Caramelized Onion, Mushroom and Banana Pepper Frittata

Enjoy this hearty breakfast with the perks of low carbs. Also, you can cook it and freeze the portions individually for quick breakfast during the week.

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Ingredients

  • 8 eggs
  • 1 cup uncooked onions, sliced julienne
  • 2 cups fresh mushrooms, sliced
  • 1 cup banana pepper(s), sliced julienne
  • 3 slices Oscar Mayer Bacon, Turkey, finely chopped
  • 2 Tablespoon Cacique Salvadorian Style Cream, Grade A
  • 1cup shredded part-skim mozzarella cheese
  • 1pinchblack pepper
  • 14second spray Kroger Vegetable oil cooking spray

Instructions

  • Spray a large oven-proof skillet with vegetable oil. Cook bacon over medium-high heat until crispy. Remove bacon from the skillet and add onions and banana pepper. Saute onions and peppers until softened. Add the mushrooms. Reduce heat to medium-low; cook for 20 minutes or until light golden brown, stirring occasionally.
  • In a medium bowl, whisk together cream, eggs, mozzarella cheese, salt, and pepper. Pour entire egg mixture into the skillet. Using a wooden spoon, stir gently the vegetables so that the egg mixture can be evenly distributed. Sprinkle the bacon crumbles on top of the egg mixture. Reduce heat to medium-low. Cover and cook for 5 minutes or until eggs are nearly set.

Uncover skillet. Broil 3-4 in. from the heat for 3 minutes or unt

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Low Carb Waffles

These waffles are as tasty as the ones made with regular flour, but with less carbs! Each waffle has only 4g of carbohydrates instead of 28g from regular wheat flour. You can cook a batch and froze it for quick and easy breakfast.

Ingredients

1⁄2 teaspoon baking powder

7⁄8 cup Bobs Red Mill Almond Meal/Flour, Finely Ground, sifted

4oz Philadelphia Original cream cheese

2 eggs

1 teaspoon vanilla extract

Instructions

In a small bowl, whisk together flour and baking powder.

In a large bowl, mix cream cheese and eggs until blended, add vanilla extract and, gradually, add the flour mix. Keep blending until batter looks smooth and thick.

Pour into waffle maker to cook.

Notes:

Add some color and sweet taste to your waffle using berries: strawberries, blueberries, blackberries, and/or raspberries.

Asian Slaw with Honey-Roasted Peanuts

Dresssing:

1/2 cup unseasoned rice vinegar

2 Tablespoons vegetable oil

2 Tables spoons sugar

1 1/2 Tablespoons soy sauce

1 Tablespoon dark sesame oil

1 piece fresh ginger (aprox. 1 inch), finely grated.

2-4 teaspoons Chinese chili paste with garlic

Salad:

2 heads baby bok choy, finely shredded, or 2 cups thinly sliced snow peas

1 small head Napa cabbage, quartered, cored, and very finely shredded (about 4 cups)

1/2 white onion, finely chopped and rinsed

1 small red bell pepper, seeded and diced

3 green onions, thinly sliced

1/4 chopped fresh cilantro

1/4 cup sesame seeds

3/4 cup honey-roasted peanuts, coarsely chopped

Mix all salad ingredients, except peanuts, in a large bowl.  For dressing, mix vinegar, vegetable oil, soy sauce, sesame oil, chili paste and ginger in a jar with tight-fitting lid. Shortly before serving, toss salad mixture and dressing to coat. Serve sprinkled with peanuts.  The salad mixture can be refrigerated covered up to 2 days. The dressing can be refrigerated up to one week.

Earl Grey Tea Ice Cream

ice-cream-earl-grey-tea-flavor-white-ceramic-bowl-wooden-background-61753350Rich black tea leaves and aromatic bergamot help balance the sweetness of this ice cream.

Ingredients

2 cups heavy cream

4 Earl Grey tea bags

1 tablespoon vanilla extract

1 can (14 oz.) sweetened condensed milk

  • In a saucepan over medium heat, warm cream until it is steaming and bubbles appear around edges. Turn off heat. Add Earl Grey tea bags and steep for 30 minutes. Remove and discard tea bags. Chill the cream until very cold, at least 4 hours or up to overnight.
  • When ready to mix the ice cream, combine vanilla and sweetened condensed milk in a large mixing bowl. In a separate bowl, whip tea-infused cream until soft peaks form.
  • Stir about 1/3 of whipped cream into condensed milk mixture to lighten it. Then, very gently fold in remaining whipped cream, stirring as little as possible.
  • Gently transfer mixture to an air-tight container and freeze until solid, about 6 hours.  Serve.
  • Freeze any leftovers.

 

Graham Crackers Pie Crust

What you’ll need:

  • 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 9-inch pie plate

How to:

  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375º F (190º C) for 7 minutes.
  3. Let it cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
  4. Fill as directed in pie recipe.

Matcha Cheesecake

Ingredients

2 packages (8 oz. each) cream cheese, room temperature

1/2 cup sugar

1 Tablespoon matcha tea powder

2 eggs

1 prepared 9-inch graham cracker crust

Lemon zest curls for garnish (optional)

  1. Preheat the oven to 325ºF. In a medium bowl, combine cream cheese, sugar, and matcha tea powder. Beat on medium-high until fluffy and well blended. Reduce speed to medium and add eggs, one at a time, beating just until blended.
  2. Pour filling into crust and bake until edges are set but there is still a slight wobble in the middle, about 40 minutes.
  3. Let cool completely at room temperature, then chill in the refrigerator for at least 3 hours.
  4. Garnish with lemon zest and serve. Refrigerate leftovers.

Filipino Adobo

Ingredients

3 – 4 lbs. whole chicken, cut into serving pieces
1/2 cup soy sauce
4 cloves garlic, minced and divided
2 bay leaves
1/2 cup white vinegar
1 tablespoon peppercorns
1 Tablespoon olive oil
2 medium onions, thinly sliced
1 cup water
1/2 tablespoon brown sugar
Cooked jasmine rice, for serving
Thinly sliced scallions, for serving
  • In a bowl, combine chicken parts, soy sauce, 3 cloves garlic, bay leaves, vinegar, and peppercorns. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  • Remove chicken, reserving the marinade. In a large skillet, heat oil and sauté onions and remaining garlic until onions are opaque and fragrant. Add chicken and cook until lightly browned. Pour in reserved marinade juices, water and sugar; bring to a boil uncovered for 3 to 5 minutes.
  • Lower the heat, cover and simmer for 20 to 30 minutes, or until chicken is cooked through (safe internal temperature of 165ºF) and sauce thickens to a rich, brown color.
  • Let cool, discard bay leaves and serve over a bed of jasmine rice. Garnish with thinly sliced scallions. Refrigerate leftovers.