg beaters or 2 large eggs
4 ounces Unsweetened apple sauce
1/2 cup Gluten flour
1/2 cup Almond meal

Instructions

Beat cream cheese with mixer till smooth. Add in remaining ingredients and blend well. Spray preheated waffle iron with olive oil cooking spray. Spoon batter into waffle iron, close lid, raise lid when done light comes on, and presto! Yummy waffles!

Mon, 06 Jul 2026 00:00:00 GMT

Grandmas Breakfast Fruit

Ingredients

1 Orange; peeled and sectioned
1/2 c Sugar
3/4 c Raisins
1/2 ts Cinnamon
1/2 c Pitted prunes
2 tb Cornstarch
3 lg Cooking apples; peeled and
3 c Plus 3 tablespoons water;

Instructions

Taste of Home Low fat Country Cooking In a saucepan, combine apples, prunes, raisins, orange and 3 cups water. Bring to a boil; reduce heat and simmer 10 minutes. Stir in sugar and cinnamon. Combine cornstarch and remaining water; stir into saucepan. Bring to a boil, stirring constantly. Cook 2 minutes. Chill 8 servings. 174 cal. Posted to recipelu-digest Volume 01 Number 411 by "lbrandau" on Dec 28, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Broccoli and Cheese Soup

Ingredients

1 tablespoon Olive Oil
1 cup onion chopped
2 cloves Garlic minced
1/4 teaspoon oregano
3 can substitute chicken broth
16 ounces broccoli florets
1/3 cup low carb flour
1 cup heavy cream
1/4 teaspoon black pepper
8 ounces cheddar cheese grated

Instructions

1. Heat a large nonstick saucepan over medium-high heat. Add olive oil to the pan. Add onion and garlic, and Oregano and saute 3 minutes or until tender.
2. Add flour to broth and whisk it. Add flour broth mixture and broccoli to the pan.
3. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium, cook 10 minutes or until florets are soft. If you use more than just the florets; ie broccoli stems, you may have to cook longer.
4. Stir in pepper. Remove from the heat
5. Either use a handheld stick blender and blend randomly right in the pan or place one third of soup in blender or food processor, process until smooth. Return pureed soup to pan.
6. Add cream and grated cheese, stirring until cheese melts.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Salmon Au Gratin

Ingredients

3 ounces low-fat cream cheese
1 (3 ounce) package star kist canned salmon
1 tablespoon green onion, chopped
1 teaspoon Smart Balance butter spread
1 dash garlic powder
1/4 cup cheddar cheese, shredded
salt & pepper

Instructions

Put cream cheese and margarine in glass bowl and put in microwave about 30-40 seconds to soften.
Add salmon, green onions, garlic powder, salt & pepper.
Mix these ingredients well.
Pour mixture into a ramikin sprayed with vegetable spray.
Top with Cheese.
Bake at 350 about 10 minutes or until the cheese is melted and the ingredients are bubbly.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Recipe

Ingredients

12 eggs beaten.
1 large bag of frozen shredded hash browns or two smaller bags.
2 regular size Jimmy Dean sausage or your favorite (I like the Tennessee Pride Hot the best).
1 onion chopped.
1 package shredded cheddar cheese (or your favorite).
1 tub of sour cream.
1 pkg. of cream cheese softened.
1 can cream of mushroom soup.
Cooking spray.
*Any other ingredients that sound good to you like peppers, mushrooms, hot sauce, etc. (you can add or delete as needed).

Instructions

Preparation:
Brown sausage and drain grease.
Beat eggs.
Mix together sour cream, soup, and cream cheese together in separate bowl.
Add sausage and all other ingredients to the beaten eggs and mix.
Spray crockpot and dump mixture into crockpot and cook on low for 6-8 hours depending on the heat of your particular crockpot. Approximately one hour before serving, drain the juice from the crockpot. Turn the crockpot off for ½ hour, then turn back on low for ½ hour before serving (this will allow the dish to set and not be soupy). Serve.
This recipe serves an average of 12 people. If you know you will be having a few more people (up to 18), I just add another six eggs and another can of cream of mushroom soup to the mixture. Anymore than 18 people, I would just double/triple the recipe.

Mon, 06 Jul 2026 00:00:00 GMT

French Toast Eggs, low carb

Ingredients

4 Eggs
2 tbsp peanut butter
cinnamon, salt, splenda

Instructions

In a bowl, scramble 3-4 eggs with some cinnamon and rock salt. If you like spicy eggs feel free to add garlic pepper and cayenne to taste.
Warm 2Tbl of natty peanut butter in the pan as the oil. Then pour the egg mix into the pan and scramble it all together, making sure to mix frequently so the peanut butter blends with the eggs.
Once you're done scramblin' top with a bit more cinnamon and splenda to taste.

Mon, 06 Jul 2026 00:00:00 GMT

Dumplings (Low Carb)

Ingredients

1 egg yolk Additional
1 Egg plus
1/2 c Heavy cream
4 c Chicken stock used for soup
1 pn Nutmeg
1 tb Butter Soft

Instructions

Date: Sun, 10 Mar 1996 23:26:36 -0800 From: "sharon@sols.com" Recipe By: Adapted from Dr. Atkins New Diet Cookbook Note: grams noted in Notes section are for carbohydrate grams only. Spray top of double boiler with cooking spray. Rub pan with butter Place eggs, cream, salt and nutmeg in small bowl and beat together with fork. Pour egg mixture into top of double boiler. Cook over hot ( but not boiling) water for 45 mins. or until firm and set. Turn out onto waxed paper to cool. In the meantime, heat chicken stock in separate pot. When dumpling has cooled, slice into cubes. Add cubes of dumpling to clear, hot, chicken stock. Serve piping hot into individual sou bowls. Per serving: 123 Calories; 13g Fat (95% calories from fat); 1g Protein; 1g Carbohydrate; 47mg Cholesterol; 35mg Sodium NOTES : Total Grams- 5.3; Grams/serving- 1.3 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Oatmeal Pancakes

Ingredients

1 1/2 cups milk
1/3 cup Butter or margarine
1 1/2 cups Quick-cooking oats uncooked
1/3 cup Flour Unsifted
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Sugar or Splenda
1/4 teaspoon Cinnamon
2 Eggs separated
2 Banana Ripe, peeled and diced

Instructions

In a 1-quart saucepan, heat the milk and butter until the butter melts and small bubbles appear around the edge. Remove from heat and stir in the oatmeal; let stand until cool.
In a bowl, thoroughly stir together the flour, baking powder, salt, sugar and cinnamon.
Whisk the egg yolks into the oatmeal mixture; add the flour mixture and stir until just blended.
Beat the egg whites until stiff; fold along with bananas, into the oatmeal mixture.
On a lightly greased hot griddle, using moderate heat, drop batter by 1/4 cupfuls several inches apart; with a small spatula, spread each pancake until 3 to 4 inches in diameter. Cook until bubbles appear and top is slightly dry, about 3 minutes, turn and brown other side.
Serve with soft butter or margarine and maple syrup or honey.
Makes about 16 pancakes or 4 servings.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Overnight Oats

Ingredients

1/2 cup Steel-Cut Oats
1/2 tbsp cocoa powder
1 tbsp peanut butter powder
18 gram Chocolate chips
1 tbsp chia seeds
1/2 scoop protein powder
120 ml Milk
1/3 Bananas chopped
1 dollop sugar free chocolate syrup

Instructions

- mix all together
oats first, "dollop" last

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole

Ingredients

For the breakfast casserole base:
6 to 10 large eggs
2 to 3 cups grated cheddar cheese
6 slices white bread
2 cups milk
Salt
Pepper
For the possible additions:
1 cup corn kernels
1/2 cup chopped broccoli
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham
3 slices cooked bacon
1 teaspoon Herbes de Provence
1/4 to 1/2 teaspoon cumin

Instructions

Preheat the oven to 350°F.
Make the casserole base: Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate).
Add the additions: Add salt and pepper to taste (if using Italian sausage, you won't need either). If you have a lot of additions, you might need a couple more eggs to make sure that everything is at least touching some egg mixture. Just whisk in 2 tablespoons of milk for every beaten egg you add.
Bake the casserole: Butter a 9x13-inch casserole dish. Pour the mixture into the casserole dish. (At this point, you can bake right away or transfer the casserole to the fridge and bake it the next day.) Bake in a 350°F oven for 50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Homemade granola

Ingredients

2 tbsp vegetable oil
125ml maple syrup
2 tbsp honey
1 tsp vanilla extract
300g rolled oats
50g sunflower seed
4 tbsp sesame seeds
50g pumpkin seeds
100g flaked almond
100g dried berries (find them in the baking aisle)
50g coconut flakes or desiccated coconut

Instructions

Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Beef Stir Fry

Ingredients

1/2 cup zucchini spiralized into 6-inch noodles
1 bunch baby bok choy
1/4 cup organic broccoli florets
8 ounces grass-fed flank or skirt steak sliced against the grain into thin strips
One 1-inch knob of ginger peeled and cut into thin strips
2 tablespoons avocado oil or grass-fed ghee divided
2 teaspoons coconut aminos

Instructions

Chop the end of the stem off your bok choy and discard.
In a heated pan, add 1 tablespoon of oil or ghee and sear your steak on medium-high heat, 1-2 minutes on each side.
Reduce heat to medium. Add remaining ghee, broccoli, ginger and coconut aminos to the pan. Cook for one minute, stirring frequently.
Stir in bok choy and cook for another minute.
Stir in zucchini and cook until the noodles are at your desired preference. Watch closely, because they cook quick!

Mon, 06 Jul 2026 00:00:00 GMT

Blender Breakfast

Ingredients

Nectarine, peeled, cut up.
1/2 c Low-fat yogurt
1 Ripe banana, peach, or
1 tb Natural bran
1/2 c Milk OR
1 ts Honey, sugar or maple syrup

Instructions

1>. Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast on an English Muffin

Ingredients

4 English muffins or 8 crumpets, cut in half
1/3 cup peanut butter
1/3 cup honey
2 bananas, thinly sliced
1/8 teaspoon cinnamon

Instructions

Preheat grill (broiler).
Lightly toast muffins or crumpets.
Spread peanut butter evenly over muffins or crumpets.
Spread honey evenly over muffins or crumpets.
Top with bananas.
Place on oven tray under grill (broiler) until honey starts to sizzle.
Sprinkle with cinnamon.

Mon, 06 Jul 2026 00:00:00 GMT

Waffles - Basic, low-carb

Ingredients

6 ounces Cream cheese softened
5 Eggs
1/4 cup Whey protein powder
1 teaspoon Baking soda
1/2 teaspoon Cream of tartar
1 1/4 cup Whole almond meal
1/4 cup Whey protein powder
1/4 cup Heavy cream
1 teaspoon Vanilla

Instructions

NOTE: recipe calls for 1/2 whey protein powder. Original 1/4 caup was to have been soy protein powder.
*For slightly lighter waffles, separate three of the five eggs. Add the yolks along with the whole eggs and beat the three egg whites. Fold in last..
In an electric mixer, food processor, or by hand, beat the cream cheese and two eggs until smooth, thick and fluffy. Add the remaining three eggs, one at a time, beating briefly after each addition. Stir
the protein , baking soda, cream of tartar, almond meal, and heavy cream into the batter by hand or at slow mixer speed.
Spoon batter into the waffle iron. Bake until done (generally from 2 to 4 minutes. Always chec early. The waffles are delicate, so remove them carefully. Do not pile them on top of one another or
they may become soggy. You can freeze leftover waffles and heat them in a toaster (thaw first).

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Empanadas (Light Version - 3 Pt)

Ingredients

1 small onion, chopped
1 tablespoon olive oil
1 cup shredded hash brown potatoes, thawed
1 cup frozen spinach, chopped thawed and squeezed dry
1 1/4 cups Egg Beaters egg substitute
2 slices lean bacon, browned crisp and crumbled
8 refrigerated reduced-fat buttermilk biscuits, jumbo flaky variety
8 pieces Laughing Cow light garlic and herb cheese

Instructions

Preheat oven to 375°F.
Saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
Add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. Move to a large mixing bowl.
Spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
Remove from heat and let cool, add to mixing bowl. Add bacon to bowl and stir well.
Separate each biscuit to form a total of 16. Biscuits should be separated using the layers and be as close to even as possible. Flatten each biscuit into about a 5 inch circle.
Spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
Top evenly with egg mixture.
Fold dough circles in half over mixture, pinching edges to seal.
Place 2 inches apart in a 15 x 10 jelly roll pan coated with Pam.
Press sealed edges with the tines of a fork.
Bake at 375°F 14-16 minutes until golden brown.
Remove empanadas with a spatula onto a wire rack.
Serve warm.
To freeze: After baking allow empanadas to cool fulling. Place into a zip-top bag and freeze.
To serve: From frozen, wrap empanada with a paper towel. Place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Waffles

Ingredients

8 ounces cream cheese
1 1/2 cups almond flour
5 large eggs
1/4 teaspoon salt
3 tablespoons artificial sweetener
1 -3 teaspoon vanilla extract
xanthan gum (greatly improves the texture, optional )

Instructions

Microwave cream cheese until melted, about 1.5 minutes.
Mix all ingredients except the xanthan gum, preferably with an immersion blender.
While blending, sprinkle in a dusting of xanthan gum. It will thicken the batter. A little goes a long way so start with a very small amount and stop when the batter is slightly thickened.
Follow your waffle iron instructions for cooking.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bowl

Ingredients

1/2 cup rolled oats
20 g activated sunflower kernels
20 g pecans
20 g walnuts
2/3 cup berries
Sprinkle cinnamon
1 tsp honey

Instructions

Combine

Mon, 06 Jul 2026 00:00:00 GMT

Masa Harina Pancakes with Blueberry Sauce

Ingredients

4 teaspoons (8g) King Arthur Organic Masa Harina
1/3 cup (76g) water
1 1/2 cups (255g) blueberries fresh or frozen
2 tablespoons (28g) lemon juice
3 tablespoons (37g) granulated sugar
3/4 cup (70g) King Arthur Organic Masa Harina
3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (25g) granulated sugar
3/4 teaspoon table salt
2 teaspoons baking powder
2 large eggs
1 1/2 cups (340g) milk
3 tablespoons (43g) melted butter or 3 tablespoons (37g) vegetable oil

Instructions

To make the sauce: Weigh your masa harina; or measure it by gently spooning into a cup, then sweeping off any excess. In a small bowl, stir together the masa harina and water., In a medium saucepan, combine the masa mixture with the remaining sauce ingredients. Bring to a boil over medium heat., Simmer the sauce for 2 to 3 minutes, until thickened. Remove from the heat and set aside until ready to serve., To make the pancakes: Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess. In a large bowl, whisk together the masa harina, flour, sugar, salt, and baking powder., In a separate bowl, whisk together the eggs, milk, and melted butter or oil., Gently mix the wet ingredients into the dry ingredients, stirring until fairly smooth; some small lumps are OK., Let the batter rest, uncovered, for 10 minutes; it will thicken., Heat a heavy frying pan over medium heat or set an electric griddle to 325°F. Lightly grease the pan or griddle; it's ready when a drop of water skitters across the surface, evaporating immediately., Drop 1/4 cupfuls of batter onto the heated surface; a muffin scoop works well here. Use a spoon or offset spatula to gently spread the batter out a little bit., Cook the pancakes until their tops are bubbly and the edges are set, about 2 minutes. Flip them over and cook the other side until brown, another 1 1/2 to 2 minutes. Turn over only once., Serve hot pancakes immediately, topped with blueberry sauce., Store any leftover pancakes, well wrapped, in the refrigerator for several days; freeze for longer storage.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

Nonstick cooking spray
1 pound ground pork sausage
1 pound sliced bacon cut in 1/2" pieces
6 slices soft white bread
1 1/2 cups cheese your choice
6 large eggs
2 cups whole milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon white pepper
1 can cream of mushroom soup

Instructions

Spray a 13- by 9-inch baking dish with nonstick cooking spray.
In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; drain well on paper towels. Then do the same with the bacon.
Cut and discard the crusts from the bread. Cut the slices into cubes, and layer in the prepared baking dish. Sprinkle with the sausage, bacon and 1 cup of cheese.
In a large bowl, whisk together the eggs, milk, mustard, salt and pepper; carefully pour the mixture over the cheese.
Cover and refrigerate at least 2 hours or up to over night.
Stir a little milk into soup and spread gently over casserole with a 1/2 cup cheese.
Bake casserole in preheated 350° oven until set and golden, about 40 minutes.
Let stand for 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Baked Granola Bars

Ingredients

1/3 cup flax meal
1/2 cup whole wheat flour substitute for GF if preferred
1/4 tsp salt
1/2 tsp baking powder
1 tsp Cinnamon
1 whole egg
1/2 cup butter room tempreture or butter substitute
1/4 cup brown sugar packed
1/2 cup sugar
1/4 cup agave
2 tbls molasses
1 tsp Vanilla extract
1 1/2 cup multigrain oats quick cooking, but not instant
1 1/4 cup crispy rice cereal or your vaforite
1 cup walnuts or your favorite nuts
1/4 cup pepitas raw, unsalted
1/4 cup sunflower seeds raw, unsalted
1/2 cup raisins
1/2 cup cranberries dried

Instructions

Preheat oven to 350 degrees.
Cream together butter, sweeteners, then add vanilla and egg, mix thoroughly.
Combine dry ingredients together; flour, flax meal, salt, baking powder and cinnamon
Mix wet and dry ingredients together.
Fold in all remaining 7 ingredients.
Press into a greased 9 x 13 pan.
Bake at 350 for 25 to 30 minutes or until the top is lightly browned.

Mon, 06 Jul 2026 00:00:00 GMT

Super Green Breakfast Smoothie

Ingredients

.5 Avocado
2 Bananas Frozen
1 cup Strawberries Frozen
3 cups Fresh Spinach
2 cups Kale
2 cups Almond Milk
1 tablespoon Ground Flaxseed
2 tablespoons Almond butter

Instructions

Horse them all into the old blender

Mon, 06 Jul 2026 00:00:00 GMT

Old-Fashioned Oatmeal Bread

Ingredients

1 1/3 cups (301g) boiling water
1 cup (89g) old-fashioned rolled oats*
1/4 cup (50g) vegetable oil
1/4 cup (85g) molasses
2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
1 1/2 teaspoons (9g) table salt
1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk
1 tablespoon King Arthur Whole Grain Bread Improver optional; for best rise

Instructions

Combine the boiling water, oats, oil, and molasses in a large bowl, or in the bucket of your bread machine set on the dough cycle. Stir, and allow to cool until barely warm, about 15 to 20 minutes., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour and remaining ingredients and mix and knead them — by hand, mixer, or bread machine — to form a soft, slightly sticky, craggy dough., Cover the bowl, and allow the dough to rise until it's puffy though not necessarily doubled in bulk, about 1 1/2 hours. If you're using a bread machine, allow the machine to complete its dough cycle., Turn the dough out onto a lightly greased or floured work surface. Shape it into a log, and place it in a well-greased 8 1/2" x 4 1/2" loaf pan. Cover the pan with plastic wrap and allow the bread to rise for 45 to 60 minutes. When fully risen, the crown of the bread should be about 1" above the rim of the pan., Remove the plastic, and bake the loaf for about 35 minutes in a pre-heated 350°F. A digital thermometer will register at least 190°F when inserted into the center. This bread can brown quickly, so check during the baking time and tent it lightly with foil if needed., Remove the loaf from the oven, turn it out of the pan, and cool it on its side on a rack. The bread is delicate coming out of the oven, and setting it upright on the rack may cause it to sag., Allow the bread to cool completely before slicing. This bread makes excellent toast, peanut butter-banana sandwiches, turkey clubs, or any kind of sandwich. It's also yummy just sliced and spread with butter and jam.

Mon, 06 Jul 2026 00:00:00 GMT

The breakfast club

Ingredients

3 tbsp sunflower oil
4 frozen hash browns
3 pork sausages
4 rashers smoked back bacon
15g butter , plus extra for spreading
100g chestnut mushrooms , sliced
2 eggs
400g can baked beans
6 slices white bread
butter , ketchup and brown sauce, to serve

Instructions

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp of the oil over a large, shallow roasting tin. Put the hash browns on one half of the tin and line the sausages up on the other. Cook for 15 mins, then flip the hash browns, turn the sausages and return to the oven for 10-15 mins until the hash browns are golden, and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
About 10 mins before the bacon is ready, heat 1 tbsp of oil with the butter in a frying pan until sizzling. Scatter in the mushrooms and season with salt and pepper. Fry over a high heat, tossing occasionally until softened and any liquid released has evaporated (about 5-10 mins), then tip onto a warm plate. Wipe out the pan, heat the rest of the oil and fry the eggs however you like them. While everything is cooking heat the baked beans in a saucepan or in the microwave and lightly toast the bread, then spread the toast with butter.
To assemble, split the sausages in half and lay three halves on each of two slices of toast. Top the sausages with the bacon then spoon over the mushrooms and top with a second slice of toast. Spread over ketchup or brown sauce (or both), then squash the hash browns down a little and top each toast with two hash browns. Top the hash browns with an egg each, then top with the last slices of toast (spread with more sauce, if you like). Press down lightly on each sandwich and serve as they are or cut in half to get a runny yolk oozing out of each sandwich. Serve with a bowl of baked beans on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Bake

Ingredients

12 rhodes dinner rolls, baked
3 tablespoons vegetable oil
2 lbs sirloin, cut into 1-inch cubes
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 garlic cloves, minced
1 onion, chopped
2 red bell peppers, chopped
8 ounces grated monterey jack pepper cheese
8 ounces grated sharp cheddar cheese
1 1/2 teaspoons italian seasoning
12 large eggs
2 cups half-and-half
1/2 cup milk

Instructions

Cut dinner rolls into 1-inch cubes and place in the bottom of a sprayed 9x13-inch baking dish. Heat oil in large skillet on medium high heat.
Sprinkle salt and pepper on sirloin cubes and brown for about 5 minutes, stirring often. Add garlic, onion and bell pepper and cook until vegetables are tender.
Spread meat mixture over bread. Sprinkle with cheeses and Italian seasoning.
In a bowl, beat eggs, half and half and milk and pour evenly over mixture. Cover and refrigerate for at least 8 hours.
Remove from fridge and let stand at room temperature for 30 minutes before baking. Bake at 350°F 70-80 minutes.
Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Mediterranean Egg sandwiches with spinach and olives

Ingredients

1 Onion
10 oz Yukon gold or other waxy potatoes
1 tsp Dried oregano
4 Pasture-raised organic eggs
1/4 cup Greek yogurt
1 oz Kalamata olives
3 oz Baby spinach or other leafy greens
1 Large whole grain naan flatbread
3 tbsp Crumbled feta

Instructions

Wash and dry all produce.
1. Prep and cook the onion and potatoes
- Peel and finely chop enough onion to measure 1 cup (2 cups).
- Scrub or peel the potatoes; cut the potatoes in half lengthwise. Cut each half lengthwise into 1/4-inch cubes.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion, season with salt and pepper l, and cook until starting to soften, 1 to 2 minutes. Add the potatoes and oregano and cook, stirring occasionally, until the onion and potatoes are lightly browned and tender, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the onion and potatoes cook, prepare the eggs.
2. Prep and cook the eggs
- Crack the eggs into a medium bowl. Using a fork or whisk, lightly beat until just blended. Stir in the yogurt and season with salt and pepper.
- Cut the olives in half.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the spinach, season with salt and pepper, and cook, stirring occasionally, until starting to wilt, 2 to 3 minutes. Add the eggs and cook, stirring gently, until starting to set, 1 to 2 minutes. Stir in the olives and cook until the eggs are just set but still moist, 1 to 2 minutes.
While the eggs cook, warm the flatbread.
3. Toast the flatbread.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the flatbread, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast in a toaster. Cut into quarters.
4. Serve
Transfer 1 piece of flatbread to each individual plate, spoon on the eggs, and top with a second piece of flatbread to form a sandwich. Spoon the potatoes onto the plates, sprinkle with the feta, and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Oatmeal Waffles

Ingredients

1 1/2 cups flour
1 cup oatmeal
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup Egg Beaters egg substitute
1 1/2 cups skim milk
1/2 cup applesauce

Instructions

Mix all dry ingredients together in a bowl.
In another bowl, mix all wet ingredients.
Make a well in the dry ingredients and pour in the wet, and mix together.
Preheat waffle iron and coat with cooking spray.
Cook waffles in waffle iron.

Mon, 06 Jul 2026 00:00:00 GMT

Low carb breakfast hash

Ingredients

6 slices bacon
1 Onion
1 red bell pepper - chopped
1 large Cauliflower
salt
Ground black pepper
1/4 teaspoon Paprika
3 tablespoon water
2 cloves garlic - Minced
2 tablespoons Chives
4 Eggs
1 cup Cheddar cheese

Instructions

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.
Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)
Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Continental Breakfast

Ingredients

COLD GOODS
3.5 Litres Milk
0.25 Litres Lite Milk & Soy Milk
3.75 Litres Juice
0.5 kg Yogurt
1.25 kg Peaches
12.5 ea Butter Portions
0.6 kg Bananas
0.6 kg Red Apples
0.6 kg Pears or Peaches
0.6 kg Mandarines or Oranges
DRY GOODS
1.3 kg Cereals
12.5 ea Toast Spreads
FROZEN GOODS
1.25 Loaf White Bread
0.5 Loaf Wholemeal
1 Loaf Raisin Toast

Instructions

7:30 am -
-Set up white trolley in the cool room with the "COLD GOODS" section
-Refill cereal containers & toast spreads
-Set up dishwasher and wash dirty glasses
-Set up serving table in the dining room, one table for toast related items and one for cereals
-Put gluten free cereal on the dishwasher side of the servery
-Set up the gluten free toaster
-Start cooking toast a few minutes before 8 am

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Cheese Crackers

Ingredients

1 slice Cheese
1 dash Onion powder

Instructions

Spray a microwaveable dinner plate with non stick cooking spray. Use pre sliced, thick sliced, Tillamook medium cheddar cheese for the best results, but experimenting with other cheeses has resulted in some delicious combinations. Cut cheese into four equal pieces and place equal distance apart on the dinner plate. Put a dash of onion powder, or other favorite spices, onto each piece. Microwave for 1 minute and 15 seconds, or until crispy. (Microwave times will vary, but will be pretty close to that number). Remove from plate, and let cool. The first batch may stick to the plate some, but others should pop right off.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Thick Chewy Granola Bars

Ingredients

1 2/3 cups quick-cooking rolled oats
1/3 cup brown sugar (use more for a sweetness if you want it like store bought bars)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
2 -3 cups dried fruits (* aprox 10 to 15 ounces) or 2 -3 cups nuts (* aprox 10 to 15 ounces)
1/3 cup peanut butter (I use almond butter) or 1/3 cup another nut butter (I use almond butter)
1 teaspoon vanilla extract (optional)
6 tablespoons butter (melted) or 6 tablespoons margarine (melted)
1/4 cup molasses
2 tablespoons agave syrup (you can use light corn syrup if you do not have agave)
1 tablespoon water

Instructions

Pre heat oven to 350°F Line an 8"x8"x2" pan with parchment paper. Lightly grease the parchment paper and the exposed pan or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or margarine, liquid sweeteners, water, and nut butter until smooth. Toss the wet incredients witht eh dry until the mixture is evenly curmbly. Spread in the prepared pan, pressing them in firmly.
Bake the bars for 28-35 minutes, until they're lightly browned on the edges. They will still sem soft and underbaked when you press the centre. Let cool fully before cutting in to squares with the serrated knife. I sometimes put them in the freezer befor cutting so the cut smoothly.
Store in an airtight container in the refrigerator or in the freezer.
*My favorite add ins are dried cherries, chocolate chips, pecans and seasme seeds. However you can add dried cranberries, apricots, apples, pears, walnuts, pistachios, sunflower seeds, coconut, or any other dried fruit or nuts. I sometimes even add protien powder or dried greens.

Mon, 06 Jul 2026 00:00:00 GMT

Fiesta Breakfast Casserole

Ingredients

1/2 lb. bulk pork sausage
12 slices Pepperidge Farm® White Sandwich Bread cut into cubes (about 6 cups)
1 1/2 cups Cheddar cheese shredded
1 cup Pace® Picante Sauce
4 Eggs
3/4 cup milk

Instructions

Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Spoon the sausage into a 2-quart shallow baking dish. Top with the bread cubes and cheese. Beat the picante sauce, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread mixture. Stir and press the bread mixture into the picante sauce mixture to coat. Cover and refrigerate for 2 hours or overnight.
Heat the oven to 350 degrees F. Uncover the baking dish.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Prepare this dish the night before and pop it into the oven in the morning. It's great for when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!

Mon, 06 Jul 2026 00:00:00 GMT

BB-morning pancakes

Ingredients

2 small Eggs or
8 medium quail eggs or
1 small duck egg
1 small Apple or
1/2 medium Bananas or
1 small pear
1/2 cup oat flour or
1/2 cup wholemeal flour or
1/2 cup qunioa flour

Instructions

Blend ingredients with some
water, until smooth. Fry
spoonfuls of the batter until
golden brown on both sides.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Bread (Or Muffins)

Ingredients

1 cup all-purpose flour
3/4 cup quick-cooking barley
1/2 cup brown sugar, packed
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 cup milk, warmed
1/2 cup butter, melted
2 large eggs
1/2 cup carrot, grated
1/2 cup apple, grated
1/2 cup golden raisin
1 cup pecans, coarsely chopped
1/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon cinnamon
2 tablespoons butter

Instructions

Preheat oven to 375°F
Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.
Put the ground barley in the warmed milk while you assemble the remainder of the batter.
Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.
In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.
Combine in the dry ingredients until just mixed.
Mix in the grated carrots and apples.
Fold in the pecans and raisins.
For the optional topping, mix together all the ingredients until coarse crumbs form.
Pour the batter into either a greased loaf pan or muffin tins.
If desired, sprinkle on the crumb topping.
Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Black forest breakfast bowl

Ingredients

500g bag black forest frozen fruit mix , thawed
180g porridge oats
800g fortified soya yogurt
6 tbsp almond butter
15g 85% dark chocolate , chopped
6 tsp toasted three-seed mix
handful of mint leaves (optional)

Instructions

Put 300g of the fruit in a bowl with the oats and yogurt. Blitz with a hand blender until very smooth. Divide between six bowls, then top each bowl with the reserved berries, nut butter, chocolate and seeds.
Serve straightaway or cover and chill until ready to eat. Will keep chilled for four days. To serve, scatter over the mint, if using.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole with Potatoes and Ham or Sausage

Ingredients

30 ounces Hash Browns shredded, frozen
1/2 cup butter melted (1 stick)
Salt and pepper to taste
1.5 cups Monterey jack cheese shredded
1.5 cups Cheddar cheese shredded
1.5 cups black forest ham to 2 c, cut to bite-sized pieces
8 large eggs beaten
1.33 cups Evaporated milk or cream
1 teaspoon seasoned salt
1/2 teaspoon Kosher Salt
1/2 teaspoon Pepper
1/4 teaspoon dry mustard powder (optional)
1/4 teaspoon Onion powder (optional)

Instructions

1/2 teaspoon pepper
1/4 teaspoon dry mustard powder (optional)
1/4 teaspoon onion powder (optional)
Instructions
Preheat your oven to 400 degrees F.
Spray a 9x13 inch pan with nonstick spray, or grease with butter.
Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
Remove the casserole and reduce the oven temperature to 350.
Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
OVERNIGHT INSTRUCTIONS:
Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
Cover the egg mixture and refrigerate overnight.**
In the morning, preheat your oven to 350 degrees F.
Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Recipe Notes
*Any kind of smoked ham will work in this recipe, or even deli sliced ham will do. If I don't have leftover ham, I often buy a $5 ham steak from the store. You can also use an equivalent amount of cooked bacon or sausage. It's hard to go wrong here!
**If refrigerating a bowl of beaten eggs sounds like a pain to you, you can certainly pour the eggs over the potatoes the night before baking. The potatoes won't be as crisp, so I think it's worth it, but it's totally up to you!

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Simple Coleslaw

Ingredients

16 ounces coleslaw mix
1/4 cup onion, finely diced
1 cup mayonnaise
1/2 teaspoon dry mustard or 1/2 teaspoon Dijon mustard
2 tablespoons sour cream
2 tablespoons Splenda sugar substitute (or equivalent sugar substitute)
1 teaspoon celery seed
1 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons apple cider vinegar

Instructions

Place coleslaw in a large bowl, sprinkle with the diced onion.
Whisk remaining ingredients until well combined.
Pour the dressing over coleslaw mix and toss to combine. Allow slaw to sit for 30 minutes to allow the flavors to meld. Serve and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Make a Spanish Tortilla and Maximize Your Breakfast Potato Intake

Ingredients

3 large russet potatoes, about 1 pound, scrubbed (you can also peel if you like, but I leave the skins on)
2 teaspoons pimentón (hot smoked paprika)
1/4 teaspoon cayenne
1 teaspoon kosher salt
1 cup olive oil (this sounds like a lot, but you'll actually drain most off)
2 tablespoons tomato paste
8 large eggs
3 big cloves of garlic, minced
Fat pinch of kosher salt
1/2 cup mayonnaise

Instructions

Preheat the oven to 350° F and pull out a large cast iron pan; I use an 8-inch pan.
Thinly slice the potatoes and toss them with the pimentón, cayenne, and salt. Meanwhile, preheat the cast-iron pan over medium-high heat.
When the pan is very hot, add the oil; it should immediately begin to shimmer. Carefully add a slice of potato to the hot oil. If the oil begins to bubble vigorously around it, add the rest of the potatoes; if not, wait a few more minutes for the oil to really heat up.
Fry the potatoes in the oil until they are just tender, turning them every few minutes so that they cook evenly. While they fry, crack the eggs and whisk them together in a medium bowl.
Remove the fried potatoes to a bowl and drain all but 2 tablespoons of the oil very! carefully! into a glass jar or an aluminum can. (You can reuse this oil to fry other things, if you like, as long as you don't mind that they'll taste like pimentón—chickpeas or carrots or both would be very good!)
Return the pan to the stove over medium heat, add the tomato paste, and stir well to combine until the oil and the tomato paste are more or less unified. Pour the tomatoey oil over the potatoes, toss gently to combine, and then add the potatoes back to the pan. Pour the eggs over the potatoes, then set the pan in the oven.
Bake for 20 to 25 minutes, until the center is just set. Let cool until warm, lukewarm, or cold, then invert the whole shebang onto a large plate or serving board. (Gently loosen the tortilla from the sides and bottom of the pan with a knife or a spatula first.) Slice into wedges or squares and serve.
If you'd like, serve it with a dollop of garlicky mayonnaise: Sprinkle the minced garlic with a big pinch of salt and use the edge of your knife to scrape it into a paste by pressing the edge of the blade down and pulling it across your cutting board.
Stir the garlic into the mayonnaise and let it sit for at least 10 minutes before serving with the tortilla.

