low carb · Low Carb Dish · Lunch · Soups · Veggies

Sausage & kale soup

You’ll need

2 15.5 cans green northern beans

1 lb sweet or spicy Italian sausage

1 medium onion diced

3 garlic cloves minced

6 cups chicken stock

1 15.5oz can diced tomatoes

6-8 baby carrots chopped

4 cups fresh kale chopped stem removed

1 cup fresh grated Parmesan cheese

1 baguette sliced and toasted

First add sausage to a Dutch oven and brown. Dice onion and garlic and add to pot. Sauté until they soften. Then add in the chicken stock, beans, tomatoes, and carrots. Bring to a boil and let boil 5-7 minutes. Then add in the kale and let boil 5-7 minutes longer. Reduce heat and let simmer while you slice baguette. Place into a sheet pan and drizzle with olive oil and place into oven at 400 degrees for 5-7 minutes until they began to brown. Remove and serve with soup. Ladder soup into bowl and top with cheese. Serve with bread! Enjoy!

Dinner · Lunch · Meat · Soups · Uncategorized

Honey Soy ham steaks & black eyed peas

You’ll need:

2 ham steaks

1 small sweet onion diced

4 garlic cloves minced

4-6 tbsp olive oil

4 cups fresh chopped kale stem removed

3 cups cooked black eyed peas

Salt and pepper

1/4 cup maple syrup

2 tbsp brown sugar

1 tbsp soy sauce

First drizzle pan with olive oil. Heat and place ham steaks one at a time into pan. Heat each side about 3-4 minutes in high medium heat and brown both sides of ham steaks. Remove and set aside.

Chop onion and garlic and add to pan. (If there is chared pieces in pan remove and add a little more olive oil so your not burning)

On medium heat cook onions and garlic until soft. Add in salt and pepper to taste. Then add in kale, heat until kale is wilted. Then move to side of pan and add black eyed peas and cook on high for 1-2 minutes to brown peas just a little. Remove and pour onto serving tray.

Mix honey, brown sugar and soy. Add steaks back into pan and pour sauce over steaks turn steaks and cook another 3-4 minutes until sauce is bubbling and begans to reduce. Then place steaks over the peas and kale. Pour sauce over top of steaks and beans. We’ve hot. Enjoy!!

Dinner · Lunch · Meat · Uncategorized

Mozzarella stuffed meatballs

You’ll need:

2 lbs beef 90/20 the good stuff

1/2 cup shreds motz

2 eggs

1 tbs basil

1 tbs oregano

1 tsp garlic powder

4 garlic cloves minced

2/3 cup Parmesan cheese

1 cup Italian bread crumbs

Salt and pepper to taste

Mix everything in a bowl until there are no clumps. Then roll into 2 inch balls, then poke hole in center and rotate meatball to open center up. Take cheese and insert into middle and close and roll until you can’t see cheese and it’s fully closed. Place into a skillet with a little olive oil and brown in both sides. Then place into oven at 400 degrees for 10 minutes. Remove and set aside.

To make sauce chop garlic cloves and sauté in olive oil until soft. Then pour in your choice of sauce. You can also make Italian sausage and add! Yum! Then add meatballs to sauce and let cook in low to meld flavors. Serve over pasta!

Dinner · low carb · Low Carb Dish · Lunch · Meat · Sweet Potato Turkey burger · Uncategorized

Sweet Potato Turkey burgers

Ingredients:

2 medium sweet potatoes

1 pound ground turkey

1 egg

1/2 tsp garlic powder

1/4 cup grated Parmesan cheese

1/2 tsp pepper

1/2 tsp red pepper flakes

1/2 tsp cayenne pepper

1/2 tsp Mexican chili powder (or child powder)

Salt to taste but just a tad

6 leaves of ice burg lettuce

1 Roma tomato

Cilantro

Radishes

1 avocado

1/4 cup whit wine vinegar

3/4 cup olive oil light

1 lemon

Burger:

First you must roast the sweet potatoes you can do this in the oven by poking holes with fork and placing onto pan in a preheated oven at 400 degrees for 1 hour.

(For quick cook in microwave poke holes place into bowl with a little water and microwave for 6-10 minutes until soft)

Then remove flesh of potato and place into bowl. Add the turkey, seasonings, egg and cheese. Mix well with ya DS and make into patties. (They will seem sticky but they will cook well)

Place into a pan drizzled with olive oil cook on medium heat 4-6 minutes on each side. They should start to brown before you flip so they don’t fall apart.

Sauce:

In a blender or food processor add olive oil, vinegar, squeezed lemon juice, avocado (remove skin and seed). You can add a few fresh cilantro leaves for an extra freshness. Then blend until smooth.

To assemble:

Place a lettuce leaf on a plate then place turkey burger, too with your choice of toppings. Tomato, cilantro, sliced radishes and cilantro. Drizzle with sauce and wrap up and enjoy! Serve with a side salad! Enjoy!

