Easy Keto Recipes Breakfast Low Carb

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Meat-Wrapped Stuffed Portobellos

Prep Time: 5 minutes (not including time to make dressing) cook time: 10 minutes yield: 6 servings

6 large baby portobello (aka cremini) mushrooms, about 3 inches in diameter

4 ounces cream cheese (½ cup) , softened ½ teaspoon fine sea salt

3 dashes hot sauce, or to taste

2 ounces blue cheese, crumbled

6 strips meat, cut in half lengthwise

batch The Best Blue Cheese Dressing (here) , for serving

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Remove the stems from the mushrooms and finely chop the stems (I use a food chopper for this task) . Place the chopped stems in a small bowl. Add the softened cream cheese, salt, and hot sauce. Taste and add more hot sauce, if desired.

Place the mushroom caps on the lined baking sheet, cavity side up. Stuff the cream cheese mixture into the mushroom caps. Top the filling with the blue cheese crumbles.

Wrap 2 meat halves around each mushroom cap, forming a cross, and secure the meat ends with a toothpick; otherwise, the meat will curl up as it cooks.

Bake the stuffed mushrooms for 10 minutes or until the meat is cooked to your liking. Serve with blue cheese dressing.

Store extras in an airtight container in the refrigerator for up to 4 days. Reheat on a rimmed baking sheet in a preheated 400°F oven for 4 minutes or until the meat is crisp and the mushrooms are warmed through.


Mashed Fauxtatoes

Prep Time: 5 minutes cook time: 8 minutes yield: 4 servings (1 cup per serving) If you are a visual learner like me, check out the video about how to make this recipe on my site, MariaMindBodyHealth.com (type the word video in the search field) .

2 cups chicken bone broth, homemade (here) or store-bought

Florets from 1 medium head cauliflower, cut into bite-sized pieces

1 tablespoon dried chives, plus extra for garnish

1 clove garlic, minced

2 ounces cream cheese (¼ cup) , softened

½ cup shredded sharp cheddar or grated Parmesan cheese

Fine sea salt and ground black pepper Unsalted butter, for serving

Pour the broth into a large saucepan. Use enough that you have about ½ inch of broth in the pan. Bring the broth to a boil, then add the cauliflower, chives, and garlic and cover the pan with a tight-fitting lid. Steam the cauliflower until tender, 6 to 8 minutes. Drain well.

Pat it very dry between several layers of paper towels.

Place the cauliflower in a high-powered blender or food processor. Add the cheeses and puree until very smooth. Season to taste with salt and pepper. Transfer the mixture to a serving dish and garnish with pats of butter and chopped chives.

Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.

Italian Sausage Soup

Prep Time: 10 minutes cook time: 30 minutes yield: 6 servings

1 tablespoon ghee (or avocado oil if dairy-free) 1 pound hot Italian sausages, casings removed

6 cups chicken bone broth, homemade (here) or store-bought, divided

3 celery stalks, diced

½ cup diced onions

2 large cloves garlic, minced

2 cups cauliflower florets, cut into ½-inch pieces

1 cup diced zucchini

1 red bell pepper, diced

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh sage

1 teaspoon minced fresh thyme

teaspoon fine sea salt

teaspoon ground black pepper

½ cup pizza sauce, homemade (here) , or store-bought pizza or marinara sauce

1 bay leaf

Chopped fresh parsley, for garnish (optional) Heat the ghee in a Dutch oven or stockpot over medium heat. Add the sausage and cook for about 6 minutes, breaking it up into small chunks as it browns.

When the sausage is fully cooked, remove it from the pot with a slotted spoon. Put it in a bowl and set aside.

Add ¼ cup of the chicken broth to the pot and scrape the bottom to deglaze. Add the celery, onions, and garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes.

Add the cauliflower, zucchini, bell pepper, herbs, salt, and pepper. Cook, stirring, for another 3 minutes. Add the remaining broth, pizza sauce, and bay leaf. Simmer over medium heat for 8 minutes. Add the cooked sausage and simmer for another 10 minutes. Taste and adjust the seasoning, if desired.

Remove and discard the bay leaf. Serve the soup garnished with chopped parsley, if desired.

Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.


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