Mon, 06 Jul 2026 00:00:00 GMT

Sourdough Granola

Ingredients

1/3 cup (76g) sourdough starter ripe (fed) or discard*
4 to 6 tablespoons (78g to 117g) maple syrup*
1 tablespoon (13g) vegetable oil
1/4 teaspoon table salt
1 teaspoon cinnamon
1 cup (89g) old-fashioned rolled oats*
3/4 cup (12g) puffed rice
1/2 cup (57g) pecan halves coarsely chopped
1/4 cup (35g) sunflower seeds
1/4 cup (41g) pumpkin seeds
1 tablespoon flax seeds optional
1 tablespoon chia seeds optional
1/3 cup (28g) shredded coconut unsweetened
1/2 cup (70g to 80g) dried fruit choose one kind or a blend (cherries raisins currants blueberries or chopped dates are all good choices)

Instructions

Preheat the oven to 325°F. Lightly grease a large rimmed baking sheet; or line it with parchment. , In a small bowl, stir together the sourdough starter, maple syrup, vegetable oil, salt, and cinnamon until smooth. , In a separate large bowl, combine the oats, puffed rice, pecans, seeds, and coconut. , Pour the sourdough mixture into the bowl with the dry ingredients and stir until evenly moistened. , Spread the granola out onto the prepared baking sheet, clustering and pressing it together as much as you’d like. (See “tips,” below.) , Bake the granola for 25 to 30 minutes, until it smells roasted and nutty and has turned golden., Remove the granola from the oven and allow it to cool completely before stirring in the dried fruit. , Serve granola plain or with milk or yogurt for breakfast or as a snack. Store the granola in an airtight container or tightly-sealed jar for a month or more.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Muffins

Ingredients

1/4 c Low fat cottage cheese
1/2 tb Vegetable oil
1 package artificial sweetener
4 Eggs
2 tb Soy flour
1/2 ts Cream of tartar

Instructions

1. Preaheat oven to 350 degrees. Coat muffin cups with a little vegetable oil. (or use butter, margarine, or pan spray) 2. Separate the eggs very carefully, allowing no egg yolk to mix with the whites. 3. Beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue beating just until stiff peaks form. 4. Combine egg yolks, cottage cheese, soy flour, and sweetener. Fold this mixture carefully into the egg whites. 5. Fill each muffin cup 2/3 full of batter. Bake the muffins for about 30 minutes, until the are golden brown and spring back when touched. Variation: To make spice muffins, stir 1/2 ts cinnamon, 1/4 ts ground ginger, and 1/8 ts cloves into the soy flour before adding to the egg yolks. Note These turned out tasty but sort of fell like crumpets, I would be more careful about not overmixing next time. MM Posted to MM-Recipes Digest V4 #154 by "John Weber" on Jun 02, 97

Mon, 06 Jul 2026 00:00:00 GMT

Tonnato-stuffed Eggs Recipe

Ingredients

6 large eggs
1/4 cup mayonnaise (maybe a little less if using tuna packed in oil)
1 (3.5-ounce) can tuna (Italian tuna packed in oil for more flavor, American tuna packed in water for fewer calories), drained
5 anchovy fillets, coarsely chopped
1 tablespoon drained bottled capers
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Celery leaves and Nicoise olives, for garnish (optional)

Instructions

Place the eggs in a large saucepan and pour in enough cold water to cover by 1-inch.
Bring to a boil over high heat.
Remove from the heat, cover, and set aside for 15 minutes.
Transfer the eggs to a bowl of half ice and half water.
Cool completely, then peel under cold running water.
Cut the eggs in half lengthwise and remove the yolks.
Keep the halves of the whites intact.
Place the yolks in a strainer set over a large bowl and force through with the back of a large spoon.
Add the mayonnaise and stir until smooth.
Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food processor. Process until smooth and creamy.
Stir into the yolks and season with salt and pepper.
Mound a heaping spoonful of the yolk mixture into the cavity of the whites.
Garnish with a celery leaf and an olive if desired.
Keep chilled until ready to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Fruit Pancakes

Ingredients

2/3 c Pineapple crushed
1 ds Salt
2 ts Baking soda
2 lg Eggs beaten
3 tb Vegetable oil
3 c Buttermilk
1 tb Granulated sugar
2/3 c Blueberries
1 3/4 c All-purpose flour
3/4 c Oatmeal old fashioned

Instructions

From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: 19 Jun 1995 20:00:13 -0400 The pineapple should be well drained. The blueberries may be fresh or frozen. Combine the eggs and buttermilk in a large bowl. Fold in the flour, oatmeal, sugar, baking soda and salt. Stir until just combined but the batter is not smooth. Stir in the vegetable oil, drained pineapple and blueberries. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating. Ladle on 1/2 cup of batter for each pancake. Cook until bubbles appear on the top side. Flip over and cook for 30 seconds on the second side. Remove from griddle and serve. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Argentinian Pancakes Will Change How You Breakfast

Ingredients

3 large eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
Traditional or dark chocolate dulce de leche

Instructions

Put the eggs, milk, flour, melted butter, sugar and salt in a blender and blend for 30 seconds or until smooth. Scrape down the mixture from the sides of the blender and repeat if necessary. Cover and chill for at least 1 hour (2 hours is preferable) and up to 24 hours.
If the chilled batter has separated, gently stir it until it comes back together. Lightly butter a 6- or 7-inch nonstick pan and heat over medium-high heat until hot.
Lift the pan from the heat and pour in 2 to 3 tablespoons of batter, tilting and rotating the pan to coat the surface. Return the pan to the heat and cook the panqueque until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and, using your fingers or a spatula, flip over the panqueque and cook the other side for about 15 seconds, or until lightly browned. Make more panqueques with the remaining batter in the same manner, wiping the pan with butter (we peel back the paper on the stick of butter and wipe it on the pan), as needed, and stacking the panqueques after they are cooked.
Spread the top of each panqueque with about 2 teaspoons of dulce de leche and fold or shape as desired.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled eggs and mushrooms on toast

Ingredients

8 eggs
2 tbsp of milk
2 knobs of butter
200g of chestnut mushrooms, sliced
4 slices of wholemeal bread
1 1/2 tbsp of chives, chopped

Instructions

Crack the eggs into a bowl, add the milk and whisk until combined
Heat a knob of butter in a saucepan, add the egg mixture and turn down the heat
Using a wooden spoon, keep stirring the mix in the pan until the eggs are slightly undercooked. Remove from the heat and leave in the pan
Meanwhile, add a knob of butter to a separate frying pan. Add the mushrooms and fry until all the moisture has been released and they turn golden brown
Toast the slices of wholemeal bread in a toaster until golden brown. Place the eggs back on the heat for 1 minute to warm through
Divide the scrambled eggs onto plates with a slice of toast. Add the mushrooms to each plate and sprinkle with chopped chives before serving

Mon, 06 Jul 2026 00:00:00 GMT

Sweet potato toasts with curried chickpeas

Ingredients

3 large sweet potatoes (about 350g), trimmed and thinly sliced lengthways into 12
rapeseed oil, for brushing (about 1 tsp)
2 tbsp rapeseed oil
150g celery, finely chopped
3 garlic cloves, finely grated
2 tbsp mild curry powder
1 tsp cumin seeds
400g can chopped tomatoes
2 tbsp tomato purée
1½ tsp vegetable bouillon powder
2 x 400g cans chickpeas, drained
365g frozen spinach
⅓ x 30g pack of coriander, chopped

Instructions

Heat the oven to 200C/180C fan/gas 6. Brush the sweet potato slices with a little oil, arrange in a single layer on a baking tray, then bake for 20-25 mins. Check towards the end to make sure they are not catching – move around if the slices near the edges of the tray are browning faster than the ones in the middle.
For the chickpeas, heat the oil in a large pan over a medium heat and fry the celery for 5 mins, stirring frequently. Add the garlic, curry powder and cumin seeds, stir briefly, then tip in the tomatoes, tomato purée and bouillon. Stir in the chickpeas and frozen spinach, then cover and simmer for 15 mins. Stir in the coriander.
Divide half the chickpeas between six pieces of the sweet potato toast, and serve three toasts per person. Cool and chill the rest to eat another day. To serve, reheat the chickpeas in a pan over a low heat with a splash of water until piping hot. Briefly heat the sweet potato slices in a dry frying pan over a low heat, watching carefully so they don't burn. Will keep chilled for three days. This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.

Mon, 06 Jul 2026 00:00:00 GMT

Yummy Oatmeal Coconut Chocolate Chip Cookies

Ingredients

1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup oil
1/2 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups rolled oats (quick cook oats)
12 ounces chocolate chips
1/2-3/4 cup coconut (depending on how much coconut you prefer)

Instructions

cream oil and sugars with mixer.
add eggs and vanilla.
mix dry ingredients and add to sugar mixture.
add chocolate chips and coconut by hand.
use small cookie scoop drop onto ungreased cookie sheets.
bake at 350 for 8-10 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Low-carb Deviled Eggs

Ingredients

6 large Eggs
2 tablespoon Mayonnaise
1 teaspoon Yellow mustard
1/4 teaspoon Sea Salt
1/4 teaspoon Ground black pepper
1 teaspoon Paprika

Instructions

Place eggs in a pot and fill with cold water until eggs are completely submerged with 2 inches (5 cm) above the eggs. Bring eggs to boil and let cook for 15 min.
Remove pot from heat and place in sink. Run cold water over eggs until the hot water is gone and replaced by cold (about 1 min). Crack and peel eggs in the cold water (makes it easier to peel).
Cut peeled eggs in half lengthwise and place yellow egg yolks in a bowl. Place white halves in a single layer within an air tight plastic container for the fridge.
Using a fork, mash the egg yolks until they are fine and crumbly. Add mayonnaise, mustard, salt, pepper and paprika to the yolks. Mix thoroughly until it's the consistency of a paste. Teaspoon the yolk paste into the egg white halves, making it heaping.
Sprinkle extra paprika on top for garnish.
Refrigerate eggs until cold, making sure they are in an air tight container. Good for approximately 5 days in fridge.

Mon, 06 Jul 2026 00:00:00 GMT

Special Breakfast Lasagna

Ingredients

1 (30 ounce) bag frozen hash browns, thawed
3 cups shredded sharp cheddar cheese
3 tablespoons butter
12 ounces Canadian bacon, thinly sliced
1 1/2 cups onions, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
8 ounces button mushrooms, sliced
2 roma tomatoes, sliced
12 large eggs
2 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

Spread thawed hashbrowns in a deep 11x14 lasagna or roasting pan;season generously.
with salt and pepper.Sprinkle half of the.
cheese over the potato layer.
In a large skillet,lightly brown the Canadian.
bacon slices in 2 tablespoonsful of butter;set aside.In the same skillet saute the onion,peppers and mushrooms until tender.
add the additional butter if needed.
Spoon vegetables over the cheese layer.Top with sliced tomatoes.Arrange slices of Canadian bacon over the veggies.Top with remaining cheese.
In a medium bowl,whisk eggs with 1/2 teaspoon.
salt,1/4 teaspoon black pepper and the milk;.
pour over the casserole.Press the mixture.
gently down to make sure everything is covered with the eggs.Let stand at least 15.
minutes before baking or overnight.Bake at 350 degrees for 35-45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Apple Butter Breakfast Bars - Ww

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup apple butter
1/3 cup low-fat milk or 1/3 cup buttermilk
1 egg
1/4 cup fat free egg substitute
1 teaspoon vanilla extract
1/3 cup flaked coconut (optional)
1/2 cup powdered sugar
1 tablespoon apple juice concentrate

Instructions

In a mixing bowl, combine the first eight ingredients.
Add the apple butter, milk, egg, egg substitute, and vanilla and beat just until smooth.
Stir in coconut if desired.
Spread the batter into a 9x9” baking pan that has been coated with Pam.
Bake in a preheated 350 degree oven for about 20 minutes (or until fork or toothpick inserted in center comes out clean).
Set aside to cool.
Prepare glaze by blending sugar with apple juice concentrate in a small bowl.
Spread over cooled cake and cut into 10 bars.

Mon, 06 Jul 2026 00:00:00 GMT

Strawberry-Oatmeal Breakfast Bars

Ingredients

1/2 cup whole milk
2 large eggs
1/4 cup unsweetened applesauce
4 tablespoons light brown sugar, divided
1 tablespoon vanilla extract
1 tablespoon chia seeds
1 tablespoon grated lemon zest
1 teaspoon baking powder
3/4 teaspoon salt
2 1/2 cups old-fashioned rolled oats
2 cups chopped fresh strawberries
3 tablespoons strawberry preserves

Instructions

Preheat oven to 375°F. Lightly coat an 8-inch-square baking pan with cooking spray. Whisk milk, eggs, applesauce, 3 tablespoons brown sugar, vanilla, chia seeds, lemon zest, baking powder and salt in a large bowl until combined.
Fold oats and strawberries into the milk mixture until evenly coated. Spoon half of the oat mixture into the prepared pan; spread in an even layer. Spread preserves evenly over the oat mixture and spread the remaining oat mixture evenly over the preserves. Sprinkle the remaining 1 tablespoon brown sugar over the top.
Bake until just set in the center and golden brown on top, about 35 minutes. Let cool in the pan on a wire rack for 5 minutes before slicing. Additional reporting by Carrie Myers, M.S. and Linda Frahm

Mon, 06 Jul 2026 00:00:00 GMT

Mel's Famous Baked Eggs (Low Carb)

Ingredients

1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 cup tomatoes (fresh, diced)
kosher salt and pepper
10 ounes baby spinach leaves
8 eggs, separated (yolks kept whole, if possible)

Instructions

Heat oven to 400°F.
Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 5 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
Bake until the whites are set, 20 to 22 minutes. Divide among individual plates.

Mon, 06 Jul 2026 00:00:00 GMT

PB, Banana, and Oat Cookies

Ingredients

1.8 ounces flaxseed meal (about 1/2 cup)
1.8 ounces oat flour (about 1/2 cup)
2 ¾ cups certified gluten-free old-fashioned rolled oats
1 teaspoon baking soda
¾ cup peanut butter
2 tablespoons non-dairy buttery spread (such as Earth Balance)
⅓ cup granulated sugar
⅓ cup packed brown sugar
½ cup mashed ripe banana
½ teaspoon vanilla extract
2 large eggs, lightly beaten
⅓ cup semisweet chocolate minichips
¼ cup unsalted, roasted sunflower seeds

Instructions

Preheat oven to 350°.
Weigh or lightly spoon flaxseed meal and flour into dry measuring cups; level with a knife. Combine flaxseed meal, flour, oats, and baking soda in a medium bowl; stir with a whisk.
Place peanut butter, buttery spread, and sugars in a large bowl; beat with a mixer at medium speed until blended. Add banana, vanilla, and eggs, beating until blended. Add flour mixture, minichips, and sunflower seeds, beating until incorporated.
Drop by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool completely on pans before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Midnight Breakfast

Ingredients

mushrooms
bacon
cherry tomatoes halved
sausages
2 Eggs (up to 3)
olive oil
1 slice bread

Instructions

1. Place a large nonstick pan on high heat.
2. Slice the sausages in half lengthwise and pat them flat. Place them at one side of the pan. On the other side cook your mushrooms in some oil. Salt and pepper them. Push them to the side.
3. Now put your bacon and tomatoes in the pan. Cook until bacon is crisp and golden. Turn bacon over and shake up the pan.
4. Toast a piece of bread. Now mix up everything in the pan. Add 2-3 eggs at different sides of the pan. Turn heat down a little and cook for about another minute. Then place pan under a broiler and cook eggs to your liking.

Mon, 06 Jul 2026 00:00:00 GMT

Cereal Waffles- Oats And Bran And Walnut Oil

Ingredients

1 c Reduced fat Bisquick?
1 tb Walnut oil
Or buttermilk; optional
Fresh fruit or syrup;
1/3 c Liquid egg substitute
Water; as needed
Diet spread with yogurt
2/3 c Oat flakes; such as
Grape nuts
1/4 c Bran nuggets; such as
Honey bunches of oats
3/4 c Skim milk

Instructions

Place oat flakes, bran buds, and bisquick into a food processor fitted with the metal blade. Process until coarsely ground. Transfer to a bowl and stir in the milk, egg and oil. Whip for almost 1 minute. Set aside. Heat waffle iron. When hot, stir the batter, adding water to thin to recommended consistency. Pour batter on iron and bake. Serve with fruit topping of choice; or low calorie maple syrup. Makes 3 7-inch waffles. PER WAFFLE with 1-tsp diet margarine: 311 cals; 10g fat; without margarine 294 cals, 8.4g fat. Recipe by: Hanneman June 1998 By Kitpath on Jun 13, 1998, converted by MM_Buster v2.0l.

Mon, 06 Jul 2026 00:00:00 GMT

paleo breakfast bars

Ingredients

1/2 cup Coconut oil
1 1/4 cup almond flour
1/4 teaspoon Baking powder
1/4 cup agave syrup
1 teaspoon Vanilla extract
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/4 teaspoon sea salt

Instructions

1. mix flour, salt, & baking powder in bowl
2. mix extract, oil, & syrup in 2nd bowl
3. stir dry indgredients into wet
4. mix in coconut, and seeds
5. grease a 9x9 baking dish with a little oil
6. flatten dough into baking dish
7. bake at 350 F for 20 minutes
(you may add raisins & almonds if you like)

Mon, 06 Jul 2026 00:00:00 GMT

Gluten free & vegan healthy Banana Bread

Ingredients

3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g
1/2 tsp pure vanilla extract
1 whole egg (or sub 1 chia or flax egg)*
3 Tbsp avocado or coconut oil melted
1/4 cup organic cane sugar
1/4 cup packed organic brown sugar
2-3 Tbsp maple syrup (depending on ripeness of bananas // o
3 1/2 tsp baking powder (Sub 1/2 tsp of powder for soda)
3/4 tsp sea salt
1/2 tsp ground cinnamon
1 1/4 cup almond meal
1 1/4 cup gluten-free flour blend
1 1/4 cup gluten-free oats
3/4 cup Chocolate chips (4.5oz) Optional
1/4 Cup Non-dairy milk (almond, oat, etc.) Add only as much as needed to get the right consistency

Instructions

Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper. Or line muffin tins with paper cups.
Bake for 1 hour – 1 hour 15 minutes. For muffins bake for 20-25mins. When ready, it should feel firm and be crackly and golden brown on top.
Let cool completely before cutting or it will be too tender to hold form.
Serve with butter and honey or peanut butter or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burrito

Ingredients

1 small Soft wheat tortillas
3 Egg whites
1 large Egg
1 ounce shredded cheddar cheese low fat
1/4 can Black beans rinsed and drained
1/2 Scallion finely chopped
1 tablespoon Salsa
1 tablespoon Sour cream fat free

Instructions

1. Spray a small pan with nonstick spray, and bring to medium heat. Beat eggs and cook in pan. You can cook it as an omelette or scramble. Remove the pan from heat, re-spray, and then return to medium heat.
2. Add chopped black beans, scallion, salsa. Stirring occasionally, cook for about 1 minute. Add the cheese to the plan and cook for an additional 30 seconds (cheese should be melt-y). Remove from heat, and allow to cool slightly. Meanwhile, heat tortilla in the microwave until slightly warm.
3. Place mixture in the center of the tortilla. Place egg on top, top with the sour cream and wrap the tortilla.

Mon, 06 Jul 2026 00:00:00 GMT

Impossible Easy Breakfast Bake

Ingredients

2 12 oz pkgs bulk pork sausage
1 cup chopped bell pepper
1/2 cup chopped onion
3 cups frozen hash browns
2 cups shredded Cheddar
1 cup Bisquick
2 cups milk
1/4 tsp pepper
4 eggs

Instructions

Heat oven to 400 deg. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 9x13 baking dish.
Stir Bisquick, milk, pepper and eggs. Pour into baking dish.
Bake uncovered 40 - 45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted. Serves 12.

Mon, 06 Jul 2026 00:00:00 GMT

Apricot breakfast crisp

Ingredients

1 Pound Apricots
2 Tablespoons Sugar
1 tablespoon All purpose flour
pinch Grated nutmeg
4 Tablespoons Butter
1/3 Cup Sugar
1/2 Cup Rolled oats
1/2 Cup Mix whole wheat and all purpose flour
2 Tablespoons Chopped almonds
Yogurt

Instructions

Preheat oven to 400 degrees. Pull apart apricots, remove pits and tear into quarters. Put in bowl and stirring sugar, flour, and pinch of nutmeg.
Melt butterin a small saucepan and stir in sugar, then oats, then flour and finally almonds. Sprinkle mixture over the fruit. Bake for 30 minutes. Eat warm or chilled with yogurt.

Mon, 06 Jul 2026 00:00:00 GMT

Cheesy Chicken Mince Fritters with Broccoli

Ingredients

500 g / 1 lb chicken mince (ground chicken) (, or turkey or pork (Note 1))
1 garlic clove, (minced)
1 egg
¾ cup panko breadcrumbs
2 packed cups broccoli (, soft cooked & finely chopped (1 head)(Note 2))
¾ cup finely chopped shallots
1 1/2 - 2 cups shredded mozzarella ((or other cheese of choice))
3/4 tsp salt ((reduce to 1/2 tsp if using a flavoured cheese)(Note 3))
Black pepper
Oil spray
2/3 cup plain yoghurt
1/8 tsp EACH dried dill, parsley and chives
¼ tsp onion powder
½ garlic clove, minced
1 - 2 tsp extra virgin olive oil
Squeeze of lemon juice, (optional)

Instructions

Preheat oven to 200C/390F. Line a baking tray with baking paper (or spray with oil).
Place Fritter ingredients in a bowl, mix to combine.
Measure out about ¼ cup of mixture and pat into fritter shapes about 6 cm / 2.25" wide, 1cm / 2/5" thick (they shrink a bit and become thicker).
Place on tray. Spray the top (generously) with oil.
Bake for 15 minutes, flip, spray with oil again then bake for a further 8 - 10 minutes until golden on top. Serve immediately with Sauce.
Sauce: Mix ingredients together. Add salt and pepper to taste. Set aside for 20+ minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight oats with apricots & yogurt

Ingredients

200g oats
50g chia seeds
1 tbsp vanilla extract
550ml almond milk, or cow’s milk (if non-vegan)
1 tsp rapeseed oil
320g pack fresh apricots, stoned and quartered
400g pot fortified oat or plain bio yogurt
4 tsp sunflower seeds

Instructions

Mix the oats and chia in a bowl with the vanilla and almond milk. Cover and chill overnight.
Heat the oil in a small non-stick pan. Add the apricots in a single layer, then cover the pan and cook over a low heat for 5 mins, until softened. Stir well and cook a few minutes more if needed – they will cook a little more in the residual heat as they cool. Cover and keep chilled until needed.
The next day, stir the yogurt into the oats and spoon into tumblers, small jars or small bowls. Top with the cooked apricots and sunflower seeds. Will keep covered and chilled for up to four days.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Roll in a Bowl [LOW CARB]

Ingredients

1/2 Onion Chopped
2 Cloves Garlic Minced
1 Pound Lean Ground Turkey
1 Red Bell Pepper Chopped
1 Cup Mushrooms Sliced
1 Bag Coleslaw Mix
2 Green Onions Sliced Thin
1 Tablespoon Sesame Seeds Lightly toasted
1 Tablespoon Sesame Oil
2 Tablespoons Braggs Liquid Aminos
1 Tablespoon Rice Vinegar

Instructions

Heat a large pan over medium heat with a little bit of olive oil.
Add the onion and cook until almost tender, add garlic and cook for a minute more.
Add turkey and cook until meat is done - then take contents of pan and dump it into a colander in the sink.
Let it sit there and return pan to stove.
Add red pepper and mushrooms and sauté until almost tender, then dump in bag of coleslaw.
Add in sesame oil, aminos and vinegar to taste.
Cook until cabbage is tender and then add the turkey mixture back in.
Top with sesame seeds and green onions.
Optional Add-ins:
Brown rice
Scrambled eggs
sriracha

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Lemon "cheesecake" Bars

Ingredients

1 (3 ounce) package sugar-free lemon gelatin
2 tablespoons lemon juice
2 (8 ounce) packages low-fat cream cheese
1 cup boiling water

Instructions

Stir the boiling water into the box of jello, mixing for about 2 minute.
Add the cream cheese and lemon juice.
Mix until all lumps have disappeared.
Pour into an 8" square pan and chill until set.
Cut into 8 squares.

Mon, 06 Jul 2026 00:00:00 GMT

Dried Fruit & Nut Health Bars

Ingredients

1 cup pitted dates
vegetable oil cooking spray
1 1/2 cups old fashioned oats, finely ground or 1 cup quinoa
1 cup pecans, toasted, 1/2 cup finely ground, 1/2 cup coarsely chopped
1/2 unsalted macadamia nuts, toasted, 1/4 cup finely ground, and 1/4 cup coarsely chopped
1/3 cup dried papaya, cut into 1/2 inch pieces
1/3 cup dried cherries, chopped
1/3 cup dried blueberries
2 tablespoons oat bran
3 tablespoons ground flax seeds
2 tablespoons wheat germ
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 tablespoons brown rice syrup or 3 tablespoons honey

Instructions

Preheat oven to 400°F Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain. Purée in a food processor until smooth.
Coat an 8-inch square baking pan with cooking spray. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt and cinnamon in a large bowl. Mix in purée dates, and brown-rice syrup or honey. Press mixture in pan.
Bake until center is firm and edges are golden, about 25 minutes. Let cool in pan on a wire rack. Cut into 8 bars.

Mon, 06 Jul 2026 00:00:00 GMT

Heart-Shaped Pancakes

Ingredients

1 lb. strawberries, hulled and halved, plus more for serving
1/2 c. granulated sugar
1 tsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
2 c. all-purpose flour
1 tbsp. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
4 large eggs
1 1/2 c. buttermilk
1 c. whole milk ricotta
1 tbsp. vanilla extract
1/2 c. mini semisweet chocolate chips
Butter, for greasing pan
Whipped cream, for serving
Powdered sugar, for serving

Instructions

For the strawberry sauce: In a small sauce pan combine the strawberries, sugar, vanilla, and lemon juice over medium-high heat. Bring to a gentle boil, stirring often, and cook until the strawberries are very soft, about 5 minutes. Remove from the heat and use a potato masher or the back of a wooden spoon to mash the berries into a pulp. Pour the mixture into a fine mesh sieve set over a bowl, then use a spoon to vigorously stir until most of the liquid has been forced through. Set the remaining fruit pulp aside.
Carefully skim as much foam off the top of the sauce as you can. Return the skimmed sauce to the saucepan and bring to a boil over medium-high heat. Cook until the sauce has thickened and reduced slightly, about 3 minutes, then remove from the heat and skim any remaining foam from the surface. If desired, stir some of the fruit pulp back into the sauce, then transfer to a small bowl and set aside to cool.
For the pancakes: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the eggs, buttermilk, ricotta, and vanilla. Gently fold the dry ingredients into the bowl of wet ingredients until just combined, being careful not to over-mix (there should still be a few lumps in the batter). Set aside to rest for at least 15 minutes, and up to 30 minutes. Carefully fold in the chocolate chips, transfer the batter to a pastry bag, and set aside.
Heat a large non-stick skillet or griddle over medium heat. Cut the tip off the pastry bag so there is a 1/2-inch opening. Lightly grease the skillet with butter, then, working in batches, pipe freeform hearts with the batter. Cook the pancakes until bubbles are rising to the surface of the batter, the edges are set, and the bottoms are golden brown, 2 to 3 minutes. Gently flip and continue cooking, about 2 minutes more. Between batches, wipe the skillet or griddle clean with a paper towel and lightly grease with more butter before continuing.
Just before serving, drizzle the pancakes with strawberry syrup. Top with a dollop of whipped cream, a handful of strawberries, and a dusting of powdered sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Meatloaf

Ingredients

2 pounds Ground Beef
8 oz Tomato Sauce
3 tablespoons Soy Sauce
1 Tablespoon Onion Powder
1 Tablespood Dried Parsley
Ground Black Pepper
4 cloves Garlic Minced
2 Eggs
.5 cup Parmesan cheese
1 piece Bacon Raw

Instructions

Preheat oven to 350 degrees.
Mix everything together in a bowl. I use my hands. Mush it all up good.
Put the mixture into a casserole dish. Smooth the top a bit. Bake uncovered for 1 hour 10 minutes. I checked mine in the center with a meat thermometer (160+). Take it out of the oven and CAREFULLY pour off the fat. Do not hurt yourself. Let the meatloaf rest for 10 minutes, then serve. Yummy! (p.s... it does NOT taste like soy sauce. At all. So don't worry about that). Hope you enjoy it!

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Muffins

Ingredients

2 cups whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups shredded carrots
1/3 cup chopped dried apricot
1/3 cup sunflower seeds
1/3 cup flaked coconut
1/3 cup raisins or 1/3 cup chocolate chips
1 medium ripe banana, mashed
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Instructions

In a mixing bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and raisins. Stir in the banana. Beat eggs, oil and vanilla, stir into carrot mixture just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 degrees for 18-22 minutes.** Cool for 5 minutes, remove from pans to wire racks. Yield:a 1 1/2 dozen.
**This recipe calls for regular size muffin pan so when you make the mini muffins, you need to adjust the baking time. Just watch them and you will see when they are done. They freeze well too.

