Crazy Crust Pizza My Way

Crazy Crust Pizza My Way
Ingredients:
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1⁄8 teaspoon black pepper
  • 2 large eggs
  • 2⁄3 cup milk
  • 2 links bulk Italian sausage, cooked and drained and
    Pepperoni slices
  • 1 small onion, chopped fine
  • 1⁄2 cup sliced mushrooms (optional)
  • 2/3-1 cup pizza sauce or 2/3-1 cup spaghetti sauce
  • 2 cups pre-shredded mozzarella cheese or 2 cups pizza cheese

    Directions

  • Preheat oven to 425 degrees.
  • Grease and flour a pizza pan or 10 x 15 baking sheet (with sides) or a very large skillet.
  • Combine flour, salt, oregano, pepper, eggs and milk and mix well.
  • Pour batter in pan and tilt pan around until bottom of pan is evenly coated.
  • Sprinkle the cooked meat, onions and mushrooms over the batter.
  • Bake for 20 minutes.
  • Remove from oven and drizzle on pizza sauce.
  • Sprinkle evenly with cheese.
  • Bake for about 5-10 more minutes, or until cheese is bubbling.
  • Slice and serve!

adapted from: https://www.food.com/recipe/crazy-crust-pizza-29002

Salsa

Salsa

2 lbs tomatoes ( about 4 large tomatoes)

1 medium onion

3 garlic cloves, minced

2-3 jalapenos (seeded or not depending on hot you like it. I used 2 with seeds

½ – 1 cup (a handful) fresh cilantro leaves

1 ½ tsp salt

Ground pepper to taste

½ tsp ground cumin

Juice of 1 lemon or lime optional

I quarter the tomatoes and onions and then throw everything in my food processor. After it is all blended, I cook it on the stove for 45 minutes depending on how thick you want your salsa. Then I taste it and add whatever I think it is lacking.

Makes about 2 pints.

This is a piano students recipe. I have made adjustments.

Quick 10 minute Pickled Jalapeños

Quick 10 minute Pickled Jalapeños

Ingredients

  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic smashed
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 7-8 jalapeno peppers thinly sliced

Instructions

1. Combine vinegar, water, garlic, sugar and salt in a medium pot and bring to a boil. Add jalapeno slices ( I added onion and carrot thinly sliced) stir and remove from heat.

2. Let sit for at least 8 minutes then fill a jar with the vegetables and brine.

3. Store in the fridge for up to two months.

Use 1 tablespoon of sugar for less spicy jalapeños. Two tablespoons for spicy/ mild flavor. Three tablespoons of sugar for hotter flavor. The more sugar you use, the more heat will be absorbed.

Adapted from:

http://www.gimmedelicious.com/quick-10-minute-pickled-jalapeños

Beef Barley Soup

Beef Barley Soup

Ingredients

    • 1 tablespoon olive oil
    • 1 onion chopped
    • 1 garlic clove minced
    • 2 carrots sliced
    • 1 stalk celery sliced
    • 2 cups cooked beef
    • 6 cups reduced sodium beef broth
    • 1 can petite diced tomatoes 14-15 oz, undrained
    • 1/2 green pepper diced
    • 1/3 cup barley
    • 1 tablespoon Worcestershire sauce
    • 1 ⁄4 teaspoon dried thyme
    • 1 package beef gravy mix
    • 1 bay leaf
    • 2 tablespoons red wine optional
    • 2 tablespoons fresh parsley or 2 teaspoons dried
    • salt & pepper to taste

      Instructions

      • Cook onions, garlic and ground beef or venison in oil over medium heat until softened.
      • Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
      • Remove bay leaf and serve.e
    • Adapted from: https://www.spendwithpennies.com/beef-barley-soup/

Baked Coconut Custard

Ingredients

I added a small amount of stevia.

Instructions

  • Preheat the oven to 325°F.
  • Lightly grease five 4 ounce ramekins with butter and set aside.
  • If using egg yolks only, separate the egg whites from the egg yolks. Save the whites for another recipe.
  • Place the egg yolks, or whole eggs if using, in a medium size bowl.
  • Beat well.
  • Add all the remaining ingredients and whisk to combine.
  • Pour an equal amount into each ramekin.
  • Place the filled ramekins in a glass baking dish.
  • Pour enough water into the baking dish, outside the ramekins, to fill about halfway.
  • Carefully place the baking dish filled with ramekins and water into the preheated oven.
  • Bake 40 minutes or until a butter knife inserted in the center comes out clean.
  • Remove from the oven and allow to cool slightly before enjoying warm or putting in the refrigerator to chill completely.
  • Refrigerate leftovers.

Notes

  • This recipe uses 4 ounce ramekins or canning jars. If using larger ramekins, increase the cook time slightly.
  • You can drizzle the finished custards with a little more maple syrup for additional sweetness, top with fresh berries, or sprinkle with sugar and caramelize with a torch for a creme brulee.

