Cauliflower Tot Breakfast Bake

Shopping List

  • Eggs
  • Green Giant Veggies Tots – Cauliflower cheese and bacon
  • Ground breakfast sausage
  • Peppers
  • Shredded Cheese
  • Cream
  • Spinach (optional)

Gather Your Ingredients

Let’s Get Started

Preheat over to 350°.

Spread an even layer of tots in baking dish.

In a mixing bowl, whip eggs and cream. Fold in diced veggies and cheese. (Does any one remember the scene from Schitt’s Creek about folding in? It still makes me laugh).

Top with sausage, also spreading evenly. The pour egg mixture over sausage and tots.

Top with remaining cheese and place in oven. Bake for 30 minutes or until eggs are set in the middle.

Let’s Eat

Tater Tot Breakfast Casserole

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Recipe: Living Oh So Peachy – livingohsopeachy.com

Ingredients

  1. 1 package Green Giant Veggies Tots – Cauliflower cheese and bacon
  2. 1/2 pound cooked breakfast sausage
  3. 6 Eggs
  4. 1/2 Cup Heavy Whipping Cream
  5. 1/2 cup diced peppers
  6. 2 Cups Cheddar Cheese, shredded

Directions

  1. Preheat oven to 350°.
  2. Whisk eggs, then add cream, salt, pepper to taste then 1 1/2 cups cheese. Fold together.
  3. Spray 8×8 baking dish. Arrange tots in bottom of dish.
  4. Spread breakfast sausage or bacon over tots.
  5. Pour egg mixture evenly over tots.
  6. Top with remaining cheese.
  7. Bake for 30 minutes, or until eggs are set in the middle.

Skillet Cauliflower Parmesan

Shopping List

  • Small head of Cauliflower
  • Butter
  • EVOO
  • Parmesan
  • Breadcrumbs or pork rinds
  • Marinara Sauce
  • Mozzarella Cheese
  • Basil

Gather Your Ingredients

If you don’t have any keto friendly breadcrumbs on hand, I’ve dried out and toasted a few slices of this brand and make my own breadcrumbs.

Pork Rinds are also a good alternative. Place in ziplock bag, release all the air out. Roll over pork rinds with a rolling pin until you have fine crumbles.

Let’s Get Started

Preheat the over to 425°. Prepare a sheet pan with foil and coat with oil. Chop cauliflower into large florets.

In a bowl, combine cauliflower florets, melted butter, and EVOO. Add 1/4 up each of parmesan cheese and breadcrumbs. Add salt and pepper to taste. Toss to coat.

Spread on prepared pan. Roast in over for 30 – 35 minutes until the florets are toasty brown and tender to touch with a fork.

On the stove, heat a pan to medium high heat. Add cauliflower and marinara sauce. Toss to coat and heat until sauce is bubbly.

Rao’s sauce is low in sugar and has a great taste. I have found this brand in Walmart and recently at Costco.

Top with rest of parmesan cheese and mozzarella. Simmer until cheese is melted or place under broiler until cheese is melted.

Top with basil and serve. Serve with noodles. I prefer the noodle alternative Healthy Noodle (see below).

Let’s Eat

Healthy Noodle is a great noodle alternative. I have found this brand at Costco.

Skillet Cauliflower Parmesan

  • Servings: 6
  • Difficulty: easy
  • Print

A low carb take on a comfort food classic.

Source: Living Oh So Peachy

Ingredients

  • 1 Small head of Cauliflower, chopped
  • 3 TBS butter, melted
  • 3 TBS EVOO
  • 1/2 cup parmesan cheese, divided
  • 1/4 cup breadcrumbs (regular, low carb or pork rinds)
  • Salt and Pepper to taste
  • 2 Cups Marinara or Red Sauce, like Rao
  • 1 cup Mozzarella
  • small bunch of basil, chopped

Directions

  1. Pre-heat oven to 425°.
  2. In a large bowl, combine cauliflower florets, melted butter, EVOO, 1/4 up each of parmesan cheese and breadcrumbs and salt and pepper to taste. Toss to coat.
  3. Spread on baking sheet. Roast for 30-35 minutes or until florets are toasty brown.
  4. Heat 3 quart pan on stovetop on medium – high heat.
  5. Add roasted cauliflower and red sauce. Bring sauce to a simmer.
  6. Add rest of parmesan cheese, mozzarella cheese.
  7. Simmer until cheese is melted. Top with basil and serve. OR place under broiler to melt cheese.

Free Printable for Delivery Drivers

During the holidays of extra deliveries being made to the house, I put out a basket of snacks and drinks for the delivery drivers.