Mon, 06 Jul 2026 00:00:00 GMT

Cheesy Bacon Ranch Casserole (Low Carb)

Ingredients

1 whole Deboned Rotisserie Chicken Can Substitute 2-4 chicken breasts
1/2 pack Thick Cut Bacon 5-6 slices of thick cut bacon, diced thick
1 bunch Broccoli Cut into small florets. Can substitute 12oz bag fresh or frozen.
1 cup Ranch Seasoning
1 cup Ranch Dressing
8 ounce Cream Cheese
4 cups Shredded Cheese
1 cup Chicken Broth
1/4 cup Seasoning Salt

Instructions

1. If not already completed, debone your Rotisserie Chicken into small bite size pieces.
2. In a large mixing bowl, mix together the chicken, ranch seasoning and the seasoning salt until coated.
3. Dice your bacon and cook in non-stick pan. Then add to mixing bowl.
4. Cut your broccoli into small florets and either steam or boil until cooked; approximately 5-9 minutes. Add to mixing bowl when complete.
4. Soften cream cheese in microwave.
5. Add cream cheese, ranch dressing, and chicken broth to mixing bowl and carefully mix all ingredients.
6. Add two cups of shredded cheese to mixture, setting aside the other two cups.
7. Mix until satisfied and then transfer ingredients to a large casserole dish.
8. Top casserole with remaining 2 cups of cheese.
9. Bake at 350 for 20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Cougar Gold Cheese Soup

Ingredients

3 cups Cougar Gold Cheese shredded
2 tablespoons Butter
1 small Onion (about 2.5 ounces) diced
2 teaspoons Dried Mustard
3 cups Vegetable Broth
2 cups Cream
3 cups Cauliflower frozen works fine

Instructions

Shred Cougar Gold cheese until you have 3 cups worth. (Be warned: stickier and crumblier than cheddar, Cougar Gold can challenge your cheese-shredding skills and use more time than expected.)
Saute diced onion in butter until soft. Stir in dry mustard. Cook for several minutes, stirring continuously. Transfer to soup pot and stir in broth (Imagine's Veggie or No-Chicken broth work well), whisking until smooth. Add cauliflower.
Simmer over moderate heat 30 minutes. Add cream (or half-and-half). Reduce heat to low and stir in Cougar Gold Cheese until melted. Season with salt and pepper to taste.
Per 1/8 recipe with cream: 437 Calories; 42g Fat; 14g Protein; 4g Carbohydrate; 1g Fiber; 3g Net Carbs
Per 1/8 recipe with half-and-half: 315 Cal; 25g Fat; 15g Protein; 7g Carbohydrate; 1g Fiber; 6g Net Carbs
If you're not a vegetarian, you can use chicken broth instead of veggie broth with great results.
I realize my nutritional data conflicts with the values derived by Big Oven, but please trust mine. They're based on accurate ingredient counts entered into Fitday rather than not-quite-exact-counterparts from the USDA database.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Fried Shrimp

Ingredients

2 cups Atkins baking mix
1/3-1/2 cup Old Bay Seasoning
20 ounces peeled deveined, tails on shrimp
oil (for frying)
fresh ground pepper

Instructions

Combine baking mix and Old Bay - adjust amount of Old Bay to your own taste.
Toss shrimp in breading mixture to coat.
Fry in oil preheated in deep skillet on stove. Shrimp should only take 2 mins or so to fry.
Top lightly with fresh ground pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Egg White Veggie Omelet with Banana Honey Toast

Ingredients

.5 cups Egg white
.25 whole onion diced
.25 whole Bell pepper diced
2 whole mushroom diced
.5 ounce Cheddar cheese grated
2 teaspoon Garlic powder
3 dash Black pepper
Banana Honey Toast
1 slice Orowheat OatNut Bread
1 whole Bananas
2 teaspoon Honey

Instructions

For omelet:
Heat up non-stick pan.
Pour liquid egg whites into pan.
Let eggs sit for 1-2 mins and then add veggies and spices.
Add grated cheese on top of veggies.
Fold eggs and veggies in half to make an omelet.
For toast:
Slice up banana into discs.
Place banana discs onto bread. Leave discs that do not fit on plate as garnish.
Toast bread with banana discs.
Drizzle with honey.
Plate everything & enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 lb Breakfast Sausage Cooked
1 bag (30oz) Frozen Hash Brown Potatoes
2 cups Cheddar cheese
1 medium Onion Chopped/saute
1 16oz Sour Cream
1 can Campbells Cream of Mushroom Soup
1 stick Butter Melted (half in mix half on top)

Instructions

Cook sausage and onions
Melt butter
Mix all ingredients together and place in casserole dish
Bake 400 for 30 minutes until brown on top and cooked through

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Brownies - Low Carb

Ingredients

1 1/3 cup Flour
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 1/3 cup Splenda for Baking
1/2 cup Butter
4 ounce Nestles Choco Bake Pre-Melted Chocolate
2 Egg
2 tablespoon Water
1 1/2 teaspoon Vanilla extract
1/2 cup Nuts

Instructions

Preheat oven to 350
Grease 9 x 13 baking pan
Combine flour, baking soda and salt in small bowl. In another bowl combine Splenda, butter, chocolate, eggs, water and vanilla extract, stir vigorously. Stir in flour mixture. Stir in nuts. Spread into prepared baking pan.
Bake for 18 to 20 minutes or until wooden pick in center comes out slightly sticky. Cool in pan on wire rack. Cut into about 2 inch squares. Yield 24 pieces.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Oatmeal Pancakes

Ingredients

1 1/2 cups skim milk
1/4 cup canola oil
1 egg
2 egg whites
3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup oatmeal
1 tablespoon baking powder
1/2 teaspoon allspice or 1/2 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Lightly oil an electric frypan or pancake griddle with no-stick cooking spray and heat.
Whisk (wet ingredients) milk, oil, and eggs together; combine remaining (dry) ingredients and add them to the wet ingredients; stir to combine all.
Pour 1/4 cup of batter at a time onto hot griddle to form 5-6" pancakes; cook until surface of pancakes is bubbled; flip pancakes over and cook until both sides are light golden brown.
NOTES: The ratio of white flour to whole wheat flour can easily be varied (example: 1 cup white with 1/2 cup wheat flour) to suit your family's preference. Also, you may opt to use two whole eggs instead of fussing with egg whites. And for this recipe, your choice of either quick-cooking or regular old-fashioned oatmeal will work just fine.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Belgian Waffles

Ingredients

2 each Eggs Room Temp
1/2 cup CarbQuik
1/2 cup Heavy Cream
2 tablespoons Butter
2 Ounces Cream Cheese
1 tablespoon Sour Cream Generous
1/2 teaspoon Baking Powder
1/2 teaspoon Vanilla Extract
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Cinnamon
1 teaspoon Sweetener Optional

Instructions

1. Separate the eggs and beat the whites until stiff
2. Beat the egg yolks, sour cream, and cream cheese until smooth
3. Slowly add melted butter while mixing
4. Add sweetener, cinnamon, nutmeg, baking powder, vanilla and mix well.
5. Add CarbQuick and Mix
6. Slowly add heavy cream until batter consistency is reached, up to 1/2 cup
7. Fold in egg whites
8. Cook in waffle iron on 50% heat. They will brown quickly and be done sooner than you expect. Don't be afraid to go past the beep and really crisp them. Slather with soft butter and serve with your favorite low carb syrup or topping

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

10 slices bread
1/2 pound grated cheddar chese
1 pound crumbled bacon
6 large eggs
3 cups milk
1/2 teaspoon salt

Instructions

Over 350
1. Trim crusts from bread, butter and slice into 1 " cubes.
2. Put in 9 X 13 baking dish and sprinkle with cheese
3. Bacon on top
4. Beat eggs and add milk and salt. Pour on top. Refrigerate over night. Bake 35 min.

Mon, 06 Jul 2026 00:00:00 GMT

Joanne's Breakfast Muffins

Ingredients

2 cups Almond meal
1/2 teaspoon Salt
2 teaspoons Baking powder
4 Eggs
1 Cup Banana Mashed
1 Cup Fresh(or canned) squash, pumpkin or sweet potato Cooked
1/4 Cup Olive oil

Instructions

Preheat oven to 400(F) degrees. Place unbleached muffin papers in muffin Titan. Combine almond meal, salt, and baking powder in a bowl. In a separate bowl, beat eggs until creamy. Process the banana, squash, and oil in a food processor or blender or beat them by hand. Stir them into the eggs. (all wet ingredients, including the eggs, can be processed, however eggs beaten by hand or with a mixer will add more loft.). Stir wet ingredients into dry ingredients, and mix. Stir in any optional ingredients. Fill muffin tins to the very top. Bake for 20 to 25 minutes or until tester comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

3 c Sliced apples
2 c Shredded cheese
2 tb Sugar
4 4 to 5 eggs
2 c milk
1 lb Fried bacon
2 c Biscuit mix

Instructions

Mix apples and sugar. Put in 9 X 13 inch pan in rows. Cover apples with shredded cheese and sprinkle with crumbled bacon. Beat the remaining ingredients together. Pour evenly over the apples, cheese, and bacon. Bake at 375? for 30 to 35 minutes or until brown. Makes 12 servings. Posted to MM-Recipes Digest by sigatress@attcanada.net (by way of Valerie Howard ) on Jul 13, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Quesadilla

Ingredients

1 (10-in.) flour tortilla
1/3 cup shredded sharp Cheddar cheese
1/3 cup shredded Pepper Jack cheese
1/4 cup ground breakfast sausage or chorizo
2 Tbsp. finely chopped jalapeno pepper or bell pepper (optional)
1 large egg
1 tsp. water
1 Tbsp. vegetable oil
Salsa, guacamole, and sour cream, for serving

Instructions

Cook sausage and peppers: Add 1 teaspoon oil to a non-stick skillet over medium heat, then add sausage and peppers (if using). Cook until the sausage browns and the peppers soften (about 5 minutes). Once the sausage and peppers are cooked, immediately reduce the heat to low.
Scramble the egg: Crack the egg into a small bowl and add 1 teaspoon of water. Scramble with a fork or whisk.
Add egg to the sausage mixture: Pour the egg mixture into the skillet and use a rubber spatula or wooden spoon to combine the egg and sausage. Cook until the scrambled eggs begin to set, but are still soft (about 1 minute). Remove the skillet from the heat, and set aside.
Heat cast-iron skillet: In a cast-iron pan, heat the remaining 1 tablespoon vegetable oil over medium-high heat for 2 minutes. Meanwhile, mix the Cheddar and pepper Jack cheeses in a small bowl, then divide in half.
Add tortilla to hot skillet: Add the flour tortilla to the cast-iron skillet, and sprinkle half of the cheese over the lower half of the tortilla.
Finish filling quesadilla: Remove the sausage-egg mixture from the non-stick skillet, and place it on top of the cheese layer, then cover with the remaining cheese.
Cook quesadilla: Use a thin spatula to fold the top edge of the tortilla over the cheese, egg, and sausage and press down with the spatula until the cheese melts enough to seal. Immediately use the spatula to flip the quesadilla over, and cook until both sides are golden and crisp and the cheese is thoroughly melted (about 1 minute).
Cut quesadilla and get ready to serve: Use the thin spatula to transfer the quesadilla to a plate lined with a paper towel to remove excess oil. Cut into wedges and serve with salsa, guacamole, and/or sour cream.

Mon, 06 Jul 2026 00:00:00 GMT

Broccoli Cashew Stir-Fry

Ingredients

1 teaspoon sesame oil or 1 teaspoon canola oil
3 green onions, sliced, separate the white parts from the green parts
4 cups broccoli, chopped
2 cups mushrooms, chopped
1 cup snow peas
2 cups bok choy, chopped
1/2 cup cashews, chopped
1/4 cup water
1 tablespoon reduced sodium soy sauce
1 teaspoon freshly grated gingerroot
1 teaspoon honey
1 tablespoon cornstarch
1 teaspoon pepper
2 garlic cloves, finely chopped

Instructions

In a small bowl, mix together all ingredients for the sauce. Set aside.
Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
Add the snow peas and bok choy and sauté for 2 minutes.
Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
Serve immediately with brown rice.

Mon, 06 Jul 2026 00:00:00 GMT

egg fast recipe – salted caramel custard (low carb)

Ingredients

2 each egg
2 oz Cream cheese softened
3/4 cup Water
1 1/2 Tbsp granulated sugar substitute
1 1/2 tsp caramel extract
2 Tbsp Butter
2 Tbsp granulated sugar substitute
1/4 tsp caramel extract

Instructions

To make the custard:
Combine the eggs, cream cheese, water, sweetener, and caramel extract in a blender or magic bullet and blend until smooth. Pour into two greased 6 oz ramekins or bowls. Preheat the oven to 325 degrees (F). Place your ramekins in a cookie sheet and place in the oven. Pour hot water up into the cookie sheet until halfway up the sides of the ramekins. Bake for 30 minutes, or until set. Remove and chill for at least one hour (or overnight) before serving.
To make the sauce:
Melt the butter, sweetener, and caramel flavoring in the microwave for 30 seconds (or in a saucepan on the stove until melted) and whisk together until fully blended. Divide between and pour over the two custards just before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Breakfast Sandwiches

Ingredients

2 bananas, halved crosswise and then halved lengthwise
4 slices whole wheat bread (or multigrain bread)
2 eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
salt, pinch
1 tablespoon unsalted butter
2 tablespoons honey
1 teaspoon confectioners' sugar

Instructions

Arrange banana slices in single layer on two slices of bread; top with remaining bread.
In bowl, combine eggs, milk, vanilla, cinnamon and salt; whisk to blend.
Soak each sandwich in egg mixture for a minute or two or until bread is saturated.
Melt butter in skillet over medium heat.
Place sandwiches in skillet; cook until bottoms are golden, 2-3 minutes.
Flip sandwiches.
Place pan on sandwiches to press; cook until crisp and golden, 2-3 minutes.
Cut sandwiches into quarters.
Serve warm with drizzle of honey and sprinkling of confectioners' sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Homemade Granola (Lower Fat)

Ingredients

4 cups rolled oats
2 cups mixed nuts or 2 cups seeds
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup warm water
1/2 cup maple syrup
1 teaspoon vanilla
1/2 cup raisins or 1/2 cup dates
1/2 cup chopped dried apricot

Instructions

Set oven to 300 degrees.
Place oven rack to center position.
Lightly oil two large baking sheets.
In a large bowl stir together oats with nuts, seeds and spices.
In a small bowl stir together the warm water with maple syrup and vanilla.
Slowly pour the syrup mixture over the nut mixture; stir with a wooden spoon to combine.
Spread out on the greased baking sheet/s.
Bake (center oven rack) for about 30 minutes, stirring every 10 minutes to prevent burning, until granola is crumbly and golden.
Remove from oven and immediately stir in the raisins and apricots.
When the mixture is cool, store in an airtight container for up to 5 days or refrigerate for 1 month.
Delicious!

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Chicken & Black Bean Soup

Ingredients

1 -2 cooked boneless skinless chicken breast, cut into chunks
1 (15 ounce) can black beans, drained
1 1/2 cups low sodium chicken broth
1 tablespoon tomato paste
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
2 ounces sharp cheddar cheese
2 tablespoons sour cream

Instructions

Mix ingredients together in a large pot except sour cream.
Simmer for 15 minutes. Stir in the sour cream before serving.
Serve with low carb pita chips.

Mon, 06 Jul 2026 00:00:00 GMT

ME's Sunflower breakfast

Ingredients

2 tablespoons Sunflower butter organic, smooth or crunchy
1 Med naval orange, mango, banana or apple

Instructions

Cut/peel the orange or banana or mango...get the sunflower and enjoy together.

Mon, 06 Jul 2026 00:00:00 GMT

Lunch Box Fillers - Tiffin Eggs

Ingredients

7 large eggs
2 tablespoons olive oil
1 onion, chopped
250 g grated carrots
2 tablespoons korma curry paste
200 g granary breadcrumbs
85 g roasted cashews

Instructions

Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.
While the eggs are cooling, heat the oil, fry the onion for 5 minutes, then add the carrot and cook for 10 minutes more until soft. Stir in the curry paste and fry for a few minutes more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
Heat oven to 190°C/fan 170°C/gas 5, then bake the eggs for 15-20 minutes Cool for 5 minutes, then carefully cut in half using a very sharp knife.
Serve with a bowl of mango chutney and a salad to make a main meal if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Chili

Ingredients

1 lb bacon, cut in 1 inch pieces
2 lbs ground beef
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
2 jalapeno peppers
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons chili powder
1 1/2 teaspoons cumin
1/8 teaspoon cinnamon
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can water
1 beef bouillon cube
2 tablespoons tomato paste

Instructions

Cook bacon till half-cooked in large pot. Add ground beef until almost brown. Drain most of the fat.
Add oil (if necessary), add onion and cook until golden, about 3 minutes. Add garlic and jalapenos, cook 30-45 seconds, stirring until fragrant.
Add salt, red pepper, chili powder, cumin and cinnamon. Stirring until meat is completely browned. Drain any excess liquid.
Add tomatoes, can of water, bouillon cube and tomato paste. If adding beans, add them now. Bring to a boil then drop to a simmer.
Simmer, covered, as long or as little as you want!

Mon, 06 Jul 2026 00:00:00 GMT

More Haste Less Hash Dinner in a Flash

Ingredients

1 Potato
15 ml Demarara sugar
; ORANGE PICKLE***
5 ml Nutmeg
***BACON; EGG AND TOMATO
1 lg Flat mushroom
15 ml Vegetable oil
***SAUSAGES AND HASH BROWNS
1 Tomato
5 ml Salt
1 Thick slice bread
45 ml Olive oil; plus extra for
3 Eggs
4 Pork Sausages
8 Rashers smoked back bacon
5 ml Balsamic vinegar
60 ml olive oil
; drizzling
150 ml Warm water
1 15 millilite grain mustard
1/2 Lemon juice of
200 g Self Rising Flour
1 Garlic
25 g Butter
100 g Marmalade

Instructions

Preheat oven to 220c/Gas Mark 7. 1 Combine the flour, salt and olive oil in a bowl and mix in enough warm water to make a dough. Knead firmly until smooth and free from stickiness. Grease a medium sized shallow ovenproof pan. 2 Roll the dough out flat to the size of your pan. Put the pan on the heat, lay the dough in the pan, keep on the hob for a few minutes and drizzle with olive oil. Put in the oven for 10 minutes until golden brown and cooked. 3 Fry the bacon and eggs as normal. Remove the pizza base from the oven and turn out. Top with the eggs and bacon. MARINATED MUSHROOMS ON GARLIC BREAD: 1 Combine 45ml/3tbsp oil, mustard and lemon juice in a bowl. Place the mushroom in an ovenproof dish and pour over the liquid. Grill the mushroom for 5-6 minutes. Toast the bread. 2 Crush the garlic, combine with the remaining oil and drizzle over the toasted bread. Top with the grilled mushroom and serve. SAUSAGES AND HASH BROWNS SERVED WITH A ORANGE PICKLE: 1 Cut the sausages in two and fry in a shallow pan with a little oil until cooked through. For the Hash Browns: 1 Grate the potato into a large bowl and dry with kitchen roll. Add the nutmeg to the bowl and mix in. Heat the oil in a shallow pan. 2 Add the potato mixture to the pan in small mounds and press down with the back of a spoon. Turn halfway through cooking. ORANGE PICKLE: 1 Chop the tomato and place in a small pan over the heat. Add the remaining ingredients and stir until the marmalade has melted. Bring to the boil, reduce the heat and simmer gently to reduce. Per serving: 1804 Calories (kcal); 146g Total Fat; (70% calories from fat); 23g Protein; 113g Carbohydrate; 616mg Cholesterol; 2751mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 27 1/2 Fat; 4 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.

Mon, 06 Jul 2026 00:00:00 GMT

Pineapple Carrot Cake Breakfast Bread Recipe by Tasty

Ingredients

oil, for greasing
1 ½ cups whole wheat flour
⅓ cup organic sugar
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon kosher salt
½ cup quick oat
3 cups shredded carrots, about 3 large carrots
1 ½ cups crushed pineapple, 1 can, drained, juice reserved
3 large eggs, beaten
¼ cup butter, 1/2 stick, melted
1 cup walnuts, chopped, optional
1 cup plain greek yogurt
1 tablespoon maple syrup

Instructions

Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
While the bread is baking, make the Greek yogurt “frosting”: In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
Slice the bread and serve with a smear of frosting.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Best Breakfast Juice

Ingredients

1 medium Pineapple Cored and peeled
4 medium Oranges Peeled
2 medium Grapefruit Peeled
2 medium Mangos Peeled and cored
1 pint Strawberries Hulled

Instructions

Prepare all fruit by peeling and coring, then add to juicer and juice. You will need to have a pitcher nearby since it makes more then the max.

Mon, 06 Jul 2026 00:00:00 GMT

RAW breakfast mix

Ingredients

1 medium/large apple
1 medium pear
1 large celery stalk
handful of spinach
2 tablespoons raisins or currants
2 tablespoons almonds (can sub walnuts or pecans)
1/2 teaspoon cinnamon (optional)
1 teaspoon agave (optional)
2 tablespoon hemp seed

Instructions

Cut the seeds out of the apple and pear. In a food processor, pulse the nuts and raisins until chopped up coarsely. Then add the rest of the ingredients and process until slightly chunky (dont process too long because then it will turn soupy and it wont be as enjoyable to eat!)
Its really so yummy. You can also sprinkle some flaxseed on there if you want something a little extra. Omit the agave and/or raisins if too sweet.

Mon, 06 Jul 2026 00:00:00 GMT

Yummy, Healthy Granola

Ingredients

4 cups oats (I use multi-grain)
1/2 cup applesauce
3/4 cup brown sugar
3 tablespoons honey (I use creamed honey)
1 tablespoon cinnamon
1 tablespoon vanilla
1/2 cup flax seed meal
1/2 cup cashew pieces (or any other nut you like)
3/4 cup raisins (or any other dried fruit)

Instructions

Preheat oven to 350.
Put oats in a microwaveable bowl and cook for two minutes, stirring after one. (This warms the oats helping to melt all the ingredients together).
Add remaining ingredients, except the dried fruit, and stir until very well blended.
Pour mixture into two large oven safe dishes and bake for 20 minutes, stirring every five.
Add dried fruit.
Spread on wax paper to cool.

Mon, 06 Jul 2026 00:00:00 GMT

Apple Flax Muffins - Low Carb

Ingredients

1 1/2 cups ground flaxseed (1 cup seeds)
2 teaspoons Baking powder
1 tablespoon cinnamon
1 teaspoon Nutmeg i grind fresh
1/2 teaspoon salt
1 medium apple ground for the 1/2 c applesauce
4 large eggs beaten
1/2 cup heavy cream (replacing water and oil)
1 tablespoon Vanilla extract
6 tablespoons xylitol or raw honey - big diff
6 tablespoons Stevia powder sweet leaf 9 pkts
1 medium apple peeled and finely chopped
1/2 cup walnuts instead of pecans i don't have

Instructions

Heat oven to 350 F. Place parchment paper muffin papers into a 12-muffin tin
In a large bowl, whisk together 1 1/4 cups flax seed meal, 2 teaspoons baking powder, 1 tablespoon cinnamon, 1 teaspoon nutmeg and 1/2 teaspoon salt.
Add artificial sweetener, beaten eggs, heavy cream, vanilla, apple sauce, finely chopped apple and chopped walnuts. Mix thoroughly but do not over-mix.
Let the batter stand 10 minutes, then portion into the wells of the muffin pan and bake for about 18 minutes or until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin. 24 minutes for double batch - 2 12 cup tins.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Lasagna Mama

Ingredients

1 lb lean ground chuck
1/2 green tomato
1 small tomatoes
1 teaspoon oregano
1/4 teaspoon garlic powder
1 (7 ounce) can tomato sauce (I used mexican El Pato medium )
2 cups zucchini
1 cup cottage cheese
1/4 cup parmesan cheese
1 egg
1/2 cup mozzarella cheese

Instructions

Brown ground chuck in skillet coated with Pam cooking spray. Add chopped green tomato and chopped red tomato. Add salt and pepper to taste. Stir and add remaining ingredients. Let simmer till all is cooked and tender. While this is cooking slice the zucchini long ways into 1/4 inch thicknesses.Lay zucchini on plate and sprinkle with pinch of salt. Top with an upside down plate of same size and plate all in microwave for 2 minutes.
In medium bowl beat the egg. Add cottage cheese and Parmesan cheese to the egg and stir well till blended. Set aside.
Put 1/3 of the meat mixture in bottom of 10 inch casserole dish that has been sprayed with Pam cooking spray. Top with 1/3 of the zucchini slices.
Top the zucchini slices with all the cottage cheese mixture. Top with remaining meat mixture and zucchini slices. Sprinkle the mozzarella cheese on top. Bake at 350 degrees for a total of 42 minutes. Top with aluminum foil covering the top for first 30 minutes of baking time then remove the foil so that the cheese can get a little brown in spots during the remaining 12 minutes of baking.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Oatmeal Pancakes

Ingredients

2 c. quick cooking oats
2 c. buttermilk
2 Eggs beaten
1/4 c. Butter softened
1/3 c. Blueberries, cranberries, or raisins optional
1/2 c. Whole wheat flour
2 Tbsp. Sugar
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Salt

Instructions

Mix together the oatmeal, flour and buttermilk. Cover and refrigerate overnight. The next morning, add the eggs, butter, and fruit, if desired., to the oatmeal mixture. Mix well with a hand held mixer to make sure that the butter is thoroughly combined. Add sugar, baking powder, baking soda, cinnamon and salt and stir until moistened. Pour 1/4 cup batter on hot griddle for each cake. If batter is too thick, add buttermilk, 1 tablespoon at a time until desired consistency. Cook cakes until bubbles appear on tops; turn to brown. We double this recipe. If you don't add fruit to the pancakes, maple syrup with fruit in it is also excellent. Heat 1 c. maple syrup with 1 c. fresh or frozen fruit. When the frozen fruit bursts, remove heat. It is good to periodically stir while the maple syrup is heating.

Mon, 06 Jul 2026 00:00:00 GMT

Berry Breakfast

Ingredients

80 g Oats
60 g Protein Powder
400 ml Almond milk
300 g Mixed Berries
10 g Chia seeds

Instructions

Mix together and blend

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Week 1 Monday Clean Eating

Ingredients

1 cup Greek Yogurt
1/2 Apple chopped
1 tablespoon flaxseeds
1 tablespoon Raisins
1/4 teaspoon Cinnamon

Instructions

Mix and serve

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Meatloaf

Ingredients

1 lb lean ground beef
1/2 cup medium white onion
1/2 cup red bell pepper
1/4 cup rao's marinara sauce
2 extra large eggs
1/4 cup progresso Italian style breadcrumbs
1/4 cup parmesan cheese
1/4 cup flat-leaf Italian parsley
1 tablespoon oregano
1/2 tablespoon salt
1/4 tablespoon fresh ground black pepper
2 tablespoons reduced sugar ketchup

Instructions

Mix it all together and bake in a 374 degree oven for 1 hour or until a meat thermometer reads 160 degrees.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Fruit Salsa

Ingredients

1 cup Strawberries
2 medium Apples (tart, fresh), cored, sliced
1 medium Mango - peeled & diced
2 medium Mexican limes - or 1 regular lime
1/2 teaspoon dark brown sugar
1 tablespoon Splenda - to taste
1/4 teaspoon Cayenne pepper - to taste
1 tablespoon Sugar-Free Preserves - I used apricot
4 8" low-carb tortillas - I used Mission brand
1 teaspoon Cinnamon
2 teaspoons Splenda
1/2 teaspoon Non-stick spray

Instructions

You can be flexible on the fruit. Any firm fleshed non-citrus fruit (pears, peaches, apricots, etc.) is fair game for this.
Finely dice the fruits (or use a food chopper) and place them in a non-metallic bowl. Grate off the zest from the limes, add it to the bowl and stir. Squeeze the juice of one lime over the fruit. Stir again.
Add remaining ingredients, tasting as you go. With the lime, Splenda and cayenne you might want to add 1/2, let it meld awhile and adjust later. The flavor develops as the dish sits in the refrigerator. Let it sit for at least 30 minutes.
While the salsa is chilling, make the chips. Pre-heat oven to 350F
Start by mixing the cinnamon and Splenda together. If you have a shaker bottle that's an ideal place to mix it. Spray each tortilla lightly with oil then shake the mixture evenly over it. Put them in a stack and cut the stack into 8 wedges.
Spread the chips evenly on a baking sheet. Sprinkle any remaining cinnamon mix over the thin spots and slide the sheet into the oven. About 8-10 minutes should make them crispy and lightly brown. Remove and cool slightly.
Serve about 1/2 cup of salsa with four low-carb cinnamon chips.
Each serving contains an estimated:
Cals: 84, FatCals: 18, TotFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 1g
Chol: 0mg, Na: 151mg, K: 98mg
TotCarbs: 20g, Fiber: 9g, Sugars: 6g
NetCarbs: 11g, Protein: 4g
NOTE: You're trying for a balance of flavors. You should have tangy, sweet, and spicy notes without any one flavor being dominant. Make lots and experiment with different flavor versions.

Mon, 06 Jul 2026 00:00:00 GMT

Zucchini Lasagna Low Carbs And Low Calories Recipe

Ingredients

Ingredients:
1 ½ medium Zucchini, trimmed and thinly sliced length wise ¼ -inch thick
½ tsp. Salt
2 cups Tomato sauce ( no salt added )
2 Tablespoons finely chopped onion
1 Garlic clove, minced
¼ tsp. Black pepper freshly ground
Pinch dried oregano
4 ½ -oz part-skim mozzarella cheese, shredded
1 ½ -oz Parmesan cheese freshly grated
1 Tablespoon fresh Parsley minced
6 Lasagna noodles

Instructions

1)Arrange Zucchini slices in colander, sprinkle with salt and leg drain 20-30 minutes. Rinse to remove salt; pat dry with a paper towels.
2)In a medium saucepan over medium heat, combine tomato sauce, onion, garlic, pepper and oregano. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 15 minutes.
3)Preheat oven to 425
4)In a large pot of boiling water, cook lasagna noodles for 12-15 minutes, until tender. Drain and arrange on clean kitchen towel to dry.
5)In a large bowl, combine mozzarella, Parmesan and parsley.
6)Spray an 8” square baking dish or pan with non-stick cooking spray and spread a few tablespoons of sauce over the bottom. Cutting lasagna noodles to fit the bottom of the pan, begin layering, start the first layer with lasagna noodles, then cheese mixture, sauce and grated cheese; then the next layer zucchini cutting to fit, cheese mixture, sauce and grated cheese. Last layer lasagna noodles with any cheese mixture, cover with sauce and grated cheese.
7)Cover the baking dish with foil and bake for 15 minutes. Remove foil and continue to bake for 5 minutes more, until top is lightly browned. Let stand for 5 minutes. Cut into 4 equal pieces.
Calories per serving: 295, Fat: 9g, Carbohydrate: 36g, Cholesterol: 26mg, Sodium: 624mg

Mon, 06 Jul 2026 00:00:00 GMT

Meatless Meals for the Nine Days with a Global Twist | The Nosher

Ingredients

1-2 cups cooked rice (preferably jasmine or basmati brown)
1 small can crushed pineapple
¼ cup soy sauce
1 Tbsp ketchup
1 Tbsp brown sugar
1 tsp sesame oil
1 cube frozen chopped garlic or 2 tsp fresh chopped garlic
1 tsp corn starch dissolved in 1 Tbsp cold water to form a slurry.
1 tsp canola oil

Instructions

Strain the pineapple from the juice set aside.
Heat the canola oil in a skillet on medium heat. Saute garlic until fragrant and translucent, about 2 minutes. Add the strained pineapple juice, soy sauce, ketchup, brown sugar and sesame oil and bring to a gentle boil to reduce slightly.
Add the corn starch slurry and stir until mixture thickens. Add in crushed pineapple and pour over rice, tossing to combine thoroughly.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

8 Eggs
1 cup milk
1/4 tsp Black pepper
1/4 cup minced onions
16 ounces Turkey breakfast sausage
1 pound frozen shredded potatoes
1 cup Cheddar cheese
1/4 cup Parmesan cheese
1/2 teaspoon Seasoned salt
2 tablespoons Maple syrup

Instructions

cook sausage in pan until browned. Drain fat if any Then return meat to pan. Add maple syrup and Continue cooking 2 minutes longer. Remove promptly from pan and spread into lightly sprayed 9x13 glass pan.
Scramble eggs in medium mixing bowl and all other ingredients other than the potatoes & cheddar cheese.
Cover the sausage lined pan with potatoes & then pour the mixture evenly over the potatoes.
Lastly cover the top of the potatoes with cheddar cheese
Bake in oven at 350 Uncovered for 1 hour

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

1 lb sliced bacon, cut into 1/2 inch pieces
2 cups chopped cooked ham
1 small onion, chopped
8 -10 slices white bread, cubed
2 cups cubed cooked potatoes
3 cups shredded cheddar cheese (12 oz)
8 eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt and pepper

Instructions

In a skillet, cook bacon until done.
Remove bacon from skillet, leaving drippings in the pan.
Add ham and onion to skillet.
Cook and stir until onion is tender.
Drain grease from ham and onion.
In a bowl, combine bacon, ham, and onion.
In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order.
Top with all of the bacon mixture.
Repeat another layer of bread, potatoes, and cheese.
In a bowl, beat the eggs.
Add milk, Worcestershire sauce, mustard, salt, and pepper to the eggs.
Pour over all in the baking dish.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

School-bus breakfast from "Super Smoothies"

Ingredients

1 cup low fat vanilla yogurt
1/2 cup strawberry nectar
3/4 cup frozen unsweetened strawberries quartered
1 frozen banana slicec

Instructions

Combine the yogurt & strawberry nectar in a blender. Add the strawberries & banana. Blend until smooth.

Mon, 06 Jul 2026 00:00:00 GMT

Tuscan Breakfast Scramble

Ingredients

4 Eggs
3 slices Bread cubed (artisan bread, sourdough or similar)
1 cup Parmesan freshly grated
1/2 cup Onion chopped
1 clove Garlic minced
1/2 cup Roasted red peppers (from a jar) coarsley sliced
1/2 teaspoon Basil dried (use more if fresh)
1/2 teaspoon Parsley dried (use more if fresh)
Kosher salt
Pepper freshly ground
milk
1 tablespoon Butter
2 teaspoons olive oil

Instructions

In a large skillet sweat onions over medium heat in 1/2T butter with a pinch of salt until slightly softened. Add garlic in the last couple minutes of cooking. Remove from skillet and set aside.
Increase heat to medium-high, add olive oil to skillet and saute bread cubes until crusty. Remove from skillet and set aside.
Meanwhile, beat eggs with a splash of milk, salt, pepper, basil and parsley. Add mixture to skillet and scramble. When eggs are still slightly runny add roasted red peppers, onions and garlic. Just before eggs are cooked, add cheese and mix together then fold in croutons. Served naked and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Bake

Ingredients

1 pack (12 oz) pork sausage
2 green onions thinly siced
2 1/2 cups frozen loose-pack hash brown potatoes (from 30 oz bag)
1 package (8 oz) shreeded swiss cheese
1 cup Bisquick
2 cups Milk
1/8 tsp pepper
5 Eggs

Instructions

Preheat oven to 400. Spray or grease 9x13 baking dish.
Cook sausage in 10”skillet over medium-high heat, stirring frequently, until no longer pink. Drain.
Layer sausage, onions, potatoes, and cheese in baking dish. Stir remaining ingredients in large bowl until blended. Pour over ingredients in baking dish.
Bake uncovered 35 to 40 minutes or until knife inserted comes out clean. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Eric's Avocado Sunrise Breakfast

Ingredients

1 egg
1 small avocado cut in half around middle
1 extra large onion cut to make one large ring to hold egg during cooking
1/2 cup avocado, diced
1/2 cup fresh mushrooms, chopped
1/4 cup onion diced
1/4 cup shredded cheese
2 tablespoons butter divided
2 tablespoon extra virgin olive oil
2 tablespoons sriracha or hot sauce optional
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon garlic powder or crushed garlic
3 slices bacon diced optional

Instructions

Cut the onion in order to get a single 1/4 inch thick ring.
Remove the inner rings from the slice of onion so that you leave about three of four rings intact to ensure that it will hold together during cooking.
Cut the avocado so that you can get a central slice with a hole in the middle where the seed was located.
Put the onion and avocado slices on the side.
Dice the remaining avocado & onion into the required portions.Place in a bowl.
Dice your mushrooms and add them to your bowl of avocado and onions.
Optional: prepare bacon or use good quality bacon crumble usually used on salads.
Place 1 tablespoon of olive oil into a large non-stick pan and 1 tablespoon into a small non-stick pan.
Place 1 tablespoon of butter into both pans.
Turn on stove under both pans to medium high.
When hot place onion ring into the large pan and crack one egg into the center.
place avocado slice over egg (push down on avocado slice if needed to get yolk to pop up through hole).
Season eggs with salt, pepper and garlic to taste.
Cook until eggs are done as you like them.
In the small pan add the Diced avocado, onion and mushrooms.
Season the avocado hash with salt, pepper and garlic to taste.
Optional: add sriachi or hot sauce.
Optional: add bacon.
Cook for about 2-3 minutes until hot.
Top with shredded cheese and cover to allow cheese to melt.
When the avocado hash is done slide over serving plate; place egg with onion and avocado slice over the avocado hash.
Serve with a wedge of lime that can be squeezed over the plate for extra flavor hit.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Chile Rellenos, Flourless

Ingredients

8 anaheim chilies, fresh
8 ounces monterey jack pepper cheese
3 eggs
1 cup heavy cream
1/2 teaspoon salt
4 ounces sharp cheddar cheese, shredded

Instructions

Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.
Beat the eggs, cream and salt until blended, then pour over the peppers.
Top with the cheddar cheese.
Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
Can be frozen.