Adapted from:https://mommypotamus.com/coconut-custard-recipe/?epik=dj0yJnU9d1FGNVhkQmpwZTAwSS1hemlPU2JDZ1NzMjhEMDlGejkmbj1YYk42WUdVVDBKT1FweEdqZzBsWXB3Jm09MyZ0PUFBQUFBRjRvNG5V

KETO LOW CARB MEATBALLS RECIPE (ITALIAN STYLE)

Ingredients

  • 1/2 pound ground beef chuck, 85 % lean (I used all beef and it was good)
  • 1/2 pound ground pork (or turkey or veal)
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup heavy cream
  • 1 large egg, beaten
  • 2 tbsp minced fresh parsely
  • 1 tbsp finely grated onion (it will be mush) (I used 1/2 teaspoon of onion powder)
  • 1 clove garlic, grated (small – medium in size) (I used 1 teaspoon of garlic powder)
  • 1/4 tsp salt
  • 1/4 tsp pepper

Optional: Sauce

  • 2 cups Rao’s Marinara Sauce (or your favorite low carb sauce)

Instructions

  • Add the beef and pork to a medium bowl and break up into smaller chunks, aiming for an even mix.
  • Add the remaining ingredients to the meat and mix with a hand mixer until just combined. Do not over-mix.
  • Lightly oil hands and roll 12 meatballs. I weigh mine to get the weights equal for even cooking. To do it by eye, divide the meatball mixture in half and roll 6 meatballs of even looking size and repeat with the remaining meat.

To Pan Fry Meatballs:

  • Heat a large frying pan over medium heat. I use a Green Pan, but an iron skillet or stainless steel pan will do (they will need more oil). When hot, spray the pan with oil (use 2 teaspoons for iron or stainless). Add the meatballs to the pan, making sure they each have their own place. [DO NOT crowd the pan. If your pan is small and you add all of the meatballs, they will steam and be tough. If your pan is large, you can fit all 12 in the pan.]
  • Cook the meatballs approximately 1 1/2 minutes per side, turning at least 4 times. I use tongs. Cook for 10-15 minutes total.  They should be browned like the picture in the post.
  • Heat the sauce in the pan, scraping up the brown bits for a full flavored sauce. For a fresher tasting sauce, warm on the stove or in the microwave and pour over the meatballs. Garnish with parsley and serve or top with mozzarella cheese and place under the broiler to melt.

To Bake Meatballs in the Oven:

  • Pre-heat oven to 400 degrees F and position rack to the middle. Place meatballs on a foil-lined or rack-lined baking sheet. Bake meatballs for 15-20 minutes. Serve with warmed sauce and garnish with chopped fresh parsley. Alternately, top with mozzarella cheese and place under broiler to melt the cheese.
  • Makes 12 meatballs at 1 net carb for each serving of 3 meatballs.  With Rao’s sauce it’s 4 net carbs per serving.  (Nutritional info for the meatballs only.)

Notes

Nutrition Facts
Mom’s Low Carb Meatballs Recipe – Italian Style (Keto Meatballs)
Amount Per Serving
Calories 387Calories from Fat 198
% Daily Value*
Fat 22g34%
Sodium 166mg7%
Carbohydrates 1g0%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 387kcal | Carbohydrates: 1g | Protein: 19g | Fat: 22g | Sodium: 166mg

ZUCCHINI LASAGNA

ZUCCHINI LASAGNA
  • 4 large zucchini
  • 2 pounds ground beef
  • 24 ounces pasta sauce
  • 15 oz ricotta cheese
  • 1 cup shredded parmesan regianno
  • 1 1/2 cups mozzarella
  • 1 egg
  • salt and pepper
  • small handful fresh parsley and basil , chopped ( I only used fresh basil)

INSTRUCTIONS

  • Preheat the oven to 400 degrees fahrenheit (200 degrees celsius).
  • Slice the zucchini lengthwise into thin slices, as thin or thick as you’d like. Set aside.
  • Salt your zucchini and let it sit for 15 minutes: salt draws the water out of the zucchini. Then, just blot it dry with a paper towel.
  • Add the ground beef to a large pan over medium high heat. Finely break down the ground beef with a spatula and pan fry it until browned and no longer pink.
  • Pour the pasta sauce on top of the ground beef (remember to reserve 1/2 cup) and stir together, then remove from heat.
  • In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.
  • Spread 1/2 cup of pasta sauce onto the bottom of your casserole dish.
  • Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
  • Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that.
  • Add 1/2 cup of grated mozzarella on top of the ricotta, along with a sprinkle of chopped parsley and basil.
  • Repeat these layers one more time.
  • Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup mozzarella cheese.
  • Place the lasagna in the oven and cook for 40-45 minutes. Broil for a couple of minutes to get a nice golden top.
  • Garnish with whole basil leaves and serve.

 

CALORIES: 362kcal, CARBOHYDRATES: 7g, PROTEIN: 25g, FAT: 26g, SATURATED FAT: 12g, CHOLESTEROL: 104mg, SODIUM: 603mg, POTASSIUM: 626mg, FIBER: 2g, SUGAR: 4g, VITAMIN A: 720iu, VITAMIN C: 16mg, CALCIUM: 270mg, IRON: 3mg
Adapted from:

Easy Coleslaw Dressing Recipe

Ingredients:

1/2 cup mayonnaise (I use 1/4 cup mayo and 1/4 cup yogurt)

1 1/2 Tablespoons sugar (I use coconut sugar)

1 1/2  Tablespoons lemon juice

1 Tablespoon vinegar

1/8 teaspoon ground black pepper

1/4 teaspoon salt

1/4 teaspoon celery seed

Directions:

  1. Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, salt and celery seed together in a bowl until smooth and creamy.

 

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

INGREDIENTS

  • 8 oz button mushrooms
  • 1 clove garlic, minced
  • 10 oz box frozen spinach, thawed
  • 4 large eggs
  • 1 cup milk
  • 2 oz feta cheese
  • 1/4 cup Parmesan, grated
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste

INSTRUCTIONS

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch pie dish (I used cast iron skillet) with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

Adapted from:https://www.budgetbytes.com/spinach-mushroom-feta-crustless-quiche/