Appetizers · Dressings & Marinades · Low Carb Dish · Lunch · Side Dishes · Uncategorized · Veggies

Quick Pickled Veggies

You’ll need:

2 cups apple cider or white vinegar

2 cups water

2 tbsp kosher salt

1 tsp red pepper flakes

4 garlic cloves

1 tbsp sugar

1 tsp peppercorns

3 sprigs dill

In pot heat the vinegar and water. Add in salt and sugar after boiling and stir. Remove from heat and place in peppercorns, smashed garlic and dill.

Slice veggies of your choice. I did carrots, red onion and cucumbers. Pour hot liquid over veggies and let cool. Once cool place in fridge and ready to go! They are really yummy at 6-8 hours after making but you can have as soon as chilled. Keep in refrigerator for up to 3 weeks in mason jar! Put in salads, sandwiches and relish trays! So stinking good!!

Enjoy

Chicken · Dinner · Lemon Chicken & Kale Soup · Lunch · Soups

Lemon Chicken & Kale soup

You’ll need:

4 chicken thighs or any chicken I guess

8 baby carrots diced

1 onion diced

1 cup chopped celery (use the heart with leaves)

2 garlic cloves

3 cups fresh kale

4-6 cups of water

1-2 Chicken cubes or tsp bouillon

2 lemons

First in a Dutch oven drizzle pan with olive oil. Dice up the onions, carrots, celery and garlic cloves. Add these to pot and began to sauté in medium heat, until they become fragrant and began to soften. About 6 minutes or so. Then add in watch and uncooked chicken. Cover and bring to a boil. Let boil for 20 minutes or until the chicken is falling off the bone. Cut lemon in quarters and squeeze into pot. Drop lemons into pot also. Add chicken bouillon, and stir. Last add in kale and cover and boil another few minutes until kale is wilted. To serve place a lemon slice in each bowl. That’s it enjoy. It’s a nice light bright soup.

Appetizers · Dinner · Lunch · Salads & Blossom Bowls · SeaFood · Veggies

Spring Rolls

You’ll need

For the sauce:

3 heaping tbsp peanut butter creamy

2 tbsp soy sauce

2 tbsp lime juice

2 tbsp chili sauce

2 tbsp water (a little less)

1 tsp fresh grated ginger

For rolls:

You can pretty much put any veggies you have on hand in these rolls. But this time I used.

Matchstick carrots

Thin sliced red cabbage

Cilantro

Red peppers thin sliced

Mixed greens

Sliced avocado

Vermicelli rice noodles

Rice paper

8oz frozen shrimp shelled and deveined ( I used a spicy Asian seasoning on shrimp)

Okay! So there is your list. Make sure to look in the Asian isle of your grocery store for the rice paper wraps, hoisin sauce, and rice noddles.

First thing first, chop all veggies nice and thin, have all on plate in rows so it’s easy to grab each veggie and layer.

Thaw shrimp, dry as well as you can. Season and then place into a sauté pan with olive oil and cook until turn pink and start to brown. Remove and let cool.

For rice paper follow directions in package, they come in hard sheets and you will quickly wet them in warm water, place onto chopping board and then began to add veggies and protein, it will become sticky quick so make sure you have everything ready to place and roll so you don’t waste the papers.

Whatever you want to show on the outside of the wrap you will place last. I always start with my greens on bottom, then (if using rice noodles that’s next) then add red cabbage, carrots, red peppers, avocado, cilantro and seasoned cooked shrimp. I had some sesame seeds so I sprinkled that on also, then take ends and fold over the top end of veggies, and take one end and pull over top and roll tightly. Tuck ends as you roll. And that’s it! I like to slice in half and then dip in sauce and eat! 😊

Lunch

Ruben melt

You’ll need:

(4 sandwiches)

8 slices marble rye bread

12 slices corned beef (3 slices per sandwich)

8 Swiss cheese slices

2 cups Grated mozzarella cheese

Thousand island dressing

Sauerkraut

1 stick Butter

Fist have a pan that is hot or a flat iron skillet. Butter one side of each bread and lay on grill and then top with Swiss cheese, corned beef, sauerkraut about a tsp, thousand island dressing, and then mozzarella cheese and place other side of bread in. Carefully flip and brown other side and let cheese melt. Alice in half and serve with chips and cheese dip! Yum!

Dinner · InstaPot · Low Carb Dish · Lunch · Meat

Guinness Instapot Corned beef

You’ll need:

4 lbs corned beef brisket package with seasoning.

1 14.9oz can Guinness

1 medium yellow onion cubed

2 large carrots cubed

3 celery stalks halved

4 red potatoes halved

1/2 he’d of cabbage quartered and placed inside.

Pickling seasoning from packet (or your own)

Than place everything into you instantpot and turn on high setting and cook for 60 minutes. I did two roasts and doubled recipe and it was perfect fall apart juicy I almost couldn’t control myself with stuffing it my mouth as I was trying to put in into the serving platter!🤣

To make Ruben Sandwich out of the corned beef. see Rubens recipe.

To serve place into platter slice or shred and serve with veggies and crusty Irish bread and a cheese dip! Yum (see Guinness cheese dip recipe) 😉