Mon, 06 Jul 2026 00:00:00 GMT

Banana coconut bread (Paleo) optional, with fruit

Ingredients

3 whole Bananas
3 whole Egg whites make the yolks poached, good for snacks
5 1/2 tablespoons Coconut shredded
1 tablespoon Oil
139 grams Cottage cheese
1 teaspoon Vanilla extract
1/3 teaspoon Ginger ground
140 grams Strawberries chopped

Instructions

Mix dry ingredients, beat whites, mix with oil and vanilla, mix together, add strawberries
Bake a *THIN* layer, otherwise it will take forever (1h)

Mon, 06 Jul 2026 00:00:00 GMT

John Wayne Breakfast Casserole

Ingredients

3-4 4oz can Chopped green chiles
1 lb Monterey jack cheese Shredded
1 lb Colby cheese Shredded
8 Eggs Separated
1 Can Evaporated milk 13 oz
2 Tbsp Flour
3-4 Roma Tomatoes Sliced
1 Tsp Salt
1 Tsp Pepper
Parsley as garnish

Instructions

1. In a large bowl, stir together the chiles, Jack and Colby cheeses. Put this mixture into a 9x13 pyrex or casserole dish.
2. Separate the eggs.
3. Combine the yolks with evaporated milk + flour + salt + pepper.
4. Beat the egg whites until stiff with a hand mixer and fold into the yolk mixture.
5. Pour egg mixture over cheese mixture and "swirl" with a fork.
6. Bake at 325 for 30 minutes. It will shake a little (soft soufflé style).
THEN
7. Add the sliced tomatoes on top of the partially baked casserole.
8. Bake 30 minute more.
Garnish with parsley if desired (this does make a difference).

Mon, 06 Jul 2026 00:00:00 GMT

Mini Breakfast Quiches

Ingredients

1 small green pepper chopped
1 med Onion chopped
Salt and pepper to taste
3 Butterball turkey sausage links cooked
5 large Eggs
12 can sliced mushrooms
1/8 cup chopped jalapeños
1 cup shredded Cabot 50% reduced fat cheese

Instructions

Heat oven to 350. Prepare 12 cup cupcake pan with cooking spray, set aside. Spray a large skillet with cooking spray, add sausage, onion and pepper. Add salt and pepper to taste. Cook and stir over medium heat until vegetables are tender and sausage is heated through, about 10 min. Set aside to cool. Meanwhile, in a large bowl, wisk eggs until well blended. Add mushrooms, jalapenos and cheese, mix well. Remove sausage from pan and roll on paper towels to remove excess grease. Slice and chop sausage and add to egg mixture. When pepper and onion are cooled, add to egg mixture. Stir well.
Spoon mixture into prepared pan distributing evenly and bake 10 min. Turn pan and bake an additional 10 min. Let cool. Using a butter knife, gently loosen cups and place in a container to store in refrigerator. One serving is 2 cups.

Mon, 06 Jul 2026 00:00:00 GMT

Power C Oatmeal Breakfast Bowl Recipe | The Nosher

Ingredients

1 cup unsweetened vanilla almond milk
1 Tbsp pure maple syrup
1 tsp chia seeds
1/4 tsp cinnamon
1/2 cup old fashioned oats
1 ripe banana, well mashed
1 satsuma orange, clementine or tangerine
6-8 raspberries or more to taste
1 kiwi, sliced
1 Tbsp toasted almonds, chopped

Instructions

Combine almond milk, chia seeds, maple syrup and cinnamon in a sauce pan. Whisk to combine and heat over medium-low heat until small bubble start to form on the sides.
Add oats, reduce heat and simmer for 2 minutes. Add mashed banana and continue cooking for another 3-4 minutes.
Transfer warm oats to a bowl and top with fruit and chopped almonds.
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Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake

Ingredients

1 can refrigerated crescent rolls (try reduced fat)
8 oz. smoked ham chopped
6 eggs; or 1 1/2 cups Egg Beaters
1/2 cup milk
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1 cup part-skim mozzarella cheese

Instructions

Unroll dough into a 13x9-inch baking dish. Press to cover bottom of dish,
firmly pressing seams together to seal.
Sprinkle ham over crust. Beat eggs, milk, and pepper with a whisk until
blended. Pour egg mixture over ham, then top with cheeses.
Bake 25 minutes or until center is set.

Mon, 06 Jul 2026 00:00:00 GMT

Jodie’s breakfast strata

Ingredients

20 Slices French bread 1/2 inch thick
6 tablespoons Butter
16 ounce Sausage Breakfast
6 Shallots minced
16 ounces Mushrooms Quartered
1 cup White wine
12 ounces Monterey jack cheese Shredded
12 Eggs
3 1/2 cups Half-and-half cream
4 tablespoons Fresh parsley minced

Instructions

Heat oven to 225. Adjust oven rack to middle. Arrange bread slices in single layer and bake until crisp about 40 minutes, turning halfway. Cool completely then butter each slice.
Brown sausage about 4 minutes. Add shallots and cook until softened about about 3 minutes. Add the mushrooms and cook until they no longer release liquid. Transfer to a bowl and season with salt and pepper. Reduce the wine in pan over medium-high heat until reduced to 1/4 cup, cook 2-3 minutes and set aside.
Butter. 13x9 pan. Arrange 1/2 bread slices buttered side up in a single layer. Sprinkle half of the sausage mixture then 1/2 cup of the cheese evenly over the slices. Add remaining bread slices, sausage mixture and 1/2 cup cheese.
Whisk eggs in bowl, whisk on reduced wine, parsley, half and half and salt and pepper to taste. Pour Evenly over bread.
Wrap tightly in plastic wrap, pressing down. Weigh down and refrigerate overnight.
Remove from fridge 20 minutes prior to baking. Heat oven to 325. Sprinkle remaining cheese Place on Middle rack and bake until middle and edges puff up and have pulled away slightly 50-55 minutes. Cool slightly before serving.

Mon, 06 Jul 2026 00:00:00 GMT

No-Flip French Toast

Ingredients

2 10-oz packages frozen mixed berries (about 4 cups)
1 tbsp. grated fresh ginger
1 tbsp. cornstarch
2 tsp. finely grated lime zest
3 large eggs
1 c. low-fat milk
1 tbsp. maple syrup
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 slices whole-grain bread
Confectioners' sugar and yogurt, for serving

Instructions

1. Heat oven to 425°F. In large cast-iron skillet, combine berries, ginger, cornstarch, and lime zest.
2. In medium bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and nutmeg. Dip bread slices in egg mixture and arrange in a circle, overlapping, on top of berries.
3. Bake until golden brown, 18 to 20 minutes. Dust with confectioners’ sugar and serve with yogurt if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Cauliflower Tortillas (Gluten Free)

Ingredients

4 Cups cauliflower florets ½ large head (12 ounces)
1 Egg
1/2 teaspoon Garlic
1/4 teaspoon Salt
2.25 Cups Shredded Mexican Cheese or 8.5 ounceS

Instructions

Preheat the oven to 400 degrees F.
Lay parchment paper on two baking sheets. Set aside.
Place the florets into a food processor and pulse until the florets are grated and there are no large pieces.
Add into the food processor the remaining ingredients and pulse until combined.
Scoop 3 tablespoons of the mixture onto the baking sheet and pat down into an even flat, round circle about ¼ inch or even ? inch thick depending on your preference. Do this with the remaining batter. Should be able to make 12.
Bake for 15-20 minutes until golden.
To get some color on the other side of the tortillas you can place another piece of parchment over the cooked tortillas. Then place another baking pan the same size over the parchment. Holding the sides of the pans together, flip the pan over and remove the layer of parchment. You can then place them back in the oven for another 5 minutes if you prefer.
Allow to cool then layer between pieces of paper towel to absorb some of the grease from the cheese.
Fill as you would for a taco.
Keep remaining pieces in the refrigerator until ready to use again. Just reheat in a dry skillet for a minute or 2 on each side.

Mon, 06 Jul 2026 00:00:00 GMT

Mom’s Low Carb Keto Pancakes

Ingredients

1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
2 tablespoons erythritol (sugar substitute)
6 large eggs
6 tablespoons milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

Instructions

Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If too thick, add more milk).
Preheat an oiled pan on stove over medium-low heat.
Drop 1/4 cup batter onto hot pan and form into circles. ( I love to add blueberries at this point).
Cover and cook about 1-1/2 to 2 minutes, until bubbles start forming.
Flip and cook another 1-1/2 to 2 minutes until browned on the other side.
Repeat with the rest of the batter.
*makes 8 pancakes.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Almond Flour Bread (bread machine recipe)

Ingredients

1-1/4 cups Water
2-1/4 cups Unblanched Almond Flour
1/2 cup Vital Wheat Gluten
1/3 cup Psyllium Husk Powder
3/4 cup Ground Golden Flax Seed
1/3 cup Badia Trilogy seed mix (optional or other seeds_nu
6 large Eggs slightly beaten
1/3 cup Extra Virgin Olive Oil
1 tsp Sea Salt
2 tsp Coconut Palm Sugar
2 tbs Red Star Brewers Yeast

Instructions

Add water first then the rest of ingredients in listed order into bread machine. Pile dry ingredients in center of machine. Pour remaining liquid ingredients on each side of dry ingredient pile. Cup dry ingredient pile and place sugar and yeast in the center.
Start bread machine and use the Gluten free course, medium. (Zojirushi machines)
Make sure to scrape down sides of bread machine pan while mixing/kneading.
Manually reform loaf as required once the baking process begins.

Mon, 06 Jul 2026 00:00:00 GMT

BB-Morning eggs

Ingredients

2 large Eggs or
10 medium quail eggs or
2 small duck egg
2 thick slices whole grain bread or
2 thick slices rice bread or
2 thick slices multigrain bread
2 small cucumbers sliced or
1 large Red bell pepper sliced or
1.5 cups Cherry tomatoes

Instructions

Cook the egg/s, season with
salt and ground black
pepper. Serve with the bread
and veggies. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Granola

Ingredients

400 grams buckwheat pearls
150 gram rolled oats
100 grams oat bran
100 grams goji berries
5 tbs chia seeds
100 grams sunflower seeds
100 grams pumkin seeds
4 tbs sesame seeds
2 tbs cinnamon
1 cup coconut flakes
5 tbs maple syrup

Instructions

Preheat grill to medium heat or oven to 180C
Except goji berries and coconut flakes, mix all the ingredients in a bowl.
Add maple syrup(you can add 1-2tbs more if it's needed), mix until it looks like a crumble.
Spread this mixture on a tray lined with a baking paper. Bake it for 15 minutes, mix after every 5 minutes to bake even.
Add coconut flakes on top and bake until coconut is golden color.
Leave it to cool down. Add goji berries and mix it.
Eat this granola with 1 cup mix berries+1/2 banana+low fat organic yogurt+Acai berry powder+Maca powder

Mon, 06 Jul 2026 00:00:00 GMT

Coffee’s Best Friend

Ingredients

1 cup Tropical Food’s PB&J Mix®, separated
¼ cup Tropical Food’s PB&J Mix®
12 muffin liners
1 sweet potato
1 tbsp. cinnamon
1 tsp. cardamom
1 tsp. nutmeg
2 tbsp. unsalted butter
3 tbsp. maple syrup
1 tbsp. heavy cream
¼ cup white sugar
1 tbsp. white sugar
2 cups all-purpose flour
½ cup brown sugar
1 tbsp. baking powder
½ tsp. salt
1 banana chopped
1 egg
1/3 cup milk
1/3 cup vegetable oil

Instructions

Peel and chop sweet potato into one-inch cubes and toss with cinnamon, cardamom and nutmeg.
Melt butter in a pot and add in seasoned sweet potato cubes.
Stir and add in cream and maple syrup.
Cover and bring to a gentle simmer.
Cook for 20 minutes, or until soft.
Blend ¼ cup Tropical Food’s PB&J Mix® and 1 tbsp. white sugar in a blender, until it resembles fine crumbs.
Separate the remaining PB&J Mix® by placing cranberries and peanut butter chips in one bowl and peanuts in a separate bowl.
Roughly chop half the peanuts in the food processor and set aside.
Process the other half until it forms a thick paste.
Sift together flour, brown sugar, ¼ cup white sugar, baking powder and salt in a large bowl. Add chopped peanuts, cranberries and peanut butter chips to dry ingredients.
Preheat oven to 400 degrees.
Add chopped banana and peanut paste to the tender sweet potatoes; mash or puree.
Mix egg, milk and oil in a medium bowl, then whisk in sweet potato mixture.
Add wet ingredients to dry ingredients. Combine with a spoon until moistened, but do not over mix batter.
Spoon batter into muffin cups and bake until toothpick inserted into center comes out clean, about 20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Day 3 Breakfast- Banana Bake

Ingredients

1/2 cup rolled oats
1 tsp stevia
1 bananas mashed
1/4 cup low fat milk
10 gram nut butter melted
pinch sea salt

Instructions

1- Preheat oven to 385 F.
2- Combine dry ingredients, then add wet and pour into a greased ramekin.
3- Bake for 20 minutes or until firm.
4- Once firm set our oven to grill setting and grill for 3 more minutes or until crispy on top.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Smoothie Recipe by Tasty

Ingredients

ice
kiwi
strawberry
½ cup oat milk, or milk of choice
1 cup fresh spinach

Instructions

Add the ice, kiwis, strawberries, oat milk, and spinach to a blender.
Blend on high speed until smooth.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Incredibly Easy Breakfast Bake

Ingredients

24 ounces Bulk Pork Sausage
1 each Medium Bell Pepper chopped
1 each Medium White Onion chopped
3 cups Frozen Hash Brown Potatoes shredded
2 cups Shredded Cheddar Cheese
1 cup Bisquick
2 cups Milk
1/4 teaspoon Black pepper
4 each Eggs

Instructions

1. Heat oven to 400 degrees. Grease rectangular baking dish, 13X9X2. Cook sausage, bell pepper and onion in a 10 inch skillet over medium heat, stirring occasionally, until sausage is no longer pink. Drain.
2. Stir together sausage mixture, potatoes and 1-1/2 cups of the cheese in baking dish.
3. Stir Bisquick, milk, pepper and eggs until blended. Pour into baking dish.
4. Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted.
5. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Ginger-Carrot Breakfast Cookies

Ingredients

1/4 c Egg substitute; OR 2 whites
; egg
2 ts Fresh ginger; grated
1/2 ts Baking soda
3 tb Barley malt; OR maple syrup
1 1/2 c Rolled oats
1 c Whole-wheat pastry flour
1 c Carrot; grated
1 tb Canola oil
2 ts Baking Powder
2/3 c Low-fat vanilla soy milk; or
1 pn Sea salt

Instructions

Preheat the oven to 375F. In a medium bowl, combine the flour, oats, carrot, baking powder, baking soda, and sea salt. In a second bowl, combine the ginger, egg substitute, soy milk, oil, and barley malt, using a hand mixer to combine well. Pour the liquid ingredients into the dry, using a large rubber spatula to combine well. For the best texture, dont overmix; abuot 15 strokes should do. Line a cookie sheet with parchment paper, then drop on the batter, using about 2 rounded tbsp for each cookie. Bake in the middle of the oven until cooked through, about 25 minutes. Notes from book: If the weather is hot and/or dry: serve the cookies with fresh peach slices. If the weather is cold and/or damp: increase the ginger to 1 tbsp. NOTES : Makes 12 cookies, 105 calories each, 2 grams of fat (16% calories from fat) Recipe by: Savoring the Day by judith benn hurley

Mon, 06 Jul 2026 00:00:00 GMT

Chef Joey's Strawberry Rhubarb Cobbler (Vegan )

Ingredients

8 ounces frozen strawberries (thawed and chopped)
4 cups diced rhubarb (organic)
1 1/2 cups sugar (raw cane)
2 tablespoons vegan margarine (vegan & chopped in small pieces)
1/2 cup oil (light)
1 egg substitute
1 cup spelt flour
1 teaspoon baking powder (aluminum free)
1/2 cup non-dairy milk substitute
1 (3 ounce) package vegan gelatin

Instructions

Heat oven to 350'F.
In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
Spread in a 13x9 inch oven proof dish.
In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
Cool on a wire rack and store in the fridge.
Bon Appetit.

Mon, 06 Jul 2026 00:00:00 GMT

Make-ahead Breakfast Eggs

Ingredients

6 large Eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon margarine
4 ounces sour cream
6 slices bacon fried and crumbled
1/2 cup shredded sharp cheese

Instructions

Beat eggs; stir in milk, salt and pepper. In skillet, melt margarine and pour in egg mixture. Cook until set but still moist. Cool, and stir in sour cream.
Put mixture into a buttered shallow baking pan. Top with crumbled bacon and shredded cheese. Cover and refrigerate overnight.
The next morning: Bake at 300 degrees (F) for 15 to 20 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Flax Flat Bread

Ingredients

1 1/2 cups flax seed meal
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons Splenda sugar substitute
2 eggs
1/2 cup water
4 teaspoons olive oil

Instructions

Preheat oven to 425.
Combine dry ingredients and mix with fork or whisk.
Make a well in the center and add wet ingredients.
Mix, making sure eggs integrate well.
Let sit for five minutes.
Spread on greased cookie sheet or silicone mat to desired thickness, I like it to be about 9 x 10 inches.
Bake 10-15 minute.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

10 Large Eggs
2 cups Low-fat milk
6 Slices Bread
1/2 Cup Uncooked onion
1/2 Ounce Reduced fat sausage
3 WW Points Plus

Instructions

Mix all ingredients and put in baking dish. Bake at 350 degrees until set.

Mon, 06 Jul 2026 00:00:00 GMT

Crunchy peanut butter & banana pots

Ingredients

300g porridge oats
2 tsp cinnamon, plus extra for sprinkling
2 medium bananas, finely chopped
500g pot fortified soya yogurt
80g crunchy peanut butter

Instructions

Put the oats and cinnamon in a large pan with 1.3 litres water, then bring to the boil. Reduce to a low heat and simmer until the oats are cooked and the mixture has thickened, stirring occasionally. Stir in the chopped bananas, cook for 1 min, then remove the pan from the heat. Leave to cool for a few minutes, then stir in 6 tbsp of the soya yogurt.
Beat the peanut butter into the remaining yogurt until well combined. Divide half the oat mixture into the base of six glass tumblers and spoon in half of the the nutty yogurt. Top with the rest of the oat mixture, then the remaining yogurt mixture to create layers. Will keep covered and chilled for up to four days. To serve, dust with a little cinnamon, if you like. This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.

Mon, 06 Jul 2026 00:00:00 GMT

PB&J Overnight Oats

Ingredients

1/2 cup Oats (old fashioned)
1 Cup Almond Milk
1 tbsp peanut butter
1 tbsp jam/jelly
1/2 tbsp Cinnamon
1 tbsp Honey
1 tsp chia seeds (optional)
1 tsp ancho chili powder

Instructions

Add oats, almond milk, jam, peanut butter, cinnamon, chili powder, honey and chia seeds to a glass bowl or large glass jar. Mix well with a spoon. Cover with lid or plastic saran wrap and refrigerate overnight.
Remove from the fridge, add preferred toppings such as nuts and fresh fruit. Eat as is or allow to warm to room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Whole Wheat Oatmeal Cookies

Ingredients

8 tablespoons (113g) unsalted butter room temperature
1/3 cup + 1 tablespoon (78g) granulated sugar
1/3 cup (71g) light brown sugar or dark brown sugar packed
1/2 teaspoon table salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon King Arthur Pure Vanilla Extract
1 large egg
3/4 cup (85g) King Arthur Golden Wheat Flour
3/4 cup (68g) quick-cooking oats ground in a food processor or blender if desired
2 tablespoons (28g) orange juice optional*
2 cups (227g) King Arthur Jammy Bits dried fruit nuts or chocolate chips*

Instructions

Beat together the butter, sugars, salt, baking soda, baking powder, and vanilla until well combined., Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until smooth., Add the flour and oats, beating to combine., If you're making whole wheat oatmeal cookies using chips, nuts, etc., beat in the orange juice, then the add-ins. If you're making plain cookies, without add-ins, omit the orange juice., Cover the cookie dough and refrigerate until thoroughly chilled; at least several hours, or overnight for best results. You can bake these cookies without refrigerating the dough, but they'll spread to be quite flat, especially if there aren't any add-ins. , When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., Scoop the dough by the traditional teaspoonful (about 2 measuring teaspoons, about a 1" ball) onto the prepared baking sheets, spacing them about 2" apart. A teaspoon cookie scoop works well here., If the cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes, until they're a very light golden brown and a bit darker around the edges. For dough that hasn't been chilled, bake for about 11 minutes. For softer cookies, reduce the baking time by about 2 minutes., Remove the cookies from the oven, and cool right on the baking sheets., Store whole wheat oatmeal cookies, well wrapped, for 4 to 5 days at room temperature; freeze for longer storage.

Mon, 06 Jul 2026 00:00:00 GMT

Blueberry Oatmeal Bars

Ingredients

2 cup rolled oats
1 teaspoon Baking powder
1/2 teaspoon Cinnamon
2 Bananas
2 cup Blueberries +
1/2 Lemon +
1 teaspoon Maple Syrup +
1 teaspoon Vanilla extract +
1 teaspoon Cornstarch +

Instructions

Preheat the oven to 350°F and line a square metal pan with parchment paper. Set aside.
In a small bowl, combine the blueberries, lemon juice, zest, maple syrup, vanilla extract, and cornstarch. Set aside.
In a food processor, pulse 1 cup oats until it forms a fine powder.
Transfer to a bowl and whisk together the remaining 1 cup oats, baking powder, cinnamon.
Add the mashed bananas and stir to combine.
Transfer half of the oat mixture to the baking pan and press down firmly.
Top with Blueberry Filling, then crumble the remaining oat mixture on top.
Bake for 25-35 minutes, then let cool.
Refrigerate for 1 hour before cutting into bars.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Broccoli Cheese Soup

Ingredients

1 tbsp Butter
1/2 cup Onion, diced
4 Garlic cloves, sliced
4 cups Broccoli Florets, fresh or frozen
4 cups Chicken broth I use 6 cups
1 tsp Black pepper
2 oz Cream cheese, diced
1/2 cup Heavy whipping cream
2 cups Cheddar cheese, shredded

Instructions

1. Heat a large saucepan over medium heat, add the butter. Add the onion and garlic. Cook and stir for 30 sec.
2. Add the broccoli, broth, and pepper. Bring to a simmer and cook until the broccoli is tender, 8-10 min.
3. Turn the heat to LOW. Use an immersion blender to puree the soup, leaving some florets whole.
4. Turn the heat to Medium, add the cream cheese and stir to melt. Bring the mixture to a boil.
5. Turn the heat to LOW and in a slow, steady stream, add the cream.
6. Add the cheddar cheese, one handful at a time, and stir until each handful is melted.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy banana muffins

Ingredients

2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or puréed apple
1 ripe banana , mashed
4 tbsp honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats , plus extra for sprinkling
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda
1 ½ tsp cinnamon
100g blueberry
2 tbsp mixed seed , we used pumpkin, sunflower and flaxseed

Instructions

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Egg McMuffins

Ingredients

1 lb bulk pork sausage
8 eggs
4 slices American cheese (1 oz. each)

Instructions

Press sausage into 8 muffin tins, pressing up sides and pressing into bottom edges.
Bake at 400 degrees for 20 minutes.
Break an egg into sausage cups and return to oven for 15 minutes.
Place 1/2 slice American cheese over each cup and return to oven for 1 more minute.

Mon, 06 Jul 2026 00:00:00 GMT

Peanut Butter and Banana Walnut Breakfast Strata

Ingredients

8 large eggs
4 large egg yolks
1 cup cream
1 1/2 cups milk
1/2 cup mascarpone cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon salt
12 slices bread, dried french loaf preferably cut into 1/2 inch slices
1 (16 ounce) jar peanut butter, preferably crunchy
2 bananas, sliced
1/2 cup walnuts, chopped and toasted
2 tablespoons butter, cut into tiny squares

Instructions

Make "Peanut Butter and Banana" Sandwiches with the bread, peanut Butter, and bananas. Place in a 9x9 inch baking dish. Don't be afraid to cut in half or crunch together to make them fit in all areas of the pan. Sprinkle mixture with the toasted walnuts and butter chunks.
Place softened Mascarpone cheese in a large bowl. In a separate bowl, mix together eggs, egg yolks, milk, cream, cinnamon, vanilla, and salt. Add egg mixture to to the cheese mixture in small scoops. Whisk well after each scoop. This will help incorporate the cheese with the eggs to build a smooth custard. Repeat this process until all ingredients are incorporated and a thick pretty custard is the result.
Pour the custard over the Peanut Butter and Banana Sandwiches. Press a bit to ensure that all pieces of bread are covered. Refrigerate for a few hours or up to overnight to ensure the flavors melt together.
You can also freeze this mixture for a future purposes sealed well in foil and plastic.
Bake mixture (thawed) at 350 degrees for about 40 minutes (or until custard is set and top is browned). I like to keep it covered in foil for the first 30 minutes and remove the foil at the end to allow the top to brown.
Serve with -- well -- whatever you want! I'm not a big fan of super sweet breakfasts, so I will eat this plain. My friends and family will sprinkle powdered sugar or add butter & maple syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Eric Stuarts Breakfast Omelet/waffle

Ingredients

1 c Blueberries
2 sl Canadian bacon; up to 3
1 c Strawberries
2 oz Cracker barrel; block cheese
Salt and pepper
2 Apple cinnamon waffles
1/2 ts Butter
Maple syrup
1 c Apples
1 c Bananas
2 Eggs

Instructions

Using a heart shaped cookie cutter, cut out center of waffles. Melt butter in a saute pan. Place waffles in pan and brown on one side. Flip waffles. In each center, melt a little butter and crack an egg. Flip waffles. Slice bacon into heart shapes and cook in a separate frying pan. Cover egg with bacon and a slice of cheese. Drizzle syrup on top. Garnish with fruit. Notes: Eric Stuarts Breakfast Omelet/Waffle Rhonda Ross Kendrick and Eric Morgan Stuart play a couple on the daytime soap "Another World." ? 1997 Eric Stuart ? 1997 Lifetime Entertainment Services. All rights reserved. MC Formatted using MC Buster by Barb at PK

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Hash

Ingredients

6 slices bacon, cut into 1" pieces
1 onion, chopped
1 red bell pepper, chopped
1 large head of cauliflower, chopped
kosher salt
Freshly ground black pepper
1/4 tsp. smoked paprika
3 tbsp. water
2 cloves garlic, minced
2 tbsp. finely chopped chives
4 eggs
1 c. shredded Cheddar cheese

Instructions

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.
Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)
Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Casserole

Ingredients

1 pkg frozen hashbrowns unthawed (~2 cups)
6 each egg white
4 each Eggs
16 oz Low fat cottage cheese
1 can green chilis
1/2 cup lean diced ham
1/2 cup turkey bacon cut into small pieces
1 cup cheddar cheese
1 cup mozzarella cheese
dash of salt and pepper

Instructions

Preheat oven to 350 degrees. Mix ingredients all together in a large bowl with a wooden spoon. Spray cooking spray into 9x13 pan and place mixed ingredients into the pan. Bake for 1 hour.
Nutrition info per serving (~1 cup): Calories 322, Carb 17.4 g, Protein 28.2 g, Fat 14.6g

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Nog

Ingredients

1/2 c Orange juice
1/2 ts Vanilla; optional
1 Egg
1/2 c milk

Instructions

Blend all ingredients well. A quick breakfast for those "Im too late to eat" school mornings. Posted to recipelu-digest by "Diane Geary." on Feb 2, 1998

Mon, 06 Jul 2026 00:00:00 GMT

2 Dollar Omelette Breakfast Meal | But Cheaper

Ingredients

1lb (454g) pork Boston butt, ground
2 teaspoons (6g) garlic powder
1 teaspoon (2g) cayenne
1 teaspoon (2g) fennel powder
1 teaspoon (2g) dried thyme
2 teaspoons (10g) fine sea salt
1 poblano pepper, charred & diced
½ yellow onion, thinly sliced
1 cup (60g) Monterey Jack, fine grated
1 cup (60g) cheddar, fine grated
12 whole eggs
1/3 cup (79ml) milk (optional)
Kosher Salt & Pepper to Taste
6 slices of white bread or sourdough, sliced thick, ideally
3 tablespoons (42g) unsalted butter
2 cloves garlic, finely chopped
2 tablespoons (4g) parsley, finely chopped
4 large russet potatoes, diced into 1/2 inch cubes
3 tablespoons (30g) vegetable oil
Salt & Pepper to taste
1 yellow onion
Spice Mix of Choice, if desired
4 Roma tomatoes, sliced in half, optionally flambé w/ any whisky of choice
1 bottle (355ml) lager
2 cups (473ml) orange juice

Instructions

In a medium-size bowl, add ground pork, garlic powder, cayenne, fennel powder, thyme, and sea salt; mix to combine.
Lightly grease a 12” skillet, set over medium-high heat, then spread all of your breakfast sausage across the entire surface, let it sear for 2-3 minutes, flip and sear for one more minute.
Using a wooden spoon or a potato masher, break up your sausage into small pieces; let it cook for 3-4 stirring often until cooked through. To that, add poblano pepper and onion; stir together just until the vegetables get softened, about 4 - 5 minutes. Keep covered and warm. In a medium-size bowl, combine Monterey cheese and Cheddar cheese.
In a medium-sized bowl, crack all your eggs and add milk (optionally), season to taste with salt, and whisk together until homogeneous.
Heat a 10” nonstick skillet over medium-high, add butter or vegetable oil to coat the bottom, pour ¾ cup of your egg mixture and let it spread across the pan.
As the eggs cook, bring in some of the uncooked eggs from the edge towards the center, then tilt the pan in the direction of that pull. Repeat that process all around the edge of the pan till your eggs are 90% cooked.
Add a nice handful of cheese on one side, a big full spoon of your sausage on top, and then more cheese; fold your omelet and let it sit on one side of the pan until lightly toasted and cheese gets melted.
Remove from the pan by grabbing a plate, hold your pan overhanded, and flip. Next, place a couple of texas toast slices, followed by your potatoes and one tomato half. Finish with some chopped parsley over your potatoes.
In a small sauce pot, melt butter over medium heat; once melted, cut the heat, add garlic and parsley; mix to combine.
Toast your bread in a pan with butter or in a toaster. Brush it generously with your garlic butter. Then slice it in half on a diagonal.
In a 12” nonstick skillet, add oil, and heat that over medium-high; once hot, add your potatoes and toss to coat thoroughly. Let them sear for about 5 minutes, flip them, season with salt, and sear for 5 minutes.
Reduce the heat to medium, add onion, and season with salt. Let your pot and onion mix sweat, tossing occasionally until the onion turns translucent and the potatoes get cooked through about 4 - 8 minutes. Season with your desired spice or salt and pepper as needed.
In a 12” nonstick skillet, add oil, and heat that over medium-high; once hot, add your tomatoes cut side down and sear for 3 - 4 minutes or until charred. Sear the other side for 1 minute and season with salt.
In a flute, glass pour beer and then orange juice.