Since the Stay at Home order has been in place, there has also been an increase of deliveries. We decided it was definitely a time to share some thanks and appreciation to the drivers.

I have made my first FREE PRINTABLE to share with you all! When you print it, you can fold the margins in to accommodate your basket. The intention of the white space on top is to fold over for your basket.

CLICK HERE TO PRINT

I have reformatted this image since I finally sat down and learned how to share printables with you all!

An act of kindness: One day when I was out in my community getting some necessities (not TP!), I saw our driver, Kent. I remember him obviously from seeing him quite often during the week, but also because he wrote a very nice thank you card after the Christmas delivery rush.

When I saw him, I said hello and reminded him which street I was on. He quickly recognized me and said, “Yes, you’re that nice lady that always puts out treats and drinks for us!”. OK, that is all the reason I need to keep up this nice gesture.

Lazy Lasagna with White Sauce

Shopping List

  • 1 Large Spaghetti Squash
  • 1 lb ground turkey or chicken
  • Alfredo Sauce
  • Ricotta Cheese
  • 1 Egg
  • Baby spinach
  • Mozzarella
  • Garlic
  • Salt and Pepper

Gather the Ingredients

Let’s Get Started

First, decide if you will be roasting you squash in the Instant Pot or oven.

Instant Pot: Cut squash in half, scoop out seeds. Pour one cup of water in bottom of IP. Place trivet in bottom and place squash in, set to 7 minutes on manual. Do a quick release. Cool.

Oven: Cut squash in half, scoop out seeds. Bake at 350° for 1 hour.

Meanwhile, brown meat in pan, breaking into small bits. When done, remove from heat and add the jar of Alfredo.

In a small bowl, whisk together ricotta, egg, parsley and garlic. Salt and pepper to taste.

Once the squash has cooled, use a fork to scrap the flesh. It will start to look like strings of spaghetti!

Layer the dish with the spaghetti squash on the bottom, 1/2 the meat mixture, then 1/2 the ricotta mixture, then 1/2 of the baby spinach, followed by 1/2 of the cheese. Repeat layers starting with the meat.


Dinner is Served

Lazy Lasagna with White Sauce

A low carb lazy day lasagna made with spaghetti squash a a creamy white sauce

Source: Living Oh So Peachy – http://www.livingohsopeachy.com

Ingredients

  • 1 Large Spaghetti Squash
  • 1 lb ground turkey or chicken
  • 1 jar (16 oz) of Alfredo Sauce
  • 1 1/2 cups Ricotta Cheese
  • 1 Egg
  • 2 cups fresh baby spinach, chopped
  • 8 oz Mozzarella
  • 1 tsp minced garlic
  • 1 TBSP dried parsley
  • Salt and Pepper to taste

Directions

  1. Prepare Instant Pot or oven for Spaghetti Squash. IP: Cut Squash in half, scoop out seeds, add 1 cup of water and place on manual for 7 minutes, then do a quick release. OR…Oven: Turn oven to 350°. Scoop out seeds and roast for 1 hour.
  2. Brown meat in large frying pan, crumbling into small pieces.
  3. Remove meat from het and add jar of Alfredo sauce.
  4. In small bowl, whisk together ricotta, egg, parsley and garlic. Salt and pepper to taste.
  5. When spaghetti squash is done, remove from Instant Pot or oven cool.
  6. Once cool, use a fork to scrape the flesh.
  7. Place flesh in bottom of large baking dish.
  8. Layer the rest of the casserole – start with spreading 1/2 the meat mixture.
  9. Top with half the ricotta then half the spinach, followed by half the cheese.
  10. Repeat layers: meat mixture, ricotta, spinach and cheese.
  11. Bake for 35 – 40 minutes.

Make-Ahead Breakfast Burritos

Preparing and consuming a healthy breakfast each day can be time consuming. I want to prepare my breakfast just so and then…I have to wash and put away all the tools and utensils I used before I rush out the door or head to what is next on my to-do list.

That’s why when I can create a ‘make and bake’ pan of anything, I know I have saved myself time and stress in my day.

These make-ahead breakfast burritos are easy to put together in the evening after you’ve watched the latest episode of your favorite show. Then pop them in the refrigerator, switch off the light in the kitchen and get your Zzzzz’s.

In the morning, remove your pan, pop in the oven and by the time you have your morning shower and coffee in hand, your burritos are fresh out of the oven.

The next mornings, simply pop a portion in the microwave and you have just made more time for another cup of coffee or to catch up on your to-do list – with little to no preparation and clean up! I’ve even divided them into meal prep containers to make my morning even more manageable! The small, little things you can do each morning to make it more smooth. You never know when you’re going to hit a bump!

