Pepperoni Bacon and Jalapeño low carb lavash bread pizza
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@naldo80
Pepperoni Bacon and Jalapeño low carb lavash bread pizza
Does this really need an explanation?
Is it just me?
When Thursday night’s fajitas become Saturday morning Mexican Steak and Eggs!
In the second episode of elevating leftovers, leftover chicken fajitas get mixed with leftover bacon from breakfast and topped with mozzarella cheese and cilantro…PROVECHO!
Just because…
Lengua (beef tongue) in chipotle sauce. Crockpots for the win!
Being a good cook is all about adaptability. I’m the only low carber in the house so I do my best to make sure meals can go either way. Seeing as how it’s Tuesday and I didn’t feel like putting in a ton of work, I went into the bag of tricks and shredded up a rotisserie chicken for a lettuce wrap taco Tuesday.
I decided to make it a shredded chicken tostada night for everyone else. Opt for baked tostadas because they clock in at only 150 calories for three! I used black beans because I prefer the taste and texture.
Some days are hard but when shiitake happens we cook!
Green Chili Tomatillo Chicken
Frittata!
Which came first?
Just because…CHECK OUT THIS BACON!
Zucchini linguini is my new favorite thing. It holds up to sautéing way better than zoodles and are super easy to make. A plain old vegetable peeler does the trick.
Low Carb Cheesecake
This was my low carb cheesecake experiment.
Crust Recipe
2 cups of crushed almond slivers 4 tablespoons of melted butter 1 tablespoon of Stevia
After mixing all the ingredients I formed a crust the in a nine inch pie pan at 350 degrees for 10 minutes. I set it aside to cool.
Filling Recipe
3 eight ounce packages of cream cheese 4 eggs 20 one gram packets of Splenda 1 teaspoon of Almond Extract 2 tablespoons of Vanilla Extract
I mixed all the ingredients until smooth and then poured it over my precooked almond crust. I baked it at 350 for 35 minutes.
Once done I let it cool on the counter for an hour before covering and cooling overnight in the refrigerator.
Sugar Free Strawberry Syrup
I added a cup of water to two cups of sugar free strawberry preserves and let simmer until it had a nice syrupy consistency.
If you’ve never had shakshuka before shame on you. If you’ve never had it on top of a chopped steak then your mission is clear.
Shakshuka is one of Israels most popular foods and can be eaten as breakfast lunch or dinner. Eggs are poached in a spicy tomato sauce.