Mon, 06 Jul 2026 00:00:00 GMT

Baked eggs, minced lamb and peas

Ingredients

500g of lamb mince
2 green cardamom pods
1 black cardamom pod
cinnamon stick, 1 inch in length
3 cloves
2 bay leaves
2 green chillies, slit
2 medium onions, finely chopped
1/2 tsp turmeric powder
1/2 tbsp of ginger-garlic paste
1 tsp red chilli powder
sea salt, finely ground
2 tomatoes, ripe, finely chopped
2 tbsp of yoghurt
100g of petit pois, frozen
1 tsp garam masala
2 tbsp of vegetable oil
1 tbsp of ghee
8 eggs, medium
1/2 bunch of coriander, leaves only, chopped
brioche baps, toasted

Instructions

Heat the oil and ghee in a large saucepan. Add the green cardamom, black cardamom, cinnamon stick, cloves and bay leaf, and sauté for 1/2 a minute. Add the green chillies and chopped onions and sauté until the onions are translucent - this should take approximately 5 minutes
Add the turmeric powder and ginger-garlic paste and cook for another 3 minutes. Add the minced lamb and cook over a high heat for 5 minutes, stirring occasionally. Reduce the heat and cook for a further 5 minutes
Preheat the oven to 190°C/gas mark 5
Add the red chilli powder and salt and mix well. Add the chopped tomatoes and cook for 5 minutes over a medium heat, then add 1 1/2 cups of water and the yoghurt. Mix until incorporated and simmer for a further 5 minutes
Finally, add the frozen petit pois, garam masala and coriander and remove from the heat - the whole spices can be removed at this stage
Layer the lamb mixture across the bottom of an ovenproof casserole dish. Make 8 depressions, evenly spaced in the ground lamb mixture. Break an egg into each of these, so that the yolks sit in the depressions. Alternatively, divide the lamb into 4 ovenproof pans and top with 2 eggs
Bake in the oven for 5 minutes, or until the egg whites have been cooked, leaving the yolks runny. Garnish with chopped coriander and serve with toasted brioche baps

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

8 slices Bread
1 lb Sausage
Cheese
4 Eggs
2 cups Milk
1/4 teaspoon Salt
1/2 teaspoon Dry mustard

Instructions

Place 4 slices bread in a greased 9x9 pan. Cover with a layer of grated cheese. Cook sausage; drain, add as 3rd layer. Crumble 4 slices bread on top of meat. Mix eggs, milk, salt and dry mustard. Pour over top of other layers. Refrigerate 30 minutes or more. Bake uncovered 50-60 minutes (well done on top). May substitute ham, bacon or hamburger. Can use stale bread!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1-1/2 cup cheddar cheese shredded
6 slices fresh white bread cubed
1-1/2 lb sausage brown and drain well
4 Eggs
1/4 tsp dry mustard
2 cups milk
1 tsp salt

Instructions

Use 3 quart casserole dish - buttered. Layer in order: bread, sausage and cheese. Beat remaining ingredients, pour mixture over layers. Refrigerate overnight then bake 1 hour at 325.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Chili

Ingredients

2 1/2 lbs ground beef
1/2 large onion (chopped)
8 garlic cloves (minced)
2 (15 ounce) cans diced tomatoes (with liquid)
1 (6 ounce) can tomato paste
1 (4 ounce) can green chilies (with liquid)
2 tablespoons Worcestershire sauce
1/4 cup chili powder
2 tablespoons cumin
1 tablespoon dried oregano
2 teaspoons sea salt
1 teaspoon black pepper

Instructions

In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Upside Down Breakfast Stacks

Ingredients

nonstick cooking spray
3 large eggs, lightly beaten
1/8 teaspoon salt
black pepper (a few grinds)
shredded sharp cheddar cheese or cheese, of your choice
6 fully cooked sausage patties or 6 fully cooked vegetable sausage patties
3/4 cup buttermilk pancake mix
1/2 cup water
syrup or jam, of your choice

Instructions

PREHEAT oven to 375°F If using glass custard cups, reduce heat to 350°F.
Coat 6 muffin cups, or glass custard cups generously with non-stick cooking spray.
Combine eggs, salt and pepper, and optional cheese of your choice!
Divide evenly between prepared muffin cups.
Top with sausage patty.
Whisk pancake mix and water together in medium bowl until smooth. Pour evenly over sausage.
Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. (If you add a bit of minced onion, green peppers, or chives to the egg mixture, add one minute to the bake time.).
Cool 2 minutes. Invert onto baking sheet.
Sprinkle immediately with cheese, if desired (if you didn't add them to the eggs!).
Serve warm with syrup, or jam of your choice, if desired.
NOTE: Make this more savory by adding a bit of minced onion, minced green pepper, or chives to the eggs, before adding to the muffin cups! Add a salad and make it lunch or dinner!

Mon, 06 Jul 2026 00:00:00 GMT

THE LIFE-CHANGING LOAF OF BREAD

Ingredients

1 cup sunflower seeds
1/2 cup flax seed
1/2 cup hazelnuts (or almonds)
1 1/2 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium, seed husks (3 Tbsp. if using psyllium husk powder)
1 teaspoon fine grain sea salt (add 1/2 tsp. if using coarse salt)
1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
3 tablespoons melted coconut oil (or 3 Tbsp ghee)
1 1/2 cups water

Instructions

Preheat oven to 350°F.
Combine all dry ingredients in a flexible, silicon loaf pan. Stir well.
Whisk maple syrup, oil and water together in a measuring cup. Add to dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. If using a metal loaf pan, line it with parchment paper before adding the ingredients. The loaf will come out easily when it's time to take it out to turn it.
Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwich

Ingredients

1 Whole wheat English Muffins
2 Eggs fried
2 slices Bacon
1 slice Cheese
Butter

Instructions

Make the sandwich. Poof!

Mon, 06 Jul 2026 00:00:00 GMT

Holiday Breakfast Casserole

Ingredients

6 -8 slices bread (white or wheat), crusts removed
1 medium apple peeled and diced
1 lb. bulk sausage cooked (or crumbled links)
2 cups mile (or half-and-half)
1 teaspoon salt
1 teaspoon dry mustard
5 Eggs
6 ounces cheddar cheese shredded

Instructions

1.Lay bread in bottom of oblong 9x13? glass baking dish.
2.Sprinkle cooked sausage and apple over bread.
3.Sprinkle on cheese.
4.In a bowl, whip together eggs, milk, salt and dry mustard.
5.Pour egg mixture over all and refrigerate overnight (for breakfast) or all day (for dinner).
6.If freezing, skip the refrigeration instructions; wrap pan well; label and freeze.
To serve:
1. Thaw completely.
2. Bake in 350 degree oven for 35-40 minutes.
3. Let set 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Cottage Cheese Pancakes - low carb

Ingredients

1 1/3 cups Cottage cheese full fat, 4%
3 tablespoons butter melted
4 eggs
1/4 cup Coconut Flour Can use AP flour but more carbs
3/4 teaspoon Kosher Salt
butter to grease griddle/pan
vanilla
toppings- fruit, peanut butter, etc.

Instructions

Heat griddle or flat non-stick pan to medium.
Prepare the batter- mix all (except the toppings and butter for greasing the griddle ) in a blender. Blend until smooth
Butter the hot griddle and pour allowing the pancakes to spread to about 3 1/2 inches.
Cook until first side is golden brown, then flip and cook until also golden brown. Will take longer than regular pancakes and will not bubble in the middle like they do.
Serve with fruit, syrup, peanut butter or plain. I have used as "buns" for hotdogs or sausage.

Mon, 06 Jul 2026 00:00:00 GMT

Egg, bacon, English muffin, fruit breakfast

Ingredients

2 each eggs
.1 cup Onion
3 each Turkey Bacon
.25 tbsp olive oil
1 each English muffins
.5 cup raspberries
.5 cup blueberries
.5 cup Strawberries
.25 tbsp Butter

Instructions

Heat onions in olive oil
Add eggs and scramble
Fry bacon in olive oil
Toast english muffin and butter
Combine fruit into fruit salad

Mon, 06 Jul 2026 00:00:00 GMT

Healthy pepper, tomato & ham omelette

Ingredients

2 whole eggs and 3 egg whites
1 tsp olive oil
1 red pepper, deseeded and finely chopped
2 spring onions, white and green parts kept separate, and finely chopped
few slices wafer-thin extra-lean ham, shredded
25g reduced-fat mature cheddar
wholemeal toast, to serve (optional)
1-2 chopped fresh tomatoes, to serve (optional)

Instructions

Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
Sprinkle on the ham and cheese, and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onions sprinkled on top, the chopped tomato and some wholemeal toast, if you like.

Mon, 06 Jul 2026 00:00:00 GMT

Apple, cardamom & stem ginger granola

Ingredients

100g mixed nuts (we used whole hazelnuts, pistachios, almonds and pecans)
15 cardamom pods , or ½ tsp ground cardamom
50ml vegetable oil
100ml maple syrup
75ml honey
3 balls of stem ginger , chopped, plus 2 tbsp syrup
2 tsp vanilla extract
300g rolled oats
50g mixed seeds (we used sunflower, pumpkin and linseed)
1 tsp cinnamon
50g soft dried apple rings , roughly chopped
50g raisins or dried cranberries

Instructions

Heat the oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. Roughly chop the nuts, leaving plenty of chunky pieces. Crack open the cardamom pods and lightly grind the seeds using a pestle and mortar to release their aroma.
Mix the oil, maple syrup, honey, ginger syrup and vanilla in a large bowl. Add the chopped stem ginger, oats, seeds, cinnamon, chopped nuts, cardamom and ½ tsp sea salt. Mix everything together until well coated in the syrup mixture.
Tip onto the baking tray and spread out evenly. Bake for 20 mins, then stir and return to the oven for a further 10 mins. For chunky granola, leave to cool without stirring, then break up into pieces. If you prefer a finer texture, stir from time to time as the granola cools. Mix in the dried fruit. Will keep in an airtight container for up to a month.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

12 Eggs
1 c. Milk
1 lb. Ground Sausage cooked
16 oz. Frozen Hash Brown
1 c. Shredded Cheddar
1 t. Salt
1 t. Pepper
Veggies

Instructions

350 / 45-60 MINS
Beat eggs and milk.
Combine all ingredients.
Bake.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast

Ingredients

2 Eggs
1 Whole Grain Bread
1 Turkey Sausage
2 teaspoons Butter

Instructions

Prepare eggs by any method. Cook sausage in microwave. Toast bread.

Mon, 06 Jul 2026 00:00:00 GMT

OVERNIGHT OATMEAL!!

Ingredients

1 container (6 oz) greek yogurt any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)

Instructions

In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.
Cover; refrigerate at least 8 hours but no longer than 3 days before eating.
*Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.
*Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.
*Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.
*Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.
*Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.
*Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.
**Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g
**S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g
**Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g
**Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g
**Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g
**Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g
**Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g
****To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Mon, 06 Jul 2026 00:00:00 GMT

Favorite Oatmeal Pancakes

Ingredients

1 1/4 cups all-purpose flour
1/2 cup oats old fashioned or quick
2 teaspoons Baking powder
1/4 teaspoon Salt optional
1 1/4 cups milk your choice
1 Egg beaten
1 tablespoon coconut oil
1/2 cup apples peeled and chopped
1 cup Blueberries fresh or frozen (do not thaw)
1/2 cup chocolate chips

Instructions

In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if desired; mix gently. Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once.

Mon, 06 Jul 2026 00:00:00 GMT

Egg-Free Paleo Breakfast Bowls

Ingredients

1 cup diced sweet potato, (about 1/2 medium sweet potato)
1/2 cup onion (about 1 small onion), ( diced)
5 strips bacon, (cut into lardons (short strips))
2 cloves garlic, (minced)
1/4 teaspoon smoked paprika ((leave out if AIP))
1/2 teaspoon salt
1 handful spinach
freshly ground black pepper, (to taste)
1 tablespoon ghee or coconut oil
1/2 cup diced parsnip, (about 1 small parsnip)
4-6 oz raw bulk breakfast sausage or mild Italian sausage, (casing removed and broken into bite-sized pieces)
1/2 cup diced onion, (about 1/2 medium onion)
1 bell pepper, (diced)
1/2 cup diced zucchini, (about 1 small zucchini)
1/4 cup diced tomato, (about 1 small tomato or 6 cherry tomatoes)
1 handful arugula
1 tablespoon minced parsley
freshly ground black pepper, (to taste)
1 tablespoon ghee or coconut oil
1/2 diced red skinned or yukon gold potato, (about 1/2 a medium potato)
6 oz fully cooked chorizo, (diced)
1 handful baby kale
1/2 apple, (diced)
1 tablespoon minced cilantro
freshly ground black pepper (to taste)
1 tablespoon ghee or coconut oil
6 oz ground beef
1 medium shallot, (minced)
2 garlic cloves, (minced)
1 cup / 3-4 button or cremini mushrooms, ( diced)
1/2 cup broccoli florets
2 teaspoons fish sauce
1/4 teaspoon curry powder ((or turmeric for AIP))
1 handful watercress, (chopped)
freshly ground black pepper, (to taste)

Instructions

smoky sweet potato + bacon
In a large skillet over medium-high heat, cook the bacon until crisp, about 10 minutes.
Remove the bacon from the pan, leaving about a tablespoon of bacon fat in the pan. Drain the bacon on paper towels.
Add the sweet potatoes and onions to the pan and cook for 7-9 minutes, or until soft and golden brown.
Add the smoked paprika, garlic, and salt and stir to combine.
Add the spinach and cook until wilted. Stir the bacon back in and serve with freshly ground black pepper.
sausage + pepper with zucchini
Heat a large skillet over medium-high heat and add the ghee. Once hot, add the parsnips and onions. Cook for 6-8 minutes, or until golden brown, stirring occasionally.
Push the parsnips and onions to the side of the pan and add the sausage, browning it on all sides. Once it’s brown, push it to the side with the parsnips and add the garlic, bell peppers, zucchini, and salt. Cook for 2-3 minutes, or until the zucchini and peppers are softened.
Stir everything back together and cook for another minute or two. Add the arugula and cook for a minute more, or until just wilted. Add the parsley and serve with freshly ground black pepper.
chorizo, apple + kale
Heat a large skillet over medium-high heat. Add the ghee. Once hot, add the potatoes and cook until they’re golden brown and tender, about 5 minutes.
Add the chorizo to the pan and cook for 2-3 minutes, until crispy and heated through.
Add the kale and apples and cook until the kale is wilted, about a minute.
Stir in cilantro and serve with freshly ground black pepper.
curry beef + broccoli
Heat a large skillet over medium-high heat and add the ghee. Once hot, add the beef and cook for one minute, until just starting to brown.
Push to the side and add the mushrooms, broccoli, shallots, and garlic. Cook for 2-3 minutes and then stir the beef back in.
Add the fish sauce, garlic, and curry powder and cook for another 2-3 minutes, or until the beef is cooked through. Stir in the watercress and cook until just wilted. Serve with freshly ground black pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Fat Oatmeal Protein Pancakes with Cottage Cheese

Ingredients

1/2 cup egg whites
1/2 cup oats
1/2 cup low-fat cottage cheese

Instructions

Blend ingredients until smooth.
Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan.
When pancake bubbles, flip and cook the other side.

Mon, 06 Jul 2026 00:00:00 GMT

Jb's Classic Belgian Waffles (And Variations)

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups milk
6 tablespoons vegetable oil
2 large eggs
10 tablespoons blueberries (fresh or frozen, if frozen, no need to thaw) (optional) or 5 tablespoons mini chocolate chips (optional)
fruit syrup or warm fruit, compote
fruit sauce, fresh berries or chopped fruit
powdered sugar or whipped cream
chocolate syrup or fruited yogurt

Instructions

Place all ingredients in a large mixing bowl and combine until well blended.
Allow batter to rest 5 minutes before using.
Use in your Belgian Waffle Maker according to manufacturer's suggestion.

Mon, 06 Jul 2026 00:00:00 GMT

Protein-Packed Breakfast Bars Recipe by Tasty

Ingredients

¼ cup flax meal
¾ cup water
6 cups rolled oats
6 cups quinoa, cooked
4 teaspoons baking powder
1 teaspoon salt
1 cup maple syrup
½ cup refined coconut oil, melted
2 teaspoons vanilla extract
4 ripe bananas, mashed
6 tablespoons peanut butter
5 tablespoons mini chocolate chips
¾ cup gala apple, diced
6 tablespoons walnuts, chopped
1 ½ tablespoons cinnamon
¼ teaspoon nutmeg
¾ cup carrot, grated
3 teaspoons cinnamon
¼ teaspoon nutmeg
3 tablespoons almond butter
3 tablespoons almond butter
⅓ cup Strawberries, diced
⅓ cup raspberries
⅓ cup blueberries
nonstick cooking spray

Instructions

Preheat the oven to 375°F (190°C).
To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel.
In a large bowl, combine the oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.
Divide the base dough equally between 4 medium bowls.
Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.
Bake for 25-30 minutes, until the edges are slightly golden brown.
Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Real Sliced Apple Breakfast

Ingredients

2 each apple large, sliced
4 tablespoons Peanut butter
2 cup 1% low-fat milk

Instructions

1. Slice apples. Spread with peanut butter. Enjoy. Serve with milk.
Calories 419 per serving

Mon, 06 Jul 2026 00:00:00 GMT

Mushroom and Spinach Crepe Torte (Breakfast or Brunch)

Ingredients

1/4 ts Pepper
1/4 ts Nutmeg
1 1/2 c Swiss Cheese shredded
1/3 c Parmesan cheese shredded
3 tb Butter
1/2 lg Onion finely diced
3 Eggs
1/2 ts Salt
1/2 lg Onion finely chopped
3 tb Flour
1/2 c Whipping cream
1 c Flour
2 1/2 c Hot milk
1 tb Butter
1 tb Butter
5 c fresh mushrooms Sliced
2 10-oz package frozen chopped spinach
3 tb Butter melted
1/4 ts Salt
1 1/4 c milk

Instructions

TO MAKE CREPES: Combine flour and salt- whisk eggs, milk and 2 tbl. of melted butter- add to flour mixture - mix until smooth - cover and refrigerate for 1 hour. Remove from refrigerator - Using crep? pan (or shallow frying pan) - heat pan and wipe with a little of the remaining 1 tablespoon of butter - pour about 3 tablespoons of crep? mixture in pan - tilt pan to spread around in circle - cook until nicely browned on bottom and medium firm on top - flip crep? over and brown on other side - make 15 crep?s in all - set aside. TO PREPARE CHEESE SAUCE: Melt butter - add flour - cook, stirring for 2 minutes. Whisk in hot milk, salt, pepper and nutmeg - cook, whisking for 5 minutes or until boiling and thickened. Stir in cream and 1 1/2 cups of the Swiss cheese - stir until cheese is melted - set aside. TO PREPARE SPINACH FILLING: Melt butter - cook onion for 3 minutes or until softened. Add spinach - - cook over medium heat until excess moisture has evaporated - about 5 minutes. Stir in 1 1/3 cups of the prepared cheese sauce - set aside. TO PREPARE MUSHROOM FILLING: Melt butter - cook onion for 3 minutes or until softened. Add mushrooms - cook over high heat, stirring often until all moisture has evaporated - about 5 minutes. Stir in 1 cup of the prepared cheese sauce and the parmesan cheese - set aside. ASSEMBLING TORTE: Arrange 3 crep?s in bottom of a 9" springform pan - spread with 1 cup of the spinach filling - top with 3 more crepes - spread with half of the mushroom filling. Repeat layering - top with 3 crep?s. Spread top of torte with remaining cheese sauce and sprinkle with 1/2 cup shredded Swiss Cheese. NOTE: At this point, torte can be covered and refrigerated for up to 12 hours - remove from refrigerator 20 minutes before baking. Bake at 350? for 50 - 60 minutes or until heated through and top is browned. Let rest for 20 minutes before slicing and serving. Recipe from Barb Bain (bain@telusplanet.net), MC formatted 3/18/97 by MsRooby@sprintmail.com Recipe by: Barb Bain Posted to MC-Recipe Digest V1 #524 by "Rooby" on Mar 19, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Gfcf Banana Almond Cinnamon Breakfast Cereal

Ingredients

1 cup bob's red mill mighty tasty hot cereal
3 1/4 cups water
3 tablespoons blackstrap molasses
2/3 cup sugar (less, if desired)
20 raw almonds
1 ripe banana
1 tablespoon cinnamon

Instructions

Start the water boiling on the stove.
Put almonds in the grinder and grind into a powder, OR simply use 1/3 cup sliced almonds instead.
Slice up the banana.
Combine all ingredients except water/cereal in a mixing bowl and use a fork to smash and combine ingredients.
Add 1 cup cereal to the boiling water, stir to incorporate, and then bring back to a boil. Cover and simmer on low heat for 10 minutes. Stir every once in a while.
Add the smashed up deliciousness to the cereal and stir well.
YUMMY!

Mon, 06 Jul 2026 00:00:00 GMT

Meat loaf - low carb

Ingredients

2/3 cup Heavy cream
1/2 cup Bread crumbs
1 1/2 lbs Ground beef
1 tablespoon Parsley dried
1/2 cup Onion finely minced
2 teaspoon Parmesan
1 Egg yolk

Instructions

Preheat oven to 325 degrees. Put a 12x14 piece of aluminum foil on a cookie sheet or jelly roll pan or lightly grease a 4x8 inch baking pan.
Put cream and bread rumbs in the bowl of a food processor or mixer or put them in a medium mixing bowll. Stir lightly and soak for about 5 minutes.
Add ground beef, parsley, onion, salt pepper, Parmesan cheese and egg yolk in the bowl with the soaking bread crumbs. process just until lightly mixed (it is important not to overmix) or do this by hand. Place on top of the aluminum foil and shape into a loaf abot 12-13 inches long. Lightly build up a slight edge with the aluminum foil (unless you are using a jelly roll pan or a regular baking pan0. Bake for about 1 hour or until done. Be sure it is cooked through.
Can cusbstitude 1/2 almond meal for the bread crumbs
Really good with mock marinara sauce

Mon, 06 Jul 2026 00:00:00 GMT

Peanut butter overnight oats

Ingredients

80g frozen raspberries
50g rolled porridge oats
1 tsp maple syrup
1 tbsp peanut butter

Instructions

Stir the frozen raspberries into your oats with 150ml water and a pinch of salt, then cover and chill in the fridge overnight.
The next day, mix in the maple syrup, then top the oats with the peanut butter.

Mon, 06 Jul 2026 00:00:00 GMT

New Vegetable Lasagna

Ingredients

1/2 ts Pepper
1/4 ts Salt
Spinach, Thawed & Drained
2 Egg Whites Beaten
1 (12 Oz.) Carton Low Fat
1/4 c Tomato paste
1 (10 Oz. ) Pkg. Chopped
2 ts olive oil
2 ts Dried basil
2 (14 1/2 Oz.) Cans Tomatoes,
5 c Thinly Sliced Zucchini
Part-Skim Milk Mozzarella
1/4 c Fresh Minced Parsley
1 ts Dark Brown Sugar
2 cl Garlic Minced
1 1/2 ts Dried Oregano
6 Lasagna Noodles, Uncooked
1 1/4 c (5 Oz.) Shredded
2 tb Grated Parmesan
3/4 c Onion minced
1 c Mushrooms sliced
Cottage Cheese
Drained & Chopped
1/4 c Burgendy OR Dry Red Wine

Instructions

Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving. (Fat 9.6. Chol. 68.)

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate and Berry Porridge with side of cooked greens

Ingredients

3 cups steel cut oats
6 cups water
1/8 cup freshly ground flax
2 tablesoons chia seeds
1 tablespoon cinnamon
3 cloves crushed
2 tablespoons 100% cocoa
1/8 cup chopped walnuts
1/8 cup unsweetened soy or almondmilk fortified w/vit. D, calcium
1/4 cup fresh or frozen raspberries or strawberries (or dried cherries)
6 oz. dark 85% chocolate, shaved (optional)
5 cups greens kale, spinach, collard greens etc...
1 tablespoon balsamic vinegar

Instructions

Bring water to boil and add oats. Reduce to low. Cook an additional 20-25 minutes, until tender. While oats are cooking measure dry ingredients and chop walnuts. Place fresh greens in pan on medium heat and add 1/4 cup of water. Turn greens and add a teaspoon of garlic powder if you'd like, until reduced and cooked about 5-6 minutes. When oats are done, remove from burner stir in soy or almond milk and all dry ingredients, except chocolate. Shave dark chocolate on top and add fresh berries if using.
I like to have my greens first followed by this chocolate oatmeal with berries for dessert!
Steel cut oats with all those yummy, healthy extras to increase your health span! Lots of fiber, antioxidants and phytochemicals. Plenty of plant-based protein and calcium- put your butter, eggs, bacon or bagel with cream cheese to rest! Have some chocolate creaminess and loads of antioxidants and micornutrient for breakfast instead!

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Cookies #2

Ingredients

1/2 cup smooth cashew butter
1 tablespoon olive oil
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup blackstrap molasses
1/4 cup pure maple syrup (I prefer the dark kind)
1 egg
1 cup multi-grain flour
1/2 cup oatmeal
1/4 cup ground flax seeds
1 tablespoon psyllium
1/2 cup dried cranberries

Instructions

Preheat oven to 325°F.
Mix wet ingredients and dry ingredients seperately and add dry to wet ingredients.
Lightly grease a cookie sheet and form into small balls and flatten with a fork.
Bake for about 10 to 15 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Frittata

Ingredients

6 eggs (beaten)
½ cup cheese (any type (Cheddar, goat cheese, Swiss, etc.))
1 tablespoon fresh parsley (chopped (or other fresh herb))
¼ - ½ cup optional ingredients (roasted red pepper, sautéed mushrooms, diced ham, smoked salmon, etc…)
2 tablespoons whole milk or yogurt (optional)
¼ to ½ teaspoon salt (depending on how salty a cheese you use)
freshly ground black pepper
2 teaspoons butter

Instructions

Pre-heat the oven to 400˚F while you prepare your other ingredients. Beat the eggs in a bowl. Stir in the grated cheese, fresh herbs (reserving some for garnish) and other ingredients. If using, stir in the milk and season with salt and freshly ground black pepper.
Pre-heat a non-stick 8-inch skillet over medium-high heat for 2 to 3 minutes.
When the pan is hot, add the butter and swirl it around the pan while it melts. You should hear the butter sizzling. Once it stops sizzling, add the eggs to the pan and stir them around with a fork or a spatula. The eggs will start to set up in the pan. Stir the eggs so that the uncooked egg has a chance to hit the hot pan. Cook like this for just one minute.
Send the pan to the 400˚F oven for 10 to 12 minutes, or until the frittata has set up and is just starting to brown lightly. Remove from the oven and turn the frittata out onto a plate. Cut the frittata in half and serve immediately, garnishing with the left over fresh herbs.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

lightly toasted and cubed bread, enough to generously cover the base of a 9 x 13 pan
1 lb bacon, cooked and crumbled
1/2 lb sausage, cooked and crumbled
1 large onion, chopped and sauteed
8 ounces fresh mushrooms, chopped and sauteed
2 -3 large tomatoes, chopped, uncooked
8 -10 eggs, beaten with the following
4 cups milk
1 tablespoon Dijon mustard (or 2 tsp. dry mustard powder)
fresh ground black pepper
1 teaspoon dried mixed herbs (optional)
cheddar cheese, grated

Instructions

Layer all ingredients evenly over the bread.
Pour the egg mixture over all.
Refrigerate overnight.
Preheat oven to 350°F.
Top with a good sharp cheddar cheese (grated) and bake until golden brown and slightly risen, approximately 45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Porridge Oats Breakfast Cookies

Ingredients

1 Cup wholewheat flour
1 tsp baking soda
3/4 tsp sale
1/2 tsp allspice or 1/4 tsp cloves
2 tsp cinnamon
2 tsp ground ginger
2 eggs
1/3 C vegetable oil
1 1/4 C unsweetened apple sauce
1/4 C brown sugar
2 tsp vanilla
3 C Rogers Porridge Oats (or regular large flake oats)
3/4 C chopped almonds
1/2 C sunflower seeds or pepita seeds
1 C dried fruit (cranberries dried blueberries or dried citrus peel like the kind in fruitcake)
few chocolate chips to your liking (optional)

Instructions

Preheat oven to 350
Combine flour, soda, slat allspice and cinnamon in a bowl
Combine eggs, oil, applesauce, sugar in a large bowl.
Add vanilla oats, almonds and seeds
Add flour mixture and fruit and choc chips
Scoop spoonfuls on a cookie sheet and shape with a fork.
Bake 15 inn
Apple sauce is equivalent of 3 applesauce cups

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Deep Dish Pizza

Ingredients

4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese
1/4 teaspoon oregano or 1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or 8 ounces mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
garlic powder, to sprinkle on top
assorted pizza toppings (pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.)

Instructions

In a medium bowl, whisk cream cheese until smooth and creamy.
Whisk in eggs until mixture is well-blended and smooth.
Add the Parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened.
Spread cheese mixture evenly in a well-greased 9"x13" glass baking dish or lightly greased and lined with parchment paper (see note below).
Bake at 375ºF for 20 to 25 minutes or until evenly browned, but not too dark; let cool completely on a wire rack.
When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan.
Ease the spatula under the whole crust to loosen.
Keep crust in the pan; this makes it easier to remove the finished pizza later.
Refrigerate, uncovered, until shortly before serving time (this dries out the crust and makes it crisper).
Spread chilled crust with pizza sauce, then cheese and toppings of your choice (pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc).
Lightly sprinkle with garlic powder and bake at 375ºF about 15 to 20 minutes or until toppings are bubbly.
Let stand a few minutes before cutting.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Cereal w/ fruit

Ingredients

1 1/2 cup Corn Flake Cereal
1 1/2 cup Almond or Soy Milk
1/2 cup Sliced Banana or Blueberries

Instructions

1. Get a cereal bowl and all other necessary ingredients.
2. Pour the cereal into the bowl.
3. Pour the "milk" on top of the cereal.
4. Add fruit to make it more enjoyable.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwiches

Ingredients

8 slices Bread
2 teaspoons butter/margerine
8 Slices Ham
4 slices cheese
Salt
Pepper
garlic salt
4 Eggs

Instructions

Butter one side of each slice of bread. On griddle fry egg (breaking yoke), ham, and bread. Spice egg to taste while it fries. Place cheese on bread to start melting. Assemble sandwich as items are done cooking.

Mon, 06 Jul 2026 00:00:00 GMT

Skinny Omelette

Ingredients

2 large eggs, beaten
a tiny pinch of fine grain sea salt
a few tablespoons of chopped chives or herbs
a dollop of pesto
a bit of goat cheese or feta
a small handful of mixed salad greens

Instructions

In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker - this works beautifully as well. Sprinkle the eggs with some salt and some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a clean countertop, large cutting board or Silpat-lined cookie sheet. Do this with confidence (or practice).
Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens.
Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives and/or other herbs. Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Muffins with Carrot

Ingredients

1 tb Honey
1 tb Lowfat buttermilk
1/2 c Orange juice
1 ts Baking Powder
1/3 ts Ground cinnamon
1 tb Diet spread with buttermilk;
1 tb Applesauce
1/4 c Egg substitute
1/3 c Shredded carrots; fine or
1 pn Ground allspice; optional
1/2 c Whole-wheat flour
1/8 ts Grated orange peel; dried
1/2 c Unbleached flour
1/8 c Oat bran

Instructions

Makes 6 muffins: line muffin pan with paper baking cups); set aside. PREHEAT oven to 400F. WET INGREDIENTS: Measure the wet ingredients (except the carrot) in a 2-cup pyrex or other measuring cup. Stir with a fork to incorporate the honey. DRY INGREDIENTS : Measure the dry ingredients into a medium bowl:, stir together to mix and fluff. NOTE: If using fresh orange rind, add it to the wet ingredients. Add very cold whipped margarine to the dry ingredients, working it in with a fork. Stirring, drizzle n the buttermilk and gently crumb with a fork. Finally, fold the Wet into the Dry ingredients in the larger bowl and fold until just combined. Stir in the carrots. Batter will be drop-cookie stiff. Divide the batter equally into the muffin cups, filling each about three-quarters or more full. Bake at 400F about 18-20 minutes. Remove the muffins from the muffin cups. Cool on a wire rack. VARIATION: replace carrot with zucchini. (MC-PER MUFFIN 17% cff: 128 calories, 2.5g fat, 4g protein, 24g carbohydrate, 0mg cholesterol, fiber 2g.) *TIPs to cut your own muffin recipes. Use 2 egg whites or 1/4 cup fat-free egg substitute in place of each whole egg. Replace whole milk with skim milk. Reduce the oil to 1 tablespoon per cup of flour. * OAT bran (cereal) flakes with flax seed; lightly crushed. *To store: Individually wrap each muffin in freezer wrap and freeze until ready to serve. To Reheat: Thaw overnight at room temperature. Or thaw and reheat each muffin in a microwave oven on high power (100%) for 15 to 20 seconds. Times: Prep: 20 min.; Baking: 20 min.; Microwaving: 15 sec. (opt.) 1998Apr Hanneman >>eat-lf Review: Flavorful but dry; texture a little tough. Next time double the carrot. Recipe by: Preventions Stop Dieting and Lose Weight /Revised Posted to EAT-LF Digest by KitPATh on Apr 19, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Aunt Janet's Breakfast Casserole

Ingredients

1 can Crescent rolls
2/3 Package Bacon Cooked and chopped
1 Package Breakfast ham Cubed
1 Tube Sausage Cooked and crumbled
5 Eggs
1 Cup Cheese

Instructions

Preheat oven to 350. Line a greased casserole dish with the crescent rolls. Mix and add meats. Beat the eggs, add a sprinkle of salt and pepper, and pour over the meat. Sprinkle generously with cheese. Bake for 15-20 minutes or until your eggs set.

Mon, 06 Jul 2026 00:00:00 GMT

Gluten-free Sweet Breakfast Muffins

Ingredients

1 TBSP ground flax mixed with 3 TBSP cold water (or 1 egg)
1/2 cup liquid (water, fruit juice, milk)
1 teaspoon sugar
2 TBSP Oil
3/4 cup White Rice Flour
1/4 cup Bob's Red Mill Gluten Free Pizza Crust Mix
2 teaspoons Baking Powder
1/2 teaspoon Sea Salt
2 TBSP almonds, walnuts or pecans finely chopped
1/4 cup unsweetened shredded coconut
1/4 cup dates chopped (dried apricots, fresh/frozen blueberries, dried cranberries etc)

Instructions

Preheat oven to 425 degrees F. Lightly grease a 6 cup muffin tin, set aside.
In a medium mixing bowl, whisk together white rice flour, pizza crust mix, baking powder, sugar and salt. Add liquid, flax mixture or egg and oil and mix well. Stir in nuts, coconut and chopped dates.
Divide batter into prepared muffin tin and bake for 20 minutes. Allow muffins to cool for 5-8 minutes before removing from tin.