Shopping List

  • Sausage links (or diced ham)
  • Shredded Cheese
  • Tortillas (there are a variety of GF, Flour and Low Carb)
  • Heavy Whipping Cream, Half-and-half, or almond milk
  • Eggs
  • Salt
  • Flour or Almond Flour

Gather the Ingredients

Let’s Get Started

Brown sausage. Remove from heat. Once cooled, slice into bite size bits. Add to bowl with shredded cheese and mix.

In a large box, mix together eggs and milk. I choose Heavy Whipping Cream or Almond milk for low carb, but you can use your choice of milk or cream.

Place about 1/4 – 1/3 cup (I’m not into exact measuring, more into what looks right!) of the sausage and cheese mixture on one half of a tortilla. I used tongs to scoop and spread along the tortilla and keep in place.

Roll the tortilla and place in 9×13 dish.

I had a little extra mixture, so I just sprinkled over the top of the rolled breakfast burritos.

Poor the egg mixture over the burritos.

Cover and refrigerate overnight. The purpose of this is so the tortillas can fill and absorb the egg mixture.

In the morning, preheat oven to 350°. Remove pan from refrigerator. Top with additional cheese. Cover and bake for 30 minutes. Remove foil and add additional cheese, if desired (who am I to judge?).

Bake for 10 -15 additional minutes, or until the tops are golden and eggs are set.

Let’s Eat

Serve with any of your favorite burrito toppings, if desired. I prefer mine “naked” or “strait up”, but perhaps you would enjoy it with guacamole, sour cream, salsa or cilantro.

Enjoy.

Make-Ahead Breakfast Enchiladas

  • Servings: 8-10
  • Difficulty: easy
  • Print

An overnight breakfast bake.

Recipe: Living Oh So Peachy – livingohsopeachy.com

Ingredients

  • 1 package sausage links
  • 2 – 2 1/2 cups of shredded cheese
  • 10 (8 inch tortillas
  • 1 cup Heavy Whipping Cream
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 TBS flour (I used almond flour)
  • special seasoning like seasoned salt, I used Slap Yo’ Mama

Directions

  1. Brown sausage in pan. When cooled, slice and mix with bowl of 2 cups of shredded cheese.
  2. In mixing bowl, beat 4 eggs with cream with salt and flour.
  3. Spray 9×13 pan.
  4. Place 1/4 – 1/3 cup of sausage mixture on each tortilla.
  5. Roll tortillas and place in pan.
  6. Poor egg mixture over tortillas.
  7. Cover with foil and refrigerate overnight.
  8. In morning, heat fridge to 350°. Sprinkle with 1/2 cup cheese.
  9. Bake covered for 30 minutes. Remove foil, sprinkle with more cheese if desired.
  10. Bake an additional 10-15 minutes until edges are browned and cheese is melted and eggs are set.

Pull-Apart Bread, Keto

A few months ago I came across THE best Keto Pull-Apart Bread (ever – it’s in the title!) from eatwell101. I’ve shared it a few times, however I had several people say to access the recipe isn’t super easy. I’m all about making things super easy! So here is the recipe for what is soon to become your most favorite Keto and low carb Bread.

This pull-apart bread goes very nicely with any dinner. My kids have told me this is their favorite bread to have with dinner. I’m totally OK with this, until I realized that leaves me less for leftovers!

I have also found it is great in the morning, split in half and topped with a poached egg. No kidding. Try it!

Shopping List

  • Shredded Mozzarella
  • Cream Cheese
  • Eggs
  • Almond Flour
  • Baking Powder
  • Cooked Bacon Bits
  • Parmesan Cheese
  • Italian Seasoning

Gather Your Ingredients

Let’s Get Started

Start by greasing a cast iron skillet. Set aside.

In a glass and microwave safe bowl, combine your Mozzarella and cream cheese. Work in 30 second increments to heat in microwave. Mix to combine. Repeat until batter is smooth. This could be 60-90 seconds, depending on your ingredients and your microwave.

Add in the eggs, baking powder, almond flour and bacon bits to mixture. Stir to combine. Mixture should be smooth and a bit sticky. If it is too sticky, sprinkle in almond flour and mix. The batter should be able to be manipulated with floured hands into 7 or 8 balls.

In a small shallow bowl or salad plate, mix the parmesan cheese and Italian seasoning.

Eyeball the mixture into 7-8 even pieces. Using a knife you can score the dough in the bowl fourths and then each of those in half until you have a good map for how much dough you want for each dough ball.

Sprinkle hands with flour and roll one portion of dough into a ball. Roll the dough ball in the parmesan and seasoning mix. Place in skillet.

Pre-heat oven to 400°.

