Cottage Egg Bake

 

     When you get a brand new baking pan for Christmas, all you can do is dream of what to put in it!?  #amiright  So I came up with the perfect Cottage Egg Bake that did the pot proud!  And the extra bonus is that this is super simple with minimal ingredients!  And, if that is not enough, this works for breakfast, lunch or dinner!  Each of the 4 servings are only 280 calories, 7g carbs, 2g fiber, 5g net carbs, 25g protein and 13g fat...(did you catch those grams of protein!?).  This is perfect topped with Salsa or served with a side of Asparagus, you can even add or subtract the veggies.  Whatever you do just try it, and don't look back!  ;)

Ingredients for 4 servings~

1 Roma Tomato

6 Jumbo Eggs

16oz container of Cottage Cheese

Handful of diced fresh Broccoli

Handful of diced Orange Bell Pepper

2 diced Green Onions

Seasoning as desired (I use Everything Bagel Spice Seasoning)

     Dice Tomato and drain on paper towel for a couple of hours, set aside.  When ready, add Eggs to mixing bowl and beat til fully incorporated, then blend in remaining ingredients along with Tomatoes, pour into greased baking dish and bake at 350 for an hour, remove and allow to set up for 10 minutes.  If using a shallow baking dish then you may need to reduce your baking time, start checking after 30 minutes to see if the center is set.  Enjoy :)

Cream of Broccoli Soup

 

     Wanna hear a hot tip on how to make Cream of Broccoli Soup creamier, and healthier all at the same time!?  When I figured this out I could not wait to shout it from the roof tops!  The big secret is using pureed White Beans in the soup versus cream, yogurt or milk.  And this adds so much flavor as well.  The recipe is a simple one pot meal, and easy to whip together.  Perfect any time of year, served hot or cold!  You will have to try it and see for yourself!!!  ;)

Ingredients~

1 Tablespoon Olive Oil

1 diced Onion

1 Tablespoon chopped Garlic

2-3 cleaned, trimmed, diced Carrots (more or less to taste)

1 head cleaned, trimmed, diced Celery (more or less to taste)

1 diced Red Bell Pepper

Dash Cayenne Pepper (optional)

4-6 cups Broth

1-2 pounds diced fresh Broccoli, as desired

1 or 2 drained cans White Beans (or make your own from dried:  soak overnight in water, drain, and add fresh water a couple inches above beans, simmer for two hours and drain)

Seasoning as desired

     Add Oil, Onion, Garlic, Carrots, Celery to large stock pot til Onions are lightly brown, then add Bell Pepper and Cayenne til Peppers are softened.  Add Broth, Broccoli and Beans and bring to simmer til Broccoli has softened.  Either use a potato smasher, immersion blender, beaters or remove to blender to blend to desired level of smooth.  We like a more textured soup so I just used a potato masher, and removed part of the batch to whip smooth in the blender and stir back in. Season as desired.  Enjoy  :)

Beef and Barley Soup

 

     As the temperatures go down, my kitchen heats up!  Nothing calls for a big pot of warm soup like cool crisp afternoon.  And to add to the draw, let's throw delicious and simple in there as well with easy clean up.  This recipe originates from my childhood, where my mother made a Roast every Sunday, and the house would be filled with smells as we walked in the door from church.  Arm Roast was her cut of choice, and what I use to this day...some things can't be changed.  Other than that this is a one pot meal, and rich with vegetables!  As always, feel free to add or subtract with ingredients or quantities to your liking, my recipe is just a starting point!  ;)

Ingredients for about 10 two cup servings~

Arm or Shoulder Roast (sub with favorite)~about 2 pounds or more if you want to use the extra in another way

3 cans Petite Diced Tomatoes

2 sliced Yellow Sweet Onions

Seasonings as desired

1 Tablespoon Olive Oil

1 Tablespoon chopped Garlic

2-3 large cleaned, trimmed, sliced Carrots

1 head cleaned, trimmed, sliced Celery

1 diced Potato

4 cups Broth

1 can drained Green Beans

1 cup Barley

     Line a 9X13 cake pan with parchment paper (optional), rest your Roast inside, season as desired and top with one can Petite Diced Tomatoes (do not drain) and one sliced Onion.  Cover with aluminum foil and bake at 325 for 4 hours, check to see if it falling apart, if so it is done, if not wait 30 minutes and retest til it is tender.  Hot tip:  make extra Beef to use in other recipes or freeze.  Meanwhile, add Oil, Garlic, remaining Onion (diced), Carrots, Celery and Potato to large stock pot and heat on low til Onions have softened and beginning to brown.  Then add in Broth, the remaining 2 cans of tomatoes, Beans and Barley, bring to a simmer til Barely is cooked through per instructions.  Season as desired. Enjoy  :)

Wild Rice Turkey Soup

     When big occasions come around, it always seems like there are a lot of left overs, especially during the Holidays.  This year I decided to come up with a plan for any extras, and put them to good use!  If you have a bunch of Turkey, or quite frankly any other protein, then turn it into soup and make the party last longer.  This is a super simple one pot meal, and provides 4 generous 3.5 cup servings with only 417 calories, 56g carbs, 8g fiber, 48g net carbs, 30g protein and 7g fat.  Heck you could make it into 6 servings and spread it out further if you prefer.  Before you know it, you will be deciding if your version is even better than the original!😉