Mon, 06 Jul 2026 00:00:00 GMT

Drink Your Breakfast (Lacto)

Ingredients

Chocolate syrup)
Nutritional yeast for extra
Flavorings (vanilla,
1 Ripe banana
1/2 c Fat free yogourt (fresh or
1 c Skim milk
Frozen)
Protein powder or
Pep

Instructions

Blend ten seconds in a blender and carry around the house while you get dressed! Delicious and easy. Source: Original Recipe Posted by "Donna Sullivan" to the Fatfree Digest [Volume 15 Issue 10] Feb. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Lasagna

Ingredients

1 bag frozen hash browns
1 can cream of mushroom soup
1/2 container sour cream
1 onion diced
1 lb. cooked bacon diced
2 cups cheddar and mozzarella cheese shredded

Instructions

Use a lasagna tray.
Layer in the tray the hashbrowns.
Mix sour cream and mushroom soup together and place as second layer over hashbrowns.
Third layer is the onions.
Fourth layer is the bacon.
Last layer is the cheese.
Cook in oven covered with tin foil for approximately 1 hour at 325.
Take foil off and let cook for another 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

5 slices Day-old wheat bread Cubed
1 lb Mild sausage browned and drained
3/4 cup Sharp cheddar cheese
4 Eggs beaten
2 cups Half-and-half
1/2 tbl Brown sugar
1/8 tsp Paprika
1 tbl Minced onions
1/2 tsp Dry mustard
1/4 tsp Salt
1/8 tsp Pepper
1/8 tsp Cayenne pepper
1/4 tsp Worcestershire sauce

Instructions

Butter and 8 x 8 baking dish.
Layer bread, sausage, cheese
Combine the eggs with the rest of the ingredients and pour over the bread sausage and cheese mixture in the dish
Cover tightly and refrigerate overnight.
Bake uncovered at 350° for one hour.
Recipe can be doubled

Mon, 06 Jul 2026 00:00:00 GMT

Sweet Pineapple Stir Fry (low carb)

Ingredients

2 tablespoons Vegetable oil divided
4 8 oz. New York steaks
3 cloves garlic finely chopped
1 tablespoon Ginger roots finely chopped
1/2 cup Chopped Fresh Pineapple
1 cup Broccoli chopped
1 cup soybean sprouts
2 packets Stevia
1/2 teaspoon Red pepper flakes
1/4 cup low sodium soy sauce
1 tablespoon Balsamic Vinegar
2 teaspoons Sesame Oil
2 cups Uncle Ben's long grain & wild rice cooked

Instructions

Slice the steak into thin slices. Heat a large skillet on medium-high heat; add 1 Tbsp. of the vegetable oil. When the oil is shimmering, add the steak. Stir-fry for 2 minutes, then remove with a slotted spoon and set aside. Add the remaining 1 Tbsp. of oil, along with the garlic, ginger, pineapple, and broccoli. Stir-fry for 3-5 minutes and ad the remaining ingredients; cook until the broccoli reaches desired doneness. Add the steak back in the pan and toss through. Serve the stir-fry immediately over rice.

Mon, 06 Jul 2026 00:00:00 GMT

Full English Breakfast

Ingredients

2 Fried or Scrambled Eggs
2 Rashes of Bacon
2 Pork Sausage
1/2 slice Grilled Tomato
1/4 cup Mushrooms
1 slice Toast
1/4 cup Baked Beans

Instructions

1. Slice the mushrooms.
2. Cut the tomatoes into half.
3. Empty the tin of beans into a saucepan and simmer.
4. Grill the sausages, bacon and halved tomato.
5. Fry the mushrooms until brown and move into oven to keep warm.
6. Fry or cook scrambled eggs.
7. Make the toast.
8. Serve together on one plate.

Mon, 06 Jul 2026 00:00:00 GMT

Cheap and Healthy Meals

Ingredients

1 dozen eggs ($4)
1/2 (120ml) cup milk (($1)
Cooked vegetables of choice (about 1 cup total) ($4)
1 cup grated cheese(120g) (3/4 inside the rest of the 1/4 on top (2.75)
2 Tbsp (24g) butter $.50)
Salt and pepper to taste
12 oz chorizo (3 dollars)
3/4 tsp (2g) red pepper flakes .10 cents
4 cloves garlic toasted .20 cents
1/2 cup (120ml) water
2 cans white navy beans (2.50)
3 cups 75g baby spinach 2.00
17.6 oz (500g) Container crushed tomatoes 2.75
Bread (4.00)
1lb spaghetti ($1.50)
Salt to taste
1/4 cup plus 2 tablespoons olive oil ($3.00)
4 cloves garlic (.20 cents)
1/2 teaspoon (1g)crushed red pepper flakes (.10 cents)
1/4 cup (10g)finely chopped parsley ($1.00)

Instructions

In a large bowl, add the eggs, salt and pepper, and while whisking, stream in whole milk.
In a 10” nonstick pan, melt butter over medium heat and once bubbling pour in the eggs. Stir and cook
Once the eggs begin to pull from the bottom, add in grated cheese, and cooked vegetables of choice. Mix until evenly distributed.
Place into a 350F oven for 25 minutes.
Let cool before serving.
In a medium size pot, cook chorizo over medium heat until it starts to brown.
Add in red pepper flakes, and sliced garlic. Whisk together. Cook until fragrant.
Add water and cook until homogenous before adding crushed tomatoes. Season with salt and pepper to taste. Stir and simmer for 10 minutes.
Add in baby spinach and let wilt then add in white navy beans.
Stir and let everything sit until evenly cooked through.
Toast a piece of bread, spread on some butter and top with beans.
Serve.
In a medium skillet, add in chicken breasts on top of herbs, sliced orange, and garlic. Drizzle with oil. Season with salt and pepper.
Set in a 475F oven for 25-35 minutes or until an internal temperature of 165F.
For the pasta, fill a pot with water, season with salt, and bring to a boil.
Add in the spaghetti and cook until done. Reserve some pasta water before draining.
In a medium oiled skillet, and once hot turn the heat off and add the chopped garlic and crushed red pepper flakes. Swirl around until fragrant.
Add pasta to the pan and toss thoroughly to coat.
Add in the pasta water and toss thoroughly once more.
Adjust salt levels and add chopped parsley. Mix to combine.
Serve on a plate with chicken and optional roasted vegetables.

Mon, 06 Jul 2026 00:00:00 GMT

Individual Breakfast Casseroles

Ingredients

3/4 cup hash brown potatoes (refrigerated or thawed frozen)
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped bell pepper
1/2-1 large fresh jalapeno, seeded and chopped
1/4 cup chopped sweet onion
1 clove garlic, minced
1 egg, lightly beaten
1/4 cup light cream or 1/4 cup half-and-half
salt
pepper

Instructions

Prheat oven to 400°F.
Drain thawed potatoes and make sure there is no excess water on them.
Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
Press potatoes into the bottom of the ramekin.
Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
Remove from oven and allow to cool for 10-12 minutes.
Right after removing from oven, reduce oven temp to 350°F.
In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
Place half the cheese on top of the potatoes in the ramekin.
Cover this cheese with the sauteed peppers and onion.
Pour egg mixture over that.
Top with remaining cheese.
Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
Allow to rest 5-10 minutes after cooking.
Then run a knife around the edges of the ramekin, and invert onto a serving plate.
Tap lightly, and carefully lift ramekin away from casserole.
Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Fruit Cobbler

Ingredients

1 cup milk
1 cup All purpose flour
1/2 tsp baking powder omit if use selfrise flour
1 cup sugar
1/2 tsp salt
1 can or 2 - 1/2 cups fresh fruit
3 tablespoons Margarine

Instructions

1 - Mix dry ingredients, add milk, forming a batter.
2 - Melt margarine in baking dish, pour batter over margarine.
3 - Heat fruit in a saucepan, add 1/2 cup sugar if fruit is unsweetened.
4 - Pour hot fruit over batter, stir until mixed.
5 - Bake for 35 minutes at 350 degrees in oven in baking dish.

Mon, 06 Jul 2026 00:00:00 GMT

Usual Breakfast

Ingredients

2 slices Bread
2 Triangles Laughing cow
2 slices Cooked ham

Instructions

Toast bread, spread Laughing cow on toast and add ham.

Mon, 06 Jul 2026 00:00:00 GMT

Grilled Vegetable Soup with Goat Cheese Toasts

Ingredients

1 small eggplant, sliced lengthwise 1/2 inch thick
1 medium zucchini, sliced lengthwise 1/2 inch thick
1 medium yellow squash, sliced lengthwise 1/2 inch thick
1 medium red onion, cut crosswise into 4 slices
2 teaspoons olive oil plus more for brushing
1/2 each medium red and yellow bell pepper, halved lengthwise, or 1 whole red or yellow bell pepper, quartered lengthwise
2 garlic cloves, minced
1 1/2 pounds ripe tomatoes, coarsely chopped
3 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
1 tablespoon finely chopped fresh basil
1 1/2 teaspoons finely chopped fresh oregano
4 thick slices of country bread
3 ounces mild goat cheese, at room temperature
1 tablespoon heavy cream (optional)

Instructions

Light a grill or preheat the broiler. Brush the eggplant, zucchini, yellow squash and onion with olive oil. Grill the pepper quarters, skin sides down, for about 12 minutes, or until charred. Grill the eggplant, zucchini, squash and onion, turning occasionally, until tender but still firm: 6 to 8 minutes for the zucchini, squash and onion and 8 to 10 minutes for the eggplant. Peel the peppers and cut all the grilled vegetables into 1/2-inch dice.
Heat the 2 teaspoons oil in a large nonreactive saucepan. Add the garlic and stir over moderate heat until fragrant. Add the tomatoes, chicken stock, salt and pepper and simmer, stirring, for 10 minutes. Add the grilled vegetables, 1 1/2 teaspoons of the basil and the oregano and simmer, stirring, for 3 minutes longer.
Grill the bread until toasted. Combine the cheese, remaining 1 1/2 teaspoons basil and a generous grinding of pepper and stir until smooth; stir in the cream. Spread the goat cheese on the warm toasts and serve with the soup.

Mon, 06 Jul 2026 00:00:00 GMT

Roasted Aubergine And Egg Noodle Salad

Ingredients

; finely chopped
4 tb Sesame oil
; ginger, peeled and
2 Cloves garlic; peeled and
2 lg Aubergines; cut in half
125 ml Peanut oil; (4fl oz)
100 g Bean sprouts; (3 1/2oz)
15 g Toasted sesame seeds; (
; blanched (3oz)
125 ml Balsamic vinegar; (4fl oz)
75 g Carrots; peeled; julienne
; lengthways
65 g Demerara sugar; (2 1/2oz)
Fresh coriander
; chopped
2 Cm; (1 inch) piece
1 500 gram pac egg noodles
75 g Mange tout; blanched and
; julienne (3oz)

Instructions

Preheat the oven to 180 C, 350 F, Gas Mark 4. Place the aubergine flesh side down on a greased baking tray and bake for 30 minutes or until the flesh is soft and dark, leave to cool then peel off the black skin. To make the dressing; place the ginger, garlic, sesame oil, balsamic vinegar, demerara sugar and peanut oil in a bowl and whisk until the sugar dissolves. Cook the noodles as per pack instructions. Drain and cool. Add 2-3 tablespoons of the dressing to the noodles and mix together. Tear the aubergine into strips approximately 1cm ( 1/2 inch) wide and add to the dressing. To assemble; take a portion of noodles and lay them lengthways across the middle of the plate, toss the carrots, bean sprouts and mange tout into the dressing with the aubergine and arrange the aubergine and vegetables on top of the noodles following the grain. Garnish with sesame seeds and fresh coriander. NOTES : Soft roasted aubergine with dark sesame balsamic vinegar and ginger.A beautiful balance of flavours.Delicious hot or cold.

Mon, 06 Jul 2026 00:00:00 GMT

Monster Breakfast Bars

Ingredients

1/2 cup butter melted
2 cups creamy peanut butter
4 Eggs
13/4 cups brown sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
3/4 teaspoon salt
11/2 teaspoons ground cinnamon
31/2 cups old-fashioned rolled oats
1 cup dried apricots snipped
1 cup dried cherries
1 cup cinnamon chips
1 cup flaked coconut
1 cup dried cranberries
1 cup golden raisins

Instructions

- Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray, set aside.
- Place all Topping ingredients (melted butter through vanilla extract) into the Vitamix container in the order listed and secure lid.
- Selct Variable 1.
- Swich machine to sTart and slowly increase speed to Variable 5.
- Blend for 20 seconds or until smooth, using tamper if necessary.
- Meanwhile, in large-sized mixing bowl stir together Oat Mixture ingredients (baking soda through rolled oats). Pour Topping mIxture over Oat Mixture; mix well with a sturdy wooden spoon. Mixture is very thick.
- Stir in Fruits; mix well. Pour into prepared pan. Spread to even out top.
- Bake for 20 to 22 minutes or until bars are lightly brown at edges. Pan will be heavy.
- Coole completely; cut into desired bar size.
- Store covered at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb 'rice' Casserole

Ingredients

10 ounces diced ham (optional)
16 ounces broccoli
3 tablespoons butter
1 chicken bouillon cube
4 ounces cream cheese
2/3 cup cheddar cheese
16 ounces tofu shirataki noodles, dried and finely chopped
garlic salt

Instructions

Simmer vegetables/meat in the butter and bouillon until cooked.
Make shirataki rice: open packages and rinse WELL. Dry with paper towels. Chop into rice size with food processor.
Add shirataki to pan.
Add cheeses and melt.
Spice to taste.
Stir and let flavors mix for a few minutes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

The Perfect Breakfast Food (Chilaquiles 2 Ways)

Ingredients

2 jalapenos, charred and skinned
1/3 cup (60g) water
4 cloves garlic
2 tablespoons (46gr) vegetable oil
1/4 cup (52g) sour cream
1/4 cup (59g) mayonnaise
Salt to taste
14 yellow corn tortillas cut into wedges
4 guajillo chilies (stemmed and de-seeded)
3 ancho chilies (stemmed and de-seeded)
1/2 yellow onion diced
2 serrano chilies sliced
5 cloves garlic rough chopped
2 teaspoons (2g) Mexican oregano leaves
1.5 cups (335g) chicken stock
28 oz can San Marzano crushed tomatoes
Salt and pepper to taste
1 Avocado, diced
Cotija cheese for topping *queso fresco is traditional*
Cilantro for garnish
4 eggs, poached
12 yellow corn tortillas cut into wedges
1lb tomatillos
2 serranos
2 jalapenos
1/2 sweet onion
1/2 bunch cilantro
Juice of 1 lime
7 cloves garlic
4 chicken thighs, boneless skinless cooked and shredded
Salt to taste
Sour cream
Cotija
Finely chopped cilantro
Pickled jalapeno
4 eggs, fried

Instructions

Remove the stems from the jalapenos (keep the seeds). Place the peppers in a blender, add garlic, water, and blend it on high until smooth; while constantly blending.
In a small bowl, add sour cream, mayonnaise, add the jalapeno mixture and whisk until homogenous; season with salt if needed.
Heat a seven-quart pot filled halfway with vegetable oil to 350F, add your tortillas wedges in batches, fry until crisp and golden brown. Pull them out and drain them in a wire rack, and season with salt. Repeat with the rest of the tortillas chips.
In a large saute pan, add enough vegetable oil to coat the bottom of the pan, heat to medium, add your guajillo and ancho chilies, toast them slightly, tossing occasionally. Remove them, add onion to the same pan, serrano, garlic, season with salt, and saute until softened.
Add the chilies back to the pan along with oregano leaves, chicken stock, and tomatoes. Stir that together and leave the heat to medium; then, bring it to a simmer for 10 to 12 minutes, occasionally stirring until the chilies are soft and tear easily.
Take the chilies out, place them in a blender, pour the rest of the mixture in, blend on high speed until smooth, yet again drizzle one or two tablespoons of vegetable oil. Pour back the salsa in the pan, place it back on the stove over medium, bring it to a light simmer; then add all the chips you fried to the pan, gently toss to coat thoroughly, simmer for 8 to 10 minutes.
Load up your plate with the rojo chilaquiles, stack on two poached eggs, randomly place diced avocado, add as many dots of your jalapeno crema, sprinkle some cotija cheese, and garnish with fresh cilantro leaves.
On a foil-lined baking sheet, place your serranos cut in half lengthwise, jalapeno cut in half lengthwise, tomatillos cut in half cut side down, onion in quarters. Then spray generously with cooking oil, and place them in the oven under the broiler on high for 3 to 5 minutes or until lightly charred.
Place all the veggies in the blender along with half bunch of cilantro, lime juice, garlic, and blend it on high until smooth as possible. Pour your salsa in a bowl or a vessel, season with salt if needed.
Season your chicken thighs with the spice of your choice.
Heat a large 12-inch pan with a small splash of oil, add in half of your chips, heat them and get them crispy. Add half of your tomatillo salsa, and toss vigorously.
Add half of your chicken, toss to incorporate, and plate it up. (no simmer). Drizzle sour cream on top, a layer of pickled jalapenos. Stack one or two fried eggs, a generous sprinkle of cotija cheese or queso fresco. Garnish with chopped cilantro.

Mon, 06 Jul 2026 00:00:00 GMT

Veggie Frittata Muffins - Low Carb

Ingredients

1 leek, thinly sliced
1 zucchini, grated
1/2 cup finely chopped green capsicum
1 (1 cup) packet frozen spinach, thawed and firmly packed
olive oil
8 eggs, beaten
150 g reduced-fat feta cheese, crumbled
1/3 cup low-fat sour cream
1/2 cup parmesan cheese, grated

Instructions

Preheat oven to 200 degrees Celsius.
Grease a 12 capacity muffin pan.
Heat olive oil in pan.
Add leek, zucchini, capsicum and spinach.
Saute vegetables until just tender.
Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
Add vegetables to egg mixture and mix well.
Pour mix into greased muffin pans.
Bake in oven for about 30 minuted or until set.
If you wish you can brown muffins in pan under grill for a few minutes after baking.

Mon, 06 Jul 2026 00:00:00 GMT

Family Favorite Granola

Ingredients

4 cups rolled oats
1 cup wheat germ (omit if gluten free is desired)
1-3/4 cups whole wheat flour (if making gluten free blend rolled oats in blender to make 1-1/4 c)
1-1/3 cup coconut
1/2 cup sesame seeds
c1/4 cup flax (optional) (i grind mine)
1/2 cup butter (I use coconut oil)
1 cup honey (or brown sugar or agave...if kids are going to be eating it I always add a little extra brown sugar even if using honey)
1/2 c water (apple juice can be used)
1/2 tsp salt
2 tsp cinnamon
3/4 tsp cardamom
1-1/3 cups coarsely chopped almonds pecans or sunflower seeds (I use a combination)

Instructions

Mix second set of ingredients with dry ingredients until evenly distributed. Bake on 2 large cookie sheets that have been sprayed with pam. Bake at 300 degrees F. stirring every 15 mins for a total of 45 mins. Do not overbake. Just as taking out of oven add 2 cups of whatever additional dried fruits you want. (Craisins, raisins, pineapple, etc.) cool and store in dry place.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 lb. ground sausage (Italian mild or hot pork sausage works great, casings removed if needed.)
1 cup diced potatoes (I used about 2 small red potatoes diced into small, 1/4" pieces)
1 bell pepper (diced (any color))
1 onion (diced)
10 large eggs
2 cups shredded cheddar cheese (or similar)
1 cup milk (preferably whole)
kosher salt and black pepper
sliced green onions (for serving, optional)

Instructions

If baking right away, preheat your oven to 350 degrees and place a rack in the center of the oven.
Cook the sausage (1 lb.) in a large skillet over medium-high heat, crumbling finely as you go (about 3-5 minutes). Use a spoon to transfer the cooked, crumbled sausage to a large bowl, leaving behind about 1-2 tablespoons of the grease (reserve any extra beyond that).
Add the diced potatoes (1 cup) to the skillet along with a generous pinch of salt and pepper. Sauté over medium-high heat, stirring occasionally, until potatoes are browned and tender, about 7-10 minutes. (You can stick a fork in them to tell if the are tender. To speed up the cooking process, you can add a little splash of water to the skillet and put a lid on it, which will trap the steam and result in faster cooking, adding water as needed between stirring.) Transfer the cooked potatoes to the bowl with the sausage.
Add 1 tablespoon of the reserved grease to the skillet (or just some butter or oil if you don't have any) if the skillet seems dry. Then, add the diced peppers and onions and cook until browned and soft (about 3-5 minutes). Add them to the bowl with the sausage and potatoes.
In another medium-large mixing bowl, whisk together the eggs (10), the shredded cheddar cheese (2 cups), milk (1 cup), and 1/2 teaspoon each kosher salt and black pepper (see notes). Pour into the bowl with the sausage and veggies and stir to combine everything.
Use about 1 tablespoon of the cooking grease or butter/oil to grease a 9x13 (or similar) baking dish. Pour the mixture into the dish and spread out to make sure everything is distributed evenly.
At this point, you can bake right away or cover with foil and refrigerate (for up to 48 hours). When you are ready to bake, cook it at 350 degrees on the center rack for about 45 - 55 minutes, or until the casserole is set and doesn't jiggle when you shake it (it will take on the longer side of things if it's cold out of the fridge). Allow the casserole to cool for 5-10 minutes before slicing it into 12 pieces and serving. Garnish with sliced green onions, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Weight Watchers Breakfast Bars

Ingredients

16 pkg Alba hot chocolate mix
2 cups Raisins
1 cup Peanut butter
6 pkg sweetener
2 cups Ice water
mix
12 cupa Oatmeal

Instructions

Form into 16 logs and freeze - very good

Mon, 06 Jul 2026 00:00:00 GMT

Kelloggs? Low Fat Granola Pretzels

Ingredients

1/4 ts Salt
1 1/4-oz env active dry yeast
1 Egg white (optional)
3 tb Sugar
1 1/2 c All-purpose flour
2 ts Sugar
1/2 ts Cinnamon
1 1/2 c granola cereal
1 c Boiling water
Vegetable cooking spray

Instructions

1.Combine KELLOGGS ? LOW FAT GRANOLA? cereal and water, let stand 5 minutes. 2.In large mixing bowl, combine flour, the 3 tablespoons sugar, salt, cinnamon and yeast. Thoroughly stir cereal mixture and add to dry ingredients, mixing until combined. 3.Place dough on floured surface and knead 2 minutes. Portion dough into 10 pieces. Roll each piece into 14 inch rope and shape into pretzel. Place on baking sheets coated with cooking spray. Let rise in warm place about 1 1/2 hours or until doubled in size. Brush with egg white and sprinkle with Kelloggs ? Low Fat Granola? cereal or sugar, if desired. 4.Bake at 375F about 12 minutes or until light golden brown. Serve warm. YIELD: 10 pretzels Recipe by: Kellogs? Recipe by 1996 Mars, Incorporated Posted to brand-name-recipes by Barbra on Feb 03, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Low-Fat Banana French Toast

Ingredients

2 egg whites (or 1 egg)
1/4 cup mashed ripe banana (about 1/2 a large banana)
1/2 cup skim milk
1 1/2 teaspoons melted reduced fat margarine (non-hydrogenated)
1/4 teaspoon vanilla
1/4 teaspoon banana extract (banana flavour)
3 tablespoons whole wheat flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
4 -6 slices whole wheat bread, best if stale (Amount depends on how thick your bread is or how much you let it absorb. I use 6 pcs sandwich bread.)

Instructions

Preheat a greased griddle or frying pan (not too hot or they will burn before they cook).
Puree (in a food processor, blender, or smoothie maker) the mashed banana, milk, vanilla, and banana flavour until the banana is completely smooth with no lumps. Add melted margarine and egg whites and pulse until completely incorporated.
Sift the next 3 ingredients (flour through cinnamon) in a small bowl.
Transfer wet ingredients into a larger bowl, and whisk dry ingredients into wets, and ignore small flour lumps.
NOTE: Be sure to whisk batter before dipping each batch of toast. Also, dont add any extra banana or milk to the batter (it will result in soggy toast).
Dip each side of the toast in the batter for a couple of seconds, and allow some of the excess batter to drip off. (for the last piece of bread you will likely have to swab up the remaining batter. Don't worry if the toast tears, just stick it back together on the frying pan).
Cook each side just over a minute, or until browned to your desired colour.
Serve with lots of maple syrup. Refrigerate the leftovers and put them in the toaster the next day. OR cool on a cooking cooling rack, and when completely cool, wrap in foil and freeze. Warm in microwave then toast and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Pasta soup with white beans and sausage

Ingredients

1 pound breakfast pork sausage (You can use mild or hot. I
1 small onion chopped
1 tablespoon dried basil
1 teaspoon minced garlic
1 (14 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes undrained
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 (10 3/4 ounce) can cream of celery soup
1/2 package Kroger baby carrots or 3 to 4 carrots cut
1 cup dried great northern beans
1/2 cup elbow macaroni or pasta shells
1 tablespoon black pepper
Salt to taste
1/2 cup cabbage shredded (Optional)

Instructions

Brown sausage and onion with basil and garlic in a skillet. Drain and pour into crock pot. Add all other ingredients except the pasta. Cook on low for seven to eight hours or high for 4 or 5 hours. About an hour before soup finishes cooking, add pasta. This could be made on top of the stove as well. Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes. Serve with my cornbread muffins, quick peppery cheese bread, or sourdough bread. Makes about 3 quarts of soup. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Quick Mix (Basic flour mix for biscuits, pancakes,etc)

Ingredients

8 cups All purpose flour
1 tablespoon Baking powder
1 tablespoon Salt
2 teaspoon Cream of tartar
1 teaspoon Baking soda
1 1/2 cups Instant nonfat dry milk
1 1/4 cups Vegetable shortening

Instructions

In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. put in a large airtight container. lavel. Store in a cool, dry place. use within 10 to 12 weeks.. Makes about 13 cups of Quick Mix.
Variation:
Use 4 ? cups all-purspose flour and 4 ? cups whole-wheat instead of 8 ? cups all-purpose flour. Increase baking powser to 2 Tablespoons.
Can be used like bisquick, for biscuits, pancakes, etc.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Dish, Bacon, Eggs And Cheese

Ingredients

1 c GRATED SWISS CHEESE
4 Eggs beaten
1 1/4 ts Salt
1 1/2 c Light cream
4 oz FRESH MUSHROOMS (OPTIONAL)
10 SLICES OF BACON, PART FRIED
2 GREEN ONIONS & TOPS, SLICED
1/8 ts White pepper

Instructions

IN A LARGE BOWL, COMBINE CHEESE, EGGS, BACON (CUT IN 1" PIECES), ONIONS, CREAM, SALT AND PEPPER. ADD MUSHROOMS IF DESIRED. POUR INTO LIGHTLY BUTTERED 8" SQUARE DISH. BAKE. REMOVE FROM OVEN AND LET STAND FOR A FEW MINUTES BEFORE SERVING. Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Mac and Cheese

Ingredients

1 pound Elbow Macaroni Noodles
1 large Onion Diced
1 Red bell pepper Diced
1 Green jalapeno pepper Seeded and Diced
2-3 Garlic cloves Minced
4 tablespoons Butter
6 tablespoons Flour
4 cups Whole Milk
2 cups Colby Jack Cheese Shredded
2 cups Pepper Jack Cheese Shredded
2 cups sharp Cheddar cheese Shredded
4 Eggs
5-6 Breakfast Biscuits Toasted and Crumbled
Salt and pepper to taste
8 ounce Mushroom
1 Green Bell Pepper Diced
2-3 cups Hash Browns Frozen

Instructions

1. Preheat oven to 375 degrees and bring a large pot of salted water to a boil. Cook pasta to al dente and drain.
2. In a large pan, cook sausage, crumbling it with a wooden spoon as it cooks. Once no longer pink, remove it to a bowl with a slotted spoon and set aside.
3. Add onion, mushrooms, and peppers to grease in pan. Cook for 2 minutes and then add Garlic. Then, add in the hash browns and mix thoroughly. Allow the hash browns to cook until crispy.
4. Spoon the mixture into bowl with sausage.
5. Add the butter to the pan and melt over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk. Bring to a boil and simmer for 2 to 3 minutes, until thickened. Turn heat off and add ? of the cheese. Stir until melted. Season to taste with salt and pepper.
6. Add pasta, and reserved sausage/onion mixture. Stir until evenly mixed. Pour into a buttered casserole dish or cast iron pan.
7. In a medium bowl, whisk the eggs together and then stir in the remaining cheese plus the crumbled biscuits. Pour this mixture on top of the mac and cheese.
8. Place in oven for 25 to 30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast scramble

Ingredients

3 Lb Potato
50 grams Cheddar cheese
1 Lb Beef or sausage
4 each Eggs
150 grams Corn

Instructions

Brown hash browns. Season with Greek spice blend

Mon, 06 Jul 2026 00:00:00 GMT

Candy's Amazing Low-Carb Bread

Ingredients

3/4 cup plain whole milk yogurt
6 eggs
1/4 cup water
1/3 cup honey
1 T. baking powder
3 cups almond meal
4 cups flax meal
1 tsp. salt

Instructions

Mix first four ingredients in a large bowl. Mix the remaining ingredients into the wet ingredients. Mix this by hand using a "spoon-type" rubber spatula. It is a very thick batter. You have to spoon it into the bread pan and spread it in the pan.
I usually bake this about 45 min. on a center rack. I have an electric oven. After checking it, if the knife comes out clean, I sometimes will leave it in for another 5 min. or will turn off oven and leave in for additional 10 min. Because of the density, you want to make sure the center is fully baked. You will find the right time for your oven. Cool on wire rack, slice, slather with butter or spread of your choice and enjoy. I prefer it toasted.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shortcakes

Ingredients

2 cups all-purpose flour, plus more for surface
1/2 c. granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. kosher salt
6 tbsp. cold unsalted butter, cut into small pieces
3/4 c. heavy cream, plus more if necessary
1 egg, lightly beaten
Turbinado sugar, for sprinkling

Instructions

Heat oven to 400°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Add butter and, using fingers, rub butter into flour to create coarse crumbs. Stir in cream until just combined and dough holds together when squeezed (add additional cream, 1 tablespoon at a time, if dough seems dry).
On a lightly floured surface, gently knead dough until it comes together, then shape into ¾-inch-thick disk. Cut into 8 wedges and place on prepared baking sheet.
Brush tops with egg, sprinkle with turbinado sugar and bake until edges are golden brown, 16 to 18 minutes. Transfer to wire rack and let cool.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple sage or regular sausage.
Salt and pepper
1 can green chiles
16 oz. bag shredded cheddar cheese

Instructions

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Low carb Ham and cheese crustless quiched

Ingredients

8 oz shredded sharp cheddar cheese
6 large eggs
1 cup Heavy cream
8 oz ham cubed
1/2 cup yellow onion diced
2 cups Broccoli Florets
1 tablespoon butter

Instructions

1. Preheat oven to 375
2 In a skillet over medium high heat melt 1 T of butter and add onions and ham. Saute for 5-7 minutes until pnions are translucent
3 Place broccoli florets in a micorowave safe bowl and add 2 T of water. Microwave for 2 minutes until broccoli is lightly steamed and tender.
4 In a bowl add eggs and 1 cup of heavy cream. Whisk together.
5 Place ham, onions, broccoli and 6 oz of cheese in a greased 9 in pie plate or quiche pan
6 Pour the egg mixture over the meat and veggies.
7 Sprinkle the remaining 2 oz of chese over the mixture
8 Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn't shake in the center. Remove and let cool for about 5 minutes before cutting and serving.

Mon, 06 Jul 2026 00:00:00 GMT

Lemon Poppy Seed High Fiber Bars

Ingredients

2 egg whites
1/2 cup brown sugar, tightly packed
1/2 cup sugar
2 tablespoons canola oil
1 tablespoon vanilla
1 1/2 tablespoons lemon extract
1 tablespoon lemon juice (to mix with milk)
1 cup fat-free evaporated milk
2 cups zucchini, grated
2 cups carrots, grated
1 1/2 cups whole wheat flour
1 cup flax seed meal
1/3 cup soy protein
2 tablespoons poppy seeds
1 1/2 teaspoons baking soda
1/8 teaspoon salt
2 ounces sliced almonds

Instructions

Prepheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
Mix together milk with lemon juice, set aside for 5 minutes.
Beat together egg whites, brown sugar, and oil. Then add vanilla, Lemon extract, zucchini, carrots and the milk and lemon juice mixture. Mix together well.
In a separate bowl, combine flour, flaxmeal, soy protein, poppy seeds, baking soda, salt, almonds.
Add dry mixture to the wet mixture until just blended. Spoon mixture into prepared pan.
Bake for 35 minutes or until wooden stick inserted into the middle comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Low carb Lasagna

Ingredients

2 Pounds Ground beef
15 Ounces Tomato sauce
2 teaspoons Garlic
1/2 teaspoon Salt and pepper
15 Ounces Ricotta cheese
5 Cups Mozzarella cheese
1 Egg

Instructions

Cheese filling is Ricotta cheese
Mozzarella cheese
Egg
Garlic seasoning
Directions:
Brown ground beef
Add tomato sauce, garlic, salt, and pepper.
In separate bowl: mix cheese filling ingredients with half mozzarella cheese.
In 9x13 pour all meat mixture in bottom and cheese mixture on top.
Cover with rest of mozzarella.
Bake for 45 minute or until top is golden.
Allow to cool for 10 minute to make it easier to slice.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in a glass Smoothie

Ingredients

1 Tbsp Protein Powder
1 Tbsp Flax Seed ground
1 Tbsp Yogurt plain
2 Tbsp Walnuts
1/4 Cup Oats old fashioned
1 Cup mixed Fruit frozen
1/2 med banana frozen
4 ozs pomegranate juice

Instructions

Put all ingredients into a Ninja or other type blender and blend till smooth.

Mon, 06 Jul 2026 00:00:00 GMT

Quick banana breakfast to go

Ingredients

2 cups Blueberries fresh or frozen
2 Bananas sliced
1/2 cups old-fashioned rolled oats
1/2 cups pomegranate juice
2 tablespoon walnuts chopped
1 tablespoon sunflower seeds raw
2 tablespoons currants dried

Instructions

Combine all the ingrediants in a small microwave-proof bowl.
Heat in the microwave for 3 minutes.
Note: For on the go, combine all the ingrediants in a resealable container & eat later, either hot or cold.