Once each dough ball is in place, sprinkle with more parmesan cheese.

Place in refrigerator for 10 minutes to firm up dough.

Remove from refrigerator. Bake for 20-25 minutes until tops are golden brown.

Let’s Eat

This bread is amazing, even for breakfast! Simply poach an egg, split one of the rolls, warm in the microwave or toaster and top with the egg.

So satisfying! Enjoy!

Recipe from eatwell101.

Pull-Apart Keto Bread

  • Servings: 8
  • Difficulty: easy
  • Print

A savory keto friendly roll.

Source: Living Oh So Peachy (shared from Eatwell101)

Ingredients

  • 2 1/2 cups shredded Mozzarella
  • 2 oz cream cheese
  • 3 eggs
  • 1 1/2 cups super-fine almond flour
  • 1 teaspoon baking powder
  • 1/3 cup cooked bacon bits
  • 1/2 cup grated parmesan cheese
  • 1 tsp Italian seasoning

Directions

  1. Grease a cast iron skillet. Set aside.
  2. Pre-heat oven to 400°.
  3. In a glass and microwave safe bowl, combine your Mozzarella and cream cheese. Work in 30 second increments heat in microwave. Mix to combine. Repeat until batter is smooth. This could be 60-90 seconds, depending on your ingredients and your microwave.
  4. Add in the eggs, baking powder, almond flour and bacon bits to mixture. Stir to combine.
  5. Mixture should be smooth and a bit sticky. If it is too sticky, sprinkle in almond flour and mix. The batter should be able to be manipulated with floured hands into 7 or 8 balls.
  6. In a small bowl or salad plate, mix the parmesan cheese and Italian seasoning.
  7. Eyeball the mixture into 7-8 even pieces. Using a knife you can score the dough in the bowl fourths and then each of those in half until you have a good map for how much dough you want for each dough ball.
  8. Sprinkle hands with flour and roll one portion of dough into a ball. Roll the dough ball in the parmesan and seasoning mix. Place in skillet.
  9. Once each dough ball is in place, sprinkle with more parmesan cheese. Place in refrigerator for 10 minutes to firm up dough.
  10. Remove from refrigerator. Place in oven and bake for 20 -25 minutes until tops are golden brown.

No Bake Egg Nog Cheesecake Shooters

Shopping List

  • Gingerbread cookies (I found these cute ones at Trader Joe’s)
  • Cream Cheese
  • Sugar (or sugar substitute)
  • Eggnog
  • Rum or rum extract
  • Nutmeg
  • Cinnamon
  • Heavy Cream

Gather Your Ingredients

Let’s Get Started

Crush gingerbread cookies. Place cookies in bag and roll with a rolling pin. Drizzle in egg nog to moisten the crumbs.

Tamp down in bottom of glass.

In first medium bowl, mix softened cream cheese with sugar (or sugar substitute like Swerve, Truvia or Monk Fruit), egg nog, rum, nutmeg and cinnamon.

In second medium bowl, whip 1 cup of Heavy Whipping Cream until stiff peaks form.

Gently fold in whipped cream in to cream cheese mixture. Scoop mixture into one corner of sealable bag.

A tip for filling a bad is to push the bag in to a measuring cup, wrapping the edges around (see photo below).

Squeeze mixture into one corner, snip the end of one corner

Fill each glass half full. Layer with gingerbread crumbs. Repeat layers ending with gingerbread crumbs on top.

Chill until ready to serve.

Let’s Eat

Egg Nog Cheesecake Shooters

  • Servings: 8
  • Difficulty: easy
  • Print

A festive no bake dessert in a shooter glass.

Ingredients

Source: livingohsopeachy.com

8 oz cream cheese, softened
1/2 cup sugar (or sugar substitute)
1/4 cup eggnog
1/2 teaspoon Rum or rum extract
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
1 cup Heavy Cream
Gingerbread cookies

Directions

In the first bowl use a hand mixer, mix softened cream cheese, sugar, eggnog, rum, nutmeg and cinnamon.
In the second bowl, whip 1 cup Heavy Cream until stiff peaks form.
Fold whipped cream into the cream cheese.
Crush gingerbread cookies in bag until course crumbles.
Place crumbles in bag, drizzle enough eggnog to moisten and make a “crust”.
With a little spoon, place a teaspoonful into the bottom of each glass.
Press down with the wooden handle end of mixing spoon. Dip end in flour to keep “crust” from sticking.
Place cheesecake mixture in in ziplcok bag and seal, pressing air out as you close bag.
Snip corner of bag off and fill each glass half full.
Place more gingerbread crumbs on top and then layer more cheesecake mixture.
Top with crumbled gingerbread cookie.
Chill until service.

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