Ingredients for 4-6 servings~

1 Tablespoon Olive Oil

1 Tablespoon chopped Garlic

1 diced Onion

1 pound diced Carrots

1 Head diced Celery

8oz sliced fresh Mushrooms

Dash Cayenne Pepper (according to taste)

1 cup Wild Rice (sub with Brown or a mix of Rices)

4 cups Broth

2 cans diced Petite Tomatoes

1 pound diced cooked Turkey (sub with any other Protein)

     Bring Oil, Garlic, Onion, Carrots, Celery, Mushrooms and Cayenne to low heat and cook til Onions are starting to brown and vegetables are softened.  Stir in Rice and pour in Broth and Tomatoes, cook according to Rice directions, when finished stir in Turkey.  Enjoy ☺️ 

Sweet and Spicy Chili

 

View Video Here!

     My husband loves putting sugar in his Chili, he likes it sweet.  Since I don’t eat sugar, I decided to put my thinking cap on and see if we could come up with a happy compromise!  Knowing that I love White Sweet Potatoes (or Jewel or Japanese Sweet Potatoes), I thought to myself, why not try adding those in to see if it will do the trick.  Sure enough, it was a wonderful way to meet in the middle.  So if you are wanting to add a little sweet to your spice, kick sugar to the curb and try an enjoyable spud instead!♥️

Ingredients for 8 servings~

2 pounds 96% lean Ground Beef

1 diced Onion

2 diced Sweet Potatoes (White, Jewel, Japanese or Orange…or even try Carrots if you prefer)

1 Tablespoon Garlic

1 Tablespoon Chili Powder (more to taste)

1 Tablespoon Cumin (more to taste)

2 cans drained Beans (Black, Kidney or mixed)

2-4 cans petite diced Tomatoes depending on taste

Season as desired

     Add Beef, Onion, Potatoes and Garlic to large stock pot, heat thru til Onions and Potatoes have softened and Beef is no longer pink, drain any excess fat.  Stir in Chili Powder and Cumin, then blend in Beans and Tomatoes, season as desired.  Enjoy 😋

Sausage and Squash

 

Enjoy watching the Video Here!

See full Video Here!

     Nothing represents the taste of Fall more than my Sausage and Squash recipe.  It has everything that represents cooling temperatures!  And this was so wonderful (even my husband gave it an A+), that I made a double batch and popped a few in the freezer for later…I was not sorry!  Each of these 12 servings are only 269 calories, 13g carbs, 3.5g fiber, 9.5g net carbs, 12g protein and 19g fat.  These macros do not include the Goat Cheese, Walnuts or Squash as there are several to choose from.  My new favorite is Buttercup Squash and Honey Nut Squash, and as an added bonus, you can eat the skins of each.  This is definitely one to try, it will carry you away to colors of bright oranges, reds and yellows.🍁

Ingredients for Twelve 3/4 cup servings~

2 pounds Sausage (check label for ingredients)

1 chopped Onion

2 large cleaned, trimmed and diced fresh Carrots

1 Tablespoon chopped Garlic

1 chopped Apple (I love Cosmic Crisp)

5oz bag chopped Kale

15oz drained can Cannellini Beans

Goat Cheese for garnish if desired (not included in macros)

Chopped Walnuts for garnish if desired (not included in macros)

Baked Squash as desired (I like Delicata, Kabocha, Buttercup, Honey Nut, or Acorn~note:  the skin on the Acorn is not edible, but the others are)

     Add Sausage, Onion, Carrots and Garlic to skillet til cooked thru and Onions have softened, drain any fat.  Add in Apple and Kale til softened, then stir in Beans.  During this process, cut your Squash in half, remove the seeds, spritz with Olive Oil and season with Salt, Pepper and Cinnamon as desired, bake face down on parchment lined cookie sheet at 400 for 30-40 minutes, or til fork tender, start checking at the 25 minute mark.  When Squash is done, fill each well with 3/4 cup of Sausage mixture and top with Goat Cheese and Walnuts if desired.  Please enjoy 😉 

Maple Syrup Banana Cake

 

     For people like my husband who do not fall on the food addiction spectrum, this is a recipe for them.  I created this for him in hopes that he would choose this over a highly processed store bought dessert.  This is definitely not something I could eat because it would be too triggering, and not recommended for those that suffer from the effects of sugar.  But if this gets you out of the grips of the processed junk, this is the lesser of two evils.  I call it choosing between good, better, best.  Something for you to experiment with and see how you respond.  Again, I created this solely for my husband, and he is completely satisfied with a piece and able to walk away.  Wishing you success on your personal journey!

Ingredients for a 8X11 pan~

3 cups Oats

1/2 stick (4 Tablespoons) of softened Butter (you can substitute with 1/2 cup Applesauce, or Yogurt)

3 ripe Bananas

2 extra large Eggs

1/3 cup pure Maple Syrup

1/2 cup Just Dates Chocolate Chips (sub with Lily's Chocolate Chips)

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

     Add Oats to blender and blend til flour like consistency, set aside.  In mixing bowl, beat Butter til smooth, add in Bananas and continue to blend til fully incorporated, then add remaining ingredients and mix completely.  Pour into a parchment lined 8X11 and bake at 375 for 25 minutes, or til set in the middle.  Enjoy 😋