Mon, 06 Jul 2026 00:00:00 GMT

Oatmeal with cranberries and almonds

Ingredients

1/2 cup Old fashioned oats NOT INSTANT!!!
1/2 cup milk 1%, 2%, whole, coconut, soy, etc.
1/4 cup cranberries dried
1/8 cup almonds slivered or chopped

Instructions

Combined the oats, milk, cranberries and almonds in a microwave safe bowl or container.
Loosely cover and microwave on high for 1 minute.
Stir the oat mixture and place back in microwave, loosely covered.
Microwave on high for another minute. Remove mixture and stir.
Test the oatmeal at this point. Depending on the strength of the microwave it may be done or it may need up to another 1.5 minutes.
I love playing around with this recipe. Change out the almonds and cranberries for whatever combinations tickle your fancy...apples and walnuts with a little brown sugar or maple syrup; cream cheese and chocolate chips added after the oatmeal is cooked tastes just like chocolate cheese cake; fresh blueberries and granola.
Personally I really like to have something crunchy in my oatmeal. I also don't like oatmeal that is really slimy or goopy. If you don't like the bit of bite this oatmeal recipe has, add a bit more milk and cook for an extra 30 seconds.

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Breakfast

Ingredients

14 ounces pinto beans
2 tablespoons canola oil
1 garlic clove, minced
1/2 onion, chopped
1 fresh jalapeno pepper, sliced and seeded
1/2 avocado, sliced
4 eggs
4 -6 corn tortillas
3 sprigs fresh cilantro
hot sauce
3 slices bacon, cooked and crumbled

Instructions

Drain beans, saving liquid. Saute garlic, jalapeno and onion until onion is translucent. Add beans and mash with potato masher or fork. Add small amount of bean liquid if needed. Keep warm.
Fry the eggs over medium.
Steam tortillas.
On a plate, lay down two tortillas, top with bean mixture, crumbled bacon and two eggs. Garnish plates with two slices of avocado and a few sprigs cilantro. Serve with hot sauce and extra tortillas.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Carrot Cake

Ingredients

8 Egg whites
1 Cup Rolled Oats
1/2 Cup Cottage cheese Fat Free
4 Scoops Whey Protein Powder
2 Tablespoons Vanilla extract
1/2 Cup Splenda
3 Teaspoons Cinnamon
1 Cup Carrots Grated
1/3 Cup pineapple Crushed

Instructions

Preheat oven to 375(F)
Combine egg whites with rolled oats, cottage cheese, whey protein, baking powder, vanilla extract, splenda and cinnamon in a bowl. Beat together with mixer. Gently fold carrots, pineapples, and optional 2 tbsp almonds, walnuts, and or raisins.
Spoon batter into muffin pans coated with cooking spray, filling 3/4 of the way full. Bake at 375(F) degrees for 30 minutes or until golden. Remove from pan immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burritos - Lowfat - 3 Points

Ingredients

1 c Egg Beaters 99% egg
10 98% Fatfree Flour Tortillas
1 tb Butter or margarine
salt and pepper to taste
6 3/8 oz Lowfat Healthy Choice
1/2 Green pepper chopped
1/2 c lowfat cheese Shredded
Cooking spray
2 tb Water
4 Eggs
1/2 Onion chopped

Instructions

saute onion and pepper in non-stick pan which has been sprayed with desired flavor of non-stick spray. Add cut up Healthy Choice sausage and stir into vegetable mixture. (No need to cook sausage; its fully pre-cooked.) Transfer to a bowl or bag and refrigerate. Lightly beat eggs and egg substitute with the water. Melt butter or margarine in the skillet that was used to saute the onions and peppers (or use non-stick spray). When melted, stir in egg mixture. Cook eggs until almost done, keeping in fairly large curds. Salt and pepper to taste. Combine eggs and cooled sausage mixture. Warm tortillas in the microwave. Place about 1/4 cup of the egg mixture in the center of a tortilla. Top with 1 scant tablespoon of shredded cheddar cheese. Roll tortilla and wrap in waxed paper, tape to seal (label if making more than one kind). Place waxed paper wrapped tortillas in a zip-lock freezer bag in the freezer. To heat from freezer: Cook a single wrapped burrito in the microwave for about 2 minutes on 50% power (or defrost) (would take longer if you were doing multiples). Then microwave for about 1/2 minute more on full power or until hot. Just peel the paper down as you eat so that all the filling stays in. per MasterCook with these lower fat substitutions: 167.8cals,5 fat (25.9% CFF), 97mg chol,2.2g fiber = 3 Weight Watcher Points NOTES : I got the original recipe for these from Libby. Ive been experimenting with lowering the fat and calorie content without "ruining" the flavor and texture. This is my final "successful" experiment! I chose to use a small amount or real butter and real eggs, but these could easily by made with all egg substitute and cooking spray. This would change the nutritional analysis to: 138cals,1.8g fat (11.5%CFF), 2.2g fiber =2 WW points each JaneStarr Nutr. Assoc. : 0 0 0 0 0 0 0 32787 32780 0 0 0 REG 6 shared by JaneStarr -- CT, USA JaneStarr@home.com 5/99 Recipe by: Freezer-Friendly@onelist -- Lightened by JaneStarr Posted to EAT-LF Digest by "Jane" on May 6, 1999,

Mon, 06 Jul 2026 00:00:00 GMT

Baked oat and seed breakfast cookie

Ingredients

2 cups oats
1 teaspoon baking soda
2 scoops vanilla protein powder
pinch sea salt
1/4 teaspoon cinnamon
1/2 cup applesauce
1 egg
1/2 teaspoon vanilla
1 pack stevia
1/2 cup nut butter
1/2 cup chocolate chips
chia seeds
flaxseed
pumpkin seeds
sunflower seeds

Instructions

1. Preheat oven to 350ºF and spray large cookie sheet with coconut oil.
2. Mix all dry ingredients in large bowl. Add egg, applesauce, and stevia.
3. Using hands, shape dough into 8 large cookies and place on baking sheet.
4. Bake 10-12 minutes. Let cook on baking sheet. Good in fridge for 3 days or freeze.

Mon, 06 Jul 2026 00:00:00 GMT

Egg muffins

Ingredients

12 to 15 eggs (use 12 eggs for individual silicone cu
1 tsp. (or more) Spike Seasoning (optional if you don't have Spike, use any type of seasoning blend that's good with eggs.)
fresh-ground black pepper (optional)
1 to 2 cups grated low fat cheese (I like sharp ched use less cheese if using meat)
Optional but highly recommended 3 green onions diced small.
Optional: chopped veggies such as blanched broccol red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce th
Optional: diced Canadian bacon lean ham, or crumbled cooked turkey sausage

Instructions

Preheat oven to 375 F. Spray a Silicone Muffin Pan or Silicone Muffin Cups with non-stick spray or olive oil.
In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
Break eggs into large measuring bowl with pour spout, add Spike, and pepper (if using) and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep more than a week in the refrigerator. Microwave on high about 45 seconds to one minute to reheat.
(Egg muffins can be frozen and reheated, but I like them much better when they're just refrigerated. For best results, thaw in refrigerator before reheating. Frozen muffins will release some water when they thaw.)

Mon, 06 Jul 2026 00:00:00 GMT

Jalapeno Cornbread Waffles

Ingredients

1 cup cornmeal or 1 cup gluten free cornmeal
1 cup all-purpose flour or 1 cup all purpose gluten-free flour
2 1/2 teaspoons baking powder
1 teaspoon xanthan gum, optional for gluten free only
1 tablespoon sugar
1 teaspoon cumin
1/4 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons dry buttermilk
1 1/4-1 1/2 cups water
1/4 cup vegetable oil (I use coconut oil.)
2 large eggs, separated
1 medium ear corn on the cob, kernels cut off and cob scraped
2/3 cup grated sharp cheddar cheese
1 -2 medium jalapeno pepper, finely diced (Remove seeds and ribs for a milder flavor.)

Instructions

In a large mixing bowl, blend together the cornmeal through buttermilk powder. In a 2 cup measuring cup, measure 1 1/4 cups of warm water, oil and egg yolks. Add the liquid ingredients to dry and combine thoroughly. Mix in additional water as needed to make a smooth batter. Stir in the corn, cheese and peppers. Beat the egg whites until stiff and fold into mixture.
Preheat waffle iron as per manufacturers directions. Lightly coat with cooking spray. Spoon batter onto to hot waffle iron and bake until golden brown. Repeat for additional waffles.
Please note: My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.

Mon, 06 Jul 2026 00:00:00 GMT

Dried-Fruit-and-Nut Health Bars

Ingredients

1 cup (5 ounces) pitted dates
3 tablespoons honey
Vegetable oil cooking spray
1.5 cups old-fashioned oats, finely ground; or 1 cup quinoa flakes
1 cup (4 ½ ounces) pecans, toasted, half finely ground and half coarsely chopped
0.5 cup unsalted macadamia nuts, toasted, half finely ground and half coarsely chopped
0.333 cup dried papaya, cut into ½-inch pieces
0.333 cup (2 ounces) dried cherries, chopped
0.333 cup (1 ½ ounces) dried blueberries
2 tablespoons oat bran
3 tablespoons ground flaxseed
2 tablespoons wheat germ
0.5 teaspoon coarse salt
0.5 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain reserving cooking water. Puree dates in a food processor with honey and 1/4 cup reserved cooking water until smooth.
Coat an 8-inch square baking pan with cooking spray and line with parchment paper leaving a 2-inch overhang on all sides. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree. The mixture should be moist enough to hold together. If necessary, add up to 1/2 cup more cooking water. Press mixture into pan.
Bake until center is firm and edges are golden, about 20 to 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Oat Bread

Ingredients

1 1/2 cups all-purpose flour (original recipe called for whole wheat- I usually use a combination)
1 cup quick oats (the recipe recommends a heaping cup, which worked well for me)
6 tablespoons brown sugar
6 tablespoons white sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 large bananas or 3 medium bananas, well mashed
1/4 cup vegetable oil (or canola oil)
1/2 cup unsweetened applesauce
2 large eggs or 1/2 cup Egg Beaters egg substitute
1 tablespoon vanilla
1/2-1 cup chopped pecans or 1/2-1 cup walnuts
additional quick oats, for sprinkling

Instructions

Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well.
In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well.
Add wet ingredients to dry ingredients until well combined.
Mix in chopped nuts.
Pour into 9 x 5 loaf pan thinly coated with cooking spray.
Sprinkle a thin layer of quick oats on top of the batter.
Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean.
Allow to cool for at least an hour before cutting.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Baked Meatballs and Zucchini Spagehtti

Ingredients

1 pound beef
1 pound italian sausage
2 teaspoon dry minced onion
1/2 teaspoon garlic powder
1/2 cup Parmesan 2 ounces
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Zucchini

Instructions

For meatballs:
Mix all ingredients in bowl with fingers. Mix until no longer slimy from eggs. Shape in golf ball sized pieces. Place on large baking sheet with sides. Bake at 375F degrees for 15-20 minutes. Rinse in colander to remove leaked cheese and egg.
For zucchini noodles:
Trim ends of zucchini. Using wise julienne blade, shred lengthwise into noodle like strips. Saute in butter until slightly limp, but not mushy. Season with salt and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Peanut Butter, Banana & Bacon Oatmeal

Ingredients

4 Cups Milk
1 Cup Steel-Cut Oats
1/2 Cup Crunchy Peanut Butter
2 tablespoons Brown Sugar
2 Bananas Peeled and Cut Into Chunks
4 Strips Bacon Cooked and Crumbled
2 tablespoons Ground Flaxseed
2 tablespoons Grape Jelly
1/4 Cup Strawberries chopped

Instructions

1. In a large saucepan bring milk just to boiling over medium heat. Add Oats and 1 teaspoon Salt. Reduce heat to medium low. Cook uncovered 25 to 30 minutes or until oats are tender and mixture is thickened and creamy, stirring frequently to prevent skin from forming and to prevent from sticking. Remove from Heat.
2. Preheat oven to 400 degrees. Stir peanut butter, brown sugar, bananas, bacon and flaxseed into oats. Spoon into a 9-inch cast iron skillet or a quart casserole. Bake 10 - 15 minutes or until heated through. Stir in jelly. Top with strawberries and additional bacon.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Mocha Pudding - Low Carb

Ingredients

1 (1 ounce) box sugar-free instant chocolate pudding mix
3/4 cup cold water
1 tablespoon unsweetened cocoa powder
4 ounces low-fat cream cheese
1/2 pint heavy whipping cream
1 teaspoon almond extract or 1 teaspoon coffee extract

Instructions

Put all ingredients in a bowl.
Whip until combined.
Chill and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Southwestern Breakfast Casserole

Ingredients

8 1/2 ounces Corn muffin mix
1 French bread loaf chopped
8 ounces Spicy Italian sausage
1 cup Onion chopped
2 1/2 cups milk
1 teaspoon Ground cumin
1/8 teaspoon Black pepper
10 ounces Diced tomatoes and green chiles undrained
4 Eggs beaten
4 ounces Monterey jack cheese divided

Instructions

Remove casings from sausage and cook over medium heat until browned, stirring to crumble into smaller pieces. Drain sausage when done.
Prepare corn muffin mix according to package directions. Set aside to cool.
Roughly chop french bread loaf (to total 3 cups worth of bread) and place inside of a large mixing bowl. Crumble cooled corn muffins into the bowl with the french bread loaf. Set aside.
In a separate bowl, combine milk, cumin, pepper, tomatoes and green chiles, and eggs; stir with a whisk until well blended. Add sausage mixture to this and stir well. Add this whole mixture to the bread mixture in the other bowl and stir well to mix all ingredients.
Grease a 13 x 9 pan. Spoon half of the bread mixture into pan. Top with 1/2 cup of cheese. Spoon the remaining half of bread mixture and then sprinkle the remainining 1/2 cup of cheese. Cover unbaked casserole and refrigerate for 4 to 6 hours, up to 24 hours. When ready to bake, preheat oven to 350 degrees F and let casserole sit out at room temperature for 20 minutes.
Bake casserole, uncovered, for 50 minutes to 1 hour, or until set. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast

Ingredients

2 large Eggs
1 tablespoon 1% low-fat milk
2 Corn tortillas

Instructions

Scramble Eggs. Warm tortilla. Add tabasco

Mon, 06 Jul 2026 00:00:00 GMT

Apple Breakfast Bars

Ingredients

1 1/2 cups quick-cooking rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded

Instructions

Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375 until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**.

Mon, 06 Jul 2026 00:00:00 GMT

Abs Diet Super Food Oatmeal

Ingredients

3/4 cup oatmeal
1 cup milk
1 egg
1/2 cup raspberries
1 tablespoon chopped almonds
1 teaspoon vanilla whey protein powder
1 teaspoon ground flax seeds
1 tablespoon nonfat plain yogurt
1/2 banana, sliced

Instructions

Mix the first seven ingeredients and microwave for 2 minutes.
Stir and add the second two.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Whole Grain Granola Bars

Ingredients

2 bananas
1/2 cup light brown sugar
1 cup Splenda granular
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups old fashioned oats
2 cups Puffed Kashi
1/2 cup raisins
1/2 cup dried cranberries

Instructions

Heat oven to 350°F.
Beat together bananas, brown sugar and splenda until creamy.
Add eggs and vanilla, beat until incorporated.
Combine flour, baking soda, cinnamon and salt and add to wet mixture.
Stir in oats, puff cereal, raisins and cranberries and mix well.
Spread evenly in a 13x9 inches baking pan lined with tin foil.
Bake for 27-30 minutes until light golden brown.
Remove from oven, let cool 1 minute and using tin foil as handles gently lift bars out of the cake pan. Pull away sides of tin foil and let cool completely at room temperature.
Once cool, cut into 24 servings.

Mon, 06 Jul 2026 00:00:00 GMT

Cinnamon, Raisin, and Gronala Breakfast Bread Recipe

Ingredients

1 1/2 cups milk
1 cup warm water (around 115 degrees)
2 (1/4 oz) packets of active dry yeast
3 Eggs
1/2 cup Granulated Sugar
1 cup raisins
1 cup granola
8 cups all-purpose flour
2 tablespoons milk
3 tablespoons ground cinnamon
2 tablespoons buter melted

Instructions

1. Warm 1 1/2 cups of milk on the stove until it bubbles. Remove from heat and let cool until lukewarm.
2. Dissolve yeast in warm water and set aside until it looks like a froth or 10mins.
3. Mix in eggs, sugar, 1/2 cup of butter, salt, raisins, and granola.
4. Stir in cooled milk slowly. ( If the milk is too hot, it will cook the eggs.)
5. Add the flour slowly to make a stiff paste.
6. Sprinkle the counter with flour and knead the dough for a few minutes until smooth.
7. Butter a large mixing bowl on the bottom and sides.
8. Place the dough in the greased bowl and cover with a warm damp towel. Place the bowl in the microwave and allow bread to rise until it doubles. (The microwave keeps the air warm and humid causing the dough to rise quicker.)
9. You now have about 1 1/2 hours to find something else to do.
10. After the dough has risen to twice its size, roll it out on a floured surface in the shape of a rectangle about 1/2" thick.
11. Rub 2 tablespoons of milk all over the top of the dough to moisten.
12. Combine 1 cup of sugar and 3 tablespoons of ground cinnamon in a bowl.
13. Sprinkle the cinnamon and sugar mixture all over the dought. Be sure to cover the entire surface of the dough.
14. Roll the dough along the long edge into a tight roll.
15. Cut the roll into thirds.
16. Place the loaves into three well greased 9X5 loaf pans.
17. Let rise uncovered for an hour.
18. You have another hour to play with.
19. Preheat the oven to 350 degrees.
20. Cook the bread in the oven for 45 minutes until lightly brown.
21. Remove from oven and spread melted butter on the tops of the loaves.
22. Let cool for 20 minutes and then remove from pans.
23. Allow the bread to completely cool before slicing

Mon, 06 Jul 2026 00:00:00 GMT

Cheesy Low-Carb Cauliflower Bake

Ingredients

1 (794 g) cauliflower, cut into florets
2 tablespoons butter
1/4 cup reduced-fat sour cream
2 tablespoons 2% low-fat milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese, divided
4 sliced reduced-sodium bacon, cooked, chopped and divided
2 green onions, chopped and divided

Instructions

Preheat oven to 150°C.
Cook cauliflower florets in boiling water to cover for 8–10 minutes until tender. Drain well. Return cauliflower to pot. Add butter, and mash to desired texture. Stir in sour cream, milk, salt, pepper and garlic powder. Stir in 1/2 cup cheese, half of the bacon and 1 green onion.
Spoon mixture into a 1 1/2-quart baking dish lightly coated with cooking spray. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup cheese and bacon. Bake another 5 minutes. Remove from oven, and sprinkle with remaining green onion.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 lb Spicy pork sausage; cooked,
(thick cut; crusty white
1 c Half-and-half
Black Pepper freshly ground
6 sl Texas Toast
6 Eggs
2 tb Green Onions chopped
Butter; to grease pan
Salt to taste
; drained of fat
1 c Cheddar Cheese grated

Instructions

In a small bowl, beat the eggs until they loosen up. Add the half-and-half, and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 12- by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 Recipe by: Emeril Lagasse

Mon, 06 Jul 2026 00:00:00 GMT

Easy Rhubarb Cobbler With Brandied Cream

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon baking powder
sugar
salt
4 tablespoons butter or 4 tablespoons margarine
1 egg
milk
1 (16 ounce) can slices peaches in heavy syrup
2 tablespoons quick-cooking tapioca
2 lbs rhubarb, cut into 1/2-inch pieces
1 cup pitted prunes, each cut in half
1 cup heavy cream
1 tablespoon sugar
1 tablespoon brandy

Instructions

ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY:.
Preheat oven to 425°F Grease cookie sheet.
Prepare crust:.
In bowl with fork, mix flour, baking powder, 2 teaspoons sugar, and 3/4 teaspoon salt. Cut in butter or margarine until mixture resembles coarse crumbs. In measuring cup, beat egg; reserve 1 tablespoon egg for brushing on crust. Add milk to egg in cup to make 1/2 cup. Stir egg mixture into flour mixture just until blended.
On cookie sheet, pat out dough about 1/2-inch thick and 3 inches smaller than top of 2-quart shallow casserole (fruit will show around edge). With tip of soup spoon, make decorative scalloped design on top (pressing deeply so the impression won't disappear as crust rises); brush with reserved egg; sprinkle with sugar. Bake crust 15 minutes or until golden; remove to wire rack.
Meanwhile, prepare filling:.
Drain syrup from peaches into measuring cup. In 3 quart saucepan, mix tapioca, 3/4 cup sugar, 1/2 cup peach srup, and 1/4 teaspoon falt; let stand 5 minutes. Add rhubarb; cook over medium heat until rhubarb is tender and mixture thickens and boils, stirring often. Stir in peaches and prunes; heat through. Pour mixture into casserole; top with crust.
Serve cobbler warm. Or, cool to serve later. To serve, prepare Brandied Cream; pass to spoon over each serving. Makes 10 servings.
To Make Brandied Cream:.
In small bowl with mixer at medium speed, beat heavy cream with 1 tablespoon sugar to soft peaks. Beat in 1 tablespoon brandy.

Mon, 06 Jul 2026 00:00:00 GMT

SoCal One Dish Breakfast

Ingredients

3-4 medium potatoes cut into 1/2 inch chunks
1 15 oz can mexican stycan tomatoes
1/2 Green bell pepper cut into 1/2 inch chunks
5 Eggs
1/2 pound ground turkey (or any meat)
Salt & pepper
Cumin
1 tablespoon Oil vegetable or olive oil

Instructions

Preheat the oven to 350 degrees. Cut up the potatoes into 1/2 inch chunks and put them in the bottom of a pan, I used a 9x9 square pan, aoil coat withtablespoon sprinkle on salt and pepper just enough to taste, sprinkle on the cumin just as you would salt or pepper. Strain out the tomatoes from the juiced reserve both separately, then pour half of the juice into the potaoes. Bake for 40 mins. Then add the cut green bell pepper on top and bake for an additional 20-30 minutes or until the potatoes are almost done. Whisk 5 eggs and pour over the potatoes and peppers. Then sprinkle on the ground turkey (or beef, chicken, sausage, etc) and place the tomatoes that you reserved on top. Bake until the eggs are set and don't appear runny. You could also add crushed red pepper to the poatoes at the beginning if you like more spice :]
I make this the night before, refrigerate and then pop in the oven in the morning and serve. You could also top with sour cream and your favorite salsa and serve with warm tortillas. A crowd pleaser!

Mon, 06 Jul 2026 00:00:00 GMT

Whole Foods- Overnight Oatmeal

Ingredients

2 cups Rolled oats (not instant or quick cook)
2 cups Lowfat milk or milk subsitute
1 teaspoon Lemon zest
1/2 teaspoon Vanilla
2 Appricots (or other fruit)
1/3 cup Nuts
2 tablespoons Agave nectar (optional)

Instructions

Combine oats, milk, lemon zest and vanilla in a bowl. Cover and refrigerate overnight. In the morning, stir in pine nuts, apricots and agave nectar.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast- Blueberry Oatmeal Muffins

Ingredients

1 2/3 cups Oatmeal quick cooking
2/3 cup Flour
1/2 cup Whole wheat flour
3/4 cup Brown sugar light
2 teaspoon Cinnamon
1 teaspoon Baking powder
1 teaspoon Baking soda
3/4 teaspoon Salt
1 1/2 cups Fat free buttermilk
1/4 cup Vegetable oil
2 teaspoon Lemon zest
2 Egg
2 cups Blueberries frozen
2 tablespoon Flour
2 tablespoon Sugar

Instructions

Preheat oven to 400?.
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
Toss berries with 2 tablespoons flour, and gently fold them into the batter.
Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400? for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast- Blueberry Oatmeal Muffins

Ingredients

1 2/3 cups Oatmeal quick cooking
2/3 cup Flour
1/2 cup Whole wheat flour
3/4 cup Brown sugar light
2 teaspoon Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking soda
3/4 teaspoon Salt
1 1/2 cups Fat free buttermilk
1/4 cup Vegetable Oil
2 teaspoon Lemon zest
2 Egg
2 cups Blueberries frozen
2 tablespoon Flour
2 tablespoon Sugar

Instructions

Preheat oven to 400?.
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
Toss berries with 2 tablespoons flour, and gently fold them into the batter.
Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400? for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

3/4 lb 93% lean ground turkey
2 sweet potatoes (~360g diced; you can also use red potato)
5 eggs
10 egg whites
1 large zucchini (chopped)
2 red bell peppers (diced)
1 cup chopped Portobello mushrooms
1/3 cup skim milk

Instructions

Set oven to 420F.
Dice raw sweet potatoes into small pieces and spread them out on a baking sheet. Bake them in the oven for about 15 minutes.
While the sweet potatoes are baking, prepare the ground turkey and eggs. Set a (nonstick) skillet on medium-high heat and toss in turkey. Add garlic and Italian seasoning to the skillet and chop and stir. Once the meat is completely cooked and no longer pink (about 6-8 minutes), remove it from the heat.
In a bowl beat together eggs, skim milk and a few pinches of sea salt & pepper.
In a large casserole dish (8×8) or individual baking tins, add the cooked ground turkey, sweet potato, zucchini, mushrooms and bell pepper. Finally, pour in the eggs and top with reduced fat cheddar.
Bake in the oven for about 25 minutes at 420F.

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cooker Bacon Cheeseburger Dip

Ingredients

16 ounces ground beef, seasoned with salt & pepper
10 ounces bacon, cooked & chopped
1/2 cup red onion, diced
2 cups tomato sauce
8 ounces Monterey jack cheese, shredded
8 ounces cheddar cheese, shredded
8 ounces cream cheese, softened & cut into pieces
1 tablespoon relish
1 tablespoon mustard
1 teaspoon salt (or more)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon oil

Instructions

Heat oil large skillet over medium-high heat. Season the ground beef with salt & pepper and to the skillet. Cook a few minutes and then add the red onion. Cook the food, crumbling the meat as it cooks, until the beef is no longer pink. Drain grease and add the mixture to the slow cooker.
Add the bacon, cheese, tomato sauce, relish, mustard, salt, garlic powder, and pepper to the slow cooker. Stir to mix well. Top with the cream cheese.
Cook HIGH 2-3 hours or LOW 4-6.
Stir well before serving.
Turn on the Instant Pot and select sauté. Once hot add oil, ground beef, and red onion to the pot. Cook 5-7 minutes or until meat is no longer pink & onion is soft. Crumble the meat as it cooks. Drain grease.
Turn the Instant Pot to a medium sauté. Add the tomato sauce, mustard, relish, salt, pepper, garlic powder, and cream cheese. Stir continuously until the cream cheese is melted. Whisk in the Monterey jack cheese & cheddar cheese, one cup at a time. Cook a few minutes until cheese is melted. You’ll need to stir this continuously as it cooks.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole II

Ingredients

16 large eggs
1 lb bacon, Fried
1 cup milk
1 (10 ounce) can cream of mushroom soup
1 (4 ounce) can sliced mushrooms (optional)
2 cups cheddar cheese, Shredded

Instructions

1. Fry Bacon.
2. Mix eggs with milk and scramble.
3. Butter a 7X11 baking dish.
4. Layer cooked eggs, mushrooms (optional), soup, bacon and cheese in baking dish.
5. Cover and bake for 45 minutes at 350 degrees.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight oats

Ingredients

1/2 cup Almond Milk
2 tbsp pbfit
1 tbsp water
3/4 tbsp Chia seeds
1 tbsp sugar free maple syrup
1/2 cup rolled oats
1/4 cup frozen blueberries or raspberries or blackberries

Instructions

•Mix all liquid ingredients in Mason jar.
•mix in pbfit, stir until dissolved
•mix in chia seeds until spread out.
•mix in rolled oats until saturated
•mix in fruit until spread throughout.
•refrigerate for minimum of 6hrs

Mon, 06 Jul 2026 00:00:00 GMT

Cheddar and Potatoes Breakfast Bake

Ingredients

4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
5 slices fully cooked turkey bacon, chopped
1 cup Bisquick Heart Smart® mix
3 cups fat-free (skim) milk
1 cup fat-free egg product
1/2 teaspoon pepper

Instructions

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon. Spread in baking dish.
In same bowl, stir Bisquick mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese.
Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Breakfast Sandwich

Ingredients

1 Portabella Mushroom Cap
2 Slices Bacon
1 Slice Muenster Cheese
1 Egg
1 Stalk Green Onion
Dash Hot Sauce
Vegetable Cooking Spray
Salt and pepper to taste

Instructions

Pre Heat oven to 350 degrees
While oven is warming up, remove stem, scrape gills from underside with spoon and wash the portabello under cold water. Pat dry with paper towel
Spray both sides of mushroom with cooking spray and place mushroom on greased baking sheet.with the underside up
Break up muenster cheese slice into small pieces and place into mushroom cap.
Crack Egg and drop on top of cheese inside of cap.
Place into oven for 20mins
While its baking, cook bacon on stovetop, drain on paper towel when done and chop finely into bits.
Chop green onion into small rings
When has set and time is up remove from the oven, let it sit for 3 minutes, put on plate, add salt, pepper and hot sauce to taste and garnish with bacon bits and green onion
ENJOY!

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Low Sodium Breakfast Burritos

Ingredients

2 lbs ground turkey
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons sage
2 teaspoons black pepper
2 teaspoons fennel seeds
2 teaspoons thyme
2 teaspoons cinnamon
1 tablespoon brown sugar
1 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon marjoram
1/8 teaspoon red pepper flakes
32 ounces egg whites
12 eggs
4 cups low-sodium swiss cheese, shredded
17 la tortilla factory low-carb flour tortillas (large whole wheat)

Instructions

mix meat and spices together and refrigerate for 24 to 48 hours.
cook meat and drain off fat.
while meat is cooking cook eggs and egg whites together in another pan.
When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
The burritos can then be placed in separate baggies and frozen for future use.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb 3 Minute Chocolate Cake

Ingredients

1/4 cup soy flour
1 tablespoon cocoa powder
1/4 teaspoon baking powder
5 (1 g) packets Splenda sugar substitute
2 teaspoons melted butter
1 tablespoon water
1 egg

Instructions

Blend the flour, cocoa, baking powder, splenda together in a Pyrex two-cup baking dish.
Add water, melted butter and egg and blend together thoroughly with a fork.
Cover with plastic wrap and cut a small vent in the top to vent.
Microwave on HIGH for 1 minute or until a knife comes out clean.
Cool a bit and eat warm with whipped cream.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Cookies and Bars - Fiber, Protein, and Fruit!

Ingredients

2 cups bran flakes, crushed (or substitute multi-grain flakes)
2 cups oatmeal
2 tablespoons wheat germ
1 1/2 tablespoons cinnamon
1/2 cup plain nonfat yogurt
1 cup unsweetened applesauce
1 teaspoon vanilla
1/3 cup honey
1 egg, beaten
1/2 cup skim milk powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup raisins

Instructions

Preheat oven to 350°F.
Crush cereal, and place in a medium-sized mixing bowl. Add oatmeal, wheat germ, and cinnamon; set aside.
In a medium mixing bowl, combine yogurt, applesauce, vanilla, honey, beaten egg, and skim milk powder: mix well to combine.
Add baking soda and baking powder to the yogurt mixture. Mix well.
Gradually add the cereal and oatmeal mixture to the yogurt mixture and stir well.
Add raisins and mix to combine.
Scoop a heaping tablespoon of the batter and roll it into a ball. Place onto a non-stick cookie sheet, or lined with baking parchment, and lightly flatten.
Bake at 350°F for 15-18 minutes. Makes 24 cookies.

Mon, 06 Jul 2026 00:00:00 GMT

Vegetarian Low Cal/ Low Carb Stuffed Tomato

Ingredients

1 tomatoes
1/4 cup frozen chopped spinach
1/4 cup veggie crumbles
1 teaspoon chopped onion
herbs

Instructions

Cut tomato in half and carefully cut out pulp to save.
Chop tomato pulp and onion.
Mix semi-thawed crumbles, spinach, tomato, and onion, plus any spices you'd like.
Place tomato in sprayed pan and stuff with mixture, surround with any leftover mixture.
Spray with cooking spray and place in 350 degree oven.
Bake for about 45 minutes checking and repraying every 25 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Maple-roasted Chicken and Vegetables -- Lower Carb

Ingredients

2 pound boneless skinless chicken breasts cut into 1-inchcube
1/2 cup Sugar-free maple syrup divided
4 medium carrots cut into large chun
4 white onions cut into large chunks
1 pound parsnips cut into large chunks
3 medium sweet potatoes cut into large chunks
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 tablespoon dried parsley flakes
1 cup low-sodium chicken broth
1 teaspoon paprika
Spicy brown mustard

Instructions

Preheat the oven to 375F. Marinate the chicken cubes in 1/4 cup of the maple syrup.
Spread the vegetables in a large baking dish. Sprinkle with pepper, thyme, and parsley. Pour maple syrup and chicken broth evenly over the dish and stir to distribute.
Cover and bake about 1 ? hours, stirring every 20 minutes to keep vegetables moist.
Sprinkle the chicken with paprika, stir into vegetables, and bake for another 20 minutes.
Serve with spicy brown mustard.
Each (2 1/2 cups; 374g) serving contains:
Cals: 317, FatCals: 18, TotFat: 1g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
TotCarbs: 28g, Fiber: 7g, Sugars: 8g
NetCarbs: 21g, Protein: 29g
Food Group Serving(s)
DASH: Vegetables: 3.6: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 1.0: Seeds: 0.0: Fats: 0.0: Sweets: 0.0
USDA: Vegetables: 1.8: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 4.0: Fats: 0.0: Sweets: 0.0

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Waffles

Ingredients

1 Banana ripe
4 Eggs large
1/2 cup Almond Flour
1/4 cup Unflavored Protein Powder
1 tablespoon ground psyllium husk powder
1 pinch salt
1/2 teaspoon Vanilla extract
1 teaspoon ground cinnamon

Instructions

1. In a medium bowl, combine almond flour, protein powder, psyllium husk, salt, and cinnamon with a whisk.
2. In a separate bowl, mash the ripe banana with a fork. Once completely mashed (little to no clumps), whisk in eggs and vanilla.
3. Add egg mixture to almond flour mixture and whisk until smooth.
4. Let batter sit for at least 30 minutes. This allows psyllium husk to activate and thicken the mixture.
5. Once thickened, grease waffle iron and add batter, following waffle iron instructions for cook time.
6. Be very careful removing the cooked waffles, as they fall apart easily.

