Bacon, Blue Cheese and Cranberry Cheese Ball with Pecans

Serves: Serves 4-6


  • 1 8-ounce package cream cheese, softened
  • ½ cup shredded Cheddar cheese
  • ¼ cup crumbled blue cheese
  • 4 strips thick-cut bacon, cooked and crumbled
  • 2 green onions, sliced
  • 3 tablespoons chopped pecans
  • 3 tablespoons chopped dried cranberries

For the outer layer:


  1. Place all the ingredients in a bowl and stir or knead together until thoroughly combined. Form the mass into a ball or log (whichever shape desired) and wrap it in plastic wrap. Refrigerate for at least one hour or up to 2 days.
  2. Toss the outer layer ingredients together and spread them out on a plate. Roll the cheese ball in them to evenly coat the surface.
  3. Serve with crackers.

Chorizo Breakfast Casserole


  • 1 lb chorizo
  • 1/4 cup onions
  • 2 cups spinach
  • 1 tbsp minced garlic
  • 10 eggs
  • 1/4 heavy whipping cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • Salt and pepper, to taste
  • 4 oz. cream cheese
  • 2 tbsp olive oil


  1. Preheat oven to 350°F
  2. Brown chorizo in large skillet, move to a 9×13 baking dish
  3. Saute onion, spinach, and garlic in the grease left over from chorizo with olive oil
  4. Combine vegetable mixture with the chorizo
  5. Whip together eggs, cream, cheddar cheese, parmesan cheese, and salt and pepper
  6. Pour eggs over chorizo mixture
  7. Cube cream cheese and place evenly over the top
  8. Bake for 30 minutes

Nutrition Information

  • Servings: 8
  • Calories: 445
  • Net Carbs: 4.3g
  • Fat: 35.9g
  • Protein: 24.7g

One-Skillet Paleo Mediterranean Chicken


  • 1/2 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 8 oz jarred artichoke hearts, liquid drained
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/3 cup Kalamata olives, chopped
  • 1 lb pre-cooked chicken
  • Fresh spinach – a couple of handfuls
  • 2-3 Tbsp olive oil (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)
  • 1 Tbsp balsamic vinegar
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 Tbsp fresh basil, chopped for garnish
  • Salt & pepper to taste


  1. In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
  2. Add the minced garlic in with the onions, and sauté together one more minute
  3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
  4. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
  5. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
  6. Serve hot garnished with the fresh basil.

Crustless Broccoli and Cheese Quiche

A local restaurant makes a great broccoli and parmesan quiche. I’ve looked up this one so I can take a stab at making my own.


  • 2 teaspoons olive oil
  • 1/2 cup vertically sliced onion
  • 1 garlic clove, minced
  • 5 cups broccoli florets
  • Cooking spray
  • 1 1/4 cups 1% low-fat milk
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 4 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten
  • 2 tablespoons grated fresh Parmesan cheese


  1. Preheat oven to 350°.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add onion and garlic; sauté 1 1/2 minutes.
  4. Add broccoli; sauté 1 minute.
  5. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray.
  6. Combine milk and milk, Swiss, parsley, mustard, pepper, nutmeg, and eggs in a large bowl.
  7. Pour milk mixture over broccoli mixture; sprinkle with Parmesan.
  8. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.

Number of Servings: 6

Nutrition Information: Calories: 160.3 / 3.3 g net carbs

Bacon and Cauliflower Hash Browns

I ran across this looking through the “low carb recipes” on Tumblr. I liked the idea of cauliflower to replace potatoes.



  • 10 ounces cauliflower, grated
  • 1 onion, chopped
  • 6 slices of bacon, chopped
  • pepper to taste
  • 2 tablespoons of butter
  • juice from ½ lemon
    • roast beef
    • bratwurst


  1. Preheat oil in a medium nonstick skillet and sauté the onion for 2 – 3 minutes. Add the bacon and cook until brown. Stir in the cauliflower and cook for several minutes or until tender and light brown.
  2. Soften or melt the butter. Then add butter and stir. Butter speeds up cooking and browning. Add lemon juice and cook for 1 – 2 minutes. Season with salt and pepper and sprinkle parsley on top.
  3. You can also add paprika. Serve as a breakfast side or make fried eggs and serve with the hash browns. You can also combine with roast beef or bratwurst for a satisfying meal.

Nutritional Information

( Not on the site.)

Spicy Baked Cauliflower and Sweet Potatoes

Another one from 101 Healthy Low-Carb Recipes That Taste Incredible this time by paleOMG.


  • 1 head of cauliflower, stem and leaves removed, roughly chopped,
  • 1 sweet potato, diced
  • 1 yellow onion, diced
  • 4 tablespoons bacon fat, melted
  • 1 tablespoon smoked paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • salt and pepper, to taste


  1. Preheat oven to 375 degrees.
  2. Add all ingredients to a 9×13 glass baking dish. Mix well.
  3. Place in oven to cook for 30-35 minutes until sweet potatoes are tender.

Au Gratin Turnips

Found this on 101 Healthy Low-Carb Recipes That Taste Incredible by Your Lighter Side.


Using Parmesan cheese in place of bread crumbs adds zip and crunch to this low-carbohydrate side dish.

  • 2 turnips (5” diameter), skinned, quartered and sliced thin
  • ¼ cup chopped onion
  • 2 Tbsp butter
  • 2.5 cups cheddar cheese
  • ½ cup heavy cream
  • ½ cup organic chicken broth
  • 1 tsp thickenthin/not starch
  • salt and pepper to taste
  • fresh chives (or dried) to taste
  • Grated Parmesan Cheese


Place turnips in an ungreased 10” casserole.

Preheat oven to 325 degrees.

Over low heat, in a skillet, cook onion in butter until transparent (just a few minutes). Add thickenthin/not starch, salt pepper and chicken broth just until boiling. Add cream and stir until heated. Remove from heat and add cheese. Stir until cheese is melted and worked into the sauce.

Pour the thickened liquid over the turnips.

Bake for 1-1.5 hours or until turnips are tender. Sprinkle with ¼ cup Parmesan cheese mixed with ½ cup cheddar. Bake for 10-20 minutes more (or until cheese has turned crusty). Add chives to the top post-bake for some added color and presentation.

Makes 8 servings.

Nutritional Information

Calories: 178, Carbohydrates: 4.5, Fiber: 1 gram, Net Carbohydrates: 3.5 grams, Protein: 8.5 grams, Fat: 18 grams