Mon, 06 Jul 2026 00:00:00 GMT

Low-carb Sausage, Egg and Cheese Casserole

Ingredients

12 Eggs
1 pound Breakfast Sausage
2 ounces Feta cheese Cubed or crumbled
1/2 cup shredded cheese
1/4 White Onion Diced
1/2 Green pepper Diced

Instructions

Preheat oven to 350(F) degrees. Start browning the sausage in a frying pan, and when it's about halfway done, add the onions and peppers. While that is cooking, beat the eggs with salt and pepper to taste. Once the sausage is fully cooked, spread it in the bottom of a 9x13 inch casserole pan. Sprinkle the feta cheese on top of the sausage and then pour the eggs on top. Top with the shredded cheese. Bake covered for one hour.

Mon, 06 Jul 2026 00:00:00 GMT

Chewy Fruit and Oatmeal Bars (Breakfast on the Go!)

Ingredients

3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 (8 ounce) container low-fat vanilla yogurt (or plain)
2 egg whites, lightly beaten
2 tablespoons vegetable oil
2 tablespoons nonfat milk
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups oats (quick or old fashioned)
1 cup diced dried mixed fruit (or raisins or dried cranberries)

Instructions

Heat oven to 350°F
In large bowl combine sugars, yogurt,egg whites, oil, milk and vanilla; mix well.
In medium bowl combine flour baking soda, cinnamon and salt; mix well.
Add dry ingredients to wet mix; mix well.
Stir in oats and dried fruit.
Spread dough onto bottom of ungreased 13x9 baking pan.
Bake 28-32 minutes or until golden brown.
Cool completely on wire rack.
Cut into bars.
Store tightly covered.

Mon, 06 Jul 2026 00:00:00 GMT

World-Famous Low Carb Bread

Ingredients

4 teaspoons bread machine yeast
1/2 teaspoon sugar
1 1/4 cups water (90-100 F)
3 tablespoons olive oil
3/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon Splenda sugar substitute
1 cup vital wheat gluten flour
1/4 cup oat flour
3/4 cup soy flour
1/4 cup flax seed
1/4 cup wheat bran
2 tablespoons sunflower seeds (optional)
2 tablespoons flax seeds (optional)
2 tablespoons sesame seeds (optional)
2 tablespoons caraway seeds (optional)
1 teaspoon instant coffee (optional)
1 teaspoon cocoa (optional)
1/2 cup dark rye flour (optional)

Instructions

In the bread machine pan, put the water, oil, and sugar.
In a separate bowl, mix all the dry ingredients and the seeds if you are using them, with the exception of the yeast and baking powder.
Mix well.
Take out appoximately 1/4 cup.
Pour the rest of dry ingredients into the pan.
Mix the reserved 1/4 cup of dry ingredients with the yeast and baking powder.
Pour into the bread machine pan.
On our machine, we use the three hour bake cycle.
After 55 minutes, gently lift the dough out and remove the paddle and place the dough back into the machine.
This way, you will not have such a large hole in your bread.
If you do it on the 80 minute cycle, remove the paddle after 30 minutes.
Let cool.
Place in a ziploc bag in the refrigerator.
This bread seems to slice better when it is nice and cold.
Makes great toast.
This bread is a little more"spongey" in texture than regular bread.

Mon, 06 Jul 2026 00:00:00 GMT

Amazing Low Carb Waffles

Ingredients

3 tablespoons melted butter
2 large eggs
1 pinch salt
1 teaspoon baking powder
50 g coconut flour
50 g almond flour
250 g cream cheese
2 tablespoons artificial sweetener (or to your taste)

Instructions

Take the cream cheese and add the sweetener to your liking. I used about 2 tablespoons. The sweeter you make the cheese, the sweeter your waffle will be.
Mix in the melted butter and whisk until smooth.
Add the eggs and mix well.
Then you add both flours and the baking powder with the salt.
Grease your waffle iron with some left-over melted butter but not too much. Then bake your waffles. Spread out the batter to make sure the entire area is covered. The waffles need to bake longer than regular waffles do so have patience and check once in a while to see if they are done. I have quite a bad waffle iron so mine didn't cook regularly on both sides, but they are still so yummy! Also be careful when you take them out. The waffles are very fragile when hot. Especially when they are under-cooked.
Transfer the waffles to a plate and let cool.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Sausage & Egg Breakfast Cups

Ingredients

1 pound Sausage (pork, chicken or turkey)
to taste salt
to taste Pepper
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1/4 teaspoon Paprika
1/4 teaspoon Parsley
6 large Eggs
1 cup Cheddar cheese shredded
1/4 cup Spinach chopped
1/4 cup Tomatoes diced

Instructions

1. Mix sausage, salt, pepper, garlic powder, onion powder, and paprika in a bowl until well combined.
2. Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
3. In a separate bowl, mix the eggs, salt and pepper.
4. Pour egg mixture into the middle of each cup.
5. Optional: top with shredded cheese, tomatoes, spinach, or toppings of your choice.
6. Bake at 350* F for 30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast for dinner

Ingredients

2 Slices Bread
1.5 Egg Fried
3 Slices Tomato, beefsteak From Sams
1 Strip Bacon, cut into 8 pieces Jennio turkey bacon
0.5 Tbsp Butter Land o lakes butter, oil
1 Slice Cheese Deli deluxe american 2%
O.25 Cup Avocado
1 Cup Hash browns, shredded Albertsons : H.B. O' Brian

Instructions

1. Cut tomato into slices and set aside
2. Make Hash brown O'Brien in square skillet & keeping turning with spatula until done
3. Make bacon in shallow pan or skillet. Cut in 8 pieces
4. Toast both sides of bread in toaster & butter 1 side of each
5. Cut avocado into slices and set aside
6. Fry eggs in small skillet, leaving yolk runny
7. Pull out deli deluxe cheese from fridge
8. Assemble sandwich from bottom up:
- toast in skillet, butter side down
- bacon pieces
- fried egg
- avocado
- cheese slice
- other toast, butter side up
9. Heat in skillet or toaster oven till both sides are golden
10. Cut sandwich in half and serve with hash browns and tomato slices seasoned
with salt and cracked black pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Meatloaf - Low Carb

Ingredients

3/4 lb lean beef
1/2 lb turkey breakfast sausage
2 ounces college inn chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 large egg, slightly beaten
1 slice whole wheat bread, torn into pieces
2 tablespoons ketchup
salt and pepper
vegetable oil cooking spray

Instructions

Preheat oven to 350°F.
Mix all ingredients except vegetable oil spray and ketchup in a large bowl until just blended.
Pack mixture into a loaf pan coated with cooking spray.
Spread ketchup over top.
Bake for 1 hour or until meatloaf registers 160°F.
Let loaf stand in pan for about 10 minutes before slicing and serving.

Mon, 06 Jul 2026 00:00:00 GMT

Almond Breakfast Round

Ingredients

1/2 c Ground almonds
2 Eggs beaten
1/2 ts Almond extract
Coarse sugar; optional
1/4 c Brown Sugar packed
3 tb Brown sugar
2 1/2 c Flour
1/2 ts Allspice or cardamom
2 tb Butter melted
1 c Whole wheat flour
1/2 ts Ground nutmeg or cardamom
1/2 c Cold butter
Milk; optional
1 pk Active dry yeast
1/2 c milk
2 tb Sugar
1/3 c Warm water (105 to 115)
1/2 ts Salt

Instructions

In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar, salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle. For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar, and 1/2 teaspoon allspice (or cardomom); set aside. Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10" circle. Place one circle on a 12" pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter. Sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1" of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for 2 to 24 hours before baking. Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil on a rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges. Posted to FOODWINE Digest 4 October 96 Date: Fri, 4 Oct 1996 18:13:43 -0400 From: Laura Hunter

Mon, 06 Jul 2026 00:00:00 GMT

Blueberry Muffins - Low Carb (Easy)

Ingredients

3 Eggs - room temperature
1/4 cup Unsalted butter melted and cooled to room temp
2 tablespoon coconut or almond milk
1 tablespoon Pure Vanilla extract
1/3 cup sugar substitute Erythirol if possible
1/2 teaspoon Baking powder
1/2 cup fresh blueberries
1/2 cup coconut flour

Instructions

Heat oven to 375 F
Line 6 muffin cups with paper liners
IN LARGE BOWL, whisk together eggs, butter, milk and vanilla extract until thoroughly combined.
IN MEDIUM BOWL, whisk together flour, salt, sweetener and baking powder,
Add blueberries to dry ingredients and toss until coated
FOLD dry ingredients into wet ingredients
Let batter rest for 5 minutes
With Ice cream scoop, fill each muffin cup evenly with batter
Bake 18-20 minutes until tops spring back when touched
Let cool, in pan 10 minutes then transfer muffins to cooling rack
Store cooled muffins in a ziploc bag or sealed container in the fridge and eat within a week.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Snickerdoodles

Ingredients

1/2 cup butter
1 1/2 cups almond flour
1 cup Splenda sugar substitute
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons Splenda sugar substitute
1 teaspoon ground cinnamon

Instructions

In a mixing bowl beat butter with an electric mixer on
medium to high speed for 30 seconds.
Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
Beat until thoroughly combined.
Beat in the remaining flour.
Cover and chill for 1 hour.
Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
Shape dough into 1 inch balls (should make about 30 balls).
Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
Bake at 350°F for 10 to 12 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Veggie Sandwich

Ingredients

2 large Eggs
1/2 cup Vegetables diced
1 ounce Cheddar cheese low-fat
1 whole Whole wheat English Muffins
1 tablespoon Pesto sauce

Instructions

#1 crack the 2 large egs into a microwave egg poacher ad add 1/2 cup vegetables(of you choice).
#2 cook for 1.5 minutes.
#3 top w/ 1 oz. low-fat cheddar cheese.
#4 layer on 1 toasted whole wheat english muffin
#5 spread w/ 1 tbsp pesto

Mon, 06 Jul 2026 00:00:00 GMT

The Best-Ever Low Carb Waffles

Ingredients

4 eggs
3 tablespoons artificial sweetener
1/2 cup cream cheese
1 cup almond flour
1/2 tablespoon vanilla

Instructions

Beat Eggs For Five Minutes And Add Sweetener While Beating.
Again Beat The Cream Cheese And Add Almond Flour While Beating.
Now Add The Beaten Eggs Into The Mixture And Beat The Mixture For Another Few Minutes.
Let The Mixture Sit For Five Minutes.
After Five Minutes You Can Pour The Mixture Into The Waffle Maker.
Cook Waffles For 1 & 1/2 Minutes.
This Recipe Will Enough To Serve 10.

Mon, 06 Jul 2026 00:00:00 GMT

Full English breakfast

Ingredients

700 grams Potatoes
450 grams extra lean pork mince
4 slices Bacon all visible fat removed
8 Tomatoes halved
4 large Field Mushrooms
4 large Egg
400 gram Can baked beans
freshly ground salt and pepper
Low calorie cdooking spray

Instructions

1. Place the unpeeled potatoes in boiling water and cook for 30 minutes, or until tender. Cool, then cover and chill overnight.
2. Divide the port mince into 8 portions and shape each into a patty. Place on a grill rack along with the bacon, tomato halves and mushrooms. Season and grill under a medium heat for 8-10 minutes. Turn the bacon and pork patties and grill for a further 5-7 minutes, until cooked through.
3. Meanwhile, remove the skins from the potatoes, coarsely grate and season to taste. Shape into rounds and fry in a pan sprayed with low calorie cooking spray for 5 minutes each side, or until cooked and golden.
4. Fry the eggs in low calorie cooking spray for 3-4 minutes and heat the baked beans in a small pan.
5. Serve the hash browns and pork patties with the bacon, tomatoes, mushrooms, egg and beans.

Mon, 06 Jul 2026 00:00:00 GMT

Truly Low Carb Hot Cereal

Ingredients

1 cup flax seed meal (ground flax seeds, regular or golden)
1 cup protein powder (suggested is vanilla EAS Simply Whey powder)
1/2 cup wheat bran
1/4 cup oat bran
1/2 cup raw almonds, coarsely ground
1/4 cup raw unsalted sunflower seeds, coarsely ground

Instructions

Combine all ingredients. Mix can be stored for later use. I store mine in the fridge.
To prepare one serving, simply place 1/4 cup of the mix in a very tall, microwavable bowl, or use a saucepan on the stovetop.
Add 1/2 cup of water (you may substitute part of the water for sugar-free syrup, in any flavour desired).
Bring to a boil, stirring, and continue to boil and stir for at least two minutes, to thicken.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Energy Bars

Ingredients

2 cups rolled oats (you can use flavoured oats)
1/2 cup whole wheat flour
1/2 cup shredded coconut
1/2 cup chopped nuts (of your choice)
1/2 cup chocolate chips or 1/2 cup dried fruit
1/2 cup honey
80 g low-fat margarine
1 egg, lightly beaten

Instructions

Mix oats, flour, coconut, nuts, chocolate chips or fruit together in a bowl.
Heat honey and low fat margarine in a saucepan or in the microwave until spread is melted and mixture combines when stirred.
Allow to cool slightly and whisk in egg.
Pour liquid into dry ingredients and mix well.
Line tray with baking paper and spread mixture out to about 2cm.
Bake in 180 Degrees C oven for 25 minutes.
Cut into 8-10 pieces whilst still warm, then transfer to airtight container to store.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Scramble

Ingredients

1/2 cup Egg Substitute
1/2 cup Low-fat cottage cheese
1 tablespoon Soy protein powder
Non-stick spray
2 strips Turkey bacon - cooked & crumbled
1 teaspoon Parsley - or cilantro, chopped
1 large Low Carb Tortilla
1/4 cup Salsa - Choose your heat level

Instructions

Place the cottage cheese in a tea strainer and allow it to drain excess liquid.
Cut a tortilla in half and place each half on a plate.
Blend the egg substitute with the soy protein then add in the cottage cheese.
Scramble this in a sprayed pan until it starts to set. Add in the crumbled bacon and stir in the parsley.
When the eggs have set place 1/2 of the mixture on each tortilla. Placing it slightly to one side of center makes the next step easier.
Put a spoonful of salsa on top of the eggs then roll the tortilla into a cone shape. Put the rest of the salsa on the top as a garnish. Sprinkle with more cilantro (or green onion) if you wish.
Serve immediately.
Each (196 gram) serving contains:
Cals: 190, FatCals: 68, Total fat 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 3g
Chol: 18mg, Na: 827, K: 417
Total Carbs: 14g, Fiber: 7g, Net Carbs: 7g

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Sweet and Sour Chicken

Ingredients

1 -1 1/2 lb boneless chicken, cut up
1 cup white onion (you can leave the chunks big so you can pick them out)
12 ounces diet orange soda (Diet Rite Tangerine works great)
2 tablespoons soy sauce
2 tablespoons white vinegar
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
black pepper, to taste

Instructions

Brown chicken and onions in a non-stick pan sprayed with cooking spray.
When chicken is brown, add the remaining ingredients.
Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
Uncover and reduce liquid until it makes a syrupy sauce.
A little arrowroot powder may be added to thicken the sauce, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Pumpkin Coconut Bread Low Carb

Ingredients

1 1/2 cups golden flax seed meal
1/2 cup coconut flour
1/2 cup unsweetened dried shredded coconut
1/2 cup granulated erythritol
1/3 cup unflavored whey protein powder
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15 ounce) can pumpkin puree
5 large eggs
1/2 cup coconut oil
1/3 cup water
10 (1 g) packets Truvia

Instructions

Preheat oven to 325F and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
Stir in pumpkin puree, eggs, coconut oil, water and Truvia and mix until thoroughly combined.
Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Breaded Fish

Ingredients

7 grain cereal
2 Tablespoons Flaxseed Meal
1/4 cup Corn meal
1/2 teaspoon Kosher salt
Cajun Spice mix
1/8 cup Buttermilk
1/8 cup Egg Substitute
10 ounces Whitefish - 2 fillets

Instructions

Mix dry (first five) ingredients in a zip-lock bag.
Blend buttermilk and egg together in a bowl.
Cut up fish into fingers or bite-sized pieces.
Preheat oven to 425
Dip fish pieces in bowl then drop them in the bag. Shake the bag to evenly coat the fish.
Place breaded fish on a sprayed cookie sheet then lightly spray tops with oil.
Bake about 15 mins until lightly browned and crispy.
Each (6 oz) serving contains:
Cals: 328, FatCals: 121, TotFat, 13g
SatFat: 2g, PolyFat: 7g, MonoFat: 4g
Chol: 60mg, Na: 691mg, K: 577mg
TotCarbs: 25g, Fiber 7g, Sugars: 1g
NetCarbs: 18g, Protein: 27g

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Bars -- My Way!

Ingredients

8 cups old fashioned oats
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons cinnamon
1 cup raisins, do not drain (soaked till plump at least 30 minutes ~ SEE Scotch whiskey, or juice in WET INGREDIENTS below!)
1 cup semi-sweet chocolate chips
1 1/2 cups finely chopped walnuts (TOASTED dry in an iron skillet)
4 eggs, beaten
1 (15 ounce) can pumpkin (not pie filling)
2 cups milk
3 cups brown sugar (NOT hard-packed)
2 tablespoons vanilla
1/2 cup scotch whiskey (substitute bourbon, or apple juice ~ FOR SOAKING RAISINS, ABOVE)

Instructions

Grease two 9" x 13" Pyrex pans.
Preheat oven to 325°F.
Combine scotch whiskey (or apple juice), vanilla, and RAISINS, in a microwave bowl ~ microwave for 1 minute and soak till plump (about 30 minutes) ~ do not drain!
Combine dry ingredients (except raisins) in large bowl, stirring well.
Combine remaining wet ingredients in a large bowl, or an 8 cup measure. Whisk thoroughly for a uniform, lump-free mixture.
Pour wet ingredients, including undrained raisins, into dry ingredients. Stir well.
Pour into greased pans and bake for 30 minutes at 325 degrees. (Bake pans one at a time, or together side by side on the same rack ~ rotate pans after 20 minutes.).
Cool completely and cut each pan into 25 squares ~ I cut mine with a pizza cutter! Wrap individually in plastic wrap ~ bars stay fresh and moist for two weeks! Freeze after wrapping individually, if desired, for a once a month cooking (OAMC) breakfast adventure!
NOTE: Dried cranberries, cherries, apricots, dates, and/or coconut (or a combination) can be substituted for the raisins to make a different bar.

Mon, 06 Jul 2026 00:00:00 GMT

Truckers Breakfast

Ingredients

1/2 lb cheddar cheese Shredded
1 24-oz package frozen hash browned
1 lb Bulk pork sausage or breakfast
12 lg Eggs slightly beaten

Instructions

Grease a 9x13-inch baking pan. Layer sausage on the bottom, then hash browns, then pour eggs evenly over all. Bake at 400? F for 40 minutes. If desired, after baking 30 minutes, remove from oven and sprinkle cheese on top, then return to the oven for the last 10 minutes. Can be made ahead of time and refrigerated until time to bake. Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C. Walden" on Feb 7, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Breakfast Casserole

Ingredients

1 teaspoon oil
1 large onion, diced
1 large green pepper, diced
4 ounces ham, diced
8 ounces lean turkey sausage
1 cup low-fat baking mix
2 cups fat free egg substitute
1 cup part-skim mozzarella cheese
1 cup skim milk
1 teaspoon dry mustard
2 teaspoons ground pepper
2 teaspoons salt

Instructions

Sute onion and pepper in oil until beginning to soften. Add sausage, and, when the sausage is beginning to brown, add the ham. Saute for several minutes more.
Spray a casserole with non-stick spray, and layer 1/2 of the pepper/onion/meat mix in the bottom of the casserole. Top with 1/2 cup of the baking mix (low-fat bisquik) and 1/2 cup of cheese.
Cover the cheese layer with the remaining pepper/onion/meat mix, and top with the remaining baking mix and cheese.
In a large bowl, mix the egg substitute, milk, and spices. Pour the egg mixture over the layers in the casserole, and, with a knife, mix the casserole layers slightly to let the egg mixture penetrate all. At this point, the casserole can be covered to sit in the fridge overnight, or it can be baked immediately. (I prefer to let it sit; the flavors meld and improve).
To bake: Preheat oven to 350 F and bake for 30-45 minutes, until set in the middle. Let cool before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight oats

Ingredients

¼ tsp ground cinnamon
50g rolled porridge oats
2 tbsp natural yogurt
50g mixed berries
drizzle of honey
½ tbsp nut butter (we used almond)

Instructions

The night before serving, stir the cinnamon and 100ml water (or milk) into your oats with a pinch of salt.
The next day, loosen with a little more water (or milk) if needed. Top with the yogurt, berries, a drizzle of honey and the nut butter.

Mon, 06 Jul 2026 00:00:00 GMT

Georgian Egg Salad (azelila) (low Carb)

Ingredients

4 large eggs, hard boiled, cooled, & peeled
3 tablespoons unsalted butter, softened
2 tablespoons coriander or 2 tablespoons cilantro, minced
2 tablespoons scallions, minced (white part only)
1/4 cup ground walnuts
1/8 teaspoon salt
2 tablespoons fresh dill, minced

Instructions

In a small bowl, mash the eggs with the butter.
Stir in the remaining ingredients and mix well.

Mon, 06 Jul 2026 00:00:00 GMT

Fig Cookies - Low Carb

Ingredients

1 cup brown sugar
1/2 cup butter
1 Egg Beaten
2 cups Bob’s Red Mill whole grain low carb
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 cup figs chopped
1/2 cup walnuts chopped

Instructions

Preheat oven to 350 degrees
Cream butter and sugar
Add the beaten egg
Mix well
Sift together dry ingredients
Fold dry ingredients into sugar, butter, egg mixture
Fold in figs
Fold in walnuts
Drop by spoonfuls and flatten onto greased baking sheet
Bake 15 to 20 minutes
Let cool

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Chinese Sweet-And-Sour Pork - 13 Net Carbs

Ingredients

2 tablespoons canola oil
1 1/2 lbs pork tenderloin, cubed
1 small yellow onion, chopped (or white)
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
1 garlic clove, finely chopped
1/2 medium pineapple, fresh, cubed
2 tablespoons tamari
1/2 cup hoisin sauce, low carb version
1 tablespoon chili sauce
1/2 teaspoon dark sesame oil
6 cups shredded romaine lettuce
3 tablespoons sesame seeds, toasted

Instructions

Heat oil in large skillet or wok over very high heat.
Add pork and stir-fry until browned on all sides, about 2 minute.
Add onion and bell peppers; saute until just soft, about 3 minute.
Add garlic and saute until fragrant; about 30 seconds.
Add pineapple, tamari, hoisin sauce, and chili sauce; cook until sauce thickens, about 3 minute.
Remove from heat; stir in sesame oil.
Serve over lettuce and garnish with sesame seeds.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Oatmeal Pancakes

Ingredients

1/2 cup old-fashioned oatmeal
1/4 cup fat-free cottage cheese (or tof u)
4 egg whites (or 2 whole eggs)
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup blueberries (optional)
1/4 cup chocolate chips (optional)
1 teaspoon cocoa (optional)
1/2 banana (optional)

Instructions

Place all ingredients in a blender; blend until smooth.
Spray a frypan with veggie spray; pour batter into frypan making two large cakes or 4 smaller cakes. Cook until bubbles aprear around the edges and the edges look dry; flip and cook the other side.
Serve hot with margarine and lemon or syrup or jam or freeze and reheat in a toaster.

Mon, 06 Jul 2026 00:00:00 GMT

Lower Carb Spiced Zucchini Muffins

Ingredients

1 medium zucchini grated
1/2 cup brown sugar Splenda
2 tbsp. Splenda
2/3 cup vegetable oil
2 tsp. vanilla extract
2 large Eggs
1/3 cup almond flour
1/3 cup flax seeds ground
1/3 cup coconut flour
1/4 cup protein powder
1/4 cup oat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
3/4 tsp. salt

Instructions

Preheat oven to 350 degrees. Grease muffin tins or line with paper baking cups and set aside. Grate zucchini on the large holes of a box greater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs. Into a small bowl combine all the dry ingredients and stir with a fork to combine. Add flour mixture to egg mixture and combine well. Stir in grated zucchini. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted into the muffins comes out clean, about 25 minutes. Cool and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

6 cups Frozen hash browns thawed
2/3 cup Butter melted
2 cups cooked ham diced -OR
2 cups browned breakfast sausage
1 cup Cheddar cheese shredded
1 cup milk
6 Eggs
1/2 teaspoon Salt
Freshly ground pepper to taste
1/4 cup tomato catsup

Instructions

Spray a 9x13 inch baking dish with oil.
Press hash browns on bottom of pan. They should be at least 1/2 inch deep as they shrink down as the crust browns. Drizzle melted butter over potatoes. Bake at 425F for 25 minutes until crisp and browned.
Reduce heat to 350F. Sprinkle ham or sausage and cheese over crust. Beat eggs, milk and salt; pour over crust and filling. Return to oven and bake, covered, 25-35 minutes or until knife inserted near center comes out clean. In the last few minutes of baking, uncover and add a few decorative squiggles of catsup to the top
Vegetarian options: Saute onions & mushrooms w/ a bit of salt & pepper. Use this in place of meat in the recipe. Vegetarian sausage will also work. Replace butter w/ canola oil and use the whites of 4 eggs with one whole egg to reduce the cholesterol content if you wish.
Serves 8
This can be a hit at breakfast or brunch. It travels well if you're going to a pot luck event.
Pete Romfh, Feb. 2003

Mon, 06 Jul 2026 00:00:00 GMT

Lazy Wife's Breakfast

Ingredients

16 slices bread (crusts removed)
8 -10 slices bacon or 8 -10 slices ham
1 1/2 cups cheddar cheese, grated
6 eggs
1/2 tablespoon dry mustard
1/2 teaspoon salt and pepper
1/4 cup onion (chopped)
1/4 green pepper, chopped
1 -2 teaspoon Worcestershire sauce
3 cups milk
1/4 teaspoon Tabasco sauce
1/2 tablespoon butter
1 cup Special K cereal

Instructions

Butter dish.
Layer with 8 slices of bread on bottom of 9x13 inch pan. Add layers of bacon or ham, cheese, onion and green pepper. Top with remaining bread slices.
Beat together eggs, dry mustard, salt pepper, worcestershire sauce, milk and tabasco. Pour over bread mixture.
Cover with Saran Wrap and refrigerateovernight.
The next morning, cover with special K cereal.
Melt butter and pour over top.
Bake, uncovered, for 1 hour at 350 degrees. Let stand for 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

25-Minute Healthy Oatmeal Breakfast Cookies

Ingredients

1 1/4 cup gluten-free rolled oats
1/2 cup pumpkin seeds
3 tbsp chia seeds
1/4 cup hemp seeds
1/3 cup almond butter
1/2 cup maple syrup
1/4 cup almond flour (can sub for any flour)
1 flax egg*
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
dairy-free chocolate chips (optional)
1/4 cup dried cranberries (optional)

Instructions

Preheat your oven to 350 degrees and grease your pan or line a baking pan with parchment paper.
Mix the wet and dry ingredients in separate bowls.
Pour the wet ingredients into the bowl of dry ingredients and mix until well incorporated.
Use a spoon or cookie scoop to scoop evenly sized cookies onto the baking pan. Once all the cookies are on the baking pan, press down with your hands as the cookies will not spread.
Bake cookies for 12 to 14 minutes. Enjoy with a smoothie, tea, coffee, or alone.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Biscuits

Ingredients

1 1/2 cups Almond Flour
1 tbsp Baking powder
1/4 tsp Garlic, minced
1/4 tsp Onion powder
1/4 tsp Salt
2 large Eggs
1/2 cup Sour cream
4 tbsp Butter, melted
1/2 cup Shredded cheddar cheese

Instructions

1. Preheat oven to 400F. Prepare a parchment paper-lined baking sheet or spray the cups of a 12-cup muffin pan with cooking spray.
2. In a bowl, mix together the almond flour, baking powder, garlic, onion powder and salt.
3. In a separate bowl, whisk together the eggs, sour cream and melted butter.
4. Add the egg mixture to the flour mixture and stir until combined. Add the shredded cheese and mix until combined.
5. Drop spoonfuls of the dough onto the baking sheet or spoon the batter equally among the muffin pan cups.
Note: Coat the spoon with cooking spray, so the batter will slide off easily.
6. Bake for 10-13 min, until the tops start to brown.

Mon, 06 Jul 2026 00:00:00 GMT

Cheesy Keto Breakfast Bake

Ingredients

2 tablespoons unsalted butter
1/2 large onion, roughly chopped (about 2 cups)
10 ounces loose sausage, from about 2 large links
kosher salt & freshly ground black pepper
3 cups tightly packed curly kale, roughly chopped (from 3-4 stalks)
1/3 cup low sodium chicken broth or 1/3 cup water
8 large eggs
2 tablespoons heavy cream
4 sprigs thyme, leaves only
3 ounces coarsely grated cheddar cheese (about 1 cup)
12 cherry tomatoes (about 3/4 cup)

Instructions

Preheat oven to 375 degrees. Grease a 9” deep dish pie plate with butter and set aside.
Melt butter in a large skillet over medium high. When foaming subsides, add onion and sausage, season with salt and pepper, and saute, breaking up sausage with a spoon, until onion is translucent and sausage begins to brown, about 7 minutes.
Add kale and chicken stock or water and cook, stirring to deglaze the bottom of pan, until liquid is nearly evaporated kale is wilted, about 2 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk to combine eggs and cream. Season lightly with salt and pepper and add thyme and reserved sausage mixture. Transfer to prepared pie plate. Distribute cheese and tomatoes over the top and transfer to oven. Bake until puffed and lightly golden, about 25-30 minutes.
Remove from oven and let cool slightly before cutting into pieces and serving.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Cloud Bread

Ingredients

3 large eggs, separated
3 tablespoons reduced-fat cream cheese
Pinch of salt
0.5 teaspoon sugar

Instructions

Position oven racks in the upper and lower third of the oven. Preheat oven to 300 degrees F. Line 2 large baking sheets with parchment paper or a baking mat. Beat egg whites in a medium bowl with an electric mixer until stiff peaks form. In another medium bowl, beat egg yolks, cream cheese, salt and sugar, if using, with the electric mixer until well combined. Add half of the yolk mixture to the bowl with the egg whites and fold gently with a spatula until just combined. Repeat with the remaining yolk mixture.
Using about 1/3 cup batter for each, spread the batter into eight 3 1/2-inch disks on the prepared baking sheets. Bake, switching the position of the pans from top to bottom halfway through, until the bread is light golden brown, about 30 minutes. Transfer to a wire rack to cool.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Chips

Ingredients

4 egg whites
1/2 c. cheese shredded
to taste seasoning

Instructions

Preheat oven to 400 degrees. Grease a mini muffin tin generously. Whisk egg whites. Add seasonings. Add 1/2 T. egg into each tin cup. Top with a pinch of cheese. Bake 10-20 minutes. Eat immediately, once cooled.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Waffles

Ingredients

6 Eggs separated
6 oz Cream cheese
1/8 tsp Cream of Tartar
1 scoop Whey Protein Powder

Instructions

Preheat waffle iron. Spray with non-stick coating (or oil-paint the plates with a pastry brush prior to heating).
In one bowl, beat egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a separate bowl, mix yolks with cream cheese and protein powder until smooth. Add whites mixture to the yolks. With a long wooden spoon or long, metal iced tea spoon, carefully make a sine wave through the mixtures to blend them carefully. Turn bowl and repeat sine wave (You’re trying to just barely blend. More blending will naturally occur as you scoop to pour the batter).
Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter into the maker (don’t overdo it, or overflow may occur). Allow waffles to cook sufficiently. Four-six minutes for the first waffles, minimally, should be observed since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per waffle on average.
Serve immediately, or you can freeze and toast later (on a low setting).
Can be served with fresh, whipped cream.
Makes 12-14 belgian/rectangular waffles.
*Regarding Protein Powders: I use Jay Robb’s Egg White Protein Powder. While more expensive, it is the only powder sweetened with Stevia (a natural herb). You can also use your favorite brand of protein powder, sweetened with Splenda.

Mon, 06 Jul 2026 00:00:00 GMT

Delicious Healthy Low Fat Muffins

Ingredients

1/2 cup wheat bran
1/2 cup oat bran
1 1/3 cups whole wheat flour
1 1/4 teaspoons baking soda
1/8 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 1/4 cups low-fat buttermilk (or regular non-fat milk, soy milk, almond milk)
1 egg
1 ripe mashed banana (or 1/2 cup applesauce)
1 teaspoon vanilla
1/2 cup honey
1 1/2 tablespoons oil (vegetable, canola, or safflower)
1/3 cup shredded coconut (optional)
1/3 cup dried currant (or raisins or cranberries, also optional)
orange zest (optional)

Instructions

Preheat oven to 350.
Prepare a 12 muffin tin with liners or oil.
Place all the dry ingredients including spices, in a blow and mix together, set a side.
In a separate bowl, mix the milk, egg, vanilla and oil until well blended.
Add the mashed banana, honey, and orange zest (if using) to the batter. Mix well.
Add in the dry ingredients to batter and mix.
Last add coconut and currants if using. You can also add pecans or walnuts if you like nuts in your muffins.
Bake at 350 degrees for 24 minutes.